One of my favorite ways to prepare salmon is to rub a zesty combination of spices into the fillet, let it sit to come to room temperature (and give the seasonings time to penetrate), pan fry the fish to create a crust, and then bake it until it’s cooked through - but only just.
This technique allows for a tremendous amount of leeway and creativity: I’ve done tenderloin seasonings - horseradish, mustard, thyme, and black pepper; I’ve used chili spice rubs with cumin and ground chipotles; crushed nuts or grated cheese can make a nice addition, as well.
This recipe uses a variety of Asian flavors to balance the richness of wild Alaskan salmon; it has just enough tang, and can be kicked up a few notches, for those who really like heat.
1. Preheat your oven to 375 degrees. Rinse the salmon fillet under cold running water, and dust it with salt.
2. Pour about a tablespoon and a half of Thai chili sauce over the surface of the fillet, and rub it in. This will create a sticky surface for your other seasonings to adhere to.
3. Sprinkle the fish with a healthy dose of 5 spice, along with a shake or two of cumin and a generous amount of freshly cracked black pepper. Drizzle with soy sauce, and set aside.
4. Heat a small amount of olive oil in an oven-proof skillet. Place the salmon skin-side-up into the skillet, searing the surface. When you can see the color of the fish changing on the cross-section of the fillet, flip the fish over. Shake soy sauce and a liberal squeeze of lime juice over the top and let cook for a couple of minutes.
5. Transfer the pan to the oven and bake until the fish is just cooked through. Baste periodically with lime juice to keep it moist.
Serve immediately with hot steamed rice and something fresh and green.
You might not know it from the weather, but spring is on its way, and along with the frenzied cleaning of apartments and homes, shaking out of rugs, and stowing of wool sweaters, soon we’ll be lightening up our meals, as well, and trading in the earthy, warm dishes that comfort us in the winter months for cool, fresh tastes from new gardens. This preparation, from Real Simple magazine, is full of clean and bright spring flavors, and is excellent both warm from the oven, or at room temperature as a satisfying lunch. This serves four.
1. Preheat the oven to 400 degrees. In a large roasting pan (I use a cast-iron skillet), toss the fennel, lemons, and garlic in a tablespoon of oil. Season liberally with salt and pepper, and then roast in the oven until the fennel begins to soften, around 8 - 10 minutes.
2. Rinse the fillets under cold running water, and pat dry with a paper towel. Dust them with salt and pepper and then nestle them into the fennel. Return the pan to the oven and roast the salmon until it is opaque all the way through but not dry, between 12-15 minutes.
3. Squeeze the garlic out of the skins into a small bowl and mash them to a paste. Squeeze out the lemon pulp, removing any seeds, and add the pulp and juice to the bowl with the garlic. Stir in the honey, rosemary, remaining oil, and a pinch of salt. Taste and adjust the seasonings accordingly.
4. Arrange the greens on serving plates, and place the salmon and fennel on the greens. Drizzle with the dressing and serve.
Recommended pairings: soft sourdough rolls or ciabatta, pomegranate spritzers, Sauvignon Blanc, black sesame crackers, sharp dry cheese.
Ivory King salmon is a delicacy of the Pacific Northwest – milder than the reddish varieties and rich in Omega-3s, it has the appearance of halibut and the flavor of wild Chinook (king) salmon.Once tossed aside as defective, this delicious fish has recently taken its rightful place at the head of the table, and is one of the most sought-after of fine seafoods.While no one knows for sure why the flesh is paler than common varieties, some speculate that the Ivory Kings produce an extra enzyme that allows their systems to metabolize carotenoids, the nutrients responsible for the ruddy color in most salmon.
Ivory king fillets Chanterelles
This recipe was originally developed by Chef Kevin Davis of the Oceanaire Seafood Room.It uses chanterelle mushrooms, another hard-to-find, seasonal wonder of Northwest cuisine.It’s well worth the hunt to find them; however, if price or timing makes chanterelles out of the question, any combination of rich woodland mushrooms can work: porcini and shiitake are good options.
fresh Thyme, chopped – reserve some sprigs for garnish
2 small shallots, minced
4 cloves garlic, smashed and chopped
3 T butter
1 lemon, zested and juiced
salt and pepper
more lemons for garnish
1.Preheat grill to medium-low.Rinse steaks under cold water, pat dry, and then brush them with olive oil.Dust them liberally with kosher salt and freshly cracked pepper, and place them on the grill.Cook to desired doneness, flipping once.Do not overcook – timing will depend upon thickness of the steaks.Salmon should be cooked through but not dry.
2.While the fish is grilling, heat a generous splash of olive oil in a heavy skillet over high heat.Add the mushrooms, and season with salt and pepper.Allow the mushrooms to cook slowly, without much stirring – they should begin to caramelize.Turn the mushrooms and brown on both sides.Then, strain off the liquid, reserving it in a bowl, and set the mushrooms aside.
3.Return the pan to the heat and add 1 T of butter; once it melts, add the shallots and garlic and sautee.Add the thyme, then remove from heat and deglaze the pan with the white wine.
4.Return the pan to the heat and allow the wine to reduce by half.Add the stock and allow the liquids to reduce again, to sauce consistency.
5.Add the mushrooms to the pan, along with the mushroom juices and the remainder of the butter, and finish with lemon juice and zest.Swirl well and be sure the chanterelles are well coated with the sauce.Taste and adjust the seasonings.
6.Place the salmon on a large serving platter or plate them individually. Divide the mushroom ragout between the filets and cover the fish with the mixture.Garnish with lemons and thyme and serve.
Tighter budgets can still produce wonderful seafood meals.This preparation is relatively simple and quick, and can make use of leftovers: Friday night’s mashed potatoes and broiled salmon find new life in these savory cakes.They can stand alone as an entree, or make great appetizers for group get-togethers.They can be made ahead of time and reheated.The original recipe appeared in the New York Times; I have adapted it and added some healthier touches and kick.
You will need:
3 bunches fresh spinach or other greens (if you use a robust winter green like kale or chard, remove the stems and thicker ribs)
1.Wash and coarsely chop the spinach.Sautee the spinach, onions and garlic together until the spinach is completely wilted and the onions are translucent and golden.Set the mixture aside to cool.
2.In a large bowl, combine the potatoes, flaked salmon, 1 cup of the panko crumbs, 2 beaten eggs, salt, pepper, and cayenne.
3.Squeeze as much liquid as you can out of the spinach.Let it rest a moment and then squeeze it again.Add the spinach to the potato-fish mixture and mix well.Use your hands to make sure it’s evenly combined and there are no fish bones or potato lumps.
4.Set up an assembly line: line up three wide bowls, and put the remaining panko crumbs in one, the rest of the eggs in the middle one, and the flour in the other.
5.Form the salmon mixture into small patties, around 3 inches wide and ¾ inch thick.
6.Drop each patty in the flour, coating it thoroughly.Then, dip it in the eggs.Finally, dredge it through the panko crumbs so that it is completely covered. Reform and set the finished patties aside on a baking sheet, covering them with plastic wrap or a damp towel.Let them rest in the refrigerator for 30 minutes to 4 hours.
7.In the meantime, make the dill cream by combining the yogurt or sour cream with the rest of the ingredients.Be sure to taste it and adjust the seasonings; you may want to add a small splash of vinegar or a pinch of sugar, depending on the acidity of the yogurt or sour cream.
8.To cook the cakes, cover the bottom of a heavy skillet with olive oil and heat it to medium-high.Cook the cakes in batches, turning them once to brown them evenly.Drain them on paper towels or newspaper and keep them in a warm oven as you cook the rest.Serve hot with the dill cream and wedges of lemon.
This is a surprisingly rich, luscious preparation that complements the dense flesh of sockeye and coho salmon, both still available this time of the year. Use fresh or thawed fish - fillets work better than cross-cut steaks, as they allow more surface area for the glaze to work its magic. Pair this with roast autumn vegetables, pureed roots or tubers, or creative rice pilafs and light green salads for a cozy, balanced October meal. Serves 3-4.
You will need:
1 lb. salmon fillet, boneless and rinsed.
3/4 cup dark brown sugar
soy sauce
5 or 6 cloves of garlic, chopped or crushed
ginger - fresh is better, but powdered works, too
a fresh lime or lemon
sesame oil (optional)
1. Pour the bourbon into a flat casserole dish or wide-bottomed bowl, and combine it with the brown sugar, garlic, several healthy shakes of soy sauce, ginger (to taste), and a couple shakes of sesame oil. Stir until the sugar is mostly dissolved.
2. Nestle the salmon fillet into the marinade and let it sit for at least 20 minutes. The salmon should be submerged.
3. Preheat the broiler.
4. When the salmon is ready, lightly oil the bottom of a heavy cast iron skillet (any heavy baking dish will do) and place the salmon skin-side down. Pour the marinade over the top of the fish. At this stage, I like to score the fish into the number of servings I intend to have - it cuts more cleanly raw than cooked.
5. Broil the fish until the salmon is cooked clear through but isn’t overdone. The flesh should remain moist and should flake easily, even in the thickest part. Check periodically for doneness, and baste the fish with the surrounding glaze.
6. When it’s ready to serve, it should come cleanly off the skin with the help of a serving spatula. Drizzle any extra glaze on top, and squeeze a lime wedge over each piece.
The result should be rich, sweet, and slightly caramelized, without overpowering the flavor of the fish. Enjoy!
Although salmon has been preserved in a variety of ways across cultures - smoking, drying, and curing the most common methods - gravlax’s distinctive flavor owes its origins to Scandinavia.The name comes from the old Swedish gravad, or “buried,” and lax, “salmon.”As early as the 14th century, Scandinavians were preserving salmon by burying it in the cold ground, packed in pine needles; this technique led to fermentation and a year-long shelf life.Modern versions substitute dill for pine needles, and produce a much more pleasantly aromatic and delicately flavored fish, (no burying necessary!)
Despite its esoteric-sounding origins, contemporary gravlax is simple to make if you plan ahead, and can be an elegant addition to an array of appetizers, or serve as a light and protein-rich side dish.
You will need:
2 lb. center-cut salmon filet (skin-on)
2 tsp white peppercorns
1 T fennel seeds
1 T caraway seeds
2/3 c kosher salt
1/3 c sugar
1/2 bunch plus 1 c fresh dill
*1/4 c aquavit (optional)
1.Coarsely grind the peppercorns, fennels, and caraway seeds.A food processor works well; I have a spare electric coffee grinder that I reserve for grinding spices, which is just as good.
2. Stir the spices together with the sugar and salt.
3.Cover a dinner plate with plastic wrap, and pour half of the salt mixture onto the plate, spreading it out evenly with your hand.
4.Place the salmon onto the salt, skin side down.Cover the flesh with the remaining salt, followed by a bunch of fresh dill sprigs (they don’t need to be chopped).Pour the aquavit over the top (optional).
5.Fold the plastic wrap up around the salmon.Wrap it tightly with another piece of plastic wrap, and store it on the plate in the refrigerator for 48 - 72 hours.Turn the package over every 12 hours, taking care to open it and pat the resulting brine evenly around the fish.
6.You’ll know it’s fully cured when the flesh is very firm at its thickest point.
7.Once the fish is finished curing, unwrap it and discard the brine and dill.Rinse the fish well under cold water, and pat it dry.
8.Very finely chop ½ bunch dill.Spread the minced dill evenly over the surface of a plate. Place the gravlax skin side down onto the dill and press, so that the dill clings to the fish.
9.Turn the gravlax over onto a cutting surface and slice it very thinly against the grain, at a diagonal.
Serve it with mustard-dill sauce, or on dark bread or Swedish knaekebrod, with minced onion.Other popular additions are capers, creme fraiche, or spicy stoneground mustard.
Store the gravlax tightly wrapped in plastic, in the refrigerator, for up to two weeks.
Many people like to experiment with the flavors of gravlax.Some suggestions for add-ins to the brining salts include: citrus zest, cumin, anise, and even coffee grounds; the addition of different alcohols or liqueurs, such as tequila or flavored vodkas, can also provide interesting, less traditional results.
This recipe appears in its original form in Saveur magazine, July, 2008.
Every year we get in shipments of Copper River salmon, and every year it flies off our docks faster than the last. This year is no different! With the rising costs of salmon due to the federal ban of fishing off of the west coast of the United States, and the projected increases to continue up to 200%, now is the time to purchase this extremely limited and high quality salmon.
The Copper river is famous worldwide for having some of the best salmon in the world, and because it’s 100% natural and fresh, restaurants and venders charge a premium for this fish.
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