Quick and Easy

Salmon Corn Chowder

Summary:

Perfect for a cold, rainy day, this chowder adds new flavor to an old favorite.

Ingredients:

• 2 cans condensed cream of celery soup
• 1 onion, chopped
• 1 cup celery, chopped
• 1 can creamed corn
• 1 can whole-kernek corn, drained
• 14 ¾ ounces cooked salmon
• 2 cups evaporated skim milk

Directions:

Combine all ingredients into a large saucepan. Cook until warmed through.

Serve with cornbread

Yield:

10

Black Olive Tapenade Topped

Summary:

Black olives and almonds provide just the right accent for this impressive dish.

Ingredients:

Preparation time: 20 minutes
Cooking time: 12 minutes
Yield: 4 servings

• ¼ cup cold water
• 1 slice white bread
• 4 salmon fillets, skin off and pin bones removed, or steaks, 6 to 7 ounces each, about 1-inch thick
• 1 lemon
• ¾ cup pitted oil-cured black olives, such as kalamata (10 ounces with pits)
• ¼ cup sliced almonds
• 2 tablespoons drained, rinsed capers
• 2 garlic cloves, peeled
• 2 anchovy fillets
• ¼ cup olive oil
• ½ to 1 teaspoon freshly ground black pepper

Directions:

• Preheat the oven to 375 degrees. Pour ¼ cup cold water over bread and set aside to soak. Place salmon in a single layer in a lightly oiled baking dish. Cut 4 thin slices from lemon and set the rest aside.
• For the tapenade, in a food processor, add olives, almonds, capers, garlic, and anchovies. Squeeze bread in your hands to extract the water, tear in thirds, and add to processor. Using the pulse button, coarsely chop the ingredients. With the machine running, slowly add oil until tapenade is a slightly chunky, stiff sauce. Add the juice from the remaining lemon and pepper to taste. Spread 2 tablespoons of tapenade over the top of each piece of fish and top with a lemon slice. You can serve the remaining tapenade with the salmon or refrigerate the tapenade for up to a week.
• Bake salmon, uncovered, for 10 to 12 minutes until the flesh of the salmon just begins to flake at the nudge of a fork.

Shortcut

• You can substitute ready-made green or black olive spread for this tapenade. You'll need about ½ cup.
• Microwave the salmon, if desired. Use a microwavable dish; cover with plastic wrap, leaving one corner open to vent. Cook 3 minutes on high, rotate dish, and cook for an additional 2 to 3 minutes. For dinner for one, cook a single portion for 2 minutes.

Yield:

6

Glazed Salmon

Summary:

Ingredients:

• ¼ cup honey
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons lime juice
• 1 tablespoon Dijon mustard
• 4 (6-ounce) salmon fillets

Directions:

• In a small bowl, whisk together the honey, soy sauce, lime juice and mustard.
• Marinate the salmon in the sauce in the refrigerator for several hours, or until ready to cook.
• In a nonstick skillet coated with nonstick cooking spray, cook the salmon on each side, 3 to 5 minutes, until golden brown, crispy, and just cooked through.
• Transfer the salmon to a platter. Add the remaining honey glaze to the skillet, and simmer, stirring, until the mixture comes to a boil. Return the salmon to the pan, heat thoroughly, and serve immediately.
• Recipe from Holly Clegg's Trim and Terrific (Running Press Book Publishers)

Yield:

4

One Sided Cooked Salmon

Summary:

This quick recipe will make a perfectly crispy dish for any occasion.

Ingredients:

• 2 tablespoons flour
• Salt
• ¼ teaspoon pepper
• 1-¼ pounds center-cut salmon fillet, cut crosswise into 4 pieces
• 1 tablespoon olive oil
• 2 tablespoons chopped dill

Directions:

• Combine flour, 1/2 teaspoon salt, and pepper on waxed paper. Dip each piece of salmon skin side down into the flour mixture, shaking off the excess (coat skin side only); set aside on waxed paper. Sprinkle evenly with another 1/2 teaspoon salt; set aside.
• Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high heat for 1 minute. Add the fish, skin side down. Cover and cook 5 to 6 minutes or until fish is done. Sprinkle with dill. Makes 4 servings.

Nutrition facts per serving:

• calories: 305
• total fat: 19g
• saturated fat: 3.5g
• cholesterol: 84mg
• sodium: 666mg
• carbohydrate: 3g
• fiber: 0g
• protein: 29g

Recipe from Ladies' Home Journal web site: www.lhj.com

Yield:

4

Mini Salmon Burgers

Summary:

Salmon Burgers Summary

Ingredients:

• 1 cup cooked, flaked salmon
• 1/2 cup grated Colby OR pepper jack cheese
• 1 tablespoon minced onion
• 1 tablespoon minced red OR green pepper
• 3 tablespoons mayonnaise 1 teaspoon prepared mustard
• 1/2 teaspoon lemon pepper
• 1/2 cup seasoned bread crumbs Nonstick cooking spray OR 1 teaspoon vegetable oil
• 4 silver dollar-sized rolls

Directions:

• 1. In medium-sized bowl, combine salmon, cheese, onion, pepper, mayonnaise, mustard and lemon pepper until well mixed. Form mixture into four small, disk-shaped patties, approximately 3 inches wide.
• Refrigerate to firm. Put seasoned bread crumbs on shallow plate, press chilled salmon patties into bread crumbs on both sides.
• 2. Spray a non-stick medium sized skillet with cooking spray (or coat skillet with the vegetable oil) and place over medium heat. When skillet is hot, add salmon patties and cook until lightly browned and cheese starts to melt, about 2 minutes per side. Serve on rolls with your favorite burger condiments.

Yield:

4 miniature burgers

Penne with Asparagus

Summary:

Penne with Asparagus, Smoked Salmon and Dill

Ingredients:

• 2 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil
• ½ red onion, cut into thin lengthwise slices
• 1 bunch asparagus, rinsed, trimmed, diagonally cut into 1- to 1.5-inch lengths
• 2-3 slices (about 3 ounces) smoked salmon, cut into 1.5 x .25 inch strips
• Freshly ground black pepper
• 16  ounces penne or other tubular pasta
• 2 tablespoons snipped fresh dill

Directions:

• Heat the butter and oil in a large skillet. Add the onion and cook, stirring, over low heat until tender; about 5 minutes. Do not brown. Add the asparagus and stir-fry until crisp-tender, about 5 minutes. Remove from the heat.
• Add the salmon to the skillet and stir to blend. Sprinkle with pepper to taste.
• Cook the pasta in plenty of boiling, salted water, stirring occasionally, until al dente, or firm to the bite, 8 to 10 minutes. Drain. Return the pasta to the pot. Add the asparagus mixture and the dill. Toss to blend.
• Spoon into a large serving bowl and serve at once.
• Recipe from Marie Simmons' Fresh & Fast: Inspired Cooking for Every Season and Every Day

Yield:

4

Salmon Roasted in Butter

Summary:

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

Ingredients:

• 4 tablespoons (½ stick) butter or extra virgin olive oil
• 1 (2- to 3-pound) salmon fillet, skin on (but scaled) or off
• Salt and freshly-ground black pepper to taste
• 1 teaspoon minced fresh tarragon
• 1 tablespoon chopped dill
• 2 tablespoons chopped fresh parsley leaves

Directions:

• 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

Yield:

4

Salmon Burgers

Summary:

Go the American way with a healthy salmon burger that?s delicious and nutritious!

Ingredients:

• 2 pounds skinless, boneless salmon, cut into 1-inch pieces
• ⅓ cup mayonnaise
• ½ cup chopped green onions
• 1 clove garlic, minced
• 2 teaspoons grated fresh ginger
• 1 teaspoons sesame oil
• 1 teaspoon soy sauce
• ¼ teaspoon freshly ground coarse black pepper
• 1 teaspoon kosher salt
• Sourdough buns or shepherd's bread
• Lettuce leaves
• Mayonnaise with powdered wasabi or minced jalapeno chile stirred in

Directions:

• Grind salmon pieces in food processor by pulsing until it is a small chop consistency. In a bowl, mix the salmon with mayonnaise, green onions, garlic, ginger, sesame oil, soy sauce and pepper. Cover and chill for 1 to 2 hours.
• Form into patties and cook in a non-stick skillet over medium-high heat, about 3 minutes per side, until a crispy crust forms. Serve on toasted sourdough buns with lettuce leaves and spicy mayonnaise.

• Tip: Burgers should be formed into ¼ pound patties about ¾ inch thick. It is best to turn a burger only once during cooking. The salmon burger mixture should be mixed and chilled for 1-2 hours before cooking.

Yield:

8

Asian Citrus Sesame Salmon

Summary:

Recipe created by Lauren Ellerbeck, who attends Le Cordon Austin, TX.

Ingredients:

Lauren Ellerbeck's Polynesian Teriyaki Glazed Salmon

Rub:

• Light Brown Sugar
• Sugar in the raw (turbinado)
• Grapefruit zest
• Orange zest
• Soy sauce
• Black sesame seeds, garnish
• White sesame seeds, garnish

Soba Noodle Salad:

• Water
• Soba Noodle Base
• Soba Noodles
• Oil
• Butter
• Red onions
• Shitake Mushrooms
• Rau Den leafs
• Pinenuts, optional

Sauteed Vegetables:

• Butter
• Gangala Root
• Carrots
• Snow Snap Peas
• Red Bell Pepper

Directions:

Preparation Time: 15 minutes

• Preheat oven 350 degrees. Cover baking sheet with foil, butter small area for salmon and place salmon there. Set aside
• Boil water with soba noodle base
• Make rub starting with light brown sugar and turabinado sugar in a bowl then remove zest from orange and grapefruit, add. Finish with splash soy sauce
• Cover salmon steaks with rub
• Place in the oven for 6-8 minutes, depending on size

Noodles:

• Cook until au dente, about 5 minutes
• Strain and coat with oil to prevent sticking
• Slice red onions and mushrooms. clean and dry rau den leafs
• Sautee onions, then mushrooms (about 30 sec apart)
• Remove from heat and combine noodles in sautee pan
• Add rau den.

Sauteed Vegetables:

• Sautee gangala root in butter
• Add carrots snow peas
• When fully cooked add bell pepper, brunoise

Plate and enjoy.
Umami! (delicious, the 5th taste)

Yield:

2

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