Tag: Salmon

Slow-Roasted Salmon with Baby Bok Choy and Coconut Rice

Tuesday I received one of my most anticipated ingredients (aside from tomatoes, can’t wait!!) from my CSA share: Fuyo Shumi, or Baby Bok Choy.  I am absolutely in love with this vegetable. It’s just a mini version of bok choy which has a cabbage flavor and is very popular in Asian cooking. I personally am not a fan of cabbage (sorry to my Irish roots), but love the subtle taste and crunchy texture of these little guys.  I’m always looking for new methods to cook salmon so this recipe from Cooking Light was the perfect opportunity. This recipe slow cooks the salmon to keep it really moist. Keep in mind you’ll need a good 30-40 minutes to make this dish.
Ingredients:
Salmon:
8 (6-ounce) salmon fillets
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Cooking spray 
Rice:
2 cups uncooked basmati rice
1 1/2 cups light coconut milk
1 1/2 cups water
1/4 teaspoon salt
Bok choy:
2 teaspoons canola oil
16 cups bok choy, trimmed and cut into 1 1/2-inch pieces (about 4 pounds)
1 tablespoon minced peeled fresh ginger
1/2 cup sake (rice wine)
1/4 teaspoon salt
Sauce:
1/3 cup fresh lime juice
1/4 cup seasoned rice vinegar
3 tablespoons brown sugar
2 tablespoons Thai fish sauce
1/2 teaspoon red curry paste (such as Thai Kitchen)

 

Preheat the oven to 250 degrees. Season the salmon with salt and pepper. Place the salmon on a baking sheet coated with cooking spray, skin side down.


Bake for 30 minutes or until the fish flakes easily. Cut off all the drippings.



While the salmon is cooking, rinse the rice in cold water and drain. Combine the rice, coconut milk, 1.5 cups water and ¼ teaspoon salt in a sauté pan. Bring to a boil over high heat and stir. Cover, reduce heat, and simmer for 20 minutes or until liquid is absorbed. Remove from heat and let stand for 10 minutes. 
Cut the baby bok choy pieces in half
 

While the rice is standing, heat the canola oil in a large sauté pan over medium-high heat. Add the bok choy and ginger and sauté for 1 minute. 
Add the sake and ¼ teaspoon salt, cover, and cook for 2 minutes until the bok choy wilts. Remove from heat and keep warm.

Add the lime juice, rice vinegar, cilantro, brown sugar, fish sauce, and red curry paste to a bowl. Whisk to combine.


Serve over the salmon, rice, and bok choy.
Um. Yum. What an awesome dinner! The flavors go so well together. The sauce has a little tanginess that I really liked with all of the parts of this dish, but especially the rice. The salmon, because it was cooked at a low temperature, came out really moist. And the baby bok choy was crunchy, wilty, and flavorful all at the same time.
This will definitely become a staple meal for me!

Grilled Salmon and Brown Butter Couscous

Salmon and couscous were just made for each other, don’t you think? They are also the perfect choices for a weeknight meal, you’re sure to get food on the table in no time. Cooking Light’s latest issue has a recipe for Grilled Salmon and Brown Butter Couscous that sounded just wonderful. The magazine suggested making this with grilled summer squash. But I stink. And forgot to pick up the squash. Sigh. If you try the squash out with this recipe, let me know how it goes!
Ingredients:
2 tablespoons butter
2 tablespoons pine nuts
1 cup uncooked couscous
2 tablespoons dry white wine
1 (14.5-ounce) can fat-free, lower-sodium chicken broth
1 tablespoon grated lemon rind
1 tablespoon lemon juice
Salt and pepper, to taste
1/2 teaspoon pepper
1/2 teaspoon ground fennel seeds
1/2 teaspoon ground coriander
1/4 teaspoon sugar
1/4 teaspoon kosher salt $
4 (6-ounce) skinless salmon fillets
Cooking spray

To make, first preheat your grill to medium-high heat. I live in the city, so I use a grill pan and it works just fine. Add the butter to a small pot over medium heat. Cook for 3 minutes or until browned. Add the pine nuts. Cook for 1 minute stirring occasionally.
So at this stage, I was pretty sure I burnt the pine nuts. Maybe it’ll add a smokiness to the couscous?
Add the couscous and cook for 1 minute, stirring occasionally.
While waiting for the couscous to cook, combine the pepper, ground fennel seeds, ground coriander, sugar, and salt in a bowl. As a note, the original recipe called for white pepper, which I do not have. Also, I have fennel seeds that I stuck in my Magic Bullet and blend until powdery.
Sprinkle fillets with the spice mixture and place on grill, skin side up. Grilled for 4 minutes on each side.
Add the wine and broth and bring to a boil. Cover the pot, remove from heat, and let stand for 5 minutes. After the 5 minutes have passed, fluff with a fork and stir in the lemon rind, lemon juice, salt and pepper.
Yep. Totally burned the pine nuts.
The salmon should be finished slightly after the couscous.
The summer squash would have been a wonderful complement. What was I thinking, making a meal without a vegetable? Oh well.
The flavors were absolutely delicious. The spices on the salmon gave so much flavor, but what I really loved was how great of a sear I got on my salmon. It looks so snazzy!
The couscous was really flavorful, the brown butter and even the pine nuts (which weren’t too burnt to eat, yay!) I love love the hit of citrus with the couscous as well.
To not burn the pine nuts, maybe cook them for about 30 seconds. I also think there’s a chance I never stirred them.. I honestly don’t remember!

Salmon Croquettes with Lemon Tarragon Aioli

I am so excited to share this recipe with you. I loved it so much! I found this recipe from Saveur and knew I had to try it. This recipe is perfect for a Friday night meal, but I suggest making them ahead of time if you can. They need to be chilled for at least one hour so that they retain their shape when cooking.
Ingredients:
1/2 cup white wine
3 tbsp. Old Bay seasoning, divided
1 tbsp. plus 1 tsp. kosher salt, divided
1  1-lb. boneless salmon filet
1 1/2 cups panko bread crumbs
3 tbsp. unsalted butter, melted
4 scallions, finely chopped
2 eggs, beaten
Juice of 1 lemon
Canola oil for frying, or olive oil to pan fry

To make, add 4 cups water, wine, 2 tablespoons Old Bay, and 1 tablespoon salt in a large saute pan (make sure you have a top for the saute pan). Bring to a boil.
Add the salmon, skin side down.
Turn off the heat and cover the salmon. Let the salmon cook in the liquid for 10 minutes. Transfer the salmon to a plate skin side up and let cool. The salmon will not be fully cooked through.
Peel off the skin and discard. Break the salmon into small pieces and place in a bowl with the remaining Old Bay and salt as well as the bread crumbs, butter, scallions, eggs and lemon juice. Stir and refrigerate for 30 minutes.
Using a 1/3-cup measuring cup to evenly size the croquettes, form the 1/3 cup mixtures into patties with your hands.  Transfer to a parchment paper lined baking sheet. (I ended up with 8 patties plus one little baby patty).  Refrigerate for at least an hour (I refrigerated mine overnight).
You can fry the patties in canola oil in 1/2″ of oil at 325 degrees, but I decided to just pan fry mine in a little olive oil. Cook for 3 minutes on each side. Transfer to a paper towel to remove excess oil then serve.
Serve with a wedge of lemon and a lemon tarragon aioli. To make the aioli, add 1/2 cup mayo, 2 tablespoons chopped fresh tarragon, the juice of 1/2 a lemon, 1 minced garlic clove, and 1 teaspoon of Dijon mustard, and 1/4 teaspoon Old Bay in a food processor. Refrigerate for 30 minutes and serve.
I served three croquettes per person with 1 teaspoon aioli.
I loved the flavor of this so so much! The Old Bay comes through in the salmon croquette, and an extra squeeze of lemon on top brings this from good to great.
The aioli was really nice with it too! I had some tarragon in my fridge so I decided to make it and I was afraid tarragon wouldn’t go with the salmon. That wasn’t an issue at all; they worked great together!
This is a great quick night meal if you have the ability to plan ahead and prep the night before. If not, just make sure to give yourself a good 2-3 hours to make the whole thing which doesn’t make it very feasible for a weeknight.

Guest Post: Foil Cooked Salmon and Asparagus or Choice of Vegetables

Today I have another delicious guest post for you all from Gareth. He e-mailed me asking if he could post this salmon recipe, and I couldn’t say no! If you haven’t realized quite yet, I’m a big fan of salmon. Not only is this recipe easy and really quick to make, it’s also healthy and perfect for Friday meals in Lent. Let me turn it over to Gareth…
When it comes to quick and simple recipes that pack a powerful flavour this is one of my favourites. Salmon is very easy to cook well and has so much natural flavour you need to add very little to it to get an amazing tasting meal. This recipe can also be adapted for nearly any vegetables or fish too.
Ingredients
Chunky Salmon Fillet (partly smoked if you prefer)
Virgin Olive Oil
Salt and Pepper
Lemon (real lemon if you can)
Tomatoes, Asparagus, courgette, green beans or vegetables of your choice

Preheat your oven to 180 degrees (this is Celsius, so for Americans, preheat to 350 degrees Fahrenheit) while you prepare the food.
Cut off some tin foil that is big enough to wrap all your vegetables and fish in a parcel when done.
Put the salmon skin side down in the middle of your foil. Use a sharp knife to score the top of the skin. Add seasoning. A little salt and pepper works great but you can also add garlic or premixed herbs and spices if you wish. Now squeeze some lemon on top. The key flavour here is the salmon itself, you can get away with adding very little extra.
Cut up your choice of vegetables, personally I go for asparagus, small tomatoes chopped in half, and some green beans but you can cook nearly anything you like. The thing to remember is that the fish will take 15 minutes to cook so you want to make sure the vegetables are small enough to cook in that time.
Curl up the edges of the tinfoil to stop oil going everywhere. Drizzle some good quality oil over the top, you just need enough for it all to cook in.
Wrap it all up in a parcel so nothing leaks out and stick it in the middle shelf of the oven for around 15minutes depending on the size of the fish.
You will know when the fish is done because it will be lighter in colour and starting to flake off. Open a corner of the parcel and drain off the excess oil. Plate up and enjoy.

How beautiful is that dish? With minimal effort too! I agree, I love salmon with asparagus or green beans. Another favorite is wilted spinach or a couscous salad. Many thanks to Gareth for sharing this recipe!
Gareth is a writer and marketer who has a keen interest in food. Cotswold Fayre let you buy wholesale food as a retailer in the UK.

Mango Couscous with Salmon

I really don’t like winter. I know we are having quite a mild winter in Philly this year but it goes past the cold and snow. I miss sunlight. And sitting outdoors. And most of all, I miss summer foods. So I decided it was time for a little peek into summer: Mango Couscous with Salmon. (I found the recipe on Taste of Home).
Ingredients:
  Salmon:
1 tablespoon olive oil
2 garlic cloves, minced
Salt & pepper, to taste
2 tablespoons minced fresh parsley, divided
2 salmon fillets (6 ounces each)
  Couscous:
1 cup chicken broth
1 tablespoon butter
1/2 cup couscous (I used tricolor, because it’s so darn pretty)
1 plum tomato, chopped
1 medium mango, peeled and chopped
  Mango Sauce:
1 medium mango, peeled and cut into chunks
the juice of 1 lemon
1 tablespoon honey
2 fresh basil leaves
1 tablespoon minced fresh parsley
1 tablespoon water
1 tablespoon Dijon mustard

In a pot, bring the broth and butter to a boil. Stir in couscous. Cover and remove from heat and let stand for 5 minutes.
Stir in tomatoes, mango, and 1 tablespoon parsley.
Combine the olive oil, garlic, salt, pepper, and 1 tablespoon parsley in a bowl.
Rub on the salmon.
Heat a grill pan over medium high heat. Spray lightly with cooking spray. Add the salmon to the pan skin side up. Cook for 3 minutes. Flip the salmon and cook for 4 minutes, or until cooked to your liking.
While the salmon is cooking, combine the mango, lemon, honey, basil, parsley, water, and mustard in a blender.
Puree for 1-2 minutes.
To serve, add the salmon and couscous to a plate. Spoon the sauce over the salmon.
Look at those colors!
What I love most about this dish is you get to enjoy mango two ways: sweet within the couscous and tangy within the sauce.
I made this for my boyfriend and he loved it! He was all but licking his plate clean. He even started trying to eat off of mine!
So.. I think it’s safe to say this is a winner. 🙂

Spice Rubbed Salmon with Lemon-Garlic Spinach

If you’re like me, you can never have too many salmon recipes. If I could, I’d eat salmon every day, so I prefer some variety with how it’s prepared. Cooking Light had a recipe that incorporated some really interesting spices: coriander, cinnamon, cumin and paprika. I was excited to see how this would turn out. The recipe also pairs the salmon with a wilted spinach, one of my favorite sides.
Ingredients (this makes one serving)
Salmon:
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/8 teaspoon paprika
a pinch of ground cinnamon
a pinch of freshly ground black pepper
1 5 oz salmon fillet
1/2 white onion, thinly sliced
Cooking spray
chopped cilantro, for garnish
lemon wedges
Spinach:
1 teaspoon olive oil
1 garlic clove, minced
2 large handfuls uncooked baby spinach
zest from one lemon
1/4 teaspoon salt
the juice of half a lemon

Preheat your oven to 400 degrees. To prepare the spice rub, combine the salt, cumin, coriander, paprika, cinnamon, and pepper in a bowl.
Rub the mixture evenly over the salmon.
Thinly slice your onion. Add the onion to a baking dish coated with cooking spray.
Add the salmon on top of the onions. Bake at 400 degrees for 20 minutes or until flaky.
When there is about 5-10 minutes left on the salmon, prepare the spinach. Heat the olive oil over medium heat. Add the garlic and saute for 1 minute.
Add one handful of spinach.
Cook for one minute, stirring. Add the remaining handful of spinach and cook for 4 minutes or until wilted, stirring frequently.
Add lemon zest and salt. Stir in juice and remove from heat.
Serve the salmon with the onions and spinach.
Sprinkle salmon with cilantro. Serve with lemon wedges.
You’d think all of those powerful spices would overwhelm the salmon. Not at all. The flavor was fantastic!
I can’t even describe it. But my taste buds did a little dance.
The lemon added a nice tanginess to the spinach, which was a great contrast to the sweet caramelized  onions.
I think the next time I make this, I will check the salmon after 15 minutes of cooking. The salmon was slightly overcooked for my liking. Past that, this recipe is a definite keeper!

Spinach Spaghetti with Salmon Cream Sauce

Have you ever bought a bunch of ingredients just because they sounded good? I try to stick to a list, but this time I couldn’t help myself. I found fresh spinach spaghetti and it just sounded so wonderful, I had to buy it. I wanted to make a simple but flavorful dish so I was pretty happy to find salmon as well. I already had heavy cream and parsley in my fridge so this recipe for Spinach Spaghetti with Salmon Cream Sauce was the result!
Ingredients:
  • 1 package fresh spinach spaghetti
  • 1 tablespoon butter
  • 1 8 oz fillet of salmon
  • Salt and pepper, to taste
  • 1/2 cup heavy cream
  • 2 tablespoons fresh parsley, roughly chopped
  • freshly grated Parmesan

Continue reading Spinach Spaghetti with Salmon Cream Sauce

Broiled Thai Curry Salmon & Baby Bok Choy

As much as I try to like bok choy, I just don’t really like the flavor. However, I received two baby bok choy in my CSA so here’s my attempt to hide the cabbage-y taste using a Bon Appetit recipe as a base that includes a Thai Red Curry sauce.

Ingredients: (this only makes 1 serving)
2 baby bok choy
1 teaspoon vegetable oil
1/4 teaspoon Thai red curry paste
1/2 can coconut milk
the zest of 1 lemon
the juice of 1 lime
2 teaspoons fish sauce
1 6-ounce salmon fillet
Chopped scallions, for garnish
Salt and pepper, to taste

Preheat your broiler.
Roughly chop the baby bok choy and place on one side of a cookie sheet.
Place the salmon on the other side of the cookie sheet and season with salt and pepper.
Broil for 5 minutes. Stir the bok choy and broil for another 4 minutes, until the salmon is cooked through and the bok choy has crisped a bit.
While the salmon and bok choy are cooking, heat the oil in a saute pan and add the red curry paste.
Cook for 30 seconds and add  coconut milk and lemon zest.  Boil until the mixture thickens slightly, about 5 minutes. Stir in lime juice and fish sauce.
To serve, add baby bok choy to a plate and top with salmon. Drizzle curry sauce over the entire plate. Top with chopped scallions if desired.
The curry sauce did a fantastic job of making the baby bok choy palatable. I still did get a hint of the taste of the baby bok choy, but it was much more subtle than just a steamed bok choy recipe. I wish the sauce had a bit more spice to it, so next time I’d probably increase the amount of the red curry paste.
I was apparently quite hungry and started eating this before I topped the salmon with scallions. Oops. But after having a few bites without the scallions and a few bites with, I strongly suggest adding them, they really work great with this dish.

Broiled Salmon with Roasted Tomato Sauce

How I love August. Not for the heat or the never ending rain (not-so-fun fact: August is already the wettest August ever recorded in Philadelphia, what joy) but because it is tomato season! Fresh tomatoes are one of my favorite ingredients and I wait all year to enjoy about 6 weeks of perfectly ripe tomatoes. I realized I hadn’t posted a recipe using salmon recently so I went in search of a recipe that would combine both salmon and tomatoes (I honestly wasn’t even sure if that was a possibility). Naturally, Cooking Light once again saved the day with their recipe for Broiled Salmon with Roasted Tomato Sauce.

Ingredients (serves 2):
4 plum tomatoes, quartered
1 small onion, peeled and quartered
2 garlic cloves, peeled
Cooking spray
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons tomato paste
1 cup chicken broth
2 tablespoons water
1 teaspoon cornstarch
2 (6-ounce) salmon fillets, skinned
Salt and pepper, to taste
1/4 cup thinly sliced fresh basil


Preheat your broiler. Prepare your tomatoes, onion and garlic and spread on a cookie sheet coated with cooking spray.

Sprinkle with 1/4 teaspoon salt and pepper. Broil for 8 minutes.

Stir gently and broil for another 5 minutes, or until vegetables begin to blacken.

Remove from the broiler, but keep the broiler on. Add tomatoes, onions, garlic, and tomato paste in a blender and process until smooth.

Place the mixture in a saute pan over medium heat. Stir in the broth. The original recipe had vegetable broth, but I only had chicken broth on hand. Bring to a simmer and cook for 10 minutes, stirring frequently. While the mixture is simmering, combine 2 tablespoons water and 1 teaspoon corn starch in a small bowl. Stir cornstarch mixture into the tomato mixture after it has simmered for 10 minutes. Bring to a boil. Cook for 1 minute, stirring constantly.

Remove from heat and strain to remove any solids.

Place salmon on a cookie sheet lightly coated with cooking spray. Season with salt and pepper and broil for 5 minutes or until fish flakes easily when tested with a fork.

To serve, add 1/2 of the tomato mixture to each plate and top with a salmon fillet. Top with 1 tablespoon basil each.

I am happy to say that salmon and tomato do work well together. However, I think the recipe was missing something… maybe a bit of red pepper flakes to add some heat? Even without the unknown missing ingredient, I really liked this recipe. Definitely worth a try!

Seared Salmon with Basil Oil

Yes. Another salmon recipe. I can’t help it, I love the stuff. And when you are able to purchase a salmon fillet that looks as gorgeous as this one did, you have no choice but to keep it simple and let the natural delicious salmon flavor shine through. This recipe takes less than 20 minutes, and can be made even more quickly if you make the basil oil the day before.
Ingredients (serves 4):
1 tablespoon butter
1 tablespoon olive oil
1 pound salmon fillet, skin still on
Salt and pepper, to taste
Basil oil
1/2 cup fresh basil, firmly packed
1/4 cup olive oil

Continue reading Seared Salmon with Basil Oil

Maple Soy Glazed Salmon

Are you ready for the easiest salmon recipe, perhaps ever? The name says it all: maple-soy glazed salmon. You just use equal parts maple syrup and reduced sodium soy sauce.

 

Ingredients:
2 pieces of 5 oz salmon fillets, skin on
2 tablespoons maple syrup
2 tablespoons reduced sodium soy sauce (or coconut aminos to make gluten free)
salt and pepper, to taste

Combine the maple syrup and soy sauce.

Top the salmon fillets with salt and pepper.

Drizzle the maple-soy mixture equally over the salmon.

 

I bought my salmon from a supermarket in Wilmington that inexplicably only had salmon without the skin. What the heck? Normally, I would just grill the salmon, skin side up for 2-3 minutes and then flip the salmon, skin side down and cook until done. Because we had to take into account the whole no-skin issue, we wrapped the salmon in tin foil and popped it on the grill for a good 10 to 15 minutes. (Special thanks to Kevin and Tim for doing the actual grilling part!)

 

It still turned out great! The sauce caramelizes a bit, adding some sweetness to the salmon. I really wish it could have been straight on the grill to add some charring but it was not to be. Sigh. If anyone gets the chance to actually try it this way, please let me know how it turns out!

Sauteed Salmon with Berry Butter Sauce and Roasted Potatoes

There was a restaurant near my college that served Sauteed Salmon with a Blackberry Butter Sauce and Red Bliss Potatoes. I loved this dish so much, I’m pretty sure I went once a week to eat it while they offered this dinner.

I had a bunch of raspberries and blackberries left over from the Berry Sangria and Berries with Lemon Mint Syrup, so I thought I’d attempt to recreate the recipe, adapting it into this Sauteed Salmon with Berry Butter Sauce and Roasted Potatoes.

Ingredients for Salmon

  • 2 eight ounce salmon fillets, with the skin still on
  • 1 tablespoon olive oil
  • Salt and pepper, to taste

Ingredients for Blackberry-Raspberry Butter Sauce

  • 1/4 cup raspberries
  • 1/4 cup blackberries
  • Juice from 1 lemon
  • 1 teaspoon sugar
  • 1/3 cup white wine
  • 1 garlic clove, minced
  • 1 shallot, minced
  • Salt and Pepper, to taste
  • 1 stick unsalted butter, cut into chunks

Ingredients for Roasted Red Bliss Potatoes

  • 2 cups Red Bliss potatoes, quartered
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • Salt and Pepper, to taste
  • Cooking Spray

Continue reading Sauteed Salmon with Berry Butter Sauce and Roasted Potatoes

Salmon with Lemon-Mint Dressing

I was so excited to receive mint in my CSA this week. That emotion was quickly replaced by panic, what the heck can I make to actually use up all of this mint? I do have a dessert or two in the mix, but I wanted to include it in some dinners that were a little more rare than lamb with a mint sauce. Naturally, my love of salmon made choosing this recipe a no brainer.

Ingredients:

  • Lemon zest from one lemon
  • Fresh lemon juice from 1/2 a lemon
  • 1/4 teaspoon sugar
  • 3/4 teaspoon salt, divided
  • 1/8 teaspoon plus 1/4 teaspoon freshly ground black pepper, divided
  • 1/4 cup plus 1 tablespoon olive oil, divided
  • 1 tablespoon finely minced shallot (about one shallot)
  • 1 tablespoon chopped fresh mint
  • 2 (6-ounce) salmon fillets

Continue reading Salmon with Lemon-Mint Dressing

Salmon Skewers with Lemon-Parsley Pesto

I have quite a bit of parsley from my CSA share. I mistakenly bought a bunch of parsley two days before also, oops. I don’t want to waste it, so I looked for a recipe that included pesto (an easy way to use a lot of parsley). Cooking Light had a great-sounding recipe for salmon skewers with lemon-parsley pesto over orzo.

Ingredients:
1/4 cup freshly grated Parmigiano-Reggiano cheese
1/4 cup fresh flat-leaf parsley leaves
1/8 cup fresh basil leaves
1/8 cup capers, drained
1 teaspoon grated lemon rind
1 teaspoon fresh lemon juice
1 smaller garlic clove, minced
2 tablespoons extra virgin olive oil, divided
1 pound skinless, boneless salmon fillets, cut into 1-inch chunks
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
Cooking spray
2 cups hot cooked orzo

Preheat your grill. Boil water for the orzo and cook as directed on the package. Drain, mix with 1/4 teaspoon salt, and set aside. Combine the first 7 ingredients (up to garlic) in a food processor (I used a magic bullet).

Add 1 tablespoon oil to the mixture and process until smooth.

Not all that smooth..

Set the pesto aside. Cut the salmon into 1 inch pieces.

 

Thread fish evenly on two skewers. Brush fish with remaining 1 tablespoon oil and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.

 

Coat the grill with cooking spray. Place skewers on grill and cook for 1 minute on each side, or until desired degree of doneness.

 

Remove from grill and wrap loosely in foil to keep warm. Add orzo to a bowl. Place skewers on orzo and top with the pesto.

Whew. I used way too big of a piece of garlic. Definitely make sure to use one of the smaller ones; you aren’t cooking the garlic so it really retains its flavor.  Past my new ability to ward of vampires, the other flavors were really nice. If you have a food processor, I’d suggest using that over a magic bullet. I wish the pesto was a bit more chopped up. I ended up mixing the pesto into the orzo, flaking the salmon, and adding a bit more lemon. Really delicious!

Lemon-Dill Salmon

This recipe is a result of me buying a bunch of ingredient for other recipes and then forgetting to look up anything for a salmon recipe.  I rummaged through my fridge and came up with a few ingredients I figured would taste good together.

Ingredients:
1 lb salmon
1 lemon, zested and squeezed
1 tablespoon freshly chopped dill
1 tablespoon butter, melted
1 tablespoon olive oil
Salt and Pepper, to taste

There are two lemons, but I only used one

Zest the lemons into a bowl. Cut the lemon in half and squeeze the juice of the lemon into the bowl. Add the melted butter and mix.

Add the tablespoon of dill and mix.

Heat one tablespoon olive oil over medium-high heat. Season the salmon with salt and pepper.

Pour the lemon-butter-dill mixture over the salmon.

Add the salmon to the pan skin-side up. Cook for 2 minutes or until the salmon has a nice brown sear.  Flip and cook until the salmon is cooked though and flakes easily.
So this recipe isn’t a breakthrough way to cook salmon. But it is tasty, a bit different than your normal salmon dish, and happily quick. I am a big fan of lemon zest, it really lets the lemony flavor shine through the butter and dill.
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