Salmon with Tomato, Onions, and Capers

Method

1 In a large, wide (at least 12 inches wide) saucepan (one that comes with a cover), heat olive oil on medium heat. Add the onion and cook, stirring regularly, until just beginning to brown, about 5 minutes. Add the garlic and cook for 1 minute. Raise the heat to medium-high and add the tomatoes, thyme, lemon zest, lemon juice, capers, and jalapeño peppers. Simmer for 10 minutes, adding a little water if needed to prevent the sauce from getting too dry. Salt and pepper to taste.
2 Add 1/3 a cup of white wine - a simple Chardonnay will work. Add 1/4 cup of water. Bring to a simmer. Place the fillets in the pan on top of the sauce, skin side down, if the fillets are still in their skin. Cover and reduce heat to medium-low. Cook for 5-10 minutes, depending on how thick the cuts of fish are. Poke the fish with a fork and look for doneness. The fish should still be somewhat rare in the middle, but not raw. Serve immediately, with tomato sauce generously applied.

Ingredients

• 3 Tbsp olive oil
• 1 medium onion, chopped
• 2 garlic cloves, peeled and diced
• 2 large fresh tomatoes, diced
• 1 Tbsp fresh thyme leaves, chopped
• 2 teaspoon freshly grated lemon zest
• The juice of one meyer lemon, or half a regular lemon with a teaspoon of sugar
• 2 Tbsp of capers, drained
• 1 teaspoon of chopped jalapeño peppers (no seeds, no stem, no ribs) either fresh or pickled
• 1/3 cup white wine
• 1/4 cup water
• Salt and pepper
• 2 fresh salmon fillets, 1/2 lb each

Salmon Teriyaki Skewers with Pineapple

Method

1 In a medium bowl, mix together the soy sauce, mirin or rice vinegar, and brown sugar, until the sugar is completely dissolved. Add the fresh ginger, minced green onions, chili pepper flakes, and vegetable oil. Place the cubes of salmon in the bowl, coat completely with the marinade. Cover and chill for 1 to 2 hours.
2 Remove salmon from marinade. Place marinade in a small sauce pan and bring to a boil, simmer for 10 minutes, set aside.
3 Thread salmon, pineapple, and onion pieces on skewers. If using a grill, prepare grill for high, direct heat. Oil the grill grates. Place skewers on grill. Cover. If using an oven broiler, place on a rack on a broiling pan, so that the salmon pieces are 6 inches from the element. Turn after 2 to 4 minutes. Baste with reserved marinade. Cook for 2 to 4 minutes more, basting frequently, until salmon is just barely cooked through.

Ingredients

• 1/2 cup soy sauce
• 1/4 cup mirin rice wine or rice vinegar
• 1/4 cup brown sugar
• 2 Tbsp minced garlic
• 2 Tbsp minced fresh ginger
• 1/4 cup minced green onions
• 2 Tbsp vegetable oil
• Pinch chili pepper flakes

• 1 lb salmon fillet, rinsed, cut into 1 to 1 1/2-inch cubes
• 1 lb fresh pineapple, cut into 1 to 1 1/2-inch chunks
• 2 green onions, cut into 1-inch segments

• 8 bamboo skewers, soaked in water for at least 20 minutes before using

Salmon Spread

Method

1 Poach salmon fillet by heating 1/2 inch of water in a skillet to boiling. Add salmon fillet; reduce heat to low; cover and simmer for 4-5 minutes, or until salmon flakes easily when tested with a fork. Carefully remove salmon from water with a slotted spatula or spoon; drain salmon on paper towels. Transfer salmon to medium bowl; cool slightly.
2 With wooden spoon, stir and mash poached salmon until it almost becomes a smooth paste. Add smoked salmon, butter, Dijon mustard, capers, pepper, lemon peel, lemon juice, and 2 tablespoons chopped chives; mix thoroughly.
3 Spoon salmon mixture into a serving bowl. Cover and refrigerate at least 2 hours. Let stand at room temperature 30 minutes before serving or until soft enough to spread. Sprinkle with remaining chopped chives and serve with sliced French baguette, toasted or plain.
Makes about 3 cups of spread, so depending on how thinly or thickly you put it on baguette slices, you could have 20-50 servings. For a lower-carb version, spread over slices of cucumber.

Ingredients

• 8 ounces skinless salmon fillet
• 8 ounces smoked salmon, finely chopped
• 1 teaspoon of grated lemon peel
• 2 Tbsp of lemon juice
• 1 teaspoon Dijon mustard
• 2 tablespoons plus 1 teaspoon chopped fresh chives
• 1/8 teaspoon coarsely ground black pepper
• 1 teaspoon drained capers, chopped
• 1/2 cup butter (1 stick), softened

• A baguette

Salmon Salad

Method

Break cooked salmon into chunk sized pieces and add to bowl. Combine celery, red onion, capers, lemon juice, olive oil, fresh dill in a separate dish. Gently add the dressing mixture into the bowl of salmon, mixing just enough so all pieces are coated. Add a sprinkling of salt and ground pepper to taste. Refrigerate for at least 30 minutes to cool and to allow the flavors to blend.
Serve with a slice of lemon.

Ingredients

• 1 lb salmon fillet, cooked, either poached, grilled, or gently fried, and cooled to at least room temperature
• 2 celery stalks - finely chopped
• 1/2 red onion - peeled, finely sliced
• 1 Tbsp of capers (strain out the pickling juice)
• The juice of 1 lemon (regular lemon, not Meyer lemon)
• 1 Tbsp extra-virgin olive oil
• 2 Tbsp fresh dill - chopped
• Salt and freshly ground pepper

Salmon Provencal

Method

1 Preheat oven to 400°F.
2 Blanch the tomatoes by first scoring the ends with a sharp knife, and then plunging them into a pot of simmering salted water for 15-30 seconds. Then put them into ice water for 1 minute. Drain the tomatoes and peel off and discard the skin. Cut the tomatoes into quarters, remove the core and seeds, and dice the flesh.
3 In a large bowl combine the tomatoes, tarragon, basil, chives and olive oil. Add salt to taste. In another bowl, whisk together the lemon juice, vinegar, and shallots (the acid in the lemon juice and vinegar will help take the sharp edge off of the shallots).
4 Arrange salmon fillets on an oiled baking sheet without crowding. Drizzle with olive oil and season lightly with salt. Bake until salmon is barely cooked through and lightly browned on the edges, 8-12 minutes, depending on the thickness of the salmon fillets.
5 To serve, mix the shallot mixture with the tomato mixture, and spoon a couple tablespoons around each fillet. Sprinkle the salmon with freshly ground black pepper. Serve immediately.


 

Ingredients

• 3 large plum tomatoes, coarsely chopped
• 3 shallots, coarsely chopped
• 1 Tbsp chopped fresh tarragon
• 1 Tbsp chopped fresh basil
• 1 Tbsp chopped fresh chives
• 1 Tbsp fresh lemon juice
• 1 Tbsp balsamic vinegar
• Salt
• 2 Tbsp olive oil
• 4 salmon fillets, about 5-6 ounces each
• Freshly ground black pepper