Moroccan Spiced Salmon with Nectarine-Pine Nut Couscous Sunday, Sep 4 2016 

1 tsp paprika
3/4 tsp ground cumin
1/2 tsp ground ginger
1/4 tsp ground cardamom
1/2 tsp fresh ground black pepper
1/2 tsp sea salt, divided
4 4-oz boneless salmon fillets, skin on
High-heat cooking oil (such as sunflower, safflower, peanut, or grape seed oil), as needed
1/2 cup whole-wheat couscous
2 green onions, chopped
1/2 yellow bell pepper, diced
1 oz pine nuts, toasted
1/2 cup diced nectarine

In a small bowl, combine paprika, cumin, ginger, cardamom, black pepper and 1/4 tsp salt. Sprinkle evenly on all sides of salmon, pressing mixture into flesh to adhere.

Heat a grill pan on medium-high and lightly brush with cooking oil. Add salmon, skin side up, and cook for 2 minutes. Turn and cook, skin side down, until salmon is opaque throughout, about 5 more minutes.

Meanwhile, in a small saucepan, bring 3/4 cup water to boil. Stir in couscous and remove from heat. Cover and let stand for 5 minutes. Fluff with fork and stir in onions, bell pepper, nuts, nectarine and remaining 1/4 tsp salt. Divide salmon and couscous mixture among serving plates.

Clean Eating, August/September 2012, page 54

Michael Symon’s Grilled Salmon and Zucchini Salad Wednesday, Jun 25 2014 

4 (6-ounce) salmon filets
3 tablespoons extra-virgin olive oil, divided
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 lemon
3 cups thinly sliced zucchini (about 2 small)
1/4 cup chopped fresh dill
1/4 cup sliced almonds, toasted

Preheat grill or grill pan to high heat.

Drizzle fillets with 1 tablespoon oil. Sprinkle fillets evenly with 3/8 teaspoon salt and 1/4 teaspoon pepper. Arrange fillets on grill rack or grill pan; grill 5 minutes or until desired degree of doneness, turning once.

Grate lemon rind to equal 1 1/2 teaspoons; squeeze juice to equal 2 tablespoons. Combine rind, juice, remaining 2 tablespoons oil, remaining 3/8 teaspoon salt, remaining 1/4 teaspoon pepper, zucchini, and dill in a bowl; toss gently to coat. Place 1 fillet on each of 4 plates. Top each serving with about 2/3 cup salad; sprinkle each serving with 1 tablespoon almonds.

Michael Symon, Cooking Light, August 2013, page 141

Amount per serving: Calories 379, Fat 22.7g, Saturated fat 3g, Monounsaturated fat 11.2g, Polyunsaturated fat 4g, Protein 38.2g, Carbohydrate 4.8g, Fiber 1.6g, Cholesterol 89mg, Iron 1.4mg, Sodium 461mg, Calcium 50mg

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Salmon with Lemon Dill Butter Thursday, Nov 28 2013 

2 Salmon fillets (use frozen individually packaged)
4 tsp. butter melted
1 tsp. lemon juice
1 tsp. grated lemon peel
1 tsp. fresh dill

Boil water in large pot. Add frozen salmon in their packages.

In small skillet melt butter. Add lemon juice, lemon peel and fresh dill.

Serves 2

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Pan Seared Salmon with Chimichurri Sauce Tuesday, Nov 12 2013 

1 cup fresh parsley leaves
1 cup fresh cilantro leaves
2 cloves garlic, minced
Salt and Pepper
1/4 teaspoon red pepper flakes
1/2 cup extra-virgin olive oil, PLUS 1 tablespoon extra-virgin olive oil
1/4 cup red wine vinegar
4 (6-oz) skin-on salmon fillets, (1 1/4-inch thick)

Combine parsley, cilantro, garlic, 1 teaspoon salt, and pepper flakes in food processor; pulse until coarsely chopped, about 5 pulses. Add 1/2 cup oil and vinegar; pulse, scraping down bowl as needed, until mixture is combined but still chunky, about 5 pulses. Transfer to bowl; set aside.

Pat salmon dry with paper towels and season with salt and pepper. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook salmon, skin side up, until well browned, 4~6 minutes. Flip and continue to cook until well browned on skin side, 4~6 minutes. Transfer to platter. Spoon chimichurri over top. Serve.

Serves 4

Cooks Country, August/September 2013, recipe card

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Orange Salmon with Apricot Horseradish Salsa Monday, Oct 14 2013 

1 orange, cut into half circles
4 4-oz center-cut boneless, skinless salmon fillets
1 tsp safflower oil
1/2 tsp ground cumin
1/2 tsp fresh ground black pepper
1/4 tsp sea salt

Salsa
1 red bell pepper, seeded and diced
1/3 cup diced unsweetened dried apricots
1/4 cup finely chopped red onion
1 1/2 tbsp grated fresh horseradish
1/2 tsp organic evaporated cane juice
1 tsp orange zest
1/4 cup fresh orange juice

To a 4-qt slow cooker, arrange orange slices on the bottom. Arrange salmon fillets, skinned side down over top oranges. Drizzle oil evenly over fillets. Sprinkle evenly with cumin, pepper and salt. Cover and cook on low for 2.5 to 3 hrs, until opaque in center, checking for doneness after 2.5 hrs (or on high for 1.25 to 1.5 hrs, checking for doneness after 1.25 hrs)

Combine salsa ingredients about 15 min before serving; set aside until needed.

To serving plates, gently transfer fillets, discarding orange slices and any accumulated liquid. Top with salsa.

Clean Eating, November/December 2013, Page 71

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Salmon with Creamy Cucumber-Fennel Salad Wednesday, Jun 12 2013 

Serves 4, Hands-On Time 15m, Total Time 20m

4 6-ounce pieces skinless salmon fillet
1 tablespoon olive oil
1/4 teaspoon cayenne pepper
kosher salt and black pepper
1 lemon, thinly sliced
1/2 cup plain low-fat Greek yogurt
1 tablespoon cider vinegar
1 fennel bulb, cored and thinly sliced, plus 2 tablespoons chopped fennel fronds
1/2 English cucumber, thinly sliced
rye bread, for serving

Heat oven to 400° F. Rub the salmon with the oil and place on a rimmed baking sheet. Season with the cayenne and ¼ teaspoon each salt and black pepper. Top with the lemon slices and bake until just opaque throughout, 8 to 12 minutes.

Meanwhile, whisk together the yogurt, vinegar, and 1/4 teaspoon each salt and black pepper in a large bowl. Add the fennel, fennel fronds, and cucumber and toss to coat. Serve the salmon with the cucumber-fennel salad and bread.

Real Simple, May 2013, page 212

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Roasted Salmon & Summer Vegetable Feta Farro Salad Thursday, Feb 7 2013 

Serves 4      Hands-on time 25 minutes      Total time 1 hour

1 cup farro
1 pint grape tomatoes
1 small head cauliflower, stemmed and cut into florets
2 medium yellow bell peppers, cut into ½-inch chunks
1 small red onion, halved and thinly sliced
4 cloves garlic, sliced
2 tsp mustard
3 tbsp balsamic vinegar
1 tbsp olive oil
½ tsp fresh ground black pepper
2 heads kale (about 1½ lb), tough stems trimmed, leaves torn into 2-inch pieces, rinsed and dried
8 oz boneless, skinless wild salmon fillet
½ cup crumbled low-fat feta cheese

In a medium saucepot on medium—high heat, bring farro and 2 cups water to a boil. Reduce heat to medium-low and cover. Simmer until tender, about 20 to 25 minutes. Drain, then spread farro onto a baking sheet and let cool to room temperature.

Preheat oven to 375 degrees. In a 9 x 13-inch glass or ceramic baking dish, toss tomatoes, cauliflower, bell peppers, onion and garlic. In a small bowl, whisk mustard, vinegar, oil and black pepper. Drizzle mustard mixture over top of vegetables and toss to coat. Cover dish with foil and transfer to lowest oven rack, Roast for 15 minutes, then remove foil and roast for an additional 15 minutes, until vegetables are soft and tender yet slightly crunchy.

On a 9 x 13-inch baking sheet, spread out kale. In a separate small glass or ceramic baking dish,  place salmon. Bake kale and salmon on top oven rack for 15 minutes, until kale is crisp and salmon is cooked through. Remove from oven and break salmon into large flakes.

Add farro and leta to roasted tomato-cauliflower mixture and stir gently to combine farro with Juices from vegetables. Divide among wide, shallow bowls and top each with kale and salmon, dividing evenly.

Nutrients per serving (2 cups farro-vegetable mixture, 2 oz salmon, 1 cup kale) Calories 349, Total Fat 11g (Sat 2g, Mono 4g, Poly 2g), Omego-3s 1350mg, Omego-6s 850mg, Carbs 42g, Fiber 9g, Sugars 8g, Protein 25g, Sodium 409mg, Cholesterol 35mg

Clean Eating, August/September 2011, Page 58

Cedar-Planked Salmon with Lemon-Pepper Rub and Horseradish-Chive Sauce Tuesday, Jun 19 2012 

For the salmon
1 Tbs. grated lemon zest, minced
1 1/2tsp. chopped fresh thyme
1/2 tsp. granulated sugar
Kosher salt and freshly ground black pepper
2 2-lb. boneless, skin-on salmon fillets (preferably wild and no longer than 15 inches), pin bones removed
2 Tbs. extra-virgin olive oil

For the horseradish-chive sauce
1/2 cup crème fraîche
3 Tbs. minced fresh chives
1 1/2 Tbs. prepared horseradish
Kosher salt and freshly ground black pepper
Soak the cedar planks in water to cover for at least 1 hour. Drain the planks.
Prepare the sauce
In a small bowl, stir the crème fraîche, chives, and horseradish. Season to taste with salt and pepper. Refrigerate.
Prepare the salmon
In a small bowl, combine the lemon zest, thyme, sugar, 1 1/2 tsp. salt, and 1 Tbs. pepper. Rub the mixture together with your fingers until the zest is distributed throughout. Rub the salmon fillets on both sides with the olive oil and then set each fillet skin side down on a plank. Sprinkle the fillets with the lemon-pepper mixture, dividing it evenly. Gently rub the seasoning into the fillets. Let stand at room temperature while the grill heats.
Cook the salmon
Prepare a gas or charcoal grill fire for indirect cooking with high heat: On a gas grill, heat all burners on high; then turn off all but one burner just before cooking the salmon; on a charcoal grill, bank the coals to two opposite sides of the grill. Arrange the planks over the cooler part of the grill, positioning them so that the thickest part of the fish is closest to the heat source. Cover the grill and cook until the thickest part of each fillet registers about 135°F on an instant-read thermometer, 20 to 35 minutes depending on the thickness of the fillets. The planks may smoke a bit (this is fine) and will become very aromatic. Let the fillets rest on the planks for 5 to 10 minutes before serving.

Cut the salmon fillets crosswise into serving portions and transfer to individual plates. Serve with the sauce.

Fine Cooking, June/July 2011, page 57

Sensational Spiced Salmon Wednesday, Jul 13 2011 

PREP/TOTALTIME: 25 min.   4 servings

2 Tbsp. brown sugar
4 tsp. chili powder
2 tsp. grated lemon peel
3/4 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. ground cinnamon
4 salmon fillets (4 oz. each)

Combine the first six ingredients; rub over salmon. Place in an 11-in X 7-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 15-20 minutes or until fish flakes easily with a fork.

By Michele Doucette, Stephenville, Newfoundland
healthy cooking, dec/jan 2011, page 63

Salmon-Oat Hash with Celery & Apple Wednesday, Jul 13 2011 

Serves 4. Hands-on time: 10 minutes. Total time: 25 minutes.

1 tsp extra-virgin olive oil
1/2 cup raw steel-cut oats
1 small yellow onion, diced
2 cups boiling water
2 stalks celery, diced
3.5 oz pouches cooked wild salmon
1 tsp dried dill
1/4 tsp sea salt
1 apple (Braeburn, Fuji or Pink Lady), chopped
Chopped fresh dill or dried dill for garnish, optional

ONE: Heat oil in a large saucepan on medium-low for l minute. Add oats and onion and toast for 2 minutes; stirring frequently. Pour in boiling water. Immediately reduce heat to low and simmer oats for 25 minutes. Check to see if oats have reached an al dente tenderness. If so, remove from heat; if not, continue simmering for another 3 minutes and check again.

TWO: Let oats stand and thicken for 2 minutes before gently stirring in remaining ingredients. Divide hash among 4 plates, then garnish each with dill, if desired.

Clean Eating Magazine

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