Chili-Rubbed Salmon with Zucchini and Sauteed Corn

Ingredients

4 skinless salmon fillets (6 ounces each)
Coarse salt and fresh ground pepper
2 teaspoons chili powder
1 pound medium zucchini (quartered lengthwise, cut crosswise into 3-inch spears, about 1/2 inch thick)
1 tablespoon olive oil
1 package (10 ounces) (2 cups) frozen corn kernels
1 clove garlic (minced)
1/2 cup chopped scallions
1 cup prepared fresh tomato salsa (half a 12-ounce container)
Lime wedges, for garnish (optional)


Directions

Heat the broiler; set a rack 4 inches from the heat. Rub the salmon all over with salt and pepper. Arrange on a rimmed baking sheet; sprinkle the top of the fillets with 1 teaspoon of the chili powder. Arrange the zucchini around the salmon; sprinkle with the remaining teaspoon chili powder, and season with salt and pepper.

Broil until the fish is opaque throughout and the zucchini is tender, 8 to 10 minutes.

Meanwhile, in a large skillet, heat the oil over high heat. Add the corn and garlic; cook, tossing, until the corn is tender and beginning to brown, about 5 minutes. Remove from the heat. Stir in the scallions and salsa; season generously with salt and pepper.

Place the fillets on plates, and serve with the zucchini and the corn mixture. Garnish with lime wedges, if desired.

This recipe is also linked to...

It's a Blog Party's Fall Fest Recipes 2011

Citrus-Glazed Salmon with Spinach Salad

Ingredients

1 large ruby red grapefruit
12 to 16 ounces fresh spinach
3/4 cup white balsamic vinegar (or white wine vinegar with a touch of honey)
3 tablespoons olive oil
1/4 teaspoon salt
Freshly ground pepper
4 salmon fillets or steaks, about 4 ounces each
1 medium shallot, finely chopped


Directions

Peel and section grapefruit over a bowl, catching the juice; you’ll need about 1/4 cup. Dice grapefruit segments; place segments and spinach in a large bowl.

Combine 2 tablespoons grapefruit juice, 1/2 cup balsamic vinegar, 2 tablespoons olive oil, salt and pepper to taste in a small bowl. Arrange salmon on a plate; pour 1/2 cup vinaigrette over salmon (reserving remaining vinaigrette). Let stand 15-20 minutes.

Meanwhile, heat broiler. Line a broiler pan or shallow baking pan with foil; brush with oil. Remove salmon from marinade, discarding marinade; place salmon in pan. Broil 8 to 10 minutes.

To dress spinach, put reserved vinaigrette in a heavy saucepan; reduce slightly over medium-high heat. Mix remaining 2 tablespoons grapefruit juice, 1/4 cup vinegar and 1 tablespoon oil in a bowl with the shallots and reduced vinaigrette. Pour over spinach; toss to coat. Divide spinach among four dinner plates; top with salmon.

Grilled Lemon Basil Salmon

Ingredients

8 ounces unsalted butter, softened
8 leaves fresh basil
Juice and zest from one lemon
Sea salt and freshly cracked black pepper to taste
2 (6 to 8 ounce) salmon fillets
Vegetable oil for cooking


Directions

To make the compound butter, place butter in a mixing bowl. Layer basil leaves on top of one another and roll tightly, like a cigar. Thinly slice, creating slivers of basil. Place basil in the bowl. Add lemon zest and lemon juice and incorporate all ingredients using a potato masher, pastry blender or a spatula. Add salt to taste. Place butter on one end of a 10-inch square piece of parchment paper. Roll butter in the paper, creating a cylinder, about 5 inches long. Twist the ends and freeze for about an hour before using.

For the salmon, heat a grill or grill pan over medium high heat. Brush salmon on both sides with oil. Sear skin side down 3 to 4 minutes. Flip and cook 3 to 4 minutes longer. The general rule for coking fish fillets is 10 minutes per inch of fish, but in the case of wild salmon you definitely do not want to overcook the fish. I hear that medium to medium rare is preferred by most wild salmon connoisseurs.

Remove salmon from grill and take butter out of the freezer. Thinly slice one or two medallions of compound butter right though the parchment paper. Peel away the parchment paper and top salmon with the butter. Garnish with basil or lemon wedges to the plate, if desired.


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This Week's Cravings: BBQ/Grilling

Grilled Salmon with Balsamic Rosemary Glaze

Ingredients

1/2 cup balsamic vinegar
2 sprigs fresh rosemary
4-6 salmon fillet portions
olive oil
salt and pepper


Directions

Preheat grill and set to medium-high.

Reduce the 1/2 cup balsamic vinegar with rosemary sprigs in a small saucepot, over medium-high heat, to a glaze consistency, about 8 minutes.

Brush salmon fillets lightly with olive oil and season. Grill for 5 minutes, then turn over the fillet and grill 5 more minutes.

Brush salmon with the balsamic rosemary glaze during last 5 minutes of cooking.

Serve salmon with balsamic onions on the side and some extra glaze poured over the dish.

Balsamic Onion Glaze

2 Tbsp olive oil
2 large onions, sliced
1/3 cup balsamic vinegar

Heat oil in a large sauté pan over medium heat and add onions.

Sweat onions, stirring often, until all liquid has evaporated, about 20 minutes. Add half of the 1/3 cup balsamic vinegar and simmer until absorbed.

Add remaining balsamic and reduce until onions are glazed. Season to taste and set the balsamic onions aside.


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This Week's Cravings: BBQ/Grilling
Savory Sunday
Food on Friday: Fish and Seafood

Cod with Leeks and Cherry Tomatoes

Ingredients

4 Pieces cod (about 6 oz. each)
1 leek (light green and white part only)
1 pint cherry tomatoes
2 garlic cloves
2 tbsp. butter
2-3 tbsp. freshly squeezed lemon juice
6 slices of lemon, seeds removed
2 tsp. chopped fresh thyme
Salt and pepper to taste.


Directions

Preheat your oven to 450 degrees.

Trim the leeks of the dark green parts. Slice the leek in half and make sure to wash really well. Lots of dirt gets in between the stalks of leeks so you have to make sure to really get in there and wash it thoroughly. Thinly slice the leeks and toss into a cast iron skillet or a baking dish.

Add one tbsp. of butter, one grated garlic clove, salt, pepper and the juice of half the lemon. Add the skillet to the oven and cook the leeks for about 15 minutes, stirring once to even out the butter and lemon. Remove from the heat and set aside.

You should have a nice bed of leeks to lay your fish and tomatoes on. Remove any excess water the cod might have with paper towels and season each side with kosher salt and pepper. Place the cod steaks on top of the bed of leeks, and then add the cherry tomatoes, and slices of lemon throughout. Grate the other garlic clove and using a butter knife spread a thin layer on top of each piece of cod. Chop the thyme and sprinkle over everything. Put the skillet back in the oven and cook for about 15 minutes. Serve piping hot.


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Thyme Salmon

Ingredients:

4 salmon fillets , with skin (1 lb/500 g)
2 Tbsp olive oil
2 tsp lemon juice
2 tsp Dijon mustard
2 cloves of garlic , minced
2 tsp thyme


Preparation:

Arrange salmon fillets, skin side down, in single layer in shallow glass dish. Set dish aside.

In small bowl, whisk together olive oil, lemon juice, Dijon mustard and garlic; stir in thyme. Spread over salmon. Cover and marinate in refrigerator for 1 hour.

Heat oven to 400 degrees F and cook for about 15 to 25 minutes or until salmon is opaque and flakes easily when tested with fork. Or you can grill it on the BBQ until the salmon is done.


This recipe is also linked on...

This Week's Cravings: BBQ/Grilling

Slow-Roasted Salmon with Fried Capers, Caramelized Lemon and Almonds

Ingredients

4 (6-8 oz) salmon fillets
Kosher salt
2 tbsp extra-virgin olive oil
3 tbsp unsalted butter
4 (1/4-inch thick) slices of lemon
1/4 cup sliced almonds
4 tbsp capers
1/4 cup thinly sliced shallots
1 1/2 tbsp thinly sliced garlic
1/2 cup chopped parsley


Directions

Preheat the oven to 225°F. Drizzle the olive oil on the salmon and season on both sides with salt. Put the fish in a cold, nonstick ovenproof saute pan or small glass baking dish. Place into the oven and cook until the fish reaches an internal temperature of 130-140 and flakes easily when prodded with a fork, 12-15 minutes.

A few minutes after you put the fish in the oven, heat 1 tbsp butter in a medium saucepan over high heat. When the butter is hot and foaming add in the lemon slices and cook until they begin to caramelize, about 2-3 minutes. Flip them over and add in the almonds and capers. Cook for 30 seconds. Add the shallots and saute for 30 seconds. Add the garlic, parsley, and the remaining 2 tbsp butter. Continue to cook until the lemons soften and the butter and almonds begin to brown, about 2 minutes.

Place the salmon fillets on warm plates and spoon the sauce over them.


This recipe is also linked to...

Smoked Salmon Rolls

Ingredients

12 oz.(350 g) smoked salmon slices
1 cucumber
4 oz. cream cheese
2 Tbsp mayonnaise
grated zest of 1 lemon
1 tsp chopped dill
1 tsp horseradish
lemon wedges and dill sprigs, to serve


Directions

Cut the smoked salmon into 16 strips measuring 5" x 1 1/2" (12cm × 4cm). Cut the cucumber into batons measuring 1 1/2" x 1/4" (4cm x 5mm). Set both aside.

Put the cream cheese in a bowl and stir in the dill, mayonnaise, and horseradish until evenly combined.

Lay the smoked salmon strips on a board and spread with the cheese mixture, leaving 1" (2.5cm) clear at one short end. Lay a cucumber baton across each strip and roll up tightly from the short end where the cheese mixture comes to the edge.

Arrange the rolls on a serving platter, garnished with lemon wedges and sprigs of dill.

Foil-Baked Fish with Black Beans and Corn

Ingredients

4 4-ounce white fish fillets, such as tilapia
salt and pepper, to taste
4 Tbsp butter, softened
2 Tbsp chipotle chiles in adobo sauce, minced
1 tsp grated orange zest
2 Tbsp freshly squeezed orange juice
2 cloves garlic, minced
1 (16-oz) can black beans, rinsed and drained
2 cups corn kernels
1/2 red onion, minced
2 scallions, minced
1/4 cup chopped fresh cilantro


Directions

Pat the fish dry with paper towels and season with salt and pepper. Using a fork, mix together the butter, 1 teaspoon chipotle, orange zest, half the garlic, 1/2 tsp salt, and 1/4 tsp pepper in a medium bowl until well-combined. Spread butter mixture over the fish.

Combine the beans, corn, onion, scallions, 2 tablespoons of cilantro, orange juice, remaining chipotle, remaining garlic, scallions, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl.

Lay four 14-inch lengths of foil on the counter and divide the bean mixture evenly over the lower half of each piece of foil. Top with fish, and fold the foil over the fish, folding the edges to seal into tight, leak proof packages. You may need to use another layer of tin foil just to be sure.

Place the tin foil packages at the edge of the fire. Do not place them directly in the flame. The goal is not to burn them to a crisp, but to roast them slowly with the heat from the fire. After about 15 to 20 minutes, remove the tin foil packages from the fire. Open and check that the fish is cooked.

Carefully open the packets and sprinkle with remaining cilantro. Serve.

Salmon Foil Packets

Ingredients

1 lb of fresh salmon
2 lemons
sea salt
lemon pepper
Roll of foil


Directions

Tear off a large piece of foil (big enough for your fish to lay on it and have room to fold up the sides a bit). Spray with cooking spray.

Place salmon skin side down on the foil. Sprinkle with sea salt and lemon pepper.

Slice the lemons and place on top of the fish.

Fold up the sides of the foil and place an additional piece on top if necessary.

Place the tin foil packages at the edge of the fire. Do not place them directly in the flame. The goal is not to burn them to a crisp, but to roast them slowly with the heat from the fire. After about 7 to 8 minutes, remove the tin foil packages from the fire. Open and check that the salmon is cooked (it flakes apart with a fork).

When cooked, remove the foil packet from the campfire and enjoy!


NOTE: If you like to have more flavourful fish there are tons of marinades that can be found in your local supermarket! Most of them require at least 30 minutes to marinate.

Nantucket Baked Cod

Ingredients

1 1/2 lbs fresh cod fish fillets
1 tablespoon butter
1/2 lemon, juice of
2 small tomatoes
2 tablespoons grated parmesan cheese

SPICE BLEND
1/4 teaspoon salt
1/4 teaspoon paprika
1 dash black pepper
1 dash cayenne pepper


Directions

Combine all spices in a small bowl and set aside.

Preheat oven to 425°. Cut fish into 4 (two per serving), and place fillets in a 9 x 13-inch baking pan.

Melt butter in a small bowl in the microwave for 10-20 seconds. Brush the top of each fillet with butter, squeeze little lemon juice on the fish, then sprinkle the spice blend evenly over the top of each fillet.

Arrange 2 to 3 tomato slices over top of each fillet.

Sprinkle grated parmesan cheese over each tomato slice. Each slice should be about half covered.

Bake the fish, uncovered, for 8 minutes, then turn oven to a high broil and continue to cook for 6 to 8 minutes, or until cheese on tomatoes begins to brown.

Serve two pieces of fish per serving with rice on the side.

Broiled Cod with Herbed Tomato, Garlic & Lemon Sauce

Ingredients

2 tomatoes (1 lb.) peeled, seeded and chopped
2 tbsp. olive oil
1 tbsp. fresh lemon juice
1 lg. garlic clove, minced
1/4 tsp. salt
paprika (optional)
salt and pepper
1/2 c. mixed fresh herbs (basil, chives, tarragon, parsley, oregano)
1 lb. North Atlantic cod fillets
2 tbsp. butter


Directions

One hour in advance of cooking the cod, stir together tomatoes, olive oil, lemon juice, garlic, your choice of desired herbs and salt. Cover, set aside and allow to stand at room temperature for 1 hour to allow flavors to blend.
Cut cod fillets into 3 portions.

In a saucepan over medium heat, melt butter and heat until it is just brown (a pinch of parsley may be added to butter for color enhancement).

Place fish on greased broiling pan and brush with browned butter. Sprinkle with salt, pepper, and optionally, garlic powder.

Broil 4 to 6 inches from heat for 8 to 10 minutes. Do not turn. (Estimate cooking time at approximately 10 minutes per inch of thickness for thawed fish.)

Fish will be nearly white when cooked. Sprinkle with paprika (optional) and serve with fresh parsley and lemon.

Leek & Potato Cod

Ingredients

1 Tbsp olive oil
1 1/2 cups leeks, thinly sliced
1 cup red pepper, thinly sliced
2 cups baby potatoes, thinly sliced
1 1/2 cups chicken broth
2 Tbsp lemon juice
2 tsp dijon mustard
1 tsp lemon zest
4 cod fillets
3/4 tsp dried dill
salt and pepper to taste


Directions

Heat oil in a large frying pan on medium heat. Add leek and red pepper. Cook for 5 to 10 minutes, stirring often, until leek is softened. Spread evenly in frying pan.

Layer potato slices on top of leek mixture.

Combine broth, lemon juice, mustard and lemon zest in a small bowl and pour over the potatoes. Cover. Cook for 8 to 10 minutes until potato is tender.

Place fillets in a single layer on top of potato slices. Sprinkle with dill and pepper. Cover. Cook on medium-low for 8 to 10 minutes, depending on thickness of fillets, until fish flakes easily when tested with fork.


NOTE: I add salt and pepper to each layer.