salmon

Salmon & Shoots Stir-Fry

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Ingredients

  • 1/4 cup teriyaki sauce

  • 1 teaspoons sesame oil

  • 1 tablespoon fresh ginger, finely chopped

  • 1 clove garlic, finely chopped

  • 1/2 pound salmon filet, skinned 

  • 1 tablespoon vegetable oil

  • 1 small onion, diced

  • 1 pint mushroom medley, sliced

  • Handful fava bean or buckwheat shoots

  • 2 small heads bok choy (stems sliced, leaves left whole)

  • 1 tablespoon sesame seeds (optional)

Process

  1. Cut salmon into one-inch cubes.

  2. Combine teriyaki sauce, sesame oil, garlic, and ginger in a large bowl or glass baking dish, and let salmon marinate (covered) for up to 30 minutes in refrigerator.

  3. In a large wok or skillet, saute mushrooms and onions on medium-high heat for 5-8 minutes, or until onions are translucent and mushrooms are tender and brown.

  4. Add salmon and its marinade and saute until salmon is light pink and opaque (~4 minutes).

  5. Serve on its own or over rice. Top with shoots, sliced green onion and sesame seeds if desired. 

Bok Choi & Mushroom Stir Fry with Honey Glazed Salmon

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Ingredients: Stir Fry

  • 1 head Bok Choi, Leaves & Stems Separated

  • 3/4 Cup Mushrooms

  • 1/4 Cup Onion, Chopped

  • 1 Clove Garlic, Minced

  • 2 Tbsp. Soy Sauce

  • 1 Tbsp. Sriracha

  • 1 Tbsp. Olive Oil

Process:

  1. In a large skillet, heat olive oil over medium / high heat; add stems of Bok Choi & a pinch of salt; Let cook for three minutes

  2. Add Onions, Soy Sauce & Sriracha to the skillet; Cook for another 3-5 minutes until Onions are tender

  3. Add Mushrooms, Bok Choi leaves, and Garlic to skillet; cook for 5 more minutes

  4. Remove from heat

Ingredients: Glazed Salmon

  • 1/2 Lbs. Salmon, Cut into two smaller Fillets (for quicker, more even cooking)

  • 1/4 Cup Soy Sauce

  • 1/4 Cup Honey

  • 3 Cloves Garlic, Minced

  • 2 Tbsp. Lemon Juice

Process:

  1. Preheat oven to 350 F

  2. Combine Soy Sauce, Honey, Garlic, Lemon Juice in a shallow & wide bowl; mix thoroughly

  3. Coat Fillets with Sauce

  4. Place parchment paper on baking sheet; lay fillets on paper

  5. Bake for 10 minutes, or until flakey & cook through

  6. Serve with Stir Fry

Salmon Caesar Salad with Homemade Yogurt Dressing

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Ingredients:

  • 2 Cups Romain Lettuce, Chopped

  • 1/4 Lbs. Salmon Fillet

  • 3/4 Cup Yogurt

  • 2 Tbsp. Lemon Juice

  • 1/4 Cup Parmesan

  • 2 Tbsps.. Olive Oil

  • 1 Tbsp. Yellow Mustard

  • 1 Clove Garlic (Minced)

  • 1 Tsp. Oregano

  • Salt and Pepper

Process:

  1. Preheat oven to 350 F

  2. Brush Salmon Fillet with 1 Tbsp. Olive Oil & season with Salt and pepper

  3. Place a fitted piece of parchment paper on a baking sheet

  4. Place fillet, skin side down, on the parchment paper; place in the oven for 10 minutes, or until the fish is flakey, and cook all the way through

  5. Wash and Chop the Romain, allow to dry

  6. Combine, Yogurt, Lemon Juice, Parmesan, 1 Tbsp. Olive Oil, Mustard, Garlic and Oregano in a small bowl; mix thoroughly, season as desired

  7. Add dressing to Romain, mix & coat evenly

  8. Add Salmon

  9. Sprinkle parmesan & squeeze 1/4 lemon over salad

*Top with some homemade or store bought croutons

New Potato & Salmon Skillet

Stuffed Green Peppers with Tomatoes

Ingredients

  • oil for cooking
  • 1lb ground wild Alaskan salmon
  • 1lb new potatoes, cut intl 1/2 inch cubes
  • 1/2 red onions, diced
  • salt and pepper
  • 4 eggs
  • shredded cheddar cheese
  • optional herbs - dill, chives, scallions, or parsley (stirred in after cooking)

Directions

  1. Heat oil over medium heat in a cast iron skillet.
  2. Add new potatoes and onion, salt and pepper. Cook the potatoes and onions, stirring occasionally, for about 10-15 minutes,
  3. Add ground salmon, and continue cooking for about 5-10 minutes. You'll want the salmon mostly cooked but not dry. Stir often to break up the salmon for even cooking and a consistent texture for the hash.
  4. Crack 4 eggs on top, cover with shredded cheddar, and broil for 2 or 3 minutes until the egg whites have set (and become white) and the egg yolks are still a little bit runny.

Salmon Sliders with Tomato Garlic Relish

Perfect for the ground salmon in our Wild Alaskan Fish subscription this month! Though we cooked ours up on the stove, this recipe would be perfect to grill at a summer cookout.

Patties:

  • 1 lb ground salmon (defrosted)
  • 1 large clove garlic, minced.
  • 2 Tbs breadcrumbs
  • 1 egg
  • salt and pepper

Relish:

  • 1/2 pint cherry tomatoes, halved
  • 2 cloves garlic, diced.
  • 1 T butter

Instructions:

  1. Open package, drain salmon, and place into a medium sized mixing bowl.

  2. Combine with minced garlic, egg, breadcrumbs, a tsp of salt and a pinch of pepper.

  3. Form into patties, place on a plate, and put in freezer for a few minutes while you make the relish.

  4. In a small pan, heat 1 Tbs butter. Add garlic and tomatoes and cook down until very soft and sweet tasting. Remove from heat and allow to cool.

  5. In a large pan, heat 1 Tbs butter for the sliders. Remove patties from freezer.

  6.  
  7. Once the butter is bubbling, place your sliders on the pan. Cook for 3-4 minutes on each side, or until they are nicely browned on the outside and cooked all the way through.

  8. Pop a couple slices of bread into the toaster.

  9. Cut the slices of bread in half, top with bit of mesclun. Place a sliders on top, and garnish with the relish. Yum!

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Roasted Salmon with Fennel Salad & Spiced Honey

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Roasted Salmon with Fennel Salad & Spiced Honey

Recipe Level: Creative | Recipe Speed: Average | Season: Summer/Fall | Type: Meal | Diet: O/GF

This is a quick, lovely dish to make in summer or fall. The oven will only need to be on for around 15 minutes (including preheating), and the result is delicious and unusual. Rice or couscous would make a good accompaniment. 

  1. Preheat the oven to 375-degrees
  2. Coat a baking sheet with a little oil, and place on the salmon, skin-side down.
  3. Drizzle a little more oil atop the salmon, and season with salt and pepper. 
  4. Roast the salmon for 8 minutes, and check it for doneness. Depending on your preferences, you could eat it when it's not opaque all the way through, or cook it until it is. 
  5. Remove from the oven, place on top of the fennel salad, and spread on a couple spoonfuls of seasoned honey. 

Mad River Grain Toast with Goat Cheese Spread, Lettuce & Smoked Salmon

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Mad River Grain Toast with Goat Cheese Spread, Lettuce & Smoked Salmon

Recipe Level: Creative | Recipe Speed: Quick | Season: All | Type: Snack/Appetizer | Diet: Omnivore

This simple but elegant toast makes a great snack, but you can also pair it with a nice salad and some soup, and make it a meal! 

  1. Preheat your broiler on high.
  2. Cut the bread into slices that are as thin or as thick as you'd like.
  3. Put the bread slices on a sheet pan, and brush with a little bit of oil.
  4. Broil until slightly toasted on one side. Turn, and do the same to the other side. 
  5. When the bread is cool, spread with goat cheese. 
  6. Top with lettuce. If the leaves are bigger than the bread pieces, you can cut them down to size. 
  7. The smoked salmon from Starbird fish is not pre-sliced, so you could make it into big flakes with your fork, and place the flakes on top of your toast. If you happen to have sliced salmon, instead, just drape a slice or two over the toast. 

Potato Pancakes with Smoked Salmon and a Toppings Bar

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These loaded potato pancakes make an incredible Sunday brunch. Make all of the toppings, whip up some potato pancakes, and let each person decide how they want to dress theirs up.

  1. Make some potato pancakes
  2. Top 'em with smoked salmon
  3. Add whatever toppings make you happy! Try different combos! 

Baked Salmon with Chermoulah and Sauteed Pea Shoots

Baked Salmon with Chermoulah and Sauteed Pea Shoots

Recipe Level: Creative | Recipe Speed: Average | Season: All | Type: Main Dish | Diet: Omnivore/GF

  • 2 salmon filets
  • Salt and pepper to taste
  • Chermoulah
  • 1 tablespoon butter
  • 1 ounce pea shoots
     
 
  1. Preheat the oven to 375 degrees.
     
  2. Thaw the salmon, remove from package, and place each filet on a piece of parchment paper (if you don’t have parchment, you can use foil, instead).
     
  3. Sprinkle one side of the fish with salt and pepper, and then season the second side.
     
  4. Spread chermoulah sauce onto the top of the salmon fillet.
     
  5. Fold the parchment over the salmon. You can seal the parchment with staples, or, if you don’t have a stapler, fold the edges as if you were making a calzone.
     
  6. Bake the salmon for 8 minutes, and open one packet to see if it’s cooked through. It should be just barely opaque in the center. If it’s not, put it back in the oven for 2 more minutes.
     
  7. Meanwhile, melt the butter in a pan, and chop the pea shoots. When the butter has melted, add the shoots to the pan, and cook, stirring, until they are brighter green, and tender. Remove from heat.
     
  8. When the salmon is ready, use a wide spatula to move it to serving dishes, and top with cooked pea shoots.
This salmon might be from Alaska, but it looks like Vermont when it's covered in green!

This salmon might be from Alaska, but it looks like Vermont when it's covered in green!

Baked Salmon with Chermoulah

Turnip and Carrots with Salmon

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Recipe Level: Creative | Recipe Speed: Quick | Season: All | Type:  Meal | Diet: Omnivore - GF -DF

Ingredients

From your basket:

·      2 rainbow carrots, cubed

·      2 turnips, peeled and sliced

·      1 piece of salmon

 

From the pantry:

·      Salt and Pepper

·      1 Lemon, cut into slices

 

Directions

1.     Preheat oven to 400˚F.

2.     Place salmon and vegetables on one half of a large sheet of parchment paper.

3.     Drizzle with olive oil, then sprinkle liberally with salt and pepper.

4.     Place a few lemon slices on top. This will add great flavor and freshness to your dish.

5.     Fold the parchment paper in half, covering your fish and veggies, folding the edges in on themselves from one corner to the next, creating a sort of sealed in packet. Here is a video on how to fold it with some other fun flavor combinations! 

6.     Bake for 15-20 minutes.

7.     Unwrap and enjoy! 

Salmon with Sautéed Turnips and Greens

Salmon with Sautéed Turnips and Greens

For the Salmon:

Ingredients

  • Salmon fillet
  • Butter - to grease the pan (or use cooking spray) 
  • Pinch of salt and pepper

Directions

  1. Preheat oven to 450 degrees F
  2. Put tin foil down over a baking sheet and grease the tin foil with butter or cooking spray
  3. Place the salmon on the pan skin side down, and season the salmon with salt and pepper.
  4. Fold foil around the salmon, with a small area to vent, to keep moisture in while it bakes.
  5. Bake for 12-15 minutes

 

For the Sautéed Turnips and Greens:

Basket Ingredients:

  • 1 large turnip
  • 4 cups of braising greens

Additional Ingredients:

  • 2 Tbsp olive oil
  • Salt and Pepper to taste

Directions:

  1. Chop turnips into thin small strips, almost like mini fries!
  2. Begin to sauté in a pan with olive oil, salt and pepper.
  3. Once the turnips begin to soften, add greens.
  4. Continue to sauté until greens are wilted.
  5. Finish with salt and pepper to taste and your side dish is ready!

Additions: We kept this recipe simple, but wanted to suggest some other flavorful combinations. Adding minced garlic at the beginning, balsamic vinegar during the sauté, or any of your favorites spices towards the end would all be delicious embellishments. Don’t be afraid to make it your own!

Salmon with Risotto and Roasted Vegetables

Salmon with Risotto and Roasted Vegetables

For the Salmon:

Ingredients

  • Salmon fillet
  • Butter - to grease the pan (or use cooking spray) 
  • Pinch of salt and pepper

Directions

  1. Preheat oven to 450 degrees F
  2. Put tin foil down over a baking sheet and grease the tin foil with butter or cooking spray
  3. Place the salmon on the pan skin side down, and season the salmon with salt and pepper.
  4. Fold foil around the salmon, with a small area to vent, to keep moisture in while it bakes.
  5. Bake for 12-15 minutes

For the Risotto and Roasted Vegetables:

Basket ingredients:

  • 1 small yellow onion, diced
  • 1 cup apple cider
  • 2 Tbsp Ploughgate Creamery Butter
  • Roasted Veggies (Butternut squash, sweet potato, turnips)

Additional ingredients:

  • 2 cups Arborio rice (any rice you have around will work, just might take longer to cook and need more liquid!)
  • 4 cups veggie stock

Directions:

First, chop and roast your vegetables. While they're in the oven, get started with your risotto!

  1. Dice butternut squash, sweet potato, and turnip into even sized cubes. Toss with with olive oil, salt, and pepper. Roast on a baking sheet for 30 minutes or until soft at 400°F.
  2. Melt butter in large saucepan.
  3. Sauté onion until translucent.
  4. Add rice, stir for 1 minute. Begin to add veggie stock, 1 cup at a time, entirely incorporating each cup into rice until adding another.
  5. Finally, incorporate 1 cup of apple cider. If rice does not taste thoroughly cooked at this point, you can add more vegetable stock or water until desired consistency is achieved.
  6. Stir your roasted vegetables in with risotto and it is ready to serve!

Easy Baked Salmon

Easy Baked Salmon

This baked salmon makes for a quick, simple dinner! Serve alongside a grain or some crispy, roasted potatoes and enjoy.

INGREDIENTS

  • Salmon fillet
  • Butter - to grease the pan (or use cooking spray) 
  • Pinch of salt and pepper

DIRECTIONS

  1. Preheat oven to 450 degrees F
  2. Put tin foil down over a baking sheet and grease the tin foil with butter or cooking spray
  3. Place the salmon on the pan skin side down, and season the salmon with salt and pepper.
  4. Fold foil around the salmon, with a small area to vent, to keep moisture in while it bakes.
  5. Bake for 12-15 minutes