Salmon “Slashed and Stuffed With Basil Butter (recipe also found HERE on Food Network)
Ratatouille:
Extra-virgin olive oil
3 garlic cloves, peeled and minced
pinch crushed red pepper
4 sprigs fresh thyme
1 red sweet bell pepper, thinly sliced
1 large fennel bulb, thinly sliced
1 zucchini, thinly sliced into rounds
1 medium onion, sliced
2 cups cherry tomatoes
Kosher salt and freshly ground black pepper
Herbed Bread Crumbs:
2 cups panko
1 bunch fresh basil sprigs (about 16 sprigs), leaves only
1/2 bunch fresh Italian flat-leat parsley (8 sprigs), leaves only
Salmon:
1 bunch fresh basil sprigs (16 sprigs), leaves only
2 sticks unsalted butter, room temperature
1 whole side of salmon, cleaned and scaled (about 2 pounds total)
Method:
For the Ratatouille, place a large pan over medium heat and add a 3-count of oil (about 3 tablespoons). Add garlic, crushed red pepper, thyme, and the vegetables, gently squeezing the tomatoes as you add them. Season with salt and pepper. Saute for 5-7 minutes until vegetables wilt. Pour vegetables onto a sheet tray and set aside.
For the Herbed Bread Crumbs, in a food processor combine panko, basil, and parsley. Pulse until the crumbs are green. Set aside.
To make the Basil Butter, roughly chop the basil. In a food processor combine basil and butter. Pulse until fully combined and creamy. (Note: Tyler’s basil butter appears green but does in fact turn green until the salmon is removed from the oven and served).
Preheat oven to 400F. Using a chef’s knife, make slits on the skin side of the fish. Paint the skin side of the fish with the Basil Butter. Carefully place the fish, skin side up, on top of the sheet tray covered with Ratatouille. Bake about 15 minutes, until top is golden and bubbly. Top the fish with Herbed Bread Crumbs and switch on the broiler. Broil for 5 minutes, until golden and crispy.
Seared Salmon With White Beans & Spinach Topped With Olive-Lemon Salad
White Bean and Spinach
1/4 cup chicken/vegetable broth (the original recipe called for 1/4 cup olive oil)
8 oz fresh spinach, tough stems removed cleaned and dried (I used frozen)
1 15 oz can white beans, rinsed and drained
1 clove of garlic, thinly sliced
1/8 tsp crushed red pepper, add more if you like heat
Salmon
2 tbs olive oil or Canola oil
Olive-Lemon Relish
1/4 cup Picholine olives, pitted and chopped (I only had Kalamata so I used those)
1/2 Lemon juiced, cut the other 1/2 into segments and finely dice
1/2 Lemon peeled and pith removed fruit cut into small pieces the size of the olive pieces
1 tbs parsley, finely chopped, original called for 2 tbs
1 small shallot, finely chopped
1 tsp honey, more if needed original called for 1/2 tsp
splash of white wine vinegar, original called for 1/2 tsp
1/4 tsp kosher salt, I left this out brined olives took care of the salt
fresh ground pepper to taste
White Bean & Spinach
In a frying pan, over medium heat, add 1/2 the broth, the pepper and the garlic, bring to a simmer. Toss in the spinach and cook until it cooks down (if all of the spinach doesn’t fit cook 1/2 then add the rest once the first batch cooks down). After the spinach is cooked down add the beans and the rest of the broth. Cook until the beans are heated though. This will be the the base the salmon sits on.
Salmon
In a frying pan , over medium high heat, add the oil. When the oil is hot add the salmon and cook until the salmon is golden, then flip over and cook until the second side takes on some color. Sit on the spinach and beans.
Olive-Lemon Relish:
Mix all of the ingredients together in a bowl. Taste and add pepper, honey, vinegar or whatever is needed to make this taste how you like it. Spoon over the top of the salmon.
This wonderful salmon recipe with hominy comes from Moveable Feasts:
Ingredients:
1 cup white corn hominy
1/2 onion
water
4 scallions, sliced
1/2 red pepper, diced
1 garlic clove, minced
Olive oil and 1 tablespoon butter
Notes: *The hominy would be heavenly fried with some bacon too. (Naughty me!) *Because this post is all about hominy, there’s no recipe for the salmon here; use your favorite fish and your favorite way to prepare it. Method:
Bring a pot of water to boil, add some salt, the 1/2 onion and the hominy. Simmer for about 1 1/2 hours. I found two hours was too long; the hominy starts to break down. Take a piece to test; it should be similar to the texture of a lima bean. Drain and remove the onion. You can cool at this point and refrigerate.
Add some olive oil and a little butter to a frying pan. Add the hominy, the green onions, the garlic and red pepper. Lower the heat and fry until everything is golden brown. Serve under fish or meat.
Amounts depend on your taste and how many people you are serving:
Ingredients:
salmon fillets
whole grain mustard
honey
tamari
garlic, minced
shallot, minced
1/2 lb sea beans
1 tomato, chopped
1 cucumber, chopped
balsamic vinegar
olive oil
sea salt
pepper
Method:
Prepare marinade/sauce for the salmon and beans by combining mustard, tamari, honey, garlic and shallots (in an amount to your liking). Pour 1/3rd over salmon and let sit for an hour. Pour another 1/3rd over the rinsed sea beans. Reserve remaining sauce for after cooking.
Heat cooking spray coated grill pan. Sear salmon and cook to desired doneness.
In a large skillet, heat some olive oil. Saute sea beans until bright green - pretty sure some white wine was thrown in as well as he puts it in pretty much everything. These will snap, crackle and pop like crazy.
While salmon and beans are cooking, dress tomato and cucumber with balsamic vinegar, olive oil, sea salt and pepper. Throw it all together (perhaps add a little glass of wine and some crusty grain bread for sauce mopping)
The following wonderfully simple and creative recipe comes from Mother Rimmy:
Simple Grilled Salmon with Red Onion and Pineapple
Serves 2
10 ounces salmon fillets
4 slices pineapple, fresh or canned in their own juices
¼ cup red onion, thinly sliced
salt and pepper to taste
1. Preheat oven broiler on high. Place rack in the middle of the oven.
2. Cover a cookie sheet with foil and spray with cooking spray.
3. Place salmon on foil and sprinkle with salt and pepper.
4. Top with onion and pineapple.
5. Grill for 15 – 20 minutes, dependent on the thickness of the filets until salmon just flakes at the thickest part. Do not overcook or salmon will be dry.
Pour water into a large pot. Empty the tea from the bags and pour into the pot with water. Add blueberries, honey, and ginger. Bring to boil and cook for a few minutes. Take off the heat and blend with immersion blender. Strain and pour back into the pot. Season with salt and pepper to taste. Bring to simmer over medium heat.
Place salmon fillets in the tea broth. Poach for about 5 minutes. Take the salmon from the broth, take the skin off if desired. Reserve the tea broth.
Toss soba noodles with sesame oil and soy sauce to taste (I used about a tablespoon of each per bunch). Sprinkle with black sesame seeds.
To assemble: Place the salmon on the center of the plate. Carefully surround with soba noodles. Pour some of the blueberry Earl Grey broth around. Garnish with a sprig of mint.
The following creative salmon recipe comes from More than a mouthful written by Chef Dennis:
Ingredients:
Wild Alaskan Salmon
Honey
Pistachos
olive oil
bread crumbs
old bay seasoning
Method:
Pulsed pistachios till they were a more manageable size, and some were dust. I mixed in a little bread crumb and a bit of old bay and set it aside. Your mixture should be about 2/3 pistachio’s and 1/3 bread crumb, don’t overdo the old bay, you want to add a little heat and flavor but not let it overpower the dish.
Now here is the secret to making this dish extra special, not only with the flavor’s but with the appearance. Heat up a little honey in a sauce pan or microwave and coat one side of the salmon in the honey and then into the pistachio breading.
Press down the salmon fillet to get a good coating, then be careful with it, we want the pistachio’s to stay in place.
Finish the rest of the fillets the same way. In a large enough sauté pan as not to crowd the fillets, add some extra virgin olive oil, and a little butter, when the pan is hot place the fillets nut side down in the pan.
Don’t be over anxious to turn them over, but on the other had don’t let them burn, you really don’t need them to finish cooking in the sauté pan, you just want the honey to caramelize and get some great colour! Turn over the fillet and leave it just long enough to sear the other side, remove from pan and place on a baking sheet.
We will finish the salmon in the oven , you can do it now if your ready to eat, or you can place the fillets in the refrigerator and finish them when your guests arrive.
Give the salmon about 15 minutes at 350 degrees, and make sure to put a little water on the pan to keep the fish moist. Pick up any nuts that have fallen off while baking and place them back on top of the fillets.
Now you can make a really great sauce to serve with this fillet, I was toying with a lemon cream, or even a lime margarita sauce, but I decided that I didn’t want to hide any of these great flavors under a sauce, so instead I made a great fresh fruit salsa.
Fresh Fruit Salsa
1 cup diced cantaloupe
1 cup diced Pineapple
1 cup diced Strawberries
1 cup diced red onions
1 bunch of cilantro finely chopped
juice of one lime, two if there small
the only real secret to making this salsa is not to add the strawberries into the mix until you are ready to serve the salsa, and only mix it just enough to distribute the strawberries.
Strawberries tend to bleed through to the rest of the fruit and it gets ugly quickly.
Mangoes and Peaches work really well also in a fruit salsa, I just like to have a few different colours.
Serve your Salmon with potatoes of your choice or rice
The following wonderful citrus inspired recipe for salmon comes from My Carolina Kitchen:
Salmon with Citrus Vinaigrette
Adapted from Food & Wine Magazine - Recipe from Cathal Armstrong
Serves 8
Ingredients:
4 tablespoons extra-virgin olive oil, plus more for drizzling
4 tablespoons freshly squeezed orange juice
4 tablespoons freshly squeezed lemon juice
2 tablespoons fresh squeezed lime juice
1 medium shallot, minced
2 tablespoons snipped fresh chives
Kosher salt and freshly ground black pepper
2 pounds fat asparagus, stalks snapped & peeled
Beef Broth
8 six-ounce salmon fillets
3 tablespoons canola oil
Method:
In a small saucepan, combine the three citrus juices and simmer over moderate heat until reduced by half, about ten minutes. Pour into a heatproof bowl and let cool to room temperature. Whisk in the shallot, chives and the 4 tablespoons of olive oil. Season with salt and pepper.
Add a mixture of half beef bouillon and half salted water to a large skillet, just enough to amply cover the asparagus.. Add asparagus, cover, and bring to a boil. As soon as the liquid boils, turn the heat down to low and cook for three or four minutes, checking the asparagus for doneness. With large, fat asparagus, it may take five minutes. When done, remove asparagus with slotted spatula and dry well on a kitchen towel. Transfer to a platter and drizzle with good extra-virgin olive oil.
Preheat the oven to broil. Arrange the pieces of fish in one layer, skin side down, on an unheated broiler tray or large sheet pan lined with heavy duty foil for easier clean-up. Smear with the canola and season with salt and pepper. Place the fish under the broiler about three inches from the source of heat. Broil about six minutes or just until the pieces are cooked through. It’s not necessary to turn the fish. If the fish begins to brown too much, turn the oven to 400 degrees F and bake for a few minutes until they achieve your desired doneness.
Transfer the salmon to plates and spoon with some of the citrus vinaigrette. Serve the asparagus alongside and pass the extra vinaigrette.
![[del.icio.us]](http://www.alaskaharvest.com/blog/wp-content/plugins/bookmarkify/delicious.png)
![[Digg]](http://www.alaskaharvest.com/blog/wp-content/plugins/bookmarkify/digg.png)
![[Facebook]](http://www.alaskaharvest.com/blog/wp-content/plugins/bookmarkify/facebook.png)
![[Google]](http://www.alaskaharvest.com/blog/wp-content/plugins/bookmarkify/google.png)
![[MySpace]](http://www.alaskaharvest.com/blog/wp-content/plugins/bookmarkify/myspace.png)
![[Newsvine]](http://www.alaskaharvest.com/blog/wp-content/plugins/bookmarkify/newsvine.png)
![[StumbleUpon]](http://www.alaskaharvest.com/blog/wp-content/plugins/bookmarkify/stumbleupon.png)
![[Twitter]](http://www.alaskaharvest.com/blog/wp-content/plugins/bookmarkify/twitter.png)
![[Yahoo!]](http://www.alaskaharvest.com/blog/wp-content/plugins/bookmarkify/yahoo.png)
![[Email]](http://www.alaskaharvest.com/blog/wp-content/plugins/bookmarkify/email.png)
