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.

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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.

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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.

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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.

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Broiled Salmon with Asparagus & Shiitake Mushrooms

This dish is a lovely single sheet pan dinner ready in under 30 minutes. Genius! The flavorful sauce was wonderful with the shiitakes and asparagus. This recipe was adapted from Martha Stewart Living. Simple and elegant.

Yield: Serves 4

  • 1/4 cup soy sauce (I used light soy sauce)
  • 3 tablespoons fresh lemon juice, plus wedges for serving
  • 3 tablespoons granulated sugar
  • 2 teaspoons finely grated peeled fresh ginger (from a 1-inch piece)
  • 1 bunch asparagus, trimmed and halved crosswise (about 1 to 1 1/2 pounds)
  • 12 ounces shiitake mushrooms, stems removed, halved if large
  • 3 tablespoons safflower or canola oil, plus more for drizzling
  • coarse salt and freshly ground pepper
  • 4 skinless wild salmon fillets (each about 5 ounces and 3/4 inch thick)
  • rice, for serving, optional

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  1. Preheat broiler with rack 4 inches from heating element.
  2. Stir together soy sauce, lemon juice, sugar, and ginger in a small bowl until sugar is dissolved.
  3. On a rimmed baking sheet, toss asparagus and mushrooms with oil, season lightly with salt and pepper, and spread in an even layer. Broil 5 minutes. Add soy-sauce mixture, stir to coat, and broil 3 minutes more.
  4. Add salmon, sprinkle with salt, and drizzle with oil and some sauce from pan. Broil 2 to 3 minutes more (for medium-rare). Serve, with lemon wedges, if desired.

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Salmon with French Lentils and Mustard-Herb Butter

This may need to become a gold standard dinner party dish. (I really need to have more dinner parties!!) It was healthy (maybe?), elegant, and absolutely delicious. We ate it for Easter dinner this year- the salmon was very flavorful and everyone was begging for more lentils. What a great crowd! 🙂

This recipe was adapted from Gourmet, contributed by Shelley Wiseman, via Epicurious.com. I increased the amount of leeks. We ate it with Asparagus and Fava Beans with Toasted Almonds. Wonderful!

Yield: Serves 6

For the Mustard-Herb Butter:

  • 7 tablespoons unsalted butter, softened
  • 1 1/2 tablespoons chopped chives
  • 1 1/2 teaspoons chopped tarragon
  • 3 teaspoons whole grain mustard
  • 3 teaspoons fresh lemon juice

For the Lentils:

  • 1 1/2 cups French green lentils
  • 6 cups water
  • 4 medium to large leeks (white and pale green parts only)
  • 1 1/2 tablespoons unsalted butter
  • 1 1/2 tablespoons fresh lemon juice

For the Salmon:

  • 6 (6-ounce) pieces skinless salmon fillet (I portioned a 2-ish pound salmon fillet)
  • 3 tablespoons unsalted butter

Make mustard-herb butter:

  1. Stir together all ingredients with heaping 1/4 teaspoon each of salt and pepper.

Cook the lentils:

  1. Bring lentils, water, and 1 1/4 teaspoon salt to a boil in a heavy medium saucepan, then reduce heat and simmer, uncovered, until lentils are just tender, 20 to 25 minutes.
  2. Remove from heat and let stand 5 minutes. Reserve 3/4 cup cooking liquid, then drain lentils.
  3. While lentils cook, chop leeks, then wash and drain. Cook leeks in butter in a heavy medium skillet over medium-low heat, stirring occasionally, until softened, 6 to 8 minutes.
  4. Add lentils with reserved cooking liquid to leeks along with scant 5 tablespoons mustard-herb butter and cook, stirring, until lentils are heated through and butter is melted.
  5. Add lemon juice and salt and pepper to taste. Remove from heat and keep warm, covered.

Sauté salmon while leeks cook:

  1. Pat salmon dry and sprinkle with 3/4 teaspoon salt and 1/4 to 1/2 teaspoon pepper (total).
  2. Heat butter in a large nonstick skillet over medium-high heat until foam subsides, then sauté salmon, turning once, until golden and just cooked through, 6 to 8 minutes total.
  3. Serve salmon, topped with remaining mustard-herb butter, over lentils. (I placed the mustard-herb butter over the warm fish on the plates prior to serving.)

Notes:

  • Mustard-herb butter can be made 1 day ahead and chilled, covered. Soften at room temperature before using (1 hour).
  • Lentils can be cooked (but not drained) 1 day ahead and chilled in cooking liquid, covered (once cool).

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Panko-Crusted Mustard Salmon

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There is just not enough time in the day. This is my complaint- almost every day…. When I was expressing this to one of my good friends the other day, she said, “Why don’t you just make the Ina Garten salmon for dinner? It’s so easy and my kids gobble it up!” Well, needless to say, a couple of days later, I was short on time after running our kids to all of their extra-curricular activities. I was so happy to make this salmon- It was just as quick, easy, and tasty as had been promised too! 🙂

This recipe was adapted from Ina Garten’s Barefoot Contessa How Easy is That?, via food network.com. We ate it with roasted asparagus and potatoes on the side (easily roasted in the same oven!!). Delicious!

  • 2/3 cup panko (Japanese dried bread flakes)
  • 2 tablespoons minced fresh parsley
  • grated zest from 1 lemon
  • coarse salt and freshly ground black pepper
  • 2 tablespoons good olive oil
  • 2 pound salmon fillet
  • 2 tablespoons Dijon mustard
  • Lemon wedges, for serving, optional
  1. Preheat the oven to 425 degrees (on convection roast).
  2. In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.
  3. Place the salmon fillet on a parchment-lined rimmed baking sheet. Generously brush the top of the fillet with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard-coated salmon. The mustard will help the panko adhere.
  4. Roast for 10 minutes, or until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges, if desired.

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