salmon, shrimp cerviche

Summer calls for fresh salmon, salads, cocktails on the patio. Nothing suits better than a ceviche to accompany those patio drinks; or as an appetizer before dinner.

servings8 People

Ingredients

1/2 lb. salmon, cut in tiny cubes
1/2 cup fresh lime juice, plus more as needed
3/4 cup olive oil, plus more for sautéing shrimp
3 cloves garlic, minced or chopped
1/2 lb. shrimp, peeled
1 ripe vine tomato, diced
1 jalapeño, finely diced
1 avocado, peeled and diced
Cilantro, finely chopped
Salt and pepper, to taste
Butter Lettuce Leaves

Preparation

Put salmon in nonreactive bowl and cover with lime juice. Let marinate for 30 minutes. In a sauté pan, heat olive oil over low heat. Add garlic and shrimp and sauté until shrimp is cooked through (two to three minutes). Remove from heat.

Drain salmon and place in glass bowl with garlic, sautéed shrimp, tomato, jalapeño, avocado, cilantro, olive oil, salt, and pepper. Add more lime juice, if desired. Thoroughly combine.
Serve with butter lettuce leaves to make into wraps.

Read More http://www.epicurious.com/recipes/member/views/SHRIMP-SALMON-CEVICHE-50123575#ixzz2cNBipG4E

Fish Baked in Coconut Milk

cipe categories: Jalapeno, Halibut, Fruit, Cod, Salmon, Fish, Tomato
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ratings & reviews(17)

Rated 5 stars out of 5

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Total Time:
51 min
Prep
20 min
Inactive
1 min
Cook
30 min

Yield:
4 servings

Level:
Intermediate

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Ingredients

2 pounds thick fish fillets or steaks, halibut, cod or salmon
4 teaspoons fresh lemon juice
2 tablespoons vegetable oil
2 cups finely chopped onion
1/4 cup vegetable oil
2 teaspoons minced garlic
2 teaspoons minced ginger
1 teaspoon minced green chile, serrano, Thai or jalapeno
1 cup chopped fresh tomatoes

Spice mixture:

6 teaspoons ground coriander
1 teaspoon ground cumin
1/4 teaspoon ground red pepper, cayenne
1/4 teaspoon ground black pepper
1/4 teaspoon ground turmeric
1/2 teaspoon fennel seeds, coarsely ground with mortar and pestle
1 1/4 teaspoon salt
1/2 cup canned unsweetened coconut milk
1/4 cup chopped cilantro, for garnish

Directions

Cut fillets crosswise into strips 2-inches wide. Rub fish with mixture of lemon juice and oil, cover and refrigerate for 1 hour.

Preheat oven to 350 degrees.

In medium frying pan, over medium high heat, fry onion in oil until edges are nicely browned. Add garlic, ginger, and green chile, and stir over medium heat for 2 minutes. Add tomatoes, spice mixture, fennel seeds, and salt, and fry, stirring constantly until tomato pieces break down to form a lumpy paste. Add coconut milk and simmer about 5 minutes until a thick, rich sauce is formed.

Arrange fish in an oiled baking/serving dish large enough to hold fish in a single layer. Bake, uncovered, for 10 minutes in the preheated oven. Pour sauce over fish, cover tightly with aluminum foil, and return to oven for 15 to 20 minutes until fish is opaque.

Garnish with chopped cilantro.

Read more at: http://www.foodnetwork.com/recipes/fish-baked-in-coconut-milk-recipe/index.html?oc=linkback

Baked Salmon in Lime-Coconut Cream Sauce

Cuisine: Thai

Serves: 4

Ingredients

• 1 cup coconut milk
• 1 salmon fillet, weighing about 1¼-1½ pounds
• 3 tablespoons fish sauce
• 2 kaffir lime leaves
• 2 limes
• 3-4 bird’s eye chilies (more or less depending on your heat tolerance)

Instructions

1. Pour ½ cup of coconut milk into the middle of a baking dish (see notes). Place the salmon fillet, skin side down, right on top of the coconut milk pool.
2. Rub 2 tablespoons of the fish sauce on top of the fish; let it marinate briefly in the refrigerator while you prepare other ingredients.
3. Mix the remaining fish sauce and the remaining coconut milk together; set aside.
4. Set the oven rack in the middle of the oven. Preheat the oven to 375 F.
5. Cut one lime crosswise into very thin slices. Juice the other lime; set the juice aside for later.
6. Cut the kaffir lime leaves into very thin strips; set aside.
7. Cut the chilies thinly crosswise; set aside.
8. When the oven is ready, take the fish out of the refrigerator and pour the coconut milk-fish sauce mixture all over it.
9. Arrange the lime slices on top of the fish and sprinkle the kaffir lime leaves and chilies all over it.
10. Bake the fish, uncovered, for 30-35 minutes or just until it’s cooked through.
11. Remove the fish from the oven. Drizzle a tablespoon of the reserved lime juice over the fish. Adjust the amount of lime juice to taste. Taste the sauce to see if more fish sauce is needed. If so, add more.
12. Let the fish cool down slightly before serving.
13. If you have some cilantro on hand, chop some up and sprinkle it on top of the fish. If not, don’t sweat it.
14. Serve the fish with rice.

Notes

Use a baking dish that is just big enough for the fish to sit comfortably in it with some room on the sides. A pan that is too large and wide will cause the coconut sauce to spread out too much. This means much of it will evaporate in the oven and may even burn around the edges. We want the fish to be enveloped in (or to be embraced by) the sauce and absorb as much of it as possible. We don’t want the fish to lie there on a thin layer of liquid that spreads all over the place.

Aromatic salmon cooked in coconut milk

    4 thick salmon steaks
    2.5cm/1in piece root ginger, peeled and cut into small, very thin slices
    2 large cloves garlic, peeled and cut into small, very thin slices
    350g/12oz tomatoes, peeled and halved
    1 fresh red chilli, de-seeded and sliced as finely as possible
    1 small yellow pepper, de-seeded and thinly sliced
    4-6 cardamom pods, roughly crushed
    400ml/14fl oz tinned coconut milk
    sea salt
    2 limes, juice only
    handful of fresh mint leaves, chopped

    Put the fish steaks in a fairly shallow ovenproof dish with a lid, into which they fit quite closely.
    Scatter the ginger, garlic, tomato, chilli and yellow pepper over and around the fish and the cardamom pods in between.    Empty the coconut milk into a separate bowl, add a good sprinkling of sea salt and gradually stir in the lime juice. Pour the mixture gently over and around the fish and cover the dish.

    Preheat the oven to 150C/300F/Gas 2. Put the dish on the centre shelf and cook for 40-50 minutes, until the fish is lightly done. To discover this insert a small, sharp knife into the centre of one of the steaks - if the flesh is slightly darker pink in the centre it will be perfectly cooked. Remove from the oven.

    Before serving scatter the mint leaves on top.

Salmon Moqueca

Serves 4-6

Fish and Marinade

• 1 1/2 pound wild salmon fillets
• 28 oz. can of peeled whole tomatoes, undrained
• 1 onion, peeled and roughly chopped
• 1 cup cilantro, chopped
• 2 garlic cloves, cut in half
• 1 Serrano chile pepper, stemmed and cut in half (use the seeds, too, if you want your stew to be pretty spicy)
• 1/4 cup lime juice
• 1 tablespoon olive oil
• 1 teaspoon sea salt

1. Place fish in a shallow non-reactive (non-metal) bowl. Combine the tomatoes, onion, cilantro, garlic, chile pepper, lime juice, oil and salt in a food processor fitted with the metal blade (or a blender). Process until smooth and pour over fish. Allow to marinate for 30 minutes to 1 hour.

For the Stew

• 2 tablespoons olive oil
• 1 large sweet potato, peeled and diced
• 1 zucchini, chopped
• 1 green pepper, chopped
• 1 red pepper, chopped
• 1/2 cup water (or fish stock)
• 3/4 cup organic whole coconut milk
• 1/2 cup minced green onion (bottom parts only)- for garnish
• 1/2 cup cilantro, chopped- for garnish

1. Heat olive oil in a large skillet over medium heat. Add diced sweet potato and cook for 10-15 minutes, adding a little water if needed so it doesn’t burn, until softened. Add zucchini, green and red pepper and continue to cook until tender, about 5-7 minutes, again adding water to the pan, if needed. Add water or fish stock and stir in coconut milk. Bring to a boil, reduce heat, and simmer 2 to 3 minutes.
2. Add fish and marinade and simmer for 10-15 minutes, or until fish flakes easily with a fork. Just before serving, stir in green onion and cilantro. Serve alone or over rice.

• This recipe is a Community Pick!
• This recipe was entered in the contest for Your Best Salmon

Tags: Brazilian, fish, fish, salmon, spices, stew

Salmon With an Exotic Spiced Carrot Sauce

the colors are bright, and so are the flavors. Because the salmon will be rare in the center, you'll need to buy the best, freshest fish you can find.  Serve over jasmine rice, if desired.

4 servings
Ingredients:
For the sauce

    1 1/2 cups (12 ounces) carrot juice, preferably freshly pressed
    1-inch piece peeled ginger root, sliced crosswise
    1 stalk lemon grass, outer leaves discarded, the remaining core thinly sliced
    Finely grated zest and juice of 1 orange, preferably organic
    1 medium clove garlic, sliced
    Juice of 1 medium lime (1 to 2 tablespoons)
    1 teaspoon light muscovado sugar (may substitute light brown sugar)
    1/2 cup coconut milk (may use low-fat coconut milk)
    Dash cayenne pepper
    Sea salt

For assembly

    16 to 18 medium stalks asparagus, tough ends trimmed off
    2 tablespoons olive oil
    1 1/2 pounds skinless salmon fillet, cut into 1 1/2-inch cubes
    2 cups cooked jasmine rice (optional)
    1 tablespoon chopped cilantro, from 2 or 3 stems
    Sea salt, preferably fleur de sel

Directions:

For the sauce: Combine the carrot juice, ginger root, lemon grass, orange zest and garlic in a small saucepan and cook over medium heat until the mixture begins to bubble gently; cook, maintaining a very low boil, for 3 minutes. Remove from the heat, cover and let it set for 30 minutes to infuse the flavors.

Add the orange and lime juices and the sugar to the saucepan; return it to medium heat and cook, stirring frequently, until the sugar has dissolved and the mixture begins to bubble gently. Strain into a medium saucepan through a fine-mesh strainer, using a spoon to press the solids in the strainer to extract as much liquid as possible; discard the solids. Stir in the coconut milk and cayenne pepper, and season with salt to taste. Cover and keep warm over low heat.

While the sauce is infusing, bring a large pot of salted water to a boil over medium-high heat, add the asparagus and cook for 1 minute. Immediately drain in a colander and rinse under cold water to stop the cooking and set the color. When cool enough to handle, cut each stalk on the diagonal into 3 equal pieces.

Heat the oil over medium heat in a large saute pan or skillet. Once the oil is shimmering, add the salmon and cook on each side for 30 seconds, keeping the inside rare. Remove from the heat.

Divide the rice, if using, among deep plates or pasta bowls. Top with equal portions of salmon and asparagus. Sprinkle with the chopped cilantro and sea salt. Pour the sauce around the fish; serve warm.

Recipe Source:

Adapted from "La Tartine Gourmande," by Beatrice Peltre (Roost Books, 2012).
Tested by Jane Touzalin for The Washington Post.
E-mail the Food Section with recipe questions.


http://projects.washingtonpost.com/recipes/2012/05/30/salmon-exotic-spiced-carrot-sauce/

Salmon Fish Stew, Brazilian Style Recipe

Salmon Fish Stew, Brazilian Style Recipe
Marinade:
    The cloves from 1/2 head of garlic, peeled, crushed, minced
    2 Tablespoons of fresh lime juice
    3/4 teaspoon of coarse salt
    1 Tablespoon of sweet paprika
    2 1/2 teaspoons of dry cumin
    1 1/2 teaspoons of freshly ground black pepper

Other:
    1 1/2 to 2 pounds of salmon, cut into 2-inch pieces (largish-bite sized pieces)
    Olive oil
    2 medium onions, sliced
    1 large bell pepper, seeded, de-stemmed, and sliced
    2 medium tomatoes, sliced
    Salt and freshly ground pepper
    1 14-ounce can thick coconut milk
    1 large bunch fresh cilantro, chopped, 1-2 cups

    Freshly cooked rice for serving

Method

1 Mix together the marinade ingredients. Let the salmon marinate in this paste for at least 2 hours. The longer, the better.

In a large pan (large covered skillet or Dutch oven), coat the bottom of the pan with a couple tablespoons of olive oil. Add a layer of sliced onions, and then a layer of sliced bell peppers, and a layer of sliced tomatoes. Place the fish pieces, with the marinade, on top of everything, and start layering again - onions, bell peppers, and tomatoes. Sprinkle generously with salt and pepper. Add about half of your fresh cilantro to the top. Pour coconut milk over the top. Drizzle generously with olive oil over the top (several tablespoons).

3 Bring to a boil, reduce heat to low, cover and let simmer for 30 minutes to an hour, until the vegetables are cooked through.

Serve with rice; garnish with remaining cilantro.

Yield: Serves 6-8.
http://www.simplyrecipes.com/recipes/salmon_fish_stew_brazilian_style/

\

salmon

    Nonstick cooking spray
    4 center-cut boneless salmon fillets (6 ounces each), skin on
    1 tablespoon seasoned rice vinegar
    2 teaspoons grated fresh ginger
    2 teaspoons honey
    2 teaspoons extra-virgin olive oil
    Coarse salt and freshly ground black pepper

Directions

    Step 1    Preheat the oven to 425 degrees. Line a baking sheet with a rack and spray with cooking spray.
    Step 2    Place salmon, skin side down, on rack. In a small bowl, whisk together vinegar, ginger, honey, and oil until well combined. Pour 1 teaspoon of the mixture over each salmon fillet; season with salt and pepper. Roast until just cooked through, 15 to 18 minutes.
    Step 3    Transfer salmon to serving plates and drizzle each with an additional teaspoon of the ginger mixture. Serve immediately.

http://www.marthastewart.com/348703/ginger-roasted-salmon

Grilled Salmon Filet with Honey Mustard Sauce

Sauce
1/4 cup Dijon mustard
2 tablespoons whole-grain mustard
3 tablespoons honey
2 tablespoons prepared horseradish, drained
2 tablespoons finely chopped fresh mint leaves
Kosher salt and freshly ground black pepper

Fish
2 pound fillet salmon, skin on
2 tablespoons canola oil

Salad
1 bunch salad greens, coarsely chopped
1 small red onion, halved and thinly sliced
2 tablespoons aged sherry vinegar (or other vinegar you might have on hand)
2 tablespoons extra-virgin olive oil

Sauce
Whisk together the mustards, honey, horseradish, mint, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper in a small bowl. Let sit for at least 15 minutes before using. Can be made 1 day in advance and refrigerated but do not add the mint until just before using. Bring to room temperature before using.

Salmon
Heat the grill to high. Brush the salmon with the oil and season with salt and pepper. Place the salmon on the grill, skin side down, and grill until golden brown and slightly charred, about 3 minutes.

Salad
While the salmon is cooking, place the watercress and onion in a medium bowl, add the vinegar and oil and salt and pepper and toss to combine. Transfer the salad to a platter, top with the salmon fillet and drizzle each fillet with the mustard sauce.

Disclaimer

Salmon with Snap Peas, Yellow Peppers, and Dill-Pistachio Pistou

 Ingredients:  (4 servings)

    1/3 cup chopped fresh dill
    1/3 cup finely chopped green onions (about 2)
    1/2 cup shelled natural pistachios or almonds, toasted, finely chopped
    1/4 cup plus 1 1/2 tablespoons pistachio oil or extra-virgin olive oil
    2 yellow bell peppers or orange bell peppers, cut into 1/2-inch strips
    1 pound sugar snap peas, trimmed, strings removed
    1 garlic clove, minced
    1/4 cup water
    4 6-ounce salmon fillets

Preparation

    Mix dill, green onions, pistachios, and 1/4 cup oil in medium bowl. Season to taste with salt and pepper. DO AHEAD Pistou can be made 2 hours ahead. Let stand at room temperature.
    Heat 1/2 tablespoon oil in heavy large skillet over medium-high heat. Add peppers and sauté until beginning to soften, about 2 minutes. Add snap peas, garlic, and 1/4 cup water; sprinkle with salt. Sauté until vegetables are just tender and water evaporates, 2 to 3 minutes. Stir in 1 rounded tablespoon pistou. Transfer vegetables to platter; tent with foil to keep warm. Reserve skillet (do not clean).
    Heat remaining 1 tablespoon oil in reserved skillet over medium-high heat. Sprinkle salmon with salt and pepper. Place salmon, skin side down, in skillet; cook until skin is crisp, about 3 minutes. Turn salmon and cook until almost opaque in center, about 3 minutes longer. Arrange salmon fillets over vegetables on platter. Spoon some pistou down center of each fillet and serve, passing remaining pistou alongside.


Read More http://www.bonappetit.com/recipes/2009/08/salmon_with_snap_peas_yellow_peppers_and_dill_pistachio_pistou#ixzz2YQ0p3feW

Read More http://www.bonappetit.com/recipes/2009/08/salmon_with_snap_peas_yellow_peppers_and_dill_pistachio_pistou#ixzz2YQ0kkYpP

Salmon with Lemon-mint Dressing

 1 teaspoon lemon zest
2 tablespoons fresh lemon juice
¼ teaspoon sugar
¾ teaspoon salt, divided
1/8 teaspoon plus ¼ teaspoon freshly ground black pepper, divided
¼ cup plus 1 tablespoon olive oil, divided
1 tablespoon finely minced shallot
1 tablespoon chopped fresh mint
4 (6-ounce) salmon fillets
Garnish: fresh mint sprigs

Whisk together lemon zest, lemon juice, sugar, ¼ teaspoon salt, and 1?8 teaspoon pepper in a small bowl; slowly whisk in ¼ cup olive oil. Stir in shallot and mint. Set aside.

Sprinkle salmon with remaining ½ teaspoon salt and ¼ teaspoon pepper.

Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Sauté salmon 4 to 5 minutes on each side or until desired degree of doneness. Drizzle with dressing. Garnish, if desired. Makes 4 servings.

SERVE

Orecchiette with Zucchini and Tomatoes

Cook 1½ cups orecchiette pasta according to package directions. While pasta cooks, cut 1 medium zucchini lengthwise into quarters; slice thinly. Add zucchini to pasta during last 1 minute of cooking. Drain and transfer to a medium bowl. Stir in 1 cup halved cherry tomatoes, ½ cup shredded Parmesan, 1 tablespoon olive oil, ¼ teaspoon salt, and 1?8 teaspoon freshly ground black pepper. Makes 4 cups.

Broiled Salmon with Garlic and Mint Sauce

1/2 cup olive oil
8 garlic cloves, minced
2 tbsp balsamic vinegar
4 tsp minced fresh mint
2 tsp kosher salt
2 tsp freshly ground black pepper
4 fillets of salmon (6- to 7- ounces each)

Preheat the broiler.  Alternatively, preheat the barbecue to medium-high heat.  Pour 1/2 cup olive oil into a medium bowl.

Mince 8 garlic cloves and add them to the olive oil.
Add 2 tbsp balsamic vinegar and 4 tsp chopped fresh mint.
Add 2 tsp kosher salt and 2 tsp freshly ground black pepper.
Line a baking sheet with aluminum foil and lay 4 salmon fillets on the foil.
Brush the salmon on both sides with a generous amount of the mint mixture.
Broil the salmon for about 3 minutes on each side, or until the salmon is just opaque inside. As the salmon cooks, brush frequently with the mint mixture.

Tip for checking the salmon: Stick a small paring knife in the center of salmon for 10 seconds. When you take it out, gently place the blade (the flat part – let’s avoid the lawsuits, people) against your upper lip. If it’s hot, the salmon is done.

Serve over rice or couscous.

Preheat the broiler.  Alternatively, preheat the barbecue to medium-high heat.  Pour olive oil into a medium bowl.  Add the garlic, balsamic vinegar, fresh mint, salt, and pepper.  Whisk well.
Line a baking sheet with aluminum foil and lay the salmon fillets on the foil.  Brush the salmon on both sides with a generous amount of the mint mixture.  Broil the salmon for about 3 minutes on each side, or until the salmon is just opaque inside. As the salmon cooks, brush frequently with the mint mixture.
Serve over rice or couscous.
Serves 4.

http://www.cookincanuck.com/2009/05/broiled-salmon-with-garlic-and-mint/

Roasted Orange & Salmon

    2 oranges, sliced into rounds
    1 onion, thinly sliced
    1 1/2 tablespoons olive oil
    5 (6 ounce) salmon fillets
    1 tablespoon lemon pepper
    1 1/2 teaspoons garlic powder
    1 tablespoon dried parsley
    1/2 cup orange juice
    1 1/2 tablespoons lemon juice

 Preheat the oven to 400 degrees F (200 degrees C).
    In a small bowl or cup, stir together the lemon pepper, garlic powder, and dried parsley. Place the slices from one of the oranges in a single layer in the bottom of a 9x13 inch baking dish. Place a layer of onion slices over the orange. Drizzle with a little bit of olive oil, and sprinkle with half of the herb mixture.
    Place the dish in the preheated oven, and roast for about 25 minutes, or until the onions are browned and tender. Remove the dish from the oven, and increase the temperature to 450 degrees F (220 degrees C).
    Push the onion and orange slices to the outer edge of the baking dish, and place the salmon fillets in the center. Season with the remaining half of the herb mixture. Whisk together the orange juice, lemon juice and honey in a small bowl. Pour evenly over the salmon.
    Bake for 12 to 15 minutes in the preheated oven, or until the salmon is opaque in the center. Remove fillets to a serving dish, and discard the roasted orange. Garnish fillets with roasted onions and fresh orange slices.