Tag Archives: salmon

CSA Week 3: Spiced Steelhead Salad with Herby Ranch

This week’s farm box brought a strange and new gift – kohlrabi! I had never tried this and didn’t have a clue as to what to do with it. A quick Facebook post yielded lots of advice. Since I had two big bulbs of it, no reason not to try it several ways. Raw, it reminds me a lot of jicama. Crisp and crunchy, somewhat radish-like, perfect for salads. I decided to use one bulb raw in salads, pickle a bit of it for rice bowls, and cook the rest with potatoes. So far, I’m a fan!

This salad used a ton of veggies and herbs I had on hand, but feel free to change it up according to your fridge’s contents.

If you don’t have steelhead available, salmon is a great substitute.

Spiced Steelhead with a Big Salad

Spiced Steelhead Salad with Herby Ranch

Spiced Steelhead Salad with Herby Ranch

Fish:
4 Steelhead or salmon fillets
1/2 tsp. allspice
1/2 tsp. paprika
Salt & pepper

Salad:
Lettuce
Kohlrabi, peeled and diced
Zucchini, diced
Cherry tomatoes, halved

Dressing:
1/2 cup buttermilk
1/2 cup mayonnaise
1/4 cup fresh herbs, finely chopped (I used a mixture of chives, parsley, basil & mint)
Salt & pepper
Pinch of cayenne
Pinch of paprika
1 clove garlic, finely minced

Mix dressing ingredients and put in the fridge to chill until everything is ready.

Rub fish with spice mixture. Heat a drizzle of olive oil in a skillet over medium heat. Add fish to the pan, skin side up (if there is skin on it). Cook a few minutes and then flip and cook 3-4 minutes on the other side, until fish flakes easily with a fork.

While the fish is cooking, toss together salad ingredients. Serve fish on top of salad (I removed the skin first since I don’t like to eat it), drizzle with dressing and you are good to go! Refrigerate any leftover dressing, it will keep for about a week.

CSA Box #3. The kohlrabi is that funky bulb thing with the tentacles!

CSA Box #3. The kohlrabi is that funky bulb thing with the tentacles!

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Brown Sugar Chili Rubbed Salmon with Avocado Crema

The photos had me drooling.  I spotted this on one of my favorite blogs and I had to make it.  Immediately.  And let me tell you, it was amazing. And to top it off, it is one of those recipes that is easy enough to make on any weeknight, but fancy enough for special guests too.

You have to make this.

Sweet with a tiny touch of spice, cooled with a creamy avocado sauce.  The little tang of lime.  Perfection.  I’m told it’s not bad form at all to lick the crema bowl (good thing!).

If you only try one new salmon recipe this year, make it this one.  Easily in my top 10!

Tastes as delicious as it looks!

Could it possibly taste as delicious as it looks?  Absolutely!

Brown Sugar Chili Rubbed Salmon with Avocado Crema
(from canyoustayfordinner.com)

For the crema:
1/2 avocado, peeled and pitted
2 tbsp. sour cream
2 tbsp. fresh lime juice
1/4 cup fresh parsley (optional, I didn’t have any so I left it out)
1 garlic clove
1/4 tsp. salt.

For the salmon:
2 tbsp. brown sugar
1 tbsp. chili powder
1/2 tsp. salt
Pinch cayenne pepper
4 – 5oz. salmon filets
2 tbsp. olive oil
1 lime, sliced into rounds (at least 4 slices)
In a blender or food processor, combine crema ingredients and blend until smooth.  If you want the sauce thinner, you can add a bit of water to thin it (I didn’t).
In a small bowl combine brown sugar, chili powder, salt and cayenne.  Sprinkle over fish and rub into all sides of the filets.
In a large skillet, heat 1 tablespoon of the oil over medium high heat. Add 2 of the salmon filets (skin-side-up if they have skin on) and cook, undisturbed, until the underside is crisp and just beginning to blacken, about 4 minutes. Flip the filets and cook an additional 4 minutes, until the fish feels firm to the touch. Remove to a plate immediately. Add the remaining tablespoon of oil to the pan and swirl to coat. Add the remaining 2 filets of salmon and repeat the cooking process. Once all of the salmon is cooked and transferred to a plate, add the lime slices to the now-empty pan and cook just until they begin to caramelize, about 30 seconds. Flip and cook for an additional 30 seconds.
To serve, top filets with a generous dollop of crema and press a caramelized lime into the top of each filet.
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Parmesan-Crusted Salmon

Getting my kids to enjoy seafood was a challenge.  This recipe (and a few similar ones) were the turning point for them. A cheesy, crunchy topping is something any kid recognizes and loves, no matter what it’s on.  Doesn’t hurt that I love it too.

The mayo may seem like a weird choice, but it keeps the fish moist, the breadcrumbs stick to it beautifully and it’s non-dairy, which was essential when the kids were younger because Luke had a milk allergy.  Even though he doesn’t have that problem now, it works so well I’ve just kept using it.

Parmesan-Crusted Salmon

Parmesan-Crusted Salmon

Parmesan-Crusted Salmon

1 or more salmon fillets
1-2 tsp. mayonnaise
1/2 cup panko bread crumbs
1/4 cup shredded parmesan
1/2 tsp. lemon pepper
Salt & pepper
1/4 tsp. dill
Olive oil

Preheat oven to 400˚.  In a small bowl mix panko, parmesan, lemon pepper, a pinch of salt & pepper and dill.  Put your fish on a baking pan covered with foil.  Coat surface of fish with mayonnaise.  Pile on the breadcrumb mixture and press into it to make sure it stays put.

Ready to go in the oven.

Ready to go in the oven.

Drizzle with olive oil.  Bake for 15-20 minutes, until fish flakes easily in the middle.

parmesansalmon2

Parmesan-Crusted Salmon, right out of the oven. By the way, the little crispy breadcrumbs that fell off the salmon make great crouton-ish salad crunchies.

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Saucy Salmon

After minimal cooking for the better part of a week, I bought a bunch of groceries, visited farmer’s market and got back in the kitchen.  Even better, I’m feeling somewhat healthy and adventurous.  Although I have nothing against carbs – in fact those who know me know that I have quite a love affair with some of them – whenever I want to shed a few pounds I also shed a few carbs to help me along.  I don’t go entirely no carb because that’s simply a miserable diet in my opinion, but cutting down on the amounts and having at least one no-carb meal a day does seem to make a difference, at least for me.

So tonight, I made a low-carb dinner with some fresh salmon and whatever I could find in my fridge to slather over the top of it.  I ended up with a tangy sauce with an Asian flair. Served with a garden salad and mashed cauliflower (tune in tomorrow if you’re interested), it was delicious and satisfying.  And I feel skinnier already.

Saucy Salmon

Saucy Salmon

Salmon filets
1 tbsp. Hoisin sauce
1 tsp. minced ginger
1 tsp. soy sauce
1 tsp. honey

Heat oven to broil. Place salmon on a cookie sheet or pizza pan covered with foil (you don’t have to use foil but it eliminates the need for washing the pan so why not?) Mix hoisin sauce, ginger, soy sauce and honey in a small bowl.  Brush or pour over salmon.  Broil 10 minutes or so, until sauce starts to caramelize and fish flakes easily.  Do not overcook.

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Candied Salmon & Spicy Snap Peas

On the rare night the kids are gone, and I’m on my own for dinner, it’s tempting to go for the PB&J and just not mess with cooking at all.  But sometimes I like to treat myself and cook something simple that’s just for me.  A pretty plate, happy taste buds, a glass of wine, a good book or something on the TV that the kids aren’t allowed to watch.  It all adds up to a relaxing, peaceful evening, which sometimes is just what the doctor ordered. So I always keep a couple of single servings of fish in the freezer for just such an occasion.

This is one of my favorite salmon recipes.  It’s simple, it’s quick.  Perfect for a single serving, but also easy to multiply if you have more people to feed.  The brown sugar and honey caramelize as they cook under the broiler, creating a sweet candy coating.  To balance the sweetness of the salmon, I like to make something a little spicy on the side.  Tonight it was a quick side of pan-sauteed spicy snap peas, a beautiful contrast.  And it looks pretty, which is just a bonus.  A little fresh pineapple on the side works great to cool things off after you heat them up.

Candied Salmon & Spicy Snap Peas

Candied Salmon

1 – 6 oz. salmon filet
1/2 tsp. honey
1/2 tsp. brown sugar
1/2 tsp. country-style dijon mustard
Salt & pepper

Mix all ingredients and smear all over the surface of the salmon.  Put under the broiler and cook about 10 minutes.  Check occasionally, the fish should flake easily with a fork when done.

Spicy Snap Peas

1 cup snap peas
Pinch of red pepper flakes
Salt & pepper

Heat a drizzle of olive oil in a skillet over medium heat.  Add snap peas and red pepper flakes.  Saute, stirring often, until peas are tender, 4-5 minutes.  Season with salt & pepper.

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