Tag: salmon

Accompaniments · Do-ahead · Fish · Gluten Free · Sauces

Avocado salsa to have with cold poached salmon

Belinda

 

Screen shot 2014-05-17 at 7.02.27 AM

Serves 4

This is gorgeous on a hot summers day with cold poached salmon.  The recipe is from Delia Smith, a British recipe book writer whose recipes are absolutely fail-safe. This is a cross between a sauce and a salsa and complements the flavor of salmon and it also looks really pretty with the color of the salmon.

1 ripe but firm avocado
2 large firm tomatoes
1/2 small red onion
2 tbsp fresh lime juice
1 rounded tablespoon chopped fresh cilantro
A few drops Tabasco
Salt and freshly milled black pepper

Skin the tomatoes by pouring boiling water over them, then leaving for exactly 1 minute before draining and slipping the skins off when they’re cool enough to handle.
Then cut each tomato in half and, holding each half over a saucer (cut side downwards), squeeze gently to extract the seeds.
Now chop the tomato flesh as finely as possible.
Next, halve the avocado, remove the stone, cut each half into quarters and peel off the skin.
Chop the avocado into minutely small dice, and do the same with the onion. Finally, combine everything together in a bowl, adding seasoning, the lime juice, chopped cilantro and a few drops of Tabasco sauce.
Cover with clingfilm and leave on one side for an hour before serving to allow the flavors to develop.
Serve this salsa with grilled, poached or baked salmon salmon

 

 

 

 

 

 

Fish · Gluten Free

Slow-roast salmon with fennel, citrus and chiles

Belinda

This is slow roasted, succulent salmon that gathers together the flavors of the fennel, lemon and chili.  You can also try it with halibut, cod or turbot fillets. Thank you to Bon Appetite magaxine for this beauty.

Serves 4

1 medium fennel; bulb, thinly sliced
1 blood or navel orange, very thinly sliced, seeds removed
1 Meyer or regular lemon, very thinly sliced, seeds removed
4 sprigs dill, plus more for serving
1 red Fresno chili or jalapeno with seeds, thinly sliced
kosher salt and coarsely ground black pepper
1/2 lb skinless salmon fillet, preferably center-cut
3/4 cup olive oil
Flaky sea salt (such as Maldon)

Preheat the oven to 275 F
Toss the fennel, orange slices, lemon slices, chili and 4 dill sprigs in a shallow 3 qt baking dish.
Season with kosher salt and ground pepper. Season the salmon with salt and place on top of the fennel mixture.
Pour over the oil.

Roast until the salmon is just cooked (the tip of the knife will slide through easily and the flesh will be slightly opaque), 30 to 40 minutes for medium rare.

Transfer the salmon to a platter, breaking it into large pieces as you go.
Spoon the fennel mixture and oil from the baking dish over it.
Discard the dill sprigs.
Season with sea salt and ground pepper and top with the fresh dill sprigs.

Do-ahead · Fish · Nuts

Quick salmon with a crunchy cheesy crust

Belinda
Who would have thought this combination of flavors would work so brilliantly!!  It’s fast, easy and gorgeous.
Serves 4
4x 6 oz salmon fillets, skin removed if you prefer
1/3 cup softened butter
4 tbsp toasted, slivered almonds
4 tbsp chopped fresh Italian parsley
1/2 cup Gruyere cheese, coarsely grated
Preheat the oven to 375 F
Season the salmon all over.
Liberally butter a shallow ovenproof dish big enough to take the fish in one layer.
Smear the salmon with the remaining butter
Mix together the almonds, parsley and Gruyere cheese, then press some on top of each piece of salmon.
Bake for 10 to 15 minutes, or until the topping is crisp and golden and the salmon is cooked.
Serve with baby buttered potatoes and a green salad.

 

Fish

Broiled honey soy salmon

Belinda

I think this is one of my favorite dishes, as it’s very light, very quick and has terrific flavor.
Served with lemon-dill rice and ginger green beans (both recipes on this blog) makes the best meal without any guilt!

Serve 6

6 tbsp honey
6 tbsp soy sauce
2lbs salmon fillet, skin on
1/4 tsp crushed red pepper flakes
1 generous tbsp minced fennel fronds or Italian parsley

Preheat the broiler. Line a baking sheet with aluminum foil

In a small bowl, combine the honey and soy sauce and mix well.
Lay the salmon, skin side down, on the baking sheet.
Drizzle a quarter of the sauce over the salmon.
Sprinkle with the red pepper flakes and fennel and broil 2 inches from the heat source for 10 to 15 minutes, depending on the thickness of the salmon.
Drizzle every 2 to 3 minutes with the remaining sauce until the salmon turns a deep mahogany, is opaque and flakes when pierced with a fork.
Do not allow it to char.
Serve immediately

Asian flavors · Fish · Gluten Free

Roasted salmon with miso, orange, marmalade glaze

Belinda

This is dead simple, really light and gorgeous.

Serves 4

1/3 cup white miso
1/3 cup orange marmalade
2 tbsp fresh orange juice
2 tbsp mirin
2 tbsp soy sauce
2 tsp sugar
1.5 tbsp finely grated orange peel

4 x 6oz fillets of wild salmon
finely chopped scallions (green onions)

Whisk the miso, orange juice, mirin, soy sauce, sugar, marmalade and orange peel together in a small bowl.
Put the mixture into a plastic bag and add the fillets of salmon.
Marinate in the fridge for 24 hours, turning the mixture to make sure it’s well submerged.

Preheat the oven to 350F
Line a baking sheet with non-stick aluminum foil, take the salmon out of the marinade and place on the foil.
Roast for about 17 minutes checking after 15to see if the salmon is cooked.
Remove when the salmon looks done, sprinkle with the chopped scallions.

Note: I love to make this as an orange-themed meal with:
“orange and currant pilaf”
and
“spicy orange salad Moroccan-style”, both on my blog

Asian flavors · Do-ahead · Fish

Thai salmon filo parcels

Belinda

These are super low fat, highly tasty and healthy.Wonderful to make ahead of time and perfect for entertaining. They are a Delia Smith fail-safe recipe that I often serve (UK chef and recipe book author)
Those lovely lime and cilantro flavors fill your mouth with freshness and the smoothness of the salmon and the crunchiness of the filo pastry says it all!

Serves 2, but can easily be doubled

2 middle-cut fillets of salmon, skin removed (about 5 oz each and an even thickness)
4 sheets filo pastry (approx 7″ x 12″)
1 tsp grated fresh ginger
Grated zest and juice of 1 lime
1 garlic clove, crushed
1 tbsp fresh cilantro, chopped
2 scallions, finely sliced
2 oz butter, melted
salt and ground black pepper

To serve;
a few sprigs of fresh cilantro
1 lime, cut into quarters

Preheat the oven to 375 F

First of all, in a small bowl, mix together the ginger, lime zest, garlic, cilantro and scallion, then stir in the lime juice.
Now melt the butter in a small saucepan, then lay 1 sheet of filo pastry out on a flat surface, brush it all over with some of the melted butter, spread another sheet of filo on top and brush this lightly with melted butter as well.

Now position one of the salmon fillets near to one end of the filo, season it well and sprinkle half the lime and herb mixture on top.
Next, fold the short end of the pastry over the salmon, then fold the long sides inwards, roll the salmon over twice more and trim any surplus pastry (it’s important not to end up with great wedges of pastry at each end)

Wrap the other piece of salmon in exactly the same way and brush the parcels all
over with melted butter and place on a greased baking sheet.
At this point you can cover and refrigerate them for up to an hour, making sure you bring them to room temp before putting them in the oven uncovered for 20 to 25 minutes or until the pastry is brown and crispy.

Serve garnished with sprigs of cilantro and wedges of the lime to squeeze over.

 

Accompaniments · Asian flavors · Do-ahead · Fish · Gluten Free

Lime ginger mayonnaise (to serve with cold poached salmon or other seafood)

Belinda

This mayonnaise  is utterly easy and a superb flavor. Well worth doing and very unusual.

Makes 1 cup

1/2 cup light, good quality mayonnaise
1/2 cup 2% plain yoghurt
grated rind of 1 fresh lime
2 tsp fresh lime juice
2 tsp freshly grated gingerroot
1 clove garlic

In a small bowl stir together the mayonnaise, yoghurt, lime rind and juice, ginger and garlic.
Cover and refrigerate for 1 hour or for up to 24 hours.

Delicious!!!

Asian flavors · Fish · Gluten Free

Broiled salmon with cucumber raita

Belinda

Beautiful, light, unusual and easy!

Serves 4

2 tsp curry powder
4 tsp whole grain mustard
4 salmon fillets about 6 oz each, skinned (preferably wild)
1 large English cucumber. peeled, seeded and diced small
1 cup red onion, diced the same size as the cucumber (small)
1/2 cup plain thick yoghurt. (Not low fat)
1/3 cup chopped fresh cilantro (coriander)
3 tbsp chopped fresh mint
1 heaped tsp ground cumin
salt and pepper to taste

Coat the salmon fillets in the mustard and sprinkle on 1 tsp of the curry powder then season with salt and pepper. Set aside until the raita is made.

Diced cucumber

In a bowl, stir together the remaining tsp of curry powder, cumin,cucumber, red onion, yoghurt, cilantro and mint. Season with salt and pepper.
Cover and refrigerate until serving. (About 1 hour so the flavors can blend)

Cucumber raita

Put the salmon fillets under a broiler and broil until just done but don’t over cook.
Serve with the raita either over the salmon or under the salmon

NB   You can also poach the salmon then chill it, making the dish a cold one, but I like the salmon hot.

Fish · Pasta

Salmon cream tagliatelle

Belinda

This is a recipe from Debbie Cottis in England. It is so simple and is lovely as a small starter for a dinner.
Serves 4

1 tbsp olive oil
1 onion, chopped finely
4 oz good smoked salmon shredded
4 fl oz dry white wine
10 fl oz heavy cream
pinch of cayenne pepper
1 tsp paprika
6 tbsp finely chopped fresh dill
1lb fresh egg tagliatelle
salt

Het the olive oil in a heavy-based frying pan. Fry the onion gently until softened, around 5 minutes.
Add the smoked salmon and cook, stirring for about 3 minutes
Pour in the white wine, bring to the boil and cook briskly for 1 minutes
Mix in the cream. Mix in the cayenne pepper, paprika and 5 tbsp of dill. Cook, stirring for a further 3 minutes.
Meanwhile bring a large saucepan of salted water to the boil. Add the tagliatelle and cook until al dente, around 3 minutes; drain.
In a large serving bowl toss together the tagliatelle and the salmon cream sauce.
Sprinkle over the remaining dill and serve at once

 

Fish · Gluten Free · Whole30 compliant

Jamie’s traybaked salmon with olives, green beans, anchovies and tomatoes

Belinda

This is so light and tangy as the anchovy melts over the vegetables, the cherry tomatoes provide sweetness and juice and the olives a little hit of pure joy

Serves 4

7 oz green beans
20 small cherry tomatoes
1 handful pitted black olives
2 tbsp extra virgin olive oil
salt
freshly grund black pepper
4 x 8oz thick fillets of wild salmon, with or without skin but definitely pin-boned
2 lemons
1 good handful fresh basil
12 anchovy fillets (the ones in oil)

Top and tail the green beans, blanch them until tender in salted boiling water and drain. Shock in a bowl of iced water to stop the cooking process then drain.
Put the beans in a bowl with the cherry tomatoes and the stones olives
Toss in the olive oil and a pinch of salt and pepper
Give the salmon fillets a quick wash under the tap and pat dry using kitchen paper towels.
Squeeze the juice of 1/2 lemon over the fillets, on both sides, then season both sides with salt and pepper and drizzle a little olive oil over the top.
Preheat the oven and a roasting tray at the highest temperature your oven goes to.
Put your 4 fillets at one end of the roasting tray.
Toss the basil into the green beans, olives and tomatoes and place this mixture at the other end of the tray.
Lay the anchovy fillets over the green beans
Roast in the preheated oven for 10 minutes then remove from the oven and serve with lemon quarters.
This is very tasty especially with some homemade mayonnaise or aioli.
A good cheat’s aioli is done by  adding crushed garlic to a good brand of store bought mayonnaise, say the Helmanns or Kraft brand.