Salmon Fillets with Roasted Corn Relish

This entire dish is prepared on the grill, infusing both the relish and salmon with a bit of smokiness.

Yield 4 servings (serving size: 1 fillet and 3/4 cup relish)

Ingredients

• 4 Anaheim chiles
• Cooking spray
• 2 shucked ears corn
• 1 cup diced tomato
• 1/4 cup chopped fresh cilantro
• 6 tablespoons fresh lime juice
• 1 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1 teaspoon ground cumin
• 4 (6-ounce) skinless salmon fillets

Preparation

Prepare grill.

Place chiles on grill rack coated with cooking spray; grill 5 minutes on each side or until blackened. Place chiles in a heavy-duty zip-top plastic bag; seal. Let stand 5 minutes. Peel chiles; cut in half lengthwise. Discard seeds and membranes. Cut chiles into 1/4-inch strips.

Place corn on grill rack coated with cooking spray; grill 10 minutes or until lightly browned, turning occasionally. Cool slightly. Cut kernels from cobs.

Combine chiles, corn, tomato, cilantro, and juice; toss gently. Add 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Combine remaining 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper, and cumin, stirring well. Rub spice mixture evenly over both sides of salmon. Place salmon on grill rack coated with cooking spray; grill 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with relish.

Nutritional Information

Calories: 304 (33% from fat)

Fat: 11.3g (sat 2.6g,mono 4.8g,poly 2.9g)

Protein: 33.9g

Carbohydrate: 18.1g

Fiber: 2.7g

Cholesterol: 80mg

Iron: 1.7mg

Sodium: 671mg

Calcium: 39mg

Cynthia Nims, Cooking Light, JUNE 2007

Salmon Burger

Yield Makes 4 servings

Ingredients

• 1 (14.75-ounce) can salmon, drained and flaked
• 1 egg, lightly beaten
• 1/4 cup heavy cream
• 2 tablespoons finely chopped shallot
• 1 garlic clove, minced
• 1/4 cup minced red bell pepper
• 1 teaspoon dried Italian seasoning blend
• 1/4 teaspoon dried crushed red pepper
• 1/4 teaspoon fresh ground black pepper
• 1 teaspoon lemon zest
• 1/4 cup Italian-seasoned breadcrumbs
• 1/4 teaspoon garlic salt
• 1/2 tablespoon chopped fresh Italian parsley
• 1 tablespoon canola oil
• 4 whole-wheat buns
• Garnishes: lettuce, tomato slices

Preparation

Combine salmon and next 12 ingredients in a bowl. Mix well. Form mixture into 4 equal patties about 1/2 inch thick.

Heat oil in a nonstick skillet over medium heat. Add patties, and cook 5 minutes on each side. Top bottom halves of buns with salmon burgers. Garnish, if desired. Cover with bun tops.

Coastal Living, APRIL 2008

Sweet Orange Salmon

Eight ingredients combine in a spice rub that would also be good on pork tenderloin medallions. Serve with orange wedges.

Yield 4 servings (serving size: 1 fillet)

Ingredients

• 2 tablespoons brown sugar
• 1 teaspoon chili powder
• 1/2 teaspoon grated orange rind
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon ground coriander
• 1/8 teaspoon black pepper
• 4 (6-ounce) salmon fillets
• Cooking spray

Preparation

Preheat broiler.

Combine first 8 ingredients in a small bowl. Rub spice mixture over both sides of salmon fillets. Place salmon on a broiler pan coated with cooking spray. Broil for 8 minutes or until salmon flakes easily when tested with a fork.

Nutritional Information

Calories: 303 (39% from fat)

Fat: 13.3g (sat 3.1g,mono 5.7g,poly 3.2g)

Protein: 36.2g

Carbohydrate: 7.5g

Fiber: 0.5g

Cholesterol: 87mg

Iron: 1mg

Sodium: 235mg

Calcium: 33mg

Robyn Webb, Cooking Light, MAY 2005

Spiced Salmon with Mustard Sauce

Butter-sautéed spinach seasoned simply with garlic, salt, and pepper makes a nice side dish for this fish entrée, but any wilted greens will do.

Yield 4 servings (serving size: 1 fillet)

Ingredients

• 2 teaspoons whole-grain mustard
• 1 teaspoon honey
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon ground red pepper
• 1/8 teaspoon garlic powder
• 1/4 teaspoon salt
• 4 (6-ounce) salmon fillets
• Cooking spray

Preparation

Preheat broiler.

Combine first 6 ingredients in a small bowl, stirring well with a fork. Rub mustard mixture evenly over each fillet. Place fillets, skin side down, on a jelly-roll pan coated with cooking spray. Broil 8 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

Nutritional Information

Calories: 324 (53% from fat)

Fat: 18.9g (sat 3.7g,mono 6.6g,poly 6.7g)

Protein: 34g

Carbohydrate: 2.9g

Fiber: 0.1g

Cholesterol: 100mg

Iron: 0.8mg

Sodium: 268mg

Calcium: 22mg

Maureen Callahan, Cooking Light,

Salmon with Wilted Watercress and Balsamic Drizzle

The warm, sweet balsamic dressing tenderizes the peppery watercress to make a bed for the seared salmon.

Yield 4 servings

Ingredients

* 1/2 cup balsamic vinegar
* 1/2 teaspoon powdered sugar
* 4 (6-ounce) salmon fillets (about 1 inch thick), skinned
* 3/4 teaspoon kosher salt, divided
* Cooking spray
* 8 cups trimmed watercress (about 8 ounces)
* 1/4 teaspoon freshly ground black pepper

Preparation

Combine vinegar and sugar in a small saucepan over medium-high heat; bring to a boil. Cook until reduced to 1/4 cup (about 7 minutes). Place in a large bowl; cool slightly.

While vinegar mixture cooks, heat a large nonstick skillet over medium-high heat. Sprinkle fish with 1/4 teaspoon salt. Coat pan with cooking spray. Add fish; cook 4 minutes on each side or until fish flakes easily when tested with a fork.

Add 1/2 teaspoon salt, watercress, and pepper to vinegar mixture; toss to coat. Place about 1 1/2 cups watercress mixture on each of 4 plates; top each serving with 1 fillet.
Nutritional Information

Calories: 301 (39% from fat)
Fat: 13.2g (sat 3.1g,mono 5.7g,poly 3.2g)
Protein: 37.9g
Carbohydrate: 5.9g
Fiber: 0.4g
Cholesterol: 87mg
Iron: 1mg
Sodium: 555mg
Calcium: 112mg

Allison Fishman, Cooking Light, AUGUST 2004

Salmon Wellington

That's right - Salmon Wellington! What a great idea for people who don't eat beef. Haven't tried it yet, but look forward to it.

2 large leeks, white part only, thinly sliced
2 Tbs butter
2 garlic cloves, minced
1/2 cup dry white wine
1 tsp lemon zest
1/2 tsp salt, divided
1/4 tsp freshly ground black pepper, divided
1 (17.3 oz) package frozen puff pastry (2 sheets), thawed
4 (5-to-6 oz) skinless salmon fillets

Saute leeks in butter in a medium skillet over medium heat about 5 minutes or until softened. Stire in garlic, and cook 1 minute. Add wine; cook 5 mins or unti liquid evaporates. Remove from heat, and stir in lemon zest, 1/4 tsp salt, and 1/8 tsp pepper.

Roll out each pastry sheet on a lightly floured surface into a 12-inch square. Cut each in half, forming 4 (12- x 6-inch) rectangles. Spoon 1/4 cup leek mixture lengthwise down the center of each rectangle. Sprinkle fillets evenly with remaining 1/4 tsp salt and remaining 1/8 tsp pepper; place fillets lengthwise on top of leek mixture. Fold short sides of pastry over fillets. Pinch together long sides of each pastry to seal. Place Wellingtons, seam-side down, on an ungreased baking sheet.

Bake at 425 F for 18-20 mins or until pastry is golden brown. Let stand 5 mins. Cut each pastry diagonally in half using a serrated knife.

Makes 4 servings.
From Coastal Living.

Lemon-Dill Salmon Croquettes with Horseradish Sauce

Yield: 4 servings

Sauce:
2 Tbs light mayo
2 Tbs fat-free sour cream
1 tsp prepared horseradish
1/8 tsp ground red pepper
1/8 tsp black pepper
Dash of salt
Croquettes:
1 Tbs all-purpose flour
1 Tbs chopped fresh dill
3 Tbs light mayo
1/2 tsp grated lemon rind
1/2 tsp black pepper
1 (15-oz) can salmon
1 egg white
5 Tbs dry breadcrumbs, divided
Cooking spray

To prepare sauce, combine the first 6 ingredients in a small bowl; stir with a whisk. Cover and refrigerate.

To prepare croquettes, combine flour and next 6 ingredients (through egg white) and 3 Tbs breadcrumbs, shaping each into a 1/2-thick patty. Refrigerate for 1 hour. Place remaining 2 Tbs breadcrumbs on a plate; dredge patties in breadcrumbs.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking on each side or until golden. Serve with sauce.

Jan/Feb 2008 "Cooking Light"

SALMON WITH ENDIVE, DILL, AND CREAM

Makes 4 servings.

4 (6- to 7-oz) center-cut pieces salmon fillet with skin (1 1/4 inches thick), any pin bones removed
3/4 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
1/2 cup finely chopped shallots
2 large Belgian endives (1/2 lb total), quartered lengthwise, cored, and cut crosswise into 1/2-inch pieces
1/3 cup dry white wine
1 cup heavy cream
2 tablespoons chopped fresh dill
1 tablespoon fresh lemon juice


Preheat broiler. Line rack of a broiler pan with foil, then lightly oil foil. Pat salmon dry, then arrange, skin sides down, on broiler pan. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper, then broil 4 to 5 inches from heat until almost cooked through, about 6 minutes. Keep warm, loosely covered with foil (fish will cook through from residual heat).

Meanwhile, heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté shallots, stirring, 1 minute. Add endives and sauté, stirring, until softened, 3 to 4 minutes. Add wine and boil over high heat, stirring, until liquid is reduced to 1 tablespoon, about 1 minute. Add cream and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper and boil, stirring occasionally, until liquid is thickened and reduced by half, 3 to 4 minutes. Stir in dill, lemon juice, and salt to taste. Serve salmon with sauce.


Gourmet
Quick Kitchen
October 2005

Poached Salmon with Mushrooms, Tarragon, and Cream

Serves 1

2 T unsalted butter
4 oz fresh mushrooms, wiped clean and sliced
Salt and freshly ground black pepper
1 1/2 cups dry white wine, dry white vermouth, or part winea nd part water
1 salmon fillet, about 6 oz, skinned
1/3 cup heavy cream
1 T chopped fresh tarragon, plus more for garnish

In a small skillet, melt the butter over high heat. Add the mushrooms and saute until they give off some liquid, about 5 minutes. Remove from the heat and season to taste with salt and pepper.

Pour the wine into a saucepan large enough to hold the salmon and bring to a simmer. Slip in the salmon, cover the pan, and poach gently over low heat until the salmon tests done (it should appear opaque when pierced with the point of a knife), 8 to 10 minutes. Remove the salmon from the poaching liquid with a slotted skimmer and set aside on a warmed plate; keep warm.

Add the cream and 1 T tarragon to the poaching liquid and reduce over high heat to a slightly syrupy sauce. Add the mushrooms and warm through. Spoon the sauce over the salmon. Garnish with a bit more tarragon.

From Solo Suppers, by Joyce Goldstein.