Salmon Dilemma

[lorilei]

No salmon recipes here right now, but will search for you in a bit.

As for sides, grilled asparagus is always an excellent side dish for salmon! (you can marinate in lemon juice & olive oil for a citrus flavor). My husband goes nuts for the sweet smokey flavor.

Otherwise, you could serve boiled new potatoes with butter and dill...

A luscious spinach/strawberry salad with vinaigrette...

Or how about fresh green beans sauteed in olive oil with garlic?

[christinew]

Wow! You have some great ideas. I may do the green beans on the side...what do you think about fresh spinach sauteed? How do I make the salad with the strawberries and vinegarette? Thanks

[lorilei]

There are quite a few variations of this salad, but here's one I've used with success. I got it from my mother-in-law (I believe it is an adaptation of a "Taste of Home" recipe) You can make substitutions with much success. (I should mention that I usually use balsamic vinegar in this recipe, and it's delicious)

Strawberry Spinach Salad

2 tablespoons sesame seeds (light or dark)
1 tablespoon poppy seeds
1/2 cup white sugar
1/2 cup olive oil
1/4 cup white wine vinegar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1 tablespoon minced onion

10 ounces fresh spinach - chopped, washed and dried
1 quart strawberries, sliced
1/4 cup blanched slivered almonds

Directions:

Whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce, and onion. Refrigerate until chilled.

In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad; toss and refrigerate 10-15 minutes before serving.


[This message has been edited by lorilei (edited 07-10-2000).]

[christinew]

How many sesame seeds?? That sounds good!

Thanks...it will be something different.

[lorilei]

Oh my! I forgot the sesame seeds!! 2 Tablespoons... will edit the recipe ASAP!!

[christinew]

Originally posted by lorilei:
Oh my! I forgot the sesame seeds!! 2 Tablespoons... will edit the recipe ASAP!!

GREAT! Hopefully the poppy seeds will not make my husband test positively during any of his interviewing lab tests for jobs in the upcoming weeks!

Thanks a million

[lorilei]

You might want to leave the poppy seeds out if there's any chance a test could affect him negatively. My husband used to give plasma at a local bank, and was warned that he could eat strictly NO poppy seeds for 2-3 days before testing -- even a poppy seed bun can register.

Oh -- and for salmon recipes, you might want to do a search on this site, or check the seafood posts below. There have been quite a few excellent recipes posted in the past few weeks!!

[This message has been edited by lorilei (edited 07-10-2000).]

[christinew]

Originally posted by lorilei:
You might want to leave the poppy seeds out if there's any chance a test could affect him negatively. My husband used to give plasma at a local bank, and was warned that he could eat strictly NO poppy seeds for 2-3 days before testing -- even a poppy seed bun can register.

Oh -- and for salmon recipes, you might want to do a search on this site, or check the seafood posts below. There have been quite a few excellent recipes posted in the past few weeks!!

[This message has been edited by lorilei (edited 07-10-2000).]

Definately I will leave them out! Maybe I will wait on recipe until he is finished testing! We will have spinach sauteed or fresh green beans! But your recipe is a keeper and I will try in awhile.
Thanks LoriLei

[Gail]

I just made this recently with grilled salmon and thought it was quite good. I'd do it with a simple pilaf and some spinach spiked with garlic.

LEMON-DILL SAUCE
This sauce would also taste great served with a variety of fish, as well as sautéed scallops, shrimp or lobster.

3/4 cup dry white wine
3 tablespoons chopped shallot
2 tablespoons fresh lemon juice
1/2 cup (1 stick) chilled unsalted butter, cut into 8 pieces
1 1/2 tablespoons chopped fresh dill

Boil wine, shallot and lemon juice in medium saucepan over high heat until reduced to 1/4 cup, about 6 minutes. Reduce heat to low; add butter, 1 piece at a time, whisking until melted before adding more. Remove pan from heat. Stir in dill. Season to taste with salt and pepper.

Makes about 3/4 cup.


Bon Appétit
November 1998

RSVP
Kristina's, Bath ME



A Cook from Shawnee Mission, Ks. on 04/09/00
This was good, & easy. A little goes a long way.

A Cook from Houston,Tx on 04/06/00
I used this recipe along with poached salmon and it was wonderful!! It had just the right amount of lemon juice and dill. Next I'll use it over chicken breast.

A Cook from Seattle, WA on 07/16/99
Very rich, use sparingly, but amazing on both fish and chicken.

Peggy ( pegathap@yahoo.com ) from San Diego, CA on 04/12/99
I made this for the seabass with walnut topping recipe. Very rich, would be excellent with salmon, halibut, shellfish, chicken. I had to substitue dried dill, the fresh would be even better.

[christinew]

Thanks Gail,

I will try this with rice and braised spinach. Sounds very healthful also! (How do I become a member? I am a Junior member now)

Cheers, Christine

[CATHIEA]

Christine- Do you get CL magazine? There are a number of salmon recipes in the June issue. The baked Indian Salmon, which could be grilled, was exceptional. I'd serve with the Indian-Style Green Beans from 1995. Another thing I like to do with salmon is baste it with plain old BBQ sauce. My personal preference is for be a spicy mustardy sauce, but the sweet hickory smoked sauces are really good on salmon too. BBQ salmon is great with sweet potato fries and grilled tomatoes. Finally, try marinating salmon in soy sauce, garlic and ginger before grilling for an oriental twist (this is great with soba noodles with veggies on the side).
CathieA

[christinew]

OK now I am STARVED!!!!!! How do I make sweet potatoe fries??

Great ideas by the way and yes I get CL..it is my cooking bible. I just saw way to many salmon recipes with tomatoes on the side or as a relish and I can not stand uncooked tomatoes....They must be smooth like ketchup.

[lorilei]

OK. I really must share this recipe. It's a bit vague (as I just created it as an impromptu dish one day), but it's excellent if you like pesto and salmon. The garlic adds a bit of a kick, but doesn't seem to overpower the salmon altogether (Even when I make it!)

GRILLED SALMON w/ PESTO

2 fillets salmon

1 cup fresh basil leaves
1/4 tsp salt
2 T water (more or less, as needed)
1-3 cloves garlic, minced (I use 3)

Place basil and garlic in blender. Add salt to taste and water until consistency is pasty, not runny.

Spread pesto paste over salmon fillets and grill 10-15 minutes, or until just beginning to flake. (You can also bake these at about 350 for 15-20 minutes)

[christinew]

That one sounds great too! I have just smothered my salmon in hickory smoke BBQ and I bought sweet potatoes...to make those fries you mentioned....How do I make those??? I am waiting to hear back anxiously!!! Thanks.

[LauraEllen]

This is what I made for dinner on Saturday night: Grilled salmon filet with roasted corn salsa.

I usually grill the filet (preferably the tail section)instead of the steaks because I put them skin side down on the grill and never have to turn it. I just cover for a few minutes so the fish bakes in the heat. Then the fish lifts right out of the skin.

I never make the salsa the same way twice, but basically I start with Corn cut off the cob (or you can use frozen young corn). I spread it on a baking sheet and spray with a little olive oil, then broil until slightly toasted. When it cools I mix it with whatever I want - scallions, cilantro, hot peppers, tomatoes. Sometimes I mix in a little commercial salsa. I usually add some olive oil and lime juice. Then I serve it a room temperature to spoon over the salmon.

[christinew]

I like the corn idea. I wonder how long corn will be in season? I generally buy salmon filets with the skin also...I had no idea I did not need to turn it. That is great news! Thanks..Christine

[marshalynne]

We mix some honey and teriayki marinade together with fresh garlic and a little chopped scallion. Let it sit in this for a bit and then baste while grilling....mmmm! Usually have a nice salad with mesculin greens or corn on the cob or wild rice.

[christinew]

Thank you all! Dinner was a smash. I made BBQ salmon on the grill with sauteed spinach and garlic and roasted sweet potatoe wedges! We licked our plates. Thanks again for all the great ideas.

Christine

[SandyDee]

Man Lorilei does that Salmon with Pesto sound wonderful. Can't wait to try it. Thanks!!

[Cathy]

A really simple marinade is S&W Fajita sauce. It is wonderful for grilled salmon. Just marinate the fish about 1hr before grilling. It's great! Sometimes I make a marinade of soy sauce, sesame oil, green onions, fresh ginger and lime juice. Marinate the salmon at least an hour and baste while grilling. Yummy.

[christinew]

Anyone have a great recipe for salmon on the grill!! And sides that should accompany it??

Please let me know I am trying to impress my husband and could use some help!

[Mary Ann]

I see that you've already made your salmon, but here's another recipe to add to your collection. When I first made it, the reaction was "this is good enough for company!"

The recipe says to use a stovetop grill pan, but I've made it both indoors and outdoors. The vegetables are cut large enough, so there's no problem putting them right on the grill. I usually serve it with wild rice.

CookWare(tm) from Cooking Light(r).

Salmon With Grilled Vegetables

SOURCE: Cooking Light YEAR: 1998 ISSUE: Jan/Feb PAGE: 100

INGREDIENTS FOR 4 SERVINGS:
2 large red onions (about 1 pound)
1/4 cup honey mustard
3 tablespoons low-sodium soy sauce
3 tablespoons lemon juice
3 tablespoons brown sugar
1 teaspoon vegetable oil
1/2 teaspoon ground red pepper
1/2 teaspoon black pepper
1/8 teaspoon salt
4 small zucchini, each cut lengthwise into 1/4-inch-thick slices
(about 1 pound)
4 (6-ounce) salmon steaks (1 inch thick)
Cooking spray

INSTRUCTIONS:
1. Peel onions, leaving root intact; cut each onion into 8 wedges.

2. Combine mustard and next 7 ingredients (mustard through salt) in a
small bowl; reserve 1/4 cup mustard mixture.

3. Place onion, zucchini, and salmon in a large shallow dish. Drizzle
with remaining mustard mixture; cover and marinate in refrigerator 1
hour.

4. Place a grill pan coated with cooking spray over medium heat until
hot. Place zucchini on pan; grill 2 minutes on each side or until
tender. Remove zucchini; keep warm. Place onions on pan; grill 3
minutes on each side or until tender. Remove onions; keep warm. Place
salmon on pan; grill 5 minutes on each side or until fish flakes
easily when tested with a fork. Drizzle salmon and vegetables with
reserved mustard mixture. Yield: 4 servings (serving size: 1 salmon
steak, 4 onion wedges, and one-fourth zucchini slices).

NUTRITIONAL INFORMATION:
CALORIES 401 (39% from fat); FAT 17.2g (sat 2.8g, mono 8.2g, poly 4g);
PROTEIN 37.2g; CARB 24.8g; FIBER 2.6g; CHOL 111mg; IRON 2.2mg; SODIUM
591mg; CALC 79mg

[christinew]

Originally posted by Mary Ann:
I see that you've already made your salmon, but here's another recipe to add to your collection. When I first made it, the reaction was "this is good enough for company!"

The recipe says to use a stovetop grill pan, but I've made it both indoors and outdoors. The vegetables are cut large enough, so there's no problem putting them right on the grill. I usually serve it with wild rice.

CookWare(tm) from Cooking Light(r).

Salmon With Grilled Vegetables

SOURCE: Cooking Light YEAR: 1998 ISSUE: Jan/Feb PAGE: 100

INGREDIENTS FOR 4 SERVINGS:
2 large red onions (about 1 pound)
1/4 cup honey mustard
3 tablespoons low-sodium soy sauce
3 tablespoons lemon juice
3 tablespoons brown sugar
1 teaspoon vegetable oil
1/2 teaspoon ground red pepper
1/2 teaspoon black pepper
1/8 teaspoon salt
4 small zucchini, each cut lengthwise into 1/4-inch-thick slices
(about 1 pound)
4 (6-ounce) salmon steaks (1 inch thick)
Cooking spray

INSTRUCTIONS:
1. Peel onions, leaving root intact; cut each onion into 8 wedges.

2. Combine mustard and next 7 ingredients (mustard through salt) in a
small bowl; reserve 1/4 cup mustard mixture.

3. Place onion, zucchini, and salmon in a large shallow dish. Drizzle
with remaining mustard mixture; cover and marinate in refrigerator 1
hour.

4. Place a grill pan coated with cooking spray over medium heat until
hot. Place zucchini on pan; grill 2 minutes on each side or until
tender. Remove zucchini; keep warm. Place onions on pan; grill 3
minutes on each side or until tender. Remove onions; keep warm. Place
salmon on pan; grill 5 minutes on each side or until fish flakes
easily when tested with a fork. Drizzle salmon and vegetables with
reserved mustard mixture. Yield: 4 servings (serving size: 1 salmon
steak, 4 onion wedges, and one-fourth zucchini slices).

NUTRITIONAL INFORMATION:
CALORIES 401 (39% from fat); FAT 17.2g (sat 2.8g, mono 8.2g, poly 4g);
PROTEIN 37.2g; CARB 24.8g; FIBER 2.6g; CHOL 111mg; IRON 2.2mg; SODIUM
591mg; CALC 79mg

Mary Ann! This sounds great and at the rate we are eating salmon filets I really do need yours and all the ideas above! Thanks