Roasted Salmon with Lemon-Brown Butter Asparagus & Peas

This dish is a fresh and healthy springtime meal. It was also very quick and easy to prepare. I served the salmon and vegetables over rice, making it a complete meal.

This recipe was adapted from The New York Times, contributed by Kay Chun. I used Meyer lemons and modified the method and proportions. Nice.

Yield: Serves 4 to 6

• 2 pound salmon fillet, with or without skin (I used skinless)
• 3 T extra-virgin olive oil, divided
• Kosher salt and freshly ground black pepper
• 2 to 2 1/4 pounds asparagus, tough stems trimmed, stalks sliced 1/4-inch-thick on a slight bias (leave tips whole)
• 6 T unsalted butter
• 2 to 3 T freshly squeezed lemon juice, to taste, plus wedges for serving (I used Meyer lemons)
• 3 T drained capers
• 1 cup frozen peas, thawed
• 1/4 cup (4 T) coarsely chopped flat leaf parsley, plus more for garnish
• white Basmati rice, for serving, optional

1. Heat oven to 450 degrees. (I set my oven to convection roast.) Line a rimmed baking sheet with aluminum foil; lightly coat with cooking oil spray.
2. Arrange the salmon “skin side-down” on the baking sheet. Rub the top surface of the salmon with 1 tablespoon of oil and season with salt and pepper.
3. Roast the salmon in the preheated oven until medium, 10 to 15 minutes. (I roasted mine for 12 minutes on convection roast.)
4. While the salmon roasts, prepare the asparagus: In a large skillet, heat the remaining 2 tablespoons of oil over medium to medium-high heat. (I used a 14-inch stainless steel skillet.)
5. Add asparagus, season with salt and pepper and cook, stirring occasionally, until crisp-tender, about 3 minutes. Transfer asparagus to a plate.
6. Reduce heat (if set to medium-high) to medium and add butter to skillet. Cook, stirring, until foam subsides and butter is deep golden brown, 2 to 3 minutes. (Be careful not to burn).
7. Turn off heat and stir in lemon juice, capers, peas, parsley and cooked asparagus. Season with salt and pepper.
8. Divide rice, if using, and vegetables among plates. Top with salmon and spoon over any remaining pan sauce.
9. Garnish with parsley and serve with lemon wedges, as desired.

Union Square Cafe’s Seared Salmon with Spinach, Corn & Mushrooms

I made this lovely dish for Easter dinner. The sauce was absolutely incredible. I also loved that the salmon was served over a plate of sautéed vegetables. The recipe was adapted from one of the most popular menu items at NYC’s Union Square Café in the 1990’s.

The recipe is from the 40th Anniversary Special Edition of Food and Wine magazine titled “Our 40 Best-Ever Recipes,” contributed by Michael Romano.  I am keeping this issue as a “cookbook” because I want to try so many (practically all!) of the dishes. The issue states that this salmon dish is one of the best recipes Food and Wine has ever published. Very special.

We finished our meal with a celebratory Bunny Cake, of course!

Yield: Serves 4 as a main course or 6 as a first course (this recipe can be doubled easily)

• 3/4 cup unsalted butter (6 ounces), divided
• 1 cup thinly sliced red onion (I used 1/2 of a large red onion)
• 3 garlic cloves (2 thinly sliced and 1 whole), divided
• 1/4 pound shiitake mushrooms, stems removed and reserved, caps quartered, divided
• 1 medium-size ripe tomato, coarsely chopped
• 1 teaspoon whole black peppercorns
• 1 bay leaf
• 1/3 cup balsamic vinegar
• 1/3 cup water
• coarse salt
• freshly ground black pepper
• 3 tablespoons olive oil, divided
• 1 pound fresh spinach
• 2 cups fresh corn kernels (from 3-4 ears)
• 1 (1 to 1 1/2 pound) center-cut salmon fillet, sliced crosswise into 4 to 6 strips
• 3 tablespoons finely chopped chives

Make the Sauce:

1. Cut 6 tablespoons butter into 1/2-inch cubes, and refrigerate until ready to use.
2. Melt 2 tablespoons butter in a medium nonreactive saucepan over medium-low.
3. Add onion, sliced garlic, shiitake stems, tomato, black peppercorns, and bay leaf, and cook until vegetables are soft but not brown, about 12 minutes.
4. Add balsamic vinegar and 1/3 cup water, increase heat to medium-high, and cook, stirring occasionally, until mixture is syrupy, about 4 minutes.
5. Reduce heat to low, and add cubed butter, 2 to 3 pieces at a time, whisking thoroughly between additions.
6. Season sauce with salt and pepper to taste.
7. Pour sauce through a fine wire-mesh strainer into a bowl; discard solids.
8. Keep sauce warm over a double boiler.

Prepare the Spinach:

1. Spear whole garlic clove with a dinner fork. (I’ve never done this before- genius!)
2. Heat 2 tablespoons olive oil in a large skillet over high until just beginning to smoke.
3. Add spinach; cook, stirring using fork with garlic clove, until spinach is wilted.
4. Season with salt and pepper to taste; transfer to a colander to drain. Discard garlic clove.

Prepare the Corn & Mushrooms:

1. Wipe skillet clean with paper towels. Reduce heat to medium, and add 3 tablespoons butter.
2. Add shiitake caps, and cook, stirring, until softened, about 3 minutes.
3. Stir in corn kernels; cook until completely heated through, about 3 minutes.
4. Season with salt and pepper to taste. Transfer to a bowl, and keep warm.

Prepare the Salmon:

1. Increase heat to high, and add remaining 1 tablespoon butter and remaining 1 tablespoon olive oil to skillet.
2. Season salmon strips with salt and pepper to taste.
3. Add fish to skillet, and cook until browned but barely cooked through, about 3 minutes per side.

To Serve:

1. Divide spinach among 6 plates; surround with corn and shiitakes.
2. Place a salmon strip on top of spinach, and spoon vinegar sauce on fish.
3. Garnish with a sprinkling of chives; serve immediately.

Beet & Dill Roasted Salmon with Potatoes

I was initially drawn to this recipe because of the “jewel-like” color of the salmon in the finished dish. The beet and dill marinade gives it the lovely color as well as a wonderful layer of flavor. My husband was completely sold when I told him that the salmon is roasted over a bed of sliced potatoes. 🙂

I served this dish on Easter weekend, on Easter Eve, along with zucchini baba ghanoush as an appetizer and carrot cake for dessert. I would serve this menu again next year and serve it on Easter Eve- it was nice to have our larger and more labor-intensive meal the night before all of the Easter festivities. We had a spring pasta dish for lunch on Easter after having challah and Easter eggs (and Easter candy!) for breakfast. Perfect.

This lovely recipe was adapted from Martha Stewart Living. I decreased the horseradish and left the skin on the potatoes. I also used a mandoline to slice the potatoes. I served it with steamed beet greens, roasted beets, and roasted asparagus on the side. Healthy and delicious.

 Yield: Serves 6

• 1 small red beet, peeled and coarsely grated (1/2 cup)(wear gloves!)
• 1 cup dill fronds, chopped, plus more for serving
• 3 to 4 T freshly grated horseradish (from a 2-inch piece), or 2 tablespoons prepared horseradish
• grated zest of 1 lemon, plus lemon half for serving
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 1 side salmon, preferably wild, (1 3/4 to 2 pounds; about 1 inch thick at thickest part), skin removed
• coarse salt and freshly ground black pepper
• 2 pounds Yukon Gold potatoes, cut into 1/4-inch slices (preferably with a mandoline)

1. Combine beet, dill, horseradish, zest, and 2 tablespoons oil in a bowl.
2. Line a rimmed baking sheet with parchment. Season both sides of salmon generously with salt and pepper; transfer to sheet. Spread beet mixture on top. Let stand 30 minutes.
3. Meanwhile, preheat oven to 425 degrees. Toss potatoes with remaining 2 tablespoons oil; season generously with salt and pepper.
4. Shingle potatoes in a 9-by-13-inch baking dish, in a single layer. Bake until tender, about 35 minutes; remove from oven.
5. Remove beet mixture from top of salmon with a spoon; spread over center of potatoes.
6. Top beet mixture with fish (you may need to tuck part of tail end under fish to fit in pan), drizzle with oil (I omitted the additional oil), and bake until salmon is medium-rare, 10 to 12 minutes.
7. Squeeze with lemon, garnish with dill fronds, and serve.

Note: Cooking time will vary depending on the thickness of the fish. For salmon that is 1/2 inch thick, start checking at 8 minutes. For 1 1/2 inches, start checking around 14 minutes.

One Year Ago: Swedish Meatloaf with Caramelized Cabbage (Kalpudding)

Two Years Ago: Chicken Paprikash

Three Years Ago: Pork & Ricotta Meatballs in Parmesan Broth

Four Years Ago: Pork Chops with Shiitake Mushrooms & Mustard Vinaigrette

Five Years Ago: Italian Braised Pork

Charmoula-Spiced Salmon with Za’atar Roasted Vegetables

I am always thrilled to make a healthy and flavorful dish that incorporates TONS of vegetables from my CSA share. This recipe seemed to be created for the box I had just received which contained kohlrabi, baby bok choy, parsley, and cilantro. This dish was loaded with wonderful spices as well. It truly was one of the best salmon dishes I’ve ever prepared.

This recipe was adapted from Food and Wine, contributed by Chef Jared Wentworth of Chicago’s Longman & Eagle. I used one large piece of salmon instead of fillets, grilled the fish instead of pan-cooking, modified the oven temperature, used potatoes and kohlrabi instead of beets, whole carrots instead of baby carrots, and modified the proportions in the sauce. It was beyond delicious!

For the Roasted Vegetables:

• 1/2 pound red potatoes (5) or baby golden beets, scrubbed and quartered
• 1-2 kohlrabi, peeled and cut into medium-pieces (I used 1 1/2)
• 3 large carrots, halved lengthwise and quartered
• 1/4 pound shiitake mushrooms, stemmed and quartered
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons za’atar
• coarse salt
• freshly ground black pepper
• 3/4 pound baby bok choy, chopped into ribbons (I used 9 heads)
• 2 tablespoons fresh lemon juice

For the Charmoula
:

• 1/2 cup lightly packed parsley leaves
• 1/2 cup lightly packed cilantro leaves
• 2 large garlic cloves, crushed
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon crushed red pepper
• 4 T extra-virgin olive oil
• 2 T fresh lemon juice
• coarse salt
• freshly ground black pepper

For the Salmon:

• 1 1/3 pound whole wild salmon fillet (or four 5- to 6-ounce salmon fillets)
• coarse salt
• freshly ground black pepper
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon crushed red pepper, optional (I omitted it)
• 1 tablespoon extra-virgin olive oil

To Make the Vegetables:

1. Preheat the oven to 400°, preferably on convection roast.
2. On two large rimmed baking sheets, toss the beets or potatoes, kohlrabi, carrots and mushrooms with the olive oil and za’atar and season with salt and pepper.
3. Roast for about 30 minutes, until the vegetables are tender.
4. Immediately transfer the vegetables to a large bowl and fold in the bok choy until just wilted.
5. Stir in the lemon juice and season with salt and pepper.

To Make the Charmoula:

1. In a food processor, combine everything except the salt and pepper and puree until nearly smooth. (I used a mini-food processor.)
2. Scrape into a medium bowl and season with salt and pepper.

To Make the Salmon:

1. Season the fish with coarse salt and black pepper.
2. In a small bowl, whisk the ground coriander and cumin with the paprika and crushed red pepper. Season the salmon with the spice mixture.
3. Meanwhile, preheat a grill set to moderate heat.
4. Place the fish on the hot grill skin side down and press gently with a spatula to flatten. Cook the fish over moderate heat until the skin is golden, about 3 to 4 minutes.
5. Flip the fish and cook until medium within, about 3 minutes longer.
6. Serve the fish topped with charmoula over the roasted vegetables. Serve extra charmoula on the side, as desired.

Note: The charmoula can be refrigerated overnight. Bring to room temperature before serving.

One Year Ago:

• Shrimp a la Mexicana Tacos

Two Years Ago:

• Pork Tenderloin with Warm Harissa, Couscous, & Roasted Vegetable Salad
• Spaghetti with Corn Carbonara & Crab

Three Years Ago:

• Grilled Pork Chops with Fried Sage Salsa Verde & Sage Potatoes
• Milk-Braised Pork Loin

Four Years Ago:

• Pinchos Morunos or Pork Kebabs with Moorish Seasonings

Grilled Glazed Salmon & Bacon Sandwiches

More… Salmon! Easy and delicious. Grilled too. 🙂

This post is really belated. We ate these yummy sandwiches on Memorial Day… Thank goodness it’s still fabulous grilling weather! They were such a great alternative to standard holiday grilling menu items.

I served these sandwiches with German Potato Salad with Dill and Pasta Salad with Peas and Summer Beans on the side. For dessert, we enjoyed a Skillet Chocolate Chip Cookie (a family favorite!), Milk Bar Sugar Cookie-Cake Squares, and ice cream, of course! I almost forgot to mention our New York Soft Pretzel appetizer- yikes! It really was an All-American feast.

This recipe was adapted from a Food and Wine “staff-favorite” recipe, contributed by Marcia Kiesel. I served the sandwiches on brioche rolls but would opt for potato rolls next time. Too much bread for me! 😉

Yield: Serves 4

For the Glaze & Salmon:

• 1/4 cup plus 2 tablespoons Dijon mustard
• 1/4 cup prepared horseradish, drained
• 2 tablespoons honey
• four 6-ounce skinless salmon fillets
• canola oil, for rubbing
• coarse salt and freshly ground black pepper

1. Light a grill.
2. In a small bowl, mix the mustard, horseradish and honey.
3. Rub the salmon with oil and season with salt and pepper.
4. Grill the salmon over moderate heat, skinned side down, until lightly browned, about 3 minutes.
5. Turn and grill for 3 minutes longer, until the salmon is almost cooked through.
6. Turn the salmon again and spread each fillet with 1 tablespoon of the horseradish glaze.
7. Turn and grill until glazed, about 30 seconds.
8. Serve the remaining glaze on the sandwiches, below.

Note: As with any sweet glaze, brush the honey-horseradish-mustard sauce on the salmon in the last minutes of grilling, or else the sugars in it might burn.

For the Sandwiches:

• 4 kaiser, brioche, challah, or potato rolls—split, toasted and buttered
• 4 red lettuce leaves
• 8 thick bacon slices, cooked until crisp, as below
• 1/2 Granny Smith apple, cut into 12 thin slices

1. Preheat the oven to 350 degrees, preferably on convection.
2. Place the bacon in a single layer, divided between 2- 9×13-inch pyrex dishes.
3. Bake for 30 or 35 minutes, until crisp. Remove from pans and place on a paper towel-lined, rimmed baking sheet to drain.
4. Spread the remaining horseradish glaze from the Grilled Glazed Salmon on the rolls.
5. Place a lettuce leaf, 2 crispy bacon strips and 3 slices of Granny Smith apple on each buttered roll and set a salmon fillet on top.
6. Close the sandwiches and serve.

One Year Ago:

• Simple Barbecue Sauce

Two Years Ago:

• Moroccan Chicken Brochettes with Garlic Sauce

Three Years Ago:

• Apple Cider Barbecue Sauce

Salmon with Salsa Fresca

Similar to my summer vegetable gratin post, this dish also incorporates a complete “CSA box” – plus salmon. It was a light and fresh meal. The salsa was absolutely delicious. I was inspired to make it when I received all of these beautiful tomatoes in my box.

We ate it with roasted beets and red potatoes, also from my CSA box, of course. 🙂

This dish was adapted from the New York Times, contributed by Mark Bittman. I used on half of a small red onion instead of a white onion, my mixed tomatoes from my CSA share, a home-grown jalapeño, and the juice of 1 lime in the salsa. Bittman notes that grilled, broiled, roasted, or even steamed salmon (or other types of fish such as halibut or swordfish) would work equally well.

This dish is so colorful it might just be dinner party worthy too. Ready in 30 minutes makes it extra-fabulous.

Yield: 3-4 servings

• 2 large fresh ripe tomatoes, or 3 or 4 ripe plum tomatoes, or a pint of mixed cherry tomatoes, diced (and cored if large)
• ½ large white or red onion, peeled and minced
• ¼ habanero or 1/2 jalapeño chili, stemmed, seeded and minced, or to taste
• ½ cup roughly chopped cilantro or flat-leaf parsley leaves
• juice of 1 or 2 limes, to taste
• freshly ground pepper and coarse salt to taste
• 1 salmon fillet, about 1 1/2 pounds, preferably with skin on (can substitute halibut or swordfish)
• 2 tablespoons neutral oil, like corn or canola

1. Start a charcoal or gas grill; fire should be moderately hot and grill rack about 4 inches from heat source. Or, heat oven to 500 degrees.
2. Chop tomatoes and combine them in a bowl with onion, chili, cilantro, lime juice and some salt. Set aside. (Salsa can be made up to one hour ahead of time.)
3. Sprinkle fish with salt and pepper. If grilling, rub fish with a little oil as well; put it on grill, skin side down, and let it sit for 4 to 5 minutes, then turn once (don’t worry if part of skin sticks to grill). Cook for about 3 minutes more, until medium-rare.
   If roasting, heat a large nonstick skillet over high heat for a minute. Add oil and, a few seconds later, salmon, skin side up. Sear for a minute, then transfer to oven and roast until medium-rare, about 10 minutes.
4. Allow to rest for a minute or so, then remove skin, if desired. Turn over and serve, topped with salsa or passing salsa at the table.

One Year Ago:

• Basil Baked Salmon with Tomato Salad

Two Years Ago:

• Grilled Bread & Marinated Tomato Salad with Arugula
• Roasted Zucchini with Thyme

Three Years Ago:

• Warm Potatoes with Salsa Verde
• Roasted Cauliflower & White Bean Dip

Basil Baked Salmon with Tomato Salad

It’s the last official weekend of the summer. 😦 As much as I love autumn, I know that the change of season also means we are getting closer to cold weather… which I absolutely dread. Ugh.

This meal bridges the summer and fall seasons. It was as torn as I am to leave summer behind and embrace the cooler weather! The salmon is smothered with summery fresh pesto accompanied by autumn-esque roasted sunshine squash and potatoes, as well as fabulous sautéed CSA chard on the side. The tomato salad was literally the icing on the cake (salmon)! 🙂 It was great to make with late summer tomatoes, backyard basil and fresh CSA vegetables.

This recipe was adapted from Food and Wine, contributed by Ian Knauer. I increased the proportion of sauce to salmon and used grape instead of cherry tomatoes. I am always a little bit nervous when cooking fish… I cooked the salmon for the 15 minutes as specified in the recipe, but next time would start checking the fish at 10 or 12 minutes. Such a healthy and fresh meal. 🙂

Yield: Serves 2

• 2 (8 ounce) wild salmon filets
• 1 garlic clove
• 1/4 cup pine nuts
• 1 cup basil leaves, plus 2 to 4 more leaves
• 1/4 cup extra-virgin olive oil, separated
• 1 pint cherry or grape tomatoes, halved or quartered
• 1 teaspoon red wine vinegar
• Kosher salt
• Freshly ground black pepper

1. Preheat the oven to 350°F. ( I used the convection setting.)
2. In a food processor with the motor running, drop the garlic clove into the feed tube and run the motor until it is finely chopped.
3. Add the 1 cup of basil, pine nuts, and 1/4 teaspoon each salt and pepper, then pulse until finely chopped.
4. With the motor running, pour in 3 tablespoons of the oil until combined.
5. Place the salmon on an oiled baking sheet, then divide the basil mixture between the salmon, then top each filet with 2 small or one large basil leaf.
6. Bake the salmon until just cooked through, about 10 to 15 minutes.
7. While the salmon bakes, in a bowl, stir together the tomatoes, vinegar, 1/4 teaspoon each salt and pepper, and the remaining 1 tablespoon oil.
8. Top the salmon with the tomato salad and serve.

One Year Ago:

• Baked Greek Shrimp with Tomatoes & Feta
• Grilled Cilantro-Lime Shrimp Tacos with Cabbage & Corn Slaw

Two Years Ago:

• Grilled Shrimp Tacos with Tomatillo Salsa