Lemon Herbed Grilled Salmon with Quinoa Salad

Jerry received this recipe in an email, so we tried it - very good.  Both the salmon and the quinoa salad were very tasty and fairly quick to prepare!  from Lovely Food Blog https://lovelyfoodblog.com/lemon-herb-grilled-salmon-with-quinoa-salad/?utm_source=zo&utm_medium=email&utm_campaign=033024_lemon-herb-grilled-salmon-with-quinoa-salad&utm_term=2FE5BC49-AEE5-489F-8737-2C84863D951E&utm_content=ff

INGREDIENTS:

Salmon:

• 2 4oz salmon fillets
• 2 tbsp lemon juice freshly squeezed 
• 1 tsp garlic powder
• 1 tsp dried parsley
• 1 tsp dried thyme

Quinoa Salad:

• 1 cup cooked quinoa
• 1/3 cup cherry tomatoes sliced
• 2 tbsp lemon juice freshly squeezed 
• 2 tbsp extra-virgin olive oil
• 1/4 cup red onion diced
• 2 tbsp fresh parsley minced
• 1/8 tbsp salt

INSTRUCTIONS

 

• Preheat your grill to medium heat.
• In a small bowl, combine the lemon juice, garlic powder, parsley, and thyme.
• Place salmon fillets on a greased grill and brush with the lemon herb mixture.
• Grill salmon for 6-8 minutes or until cooked through.
• Meanwhile, prepare the quinoa salad by combining the quinoa, cherry tomatoes, lemon juice, olive oil, red onion, parsley, and salt in a medium bowl.
• To serve, top the grilled salmon with the quinoa salad.

 

Cedar Plank Salmon with lemon, garlic and rosemary

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Cedar Plank Salmon with Lemon, Garlic & Rosemary

From onceuponachef By Jennifer Segal

This was easy and very good.  I baked it in the oven (without a plank) at 375 and it came out moist and delicious.  

Grilled cedar planked salmon has a delightfully smoky flavor and never sticks to the grill!

Servings: 4

INGREDIENTS

• Cedar plank(s) for grilling
• ¼ cup olive oil
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 2 teaspoons lemon zest, from 2 lemons

• 1½ teaspoons finely chopped fresh rosemary
• 1½ teaspoons finely chopped fresh thyme
• 2 cloves garlic, minced
• 4 (6-oz) salmon fillets, skin removed
• Lemon wedges, for serving

INSTRUCTIONS

1. Fill a large bowl or sink with water. Soak the cedar plank(s) under the water for at least 1 hour.
2. In a baking dish large enough to hold the salmon, combine the olive oil, salt, pepper, lemon zest, rosemary, thyme, and garlic. Mix well. Add the salmon and turn to coat evenly with the marinade. Cover and refrigerate for at least 30 minutes or until ready to grill (you can do this up to 4 hours ahead of time). 
3. Preheat the grill to medium-high heat (400°F to 450°F). 
4. Pat the soaked plank(s) dry and place the salmon on top. Place the plank(s) on the grill grates, close the cover and cook for 10 to 15 minutes, or until salmon is done to your liking. Douse or mist the plank(s) with a bit of water if it catches fire. Serve the salmon on a platter right off the plank(s) with lemon wedges.

Broiled salmon with scallions and sesame

https://www.bonappetit.com/recipe/broiled-salmon-with-scallions-and-sesame#

This was very good, and simple, but I forgot to sprinkle the chile on top!  Would definitely try again ... and aim to remember all the ingredients!

If you don’t want to invest in a sizzle platter, you can also make this recipe using a rimmed baking sheet.

Ingredients

3 SERVINGS

2

garlic cloves, thinly sliced

3

tablespoons fresh lime juice

2

tablespoons soy sauce

2

teaspoons honey

1

tablespoon plus 2 teaspoons vegetable oil

½

teaspoon sesame seeds, plus more for serving

3

8-ounce skin-on center-cut salmon fillets

Kosher salt

1

bunch scallions

1

Fresno chile, thinly sliced

Preparation

1) Whisk garlic, lime juice, soy sauce, honey, 1 Tbsp. oil, and ½ tsp. sesame seeds in a small bowl. Season salmon fillets with salt and place in a resealable plastic bag; add half of marinade. Seal bag, pressing out air, and let salmon sit 30 minutes. Reserve remaining marinade.

2) Preheat broiler. Toss scallions with remaining 2 tsp. oil on sizzle platter; broil until lightly charred, about 3 minutes. Remove salmon from marinade and set on top of scallions. Spoon some reserved marinade over and broil until salmon is charred around edges, about 6 minutes (watch closely to keep from burning). 

3) Spoon more marinade over; top with chile. Broil until salmon is charred and medium-rare at thickest part, about 2 minutes. 

4) Sprinkle with more sesame seeds. 

Broiled salmon with thai sweet chili glaze

 From once upon a chef: https://www.onceuponachef.com/recipes/broiled-salmon-with-thai-sweet-chili-glaze.html

Very easy and tasty 

INGREDIENTS:

1.5 pounds salmon

6 Tbsp Thai Sweet Chili Sauce (MaePloy or Thai Kitchen)

3 Tbsp soy sauce ( needed to use less)

1 Tbsp peeled and finely grated fresh ginger

1-2 scallions, green parts only, finely sliced

DIRECTIONS: 

1) set oven rack 5-6" from broiler and pre-heat

2) Combine chili sauce, soy and ginger in shallow baking dish.  Spoon 1/4 cup marinade into a small dish and set aside to use after fish is cooked.  Add salmon fillets, skin side up, to remaining marinade and marinate for 1 hr in refrigerator

3) Line a rimmed baking sheet with foil and spraywith nonstick cooking spray.  Transfer salmon fillets to baking sheet, skin side down, and drizzle a bit of the marinade over top.  Just a little - the drippings will burn.  Broil for 6-10 minutes or until browned in spots and almost opaque in the center (did 6+4 minutes on medium broil).  

Transfer to serving platter and add reserved sauce over the top, garnish with scallions and serve hot.

Salmon with honey mustard pistachio topping

https://www.chewoutloud.com/pistachio-crusted-salmon/#respond

Note that this topping is enough for 3 lb of salmon.  Some recipes skimp on the topping, but this was way more than enough for 1.5 pounds, so will cut back next time.  I had a think piece of salmon, and it only took 12 minutes in the oven; the topping stayed nice and moist.  If the salmon is thicker, watch for the topping to brown - may need to cover with foil at the end. 

Another similar recipe but with much less mustard is at: https://www.aheadofthyme.com/pistachio-crusted-salmon/

This Pistachio Crusted Salmon is delicious enough to wow your dinner guests, yet easy enough for busy weeknights. It’s a healthy and delicious way to do baked salmon.  

This is easy and very delicious.  You can skip the oil on the salmon, and add the pistachio topping toward the end of cooking. The small container for the Magic Bullet is perfect for preparing the pistachios.

 The salmon stays moist with the marinade.  

---

SCALE

Ingredients

• 2/3 cups roasted shelled pistachios
• 3 lbs whole salmon fillet with skin on bottom side
• 2 TB freshly squeezed lemon juice (1 medium sized lemon should yield enough)
• 2 TB pure honey
• 3 TB coarse stone ground mustard (with seeds)
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 2 TB olive oil

 

1. Do ahead: crush pistachios into a texture similar to coarse ground/finely chopped nuts. Use blender or place nuts in a large plastic baggie use meat tenderizer (flat side) to quickly pound nuts. Crushed nuts can be kept in airtight container for several days ahead of time. 
2. Arrange rack to middle position in oven. Preheat oven to 375F. Foil a rimmed baking sheet.
3. Cut salmon fillet into desired amount of even pieces (alternatively, you can leave the salmon whole if you prefer to serve it that way.) Use paper towels to soak up excess moisture off all sides of salmon. Place salmon skin side down on baking sheet. 
4. In a bowl, combine lemon juice, honey, mustard, salt, and pepper. Use hand whisk to incorporate well. Brush mixture evenly onto top of salmon fillets. 
5. Combine olive oil with crusted pistachios, mixing to coat well. Press mixture and firmly evenly on top of salmon fillets. 
6. Bake 12-15 minutes, depending on thickness of the pieces. If desired, you can remove thinner fillets earlier and keep warm while thicker pieces finish cooking. 
7. Let cooked salmon sit at room temp for 5 minutes (this helps your fish to finish cooking while it cools a bit, as well as retain moisture.) Serve and enjoy. 

8. Nutrition Facts

   Serving Size 4 oz

   Serves 12

   Amount Per Serving
   Calories		389
   % Daily Value*
   Total Fat 10.9g		14%
   Cholesterol 57.9mg		19%
   Sodium 220.8mg		10%
   Total Carbohydrate 51.3g		19%
   	Sugars 47.9g
   Protein 27g		54%
   Vitamin A6% Vitamin C

broiled salmon with scallions and sesame

                    https://www.bonappetit.com/recipe/broiled-salmon-with-scallions-and-sesame

If you don’t want to invest in a sizzle platter, you can also make this recipe using a rimmed baking sheet. 

Ingredients

3 SERVINGS

2

garlic cloves, thinly sliced

3

tablespoons fresh lime juice

2

tablespoons soy sauce

2

teaspoons honey

1

tablespoon plus 2 teaspoons vegetable oil

½

teaspoon sesame seeds, plus more for serving

3

8-ounce skin-on center-cut salmon fillets

Kosher salt

1

bunch scallions

1

Fresno chile, thinly sliced

Preparation

Step 1

Whisk garlic, lime juice, soy sauce, honey, 1 Tbsp. oil, and ½ tsp. sesame seeds in a small bowl. Season salmon fillets with salt and place in a resealable plastic bag; add half of marinade. Seal bag, pressing out air, and let salmon sit 30 minutes. Reserve remaining marinade.

Step 2

Preheat broiler. Toss scallions with remaining 2 tsp. oil on sizzle platter; broil until lightly charred, about 3 minutes. Remove salmon from marinade and set on top of scallions. Spoon some reserved marinade over and broil until salmon is charred around edges, about 6 minutes (watch closely to keep from burning). Spoon more marinade over; top with chile. Broil until salmon is charred and medium-rare at thickest part, about 2 minutes. Sprinkle with more sesame seeds.

APRIL 2016INGREDIENTS

• 2 garlic cloves, thinly sliced
• 3 tablespoons fresh lime juice
• 2 tablespoons soy sauce
• 2 teaspoons honey
• 1 tablespoon plus 2 teaspoons vegetable oil
• ½ teaspoon sesame seeds, plus more for serving
• 3 8-ounce skin-on center-cut salmon fillets
• Kosher salt
• 1 bunch scallions
• 1 Fresno chile, thinly sliced

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RECIPE PREPARATION

• Whisk garlic, lime juice, soy sauce, honey, 1 Tbsp. oil, and ½ tsp. sesame seeds in a small bowl. Season salmon fillets with salt and place in a resealable plastic bag; add half of marinade. Seal bag, pressing out air, and let salmon sit 30 minutes. Reserve remaining marinade.
• Preheat broiler. Toss scallions with remaining 2 tsp. oil on sizzle platter; broil until lightly charred, about 3 minutes. Remove salmon from marinade and set on top of scallions. Spoon some reserved marinade over and broil until salmon is charred around edges, about 6 minutes (watch closely to keep from burning). Spoon more marinade over; top with chile. Broil until salmon is charred and medium-rare at thickest part, about 2 minutes. Sprinkle with more sesame seeds.

Citrus-Marinated Salmon with Fennel Cream

photo 7/15/2019

From Amy Riolo's The Ultimate Mediterranean Diet Cookbook - Harness the Power of the World's Healthiest Diet to Live Better, Longer

I should have read the instructions first - before I discarded the fronds from the fresh fennel.  So the 'cream sauce' made from yogurt and herbs wasn't quite as intended.  Nonetheless, the salmon was soft and tasty - I'm thinking it would difficult to overcook, since it's in liquid and baked while covered.

I'm going to try cutting the fennel and onion into smaller pieces next time and let them soak up the marinade.  Making more of the marinade would help, and perhaps reserving some.
Halve the orange slices to place on top of the salmon.

Fennel is often eaten raw in salads, braised, or roasted as in this recipe.  The seeds can be boiled to make soothing teas.

Ingredients: 

2 Tbsp EVOO
1/4 cup OJ
1/2 tsp unrefined sea salt or salt
Freshly ground pepper
4 salmon fillets, 4 oz each, skin on
1 fennel bulb, thinly sliced - reserve fronds
1/2 sweet onion, thinly sliced
1 cup plain Greek yogurt
2 oranges - one zested, 1 thinly sliced

Directions: 

1) In a small bowl, whisk the EVOO, OJ, salt and pepper until emulsified.
2) Place the salmon in a glass baking dish and pour marinade over the top.  Marinate for 1 hour.
3) Preheat oven to 400 degrees
4) Scatter fennel and onion around the sides of the salmon and cover with aluminum foil.  Bake until the fish flakes easily with a fork and is opaque in color, 20-25 minutes.
5) While the fish is baking, combine the Greek yogurt with 2 Tbsp of fennel fronds, finely chopped, and orange zest.
6) Remove the fish from the oven and place on a serving plate.  Dollop each with about 1/4 of yogurt mixture and garnish with orange slices.

Orange-Glazed Salmon with Screamin' Ginger Salsa

From Nourish - Canyon Ranch cookbook

I needed something different for salmon and we LOVE ginger in my home.  This salsa is AWESOME - if you're a ginger lover.  The tamari sauce is just the touch of salt that's needed to soften the heat of the ginger.

The salmon by itself is good also.  It seems like a lot of sugar in the marinade between the frozen OJ and the honey, but you don't end up eating most of it - it just ends up in the pan.

The original recipe doesn't call for marinating it, but I like to do that to moisten the fish and get the flavor deeper into it.  It was also meant to be grilled or broiled, but I have better luck with baking fish in terms of not burning it, so that's how I prepared it - at 375 for a total of about 18 minutes, checking it before that.  

Since the crystallized ginger has a lot of sugar, the last time I made it, I tripled the other ingredients and only doubled the crystallized ginger and it was perfect.  Could probably even decrease it more if you wanted.  This salsa is great! 

Ingredients for the Screamin' Ginger Salsa:
1/4 cup finely chopped crystalized ginger (in the spice section)
1 Tbsp minced fresh ginger
2 Tbsp minced red pepper (can use more)
1 Tbsp minced scallions
1 Tbsp minced fresh basil
1/4 teaspoon low-sodium tamari sauce

Ingredients for the salmon marinade:
1/2 cup frozen orange juice concentrate
1/4 cup honey
1/4 cup low-sodium tamari sauce
1 tsp five-spice powder (equal parts cinnamon, anise, cloves, fennel and black pepper)
1/2 tsp minced garlic
Four 4-ounce salmon fillets - I made it as a one-pound piece.

Directions: 
1) Preheat oven to 400 degrees.
2) Combine the crystallized ginger, fresh ginger, bell peppers, scallions, basil and tamari in a medium bowl and mix well.
3) Combine the OJ concentrate, honey, tamari, 5-spice and garlic in a medium bowl.  Brush thoroughly over the salmon, and if possible marinate for a few hours, skin side up.
4) Bake for about 15-18 minutes (or turn if small fillets - original instructions are to grill or broil for 3-5 minutes on each side).
5) Serve each 4 ounce serving with 2 Tbsp ginger salsa.

simple salmon

I wanted the quickest main dish possible so here it is:


Preheat oven to 385 degrees.
Spray baking dish with canola oil

1 lb salmon fillet
Brush with olive oil
Sprinkle with ginger powder and garlic powder
Drizzle teriyaki marinade over it lightly

Bake at 385 for about 18-20 minutes depending on the thickness of the fillet.

Done!

Braised Chicken in Lemongrass and Ginger Caramel Sauce

Adapted from "Lemongrass, Ginger and Mint   Vietnamese Cookbook; Classic Vietnamese Restaurant Favorites at Home" by Linh Nguyen; 2017

This sauce is amazingly delicious!  There are similar recipes for salmon and tofu dishes - see pages 169-172.

Traditionally, bone-in and skin-on chicken pieces whacked into small pieces with a cleaver are used, but any boneless sliced chicken is fine.  I used boneless, skinless chicken breasts, but didn't notice that they were to be cut into 1/2" pieces, so I only cut them into thirds.  Smaller pieces would cook more easily and be served more easily on pasta or rice.

The second time I made it, I did use small pieces.  They cooked easily but were a little dry.  Served with plain couscous and it was great at soaking up the sauce.  Also mixed peppers and red onion stir fry with some cilantro.

Lemongrass is tough and should be bruised (pounded with a meat hammer, e.g.) to release the oils.  It has a great aroma and is often used in Vietnamese spas or as a digestion aid.

Ingredients:
2 pounds chicken parts cut into 1/2" pieces
5 lemongrass stalks (about 3" of the roots only), finely chopped, divided
2" piece of ginger, peeled and minced, divided
1 tsp minced hot chile (optional - I forgot to add this)
3 Tbsp vegetarian fish sauce
Freshly ground black pepper
3 Tbsp sugar
3 Tbsp room-temperature water
1/4 cup boiling water
2 Tbsp vegetable oil
Steamed rice or pasta for serving

Directions:
1) Toss the chicken with half of the lemongrass and half of the ginger; hot chile if using, fish sauce and season with pepper.  Set aside to marinate for 15 minutes

2) In a saucepan combine the sugar and room-temperature water without stirring.  Cook over medium-high heat until the sugar starts to turn honey-colored.  (This never happened).  Swirl the pan to distribute the heat and the sugar evenly.  When the sugar is consistently honey colored, reduce the heat to low.

3) Very carefully, ladle the boiling water over the caramelized sugar.  Stir constantly until the crystallized caramelized sugar is fully dissolved in the water, then turn off the heat.  Transfer to a bowl and set aside.

4) Heat the oil in a saucepan over medium-high heat.  Add the remaining lemongrass and ginger and sauté until fragrant, about one minute.  Add the chicken and sauté for 1 minute.  Reduce the heat to medium-low.  Ad the caramel sauce and stir to mix, then cover and cook for 15 minutes.

5) Serve with steamed rice (or summer squash pasta).

According to the book, if you don't have lemongrass available, just double the ginger.

Roasted Salmon Nicoise Platter Recipe

http://www.foodnetwork.com/recipes/ina-garten/roasted-salmon-nicoise-platter-recipe.html

This can get pretty involved, but I just made the salmon and the marinade - 1/4 of the recipe for a 1.5 lb salmon -- and it was delicious - took exactly 12 minutes for a thin piece of salmon.  Try to keep the marinade on the salmon, not around it, as it does tend to burn.

Also tossed some cauliflower and scallions with a little olive oil and salt, to use up supplies.  Also cooked at 500 for ?minutes just til a little brown around the edges.  -- really good.

Ingredients
Marinade:
4 lemons, zested and juiced
1/4 cup olive oil
1/4 cup Dijon mustard
4 garlic cloves, minced
Kosher salt and freshly ground black pepper

6 pounds skin-on fresh salmon fillets

3 pounds small Yukon gold potatoes
1 1/2 pounds haricots verts, stems removed
3 pounds ripe tomatoes, cut into wedges (6 small tomatoes)
12 hard-cooked eggs, peeled and cut in 1/2
1 bunch watercress or arugula
1/2 pound large green olives, pitted
1 can anchovies, optional

Vinaigrette:
1/4 cup champagne vinegar
1 teaspoon Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil

Read more at: http://www.foodnetwork.com/recipes/ina-garten/roasted-salmon-nicoise-platter-recipe.html?oc=linkback

Directions
Preheat the oven to 500 degrees F.

For the marinade, whisk together the lemon juice, lemon zest, olive oil, mustard, garlic, 1 1/2 tablespoons salt and 1/2 tablespoon pepper in a small bowl and set aside.

Place the salmon on a sheet pan that has been covered in aluminum foil, and drizzle the marinade over the salmon. Allow the salmon to sit for 15 minutes.

Meanwhile, place the potatoes and 2 tablespoons salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot off the heat and cover with a clean, dry kitchen towel. Leave the potatoes to steam for 15 to 20 minutes, until tender but firm. When the potatoes are cool enough to handle, slice them in thick slices and set aside.

Place the salmon in the oven and cook for 12 to 15 minutes, or until it is almost cooked through. Remove to a plate and allow it to rest for 15 minutes. Remove the skin and break into large pieces.

Blanch the haricots verts in a large pot of boiling salted water for 1 1/2 minutes only. Drain immediately and immerse in a bowl of ice water. Drain again and set aside.

For the vinaigrette, combine the vinegar, mustard, salt, and pepper. Slowly whisk in the olive oil to make an emulsion. Set aside.

Arrange the salmon, potatoes, haricots verts, tomatoes, eggs, watercress, olives and anchovies, if used, on a large flat platter. Drizzle some vinaigrette over the fish and vegetables and serve the rest in a pitcher on the side.

Read more at: http://www.foodnetwork.com/recipes/ina-garten/roasted-salmon-nicoise-platter-recipe.html?oc=linkback