Salmon Recipes for the Feast

Easy to Make, Foolproof and Healthy Salmon Recipes

Salmon is always a good choice because it is readily available, good for you, easy to make and almost everyone likes Salmon.

This first recipe works well as an appetizer on its own with crackers or on top of a salad.  It is also good on a summer buffet.

SMOKED AND FRESH SALMON TARTARE

(serves 8-10 as an appetizer)

• 1 lb. skinless fresh salmon filet
• ½ lb. smoked salmon  
• 1/3  cup freshly squeezed lime juice (about 3 limes)  
• 1/3 cup minced shallots (about 2 shallots)   
• 2 Tablespoons extra virgin olive oil
• 3 Tablespoons drained capers
• 2 Tablespoons Dijon mustard
• 1 Tablespoon whole grain mustard
• 2 teaspoons Himalayan Pink Salt or other sea salt
• 1 teaspoon freshly ground Black Pepper from Madagascar
• 2 teaspoons dill (fresh if possible, but dried is fine)

1. Cut the fresh salmon and the smoked salmon into a coarse dice.
2. Place salmon in a mixing bowl and add the lime juice, shallots, olive oil, capers, two mustards, salt and pepper.  Mix well and sprinkle in the dill.
3. Cover with plastic wrap and refrigerate for a few hours so that the salmon will marinate.
4. Tartare can be served on toast points, crackers or on a bed of greens garnished with cherry tomatoes.
5. Make sure your salmon is very fresh. 

Nothing is easier than a simple pan-sauteed Salmon .  So here is my recipe:

SIMPLE  PAN SAUTEED SALMON:

• 4 (5 ounce) center cut salmon filets about 1 inch thick with the skin on
• 2 Tablespoons extra virgin olive oil
• 1 teaspoon herbes de provence or any fresh herb of your choosing such as thyme, parsley, rosemary or basil chopped fine
• Himalayan pink salt or other sea salt and freshly ground Madagascar black pepper to taste. (Available at Old Stone Market)

1. Bring the salmon to room temperature about 15 minutes before preparing.
2. Season the fish with the salt and pepper and half of the herbs.
3. Warm a non stick skillet with the oil on medium heat. Raise the heat to medium-high. Place the salmon skin side up in the pan and cook until golden brown on 1 side.  This takes about 3-4 minutes.  Turn the fish over and cook another 3 minutes until the skin is crisp.
4. Transfer to a plate, sprinkle with remaining herbs and serve as desired. This dish can be served with a potato salad or on top of a spring mix salad.  It is very nice with a simple sauce made by mixing equal amounts of mayonnaise, Dijon mustard and prepared horseradish.

GRILLED SALMON WITH LEMON, CAPERS AND ROSEMARY
- SERVED IN TIN FOIL PACKETS.

• 4 (5-6 ounce salmon filets) center cut and about 1 inch thick
• ¼ cup extra virgin olive oil    
• 1 Tablespoon minced fresh rosemary leaves
• 8 thin lemon slices
• ¼ cup fresh lemon juice (from about 1 lemon)   
• ¼ cup white wine  
• 2 teaspoon of capers
• 4 pieces aluminum foil
• Himalayan pink salt or other sea salt and freshly ground Madagascar black pepper to taste (Available at Old Stone Market)

Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, and rosemary. Place each piece of seasoned salmon on a piece of foil large enough to fold over and seal. Top the each piece of salmon with 2 lemon slices, 1 tablespoon of lemon juice, a drizzle of wine, and some of the capers. Wrap the salmon tightly in the foil packets.

Place a grill pan on the stove over medium-high heat or preheat a gas or charcoal grill. Place the foil packets on the hot grill and cook for 10 minutes for a 1-inch thick piece of salmon. Serve in the foil packets.