Salmon and Cherry Tomato Skewers with Rosemary Vinaigrette

Food & Wine

Ingredients

• 1/4 cup extra-virgin olive oil, plus more for brushing
• 3 tablespoon fresh lemon juice
• 2 teaspoons Dijon mustard
• 2 teaspoons finely chopped rosemary
• Kosher salt
• Pepper
• 16 cherry tomatoes 
• 1 1/2 pounds salmon fillet cut into 1 1/2-inch cubes
• 4 long metal skewers, or 4 wooden skewers soaked in water for 1 hour

1. In a small bowl, whisk the 1/4 cup of olive oil with the lemon juice, mustard and rosemary. Season the vinaigrette with salt and pepper.
2. Light a grill or heat a grill pan. Thread the salmon and cherry tomatoes onto the skewers, brush with olive oil and season all over with salt and pepper. Grill over moderately high heat, turning once, until the salmon is just cooked through, about 6 minutes. Transfer the skewers to a platter and drizzle with some of the vinaigrette. Serve right away, passing additional vinaigrette at the table.

Broiled Salmon with Ginger-Shitake Glaze

Finecooking.com

4 servings


INGREDIENTS:

2 lbs. salmon fillet, skin on

3 Tbs. canola oil, more for the baking sheet
1/4 tsp. ground coriander
Kosher salt and freshly ground black pepper
1/2 small red bell pepper, finely diced (about 1/4 cup)
3 scallions, trimmed and thinly sliced (white and green parts separated)
2 Tbs. finely chopped ginger
3-1/2 oz. shiitake mushrooms, stemmed and cut into 1/4-inch dice (about 1 cup)
1/4 cup honey
3 Tbs. rice vinegar
1 Tbs. reduced-sodium soy sauce
1 tsp. Asian chili sauce (like Sriracha)
1 tsp. cornstarch


Position an oven rack about 8 inches away from the broiler element and heat the broiler to high.

Oil a large, rimmed baking sheet. Set the salmon skin side down on the baking sheet, sprinkle with 1 Tbs. oil, the coriander, 1/2 tsp. salt, and 1/2 tsp. pepper, and let sit at room temperature while you prepare the sauce.

In a large (12-inch) skillet over medium-high heat, cook the red pepper, scallion whites, and ginger in the remaining 2 Tbs. oil, stirring occasionally, until the red pepper and scallions start to soften and brown, about 3 minutes. Add the mushrooms, raise the heat to medium high, sprinkle with 1/4 tsp. salt, and cook, stirring, until they soften and start to brown, about 3 minutes. Add the honey, vinegar, soy sauce, chili sauce, and 1/4 cup water, and bring to a simmer. Whisk the cornstarch with 1 tsp. water and stir into the glaze. Return to a simmer and cook until the glaze thickens, about 1 minute. Remove from the heat.

Broil the salmon until it starts to brown and becomes almost firm to the touch, about 8 minutes. Momentarily transfer to the stovetop and spoon the glaze over the salmon. Return to the oven and broil for about 1 more minute so the glaze browns and the salmon almost completely cooks through (check by using a paring knife to flake a thicker part of the fillet). Sprinkle with the scallion greens, transfer to a large platter, and serve.

Red curry-glazed salmon

Real Simple
Hands on/Total:  15 minutes
Serves 4


Four 5-ounce salmon filets
1 Tablespoon Thai red curry paste
1 Tablespoon Canola oil
1 teaspoon light brown sugar
Salt & pepper


Heat Broiler.  Place four 5-ounce pieces of salmon filet on a foil-lined broiler proof baking sheet.  In a small bowl, mix together 1 tablespoon Thai red curry paste, 1 tablespoon canola oil, 1 teaspoon light brown sugar, 1/2 teaspoon salt and 1/4 teaspoon black pepper  Dividing evenly, brush the salmon with the curry paste mixture.  Broil until the salmon is opaque throughout, 5 to 7 minutes.

**Serve with bok choy and pineapple slaw

Poached Salmon with Corn and White Wine-Butter Sauce

Food & Wine September 2009 Prep: 45 min Total: 1 hr



4 medium zucchini (1.5 pounds), coarsely shredded
Salt
2 Tablespoons EVOO
3 medium shallots (2 finely chopped, 1 halved)
Freshly Ground Pepper
2 ¾ cups dry white wine
1 cup fresh corn kernels
2 lemon thyme sprigs
1 bay leaf
4 6-ounce skinless salmon fillets
1 stick cold unsalted butter, cut into tablespoons
¼ cup thinly sliced basil leaves


Set a colander over a bowl. Add the zucchini to the colander and toss with 1 teaspoon of salt. Let stand for 20 minutes. Squeeze the zucchini ry.

In a large, nonreactive skillet, heat the olive oil. Add the chopped shallots and season with salt and pepper. Cook over moderate heat until softened, about 3 minutes. Add ¼ cup of the wine and cook until evaporated, about 2 minutes. Stir in the corn and ½ cup water. Cover and cook until the corn is tender, about 4 minutes. Stir in the zucchini and cook until heated through, about 2 minutes. Season with salt and pepper, cover and keep warm.

In a large, nonreactive saucepan, combine 2 cups of the wine with the thyme, bay leaf, the halved shallot and 2 cups of water and bring to a simmer. Season the salmon with salt, add the fillets to the saucepan and cook at a bare simmer over low heat, turning once, about 6 minutes. Transfer the salmon to a plate and pat dry with paper towels. Discard the poaching liquid.

Add the remaining ½ cup of wine to the saucepan and bring to a simmer. Whisk in the butter, 1 tablespoon at a time, until thoroughly incorporated. Season with salt. Stir the basil into the vegetables and transfer to plates. Nestle the salmon into the vegetables, top with butter sauce and serve.

Drink with apple-scented, unoaked chardonnay: 2008 Foxglove

Whole-Wheat Spaghetti with Lemon, Basil, and Salmon

From: Giada De Laurentiis

Ingredients:

½ pound whole-wheat spaghetti pasta
1 clove garlic, minced
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1 tablespoon olive oil
4 (4-ounce) pieces salmon
1/4 cup chopped fresh basil leaves
3 tablespoons capers
1 lemon, zested
2 tablespoons lemon juice
2 cups fresh baby spinach leaves

Preparation:

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and transfer to a large bowl. Add the garlic, extra-virgin olive oil, salt, and pepper. Toss to combine.
Meanwhile, warm the olive oil in a medium skillet over medium-high heat. Season the salmon with salt and pepper. Add the fish to the pan and cook until medium-rare, about 2 minutes per side, depending on the thickness of the fish. Remove the salmon from the pan.
Add the basil, capers, lemon zest, and lemon juice to the spaghetti mixture and toss to combine. Set out 4 serving plates or shallow bowls. Place 1/2 cup spinach in each bowl. Top with 1/4 of the pasta. Top each mound of pasta with a piece of salmon. Serve immediately.

Roasted Salmon and Potatoes with Dill

Ingredients:

1 ½ pounds red new potatoes, halved
¼ cup EVOO
2 cloves garlic, smashed
Kosher salt and pepper
4 6-ounce pieces salmon fillet
¼ cup fresh dill
1 lemon, cut into wedges

Preparation:

Heat oven to 400 degrees. On a rimmed baking sheet, toss the potatoes, oil, garlic, ½ teaspoon salt and ¼ teaspoon pepper. Arrange in a single layer and roast, tossing once, until golden brown and crisp, about 45 minutes. When the potatoes have 15 minutes left to cook, place the salmon on a second baking sheet, season with ½ teaspoon salt and ½ teaspoon pepper, and roast until opaque and beginning to flake, 10-12 minutes total, depending on the thickness. Divide the potatoes among individual plates and serve with the salmon, dill, and lemon.

Broiled Salmon Fillets

Byerly’s


Heat broiler. Rinse 2 (6-8 oz) salmon fillets; pat dry with paper towels. Arrange skin side down on lightly greased broiler pan. Brush with olive oil, spread with one of toppings (below). Broil 4” from heat until salmon just flakes with a fork (about 10 minutes per inch of thickness, measured at thickest part).

Toppings:

Lemon Pepper:
Combine 1 tsp lemon and pepper seasoning salt and 1 tsp snipped fresh dill.

Mustardy Lime:
Combine 1 tbsp. Natural seed mustard, 1 tsp. Grated lime peel, 2 Tbsp. Lime juice, ¼ tsp. Salt and 1/8 tsp. Black pepper.

Tarragon:
Combine 1 tbsp. Lime juice, 1 ½ tbsp. Snipped fresh tarragon, ¼ tsp. Salt and 1/8 tsp. Black pepper

Smoked Salmon Appetizer

Byerly’s


Ingredients:

30 slices crostini (below)
½ cup Byerly’s dill dip
2 Tbsp. Baby non-pareil capers, drained
1 (4.5 oz) pkg. Smoked classic Alaskan salmon
Lemon peel


Preparation:

Prepare crostini. In small bowl, combine dip and capers. Remove skin from salmon; coarsely crumble. Divide salmon among 30 crostini. Top with a dollop of dill dip mixture; sprinkle each with a little lemon peel. Chill up to 1 hour, if desired. Makes 30 appetizers

Crostini:

Slice 1 baguette French bread into ¼” slices. Using 1/3 cup olive oil, brush both sides of all slices. Arrange on a baking sheet. Preheat broiler; broil 6” from source until golden brown (about 2 minutes); turn. Continue broiling until golden brown (1 ½ -2 minutes). Remove to wire rack to cool. Store in airtight container up to 5 days. Makes 55 slices.

Brown Sugar Salmon

Ryan Dardis



Ingredients:

Salmon Fillets
Coriander
Garlic powder
Lemon juice
Brown sugar
PAM

Preparation:

Preheat oven to 375 degrees. PAM glass baking dish. Pour lemon juice over salmon and sprinkle with coriander and tiny bit of garlic powder. Cover with brown sugar on all sides. Bake at 350 for 12-15 minutes until flaky.

Spinach Salmon

Mom


Ingredients:

½ lb. Fresh spinach, stems removed
4 salmon fillets (4-6 oz)
1 Tablespoon butter
1 Tablespoon flour
6 Tablespoons warm milk
1 cup white wine
Juice of 1 lemon
1 teaspoon fresh oregano, chopped
½ teaspoon fresh thyme, chopped
1 Tablespoon fresh basil, chopped
¼ cup fresh Parmesan
¼ cup bread crumbs
1 Tablespoon dry sherry
2 Tablespoons olive oil
¼ cup minced shallots
¼ lb. Shitake mushrooms, diced

Preparation:

Preheat oven to 375 degrees. Heat butter and stir in flour; cook for 3 minutes. Whisk in milk and herbs; stir until smooth. Remove from heat and add cheese and sherry; set aside. Sauté shallots in oil until soft, and then add mushrooms until golden. Add spinach and stir until wilted and excess moisture has evaporated. Stir in cream sauce. Chill for 1 hour. Cut slit lengthwise in salmon and stuff with filling, closing with toothpicks. Season with salt and pepper. Place in baking dish and pour wine around salmon and squeeze lemon on top. Cover with bread crumbs and bake until opaque and flakes, about 10-15 minutes.