Category Archives: Salmon

Sautéed Salmon and Arugula Salad with Tomato Vinaigrette

I *love* this recipe. And each time we make it, I’m stunned that we don’t make it more often! It works year-round – even when tomatoes aren’t in season (sauteeing those grape tomatoes brings out the flavor of even winter greenhouse-grown tomatoes). It also goes well with any wine – white, rose, red – which is a rarity (at least for us!). Enjoy this on its own, or add an additional vegetable, side, or even bread.

Sautéed Salmon and Arugula Salad with Tomato Vinaigrette
Adapted from Cooking Light, July 2010
Serves 4

4 (6-ounce) wild salmon fillets (skin-on, then remove skin after cooking)
3/4 teaspoon salt, divided
1/2 teaspoon black pepper, divided
Cooking spray
4 teaspoons balsamic vinegar
4 teaspoons extra-virgin olive oil
2 teaspoons minced shallots
1 pint grape tomatoes, halved (2 cups)
5 cups loosely packed arugula

1. Heat a large nonstick skillet over medium-high heat. Sprinkle fillets evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Coat pan with cooking spray. Add fillets to pan, flesh-side down; cook 3 minutes or until browned. Turn fillets over; cook 4 minutes or until desired degree of doneness. Remove fish from pan; loosely cover, and keep warm.

2. While fish cooks, place vinegar in a medium bowl. Gradually add oil, stirring with a whisk. Stir in shallots.

3. Return pan to medium-high heat. Add tomatoes, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper; sauté for 3 minutes or until tomatoes soften. Add tomatoes to vinaigrette; toss to combine.

4. Arrange 1 1/4 cups arugula on each of 4 plates; top each serving with 1 fillet (remove skin before placing). Spoon about 1/2 cup tomato mixture over each salad.

Nutritional info:
Calories: 276.2
Total Fat: 11.7 g
Saturated Fat: 2.2 g
Polyunsaturated Fat: 0.6 g
Monounsaturated Fat: 3.4 g
Cholesterol: 127.5 mg
Sodium: 534.0 mg
Potassium: 266.6 mg
Total Carbohydrate: 5.5 g
Dietary Fiber: 1.3 g
Sugars: 0.5 g
Protein: 35.8 g


Crustless Smoked Salmon Quiche with Dill

This is one of my absolute favorite brunch recipes! We’ve been making this recipe for years, and it is always a hit. We even made these for a friend’s baby shower a few years ago, and the guests *loved* them! Enjoy!

Crustless Smoked Salmon Quiche with Dill
Adapted from Cooking Light, July 2002
Serves 12

1 1/4 cups fat-free half & half
1/4 cup fat-free sour cream (I use Lilly brand or Trader Joe’s brand)
1 teaspoon Dijon mustard
3 large eggs
1/2 cup (2 ounces) shredded Gouda cheese
1/2 cup thinly sliced green onions
1/4 cup thinly sliced wild smoked salmon, chopped (about 2 ounces)
2 tablespoons chopped fresh dill
1/2 teaspoon black pepper
Cooking spray

Preheat oven to 350°.

Combine first 5 ingredients in a large bowl, stirring with a whisk. Stir in cheese, onions, salmon, dill, and pepper. Pour egg mixture into a muffin tin (12) coated with cooking spray. Bake at 350° for about 25 minutes.

Nutritional info:
Calories: 66.6
Total Fat: 3.4 g
Saturated Fat: 1.6 g
Polyunsaturated Fat: 0.3 g
Monounsaturated Fat: 0.9 g
Cholesterol: 57.4 mg
Sodium: 159.0 mg
Potassium: 99.9 mg
Total Carbohydrate: 3.7 g
Dietary Fiber: 0.1 g
Sugars: 2.0 g
Protein: 4.9 g

Baked Salmon with Mustard-Dill Sauce

We love salmon, and this is probably one of the easiest salmon recipes! We’ve made it baked in the oven, and also most recently we’ve grilled it, too. Both ways are great! Enjoy!

Baked Salmon with Mustard-Dill Sauce
Adapted from Bon Appetit, July 1998
Serves 6

1 cup fat free sour cream (I use Lily brand – has no added thickeners)
1/3 cup chopped fresh dill
3 tablespoons finely chopped onion
2 tablespoons Dijon mustard

1 1 1/2-pound center-cut wild salmon fillet with skin
2 teaspoons minced garlic

1. Whisk sour cream, dill, onion and mustard in small bowl to blend. Season sauce to taste with salt and pepper. Let stand at room temperature 1 hour.

2. Preheat oven to 400°F. Lightly oil baking sheet. Place salmon, skin side down, on prepared sheet. Sprinkle with garlic, salt and pepper; spread with 1/3 cup sauce. Bake salmon until just opaque in center, about 20 minutes. Serve with remaining sauce.

**Note** Fish can also be cooked on the grill (with or without wood plank). Preheat grill (and plank, if desired). Place fish on grill, and grill for 15-20 minutes.

Nutritional info:
Calories: 207.1
Total Fat: 5.4 g
Saturated Fat: 1.2 g
Polyunsaturated Fat: 0.0 g
Monounsaturated Fat: 0.0 g
Cholesterol: 105.2 mg
Sodium: 259.3 mg
Potassium: 18.5 mg
Total Carbohydrate: 2.5 g
Dietary Fiber: 0.1 g
Sugars: 1.6 g
Protein: 32.6 g

Grilled Salmon with Quick Blueberry Pan Sauce

I love salmon, and I am always looking for something different to try , so I found this recipe. Sounds a little strange to mix blueberries with salmon, but trust me – it’s tasty!

Salmon with blueberry sauce - done

Grilled Salmon with Quick Blueberry Pan Sauce
Adapted from Bon Appetit, Aug 2010
Serves 4

1 tablespoon olive oil
3/4 cup sliced shallots
1 garlic clove, thinly sliced
1/4 teaspoon coarse kosher salt plus additional for seasoning
1/4 teaspoon chopped fresh thyme plus additional for seasoning
1/8 teaspoon ground allspice plus additional for seasoning
1 cup fresh blueberries
1/4 cup water
1 tablespoon balsamic vinegar
4 7-ounce wild salmon fillets with skin

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 or back of fork and cook until sauce thickens, stirring often, 3 to 4 minutes. Season with freshly ground black pepper. Remove from heat. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. Rewarm before using.

Brush grill rack with oil. Prepare barbecue (medium-high heat). Spray salmon on both sides with oil (spray oil or misto); 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. Spoon sauce over salmon and serve immediately.

Nutritional info:
Calories: 320.3
Total Fat: 11.3 g
Cholesterol: 148.8 mg
Sodium: 208.8 mg
Total Carbs: 11.0 g
Dietary Fiber: 1.0 g
Protein: 41.3 g

Sushi – Brown Rice California Rolls

I LOVE sushi. And more than that, I LOVE making sushi at home! We haven’t made sushi in FOREVER, so we decided to make it a few days ago.

It takes a little skill, but it is so much fun to make sushi at home! John and I have competitions to decide who makes the best-looking sushi rolls – and it’s a tough contest! So get yourself a sushi rolling mat and some sushi-quality fish, and get rolling!

Sushi - done 2

First, the sushi rice:

Sushi rice

Sushi Rice – brown rice
Adapted from “Sushi – 40 Delightful Japanese Dishes for All Occasions”, by Lulu Grimes, 2006
Makes 6 servings (enough for 6 sushi rolls)

1 ¼ cup short grain brown rice
2 cups water
Dash of salt
2 Tbsp rice wine vinegar

Wash rice under cold running water until the water is completely clear, then drain. Put the rice in a pan with the water, cover, and bring to a boil as quickly as possible. Turn the heat down and simmer for 30 min, until most of the water is absorbed. Turn off the heat, and let the rice stand (covered) for 15 minutes.

Put the rice in a large, shallow bowl and pour the rice wine vinegar evenly over the surface of the rice. Mix the seasoning into the rice quickly, using a spatula (shamoji), and fan the rice in order to cool it down as quickly as possible. Mix the rice wine vinegar carefully – you do not want to break a single rice grain.

The sushi rice should look shiny and be at room temperature when you are ready to use it.

Nutritional info:
Calories: 70.8
Total Fat: 0.6 g
Saturated Fat: 0.0 g
Polyunsaturated Fat: 0.0 g
Monounsaturated Fat: 0.0 g
Cholesterol: 0.0 mg
Sodium: 27.4 mg
Potassium: 0.0 mg
Total Carbohydrate: 16.7 g
Dietary Fiber: 1.2 g
Sugars: 0.0 g
Protein: 1.2

Next, the rolls:

Brown rice California Rolls
Adapted from “Sushi – 40 Delightful Japanese Dishes for All Occasions”, by Lulu Grimes, 2006
Makes 6 rolls

1 quantity freshly cooked Sushi Rice (see recipe above)
6 small sheets of toasted nori
Wasabi paste
½ ripe avocado, sliced into 12 slices
6 crab sticks, sliced into 12 pieces (or 6 large cooked & shelled shrimp, or 4 oz sliced fresh raw tuna or salmon)
2-inch piece of cucumber, peeled and cut into 12 thin sticks
Sushi - prep

Serve with: soy sauce and pickled ginger

Additional equipment: sushi rolling mat(s)

Divide the rice into 6 equal portions. Put a sheet of nori shiny-side down on a rolling mat with the longest end toward you. Using wet hands, spread 1 portion of the rice in an even layer on the nori, leaving ¾ inch of nori visible at the end farthest away from you. Don’t squash the rice or make the layer too thick – you should be able to see the nori through the rice.
Sushi - rice on nori

Spread a small amount of wasabi paste onto the rice at the end nearest you. Lay 2 thick avocado slices down on top of the wasabi, keeping them parallel to the edge of the nori nearest you. Then put 2 slices of crab (or shrimp, tuna, or salmon) next to the avocado. Add a line of thin cucumber sticks (Ok – so you can see by the photo that I always do this in the wrong order! I always start with the fish, then cucumber, then avocado – whatever! 🙂 ).
Sushi - ready to roll

To roll the sushi, fold the mat over, starting at the end where the ingredients are, and tucking in the end of the nori to start the roll. Keep rolling, lifting up the mat as you go and keeping the pressure even but gentle until you have finished the roll. Moisten the top edge of the nori with water to seal the sushi roll closed. Don’t worry if anything falls out of the sides, just push it back in.
Sushi - rolled in bamboo Sushi - rolled 2

Remove the roll from the mat and cut it into 6 even-sized pieces with a wet, very sharp knife. If you don’t use a sharp knife, the roll will squash as you cut it. Arrange the rolls on a plate. Serve with soy sauce, pickled ginger, and extra wasabi paste.

Nutritional info (per roll):

With crab stick:
Calories: 131.0
Total Fat: 3.9 g
Saturated Fat: 0.4 g
Polyunsaturated Fat: 0.3 g
Monounsaturated Fat: 1.4 g
Cholesterol: 0.0 mg
Sodium: 70.4 mg
Potassium: 93.3 mg
Total Carbohydrate: 21.7 g
Dietary Fiber: 3.5 g
Sugars: 1.5 g
Protein: 18.6 g

With shrimp:
Calories: 114.4
Total Fat: 3.1 g
Saturated Fat: 0.3 g
Polyunsaturated Fat: 0.3 g
Monounsaturated Fat: 1.4 g
Cholesterol: 10.7 mg
Sodium: 82.7 mg
Potassium: 103.3 mg
Total Carbohydrate: 19.8 g
Dietary Fiber: 3.3 g
Sugars: 0.8 g
Protein: 3.7 g

With tuna:
Calories: 129.6
Total Fat:: 3.2 g
Saturated Fat: 0.4 g
Polyunsaturated Fat: 0.3 g
Monounsaturated Fat: 1.4 g
Cholesterol: 8.7 mg
Sodium: 77.7 mg
Potassium: 93.3 mg
Total Carbohydrate: 19.8 g
Dietary Fiber: 3.3 g
Sugars: 0.8 g
Protein: 7.0 g

With salmon:
Calories: 135.6
Total Fat: 4.4 g
Saturated Fat: 0.3 g
Polyunsaturated Fat: 0.3 g
Monounsaturated Fat: 1.4 g
Cholesterol: 10.0 mg
Sodium: 78.4 mg
Potassium: 184.7 mg
Total Carbohydrate: 19.8 g
Dietary: Fiber 3.3 g
Sugars: 0.8 g
Protein: 6.6 g

Cedar Plank-Grilled Salmon with Avocado-Orange Salsa

I was once again seduced by a salmon sale at Whole Foods… So I decided to pull out an old favorite recipe – this grilled salmon recipe. While we were making it, amazing smells permeated the kitchen. When John came inside from starting the grill (kept on the patio), he said it smelled amazing inside (and it did!). This recipe seemed perfect for a hot summer evening, and – as usual – we devoured it!

Salmon with orange-avocado salsa - done

Cedar Plank-Grilled Salmon with Avocado-Orange Salsa
From Cooking Light, Sept 2007
Serves 6

1 (15 x 6 1/2 x 3/8-inch) cedar grilling plank
1/4 cup maple syrup
2 tablespoons Cointreau (orange-flavored liqueur)
1 teaspoon grated orange rind
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
6 (6-ounce) wild salmon fillets (about 1 inch thick) (or one 1.5 lb side of salmon, skin-on)
1 cup orange sections (about 2 oranges)
3/4 cup diced peeled avocado (about 1)
1/4 cup fresh orange juice (about 1 orange)
2 tablespoons finely chopped red onion
2 tablespoons finely chopped red bell pepper
1 tablespoon finely chopped fresh chives
1 tablespoon fresh lime juice

Immerse and soak the plank in water 1 hour; drain.

Prepare grill.

Combine syrup, Cointreau, and rind in a small saucepan; bring to a boil. Cook until reduced to 1/4 cup (about 3 minutes). Cool 5 minutes. Sprinkle 1/4 teaspoon salt and 1/8 teaspoon black pepper over fish; brush fish with syrup mixture.

Place plank on grill rack, and grill for 3 minutes or until lightly charred. Carefully turn plank over, and place fish on charred side of plank.
Salmon with orange-avocado salsa - plank Salmon with orange-avocado salsa - on plank

Cover and grill for 12 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

Combine remaining 1/4 teaspoon salt, remaining 1/8 teaspoon black pepper, orange sections, avocado, orange juice, onion, bell pepper, chives, and lime juice in a medium bowl; serve with fish.
Salmon with orange-avocado salsa - salsa

Nutritional info:
Calories: 425
Fat: 21.5g
Protein: 34.8g
Carbohydrate: 19.8g
Fiber: 2.2g
Cholesterol: 100mg
Iron: 1.1mg
Sodium: 298mg
Calcium: 55mg

Zucchini-wrapped Fish Filets

This is really one of my favorite fish recipes – it’s so easy, so versatile, and so quick to prepare! It’s also perfect for this time of year, when zucchini is readily available and the basil in the garden is growing like crazy! And I’m always reminded each time we make this how moist the fish turns out – yum! We made this on Friday with tilapia, but it also works well with any type of skinless fish fish filet.

Zucchini-wrapped fish filets - done

Zucchini-wrapped Fish Filets
Adapted from Gourmet magazine, August 2007
Serves 4

2 (6- to 7-inch-long) zucchini, trimmed
4 teaspoons extra-virgin olive oil
16 fresh basil leaves
4 (6-ounce) pieces halibut, tilapia, or wild salmon fillet, skinned
1 tablespoon fresh lemon juice
Zucchini-wrapped fish filets- ingredients

1. Shave zucchini lengthwise into very thin ribbons with peeler or mandoline.

2. For each piece of fish, arrange about 5 slices of zucchini on a work surface, side by side, overlapping each slice by half. Lightly season with salt and pepper. Lay 2 basil leaves across center of each group of zucchini slices.
Zucchini-wrapped fish filets - prep

3. Pat fish dry, then sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper (total) and arrange crosswise on zucchini, covering basil leaves. Top each piece of fish with 2 basil leaves, then wrap zucchini around fish, overlapping ends.

4. Put 4 teaspoons oil in a 12-inch nonstick skillet and swirl to coat bottom, then arrange fish, seam sides down, in oil.
Zucchini-wrapped fish filets - in pan

5. Cover skillet and cook fish over medium heat, without turning, until barely cooked through, 6 to 9 minutes, depending on thickness of fillets (fish will continue to cook from residual heat).

6. Transfer fish to plates, then stir lemon juice into oil & juices in skillet and season sauce with salt and pepper. Drizzle sauce over fish.

Nutritional info (note – calculated with tilapia – will differ with other fish):
Calories: 201.9
Total Fat: 8.3 g
Saturated Fat: 2.1 g
Polyunsaturated Fat: 0.4 g
Monounsaturated Fat: 3.3 g
Cholesterol: 60.0 mg
Sodium: 115.4 mg
Potassium: 183.9 mg
Total Carbohydrate: 3.0 g
Dietary Fiber: 1.0 g
Sugars:1.1 g
Protein: 30.5 g

Salmon with Mango Salsa

We still had a bit of salmon in the freezer from my Whole Foods expedition a few weeks back, so we wanted to try something new with them. We had mangoes in the fridge from our recent HEB trip (3 for $1), so this was something we wanted to try. The weather was cooperating, so we decided to make these on the grill – which worked really well!

When I looked at the recipe, I thought it needed a little *something* so I added my own twist with the cumin and ancho chile powder. The result? It was a big hit, and John wants to buy more salmon so that we can make it again!

salmon with mango salsa - done

Salmon with Mango Salsa
Adapted from Whole Foods
Serves 4

4 (6 ounce) sockeye salmon fillets
canola oil spray (I use my misto)
1/4 teaspoon freshly ground black pepper
1 teaspoon fine sea salt, divided
1/4 tsp cumin
1/4 tsp ancho chile powder
3 medium mangoes, preferably Ataulfo (also called Champagne mangoes), peeled, pitted and diced
1 fresh jalapeño pepper, seeded and finely chopped, or to taste (I left my seeds in, but you can remove them if desired)
1 shallot, finely chopped
1 1/2 tablespoon lime juice
1/4 cup chopped fresh cilantro, plus more for garnish

1. Preheat oven to 425°F or preheat grill to medium.

2. Spray salmon flesh with canola oil spray and sprinkle with pepper, 1/2 teaspoon salt, cumin, and ancho chile powder. Place salmon skin-side down in an 8-inch square baking dish (or place on hot, oiled grill). Bake or grill for 6-10 minutes, until cooked through.
salmon with mango salsa - salmon on the grill

3. Meanwhile, in a medium bowl, combine mangoes, jalapeño, shallot, lime juice, remaining 1/2 teaspoon salt, and 1/4 cup chopped cilantro.
salmon with mango salsa - mango scored salmon with mango salsa - flipped
salmon with mango salsa - salsa
4. Sprinkle mango mixture over cooked salmon, and sprinkle with additional cilantro.

Nutritional info:
Calories: 356.1
Total Fat: 14.6 g
Cholesterol: 105.4 mg
Sodium: 666.4 mg
Total Carbs: 16.9 g
Dietary Fiber: 0.9 g
Protein: 37.3 g

Grilled Salmon with Smoky Tomato Salsa

I love a good salmon recipe, and the last time I went to Whole Foods (for the wild Alaskan salmon sale), I stocked up and put quite a bit of it in the freezer. That just means it’s available when I have a craving for salmon! I picked this recipe because I wanted to do something different with salmon, and I had a few fresh ingredients I needed to use – mainly some fantastic tomatoes from my garden and some jalapenos from my Greenling ( order.

The verdict? This was a winner! And I think I might always make salsa on the grill from now on – it was so tasty! Definitely give this a try!

Grilled Salmon with Smoky Tomato Salsa - done

Here’s what we did:

Grilled Salmon with Smoky Tomato Salsa
From Cooking Light, Sept 2009
Serves 4

4 (6 ounce) skinless wild salmon fillets (I actually left the skin on, since I’m not skilled at skinning salmon!)
4 large plum tomatoes, halved
1 small red onion, cut into 1/2-inch slices (or half of a large one, if yours are gigantic)
1 jalapeno pepper, halved
1 lime, divided

1. Prepare grill to medium-high heat. Sprinkle fillets with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Place on grill rack coated
with cooking spray, and grill for 4 minutes on each side or until desired degree of doneness.

2. Meanwhile, place tomatoes, onion, and jalapeño on grill rack coated with cooking spray; grill tomatoes, cut side down, 6 minutes.
Grilled Salmon with Smoky Tomato Salsa - salsa ingredients Grilled Salmon with Smoky Tomato Salsa - grill
Turn; grill for 1 minute. Grill onion and jalapeño for 6 minutes on each side or until lightly browned. Remove from grill, and cool slightly.

3. Pulse grilled vegetables in a food processor with 1/4 teaspoon salt, 1/4 teaspoon black pepper, and juice from 1/2 lime.
Grilled Salmon with Smoky Tomato Salsa - food processor Grilled Salmon with Smoky Tomato Salsa - post food processor

Serve salsa over fish. Garnish with lime wedges.

Nutritional info:
Calories: 336
Fat: 18.6g
Protein: 34.7g
Carbohydrate: 6.2g
Fiber: 1.7g
Cholesterol: 100mg
Sodium: 399mg

Sushi – Salmon Sashimi with Ginger and Hot Sesame Oil

I love sushi. And making it at home is really fun (and significantly cheaper than a restaurant!). I bought some great wild Alaskan salmon at Whole Foods the other day, so I thought I’d make this. I found this recipe several years ago, and it’s super-easy and fabulous, too!

While making these last night, I discovered: 1) I cannot filet a fish (I had trouble slicing the skin off of the salmon), 2) I can never compete in Iron Chef… I’m not fast enough (and I get distracted easily!), and 3) I won’t win any plating competitions – my sashimi looked like a mess at first!

Sashimi - done

Here’s what we did:
Salmon Sashimi with Ginger and Hot Sesame Oil
Adapted from Food & Wine
Makes 4 first-course servings

1/4 cup plus 2 tablespoons low-sodium soy sauce
1 teaspoon fresh lime juice
1 teaspoon fresh orange juice
1/8-inch-thick slices of raw salmon, cut into 2-inch squares ( 1/4 pound) (this time we used salmon, but we have also used sushi-grade raw tuna)
One 1/4-inch piece of fresh ginger, sliced paper-thin and cut into thin matchsticks (about 24 pieces)
1 tablespoon snipped chives
4 tsp canola oil
1 tsp Asian sesame oil
2 tablespoons cilantro leaves
Sashimi - first ingredients Sashimi - ingredients

1. In a small bowl, mix 2 tablespoons of the soy sauce with the lime and orange juices. In a medium bowl, toss the salmon with the remaining 1/4 cup of soy sauce and let stand for 1 minute, then drain. Arrange slices of salmon on each plate and top with the ginger and chives.
Sashimi - plated Sashimi - almost done

2. In a small saucepan, heat the canola oil with the sesame oil over moderately high heat until smoking, about 2 minutes. Drizzle the hot oil over the salmon pieces. Spoon the soy-citrus sauce on top. Sprinkle with cilantro leaves and serve.

** This is AMAZING!! And so easy to make!!

Nutritional info:
Calories: 115.2
Total Fat: 8.6 g
Cholesterol: 14.2 mg
Sodium: 844.6 mg
Total Carbs: 2.5 g
Dietary Fiber: 0.2 g
Protein: 7.0 g

Nutritional info (with tuna):
Calories 95.7
Total Fat 6.0 g
Cholesterol 13.1 mg
Sodium 840.0 mg
Total Carbohydrate 2.5 g
Dietary Fiber 0.2 g
Protein 6.8 g