Category Archives: salmon

Maple Dijon Salmon

photo 2 (3)photo 1This is a very easy and light salmon recipe that is perfect for dinner. I used 2 tablespoons of light mayonnaise but feel free to omit it.   I would cook for a very short time next time and check the doneness of the salmon frequently. It really only needed 8 mins. to roast , and about 3 minutes with sauce on it under the broiler. You can always brush a little more sauce after it is cooked. You’ll just want salmon to be cooked through perfectly–not over and definitely not undercooked. I used a silicone brush to put sauce on salmon and was left with a lot of sauce so I served on the side. Don’t be afraid of the mayonnaise because you really only use such a small amount on the fish itself. The lemon and garlic give it another layer of flavor in addition to the mustard/maple flavor. This is so easy and try the White Beans and Spinach to serve with it.

INGREDIENTS:

1 1/4 pound wild salmon, cut into 4 pieces , I leave the skin on but if you’d like you can remove it. I cooked with skin on but skin stuck to the parchment paper anyway.

2 tablespoons whole grain mustard or Dijon mustard, I used Dijon tonite

2 tablespoons Mayonnaise ( you can definitely use Light Mayo) I did

2 tablespoons 100% pure maple syrup (nothing beats the  flavor of a real maple syrup) It’s worth it

1 clove garlic, minced

juice of 1/2 lemon

kosher salt and freshly ground black pepper

DIRECTIONS:

Preheat oven to 400 degrees.

Place salmon pieces on a sheet pan with parchment paper or aluminum foil. Rinse and pat dry the salmon fillets. Season fish with kosher salt and freshly ground black pepper; be liberal with salt. Put in oven for 8-10 minutes.

In a small bowl, combine mustard, mayonnaise,  maple syrup, garlic and lemon juice. Whisk or stir very well to get rid of lumps of mayonnaise. After the first 8-10 minutes of cooking, brush salmon with mixture and return to the oven for approx.3 – 5 minutes under the broiler or until salmon is just cooked through (which will also depend on the thickness of your salmon pieces.)  I let salmon sit for about 5 minutes before serving. It will continue to cook for a few minutes after it is removed from oven.

Cooking times will vary depending on size of fillets and your oven. In my oven it was 8 minutes to roast and 3 minutes under the broiler. You can play around with these times depending on your needs. Total cooking time was only 11 minutes! I served with a side of delicious white beans and spinach , and for Joel some roasted butternut squash . Rice is always perfect with fish.

*recipe for White Beans and Spinach in a Pan on cookingwithcandi.com

Roasted Salmon with Corn and Tomatoes

Sometimes you just need to lighten up the meal and I find Salmon always does the trick . It is filling without being full. Do you know what I mean? This Salmon dish is light but satisfying in every way. This is what I did and I hope you enjoy it as much as we did.

*this recipe should serve 4 nicely–easy to cut in 1/2 for 2

Ingredients:

I asked for 6 oz. filets– just make sure they are the same size and I like from the middle of the salmon not the end–you will need 4 for 4 people. One filet for each person

Kosher Salt and Freshly Ground Pepper

1 small container of cherry or grapes in any coloration you’d like-halved

2 cups frozen or fresh whole kernel corn

2 tsp. olive oil

1 tsp. chili powder

1/2 tsp. ground cumin

1/2 tsp. lime zest

1 Tbsp. Lime juice

1 tsp. honey

1/4 cup finely chopped red onion

*if you love it snip some fresh cilantro in there at the end

Directions:

Pick up Salmon from your local fish store or Whole foods type of market

I rinse the salmon off and pat dry with paper towels. Preheat oven to 400 degrees. Line a 15×10 baking dish with aluminum foil and spray with your favorite cooking spray. Place fish in prepared pan. Sprinkle with about 1/2 tsp. kosher salt over salmon and about 1/4 tsp. freshly ground black pepper–you will have to eyeball it but the salmon needs salt and pepper it’s a question of how much. Lightly sprinkle.

In a medium sized bowl combine tomatoes, corn, oil , chili powder, cumin and a little more salt and pepper ( app. 1/4 -1/2 tsp. more salt and 1/4 tsp. pepper) Toss to coat. Spread tomato mixture around the fish in the baking pan. Roast uncovered, app. 15-18 minutes or until fish flakes easily and is cooked through.

Meanwhile in a small bowl , stir together lime zest, lime juice, and honey

When fish is done to your liking remove fish to a platter. Brush fish with honey mixture. Add onion and cilantro to tomatoes in pan, stirring gently to combine all ingredients. Top fish with tomato mixture and if you’d like a little more cilantro this would be a good time to add it.

 

 

 

 

Roasted Salmon with Corn and Tomatoes

Sometimes you just need to lighten up the meal and I find Salmon always does the trick . It is filling without being full. Do you know what I mean? This Salmon dish is light but satisfying in every way. This is what I did and I hope you enjoy it as much as we did.

*this recipe should serve 4 nicely–easy to cut in 1/2 for 2

Ingredients:

I asked for 6 oz. filets– just make sure they are the same size and I like from the middle of the salmon not the end–you will need 4 for 4 people. One filet for each person

Kosher Salt and Freshly Ground Pepper

1 small container of cherry or grapes in any coloration you’d like-halved

2 cups frozen or fresh whole kernel corn

2 tsp. olive oil

1 tsp. chili powder

1/2 tsp. ground cumin

1/2 tsp. lime zest

1 Tbsp. Lime juice

1 tsp. honey

1/4 cup finely chopped red onion

*if you love it snip some fresh cilantro in there at the end

Directions:

Pick up Salmon from your local fish store or Whole foods type of market

I rinse the salmon off and pat dry with paper towels. Preheat oven to 400 degrees. Line a 15×10 baking dish with aluminum foil and spray with your favorite cooking spray. Place fish in prepared pan. Sprinkle with about 1/2 tsp. kosher salt over salmon and about 1/4 tsp. freshly ground black pepper–you will have to eyeball it but the salmon needs salt and pepper it’s a question of how much. Lightly sprinkle.

In a medium sized bowl combine tomatoes, corn, oil , chili powder, cumin and a little more salt and pepper ( app. 1/4 -1/2 tsp. more salt and 1/4 tsp. pepper) Toss to coat. Spread tomato mixture around the fish in the baking pan. Roast uncovered, app. 15-18 minutes or until fish flakes easily and is cooked through.

Meanwhile in a small bowl , stir together lime zest, lime juice, and honey

When fish is done to your liking remove fish to a platter. Brush fish with honey mixture. Add onion and cilantro to tomatoes in pan, stirring gently to combine all ingredients. Top fish with tomato mixture and if you’d like a little more cilantro this would be a good time to add it.

 

 

 

 

 

Salmon made Easy

IMG_0076First post of 2016 and we’re keeping it real simple for some good down home cooking. I made this Salmon for dinner the other night and served it with rice, and roasted string beans and roasted butternut squash. Simply delicious and really very easy. I am sure you have all these ingredients in the house except for fish.  I bought wild salmon and it was just for the two of us so 2 filets cut fresh about 1 lb. total for the two of us. If I had more we would have eaten it but it was really enough. Enjoy and keep cooking in ’16. (8 oz. filets with the skin on)

*this recipe for the sauce will serve 4 just increase the amount of fish you use.

Ingredients:

2 8 oz. filets of wild salmon ( or any kind you like)

1/2 cup mayonnaise ( I use light, never fat free)

1/4 cup Dijon mustard

1/4 cup Honey

Salt and Pepper

Directions:

Preheat oven to 375 degrees.

In a bowl with a small whisk or fork mix mayo, honey and Dijon till smooth. Pat dry the salmon filets with a paper towel and place on parchment paper or non-stick silicone sheet on a rimmed baking sheet skin side down.  Sprinkle lightly with some Kosher Salt and Freshly Ground Black Pepper. Take about 1/2 of the mayo mixture to a separate bowl and spread all over the top and sides of the fish. Discard any of this remaining mixture. You still have the other 1/2 for extra sauce if you desire that you haven’t contaminated with raw fish!!!! this is important.

I baked for 7 minutes and then turned oven to broil and did that for 7 minutes. Everyone has a different oven and of course depending on the thickness of the fish but check on fish by just touching it after the 7 minute bake, if it feels jiggly to the touch bake for another few minutes. All I can say is 7 bake and 7 broil worked out perfectly for me . ( check out picture) Fish should be opaque in the center and you can just easily check with a knife, but keep your eye on the fish so as not to overcook it.

 

Baked Salmon with Honey Dijon and Garlic

photo 1 photo 2 photo 1 (2)photo 4 (2)photo 2 (2)Always on the lookout for new Salmon recipes because Joel will eat Salmon and I think it’s such a good thing to try to eat at least once a week. I must eat it more often but he really is more “meat and potatoes”. He loved this recipe and I will definitely make it again and next time remember to buy the parsley. If nothing else it makes it look really good and definitely adds flavor to the fish. Joel probably wouldn’t like the green stuff but I would recommend using it. This is a super easy recipe and once again I used Maille Honey Dijon Mustard, it’s my favorite brand of mustard, try to find it. Enjoy!

Ingredients:

2 10 ounce Salmon Filets ( I left the skin on even though the fish comes off the skin when it’s done most of the time) 3-4 cloves of garlic, minced 2 – 3 tbsp. finely chopped parsley 3 heaping Tbsp. Honey Dijon Mustard juice of 1/2 a lemon a pinch of kosher salt 1/8 cup of olive oil

Directions:

Preheat oven to 425 degrees and line a large baking sheet with foil. Place salmon pieces on top of the foil and set aside. I pat the salmon dry with paper towels first. In a medium bowl, whisk together garlic, parsley, honey Dijon, lemon juice , salt and olive oil. Whisk well until well-combined then I used a pastry brush ( must have) brush on the sauce onto the salmon pieces generously Bake uncovered for 15-20 minutes depending on how thick the salmon is you may need to reduce the time by 2-3 minutes or increase it by 2- 3 minutes just keep an eye on it. Serve with your favorite sides. I served with Asparagus (for me) and roasted sweet potatoes.

Maple Dijon Salmon

photo 2 (3)photo 1This is a very easy and light salmon recipe that is perfect for dinner. I used 2 tablespoons of light mayonnaise but feel free to omit it.   I would cook for a very short time next time and check the doneness of the salmon frequently. It really only needed 8 mins. to roast , and about 3 minutes with sauce on it under the broiler. You can always brush a little more sauce after it is cooked. You’ll just want salmon to be cooked through perfectly–not over and definitely not undercooked. I used a silicone brush to put sauce on salmon and was left with a lot of sauce so I served on the side. Don’t be afraid of the mayonnaise because you really only use such a small amount on the fish itself. The lemon and garlic give it another layer of flavor in addition to the mustard/maple flavor. This is so easy and try the White Beans and Spinach to serve with it.

INGREDIENTS:

1 1/4 pound wild salmon, cut into 4 pieces , I leave the skin on but if you’d like you can remove it. I cooked with skin on but skin stuck to the parchment paper anyway.

2 tablespoons whole grain mustard or Dijon mustard, I used Dijon tonite

2 tablespoons Mayonnaise ( you can definitely use Light Mayo) I did

2 tablespoons 100% pure maple syrup (nothing beats the  flavor of a real maple syrup) It’s worth it

1 clove garlic, minced

juice of 1/2 lemon

kosher salt and freshly ground black pepper

DIRECTIONS:

Preheat oven to 400 degrees.

Place salmon pieces on a sheet pan with parchment paper or aluminum foil. Rinse and pat dry the salmon fillets. Season fish with kosher salt and freshly ground black pepper; be liberal with salt. Put in oven for 8-10 minutes.

In a small bowl, combine mustard, mayonnaise,  maple syrup, garlic and lemon juice. Whisk or stir very well to get rid of lumps of mayonnaise. After the first 8-10 minutes of cooking, brush salmon with mixture and return to the oven for approx.3 – 5 minutes under the broiler or until salmon is just cooked through (which will also depend on the thickness of your salmon pieces.)  I let salmon sit for about 5 minutes before serving. It will continue to cook for a few minutes after it is removed from oven.

Cooking times will vary depending on size of fillets and your oven. In my oven it was 8 minutes to roast and 3 minutes under the broiler. You can play around with these times depending on your needs. Total cooking time was only 11 minutes! I served with a side of delicious white beans and spinach , and for Joel some roasted butternut squash . Rice is always perfect with fish.

*recipe for White Beans and Spinach in a Pan on cookingwithcandi.com

Grilled Salmon — Asian Flavor

DSCN0287DSCN0283DSCN0282DSCN0280DSCN0295This is a go to salmon when I have no idea what to make but have already purchased the salmon.  I almost always have all the ingredients in the house, it’s an Asian sort of style because of the predominant flavor of the soy sauce. The honey and mustard give it a sweet and sour kind of punch, the garlic is just always good flavor to anything. This was our meal tonite with Green Goddess dressing and a BLT salad which I have already posted on my blog. This is a great meal for 1, 2 or as many as you’d like . Recipe as is will easily be enough marinade for 4- 6 pieces of salmon. For just the two of us I buy a pound of salmon fillets with the skin on, 2 8 oz. pieces.  I marinated for about an hour but you really only need about 20 minutes for flavor to soak in.

Ingredients:

Filets of Salmon , I usually buy 1/2 lb. piece per person with skin on

Marinade:

2 Tablespoons Dijon

2 Tablespoons Honey

3 Tablespoons Soy Sauce

6 Tablespoons Olive Oil

1 clove garlic, minced

Directions:

Whisk together the ingredients above. Drizzle about 1/2 of the marinade ( depending on how many pieces you have) onto the salmon and allow it to sit for at least 20 minutes.

Preheat your grill to high, then I lower the heat to about medium-high. Place the salmon skin side down on the grill; discard any marinade that the fish was sitting in. Grill for about 4-5 minutes, depending on the thickness of the filet. Turn carefully with a wide spatula and grill for another 4-5 minutes. The salmon may be slightly raw in the center , but don’t worry because it will keep cooking as it sits.

Transfer the fish to a plate, skin side down, and spoon the remaining marinade on top. Allow the fish to rest for app. 5 minutes before serving. We like it with the skin on but you may want to remove first before serving. This fish is delicious with rice and served warm off the grill, at room temperature and delicious the next day cold.

Now if you don’t have a grill just put in a preheated 400 degree oven and cook for about 20 minutes, skin side down .

Pan-Fried Salmon with Green Goddess Tzatziki

photo (3)DSCN0105Just a wonderful weeknight dinner using Salmon right on the stovetop. Really delicious Tzatziki which is so super easy to make, it’s super fresh tasting and the herb flavor really comes through.  I have many different sauces that I make and a few different tzatziki sauces as well but this is what I did this time.  Original recipe comes from Giada De Laurentiis .  I played around with a few ingredients  but definitely got my inspiration for this one from her. It helps to have a fish spatula for flipping over salmon which I learned from my cooking classes with Karen Lee. Tzatziki sauce can be made a day ahead and chilled in the refrigerator. There will definitely be left over sauce , you’ll have enough sauce for at least 6 pieces of salmon. It makes for a delicious dip as well, and great served with grilled chicken.

Ingredients:

2  7 oz. salmon fillets, about 1 inch thick, skin on

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

3 tablespoons olive oil

Tzatziki:

1 cup plain Greek Yogurt ( 2% fat)

2 tablespoons mayonnaise or vegenaise

1/3 cup chopped fresh basil

1/4 cup chopped fresh chives

2 tablespoons chopped fresh tarragon – I had trouble finding fresh tarragon so I had to add dry tarragon. I used about a teaspoon of dry, I would have really liked the fresh but couldn’t find it that day.

1 tablespoon white vinegar, you can use white wine vinegar as well

1/4 teaspoon kosher salt, plus you may want extra at the end for taste

1/4 teaspoon freshly ground black pepper, you may also want to add more of this as well

1/2 an English hothouse cucumber, seeded ( app. 1 lb)

Directions:

For Tzatziki:

Combine the yogurt, mayonnaise, basil, chives, tarragon , vinegar , salt and pepper in a food processor. Blend until the herbs are finely chopped and sauce is a pretty pale green. Scrape the sauce into a bowl.

Coarsely grate the cucumber using the large holes of a box grater onto a paper towel lined plate, pat dry and let it sit out and air dry for a few minutes. I used my mini processor and then let it dry on paper towels for a few minutes.  Then mix the cucumber into the tzatziki. Add salt and pepper to taste. The tzatziki can be made one day ahead if you like.

For Salmon:

Pat dry the Salmon with some paper towels, then sprinkle the salmon with salt and pepper. Heat the oil over medium-high heat in a large skillet. Cook the salmon, skinned side up , till it turns a golden brown, about 4 – 5 minutes depending on thickness of salmon. Flip the fish ( if you have a fish spatula this will be easier) and cook for another few minutes until done. It really all depends on the thickness of your fish. You’ll definitely need to turn on the exhaust fan for this one.

Serve warm, at room temperature or even chilled with the tzatziki. Yum! I served with roasted asparagus .

Salmon and Cherry Tomatoes

SalmonSalmonSalmonSalmonI found this recipe in Ina Garten’s new cookbook, “Foolproof”. It’s super tasty and not difficult at all. I own a cast iron skillet so I used that for the salmon. I suppose if you don’t have one you can just use any skillet as long as it’s oven proof. The pairing of the balsamic vinegar with the tomatoes and fresh basil over the salmon was delicious. I highly recommend this if you love salmon and don’t mind the 2 pan thing. Since I don’t grill that much in the wintertime in CO this was a perfect alternative. The salt and pepper and little olive oil gave the fish a very nice crust. Make sure you have a metal spatula to lift fish up and turn over in pan. I love my cast iron skillet, and they are super affordable and make a real difference.  Lodge brand is the one I use. I roasted potatoes as a side dish.

Ingredients:

Olive Oil

1 cup chopped sweet yellow onion, Vidalia is always good

2 teaspoons minced garlic, ( 2 cloves)

1 pint cherry or grape tomatoes, cut in half.

Kosher salt and freshly ground black pepper

1 1/2 tablespoons balsamic vinegar

1 1/2 tablespoon cuut up fresh basil leaves

1 ( 2 pound) salmon fillet, cut into 4 pieces ( have your seafood person do this)

* this recipe is for 4 people , I made it for the 2 of us and just cut in 1/2.

Directions:

Preheat the oven to 425 degrees

Heat 3 tablespoons of olive oil in a medium saute pan. Add the onion and saute over the medium-low heat for about 5 minutes. You’ll want onion to be soft but not browned, stir occasionally. Add the garlic and saute for another minute. Stir in the tomatoes, a scant teaspoon of kosher salt, and 1/2 teaspoon pepper. ( You can adjust the salt to less if you like) . Cook tomatoes over medium -low heat for about 15 minutes, stirring occasionally, until the liquid evaporates and the tomatoes thicken slightly. Off the heat, stir in the balsamic and basil.

Salmon:

I layed fillets out on paper towels, brushed all sides with olive oil, and sprinkled with salt and pepper. I then placed skin side up in the cast iron pan which I pre – heated for about 5 minutes. Cook the fish for about 4 minutes, don’t move them . Turn the salmon skin side down with a metal spatula . Transfer the pan to the oven for about 6 minutes. Remove the fish , make sure it’s cooked through, and place on a serving platter and cover with aluminum foil, allow to rest for at least 5 minutes. It will continue to cook for a bit after you remove it from pan.

Reheat the tomato mixture, season to taste, and serve along the salmon. You can serve at room temperature, hot or warm.

Smoking Hot Salmon ( on grill or in oven) and a quick Corn Salad from leftover grilled corn

Grilled Leftover Corn for salad

Always on the prowl for new recipes for Salmon. I usually cook it on the grill in the summer but this could easily be cooked indoors if no grill available. I actually cook this on a piece of aluminum foil on the grill, it really is like an outdoor oven. You can use a basket but I always find it makes such a mess. Whatever works for you, when I have placed fish right on grill it’s just a disaster, so I’ve taken to doing it this way. I played with these ingredients for the marinade and you know I took liberties with the cayenne pepper, so just put a sprinkle if you don’t like it too spicy. The marinade thickened up and it was perfectly delicious with a sprinkling of fresh cilantro. Cilantro can be eliminated but we love it, so it stays on in this house. I had some leftover ears of Grilled Corn so I threw together a very impromptu Corn Salad which is listed below as well.

Ingredients:

1 lb. Salmon Filets ( I used 1 1lb. piece for the 2 of us) This time out I got Copper River Salmon and it was just delicious. I use Wild Salmon usually. Use whatever you like best

For Marinade:

2 tablespoons unsalted butter

1 medium shallot – chopped

1/4 cup freshly squeezed lemon juice

1/4 cup light brown sugar

Cayenne Pepper to taste ( I was generous with it, but it packs a lot of heat)

2 tablespoons chopped fresh ginger ( if you can’t use fresh ginger, use powder ginger , I wouldn’t omit this spice)

1/4 cup red wine vinegar

2 tablespoons soy sauce

2 tablespoons chopped fresh cilantro

Directions:

In a small saucepan, melt the butter. Add the shallots and saute until softened. Add all the remaining ingredients, except for the cilantro. Cook over medium heat until slightly thickened, about 10 minutes.

Remove from heat and add the cilantro.

Baste the salmon filet with a bit of the sauce and preheat your grill to a medium high heat. I placed the salmon on a piece of aluminum foil. I just cooked it for about 15 – 20 minutes till the salmon was flaky, and the center was just cooked. You don’t want to over cook it. If you’re placing right on the grill it will cook much quicker. When you finish cooking, remove from grill and serve with some of the remaining marinade as additional sauce. This is delicious with rice and a vegetable. I served with a side of some leftover grilled corn which I turned into a lovely side dish.

Corn Salad from leftover grilled corn

I used 4 ears of corn, you can use 4 cups of any kind of corn . I just happened to have had some corn leftover from a barbque.

1 cup red pepper- diced

1 medium red onion – diced

2 – 3 Tablespoons fresh cilantro – chopped

Fresh Squeezed Lime Juice from about 1 small lime

* 1 Jalapeno pepper – seeded and minced ( make sure to remove all seeds if you don’t like spicy) you can omit all together if you don’t like the flavor . I love it.

I just added a little olive oil to taste ,  I would say 1 tablespoon

Kosher Salt and Freshly Ground Black Pepper to taste

This was really a throw together, but it came out so good!!!!!  Allow the ingredients to blend for a few before serving. Enjoy!

leftover grilled corn