27141002
Like many people, I fall into a cooking rut and tend to prepare the same recipes for different foods.
When I started cooking salmon, I brushed it with melted butter and sprinkled it with kosher salt, pepper and imported sweet Hungarian paprika. I soon graduated to baking it topped with a sauce of Dijon mustard, white wine, lemon juice and fresh, chopped dill. We ate salmon this way for a number of years.
Several weeks ago, I found a bottle of magical sauce at Trader Joe’s chock-full of herbs, spices, olive oil, a bit of pineapple juice and soy that can be used for marinating. I also brought home a bottle of lemon-dill sauce, which went great with salmon.
Now my curiosity is high. Leafing through cookbooks and doing research on the Internet are best for finding new ways to prepare salmon.
Methods are diverse, too. Last week brought the opening of the cookout season and grilled salmon is one of my favorites. I also like to bake it in a hot oven. I rarely broil anymore because I prefer the outdoor flavor. Poached salmon is a delicious, cool dish for a sultry almost-summer evening. I always serve it with Sour Cream Dill Sauce.
Ginger Lime Salmon
(From "Food To Live By: The Earthbound Farm Organic Cookbook©" by Myra Goodman)
Ingredients:
Grated zest of 1 lime
1/4 cup of fresh lime juice
1 tablespoon of finely minced shallots
1 tablespoon of finely grated fresh ginger
4-1/2 teaspoons of tamari or soy sauce
2 tablespoons of canola oil
2 tablespoons of toasted sesame oil
1/4 cup of minced, fresh cilantro
4 salmon fillets (6 to 8 ounces each)
Directions:
Position a rack in the lower third of the oven and preheat to 500 degrees.
Combine all of the ingredients, except the salmon, in a shallow baking dish just large enough to hold the fish in a single layer. Add the salmon and turn to coat in the mixture. To cook, arrange skin-side down.
Bake, without turning, until firm to the touch and the interior is nearly opaque, about six to 12 minutes, depending upon thickness.
Transfer to four plates and drizzle with the liquid. Add a bit more cilantro, if desired.
Serves four.
Salmon with Fennel
(From "The Barefoot Contessa Cookbook©" by Ina Garten)
Ingredients:
3 pounds of yellow onions, sliced
3 pounds fennel bulbs, sliced thin
1/2 cup of olive oil
3 tablespoons of thyme, coarsely chopped
2 tablespoons of coarsely chopped fennel fronds
Zest of 1 orange
2 tablespoons of freshly squeezed orange juice
2 teaspoons of kosher salt, plus more for sprinkling
1 teaspoon of freshly ground black pepper, plus more for sprinkling
2 sides of fresh salmon, each weighing 3 pounds
Directions:
Preheat the oven to 500 degrees.
Sauté the onions and fennel with the oil for 10 minutes over medium-high, stirring occasionally. Add the remaining ingredients, except for the salmon, and sauté for five minutes.
Lay 1 side of the fish skin-side down on a cutting board. Sprinkle with salt and pepper and spread with the fennel mixture. Top with the other fillet, flesh-side down. Tie every 2 inches with butcher string.
Carefully transfer to a parchment paper- or foil-lined baking sheet. Bake for 30 minutes. Let cool slightly. Remove the strings. Thickly slice with a sharp knife.
Serve hot or at room temperature.
Serves 10.
Note from Phyllis: Leftover salmon can be turned into a delicious salad with any on-hand greens or simply flake it, add mayonnaise and chopped celery for a sandwich spread.
Cold Poached Salmon
Ingredients:
1 side of salmon, about 3 pounds
1 cup of lemon juice
1 cup of white wine
Handful of peppercorns
2 bay leaves
Directions:
Place the salmon skin-side down in a large skillet. Add the remaining ingredients and enough cold water to cover the fish. Bring to a boil, then lower to a simmer and poach for about 20 minutes. It may need 10 more minutes, depending on its thickness.
Remove to a large, paper towel-lined plate. Let cool at room temperature. Place on a platter and cover with plastic wrap. Chill for four hours or overnight.
Serve with Sour Cream Dill Sauce (recipe below).
Serves four to six.
Sour Cream Dill Sauce
Ingredients:
1 (16-ounce) container of sour cream
1 small English cucumber, peeled and finely diced
Juice of 1 small lemon
Freshly chopped dill
Directions:
Place the sour cream in a serving bowl. Add the cucumber and lemon juice. Blend well. Add the dill and blend again.
Makes about 2 cups.
Note from Phyllis: Plain yogurt may be substituted for the sour cream.
