Salmon

Southerwestern Salmon Salad

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Due to the constant and unbearable heat, I have found myself craving green beans, salads, and cold fish. These cravings should, in theory, be a waistline blessing, yet I seem to be missing the benefits. Sigh. Moving on. On the bright side, this salad was delightful, healthy, fast, and fresh and I am tempted to make this a bi-weekly star in my summer food rotation.

Note: After briefly wrestling with the idea of making cilantro-jalapeno vinaigrette, I decided I just did not have the kitchen fortitude. It only takes a few minutes to make vinaigrette, but it had just been one of those days. I think that something along those lines would be fantastic with this salad. Instead, I used Girard’s Light Champagne Dressing, in my opinion is likely the best dressing ever bottled en masse. Use whatever you like or have on hand to make the meal more satisfactory and simple. Also, use the seasoning of your choice on your salmon; a simple salt and pepper season is fine. I used salt, pepper, a touch of adobo, red pepper flakes and lemon juice.

Summer Salmon Salad

Serves 1-2

One three to four ounce fillet of Salmon or Char, seasoned as desired
One cup Arugula
One and one half cup Spinach
Half cup Black-bean Corn Salsa (I left out the bell pepper)

One small tomato, seeded and diced
Five tablespoons jicama, diced
Freshly torn cilantro, to taste (I added a good handful)
One half avocado, diced
Dressing of choice

Sear the salmon to desired doneness in hot oil of choice (or bake it if you prefer). In a large bowl, combine all ingredients and mix well to incorporate all elements. Once the salmon is cooked, place gently onto the greens and drizzle with lemon juice and/or dressing.

Blueberry and Artic Char Tartare

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The dog days of Texas’ summer are rough. Texans are now virtually either confined to our air conditioned houses or a body of water for the next six to seven months.  In my kitchen, I am noticing a trend towards raw, cold, crunchy dishes to offset the sweat I worked up walking from my car to the front door. Apart from the eggs the kiddos are cooking on the concrete, I really do not have much of a desire to be near my stove or oven for very long. This Tartare uses Arctic Char,  quite similar to salmon boasting a nice firm texture and is a bit more mild salmon taste. It also generally comes with a cheaper price Fresh Wild Coho Salmon (which is the only Salmon you should buy in stores). I picked some up because it was beautiful and the Coho was a little less than stellar that day. I needed to use up some fruit, green onion, and avocado. Given my love of all things raw, it really is not shocking that I threw fruit together with fish (particularly since I routinely eat salmon with apples and kale). This salad is light, refreshing, healthy, full of antioxidants, and – most importantly – stove-free.  I served this with Kale Avocado Salad and was a supremely happy and sweat-free girl.

Blueberry and Artic Char Tartare 

Serves One (or two smaller portions)

Four ounces Fresh Arctic Char, skinned and cut into dice
Half cup blueberries
One cup papaya, cut into small dice
One quarter avocado, cut into dice
Two green onions, diced
Two tablespoons Lars Crispy Onions
One tablespoon Ginger People Ginger Lime Sauce
Juice of One-Half Lime or Lemon
Pinch of Salt

Combine all ingredients in a bowl and mix well. Adjust sauce and seasoning according to taste preference and serve immediately.

Winter Sashimi Salad

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This has become my favorite meal recently. It is super fast (especially for anyone who can walk to Whole Foods or their favorite fish monger) and very healthy, clean and light. I am currently craving this, but cannot afford the salmon component – which is ok because the salad without the fish is excellent as well.

Winter Sashimi Salad 

Serves Two

 

Three cups steamed kale, divided between two plates

One Jazz (or favorite red) apple, thinly sliced

One Haas avocado, sliced

Five ounces of sashimi grade Salmon, raw – sliced into equal pieces

Half tablespoon of wasabi paste (You may want to start with less and add as you go because this stuff will clear your sinuses)

One tablespoon of eel sauce 

Divide steamed kale between two plates; mound in the center. Alternate apple slice, avocado slice, salmon slice all the way around the kale until a circle is complete. Spritz with fresh lemon juice. Mix wasabi and eel sauce together well then drizzle over the entire plate. Enjoy!

Salmon with Avocado-Mango Relish

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A simple, healthy, quick meal that was just perfect for a Thursday night. Relish can be made a day or so ahead and would also be great as a dip or topping for chicken or beef.

Relish, Serves 1-2

1/2 Mango, diced
1/2 Avocado, diced
1/2 Tbsp Sesame Seeds
Juice from one Lime
1/2 cup of Green Onions, chopped
2-3 tbsp Ginger People Ginger Lime Sauce

Combine all ingredients in a bowl and mix well.

Salmon

Cayenne to taste
Turmeric to Taste
Salt and Pepper to taste
One 3 oz Wild-caught, Coho Salmon Fillet

Sprinkle seasonings as desired on de-boned salmon fillet. Heat a small amount of oil in a skillet and saute Salmon for about 2 minutes on each side (more for more well done, less for more rare fish).

Top fish with relish and serve with rice. Drizzle with Eel sauce if desired.

Salmon with veggies and Ginger-Lime brown Rice

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This is a version of a take out favorite of mine from a Japanese place. One day I just figured…hey I can make that myself! I am willing to bet mine is healthier, plus I get more for the money and the satisfaction of cooking it. You could add veggies to this if you would like – I have used edamame before with success. Crispy shallots (as a garnish) are a great addition for texture. Remember when making this that brown rice can take a while to cook – between 45 minutes and an hour. Just an FYI so you can plan accordingly.

  • Serves 2 plus leftovers
  • One cup Brown Rice
  • 2 cups chicken broth
  • 5 large mushrooms (white, cremini or baby bellas – or a mixtures) sliced
  • One small white onion or two large shallots, sliced
  • 2-3 cloves garlic, minced
  • 1 inch piece of fresh ginger or 1 tablespoon of minced ginger by The Ginger People
  • Half bunch of green onion, cut into one inch pieces
  • One to two broccoli stems
  • about a half pound salmon (this is 4 oz per person)
  • Sriracha to taste
  • Ginger Lime Sauce – The Ginger People – to taste
  • Sesame or Peanut Oil
  • Sesame Seeds – Optional
  • Crispy Shallots

Cook brown rice in chicken broth. Steam Broccoli.

Heat oil in a skillet on medium heat. Add garlic, ginger, and onion and saute (properly season). Add mushrooms after about 3 minutes and continue cooking until mushrooms are brown but not overcooked. Add green onions and saute about 2 minutes. Add Salmon (that has been properly seasoned – I like to use salt, pepper, and turmeric) and sear until desired doneness. Add several tablespoons of ginger lime marinade mixed with Sriracha and stir in broccoli and rice. Mix well and top with crispy shallots and sesame seeds and serve.