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
Sunday, July 7, 2013
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
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
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/
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.
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.
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