Roasted Salmon, Scallion, and Barley Bowl with Miso Sauce

Scallions appear in so many recipes as garnish, but it's rare to find a recipe that makes them a major player. This means that when I end up buying a bunch to use sparingly in a recipe like Spicy Thai Coconut Quinoa, the remnants either end up garnishing anything remotely appropriate or just going to waste. It's much more interesting to make them a principal player in an composed dish, and I fortunately didn't have to look too far for inspiration.

Like virtually every vegetable I've encountered, roasting brings out the best in scallions, cultivating a smoky sweetness that tempers their typically sharp edge. That same cooking technique creates a beautiful crust on the salmon, meaning you only need a few minutes to get both ingredients ready for the oven, and a couple quick check-ins during the cooking process. I chose barley for my grain base in this dish, but rice or even quinoa could work, though I particularly love the combination of chewy barley, tender fish, and soft and crispy scallion bits. Miso, though expensive and typically only available in fairly large containers, is a great umami-packed shortcut ingredient that introduces a ton of flavor to any dish with just a scant amount. The saltiness is balanced by the acidic vinegar, rich and toasty sesame oil, and sweet honey, happily uniting the barley, scallions, and salmon.

Healthy, delicious, and ridiculously quick and easy, this recipe is enough to make me buy scallions for more than a finishing touch.

Roasted Salmon, Scallion, and Barley Bowl with Miso Sauce

inspired by Saveur

serves 2

2 bunches scallions (about 1 pound), trimmed
Olive oil
Kosher salt and freshly ground black pepper, to taste

1/2 cup pearled barley

Two (4- to 6-ounce) salmon fillets
1 tbsp. white or barley miso
2½ tsp. rice wine vinegar
1 tsp. toasted sesame oil
1½ tsp. honey
Red pepper flakes (optional)
Sriracha or other hot sauce, for serving  (optional)

1. Prepare barley according to package directions. Set aside and keep warm.

2. Heat oven to 450°. Toss scallions with enough olive oil to coat, salt, and pepper and spread evenly on a rimmed baking sheet lined with parchment paper. Bake, stirring once, until golden and wilted, about 15­ minutes, adding salmon partway through (see next step).  

3. Brush the salmon fillets with olive oil and season with salt and pepper. Add the salmon fillets about 5 minutes into the scallion roasting time, depending on the size of the salmon fillets, making sure to allow at least 4 to 6 minutes per 1/2-inch thickness. Roast until salmon is opaque and flakes easily with a fork.

4. Transfer barley to a serving dish and top with scallions and salmon, flaking if desired. Whisk miso, vinegar, sesame oil, honey, and red pepper flakes, if using, in a bowl until smooth and drizzle over the top. Serve promptly, garnishing with hot sauce, if desired.

Pan-Seared Salmon with Braised Lentils and Swiss Chard

Because I have an adventurous palate, my constant quest for new foods and flavors can sometimes lead me to forget about out old favorites. For whatever reason, lentils are one of those foods for me. I don't think I've met a lentil dish I didn't like, but I don't find myself plucking them out of the pantry on a regular basis. And there's no good reason for not making them more often. They cook much faster than your average dried legume without requiring any pre-soaking, making them the perfect bean for a quick weeknight meal.

The list of ingredients is startlingly short for the flavor the finished dish turns out, just a few gentle touches of herb and acid required to perfectly unite the earthy lentils, rich salmon, and subtly bitter Swiss chard in a flavorful broth. I found this combination to be absolutely delectable, but I already have notions of trying spinach and kale once I've finally picked my Swiss chard plants clean. This is satisfying enough on its own, but if you're feeling a bit more voracious, a side of quinoa or rice really rounds out the meal nicely. Quick enough for an average Thursday, but special enough for date night, this dinner is sure to impress whether or not there's time to linger over each scrumptious bite.

Pan-Seared Salmon with Braised Lentils and Swiss Chard
adapted from America's Test Kitchen Cooking for Two 2010
serves 2

2 tablespoons unsalted butter
1/2 bunch Swiss chard (about 6 ounces), stems and leaves separated, stems chopped and leaves cut into 1-inch pieces
1/4 cup minced onion
1 garlic clove, minced
1/4 teaspoon minced fresh thyme or pinch dried
2 cups low-sodium chicken or vegetable broth
1/2 cup brown lentils (about 3 ounces), picked over and rinsed
1/2 teaspoon fresh lemon juice
Salt and pepper
2 (6-ounce) skinless center-cut salmon fillets, about 1 1/2 inches thick
1 teaspoon vegetable or canola oil
Lemon wedges, for serving

1. Melt 1 tablespoon of the butter in a 10-inch non-stick skillet over medium heat. Add the chard stems and onion and cook until the vegetables are softened, about 5 minutes. Stir in the garlic and thyme and cook until fragrant, about 30 seconds.

2. Stir in 1 3/4 cups of the broth, lentils, and lemon juice. Bring to a simmer, reduce the heat to low, cover, and cook until the lentils are tender, about 30 minutes. Season with salt and pepper to taste, transfer to a bowl, and cover to keep warm.

3. Pat the salmon fillets dry with paper towels and season with salt and pepper. Wipe out the skillet with a wad of paper towels, add the toil, and return to medium-high heat until just smoking. Carefully lay the salmon in the skillet, skinned-side up, and cook until well-browned on the first side, about 5 minutes. Flip the fish and continue to cook until the sides are opaque and the thickest part registers 125 degrees on an instant-read thermometer, 3 to 5 minutes longer. Transfer the fish to a plate, tent loosely with foil, and let rest while finishing the lentils.

4. Wipe out the skillet with a wad of paper towels and return to medium-high heat Ad the lentils and remaining 1/4 cup broth and cook until hot, about 1 minute. Stir int he chard leaves and remaining 1 tablespoon butter and cook, stirring constantly, until the chard is wilted, 2 to 3 minutes. Serve the salmon and lentils with lemon wedges.

Zucchini Salmon Cakes

Are you sick of zucchini yet? No? Good. To my own surprise, I'm not either. I've been successful in my quest to not freeze any of my ample zucchini crop (from only one bunch of two plants!) and thus I have even more zucchini recipes to share. This might seem like a bit of a duplication of genre since I've made Zucchini Fritters in the past, but the addition of salmon makes this main dish instead of side, and a uniquely delicious creation in its own right. Zucchini fritters and salmon cakes are both delicious, so combining them is a sure-fire recipe for dinner success and an easy way of achieving my goal of eating fish at least once a week. I love this recipe not only for it's simple fresh flavor - rich salmon, fresh herbs, and zucchini in a lovely balance - but for being an easily scalable recipe that quickly feeds one on a busy weeknight that could also accommodate a small feast. For me, this meal satisfied the former, a quick bite between loads of laundry on a hectic weeknight. Like all busy people, I'm often tempted to skip dinner or just cram something into my face, but I find if I can spend few minutes preparing an eating a healthy dinner, it is really valuable to my physical and mental health. If you too hit the trifecta of limited time, healthy zucchini supplies, and a craving for fish, this recipe is the ideal solution to your culinary woes.

Zucchini Salmon Cakes
adapted from Gourmet
serves 1

1.5 tablespoons mayonnaise
1/2 teaspoon fresh lemon juice
1.5 tablespoons chopped chives (or other fresh herb)
1/2 teaspoon grainy mustard
1 dash cayenne (optional)
Salt and freshly ground black pepper
1/4 pound skinless salmon fillet, chopped
2 tablespoons bread crumbs, preferably whole wheat panko
1 small zucchini, coarsely grated (3/4 cup)
1 tablespoon olive oil

1. Whisk together mayonnaise, lemon juice, chives, mustard, and cayenne in a small bowl. Season to taste with salt and pepper

2. Stir together salmon, bread crumbs, zucchini, and mayonnaise mixture in another bowl.

3. Form salmon mixture into 2 (3-inch) patties. Heat oil in a small nonstick skillet over medium heat until hot, then cook salmon cakes, carefully turning once, until golden and salmon is just cooked through, about 6 minutes total.

Roasted Salmon, Red Cabbage, and Potatoes

As much I love cooking, some nights I just want a healthy homemade dinner to magically appear in front me. I may not be able to wave a wand and make that happen, but this recipe is pretty close. I love a one pot meal, especially one that requires little attention while it's cooking. I've roasted plenty of salmon and potatoes  before, both separately and together, but I'd honestly never thought of roasting cabbage. As it turns out, cabbage was destined for roasting! I don't know why I'm surprised I've found yet another roasted vegetable I love, but after many raw slaws and tender sautes, I'm particularly delighted by this crispy, crunchy cabbage. A classic combination of mustard, horseradish and lemon becomes a delicious crust atop the salmon with a generous spray of lemon juice popping against the deep roasted flavor all the elements share. This recipe is simple enough for a family meal, yet elegant enough for a last-minute dinner party, mere minutes of prep yielding an inviting meal for any occasion.

Roasted Salmon, Red Cabbage, and Potatoes
adapted from Martha Stewart
serves 4

4 cups shredded red cabbage (from half a small head)
1.5 pounds red or new potatoes, halved or quartered, depending on size
Extra-virgin olive oil
Coarse salt and freshly ground pepper
1 pound skinless salmon fillet
2 tablespoons grainy or Dijon mustard
2 tablespoons horseradish
Zest of 1 lemon plus lemon juice

1. Preheat oven to 400 degrees. Toss cabbage and potatoes with olive oil; season with salt and pepper. Roast for 25 minutes. Smear salmon with a mixture of mustard, horseradish and lemon zest. Nestle in pan, and roast 15 minutes. Squeeze lemon juice over all.

Salmon with Capers and Dill

With St. Patrick's Day approaching, a day that mostly centers around amateur drinking and foods with horrifying shades of green, I thought it appropriate to share a dish that would easily grace a real Irish table. Adapted just slightly from Rachel's Irish Family Food: 120 Classic Recipes from my Home to Yours and shared by The Splendid Table, this authentic meal is a lighter and healthier way to honor the Irish tradition. In addition to swimming the cold Irish rivers, salmon also plays an important role in Irish mythology. The Salmon of Wisdom was said to be a fish that would grant all the knowledge of the world to first person to eat its flesh, earning this fish a place in the hearts, minds, and bellies of many an Irish lad and lass. This recipe is brilliantly simple, the piquancy of the lemon and capers shining brilliantly against the rich salmon and butter and burst of fresh herbs. Dill is an herb sadly infrequent in my culinary repertoire, but each time I use it I ask myself why I don't do so more. If you're like me and always looking for an occasion to cook something special, why not try this meal out for St. Patty's Day? It may not grant you with the knowledge of the universe, but it is a fine start to a night of carousing or a quiet night at home with a pint of Guinness. Éirinn go Brách!

Salmon with Capers and Dill
adapted slightly from The Splendid Table
serves 4

4 tablespoons (50g) butter, diced

4 (4-ounce/125g) salmon fillets (with the skin left on, if you wish)

Salt and freshly ground black pepper

4 tablespoons capers, drained and rinsed

2 tablespoons freshly squeezed lemon juice mixed with 6 to 8 tablespoons water 

4 teaspoons chopped fresh dill or 1 teaspoon dried drill

1. Place a frying pan over medium-high heat. When it is hot, add a couple of pats (knobs) of butter, very quickly followed by the salmon, with the skin side down. Fry for 3 to 4 minutes, until golden brown underneath. Turn over, season with salt and pepper, and fry for another couple of minutes, or until the fish is just cooked through. (The timing will depend on the thickness of the salmon fillets and heat of the pan.)

2. Add the capers, along with the remaining butter, and lemon juice mixture and boil for 1 minute. Season to taste, adding more lemon juice or water, if necessary. Transfer the salmon onto warmed plates, stir the chopped dill into the sauce, and pour over the fish to serve.

Asian Salmon-and-Rice Soup

For better or worse, I don't really think about soup when it comes to getting in my weekly serving of seafood. I've never really liked clam chowder, although I did enjoy a delicious touristy helping in a sourdough bread bowl at Boudin on Fisherman's Wharf, and the similarly creamy oyster stew never struck my fancy. However, one of the finest meals I've had in my life has to be the legendary cioppino at Tadich Grill in San Francisco, so I'm not against the concept entirely. Although this soup comes nowhere close to recreating the culinary glory of that meal, it too has a wonderfully flavorful broth and is satisfying without being heavy, but it won't take hours to prepare or an ocean's worth of seafood. The flavors here are all classically Asian and equally as wonderful in a soup as they would be in a stir-fry, a balanced combination of freshness, saltiness, and savoriness. An quick Asian-inspired slaw perfectly rounds out this easy meal for a delicious twist on the classic soup-and-salad lunch.

Asian Salmon-and-Rice Soup

adapted from Food and Wine

serves 4

1 cup brown rice
1 pounds salmon fillet, skin removed, fish cut into 8 pieces
2 tablespoons tamari or soy sauce
1 tablespoon toasted Asian sesame oil
10 cilantro stems, chopped, plus 1 cup cilantro leaves for garnish
1 1/2 tablespoons minced fresh ginger
1 teaspoon salt
2 cups canned low-sodium chicken broth or homemade stock
4 cups water
3 scallions including green tops, chopped
Rice vinegar, to taste (optional)

1. Cook rice according to package directions and set aside.

2. Coat the salmon with the soy sauce and sesame oil.

3. In a large pot, combine the cooked rice, the cilantro stems, the ginger, salt, broth, and water. Bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, for 15 minutes.

4. Add the salmon to the pot. Simmer, covered, until the salmon is just done, about 5 minutes. Remove the cilantro stems. Add rice vinegar to taste, one splash as a time, if desired, and serve the soup garnished with the cilantro leaves and scallions.

Fish Tacos with Quick Asian Cabbage Slaw

I can't tell you how many times I heard my dad say "Variety is the spice of life" and like so many of his ideologies, it has really formed who I became as an adult. When William Cowper wrote "Variety's the very spice of life/That gives it all its flavour", he wasn't talking about food, but that philosophy certainly applies to cooking. All this preamble is all a flowery way of saying that when I had red cabbage and corn tortillas to use up (and tacos on the brain), I wanted to do it in as diverse ways as possible. Despite a number of common ingredients (cabbage, cilantro, corn tortillas), these tacos couldn't be more different. I started on a heartier note with chicken, barbecue, and smoky cheddar, but also found a different success with these light, crunchy, spicy fish tacos. Although fish tacos usually use some kind of white fish, I found that the salmon I already had on hand worked beautifully in this quickly thrown together dinner. The light and crunchy slaw cuts through the fattiness of the salmon so the taco doesn't end up feeling heavy (and you get a lot more omega-3s to boot!). Easy enough to be thrown together at the last minute, but delicious enough to deserve a little special effort, these simple tacos are a great example of how to eat well on the cheap.

Fish Tacos with Quick Asian Cabbage Slaw
serves 2

1 tablespoon canola oil
2 tablespoons rice vinegar
1/2 tablespoon honey
4 ounces finely shredded cabbage (red, green, or napa)
1 medium carrot, shredded (about 2 ounces)
1/4 cup chopped fresh cilantro
Salt and freshly ground black pepper
Two 4- to 5-ounce fish filets (tilapia, whitefish, mahi mahi, or even salmon)
Cooking spray
4 small corn tortillas
Sriracha or other hot sauce, for serving

1. In a medium bowl, combine oil, vinegar, and honey and whisk well to combine. Add cabbage, carrots, and cilantro, toss well to coat, and season with salt and pepper. Set aside.

2. Preheat a pan to medium heat and spray with cooking spray. Season fish fillets with salt and pepper and add to pan. Cooking to desired level of doneness, about 3 to 4 minutes per side, depending on the thickness and type of fish. Set cooked fish aside to rest briefly, then break into bite size pieces.

3. Warm corn tortillas in the oven or microwave. Add cabbage slaw to each tortilla, leaving excess liquid in the dish, and top with fish and a squirt of hot sauce.

Seared Salmon with Spinach and Creamy Roasted Peppers

As soon as poblano peppers appear at the farmers' market, I get renew my obsession with Mexican food. I'm not talking nachos, tacos, quesadillas and the like, but the authentic Mexican food that abuelas have been cooking for generations. And if you're looking for real Mexican recipes, look no further than the pantheon of Mexican cuisine that is Rick Bayless. (For the record, Diana Kennedy is an impeccable resource as well). I've never made a Rick Bayless dish that I didn't think was not only good, but exceptional, and this recipe most certainly does not break that pattern. Although salmon isn't a protein that you'd typically think of in Mexican cuisine, the traditional flavors of Mexico are certainly at home with salmon. Beautifully smoky and spicy roasted poblano chiles are joined by fresh spinach in a bright, yet creamy, sauce that complements the rich and fatty salmon without overpowering it. Though you only use a small amount, the masa harina adds a hint of sweetness, freshness, and texture that is absolutely vital to making the sauce its best. I suggest roasted potatoes for scooping up all the extra sauce because you won't want to leave a bit on the plate. A less-than-typical way of enjoying both Mexican food and salmon, this recipe is a must-try for anyone looking to expand their Mexican food repertoire.


Seared Salmon with Spinach and Creamy Roasted Peppers
from Mexican Everyday by Rick Bayless
serves 4

2 fresh poblano chiles
10 ounces cleaned spinach (about 10 cups)
3 tablespoons vegetable or olive oil
3 garlic cloves, peeled and halved
1 to 2 tablespoons masa harina (Mexican corn "flour" for making tortillas - look for it in well-stocked groceries)
1 1/2 cups milk, plus a little more if needed
Four 4- to 5-ounce (1 to 1 1/4 pounds total) skinless salmon fillets (snapper, halibut and catfish are also good here)
Salt and ground black pepper

1. Roast the poblanos over an open flame or 4 inches below a broiler, turning regularly until blistered and blackened all over, about 5 minutes for an open flame, 10 minutes for the broiler. Palce in a bowl, cover with a kitchen towel and let cool until handleable.

2. Place the spianch in a microwaveable bowl, cover it with plastic wrap, poke a few holes in the top and microwave on high (100%) until completely wilted, usually about 2 minutes. (If your spinach comes in a microwaveable bag, simply microwave in the bag). Uncover (or open the bag) and set aside.

3. Turn the oven on to its lowest setting. Heat the oil in a very large (12-inch) skillet, preferably nonstick, over medium. Add the garlic and cook, stirring regularly, until soft and lightly browned, about 4 minutes. Using a slotted spoon, scoop the garlic into a blender. Set the skillet aside.

4. Rub the blackened skin off the chiles and pull out the stems and seed pods. Rinse the chiles to remove bits of skin and seeds. Roughly chop and add to the blender, along with the masa harina and milk. Blend until smooth.

5. Return the skillet to medium-high heat. Sprinkle both sides of the fish liberally with salt and pepper. Lay the fillets in the hot oil and cook until richly browned, about 2 to 3 minutes. Use a spatula to flip the fillets, and cook until the fish barely flakes when pressed firmly with a finger or the back of a spoon (you want it slightly underdone), usually a couple of minutes longer for dish that's about 1 inch thick. Using the spatula, transfer the fish to an ovenproof plate and set it in the oven.

6. With the skillet still over medium-high, pour the poblano mixture and whisk until it comes to a boil and thickens, about 1 minute. Reduce the heat to medium-low and simmer, stirring frequently, for 5 minutes to blend the flavors. If the sauce has thickened past the consistency of a cream soup, pour in a little more milk. Taste and season with salt, usually a generous 1/2 teaspoon. Add the spinach to the sauce and stir until it is warm and well coated with sauce.

7. Divide the creamy spinach among four plates. Top each portion with a piece of seared fish. (Or, if it seems more appealing to you, spoon the sauce over the fillets.) Serve without delay.

Salmon-and-Potato Cakes with Mixed Greens

The idea to make salmon and potato cakes first arose when a recipe appeared in a Food and Wine newsletter some weeks back. Although this isn't the particular recipe featured, the notion really got stuck in my head and started me on a search that led me to this lovely meal. This recipe utilizes a classic collection of flavors to great success, particularly reminding me of just how much I adore fresh dill. Poaching the onion, potato and salmon together infuses the cake with a delicious flavor base which is then accented beautiful by the scallions, dill, Dijon, and vinegar folded gently into the cake. Using an adequate amount of oil is critical to creating a satisfying crust, so don't skimp when frying the salmon cakes. Plated gently on top of a generous bed of fresh greens, this meal needs nothing more than a glass of wine and slice of crusty bread to complete it. Sophisticated enough for date night but easy and quick enough for any weekday, this fresh and healthy meal is the perfect addition to your spring dinner table.
Salmon-and-Potato Cakes with Mixed Greens
from Food and Wine
serves 4

1/4 cup plus 3 tablespoons cooking oil
1 1/2 pounds baking potatoes (about 3), peeled and sliced thin
1 1/4 teaspoons salt
1 onion, grated
1 pound skinless salmon fillets
1 teaspoon fresh-ground black pepper
1 1/2 cups water
1/4 cup heavy cream
4 scallions, white bulbs only, chopped
3 tablespoons chopped fresh dill
1 teaspoon Dijon mustard
1 tablespoon red- or white-wine vinegar
1/2 pound mixed salad greens (about 4 quarts)
1 lemon, cut into wedges (optional)

1. Brush the bottom of a large deep frying pan with 1 tablespoon of the oil. Put the potatoes in the pan and sprinkle with 1/2 teaspoon of the salt. Top with the onion and then the salmon. Sprinkle another 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper over the salmon. Add the water to the pan, cover, and bring to a boil. Reduce the heat and simmer until the salmon and potatoes are done, about 15 minutes.

2. Remove the salmon and flake. Drain the potatoes well and put in a medium bowl. Add the cream and mash, leaving the potatoes fairly chunky. Add the salmon, another 1/2 teaspoon of the pepper, the scallions, and 2 tablespoons of the dill. Form the mixture into eight cakes; they needn't be perfectly symmetrical or smooth.

3. Wipe out the frying pan. Add 1 tablespoon of the oil and heat over moderately high heat. Add half the salmon cakes to the pan and brown well on both sides, about 5 minutes in all. Drain on paper towels and repeat with another tablespoon oil and the remaining salmon cakes.

4. In a medium glass or stainless-steel bowl, whisk together the mustard, vinegar, and the remaining 1 tablespoon dill and 1/4 teaspoon each salt and pepper. Add the remaining 1/4 cup oil slowly, whisking. Add the greens, toss, and put on plates. Top each salad with two salmon cakes and a lemon wedge.

Grilled Salmon Soft Tacos

It's hard to believe there was a time in my life when I didn't like fish. As a kid, the only seafood I would eat was shrimp, tuna salad, and my dad's homemade cornmeal-breaded fish sticks. Now my freezer is well-stocked with fish fillets, I eat fish at least once a week for dinner, and have an insatiable appetite for sushi. A lot of fish fillets find their way onto my dinner table, but after picking up a package of corn tortillas, I couldn't get fish tacos out of my head. Fish tacos are traditionally made with white fish, so I had to do a little digging to find a salmon taco recipe (to use up the fish I already had) that seemed worth the effort, which this recipe definitely was. Smoky ancho chile powder coats the luscious salmon, turning into an intensely flavorful crust on the grill and playing beautifully against the fresh and crunchy cabbage slaw and cool, creamy cilantro crema. Since ancho chile powder isn't spicy, this is a great recipe for those who don't like a lot of heat (my husband); throw on a few pickled jalapenos to punch it up if you're a capsaicin addict like me. These light and fresh tacos invoked a small taste of summer, taking me away from the frigid winter winds of February into the sunny days of July. Although a complete meal on their own, I added a side of refried beans to satisfy my ravenous appetite, washing it all down with a cold beer while trying to forget about the snow.

Grilled Salmon Soft Tacos
adapted from Eating Well
serves 4

2 tablespoons extra-virgin olive oil
1 tablespoon ancho or New Mexico chile powder
1 tablespoon fresh lime juice
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
4 4-ounce wild salmon fillets, about 1-inch thick, skin on
8 6-inch corn or flour tortillas, warmed
Cabbage Slaw, for serving (recipe follows)
Homemade or store-bought salsa, for serving
Cilantro Crema, for serving (recipe follows)

1. Preheat grill to medium-high.

2. Combine oil, chile powder, lime juice, salt and pepper in a small bowl. Rub the spice mixture liberally over salmon. Grill the salmon, skin-side down, until it is just cooked through, about 8 minutes. Cut each fillet lengthwise into 2 pieces and remove the skin.

3. To serve, place 2 tortillas on each plate. Evenly divide the fish, Cabbage Slaw, and Cilantro Crema among the tortillas and top with salsa.

Cilantro Crema

1/2 cup reduced-fat sour cream
3 tablespoons chopped fresh cilantro
1 tablespoon minced scallion greens
1 teaspoon seeded and minced serrano chile
1/8 teaspoon salt
Freshly ground pepper, to taste

1. Combine sour cream, cilantro, scallion greens, chile, salt and pepper in a small bowl until smooth.


Cabbage Slaw
2 cups finely shredded green cabbage
1/2 cup thinly sliced red bell pepper
1/3 cup thinly sliced red onion
2 tablespoons seasoned rice vinegar
2 tablespoons extra-virgin olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper


1. Toss cabbage, bell pepper, onion, vinegar and oil in a large bowl. Season with salt and pepper; toss again to combine.

Salmon in Luxurious Green Sesame Pipian

Oh, Rick Bayless, can you do no wrong? In addition to being consistently delicious, my favorite thing about recipes from Rick Bayless is how they make me rethink what Mexican food is, perpetually discovering new and delicious flavor combinations as well as making uncovering new ways to use favorite ingredients. I'll confess I'm no master seafood chef, but this has to be the most delicious dish I've ever made with salmon, with the added bonus of being really easy and quick to prepare. The combination of the creamy tahini and spicy tomatillo salsa is unexpectedly delicious, perfectly contrasted by the bright and fresh flavor from the cilantro and peas. The flavor of the salmon is strong enough not to disappear in this vibrantly-flavored dish, staying irresistably moist and succulent while simmering in the sauce. Served over a bed of brown rice or other grain, this is a complete, sneakily nutritious meal that could as easily be served at a dinner party as on a busy weeknight. Any fan of Mexican food or fish would be greatly remiss if they didn't give this at least give it once chance to grace their dinner table; if you are one of that legion, go forth and try a new recipe under the wise (cookbook) tutelage of the inimitable Rick Bayless.

Salmon in Luxurious Green Sesame Pipian

from Mexican Everyday by Rick Bayless
serves 4

2 cups store-bought or homemade tomatillo salsa
1 1/2 tablespoons vegetable or olive oil
1 cup chicken broth
3 tablespoons tahini (sesame paste)
Salt
1/4 to 1/2 teaspoon sugar
1 heaping cup peas, fresh or frozen
Four 4- to 5-ounce (1 to 1 1/4 pounds total) skinless fish fillets (such as salmon, halibut, walleye, snapper or striped bass)-buy about 1 1/2 pounds if using fish steaks
1 tablespoon sesame seeds, for garnish
About 1/4 cup (loosely packed) chopped cilantro, for garnish

1. In a blender or food processor, process the salsa to a smooth purée.

2. Heat oil in a very large (12-inch) skillet over medium-high. When it is quite hot, add salsa all at once. Stir as salsa reduces to consistency of tomato paste, about 5 minutes.

3. Stir in broth and tahini. Return to a boil, then reduce the heat to medium-low and let simmer 10 minutes. Taste and season with salt, usually about 1/2 teaspoon, and a little sugar. (The sugar will help balance the natural tartness of the salsa). 

4. While sauce is simmering, pour the peas into a microwaveable bowl, sprinkle on a tablespoon of the water, cover with plastic wrap and poke a couple of holes in the top. Microwave on high (100%) until the peas are hot and tender, anywhere from 1 minute from frozen peas to 4 or 5 minutes for fresh peas; discard water.

5. When the sauce has simmered for 10 minutes, nestle the fish fillets in it, completely submerging them. Continue simmering gently until the fish flakes when pressed firmly, usually 5 to 6 minutes for 1/2-inch-thick fillets. (Check it by lifting up a fillet on a metal spatula and pressing with your finger or the back of a spoon.)

6. Transfer a fish fillet to each dinner plate. Spoon a portion of the sauce over top. Strew with the peas, sesame seeds and cilantro, and you're ready for dinner.

Grilled Glazed Salmon

Although this is most certainly not the prettiest dish I've put together, I'm setting aside my vanity to share this simple and delicious meal. There's always a bag of salmon fillets in the freezer, but I find myself resorting to roasted salmon with Old Bay when I'm sort on time, inspiration, or ingredients. Using a combination of three staple ingredients I adore-mustard, horseradish, and honey-this recipe transforms what could be a pretty mundane salmon fillet into a wonderfully flavorful dinner. The assertive flavors of the Dijon mustard and horseradish are tempered just enough by the sweet and mellow honey (I recommend a milder honey like clover here), blending three common ingredients into a bold, but balanced palate of flavor. This glaze is strong enough to overwhelm a mild fish like tilapia, but the richness of the salmon holds its own against the assertive flavors. Served on a bed of whole wheat couscous with side of simply roasted Brussels Sprouts, this well-rounded and hearty meal is makes it quickly from the kitchen to the dinner table any night of the week. A basic, but delicious recipe, this is sure to make frequent appearances on my dinner table, helping me to keep my resolution of eating fish at least once per week.

Grilled Glazed Salmon
from Food and Wine
serves 4

1/4 cup plus 2 tablespoons Dijon mustard 
1/4 cup prepared horseradish, drained

2 tablespoons honey 
Four 6-ounce skinless salmon fillets 
Vegetable oil, for rubbing 
Salt and freshly ground black pepper

1. Light a grill. In a small bowl, mix the mustard, horseradish and honey. Rub the salmon with oil and season with salt and pepper. Grill the salmon over moderate heat, skinned side down, until lightly browned, about 3 minutes. Turn and grill for 3 minutes longer, until the salmon is almost cooked through. Turn the salmon again and spread each fillet with 1 tablespoon of the horseradish glaze. Turn and grill until glazed, about 30 seconds. Serve the remaining glaze on the side. 

Perfect Salmon Burgers

It's easy to fall into a rut when it comes to grilling. I've come up with a number of creative burger recipes, but they've all been beef burgers and I want to branch out into something a bit different in the burger department. I actually made these during my Memorial Day weekend grilling binge when I wanted to cap off the weekend with something a bit healthier from the grill. My biggest fear with cooking fish on the grill is sticking, which these burgers did a bit, but they were still delicious and deeply flavorful, if a little less aesthetically pleasing than I would have liked. The fatty, rich salmon is balanced well by pungent dijon mustard, bright, acidic lemon juice, and fresh scallions, enveloped by a crunchy layer of panko. I make a point of eating fish at least once a week and this was a welcome change from my typical salmon fillet. Making these burgers gave me a bit more confidence in my ability to grill fish, so hopefully I'll be graduating to grilling an entire fish on the grill sometime soon.

Perfect Salmon Burgers
from The Food Network
yields 4 burgers

1/4 pounds center-cut salmon fillet, skin and pin bones removed
2 tablespoons dijon mustard
1 tablespoon mayonnaise
1 tablespoon lemon juice
1/2 teaspoon grated lemon zest
Pinch of cayenne pepper
2 scallions, chopped
1 cup plus 2 tablespoons panko (Japanese breadcrumbs)
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil, plus more for brushing
4 brioche buns, split
Tartar sauce and arugula, for topping

1. Cut three-quarters of the salmon into 1/4-inch pieces. Put in a large bowl. Cut the rest of the salmon into chunks; transfer the chunks to a food processor along with the mustard, mayonnaise, lemon juice, lemon zest and cayenne. Pulse to make a paste.

2. Add the pureed salmon mixture to the bowl with the diced salmon. Add the scallions, 2 tablespoons panko, 1/2 teaspoon salt, and black pepper to taste. Gently mix until just combined.


3. Line a baking sheet with parchment paper and brush with olive oil. Divide the salmon mixture into 4 mounds on the parchment paper. With damp hands, pat into 4-inch-wide, 3/4-inch-thick patties. Cover loosely with plastic wrap and refrigerate at least 30 minutes.

4. Preheat the broiler. Spread the remaining 1 cup panko on a plate. Press both sides of the salmon patties in the panko. Heat the olive oil in a large nonstick or cast-iron skillet over medium-high heat. Add the patties (in batches if necessary) and cook until browned on the bottom, 3 to 4 minutes, adjusting the heat if necessary. Turn and cook until the other side is browned and the patties feel springy in the center, 3 to 4 more minutes. Transfer to a paper towel-lined plate to drain; season with salt.

5. Meanwhile, arrange the buns, cut-side up, on a broiler pan and broil until toasted, 1 to 2 minutes. Serve the patties on the buns; top with tartar sauce and arugula.

Light Smoked Salmon Caesar Salad

This is another recipe in my series of creative lunch salads on Saturdays. The current issue of Food and Wine is just packed with healthy recipes I want to try, and with a easy tweak, I turned this light side Caesar salad into a really delicious lunch. As unusual a craving as it might be, I've been craving smoked fish for a couple of weeks now and decided to treat myself and pick up some smoked salmon. I'm really a sucker for anything smoked and the extra layer of flavor from the smoked salmon was a great complement to the creamy, tangy dressing. You can always go more traditional and add chicken (or even smoked chicken), or just leave the protein off entirely and enjoy this as a crunchy, creamy, delicious side.

Light Smoked Salmon Caesar Salad
adapted from Jamie Oliver via Food and Wine
serves 2 as main-course

1/3 cup low-fat or nonfat Greek-style yogurt
2 anchovy fillets, mashed
1 garlic clove, minced
2 tablespoons fresh lemon juice
2 teaspoons Worcestershire sauce
2 tablespoons extra virgin olive oil
1/4 cup freshly grated Parmigiano-Reggiano cheese
Salt and freshly ground pepper
1 large head of romaine lettuce, torn into bite-size pieces
4 oz. smoked salmon, cut into bite-size pieces

1. In a small bowl, whisk the yogurt with the anchovies, garlic, lemon juice, and Worcestershire sauce. Whisk in the oil and half of the cheese and season with salt and pepper.

2. Divide the romaine equally between two plates, top with smoked salmon, and drizzle with dressing.

Grilled Glazed Salmon

A few months ago I decided to try fish again. My whole life I'd always been a person who didn't like fish, with the exception of canned tuna and my dad's cornmeal-crusted fish sticks. But as I've aged I've come to like many foods that I never thought I would so I decided to give fish another shot. I started with salmon, frying it in a pan with a bit butter and seasoning with just salt and pepper. And I liked it! But I've been stuck in a bit of rut since then trying to decide how I want to make salmon and although I've made it many times since the initial rediscovery, I haven't tried much with it. It's definitely time to branch out, and I'm starting with a simple, but delicious recipe from the June 2010 issue of Food and Wine magazine. This recipe is intended for the grill, but I halved the recipe and made it in a cast-iron grill pan on the stove. This can also be made into delicious sandwiches with the addition of bacon, lettuce, and thinly sliced Granny Smith apple. I served Sesame Green Beans as a side with simple, tasty dish.

Grilled Glazed Salmon
from Food and Wine

makes 4 servings

1/4 c. plus 2 T. Dijon mustard
1/4 c. prepared horseradish, drained
2 T. honey
Four 6-ounce skinless salmon fillets
Vegetable oil, for rubbing
Salt and freshly ground black pepper

1. Light a grill (or preheat a grill pan, in my case). In a small bowl, mix the mustard, horseradish and honey. Rub the salmon with oil and season with salt and pepper.

2. Grill the salmon over moderate heat, skinned side down, until lightly browned, about 3 minutes. Turn and grill for 3 minutes longer, until the salmon is almost cooked through.

3. Turn the salmon again and spread each fillet with 1 tablespoon of the horseradish glaze. Turn and grill until glazed, about 30 seconds. Serve the remaining glaze on the side.

Smoked Salmon and Asparagus Pizza

I picked up some smoked salmon at Whole Foods this past weekend and was searching for a creative way to use it and came up with this recipe. I been meaning to make pizza for a while and wanted to something more than the veggie or BBQ chicken pizza that I usually make at home. Both salmon and cream cheese and salmon and asparagus are natural pairs to me and I rounded out the recipe with a bit of garlic and cheese, which every pizza needs. While there may be recipes out there similar to this one, this recipe isn't inspired by anything other than what I had in the house and my own creativity.

Smoked Salmon and Asparagus Pizza

One 12-ounce prepared pizza crust (I prefer whole wheat Boboli)
4 oz. cream cheese or Neufchâtel, softened
2 cloves garlic, pressed through a garlic press or finely minced

8 oz. asparagus, trimmed and cut diagonally into 1-inch pieces
2 oz. smoked salmon, cut into bite-size pieces
1/2 c. shredded mozzarella cheese

1. Spread softened cream cheese evenly on pizza crust. Sprinkle garlic evenly over crust.

2. Boil asparagus pieces for 2 to 3 minutes or until just tender. Plunge into an ice bath or rinse with cold water (to stop the asparagus from cooking further) and drain thoroughly. Distribute asparagus evenly over crust.

3. Divide salmon evenly over the pizza and top with shredded cheese. Bake at 450 degrees for 8 to 10 minutes or until cheese is melted and golden.

Seared Salmon with Jalapeno Ponzu

I've recently trying fish again for the first time and many years and discovered that I like it (at least salmon and tilapia) and I've trying to incorporate it into my diet. So far, that's mostly consisted of pan-frying salmon and tilapia filets in a little butter and seasoning them with salt and pepper. Fish filets are a quick and healthy dinner and I've been looking for easy recipes to dress them up a bit, like this one. If you're not a fan of jalapenos, just leave them out and you'll still have an fast, delicious dinner.

When you buy fish, look for the Marine Stewardship Council certification, which means that the fish was sustainably harvested. If you're thinking it's going to be too expensive, I bought Market Pantry Salmon from Target with the Marine Stewardship Council certification (and it was on sale too!).

Seared Salmon with Jalapeno Ponzu
from Cooking Light, May 2010

yields 4 servings

1/4 c. less-sodium soy sauce
2 T. fresh orange juice
2 T. mirin (sweet rice wine)
1 T. fresh lemon juice
1 T. dark sesame oil
Four (6-ounce) salmon fillets
1 large jalapeno pepper, cut crosswise into thin slices

1. Combine first four ingredients in a small bowl; mix well.

2. Heat oil in a large nonstick skillet over medium-high heat. Add salmon, skin side down; cook 4 minutes on each side or until fish flakes easily with a fork or until desired degree of doneness. Arrange 1 fillet on each of 4 plates. Top fillets evenly with jalapeno slices. Spoon about 2 T. soy sauce mixture over each serving; let stand 10 minutes before serving.