Category Archives: Salmon
Quite often when I purchase a salmon filet there are little pieces which I cut off and freeze separately to use to make salmon poke, etc. Searching Pinterest for more ideas, I came across this great pasta dish!
Salmon Pasta with Sun Dried Tomato Cream Sauce
- 1 tablespoon olive oil
- 1-pound salmon fillets
- 1/4 teaspoon salt
- 3 cloves garlic, minced
- 1/4 cup sun-dried tomatoes in oil, chopped
- 5 oz spinach fresh
- 1 cup heavy cream
- 1/4 teaspoon paprika
- 1/8 teaspoon red pepper flakes
- 8 oz penne
1. Heat 1 tablespoon of olive oil in a large skillet on medium-high heat.
2. Season salmon fillets with salt.
3. When the oil is hot, add salmon fillets flesh side down (skin side up). Sear for about 4 minutes on medium-high heat.
4. Reduce heat to medium.
5. Flip the salmon fillets to the other side (skin side down). Sear for another 4 or 5 minutes on medium heat until salmon is flaky.
6. Remove salmon from the skillet.
1. To the same, now empty, skillet, add chopped sun-dried tomatoes and minced garlic. Cook, stirring, for 1 minute.
2. Add fresh spinach, and continue cooking and stirring until the spinach wilts, for a couple of minutes.
3. To the skillet with sautéed vegetables, add 1 cup of heavy cream, paprika, red pepper flakes. Bring to simmer. Simmer for about 1 minute, stirring. Season with salt. Add more paprika, if you like.
1. Cook penne according to package instructions. Drain.
1. Add cooked and drained pasta to the skillet with the cream sauce. Stir in.
2. Remove skin from the salmon by sliding the fork between the salmon fillet and the skin.
3. Slice salmon into large chunks.
4. Add salmon chunks to the creamy pasta. Stir to combine. Simmer for a minute or more, until the salmon is warmed up and cooked through. The salmon should be flaky.
5. Season with salt, if needed.
My dilemma…do I buy a full side salmon filet or just three pieces at the fish counter? With the full side from Costco, there are thick and thin pieces, some cook faster than others.
Resolution, trim off the thinner sides of the piece, along with the tail end. Cut these into cubes or smaller slices and freeze them in a bag to make other salmon dishes not requiring small filets. The result was this recipe which makes a very nice dinner when served with some freshly steamed brussel sprouts and maybe a nice rice dish. Those pieces can also be used in a pasta dish.
Salt and Pepper Salmon Bites
- 1/2-pound skinless salmon filet
- 1 tsp coarse black pepper
- 1 tsp kosher salt
- 1 tsp five spice
- 2 tsp cornstarch
- 1/4 cup peanut oil
- 1/4 cup sliced green onions
- red pepper flakes
Slice the salmon into strips about an inch thick.
In a bowl combine the pepper, salt, five spice and cornstarch.
Add the salmon pieces and toss well making sure the salmon is well coated.
In a medium sized pan stick pan heat the oil until hot.
Gently place the salmon into the hot oil and cook for about 2 minutes. Turn the salmon pieces over and repeat with the other side until salmon is fully cooked.
Transfer the salmon to a paper towel to absorb any excess oil.
Serve with rice and garnish with chopped green onions and a sprinkle of red pepper flakes and a bit of sour cream if you like.
Just in time for summer, maybe…LOL. This is not your traditional salmon salad. I prefer sockeye when I can get it, but you could use whatever you can find. It will last two days in the refrigerator. I am not a canned tuna fan but you could try it…
10 Minute Canned Salmon Salad
- 1 package (10 oz) carrot matchsticks* (I used two whole carrots julienned)
- 3 large bell peppers, thinly sliced
- 3 oz jar capers, drained**
- 2 cans (8 oz each) wild salmon
- 1/4 cup parsley, finely chopped
- 1/4 tsp salt
- Ground black pepper, to taste
- 2 tbsp mayo
- 1/4 cup Greek yogurt, plain
- 2 large avocados, diced
In a large mixing bowl, add carrots, bell peppers and capers. Mash salmon a bit with a fork inside the can and add to the salad.
Add parsley, salt, pepper, mayo, Greek yogurt and gently toss to coat. Add avocado and give a few more stirs. Serve cold.
Store: Refrigerate in an airtight container for up to 2 days.
*A few cups of coarsely shredded carrots would work. **Use any pickled goodies like asparagus, beans, olives etc.
Ok…here’s another salmon recipe just because we got a fresh supply of canned wild sockeye salmon from our Canadian visitors. Wild sockeye from the west coast is quite different from Atlantic salmon in colour and taste.
And since our friend is both gluten and lactose intolerant, this recipe from Pinterest was a great choice. We served it with some fresh steamed Brussel sprouts and a great yellow rice. Hope you will give it a try!
- 2 tablespoons olive oil (coconut or macadamia oil are also great)
- 1 large onion, finely diced
- 1 large celery stick, finely diced
- 1 large carrot, peeled and finely grated (or 2 smaller carrots)
- 2/3 teaspoon sea salt
- 1/4 teaspoon white pepper
- 1 large clove of garlic, finely diced
- 600 g of canned salmon (3 x 213 g / 7.5 oz cans, drained with larger bones removed)
- 3 eggs
- 3 tablespoons almond flour
- Zest of 1/2 lemon
Preheat the oven to 175 C/ 350 F.
Heat olive oil in a large skillet over medium heat and add the onion and celery. Sauté for 2 minutes, stirring once, and then add the grated carrots. Season with salt and pepper and cook for 5 minutes, stirring a few times. Add a couple of tablespoons of water when it feels like the oil has dried up. Finally add the garlic and cook together for another minute or two.
In the meantime, drain the salmon and remove any visible large bones. Don’t worry too much about the smaller bones or the skin as it will blend in just fine. Add the fish to a mixing bowl and flake with a fork or your fingers.
Add the cooked vegetables to the salmon. Grate some lemon zest, add the eggs and almond flour and mix everything together with a fork. Make sure the egg is well incorporated.
Grease a medium loaf tin with a little coconut oil (make sure to brush all sides with oil). Transfer the loaf mixture to the tin and press down until well compacted and even on the top. I like to bang the tin against the bench a couple of times to get rid of any air pockets inside the mix. Then place in the oven, middle shelf, uncovered, for 30 minutes.
Have a friend visiting who is Gluten Free and Lactose Intolerant, except for goat cheese! Since we had smoked salmon on hand, Pinterest was the perfect place to look for dinner! It never fails me. This is a great recipe with lots of flavour. Serve it up with a nice green salad. It would also be great for a brunch.
Crustless Quiche with Smoked Salmon and Goat Cheese
- 1 teaspoon olive oil
- 1 white or yellow onion, thinly sliced
- 1 tablespoon olive oil
- 8- 10 eggs depending on size
- ¾ cup full-fat milk (or coconut milk)
- 6 ounces wild caught smoked salmon, chopped
- 4 ounces goat cheese, crumbled
- ¼ cup roughly chopped fresh dill, (divided)
- Sea salt and black pepper, to taste
- Capers, for serving
- Preheat the oven to 300ºF. Grease a 8 x 10 Pyrex baking dish very well with olive oil. Set aside.
- In a medium-sized heavy bottom pan heat the olive oil over a medium high heat until the oil is shimmering. Add the onion slices and stir to coat the onions with the oil. Spread the onions out evenly over the pan and let cook, stirring occasionally. Reduce the heat to medium or medium low if the onions begin to brown too quickly. Don’t stir too often, let them brown. Continue to cook until the onions are caramelized and lightly golden brown. About 15-20 minutes.
- Arrange the onions in a single even layer in the greased sheet pan.
- In a large-bowl beat the eggs. Add the milk and a small amount of each the smoked salmon and goat cheese and all but 1 tablespoon of the fresh dill. Season with black pepper and just a little pinch of sea salt. Combine.
- Pour the mixture over the onions in the prepared sheet pan. Arrange the remaining smoked salmon and goat cheese evenly on top and place in the center of the oven.
- Bake until the eggs are set, about 30 minutes. Check if it needs more time. Let cool 5 minutes before cutting and serving. Serve with the remaining fresh dill as well as capers.
If you like leeks and also salmon, this recipe is for you. It is pretty straightforward to make. In place of the fresh salmon, I chose to use smoked salmon pieces. The flavour was great…
Creamy Leek & Salmon Soup
Author: Rachael Bryant / Meatified
Prep time 5 mins Cook time 25 mins Total time30 mins
Serves: 4 large servings
- 2 tbsp. avocado oil
- 2 leeks, washed, trimmed and sliced into crescents
- 3 cloves garlic, minced
- 6 cups seafood OR chicken broth
- 2 tsp dried thyme leaves
- 1 lb. salmon, in bite size pieces (thawed frozen salmon works really well here) OR smoked pieces
- 1¾ cup coconut milk
- Salt & pepper to taste (omit pepper for AIP)
- Heat the avocado oil in a large saucepan or Dutch oven at a low-medium heat.
- Add the chopped leeks and garlic and cook until slightly softened.
- Pour in the stock and add the thyme. Simmer for about 15 minutes and season to taste with salt and pepper.
- Add the salmon and the coconut milk to the pan. Bring back up to a gentle simmer and cook until the fish is opaque and tender.
Nutrition for 1 serving – Calories 241, Carbs 33 g., Fat 12.8 g., Protein 29.1 g
The salmon recipe was awesome, but I really did not enjoy the salsa. I will search out a different low carb one asap. Try it! You might like it…LOL. I have shown it here with the cauliflower rice. The salmon is buried underneath the salsa…sorry.
Grilled Salmon with Avocado Salsa
2 lbs. salmon
1 tbsp olive oil
1 tsp salt
1 tsp ground cumin
1 tsp paprika powder
1 tsp onion powder
½ tsp ancho chili powder (used regular)
1 tsp black pepper
Avocado salsa ingredients:
1 avocado, chopped
½ small red onion, chopped
Juice from 2 limes
2 tbsp finely chopped cilantro
dash of salt
1. In a small mixing bowl combine salt, cumin, paprika, onion powder, ancho chili powder and black pepper.
2. Rub the salmon fillets with the olive oil and rub with the spice mix.
3. Grill the salmon on medium heat for about 3-5 minutes or until desired doneness.
4. Mix the avocado, red onion, chopped cilantro, salt and juice from the limes in a small mixing bowl. Top the salmon with the avocado salsa.
Recipe by The Recipe Critic at https://therecipecritic.com/2014/07/grilled-salmon-avocado-salsa/
Before getting into this recipe, here is a little background I found on the Pacific Salmon official site –
Pink salmon is inexpensive; red salmon costs more. Red salmon flesh is actually red, and pink salmon looks more like tuna. When red and pink salmon are pulled fresh from the sea their flesh is, in fact, distinctly red or pink. The cooking process of canning reduces coloration in both. Red salmon gets its enhanced color from eating krill, a type of small shrimp. Pinks are the most abundant salmon, followed by reds.
Supply and demand and a historic bias for red salmon account for the cost differential. We have done blind taste tests, and when people don’t know which fish they are eating, statistically they report a slight preference for pink over red.
Wild Pacific Salmon of Farmed Atlantic Salmon?
In the marketplace: If it isn’t labeled, you can’t always be certain without asking the retailer or restaurant. It is always best to ask. However, there are some clues. If the label reads “Atlantic” salmon then it is farmed. In Canada, there are no legal commercial fisheries for Atlantic salmon and virtually all Atlantic salmon served in restaurants or sold in stores are farmed fish. If the label simply reads “fresh salmon”, there is a good chance it is farmed. Most wild salmon will be identified by species – pink, coho, sockeye, spring/chinook or chum salmon. But Chinook (also called spring) salmon are farmed as well so the name is not a guarantee. Always ask. If it’s farmed, don’t buy it and tell the store to stop selling it until the industry adopts better practices.
Having shared all of that my preference is still for Wild Pacific Salmon, which I buy in cans identified as such! The recipe I am sharing today comes from a dear friend, Ellie, who served this to us along with a great salad…. I think you’ll like it!
Salmon Crunch Pie
1 (15 1/2 oz) can salmon
3 eggs, beaten
1 cup sour cream
1/2 cup shredded sharp Cheddar cheese
1/4 cup mayonnaise
1 tablespoon grated onion
3 drops hot pepper sauce (Tabasco)
1/4 teaspoon dried dill weed
***Whole Wheat Crust***
1 1/2 cup whole wheat flour
1 cup shredded sharp Cheddar cheese
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 cup butter
1/3 cup finely chopped almonds
Whole Wheat Crust: Combine whole wheat flour, shredded sharp cheddar cheese, salt and paprika. Cut in butter making crumbs. Add finely chopped almonds. Reserve 1 cup crumbs for topping and press remaining crumbs into a deep 9″ pie plate.
Drain and flake salmon, reserving liquid. Mix the beaten eggs, salmon liquid, sour cream, mayonnaise, cheese and seasonings and mix well. Add to the flaked salmon, mixing thoroughly. Turn into deep dish pie plate lined with the whole wheat crust. Sprinkle with crumbs reserved from crust. Bake in preheated 400F oven for about 45 minutes or until filling is set.
This recipe is from my blog friend Karen at Back Road Journal (see the link). Right now I think she is still off travelling in Europe, posting some really interesting stuff about her travels. Anyways…we tried this recipe last week and it was awesome. Who would have thought of peanut butter and salmon? I served it with some great wild rice mix and a small salad.
Salmon With Crunchy Peanut Ginger Sauce BRJ
Peanut Ginger Sauce*
- 2 tsp. peanut oil (Didn’t have any so I used a little extra virgin olive oil)
- 1 tsp. sesame seed oil
- 1 garlic clove, minced
- 1 inch piece of fresh ginger, peeled and grated (approx. 2-3 tsp.)
- 1/4 c. natural peanut butter (I used crunchy peanut butter since I hate creamy)
- 2 Tbsp. soy sauce
- 2 Tbsp. sweet Thai chili sauce (I skipped this since I had none)
- juice from 1/2 lime
- 1/4 c. or more water for thinning the sauce
- 1 tsp. sriracha (optional) I used Sambal
Heat the oils in a small saucepan over medium heat, add the garlic and cook for 30 seconds. Add all the other ingredients except the water and cook until the peanut butter is melted and smooth. Slowly add the water a little at a time until the desired consistency. Makes about 3/4 c. Can be stored in the refrigerator for several weeks. Thin with water, if necessary, after being refrigerated.
*This sauce is delicious on chicken, pork and seafood. It is also great as a dip, tossed with noodles or used in salads as a dressing.
Preheat oven to 350 degrees.
- 1 center cut piece of salmon, skinned and seasoned with salt, pepper and a little sugar
- Peanut ginger sauce (several tablespoons, depending on the size of the salmon) from recipe above
- 1/4 c. chopped peanuts
- 2 scallions, chopped for garnish
- peanut oil for sauteing
Pour enough oil in a ovenproof sauté pan to just coat the bottom. Heat oil until shimmering. Add the salmon (presentation side down) and cook for about one minute until brown, turn and cook an additional minute. Remove the pan from the heat, place salmon on a plate and pour the oil out of the pan. Return the salmon to the pan, spread the sauce over the fish and top with chopped peanuts. Place in the oven and cook for approximately six minutes. Remove from the oven and let rest for five minutes. The salmon will still be a little pink and moist in the center. If you like you salmon more done, let stay in the oven a few minutes more but remember to not over cook the fish. Garnish with scallions just before serving.
We are back from our three week trip and an overnight trip to our friend Valerie’s Pickled Onion in Santa Elena. In celebration of her birthday, we prepared this incredible stuffed salmon! Originally prepared by our favourite TV Chef Stefano Faita (Canadian), we think you will agree it is a special dish! For more wonderful recipes, visit his website – www.cbc.ca/inthekitchen
Spinach & Feta Stuffed Salmon Yield: 4 to 6 servings.
1 side of salmon (about 2 pounds)
Olive oil, as needed
1 (5-ounce) bag baby spinach
2 garlic cloves, finely chopped
1 large shallot, finely chopped
2 tbsp. chopped dill
4 to 5 ounces feta cheese, crumbled (about 1/2 cup)
2 tsp. lemon zest (optional)
Salt and freshly ground pepper, to taste
1/2 lemon, sliced and each slice cut in half
Dill and Caper Sauce
1 cup yogurt
2 tbsp. chopped fresh dill
1 tsp. Dijon mustard
2 tbsp. capers
Squeeze of fresh lemon juice
1 tsp. honey
2 tbsp. extra virgin olive oil
Salt and freshly ground pepper, to taste
PREPARATION Preheat oven to 400 degrees F.
Add 1 tbsp. olive oil to a large sauté pan over medium high heat. Add spinach and sauté in olive oil just until starts to wilt. Let cool and squeeze out excess liquid. Add spinach, garlic, shallot, dill, feta, lemon zest, salt and pepper, and 2 tbsp. olive oil to a bowl. Stir to combine.
Trim the very end of salmon tail and reserve for another use. Cut salmon in half.
Take one of the salmon halves and score the skin side in 1 1/2-inch intervals. Set aside.
Add the other salmon half to a parchment-lined baking sheet, skin side down. Spread evenly with the spinach and feta stuffing. Cover with the remaining salmon half, scored side up.
Fill score marks with lemon slices. Season with salt and pepper and drizzle with 1 tbsp. olive oil.
Bake until salmon reaches internal temperature of 140 degrees F., about 15 to 20 minutes, depending on thickness of fish. Serve with Dill and Caper Sauce.
Dill and Caper Sauce
Add yogurt, dill, Dijon mustard, capers, lemon juice, honey, olive oil, and salt and pepper to a bowl. Stir to combine. Taste and adjust for seasoning.