This is a wonderfully quick and very nutritious meal. With the lovely protein and omega 3 rich salmon, the beta carotene in the carrots and folate and vitamin C in the broccoli.
Dill is a perennial herb originally from Eastern Europe. To the Ancient Greeks the presence of dill was regarded as a sign of prosperity.In the 8th century it was used to relieve hiccups and thus served at banquets. Dill has also been known to be used as a love portion in the middle ages, so maybe this valentines you might want it on the menu! It was also used to keep witches away!
The word dill stems from the old English “dile” meaning to lull or soothe. It has traditionally been used with fish and in soups. It is also best to use fresh or frozen as it loses its flavor quickly.
So here’s a lovely soothing recipe, sit back, relax and enjoy a great meal with family.
Ingredients:
Salmon steaks, as many as needed (Sockeye in this case)
olive oil
salt and pepper
fresh dill
Dijon mustard
Method:
Marinate the Alaskan Sockeye salmon in olive oil, salt and pepper and fresh dill for 30 min
Lightly fry on both sides for 3 min, then add mustard to one side, cover with a lid and cook for 3 more minutes
It goes wonderfully with with mashed red potatoes and steamed vegetables.
Alaskan Salmon is a wonderful fish and so good for you, rich in omega 3 fatty acids, and full of flavor. It is an excellent source of phosphorous, niacin and vitamins B6 and B12, a good source of thiamin and niacin. It contains 1825 mg of omega-3 fatty acids per 3 oz serving.
This is a very simple dish and really brings out the taste of the fish
Ingredients:
Salmon steaks
2 tablespoons olive oil
salt and pepper
1/2 cup fresh tarragon
1 teaspoon lemon juice
Preparation:
Marinate the salmon in olive oil, lemon juice, cup fresh tarragon and salt and pepper to taste for about one hour.
Pan fry the salmon in the marinade with a lid to poach for about 7 min on each side.
Serving Suggestion:
We served it with cream potatoes with chopped cilantro, streamed broccoli and sauteed swiss chard, for which there is a recipe below.
Swiss Chard Recipe
This vegetable is rich in iron, vitamin K and vitamin C. It is easy to prepare and add’s great color to the plate.
Ingredients:
one bunch swiss chard
3 cloves of garlic
1/2 red onion
salt and olive oil
Preparation:
saute garlic and red onion in olive oil, then after a few minutes slowly add the swiss chard.
cover the Swiss chard with a lid and steam for about 7 min.
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.
This is a quick and beautiful presentation for whole, high-quality fish. Serve it with steamed rice and a spicy vegetable stir-fry for a colorful and heart-healthy meal for guests.
2whole fish (about 2 lb each, such as rockfish or wild salmon), scaled, gutted and scored
1/2cupsliced scallions
2tablespoonsfresh ginger, julienned
1/2cupsoy sauce
1/4cuppeanut oil
1teaspoonsesame oil
1/2teaspoon brown sugar
2 T Thai sweet chili sauce
1. Heat oven to 450°. Cover two baking sheets with aluminum foil. Rinse whole fish under cold running water, and season well on both sides with salt and pepper. Place one fish on each sheet.
2. Whisk remaining ingredients in a bowl and spoon the sauce over each fish, making sure some of the sauce gets into the scores on the skin side.
3. Seal the fish inside the foil, making a pouch rather than wrapping it tightly.
4. Bake 10 minutes per inch of thickness of fish at its thickest part (typically 20 to 25 minutes for a 2-inch-thick fish). Remove foil and serve with juices.
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.
The Pacific Northwest is home to a number of precious culinary gems - some classic, like wild Alaskan seafood, Washington berries and apples, and Oregon cheeses and hazelnuts, and others more recently polished to take their places in the repertoires of cooks - Oregon pinot noir, for one, and the only certified organic saké brewed in the US. Local chefs have been combining these flavors for years to excellent effect, but the simple tricks behind Northwest flavors have yet to make their way into the mainstream. For those for whom saké is a hot, acrid bit of exotica choked down as a gesture to tradition at late-night sushi bars, here is a revelation: the good stuff is smooth, complex, easily as varied as wine, and is best enjoyed chilled. It also makes a great cocktail, and can be used for a number of different cooking purposes. This simple marinade combines some of the more interesting flavors in Northwest cuisine, and works great with everything from wild salmon steaks and halibut to scallops or shrimp skewers.
1 cup soy sauce (lighter is better in this case, to reduce sodium and allow other flavors predominance - good quality soy sauce is worth the small price difference)
1/2 cup olive oil
1/4 cup dark brown sugar
1/2 cup saké - something on the sweeter end of the spectrum; use filtered saké - the cloudiness of nigori styles is less desirable for this application, (although it doesn’t hurt to experiment - there are locally-made flavored sakés that add an interesting dimension to this recipe, like “coconut lemongrass”)
3 or 4 large cloves garlic, peeled, smashed, and minced
1 inch peeled fresh ginger, shredded or finely sliced
a handful of coarsely chopped cilantro
juice of 2 limes
optional: 1/2 cup Thai sweet chili sauce, 3 T hot sauce (Sriracha, Tabasco, Habanero), ground cumin or anise, cracked black pepper
Combine all ingredients in a large bowl and mix well. Taste and adjust the seasonings. Rinse the fish well under cold running water, then nestle the fish into the marinade, making sure the flesh is entirely covered. Refrigerate for 2-6 hours, turning the fish occasionally, then remove from marinade and bake or grill as desired. If you use an outdoor grill, reserve part of the marinade to pour over the fish as it cooks - be prepared for flames, but the flavor will be outstanding.
This might well be the best salmon I’ve ever tasted.Yesterday was our wedding anniversary, and I wanted to make something special.Since I’m a fish-and-vegetarian and the primary cook in my household, my red meat-loving husband rarely gets to indulge his taste for steak.I promised him a filet mignon – my first! – but wanted to be able to save time and share flavors by using the same preparation for a chunk of fish.The result was outstanding, and I still can’t believe how simple it was. Traditional Bordelaise uses beef marrow and demiglace; since I don’t eat red meat, I had to improvise. I’m sure French sauciers would be horrified, but don’t tell - it was delicious. The fish can be prepared this way without the sauce, as well.
For the fish, you will need:
1 lb. fresh or thawed wild Alaskan salmon fillet – I used a gorgeous chunk of flash-frozen sockeye
1 T Dijon mustard
2 T kosher horseradish
fresh thyme
fresh rosemary
salt and pepper
olive oil
For the sauce, you will need:
1 c red wine
a splash of port
1 shallot, minced
a few sprigs of fresh thyme
a bay leaf
1 c broth (I used unsalted vegetable bouillon)
2 T butter
salt and pepper
1.Preheat the oven to 500.Rinse the fish under cold running water.Pour olive oil into your palm and rub it all over the fish.Set the fillet skin-side down on a sheet of plastic wrap, and then smear the Dijon and horseradish all over the top.
2.Finely chop the rosemary and thyme and coat the surface of the fish with the herbs.Shake salt over the top, and then cover in freshly cracked black pepper.Wrap the fish tightly in the plastic wrap and set it aside at room temperature for 30 minutes to an hour.
3.In a saucepan, combine the wine, port, shallot, thyme, and bay leaf.Simmer until the wine is nearly all evaporated.Remove the thyme and leaf, and stir in broth.Use only the amount of broth needed to equal the sauce you want; Bordelaise has a strong flavor, and you won’t need much. Set the sauce aside.
4.Cover the bottom of an ovenproof skillet with olive oil and heat to medium high.Unwrap the salmon and sear it skin-side up for a couple of minutes, so the crust seals in the natural juice of the fish.
5.Flip the fillet so that the skin side is down, and transfer the skillet to the oven.Bake at high heat for around 10 minutes, checking periodically for doneness.Cooking time will depend upon the thickness of the fillet; be careful not to over cook.Remove from heat and let rest while you finish the sauce.
6.Reheat the sauce and add butter.Whisk it all together, and finish with salt and pepper to taste.
7.When you serve the fish, it should slide easily off its skin onto a plate.Spoon the sauce directly onto warmed dishes beneath the salmon, and then drizzle it over the top.
I served this with garlic mashed potatoes, braised leeks with chantrelle mushrooms and spinach, and a dry Spanish red.Enjoy!
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.
Whether your salmon was grilled, baked, broiled or poached, it makes great leftovers.Buy extra and plan ahead - Friday evening’s dinner becomes a perfect light lunch for the weekend, with little preparation.
Salmon Salad
Flake leftover cooked salmon into a bowl, and add just enough mayonnaise to hold it all together; too much will overpower the flavors and make it mushy.For an unusual twist on standard tuna salad sandwiches, try adding one or more of the following to the flaked salmon and mayonnaise combination:
curry powder
chopped fresh dill
hot sauce and chopped fresh cilantro
capers and flecks of cream cheese or chevre (goat cheese)
soy sauce and a dash of sesame oil
sweet pickles
minced red onion and stoneground mustard
Salmon Cakes
These are excellent alone as appetizers, or atop a homemade caesar with crisp romaine, freshly grated parmesan cheese, and lemon wedges.
Basic ingredients:
leftover salmon, flaked (canned works well, too)
one egg, beaten
a cup or more of crushed soda crackers (put them in a large ziploc bag and roll them with a rolling pin or bottle of wine)
salt and pepper
flour for dusting
Suggested add-ins:
minced red bell pepper
chopped cilantro
minced fresh jalapenos
fresh garlic, crushed
cumin
capers
Be creative!
Combine all the ingredients (except the flour) in a large bowl and mix well with washed hands.The mixture should be dough-like in consistency; if it’s too wet, add some flour or more cracker crumbs; if it’s too dry, add a splash of milk.Form the cakes into inch-thick rounds, dust them with flour on a flat plate, and fry in a quarter inch of oil in a heavy-bottomed skillet until brown.Crack the first one open to be sure they’re fully cooked - they need to be crisp on the outside, and hot all the way through.If the oil is too hot, they may brown too much before cooking through: turn down the heat and smash the cakes a little flatter.Drain on paper towels and keep warm in a low-temperature oven before serving.
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!
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