Maple-Mustard Grilled Salmon

Tags

fish, food, grilled, maple, mustard, salmon, summer

This is one of my new favorite recipes. I have made it several times and we just love it. The glaze is tasty and compliments the fish without over powering it. I can’t wait to make it on the grill.

Maple-Mustard Grilled Salmon (a version of this recipe)

• 1/3 cup maple syrup
• 3 tablespoons whole-grain mustard
• 1 teaspoon cider vinegar
• 1/2 teaspoon finely chopped fresh thyme leaves
• 1/8 teaspoon kosher salt
• 1/8 teaspoon freshly ground black peppe
• 4 (6-ounce) salmon fillets, skin on

Preheat oven to 400 degrees or prepare grill for medium heat. Combine all the glaze ingredients in a bowl. On a plate, top the salmon fillets with half of the glaze. Place on grill. Allow to cook for 3 to 4 minutes. Top with the rest of the glaze and finish grilling. Fish should be flaky when done. Serves 4.

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Salmon Burgers with Wasabi-Sesame Mayo

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Asian, burgers, fish, food, salmon, sesame, wasabi

Salmon burgers are a great quick meal when you forgot to thaw out meat for dinner. The fish is full of good vitamins and omega-3s. The wasabi and sesame pack a huge punch of flavor. Plus it’s pretty dang cheap too!

Salmon Burgers with Wasabi-Sesame Mayo

Burgers:

• 1 can salmon, drained
• 1 cup bread crumbs
• 1 egg
• 1 small onion, grated
• 2 tbsp fresh parsley, minced
• Salt and pepper
• Oil for frying

Mayo:

• 1/4 cup mayo
• 2 tbsp prepared wasabi
• 1 tbsp sesame oil
• 1/4 tsp garlic powder
• Salt and pepper to taste

In a bowl, combine the salmon, half the bread crumbs, parsley, egg, onion, salt and pepper; mix well. Place other half on bread crumbs on a small plate. Form the salmon into patties. Press into the bread crumbs on each side of the patty. Fry in heated oil until browned on each side. Drain on paper towels.

In a small bowl, combine the mayo ingredients. Chill for about 2 hours to help flavors meld. Serves 2.

Salmon Croquettes with Black Pepper and Caper Tartar Sauce

Tags

caper, croquettes, food, salmon, Southern, tartar sauce

Salmon croquettes were one of my favorite childhood meals. My grandfather told us grandchildren that the fish bones were prizes. We used to pick them out of the patties and count them to see who found the most. Sometimes I miss being a kid.

One Year Ago: No Egg Turkey Burgers

Salmon Croquettes with Black Pepper and Caper Tartar Sauce

For the Croquettes:

• 1 can salmon, drained
• 1 cup bread crumbs
• 1 egg
• 1 small onion, grated
• 2 tbsp fresh parsley, minced
• Salt and pepper
• Oil for frying

For the Tartar Sauce:

• 1/4 cup mayo
• 1/4 lemon, juiced
• 2 tbsp capers, diced
• 3 garlic cloves, microplaned or finely diced
• Fresh cracked black pepper

In a bowl, combine the salmon, half the bread crumbs, parsley, egg, onion, salt and pepper; mix well. Place other half on bread crumbs on a small plate. Form the salmon into patties. Press into the bread crumbs on each side of the patty. Fry in heated oil until browned on each side. Drain on paper towels.

In a small bowl, combine the tartar sauce ingredients. Chill for about 2 hours to help flavors meld. Serve cold with croquettes. Serves 2.

Poached Salmon with Sorrel Cream Sauce

Tags

cream sauce, fish, food, gluten free, poached, salmon, sorrel

This is such a simple recipe. A good weeknight meal because it only takes 15 minutes from start to finish. Pair it with some steamed vegetables or a potato dish and BAM! dinner is on the table. When you tell people you had poached salmon with sorrel cream sauce, it sounds like you have spent hours in the kitchen and hosted a fancy dinner party.

One Year Ago: Ultimate Nachos

Poached Salmon (from Simply Recipes)

• 1 to 1½ pounds salmon fillets
• ½ cup dry white wine (a good Sauvignon Blanc)
• ½ cup water
• A few thin slices of yellow onion
• Several sprigs of fresh dill and parsley
• Freshly ground black pepper

Put wine, water, dill, parsley and onions in a saute pan, and bring to a simmer on medium heat. Place salmon fillets, skin-side down on the pan. Cover. Cook 5 minutes or to desired done-ness. Do not overcook. Serve sprinkled with freshly ground black pepper. Serves 2-4.

Sorrel Cream Sauce (from NPR)

• 3 cups sorrel, cut into thin strips
• 3 tablespoons unsalted butter
• 1/2 cup heavy cream
• Salt and pepper, to taste
• Pinch of cayenne, nutmeg (optional)

Wash sorrel and remove stems and any woody ribs. Roll leaves into cigar shape and thinly slice.

In a large saucepan, melt butter. Add sorrel and cook, stirring, over medium heat until it melts into a puree — 2 to 3 minutes. Whisk in the cream. Simmer for another 2 to 3 minutes while adding seasonings. Sauce should thicken. The sauce can be used immediately or chilled to use with cold fish or vegetables.

Miso-Ginger Marinated and Grilled Salmon

Tags

Asian, food, ginger, grill, miso, salmon, summer

When I was in Japan, I had some of the most amazing salmon. It was so fresh and had a unique flavor I was unfamiliar with. Now that I have become more experienced with flavors, I learned that flavor was miso. Love that flavor! We really enjoyed this salmon. I intend to make this recipe in the future!

Miso-Ginger Marinated and Grilled Salmon (thanks to Bobby Flay)

• 1/4 cup white miso
• 1/4 cup mirin
• 2 tablespoons unseasoned rice vinegar
• 2 to 3 tablespoons soy sauce
• 2 tablespoons minced green onions
• 1 1/2 tablespoons minced fresh ginger
• 2 teaspoons toasted sesame oil
• 4 salmon fillets, 8 ounces each
• Salt and freshly ground pepper

Combine the above ingredients and marinate the salmon for at least 30 minutes.

Grill as desired.

A Most Impressive Bagel

Tags

bagel, breakfast, cream cheese, salmon, smoked salmon

Ok, so I am a little late to this scene I know. Despite that fact, I still think that this little breakfast has a place in this blog. I am afraid I have found a new addiction in this bagel (and another way to damage my waistline).

• 1 everything bagel, toasted
• Cream cheese,
• 1 sweet onion slice
• Smoked salmon

Spread the cream cheese onto the bagel. Top with onion and salmon. Enjoy!

Blackened Salmon

Tags

blackened, Dinner, fish, salmon, seafood, Supper

Sometimes when your order a meat “blackened”, you get something so spicy it is inedible. This spice combination perfectly compliments the fish. I plan on adding this to my rotation of reliable recipes.

Blackened Salmon

• 1/2 tbsp dried basil
• 1/2 tbsp dried oregano
• 1 tsp cracked black pepper
• 2 tbsp paprika
• 2 tbsp salt
• 1 tsp cayenne pepper
• 2 tbsp butter
• 1 tbsp olive oil
• 1 lb fresh salmon filet, boneless and skinless

Preheat oven to 400 degrees F. In a small bowl, combine all spices. Season each piece of fish with the rub. Heat a large skillet over medium-high heat and add the butter and oil. Once the butter has melted, add the fish and cook about 2 minutes per side. Transfer the whole pan to the oven and cook for another 4 to 6 minutes.

Asian Salmon

Tags

Asian, Dinner, grilling, salmon, summer, Supper

This is a wonderful marinade for salmon and it’s simple. Gorgeous!

• 1/4 cup balsamic vinegar
• 1/4 cup lemon juice
• 1/4 cup soy sauce
• 1 teaspoon salt
• 1 tablespoon brown sugar
• 1 1/2 teaspoons ground ginger
• 1 teaspoon paprika
• 1 teaspoon black pepper
• 1 teaspoon crushed red pepper flakes
• 4 cloves garlic, minced
• 1/4 cup chopped green onions
• 1 teaspoon sesame oil
• 1/2 cup peanut oil
• 8 (4 ounce) skinless, boneless salmon fillets

Stir balsamic vinegar, lemon juice, and soy sauce with salt, brown sugar, ground ginger, paprika, pepper, and red pepper flakes until the salt has dissolved. Stir in garlic, green onions, sesame oil, and peanut oil until well combined. Pour marinade into a resealable plastic bag or glass bowl. Add salmon to marinade and gently toss to coat. Place into refrigerator and marinate 2 to 24 hours. Prepare an outdoor grill for medium-high heat. Drain excess marinade from salmon fillets. Grill until firm and opaque, about 4 minutes per side.  While fish is grilling, in a skillet, reduce the remaining marinade to half its original amount. When fish is done, plate and spoon the reduced marinade over it for added flavor punch.