Simple Salmon

Simple Salmon

Simple Salmon

Simple Salmon

 As much as I love salmon and as much as I love a great sauce…..  sometimes, simple is all I want!!!  Tonight was one of those nights!  Here it is… plain and simple!!!  We had this with a delicious, easy, chick pea salad

http://tastefulthyme.com/2013/10/06/chickpea-salad/ and a fabulous fresh avocado

http://tastefulthyme.com/2013/07/31/avocado-appetizer/  So Satisfying!!!!  So much flavor!!!

Ingredients List:

4 –  Fresh Salmon Fillets

Extra virgin olive oil ( enough for drizzling)

Juice of a lemon

Kosher salt

Coarse ground black pepper

Red pepper flakes

2 lemons, sliced

4 large rosemary sprigs

8 large thyme sprigs

Preheat your oven to 450 degrees.  Cover a baking sheet with aluminum foil. Place salmon, skin side down on the foil.  Drizzle with the olive oil and lemon juice.  Sprinkle with salt, pepper, and pepper flakes.  Top with lemon slices and fresh herbs.  Bake at 450 for 10 minutes.  Drizzle with a little fresh olive oil and serve with your favorite side!

 Serve and Enjoy!!!

Scrumptious Salmon Salad

Scrumptious Salmon Salad

Scrumptious Salmon Salad

Scrumptious Salmon Salad

 It always seems that when I cook salmon, there is usually one piece left over.  Last week I made salmon croquette’s and served them along side a steak for surf and turf.  Yesterday, I had a piece left from Monday’s dinner so I decided to make salmon salad.  We had it for lunch.  It was so light and delicious and served inside the avocado cups it was equally as pretty.  You could also serve this over a bed of baby greens, drizzled with a little olive oil and lemon juice.  Either way, you will certainly enjoy this tasty salad!

Ingredients List:

1 – 9 ounce cooked salmon fillet

2 – hard boiled eggs, chopped

1/2 cup celery, chopped fine

1/2 cup yellow bell pepper, chopped fine

1/2 cup purple onion, chopped fine

1/4 cup green onions, chopped

1 Claussen kosher dill pickle SPEAR, chopped ***Note – not a whole pickle, not a half

1 TBS – Dukes mayonnaise

1 TBS – Sour cream

1 tsp – yellow mustard

Juice of 1/2 lemon

pinch of kosher salt

pinch of coarse ground black pepper

In a medium size mixing bowl, gently flake apart the salmon fillet.  Add in the remaining ingredients.  Gently fold everything together until blended well. You still want some flakey pieces of salmon in there.  If you want to serve it like I did in the picture,  cut an avocado in half.  Remove the pit and a small portion of the avocado around the pit.  Do the same with the other half.  I did not remove the avocado for it’s peel.  Drizzle the avocado with a little olive oil, salt, and pepper.  Spoon approximately 1/4 cup of the salmon salad into each avocado half.  I sprinkled mine with a little cayenne for some color, or you could use paprika.

 Serve and Enjoy!!!

Salmon Croquette’s

Surf and Turf!!!  Filet Mignon with Salmon Croquettes

Surf and Turf!!! Filet Mignon with Salmon Croquettes

 

Salmon Croquette’s

 Remember the salmon I did a few days ago?  Well, I had one fillet left, about 8 ounces.  We had bought steaks earlier in the week.  I was going to post a steak recipe with something really spectacular and different but being that I was short on time and had the extra salmon… I decided to do a post for surf and turf!!!  We seasoned the steaks like we always do… olive oil, worcestershire, salt, pepper, and garlic powder.  Cooked them on the grill just the way we like them, moooooooing…, fixed a huge green salad, and made these nice little salmon croquette’s to compliment the steak!  Of course they were delicious.  I didn’t use a lot of breading, mostly salmon.  That makes them a little harder to manage when cooking them but just be gentle with them and you will have some beautiful little salmon cakes that are almost 100% salmon!!!

Ingredients List:

1 salmon filet, about 8 ounces

1/2 cup chopped onion

1/4 cup chopped green bell pepper

1/4 cup Italian bread crumbs, plus more for dusting

juice of 1/2 lemon

1 egg slightly beaten

1 TBS minced garlic

1 TBS worcestershire

1 TBS real mayo (Dukes is the best… No sugar!!!)

1 tsp kosher salt

1 tsp chopped fresh parsley, plus more for garnish

1/2 tsp coarse ground black pepper

1/4 tsp onion powder

1/4 tsp garlic powder

1 pinch red pepper flakes

1 cup of canola oil

In a medium size mixing bowl, add the salmon and flake it apart with a fork.  Add the remaining ingredients and mix well.  Try to keep the salmon flakey as best as you can but still making sure everything is blended.  Form into 12 small patties and set them on a baking sheet.  Mine were about 1.5 ounces each.  I made them small since I was using them as a side dish.  VERY lightly dust each side with more of the bread crumbs.   Heat the oil in a large skillet over med/high heat.  You don’t want the oil to be so hot that they burn the minute you put them in.  When you think the oil is hot enough, drop a tiny pinch of the salmon mixture in the oil.  You will know the oil is ready if it sizzles when you drop it in.  Add the cakes to the hot oil and resist the temptation to move them around.  This will cause them to fall apart.  Let them cook for a minute or so until the bottom side is golden.  If you don’t sear them enough they want to fall apart when you turn them over.  Then, VERY gently turn them over (I use two spatulas to do this).  Let them sear another minute or so on the second side until it is nice and golden.  Watch your temperature and don’t let them burn.  Transfer them to a serving plate and garnish with chopped parsley!

 Serve and Enjoy!!!

Below is a picture of my mammoth salad!!!  All I used for my salad dressing was lemon juice, olive oil, salt, and pepper!!!  So delicious!

Fresh Green Salad with Lemon and Olive Oil Dressing

Fresh Green Salad with Lemon and Olive Oil Dressing

Oven Roasted Salmon with Cilantro and Lime Sauce

Salmon, Lentils, & Fennel

Salmon, Lentils, & Fennel

Oven Roasted Salmon with Cilantro and Lime Sauce

      I think I could eat salmon everyday!!  Fresh salmon, that is!!!  I like to use wild caught salmon if I can get it but, farm raised, if it’s fresh, works well too(only if it is VERY fresh).  This recipe is another one that if you have every thing on hand…  you can pull together a fabulous, home cooked, tasty, healthy, dinner in a matter of minutes.  I usually serve this with my Asian couscous and roasted asparagus.  However, this evening, I went a different route and had a side of stewed beluga lentils and roasted fennel!  The flavor combinations were incredible!  Hope you enjoy this as much as we did!!!

Ingredients list:

4 – salmon fillets, approximately 8 ounces each

Olive oil for drizzling

Kosher salt

Coarse ground black pepper

1 –  recipe cilantro and lime sauce (recipe below)

Preheat your oven to 450°.  Line a baking sheet with a piece of aluminum foil.  This will make your clean up much easier.  Place the salmon fillets on the baking sheet, skin side down.  *Note*- don’t spray the foil with no stick!  The skin will stick to the foil making it easy to slide only the meat of the fish onto your plate.  Drizzle each fillet with olive oil and season with salt and pepper.  Roast the salmon in the oven for approximately 12 minutes. Using a large spatula, insert it between the skin and the meat and transfer to a serving plate.  To serve, drizzle the fillets with the cilantro and lime sauce.

 Cilantro and Lime Sauce:

1/2 cup fresh squeezed lime juice

5 TBS light soy sauce

4 TBS chopped fresh cilantro

4 TBS chopped fresh Thai basil

1 tablespoons minced garlic

2 tsp. hoisin sauce

2 tsp. honey

1 tsp. chili paste

Put all of the ingredients in the bowl of a food processor.  Blend it for just a few seconds until everything is well mixed.  Drizzle over the cooked salmon.

*Just a note…This recipe is so good. We like it over salmon but you can use it with what ever you want!  I have cooked cornish hens and used this sauce!!!  Great flavor!!!

Salmon with Cilantro Lime Sauce

Salmon with Cilantro Lime Sauce

The Beluga lentils were a fantastic side to serve with the salmon.  Although I cooked them the same way that I cooked the brown lentils, they do have their own distinct flavor.  I am going to give you a link here to the stewed lentils.  Use it and substitute the belugas. http://tastefulthyme.com/2013/08/09/stewed-lentils/

http://tastefulthyme.com/2013/08/28/beluga-lentils/

Beluga Lentils

Beluga Lentils

Here is a link to the absolutely fantastic fennel!!!

http://tastefulthyme.com/2013/08/28/roasted-fennel/ 

Roasted Fennel

Roasted Fennel