Tag Archives: salmon

Recipe: Roasted Salmon with a Dijon-Parsley Potato Cake and a Lemon-Parsley Burre Blanc

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More recently, I’ve decided to push myself and start figuring out some recipes of my own. I really love cooking, and one day I’d like to own a little food stand of my own, so figuring out some recipes and being more creative is really making me happy nowadays. I’ve been really meaning to try making a Burre Blanc, a white wine based butter sauce, also, so I slipped one in this recipe. Turns out, it’s simple to make (despite its fancy name), and super tasty with fish, like this roasted salmon. I made a mashed potato cake also and some fried capers and asparagus, just to make it a full meal. It met with rave reviews (though The Russian might be a touch biased), so try it out for yourself.

Ingredients
Parsley [$1.50]
2 baking potatoes [$2]
Unsalted butter and Dijon mustard, which if had on hand
White wine, any one sitting in your fridge will do
Salmon filets [$7]
Asparagus [$2]
1 lemon [.50 cents]
Capers (I had them on hand, but they normally cost around $3 for a jar)

Directions
Preheat the oven to 400.
Make the potato cakes: cut the potatoes into small pieces and put into a pot with boiling salted water for about 10 minutes.
When the potatoes are tender, mash with a little butter, salt, Dijon, parsley, and a touch of milk. Form into cakes and place in a hot pan with oil or butter for about 5 minutes per side. When the cakes are browned, place in the oven to keep warm.
While the potato cakes are cooking, boil the water and cook the asparagus (or any other veggie, now that spring is here the options have really doubled).
Sear the salmon for about 3 minutes then transfer to the oven for 10 minutes.
Make the sauce: take about a half cup of the wine and let boil over heat until only a few tablespoons remain. Then take the wine off the heat and place cubes of the butter (unsalted, about a stick or so), in the wine, whisking constantly until all the butter is melted and the sauce comes together. Add a squeeze of lemon and some chopped parsley and serve with the other ingredients. Make sure to whisk very thoroughly. Quickly fry some capers in olive oil for a salty garnish if desired.

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The butter sauce with the salmon, the potato cakes, and the veggies is certainly a filling meal. Enjoy this Easter Sunday!
-L

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Recipe: Pomegranate–Balsamic Glazed Salmon

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IMG_2473Here’s another recipe that I love with some great fall flavors.  Pomegranate, balsamic, and whole grain mustard come together in this glaze that is flavorful but will not overpower the fish.  Super simple to make and a sure crowd–pleaser, this recipe is perfect for a quick dinner on the nights leading up to Thanksgiving. I served the salmon with some potatoes I roasted in the oven on 425 with chopped rosemary, chopped garlic, and a little olive oil and salt for flavor. To add some greens, I tossed a simple salad together and served with the salmon.  Easy, flavorful, and filling, just how I like my fall meals.

Healthy, flavorful, filling.  A Great combo.

Healthy, flavorful, filling. A Great combo.

Ingredients:

Salmon filets [around $9/lb]

1 small pomegranate juice [$3]

whole grain mustard [$3]

light brown sugar [$2]

balsamic vinegar, which I had on hand [otherwise it’s around $3]

cornstarch [I also had this on hand, but its around $2]

roasted potatoes and salad, for serving [optional]

Directions:

Preheat the oven to 425.

If desired, toss some cubed potatoes with chopped rosemary, salt, olive oil, and some chopped garlic and throw in the oven for about 40 minutes.

Make the glaze: Mix about 2 teaspoons cornstarch, 6 tablespoons light brown sugar, 6 tablespoons pomegranate juice, 4 tablespoons balsamic vinegar, and 2 tablespoons mustard with a pinch of crushed red pepper for some heat.

When the potatoes are almost done, glaze the salmon and place in the oven for about 10 minutes, or until the glaze is sticky and the salmon cooked through.  Serve with the potatoes and a salad, if desired.

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Recipe: Quickest–Ever Glazed Salmon

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IMG_2439In light of my recent laziness (and brokeness, thanks new car), I have been really excited about making simple, quality meals. This is one of them, adapted from a Martha Stewart cookbook my mom gave me ages ago. Served with jasmine rice and broccoli sauteed in a little soy sauce, garlic, and red pepper flakes, this salmon is a full meal in less than 30 that’s even kinda good for you (I don’t always aim for healthy, sometimes it just finds me).

Ingredients:

Salmon filets [about $8 a pound for fresh Alaskan salmon]

Hoisin sauce [$3]

1 small OJ [$2]

honey [$3]

Jasmine white rice (or brown rice if you’re really trying to be healthy) and broccoli, for serving.

Directions:

Preheat the broiler.

If making rice, start to cook to the package directions.

Mix Hoisin sauce, honey, and OJ in a bowl in a 3:2:1 ratio, or to taste. Brush on salmon filets and place in the broiler for about 15 minutes.  Re-Glaze salmon about halfway through to intensify flavor. While salmon is cooking, make broccoli, if desired.

Serve with side dishes and enjoy!

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-L