Salmon
Salmon is not only good for you because of its abundance of healthy Omega-3 fatty acids but it tastes good too. A dinner favorite as well as a party favorite, salmon is always the right choice. Salmon is perfect for the grill, the oven or the smoker. For more information on how to buy salmon, check out the Fish Knowledge section. Here are some great salmon recipes to try.
Island Grilled Salmon
Ingredients
1 salmon fillet side (about 2 lbs.)
3 tbsp. lime juice
3 tbsp. sesame oil (can be purchased in the Asian section of the store)
1 tbsp. brown sugar
1 tbsp. soy sauce
1 tbsp. minced fresh ginger
1 can sliced pineapple rings (about 6 rings)
1 tsp. sesame seeds
1 tbsp. green onion
lime wedges
salt and pepper to taste
Directions
Rinse salmon side and pat dry. Combine lime juice, sesame oil, brown sugar, ginger and soy sauce in a large plastic food bag. Add salmon side and pineapple and securely seal bag. Rotate bag to make sure marinade is well distributed. Place in a shallow pan and refrigerate for at least 30 minutes, turning the bag once. Toast sesame seeds in a small frying pan over medium heat, shaking the pan often. They should be golden brown after about 3 minutes. Remove from pan and set aside. Remove salmon side and pineapple from bag and discard marinade. Lay fish, skin side down, on a piece of heavy-duty aluminum foil. Cut foil to the outline of the salmon side, leaving a 1-2 inch border. Crimp the edges of the foil to fit against the fish. Place foil-lined salmon and pineapple on grill cooking grate. Place lid on the grill. Cook for about 10 minutes turning the pineapple once. Salmon is ready when it becomes opaque or flakes easily when tested with a fork. Using a wide spatula, transfer salmon to a platter along with the pineapple. Sprinkle with toasted sesame seeds and green onion. Season with salt and pepper to taste and serve with lime wedges.
Island Grilled Salmon
Ingredients
1 salmon fillet side (about 2 lbs.)
3 tbsp. lime juice
3 tbsp. sesame oil (can be purchased in the Asian section of the store)
1 tbsp. brown sugar
1 tbsp. soy sauce
1 tbsp. minced fresh ginger
1 can sliced pineapple rings (about 6 rings)
1 tsp. sesame seeds
1 tbsp. green onion
lime wedges
salt and pepper to taste
Directions
Rinse salmon side and pat dry. Combine lime juice, sesame oil, brown sugar, ginger and soy sauce in a large plastic food bag. Add salmon side and pineapple and securely seal bag. Rotate bag to make sure marinade is well distributed. Place in a shallow pan and refrigerate for at least 30 minutes, turning the bag once. Toast sesame seeds in a small frying pan over medium heat, shaking the pan often. They should be golden brown after about 3 minutes. Remove from pan and set aside. Remove salmon side and pineapple from bag and discard marinade. Lay fish, skin side down, on a piece of heavy-duty aluminum foil. Cut foil to the outline of the salmon side, leaving a 1-2 inch border. Crimp the edges of the foil to fit against the fish. Place foil-lined salmon and pineapple on grill cooking grate. Place lid on the grill. Cook for about 10 minutes turning the pineapple once. Salmon is ready when it becomes opaque or flakes easily when tested with a fork. Using a wide spatula, transfer salmon to a platter along with the pineapple. Sprinkle with toasted sesame seeds and green onion. Season with salt and pepper to taste and serve with lime wedges.
Salmon Quiche
Ingredients
1 9-inch pie shell (you can make your own - I buy the pre-prepared)
1 salmon fillet (8 oz.) poached and flaked
1 small onion, chopped
1/2 cup chopped fresh mushrooms
1 tbsp. chopped fresh parsley
1/2 cup mayonnaise
1/4 cup half & half
salt and pepper to taste
1/4 tsp. garlic salt
1 tsp. prepared horseradish
1 tsp. Worcestershire sauce
4 eggs, beaten
1 cup shredded Swiss cheese, divided
Directions
Preheat oven to 375 degrees. Prepare pie shell. Combine all other ingredients except cheese. Stir well and set aside. Sprinkle 1/2 cup cheese into pie shell. Top with the salmon mixture. Bake in preheated oven for 50 minutes. Sprinkle remaining cheese over the quiche and bake for another 5 minutes.
Baked Walnut Salmon
Ingredients
4 salmon fillets, skin on
1 cup chopped walnuts
2 tbsp. dry bread crumbs
2 tbsp. grated lemon rind
1 tbsp. chopped fresh dill
1 tbsp. olive oil
2 tsp. dijon mustard
salt and pepper to taste
lemon juice
Directions
Preheat oven to 350 degrees. In a food processor or blender, combine walnuts, bread crumbs, olive oil, lemon rind, dill and salt and pepper to taste. Pulse until crumbly-looking. It should stick together a bit. Spray a baking sheet. Place salmon fillets on the baking sheet, skin side down. Brush the tops of the fillets with the dijon mustard. Top with walnut mixture pressing down so it sticks to the mustard. Cover with plastic wrap and refrigerate for about 30 minutes. Bake in preheated oven for about 15 minutes or until fish flakes easily when tested with a fork. Sprinle lightly with lemon juice before serving.
Salmon With Green Grape Sauce
Ingredients
4 salmon fillets
1/2 cup bread crumbs
1/2 cup almonds
2 cloves minced garlic
2 tbsp. chopped fresh parsley
1 tsp. sugar
salt and pepper to taste
1 cup sour grape juice (can be purchased in Middle Eastern food stores or supermarket sections)
1/4 cup chicken broth
fresh tarragon
2 lemons
Directions
In a food processor or blender, combine bread crumbs, almonds, garlic, parsley, sugar and salt and pepper to taste. Puree until smooth. With the motor running, slowly add the grape juice and process until a paste forms. Set aside. Pour chicken broth into a small saucepan and set aside as well. In a wide deep sauce pan (large enough to hold salmon fillets in a single layer)pour in about 3 inches of water. Add tarragon, salt to taste and several lemon slices. Cover the pan and bring to just below a full boil over high heat. Place salmon fillets into the water and poach uncovered for about 8 minutes. Salmon is cooked when it flakes easily when tested with a fork. Heat the chicken broth over medium heat and bring to a simmer. Add grape juice mixture. Cook until heated without boiling. Transfer salmon into a plate and spoon the warm grape sauce over each fillet to serve.