Salmon #15: Green Sauce

This is the third grilled salmon recipe in a row... 'tis the season for grilling, I suppose. While the concept is very similar to recipe #13 (simple grilled salmon, seasoned only with salt and pepper, and topped by a green sauce), the flavours are completely different. I don't know how this salmon challenge keeps uncovering dishes that are so unique yet so delicious, but we declare this another winner.

from Foodie Blogger Ana Helena Campbell

serves 4-6

1/2 juice of lime, as well as zest

1  avocado
1 garlic clove
2 tbsp extra virgin olive oil
1 tbsp green onions
1 tbsp fresh cilantro (or parsley, if you prefer)
2 tsp honey
1/2 tsp Dijon mustard
2 large salmon filets, sliced into single portions

salt and pepper

Sauce: Zest lime and set aside. In a food processor add lime juice, avocado, garlic, green onions, cilantro, honey, mustard, salt, and pepper. Process all the ingredients until well combined. Add the olive oil slowly, and process all the ingredients until smooth. Mix in zest and set aside for a few minutes until ready to serve.

Salmon: Sprinkle salmon with salt and pepper. Using a hot oil coated grill or grill pan, add the salmon for 3-4 minutes each side (depending on the thickness of the filet), or until fish becomes opaque and flakes easily. Serve immediately with avocado sauce.

Salmon #14: A l'Orange

Since trying Salmon with Grapefruit Sauce back at recipe #5 and getting less than favorable results, I've been a little reticent to try another salmon recipe flavoured with citrus. I need not have worried, however, because this recipe was quite good. I suspect it would do really well under the broiler as well- a good alternative for rainy winter days when firing up the barbecue is a miserable task.

adapted from All Recipes

serves 3

1/4 cup orange marmalade
1 tsp sesame oil
1 tsp reduced-sodium soy sauce
1/2 teaspoon grated fresh ginger root
1 garlic clove, crushed
1 Tbsp rice vinegar
1 salmon filet
2 scallions, thinly sliced with green (optional)
1 Tbsp sesame seeds (optional)

Mix together marmalade, sesame oil, soy sauce, garlic and vinegar; set aside. Remove visible bones from salmon and drizzle with half the glaze. Grill over medium heat (we grill salmon on foil to minimize cleanup. The skin sticks to the foil and the fish never burns!) for ~10 minutes or until fish becomes opaque and flakes easily. Serve immediately; the original recipe suggests a sprinkling of green onions or sesame seeds but as you can see, I completely forgot. 

Salmon #13 Lemon Mint Gremolata

Gremolata is an Italian chopped herb condiment usually made of parsley, lemon and garlic.  Until last year, I had never heard of it... but while on vacation, I had the most delicious roasted lamb with a lemon mint gremolata that I still dream about. Lamb is not something I cook (although we both love it) but it seemed that gremolata could be a great fit with grilled salmon. And it was absolutely beautiful. I think that #13 might be my favourite recipe so far in this challenge.

hybrid of recipes from here, here, here, here and here

serves 3

1 lemon

2 Tbsp finely chopped fresh mint

2 Tbsp finely chopped fresh parsley

1 garlic clove, finely diced

2 tsp olive oil

1/4 tsp sugar

1 salmon filet, bones removed

salt & pepper

olive oil

For the gremolata: Zest the lemon; add the juice from half of the zested lemon into the zest (reserve the other half for the fish). Add the mint, parsley, garlic, 2 tsp of olive oil and sugar. Mix well and set aside. 

Remove bones from salmon and cut filet into 3 equal sized portions. Cut 3 slices from the reserved half lemon and set aside. Squeeze the remaining lemon over the fish, drizzle with a little olive oil and sprinkle with salt and pepper. Top each portion with lemon slice and grill over medium heat until the fish is opaque and flakes easily. Remove from grill and serve immediately, drizzled with a tablespoon of gremolata. 

Salmon #12: Salmon on Toast

The night before we started summer vacation, I had no inspiration for dinner.  While poking through the freezer to try to come with an idea, I came across a small container of leftover Cedar Plank Salmon I had frozen. With this in hand, I tried a recipe I've been curious about for a long time.

Our review? It was good. Not spectacular, but comforting and good. While I don't think this is a dish I'll rush to repeat, I certainly will consider making it the next time we need a quick dinner and have leftover salmon. Because Jeff is NOT a fan of anything that makes toast wet, he had this on pasta instead of toast and said it was great.

Adapted from All Recipes

2 tablespoons butter
1 clove chopped garlic
2 tablespoons all-purpose flour
1 1/2 cups milk (or soy milk, in our case)
1 cup frozen peas
chopped dill or basil
1 small salmon filled, cooked and flaked into small pieces (with bones removed)
salt and pepper to taste
bread for toast

In a saucepan or skillet, melt butter over medium heat. Add garlic and saute for a few seconds. Whisk in flour, stirring constantly, until a smooth paste is formed. Gradually add milk, stirring constantly, until the sauce thickens. Add in chopped herbs, fozen peas, and flaked salmon, stir gently, and set aside for a minute. The sauce should be warm enough to cook the peas and heat the salmon. If necessary, return to the stove to heat through. Adjust seasoning with salt and pepper, and serve on toast. 

Salmon #11 Pasta Salad

After making Cedar Plank Salmon, we had leftovers. Jeff and I usually divide leftovers up for our lunches, but with a few 30 degree days here, I seized the opportunity to try a salmon pasta salad recipe (any supper that does not require further heating up the house on a hot day is a good thing). It was really fresh and delicious- something will will definitely make next time we have leftover cooked salmon. 

a hybrid of recipes from Food Tastes Yummy, All Recipes and Simply Recipes

serves ~4 for main course

3 cups of cooked pasta
2 green onions, chopped
1/2 cucumber, quartered and diced
1/2 cup of yellow bell pepper, diced
1 cup of cherry tomatoes, halved

1 cup of black olives

1 avocado, diced
1 salmon fillet, cooked through and flaked (about 1 cup)

Dressing:

1/3 cup red wine vinegar

1 teaspoon Dijon mustard

2 teaspoons sugar (or to taste)

salt & pepper

1/3 cup olive oil

2 Tablespoons of both fresh parsley and chives, finely chopped

Mix together dressing ingredients in a glass jar and set aside. Combine salad ingredients and toss with dressing to your taste (I used a little less than half). The leftover dressing will keep well in the fridge and is excellent on a simple tossed green salad. 

Salmon #10 Cedar Plank Salmon

I am not doing well on my Salmon Challenge- so Tuesdays are going to be Salmon Recipe Day. I have been in a bit of a salmon funk recently, and I know it's because I'm simply bored with the same 7 recipes and need to expand my repertoire. So, here is #10! I have been wanting to experiment with our cedar planks more, so when friends came over this weekend for dinner, that's what we did. The verdict? Really good. I love a simple soy and ginger marinade on salmon, but the cedar adds a layer of smokiness that's just wonderful. I forgot to take a photo- but will add one next time we make this. 

adapted from All Recipes

2 (12 inch) untreated cedar planks
1/4 cup olive oil
1 tablespoon rice vinegar
1 teaspoon sesame oil
1/4 cup soy sauce
2 Tbsp brown sugar
1/4 cup chopped green onions
1 tablespoon grated fresh ginger root
2 large cloves minced garlic
2 (2 pound) salmon fillets


Soak the cedar planks for 2-4 hours in cool water. In a shallow dish, stir together remaining ingredients and add the salmon fillets to marinate. Turn the salmon to coat well, and leave to marinate (skin side up) for 15-30 minutes. 

Preheat BBQ to medium heat. Place the cedar planks on the grill to heat and place the salmon fillets onto the planks. Cover, and grill for about 15 minutes. The fish is done when you can flake it with a fork. As always, be careful not to overcook! Make sure to have a spray bottle with water handy to extinguish the planks, should they catch on fire. Next time we make this, we'll probably put foil down on the BBQ and place the planks on top of that so they don't scorch. 

Salmon #9: Blackberry Salmon

I am WAY behind posting salmon recipes for my Great Salmon Challenge... while I continue cooking them, I'm less diligent about posting them. In an effort to get back on track, here is a new recipe. The verdict? It's not our absolute favourite (and I don't think I'll crave it the way I regularly crave these Salmon Tacos), but it was a nice change and an excellent way to combine two very local foods. A solid 7 out of 10. 

Adapted from Sunny Anderson, TV Food Network

1 cup water
12 ounces blackberries (I used frozen ones from last summer and just let them thaw)
1 (1") piece ginger, peeled and sliced into coins
Juice of 1/2 a lemon
1/4 cup sugar
1 Tablespoon olive oil
4 (8 ounce) skinless salmon fillets
Salt and freshly ground black pepper

In a saucepan over medium heat, combine water, blackberries, ginger and lemon juice. Bring to a boil, reduce to a simmer and cook until berries break down, about 5 minutes.

Remove from heat and strain through a fine sieve, using the back of a spoon to smash the blackberry pulp. Return blackberry mixture to the sauce pot, add sugar and bring to a boil. Lower the heat and simmer until reduced by half (maybe a little more), about 30 minutes, stirring occasionally. (**This is important. The first time I made this recipe, I only simmered the sauce about 10 minutes and it was not strong enough to stand up to the flavour of the salmon- you could barely taste it!). The sauce should be thick enough to coat a spoon. Remove from heat and cool.

Place salmon fillets on an oiled baking pan. Brush fillets very lightly with oil and season with salt and pepper.  Brush on half the blackberry glaze and bake at 400 degrees for 7 minutes  Brush on remaining blackberry glaze. Turn oven to broil and broil another 3 to 4 minutes or until glaze is caramelized and the salmon tests done.

You can also reserve some of the glaze to drizzle over the salmon right before serving (set it aside before your brush touches the salmon), as shown in the top photo. The extra glaze worked as a great salad dressing when I served the salmon with spring greens. 

Salmon #8: Pan Seared Salmon with Capers

While focused on finishing grad school for the past five months, I have regretfully not kept up with my 2011-12 Salmon Challenge... at least not in this public forum. Offline, Jeff and I have continued trying new salmon recipes. With many weeks to catch up in time for our October deadline, this will now become a weekly feature. Thanks to the three readers who reminded me to get back on top of this challenge!

During the craziness of thesis writing, quick meals with minimal preparation became necessary in our household. We tried this recipe, thinking it would be a little boring, but were very pleasantly surprised. I usually keep capers (small berries that grow in the Mediterranean and are pickled so that they become like mini-olives) in my pantry for a few recipes, and they really are important in this one. If you've never bought capers before, they come in small narrow glass jars and are usually found close to the olives in the grocery store.

 Just a note- while there are several versions of salmon with capers, we've tried a few (some with wine or other herbs) and the simplest, in this case, really does seem to be best. For a dish with very few ingredients, this is delicious. I suspect, however, it's a dish where salmon quality is important so find the best fish you can.

Pan Seared Salmon with Capers
adapted from the Food Network and All Recipes

photo used with permission from All Recipes.com

4 (6 ounce) fillets salmon
1 tablespoon olive oil
2 tablespoons capers (drained)
~1/4 teaspoon salt
~1/4 teaspoon ground black pepper
4 slices lemon

Preheat a large heavy skillet over medium heat until medium-hot. Remove salmon skin and coat one side of each fillet lightly with olive oil. Sprinkle this side with salt and pepper, place in skillet (seasoned side down), and increase heat to high. Cook for ~3 minutes. Brush second side with olive oil, then sprinkle with capers, and salt and pepper. Turn salmon over, and cook for ~4 minutes, or until browned. Salmon is done when it is just cooked through and flakes easily with a fork. Transfer salmon to individual plates, and garnish with lemon slices if you're feeling fancy. We usually skip this step (!) and dig in. Either way, enjoy!

Salmon #7: Salmon Tacos

When I visited a friend in Northern California years ago, she took me out for a local delicacy- fish tacos. I was dubious but to my sincere surprise, I absolutely loved them. With growing confidence in my ability to cook fish and a ripe avocado and mango that I needed to find a quick use for, I decided to be brave and try salmon tacos.

I'm so glad I did because they were DELICIOUS. They are much lighter than the deep fried fish tacos I remember but that's probably a good thing. They are fresh, clean and oh-so flavourful. The fish was so good that Jeff and I both couldn't help sneaking a few bites while assembling our tacos. We can't wait to have it again. To make this dish a little fancier, skip the tortillas and serve the salmon as whole fillets topped with the salsa.

the finished product, made with white flesh Chinook salmon

adapted from A Dash of Sass

serves 3 (makes 6 medium or 4 large tacos)

1 mango, diced

2 green onions or 1/4 red onion, diced

2 Tablespoons cilantro, finely chopped

juice and zest of 1 lime
1/2  jalapeño pepper, diced (optional)

salt to taste
1/2 teaspoon chili powder

1/2 teaspoon garlic powder 

1/2 teaspoon smoked paprika

1/2 teaspoon cumin

1/2 teaspoon brown sugar

1/4 teaspoon cayenne

1/2 teaspoon salt

1 pound salmon (~2 6oz fillets), skin removed

olive oil

soft tortillas (corn or wheat)

1 large avocado, diced

sour cream

To make the salsa: Combine the diced mango, onion, cilantro, lime juice, lime zest, jalapeño and salt. Stir to combine and set aside (the avocado will be added just before assembling the tacos).

To prepare the fish: Combine chili powder, garlic powder, paprika, brown sugar, cayenne and 1/2 teaspoon salt in a small bowl. Heat a large skillet over medium heat. Once the pan is hot, brush one side of the salmon flesh lightly with olive oil, then sprinkle generously with the spice mix (using about a half of the spice mix). Place salmon in the pan, spiced side down. Brush olive oil on other side of the salmon fillets and sprinkle with remaining spice mix. Cook 3-4 minutes on each side or until salmon is cooked through and flakes easily with a fork. As always, be careful not to overcook! Remove from pan and set aside to rest for a minute or two.

While the salmon cooks and rests, warm the tortillas in the oven and add the diced avocado to the salsa. To assemble the tacos, first break the fish fillets into smaller pieces- you can chop it but I just flaked it with a fork. Spread a scant teaspoon of sour cream over the tortilla then top with chunks of salmon and avocado mango salsa.

Salmon #6: Dijon Crusted Salmon

Since the beginning of this Salmon Challenge when I started searching for new salmon recipes to try, I have seen numerous recipes for salmon spread with mustard (or honey-mustard), sprinkled with breadcrumbs and baked. This was a new way to prepare salmon for me and I tried three versions of this recipe, each with mixed results. Version A  yielded a sharp mustardy-tasting salmon, Version B from one of my favourite chefs Ina Garten involved a more labour intensive two-step cooking method (searing and baking), and Version C included nuts, which just did not seem necessary in the dish.  In the end, I've come up with my own hybrid recipe that is simple, quick, delicious and utilizes the best of these three. The trick seems to be adding a bit of honey to the mustard- it not only mellows the mustard, but goes beautifully with the oily texture and rich taste of salmon.

serves 4

2 pound salmon fillet, cut into individual servings
2 Tbsp dijon mustard
2 Tbsp honey
salt & pepper
3 Tbsp dry breadcrumbs
1 Tbsp fresh chopped parsley (or 1/2 tsp. dried parsley)
olive oil, for drizzling

Preheat oven to 400 degrees. Place salmon skin side down in a baking pan. In a small bowl, mix mustard and honey together until smooth. Spread a thin layer over the flesh of each salmon fillet, covering as much of the fillet as possible, then season with salt and pepper.

In another small bowl, combine  breadcrumbs and chopped parsley. Sprinkle over the salmon, again, covering as much of the mustard mixture as possible. Drizzle a small amount of olive oil on top of the breadcrumbs.

Bake for 15 to 20 minutes, depending on the thickness of the fillet, until salmon flakes with a fork. Serve immediately (my preference is with roasted cauliflower and asparagus, as seen above.)

Salmon #5: Broiled Salmon with Grapefruit Sauce

served with roasted potatoes and sautéed kale, chard and mushrooms

In my hunt for new salmon recipes, I have found a number that involve fruit. The combination of salmon and grapefruit was a completely new idea and curiosity about this unusual pairing led me to try it for dinner last night. The verdict?  For the first time this Salmon Challenge, we weren't fans. There was something about the underlying acidity and bitterness of grapefruit that we thought didn't go well with the salmon. If you love grapefruit, it might be worth trying (and maybe try this recipe instead of the one I did), but it's not a repeat for us...

Salmon #4: Spectacular

The first time I had this dish, I was blown away by the creamy deliciousness of the crust. When I found out the ingredients, I was shocked speechless. Mayonnaise on salmon? Seriously? If I had not tasted it, I would never have believed it to be as amazing as it is.  It's so delicious that even 2 year olds who were dubious about trying salmon have been witnessed inhaling adult sized portions.  Seriously.

adapted from our friends P & H

serves ~3

2 Tbsp mayonnaise (not Miracle Whip!)
2 Tbsp grated parmesan cheese (good quality cheese is not necessary)
2 tsp finely chopped green onion
2 tsp finely chopped parsley
1 pound salmon fillet

Combine the first four ingredients and mix well. Place the salmon fillet skin side down on a baking sheet or pan. Spread the mayo-parmesan mixture over the salmon flesh in an even layer. Bake at 425 degrees for ~10-12 minutes or until fish flakes easily and the topping is golden brown. If necessary, broil for 1 minute to brown the topping. Serve immediately.

NOTE- when I make this recipe with a smaller (or larger) pieces of salmon, I just mix equal parts mayonnaise and parmesan in amounts that match the surface area of the salmon I am cooking (and adjust the parsley and green onion as needed). Even with varying amounts or proportions that are slightly off, this recipe seems to still turn out beautifully. The trick is to not overcook the salmon! I also find this dish is best eaten straight out of the oven so tend to make smaller amounts more often and avoid leftovers. The photos show white Spring salmon but I think I prefer this dish prepared with Sockeye, which is a slightly leaner fish.  

Salmon #3: Burgers

Jeff loves burgers.  Whether they are beef (Angus please!), veggie, chicken, black bean or turkey, he simply loves burgers. I have had a few salmon burger recipes saved in my favourites to try but held off, unsure that putting raw salmon through my food processor could yield anything edible. I was SO wrong! Even with just a few ingredients, these burgers hold together beautifully, cook up in a snap and are surprisingly juicy and delicious.

adapted from the NY Times

yield: 4 large burgers

1 1/2 pounds salmon

2 tsp. dijon mustard

2 tsp. honey

1-2 green onions, diced

1/2 cup breadcrumbs

1/4 tsp garlic powder

salt and pepper to taste

Remove skin and bones from salmon. Chop into 2" pieces; place a quarter of the chopped salmon into a food processor. Add dijon and honey and process until the salmon becomes a smooth paste. Stop the machine to scrape down the sides if necessary. Add remaining salmon pieces and pulse until the fish is chopped and mixed well with the puree (these pieces should remain ~1/4 inch in size so be careful not to process too much). Transfer salmon mixture to bowl and add green onions, breadcrumbs and seasoning. Shape into burgers (I use a 2/3 measure to form the burgers) and refrigerate if not cooking immediately.

Fry in a hot pan ~3 minutes per side, checking that burgers are cooked through. Alternately, barbeque at medium heat for 4 minutes on one side; let the burgers firm up on the grill before turning for a final minute on the second side. Like always with fish, be careful not to overcook! I like to serve these burgers with a simple home made tartar sauce, crisp lettuce and sliced red onion on a home made bun. Yum. 

Salmon #2: Niçoise Salad

While it sounds fancy, a Niçoise Salad (pronounced nee-SWAZ) is actually a simple mix of chopped vegetables topped off with anchovies and tuna. Sound good? No.... not to me, either. When I came across a recipe for a variation on a Niçoise with lettuce (a no-no for French purists) and leftover cooked salmon and potatoes, it seemed much more palatable. Trying this recipe was not only a great way to make leftovers more interesting, but made me experiment using a protein other than chicken to turn a side salad into a main meal.

Using leftover Maple Salmon from recipe #1, Jeff and I enjoyed this for dinner last night. The verdict? Pretty good to eat, and very nice to look at. With a few additions to the dressing next time (maybe some chopped chives or parsley), we are certainly game to have it again.

adapted from Martha Stewart

yields 2 large main-meal salads

The assembled salad, without vinaigrette

1 Tbsp fresh lemon juice

1 tsp dijon mustard

2 Tbsp olive oil

salt and pepper

~1/4 tsp sugar (optional)

Boston or green leaf lettuce
*2 small pieces cooked salmon, skin removed and chopped into small pieces 

*3 small cooked potatoes 

* green beans  (steamed and cooled if not previously cooked)

plum tomatoes

3 hard boiled eggs

red onion

1/2 cup pitted Kalmata or black olives

In a small bowl, whisk the lemon juice and dijon mustard until smooth. In a steady stream, add the olive oil, whisking constantly until mixture is thick and creamy. Add salt, pepper and sugar to taste. Set aside. Tear lettuce into large pieces and arrange on individual plates. Arrange salmon, potatoes, beans, tomatoes, eggs, onions and olives around the lettuce. Drizzle with vinaigrette and serve. 

* Salmon, potatoes and green beans need to be cooked and cooled before assembling this salad.

Salmon #1: Maple Salmon

While the first recipe of my 2011-12 Salmon Challenge is one I have made for a few years, it is sentimental for us and therefore had to be number one. The first time I ever cooked for Jeff when we were dating, I made this .... and the rest is history.  It's also so simple, quick, and delicious that it remains one of our favourites.

adapted from All Recipes
serves ~3

1/4 cup maple syrup

2 Tbsp soy sauce

1 clove garlic, minced
1 pound salmon fillet

salt & black pepper

In glass measure or small bowl, combine maple syrup, soy sauce and garlic.   Grease a small glass baking dish, place the fish in it and sprinkle with salt and pepper. Drizzle maple soy mixture over the salmon; cover and refrigerate for 15 to 30 minutes. Do not marinate the fish for longer than 30 minutes as the flesh will begin to break down. During the last few minutes of marinating, heat oven to 400 degrees. Uncover the fish and bake for 10 to 15 minutes or until the fish flakes with a fork.

I usually serve this with brown rice or roasted potatoes and fresh green vegetable. Enjoy!