Chipotle-Rubbed Salmon Tacos

sal taco
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

    Salmon with Brown Sugar and Mustard Glaze Bobby Flay

    Salmon:
    3 tablespoons light brown sugar
    1 tablespoon honey
    2 tablespoons butter
    1/4 cup Dijon mustard
    2 tablespoons soy sauce
    2 tablespoons olive oil
    1 tablespoon finely grated ginger
    Vegetable oil
    Salt and freshly ground black pepper
    8 salmon fillets, 6 ounces each

    On the side burner, melt the brown sugar, honey and butter in a small saute pan over medium-high heat. Remove from the heat and whisk in the mustard, soy sauce, olive oil and ginger. Let cool.

    Preheat grill to medium heat. Brush salmon with vegetable oil and season with salt and pepper to taste. Place the salmon skin side down on the grill. Coat the flesh of the salmon fillets with the brown sugar mixture. Grill for 6 to 8 minutes to medium doneness, turning once after 5 to 6 minutes