Tag-Archive for » Salmon «
I tagged this one to make for one of my team mates in a recipe swap I am involved. It is a great summer time recipe I made as directed apart from adding some extra chili to the mix. I also cut the apples back to 2 instead of 4 as I thought that 4 was a bit to much for only 2 people. To read other reviews on this recipe please click here. Be sure to check out other recipes by this chef whilst you are there as she has some fantastic ones.
Ingredients
Salmon
1lb Salmon fillet, skin on, any pinbones removed
2 Tablespoons olive oil
1 Tablespoon honey
2 Tablespoons Dijon mustard
1 Garlic clove, minced
1 Tablespoon fresh lemon juice
1 Teaspoon chili powder
Salt, to taste
Apples
4 Sweet apples, Golden Delicious works well (I only used 2)
2 Tablespoons unsalted butter
1 Sprig fresh rosemary
Fresh mint leaves (to garnish) (optional)
Method
1. Rinse the salmon under cold running water; pat dry with paper towels and place in a shallow dish.
2. In a measuring cup, mix the olive oil, honey, mustard, garlic, lemon juice, and chili powder; pour mixture over the salmon, turning to coat.
3. Cover, place in the refrigerator and marinade for 2 to 3 hours or, quick marinade, for 30 minutes at room temperature.
4. Preheat the oven to 375°F.
5. Transfer the salmon to a baking dish, reserving the marinade,.
6. Place the dish in the preheated oven and bake 8 minutes; pour the marinade over the salmon.
7. Continue to cook and additional 4 to 5 minutes, or until the salmon flakes easily with a fork; season with salt to taste.
8. While the salmon cooks, core the apples and cut each into 8 wedges.
9. In a large heavy skillet, heat the butter over medium-high heat.
10. Add the apples and rosemary reduce the heat to medium, and cook for 5 minutes, until tender.
11. Remove from the heat and discard the rosemary.
Serve the cooked salmon with pan drippings spooned over and topped with the apples, garnish with fresh mint, if desired.
I served ours over a fresh corn, red pepper and avocado salad with a balsamic dressing.
All photos taken by me unless otherwise stated.
This is a recipe I tagged to make for a game that I play on recipezaar as it sounded a little different from the usual salmon recipes. I am so glad I did as it was delicious, the corn salad was so light and refreshing and complimented the salmon so well. I also loved the combination of the cumin, lemon zest and paprika used on the fillet itself. To read more reviews on this recipe or to view more photos please click here. Be sure to check out other recipes by this chef whilst you are there as she has some fantastic ones.
Ingredients
1 1/2 Cups corn kernels, cooked and cooled
1/3 Cup sweet red pepper, chopped
1/4 Cup chives, snipped
3 Tablespoons fresh basil, thinly sliced
2 Tablespoons pure maple syrup
2 Tablespoons lemon juice
1/4 Teaspoon salt
1 1/2 Cups fresh blueberries
2 Teaspoons lemon peel, finely 
shredded
1 Teaspoon ground cumin
1/2 Teaspoon salt
1/4 Teaspoon black pepper
4 Salmon fillets each weighing between 4 to 5 ounces, fresh skinless
nonstick cooking spray
Lemon slice (optional)
Basil sprig (optional)
Paprika
Method
1. For the corn salad: In bowl combine corn, sweet pepper, chives, basil, maple syrup, lemon juice, and the 1/4 teaspoon of salt.
2. For the salmon seasoning mixture: In small bowl, combine lemon peel, cumin, the 1/2 teaspoon salt, and the black pepper.
3. Lightly coat both sides of salmon with nonstick spray.
4. Sprinkle seasoning mixture over salmon fillets.
5. For CHARCOAL grill, grill salmon fillets on the rack of an uncovered grill directly over medium coals for 8 to 12 minutes or until fish flakes easily when tested with a fork, carefully turning once halfway through grilling.
6. For GAS grill, preheat grill. Reduce heat to medium. Place salmon fillets on grill rack over heat. Cover and grill as above.
7. Sprinkle a bit of paprika on the salmon.
Serve grilled salmon with corn salad, garnish with lemon slices and/or fresh basil sprigs.
All photos taken by me unless otherwise stated.
