Tag: salmon

Asian flavors · Fish · Pasta · 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 2 inch piece)
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.

Fish · Gluten Free

Creamy garlic, lemon & spinach salmon

Belinda

This is a lovely 20-minute salmon supper for two which works really well served with sweet potato mash. Recipe c/o BBC Good Food

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2 sweet potatoes
1 tbsp olive oil or rapeseed oil
2 salmon fillets, skin removed
2 garlic cloves, thinly sliced
6 oz baby spinach
1 lemon, zested and ½ juiced, ½ thinly sliced
3 oz mascarpone
5 tbsp milk
Salt and lemon pepper

Heat the oven to 400F.
Pierce the sweet potatoes a few times each and microwave on high for 5 mins until soft (or alternatively, bake for 35-40 mins). Keep warm until ready to serve.

Season the salmon on both side with salt and lemon pepper
Heat half the oil in a frying pan and lightly brown the salmon on both sides – don’t worry about it being cooked through at this point.
Transfer the salmon to a plate, wipe out the pan and heat the remaining oil. Cook the garlic for 30 seconds, without letting it brown, then add the spinach, lemon zest and juice and some seasoning.
Stir in the mascarpone and 2 tbsp of the milk and cook until the spinach has wilted.

Tip the spinach mix into an ovenproof dish and top with the lemon slices and salmon fillets. Bake for 5-8 mins until the salmon is cooked through.

Meanwhile, scoop the sweet potato flesh from the skins and mash with the remaining milk, some butter and seasoning.
Serve the sweet potato mash alongside the salmon and creamy spinach.

Asian flavors · Dairy-free · Fish · Gluten Free · Whole30 compliant

Salmon Poached in Lemongrass Scented Coconut Milk

Belinda

This is a quick and flavorful dinner easy enough to throw together after work, but nice enough to impress guests.

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Serves: 4
1 lemongrass stalk
1 knob of ginger
13.5 ounces coconut milk (1 can, preferably full fat)
1/4 tsp salt
1lb salmon, cut into 4x 4 ounce filets
1 lime, zest and juice

Cut the lemongrass stalk into 1 inch segments and then in half lengthwise.
Cut the ginger into slices. Bruise both with the butt of a knife. Reserve a small piece of lemongrass and mince that piece finely for garnish (you’ll want about a teaspoon or so total), then set aside.

Skim the cream off the top of the can of coconut milk and warm it in a skillet that will comfortably fit all the salmon pieces (but preferably not too much larger because then you will end up with a lot of extra liquid at the end).
When the cream starts to bubble and the surface looks shiny, add the lemongrass, ginger, and salt.
Lower the heat and stir and simmer for 5 minutes until the sauce is quite thick and fragrant.
Add the salmon pieces and the rest of the coconut milk. If the coconut milk does not cover (or mostly cover) the salmon, add a bit more water.

Raise the heat and just when the liquid starts to bubble, reduce heat to a simmer, cover, and cook for about 8-10 minutes or until salmon begins to flake when poked with a fork.
Remove salmon from sauce and raise heat to medium high.
Reduce volume by about half (or until the sauce is thick). Stir in lime juice right before serving.
Pour sauce over the salmon, garnish with minced lemongrass and lime zest.

Fish

15 minute salmon with a pesto crust

Belinda

This is a great tasting and easy weekday meal for the family from the “Olive Magazine”.

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4 x skinless salmon fillets
4-6 tbsp fresh pesto sauce (or from a good jar of pesto sauce)
4 tbsp breadcrumbs
4 tbsp grated Parmesan cheese
olive oil
3/4 lb green beans

Heat the oven to 450 F. Put the salmon fillets on a non-stick baking tray, skinned-side down.
Spread the pesto over the tops, then mix the breadcrumbs and cheese together and sprinkle over.
Drizzle with a little oil then bake for 10 minutes.

Boil the green beans for 3-4 minutes, then drain and toss with a little olive oil and season well.
Divide the beans between plates, sitting the salmon on top.

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

Coconut-miso salmon curry

Belinda

Recipe from Ken Chun

This light, delicate weeknight curry comes together in less than 30 minutes and is defined by its deep miso flavor. Miso is typically whisked into soups toward the end of the recipe, but sweating it directly in the pot with ginger, garlic and a little oil early on helps the paste caramelize, intensifying its earthy sweetness. Adding coconut milk creates a rich broth that works with a wide range of seafood. Salmon is used here, but flaky white fish, shrimp or scallops would all benefit from this quick poaching method. A squeeze of lime and a flurry of fresh herbs keep this curry bright and citrusy. For a hit of heat, garnish with sliced fresh jalapeño or serrano chile peppers.

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3 tbsp safflower or canola oil
1 medium red onion, halved and sliced 1/2-inch thick (about 2 cups)
1 (1-inch) piece fresh ginger, minced (about 2 tablespoons)
3 garlic cloves, thinly sliced
Kosher salt and black pepper
¼ cup white miso
½ cup unsweetened, full-fat canned coconut milk
1 (1 1/2-pound) salmon fillet, cut into 2-inch pieces
5 ounces baby spinach (about 5 packed cups)
1 tablespoon fresh lime juice, plus lime wedges for serving
Steamed rice, such as jasmine or basmati, for serving
¼cup chopped fresh basil
¼ cup chopped fresh cilantro

In a large pot, heat 2 tablespoons oil over medium. Add onion, ginger and garlic and season with salt and pepper. Cook, stirring occasionally, until softened, about 3 minutes. Add miso and cook, stirring frequently, until miso is lightly caramelized, about 2 minutes.

Add coconut milk and 3 cups water and bring to a boil over high heat. Cook until liquid is slightly reduced, about 5 minutes. Stir in salmon, reduce the heat to medium-low and simmer gently until just cooked through, about 5 minutes. Turn off heat and stir in spinach and lime juice.

Divide rice among bowls. Top with salmon curry, basil and cilantro. Serve with lime wedges for squeezing on top.

Fish · Gluten Free · Whole30 compliant

Pan-seared salmon with currants, celery, olives and capers

Belinda

After December, the month of excess, it’s always lovely to hit January with clean-eating recipes. This recipe is simple, but complex in flavors, thanks to Yotam Ottolenghi’s divine combination of “salsa” ingredients.

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⅔ cup currants
A generous pinch of saffron
4 salmon fillets (about 4 ounces each), skin on
About 1/2 cup olive oil
Salt and black pepper
4 sticks celery (about 6 ounces), cut into 1/2-inch dice, leaves removed and reserved for garnish
¼ cup pine nuts, roughly chopped
A scant 1/4 cup drained capers, plus 2 tablespoons of their brine
8 large green olives, pitted and cut into 1/2-inch/1-centimeter dice
⅓ cup parsley, roughly chopped
1 tsp finely grated lemon zest
1 tsp lemon juice

Cover the currants with boiling water and set aside to soak for 20 minutes. In a separate small bowl, mix 1 tablespoon of boiling water with the saffron and also leave for 20 minutes or longer.
Gently rub the salmon fillets with 2 teaspoons of the oil, 1/3 teaspoon of salt and a good grind of pepper. Set aside while you make the relish.

Add 1/3 cup of olive oil to a large sauté pan over high heat. Add the celery and pine nuts and fry for 4 to 5 minutes, stirring frequently, until the nuts begin to brown (watch carefully as they can burn quickly).
Turn off heat and stir in the capers and their brine, the olives, saffron and its water and a pinch of salt. Drain the currants and add them as well, along with the parsley, lemon zest and juice. Mix well and set aside.

In a large skillet, heat 1 tablespoon oil over medium-high heat until it shimmers. Add salmon fillets skin-side down and let cook for 3 minutes, until the skin is crisp. Reduce the heat to medium, flip the fillets over and cook 2 to 4 minutes more (depending on how much you like the salmon to be cooked).
Divide the salmon on 4 plates and serve with the warm relish spooned on top. Scatter reserved celery leaves (if using) and serve immediately.

Fish

Tuscan butter salmon

Belinda

A delicious and easy salmon recipe that has a smooth, silky sauce and the fresh pop of cherry tomatoes and fresh basil.

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SERVES 4

2 tbsp. extra-virgin olive oil
4 (6-oz) salmon fillets, patted dry with paper towels
Kosher salt
Freshly ground black pepper
3 tbsp. unsalted butter
3 cloves garlic, minced
1 1/2 cups halved cherry tomatoes
2 cups baby spinach
1/2 cup heavy cream
1/4 cup Parmesan
1/4 cup chopped basil, plus more for garnish
Lemon wedges, for serving (optional)

In a large skillet over medium-high heat, heat oil. Season the salmon all over with salt and pepper. When the oil is shimmering but not smoking, add the salmon skin-side up and cook until deeply golden, about 6 minutes. Flip over and cook 2 minutes more. Transfer to a plate.

Reduce heat to medium and add butter. When the butter has melted, stir in the garlic and cook until fragrant, about 1 minute. Add the cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst then add the spinach and cook until the spinach is beginning to wilt.

Stir in the heavy cream, parmesan and herbs and bring the mixture to a simmer. Reduce the heat to low and simmer until the sauce is slightly reduced, about 3 minutes.

Return the salmon back to skillet and spoon over the sauce. Simmer until the salmon is cooked through, about 3 minutes more.

Garnish with more herbs and squeeze the lemon on top before serving.

Do-ahead · Fish · Gluten Free

Salmon with beet, feta and lime salsa

Belinda

As we go into summer, I’m always on the lookout for light, interesting food and this recipe is from the BBC and is a super combination of flavors. SO easy too!

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This recipe is for 2, but very easily augmented

2 fillets of skinned salmon fillet, about 5 oz each
1/2 lb cooked beets. (I roast mine in foil with balsamic vinegar and orange juice) after peeling and halving them, but you can certainly buy ready cooked ones.
3 oz Greek feta cheese (not crumbled)
2 limes
A little fresh thyme for garnish

Chop the cooked beets and feta into small cubes and mix with the juice and zest of 1 good sized lime. Add seasoning

Season the salmon with salt and pepper. Heat 2 tbsp oil in a non-stick frying pan over a high heat.
When hot, add the salmon, skinned-side down and cook for 3 minutes.
Flip over, turn the heat down and cook for a further 4 – 5 minutes until it starts to flake with you cut through it.

Serve the beet salsa and the remaining lime cut into wedges. Sprinkle a few florets of fresh thyme over the salsa.

Fish · Gluten Free

Creamy garlic Tuscan salmon

Belinda

A stunningly creamy, silky restaurant quality recipe from the blog “Cafe Delites”

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4 Servings

4 salmon fillets, about 6 oz each and skin off (or Trout or any white fish)
Salt and pepper, to season
2 tsp olive oil
2 tbsp butter
6 cloves garlic, finely diced
1 small yellow onion, diced
1/3 cup dry white wine (OPTIONAL) — (do not use a sweet white wine)
5 ounces (150 g) jarred sun dried tomato strips in oil, drained of oil
1 3/4 cups half and half *SEE NOTES
Salt and pepper, to taste
3 cups baby spinach leaves
1/2 cup fresh grated Parmesan cheese, (do not include for dairy free option)
1 tsp cornstarch (cornflour) mixed with 1 tbsp of water (optional)**
1 tbsp fresh parsley chopped

Heat the oil in a large skillet over medium-high heat. Season the salmon filets (or fish if using) on both sides with salt and pepper, and sear in the hot pan, flesh-side down first, for 5 minutes on each side, or until cooked to your liking. Once cooked, remove from the pan and set aside.

Melt the butter in the remaining juices leftover in the pan. Add in the garlic and fry until fragrant (about one minute). Fry the onion in the butter. Pour in the white wine (if using), and allow to reduce down slightly. Add the sun dried tomatoes and fry for 1-2 minutes to release their flavors.

Reduce heat to low heat, add the half and half (or heavy cream), and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.

Add in the spinach leaves and allow to wilt in the sauce, and add in the parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce. (For a thicker sauce, add the milk/cornstarch mixture to the centre of the pan, and continue to simmer while quickly stirring the mixture through until the sauce thickens.)

Add the salmon back into the pan; sprinkle with the parsley, and spoon the sauce over each filet.
Serve over pasta, rice or steamed veg.

Recipe Notes
*Half and half is an American product, made from equal parts light cream and milk. Feel free to use half light cream and half 2% milk (or full fat if not worried about calories and fat counts), in place of half and half.
Alternatively, use all light cream or heavy cream.
**For a gluten free option, find GLUTEN FREE Cornstarch where available

Asian flavors · Dairy-free · Fish · Gluten Free · Uncategorized · Whole30 compliant

Easy Dijon salmon

Belinda

This is great for a party and can be doubled or trebled easily. It’s so simple to prepare and is so tasty!

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1 1/4lbs salmon fillet, preferably wild
2 tbsp Dijon mustard
2 tbsp soy sauce (or if following the Whole 30, use Coconut Aminos)
3 tbsp olive oil
3 cloves garlic, minced
1/4 tsp ground ginger powder

Line a baking dish with aluminum foil.Coat the foil with cooking spray unless it’s non stick foil. Place the salmon on the foil. Mix the mustard through the ginger powder in a small bowl. Pour the marinade over the salmon and refrigerate the salmon for 30 mins.

Preheat the oven to 375 F and bake the salmon for 20 -25 mins or until just cooked through and flakes easily