Recipes tagged with « Salmon »
Oven-Baked Teriyaki Salmon
Salmon baked in a searing hot iron skillet within a pizza oven, glazed with a reduced teriyaki sauce featuring tamari and sake instead of soy sauce and mirin. Garlic and shallot infuse the sauce, balanced with rice vinegar and a touch of gochujang for heat. Cooked to crispy skin and tender flesh, sprinkled with toasted black sesame seeds. Serve with steamed jasmine rice and wilted spinach or broccolini. Technique focuses on skillet heat management, sauce reduction, and visual cues for salmon doneness.
Balsamic Salmon with Lentils
Salmon fillets pan-seared until golden, glazed with a reduced balsamic syrup. Served over green lentils simmered with smoky pancetta, shallots, and garlic. Lentils tender with a hit of mustard and a fresh pop of diced cherry tomatoes and chives. Balanced between acidity and richness. No skin on salmon for clean sear. Lentils soak up flavors, forming a hearty bed. Uses white balsamic vinegar for brightness. A side of sautéed green beans or broccolini recommended. A practical, flavor-forward dish, simple yet refined.
Maple-Spiced Salmon Gravlax
Gravlax cured with maple syrup and coarse salt, swapped traditional mustard for horseradish for a sharper kick. Salmon cured in 20 hours, turning firm but silky. Optional horseradish cream balances smoky sweetness with heat. Slightly more salt for proper cure, less syrup to avoid sogginess. Uses center-cut skinless salmon loin. Keep chilled, flip halfway to cure evenly. Quick rinse and blot critical to avoid overly salty surface. Serve paper-thin slices, best on rye or crisp crackers. Can replace cream with Greek yogurt for tang and lighter texture.
Salmon Pea Shell Pasta
A quick 30-minute meal combining shelled pasta, tender peas, and flaky salmon. Uses light cream and chicken broth for sauce, complemented by fresh green onions. A balanced dish with bright textures and rich protein.
Citrus Cured Salmon Twist
Salmon cured in citrus and sea salt with a quick finish. Uses less salt and a hint of smoked paprika instead of sugar. Swaps lemon zest for lime zest. Adds fresh dill to the cure for herbaceous notes. Cured 20 hours for a gentler texture. Rinsed and thinly sliced, served with a dollop of Greek yogurt mixed with horseradish and chopped capers. Goes well on toasted rye crispbread or seaweed crackers.
Citrus Salmon Mushroom Skillet
Salmon grilled golden, topped with mushrooms deglazed in an herb broth rich with sun-dried tomatoes and a hint of zesty orange. Shiitakes swapped for cremini. Button mushrooms replaced by oyster. Cornstarch thickens the broth with a splash of water. Butter drops increase. Olive oil switched to grapeseed. Cook times shifted slightly for optimal browning. Mushrooms cooked before salmon goes in. Resting briefly. Garnish ideas included but optional.
Salmon Lentil Bed
Salmon fillet roasted with honey and panko atop herbed lentils slow-cooked with aromatics and white wine. Lentils softened with clove-studded onion and bay leaf. Fresh basil and lemon zest brighten the mix. Olive oil used generously. Fish broiled briefly for crisp top and tender inside. Casual plating, hearty and textured. No dairy eggs nuts involved.
Cajun-Spiced Salmon Veggies
Salmon fillets coated in a zesty blend of altered Cajun spices. Charred corn in segments with quickly blanched snap peas swapped for green beans. A creamy avocado lime dressing replaces the original mayo-vinegar mix. Grilling times shifted slightly for a smoky finish. Balanced heat and herb notes with a citrus twist. Four servings, main course, fish-centric, gluten and dairy free without nuts.