Salmon Recipes

Salmon is the perfect grilling fish. It maintains its texture while grilling and is delicious with a variety of herbs and spices.

Salmon is in abundant supply in fresh, frozen and canned varieties. This is making salmon a hearty and easy to prepare dish on many family menus. Whether netted off the coast of Alaska or raised in a sheltered cove in northern Maine, salmon will be at its finest on your table if you take care in buying, storing and cooking it.

The following tips are from the Alaska Seafood Marketing Institute:

*Look for solidly frozen packages stored below the chill line in the freezer case of your grocery store.

*Do not buy salmon with freezer burns or icy white discoloration.

*Until you are ready to use it, keep salmon firmly frozen, wrapped in moisture-proof paper or in an airtight container. For best quality, store at 0-degrees or lower for up to four months.

*To thaw, place the wrapped package in the refrigerator overnight on a plate or a shallow pan to catch the drips. Allow eight to ten hours to thaw completely.

*You need not remove the soft edible bones in canned salmon. They are a rich source of calcium for folks of all ages, including children who have dairy product allergies.

*Red sockeye is the premier canned salmon. Deep red with a firm texture, it is a great choice for salads or entrees where color is key to a pretty presentation.

*Milder, softer-textured pink salmon is perfect for pasta, soups, sandwiches and casseroles. Most abundant, pink salmon is less costly than red.

DO Eat Salmon -- But NOT This Kind!
Fresh salmon is high in Omega 3s, but smoking salmon reduces the amount by about 75 percent. In fact, eating pickled or smoked foods several times a week has been linked to an increased risk of developing certain cancers. RECOMMENDATION: While an occasional smoked or pickled snack shouldn't harm your health, it's best not to eat them regularly.

Recipes

Grilled Salmon with Minted Salsa
Ingredients
Two, medium-size peeled tomatoes (divided)
1/2 small sliced onion
1/2 coarsely chopped jalapeno pepper
3 chopped green onions
1 tablespoon finely shredded fresh mint
1 teaspoon chopped garlic
Salt and pepper
Four (5 or 6 ounce) salmon fillets
1/4 cup reduced-fat sour cream (room temperature)

Directions
To make salsa, place one of the tomatoes, the onion and jalapeno in boiling water and cook four minutes or until soft. Drain and puree in blender or food processor. Dice remaining tomato and combine with the puree. Add the green onions, mint and garlic, and season with salt and pepper to taste. Meanwhile, grill or broil salmon four minutes per side or until barely opaque. Warm salsa and pour over salmon. Drizzle with sour cream.
Recipe makes four servings.
Nutritional information per serving:
Calories: 217
Carbohydrate: 8g
Protein: 30g
Fat: 7g
Cholesterol: 82mg
Fiber: 2g
Sodium: 113mg
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Grilled Alaska Salmon
Ingredients:
8 (4 ounce) filets salmon
1/2 cup peanut oil
4 tablespoons soy sauce
4 tablespoons balsamic vinegar
4 tablespoons green-onions, chopped
3 teaspoons brown sugar
2 cloves garlic, minced
1 1/2 teaspoons ground ginger
2 teaspoons crushed red pepper flakes
1 teaspoon sesame oil
1/2 teaspoon salt

Directions:
Place salmon filets in a medium, nonporous glass dish. In a separate medium bowl, combine the peanut oil, soy sauce, vinegar, green onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt.
Whisk together well, and pour over the fish. Cover and marinate the fish in the refrigerator for four to six hours.
Prepare an outdoor grill with coals about 5-inches from the grate, and lightly oil the grate. Grill the fillets 5-inches from coals for ten minutes per inch of thickness (measure at the thickest part) or until fish just flakes with a fork. Turn over halfway through cooking.
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Firecracker Grilled Alaska Salmon
These are salmon fillets in a tasty, tangy sauce with a little heat! Serve with rice and a simple stir-fry of baby corn, shiitake mushrooms and snow peas.
Ingredients:
8 (4 ounce) filets salmon
1/2 cup peanut oil
1/4 cup soy sauce
1/4 cup balsamic vinegar
1/4 cup green onions, chopped
1 tablespoon brown sugar
2 cloves garlic, minced
1-1/2 teaspoons ground ginger
2 teaspoons crushed red
Pepper flakes
1 teaspoon sesame oil
1/2 teaspoon salt

Directions:
Place salmon filets in a medium, nonporous glass dish. In a separate medium bowl, combine the peanut oil, soy sauce, vinegar, green onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt. Whisk together well, and pour over the fish. Cover and marinate the fish in the refrigerator for four to six hours.
Prepare an outdoor grill with coals about 5-inches from the grate, and lightly oil the grate.
Grill the fillets 5-inches from coals for ten minutes per inch of thickness, measured at the thickest part, or until fish just flakes with a fork. Turn over halfway through cooking.
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Dijon Salmon
Ingredients:
2-1/2 pounds salmon
3 tablespoons Dijon mustard
3 tablespoons white-wine vinegar
1/4 cup, fresh mint leaves
3/4 cup olive oil

Directions:
Blend together mustard, vinegar and mint. Add the oil in a steady stream. Cut salmon into 12 to 14 fillets, removing skin. Brush one side with oil. Preheat grill. Grill oiled side down, four to five inches from medium heat on fish screen. Grill for five minutes. Brush the tops with oil; season with salt and pepper. Carefully turn over. Grill for five minutes more or until fish flakes with a fork.
Spoon mustard sauce over hot salmon.
Recipe serves six.
Nutritional information per serving:
Calories: 465
Protein: 38.1g
Carbohydrates: 1g
Cholesterol: 98mg
Fiber: 0.2g
Sodium: 221mg
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Grilled Salmon Teriyaki
Ingredients:
2/3 cup soy sauce
1/4 cup olive oil
1/4 cup cooking sherry
2 tablespoons packed brown sugar
Two large garlic cloves, minced
1/2 teaspoon grated fresh ginger
Six salmon steaks (1-inch thick)

Directions:
In glass dish, combine soy sauce, oil, sherry, brown sugar, garlic and ginger. Place salmon in marinade, turning to coat each steak. Cover with plastic wrap and refrigerate two hours, turning several times.
Preheat grill to medium-high. Grill fish over direct heat four to five minutes per side, until fish flakes with fork.
Recipe makes six servings.
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Savory Spanish Style Encrusted Salmon
Ingredients:
One 3-pound salmon fillet
Three cloves garlic
3/4 cup walnuts
1 cup fresh cilantro, washed and dried
2 tablespoons olive oil
1 teaspoon kosher salt
Pepper to taste

Directions:
Preheat the oven to 450-degrees. Place the garlic in a food processor and mince. Add the walnuts and process until fine. Add the cilantro and process until the mixture turns to a thick, green paste. Continue to process while slowly drizzling in the olive oil.
Place the salmon on a cookie sheet covered with foil. Salt and pepper the fish and spread the paste evenly over it. Place the sheet in the oven and bake for 15 to 20 minutes, until the fish flakes easily with a fork. Serve immediately.
Recipe makes six servings.
Nutritional information per serving:
Calories: 450
Total Fat: 27 grams
Saturated Fat: 4g
Omega-3 Fat: 5g
Protein: 47g
Sodium: 410mg
Cholesterol: 125mg
Carbohydrate: 2g
Fiber: 1g
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Salmon with Black Bean Sauce
Ingredients:
2 tablespoons soy sauce
2 teaspoons sugar
2 tablespoons olive oil (divided)
2 tablespoons cornstarch
1-1/2 cups chicken stock
Four salmon fillets (6 ounces each, 1-inch thick)
Two garlic cloves, minced
1 tablespoon peeled, minced fresh ginger
2 tablespoons jarred black bean sauce (available at grocery stores or Asian markets)
2 teaspoons rice wine vinegar

Directions:
In a large bowl, combine soy sauce, sugar and one tablespoon of the oil. In a small bowl, combine cornstarch and chicken stock.
Make three slashes on skin side of each salmon fillet, cutting halfway into fish. Place salmon in shallow dish and pour soy-sauce marinade over it. Cover and refrigerate 30 to 60 minutes.
In a medium saucepan, heat remaining tablespoon of oil over ginger and black bean sauce. Cook one to two minutes or until garlic is golden. Add vinegar and the cornstarch mixture. Bring to boil, then reduce to simmer. Cook ten minutes, remove from heat and keep warm.
Remove fish from marinade and place on foil-lined broiler pan, about three inches from heat. Broil four to six minutes per side, or until cooked through. Serve salmon over rice topped with sauce.
Recipe makes four servings.
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Asian-Flavored Salmon with Spinach
Ingredients:
4 salmon steaks (5 or 6 ounces each, 3/4 to 1-inch thick)
1/4 cup reduced-sodium soy sauce
2 tablespoons seasoned rice vinegar
1 crushed garlic clove
1 tablespoon peeled minced fresh ginger
1 tablespoon dark brown sugar
2 teaspoons cornstarch
1/2 teaspoon crushed red pepper
2 tablespoons water
4 cups packaged baby spinach

Directions:
Heat oven to 450-degrees. Line 13-by-9-inch baking dish with foil for easy clean up. Place salmon in dish. Roast five minutes. In a small bowl, whisk together soy sauce, vinegar, garlic, ginger, sugar, cornstarch, red pepper and water. Pour glaze over salmon. Roast five to six minutes longer (see note) or until salmon flakes easily. To serve, arrange spinach on each dinner plate. Top with salmon and any remaining sauce.
NOTE: Thinner and smaller steaks will cook faster.
Recipe makes four servings.
Nutritional Analysis Per Serving:
Calories, 207
Carbohydrates, 9g
Protein, 30g
Fat, 5g
Cholesterol, 74mg
Fiber, 1g
Sodium, 874mg
Calories from fat: 22%
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Salmon Recipes, Page Two

See also: Fish and Seafood Recpes!