Cuisine: Salmon
Maple Bourbon Salmon
This Maple Bourbon Salmon is like something you might get served at a luxurious lodge. It's sweet but perfectly suited to salmon. We finished it with Malden salt which actually gives it a salted caramel vibe and the walnuts give it a nice crunch.
By - Prep: 15 mins
- Cook: 15 mins
- Yields: 4 Servings
Spice-Roasted Salmon with Lemon and Chickpeas
This Spice-Roasted Salmon with Lemon and Chickpeas is quick and easy, all done on a sheet pan. The Indian spices really works with the salmon, which is a great source of protein and rich in omega-3 fatty acid and is heart healthy, gluten free, low carb, and low in calories.
- Prep: 10 mins
- Cook: 20 mins
- Yields: 4 Servings
Salmon with Lemon Vinaigrette and Crispy Capers
I made this Salmon with Lemon Vinaigrette and Crispy Capers mainly to try out the crispy capers recipe. I actually do not like capers, except these are rather good. You cover them in olive oil and cook them in the microwave. Then they are drained and become very crispy. I made a simple lemon vinaigrette for the roasted salmon which paired very well with the capers.
- Prep: 10 mins
- Cook: 15 mins
- Yields: 4 Servings
Coconut Miso Salmon Curry
This Coconut Miso Salmon Curry is a recipe from The York Times. It actually has no curry powder in it. It's very quick to prepare and is full of flavor. I served it on a bed of Jasmine rice.
- Yields: 4 Servings
Ginger & Lemongrass Salmon with Greens in a Parcel
I made this Ginger & Lemongrass Salmon with Greens in a Parcel for dinner. The salmon is cooked in parchment paper and nestled on a bed of zucchini, sugar snap peas and green onions. You then pour soy sauce and mirin over the salmon and top it with lemongrass, ginger, garlic and red chili peppers. The lemongrass adds a bright citrus flavor to this dish. I served it with jasmine rice. It's healthy and delicious.
- Prep: 15 mins
- Cook: 20 mins
- Yields: 1 Serving
Israeli Couscous Salmon Salad
Last night we were invited to the Hollywood Bowl to see Peter and the Wolf with Viola Davis and Dudamel (it was fabulous!). I made Israeli Couscous Salmon Salad for dinner, which is a great make-ahead meal for any outdoor occasion. It has a tangy lemon dill dressing and I threw in some blanched asparagus. I also made Simple Summer Peach Cake, which I made last week, but this time I made individual tarts. I love going to the Hollywood Bowl. It's my favorite summer concert venue.
- Prep: 20 mins
- Cook: 15 mins
- Yields: 6 Servings
Indian-Spiced Salmon
This Indian-Spiced Salmon roasts in the oven on a bed of onions. The aromatic spice mixture pairs perfectly with the richness of the salmon.
- Prep: 10 mins
- Cook: 20 mins
- Yields: 4 Servings
Buttermilk-Poached Salmon
I have a big pet peeve. Years ago, you used to be able to buy a pint of buttermilk. What happened?! Now, you can only buy a quart of buttermilk! It drives me crazy. I then have to figure out how to use up the extra milk. So, we made this Buttermilk-Poached Salmon, which is simply superb. The beauty of this recipe is that you can refrigerate the leftover salmon (if there is any!) and then use it in a salad or some other way.
- Prep: 15 mins
- Cook: 25 mins
- Yields: 4 Servings
Salmon with Cabbage and Olive Vinaigrette
This Salmon with Cabbage and Olive Vinaigrette is simple to make. The salmon is roasted in the oven, served over sautéed cabbage, and top with this chunky vinaigrette. The vinaigrette uses sweet golden raisins, which works well with the saltiness of the olives.
- Prep: 10 mins
- Cook: 35 mins
- Yields: 4 Servings
Baked Salmon with Creamy Leeks
This Baked Salmon with Creamy Leeks is very easy and just divine. The leeks are sautéed and baked with the addition of sour cream, lemon juice, capers and fresh dill. It was so good and simple to make
- Prep: 10 mins
- Cook: 35 mins
- Yields: 4 - 6 Servings
