Mark Bittman Recipes

Honey-Ginger Salmon

Honey and ginger are the perfect ingredients for spicing up a delicious salmon filet.

Place salmon in glass baking dish. In small bowl, stir together the orange juice, cilantro, oil, ginger and salt. Pour over salmon and marinate for at least 30 minutes.
Preheat boiler. Remove salmon to a broiler rack that has been placed in a baking pan and coated with cooking spray. Broil (about 5 inches from heat) about 5 minutes per side or until salmon is nearly opaque in the center.
Meanwhile, add honey to orange juice marinade. Microwave mixture on high for 1 minute or until boiling. Pour over salmon and grill or broil 2 minutes longer or until salmon flakes easily with fork.

Grilling Instructions
Preheat grill to medium-high. Place salmon directly on grill, skin-side down. Grill for about 7 minutes per side or until salmon begins to flake.

Preparation Time: 30 minutes, plus time to cool.

1 whole salmon, 3 pounds or larger, gutted, gilled, and scaled, or large (3-pound) fillet, skin on (but scaled)
1 tablespoon salt, plus more to taste
1 medium cucumber, peeled if desired
2 cups plain yogurt
2 tablespoons minced onion, shallot, or scallion
1 tablespoon olive oil
1/2 cup minced fresh mint or dill leaves
black pepper

Place the salmon in a pot large enough to hold it (a deep roasting pan is good). Cover the salmon with cold water and add the salt; use aluminum foil to make a lid for the pan. Bring to a boil, then turn off the heat and let the salmon sit in the hot water for 10 minutes for a fillet, up to 30 minutes for a large, whole fish. Check for doneness by peeking near the center bone, using a thin-bladed knife; do not overcook. Remove the fish from the water, drain, and chill.
When you're ready to serve, cut the cucumber in half lengthwise and scoop out the seeds. Chop it into 1/2-inch dice and combine it with all remaining ingredients; season to taste with salt and pepper.
To serve the salmon, insert the outermost tine of a fork under the skin at the mid-line of each side of the fish, then run it lengthwise, splitting the skin. The skin will peel off easily. Take the salmon off the bone in the kitchen or at the table, using a spoon and following the natural contours of the fish.

Courtesy of Chef Mark Bittman

This delicately fried combination of mashed potatoes and fresh salmon chunks is perfection!

Combine the first eight ingredients; add just enough bread crumbs to stiffen the mixture, but don't make it too dry.
Shape into small cakes; dredge in bread crumbs, then dry on a rack in the refrigerator for 15 to 30 minutes.
Heat a large, deep skillet over medium heat for 2 or 3 minutes. Add a film of the olive oil and cook the croquettes until they are nicely browned on both sides, about 10 minutes total. If you need to cook the croquettes in batches, add more olive oil. Serve with lemon wedges.

The tarragon, dill and parsley add delicate flavor to this simple dish.

Preheat the oven to 475°F. Melt the butter (or heat the olive oil) in a medium roasting pan, either on top of the stove or in the oven as it preheats.
Stir in the tarragon, dill, and half the parsley. Place the salmon in the pan, flesh side down, and put the pan in the oven. Roast about 5 minutes, then turn and roast 3 to 6 minutes longer, until the salmon is done (peek between the flakes with a thin-bladed knife).
Sprinkle with salt and pepper, garnish, and serve immediately, with the pan juices spooned over, and garnished with the parsley.
Courtesy of Chef Mark Bittman

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