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Salmon with Honey, Lime and Cilantro

Salmon with Honey, Lime and Cilantro

It’s been awhile since I’ve had a good salmon here, so I thought this might be a nice way to get back to what is one of my favorite ideas — something nice and fresh with just a very little work. And this Salmon with Honey, Lime and Cilantro is right on the money for that.

This piece is something I try very hard not to do — take someone else’s blog post (in this case, several)  — and essentially try to make it just a bit better. The truth, however, is that this one just hit my fancy and I knew pretty much what I wanted to do to increase the flavor without ruining the underlying taste. So I did, and the salmon turned out to be very good indeed.

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Salmon Steak with Garlic, Dill, and Horseradish Sauce

Salmon Steak with Garlic, Dill and Horseradish Sauce

There are quite a few salmon steak recipes all over the net, and to be sure, there are quite a few simple and easy to cook recipes you can find. So you can add this salmon steak recipe to those you’ve found from other sources. What isn’t found very often, is a good garlic, dill and horseradish sauce to turn the salmon steak recipe into something very exceptional, and this recipe does have that going for it — and I promise you, the sauce is just perfect for a great steak.

The salmon steak in this recipe is made about as simply as you can get. It’s simply dusted with some fine bread crumbs and baked until done. Nothing more to it than that. You can grill salmon (steaks and fillets work well for this) and you can also do them under a broiler, if you like that. The nice thing about a baked steak, of course, is that once you’ve got the temp, timing and the steak set up, you really don’t have to think so much about them. Just pop them in and when the timer is rings the bell, you’ve got the salmon steaks ready to go.

The sauce takes a bit of time (not that much, really) but the good news is it can be made the night before — and it’s actually better that way, as the flavors tend to merge together and give you a better sauce in the end. The sauce has just a bit of horseradish, garlic and dill that really raises the flavor. Truly, I could just sit and eat the sauce almost by itself, which should tell you something.

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Salmon Burgers

salmon burgers

Hey guys, I know that big beef burgers are the main thing this (and every) summer, but honestly, these salmon burgers are pretty darn good substitute if you want (or need) one. 

Unlike a full beef patty, the trick with salmon burgers is figuring out when their done. While there is no guaranteed way, I find that a good crisp brown (nearly darkened) outside is a good way to tell when the inside is pretty well fully cooked. 

I generally like a nice slice of smoked Gruyere cheese on the outside along with a little onion and some tartar sauce, or maybe a little mustard and honey sauce if I’m looking for something sweet. Those things are yours to vary, of course, but don’t forget the chives, or maybe a bit of dill if you like that.

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Roasted Salmon and Orange Sauce

Roasted salmon honestly is pretty much all you really need to put on a fancy dinner, add in a little asparagus, a couple of baked potatoes and you’re pretty much home. This roasted salmon came very much out of that very idea. Guests coming — unexpectedly — and I just simply needed something wonderful to put on a table — but without a lot of additional enthusiasm.

This salmon is perfect for some single portions or even a fish half. It uses just onions, orange slices, a little orange juice, a little lemon juice, some dill, and a bit of olive oil. It goes together quickly and comes to the plate in a real hurry. 

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Salmon with Roasted Garlic Sabayon

Salmon with Roasted Garlic Sabayon

Sabayon, which seems to have started out as zabaglione, a sweet frothy Italian custard dessert beverage, is usually a dessert sauce made from eggs, sugar and wine. At least that was the case until someone figured out that the custard base could transformed into a savory accompaniment that’s especially good with seafood. It’s versatile and has a creamy texture that really sets off a  otherwise simple dish.

I’ve been making sabayon, both savory and sweet, for years, but recently stumbled on several dishes that used a roasted garlic sabayon, and that coincided with the arrival of some fresh, wild-caught Alaskan salmon at the local fish market. The mild flavor of the roasted garlic, tarragon and chives compliments the salmon beautifully and since the sabayon so resembled a creamy salad dressing, it seemed perfect to plate it as a salad.

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Lemon-Dill Crusted Salmon

Lemon-Herb Crusted Salmon

Salmon has a lot going for it. It’s abundant, reasonably affordable as seafood goes, and certainly tasty. It can also get a bit boring, as in “didn’t we have that last week?” So I’m always looking for new ways to dress up a salmon dish. Lemon-dill crusted salmon fits that bill nicely. It’s a riff on the parmesan-crusted filet mignon I posted a while back, but flavored with lemon, dill and a little Dijon mustard. 

The recipe calls for roasting the salmon in the oven, but it can also be cooked part-way on the grill or pan roasted. The trick is to avoid overcooking in the first stage because it will cook more while you’re browning the crust under the broiler. for an inch-thick fillet, that would take 5-7 minutes in the oven, but watch carefully. If the salmon is too well done coming out of the oven/grill/pan, the broiler will dry it out.

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Salmon with Sweet Peppers and Pineapple

Salmon with Sweet Peppers and Pineapple

There are days when even the thought of making an elaborate meal (or cleaning up after one) is just too much. It was on such a day that I pulled together this salmon with sweet peppers and pineapple. It’s a quick, tasty lunch or light dinner that involves very little prep, a small number of ingredients and a single frying pan (and the oven, if you’re making the asparagus).

The idea for this “recipe” came, as these things often do, in the middle of a grocery store produce section, when I spotted some fresh whole pineapples. I’m a big fan of fresh pineapple and the rest of the household really likes grilled pineapple. In fact, when grilling season is in full swing, we generally have it a couple of time per week, just because. So as I stared at the pineapples, I started wondering if I could generate the same kind of enthusiasm if I sautéed the pineapple in a pan. Pretty soon, I was checking out the seafood department and spotted a beautiful wild-caught sockeye salmon filet. Sold. Back to produce for a green bell pepper (and some white asparagus) and I was in business.

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