Rich in omega-3 fatty acids, salmon makes a delicious healthful entree. Try these top-rated salmon recipes.
- 3 (12 inch) untreated cedar planks
- 1/3 cup vegetable oil
- 1 1/2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1/3 cup soy sauce
- 1/4 cup chopped green onions
- 1 tablespoon grated fresh ginger root
- 1 teaspoon minced garlic
- 2 (2 pound) salmon fillets, skin removed
- Soak the cedar planks for at least 1 hour in warm water. Soak longer if you have time.
- In a shallow dish, stir together the vegetable oil, rice vinegar, sesame oil, soy sauce, green onions, ginger, and garlic. Place the salmon fillets in the marinade and turn to coat. Cover and marinate for at least 15 minutes, or up to one hour.
- Preheat an outdoor grill for medium heat. Place the planks on the grate. The boards are ready when they start to smoke and crackle just a little.
- Place the salmon fillets onto the planks and discard the marinade. Cover, and grill for about 20 minutes. Fish is done when you can flake it with a fork. It will continue to cook after you remove it from the grill.
- 2 cups Japanese sushi rice
- 6 tablespoons rice wine vinegar
- 6 sheets nori (dry seaweed)
- 1 avocado – peeled, pitted and sliced
- 1 cucumber, peeled and sliced
- 8 ounces smoked salmon, cut into long strips
- 2 tablespoons wasabi paste
- Soak rice for 4 hours. Drain rice and cook in a rice cooker with 2 cups of water. Rice must be slightly dry as vinegar will be added later.
- Immediately after rice is cooked, mix in 6 tablespoons rice vinegar to the hot rice. Spread rice on a plate until completely cool.
- Place 1 sheet of seaweed on bamboo mat, press a thin layer of cool rice on the seaweed. Leave at least 1/2 inch top and bottom edge of the seaweed uncovered. This is for easier sealing later. Dot some wasabi on the rice. Arrange cucumber, avocado and smoked salmon to the rice. Position them about 1 inch away from the bottom edge of the seaweed.
- Slightly wet the top edge of the seaweed. Roll from bottom to the top edge with the help of the bamboo mat tightly. Cut roll into 8 equal pieces and serve. Repeat for other rolls.
- 2 ounces pine nuts
- 5 cups mixed greens
- 1 (15 ounce) can black beans, drained and rinsed
- 1 cup scallions, sliced
- 1 large orange, cut in 1-inch chunks
- 1/2 cup feta cheese, crumbled
- 1 cup cilantro, chopped
- 2 tablespoons orange juice concentrate
- 4 tablespoons olive oil
- 1/2 teaspoon cumin
- 1 1/2 tablespoons balsamic vinegar
- 2 garlic cloves, crushed
- 1/4 teaspoon salt
- Cumin-Crusted Salmon:
- 1 1/2 tablespoons cumin
- 2 teaspoons paprika
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound salmon fillet, skin removed
- Heat a non-stick skillet, add pine nuts and stir until toasty, about 5 minutes. In a large bowl, place all salad ingredients (reserve half of the cilantro and half of the pine nuts for garnish).
- In a separate bowl, stir dressing ingredients together.
- In a bowl, combine cumin, paprika, salt and pepper. Cut salmon in 8 strips and coat with spices. Grill (or sear in a non-stick skillet brushed with canola oil) until crusty.
- Toss salad and dressing; divide on plates. Top with salmon and reserved cilantro and pine nuts.
- 1 cup corn kernels, fresh or thawed frozen
- 1/3 cup milk
- 1 egg, lightly beaten
- 2 tablespoons butter, melted
- 3 leaves fresh basil, finely chopped
- 1/2 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Avocado spread:
- 2 ripe Chilean Hass avocados
- 1 jalapeno pepper, seeded and finely chopped
- 1 tablespoon lime juice, freshly squeezed
- 1 tablespoon cilantro, finely chopped
- 1 teaspoon chives, finely chopped
- 1/2 teaspoon salt
- 6 ounces smoked salmon, sliced thin
- Chives and cilantro leaves for garnish
- Corncakes: In blender, puree the corn and milk until kernels are coarsely ground, about 30 seconds. Add egg, butter and basil and blend just a second or two, to beat the egg.
- In medium bowl, stir together flour, baking powder and salt. Make a well in the center of the dry ingredients and stir in the corn/egg mixture until moistened. Add a little more milk, if necessary, until batter drops easily off a spoon.
- Spray or lightly oil a non-stick skillet or griddle and heat over medium-high heat. Drop the batter by rounded teaspoonsful into hot skillet and cook until browned on bottom, about 3 to 4 minutes. Turn and brown on second side, another 3 to 4 minutes.
- Avocado Spread: Rinse, halve and seed the avocado. Scoop avocado into shallow bowl. Mash coarsely with fork. Add pepper, lime juice, cilantro, chives and salt and mix.
- Spread each corn cake with a tablespoon of avocado spread. Top with smoked salmon, garnish with chives and cilantro and serve.