This is the third grilled salmon recipe in a row… ’tis the season for grilling, I suppose. While the concept is very similar to recipe #13 (simple grilled salmon, seasoned only with salt and pepper, and topped by a green sauce), the flavours are completely different. I don’t know how this salmon challenge keeps uncovering dishes that are so unique yet so delicious, but we declare this another winner.
Grilled Salmon with Avocado Sauce
from Foodie Blogger Ana Helena Campbell
1/2 juice of lime, as well as zest
1 garlic clove
2 tbsp extra virgin olive oil
1 tbsp green onions
1 tbsp fresh cilantro (or parsley, if you prefer)
2 tsp honey
1/2 tsp Dijon mustard
2 large salmon filets, sliced into single portions
salt and pepper
Sauce: Zest lime and set aside. In a food processor add lime juice, avocado, garlic, green onions, cilantro, honey, mustard, salt, and pepper. Process all the ingredients until well combined. Add the olive oil slowly, and process all the ingredients until smooth. Mix in zest and set aside for a few minutes until ready to serve.
Salmon: Sprinkle salmon with salt and pepper. Using a hot oil coated grill or grill pan, add the salmon for 3-4 minutes each side (depending on the thickness of the filet), or until fish becomes opaque and flakes easily. Serve immediately with avocado sauce.
Since trying Salmon with Grapefruit Sauce back at recipe #5 and getting less than favorable results, I’ve been a little reticent to try another salmon recipe flavoured with citrus. I need not have worried, however, because this recipe was quite good. I suspect it would do really well under the broiler as well- a good alternative for rainy winter days when firing up the barbecue is a miserable task.
Salmon with Ginger Orange Glaze
adapted from All Recipes
1/4 cup orange marmalade
1 tsp sesame oil
1 tsp reduced-sodium soy sauce
1/2 teaspoon grated fresh ginger root
1 garlic clove, crushed
1 Tbsp rice vinegar
1 salmon filet
2 scallions, thinly sliced with green (optional)
1 Tbsp sesame seeds (optional)
Mix together marmalade, sesame oil, soy sauce, garlic and vinegar; set aside. Remove visible bones from salmon and drizzle with half the glaze. Grill over medium heat (we grill salmon on foil to minimize cleanup. The skin sticks to the foil and the fish never burns!) for ~10 minutes or until fish becomes opaque and flakes easily. Serve immediately; the original recipe suggests a sprinkling of green onions or sesame seeds but as you can see, I completely forgot.
Gremolata is an Italian chopped herb condiment usually made of parsley, lemon and garlic. Until last year, I had never heard of it… but while on vacation, I had the most delicious roasted lamb with a lemon mint gremolata that I still dream about. Lamb is not something I cook (although we both love it) but it seemed that gremolata could be a great fit with grilled salmon. And it was absolutely beautiful. I think that #13 might be my favourite recipe so far in this challenge.
Gilled Salmon with Lemon Mint Gremolata
hybrid of recipes from here, here, here, here and here
2 Tbsp finely chopped fresh mint
2 Tbsp finely chopped fresh parsley
1 garlic clove, finely diced
2 tsp olive oil
1/4 tsp sugar
1 salmon filet, bones removed
salt & pepper
For the gremolata: Zest the lemon; add the juice from half of the zested lemon into the zest (reserve the other half for the fish). Add the mint, parsley, garlic, 2 tsp of olive oil and sugar. Mix well and set aside.
Remove bones from salmon and cut filet into 3 equal sized portions. Cut 3 slices from the reserved half lemon and set aside. Squeeze the remaining lemon over the fish, drizzle with a little olive oil and sprinkle with salt and pepper. Top each portion with lemon slice and grill over medium heat until the fish is opaque and flakes easily. Remove from grill and serve immediately, drizzled with a tablespoon of gremolata.
The night before we started summer vacation, I had no inspiration for dinner. While poking through the freezer to try to come with an idea, I came across a small container of leftover Cedar Plank Salmon I had frozen. With this in hand, I tried a recipe I’ve been curious about for a long time.
Our review? It was good. Not spectacular, but comforting and good. While I don’t think this is a dish I’ll rush to repeat, I certainly will consider making it the next time we need a quick dinner and have leftover salmon. Because Jeff is NOT a fan of anything that makes toast wet, he had this on pasta instead of toast and said it was great.
Creamed Salmon on Toast
Adapted from All Recipes
2 tablespoons butter
1 clove chopped garlic
2 tablespoons all-purpose flour
1 1/2 cups milk (or soy milk, in our case)
1 cup frozen peas
chopped dill or basil
1 small salmon filled, cooked and flaked into small pieces (with bones removed)
salt and pepper to taste
bread for toast
In a saucepan or skillet, melt butter over medium heat. Add garlic and saute for a few seconds. Whisk in flour, stirring constantly, until a smooth paste is formed. Gradually add milk, stirring constantly, until the sauce thickens. Add in chopped herbs, frozen peas, and flaked salmon, stir gently, and set aside for a minute. The sauce should be warm enough to cook the peas and heat the salmon. If necessary, return to the stove to heat through. Adjust seasoning with salt and pepper, and serve on toast.
After making Cedar Plank Salmon, we had leftovers. Jeff and I usually divide leftovers up for our lunches, but with a few 30 degree days here, I seized the opportunity to try a salmon pasta salad recipe (any supper that does not require further heating up the house on a hot day is a good thing). It was really fresh and delicious- something will will definitely make next time we have leftover cooked salmon.
Summer Pasta Salad with Salmon
a hybrid of recipes from Food Tastes Yummy, All Recipes and Simply Recipes
serves ~4 for main course
3 cups of cooked pasta
2 green onions, chopped1/2 cucumber, quartered and diced
1/2 cup of yellow bell pepper, diced
1 cup of cherry tomatoes, halved
1 cup of black olives
1 avocado, diced
1 salmon fillet, cooked through and flaked (about 1 cup)
1/3 cup red wine vinegar
1 teaspoon Dijon mustard
2 teaspoons sugar (or to taste)
salt & pepper
1/3 cup olive oil
l2 Tablespoons of both fresh parsley and chives, finely chopped
Mix together dressing ingredients in a glass jar and set aside. Combine salad ingredients and toss with dressing to your taste (I used a little less than half). The leftover dressing will keep well in the fridge and is excellent on a simple tossed green salad.
I am not doing well on my Salmon Challenge– so Tuesdays are going to be Salmon Recipe Day. I have been in a bit of a salmon funk recently, and I know it’s because I’m simply bored with the same 7 recipes and need to expand my repertoire. So, here is #10! I have been wanting to experiment with our cedar planks more, so when friends came over this weekend for dinner, that’s what we did. The verdict? Really good. I love a simple soy and ginger marinade on salmon, but the cedar adds a layer of smokiness that’s just wonderful.
Cedar Plank Grilled Salmon
adapted from All Recipes
2 (12 inch) untreated cedar planks
1/4 cup olive oil
1 tablespoon rice vinegar
1 teaspoon sesame oil
1/4 cup soy sauce
2 Tbsp brown sugar
1/4 cup chopped green onions
1 tablespoon grated fresh ginger root
2 large cloves minced garlic
2 (2 pound) salmon fillets
Soak the cedar planks for 2-4 hours in cool water. In a shallow dish, stir together remaining ingredients and add the salmon fillets to marinate. Turn the salmon to coat well, and leave to marinate (skin side up) for 15-30 minutes.
Preheat BBQ to medium heat. Place the cedar planks on the grill to heat and place the salmon fillets onto the planks. Cover, and grill for about 15 minutes. The fish is done when you can flake it with a fork. As always, be careful not to overcook! Make sure to have a spray bottle with water handy to extinguish the planks, should they catch on fire. Next time we make this, we’ll probably put foil down on the BBQ and place the planks on top of that so they don’t scorch.
I am WAY behind posting salmon recipes for my Great Salmon Challenge… while I continue cooking them, I’m less diligent about posting them. In an effort to get back on track, here is a new recipe. The verdict? It’s not our absolute favourite (and I don’t think I’ll crave it the way I regularly crave these Salmon Tacos), but it was a nice change and an excellent way to combine two very local foods. A solid 7 out of 10.
Salmon with Blackberry Ginger Glaze
Adapted from Sunny Anderson, TV Food Network
1 cup water
12 ounces blackberries (I used frozen ones from last summer and just let them thaw)
1 (1″) piece ginger, peeled and sliced into coins
Juice of 1/2 a lemon
1/4 cup sugar
1 Tablespoon olive oil
4 (8 ounce) skinless salmon fillets
Salt and freshly ground black pepper
In a saucepan over medium heat, combine water, blackberries, ginger and lemon juice. Bring to a boil, reduce to a simmer and cook until berries break down, about 5 minutes.
Remove from heat and strain through a fine sieve, using the back of a spoon to smash the blackberry pulp. Return blackberry mixture to the sauce pot, add sugar and bring to a boil. Lower the heat and simmer until reduced by half (maybe a little more), about 30 minutes, stirring occasionally. (**This is important. The first time I made this recipe, I only simmered the sauce about 10 minutes and it was not strong enough to stand up to the flavour of the salmon- you could barely taste it!). The sauce should be thick enough to coat a spoon. Remove from heat and cool.
Place salmon fillets on an oiled baking pan. Brush fillets very lightly with oil and season with salt and pepper. Brush on half the blackberry glaze and bake at 400 degrees for 7 minutes Brush on remaining blackberry glaze. Turn oven to broil and broil another 3 to 4 minutes or until glaze is caramelized and the salmon tests done.
You can also reserve some of the glaze to drizzle over the salmon right before serving (set it aside before your brush touches the salmon), as shown in the top photo. The extra glaze worked as a great salad dressing when I served the salmon with spring greens.