Posts tagged ‘Salmon’

December 22, 2013

Salmon with Champagne Citrus Beurre Blanc

Cooking is a creative outlet for me and I probably make much fancier at home meals than most people, but not usually this fancy. This dish is special. It all started with me trying to find a way to use up the last bit of champagne in our fridge from a spontaneous celebration. After a night of sitting in the fridge, champagne is not particularly drinkable, but it is perfect for cooking! We still had some Alaskan salmon in the freezer brought home to us straight from the source…the gift that keeps on giving. That with some salad and bread to sop up the wonderful sauce made for the perfect date night in. This is my riff on beurre blanc but certainly not typical. By replacing the vinegar with extra citrus you get a bright sauce. Most of the time you would strain this sauce, but I left the shallots which added some texture. I also cut down the butter by about 75%. You still have a rich sauce, but without 3 sticks of butter. I am sure French cooking purists would not call it beurre blanc, but this is my show! This would be a perfect holiday meal and may be repeated in our house for New Years. Put this sauce on anything and enjoy!

 

Salmon with Champagne Citrus Beurre Blanc

1 + pounds of salmon (about ½ pound per person)

2 finely chopped shallots

1 clove finely chopped garlic

2 cups dry Champagne or white wine

Juice of 1 lemon, 2 tangerines, and 1 orange

1/2 stick of butter, cut into pieces

1/2 teaspoon freshly cracked black pepper

Kosher salt

 

Preheat oven to 400°. Season salmon fillet with salt and pepper place in a baking dish. Cook for 12 minutes then turn off the heat and allow to stand in the hot oven for an additional 3 minutes.

Prepare the sauce while the salmon cooks. Add 1 T butter to a saucepan over medium heat. Once melted, add the shallots and garlic cook until soft and fragrant.

Add the wine and bring to a boil allow to reduce by half, stirring frequently. See the pretty bubbles from the champagne?? Add the citrus juice and simmer about 10 minutes until reduced by about half and it begins to thicken.

Reduce heat to low; gradually add butter, 1 piece at a time, stirring after each addition, until melted. Season to taste with salt and pepper.

Place sauce on the plate and top with salmon. Garnish with more sauce. Serves 4.

June 30, 2013

Cedar Plank Salmon

Looking for an easy way to update your salmon recipe? Cooking on a salmon plank on the grill adds a whole new dimension. You end up with a slightly smoky flavor with a nearly candied finish. This is a great way to fancy things up a bit with very little work. BF brought this idea home one night and it was a huge hit!

Soak the cedar plank in water for 1-3 hours. (I will admit we cut it close at about 30 minutes and it should have been a bit longer, but we were hungry!) Season 1-1 ½ Pounds Salmon Filets with salt and pepper. Preheat grill. Remove the planks from water and place on the grill until hot. Brush smooth side of boards with olive oil. Place fillets on the smooth surface part of the plank. Brush teriyaki sauce (we like Soy Vey) over salmon. Cook over a medium to high flame for approximately 10 minutes or until done.

Serve with a great salad of CSA mixed greens and strawberries tossed in olive oil and balsamic vinegar and finished with salt and pepper for a healthy meal!

Kelly

September 27, 2012

Sweet Thyme Salmon

One of the wonderful things that I get from writing this blog is a connection with all kinds of fantastic people who send me inspiration! I love that people send me great new ideas and inspiration. This one in particular was sent by my cousin’s husband. He has sent a few great ideas and this is the first one I have tried, though if this recipe is any indication, the others will be coming as well! This is one that they found while living in Boston from a favorite local place.

Salmon is a favorite of mine, our family and my boyfriend’s. It is such a great and easy way to get a delicious protein source. You may remember this herb salmon, which is a new favorite, but this is a great option if you like sweet marinades. My favorite part was definitely the thyme! I love fresh thyme to begin with, but it was the star here. If I were to make changes for next time, I would definitely put the fish in a plastic bag with the marinade (which I ignored from the recipe because I was in a hurry…oops). Since it is a very liquid marinade, allowing it to marry with the fish would help. I also thing I could go just a little less on the maple syrup, but I am a savory person. Overall, I think this was fantastic and definitely something I will make again! I served it with the fig salad and good bread, which was a great match!

Kelly

 

Sweet Thyme Salmon

New Deal Fish Market Inc. Salmon Fillet with Soy Maple Marinade

(2 6-oz Fillets)

 

Marinade:

Soy Sauce (4 tbsp)

Real Maple Syrup (3 tbsp) (can sub honey)

Dijon Mustard (1 tsp)

Garlic Cloves Minced (1-2)

Olive Oil (1 tbsp)

Thyme (2 pinches) Preferred Fresh & Chopped

 

Blend or Whisk thoroughly and coat fillets. Let marinate in fridge for 30-45 minutes.

 

Broil for 5-7 minutes (or until well caramelized). Separate with fork to check doneness. I prefer mine medium-rare.

So yummy!!

BF made some bread and olive oil as an accompaniment. J Perfect!

August 10, 2012

Cooking for a Boy

When you bring a new man into your life and say “I like to cook,” you better deliver. It always seems like a lot of pressure, even if you know you can make something great. I, of course, decided to take my chances and see what looked good at the store and wing it, rather than actually planning something ahead. Since my wonderful boyfriend had been traveling, I was going for healthy and not for a “man meal.” I decided that salmon was a good choice but I had to challenge myself with a method I hadn’t tried and a sauce I created with what was on hand plus two of my very favorite standbys: bruschetta (with help from Ali) and zucchini salad. I have to apologize for not having final photos, but I ended up a bit distracted trying to host and not burn my zucca! Such are the trade offs, right? All I can say is this is a meal you could serve for any occasion you are looking for something healthy and fantastic. Keep an eye out for the bruschetta recipe soon! Enjoy!

Kelly


 

Herb and Mustard Salmon

With Broiled Zucchini Salad

1 Lb Salmon – Boned

Handful of Fresh Herbs – Cleaned, Stemmed and Chopped

2 T Dijon Mustard

2 T Dry White Wine

2 T Olive Oil

1 Clove Garlic

Salt & Pepper

 

2 Zucchini – Sliced lengthwise

1 Tomato – Chopped

Mixed Greens

Juice of Half a Lemon

Olive Oil

Goat Cheese

Salt & Pepper

 

Combine herbs, mustard, wine, oil, garlic, salt and pepper in a blender and pulse to create a paste. Lightly oil a baking dish and place the salmon in the dish, skin-side down. Cover with the paste. Bake at 350° for 20-25 min. Check for desired doneness and allow to rest about 5 min. While you make the salad:

 

Lay the zucchini on baking dishes and spray lightly with cooking spray and season with salt and pepper. Place under the broiler for about 5-7 min. Watch them carefully and turn once, halfway through. Allow to cook until very brown. Set aside while you toss the greens and tomatoes with lemon juice, olive oil, salt and pepper. Add desired amount of crumbled goat cheese. Place salad on the plate and top with several slices of the zucchini and your lovely salmon.

January 10, 2012

Salmon with Zucchini Mixed Green Salad

Every year seems to have a cycle. We enjoy the holidays by indulging on some of our favorite foods, not to mention lots of party food. Then you get to good old January and feel the need to set yourself right again. I am trying to do that with more veggies and protein and less carbs and alcohol. This is a great salad to get you on the right track! I like to experiment with textures and colors to make salads more interesting. It makes salad feel like a gourmet meal and will leave you satisfied. I served salmon here, but you could use any kind of protein you like. I especially try to incorporate fish when I find a special; here in Colorado, fish can be expensive and is not always the best quality. Try this one out, the warm zucchini is a great compliment to the freshness of the salad! Do you have any ideas for going healthier this month?

 

Salmon with Zucchini Mixed Green Salad

4 Cups mixed green salad mix

3 Zucchini, thinly sliced lengthwise

2 Carrots, shredded

1 Tomato, cubed

½ Avocado, cubed

1 Can sliced hearts of palm

1 oz. Goat cheese, crumbled

¼ Cup Vinaigrette (3 parts olive oil, 1 part balsamic vinegar, 1 T Dijon mustard, 1 clove crushed and peeled garlic, salt and pepper)

1 lb. Salmon

1/3 Cup Marinade (4 T each citrus seasoning, orange juice and apple cider vinegar; 2 T each soy sauce and lime juice, olive oil)

 

Combine all the marinade ingredients in a shallow dish and add the fish. Allow to marinade 1 hour to overnight turning several times.

Preheat your broiler. Place the zucchini on a lightly greased sheet pan. Sprinkle with coarse salt and freshly ground pepper and lightly spray with cooking spray.

Broil for about 5-7 minutes until golden (although I like them well done.) Wash and dry the vegetables and combine in a large bowl. Add the hearts of palm and goat cheese.

Combine vinaigrette ingredients in an airtight container and shake well.

Place the fish under the broiler for about 15 min (keep a close eye on anything you broil as it can burn quickly.) Remove the garlic then toss the salad with the desired amount of salad dressing.

Top with the zucchini and fish.

Enjoy!

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