Tag Archives: salmon

Baked Salmon w/ Watermelon-Pineapple Salsa

29 Aug

“What do we have in the fridge?”
“Half a watermelon.”
“OK, what else?”
“Some pineapple…and…yeah, no, that’s about it.”

Right. One of those fridge days. So what to make with this fruit combo? How about adding in some black beans, jalapeno and red pepper to make a filling, healthy salsa and using it to top a piece of baked salmon? Done and done! This would also work really well with tilapia if you’re not up for salmon.

This was a simple and hearty meal that left me very satisfied. Definitely a keeper!

Serves 2.

Ingredients

2 salmon filets
2 c (roughly) watermelon, cubed
2 c (roughly) pineapple, cubed
1 can (14 oz) black beans, drained & rinsed
1 avocado, diced
1 jalapeno, seeded and finely diced
1 sweet pepper, diced
1 lime, juiced
salt & pepper
handful of cilantro, chopped (optional)

Directions

1. Preheat your oven to 375F. Line a baking sheet with foil. Place the salmon on the foil, coat with a drizzle of olive oil and season with salt & pepper.
2. Place the fish in the oven and bake for 13 – 15 minutes.
3. In a medium bowl, mix together the watermelon, pineapple, jalepeno, avocado, sweet pepper, black beans, cilantro and lime juice. Stir and add salt & pepper to taste. (*Depending on how spicy you like your food, you might want to add a little hot sauce to the salsa in addition to the jalapeno.)
4. Remove the fish from the oven. Plate and top with the salsa.

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Foil-Baked Salmon

22 Aug

In the never-ending quest to find more delicious, easy fish recipes I came across Giada de Laurentiis’ recipe for salmon baked in foil. I had a quick look through the ingredients and decided it was worth trying out. Picked up some beautiful salmon at New Seaway Fish Market in Kensington (where they will cut you a filet to any size you like – just ask! And ignore the curmudgeonly fishmonger’s attitude. He’s actually really funny.) as we were down there anyway. This is the kind of recipe that makes the most out of a few delicious ingredients. Try to use the fresh herbs if you can, but the dried ones work well, too, and pack a lot of flavour. Wrap it all up in foil, throw it in the oven and 20 minutes later you have melt-in-your-mouth salmon!

As a side note, you can prep these ingredients and have everything ready to go for up to six hours ahead of time, so this would be a great dish for company. Just keep it in the fridge and put it in the oven when you’re ready.

Serves 4.

Ingredients

2 tomatoes, chopped OR 1 14-oz can of diced tomatoes, drained
2 shallots, chopped
2 tb + 2 ts extra virgin olive oil
2 tb fresh lemon juice (about 1/2 lemon)
1 1/2 ts fresh oregano OR 3/4 ts dried oregano
1 1/2 fresh thyme OR 3/4 ts dried thyme
1 ts salt
3/4 ts pepper
4 salmon filets

Directions

1. Preheat your oven to 400F.
2. In a medium bowl, combine tomatoes, shallots, 2 tb olive oil, lemon juice, thyme, oregano, 1/2 ts salt and a pinch of pepper.
3. In the centre of a sheet of foil, spoon 1/2 ts of oil. Place the fish on top and then coat. Season with salt & pepper and spoon 1/4 of the tomato mixture on top. Fold the sides over the fish and seal  tightly. Repeat for the other filets.
4. Place all on a baking sheet and cook 20-25 minutes.
5. Remove from the oven and unwrap. Using a spatula, carefully lift the fish from the packet and plate.

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Sweet & Spiced Salmon

2 May

I keep a list of recipes that I want to try in my trusty little blue book. So when J & I have an exchange that goes something like, “What do you want for dinner this weekend?” “Um…fish?” I have a few ideas all ready to go. This is one that I’d been meaning to try for a while and, this weekend, I got my opportunity. Incredibly easy and all done with stuff I had in the fridge and cupboards already.

Serves 2.

Ingredients

2  skinless, boneless salmon filets
1/2 c orange juice
Juice of 1/2 lemon
1/4 c brown sugar
1 ts lemon zest
1 1/2 ts chili powder
1 ts cumin
1/2 ts Kosher salt
1/4 ts ground cinnamon

Directions

1. In baking dish or resealable plastic bag, combine the orange and lemon juices. Add in the salmon and refrigerate for an hour. Turn the fish occasionally to ensure even marination.
2. Mix  brown sugar, lemon zest, chili powder, cumin salt and cinnamon together in a small bowl.
3. Preheat the oven to 400.  Line a baking sheet with foil (this is very important as the brown sugar will caramelize and cleaning the sheet will be a nightmare!) and place the fish on the sheet.  Discard the marinade.
4. Rub the spice mixture into the fish and bake for 12 minutes.

I served it with Dressed Up Asparagus.

Citrus Salmon

15 Feb

Salmon is one my favourite fishies so I’m always looking for new ways to make it. I think I’ve pretty much mastered the coconut salmon and J makes a fantastic black pepper- and coriander-coated salmon dish. I wanted something simple, flavourful and easy to make so I decided to give this one a whirl!

Serves 2.

Ingredients

2 salmon fillets, boneless & skinless
1 lemon
1 orange
2 tb cilantro, chopped
salt & pepper
2 tb olive oil

Directions

1.  In a shallow dish, zest the orange and the lemon. Squeeze out all the juice, as well. Toss in the cilantro, reserving a little for garnish, and stir.
2. Place the fillets in the marinade and coat the fish. Marinate for 30 minutes.
3. Preheat the oven to 400F.
4. When the 30 minutes are up, heat the olive oil in a skillet to medium high. Shake off the excess marinade and place the filets in the pan. Cook 2 minutes and then flip. Season with salt & pepper as you cook.
5. Place the pan with the fish into the oven and cook for 8-10 minutes. (I lean toward cooking it for less time rather than more.)
6.  Remove the fish from the oven and plate. Garnish with leftover cilantro and finish with a squeeze of lemon juice.

Eating Vancouver: Wednesday

15 Jan

I was really looking forward to dinner on Wednesday as some old colleagues of mine had made reservations at Miku, a Japanese restaurant in the west end of Vancouver.  I’d been perusing the menu for a couple of days prior and was, to be honest, totally overwhelmed at the variety of delicious options it presented. Meeting first for a drink – a golden mojito that I will definitely be making at home – at the Pan Pacific Fairmont, we popped over Miku across the street and were promptly led to our giant table perfect, as one friend pointed out, for sharing!

Leaving it to my dining companions to choose our dishes for the evening was a good move and everything that arrived on the table was not only delicious, but fresh and gorgeously presented. We started with a beer and then sake (choosing the cups was especially fun, resulting in a barrage of Indiana Jones & the Last Crusade jokes) and then it was on to the endless rounds of beautiful seafood.

Not necessarily in this order, we had:

-Goma-ae: assorted vegetables in a handmade sesame sauce

-Aburi Tuna: albacore tuna on a bed of crisp vegetables & dressed with masatake sauce (made with onions, garlic, soy sauce, and sesame oil)

-Ebi Fritter: lightly beer battered tiger prawns served with a chili cream sauce

-Sockeye Salmon Sashimi

-King Roll: ebi tempura, snow crab & avocado topped with tobiko, with a chili cream sauce

-Salmon Oshi Sushi: local salmon pressed & dressed with our Chef’s own soy & Miku sauce, topped with jalapeño

-Miku Roll: salmon, uni, snow crab & cucumber rolled in tobiko & topped with Miku Sauce

-Coal Harbour Roll: ebi, salmon zuke, lettuce, cucumber & ikura, paired with honey mustard & topped with rice crackers

-Red Wave Roll: snow crab & avocado wrapped in maguro & topped with masatake sauce

Though it all disappeared quickly from the table, the resounding favourite among us was the salmon oshi sushi, which we renamed “fish cubes.” (Appetizing, non? I promise, this dish is not to be missed!) The heat from the jalapeño slice and cracked pepper paired well with the smooth, rich taste of the ruby red salmon between the sticky stacks of rice. These mouthfuls were so good that we had to order another round.

Among the food, the friends I hadn’t seen in ages and the couple of bottles of sake, it was definitely right near the top of the best meals I had out here on the west coast.

Peppered Salmon w/ Creamy Chick Pea Dressing

12 Nov

J made this Tyler Florence recipe the other night and it came out beautifully! The salmon was crispy on the outside, but flaky and tender on the inside. Tons of flavour from the crust, no question, and it was very tasty with the accompanying chick pea dressing. Nicely done, J!

Serves 4.

Ingredients
1/4 c black peppercorns
1/4 c coriander seeds
4  salmon fillets
2-3 tb extra virgin olive oil

Dressing

salt & pepper
1 can chick peas
2 ts cumin
1 ts paprika
1 lemon, juiced
1/4 c extra virgin olive oil

Directions

1. Grind peppercorns and coriander in a clean coffee grinder and pour the mixture onto a plate.
2. Roll salmon in the mixture.
3. Heat 2-3 tb olive oil in a large skillet and heat til the oil is smoking.
4. Sprinkle fish with salt & pepper and place in the pan, searing 4-5 minutes per side.
5. For the vinaigrette, drain the chick peas into a large bowl, reserving the liquid.
6. Add olive oil, cumin, paprika, lemon juice, salt & pepper. Spoon 1/2 the mixture into a blender and puree. Add in the liquid as necessary to thin out the mixture. (You’ll need roughly half of it.)
7. Stir the puree back into the rest of the vinaigrette to thicken.
8. Dish the chick pea dressing into the middle of the plate and place the salmon on top.

Coconut-Crusted Salmon w/ Pineapple Salsa

17 Aug

This was my first foray into making a fish dish. I was nervous a little nervous – no one wants an overcooked fish! – but the recipe turned out to be foolproof. I’ve made it dozens of times since and it never fails to please!

Serves 2.

Ingredients
Fish
2 pieces of skinless, boneless salmon
1 ts salt
1 ts pepper
1/3 c shredded coconut

Salsa
1 c chopped pineapple
2 tb extra virgin olive oil
1/2 small red onion, diced
1/4c chopped cilantro
1 lime
salt & pepper

Directions

1. Preheat your oven to 375.
2. Sprinkle the salt and pepper over the salmon. In a bowl, pour out the coconut and coat the salmon.
3. Line a tray with foil, place the fish on the tray and pop it into the oven for 13 minutes.
4. Meanwhile, combine the pineapple, cilantro, onion, oil, juice of the lime and salt & pepper in a bowl. Mix and taste – you may feel it needs more salt, pepper or lime juice depending on your preference.
5. Remove the fish from the oven and plate. Top with the salsa and devour!

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