Category: Salmon

Categories
Dinners Salmon

Salmon Papillotes with Red Peppercorns, Lime and Fresh Ginger

  • 5 fillets of fresh salmon
  • 2 inch of fresh ginger, peeled and grated
  • 3 tablespoons red peppercorns
  • 1 1/2 limes – freshly juiced
  • Sichuan Pepper
  • salt
  • 1 1/2 tablespoons Extra Virgin Olive Oil
  • 5 sprigs fresh dill
  • 5 teaspoons thick cream
  • Fleur de Sel
  • 1 tablespoon fresh Chives cut in small pieces
  1. Pre-heat the oven to (175c) 350 degrees F.
  2. Double two sheets of aluminum per filet. Curl the edges creating a shallow box to allow for adding sauce without dripping.
  3. Season the salmon fillets with a pinch of salt and freshly ground Sichuan pepper.
  4. Pour some olive oil in each of the foil boats, place the seasoned salmon filets, one per foil.
  5. Add lime juice and grated ginger and then crush red peppercorns slightly with your hands and sprinkle over each filet. Place a large sprig of dill on top.
  6. Seal the aluminum foil well by crimping and folding the edges and the twisting and curling up the ends.
  7. Place on the oven rack (without a tray) Bake in the oven around 6-8 minutes, depending how thick the fish fillets are.
  8. Discard the dill, serve with 1 teaspoon of thick cream, sprinkle with some chopped chives and a little Fleur de Sel.

Categories
Dinners favorite Salmon

Salmon Burgers with Pickled Cucumbers

  • 1½pounds boneless, skinless center-cut salmon, patted dry
  • 5scallions, green parts finely chopped, white parts thinly sliced
  • 1 1-inch piece ginger, peeled, finely grated (small amount)
  • 1garlic clove, finely grated
  • 2tablespoons plus ⅔ cup mayonnaise (small amount)
  • Kosher salt

  • 1teaspoon toasted sesame oil
  • 4teaspoons unseasoned rice vinegar, divided
  • 3medium Persian cucumbers, shaved lengthwise
  • ½serrano chile, very thinly sliced crosswise
  • 1teaspoon sugar
  • ¼cup (or more) vegetable oil
  • ½cup rice flour
  • 2cups tender herbs, such as torn mint and/or cilantro leaves with tender stems
  • ¾cup trimmed watercress
  • 2teaspoons toasted white sesame seeds (optional)
  • 4brioche buns, lightly toasted

Cut salmon into 2″ pieces. Transfer one-third of salmon (about 8 oz.) to a food processor and process, scraping down sides, until mixture is very smooth and paste-like. Add remaining salmon and pulse 4–5 times until pieces are no bigger than ¼” (be careful not to make it too smooth). Transfer to a large bowl.

Mix in scallion greens, ginger, garlic, 2 Tbsp. mayonnaise, and 1 tsp. salt; toss to combine. Form mixture into 4 patties about ¾” thick. Transfer to a parchment-lined rimmed baking sheet and cover with plastic wrap. Chill at least 1 hour or up to 3 (you’ll want to chill the patties so that they hold their shape before getting cooked).

Meanwhile, mix sesame oil, 1 tsp. vinegar, remaining ⅔ cup mayonnaise, and a pinch of salt in a small bowl; set aside until ready to use.

Toss cucumbers with a pinch of salt in another small bowl. Massage with your hands for a few minutes, squeezing lightly to expel water; discard cucumber liquid. Add chile, sugar, and 2 tsp. vinegar to bowl; toss to coat. Chill until ready to assemble burgers.

Heat oil in a large nonstick skillet over medium-high until oil begins to shimmer. Remove salmon patties from fridge right before cooking and sprinkle with flour just to coat the outside (you won’t need all of it). The patties will be a little loose but you can always pat them back together with your hands before they hit the pan. Working in batches and adding more oil in between batches if needed, cook patties until golden brown, about 3–4 minutes on each side (you don’t want to overcook).

Toss herbs, watercress, sesame seeds, if using, scallion whites, remaining 1 tsp. vinegar, and a pinch of salt in a medium bowl. Build burgers with buns, patties, reserved special sauce, herb mixture, and pickles.

OPTION 2
20 ounces salmon fillet skinless and uncooked

1/2 cup Panko style bread crumbs or regular bread crumbs

2 green onions chopped

1 tablespoon olive oil

2 teaspoons dijon mustard

3/4 teaspoon salt

1/4 teaspoon pepper

Instructions

  1. Rough chop 3/4 of the salmon. Process remaining salmon in a food processor or blender until almost paste like.
  2. Add salmon and remaining ingredients to bowl and combine.
  3. Form into 4 patties.
  4. Chill for 15 minutes in refridgerator before cooking.
  5. Heat skillet, grill or air fryer to about 390-400 degrees.
  6. Cook 4 minutes on each side or until completely cooked through and center feels slightly firm. Internal temp should be 145 degrees.
Categories
Dinners Salmon

Salmon with Pinenut, Currant & Olive salsa

  • 100 g dried currants
  • 4 salmon filets, skin on no bones
  • 100ml olive oil
  • 4 celery sticks cut into 1 cm pieces (180g) leaves removed but saved for garnish
  • 30g pine nuts, roughly chopped
  • 40g capers, plus 2 tbsp of their brine
  • 40g large green olives, pitted and cut into 1cm pieces (about 8)
  • 1 good pinch of saffron threads (1/4 tsp) mixed with 1 tbsp hot water
  • 20g parsley roughly chopped
  • 1 lemon finely grate the zest to get 1 tsp then juice to get 1 tsp
  • salt and pepper

Cover the currants with boiling water and set aside to soak for 20 minutes while you prep the salmon and make the salsa.

Mix the salmon with 2 tsp oil, salt and pepper and set aside.

Put 75ml of olive oil into a large saucepan and place on high heat. Add the celery and pinenuts and fry for 4-5 minutes, stirring frequently until the nuts begin to brown (dont take your eyes off of this as they will easily burn) Remove the pan from the heat and stir in the capers and brine, the olives, saffron and its water and a pinch of salt. Drain the currants and add along with the parsley, lemon zest and juice. Set aside.

Put the remaining 1 tbsp of oil into a large pan and place on medium high heat. Once hot, add the salmon filets, skin side down and fry for 3 minutes. Reduce the heat to medium then flip the filets and continue to fry for 2-4 minutes.

Categories
Appetizers Salmon

Salmon Rillettes

Ingredients

  • 1/2 pound center-cut, skinless salmon fillet
  • 1 tablespoon anise-flavored liqueur, such as Pernod
  • Salt
  • Freshly ground white pepper
  • 1 celery rib
  • 1 leek, halved lengthwise
  • 1 small onion, quartered lengthwise
  • 1 bay leaf
  • 1 teaspoon black peppercorns
  • 1 cup dry white wine
  • 4 cups water
  • 5 tablespoons unsalted butter, softened
  • 1 large shallot, minced (1/4 cup)
  • 1/2 tablespoon sour cream
  • 1/4 pound skinless hot-smoked salmon, flaked
  • 2 tablespoons snipped chives
  • 1 1/2 tablespoons fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon smoked sweet paprika
  • Toasted baguette slices, for serving

Directions

Instructions Checklist

  • Step 1On a plate, sprinkle the salmon with the anise liqueur and season with salt and white pepper. Cover with plastic wrap and let stand at room temperature for 30 minutes.
  • Step 2Meanwhile, in a large saucepan, bring the celery, leek, onion, bay leaf, peppercorns, wine and water to a boil. Simmer for 25 minutes.
  • Step 3Add the salmon to the pan, cover and remove from the heat; let stand for 10 minutes. Remove the salmon, picking off any peppercorns, and refrigerate until chilled, about 45 minutes. Flake the salmon.
  • Step 4In a skillet, melt 1 tablespoon of the butter. Add the shallot and cook over moderate heat until softened. Let cool.
  • Step 5Meanwhile, in a medium bowl, whisk the remaining 4 tablespoons of butter until smooth. Whisk in the sour cream. Add the cooled shallot, along with the poached and smoked salmon, chives, lemon juice, olive oil and paprika and stir until combined. Season the rillettes with salt and white pepper. Serve with toasted baguette slices.

Make Ahead

The rillettes can be refrigerated for up to 3 days. Pack into a crock and press a sheet of plastic wrap onto the surface.

Categories
Dinners favorite Salmon

Red Curry Salmon

Salmon:

  • 1 1/2 lbs. salmon
  • 1 tablespoon brown sugar
  • 1 teaspoon curry powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt (more for a larger filet)
  • 1–2 teaspoons olive oil

Coconut Curry Sauce:

  • 1 tablespoon olive oil
  • 2 cloves garlic (minced)
  • 1 small knob of ginger (minced)
  • 1 tablespoon of lemongrass paste 
  • 1 tablespoon brown sugar
  • 1 jar (110 grams) red curry paste
  • 1 can coconut milk
  • 2 tablespoons fish sauce or soy sauce
  • lots of lime juice and zest
  • 3 cups fresh spinach, chopped
  • cilantro, basil, mint, or other fresh herbs 

INSTRUCTIONS

  1. Get the oven ready: Preheat the oven to 475 degrees. Line a baking sheet with foil. Place one of the oven racks is close-ish to the top, about 6 inches or so.
  2. Salmon: Mix the spices and the olive oil to make a paste. Place the salmon skin side down on the baking sheet. Rub the paste liberally over the top part of the salmon. Bake for 6-12 minutes (depends on salmon thickness and desired doneness – I usually opt for 8-10 minutes). See notes for potential broiling issues and alternative methods.
  3. Coconut Curry Sauce: Heat the olive oil over medium heat. Add garlic, ginger, and lemongrass; sauté for 5 minutes. Add brown sugar and curry paste; sauté for 3 minutes. Add coconut milk. Season with fish sauce and lime juice to taste. Add spinach; stir into the sauce until wilted.
  4. Serve: Place salmon over rice. Cover with sauce, lime juice, and fresh herbs.
Categories
Dinners Salmon

Arno’s Broiled soy maple salmon

Ingredients

  • 1/2 cup pure maple syrup (preferably grade B)
  • 1/4 cup soy sauce
  • 1 Tbs. fresh lemon juice
  • Kosher salt and freshly ground black pepper
  • 4 6-oz. center-cut salmon fillets, pin bones removed

Sauce:

  • Combine the maple syrup, soy sauce, and lemon juice in a 1-quart saucepan, and bring to a simmer over medium-high heat. Reduce the heat to medium, and cook until syrupy, 7 to 10 minutes.

Preparation in Oven Broiler

Position a rack 6 inches from the broiler element and heat the broiler on high. Line a rimmed baking sheet with foil.

Place the salmon on the foil skin side down, and season generously with salt and pepper. Broil the salmon until it looks opaque, about 3 minutes. Brush each fillet liberally with the maple glaze, and then continue to broil until cooked to your liking, 7 to 10 minutes for medium (the salmon will be dark pink in the middle). Immediately brush with the remaining glaze and serve.

Preparation-Pan Fried:

  • Pat the fillets dry with paper towels, then lightly season all over with salt and pepper; set by the stove.
  • Hold a large, heatproof rimmed plate under hot running water to warm, then pat dry and set by the stove.
  • In a large stainless-steel skillet over medium-high, heat 1 tablespoon (or more depending on the size of your pan) of the butter.
  • When the foam begins to subside, add the fillets and cook without moving them around and use a brush to cover with sauce. Cook until the fish is lightly browned and opaque about ¼ of the way up from the skillet, 1–2 minutes.
  • Using a wide, thin metal spatula, gently flip the fillets, then brush on more sauce and continue cooking until the other side is lightly browned and opaque about ¼ of the way up from the skillet, 1–2 minutes more.
  • Carefully and quickly transfer to the warm plate, cover tightly with an inverted bowl or aluminum foil, and set aside in a warm place to steam for 10 minutes.
  • Pour remaining sauce over the filets.
Categories
Dinners Salmon

Smoked Salmon Carbonara

  • 3 Tbsp. kosher salt, plus more
  • 4oz. smoked salmon
  • 2oz. Parmesan
  • 4 large egg yolks
  • 2 large eggs
  • Freshly ground black pepper
  • 2 Tbsp. extra-virgin olive oil
  • 1lb. spaghetti, bucatini, or rigatoni

Heat 6 qt. water in a large pot over high. When water starts to steam, add 3 Tbsp. salt and cover pot with a lid (this will bring water to a boil faster).

While you are waiting on the water, do a little prep. Cut the smoked salmon into about 1x¼” strips. Finely grate 2 oz. cheese and set aside one-quarter of cheese for later.

Whisk 4 egg yolks and 2 whole eggs in a medium bowl until no streaks remain, then stir in remaining grated cheese. Add several cranks of pepper and set aside.

Working next to pot, heat 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium. Add salmon and cook, stirring occasionally, until crisp around the edges, 7–10 minutes.

Remove pot from heat. Using a wooden spoon, fish out salmon pieces and transfer to a small bowl. Pour fat into a heatproof measuring cup, then add back about 3 Tbsp. to pot. Discard any remaining oil.

Cook 1 lb. pasta in boiling water, stirring occasionally, 2 minutes shy of package instructions. Just before pasta is finished, scoop out 1¾ cups pasta cooking liquid with same heatproof measuring cup.

Add 1 cup reserved pasta cooking liquid to Dutch oven and bring to a boil over medium-high. Drain pasta in a colander, then transfer to Dutch oven.

Cook pasta, stirring constantly and vigorously, until al dente and water is reduced by about half, about 2 minutes. Remove pot from heat.

Whisk ¼ cup pasta cooking liquid into reserved egg mixture, then very slowly stream into Dutch oven, stirring constantly, until cheese is melted and egg is thickened to form a glossy sauce. Season with salt, if needed. Thin sauce with remaining ½ cup pasta cooking liquid, adding a tablespoonful at a time, until it’s the consistency of heavy cream (you most likely won’t use all of it).

Mix in salmon and divide pasta among bowls. Top with pepper and reserved cheese.

Categories
Dinners Salmon

Salmon Tikka

Ingredients

  • 2 naan breads
  • 1 fresh red chilli
  • ½ cucumber
  • 1 lemon
  • 4 tablespoons natural yoghurt
  • a few sprigs fresh coriander
  • 2 x 200 g salmon filets , from sustainable sources, ask your fishmonger, skin on, scaled and bones removed
  • 1 heaped tablespoon Patak’s tandoori curry paste
  • olive oil

Method

  1. Preheat your oven to 110°C/225°F/gas ¼. Pop your naan breads into the oven to warm through. Halve, deseed and finely chop your chilli. Peel and halve your cucumber lengthways, then use a spoon to scoop out and discard the seeds. Roughly chop the cucumber and put most of it into a bowl. Halve your lemon and squeeze the juice from one half into the bowl. Add the yoghurt, a pinch of sea salt and black pepper and half the chopped chilli.

    Pick the coriander leaves and put to one side. Slice each salmon fillet across lengthways into three 1.5cm wide slices. Spoon the heaped tablespoon of tandoori paste into a small dish, then use a pastry brush or the back of a spoon to smear the tandoori paste all over each piece (don’t dip your pastry brush into the jar!). Heat a large frying pan over a high heat.
  2. Once hot, add a lug of olive oil, put the salmon into the pan and cook for about 1½ minutes on each side, until cooked through. Place a warmed naan bread on each plate. Top each one with a good dollop of cucumber yoghurt and 3 pieces of salmon. Scatter over a little of the reserved cucumber, chilli and coriander leaves and finish with a squeeze of lemon juice.
Categories
lunch Salmon

Croque Monsieur Salmon

  • ¼ cup (½ stick) unsalted butter
  • ¼ cup all-purpose flour
  • 1½ cups whole milk
  • 2 tablespoons whole grain mustard
  • ½ teaspoon freshly grated nutmeg or ¼ ground nutmeg
  • Kosher salt
  • 8 slices ½”-thick country-style bread
  • 6 oz. smoked salmon-thin sheets
  • 3 oz. Gruyère, grated (about 1½ cups)
  • 1 teaspoon herbes de Provence

béchamel

  • Melt butter in a medium saucepan over medium heat until foamy. Add flour and cook, stirring, until mixture is pale and foamy, about 3 minutes. Gradually add milk, stirring until mixture is smooth. Cook, stirring, until sauce is thick and somewhat elastic, about 4 minutes. Remove from heat and whisk in mustard and nutmeg; season with salt.
  • DO AHEAD: Béchamel can be made 1 day ahead. Let cool; press plastic wrap directly onto surface and chill.

assembly

  • Preheat oven to 425°. Spread bread slices with béchamel, dividing evenly and extending all the way to the edges. Place 4 slices of bread, béchamel side up, on a parchment-lined baking sheet; top with salmon and half of cheese. Top with remaining slices of bread, béchamel side up, then top with remaining cheese and sprinkle with herbes de Provence. Bake until cheese is brown and bubbling, 10–15 minutes.
  • DO AHEAD: Sandwiches can be made (but not baked) 1 day ahead. Cover; chill.
Categories
Dinners favorite Salmon

Penne Pasta with smoked salmon

  • 350 g / 12 oz / 3 cups dried penne
  • 115 g / 4 oz / thinly sliced smoked salmon
  • 2-3 fresh thyme sprigs
  • 2/3 cup cream
  • 2 tbsp cream cheese
  • 2 tbsp butter
  • salt and pepper to taste
  • grated parmesan

Cook the pasta in a saucepan with salted boiling water according to the instructions on the package. Save some of the water.

Meanwhile, slice the smoked salmon or chop it up into thin strips. Strip the leaves from the thyme sprigs.

Melt the butter in a large saucepan. Stir in the cream and the cream cheese with about a quarter of the salmon and thyme leaves, then season with pepper. Heat gently for 3 to 4 minutes, stirring all the time. Do not allow to boil. Taste the sauce for seasoning.

Drain the pasta and toss it in the cream and salmon sauce. Add water if too thick. Divide among four warmed bowls and top with the remaining salmon and thyme leaves. Sprinkle with parmesan.