Salmon Steaks with Ginger

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:

10 servings

Mini Salmon Burgers

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

Honey-Ginger Salmon

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

Salmon Roasted in Butter

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

Black Olive Tapenade Topped

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 ¼Â 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 ½Â 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

Salmon Cheesecake

Ingredients:

Preparation time: 20 minutes
Cooking time: 12 minutes

Preparation Time: 30 minutes

Bake Time: 30 minutes

Cool Time: 1 hour 15 minutes

Stand Time: 1 hour 15 minutes

• 1-½Â cups finely crushed crispy rye or sesame crackers
• 6 tablespoons butter or margarine, melted
• 2 tablespoons grated Parmesan cheese
• 1 8-ounce package cream cheese, softened
• 2 eggs
• ½Â of an 8-ounce tub cream cheese with salmon or plain tub cream cheese
• 1 tablespoon white wine vinegar or lemon juice
• 1 8-ounce carton dairy sour cream
• 4-ounces dry-smoked salmon, skin and bones removed, and flaked
• 1 tablespoon snipped fresh dill
• Dill sprigs (optional)
• Salmon caviar (optional)

Directions:

For crust, combine crushed crackers, melted butter or margarine, and Parmesan cheese in a medium mixing bowl. Press mixture evenly on the bottom and about 1 inch up the sides of a 9-inch springform pan. Set pan aside.

For filling, beat softened cream cheese in a large mixing bowl until smooth. Add eggs all at once. Beat on low speed just until combined. Add tub cream cheese and vinegar or lemon juice, beating on low speed just until combined. Stir in sour cream, smoked salmon, and snipped dill.

Pour into crust-lined springform pan. Place the springform pan on a shallow baking pan on the oven rack. Bake in a 350 degree F oven for 30 to 35 minutes or until center appears nearly set when shaken.

Remove springform pan from baking pan. Cool cheesecake on a wire rack for 15 minutes. Use a small metal spatula to loosen crust from sides of pan. Cool 30 minutes more. Remove sides of the springform pan. Cool 1 hour; cover and chill at least 2 hours. Garnish with fresh dill sprigs and salmon caviar, if desired. Makes 16 appetizer servings.

Preparation Tip:
Up to 1 day ahead, make and bake cheesecake. Cool, then cover and chill. 

Nutrition facts per serving:

• calories: 212
• total fat: 16g
• saturated fat: 9g
• cholesterol: 69mg
• sodium: 345mg
• carbohydrate: 13g
• fiber: 2g
• protein: 7g
• vitamin A: 16%

Recipe from Better Homes & Gardens web site: www.bhg.com

Shortcut

• You can substitute ready-made green or black olive spread for this tapenade. You'll need about ½Â 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:

16