Salmon

Seared Salmon and Winter Vegetable Hash with Apple-Brown Butter

Original Recipe and Photo from Blue Apron. Adapted for Intervale Food Hub members.

Ingredients

  • 2 Skin-On Salmon Fillets
  • 1 Apple
  • 1 Lemon
  • 1 Turnip
  • 1 Potatoes
  • 2 Tablespoons Butter
  • 1 Teaspoon mustard
  • Tarragon and parsley for seasoning
  • salt and pepper

Directions

  1. Prepare the ingredients: Core and small dice the apple. Juice and zest your lemon. Medium dice the potatoes. Peel and medium dice the turnip. 
  2. Make the apple-brown butter: In a large pan, heat the butter on medium-low until melted. Cook, stirring occasionally and swirling the pan, 2 to 3 minutes, or until deep golden brown and fragrant. Add the apple and mustard; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened and fragrant. Turn off the heat and stir in lemon, season with salt and pepper. Transfer to a bowl and set aside in a warm place. Rinse and wipe out the pan.

  3. Start the hash: In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the potatoes and season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until browned and softened. Add turnip to the pan, season, and cook, stirring occasionally until lightly brown and softened. Stir in lemon zest and herbs. Transfer to a plate.

  4. Cook the salmon: Pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets, skin sides down, and cook 4 to 5 minutes on the first side, or until browned and crispy. Flip and cook 1 to 2 minutes, or until cooked to your desired degree of doneness. Remove from heat.

  5. To plate, serve hash topped with salmon and apple-brown butter. 

Salmon with Chimichurri

salmon chimichurri

This is a great combination for a quick, flavorful dinner! Chimichurri sauce is like a burst of summer color and flavor. 

Recipe Adapted from Eating Well. Eating Well photo.

  1. Preheat oven to 425°F. Line a rimmed baking sheet with foil or parchment paper and spray with cooking spray.

  2. To prepare salmon: Place salmon skin-side down on the prepared baking sheet. Rub with oil and sprinkle with salt and pepper. Roast until it flakes easily with a fork in the thickest part, 8 to 10 minutes per inch of thickness.

  3. To serve, slide a thin spatula under each piece of fish, separating it from the skin, and place on a plate. Serve with about 2 tablespoons sauce each.

Serve with mashed potatoes, as shown here, or with roasted root vegetables!

Slow-Cooked Salmon with Greens and Turnips

Photo by Michael Graydon + Nikole Herriot

Photo by Michael Graydon + Nikole Herriot

Published by Bon Appétit. Recipe by Renee Erickson.

This low-heat method is very gentle, lending the salmon a velvety texture.

Note: The original recipe calls for swiss chard, but you can interchange any hearty greens you have on hand, like kale, cabbage, spinach, etc.

Ingredients : 4 SERVINGS

  • 4 6-oz. pieces skinless salmon fillet
  • 4 tablespoons olive oil, divided
  • 1 teaspoon finely grated lemon zest
  • Kosher salt
  • 4 garlic cloves, peeled, smashed
  • 1½ pound small turnips, scrubbed, halved, quartered if large
  • Freshly ground black pepper
  • 2 bunches Swiss chard
  • 1 small shallot, finely chopped
  • ¼ cup chopped fresh cilantro
  • ¼ cup chopped fresh flat-leaf parsley
  • 1 tablespoon fresh lime juice
  • 1 teaspoon toasted sesame oil
  • Toasted sesame seeds (for serving)

Preparation

Preheat oven to 250°. Place salmon in a large baking dish; drizzle with 2 Tbsp. olive oil, sprinkle with lemon zest, and gently rub into flesh. Season with salt and scatter garlic around. Bake until salmon is medium-rare (mostly opaque but still slightly translucent in the center), 30–35 minutes.

Meanwhile, combine turnips, 1 Tbsp. olive oil, and 1 cup water in a large skillet; season with salt and pepper. Bring to a simmer, cover, and cook until turnips are fork-tender, 15–20 minutes. Uncover and cook, tossing occasionally, until liquid is evaporated and turnips are golden, 5 minutes.

While turnips are cooking, remove ribs and stems from Swiss chard leaves. Thinly slice ribs, stems, and leaves crosswise. Heat remaining 1 Tbsp. olive oil in another large skillet over medium-high heat. Cook shallot and Swiss chard ribs and stems, stirring often, until beginning to soften, about 3 minutes. Add Swiss chard leaves and cook, tossing often, until leaves are wilted, about 2 minutes. Toss in cilantro, parsley, and lime juice; season with salt.

Drizzle salmon with sesame oil. Serve salmon with Swiss chard and turnips, topped with sesame seeds.

Butter Pesto Salmon

Recipe courtesy of Simply Home Cooked

 

INGREDIENTS

4 tbsp Basil Pesto

½ cup butter (softened)

1 garlic clove, zested

4 (7oz) salmon fillets

salt & pepper to taste

1 tsp fresh lemon juice

 

INSTRUCTIONS

  1. In a bowl combine the basil pesto, softened butter, and zested garlic using a fork.
  2. Like a baking sheet with foil and lay the salmon fillets on top. Generously season with salt and pepper and squeeze a little bit of lemon juice on top. (About ¼ tsp per fillet)
  3. Scoop out the butter pesto using a cookie
  4. scoop and place 2 scoops on each fillet.
  5. Preheat your oven to 400 degrees Fahrenheit and bake for 10 minutes.

 

Salmon Salad Sandwiches on Ciabatta

Recipe courtesy of Bon Appetit

 

INGREDIENTS

2 grilled salmon fillets (about 7 ounces each), skin removed, fish flaked

2 green onions, finely chopped

1 tablespoon fresh lemon juice

1 teaspoon finely grated lemon peel

1/2 cup (about) Piment d'Espelette Mayonnaise (see recipe)

4 4-inch squares ciabatta or focaccia

Arugula or mesclun

 

INSTRUCTIONS

Place first 4 ingredients in medium bowl; stir in mayonnaise to taste. Season with salt and pepper. Halve each bread square horizontally. Top 4 pieces with greens, then salmon; cover with remaining bread.

 

Oven Baked Paprika Salmon with Cream of Leek & Potato Soup

Recipe courtesy of Wholesome Cook

 

INGREDIENTS

For the Oven-baked Paprika Salmon:

  • 2 (130g or thereabouts) salmon fillets
  • 1 tbsp olive oil, plus extra
  • 1 tbsp smoky paprika
  • (2 vines of truss cherry tomatoes)

For the Cream of Leek and Potato Soup:

  • 2 leeks, white part only, sliced
  • 2 large potatoes, peeled and cubed
  • 2 cups of chicken stock
  • salt and pepper to taste
  • (chopped dill, to serve)

 

PREPARATION

Preheat oven to 220C (200C fan forced, 425F, gas mark 7).

    To make the Oven-baked Paprika Salmon:

    1. Line a small baking tray with non-stick baking paper and grease it generously with extra oil, about 2 tablespoons.
    2. Place salmon fillets on the paper, skin down and a couple of inches apart.
    3. Rub a tablespoon of oil all over each fillet and sprinkle generously with smoky paprika.
    4. (Add truss cherry tomatoes to the tray, if using.)

    To bake:

    1. Bake salmon fillets (along with the tomatoes) in the preheated oven for about 15 minutes.
    2. Turn off the oven, and with the oven door open, let it rest for another 3 minutes or so.

    To serve:

    1. Serve salmon with some bread, roasted tomatoes or a garden salad. Or in the following soup.

    To make the Cream of Leek and Potato Soup:

    1. Place all soup ingredients in a saucepan. Bring to a boil and cook for 10 minutes or until the potatoes are soft. Blend with a stick blender.

    To serve:

    1. Divide soup between bowls and serve warm with your choice of toppings which can include the salmon, fried chorizo, croutons.

     

    PAN SEARED SALMON WITH CREAMY LEEKS

    Recipe By 80 Breakfasts

    NGREDIENTS

    • 2 x 160-180 gram fillets of salmon
    • Olive oil
    • 6-5 leeks, white and light green parts only, sliced diagonally (about 2 cups sliced)
    • 1 tablespoon chopped fresh dill
    • 1/4 cup cream
    • Squeeze of lemon juice
    • Sea salt and freshly cracked black pepper

    INSTRUCTIONS

    • Heat a swirl of olive oil in a pan. When the oil is hot add the leeks and sauté until they start to soften. Add the cream and let it bubble a bit until the leeks are tender, adding salt and pepper to taste. Add the dill, toss, and take off the heat. Add a squeeze of lemon juice and stir. Taste and adjust seasoning. Set aside.
    • In another skillet heat a couple of glugs of oil. Sprinkle salmon fillets with salt and pepper. When the oil is hot add salmon to the pan skin side down (my fillets here were already skinned but I still cook the side where the skin was first). Cook for a couple of minutes and flip to cook the other side. Cook for a couple of minutes more until done to your liking.
    • Place each fillet on a plate and divide the creamy leeks between the two.
    • Serves two. Salmon is nice when it’s a little rare in the middle, but cook it all the way through if that’s how you like it. The great thing about fillets, as opposed to steak cuts, is that you can actually see the fish cooking on the sides (as the fish grows opaque from the bottom up). This makes is easier to predict when the fish is done. Since neither salmon nor creamy sauces make it to C’s list of favorites this is something I often enjoy when he is not around. I actually love these little meals made solely for my enjoyment. Brings me back to the early days of my cooking — when I cooked only for myself, and ultimately fell in love with it. Which brings me to another nice attribute of the fillet…it lends itself perfectly to the single serving! Note: I am trying to groom little C to be a creamy-salmon-dish-eater just like her mama. To make a baby friendly version just steam the salmon and leeks, cut up/mash when cooked (leeks should be soft and salmon cooked through), and mix with a dollop of yogurt (instead of cream). I’ve also done a version with the salmon steamed with cilantro and onions, then mashed with yogurt when cool. Definitely thing I would eat myself!

     

     

    Pesto Pasta with Broccoli & Salmon

    Recipe courtesy of I am a Food Blog

     

    INGREDIENTS

    3 cloves garlic

    2 tablespoons pine nuts

    2 tablespoons parmesan

    3 tablespoons olive oil

    1 cup parsley leaves only, packed

    juice 1/2 lemon

    zest 1 lemon

    salt and pepper

    2 cups broccoli, cooked

    4 ounces of your favorite pasta

    1 small salmon fillet cut in two

     

    INSTRUCTIONS

    1. Toast the pine nuts in a dry pan over low heat shaking the pan often. The nuts take on a gorgeous golden brown color and will start smelling divine within minutes. Keep a close eye on them so they don’t burn.
    2. While your pine nuts come down to room temperature, set a pot of salted water on to boil for your pasta and roughly chop the parsley leaves.
    3. In a mortar and pestle, smash the garlic until smoothish and add the pine nuts. Continue to grind away until everything comes together in a paste. Stir in the oil until well incorporated and add the cheese and parsley. Give it a quick mash and taste, adding lemon juice, zest and salt and pepper as you see fit.
    4. Cook your pasta according to the package instructions. While the pasta is cooking, heat up a small amount of olive oil in a frying pan. Raise the heat to medium-high and place the salmon in the pan, skin side down. Cook until the skin is crisp and brown, about 4 minutes. Turn and cook another 3 minutes or so. The salmon should flake easily when it is done. Season with salt and pepper.
    5. By now your pasta should be cooked. Drain, but reserve some of the cooking liquid. Toss the hot pasta with the cooked broccoli and some pesto. Start by adding 2 tablespoons of pesto and add more as needed. To loosen the sauce a bit, add the reserved pasta water a tablespoon at a time. Mix well and enjoy hot with the salmon filet on top.

     

    NOTES

    This pesto is quite garlicky, which is how we like it, but if you’re not such a garlic fiend, 1 or 2 cloves will be plenty.

    Roast Salmon & Broccoli with Chile Caper Vinaigrette

    Recipe courtesy of Bon Appétit

     

    INGREDIENTS

    1 bunch broccoli (about 1 1/2 lb.), cut into florets

    4 tablespoons olive oil, divided

    Kosher salt, freshly ground pepper

    4 6-oz. skinless salmon fillets

    1 red Fresno chile or jalapeño, thinly sliced into rings, seeds removed if desired

    2 tablespoons unseasoned rice vinegar

    2 tablespoons drained capers

     

    DIRECTIONS

    1. Preheat oven to 400°. Toss broccoli and 2 Tbsp. oil on a large rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until browned and crisp-tender, 12–15 minutes.

    2. Remove baking sheet from oven and rub salmon with 1 Tbsp. oil; season with salt and pepper. Push broccoli to edges of baking sheet and place salmon in the center. Roast until salmon is opaque throughout, 10–15 minutes.

    3. Meanwhile, combine chile, vinegar, and a pinch of salt in small bowl and let sit until chiles are slightly softened, about 10 minutes. Mix in capers and remaining 1 Tbsp. oil; season with salt and pepper.

    4. Serve salmon and broccoli drizzled with chile vinaigrette.

     

    Salmon Pesto Pasta with Broccoli

    Recipe by Everyday Dishes.

    Ingredients

    Pesto (Included in our Omnivore Package!)

    • 3 cups fresh basil leaves
    • 3 cloves  garlic
    • 3/4 cup Parmesan cheese
    • 1/2 cup olive oil
    • 1/4 cup pine nuts, sunflower seeds, or walnuts
    • 1/2 tsp salt

    Pasta and Salmon

    •  1 box farfalle pasta (or pasta of your choice)
    • 1 bunch broccoli, broken into florets
    • 1 tsp olive oil
    • 8 oz salmon
    • 2 cloves garlic, crushed but left whole
    • 1 lime zest of lime or lemon
    • 1/2 cup Parmesan cheese, shredded

    Directions

    1. To make the pesto, combine basil, garlic, Parmesan cheese, olive oil and pine nuts in food processor. Season with salt then mix until smooth then set aside.
    2. Bring salted water to boil in large pot and cook pasta 2 minutes less than package directions. Drain in colander, set aside.
    3. Two minutes before you drain pasta, add broccoli. Boil for about a minute, drain mixture and remove from heat. Add pasta and broccoli back to pot, mix in pesto until combined. Zest lime over pasta and stir in Parmesan cheese, set aside.
    4. Sauté garlic with olive oil in large pan over medium high heat, about 2-3 minutes then remove garlic. Add salmon and cook 4-5 minutes on first side, flip and cook another 3-4 minutes until opaque and flaky. While salmon is cooking, chop cooked garlic and add to pasta. Remove salmon from the pan when finished.
    5. Add pasta mixture to same saute pan, warm for 1-2 minutes. Place in large serving bowl, top with salmon. Sprinkle with parmesan cheese and enjoy!

    Zesty Salmon with Roasted Beets and Spinach

    salmon-main.jpg

    Recipe by Sara Buenfeld, originally published on BBC Good Food blog.

    Ingredients:

    • 4 small fresh beetroots
    • 1½ tbsp oil
    • 1 tsp coriander seeds, lightly crushed
    • 2 skinless salmon fillets
    • 2½ small oranges: zest of 1, and juice of half
    • 1 garlic clove
    • 1 red onion, finely chopped
    • 4 handfuls baby spinach leaves
    • 1 avocado, thickly sliced
    • 3 tbsp pumpkin seeds

    Method

    1. Heat oven to 350 F. Trim the stems of the beetroot and reserve any tender leaves that are suitable for eating in the salad. Cut the beetroots into quarters then toss with 1/2 tbsp oil, the coriander seeds, and some seasoning then pile into the centre of a large sheet of foil and wrap up like a parcel.

    2. Bake for 45 mins or until the beetroots are tender. Remove from the oven, then top with the salmon and half the orange zest, and return to the oven for 15 mins. If you want to toast the pumpkin seeds, put them in the oven for 10 mins.

    3. Meanwhile, cut the peel and pith from 2 oranges. Then cut out the segments with a sharp knife working over a bowl to catch the juices. Finely grate the garlic and leave for 10 mins to allow the enzymes to activate. Stir the garlic into the orange juice and remaining oil with seasoning to make a dressing.

    4. Remove the parcel from the oven and carefully lift off the fish. Transfer beets into a bowl with the red onion, remaining orange zest, pumpkin seeds and spinach leaves and toss well. Gently toss through the orange segments and avocado with any beet leaves then pile onto plates and top with the warm salmon. Drizzle over the dressing and serve while still warm.

      Salmon Roasted in Butter

      INGREDIENTS   4 tablespoons (1/2 stick) butter  4 tablespoons minced chervil, parsley or dill  1 salmon fillet, 1 1/2 to 2 pounds   Salt and freshly ground black pepper to taste   Lemon wedges      INSTRUCTIONS   Preheat the oven to 475 degrees. Place the butter and half the herb in a roasting pan just large enough to fit the salmon and place it in the oven. Heat about 5 minutes, until the butter melts and the herb begins to sizzle.  Add the salmon to the pan, skin side up. Roast 4 minutes. Remove from the oven, then peel the skin off. (If the skin does not lift right off, cook 2 minutes longer.) Sprinkle with salt and pepper and turn the fillet over. Sprinkle with salt and pepper again.  Roast 3 to 5 minutes more, depending on the thickness of the fillet and the degree of doneness you prefer. Cut into serving portions, spoon a little of the butter over each and garnish with the remaining herb. Serve with lemon wedges.

      INGREDIENTS

      4 tablespoons (1/2 stick) butter

      4 tablespoons minced chervil, parsley or dill

      1 salmon fillet, 1 1/2 to 2 pounds

       Salt and freshly ground black pepper to taste

       Lemon wedges

       

      INSTRUCTIONS

      Preheat the oven to 475 degrees. Place the butter and half the herb in a roasting pan just large enough to fit the salmon and place it in the oven. Heat about 5 minutes, until the butter melts and the herb begins to sizzle.

      Add the salmon to the pan, skin side up. Roast 4 minutes. Remove from the oven, then peel the skin off. (If the skin does not lift right off, cook 2 minutes longer.) Sprinkle with salt and pepper and turn the fillet over. Sprinkle with salt and pepper again.

      Roast 3 to 5 minutes more, depending on the thickness of the fillet and the degree of doneness you prefer. Cut into serving portions, spoon a little of the butter over each and garnish with the remaining herb. Serve with lemon wedges.

      Chili-Rubbed Salmon

      INGREDIENTS    Chili-Rubbed Salmon   4 salmon fillets  2 tbsp olive oil  3 tbsp packed brown sugar  1.5 tbsp chili powder  1 tsp ground cumin  1 tsp black pepper  1 tsp salt   Avocado Salsa   2 avocados, diced into 1 cm cubes  4 tbsp chopped cilantro  ½ cup cherry tomatoes, quartered  juice of one lime   INSTRUCTIONS    Chili-Rubbed Salmon   Pre-heat grill to medium heat.  Rinse salmon and pat dry. Brush salmon fillets with olive oil.  In a small bowl, combine brown sugar, chili powder, ground cumin and pepper. Spread generously over the salmon fillets.  Cook salmon on grill (over direct heat) for 12-15 minutes.   To Oven-Bake:   Pre-heat oven to 425°F.  Bake salmon on parchment-lined baking sheet for 12-15 minutes, until cooked through.   Avocado Salsa   Combine all ingredients and serve immediately

      INGREDIENTS

      Chili-Rubbed Salmon

      4 salmon fillets

      2 tbsp olive oil

      3 tbsp packed brown sugar

      1.5 tbsp chili powder

      1 tsp ground cumin

      1 tsp black pepper

      1 tsp salt

      Avocado Salsa

      2 avocados, diced into 1 cm cubes

      4 tbsp chopped cilantro

      ½ cup cherry tomatoes, quartered

      juice of one lime

      INSTRUCTIONS

      Chili-Rubbed Salmon

      Pre-heat grill to medium heat.

      Rinse salmon and pat dry. Brush salmon fillets with olive oil.

      In a small bowl, combine brown sugar, chili powder, ground cumin and pepper. Spread generously over the salmon fillets.

      Cook salmon on grill (over direct heat) for 12-15 minutes.

      To Oven-Bake:

      Pre-heat oven to 425°F.

      Bake salmon on parchment-lined baking sheet for 12-15 minutes, until cooked through.

      Avocado Salsa

      Combine all ingredients and serve immediately

      Soy-Glazed Salmon with Cucumber-Avocado Salad

      Ingredients

      • 1 tablespoon honey
      • 2 1/2 teaspoons low-sodium soy sauce
      • 1/2 teaspoon cornstarch
      • 4 6 -ounce skinless center-cut salmon fillets
      • 1 teaspoon sesame oil
      • Kosher salt
      • 2 tablespoons rice vinegar (not seasoned)
      • 1 tablespoon mayonnaise
      • 1 medium English cucumber, quartered lengthwise and sliced
      • 3 scallions, thinly sliced
      • 1 avocado, halved, seeded and chopped
      • Jarred pickled ginger, for serving (optional)

      Method

      1. Preheat the oven to 400 degrees F. Mix the honey, 2 teaspoons soy sauce and the cornstarch in a small microwave-safe bowl. Microwave until just simmering, 30 to 40 seconds.
      2. Rub the fish fillets all over with 1/2 teaspoon sesame oil and season lightly with salt. Place the fish in a baking dish and bake 5 minutes. Remove from the oven and brush with the honey-soy sauce mixture. Return the fish to the oven and continue baking until just cooked through, 7 to 9 more minutes.
      3. Meanwhile, whisk the rice vinegar, mayonnaise and the remaining 1/2 teaspoon each soy sauce and sesame oil in a large bowl. Add the cucumber, scallions and 1/4 teaspoon salt and toss. Gently fold in the avocado. Serve the salmon with the salad and pickled ginger.

      http://www.foodnetwork.com/recipes/food-network-kitchens/soy-glazed-salmon-with-cucumber-avocado-salad-recipe.html

      Grilled Salmon with Tomatoes & Basil

      Ingredients

      • 2 cloves garlic, minced
      • 1 teaspoon kosher salt, divided
      • 1 tablespoon extra-virgin olive oil
      • 1 whole wild salmon fillet (also called a “side of salmon,” about 1 1/2 pounds; see Tips)
      • 1/3 cup plus 1/4 cup thinly sliced fresh basil, divided
      • 2 medium tomatoes, thinly sliced
      • 1/4 teaspoon freshly ground pepper

      Method

      1. Preheat grill to medium.
      2. Mash minced garlic and 3/4 teaspoon salt on a cutting board with the side of a chef's knife or a spoon until a paste forms. Transfer to a small bowl and stir in oil.
      3. Check the salmon for pin bones and remove if necessary (see Tips). Measure out a piece of heavy-duty foil (or use a double layer of regular foil) large enough for the salmon fillet. Coat the foil with cooking spray. Place the salmon skin-side down on the foil and spread the garlic mixture all over it. Sprinkle with 1/3 cup basil. Overlap tomato slices on top and sprinkle with the remaining 1/4 teaspoon salt and pepper.
      4. Transfer the salmon on the foil to the grill. Grill until the fish flakes easily, 10 to 12 minutes. Use two large spatulas to slide the salmon from the foil to a serving platter. Serve the salmon sprinkled with the remaining 1/4 cup basil.

      http://www.eatingwell.com/recipe/250116/grilled-salmon-with-tomatoes-basil/

      Superfood Coconut Curry Salmon Salad

      Ingredient

      • Coconut oil or olive oil cooking spray, for the baking dish

      Salmon Marinade:

      • 1 pound wild salmon fillet
      • 1 tablespoon extra-virgin olive oil
      • 1/2 teaspoon curry powder (add more if desired!)
      • 1 tablespoon fresh lemon juice
      • 1 teaspoon dried oregano, or 2 tablespoons fresh oregano
      • 2 teaspoons reduced-sodium tamari soy sauce

      Coconut Curry Dressing:

      • 1 tablespoon unrefined coconut oil, at room temperature
      • 1 teaspoon curry powder
      • 3 tablespoons fresh lemon juice
      • 1 teaspoon raw or manuka honey
      • 2 tablespoons reduced-sodium tamari soy sauce

      Salad:

      • 2 cups lacinato kale leaves, finely chopped
      • 2 cups cooked quinoa
      • 1/4 red onion, thinly sliced

      Method

      1. Preheat the oven to 350°F. Coat a 9 x 13-inch baking dish with coconut oil or olive oil cooking spray and set aside.
      2. In a medium bowl, whisk together the olive oil, curry, lemon juice, oregano, and tamari soy sauce. Place the salmon into a nonreactive container or baking dish with a lid, and pour the marinade over the top. Using a cooking brush, baste the salmon with the marinade, cover, and place into the fridge for about 30 minutes.
      3. Remove the salmon from the fridge, and transfer to the prepared baking dish. Bake, on middle rack, for about 15 minutes. Remove from the oven and let cool slightly. The salmon should feel slightly firm to the touch.
      4. Meanwhile, in a large bowl, whisk together the coconut oil, curry powder, lemon juice, honey, and tamari soy sauce until well combined. Add the kale, quinoa, and red onion to the bowl and toss gently to coat with the dressing. Flake in the cooked and slightly cooled salmon with fork, and toss to combine.

      http://www.epicurious.com/recipes/food/views/superfood-coconut-curry-salmon-salad-56389609

      Broiled Salmon with Chermoula Herb Crust

      Ingredients

      • Use the chermoula in this week's basket, or make it using:
      • 1/2 cup packed fresh cilantro leaves, finely chopped (plus more for garnishing)
      • 2 tablespoons extra virgin olive oil
      • 2 large garlic cloves, pressed
      • zest of 1 lemon
      • 1 tablespoon freshly squeezed lemon juice
      • 1 tablespoon drained capers, finely chopped
      •  
      • 1 to 1.25 lbs (roughly 16-20 ounces) center-cut piece of Alaskan King salmon
      • kosher sea salt
      • freshly ground black pepper
      • fresh lemon wedges or slices, for serving

      Method

      1. Prepare the Chermoula Paste: In a medium bowl, combine the finely chopped cilantro, pressed garlic, lemon zest, lemon juice, and chopped capers with a fork until a smooth pesto-like paste forms.
      2. Preheat the oven broiler to high and place the oven rack about 5-6 inches below the flame. Line a sheet pan with aluminum foil. Pat the salmon dry with a paper towel on both sides and place skin-side down on the center of the sheet pan. Season the salmon with salt and freshly ground black pepper. Spoon the chermoula paste on top of the salmon and using your spoon or hands, spread it into an even thick layer, so that it is coats the entire surface of the salmon.
      3. Broil the salmon for 8 to 10 minutes (depending on the thickness of your piece of salmon, this time will vary) or until it flakes easily with a fork (I prefer to cook my salmon, especially when it is of such high quality, so that it is still slightly pink in the very center - medium well - but cook it according to your own preference!).
      4. Using a sharp knife, slice and serve the salmon. Garnish with chopped cilantro and lemon wedges or slices.

      http://www.abeautifulplate.com/weeknight-broiled-salmon-with-chermoula-herb-crust/

      Salmon Sandwich

      Ingredients

      • two salmon portions
      • arugula micro greens or any other greens
      • store bought tzatziki
      • 1 tbsp Vegenaise (or mayo)
      • 1 tbsp Sriracha sauce
      • cucumber slices
      • 1 tbsp capers
      • pickled jalapeño slices
      • ¼ red onion, thinly sliced
      • whole grain buns
      • salt and pepper to taste

      Method

      1. Preheat the grill. Season salmon with salt and pepper. Grill 7 minutes on each side. Tip: You can prepare the salmon any way you prefer such as broil, bake or pan sear. I cooked my salmon on cedar planks. If you do the same make sure to soak the planks in water for at least 1 hour.
      2. Once the salmon is cooked, flake it roughly.
      3. Prepare spicy mayo by mixing Vegenaise and Sriracha in a bowl, adding more Sriracha to make it spicier.
      4. To arrange sandwich number one: Spread tzatziki over the bun, top with arugula, capers, red onion and cucumber slices. Arrange salmon on top.
      5. To arrange the spicy sandwich: Spread spicy mayo over the bun, top with arugula, capers, red onion and jalapeño slices. Arrange salmon on top.
      6. Enjoy!

      http://foodwinethyme.com/salmon-sandwich-2-0/

      Chili-Rubbed Salmon with Avocado Salsa

      Ingredients

      Chili-Rubbed Salmon

      • 4 salmon fillets
      • 2 tbsp olive oil
      • 3 tbsp packed brown sugar
      • 1.5 tbsp chili powder
      • 1 tsp ground cumin
      • 1 tsp black pepper
      • 1 tsp salt

      Avocado Salsa

      • 2 avocados, diced into 1 cm cubes
      • 4 tbsp chopped cilantro
      • ½ cup cherry tomatoes, quartered
      • juice of one lime

      Method

      Chili-Rubbed Salmon

      1. Pre-heat grill to medium heat.
      2. Rinse salmon and pat dry. Brush salmon fillets with olive oil.
      3. In a small bowl, combine brown sugar, chili powder, ground cumin and pepper. Spread generously over the salmon fillets.
      4. Cook salmon on grill for 6-8 minutes per side.

      To Oven-Bake:

      1. Pre-heat oven to 425°F.
      2. Bake salmon on parchment-lined baking sheet for 12-15 minutes, until cooked through.

      Avocado Salsa

      1. Combine all ingredients and serve immediately

      http://sweetpeasandsaffron.com/2014/08/chili-rubbed-salmon-with-avocado-salsa.html

      Garlic Butter Salmon

      Ingredients

      • 5 cloves garlic, minced
      • 1/4 c. grated Parmesan, plus more for serving
      • Juice of 1 lemon
      • 1 tsp. Italian seasoning
      • 4 tbsp. melted butter
      • kosher salt
      • 3 zucchini, cut into half moons
      • 2 tbsp. extra-virgin olive oil
      • 4 6-oz. salmon fillets
      • Freshly ground black pepper
      • Torn fresh parsley, for garnish

      Method

      1. Preheat oven to 375 degrees F. In a medium bowl, mix together garlic, Parmesan, Italian seasoning, and melted butter and season with salt.
      2. Make parchment packs: Cut four sheets of parchment. Place 1/4 of the zucchini in the middle and drizzle with 1/2 tablespoon olive oil and fillet of salmon.
      3. Brush salmon with garlic butter marinade and season with pepper.
      4. Bring two sheets together and fold down over salmon, then tightly roll up sides. Repeat until you have four packs. Transfer to a baking sheet.
      5. Bake salmon until cooked through, 15 minutes.
      6. Open packs, garnish with parsley and Parmesan, and serve.

      http://www.delish.com/cooking/recipe-ideas/recipes/a47573/garlic-butter-salmon-recipe/