Beer-glazed salmon with roasted mushrooms from whole foods

  • 2 pounds mixed mushrooms (such as shiitake, cremini or oyster) , thickly sliced
  • 2 shallots , sliced4918-1 (1)
  • 5 sprigs fresh thyme
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon coarse sea salt , divided
  • 1/2 teaspoon ground black pepper , divided
  • 3/4 cup stout beer
  • 2 tablespoons firmly packed light brown sugar
  • 1 tablespoon Dijon mustard
  • 4 skinless, boneless salmon fillets
  • Preheat the oven to 400°F.In a large bowl, combine mushrooms, shallots and thyme sprigs. Drizzle with oil, season with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper and toss to combine. Arrange mushrooms in a single layer on a large rimmed baking sheet. Roast, stirring 2 or 3 times, until nicely browned, about 45 minutes. Let cool slightly.

    Meanwhile, in a small heavy saucepan, stir together beer, brown sugar and mustard and bring to a boil. Reduce heat and simmer until mixture just starts to thicken, 5 to 8 minutes. Remove from heat and set glaze aside. (Reserve all but 1/4 cup of the glaze for serving.)

    Pat fish dry and season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Place skin-side down in a large baking dish. Toss mushrooms with 2 tablespoons of the glaze and spoon them around fish. Brush fish with additional 2 tablespoons of the glaze. Roast until fish is just cooked through and flakes easily, 10 to 12 minutes. Serve each piece of fish with a generous portion of mushrooms and reserved glaze on the side.


    Creamy smoked salmon pasta with dill from whole foods

    • 189610 ounces dried linguine
    • 1 tablespoon extra virgin olive oil
    • 1 tablespoon butter
    • 1 shallot , finely chopped
    • 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
    • Lemon wedges
    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.


    Snowy Morrison’s hot smoked salmon

    • download200g thick salmon fillets, bones removed but skin left on
    • 1 tbs dark rum
    • 1 tbs soft brown sugar
    • 1 tbs cajun spice
    • 1 tbs salt flakes
    • 1 tbs tomato sauce
    • 1 tbs low-salt soy sauce
    1. To make the secret rub, combine the brown sugar, Cajun spice and salt, then mix in the tomato sauce and soy sauce

    2. Wash the salmon with the rum and leave to marinate for 30 minutes

    3. Massage in the secret rub and leave to marinate in the refrigerator for 2 hours

    4. Remove the salmon from the refrigerator and allow it to come to room temperature

    5. Prepare a kettle barbecue for indirect cooking, building a small coal fire on both sides of the grill and allowing it to burn quite low until almost out

    6. Add 2 handfuls of pre-soaked woodchips to both sides and allow them to start smoking well, with the lid on (temperature should be around 80-100°C)

    7. Place the salmon on the grill, away from the heat source. Replace the lid and smoke for 40 minutes. Do NOT lift the lid because if you’re looking, you’re not cooking

    8. Check the fish after 40 minutes, when it should be just cooked, and remove from the barbeque and allow it to rest before serving

    Salmon Cakes from the splendid table

    Salmon Cakes

    • 2 tablespoons butter
    • 1 small red onion, diced
    • 4 stalks celery, diced
    • 1 red bell pepper, seeded and diced
    • 2 (14-ounce) cans salmon, drained
    • 1/4 cup minced fresh parsley
    • 2 tablespoons capers
    • 1 teaspoon Worcestershire sauce
    • 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.

    Serve these with fresh lemon wedges!

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

    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)
    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


    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

    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 en Croute, Laura Calder


    1 salmon fillet (about 1 1/2 pounds)
    1 pound asparagus, trimmed
    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