Skillet-Roasted Salmon with Avocado, Pomegranate, and Bulgar

So healthy! I substituted the bulgar with Quinoa and instead of drizzling olive oil over it I drizzled pomegranate molasses.

 

 

Get recipe here.

 

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Salmon Marinated in Whiskey and Soy

Salmon Marinated in Whiskey and Soy

  • Servings: 8
  • Difficulty: easy
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Ingredients

  • 8 skin-on salmon fillets {about 6 ounces each}
  • 5 garlic, cloves, minced
  • a 2-inch piece of fresh ginger, peeled and minced
  • 1 cup soy sauce
  • 1 cup rye whiskey
  • 1 cup brown sugar
  • 1/2 cup maple syrup
  • freshly ground pepper

 

Directions

  1. Lay the fillets skin down and pour over the marinate. Refrigerate overnight.
  2. The next morning flip the fillets over and return them to the fridge until you’re ready to grill them.

 

 

Cuban Salmon and Shrimp

I have made this several times already.  So easy and so delicious!  Adapted from Cuba, The Cookbook by Madelaine Vazquez Galvez and Imogene Tondre, a great read on the  culinary history of Cuba with amazing recipes.

 

Cuban Salmon and Shrimp

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 pound salmon cut into 4 pieces
  • salt
  • 1/4 teaspoon ground black pepper
  • 4 cloves garlic, finely chopped
  • juice of 2 limes
  • 1/4 cup dry white wine
  • 2 tablespoons olive oil
  • 24 large shrimp, peeled and deveined
  • 2 tablespoons butter

 

Directions

  1. In a large bowl, combine the salmon,  1/2 teaspoon salt, pepper, garlic, lime juice, wine, and olive oil and let marinate in the refrigerator for 1 hour. Reserving the marinade, drain the salmon.
  2. Bring a large pot of lightly salted water to a boil. Add the shrimp and cook till pink, for about 3 to 5 minutes. Drain and set aside.
  3. In a large frying pan, melt the butter over medium heat. Add the salmon and cook, sprinkling the marinade, for about 8 minutes on each side. Add the shrimp to heat through, for about 2 minutes before serving.
  4. Serve over rice.

 

 

Salmon with Lemon-Herb Marinade

Another great recipe from the New York Times Cooking website! Keep in mind that soy sauce tends to burn, if you like your salmon more on the medium side instead of medium rare,  it may look like it’s done. Check the middle for doneness.

 

Salmon with Lemon-Herb Marinade

  • Servings: 6
  • Difficulty: easy
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Ingredients

  • 1 3-pound salmon fillet
  • 1 clove garlic, minced
  • 2 tablespoons dark brown sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon grated lemon peel
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon fresh rosemary leaves
  •  juice of 1/2 lemon
  • 2 tablespoons sesame oil
  • 1/4 cup extra-virgin olive oil
  • salt and freshly ground pepper to taste
  • 1 lemon, cut into 6 wedges
  • sprigs of rosemary for garnish

 

Directions

  1. Wipe salmon dry with paper towels. Combine remaining ingredients (except lemon wedges and rosemary sprigs) in a small bowl and mix well. Pour mixture over salmon, making sure it’s coated on all sides. Marinate for at least an hour before cooking.
  2. Preheat broiler or grill. Cook salmon, turning once, 5 to 6 minutes on each side for medium rare.
  3. Place salmon on serving platter and garnish with lemon wedges and sprigs of rosemary.

 

Poached Salmon Salad

A fantastic salad for the summer! It would also make a nice presentation on a buffet table.  Adapted from Lidia Bastiniach’s Celebrate Like an Italian cookbook.

 

Poached Salmon Salad

  • Servings: 6 as a main course, 8 as an appetizer
  • Difficulty: easy
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Ingredients

Salmon

  • Kosher salt
  • 1 cup dry white wine
  • 1 lemon, sliced
  • 1 handful sprigs fresh dill
  • 2 fresh bay leaves
  • 1/2 teaspoon back peppercorns
  • 2 pounds center-cut salmon fillets

 

Salad

  • 1 1/2 teaspoon kosher salt, plus more for cooking water
  • 2 bunches medium-thick asparagus, trimmed, and peeled (about 2 pounds)
  • 2 hard-boiled eggs, yolks and whites separated
  • 2 tablespoons Dijon mustard
  • 2 tablespoons white wine
  • juice of 1 lemon
  • 1/4 cup extra-virgin olive oil
  • 2 to 3 tablespoons grated fresh horseradish
  • 1 1/2 cup thinly sliced radishes
  • 2 tablespoons chopped fresh dill

 

Directions

  1. For the salmon, put 6 cups of water in a straight-sided skillet enough to hold the salmon in one layer. Season the water liberally with salt, and add wine, lemon slices, dill, bay leaves, and peppercorns. Bring to a simmer and cook for 10 minutes. Then slide the salmon into the simmering  water. Simmer gently for about another 10 minutes or until the salmon is cooked through. Remove from pan and set aside to cool.
  2.   For the salad, bring another large pot of salted water to a boil, and add the asparagus. Simmer till tender, abut 8 minutes. Drain, cool under cold water and pat dry. Spread the asparagus on a serving platter.
  3. In a food processor, combine the egg yolks, mustard, white wine, lemon juice, teaspoon of salt and the horseradish. Combine to thick paste and and drizzle in the olive with the machine is still on for a thick dressing.
  4. Drizzle a few tablespoons of the dressing over the asparagus. Flake the salmon in large chunks  into a large bowl. Chop the egg whites and add to the bowl along with the radishes and dill.  Season with the remaining salt. Drizzle with the rest of the dressing, toss well and serve over the asparagus.