Poached Salmon with Capers and Lemon Butter

 

The more I experiment with different types of fish and fish recipes, the more I have come to realize that you can get dinner on the table faster with fish than with anything else. This took me 15 minutes. I wasn’t quite sure that I was going to like it, but it was delicious! The salmon was so tender, and the sauce was absolute perfection.

Poached Salmon with Capers and Lemon Butter

 2 T. butter, divided

1 small clove garlic, minced

½ c. chicken stock

2 T. freshly squeezed lemon juice

1 4-oz. fillet of salmon

2 T. capers

Freshly ground black pepper, to taste

 1 T. chopped fresh parsley

Melt 1 T. butter in a medium skillet. Stir in garlic and cook for 30 to 45 seconds. Add chicken stock and lemon juice, and bring to a boil. Reduce heat to a simmer and place salmon fillets in pan. Cover and simmer over low heat, 10 minutes per inch of thickness, or until fish flakes when tested with a fork. Remove salmon to a warm plate and tent with foil while you make the sauce.

Boil remaining liquid in the skillet until it is reduced to approximately 1/4 cup. Whisk remaining 1 T. butter and stir in capers. Spoon sauce over fish. Season with pepper and sprinkle with parsley.

Serves one, recipe may be doubled.

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Panko-encrusted Salmon with Fresh Herbs

 

Considering that, prior to my ordering from Wild Alaskan Company, I had relatively little experience in preparing fish, I feel as though I am becoming quite the pro. This week I decided to bake salmon crusted with Panko and herbs, and really loved it. A butter sauce would probably have been a nice addition, but I didn’t need it.Panko-encrusted Salmon with Fresh Herbs

2 T. unsalted butter

½ T. freshly squeezed lime juice

½ T. freshly grated lime zest

½ t. Old Bay seasoning

1 c. Panko breadcrumbs

1 garlic clove, minced

¼ c. fresh parsley leaves, minced

¼ c. fresh basil leaves, minced

2 8-oz. fillets coho salmon

 Preheat oven to 400°F. Cover a baking sheet with parchment paper or a Silpat; set aside.

 Melt butter in a 10” skillet over moderate heat. Stir in lime juice, zest, Old Bay, panko, and garlic. Sauté mixture over moderately high heat, stirring frequently, until panko is crisp and golden. Remove skillet from heat and stir in parsley and basil.

 Season salmon with salt and pepper and coat all sides evenly with breadcrumb mixture. Place salmon on prepared baking sheet and bake in middle of oven 15 to 20 minutes, or until just cooked through.

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Smoked Salmon Spread

 

Years ago, I worked in advertising, so I have an idea as to the power of the written word. Visual images are of equal importance, both of which were certainly used to advantage by New Yorker bagels, from where I purchased a dozen of their bagels, baked and shipped fresh from Brooklyn via two day FedEx. Mine, alas, took three days, but you never would have known it because they were so fresh and delicious that I couldn’t believe it. I am not affiliated by the way, I am just completely in love with their bagels.

I bought one six-pack of Kalamata olive bagels and another six-pack of everything bagels, liking them equally well. Next time, I’m going to try sweet bagels, but I’m wandering from my point that is to say that when you have bagels, you need schmear, and there is none so good as Ina Garten’s Smoked Salmon Spread, the perfect combination of lox and schmear. It is absolutely delicious! These bagels are so good, reheat so beautifully, and are so large that one of them with this smoked salmon spread constitutes a meal. You will be more satisfied eating this than almost anything else.

Smoked Salmon Spread

8 oz. cream cheese, at room temperature

1⁄2 c. sour cream

1 T. fresh lemon juice

1 T. freshly minced fresh dill

1 t. prepared horseradish, drained

1⁄2 t. kosher salt

1⁄4 t. freshly ground black pepper

1⁄4 lb. smoked salmon, minced

 Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth.

Add the sour cream, lemon juice, dill, horseradish, salt, and pepper, and mix.

Add the smoked salmon and mix well. 

Chill and serve with crudités or crackers.

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Hatch Chile Pecan Crusted Fish

Today was a bit of a sad day, because today I used up the last of my hatch chile-flavored pecans. I had such a great time using these life-changing bits of deliciousness. You definitely need to give these a try because not only are they amazingly versatile, but, no matter how you use them, they are going to add so much depth and flavor to your dish that you will wonder how you ever got along without them.

I decided on salmon for this evening, and wanted to do something different, so created a nut crust topping using the Hatch Chile Pecans. It was so good, that I, quite embarrassingly, made “yummy” sounds while I was eating it. I chose to use it on salmon (because that was what I had), but you can use this on any variety of your choice.

Hatch Chile Pecan Crusted Fish

2 fillets fresh fish
½ c. ground Melissa’s Red Hatch Chile Pecans
1 t. Creole seasoning
1 T. freshly grated Parmesan cheese
2 T. melted butter
1 clove garlic, minced
Salt and pepper to taste

Preheat oven to 400° F.

Rinse fish and pat dry. Combine remaining ingredients (I use a Ninja Mini Chopper for this. It makes it so easy, and everything is mixed thoroughly. Honestly, I would be lost without it). Place fish fillets in a baking dish, mound filling on top of each, covering completely and bake 10 to 15 minutes (depending upon your choice of fish and thickness). Serve.

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Other recipes using Hatch Chile Pecans include Green Hatch Chile Pecan Pesto and Kick-in-the-Pants Chocolate Chip Cookies.

atch Chile

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Lemony Salmon and Spiced Chickpeas

A salad for supper, particularly where heartier appetites are concerned, is not always satisfying, unless it is full of calorie-laden additions, and that defeats the purpose.

This easy and beautiful salad is an exception and it’s a breeze to make. I baked my salmon early in the day, allowed it to cool, broke it into pieces, and stored it in the fridge. Then, all I had to do around dinner time, was prepare the chickpeas, slice radishes that I always keep cleaned in the fridge, and toss everything together with pre-washed spinach, topping it all with a bit of crumbled hard-boiled egg (another refrigerator staple). It is hearty, satisfying, tasty, and so good for you.

This recipe is adapted from Epicurious’s new cookbook, COOK90: The 30-Day Plan for Faster, Healthier, Happier Meal. You can grab your copy here. 

Lemony Salmon and Spiced Chickpeas

1 lemon, thinly sliced, seeds removed

½ cup extra-virgin olive oil, divided

1 (¾ - 1-lb.) salmon fillet

½ tsp. kosher salt, plus more

Onion powder

Paprika

Freshly ground black pepper

1 9-oz. pkg. Melissa’s Peeled & Steamed Garbanzo Beans (Chickpeas), rinsed, patted dry

1 garlic clove, finely chopped

1½ tsp. za’atar

2 T. fresh lemon juice

4 cups baby spinach

4 radishes, trimmed, thinly sliced

Flaky sea salt

Crumbled hard boiled egg (optional)

Thinly sliced red onion (optional)

Place a rack in lower third of oven; preheat to 300°F. Toss lemon slices in a large bowl with a drizzle of oil. Arrange slices in an even layer on a rimmed baking sheet. Set salmon on lemons. Season salmon all over with kosher salt, pepper, onion powder, and paprika, and then drizzle and rub with some oil (about ¼ cup). Roast until salmon is just barely opaque in the middle, 12–17 minutes, depending on thickness. If you like your salmon well-done, cook it a few minutes longer. Let salmon cool, and then flake into medium-size pieces with a fork.

Meanwhile, bring chickpeas, garlic, za’atar, and remaining ¼ cup oil to a bare simmer in a small skillet over medium-low heat. Cook, stirring occasionally and reducing heat if needed, 8-10 minutes. Stir in ½ tsp. kosher salt and remove skillet from heat. Using a slotted spoon, transfer chickpeas to a medium bowl, leaving oil behind. Whisk lemon juice into oil; taste dressing and season with more kosher salt and a few grinds of pepper if needed.

Toss spinach in a large bowl with 1 tsp. dressing. Divide among bowls along with radishes, chickpeas, and salmon (and lemons if desired); drizzle with more dressing. Sprinkle with sea salt and more pepper. 

Makes 2 main dish servings.

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A lighter salad using chickpeas is this delicious and refreshing Chickpea, Avocado, and Feta Salad. I could eat this stuff every day.

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Poached Wild Salmon with Peas & Morels

Mr. O-P has been a bit under the weather, and by this I mean really under it...almost flattened, so it has been up to me to try to build up his strength with lots of fruits and vegetables and omega 3s. As you've read here in the past, he has always been the salmon cooker in this house, but out of necessity, I am coming into my own.

This recipe from epicurious.com is not only easy to prepare and delicious to eat, but in and of itself is an entire meal. Poached salmon (cooking style, not acquisition method) always seems more filling than other kinds of cooked salmon, and the rich and woodsy morels only add to the satisfying goodness. No morels on hand, you say? No problem! Melissa's Produce sells packages of dried morels that fully hydrate in about 30 minutes and, believe it or not, are as delicious as the fresh.

This dinner was not only nutritional and easy to prepare, but elegant and company worthy as well. The peas are a must, and do not substitute for the heavy cream. If need be, serve with a light salad of mixed greens topped with vinaigrette, and a crusty roll.

Poached Wild Salmon with Peas & Morels
Adapted slightly from epicurious
 

2 6-8-ounce center-cut wild salmon fillets (each about 1 1/2" thick)
1 cup dry white wine
2 tablespoons kosher salt

4 tablespoons unsalted butter
1 .5 ounce package Melissa’s dried morels
1/2 cup frozen peas, thawed
1/2 cup heavy cream
Salt & Freshly ground black pepper
2 tablespoons chives, for garnish

Place salmon, skin side down, in a large high-sided skillet. Add wine, kosher salt, and cold water to cover. Cover pan; bring liquid to a simmer over medium heat. Reduce heat to medium-low, uncover, and gently poach salmon until just cooked through and barely opaque in the center, about 6 minutes. Transfer salmon and 2 tablespoons poaching liquid to a plate; tent loosely with foil.

Meanwhile, melt butter in a medium skillet over medium heat. Add mushrooms and cook, stirring occasionally, until warmed through, about 3 minutes. Add 1/2 cup salmon poaching liquid and peas and simmer until peas begin to soften, 2-3 minutes. Add cream and bring sauce to a simmer. Cook until slightly thickened, about 5-7 minutes. Season with salt and pepper.

Using a spatula, transfer salmon, skin side up, to paper towels. Gently peel off and discard skin. Invert onto serving plates and spoon sauce over. Garnish with chives.

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