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

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 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/

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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.