Herbed Salmon

I was first introduced to this recipe this past Christmas while visiting my mother-in-law. It is one fish recipe that I really enjoy due to the great flavor. I do have to mention that this is an Ina Garten recipe and in my opinion, she rarely disappoints!

Herbed-Roasted Salmon
1 large (2 to 2 1/2 lbs) salmon fillet, bones and skin removed
Kosher salt and freshly ground black pepper
1/4 cup olive oil
2 Tbls freshly squeezed lemon juice
5 scallions, white and green parts, minced
1/2 cup minced fresh dill
1/2 cup minced fresh parsley
1/4 cup dry white wine
Lemon wedges, for serving

Place the salmon fillet in a nonreactive roasting dish and season it generously with salt and pepper. Whisk together the olive oil and lemon juice and drizzle mixture evenly over the salmon. Let it stand at room temperature to marinate for 15 minutes. Preheat oven to 425 degrees. In a bowl, stir together the scallions, dill, and parsley. Scatter the herb mixture over the salmon fillet, turning it so that both sides become generously coated with the green herbs. Pour the wine over and around the fish fillet. Roast the salmon for 10 to 12 minutes, until almost cooked in the center at the thickest part. Remove from the oven and cover tightly with aluminum foil. Allow to rest for 10 minutes. Cut the salmon across into serving pieces and serve hot with lemon wedges. Serves 6.

Pacific Rim Salmon

Pacific Rim Salmon (ToH Aug/Sept 2008)

1/2 cup unsweetened pineapple juice

1/4 cup soy sauce

2 Tbls prepared horseradish

2 Tbls minced fresh parsley

5 tsps sesame oil, divided

2 tsp honey

1/2 tsp coarsely ground pepper

8 salmon fillets (6 oz each)

5 green onions, coarsely chopped

In a small bowl, combine the pineapple juice, soy sauce, horseradish, parsley, 3 teaspoons sesame oil, honey and pepper. Pour 2/3 cup marinade into large resealable plastic bag; add the salmon and green onions. Seal bag and turn to coat; refrigerate for 1 to 1 1/2 hours, turning occasionally. Add remaining sesame oil to remaining marinade. Cover and refrigerate for basting. Coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Place salmon skin side up on rack. Grill, covered, over medium heat for 5 minutes. Turn salmon; brush with half of reserved marinade. Grill 3 minutes longer. Brush with remaining marinade. Grill 2-5 minutes longer or until fish flakes easily with a fork. Serves 8.

Barefoot Bloggers: Smoked Salmon Spread

I have to admit, I wasn't really looking forward to making this week's chosen recipe for Barefoot Bloggers. I know I've mentioned before that I am not a huge salmon fan, so I was a little leery as to if I would like this spread or not. The spread was quick and easy to prepare and had a nice texture despite the salmon pieces. My husband and I both had a few bites of the spread on crackers and we decided it is much better suited for those that have a love of salmon. I am going to send it with some friends of ours who will enjoy it more than I! In my opinion, it would be great served in mini phyllo dough cups with a little sprig of dill on top. I would have liked to photograph it in that way, but I wasn't willing to purchase the phyllo cups just for this! If you enjoy salmon, try this recipe.

Smoked Salmon Spread (from Ina Garten's Barefoot Contessa Family)

8 ounces cream cheese, at room temperature 1/2 cup sour cream 1 tablespoon freshly squeezed lemon juice 1 tablespoon minced fresh dill 1 teaspoon prepared horseradish, drained 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/4 pound (4 ounces) smoked salmon, minced

Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, horseradish, salt, and pepper, and mix. Add the smoked salmon and mix well. Chill and serve with crudites or crackers.

Citrus-infused Salmon and Wild Rice Bulgar Pilaf

I can't put off making the salmon any longer. I've had it planned for dinner for the past three nights and every time it comes to fixing dinner, I can't bring myself to cook the salmon. If it's not cooked tonight...it won't be cooked at all as it will need to be thrown away, which I can't do either. So, we will eat the salmon for dinner tonight!

Citrus-infused salmon (from Women's Day)

3 Tbls cinnamon chipotle rub (McCormick Grill Mates)

2 tsp grated lime zest

1 tsp cumin

1 whole salmon fillet (about 2 1/2 pounds)

3/4 cup pineapple or orange juice

2 Tbls lime juice

Mix rub, lime zest and cumin in small bowl. Put salmon in large glass baking dish or 2-gallon ziptop bag. Add juices; cover or seal. Marinate 15 minutes at room temperature. Heat oven to 450 degrees. Line rimmed cookie sheet with foil. Place salmon skin side down and sprinkle with spice mixture. Bake 15-20 minutes or until opaque. Lift with spatula, leaving skin behind.

Wild Rice and Bulgar Pilaf

1/2 cup wild rice

2 cups chicken broth

3/4 cup chopped onion

1/4 tsp dried tarragon, crushed

Dash pepper

1/2 cup bulgar

1/4 cup snipped fresh parsley

Place uncooked wild rice in a strainer. Run cold water over rice for 1 minute, lifting rice to rinse well. In a medium saucepan combine chicken broth, onion, tarragon, pepper, and rinsed rice. Bring to boiling; reduce heat. Cover and simmer about 45 minutes or till rice is done. Stir in bulgar and parsley. Cover and let stand for 5 minutes. Fluff with fork. Makes 4 servings.

Company has come...and gone

My in-laws came to visit over Memorial Day weekend, which is why I've been away from the blog for the past week. I did however do a lot of cooking and tried some new recipes which turned out great (always a good thing when trying for the first time with others!). Over the next few days, I will post recipes that we tried over this past weekend. Last Thursday evening, we had Asian Grilled Salmon served with Sauteed Asparagus and Snap Peas. Both recipes came from the "Barefoot Contessa Parties" cookbook. I'm a little hesitant to make salmon at times as I've had some that was too strong tasting and I prefer fish that has a lighter taste. However, this salmon was WONDERFUL! It probably helped that it was organic salmon bought fresh from a grocery store.

Asian Grilled Salmon
1 side fresh salmon, boned with skin on (about 3 pounds)

For the marinade:
2 Tbls Dijon mustard
3 Tbls soy sauce
6 Tbls olive oil
1/2 tsp minced garlic

Heat the grill and while heating, lay the salmon skin-side down on a cutting board and cut it crosswise into 6 equal pieces. (We left it whole and cut after grilling.) Whisk together the mustard, soy sauce, olive oil, and garlic in small bowl. Drizzle half of the marinade onto the salmon and allow to sit for 10 minutes. Place the salmon skin-side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits. Transfer the fish to a flat plate, skin-side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled. Serves 6.

Sauteed Asparagus and Snap Peas
2 pounds asparagus
1 1/2 pounds sugar snap peas
2 Tbls olive oil
Kosher salt
freshly ground black pepper
red pepper flakes (optional)
sea salt for serving (optional)

Cut off the tough ends of the asparagus and slice the stalks diagonally into 2-inch pieces. Snap off the stem ends of the snap peas and pull the string down the length of the vegetable. Warm the olive oil in a large saute' pan over medium-high heat and add the asparagus and snap peas. Add kosher salt, pepper, and red pepper flakes, if desired, to taste. Cook for approximately 10 minutes, or until crisp-tender, tossing occasionally. Sprinkle with sea salt, if desired, and serve hot. Serves 6 to 8.