Tag: salmon

Appetizers · Dairy-free · Fish · Gluten Free · Holiday Food · Whole30 compliant

Salmon and Avocado Towers

Belinda

This is one of the all-time most popular special occasion dishes — so easy to do but it will knock the socks off your guests.
A great one to get a Holiday dinner off to a good start too.

Recipe by Annabelle Langbein

Serves 10

5 avocados, mashed
2 tbsp lemon juice
3 spring onions, (scallions) finely chopped
2 1/2 cups peeled and finely diced cucumber
salt and freshly ground black pepper, to taste
1 1/4lbs /600 g gravlax, raw salmon, or cold-smoked salmon, finely diced
2 tbsp chopped dill
1 1/4 cups microgreens, to garnish

Mash the avocado.
Put mashed avocado in a bowl and mix in lemon juice, spring onion and cucumber.
Season to taste with salt and pepper.
In a separate bowl, mix the salmon with the dill and season to taste with salt and pepper.

Place ten 6-8cm (2″-3″) ring moulds onto ten small serving plates
Divide half the avocado mixture between the moulds and press down gently with the back of a teaspoon.
Divide the salmon mixture between the moulds on top of the avocado and smooth down evenly.
Divide the remaining avocado on top of the salmon and smooth the tops.
Chill until ready to serve.

When ready to serve, simply lift the moulds up to reveal the towers.
Top with a garnish of micro greens and a sprinkle of salt and pepper.

Asian flavors · Dairy-free · Fish · Gluten Free

Indian-style salmon

Belinda

A beautiful, subtle salmon dish using the milder Indian spices, sweetened with tomatoes and coconut milk. You will love it and the sauce complements the salmon beautifully.

Recipe by The Gangotra family from Family Cooking Showdown on the BBC.

Serves 4

3 tbsp vegetable oil
2 large onions, finely chopped
4 large garlic cloves, crushed
5cm/2inch fresh root ginger, finely grated
1 heaped tsp ground coriander, freshly ground from seeds, if possible
2 heaped tsp garam masala
10 curry leaves, dried are fine if you can’t find fresh but don’t omit them. (I bought mine on Amazon)
3 tbsp palm sugar (available from Asian grocers) or light brown sugar
400g/15oz can full-fat coconut milk
3 large limes, juice only
5 good-sized vine-ripened tomatoes, chopped and blended
700g/1lb 9oz skinless salmon fillet, cut into 2cm/¾in-wide finger-length pieces
3 tbsp grated creamed coconut, to garnish (optional, bug you can buy this on Amazon and keep in the fridge)
handful fresh cilantro, chopped, to garnish
freshly steamed basmati rice, to serve

Heat the oil in a heavy-bottomed saucepan over a low heat. Add the onions and fry for 15 minutes, or until soft and starting to turn golden.

Add the garlic, ginger, ground coriander, garam masala and curry leaves and cook for 1 minute. Add the palm sugar, coconut milk, lime juice and blended tomatoes and cook for 10–15 minutes, or until slightly reduced.

Add the salmon and gently poach for 5–6 minutes.

Serve with steamed basmati rice if desired, garnished with coconut cream and fresh cilantro.

Asian flavors · Dairy-free · Fish · Gluten Free · Rice · Salad

Sesame Salmon Bowls

Belinda

This one-pot meal, which is inspired by chirashi, or Japanese rice and raw fish bowls, features a savory vinegared rice that’s typically served with sushi.
Traditionally, the rice is cooked first, then mixed with vinegar, but here, the rice is cooked in vinegar-seasoned water to eliminate a step. The result is sticky rice that’s tangy and sweet, and a perfect bed for fatty salmon.
The salmon is added toward the end to steam directly on top of the rice for an easy one-pan meal.
Packaged coleslaw is a time saver, eliminating extra knife work.
Make a double batch of the zesty dressing for drizzling over roasted vegetables or green leafy salads the next day.

Recipe by Kay Chun for The New York Times.

Serves 4
¼ cup unseasoned rice vinegar
3 tbsp granulated sugar
1 tsp kosher salt, plus more for seasoning
1 ½ cups sushi rice (short-grain white rice), rinsed until water runs clear
1 ½ lbs skinless salmon fillet, cut into 1-inch cubes
½ tsp toasted sesame oil
¼ cup low-sodium soy sauce
3 tbsp distilled white vinegar
2 tbsp safflower or canola oil
2 tbsp coarsely chopped scallions
2 tbsp minced fresh ginger (from one 2-inch piece)
3 Persian cucumbers, thinly sliced
8 ounces green coleslaw mix (about 3 packed cups)
1 avocado, halved, pitted and thinly sliced
Torn toasted nori sheets, for garnish (optional)

In a large saucepan, combine rice vinegar, sugar and salt; stir to dissolve the sugar. Add the rice and 1 3/4 cups water, and mix well. Bring to a boil over high heat, then cover and reduce heat to low. Cook until rice is tender and most of the liquid is absorbed, about 20 minutes.

In a small bowl, toss salmon with 1/4 teaspoon sesame oil and season with salt. Once rice is tender (after about 20 minutes), arrange salmon in an even layer on top of rice. Cover and steam over low heat until fish is cooked to medium, about 12 minutes longer.

Meanwhile, in a small bowl, combine soy sauce, white vinegar, safflower oil, scallions, ginger and the remaining 1/4 teaspoon sesame oil. Mix well, and season with salt.

Scoop salmon and rice into bowls. Top each with some cucumbers, coleslaw mix and avocado. Drizzle with the vinaigrette. Top with nori, if using.

Asian flavors · Dairy-free · Fish

Miso-Ginger Marinated Grilled Salmon

Belinda

This is a lovely, easy recipe from Bobby Flay.

I had two salmon fillets in the fridge and googled “Miso marinated salmon” and up popped this gem!
If you want the salmon a little sweeter, you can add 1/4 cup brown sugar, and 1/4 cup sake to the marinade. That too is lovely.
This is also lovely with many other thicker fish like black cod or Chilean sea bass

Just a note, Bobby says to marinate the salmon for 30 mins, but I marinated mine for 8-9 hours and it was divine.

Serves 4

1/4 cup white miso (fermented soybean paste)
1/4 cup mirin
1/4 cup sake (optional)
1/4 cup brown sugar (optional)
2 tbsp unseasoned rice vinegar
2 to 3 tbsp soy sauce
2 tbsp minced green onions
1 1/2 tbsp minced fresh ginger
4 tsp toasted sesame oil
4 salmon fillets, 8 oz each
Salt and freshly ground pepper
Yuzu juice, for drizzling, optional

Whisk together the miso, mirin, vinegar, soy sauce, (brown sugar and sake, if using) green onions, ginger, and sesame oil in a small bowl.
Place the salmon in a baking dish, pour the marinade over, and turn to coat. Cover and marinate for 30 minutes (I actually marinated mine for 8 hours and it was gorgeous) in the refrigerator.

Personally, I roast the fish, skin-side down in the oven at 350 for about 20 mins max but Bobby Flay uses this method below:

Heat grill to high. Remove the fish from the marinade and season with salt and pepper. Grill the salmon, skin side down, with the cover closed, until golden brown and a crust has formed, about 3 to 4 minutes.

Turn the salmon over and continue grilling for 3 to 4 minutes for medium doneness.
Drizzle with a little yuzu juice, if desired, and serve.

Asian flavors · Dairy-free · Fish · Gluten Free

Vietnamese caramel salmon

Belinda

This is a wonderful, tasty and low calorie dish by Melissa Clark

“Here, I’ve replaced the more traditional catfish with salmon, which has a rich succulence that can stand up to the ginger, chiles, and black pepper. And by using brown sugar instead of making my own caramel, I’ve also hastened the process so that the whole thing is ready in less than thirty minutes. The salmon still has time to absorb all the intense flavors of the caramel, but it doesn’t overcook, staying firm but tender. Serve this with some kind of rice as a gentle foil for all the rich spiciness on the plate.

Serves 4

4 skin-on salmon fillets, preferably center-cut pieces (6 to 8 ounces each)
1 tbsp coconut or extra-virgin olive oil
Fine sea salt to taste
1/3 cup packed light brown sugar
3 tbsp Asian fish sauce
2 tbsp soy sauce
1 tsp grated peeled fresh ginger
Finely grated zest of 1 lime
Juice of 1/2 lime
1/2 tsp freshly ground black pepper

Sliced scallions (white and green parts), for garnish
Thinly sliced jalapeño, for garnish
Fresh cilantro leaves, for garnish

Set an oven rack 6 inches from the heat source (usually the second rack position, not the one closest to the heat source), and turn on the broiler.

Brush the salmon fillets all over with the oil and season them lightly with salt.

In a 12-inch oven-safe skillet set over medium-high heat, combine the brown sugar, fish sauce, soy sauce, ginger, lime zest and juice, black pepper, and 1 tablespoon of water. Bring to a simmer.

Place the fish, skin-side up, in the skillet. Reduce the heat to low and simmer, without moving it, until the fish is cooked through halfway, 4 to 6 minutes.

Spoon the pan juices over the fish and transfer the skillet to the oven. Broil until the fish is just cooked through and the skin is caramelized in spots, 2 to 5 minutes for medium rare, depending upon the thickness of the fish (thicker ones will take longer).

Transfer the fish to a serving plate and garnish it with scallions, jalapeños, and cilantro. Drizzle with the pan sauce, and serve.

Asian flavors · Curry · Dairy-free · Fish · Gluten Free

Easy salmon coconut curry

Belinda

Salmon coconut curry is an easy weeknight dinner bowl that’s on the table in less than 30 minutes. We’re talking big juicy chunks of salmon and fresh spinach in a light Thai inspired red curry sauce ~ popped with the holy trinity of lime, cilantro and fresh ginger.

Serves 4

3 Tbsp vegetable oil
1 medium onion, peeled, halved, and sliced
4 cloves garlic, minced
1 Tbsp minced fresh ginger (more to taste)
1 Tbsp Thai red curry paste
1/2 tsp powdered turmeric
1 Serrano pepper, thinly sliced into rounds
15 ounce can full fat coconut milk
fresh lime juice, to taste
sea salt to taste
1 lb salmon fillet, cut into large chunks (or you can do smaller chunks if you prefer)
3 handfuls of fresh clean spinach leaves

Garnish
lots of fresh cilantro
lime wedges

Heat the oil in a large pan and saute the onion, garlic, and ginger for about 5 minutes, until softened but not browned.
Add the curry paste, turmeric, and hot peppers to the pan and stir to combine. Continue sauteing for a few more minutes, stirring almost constantly.
Add the coconut milk and a tablespoon of lime juice (you can add more to taste.) Bring the mixture up to a bubble. Add salt to taste.

Add the chunks of salmon and let the pot gently simmer, covered, for 5 minutes, just until the salmon is cooked, it doesn’t take long. Stir to cover the fish with the sauce. Add the spinach and cook just until it wilts.
Check the seasoning again, and serve the curry over hot rice

Make ahead instructions:
The sauce can be made a day in advance. Don’t add the fresh cilantro until ready to serve.

Asian flavors · Dairy-free · Soup

Teriyaki salmon bowl with udon noodles and spinach

Belinda

This is a delectable and light dish packed with flavor. It’s very low calorie and you’re going to love it!

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Serves 4

8 cups dashi broth (You can buy this ready-made)
2 tbsp soy sauce
2 tbsp mirin
1 knob fresh ginger,(about a 2″ piece”) or 1 tbsp fresh ginger juice
13 oz dried udon noodles
4 small salmon fillets, skinned
1 bunch spinach, washed
4 green onions, sliced on the diagonal

Teriyaki sauce
2 tbsp dark soy sauce
1 tbsp sake
1 tbsp mirin
1 tbsp peanut oil
1 tsp sugar

For the teriyaki sauce
Combine the dark soy, sake, mirin, oil and sugar in a small pot and heat, stirring, until sugar has dissolved. Set aside.

Heat the dashi in a second pot and add the soy and mirin. Peel the ginger, cut into cubes and crush in a garlic press to get 1 tbsp ginger juice. Add the juice to the broth and adjust the flavorings to taste.
Cook the noodles in plenty of boiling water until al dente, about 8 minutes.Drain and rinse in cold water, cover with plastic wrap and set aside.

Brush the salmon with the teriyaki sauce and grill on a hot well oiled grill, or a heavy cast iron flat pan, leaving the inside lightly pink.

Bring the dashi broth to just below a boil and add the noodles to the broth for 30 seconds to heat through, then divide the noodles among 4 warmed bowls.
Dip the spinach leaves briefly into the broth to wilt them and distribute them among the bowls.

Ladle the hot broth into each bowl and top the noodles with the grilled salmon, broken into large chunks or left whole.
Scatter the green onions on top and serve with chopsticks and spoons.

Appetizers · Fish · Salad · Whole30 compliant

Salmon, watercress, avocado and pumpkin seed salad

Belinda

This salad is what I call the “anti-inflammatory” salad, as it’s ingredients are all strong anti-inflammatory ones.
AND it tastes delicious! Thanks to Nigella Lawson for this recipe.

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Serves 2, generously
2 wild Alaskan salmon fillets (approx 8 oz total)
3 scallions, trimmed
1 tsp black peppercorns
2 1/2 tsp lime juice
2 tsp sea salt flakes or kosher salt

For the Salad:
3 tbsp pumpkin seeds
4 oz watercress
1 teaspoon organic raw apple cider vinegar
1 ripe avocado
1 tbsp extra-virgin olive oil
1 tsp sea salt flakes or kosher salt, or to taste
4 scallions, chopped
7oz canned black beans, drained and rinsed (optional)

Put the salmon fillets in a small frying pan (I use one with an 8-inch diameter) and cover with cold water from the tap. Add the scallions and peppercorns, squeeze in the lime juice and sprinkle in the salt, then bring to a boil, uncovered. When the pan is bubbling, turn the fillets over, then remove the pan from the heat and leave to stand for 7 minutes. Then take the fillets out of the liquid and leave to cool completely, which could take up to 1 hour. Once cool, the salmon will be cooked through, with its flesh desirably tender and coral inside.

While the salmon’s cooling, make a start on the salad. Toast the pumpkin seeds by tossing them in a dry, heavy-based frying pan on the stove. They will start jumping a little, and will darken and get a smokier taste. It doesn’t take long to toast them, so don’t leave the pan and keep giving it a quick swirl.
Then transfer to a cold plate.

When you’re ready to unite salmon with salad, put the watercress into a large shallow bowl (or split between 2 bowls), sprinkle with the vinegar, and toss. Now add the salmon, removing the skin and tearing the fish into bite-sized pieces or shreddy bits, as you wish.

Halve the avocado and remove the pit, then spoon the flesh out onto the salmon and watercress, or cut it into slices if you prefer. Sprinkle with the scallions and black beans, if using. Drizzle the oil over the salad, sprinkle with the salt and half of the toasted pumpkin seeds, and toss gently to mix. Scatter the remaining pumpkin seeds on top, and eat.

Make Ahead Note: The salmon can be cooked up to 3 days ahead. Cool for up to 1 hour, then cover and refrigerate until needed.

Fish · Pasta

Easy baked salmon with gnocchi

Belinda

Everyone loves a one-pan dish and you can’t go wrong with this creamy gnocchi topped with salmon fillets. It’s an easy, midweek meal that’s ready in 30 mins.
Recipe c/o Delicious magazine

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Serves 4

2 tbsp olive oil
1 onion, finely sliced
1 large head broccoli, separated into florets
11 oz reduced-fat cream 
cheese
3 tbsp fresh pesto

1 lb fresh gnocchi
Juice 1 lemon
4 small organic salmon fillets

Heat the oven to 400F/200°C/180°C fan/gas 6. Heat the olive oil in a large ovenproof frying pan or shallow casserole and fry the onion for 2-3 minutes. Add the broccoli and stir-fry for a further 2 minutes.
Mix in the cream cheese, pesto and about 5 fl oz (160ml) water, then heat gently, stirring to combine.
Meanwhile, microwave the gnocchi for 1 minute on high (or boil, following the pack instructions).
Stir into the sauce with lots of black pepper, the lemon juice and salt to taste.
Nestle the salmon fillets in the sauce among the gnocchi and bake for 12-14 minutes until the salmon is just cooked through. Serve straightaway.

Breakfast · Egg based · Fish

Baked eggs with hot-smoked salmon and herbs

Belinda

Dip generously buttered toast into the oozy yolks of these decadent hot-smoked salmon baked eggs. We’ve spiked them with horseradish to cut through the richness but feel free to leave it out if you’re not a fan. From “Delicious Magazine”

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Serves 4

A knob of 
butter (the size of your thumb)
1 finely chopped onion
2 tbsp creamed horseradish
7 fl oz (200mls) double cream

7 oz (200g) hot smoked salmon, flaked
A small handful of 
chopped fresh parsley
Juice of 1 lemon
4 medium free-range eggs
Small handful of grated parmesan cheese
Hot buttered toast, to serve

Heat the oven to 400F.
Melt the butter in a saucepan, then add the chopped onion and fry for 5-8 minutes until soft. Turn off the heat and add the creamed horseradish, double cream, hot smoked salmon, chopped parsley and lemon juice.
Season to taste, then divide the mixture evenly among 4 small ovenproof dishes. Make an indentation in each mixture with the back of a spoon, then crack 1 egg into each. Grate over parmesan, loosely cover with foil, then bake in the oven for 20 minutes.
Remove the foil and return to the oven for another 5 minutes until the egg white has set. Serve straightaway with hot buttered toast.