Crisp Asian Salmon with Bok Choy and Rice Noodles from food & wine

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4 cups low-sodium chicken brot
2 cups water
1/4 cup mirin
1/4 cup low-sodium soy sauce
1/4 cup rice wine vinegar
2 tablespoons minced fresh ginger
2 garlic cloves, minced
1 teaspoon sugar
8 ounces rice vermicelli, broken into 4-inch lengths
2 tablespoons vegetable oil
6 center-cut salmon fillets with skin (about 6 ounces each)
Salt
1 pound baby bok choy, cut into thin wedges
2 scallions, thinly sliced

  1. In a medium saucepan, bring the broth, water, mirin, soy sauce, vinegar, ginger, garlic and sugar to a boil.
  2. Meanwhile, bring a large pot of water to a boil. In a bowl, soak the rice noodles in very hot water until pliable, about 10 minutes. Drain the noodles and add them to the boiling water. Cook until tender, about 4 minutes. Drain and transfer to 6 shallow bowls.
  3. In a large nonstick skillet, heat the oil until shimmering. Season the salmon fillets with salt, add them to the skillet skin side down and cook over high heat until browned, about 4 minutes. Turn and cook until medium-rare, about 4 minutes longer. Set the fillets on the noodles.
  4. Add the bok choy to the boiling broth and cook until bright green, about 2 minutes. Using a slotted spoon, divide the greens among the bowls and spoon in the broth. Garnish with the scallions and serve.

Deviled Eggs with Smoked Salmon Eric Ripert

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6 eggs
2 teaspoons Dijon mustard
2 tablespoons crème fraiche
2 ounces smoked salmon, diced
1 tablespoon sliced chives
– cayenne pepper
– fine sea salt and
   freshly ground pepper
1 lemon cut in half
– paprika to garnish

Place the eggs in a large saucepan and cover with water. Bring the water to a boil, cover and remove from the heat. Let the eggs sit, covered for 12-15 minutes; drain the hot water and run cold water over the boiled eggs until cool.

Peel the eggs and cut each egg in half lengthwise. Gently remove the yolks from the center into a small mixing bowl. Set aside the egg white halves.

Add the mustard, crème fraiche, shallot, smoked salmon and chives to the egg yolks and stir to combine. Season to taste with cayenne, salt, pepper and freshly squeezed lemon juice.

Spoon the mixture back into the egg whites. Garnish with paprika. Serves 4

Smoked Salmon & Potato Wonton Pierogies from the Brown Eyed Baker

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For the Pierogies:
1½ lb russet potatoes, peeled and cubed
2 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
1 teaspoon canola oil
1/3 cup finely chopped shallots
4 ounces smoked salmon, chopped
2 tablespoons minced fresh dill
Salt and pepper to taste
1 package round dumpling wrapper (about 55)
Canola oil

For the Sauce:
6 ounces Greek-style plain yogurt
¼ teaspoon kosher salt
1 tablespoon minced fresh dill

To Make the Pierogies:
1. Place potatoes in a large saucepan of cold, salted water. Bring to a boil and cook until potatoes are tender. Drain the potatoes, then spoon back into the saucepan set over medium heat to dry the potatoes, about 1 minute. Transfer the potatoes to a medium bowl and mash with 2 tablespoons olive oil until smooth.

2. Heat 1 teaspoon olive oil in a small skillet set over medium heat. Add shallots and cook until they are tender and starting to brown. Stir the shallots, smoked salmon and dill into the potatoes. Season to taste with salt and pepper.

3. Working with one dumpling wrapper at a time, place one rounded teaspoon on one half of wrapper. Using your finger, rub water around edge of the wrapper. Fold over the wrapper and pinch the edges together well. Repeat with remaining wrappers and filling, placing filled pierogies on a baking sheet lined with wax paper.

4. Heat 1 tablespoon canola oil in a large nonstick skillet set over medium heat. Add pierogies, filling the skillet without overcrowding, and brown on both sides. Add ½ cup warm water, cover and cook for 4 minutes. Serve immediately with yogurt sauce. Repeat with remaining pierogies.

To Make the Sauce:
5. In a small bowl, mix yogurt, salt and dill.

*Recipe Note: Make ahead! Pierogies can be stuffed up to 24 hours in advance. Cover with damp paper towel and plastic wrap and store in the fridge

yield: About 55 pierogies and ¾ cup sauce prep time: 1 hour 30 minutes cook time: 20 minutes total time: 1 hour 50 minutes

salmon topping

1/2 c. miracle whip/mayo
2 tsp Dijon mustard
1 1/2 tbsp maple syrup or brown sugar
1/8 to 1/4 tsp chipotle chile pepper.

Mix all ingredients and slather on skinless salmon. Broil, bake or grill. Serve leftover sauce on the side, it’s yummy.

Salmon en Croute, Laura Calder

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1 salmon fillet (about 1 1/2 pounds)
1 pound asparagus, trimmed
Salt
1/4 cup creme fraiche
3 to 4 tablespoons chopped fresh dill
Zest of 1 lemon
Freshly ground pepper
1 pound puff pastry (2 sheets)
1 egg, lightly beaten

Skin and bone the salmon and set aside. Preheat the oven to 450 degrees

Cut the tips off the asparagus. Reserve the stems and the tips in boiling salted water until tender, 3 to 5 minutes. Drain well, in ice cold water, then drain again, leaving to sit so that all the water comes off. Puree the asparagus and stir in the creme fraiche, dill and lemon zest to blend. Season with salt and pepper and set aside. 

Lay 1 sheet of puff pastry on a damp baking sheet with the long edge facing you. Lay the salmon on the pastry, like a picture in its frame. Sprinkle with salt and pepper. Lay the raw stems of asparagus on top of the salmon, like pencils. Spread the asparagus puree over top. 

Brush the margins of the pastry with the egg wash. Lay the second sheet of pastry over the salmon and press the edges to seal, like a giant ravioli. Trim the edges, leaving a 1-inch/2.5 cm border. Press with the tines of a fork, then, with the dull edge of a knife, scallop the edges. Make 2 or 3 slits in the top to allow steam to escape. Brush all over with the egg wash and bake until puffed up and golden brown, about 20 minutes. 

Remove from the oven and let cool for 5 minutes before slicing. This dish is also good at room temperature.

Lettuce, Avocado, Salmon and Tomato Burgers with Sriracha Aioli, Rachel Ray

1 1/2 pounds salmon (or substitute fresh tuna), cut into chunks
1 medium egg yolk
1/4 cup finely chopped fresh herbs, a combination of chives, parsley and dill
1 large clove garlic, grated or finely chopped
Salt and pepper
2 tablespoons lemon juice, divided
3/4 cup homemade aioli* or store-bought mayo

3 tablespoons Sriracha hot sauce
avocado, sliced everything bagels, toasted
For topping:
Leaf lettuce
Thinly sliced red onion
Sliced ripe beefsteak tomato

Place fish in a food processor and pulse chop. Remove to a bowl and combine with egg yolk, herbs,garlic, salt, pepper and 1 tablespoon lemon juice Form 4 patties.

Heat a nonstick skillet over medium-high heat with a drizzle of canola oil. Add patties and cook fish 6 minutes for pink center, turning once or 8-10 minutes for patties that are cooked through/opaque.
Heat a nonstick skillet over medium-high heat with a drizzle of canola oil. Add patties and cook fish 6 minutes for pink center, turning once or 8-10 minutes for patties that are cooked through/opaque.
Combine mayo with Sriracha sauce. Dress the avocado with lemon juice.
Place burgers on bun or bagel bottoms, top with siracha oil.
* For homemade aioli, whisk 1 medium egg yolk with 1 tablespoon lemon juice and 1 teaspoon Dijon mustard. Stream in 2/3 cup grapeseed oil, season with salt to taste

Chipotle-Rubbed Salmon Tacos

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2 tablespoons mayonnaise
1 teaspoon fresh lime juice
2 teaspoons chipotle chile powder
2 teaspoons finely grated orange zest
2 teaspoons sugar
1 pound skinless wild Alaskan salmon fillet, cut into 4 pieces
1 tablespoon plus 1 teaspoon extra-virgin olive oil
8 corn tortillas
Salt
1 Hass avocado, mashed
1 cup finely shredded cabbage

  • Preheat the oven to 350°. In a small bowl, whisk the mayonnaise with the lime juice. In another small bowl, combine the chipotle powder with the orange zest and sugar. Rub each piece of salmon with 1 teaspoon of the olive oil and then with the chipotle–orange zest mixture. Let stand for 5 minutes.
  • Wrap the tortillas in foil and bake for about 8 minutes, until they are softened and heated through.
  • Meanwhile, heat a grill pan. Season the salmon with salt and grill over high heat until nicely browned and just cooked through, about 3 minutes per side.
  • Gently break each piece of salmon in half. Spread the mashed avocado on the warm tortillas and top with the salmon, Apple-Cucumber Salsa and the cabbage. Drizzle each taco with the lime mayonnaise and serve right away.
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    Fresh Salmon Tartare — Ina

    1 pound skinless fresh salmon fillet
    1/2 pound smoked salmon, thickly sliced
    1/3 cup freshly squeezed lime juice (3 limes)
    1/3 cup minced shallots (2 shallots)
    2 tablespoons good olive oil
    1/4 cup minced fresh dill
    3 tablespoons drained capers
    2 tablespoons Dijon mustard
    1 tablespoon whole-grain mustard
    2 teaspoons kosher salt
    1 teaspoon coarsely ground black pepper
    1 loaf seven-grain bread, thinly sliced and toasted, for serving

    Cut the fresh salmon and the smoked salmon in 1/4-inch dice. Place the salmon in a mixing bowl and add the lime juice, shallots, olive oil, dill, capers, two mustards, salt, and pepper. Mix well, cover with plastic wrap, and refrigerate for a few hours for the salmon to marinate.

    When ready to serve, toast the bread and taste the salmon for seasonings. Serve the tartare with triangles of the toast.

    Warning: Consumption of raw or undercooked shellfish may substantially increase the risk of foodborne illness.

    Smoked salmon and cream cheese spread

    2-8oz packages softened cream cheese, use twice as much as salmon
    8 oz smoked salmon, finely chopped
    3 green onion, finely chopped
    1/4. cup sour cream
    1 tsp Worcestershire sauce
    1/4 tsp prepared horseradish
    1/4 tsp garlic powder
    1/4 tsp pepper
    3/4 c finely chopped walnuts
    1/4 c parsley

    Combine first 8 ingredients in a medium bowl, stir well.

    Shape salmon-cream cheese mixture into 3 balls.  Combine chopped walnuts and chopped parsley, roll balls in mixture.  Cover and chill at least 4 hrs.  Serve with assorted crackers.

    DMV note-I used leftover salmon and guess at the amounts as I only had a little bit of salmon.  I mixed in the parsly, didn’t mess with the ball method.  Used as a spread, very tasty.

     

    Tomato and Smoked Salmon Pasta

    Top Tomato 2012 finalist Mehan Dossani says this dish reminds her of a bagel with lox and tomato. It comes together in less than 20 minutes, and it’s her go-to recipe when she has leftover smoked salmon in the fridge. For the pasta, she is partial to perciatelli (long, hollow tubes), but you can use your preferred variety.

    • 8 ounces dried pasta, such as perciatelli
    • 1 tablespoon olive oil, preferably a fruity variety
    • 1/2 Vidalia onion, chopped
    • 2 cloves garlic, put through a garlic press or very finely chopped and pressed with the side of a knife blade
    • 2 medium to large ripe tomatoes (12 to 16 ounces), coarsely chopped, with their juices
    • 1 ounce cream cheese
    • 8 ounces smoked salmon, coarsely chopped
    • Freshly ground black pepper
    • 1/4 cup torn or chopped basil leaves, packed
    • Parmesan cheese, for garnish

    Bring a pot of water to a boil over medium-high heat. Add the pasta, cook according to the package directions and drain.

    Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and cook until translucent, about 5 minutes, stirring frequently. Add the garlic and cook for about 10 seconds, then add the tomatoes and their juices. Increase the heat to medium-high; cook the tomatoes for about 4 minutes, stirring occasionally, until they soften, then use a wooden spoon to break up the pieces and mash them down a little. When the tomatoes and their liquid begin to bubble gently around the edges of the skillet, cook for 1 to 2 minutes, stirring occasionally. Reduce the heat to low and stir in the cream cheese, stirring until it has melted. Add the smoked salmon, season with pepper to taste and stir to combine. Remove from the heat.

    Add the drained pasta to the sauce, toss to coat and let the pasta soak in the sauce for a moment. Stir in the basil, sprinkle with Parmesan to taste and serve.

    2 to 4 servings