Tag Archives: salmon

Lohikeitto Finnish Salmon Soup-food 52

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  •  3 tbsp butter
  • 1 pc leek, thinly sliced (only white/lighter part) or onion
  • 1 medium carrot, diced
  • 3 medium potatoes, diced
  •  5 cups fish or veggie stock
  •  1 lb salmon fillet cut into cubes
  • 3/4 cup heavy cream, half n half or milk
  • 3/4 to 1 cup dill, roughly chopped
  •  salt and pepper, to season

  • Start preparing your lohikeitto by placing a medium-sized (or large pan) over medium heat.  Add butter.
  • Once the butter has completely melted, add thinly sliced leek. Cook until slightly soft.
  • Add carrot and potatoes. Mix.
  • Add fish stock.  Cover pot with a lid, adjust heat to medium-high, and bring to a boil.
  • Adjust heat back to medium-low and simmer your salmon soup until vegetables are almost cooked.
  • Add salmon fillet and heavy cream. Mix to combine.
  • Turn the heat back to medium.  Cover with a lid and continue cooking lohikeitto for 4 to 5 minutes.
  • Season by adding salt and pepper. Mix.
  • Add dill to finish your lohikeitto. Turn heat off.
  • Cover with a lid and keep covered for 2 minutes.

Serving lohikeitto:

  • Transfer to individual bowls.
  • Garnish lohikeitto with more freshly chopped dills, if desired.
  • Serve.

Air Fryer Salmon Teriyaki

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  • 1 pound of salmon 
  • Salt and pepper to season 
  • 1 knob of ginger 
  • 2 cloves of garlic 
  • 2 tablespoons of oil 
  • 1 cup of sake 
  • 1 cup of mirin 
  • 1 cup of soy sauce 
  • 2 tablespoon cornstarch 
  • 4 tablespoon water 
  • 1 tablespoon of sesame seeds 
  1. Place the salmon skin side down on a cutting board and slice the salmon into 3 servings. Season with salt and pepper on both sides. 
  2. Spray your air fryer basket with oil and place your salmon skin side up in your air fryer. Give the salmon a light spray of oil and air fry at 400 degrees for 7 minutes.
  3. Next, peel your ginger and garlic. Finely chop the aromatics.
  4. Drizzle 1 tablespoon of oil to a small pot on low heat. Add in your finely chopped garlic and ginger and let bloom and become fragrant. 
  5. After about 1 minute, add in equal parts of sake, mirin, and soy sauce. Raise the heat to medium high and bring to a boil to allow the alcohol to cook off. This will take about 4- 5 minutes. 
  6. Once the sauce has reduced by about 1/3, mix together the cornstarch and water in a small bowl. Drizzle in the cornstarch slurry and give it a mix to prevent clumping. Your teriyaki sauce should instantly become glossy and thick. 
  7. Finally, add in about 1 tablespoon of sesame seeds. Stir to combine and pour over your fried salmon. Any leftover teriyaki sauce can be stored in an airtight jar and kept in the fridge until ready to use. 

salmon

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place salmon on al foil, sprinkle with olive oil salt and pepper. Turn oven on to 400, place salmon in cold oven. Check after 20 min it should be done.

Maple-Crusted Salmon from foodiecrush.com

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  • 1 tablespoon chile powder
  • 1 tablespoon paprika
  • 2 teaspoons raw brown sugar
  • 1/2 teaspoon kosher salt
  • 1 1/2 pounds skinless salmon fillets cut into 4 portions
  • 3 tablespoons pure maple syrup
  1. Preheat your oven to broil. Line a rimmed baking sheet with aluminum foil and spray with cooking spray.
  2. In a small bowl, mix together the chili powder, paprika, sugar, and salt
  3. Generously sprinkle the chili powder mixture evenly over the tops of the salmon fillets.
  4. Place the salmon on the prepared baking sheet and broil for 6-9 minutes, depending on how thick your fillets are and how crispy you prefer the crust.
  5. Remove the salmon from the oven and brush the maple syrup over the tops to coat the spice rub. Return to the oven and broil for an additional 1-2 minutes until the maple syrup is bubbling and has formed a crust. Serve immediately.

Soy-Maple Salmon from food network.com

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Mix the soy sauce, maple syrup, orange juice, 2 garlic cloves and 2 tablespoons water in a large bowl; add the salmon and turn to coat. Cover and refrigerate 20 minutes.

Coat a rimmed baking sheet with cooking spray. Drain the fish, season with salt and pepper and place on the prepared baking sheet. Bake until slightly golden around the edges, 8 to 10 minutes.

salmon dmv

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orange juice 2-3 tbsp
soy sauce  1-2 tbsp
maple syrup 1 tbsp
ginger/garlic paste  1 tsp
mix & marinate salmon for 10-15 min

Sear skin side for 1-2 min, flip, salt and pepper fish then add marinade. Cook for 3-4 min.  Remove fish to broiler pan.
reduce marinade by half add 1 tbsp butter or margarine and a splash white wine

finish fish — baste with marinade then broil or toast (toaster oven setting)  4-5 min. serve with sauce

Maple Bourbon Salmon from 12tomatoes.com

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    • 1 pound salmon, with skin
    • 2/3 cup maple syrup
    • 1/3 cup bourbon
    • 1/4 cup orange juice
    • 1/4 cup soy sauce
    • 3 cloves garlic, minced
    • 1/4 teaspoon cayenne pepper (optional)
    • Salt and pepper, to taste
    • 2 tablespoons olive oil

     

    • Preheat oven to 400º F.
    • 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. 4 servings
    • Serve immediately and enjoy!

Shanghai-Style Poached Salmon from splendidtable.org

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Shanghai_Poached_Salmon_rev

  • 4 salmon fillets, about 6 oz [170 g] each, skin and pin bones removed

Sweet Vinegar Sauce

  • 1/2 cup [120 ml] soy sauce
  • 1/4 cup [60 ml] distilled white vinegar
  • 1/4 cup [50 g] sugar
  • 4 green onions, including green tops, cut into 1-in [2.5-cm] lengths
  • 4 thin slices fresh ginger, peeled and julienned
  • 3 cups [720 ml] water
  • 3 green onions, including green tops, cut into 1-in [2.5-cm] lengths
  • 5 thin slices fresh ginger, peeled

1. Remove the salmon from the refrigerator 30 minutes before cooking to bring it to room temperature.

2. To Make the Sauce: In a small bowl, stir together the soy sauce, vinegar, and sugar until the sugar is dissolved. Stir in the 4 green onions and julienned ginger. Set aside.

3. In a sauté pan just large enough to hold the salmon fillets in a single layer, combine the water, 3 green onions, and sliced ginger. Bring to a boil over medium heat, turn the heat to medium-low, and simmer for 5 minutes. Using a spatula, carefully slip the salmon into the pan. (The salmon should be completely submerged in the poaching liquid. If it isn’t, add a bit more water.) Cover the pan and poach the salmon for 5 minutes.

4. Again using the spatula, lift the salmon to a plate. Carefully drain off almost all the poaching liquid from the pan, leaving only 1/4 cup [60 ml] in the pan. Remove and discard the green onions and ginger from the pan. Return the pan to medium-low heat and add the vinegar sauce. Bring to a simmer, stirring occasionally. Slip the salmon back into the pan and baste with the sauce. Continue to braise the salmon, basting frequently, until almost opaque throughout, or an instant-read thermometer inserted into the center registers 125°F  [52°C] or a little above, about 8 minutes. The sauce will have reduced and thickened a little.

5. Transfer the salmon to warmed dinner plates or shallow pasta bowls. Spoon the sauce around the fillets, dividing it evenly. Serve immediately.

 

maple bourbon salmon from 12tomatoes.com

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  1. download
    • 1 pound salmon, with skin
    • 2/3 cup maple syrup
    • 1/3 cup bourbon
    • 1/4 cup orange juice
    • 1/4 cup soy sauce
    • 3 cloves garlic, minced
    • 1/4 teaspoon cayenne pepper (optional)
    • Salt and pepper, to taste
    • 2 tablespoons olive oil

    Preheat oven to 400º F.

  2. In a medium bowl, combine maple syrup, bourbon, orange juice, soy sauce, garlic, cayenne, salt, and pepper.
  3. Place salmon in a shallow baking dish. Add liquid mixture to dish, submerging fillet; refrigerate and marinate for 30 minutes.
  4. 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).
  5. 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.
  6. Serve immediately and enjoy!

salmon bibimbap from http://thewoksoflife.com/

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salmon-bibimbap-10

2 cups raw white rice
light olive oil or canola oil
2 carrots, julienned
Salt and pepper
2 cups bean sprouts
2 bunches watercress
4 cloves garlic, minced
1 tablespoon soy sauce
1 teaspoon toasted sesame seeds
½ teaspoon sesame oil
1 salmon steak or filet
4 eggs, cooked sunny side up (over easy is fine too)
1 cup kimchi
Roasted seaweed flakes or sheets, cut into slivers (optional)
Gochujang paste, to taste (about 1-2 tablespoons per serving)

First, cook 2 cups of dry rice using your preferred method.

Next, heat a pan with 1 tablespoon of oil over medium-high heat. Stir-fry the carrots for about 1 minute, sprinkling with a pinch of salt. Transfer to a bowl and set aside.

Next, stir fry the bean sprouts using the same method as with the carrots.

Next prep your watercress. Cut each bunch in half and wash thoroughly.

In the same pan you used for the carrots, heat 2 tablespoons of oil over medium high heat. Add the garlic and let fry gently for about 15-20 seconds. Add the watercress, followed by a ½ teaspoon of salt, and stir-fry until completely wilted. Remove from the heat and toss with the soy sauce, sesame seeds, and sesame oil. Set aside.

Now for the salmon. Sprinkle with salt and pepper on both sides. Heat a pan over medium high heat with 3 tablespoons of oil. Add the salmon. Let brown for about 5 minutes. Flip, and let the other side cook for another 5 minutes. Our salmon steak was pretty thick, so cooking time may need to be adjusted depending on how big your piece of salmon is. When in doubt, just use a knife to gently cut into the center to check for doneness. Looks don’t matter with this dish, as we’ll be flaking the salmon anyway.

While the salmon is cooking, set aside the kimchi and seaweed flakes, cutting up the seaweed with kitchen shears if you’re using roasted sheets. Also, cook one egg for each person you’re serving.

When the salmon is finished cooking, you’re ready to assemble your bibimbap.

Spoon a nice bed of rice into a bowl and top with a small handful of flaked salmon and your egg. Add as much watercress, carrot, bean sprouts, kimchi, and seaweed as your heart desires. Finish off with gochujang to taste. Stir thoroughly and enjoy with a big spoon!