Prince William Sound is home to three species of delicious salmon—Sockeye, Keta and Pink. Each can be prepared in countless, tantalizing ways. From a savory sauté to a glazed grilling, preparation couldn’t be easier… or more delicious.
PWS Sockeye
Prized for its beautiful color, delicate texture and succulent flavor, this famed luxury fish literally melts in your mouth. Sockeye’s high oil content makes it a prime candidate for grilling, broiling, sautéing, roasting, poaching, steaming and smoking.PWS Keta
Mild in flavor and economical in price, Keta salmon is a little-known secret that deserves to be more widely shared. Firm texture, tempting orange-pink color and delicate flavor that lends itself to a variety of preparations. Its gentle flavor makes this salmon kid-friendly.PWS Pink
Lean and subtly flavored, PWS Pink is the smallest and most abundant wild Alaska salmon species, resulting in a very affordable price and is a great choice for a variety of recipes, including those that feature sauces, marinades and bolder seasonings.
Grind the following in a spice grinder:
1 TBSP white peppercorns
1 TBSP green peppercorns
1 TBSP cubeb peppercorns (these are particularly aromatic with a menthol-like aroma)
1 TBSP fennel seeds
1 TBSP caraway seeds
5 juniper berries
1 tsp coriander seeds
2/3 C smoked kosher salt (I used Chef Robert Clark's smoked sea salt)
1/3 C sugar (up to 1/2 C this absinthe is not overly sweet so I added more)
Place salmon filet (about 1 lb) in large zip bag. Pat spice rub over salmon filet, then drizzle on:
1/3 C Vieux Carré absinthe
Wrap in plastic, place in zip top bag. Turn, massage a little to ensure even coating of the spice rub. Place it in a shallow bowl or dish, weight with some canned goods or something heavy. I like to flatten it under a plate, then weight the plate evenly and gently encourages the curing process. At 12 hour intervals you should drain liquid from the bag. (The curing process removes moisture from the fish, infusing the fish with the spice-scented absinthe.) 48 hours are recommended. Salmon will be firm to the touch when done. Slice thinly on an angle.
© Photo Credit: Jacqueline Church
3 Fresh California Avocados, peeled and diced*
6 cup tomato, chopped
3 mango, peeled, pitted and diced
¾ cup red onion, finely chopped
6 Tbsp. fresh lime juice
3 Tbsp. fresh cilantro, chopped
2 tsp. salt, divided
3 Tbsp. olive oil
12 6-oz wild Copper River salmon fillets
¾ tsp. black pepper, freshly ground
Combine the avocado, tomato, mango, onion, lime juice, cilantro, and about a third of the salt in a bowl.
Heat the oil in a large nonstick skillet over medium-high heat. Sprinkle the salmon with the remaining salt and pepper. Add to the skillet, skin side up and cook until nicely browned, about 4 minutes. Turn and cook until skin is crisp and the salmon is still slightly translucent in the center, about 4 minutes longer.
Spoon the avocado mixture over the salmon and serve.
Serving Suggestion: Serve on a bed of baby arugula or spring mix salad.
Serving Options:
For appetizer or tapas portion, cut salad ingredients into small dice to complement a 2 oz. portion of salmon. Plate as directed.
For bruschetta, toast sturdy slices of baguette (brush with olive oil for a richer taste), top with a 1 oz. portion of salmon and garnish with a tablespoon of (finely diced) salad.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Suggested wine:
Champagne domestic sparkling wine
Rhone white
Ingredients
Vinaigrette
1/4 cup extra-virgin olive oil
1 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
1 clove garlic, minced
1/2 teaspoon sugar
3/4 teaspoon kosher or sea salt
Freshly ground pepper
3 cups thinly sliced fennel bulb (fronds reserved)
2 bunches arugula (about 1/2 pound total), stemmed
4 salmon fillets (about 5 ounces each), skin on and scaled, pin bones removed, skin dried by wiping with a knife
Kosher or sea salt
Freshly ground pepper
3 tablespoons olive oil for sautéing
To make the vinaigrette: In a small jar with a tight-fitting lid, combine the extra-virgin olive oil, lemon zest and juice, garlic, sugar, salt, and lots of pepper. (Several good grinds of pepper make the vinaigrette taste robust, a perfect complement to the fennel.) Cover tightly and shake vigorously to blend. Taste and adjust the seasoning. Set aside.
Chop the fennel fronds and measure out 1/3 cup. In a large bowl, combine the fennel, 1/4 cup of the fennel fronds (saving the rest for garnish), and the arugula. Toss lightly to mix and set aside.
Season the salmon on all sides with a little salt and pepper. Place a large, heavy skillet over medium-high heat. When the skillet is hot, add the 3 tablespoons of olive oil and swirl to coat the pan. Add the salmon, skin side down, and cook until the skin is crisp, about 4 minutes. Carefully turn the salmon and cook until the fillets are almost opaque throughout, but still very moist, or an instant-read thermometer inserted in the center registers 125º to 130º F, about 4 minutes. Transfer to a warm plate and set aside while you toss the salad.
Shake the dressing vigorously again and then toss the salad with it. Arrange the salad on 4 dinner plates. Place a salmon fillet in the center, on top of the salad, garnish with the remaining fennel fronds, and serve immediately.
Serves 4
© Photo Credit: Diane Morgan
Yield: Makes 4 servings
Ingredients
1 (1-pound) salmon fillet
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 teaspoons olive oil
8 ounces (2 1/2 cups) shell or other short pasta
6 ounces (1 1/4 cups) green beans, cut into 2-inch lengths
1/4 cup olive oil
2 tablespoons red wine vinegar
1/2 teaspoon anchovy paste (optional)
1 garlic clove, chopped
1/2 teaspoon Dijon mustard
1 cup cherry or grape tomatoes, halved
1/3 cup niçoise or kalamata olives, pitted and halved
1/4 cup thinly sliced red onion
1/4 cup chopped fresh Italian parsley
3 tablespoons capers, drained
Preparation
Sprinkle salmon with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add salmon; cook 4 minutes on each side. Transfer to a plate, cool completely, and break into chunks.
Meanwhile, cook pasta according to package directions, adding beans during last 4 minutes of cooking time. Drain and rinse in cold water.
Place 1/4 cup oil, vinegar, anchovy paste, garlic, mustard, and remaining 1/4 teaspoon each salt and pepper in a jar. Cover and shake vigorously. Combine pasta mixture, salmon, and remaining ingredients. Toss with dressing.
Serves 4
© Photo Credit: Jean Allsop
Suggested wine:
Spanish albariño or Portuguese alvarinho
Ingredients:
6 fresh ears yellow corn, shucked
2 large sweet onions, such as Walla Walla, Vidalia, or Maui
2 tablespoons vegetable oil
8 cups cold water
3 tablespoons olive oil
2 celery stalks, cut into 1/2-inch dice
1 large poblano chile, seeded, deribbed, and cut into 1/2-inch dice (see Cook’s Note)
1 tablespoon minced fresh thyme
2 cups heavy (whipping) cream
1 teaspoon kosher or sea salt
1/8 teaspoon cayenne pepper
1 salmon fillet (12 ounces), skin and pin bones removed, cut into bite-sized pieces
1/4 cup packed fresh cilantro leaves
1 lime, cut into 6 wedges
Working with one ear of corn at a time, stand it upright, stem end down, in a large bowl. Using a sharp knife, cut downward along the cob, removing the kernels and rotating the cob a quarter turn after each cut. Reserve the cobs. Set the kernels aside. Cut one of the onions into thin slices and set aside. Cut the other onion into 1/2-inch dice and set aside.
In a heavy soup pot, heat the vegetable oil over medium-high heat and swirl to coat the pan. Add the sliced onions and sauté, stirring frequently, until soft and just beginning to brown at the edges, 10 minutes. Add the reserved corncobs and the water. Bring to boil, reduce the heat to a simmer, partially cover the pot, and cook until reduced to 4 cups, about 30 minutes. Using tongs, remove the cobs from the pot and discard. Pour the corn broth through a fine-mesh sieve into a clean bowl or, preferably, a 4-cup glass measure. Press down on the solids to extract as much liquid as possible. You should have 4 cups of strained broth. Set aside. Clean the soup pot ready to complete the soup.
Return the soup pot to medium heat, add the olive oil, and swirl to coat the bottom of the pot. Add the diced onion, celery, poblano chile, and thyme. Sauté the vegetables until soft but not brown, 5 to 7 minutes. Add the reserved corn kernels, cream, salt, and cayenne. Bring to a simmer and cook just until the corn is crisp-tender, 7 minutes. Add the salmon and cook at a bare simmer just until the salmon is cooked through, 3 minutes. Taste and adjust the seasoning. Divide among heated deep bowls, garnish with cilantro leaves, and serve immediately. Pass the lime wedges and squeeze a little lime juice into the soup.
Serves 6 as a main course
Cook’s Note
Poblano chiles are a forest green color tinged with purple and black. They are the size of a small bell pepper but have a pointed bottom. Milder than most other chiles, poblanos still have plenty of spice, with a nice fruity quality as well. They are sometimes labeled as pasilla chiles in the market. Don’t confuse them with the milder Anaheim chiles that are lighter green, longer, and more tapered in shape.
© Photo Credit: Diane Morgan
Ingredients
4 (7-ounce) pieces wild salmon fillet, skin on
Coarse salt
2 teaspoons lapsang souchong tea powder (see Note)
8 tablespoons (1 stick) unsalted butter
Mom’s cucumber salad
Horseradish Cream
makes 4 servings
Season the fish on both sides with salt, then rub all over with the tea powder. Wrap the fish tightly in plastic and refrigerate for 2 hours.
Heat a 12-inch skillet over medium-high heat. Have a big spoon ready next to the stove as well as a few layers of paper towels. When the pan’s good and hot, cut 4 tablespoons butter into pieces and add them to the skillet. When the butter has melted and stopped sizzling, add the fish, skin side down, putting it in the far side of the pan, leaving space in the part nearest you. Turn the heat down to medium and press down on the fish with a spatula; this helps set the skin, getting is started on its way to being crisp and delicious.
After about 2 minutes, cut the remaining 4 tablespoons butter into pieces and add them to the skillet. As the butter melts, tilt and pull the skillet toward you and start basting the fish, using that big spoon to pour the bubbling butter over the fish. You’re pulling the skillet toward you so the fish will get the benefit of the heat, even though you have the pan tilted; lower the pan once in a while as you are cooking the fish. As you cook and baste, the butter will brown and its nuttiness will flavor the fish. As the fish cooks, the flesh will turn milky pink. After 5 minutes, it should feel firm. If you have any doubts, use a knife to poke into your portion; the salmon should be rosy inside. Use a spatula to take the fish out of the skillet and set it on the paper towels. Use another paper towel to blot the salmon.
To serve, pile a mound of cucumber salad in the center of each dinner plate. Set a piece of salmon on top, skin side up, and spoon a ring of horseradish cream around the cucumber salad.
Note: I love the pure smoke flavor of lapsang souchong team. To make the powder, just spoon some tea leaves into a spice grinder and process to a fine dust. Keep it in a glass jar out of the light.
Mom’s Cucumber Salad
2 Cucumbers, peeled, seeded, and cut into 1/4-inch slices
Coarse salt
1 small red onion, cut into very thin slices
1 tablespoon sugar
1 tablespoon chopped fresh dill
About 1 cup rice vinegar
Put the cucumbers in a colander with a generous teaspoon of salt and toss. Fill a sealable plastic bag with ice cubes and put it on top of the cukes to weight them and keep them very cold. Put the colander in a bowl and refrigerate for 1 hour.
Take the colander out of the bowl and shake the cucumbers will over the sink. Don’t do anything like blotting them or rinsing them.
Put the cukes into a bowl with the onion, sugar, and dill. Toss to combine. Pour in the vinegar; it should just cover the cucumbers. Cover and refrigerate for at leat 1 hour before serving.
This will keep for at least 5 days in the refrigerator.
Horseradish Cream
1 cup crème fraiche
½ cup grated horseradish (fresh or prepared), drained
1 teaspoon Dijon mustard
1 teaspoon chopped fresh dill
1 teaspoon fresh lemon juice
Coarse salt and freshly ground white pepper
Whisk crème fraiche, horseradish, mustard, dill, and lemon juice together ina bowl. Season with salt and white pepper and whisk again.
Cover with plastic and refrigerate overnight, if you have the time, or for at least 30 minutes.
Recipe from FISH WITHOUT A DOUBT by Rick Moonen & Roy Finamore, copyright © 2008. Reprinted by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.
Ingredients
Lemon Dill Butter (below), softened
2 fennel bulbs, trimmed and cut into thin slices
1 whole sockeye salmon (about 4½pounds), scaled and gutted, gills and fins removed
Coarse salt and freshly ground white pepper
Stems from 1 bunch dill
makes 4 servings
Heat the oven to 375 degrees. Butter a roasting pan with about 2 tablespoons of the butter. Scatter the fennel in the pan. Cut 3 slashes into each side of the fish, going down almost to the bones. Season the fish inside and out with salt and white pepper and stuff the cavity with the dill stems. Stand the fish in the roasting pan, spreading out the belly to support it. Slather the fish with the rest of the butter. Roast the fish for 45 minutes, basting it every 15 minutes (a bulb baster comes in handy for this). Let the fish rest for 15 minutes before serving with the fennel and the juices in the pan.
Lemon Dill Butter
8 tablespoons (1 stick) unsalted butter, softened
2 tablespoons minced fresh dill
1 teaspoon grated lemon zest
1 teaspoon fresh lemon juice
Coarse salt
Combine the butter, dill, and lemon zest and juice in a food processor. Process until light and fluffy. Season with salt and pack into a small bowl. Leave the butter at room temperature for about an hour for the flavors to develop. Cover with plastic wrap and chill until firm.
Recipe from FISH WITHOUT A DOUBT by Rick Moonen & Roy Finamore, copyright © 2008. Reprinted by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.
© Photo Credit: : Terrance McCarthy
1 ½ lb. wild Copper River salmon fillet, skin removed
¾ cup Hawaiian salt, coarse sea salt or kosher salt
4 ½ cup cherry or grape tomatoes, diced
1 ½ cup sweet white onion, finely diced
3 green onions, chopped
6 Fresh California Avocados, halved and seeded
sprigs of cilantro or chives to garnish
Place salmon in a plastic or glass container and rub both sides with the salt. Cover the container and chill in the refrigerator for 24 hours.
Rinse salmon thoroughly and soak in a bowl of cold water for 30 minutes, changing the water once, after 15 minutes. Remove fish and pat dry with paper towels.
Dice fish and place in a mixing bowl. Add tomato, onion and green onions; toss gently to combine. Note: If onion is not sweet, soak the diced onion in cold water for 10 minutes to remove bitterness.
Mound salmon mixture onto each avocado half. Garnish with cilantro or chives and serve immediately. Add a crostini to the presentation, if desired.
*Large avocados are recommended for these recipes. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Link: http://www.avocado.org/recipes/view/31478/lomi-lomi-salmon-in-a-california-avocado-half
4 medium tomatillos, husked and rinsed
¼ cup chopped green onion
¼ cup chopped fresh cilantro
1 ½ Tbsp. fresh lime juice
1 ripe, Fresh California Avocado, seeded and diced
tsp. jalapeño, seeded and minced (or to taste)
1 ½ Tbsp. chili powder
½ tsp. cumin
1 Tbsp. brown sugar
1 tsp. kosher salt
4 (6-oz) wild Copper River salmon fillets
Place tomatillos in a saucepan and cover with water. Bring to a boil, then simmer for 5 minutes. Remove tomatillos and when cool enough to handle, roughly chop them.
Combine the tomatillos, onion, cilantro and lime juice. Gently fold in the avocado and add jalapeño. Season with salt to taste.
Preheat oven to 350 degrees. Combine chili powder, cumin, sugar and salt. Sprinkle fish with spice mix.
Heat a large oven-proof nonstick skillet over medium heat.
Cook the salmon rub side down for 2 minutes then flip and place pan in the oven for about 5-6 minutes or until cooked through. Transfer fish fillets to plates and top with the Cilantro Avocado Salsa.
Nutrition information per servingNutrition Information Per Serving: Calories 340; Total Fat 18 g (Sat 2.5 g, Trans 0 g, Poly 5 g, Mono 10 g); Cholesterol 95 mg; Sodium 660 mg; Total Carbohydrates 26 g; Dietary Fiber 6 g; Protein 32 g
Link: http://www.avocado.org/recipes/view/31502/chili-rubbed-salmon-with-cilantro-avocado-salsa
Ingredients
Wild salmon fillet, 3⁄4 lb (375 g), 11⁄2 inches (4 cm) thick
Olive oil
Coarse kosher salt and freshly ground pepper
Ancho chile powder
Large grapefruit, 1
Small, firm but ripe California Avocado, 1, pitted, peeled, and cubed
Large jalapeño chile, 1⁄2, seeded and minced
Red onion, 3 tablespoons minced
Fresh cilantro, 2 tablespoons minced
Fresh lime juice, 1 tablespoon
makes 2 servings
Preheat the oven to 375°F (190°C). In a small baking pan, place the fish. Brush on both sides with olive oil. Sprinkle with salt, pepper, and ancho chile powder. Place in the oven and roast until almost opaque in the center, about 18 minutes.
Meanwhile, using a sharp knife, cut off the peel and all of the white pith from all around the grapefruit. Working over a small bowl, use the knife to cut between the membranes to release the grapefruit segments into the bowl. Squeeze the juice from the membranes into the bowl. Remove the grapefruit segments from the bowl and cut crosswise into 1⁄2-inch (12-mm) pieces; return to the bowl. Gently mix in the avocado, jalapeño, onion, cilantro, and lime juice. Season the salsa to taste with salt and pepper.
Cut the fish in half and divide between 2 warmed plates. Spoon the salsa over the top and serve right away.
Quick tips Ancho chile powder, found in the spice section in supermarkets, provides the rich flavor of anchos without having to roast the chiles. It can also be used on chicken, shrimp, and other fish. This recipe can be doubled for a family of four, or tripled for a dinner party for six.
© Williams-Sonoma Weeknight Fresh and Fast by Kristine Kidd
© Photo Credit: Kristine Kidd
Serves: 4
Prep Time: 15
Ingredients:
4 Alaska Salmon steaks or fillets (4 to 6 oz. each), fresh, thawed or frozen
5 green onions, cut into 2" shreds, reserving 1/4 cup shreds
1/3 cup chopped fresh cilantro or 1-1/2 Tablespoons dried cilantro
1 lemon, cut into 8 thin slices
2 Tablespoons dark sesame oil
2 Tablespoons minced and packed ginger
1/3 cup sake or dry sherry
1/4 cup light soy sauce
Directions:
Rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel.
Preheat broiler. Line a baking sheet with aluminum foil and coat with nonstick cooking spray.
Layer onions and cilantro in 4 equal stacks (the size of the salmon portions) on baking sheet. Top each serving with 2 lemon slices. Stir together sesame oil and ginger; spoon about 1 teaspoon of mixture over each pair of lemon slices. Top with salmon portions. Add sake and soy sauce to remaining oil mixture; blend. Spoon over salmon portions. (Note: For best results with frozen fish, cook salmon 4 minutes before seasoning with sake/soy mixture.)
Broil 4-5 inches from heating element until salmon is nicely browned, about 8 minutes for frozen portions OR 6 minutes for fresh/thawed fish. Turn off broiler; set oven to 375_F. Cook an additional 7 to 8 minutes for frozen salmon OR 2 minutes for fresh/thawed fish. Cook just until fish is opaque throughout. Serve garnished with reserved green onions.
Nutrients per serving: 382 calories, 16g total fat, 3g saturated fat, 37% calories from fat, 168mg cholesterol, 48g protein, 7g carbohydrate, 2g fiber, 1031mg sodium, 102mg calcium and 1.5g omega-3 fatty acids.
© Photo Credit: ASMI
Serves: 4
Prep Time: 10
Ingredients:
1/2 cup low-fat mayonnaise
1 Tablespoon fresh lime juice
1/2 teaspoon celery salt
4 ciabatta or hard sandwich rolls
4 Alaska Salmon fillets (4 to 6 oz. each), fresh, thawed or frozen
1 Tablespoon olive, canola, peanut or grapeseed oil
Salt and pepper, to taste
1 cup chopped green onion
4 leaves butter or curly leaf lettuce
Directions: In small bowl, blend mayonnaise, lime juice, and celery salt; set aside. Slice sandwich rolls in half; toast or grill and keep warm.
Rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel. Heat a heavy nonstick skillet over medium-high heat. Brush both sides of salmon with oil. Place salmon in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking.
Turn salmon over and season with salt and pepper. Add green onions to bottom of pan. Cover pan tightly and reduce heat to medium. Cook an additional 6 to 8 minutes for frozen salmon OR 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.
Blend cooked onions into mayonnaise mixture; thinly spread mayonnaise onto each cut side of roll. To serve, place a salmon fillet onto each roll bottom. Top salmon with dollop of mayonnaise; add a lettuce leaf and roll top.
Nutrients per serving: 521 calories, 23g total fat, 5g saturated fat, 40% calories from fat, 115mg cholesterol, 37g protein, 41g carbohydrate, 3g fiber, 846mg sodium, 115mg calcium and 1g omega-3 fatty acids.
© Photo Credit: ASMI
Ingredients:
Basil Oil
12 leaves fresh basil
1/2 cup extra-virgin olive oil
1/4 teaspoon kosher or sea salt
12 ounces young green beans, preferably haricots verts or baby Blue Lakes
4 center-cut salmon fillets (about 6 ounces each), skin on and scaled, pin bones removed, skin dried by wiping with a knife
Kosher or sea salt
Freshly ground black pepper
4 tablespoons olive oil
1 pint yellow pear tomatoes, or other cherry or grape tomatoes
To make the basil oil: Fill a small saucepan two-thirds full of water and bring to a boil over high heat. Fill a small bowl with about 2 cups of ice water. Add the basil leaves to the boiling water, use a slotted spoon to submerge them, and cook until they turn bright green, 10 seconds. Using the slotted spoon, transfer them to the ice water. As soon as the basil leaves are cold, about 30 seconds, lift them out and squeeze firmly in your hand to release all the water. Pull the leaves apart and transfer them to a blender or mini-chop food processor. Add the olive oil and salt and blend or process until puréed. Transfer to a small container and set aside. (The basil oil can be made up to 5 days in advance and refrigerated in a small jar with a tight-fitting lid. It can also be frozen for up to 1 month.)
Arrange an oven rack in the center of the oven and preheat the oven to 450oF. Have ready 2 large skillets: a large, heavy ovenproof skillet, preferably cast iron, for cooking the salmon, and a large skillet for sautéing the green beans. Season the salmon on all sides with a little salt and pepper. Heat 2 tablespoons of the olive oil in the oven- proof skillet over high heat until almost smoking. Swirl to coat the pan and then add the salmon, skin side down. Cook over high heat until the skin is browned and crisp, about 4 minutes. After about 3 minutes, shake the pan once to make sure the fillets aren’t sticking. Carefully turn the fillets, then transfer the skillet to the oven and roast the salmon until the fish is almost opaque throughout, but still very moist, about 4 minutes longer.
As soon as the salmon goes into the oven, place the other skillet over high heat and add the remaining 2 table- spoons olive oil. Swirl to coat the pan and add the green beans. Sauté, stirring frequently, until the beans are bright green and crisp tender, about 3 minutes. Add the tomatoes, a little salt and pepper, and sauté until the tomatoes are heated through, 1 minute. Add 3 tablespoons of the basil oil to the skillet, stir a couple of times, and then remove the pan from the heat.
To serve, divide the vegetables among 4 warmed dinner plates and place a piece of salmon on top. Spoon a little more basil oil over each piece of salmon and serve immediately.
Serves 4
© Photo Credit: Diane Morgan
1 lb Copper River King salmon
1 1/2 teaspoons smoked paprika
1 1/2 teaspoons garam masala
1 1/2 teaspoons toasted and ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon brown sugar
1 mango, pitted, peeled and diced, a firm variety such as Tommy Atkins
In a small bowl combine the smoked paprika, garam masala, cumin, salt and sugar. Preheat oven to 200 degrees. Coat the top of the salmon with a heaping teaspoon of spice rub. Rub it into the surface of the fish and shake off any extra. Cut into 4 portions.
Heat a cast iron pan over medium heat. When the pan is very hot, sear the salmon, skin side down for 2 minutes. Transfer to oven and bake until an instant read thermometer inserted into the thickest part registers 125 degrees, the temperature will continue to rise after you remove the fish from the oven. The total cooking time will depend on how thick the fish is, the rule of thumb is 10 minutes per inch. Top with a spoonful of mango and serve immediately.
© Photo Credit: Amy Sherman
Serves 4
4 4-5 ounce fillets of salmon, I used Copper River Coho
1/4 cup wasabi mayonnaise (I like the Trader Joe's brand)
Salt
To prepare the fish, slice a few gashes in the skin, to allow it to crisp up nicely when broiled. Season the fish with salt and allow to rest for at least 10 minutes before cooking.
Preheat your broiler, if necessary. Broil the fillets 4 minutes per 1/2 inch thick, starting skin side up, flipping the fish once during cooking. One to two minutes before the fish is done, top each serving with the mayonnaise and return to the broiler. Serve immediately.
This is such an easy recipe for salmon, I hesitate to even call it a recipe. But the truth is, we all need a few dead simple options. It's not that cooking takes too much time, but it does take some thinking. This is a recipe for those days when you literally can't think straight.
© Photo Credit: Amy Sherman
Ingredients:
2 teaspoons smoked paprika (pimenton)
2 teaspoons brown sugar
1/2 teaspoon ground cumin
1/2 teaspoon coarse ground black pepper
1/2 teaspoon sea salt
1/2 teaspoon cocoa powder
1/4 teaspoon red chili flakes
4 Alaska Salmon steaks or fillets (6 to 8 oz. each), fresh or thawed
1 Tablespoon olive oil
Directions:
Heat oven to 400 F. Blend all dry ingredients in a small bowl. Reserve 1/2 tablespoon rub for potatoes.* Rub/pat remaining spice mixture over top of Alaska Salmon. Let the salmon rest 5 minutes before cooking.
Heat an ovenproof pan over medium-high heat. Add olive oil, then salmon, rub side down. Cook 3 to 4 minutes, until browned. Turn fillets over and place entire pan in oven. Roast just until fish is opaque throughout, about 5 to 8 minutes.
*For Roasted Potatoes Accompaniment: Heat oven to 400 F. In a bowl, stir 1 tablespoon olive oil into 1 pound cubed Yukon Gold or fingerling potatoes. Add 1/2 teaspoon each thyme and sea salt to reserved rub; sprinkle herb blend on potatoes and stir to coat. Place potatoes on spray-coated pan and roast for 15 to 20 minutes.
Nutrients per serving: 275 calories, 11g total fat, 2g saturated fat, 35% calories from fat, 117mg cholesterol, 41g protein, 3g carbohydrate, 1g fiber, 359mg sodium, 21mg calcium, and 1270mg omega-3 fatty acids.
© Photo Credit: Jacqueline Church
Yield: Makes 4 servings
Ingredients
1 pound plum tomatoes, chopped into 1/4-inch pieces
3/4 teaspoon salt, divided
1/4 teaspoon ground ginger
1/4 teaspoon ground coriander
1/4 teaspoon ground cardamom
1 teaspoon orange zest
1/4 cup orange juice
1 teaspoon fresh lemon juice
1/4 cup chopped green salad olives*
4 (6-ounce) salmon fillets
1/8 teaspoon freshly ground pepper
1 tablespoon olive oil
1 small red onion, halved and thinly sliced
1 tablespoon chopped fresh mint
Hot cooked couscous
Preparation Combine tomato, 1/2 teaspoon salt, and next 7 ingredients in a large bowl; set aside.
Sprinkle salmon with pepper and remaining 1/4 teaspoon salt. Heat oil in a large nonstick skillet over medium-high heat. Add salmon; cook 3 to 5 minutes or until golden on both sides but not cooked through, turning once. Transfer fish to a plate.
Add onion to skillet; cook 3 minutes, stirring constantly. Stir in tomato mixture; cook for 4 minutes or until liquid begins to thicken, stirring constantly. Gently place salmon on top of tomato mixture. Cook 2 to 3 minutes or until desired degree of doneness. Sprinkle with mint. Serve with hot cooked couscous.
*The green pitted salad olives (not to be confused with pimiento-stuffed Spanish olives) have a similar flavor to--and may be substituted with--ripe black olives.
© Photo Credit: Coastal Living
Yield: 6 servings
Ingredients
Pear, apple, or mesquite chips
6 (8-ounce) king salmon fillets
2 teaspoons salt
2 teaspoons pepper
Cooking spray
Beurre Rouge
Preparation Soak chips in water to cover 8 hours; drain well. Wrap chips in heavy-duty aluminum foil, and make several holes in foil.
Sprinkle salmon with salt and pepper; cover and set aside.
Prepare grill, placing foil-wrapped chips directly on hot coals. Place salmon, skin side down, on grill rack coated with cooking spray. Grill, covered, 5 to 7 minutes on each side or until fish flakes with a fork. Serve with Buerre Rouge.
© Photo Credit: Coastal Living
Yield: Makes 4 servings
Ingredients
1 to 2 tablespoons butter
4 (6-ounce) salmon fillets
Salt
Freshly ground black pepper
1 cup dry white wine
4 garlic cloves, minced
1/4 cup orange juice
1/4 cup rice wine vinegar
1/4 cup honey
1/4 teaspoon red pepper flakes
1 seedless orange, thinly sliced
Preparation
Melt butter in a large skillet over medium-high heat. Sprinkle salmon with salt and pepper, and sauté 4 minutes on each side. Transfer salmon to a plate, cover, and keep warm.
Turn heat to high, and add wine to skillet. Scrape any browned bits from the bottom of the pan. Stir in garlic and remaining ingredients. Cook 5 to 7 minutes or until sauce is reduced by half and slightly thickened. Serve over salmon.
Wine pairing: A Fumé Blanc, Sauvignon Blanc, or crisp Chardonnay will complement any citrus-seafood dishes (perhaps served with a tossed green salad and crusty French bread) for a light, refreshing supper.
© Photo Credit: Jean Allsop
Makes 2 servings
1 large handful alder wood chips (optional)
1 teaspoon fennel seeds
1 teaspoon coriander seeds
1 teaspoon mustard seeds
3⁄4 pound wild Alaskan salmon fillet
Coarse salt and freshly ground pepper
Grated zest of 1⁄2 lemon
Olive oil
Sautéed Cherry Tomatoes
1 tablespoon olive oil
3 tablespoons minced red onion
1/8 teaspoon crushed red pepper
12-ounce basket cherry tomatoes (preferably half red and half gold), each cut in half
1 tablespoon minced fresh basil
1 teaspoon minced fresh thyme
If using the wood chips, place them in a small bowl; cover with water and soak for 20 minutes.
Add the seeds to a small skillet over medium heat. Toast until fragrant, 2 to 3 minutes. Grind the seeds coarsely in a mortar or spice grinder. Place the salmon skin side down on a plate. Sprinkle with salt and pepper, and then the ground seeds and lemon zest. Brush with olive oil. Let marinate while preparing the grill.
If using the wood chips, drain the chips, and place in a smoker box or in a disposable foil pan. If using a gas grill, place the smoker box or foil pan directly atop a burner and preheat the grill to medium-high. If using a charcoal grill, prepare medium-high coals. Place the smoker box or foil pan directly atop the coals. Cover the grill until the wood chips give off smoke, about 5 minutes.
If not using the wood chips, prepare a charcoal or gas grill for direct-heat cooking over medium high heat.
Place the salmon skin side down on the grill. Cover the grill and cook the salmon without turning over until it is just cooked through, moving to a cooler position or decreasing the heat if the skin is browning too quickly, about 10 minutes.
Meanwhile, prepare the tomatoes: Heat the oil in a medium nonstick skillet over medium high heat. Add the onion and red pepper and sauté until the onion is almost tender, about 3 minutes. Add the tomatoes and sauté until tender and starting to juice, 2 to 3 minutes. Remove from the heat and stir in the basil and thyme. Season to taste with salt and pepper.
Cut the salmon into 2 pieces and transfer to plates. Spoon the sautéed tomatoes over and serve right away.
© Photo Credit: Kristine Kidd
Ingredients
2 cups (about 12 oz.) cooked and flaked salmon
2 – 3 tablespoons minced green or red onion
2 tablespoons minced parsley (or combination of herbs of your choosing)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne (clearly optional)
2 eggs
1/3 – 1/2 cup panko or freshly toasted bread crumbs, plus more for coating, if you like
Flour for coating if you don’t want to use panko or bread crumbs, if you like
Oil for cooking
Directions
In a medium bowl, combine the salmon, onion, herbs, salt, pepper, and cayenne. Mix to combine. Move the mixture to the side of the bowl and crack the eggs into the now sort of empty section of the bowl. Use a whisk or fork to beat the eggs. Now gently combine the salmon mixture and the beaten eggs and think about what you’ll do with that minute of washing and drying an extra bowl that you just saved.
Stir in panko or bread crumbs. Breads crumbs vary *so* much that the amount is a bit tricky. You want the mixture to hold together, but you don’t want it to get too bread-y. If you want to form and cook the salmon cakes right away, you’re going to need to add even more panko. If you’re willing to form them and chill them, you can get away with less.
Spray your hands with cooking spray or oil them with olive or vegetable oil and form the cakes. I make mine about 3 inches across and an inch thick. Place them on a baking sheet, cover, and chill for a few hours for best results.
Dredge the cakes in flour or bread crumbs, if you like, but I find it’s not necessary and quite messy.
Heat a large frying pan over medium high heat, add some vegetable or olive oil for cooking, and cook salmon cakes, a few at a time, until golden brown on one side, about 4 minutes. Turn over and cook until golden brown on the other side and cooked through, another 4 minutes. Repeat with remaining cakes. Serve hot or at least warm.
© Photo Credit: Molly Watson