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.
At first glance, this recipe seems complicated as you are cooking three items for the bowl. The salmon and the rice both require the same cooking time! Like many Asian recipes, the prep is more time consuming. The greens take very little time. Trust me, this all makes for a great meal!
Teriyaki Salmon Bowls with Coconut Rice and Ginger Sesame Greens
Ingredients for the Teriyaki Sauce OR Use store bought to simplify
- 1 tbsp honey
- 2 tbsp tamari or soy sauce
- 1 tsp mirin
- 1 tsp rice wine vinegar
- 1 tsp sesame oil
- 1 clove fresh garlic, crushed or finely grated
- 1-inch piece of fresh ginger, finely grated
- 1 large salmon fillet, roughly 200g (you could also use chicken breast or thigh OR for a veg version, some firm tofu, cut into inch sized cubes)
Ginger Sesame Greens
- 5 large handfuls of greens – I’ve used green beans. Feel free to use your favourite green veg. Other delicious options – bok choy, snowpeas, broccoli, broccolini, baby spinach, etc.
- 2 cloves fresh garlic, crushed or finely grated
- 1-inch piece of fresh ginger, finely grated
- 2 tbsp sesame oil
- 1 tbsp tamari or soy sauce
- 1 cup jasmine rice, rinsed well – It’s important to rinse the rice as this helps make it nice and fluffy. It also means we add less water to the pot when cooking, 1¼ cups of water instead of 1½ cups if we didn’t rinse.
- 1 tbsp coconut oil
- Pinch of salt
- 1¼ cup boiling water
- Toasted sesame seeds or black sesame seeds
- 4 spring onions, finely chopped
- Japanese mayonnaise for drizzling (optional)
Preheat your oven to 180C / 350F.
In a medium-sized bowl combine the honey, tamari, mirin, rice wine vinegar, sesame oil, garlic and ginger.
Add the salmon fillet (or protein of your choice) and coat thoroughly.
Place the salmon and the combined sauce into a small paper-lined baking dish.
Bake at 180C / 350F for 15 minutes then grill for 5 minutes, keeping an eye on it so it doesn’t burn. Once cooked, remove from the oven.
In a small saucepan add the coconut oil, rinsed rice, and a little salt.
Add the boiling water, bring to a boil, then turn down to low heat and simmer with the lid on for 15 minutes.
DO NOT remove the lid at any time. We want all the steam trapped in the pot to create that perfectly fluffy rice.
After 15 minutes, turn off the heat and leave the rice to sit for 3-5 minutes.
Remove the lid and fluff up the rice with a fork.
Set aside until ready to use.
Ginger Sesame Greens
While the rice and salmon are cooking, grab a large saucepan and add the sesame oil, ginger, and garlic.
Now add the greens then sauté on medium heat until bright green and slightly wilted.
Add the tamari and stir to combine.
Add a scoop of rice to each serving bowl, some salmon and surrounding leftover baked sauce, and the ginger sesame greens.
Top with a sprinkle of sesame seeds, spring onions, fresh chopped basil and a dollop or drizzle of Japanese mayo (if using). Enjoy!
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/
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!
- 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
- Preheat oven to 375 degrees F. Line a baking sheet with foil.
- To make the sauce, whisk together chili sauce, soy sauce, garlic, fish sauce, ginger, lime juice and Sriracha in a small bowl; set aside.
- 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.
- Place into oven and bake until cooked through, about 15-20 minutes.
- 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
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.
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 –
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.
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…