Tag Archives: salmon

Pan Seared Salmon w/ Lemon Caper Butter

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It is Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing you want to do to cook a big meal yet we all still have to eat.  The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes.  Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

Fish is the perfect end of the week dinner since it is versatile and whether you bake, grill, or pan sear it, it cooks up fast.  I love the delicate taste of salmon and it pairs especially well with a simple lemon and butter sauce.  I prefer salmon steaks but you can easily substitute filets and reduce the cooking time by five minutes.  And because salmon is a (healthy) oily fish, it is virtually impossible to overcook it so you are guaranteed to end up with a flaky and moist dinner.  Pair the salmon with this basic lemon caper sauce adapted from Martha Holmberg’s Modern Sauces, add a grain and a vegetable and you have a complete dinner in a flash.

PAN SEARED SALMON w/ LEMON CAPER BUTTER

For the fish:

4 salmon steaks

2 tablespoons olive oil

1 teaspoon salt

1 teaspoon freshly ground black pepper

1/4 teaspoon garlic powder

  • Sprinkle the salt, pepper, and garlic powder evenly over both sides of the salmon steaks.
  • Heat the olive oil in a large skillet set over medium-high heat.  When the oil shimmers, carefully place the salmon in the pan taking care not to move the steaks while a crust forms.
  • Cook the first for 6 minutes then carefully flip each steak.  Cook for an additional 6 minutes or until the salmon is cooked through to your liking.

Serves 4

For the sauce:

1/4 cup fresh lemon juice

1 tablespoon rice vinegar

1 tablespoon minced red onion

1/2 cup cold butter

1 tablespoon capers, rinsed, drained, and minced

2 tablespoons fine lemon zest

Salt & pepper to taste

  • Place the  lemon juice, vinegar, and onion in a small saute pan.  Bring to a simmer over medium high heat.  Reduce the temperature and cook for 4-5 minutes or until the juice has reduced to approximately 2 tablespoons.
  • Add the butter in one piece and use a wooden spoon to swirl it throughout the pan. Stir the melted butter into the lemon juice until a creamy mixture forms.  Remove the pan from the heat.
  • Stir in the capers and lemon zest and season with salt and pepper.
  • Serve immediately over the top of the salmon steaks.

Yields: 1/2 cup

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Maple Soy Glazed Salmon

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It is Fast Friday again and time for another fast and fabulous dinner suggestion.  If you are anything like me, by the time Friday rolls around the last thing you want to do to cook a big meal yet we all still have to eat.  The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes.  Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

Fresh salmon makes for a fast dinner since it cooks quickly under the broiler.  I like to marinade the salmon for a few minutes while the broiler pre-heats so that the flavor penetrates the fish.  Do not let the fish soak for too long otherwise the flavors will be too strong and the texture will become mealy.  I served this alongside leftover cucumber salad and a cherry and pecan quinoa pilaf that I started before I made the marinade for the salmon.  By the time the fish was done so was the quinoa.

MAPLE-SOY GLAZED SALMON

2 salmon steaks

1/4 cup real maple syrup

1/4 cup low-sodium soy sauce

2 cloves garlic, minced

Salt & pepper to taste

  • Combine the maple syrup, soy sauce, and minced garlic in a shallow non-reactive dish.
  • Remove any pin bones from the salmon steaks.
  • Place the steaks in the marinade and let sit for 5 minutes.
  • Pre-heat the broiler.  Coat a broiler pan with non-stick cooking spray and set aside.
  • Place the salmon on the prepared broiler pan.  Sprinkle with salt and pepper.
  • Place the pan in the oven and broil for 3 minutes; baste with marinade and broil for an additional 2 minutes.
  • Remove the pan from the oven, turn the salmon over and baste with the marinade.
  • Broil for an additional 3-4 minutes or until the salmon flakes with a fork and is cooked through.

Serves 2

Seared Salmon w/ Corn & Bacon Saute

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It’s Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing I want to do is cook a big meal yet we all still have to eat. The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes. Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

Salmon is tasty, good for you, and since it cooks up quickly, the perfect option for an end of the week dinner. Seared salmon is good on its own but when you top it with this corn and bacon saute the dish goes from simple to fancy enough for a formal dinner in a matter of minutes. The recipe is from a Cooking Light recipe. You can use frozen or canned corn but since corn is in season in most places at the moment, take the time to use fresh corn. The corn will be super sweet and you will notice the difference.

SEARED SALMON w/ CORN & BACON SAUTE

4 pieces thick cut bacon, diced

1 shallot, finely chopped

3 green onions, thinly sliced and white and green parts separate

2 tablespoons dry white wine

1 tablespoon cider vinegar

1 1/2 cups fresh corn kernels

1/2 teaspoon kosher salt, divided

1/2 teaspoon freshly ground black pepper, divided

1 tablespoon olive oil

4 center cut salmon filets, skinned

1 teaspoon fresh minced thyme

  • Place the bacon in a large skillet set over medium heat. Cook for 5-7 minutes or until crisp, stirring occasionally.
  • Add the shallot and white parts of the onion; saute for 2 minutes.
  • Add the wine, scraping the pan to loosen any browned bits.
  • Stir in the vinegar, corn, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook for 4 minutes or until heated through.
  • Stir in the green onion parts. Remove from the heat and set aside.
  • Set a large non-stick skillet over medium-high heat.
  • Add the oil and swirl to coat.
  • Sprinkle the salmon filets on both sides with the remaining salt and pepper.
  • Add the salmon to the pan and cook for 4 minutes without disturbing.
  • Turn the salmon over and cook for an additional 3 minutes or until the desired degree of doneness has been reached.
  • Place the salmon on 4 individual plates and divide the corn mixture over the top.
  • Sprinkle with the minced thyme and serve immediately.

Serves 4

Grilled Salmon w/ Red Onions & Nectarine Salsa

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It’s Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing I want to do is cook a big meal yet we all still have to eat. The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes. Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

This dish from Williams Sonoma is so simple yet so flavorful. Nectarines are plentiful in my local markets at the moment but if you can easily substitute peaches. Make sure they are perfectly ripe though; with so few ingredients you want to make sure each one is a flavorful and fresh as possible. I made the salsa while the salmon was grilling but you can also make it ahead of time and let it sit, covered, in the refrigerator until ready to serve.

GRILLED SALMON w/ RED ONIONS & NECTARINE SALSA

4 wild salmon filets, about 6 ounces each

2 tablespoons olive oil, divided

Kosher salt and freshly ground black pepper

2 large nectarines, pit removed and chopped

Zest and juice of one large lime

1 1/2 tablespoons plus 1/4 cup finely minced fresh cilantro

2 red onions, cut into 1/2 to 3/4 inch slices

1/4 cup minced red onion

1 red jalapeno, minced (seeded if you prefer less heat)

  • Oil a grill with non stick cooking spray and preheat to medium-high heat.
  • Place the salmon, skin side down on a plate. Brush with half of the olive oil and season with salt and pepper.
  • Sprinkle with the lime zest and 1 1/2 tablespoons of cilantro.
  • Place the sliced onions on a separate plate and brush on both sides with the remaining olive oil. Season with salt and pepper.
  • Place the salmon, skin side down alongside the onions on the grill. Close the lid and cook the salmon without turning it until it is cooked through, about 10 minutes. Actual cooking time will vary depending upon the thickness of the filets.
  • Cook the onions, turning once until tender, about 5 minutes per side.
  • Meanwhile, in a small bowl, combine the nectarines, the 1/4 cup cilantro, the minced onion, jalapeno and lime juice. Season with salt and pepper and set aside until ready to serve.
  • Move the salmon filets to four plates. Top with the onions and salsa and serve immediately.

Serves 4

Smoked Salmon & Corn Chowder

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Here’s an incredibly easy and fast chowder that is adapted from Cooking Light. What appears to be a simple corn chowder is made surprisingly luxurious with the addition of smoked salmon. Rather than over power, the salmon adds a slightly smoky touch while boosting the protein in the soup making it a substantial dinner option. Pair the soup with some crusty bread and dinner is served.

SMOKED SALMON & CORN CHOWDER

2 tablespoons unsalted butter

1 cup finely chopped onion

1 large carrot, diced

1 stalk celery, diced

1 red bell pepper, diced

1 1/2 cups sweet corn

1/2 teaspoon kosher salt

1/8 teaspoon ground red pepper

2 cups water

1 1/3 cups 2% milk

1/2 cup half & half

2 1/2 tablespoons all-purpose flour

1 3.5 ounce package smoked salmon, torn into small pieces

  • Melt the butter in a large saucepan over medium-high heat.
  • Add the onion, carrot, celery, red bell pepper and corn. Stir well and season with the salt and ground red pepper. Saute for 4 minutes.
  • Add the water and bring to a boil; reduce the heat to medium and cook for 8 minutes or until the vegetables are tender.
  • Combine the milk, half and half and flour in a medium bowl. Stir until no lumps remain.
  • Add the milk mixture to the vegetables and bring to a boil.
  • Cook for 1 minute or  until slightly thickened, stirring constantly.
  • Stir in the salmon and cook for an additional minute or until heated through.

Serves 4

 

Caramelized Salmon w/ Cherry-Mango Salsa

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Here is a fast and fresh dinner idea adapted from The Daily Meal. I am a huge fan of fruit salsas and love to serve them over grilled meats and fish. And with fresh cherries beginning to appear in the Belgian markets, now is the time to start making cherry based dishes. (And it is a great excuse to use my cherry pitter). The combination of cherries and mangos, with a surprise touch of mint and chile peppers, makes this salsa flavorful and the perfect complement to the salmon. And since the salsa doesn’t need to sit you can make it while the salmon is grilling. (The salsa would also be good served alongside grilled chicken or pork).

So fire up the grill and enjoy some of the best flavors of the season.

 CARAMELIZED SALMON w/ CHERRY-MANGO SALSA

1 1/2 pounds skin-on salmon filets (fresh is preferable)

3 tablespoons brown sugar

1 tablespoon finely grated orange peel

1/2 teaspoon coarsely ground black pepper

1 ripe mango, peeled and chopped

1 cup fresh cherries, pitted and halved

2 tablespoons fresh mint, minced

2 teaspoons white balsamic vinegar

1/4 teaspoon crushed red pepper flakes

  • In a small bowl, stir together the brown sugar, orange peel and pepper.
  • Place the fish, skin side down, in a shallow pan and rub the sugar mixture over the fish. Cover and refrigerate for 2 hours.
  • When ready to cook, pre-heat a grill to medium heat.
  • Remove the fish from the pan and drain off any juices. Place the salmon, skin side down, on the grill. Do not turn the fish but grill until the fish flakes easily, about 20 to 25 minutes depending on your grill.
  • Meanwhile, toss together the mango, cherries, mint, vinegar and red chile pepper flakes.
  • Spoon the fruit salsa over the warm fish and serve immediately.
Serves 4

 

Broiled Salmon w/ Pomegranate – Red Wine Glaze

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It is Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing you want to do to cook a big meal yet we all still have to eat.  The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes.  Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

Broiling is a fast and fool-proof method for cooking salmon.  Depending upon the thickness of the fish it can take as little as 8-10 minutes.  This flavorful glaze comes together quickly in the time it takes your broiler to heat up.  You can squeeze your own pomegranate juice or use a pre-bottled one (Pom is particularly good if you can find it).  If you don’t have pomegranate molasses feel free to substitute honey. Serve the salmon steaks with sautéed cauliflower or a vegetable of your choosing.

BROILED SALMON w/ POMEGRANATE-RED WINE GLAZE

4 salmon steaks, pin bones removed

Salt & freshly ground black pepper

2 tablespoons olive oil

2 garlic cloves, minced

2 tablespoons minced shallot

1/3 cup pomegranate juice

1/2 cup dry red wine

2 tablespoons balsamic vinegar

1 tablespoon pomegranate molasses

1/4 pomegranate seeds

  • Preheat a broiler to high.  Coat a broiler pan with non-stick cooking spray and set aside.
  • Heat the oil in a small saute pan set over medium-high heat.  When the oil shimmers add the garlic and shallots and saute for 1-2 minutes or until fragrant.
  • Add the pomegranate juice, wine, balsamic vinegar and pomegranate molasses.  Bring to a boil then reduce the heat.
  • Stir in the pomegranate seeds and cook until the liquid has reduced by half.
  • Generously sprinkle the salmon steaks with salt and pepper and place on the prepared pan.  Brush the glaze over the top side of the salmon.
  • Broil for 4-5 minutes the remove the pan from the oven.  Brush the top side of the salmon again with the glaze then flip the steaks.
  • Brush the glaze on the (new) top side of the steaks and return them to the broiler for an additional 3-4 minutes or until the salmon is cooked through to your liking.  The amount of cooking time will vary depending upon personal preferences and the thickness of the steaks.
  • Remove the salmon from the oven and give them a final brush of glaze.
  • Move with the salmon to individual plates and top with a drizzle of the remaining glaze and a spoonful of the pomegranate seeds.

Serves 4

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