In a medium bowl, combine maple syrup, bourbon, orange juice, soy sauce, garlic, cayenne, salt, and pepper.
Place salmon in a shallow baking dish. Add liquid mixture to dish, submerging fillet; refrigerate and marinate for 30 minutes.
Drain most of marinade from baking dish, and reserve. Bake salmon for 10-15 minutes (adjust cooking time depending on thickness of fillet and desired doneness).
While salmon cooks, pour marinade into sauce pan. Bring to a boil then reduce heat to low and let simmer until liquid thickens into a glaze-like consistency, about 10 minutes. Remove from heat and top salmon with glaze.
1 1/2 pounds thick salmon fillet, or other fish like striped bass or cod (1 large fillet or four 6-ounce fillets)
A small bunch of fresh thyme sprigs (optional)
Chopped fresh herbs like chives, and Greek yogurt to finish (optional)
Preheat the oven to 275° F. Brush a baking dish lightly with half the olive oil.
Arrange the fish fillet(s) skin side-down in the pan. Rub the top with the remaining olive oil. Sprinkle lightly with salt. Tuck half the thyme sprigs under the fish and place the remainder on top.
Roast for 15 to 35 minutes, until a two-pronged kitchen fork inserted in the thickest part of the fish meets with no resistance, the flesh separates easily from the skin, and is just beginning to flake when you poke into it. An instant-read thermometer should read 120° F. (Don’t worry if the top of the fish has a slightly transparent, raw look; this is the result of the low roasting temperature. It will be cooked inside.)
Serve warm, room temperature, or cold. Remove the thyme sprigs and sprinkle with additional fresh herbs, like chives before serving, if desired. Serve with Greek yogurt mixed with more herbs, or another sauce of your choice. Serves 4
1/2 cup dry white wine (or 2 tablespoons lemon juice in 1/4 cup water)
3/4 cup half and half
1 cup frozen peas
1 package smoked salmon , cut into thin strips
1/4 cup finely chopped fresh dill
Salt and pepper to taste
Cook pasta according to package directions. While pasta is cooking, heat oil and butter in a large sauté pan over medium high heat. Sauté shallots 2 to 3 minutes until softened. Add white wine and simmer until reduced by half, another 2 to 3 minutes. Reduce heat, add half and half and peas and gently simmer 2 to 3 minutes more before adding salmon and dill. Heat through and let sauce thicken slightly. Drain pasta and toss in pan with sauce to coat. Season with salt and pepper and a squeeze of fresh lemon juice. Serve immediately.
Four 4- to 5-ounce (125- to 150-g) skinned cod fillets
4 thyme sprigs
1/4 cup (8 g) chopped parsley
4 tablespoons (60 g) unsalted butter, sliced
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
Sea salt and freshly ground pepper
Heat the oven to 350°F (175°C). In a medium saucepan of boiling water, cook the potatoes until tender, about 20 minutes. Drain and let cool slightly, then peel and cut into slices 1/4 inch (6 mm) thick.
In a medium enameled cast-iron casserole, spread the potato slices, tomatoes, chorizo, olives, and garlic. Set the fish on top and add the thyme, parsley, butter, oil, and lemon juice. Season with salt and pepper. Cover and bring to a simmer on the stove, then transfer the pot to the oven and cook until the fish is just opaque throughout, 10 to 15 minutes. Serve directly from the casserole.
The casserole can be assembled and refrigerated for up to 4 hours before baking.
4 (8-ounce) fish fillets such as red snapper
Kosher salt and freshly ground black pepper
8 ounces crème fraîche
3 tablespoons Dijon mustard
1 tablespoon whole-grain mustard
2 tablespoons minced shallots
2 teaspoons drained capers
Preheat the oven to 425 degrees.
Line a sheet pan with parchment paper. (You can also use an ovenproof baking dish.) Place the fish fillets skin side down on the sheet pan. Sprinkle generously with salt and pepper.
Combine the crème fraîche, two mustards, shallots, capers, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered. Bake for 10 to 15 minutes, depending on the thickness of the fish, until it’s barely done. (The fish will flake easily at the thickest part when it’s done.) Be sure not to overcook it! Serve hot or at room temperature with the sauce from the pan spooned over the top. (Serves 4)
1 teaspoon crab boil seasoning (e.g., Old Bay Seasoning)
1 tablespoon Dijon mustard
2 large eggs
1 cup whole wheat panko bread crumbs
2 tablespoons olive oil
Melt the butter in a medium-size skillet over medium-high heat. Add the onion, celery, and bell pepper and cook until the veggies are tender, about 5 minutes. Remove from the heat. In a large mixing bowl, mash the salmon, using a fork, until no large pieces remain. Add the onion mixture, parsley, capers, Worcestershire sauce, crab boil seasoning, mustard, eggs, and panko. Mix together until well combined. Form into 12 patties. In a large skillet, heat the olive oil over medium-high heat. Add the cakes and cook until browned and crisp, about 5 minutes, then flip and cook for an additional 5 minutes.
1 1/2 to 2pounds scrod fillets (or any in season, firm-fleshed, non-oily white fish)
Salt and pepper
3 tablespoons unsalted butter, herb butter, or extra-virgin olive oil
3 tablespoons dry sherry
1 tablespoon finely chopped parsley
Heat the oven to 400°F. Pull any pin bones out of the fish and sprinkle the fillets with salt and pepper.
Rub the bottom of a square casserole just large enough to hold the fillets in a single layer with a tablespoon of butter or olive oil. Arrange the fillets in an even layer on top.
Dot the tops of the fillets with butter or sprinkle them with olive oil. Sprinkle with the sherry and parsley. Bake for about 12 minutes per inch of thickness. Check for doneness by cutting into a fillet at the thickest part to see if it’s opaque inside and pulls apart.
If you have only 1 or 2 fillets, cut them into a total of 4 servings and place on hot plates. Spoon the melted butter and juices in the bottom of the pan over the fillets. Serve immediately.Serves 4.
1/2 cup Asian pear juice (or apple juice)
3 tablespoons red miso
1 tablespoon honey
1 tablespoon umeboshi (preserved plum) or mirin (rice cooking wine)
3 cloves garlic
1/2 inch peeled ginger, chopped
3/4 pounds black cod
Mix all of the marinade ingredients together in a blender. Marinate the fish — I used a boneless filet — for at least 12 hours and no more than 36 hours. I served it with Chinese broccoli (you could use broccoli rabe), stir-fried in tamari, ginger, and garlic. I also made a purée of parsnips and sunchokes, with a little bit of cream, and a tiny bit of salt and sugar. Serves 2