Recipes

salmon

Olive Oil Poached Salmon with Indian Spices

Poaching salmon in olive oil produces a silky, tender fish like nothing you’ve ever had before. Use Alfalfa’s Persian Lime Olive oil for a truly unique twist (Found in the bulk department). Great with basmati rice, sautéed spinach, or with eggs for breakfast!

Serves 4

Ingredients
1 ½ lbs. of 3/4- to 1-inch-thick skinless, center-cut salmon fillets, cut into nice chunks
1 large clove garlic
Kosher salt
1 tsp. garam masala
1 tsp. cumin seed, toasted and ground
1 tsp. coriander seed, toasted and ground
1/4 tsp. cayenne
2-3 cups extra-virgin olive oil
1 lemon or lime cut into 4 wedges

Method
Peel & smash the garlic clove & a pinch of salt into a paste, either with a mortar & pestle or by mincing & then mashing it with the side of a chef’s knife (or use 1 Tbs. Amore garlic paste).

Combine the garlic, garam masala, cumin, coriander, cayenne, and salt in a small bowl.

Add just enough of the oil to turn the spice mixture into a smooth paste (1 to 2 tsp.)

Rub the spice paste all over the salmon and let it sit at room temperature for about an hour.

Cut fish into 1″ strips.

In a medium-size, heavy skillet, just large enough to hold fish cubes in a single layer, heat oil over medium heat. Add fish chunks & let cook slowly until fish begins to turn opaque, about 3 minutes. Heat should not be so high that the fish fries.

Poach to desired doneness which should be about 5 minutes or less.

Serve immediately with lemon or lime wedges on the side.

Photo Chun Yip So
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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Asian Style Salmon

Ingredients:

  • 2 lbs. salmon filets
  • 1 cup soy sauce
  • ¼ cup rice vinegar
  • ¼ cup fresh lemon juice
  • 2 tablespoons hoisin sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon toasted sesame oil
  • 1 ½ teaspoon chili paste
  • ½ cup sliced scallions
  • 2 tablespoons minced garlic
  • 2 tablespoons minced fresh ginger
  • 1 ½ cup panko breadcrumbs

Method:

  1. Line a 8 x 12″ baking pan with foil. Place the salmon in the pan
  2. In a bowl, combine the soy sauce, rice vinegar, lemon juice, hoisin sauce, fish sauce, sesame oil, chili paste, scallions, garlic, and ginger. Pour ⅓ of the mixture over the salmon filet. Sprinkle the panko evenly over the filet.
  3. Pour the rest of the soy sauce mixture evenly over the panko. Be sure to soak the panko completely and if any runs off, spoon back over the salmon. Set aside for 15 minutes, leaving all the sauce in the pan.
  4. Meanwhile, preheat the oven to 500°F.
  5. Roast the salmon for 18-20 minutes (about 12 minutes per inch at the thickest part of the salmon). The internal temperature should be 120° on a meat thermometer when it’s done.
  6. Remove from oven, wrap tightly with foil and allow to rest for 15 minutes. Serve hot or at room temperature.
  7. Enjoy!
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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Salmon en Papillote with Herbed Pine Nut Butter

En papillote is a french culinary term that translates as “in parchment”. Simply put, you cook your food in a little pouch, which basically steams and braises your fish for a perfect, tender taste. 

Serves 4

Ingredients
1 -1 ½ lb. Copper River Salmon fillet (or 4, 6oz. salmon fillets) 
2 tsp. pine nuts, roasted
2 tsp. chopped fresh herbs (chives, cilantro, oregano)
¼ tsp. ancho chili powder.
1 stick of unsalted butter 

Method 
Start by making your herbed pine nut butter. Begin by preheating your oven to 350 degrees. Next lay your pine nuts on a flat tray and roast for about 10 minutes, shaking halfway through. Let cool. Once cool, chop your pine nuts and herbs. Blend with softened butter, and chili powder. Set aside. 

Next, preheat your oven to 450 degrees. 

Cut your salmon fillet into 4 equal portions, about 3″ x 6″ or 6oz fillet.  Season with salt & pepper.

Cut parchment paper into 4 sheets, about 12×14″. Fold in half, and cut into a half-heart shape. Repeat with 3 more sheets of parchment.

Place one fillet on one side of each heart, and then dollop about 2 Tbs. of herb-pine nut butter onto each fillet.

Fold the paper in half lengthwise over your fillet,  and roll the edges together to seal the packet. Here’s a great visual step-by-step process how to crinkle the corners to a close. 

Bake for 7 minutes until you smell the cooking fish. The paper will puff & lightly brown.

Slit open the paper & serve. 

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Potato Bilini with Lox and Dill

Serves

Ingredients
1 small yellow onion
1 lb. (approx.) Yukon Gold potatoes
1 tsp. chopped fresh dill, plus sprigs for garnish
1/2 tsp. salt
freshly ground black pepper, just a pinch
1 large egg white
4 oz. lox
1/4 cup reduced-fat sour cream
1 cup olive oil for frying

Method
Preheat oven to 450 degrees. Grate onion & potatoes on the large hole side of a box grater. Place grated onion in a fine sieve & press out as much moisture as possible. Combine onion, potatoes, chopped dill, salt, pepper & egg white in a medium bowl, and stir to combine. Heat 1/2 cup oil in a 2 inch skillet. When surface starts to shimmer, reduce heat to medium. Form pancakes by dropping about 1 Tbs. of the potato mixture in pan, then flattening each into disks. Fry until golden brown on bottom, flip & fry until brown on both sides. Serve pancakes topped with gravlax and a dab of sour cream & sprig of dill until brown on both sides. Serve pancakes topped with gravlax and a dab of sour cream & sprig of dill.

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.