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Posts Tagged ‘salmon’

Say that three times fast! This was indeed a salmon dinner perfect for summer entertaining. Lots of fresh vegetables, simply flavored salmon, and beatifully roasted potatoes and tomatoes.

I guess you could call this my take on the traditional “meat and potatoes” dinner. Salmon, standing in for the meat, delicious oven roasted fries tossed with a fragrant garlic/parsley oil, and well…I guess the vegetables don’t exactly fit, but that’s why it’s my updated version of the classic.

Salmon with Lemon, Capers, Rosemary and White wine (Adapted from this recipe)

1 pound salmon

1 tbsp olive oil

1/2 tsp salt

1/2 tsp pepper

1 tsp dried rosemarry

2 lemons, sliced

1 lemon, juiced

1/2 cup white wine

4 tsp capers

Brush top of salmon with olive oil and season with salt, pepper, and rosemarry. Place in large baking dish and top the salmon with lemon slices, lemon juice, white wine, and capers.

Cover with foil and bake at 400 degrees for about 20 minutes until cooked through. Spoon extra juices on top when serving…it would be a shame to waste the lemony goodness in the pan!

For the tomatoes, I used this Cooking Light recipe. I think next time, to make this even simpler, you could roast the tomatoes along side the salmon. A one dish supper with less clean up? Sounds perfect to me!

To complete the plate and my updated classic supper, I made a simple and fresh snap pea and asparagus salad. Because when the spring and summer produce comes out, one vegetable on your plate just simply won’t do!

Snap Pea and Asparagus Salad

1 bunch sugar snap peas

1 bunch asparagus, cut into pieces

1 red pepper, chopped

grated lemon rind from 1 lemon

2 tbsp lemon juice

1 tbsp olive oil

1 tsp dijon mustard

1 shallot, minced

handful of fresh basil, chopped

handful of walnuts, toasted

shaved parmesan cheese

Bring a large pot of water to a boil and add salt. Blanch snow peas and asparagus for about 2-3 minutes. Drain and rinse under cold water and pat dry. In a large bowl mix together lemon rind, juice, oil, shallot, mustard and season with salt and pepper. Add the snap peas, asparagus, red pepper, basil and toss to coat. Top with walnuts and parmesan cheese.

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There seems to be a trend in my household….a weekend of eating out for EVERY single meal leads to a craving for a simple and vegetable filled dinner the night after. Let us recall some of my previous meals post-visitor weekends of delicious dining.

#1: A weekend filled with arepas, pizza, and big gay ice cream was followed by a Giada inspired recipe for salmon.

Salmon steak with pea puree and lemon bordetto

#2: A wonderful two days of shrimp & grits, doughnuts, and homemade pasta was followed by a salmon cake and kale salad dinner (oddly enough, another Giada recipe)

Salmon cakes with lemon-caper yogurt sauce and kale salad

After the latest weekend of dining on fried oyster sandwiches, more doughnuts, scotch eggs, and burger and fries, it was time for yet another veggie filled salmon dinner. It seems I enjoy a salmon and vegetable rich meal very much to help “detox” after an indulgent weekend. But this time, it was not Giada that guided me. My friend was so kind to gift me with a wonderful cookbook called Bite Me, Too,the second cookbook from the Bite Me authors. Having cooked and enjoyed many recipes from their first cookbooks, I was very excited to give this one a whirl.

Salmon and Vegetables with Homemade Teriyaki Sauce (Adapted from Bite Me Too)

Teriyaki Sauce

1/2 cup soy sauce

1/2 cup white wine

1/4 cup mirin

2 tbsp brown sugar

2 tbsp cornstarch

2 tbsp water

Salmon Marinade

1 pound salmon

2 tbsp soy sauce

2 tbsp rice vinegar

2 tbsp brown sugar

1 tsp sesame oil

Vegetables

1/2 tbsp sesame oil

1/4 cup sliced shallots

1 clove garlic, minced

1 bunch bok choy, chopped

2 cups snow peas, sliced

2 red peppers, thinly sliced

For the teriyaki sauce, combine soy sauce, wine, mirin, and sugar in a medium saucepan and bring to a boil over medium heat. In a small bowl, combine cornstarch and water. Add cornstarch to saucepan mixing constantly and reduce heat to low. Cook for a couple of minutes until thickened. Remove from heat and set aside.

Place salmon in a large baking dish and mix together all marinade ingredients. Pour over top and let marinade for about 30 minutes in the fridge. Spoon a couple spoonfuls of teriyaki sauce over salmon and bake in 425 degree oven for about 12-15 minutes.

For the vegetables, heat a wok over high heat and add sesame oil. Add shallots and garlic and stir for a couple of minutes. Add remaining vegetables and cook for a couple of minutes until crisp tender.

It will look like a lot of vegetables…I mean A LOT! But they will wilt down

Add 3-4 tbsp of teriyaki sauce and stir until all the vegetables are coated with your delicious sauce.

Vegetables fully cooked and wilted down in size

Serve the salmon over vegetables drizzled with extra teriyaki sauce

This teriyaki sauce would be delicious on chicken, tofu, or drizzled over rice or noodles. Another successful salmon “detox” meal! Now back to eating NYC…stay tuned!

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A lot of people shun canned salmon. Canned tuna? Sure…we eat it on a sandwich with mayo, on an open face bun with melty cheese, or in a salad “nicoise” style with olives and potatoes. But canned salmon seems not to be as popular. Well, hopefully I can change your mind with this recipe. I’ve made salmon cakes in the past a la Giada with fresh salmon and a tangy lemon and caper yogurt sauce. And of course…nothing compares to the taste of fresh, perfectly cooked, salmon. But canned salmon is more affordable, so you can get your omega-3 fix without breaking the bank. These are also quite tasty with an incredible dipping sauce so you are not missing out.

Salmon Cakes with Ginger-Sesame-Soy Sauce (Adapted from Ellie Kreiger)

2 15 ounce cans of salmon, drained, skins and bones removed (if this scares you, you can buy it already boneless and skinless)

1 cup panko bread crumbs

2 eggs, lightly beaten

1/4 chopped chopped cilantro

1/2 cup diced water chestnuts

1/2 tsp ground pepper

zest of 1 lemon

olive oil

Place salmon in a bowl and flake until it’s in small pieces. Add remaining ingredients and mix well.

Shape into 10 cakes and place in the fridge until firm and cold (about 30-60 minutes). Heat pan over medium high heat with a little olive oil and pan fry for about 5 minutes per side.

Ginger-Sesame-Soy Sauce

6 tbsp non fat Greek yougrt

2 tbsp mayo

1 tbsp freshly grated ginger

1 tbsp sesame oil

1 tbsp soy sauce

juice of 1 lemon

Mix all ingredients together and season with salt and pepper to taste.

Salmon cakes with ginger/sesame/soy sauce, kale salad, and roasted broccoli. Squeeze of lemon adds a nice touch!

Served with my favorite kale salad a la Northern Spy…combine chopped kale with 1/2 roasted butternut squash (cubed and roasted), 1/4 cup aged cheddar, 1/4 cup toasted walnuts, lots of lemon juice, salt and pepper, and olive oil. Honestly…a life changing salad to go with these salmon cakes that have hopefully also changed your mind about canned salmon.

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