Sugar & Spicy Glazed Salmon

Adapted from Taste of Home

Printable Recipe

Prep time: 5 minutes
Roast time: 15 minutes
Serves 4

Ingredients:
4 individual servings salmon fillets, rinsed & patted dry
3 tbsp brown sugar
1 tbsp Mirin or soy sauce
1 tbsp Dijon mustard
1 tsp rice vinegar
1 tsp grated fresh ginger root

Directions:
1. Preheat the oven to 425F/220C and line a rimmed baking sheet with foil for easy clean up.

2. In a small pot mix all the rest of the ingredients and bring the mixture to a boil, stir and remove from heat.

3. Place the salmon fillets on the baking sheet, leaving space between each and baste with some of the sauce/glaze.

4. Roast for 10 minutes, uncovered,  baste again and set the oven to broil, moving the tray closer to the  top element for a lovely glaze.   The salmon is ready when the fish flake.

I like to serve it over some dark green veg stir fry.  This time with rapini,  blanched, then diced and sauteed with chili pepper flakes & very thinly sliced garlic.

Crunchy Roasted Salmon over Mixed Greens & Fennel Salad

Inspired by Chatelaine Magazine & fineCooking 

Printable Recipe

Prep time: 5 minutes 
Roasting time: 15-20 minutes 
Serves 2 

 Ingredients: 
2 salmon fillets, skin left on, scales removed
olive oil to prepare pan plus enough for drizzling over breading
Breading:
1/4 cup either Panko bread crumbs or whole wheat matzo meal
2 tbsp finely chopped Italian/flat leaf parsley
1 tbsp lemon zest
freshly ground black pepper

Pimenton/smoked paprika to sprinkle over the breading
Salad:
2 big handfuls of baby mixed greens
1/2 bulb fennel root, very finely sliced across (I use a mandoline for this)
Dressing:
3 tbsp champagne or balsamic style apple cider vinegar (this time I tried a combination)
2 tbsp fresh orange juice
1 tsp orange zest
1/4 cup dried cherries, coarsely chopped
freshly ground black pepper to taste
5 tbsp good olive oil

Directions:
1. Preheat oven to 425F/210C and coat the bottom of a baking dish large enough to hold the salmon fillets.

2. Prepare the dressing - combine all the dressing ingredients in a small bowl.  Mix well and set aside.

3. In another small bowl, combine all the breading ingredients and set aside.

4. Rinse the salmon fillets and pat dry.  Place in oiled baking pan and top with breading.  Drizzle with more olive oil and sprinkle with paprika.  Roast until the fish is cooked in the center - NOTE: a knife tip stuck in the center should come up very warm to the touch.  When cut, the center should be light pink but still moist. This could take from 15-20 minutes depending on the thickness of the fillets.

5. Prepare the salad while the fish is roasting.  Place the mixed greens and thinly sliced fennel in a serving bowl.  Strain the dressing into a small bowl, and place some of the chopped cherries over the salad.  Mix the dressing and taste for seasoning.  The cherries will have added a wonderful dimension to the dressing.  I like my dressing tangy so I added more apple cider vinegar.    Toss some dressing over the salad and adjust seasoning to your taste.

Simplest, tastiest dinner you'll ever prepare.

Grilled Salmon Latin Style

Printable Recipe

Hands-on time: 5 minutes
Marinate time: 20 minutes
Grill time: 10-15 minutes

Serves 2

Ingredients:
2 salmon fillets, skin left on, scales removed
Marinade/sauce:Juice of 1 large lime
2-3 tbsp plain Greek-style yoghurt
2-3 tbsp fresh cilantro/coriander leaves, chopped
1-2 tsp Pasilla Oaxaca Chili flakes ( a very smoky, mild but oh so flavorful addition to any dish) from Mexico 
Sprinkling of brown sugar ( probably about 1 tsp or so)
Garnish: wedge of lime

Directions:
1. Whisk all marinade ingredients together in a bowl and set aside.

2. Rinse the salmon fillets, removing any bones you come across and pat dry.  Leave the skin on - it's the perfect way to grill the salmon keeping the flesh moist and juicy without losing any through the grill grates.

3. Place the dry salmon fillets on a plate and coat the top with the marinade.  Allow the salmon to marinate on the counter while you prepare the rest of your meal and heat up the grill.  No grill... have no fear, just roast it in 400F/200C degree oven.

4.Place the salmon on the medium high grill and sprinkle with some brown sugar... how much is up to you.  Close the cover or place some aluminum foil over the fish and cook for about 10 minutes or until the flesh is light pink.  

Serve with extra sauce and a wedge of lime.  

Grilled Salmon with Ginger Marmalade Balsamic Glaze

Printable Recipe


Prep time: 10 minutes
Slow grill time: 15-20 minutes

Serves 2

Ingredients:2 salmon fillets, skin on
Glaze:
2 tbsp butter

1/2 cup ginger marmalade

3 tbsp balsamic vinegar

1/2 tsp red chili pepper flakes

1 tsp fresh rosemary, chopped

Directions:1. Preheat the BBQ and quickly rinse salmon fillets, pat dry and lightly check for bones, pulling any out as you find them.

2. In a small saucepan over medium heat, melt the butter and add the rest of the glaze ingredients.  Simmer for about 5 minutes, until the marmalade has melted and all the flavors blend.    NOTE:  extra glaze can be stored in a mason jar in the fridge for at least a couple of weeks... if you can hold off that long.  It's great on chicken. 


3. Baste some of the glaze on the flesh side of the salmon. 

4. Set the BBQ to medium high heat and cook, skin side down directly on the BBQ grills. It will start to char after about 5 minutes or so. If you’re lucky enough to have two heat controls, turn one off and move the salmon (gently, you don’t want to have the fillets fall apart) over the side with no flame. This indirect heating method, cooks the fish like roasting in a 400°F/200°C oven. The added bonus, besides not heating up your kitchen on a hot day, is the wonderful char taste on the skin that you’d discard anyway, unless you're like me and love the crispy stuff!  NOTE: my current BBQ is a Weber Q, with only one burner, so I just turn the heat down to 300°F/180°C.


The fish is done when the flesh is a light shade of pink.   I love this omega - rich fish with a simple side of grilled asparagus.

Kid Friendly Salmon Cakes

From Annabel's Essential Guide to Feeding Your Baby & Toddler iPhone App

Printable Recipe

Prep time: 30 minutes
Chill time (in freezer): 3 hours to overnight
Cook time: 8 minutes or until golden and the salmon is cooked
Makes: 4 patties

Ingredients:
3 scallions/green onions, thinly sliced
1 medium potato (7oz/200g)
6oz/170g raw salmon fillet, skinned and chopped into small pieces
3 tbsp Parmesan cheese, grated
1 ½ tbsp mayonnaise
2 tsp sweet chili sauce
2 tsp ketchup
2 tsp lemon juice
2 tsp fresh dill, chopped
5 tbsp fresh white breadcrumbs (I used sweet potato panko crumbs)
Canola oil for frying
2 large eggs, beaten
1 ½ cups spoon sized Shredded Wheat (I used the one with bran)
1/3 cup Parmesan cheese, grated
1 hard boiled egg, sliced across
Sugar snap peas (or sweet pea pods)
Radish sliced into circles
Parsley leaves
1 cup fresh or frozen peas, cooked

Directions:
1. Boil the potato, skin on until soft (about 20-25 minutes). Drain & peel.

2. Boil the egg: My method: use a pot big enough to make sure the entire egg is covered with water. Bring to a rolling boil over high heat (about 3 minutes) and remove the pot from the heat, cover and allow to sit for 20 minutes before placing the egg in cold water. Gently crack the egg shell and let it sit in cold water for five minutes before peeling. This lets water in between the shell and the egg and makes peeling easy.

3. In a large bowl, mash the potato and add the sliced scallions, chopped salmon, 3 tbsp Parmesan, mayo, ketchup, chili sauce, lemon juice, dill and bread crumbs. Mix well and divide into 4 patties. Chill for at least 3 hours or overnight to marry the flavors.

4. Place the shredded wheat in a food processor and pulse to fine crumbs. Add 1/3 cup Parmesan and pulse to combine.

5. Prepare breading station: shallow bowl for beaten eggs; plate for shredded wheat mixture; clean plate large enough to hold all the fish patties in a single layer.

6. Shape each patty into a fish by squeezing about 1/3 of the way, forming a tail. Gently place the “fish” in the egg mixture and then onto the shredded wheat. Lift the “fish” and place the unbreaded side down in the egg mixture. Dip into the breading again and make sure the entire “fish” is covered with breading. Transfer to the clean plate and repeat the process for the rest of the patties.

OR: just dip the patties in the egg and then shredded wheat to form the coating.

7. Heat 2 tbsp of oil in a large skillet over medium high heat. Fry the fish cakes for 3 minutes until golden brown and flip. Continue to cook for another 3 minutes or until golden and the salmon is cooked through.

To serve: Fancy ocean scene…Place the fish in the center of the plate. Place a slice of egg (with yolk) for the eye, half a pea pod for the mouth, parsley leaf for fin. Above the fish place some radish circles for bubbles. Below the fish, plate some peas for the ocean.

Grownup version needing no decoration – serve the fish patties with a wedge of lemon and a simple salad.

Maple Cardamom Salmon Fillets

Adapted from Bal's Quick and Healthy Indian

Printable Recipe

Prep time: 5 minutes
Grilling time: 10 minutes or until the salmon is cooked through
Serves 4

Ingredients:
¼ cup maple syrup
1 tbsp ground cardamom
1 tsp Spanish (smoked) paprika
4 salmon fillets, (I like to leave the skin on if I’m using the BBQ. It keeps the salmon from breaking up and falling through the cracks)

Directions
1. Preheat the BBQ or indoor grill

2. In a small bowl, combine the maple syrup, cardamom, & paprika.

3. Brush the top and sides of the salmon with the maple glaze and place the fillets, skin side down on the grill. Cook until the salmon is light pink through the center and begins to flake easily. (12 – 15 minutes, maybe longer, depending on the size of the fillets).

Delicious served over sautéed bok choy or spinach. Bal seasons hers by sautéing 1 tsp cumin seeds & 1 tsp finely grated fresh ginger in 1 tbsp grapeseed oil (20 seconds), toss in the veg, add ¼ cup water, reducing the heat to low. Cover until it wilts (about 3 minutes). Sprinkle with fresh lemon zest and serve as a bed for the salmon.

Maple Glazed Quick Grilled Salmon Fillets

Maple Glazed Quick Grilled Salmon Fillets
From The Main {recipes}

Printable Recipe

Prep time: 5 minutes
Marinating time : 2 hours in the fridge
Grill time: 1 minute total – and no, this is not a typo

Serves 4

Ingredients:
4 (6oz/170g) skinless salmon fillet, each sliced lengthwise into 3 strips
Marinade:
½ cup maple syrup
¼ cup soy sauce
2 tbsp cider vinegar
1 tbsp freshly ground black pepper
1 rosemary sprig, bashed to release the oils

Vegetable oil to brush on the grill pan

Directions:
1. Combine all the marinade ingredients in a non-reactive dish large enough to hold the salmon and marinade. Ruth’s note: I put the marinade & salmon in a large ziplock baggie. Keep the salmon in one layer. Place over a rimmed tray large enough for it to lie flat. Refrigerate for 2 hours, flipping the bag or salmon directly, halfway.

2. Use a cast iron skillet or grill pan. Brush with vegetable oil and heat over medium-high heat. Add the Salmon – this is critical! – cook for just 20-30 seconds per side or until the fish is cooked to medium doneness. It really doesn’t take longer as the fillets are so thin.

Anthony Sedlak, chef and author of The Main, suggests serving with his Bacon Barley, Sauteed Swiss Chard featuring Maple Bacon. It all sounds awesome and I'll be doing it that way in the Fall and surely during maple syrup time in February-March. This time, a salad of mixed greens with an Asian Dressing, fit the bill perfectly.

Citrus Balsamic Glaze - Great for Scallops, Salmon & Chicken

Citrus Balsamic Glaze
It was great drizzled over seared scallops ( 1-2 minutes per side,seared in a hot pan)
And even more delicious as a marinade and baste for roasted salmon (400°F/200°C on a foil lined rimmed baking sheet for 10-15 minutes, depending on the thickness) and I’m guessing it will equally sing drizzled over grilled chicken.

Printable Recipe

Prep time: 2 minutes
Total Cooking time: 5 minutes

Makes ½ cup of glaze

Ingredients:
½ cup balsamic vinegar
½ cup dry white wine
2 tbsp fresh lemon juice
2 tbsp brown sugar, packed
Freshly ground black pepper

Directions:
1.Add all the ingredients to a small saucepan and bring to a boil. Cook over high heat for a few minutes, until the mixture thickens enough to coat the back of a spoon.

Store covered in the fridge for up to 3 weeks (it lasted 2 meals in my house, but will be made often). Warm slightly before serving (it will actually be almost solid straight from the fridge).

Barbecueless BBQ Salmon

Barbecueless BBQ Salmon
From Gourmet Meals in Crappy Little Kitchens

Printable Recipe

Prep time: 5 minutes
Marinating time : 15-20 minutes, not longer
Cook time: 10-15 minutes (depending on how thick your fillet is)
Serves: 4

Ingredients:
4 salmon fillets, boneless and skinless (about 6-8oz/170-225g each)
Marinade:
¼ cup rice wine vinegar
¼ cup soy sauce
¼ cup sake
1 tbsp fresh garlic, minced
2 tsp fresh ginger, peeled and grated
1 tbsp honey
¼ cup sesame oil
1 cup olive oil (plus 1-2 tbsp for grilling)
¼ cup Hoisin sauce
3 tbsp Sambal Oelek (chili paste)

Directions:
Marinade
1. In a large bowl, whisk together the vinegar, soy sauce, sake, garlic, ginger and honey. Slowly drizzle in the sesame oil and then the olive oil while whisking. Lastly, whisk in the Hoisin and chili paste. Season to taste and set aside.

2. Place the salmon in a ziplock baggie and pour in just enough marinade to cover. Set the rest of the marinade aside for later. Refrigerate the salmon to marinate for 15-20 minutes. (Ruth’s Note: I just left it on the counter since it was such a short time).

3. Place a large skillet (preferably NOT a non-stick pan as they don’t handle high heat well) over medium high heat. When the pan is hot add a little olive oil and swirl to coat the pan.

4. Season each fillet lightly with salt and pepper. Carefully add the fish to the pan, making sure the pieces do not touch each other. I use tongs not to get too much marinade in the pan.
Excellent chef’s note: place the most attractive side (smoothest, with no gray or fat showing) down first. Sear the fish for 6-7 minutes, turn the fish over and reduce the heat to medium. Cook for another 7 minutes or until the fish is cooked as you like it. Medium rare means juicy, flaky fish. The longer you cook it, the dryer it gets.

5. Serve immediately over a pile of sautéed vegetables (Chef’s choice) or as my unpretty photo shows with some asparagus and sweet potatoes, all drizzled with extra marinade/sauce.

Apple & Horseradish Glazed Salmon

Apple & Horseradish Glazed Salmon
Adapted from Cooking Light , May 2004

Printable Recipe

Prep time: 5 minutes
Cooking time: 10minutes or until the salmon flakes easily with a fork

Serves 4

Ingredients:
1/3 cup apple jelly ( I used the last of my favorite apple sage jelly from Tangled Garden plus a little basil wine jelly to make up the difference)
1 tbsp finely chopped fresh chives
2 tbsp prepared horseradish
1 tbsp champagne vinegar
½ tsp kosher salt, divided
4 (6-oz/170g) salmon fillets (about 1 inch thick), skinned
¼ tsp freshly ground black pepper
2 tsp olive oil

Directions:
1. Preheat oven to 350°F/175°C.

2. In a small bowl, combine jelly, chives, horseradish, vinegar, and ¼ tsp salt, stirring well with a whisk.


3. Rinse salmon and pat dry. Sprinkle with ¼ tsp salt and pepper.


4. Heat oil in a large nonstick skillet (one that is oven proof at 350°F or use a heavy bottomed stainless steel pan) over medium heat. Add salmon, and cook 3 minutes. Turn salmon over; brush with half of apple mixture.


5. Bake for 5 minutes or until fish flakes easily when tested with a fork. Brush with remaining apple mixture.

Serve with a simple salad or, as above, some potatoes boiled with garlic and then mashed with butter, chives, salt and pepper to taste.

Grilled Salmon with Salsa Verde

Grilled Salmon with Citrus Salsa Verde
From Giada at Home: Family Recipes from Italy and California

Printable Recipe

Prep time: 10 minutes
Grill time: 10 minutes

Serves 4

Ingredients: Salsa:
2 large oranges
1 tsp grated lemon zest
3 tbsp fresh lemon juice (usually 1 lemon)
¼ cup olive oil
½ cup fresh Italian/flat leaf parsley, chopped
2 scallions, finely sliced
3 tbsp fresh mint leaves, chopped
2 tbsp capers, rinsed, drained & coarsely chopped
1 tsp red pepper flakes
Salt and freshly ground pepper to taste

Salmon: 4 individual, skinless salmon fillets,
2 tbsp amber agave nectar or pure maple syrup
Salt and freshly ground pepper to taste

Directions: Salsa:
1. Grate 2 tbsp orange zest and place in a non-reactive bowl. Peel and trim the ends from each orange with a sharp knife. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and place on a cutting board. Coarsely chop and add to the orange zest in the bowl.

2. Add the lemon zest, juice, olive oil, parsley, scallions, mint, capers and red pepper flakes. Toss lightly and season with salt and pepper. Set aside.

Salmon:
1. Place a grill pan over medium high heat or preheat a BBQ. Brush the grilling rack with vegetable oil to keep the salmon from sticking.

2. Brush both sides of the salmon with the agave nectar or maple syrup and season with salt & pepper. Grill 3-4 minutes per side or until the fish flakes easily.

3. Transfer the grilled salmon to plates or a platter and allow to rest for 5 minutes.

4. Top with salsa verde.

Great served with simple salad

Roasted Salmon with Teriyaki Hoisin Sauce

Roasted Salmon with Teriayaki Hoisin Sauce
From Rose Reisman's Family Favorites: Healthy Meals for Those Who Matter Most Served here with her lovely Roasted Root Vegetables with Maple Syrup Dressing and a simple mixed green salad.

Printable Recipe

Serves 6

Prep time: 10 minutes
Roasting time: 10 minutes per inch of thickness (Ruth’s note: I did an entire side of salmon (about 4lb/ 2kg) which took about 30 minutes. I used an instant read thermometer - 140°F/60°C)

Ingredients:
1 ½ lb/680g salmon fillet
Teriyaki Hoisin Sauce:
3 tbsp packed brown sugar
2 tbsp low sodium soy sauce
1 tbsp rice vinegar
1 tbsp water
2 tsp sesame oil
1 tsp garlic, finely chopped
1 tsp fresh ginger, finely chopped
Garnish - (I forgot them this time around)
1 tsp toasted sesame seeds
3 tbsp fresh cilantro or parsley, chopped

Directions:
1. Preheat the oven to 425°F/220°C and line a rimmed baking sheet with aluminum foil and lightly coat with cooking spray (for easy cleanups).

2. Prepare the sauce. Combine all the ingredients for the sauce in a small saucepan. Bring to a boil, reduce heat to low and simmer for 2 minutes or just until mixture thickens.

3. Arrange the salmon on the baking sheet and pour half the sauce over it. (Ruth’s note: because I used such a large fillet – the entire side of salmon – I used almost all the sauce). Bake until tender 10 minutes per 1 inch thickness or until the fish just flakes when tested with a fork. (Ruth’s note: an instant read thermometer will read 140°F/60°C).

4. Gently reheat the remaining sauce and serve over the baked salmon. Garnish with a sprinkling of sesame seeds and parsley or cilantro just before serving.

Asian Salmon Patties

Asian Salmon Patties
From Everyday Food: Fresh Flavor Fast

Printable Recipe

Prep time: 15 minutes
Chill time (in freezer): 20 minutes
Cook time: 8-10 minutes

Makes: 8 patties

Ingredients:
1 ½ lb/680g skinless salmon fillet, finely chopped (I use my food processor)
2 shallots, minced (thrown into the feeding tube of the food processor with the motor running)
2 tbsp fresh ginger, finely grated
1 large egg, lightly beaten
¼ tsp crushed red pepper flakes
Sea salt & freshly ground black pepper
Lime wedges for serving
Sesame Mayonnaise
½ cup mayonnaise
2 scallions, finely sliced
2 tbsp fresh lime juice
1 tsp toasted sesame oil

Directions:
1. In a large bowl, gently combine chopped salmon, shallots, ginger, egg, red pepper flakes salt and pepper (about 1 tsp each). Form mixture into 8 equal patties about 1” thick, packing each firmly. Transfer to a plate. Freeze until just firm (about 20 minutes). Ruth’s note: I actually placed the bowl of salmon mixture in the fridge before shaping for about 15 minutes.

2. While the salmon patties are chilling, combine the Sesame Mayonnaise ingredients together in a small bowl. Cover and chill in the fridge until you are ready to serve.

3. Heat a large nonstick skillet over medium high heat. Cook salmon patties (you might have to do it in batches, depending on the size of your pan) until browned on both sides and just opaque throughout (4-6 minutes per side).

Serve with lime wedges and sesame mayonnaise.
Great with a mixed greens salad or Chinese Noodles with Sesame Dressing

Roasted Orange Honey Glazed Salmon

Roasted Orange Honey Glazed Salmon
From Mangia with Quattro: Family-Style Italian from the Heart

Printable Recipe

Prep time: 15 minutes
Roasting time: 8-10 minutes

Serves 2 (with extra sauce/glaze)

Ingredients:
salmon fillet (figure about 2” per person), skin on (I like to use a larger piece than I would need for a meal, because leftovers are wonderful cold in a salad)
Sauce/Glaze:
2 cups fresh orange juice reduced to ¼ cup
¼ cup grainy Dijon mustard
2 tbsp fresh dill, chopped
½ cup liquid honey
Salt & freshly ground black pepper to taste

Directions:
1. Preheat oven or barbecue to 400°F/200°C.

2. In a saucepan over high heat, reduce the orange juice (takes about 15 minutes – watch that it doesn’t boil over or scorch).

3. Combine the reduced orange juice, grainy mustard, dill and honey.

4. Lay the salmon, skin side down, on a foil lined, rimmed cookie sheet and spread with the glaze. (if you are lucky enough to barbecue, then encase the salmon in a lightly oiled foil package). I like my glaze sticky and crusty so I don’t cover it. I also have no BBQ at the moment, so oven it is.

5. Bake in the center of the oven for no more than 8 minutes. Open foil packet if using and test for doneness. It should be slightly darker pink in the center.

6. Let it rest for 5 minutes. Transfer to a serving platter and spoon over extra glaze.

Served here with Du Puy Lentils & Goat Cheese, Olives & Fresh Thyme, but it would be lovely over a Mixed Greens Salad.

Scottish Roasted Salmon

Scottish Roasted Salmon
From A Year in Lucy's Kitchen: Seasonal Recipes and Memorable Meals

Printable Recipe

Prep time: 5 minutes
Roasting time: 12-15 minutes

Serves 4

Ingredients:
4 salmon fillets (about 8oz/250g each)
3 tbsp Dijon mustard
2 tbsp olive oil
1 tbsp soy sauce
1 tbsp fresh rosemary, chopped
1 tbsp fresh garlic, chopped or minced
2 tsp grated lemon zest
1 tsp cracked fennel seeds (I use whole seeds, whizzed in my coffee grinder for a few seconds – bashing them with a meat tenderizer or rolling pin works too)
Salt & freshly ground pepper to taste
2 tbsp fresh Italian/flat leaf parsley, chopped

Directions:
1. Preheat the oven to 450°F/220°C and line a rimmed baking sheet with foil for easy clean up.

2. Place the salmon fillets (rinsed and patted dry), skin side down on the prepared baking sheet.

3. Combine the mustard, oil, soy sauce, rosemary, garlic, lemon zest and fennel seeds in a small bowl. Brush mixture over the salmon. Season with salt and pepper.

4. Roast for 12-15 minutes or until salmon is slightly undercooked in the center. (You could use a thermometer - 137°F/58°C, or pierce the fish at its thickest point with the tip of a knife. It should feel warm…not hot or cold. Third option is to use a fork near the centre and flake it open. It should look slightly opaque and starting to turn a lighter shade of pink.)

Sprinkle with parsley and serve. A bitter green salad and some roasted smashed new potatoes are some of my favorite sides.

Salmon In Leek & Olive Sauce

Salmon in Leek & Olive Sauce
Adapted from Healthy Cooking for the Jewish Home

Printable Recipe

Prep time: 15 minutes
Cooking time: 30 minutes

Serves 4

Ingredients:
2 large leeks, white and light green parts only, halved lengthwise, rinsed well & thinly sliced across
2 tbsp olive oil
Salt & freshly ground black pepper
1 small carrot, finely diced
4 large garlic cloves, coarsely chopped
1 cup fish stock or vegetable broth
1 (28oz/454ml) tin of tomatoes, diced with juice (or equivalent roasted tomatoes)
1 bay leaf
1 large sprig fresh thyme, or 1 tsp dried
4 salmon fillets
½ cup pitted brined olives (I like black Moroccan preserved in oil), drain well & chop

Directions:
1. Heat olive oil in a large deep skillet. Add leeks, salt & pepper and cook over medium low for about 10 minutes or until tender. Transfer leeks to a bowl, cover and set aside.
.
2. Heat another tbsp of olive oil in the same pan, still at medium low heat. Add garlic and carrots and cook over low heat for 3 minutes without letting the vegetables brown.

3. Add half the broth, cover and simmer for 5 minutes. Add the tomatoes, bay leaf, thyme and more salt & pepper to taste. Bring to a simmer.

4. Add the fish pieces over the sauce, cover and cook over low heat for 4 minutes per side or until salmon becomes opaque. Using a slotted spoon, remove fish from pan and set aside. Discard bay leaf and thyme sprig. Stir ¼ leeks back into sauce.

5. If the sauce is not thick enough, raise the heat and cook uncovered until you like the consistency. Add the olives and simmer 1 minute.

Tastes wonderful hot or at room temperature. Spoon sauce over and around the fish. You can either sprinkle the remaining leeks over the fish or add it to the sauce.

Salmon Paneer Cakes

Salmon Paneer Cakes
From Everyday Indian

Printable Recipe

Prep time: 5 minutes
Cooking time: 8-10 minutes
Makes 6-8 cakes/patties

Ingredients: :
1 can (6oz/170g) salmon, drained (I ran out and used a tin of crab meat, drained and squeezed dry – delious, think I’ll try this with chopped cooked shrimps too)
¾ cup paneer (the author makes her own, but I bought mine)
¼ cup plain yoghurt (I used goat yoghurt this time)
¼ cup red onion, finely chopped
¼ cup chickpea flour
1 tsp garam masala
½ tsp salt
1 tsp dried fenugreek leaves*
1 tsp Chana masala*
1 tbsp fresh ginger, grated*
(*optional in the book, but a must in my house)

2 tbsp grapeseed oil for frying

Directions: :
1. Combine everything except the oil in a bowl, mixing well to blend all the spices.

2. Form into 6-8 patties.

2. Heat the oil, in a non-stick, heavy-bottom large skillet over medium heat. (You really don’t need much) Add the cakes/patties and cook for 2-3 minutes until the underside is golden. Flip and continue to cook for another few minutes until golden on the bottom.

3. Drain on paper towels (although there shouldn’t be much oil)

Great served as an appetizer - delicious hot or cold

Grilled Salmon with Mango Salsa

Grilled Salmon with Mango Salsa
From Everyday Indian

Printable Recipe

Prep time: 5 minutes
Grill time: 15 minutes
Serves 4

Ingredients:
Salsa:
½ mango, finely chopped
2 tbsp mango juice
1 tbsp fresh cilantro, finely chopped
1 tbsp red onion, finely chopped
½ tsp fennel seeds, lightly toasted
¼ tsp salt
½ -1 jalapeno, seeded and finely chopped (optional)

Salmon:
4 individual salmon fillets, skin on
1 tbsp olive oil
1 tsp sambar powder
½ tsp garam massala
¼ tsp salt

Directions:
Salsa:
1. Combine all the salsa ingredients in a non-reactive bowl and let sit while the salmon is grilling.

Salmon:
1. In a small bowl, combine the sambar, garam massala and salt. Gently rub the salmon with the olive oil and then season with spice mix.

2. Prepare the BBQ (or in my case, the Griddler or grill pan on the stove) – to high heat. I started with the flesh side down for just 2-3 minutes and then flipped to do most of the cooking skin side down (I love crispy salmon skin).

3. Transfer the grilled salmon to plates and top with salsa.

Great served with rice and some veggie…or just eat it as it is as an appetizer or light meal.

Jamie Oliver's "Pass it On" Quick Salmon Tikka

Jamie Oliver’s “Pass it on” Salmon Tikka
From Jamie' Ministry of Food "Pass It On"

Printable Recipe

Prep time: 5 minutes
Cooking time: 10 minutes

Serves: 2

Ingredients:
2 naan breads
1 fresh red chilli,
½ a cucumber,
1 lemon
4 tablespoons natural yoghurt
sea salt and freshly ground black pepper
a few sprigs of fresh coriander, chopped
2 x 200g salmon fillets, skin on, scaled and bones removed
1 heaped tablespoon Patak’s tandoori curry paste (I used more)

Jaimie’s Directions:
1. Preheat your oven to 110°C/225°F/gas ¼

2. Pop your naan breads into the oven to warm through

3. Halve, deseed and finely chop your chilli

4. Peel and halve your cucumber lengthways, then use a spoon to scoop out and discard the seeds

5. Roughly chop the cucumber and put most of it into a bowl

6. Halve your lemon and squeeze the juice from one half into the bowl

7. Add the yoghurt, a pinch of salt and pepper and half the chopped chilli

8. Pick the coriander leaves and put to one side
To cook your salmon
1. Slice each salmon fillet across lengthways into three ½ inch/1.5cm wide slices

2. 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!) (Like Jamie, I used my fingers to spread the paste and probably more like 2 heaping spoonfuls.

3. Heat a large frying pan over a high heat

4. Once hot, add a lug of olive oil, (like Jamie, I used a non stick pan and no oil at all) put the salmon into the pan and cook for about 1½ minutes on each side, until cooked through
To serve your salmon
1. Place a warmed naan bread on each plate
2. Top each one with a good dollop of cucumber yoghurt and 3 pieces of salmon
3. Scatter over a little of the reserved cucumber, chilli and coriander leaves and finish with a squeeze of lemon juice

Ginger Roasted Salmon with Seared Scallops on Sautéed Swiss Chard

Ginger Roasted Salmon with Seared Scallops on Sautéed Swiss Chard

Printable Recipe

Prep time: 10 minutes
Total Cooking time: 15-20 minutes

Serves 2

Ingredients:
1 salmon fillet (about 2” across), skin on
Dressing:
½ tbsp fresh ginger, peeled & grated
1 large garlic clove, minced
½ tsp toasted sesame oil
1 tbsp dark soy sauce (you can use regular, but the dark is thicker and makes a great glaze)
Juice of ½ lime

½ bunch Swiss Chard, rinsed, drained and chopped (see directions below)
1 large shallot, cut in half length-wise and then sliced across
1 tbsp olive oil
1 tbsp balsamic vinegar
Some chicken broth (only if the pan gets too dry before the stems are soft)
Salt & pepper to taste

½ lb/450g fresh sea scallops (Nova Scotian, Digby scallops are awesome!)
Lemon juice – to spritz scallops when nearly done

Directions: Looks complicated, but I promise it's easy if you do it in this order.
Roast Salmon
1.Preheat oven to 400°F/200°C. Combine all the dressing ingredients (ginger to lime juice) in a small bowl.

2. Lay the salmon, skin side down, on a foil lined, lipped cookie sheet. Coat the top of the salmon with the dressing. Bake in the center of the oven for 15-20 minutes depending on how thick the fillet is. It’s ready when you stick the tip of a knife in the center and it comes out warm. If it’s cold, it’s undercooked.

In the meantime, to prepare the Swiss chard: once the chard is rinsed and patted dry, run a knife along the sides of the stem where it meets the leaf and separate. Once all the stems are together, cut them across in ½” pieces and set aside. Coarsely chop the leaves and keep separate from the stems.

1. While the salmon is roasting, heat a non-stick skillet over medium heat. Sauté the shallots in the olive oil for 3-4 minutes, until they begin to golden. Lower the heat a little and add the stems. Sauté until they are almost soft (about 5 minutes) and add the leaves. If the pan gets dry at this point add a little chicken or vegetable broth. You don’t want soup, but you don’t want it to scorch either. Add the balsamic vinegar and toss until the leaves soften (5 minutes). If they’re still tough, cover and lower heat even more. Taste for seasonings. This is when you’d add more balsamic, or salt & pepper. It should be sweet but with a little tang.

You only cook the scallops when everything else is about ready…seriously – they only take 1 minute per side.

1. Rinse the scallops and pat dry.

2. Heat ½ tbsp olive oil in a non-stick pan over high heat and once the pan is hot, add the scallops. Season with salt and pepper. Let sear for 30-40 seconds and flip. Spritz some lemon or lime juice and you’re done.

To plate:
Lay the Swiss Chard on the plate, top with the salmon (skin left on the baking sheet) and add the scallops – 2-3 on top and the rest on the side.