BBQ Salmon Steaks with Quick Blueberry Sauce
Yield: 4 Servings Prep Time: 15 minutes Cook Time: 15 minutes
3/4 cup sliced shallots
1 garlic clove, thinly sliced
1/4 teaspoon coarse kosher salt
1/4 teaspoon chopped fresh thyme
1/8 teaspoon ground allspice
1 cup fresh blueberries
1/4 cup water
1 tablespoon balsamic vinegar
4 salmon steaks
3 tablespoons thinly sliced fresh mint, divided
Heat 1 tablespoon oil in large skillet over medium heat. Add shallots; sauté until softened, about 5 minutes. Add garlic, 1/4 teaspoon coarse salt, 1/4 teaspoon thyme, and 1/8 teaspoon allspice. Stir until fragrant, about 30 seconds. Add blueberries, 1/4 cup water, and vinegar. Stir to blend. Mash berries with potato masher and cook until sauce thickens, stirring often, 3 to 4 minutes. Season with freshly ground black pepper. Remove from heat. Let stand at room temperature. Can be made 2 hours ahead. Rewarm before using.
Brush grill rack with oil. Prepare barbecue (medium-high heat). Brush salmon on both sides with oil; sprinkle with coarse salt, thyme, allspice, and black pepper.
Grill salmon until just opaque in center, 4 to 5 minutes per side. Transfer to plates. Stir 2 tablespoons sliced mint into warm blueberry sauce. Spoon sauce over salmon and serve immediatel.
Source: Bon Appetit
Panko-Crusted Honey Mustard Salmon
Yield: 4 servings Prep Time: 10 minutes Cook Time: 15 minutes
4 (6 oz) salmon portions
1 1/2 Tbsp dijon mustard
1 1/2 Tbsp honey
1 clove garlic minced
3/4 cup Panko bread crumbs
2 Tbsp chopped fresh parsley 1 tsp lemon zest
2 Tbsp olive oil
Salt and freshly ground black pepper
Instructions: Preheat oven to 400 degrees. Spray a 13 by 9-inch baking dish with non-stick cooking spray, set aside. In a small bowl, whisk together mustard, honey and garlic. In a shallow dish toss together Panko bread crumbs, parsley and lemon zest. Drizzle olive oil over mixture then toss to evenly coat. Working with one piece of salmon at a time, brush top with honey mustard mixture season with salt and pepper (don't overdue it, you'll be seasoning both sides), then rotate and transfer to bread crumb mixture (the honey mustard should be facing down to get the bread crumb mixture to stick to salmon), then brush top of salmon with honey mustard mixture and season lightly with salt and pepper and rotate to coat with crumb mixture. Transfer to baking dish and repeat with remaining salmon fillets. Bake in preheated oven 13 - 15 minutes until salmon has cooked through. Serve warm with lemon wedges (from zested lemon) if desired.
Source: Cooking Classy
Lemon Pepper Parmesan Trout:
· 2 pounds trout fillet
· 1 teaspoon olive oil
· 1 lemon, zest and juice
· 2 teaspoons fresh cracked black pepper
· salt taste
· 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill) (optional)
· 1 pound asparagus
· 1 teaspoon olive oil
· salt and pepper to taste
· 1/2 pound cherry or grape tomatoes
· 1/2 cup parmesan cheese grated
1. Brush the trout with the oil, sprinkle on the lemon zest, pepper, salt and dill and place on a large baking sheet.
2. Toss the asparagus in the oil, salt and pepper and arrange in a single layer on the same baking dish as the fish along with the tomatoes and sprinkle the cheese over everything.
3. Roast in a preheated 400F for 12-15 minutes before serving with a sprinkle of the lemon juice.
Source: Closet Cooking
Maple Soy Glaze Portions
Yield: 4 Prep Time: 10 minutes Cook Time: 12-15 minutes
- 4 (6 - 7 oz) skinless salmon fillets
- 1/3 cup real maple syrup
- 3 Tbsp soy sauce (not low-sodium)
- 2 cloves garlic , minced
- Freshly ground black pepper and chopped green onions (optional)
In a mixing bowl whisk together maple syrup, soy sauce and garlic. Place salmon into a baking dish then pour maple syrup mixture evenly over salmon. Cover and refrigerate 30 minutes, carefully rotating salmon once halfway through. Preheat oven to 400 degrees during last 10 minutes of marinating salmon.
Spray a 13 by 9 inch baking dish with cooking spray then transfer marinated salmon into greased dish (don't discard marinade). Bake in preheated oven until salmon is cooked through, about 15 minutes.
Meanwhile, pour marinade into a small saucepan, bring to a boil over medium-high heat, stirring frequently. Once it reaches a boil, reduce heat slightly and allow to cook several minutes, stirring frequently, until reduced to 1/4 cup.
Serve salmon warm with 1 Tbsp of the maple soy glaze drizzled over top and black pepper and green onions if desired (I don't think it needed salt because of the soy but feel free to add it if you think it needs it).
Recipe source: Cooking Classy
Baked Lemon Salmon with Creamy Dill Sauce:
· 4 , 5oz salmon portions, or 1 fillet (2-3 lbs)
· 2 Tbsp extra virgin olive oil
· 1 1/2 tsp lemon zest
· 2 Tbsp fresh lemon juice
· Salt and freshly ground black pepper
Creamy Dill Sauce
· 1/3 cup fat free plain Greek Yogurt
· 3 Tbsp mayonnaise (full fat)
· 1 clove garlic , finely minced
· 1 Tbsp chopped fresh dill
· 2 - 3 tsp milk
· 1/2 tsp honey
1. Preheat oven to 400 degrees. In a bowl, whisk together olive oil, lemon zest and lemon juice. Grease a 13 by 9-inch baking dish and place salmon fillets in baking dish. Season tops of salmon with salt and pepper then rotate to opposite side. Drizzle tops evenly with lemon mixture and gently rub over salmon, then season tops with salt and pepper. Let rest at room temperature 10 minutes, then bake in preheated oven 12 - 16 minutes, or until salmon has cooked through (cook time will vary based on thickness of fillets and how well done you liked them). Serve warm topped with Creamy Dill Sauce.
2. For the sauce: In a bowl, mix together Greek yogurt, mayonnaise, garlic, dill, honey, and enough milk to reach desired consistency. Season with salt and pepper to taste. Store in refrigerator, allow to rest at room temperature 20 minutes before serving (just so it's not ice cold over warm salmon).
Recipe Source: Cooking Classy
Feta and Herb Crusted Salmon
Yield: 4 Prep Time 5 minutes, Cook Time 20 minutes
· 1 salmon fillet, 3 lbs
· 1/2 cup Feta Cheese
· 1/4 cup chopped fresh parsley
· 2 tablespoons chopped fresh chives
· Juice from half a lemon
· 1/8 teaspoon salt
· Pinch of pepper
1. Preheat oven to 400 degrees.
2. Line baking sheet with parchment or foil for easy clean up.
3. Combine parsley, chives, Feta, lemon, salt and pepper on cutting board and roughly chop
4. Spread on fillet.
5. Bake for 20 minutes or until cooked through.
Source: Laughing Spatula
Creamy Garlic Butter Tuscan Salmon (or Trout)
- 4 salmon portions skin off
- Salt and pepper, to season
- 2 teaspoons olive oil
- 2 tablespoons butter
- 6 cloves garlic, finely diced
- 1 small yellow onion, diced
- 1/3 cup dry white wine
- 5 ounces (150 g) jarred sun dried tomato strips in oil, drained of oil
- 1 3/4 cups half and half
- Salt and pepper, to taste
- 3 cups baby spinach leaves
- 1/2 cup fresh grated Parmesan cheese, (do not include for dairy free option)
- 1 tablespoon fresh parsley chopped
Heat the oil in a large skillet over medium-high heat. Season the salmon on both sides with salt and pepper, and sear in the hot pan, flesh-side down first, for 5 minutes on each side, or until cooked to your liking. Once cooked, remove from the pan and set aside.
Melt the butter in the remaining juices leftover in the pan. Add in the garlic and fry until fragrant (about one minute). Fry the onion in the butter. Pour in the white wine (if using), and allow to reduce down slightly. Add the sun dried tomatoes and fry for 1-2 minutes to release their flavours.
Reduce heat to low heat, add the half and half (or heavy cream), and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.
- Add in the spinach leaves and allow to wilt in the sauce, and add in the parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce.
Add the salmon back into the pan; sprinkle with the parsley, and spoon the sauce over each filet.
- Serve over pasta, rice or steamed veg.