Entrees

Broiled Salmon Steaks

Summary:

Broiled Salmon Steaks and Roquefort Tomatoes

Ingredients:

• 4 salmon steaks
• 2 garlic cloves, minced
• 3 flat anchovies
• 2 teaspoons dried oregano
• 4 tablespoons Worcestershire sauce
• 8 tablespoons olive oil, divided
• 4 small tomatoes
• 1 cup cornbread crumbs
• 4 tablespoons crumbled Roquefort cheese

Directions:

• In a small bowl combine the garlic, anchovies, oregano, Worcestershire, and 4 tablespoons olive oil into a sauce, stir and allow to marinate for half an hour. Cut off and discard the top ⅓ of each tomato. With a sharp knife make deep cuts across the inside of the tomato meat, preserving the skin, but cutting so as to open the space slightly. Spoon 1 tablespoon of the sauce over the top of each tomato and set them aside.
• In a blender process the cornbread to a fine crumb, add the cheese and blend briefly to combine.
• In a large skillet heat 4 tablespoons of olive oil over medium-high heat, and saute one side only of the salmon steaks for 5 minutes, pushing them around to avoid sticking. Remove the salmon and scant cooking oil remaining to four individual ovenproof serving dishes, placing each steak, cooked side up, in a separate dish.
• Spoon one tablespoon of the remaining anchovy sauce over the top of each. Place one tomato, open side up, inside the ring of each salmon steak.
• In an oven preheated to 400º F broil the 4 dishes in the upper ⅓ of the oven for 10 minutes, and avoid burning.
• Scatter ¼ of the cornbread and cheese mixture over each steak and tomato (especially on the tomatoes) and return to the broiler for an additional 5 minutes, or until the cheese melts. Center each hot dish on a cool plate for handling and serve.

Recipe from Salmon 123 The Game & Fish Mastery Library SALMON By SGB Tennant, Jr

Yield:

4

Salmon w/Cherry-Cola BBQ Sauce

Summary:

Add some southern spice to your salmon entrée with a tangy and tasty cherry-cola barbeque sauce.

Ingredients:

Yield: 6 servings

Ingredients

• ½ cup Richard's Cherry-Cola Barbecue Sauce
• 6 (4- to 6-ounce) salmon fillets or 1 whole filleted side of salmon, skinned
• 1 Cedar Plank (untreated new wood)

Richard's Cherry-Cola Barbecue Sauce

Yield: 3 cups

• 2 tablespoon extra virgin olive oil
• 1 large yellow onion
• 3 cloves garlic, minced
• 8 cups (about 2 liters) cherry cola
• 2 cups ketchup
• 1 cup apple cider vinegar
• 1 tablespoon chopped chipotle chile (canned in adobe sauce)
• 2 teaspoons sweet paprika
• 2 teaspoons freshly ground black pepper
• 1 teaspoon kosher salt

Directions:

Salmon:

• Soak a cedar plank in water overnight. Light and heat a charcoal grill to high heat. Heat plank for 5 minutes, until wood begins to smoke.
• Arrange salmon directly on the plank, brush with barbecue sauce, cover and cook for 15 to 20 minutes, until firm to the touch and dark brown. Transfer to a serving dish and serve with any remaining sauce on the side.

Richard's Cherry-Cola Barbecue Sauce:

• Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 10 minutes. Add the garlic and cook for 1 to 2 minutes, until soft and golden. Add the cola and bring to a boil.
• Cook for 45 minutes, until reduced to one-quarter of the original amount.
• Stir in the ketchup, vinegar, chipotle, paprika, pepper and salt. Cook for 15 minutes, stirring frequently, until thick. Refrigerate in airtight container for up to 1 month.

Yield:

6

Dill Baked Salmon

Summary:

A prep time of less than five minutes makes this a quick, easy and appetizing salmon recipe.

Ingredients:

• 1 lbs salmon steaks or skinless
• ½ fillets
• 1 teaspoon dill weed
• ½ teaspoon onion
• Salt
• 1 lemon, sliced

Directions:

• Preheat oven to 425°F.
• Place salmon in a baking dish sprayed with cooking spray. Sprinkle with dill and onion salt and top with lemon slices.
• Cover and bake for 15-20 minutes, until flesh turns opaque.
• Serve with extra lemon.

Nutritional Information Per Serving:
Calories: 242; Carbohydrates: 0gm; Protein: 34gm; Fat: 11gm; Cholesterol: 94mg; Sodium: 222mg.

Recipe from Atlantic Salmon of Maine?Majestic Salmon

Yield:

4

Cold Poached Salmon w/ Dijon

Summary:

Spice up your poached salmon with a zesty Dijon flavor.

Ingredients:

• 2 cups water
• 1 cup dry white wine
• 1 carrot, diced
• 1 stalk celery, chopped
• 1 onion, sliced
• ½ tablespoon black peppercorns
• 1 (2-pound) fresh salmon fillet

Dill Dijon Sauce

• 1 cup nonfat plain yogurt
• 1.5 tablespoons white vinegar
• 1.5 tablespoons Dijon mustard
• 3 tablespoons light brown sugar
• 2 teaspoons dried dill weed leaves

Directions:

• In a large poacher or pan, combine water, wine, carrot, celery, onion and peppercorns.
• Bring to a boil.
• Lower heat, cover and cook for 15 minutes.
• Add the salmon fillet.
• Cover and cook over low heat until the salmon is done, approximately 15 to 20 minutes.
• Cool the salmon in its stock.
• When cool, remove the salmon from its stock and remove the skin from the salmon; chill for several hours or overnight. Serve with Dill Dijon Sauce (see recipe below.)

To make the Dill Dijon Sauce:

In a small bowl, mix the yogurt, vinegar, mustard, brown sugar and dill weed together. Refrigerate before serving; it's best if refrigerated overnight.

Yield:

10

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

Poached Salmon

Summary:

This summery delight offers a seafood medley with fresh summer veggies.

Ingredients:

Poached Salmon with Summer Corn and Clam Stew

• Olive Oil Poached Salmon
• 8 4 oz. pieces Atlantic farmed salmon
• 48 pieces little neck clams
• 3 ears summer corn on the cob
• ½ cup white wine
• 3 cups chicken broth
• 1 whole yellow onion, diced
• 6 whole plum tomatoes, diced
• 1 stalk celery, diced
• 1 teaspoon tomato paste
• ½ cup sweet peas
• 1 clove garlic, minced
• ½ cup fresh basil leaves (chiffonade)
• 3 teaspoons olive oil
• Salt and pepper to taste

Directions:

• In a large heavy-bottom pot, add 1 tsp of olive oil and half of the onions and braise until onions are translucent. Next, add clams, ¼ cup white wine and 1 cup of chicken broth and cover. Cook until clams all open and then remove from heat immediately.
• Remove clams from pot, and then add tomatoes, celery, and garlic. Bring clam liquor to a boil and gently add salmon pieces. If there is not enough liquid, add 1 cup of chicken broth and remaining white wine. Cook salmon until firm and slightly opaque. Remove to a warm serving platter.
• Remove corn from ears and add to pot. Stew corn until tender. Add remaining chicken broth and tomato paste. Bring to a boil. Add peas and simmer until tender.
• Place clams back into pot and heat gently. Add ¼ cup of basil and stir.

To Serve

• In warm shallow bowls, place 6 clams and the corn and pea stew. Next place a piece of the poached salmon on top and garnish with the remaining basil. Finally drizzle a little olive oil over the salmon and serve immediately.

Optional

• Serve garlic croutons for added texture and flavor.

Courtesy of Chef Marlin Kaplan

Yield:

8

Salmon Fillets w/ Spicy Beans

Summary:

This down-home style salmon fillet will make sure you never miss ham again.

Ingredients:

• 4  (6 oz.) 1 inch thick Atlantic salmon fillets
• ¼ teaspoon each salt and pepper
• 2 teaspoons olive oil, divided
• 1 clove garlic
• ½ bunch collard greens
• ¼ teaspoon crushed hot chiles
• 1 16-ounce can white beans, drained and rinsed
• ½ cup reduced sodium chicken broth
• 1 tablespoon arrowroot or cornstarch mixed with 2 tablespoons water

Directions:

• Preheat the oven to 400°F. Cut the skin off each fillet. Scatter salt and pepper on a large plate and sprinkle 1 teaspoon of the olive oil. Drag the boned salmon through the seasoned oil to coat evenly on both sides.
• Wash and remove the stems from the collards. Lay the leaves on top of one another and roll into a fat "cigar." Cut into thin shreds. Cut the shreds into short pieces.
• Heat the remaining oil in a medium skillet. Add the garlic and cook 30 seconds. Toss in the collards and crushed chiles and sauté 3 or 4 minutes, stirring often until the collards are barely tender. Stir in the beans.
• Spread mixture in a glass baking dish just big enough to hold the salmon fillets in one layer (7"x11"). Pour the broth over the beans and greens. Set the prepared salmon fillets on top.
• Bake, uncovered, in the preheated oven for 20 minutes or until the salmon reaches 140° to 150°F on an instant read thermometer, or flakes easily when prodded with a fork. It will take more time if you have prepared the dish ahead of time and refrigerated it.
• Make the sauce while the dish is baking. Heat the broth in a small pan. Add the lemon and slurry and stir until thickened, 30 seconds.
• Lift the salmon fillets with the beans underneath onto hot plates. Spoon the sauce over the top and scatter chopped dill or parsley over all.

Per serving:

• 385 calories
• 34g protein
• 17g fat
• 3g saturated fat, 7% calories from saturated fat
• 24g carbohydrates
• 422mg sodium
• 6g fiber.

Yield:

4

Salmon Rigatoni

Summary:

Say "Viva Italia" as you dress up your salmon fillets with this delicious, cream-based caper sauce.

Ingredients:

• 4 cups 18% table cream
• ½ cup butter
• 1 ½ lbs salmon fillet, cooked and flaked
• 1 large cucumber, peeled, seeded and finely chopped
• 2 scallions, finely chopped
• ½ cup chopped fresh parsley
• ¼ cup fresh dillweed
• 2 tablespoons Dijon-style mustard
• 2 tablespoons capers
• 1 tablespoon grated lemon rind
• ¼ teaspoon pepper
• 32 oz Rigatoni

Directions:

Prep Time: 50 minutes

• Heat cream and butter in medium saucepan over very low heat until reduced by one half, about 30 minutes.
• Add remaining ingredients except pasta. Heat 5 minutes over low heat, stirring occasionally.
• Meanwhile, prepare pasta as directed on package; drain.
• Pour salmon sauce over pasta.

Recipe from Stolts Sea Farm

Yield:

4

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

Honey-Ginger Salmon

Summary:

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

Ingredients:

• 1 ½ lb. Salmon fillet; about 1 inch thick, cut into 6 pieces.
  
  Marinade
• ½ cup orange juice
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon canola oil
• 1 tablespoon peeled and minced fresh ginger
• ¼ teaspoon salt
• ¼ cup pure clover honey (Burleson's Honey recommended)

Directions:

• 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.

Yield:

4

Poached Whole Salmon w/ Mint

Summary:

Preparation Time: 30 minutes, plus time to cool.

Ingredients:

• 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

Directions:

• 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

Yield:

4

Salmon Bisque

Summary:

The gourmet appeal of this recipe never compromises health for great taste.

Ingredients:

• ½ pound fresh farmed salmon fillet
• 2 tablespoons margarine
• 1 bunch green onions (scallions), chopped
• 2 cloves garlic, minced
• ⅓ cup all-purpose flour
• 4 cups skim milk
• ½ cup tomato puree
• 2 tablespoons dry sherry
• 1 teaspoon dried dill weed leaves
• Salt and white pepper to taste

Directions:

• Poach salmon in 1-inch of water until done.
• Cool, flake, and remove any bones; set aside.
• In large pot, melt margarine and stir in green onions and garlic, cooking until tender.  Blend in flour.  Cook, stirring constantly, for a few minutes.  Gradually add milk, stirring until thickened.  Add flaked salmon, tomato puree, sherry, dill weed, and salt and pepper to taste.  Simmer, covered for 15 minutes.

Courtesy of Holly Clegg

Yield:

6

Salmon Pasta Salad

Summary:

Ingredients:

• 1 pound fresh salmon fillet
• 1 (8-ounce) package rotini (spiral) pasta
• ⅓ cup light mayonnaise
• ½ cup nonfat plain yogurt
• ½ teaspoon sugar
• 2 teaspoons dried dill weed leaves
• ½ teaspoon white pepper
• 1 cup diced celery
• 1 (14-ounce) can artichoke hearts, drained and quartered

Directions:

• Preheat the oven to 325° F.
• Place the salmon in a shallow baking dish coated with nonstick cooking spray and bake for 15 minutes, or pan-fry, until the salmon is thoroughly cooked and flakes easily. Set aside to cool.
• Cook the pasta according to the package directions, omitting any oil and salt. Drain, rinse, and set aside.
• In a small bowl, mix the mayonnaise, yogurt, sugar, dill weed, and pepper. Set aside.
• In a large bowl, mix the celery, artichoke hearts, pasta and dressing. Remove the skin from the salmon, flake into chunks, and add to the pasta mixture, tossing gently. Chill until ready to serve.

Recipe from Holly Clegg's Trim and Terrific

Yield:

4

Salmon-Potato Croquettes

Summary:

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

Ingredients:

• 1  to 2 cups leftover salmon meat
• 1 to 2 cups leftover mashed potatoes
• ½ to 1 cup minced onion or scallion
• ¼ cup minced fresh parsley leaves
• 1 teaspoon peeled and minced or grated fresh ginger or garlic, optional
• 1 egg
• 1 teaspoon Dijon mustard
• Salt and freshly-ground black pepper to taste
• Plain bread crumbs as needed
• ¼ to ½ cup extra virgin olive oil
• Lemon wedges

Directions:

• 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.

Yield:

4

Salmon with Red Wine Shiitake

Summary:

The red wine is a perfect liaison of subtle rich flavor with the salmon steaks.

Ingredients:

Salmon:

• 4 salmon steaks (1 ½ to 2 pounds total), about ¾-inch thick, patted dry
• 2 tablespoons peanut or vegetable oil
• 2 tablespoons minced flat-leaf parsley
• Salt & freshly ground black pepper to taste

Red Wine Shiitake Sauce:

• 1 teaspoon red wine vinegar
• 2 medium shallots, peeled and minced (minced ¼ cup)
• 2 cups unsalted chicken or veal stock
• 1 cup Pinot Noir, Merlot or other dry, fruity red wine
• 2 cloves garlic, peeled and minced
• 1 large sprig fresh thyme or 2 tablespoons dried, crumbled
• 1 teaspoon peanut oil
• 1 teaspoon Oriental (toasted) sesame oil
• ¼ pound fresh shiitake or other fresh mushrooms, ends trimmed, thinly sliced and patted dry

Directions:

To prepare the sauce:

• Bring the vinegar to a boil with the shallots in a heavy medium saucepan over medium-high heat.
• Add the stock, wine, garlic and thyme. Boil until thickened to a sauce-like consistency and reduced to about 1 cup. (This can be prepared 1 day ahead and refrigerated.)
• Heat the peanut and sesame oils in a heavy medium skillet over medium-high heat. Add the mushrooms and sauté until golden brown, for about 4 to 5 minutes, stirring occasionally. (This can be prepared ahead, covered and set aside at room temperature.)

To prepare the salmon:

• Pre-heat the oven to 200°F. Pat salmon dry. Season with salt and pepper.
• Place a heavy large ovenproof nonstick skillet over medium-high heat and film with oil. Add the salmon and brown both sides lightly for about 1 minute.
• Transfer the skillet to the oven and bake until the salmon is just opaque throughout for about 15 minutes.

To serve:

• Meanwhile, stir the sauce base over medium-high heat to rewarm. Discard the thyme sprig. Stir in the mushrooms. Place each salmon steak in the center of the plate and ladle the sauce over it until completely covered. Serve immediately.

Planning ahead:

• The sauce base can be prepared 1 day ahead. The mushrooms can be sautéed at any time during the day the salmon is to be served. Cook fish just before presenting.

Technique tips:

• Baking slowly at a low temperature is another technique I use to cook salmon, tuna and swordfish to ensure they will stay moist and cook evenly throughout. Unless you are working with cepes, always sauté fresh mushrooms after slicing to seal in their juices.

Yield:

4

Seared Salmon

Summary:

Dress up a delectable salmon steak using navy beans and chopped bacon.

Ingredients:

• 1 pound navy beans
• 1 cup chopped bacon
• 1 cup chopped onion
• 10 cloves garlic, chopped
• 1 cup white wine
• 1 quart chicken stock
• 4 large golden beets
• 2 large purple beets
• ¼ cup white wine vinegar
• ¼ cup water
• 1 tablespoon lemon juice
• 1 tablespoon sugar, salt and pepper
• 4 8 ounce salmon steaks cut 1 inch thick
• 1 head frisee, washed, dried and lightly coated with olive oil

Directions:

Beans

• Sort through the beans. Discard any broken beans. Place the beans in a medium size bowl. Cover the beans with cold water and let soak overnight. The next day, drain the beans and set aside.
• In a large skillet over medium heat, saute the chopped bacon, onion and the garlic, until the bacon is crisp. Pour off half of the fat. Add the wine, the chicken stock and soaked beans.
• Simmer beans until tender, but not soft. This will take 45 minutes to an hour. Season with salt and pepper.

Beets

• Adjust the rack to the center of the oven. Preheat the oven to 400.
• Scrub the beets, rub them lightly with oil and season with salt and pepper.
• Place the beets in a roasting pan.
• Bake the beets until fork tender, approximately 45 minutes.
• Remove the beets from the oven. Raise the oven to 450.
• Peel the beets when they are cool enough to handle. Cut the beets in quarters. Keep the golden beets warm.

Beet Puree

• Quarter the peeled purple beets.
• Puree them in a blender with the white wine vinegar water, lemon juice, sugar, salt and pepper until smooth. If the mixture is too thick, add a little water.

Salmon

• Brush the salmon lightly with olive oil on both sides and season with salt and pepper.
• Place the salmon in an greased baking pan.
• Bake the salmon for ten minutes or until fish flakes easily.

Assembly

• Place a mound of beans in the center of a dinner plate.
• Perch the salmon on top with a crown of frisee.
• Surround the salmon with four golden beet quarters.
• Repeat with remaining ingredients. Drizzle the puree. Serve immediately.

Recipe from BC Salmon Farmers Association

Yield:

4

Salmon Roast w/Stuffing

Summary:

Make your salmon entrée a zesty, tasty treat using a delicious spinach and mushroom stuffing.

Ingredients:

Salmon and Marinade:

• 2 farm-raised skinless salmon fillets (1 to 1 1/2 pounds each)
• 1 large lemon, zested and juiced, divided as needed
• ½ teaspoon kosher salt, divided
• ½ teaspoon fresh ground black pepper, divided
• 2 teaspoons extra virgin olive oil, divided

Stuffing:

• 1 tablespoon extra virgin olive oil
• 1 tablespoon butter
• 10 ounces sliced fresh mushrooms
• ½ teaspoon kosher salt and fresh ground black pepper
• ½ teaspoon dried basil
• 3 shallots, finely chopped
• 10 ounces fresh spinach, coarsely chopped, washed and drained (not baby spinach)
• 2 tablespoons fresh basil leaves, coarsely chopped
• ½ teaspoon extra virgin olive oil, optional

Directions:

Salmon Roast with Spinach and Mushroom Stuffing

To prepare salmon:

• Lay the 2 salmon fillets on a sheet of wax paper, interior sides facing up.
• Sprinkle each interior with ½ teaspoon lemon zest, ½ tablespoon lemon juice, ⅛ teaspoon kosher salt, several grinds of fresh pepper and ½ teaspoon extra virgin olive oil.
• Place sides together. Sprinkle the top side with ½ tablespoon lemon juice, ⅛ teaspoon kosher salt, several grinds of fresh pepper and ½ teaspoon extra virgin olive oil. Turn the fish "sandwich" over and repeat this on the second side.
• Place salmon in an ovenproof baking-and-serving dish or in a sauté pan with metal handle. Cover the fish with plastic wrap and refrigerate to marinate while preparing the stuffing.
• At this point, preheat oven to 500 degrees.

To prepare stuffing:

• In a large sauté pan, heat olive oil with butter over high heat.
• As soon as the butter has melted, add the sliced mushrooms and saute about 3 minutes.
• While stirring the mushrooms, add ½ teaspoon kosher salt, freshly ground pepper and dried basil.
• Turn heat down to medium high, stir in the finely chopped shallots. Add the chopped and slightly wet spinach leaves to the pan, stir to combine and cover.
• Let the spinach mixture steam for 1 minute. Uncover, add remaining lemon zest and stir to combine.
• Continue to sauté and stir until most of liquid has reduced, about 1 minute. Stir in the chopped fresh basil.

To stuff the salmon:

• Remove salmon from refrigerator.
• Uncover and carefully remove the top fillet and rest on wax paper.
• Place the slightly cooled stuffing mix on top of the fillet remaining in the roasting pan. Place the other fillet on top with the interior side toward the stuffing.
• If any lemon juice remains, pour over the stuffed salmon. Sprinkle with ½ teaspoon extra virgin olive oil, if desired.
• Place in upper third of 500 degree preheated oven and bake for approximately 30 minutes. Salmon should be beautifully brown and tender when pierced with fork.
• Let rest 5 minutes and bring to table. There should be sufficient pan juices for an Au Jus with each serving.

Serving suggestion:

• A side dish of orzo tossed with Parmesan cheese and olive oil.
• Recipe provided by Pat E. Dugan, Chez Pat, culinary communicator and menu consultant to restaurant industry & corporate foodservice.

Yield:

6

Salmon Sealed in Silver

Summary:

Dinner is delicious and clean up is a snap with this foil-packet baking method.

Ingredients:

• 4 teaspoons butter
• ½ cup mango chutney or apricot preserves, pureed
• 1 tablespoon minced fresh ginger or pickled ginger
• 1 tablespoon cider vinegar
• 2 teaspoons minced garlic
• ¼ to ½ teaspoon crushed red pepper flakes
• 2 cups slivered leeks or green onions
• 4 salmon fillets, skin off and pin bones removed, 6 to 7 ounces each, about 1-inch thick
• 1 to 2 teaspoons kosher salt
• 1-½ teaspoons freshly ground black pepper
• 1 red bell pepper, seeded, cored, and cut into ⅛-x 2-inch matchsticks
• 1 small zucchini, sliced ⅛-inch thick, and then cut into matchsticks
• 28 snow peas, slivered lengthwise

Directions:

Preparation time: 10 minutes
Cooking time: 10 to 12 minutes

• Preheat oven to 500-degrees. For the sauce, place butter in a measuring cup, cover, and microwave on high for about 1 minute to melt, or melt butter in a small saucepan. Stir in chutney, ginger, vinegar, garlic, and red pepper flakes.
• Cut four sheets of foil, each one-foot square. Place ½ cup of the leeks in the center of each piece of foil. Season both sides of salmon with half of the salt and pepper. Place salmon on leeks and spoon 3 tablespoons of the chutney sauce over each portion. Top each portion of salmon with ¼ of the red peppers, zucchini, and snow peas. Season with remaining salt and pepper.
• For each serving, lift two corners of the foil to form a triangular packet. Double- fold open edges tightly, so that no steam escapes, leaving as much air space around the salmon as possible. Preheat a metal baking sheet in the oven for 2 minutes until very hot. Set packets on baking sheet and bake for 12 minutes. Remove baking sheet from oven and let packets stand, without opening, for 5 minutes. Place each packet on a dinner plate and let everyone carefully open his or her own.

Tip

• Measure the thickness of the salmon before cooking. A 1-inch thick piece will take about 12 minutes, with 5 minutes standing; a ½-inch piece, about 10 minutes, plus 3 minutes of standing time.

For the leeks:

• A leek looks like a giant green onion and can be quite sandy. To clean leeks, trim the root end and most of the tough green top. Cut leeks in half lengthwise and hold under running water, pulling back layers to remove sand; pat dry. Place leek cut-side up and slice crosswise into half-moons.

Yield:

4

Sesame Seed Crusted Salmon

Summary:

Use the combination of sweet cranberries and salty salmon to add flavor to your meal.

Ingredients:

• 4 (6 oz.) Skinless Boneless Camanchaca or Pier 33 Salmon portions
• 4 oz white & black sesame seeds
• 4 oz. sun-dried cranberries
• 8 oz. cranberry juice
• 1 tablespoon white wine
• 1 teaspoon shallot purée
• 1 teaspoon fresh chives (chopped)
• 1 tablespoon unsalted butter
• Salt & pepper to taste

Directions:

• Refresh the sun-dried cranberries by bringing the cranberry juice to a boil, and add it to the cranberries. After a few moments, pour the cranberries and the juice into a saucepan and reduce with the white wine and shallots.
• When you have the desired amount of sauce, add the chives, salt and pepper to taste and whisk in the butter.
• Season the salmon portions and coat one side of each portion with the seeds. Pan Fry the seeded side of salmon for about 15 seconds, flip and bake in a preheated over (400°F) until done to your taste. Serve with favorite side dish.

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

Glazed Guava Jerk Salmon

Summary:

Recipe created by Andre Palmer, who attends Le Cordon Bleu Miramar, FL

Ingredients:

Andre Palmer's Baked Glazed Guava Jerk Salmon

• 1/2 lb Salmon
• To taste garlic powder
• To Taste onion powder
• To taste salt
• To taste black pepper
• Olive oil
• 4 oz Jerk seasoning (Grace in particular but any will do.)
• 1/3 cup Guava paste
• 2 cups sugar
• 2 cups water

Rice and Beans:

• 1/2 red kidney beans
• 2 cup long grain white rice
• 2 cloves garlic
• 2 stalks of scallions
• 2 cups coconut milk

Directions:

Preparation Time: 2 hours

Salmon:

• Season salmon with garlic, and onion powder, salt and black pepper.
• Lightly coat salmon with olive oil so it will not stick to the grill.
• Let cook on each side for 3-5 minute on each side until it begin to flake then remove from grill.

For Jerk:

• Place sugar, water, and guava paste into pot and boil until it reduced to make a simple syrup.
• Mix the simple syrup with the jerk and let simmer for a 5 minutes.
• Place salmon into pot while simmering for 2 minutes and then take it out.

Rice and Beans:

• Cook beans in water seasoned with garlic, salt, and black pepper until 3/4 cooked.
• Add rice, coconut milk, and chopped scallions with enough water to cover the rice and beans if needed.
• Bring to a boil and let simmer for 20-30 min.

Yield:

1

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

Salmon Mango Sauce & Florettes

Summary:

Recipe created by James Tahann, who attends Le Cordon Bleu Miramar, FL.

Ingredients:

James Tahhan's Seared Salmon With Tropical mango Sauce and Potatoe Florettes

• 1 Tbsp Garlic
• 1 Tbsp Thyme
• 2 Large Potatoes
• 2 Large Mangoes
• 2 Cups White Wine
• 2 Oz Palm SUgar
• 12 Oz Salmon
• 2 Oz Heavy Cream
• 2 Oz Eggs(beaten)
• 2 OzButter
• 1 Bunch Cilantro(for Garnish)

Directions:

Preparation Time: 30 minutes

• Sautee Garlic shallots and thyme, deglaze pan with wine.
• Cook mangoes with palm sugar and wine, reduce it by half and blend the two mixtures together
• Sear salmon until golden brown, and place at a 375 degree oven
• Make a potatoe mash, and mix with butter, cream and egggs, place the mixture in a pastry bag and shape them into florettes with star tip, and bake for 15 min at a 175 Degree oven
• Then broil until golden brown.
• Garnish with cilantro

Yield:

4

Salmon Wellington w/Scallop

Summary:

Recipe created by Warren McDonald, who attends Le Cordon Bleu Austin, TX

Ingredients:

Salmon Wellington with Scallop Mousse and Saffron Beurre Blanc

• 2 Filets North American Farm Raised Salmon
• Puff Pastry
• Scallop Mousse
• Saffron Beurre Blanc

Scallop Mousse

• 2 bunches of cilantro, chopped
• 2 shallots chopped
• 2 jalapenos chopped
• 8-10 Bay Scallops
• Juice of one lime
• 2 cups heavy cream
• Salt and Pepper to Taste

Saffron Beurre Blanc

• 2T Saffron
• 2 or 3 shallots rough chop
• 3 cloves garlic whole
• 2 C White wine, Reduce
• ¼ cup of heavy cream
• 1 Pound Butter
• Juice of 3 lemons

Directions:

Preparation Time: 1 hour

Scallop Mousse Procedure:

Pulse Cilantro, shallot, jalapeño. Pulse until the mixture is smooth Add heavy cream, scallops, pulse another 2-3 min. Add lime juice and pulse 2-3 more times till smooth. Keep cool and place in piping bag.

Saffron Beurre Blanc Procedure:

Add Rough Chop shallot, whole garlic clove, and lemon juice to in wine and reduce by ½. Add cream and juice of lemons and reduce. Add saffron. Reduce. Put reduction in blender on high and liquefy any solid ingredients, Add about a # of SOFT butter while blending. Strain any remaining solids.

Yield:

2

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

Salmon Tikin Xic

Summary:

Recipe created by Margarito Aranda, who attends Le Cordon Austin, TX

Ingredients:

Margarito Aranda's Salmon Tikin Xic

• Farm raised salmon
• Banana leaf
• Achiote paste (annatto)
• Orange juice
• Chipotle pepper, in adobo
• Red onion, julienne
• Habanero pepper, seeded
• Whole butter
• Fresh Oregano, minced
• Coarse Kosher salt
• Ripe plantain
• Black peppercorns, ground
• Cinnamon, ground
• Red wine vinegar
• Cilantro
• Salmon roe
• Pomegranate seed, when available

Directions:

For Achiote Rub:
Mix 8 oz of dry achiote paste with 8 fl oz orange juice. When all solids have been dissolved properly add finely minced chipotle with adobo. Season with salt, black pepper and a touch of cinnamon.

For Xni Pec: (side dish)
Steep onions and strips of habanero pepper in acidulated water, drain and toss with red wine vinegar. Drain and add cilantro, minced. Season with salt and oregano. Allow to rest.

Brush some of achiote sauce onto dry banana leaf. Place salmon onto sauce. With a pastry brush liberally cover the entire salmon with sauce. Sprinkle some oregano on top as well as onion slices and finally whole butter. Using the banana leaf, wrap the salmon similar to a package. Completely cover this package with foil to protect banana leaf from burning which could change the flavor profile of the dish. Grill, 4-6 minutes on each side. Allow to rest 2-4 minutes while wrapped.

Fry long slices of ripe plantain. Drain and salt.

Plating:
Unwrap salmon and save a piece darkened banana leaf. Place leaf on plate and mount salmon onto leaf, with plantains pertruding from under leaf. Take achiote sauce reserve into a saute pan and swirl in butter, drizzle onto salmon and plate. Plate Xni Pec onto side of salmon. Top salmon with some roe, and top pomegarnate seed onto Xni Pec. Enjoy.

Yield:

2

Pistachio Crusted Salmon

Summary:

Recipe created by Vertima Smith, who attends Le Cordon Bleu Dallas, TX

Ingredients:

Vertima Smith's Pistachio Crusted Salmon with Apricot Piquant Sauce

• Farmed Raised Salmon
• 1 Cup of Pistachios (Chopped)
• 1 Cup of Apricot Preserves
• 1/2 cup Balsamic Vinegar
• Kosher Salt - To Taste
• Crushed Black Pepper - To Taste
• 1/4 Teaspoon of Olive Oil

Directions:

Preparation Time: 20 minutes

• Step 1: Four Cut Salmon Fillets
• Step 2: Season with Salt and Pepper to taste
• Step 3: Glaze Salmon fillets with Piquant Sauce, Flesh side only
• Step 4: Crush fillets with Chopped Pistachios
• Step 5: Heat Olive Oil in a Frying Pan
• Step 6: Saute Fillets about 7 mintues on each side for a Medium Rare

Piquant Sauce:

• Step 1: Pour balsamic vinegar in a sauce pan, and bring to a simmer for 2 min.
• Step 2: Mix in the Arpicot Preserves and reduce until sauce thickens, reduce by half

Yield:

4

Baked Salmon w/Creamy Tapenade

Summary:

Recipe created by Cameshelle Collins, who attends Le Cordon Bleu Dallas, TX

Ingredients:

Cameshelle Collins's Baked Salmon with a Creamy Tapenade Sauce

• Italian Parsley
• Celery
• Red Bell Pepper
• Egg
• Bread Crumbs
• Shallots
• Flour
• Salt
• Pepper
• Fennel Powder
• Herb De Providence
• Fresh Rosemary
• Fresh Salmon

Directions:

Preparation Time: 30 minutes

Slice/dice up 1 lb. fresh salmon, add chopped celery, chopped italian parsley, chopped shallots, fresh rosemary, one egg, 3 tsp of flour, (add\'l four to dust salmon pattie on). Add spices, one tsp of salt, pepper, fennel powder, herb de providence, and salt and pepper. Three cups of med hot peanut oil in pan and lightly fry on each side for 2 mins for salmon pattie to a croquette. Lay on paper towels to dry out.

Yield:

6

Seared Salmon Pinwheel

Summary:

Recipe created by Larry Defeo, who attends Le Cordon Pittsburgh, PA.

Ingredients:

Larry Defeo's Marinated Seared Salmon Pinwheel over a bed of leek Ragout with clams, garnished with baby carrots, aspargus, and a puff pastry

Marinated seared salmon pinwheel:

• 4 - 2 oz salmon pinwheels

Marinade:

• 1/4 c balsamic vinegar
• 1/4 c soy sauce
• 1 T honey

Leek ragout with clam:

• 4 oz leeks, sliced into 1/8 inch coins
• 1/2 c mirepoix, brunoise
• 1/4 c shiitake mushrooms, julienne
• 1 clove garlic, minced
• 2 oz white wine
• 6 oz heavy cream
• 2 oz whole butter
• 10 clams, scrubbed

Puff pastry:

• Sheet of puff pastry

Baby carrots

Asparagus

Directions:

Preparation Time: 1 hour

Salmon:

• Marinade salmon
• Sear in hot pan until color is achieved
• Doness should be medium-rare to medium
• Put in oven, if necessary, to achieve doness

Ragout:

• Sweat mirepoix, leeks, garlic, and shiitake mushrooms in butter until tender
• Add white wine and heavy cream
• Reduce to nappe consistency
• Add clams during last 7 minutes of cooking (depending on size)
• Season to taste

Fleuron:

• Roll out puff pastry dough until 1/8 inch thick
• Cut out crescent shapes and place on sheet tray
• Bake at 425 degrees until golden brown

Carrots and asparagus:

• Boil in hot, salted water until tender
• Season to taste

Yield:

2

The Swan's Nest

Summary:

Recipe created by Philippe Verain, who attends Le Cordon Bleu Austin, TX

Ingredients:

Philippe Verain's The Swan's Nest

Gelee Nest:

• 2oz Water
• 4oz Lemon Juice
• 1T Sugar
• ¼t Gelatin

Pate a Choux:

• 1C Water
• 4oz Butter
• 1C Flour
• 4 Eggs (ea)

Sweat Pea Puree:

• 8oz sweat Peas
• 1oz Water
• 1t Sugar
• Salt To Taste

Salmon Eggs:

• 3oz Salmon
• 1oz Cream Cheese
• Salt To Taste
• 1t Paprika
• 1t Curry
• 2t Sugar
• Sugar As Needed

Salmon Mousse:

• 5oz Salmon
• 2oz Cream Cheese
• 1oz Heavy Cream
• Salt To Taste

Directions:

Preparation Time: 2 hours

Gelee Nest:

• Stir all together
• Let gelatin bloom
• Heat up gently just to dissolve gelatin and sugar
• Pour about 3 oz in an aluminum muffin mold
• Cool

Pate a Choux:

• Bring water and butter to a boil
• Turn heat off and add flour at once, stir
• Incorporate one egg at the time by mixing
• Pipe shells to create a swan using a star tip
• Bake at 400 F until golden brown
• Once nice and brown bake at 300 F for 5 minutes
• Cool
• Cut in half horizontally and cut the top half in half yet vertically to create the base and the wings
• Pipe "S" shaped with a thin round tip to create the neck
• Bake at 400 F until golden Brown
• Cool

Sweat Pea Puree:

• Simmer peas
• Strain peas
• Add all together and puree
• Strain and cool

Salmon Eggs:

• Poach salmon in water
• Puree salmon with the Cream cheese to a paste, Salt To Taste
• Cool in the fridge
• Form ½ oz egg shaped spheres
• Cool in the freezer until stiff
• Mix Paprika, Curry, and Sugar at equal portion
• Roll to coat the eggs with an even layer of spices
• Mist lightly with water
• Sprinkle sugar on eggs and flame eggs gently to create a thin caramel shell around the eggs without burning the spices
• Cool

Salmon Mousse:

• Poach Salmon in water
• Mix all until smooth
• Strain
• Cool
• Pipe a shell with a star tip to create the swan's body

Yield:

2

Salmon with Hoisin Sauce

Summary:

Amount Per Serving Calories: 382 | Total Fat: 23.1g | Cholesterol: 99mg

Ingredients:

• 6 (6 ounce) skinless, farmed salmon fillets
• ⅓ cup soy sauce
• ¼ cup hoisin sauce
• 2 tablespoon chili garlic sauce
• 2 tablespoons fresh lemon juice
• 1 tablespoon grated fresh ginger root
• 1 clove garlic, pressed
• 2 tablespoons olive oil

Directions:

Whisk together the soy sauce, hoisin sauce, chili sauce, lemon juice, ginger, garlic, and olive oil in a 9x13 inch baking dish. Place the salmon fillets into the marinade, and turn to evenly coat. Cover the dish with plastic wrap, and marinate in the refrigerator for 30 minutes.

Preheat an oven to 350 degrees F (175 degrees C). Remove and discard the plastic wrap from the salmon, use a spoon to scoop up the marinade that has collected in the bottom of the baking dish, and drizzle it over the salmon fillets.

Bake in the preheated oven until the salmon flakes easily with a fork, about 30 minutes.

Yield:

6

Lemon Pepper Salmon

Summary:

Amount Per Serving Calories: 327 | Total Fat: 25g | Cholesterol: 83m

Ingredients:

• 4 farmed salmon fillets
• 4 tablespoons olive oil
• 4 tablespoons fresh lemon juice
• 1 teaspoon chopped fresh parsley
• ½ teaspoon garlic powder
• Salt and ground black pepper to taste
• 1 tablespoon whole black peppercorns

Directions:

Preheat oven to 350 degrees F (175 degrees C).

Whisk together the butter, lemon juice, parsley, garlic powder, salt, and pepper. Stir in the peppercorns. Dip the salmon into the sauce so the flesh side is coated, and set aside.

Heat the olive oil in an ovenproof pan over medium-high heat. When the oil begins to smoke, add the salmon, placing it skin side up into the skillet. Cook for until the flesh is seared and golden brown, about 1 minute.

Place the pan into the preheated oven, and cook until the salmon flakes easily with a fork, 10 to 12 minutes. Serve immediately.

Yield:

4

Honey Mustard Broiled Salmon

Summary:

Amount Per Serving Calories: 303 | Total Fat: 19.2g | Cholesterol: 75mg

Ingredients:

• 1 tablespoon butter, melted
• 1 tablespoon olive oil
• 1 tablespoon Worcestershire sauce
• 3 tablespoons honey mustard
• 2 tablespoon brown sugar
• 2 tablespoon garlic powder
• 1 pound farmed salmon portions

Directions:

Combine the melted butter, vegetable oil, Worcestershire sauce, honey mustard sauce, brown sugar, and garlic powder in a large bowl. Whisk to combine. Reserve 2 tablespoons marinade for basting. Place the salmon in a shallow dish and pour the remaining marinade over. Cover and chill for 45 minutes.

Preheat the oven's broiler and set the oven rack about 5 inches from the heat source.

Broil salmon for 12 minutes, brushing occasionally with the reserved marinade. Salmon is done when it is glazed from the marinade and flakes easily with a fork.

Yield:

4

Farmed Salmon Skewers

Summary:

Soak the skewers in water for 20 minutes prior to use to avoid burning

Ingredients:

• 9 - 10 oz farmed salmon fillet, skinless
• 2 tablespoon of olive oil
• 1 tablespoon of chopped fresh dill
• 1 tablespoon of chopped ginger
• 2 tablespoon of chopped garlic
• 1 ½ teaspoons of hoi sin sauce
• Pinch of pepper
• Wooden skewers (soaked in water for 20 minutes prior to use to avoid burning)

Directions:

• Cut the farmed salmon into lengthways strips, about one-inch wide.
• On each wooden stick, skew a piece of farmed salmon to form an s-shape.
• Mix together the olive oil, dill, ginger, garlic, oil, hoi sin sauce, and pinch of pepper to form a paste.
• Coat the farmed salmon in the paste.
• Cover and refrigerate for 60 minutes.
• Preheat your grill to medium-high.
• Lightly oil grill rack.
• Grill the farmed salmon for about five minutes, until the flesh is just opaque at most thick part, and the outsides are charred slightly.
• Serve on top of brown rice and enjoy!

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

Tuscan Salmon

Summary:

Offer your guests and family a Tuscan treat with the simple elegance of this Mediterranean meal.

Ingredients:

• 1 teaspoon each salt, ground mustard and dried thyme, crushed
• ½ teaspoon ground pepper
• 4 salmon steaks or fillets (6 oz. each)
• 2 teaspoons honey
• 3 teaspoons olive oil, divided
• 2 quarts spinach leaves
• ½ teaspoon minced garlic
• 2 cups halved red California seedless grapes
• ½ cup dry red wine
• Salt (to taste)

Directions:

Nutritional Analysis Per Serving:

• 427 calories
• 39.2 g protein
• 19.0 g fat (40% calories from fat)
• 20.9 g carbohydrate
• 105 mg cholesterol
• 3.0 g fiber
• 721 mg sodium

Yield:

4

Salmon Steaks with Ginger

Summary:

Dress up your salmon fillets with a tangy ginger sauce.

Ingredients:

• 1 tablespoon fresh lime juice
• 2 teaspoons olive oil
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon ground cumin
• 1-¼ pounds skinless salmon fillet, cut into 4 pieces
• 2 teaspoons grated fresh ginger
• ¼ teaspoon minced garlic
• 1 plum tomato, seeded and chopped
• ¼ teaspoon ground cumin
• ¾ cup plain fat-free yogurt
• 1 green onion, thinly sliced
• 1 tablespoon chopped fresh mint
• Dash red pepper sauce
• ¼ teaspoon salt
• ⅛ teaspoon freshly ground black pepper
• Lime wedges and fresh mint sprigs, for garnish

Directions:

• For the marinade, combine lime juice, olive oil, ½ teaspoon salt, ¼ teaspoon pepper, and ¼ teaspoon cumin in small bowl. Place salmon in 10-inch microwave-proof glass pie plate. Brush each fillet with marinade. Cover with plastic wrap and let stand at room temperature 30 minutes. 
• For the Ginger Sauce, combine ginger, garlic, tomato, and the ¼ teaspoon cumin in 1-quart microwave-proof bowl. Microwave on 100 percent power (High) 30 seconds; stir in yogurt, green onion, chopped mint, red pepper sauce, ¼ teaspoon salt, and ⅛ teaspoon pepper. Set aside.
• Turn back one section of plastic wrap covering salmon. Microwave on 100 percent power (High) 2 minutes. Rotate plate; microwave 1 to 2 minutes more or until fish flakes easily with a fork. Let stand, covered, 2 minutes.
• Place salmon fillets on 4 serving plates; spoon ginger sauce on top. Garnish each serving with lime wedges and mint sprig, if desired. Makes 4 servings.
• Nutrition facts per serving:
• calories: 255
• total fat: 11g
• cholesterol: 79mg
• sodium: 506mg
• carbohydrate: 5g
• protein: 31g

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

Yield:

2

Thai Salmon with Ginger

Summary:

The exotic combination of salmon and ginger will make taste buds tingle.

Ingredients:

• 4 5 oz Heritage Salmon Fillets, skinless
• 1 cup carrots
• 4 cups Chinese cabbage
• 1 cup snow peas
• 4 cup snow peas

Marinade:

• 1 tablespoon fresh ginger, chopped
• 2 tablespoons raspberry vinegar
• 1 tablespoon rice vinegar
• 1 tablespoon  mirin (mild sake)
• 1 tablespoon  honey
• 1 tablespoon soya sauce
• 2 teaspoons fresh basil, chopped
• 1 tablespoon  Thai curry paste
• ¼ cup sesame oil
• ¼ cup peanut oil

Directions:

• Blend together all ingredients for marinade except sesame oil and peanut oil. Marinate salmon in the mixture for 1 hour.
• Remove salmon from the marinade and blend the left over marinade with sesame oil and peanut oil to make vinaigrette.
• Pan fry salmon, presentation side first, to rich golden brown. Deglaze the pan with a touch of vinaigrette and saute finely sliced vegetables.
• Arrange salmon and sauteed vegetables on plate and garnish with salad greens. Drizzle with warm vinaigrette.

Nutrition Information Per Serving:

• Serving = 1 fillet with ¼ of the vegetables plus ¼ cup/50 mL vinaigrette
• Calories/Kilojoules 551/2310
• Protein 29g
• Total Fat 43g
• Omega-3 2.6g
• Cholesterol 78mg
• Carbohydrate 14g
• Fiber 3.0g
• Sugars 8.8g
• Sodium 365mg
• Potassium 980mg
• Calcium 140mg
• Iron 2.2mg

Yield:

4

Phylo Wrapped w/Bourbon Cream

Summary:

Recipe created by Steven Herff, who attends Le Cordon Bleu Austin, TX

Ingredients:

Steven Herff's Phylo Wrapped Salmon with Bourbon Cream

• Garlic 4 cloves
• Shallots 2
• Shitake mushrooms 2 cups
• Yams 3lb
• Fresh Sage 1T
• Butter 2 sticks
• Cream 2 cups
• Salmon 2.5 lbs
• Phyllo dough 1 package
• American bourbon 1/2 cup

Directions:

Preparation Time: 1 hour 30 minutes

Saute 1T Shallot and 1t garlic. Add Mushrooms, salt and pepper. Sweat Mushrooms for 2-3 min. Remove from heat.

Saute 1T shallot and 1t garlic until soft. Add diced yams, salt and pepper. Add water to cover yams and boil 15-20 min until soft. Strain Yams and add 1/2 cup cream 2T butter and 2T fresh sage. Puree.

Wrap salmon with some mushrooms in the phyllo. Bake 30-40 min at 400. Saute 2T shallot and 1T garlic. Add 1/2 cup bourbon. reduce. Add 1 1/2 cups cream, salt and pepper. reduce again.

Yield:

5

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

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