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Grilled Salmon with Avocado Salsa

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.

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Grilled Salmon with Avocado Salsa
Ingredients
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

Instructions
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/

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Thai Salmon in Foil

Since I had already prepared my Thai Jicama Salad, I needed something to go with the salmon I had thawed. Pinterest to the rescue again!

Thai Salmon in Foil

Prep Time: 10 minutes            Cook Time: 20 minutes           Total Time: 30 minutes

The flavors are sealed right into a foil packet with no clean up! The salmon comes out so tender/juicy. Sure to be a family favorite!

Ingredients:

  • 1/2 cup sweet chili sauce
  • 2 tablespoons reduced sodium soy sauce
  • 2 cloves garlic, minced
  • 1 tablespoon fish sauce
  • 1 tablespoon freshly grated ginger
  • Juice of 1 lime
  • 1 teaspoon Sriracha, optional if you want more heat
  • 2 pounds salmon
  • 1/4 cup peanuts, chopped
  • 2 tablespoons chopped fresh cilantro leaves

Directions:

  1. Preheat oven to 375 degrees F. Line a baking sheet with foil.
  2. To make the sauce, whisk together chili sauce, soy sauce, garlic, fish sauce, ginger, lime juice and Sriracha in a small bowl; set aside.
  3. Place salmon onto prepared baking sheet and fold up all 4 sides of the foil. Spoon the chili sauce mixture over the salmon. Fold the sides of the foil over the salmon, covering completely and sealing the packet closed.
  4. Place into oven and bake until cooked through, about 15-20 minutes.
  5. Serve immediately, garnished with peanuts and cilantro, if desired.

*Baking time may need to be adjusted depending on the thickness of the salmon.

This delicious recipe brought to you by Damn Delicious
http://damndelicious.net/

Salmon Crunch Pie

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
Ingredients
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
Directions
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.

Salmon with Crunchy Peanut Ginger Sauce

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.

Salmon

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.

Spinach & Feta Stuffed Salmon

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.

INGREDIENTS

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.

 

Baked Salmon with Mango, Radish and Lime Salsa

When buying fresh salmon, the key is that it not smell too fishy. We often buy a whole one and cut it in half, freezing one piece for future use (especially when the price is right).  Our friend Joe introduced us to grilling salmon, but we have come to prefer this one baked, sorry Joe! This is a simple marinade, using only fresh ingredients. We discovered the mango radish and lime salsa while surfing my favorite website –

http://www.foodnetwork.com/

Salmon Marinade

Juice of 1 lime and the zest

1/2 cup oil

1 teaspoon fresh dill (we grow our own)

1 head of garlic

salt and pepper

1 teaspoon of fennel seed

Mix all ingredients together and pour over the salmon (skin side down) in a pyrex dish. Let sit for several hours.

Bake 15 to 25 minutes at 375F or 190C, testing for doneness at the 15 minute mark. Serve with mango salsa and a good quality wild rice dish.

THE Salsa

2 mangoes, peeled, pitted and cut into chunks

1 red onion chopped

6 red radishes, chopped

2 limes peeled and cut into segments

1 handful fresh cilantro leaves

2 T extra virgin olive oil

1 teaspoon Southwest Spice Mix (I buy Emerill’s, but buy what you can find)

Put all ingredients into a processor and pulse. We tend not to like it too finely chopped….

Refrigerate until the salmon is ready to be served.

NOTE: This salsa is great as a condiment with poultry as well!

Let us know if you try it and like it…

Buen provecho!