Too many of us over-indulged over the holidays, so it’s time to get back to healthy eating. And what better way to do it than with great ideas for salmon. Ed Brown, executive chef at the Sea Grill restaurant, recommends the following recipes.
SLOW ROASTED SALMON WITH PARSLEY SAUCE AND HERB SALAD
Serves 4
Ingredients for the fish:
1 1/2 lbs. Boneless, skinless salmon filet, cut into 4 equal portions
1 1/2 tsp. Olive oil
Salt & pepper to taste
Method for the fish:
Preheat oven to 225 degrees F. Season fish with salt and pepper, coat lightly with oil. Place fish on a non-stick baking surface, bake for approx. 12-15 minutes
Ingredients for the sauce:
1 bunch flat parsley, washed
1 handful raw spinach, washed
1 Tbls. Canola or Grapeseed Oil
Salt and freshly ground black pepper
Method for the sauce:
Prepare two quarts boiling salted water and also a 2 qt. bowl with ½ cold water and ice cubes for refreshing. Place parsley into boiling water for 45 seconds, remove and plunge into the ice bath. Remove parsley from ice and squeeze out excess moisture, place into blender. Puree at high speed while drizzling in oil. Season and reserve.
For the herb salad:
1/2 bunch fresh tarragon, washed, picked
1/4 bunch fresh flat parsley, washed, picked
1/2 bunch fresh chervil, washed, picked
1/4 bunch fresh chives, snipped, approx. ½ inch lengths
1 tsp. Olive oil
1 tsp. Lemon juice
pinch of salt
Method:
Toss herbs, oil, lemon and salt at last moment, serve atop the salmon immediately.
Serve with Spaghetti Squash:
What you’ll need: 1 each small spaghetti squash, split, remove seeds and 1 cup tap water
Method:
Pre-heat oven to 350 degrees F. Place squash split side down on a baking sheet (that has sides) Add water and place into oven for approx. 40 minutes. Remove and scrape squash out with a fork to form spaghetti.
Assembly:
Place squash in center of plate, place salmon on top. Pour 1 Tbls. sauce around each and top with herb salad
SESAME SALMON STEAKS IN A FOIL PACKAGE
Serves 4
Ingredients:
4 ea. Salmon steaks, approx. 8 oz. each
1 bunch scallions, cut into 2 inch lengths, split in half
1 ea., 2 inch length of ginger, peeled, sliced 1/8 inch, then julienne
1/4 tsp. red pepper flakes
2 Tbls. soy sauce
1 Tbls. dark sesame oil
1 1/2 Tbls. Mirin (sweet rice wine)
4 ea. aluminum foil squares approx. 9 inches square
Method:
Pre-heat oven to 400 degrees F. On each foil sheet lay 1 steak, cup the foil around to begin the package. Divide all ingredients among the 4 packages, bring foil up and crimp to seal the package. Place on baking sheet in oven for approx. 15-18 minutes, remove open and serve. Can be transferred to a dish or simply placed onto a flat basket and eaten from the package.
CURED SALMON BELLY TARTARE
Serves 4 appetizers
Ingredients:
1 lbs. Fresh skinless salmon belly (fat portion) — ask your fish monger
2 cups coarse sea salt (for curing)
Method:
On a non-reactive pan or dish cover salmon with salt for 45 minutes, then rinse with cold water, pat dry. Slice salmon into thin pieces, then into very small dice.
Ingredients for the tartare:
Diced cured salmon
1/4 bunch fresh chives, chopped
1/4 bunch fresh dill, roughly chopped
2 tsp. mustard oil
1 tsp. Tabasco
1/2 tsp. Lemon zest, finely grated
Sea salt and freshly ground black pepper, to taste
Method:
In a stainless bowl, mix all ingredients together vigorously to emulsify.
Serve with toasted bread
MOIST BROILED SALMON
Serves 4
Ingredients:
1½ lbs. boneless, skinless salmon, cut into 4 equal portions
1½ Tbls. olive oil
8 ea. 1/8 inch slices, red or white onion
Salt and freshly ground black pepper
Method:
Pre-heat broiler to medium high and place rack approx. 10 inches from heat source. Season fish with salt and pepper and lightly brush with half the oil. Place 2 slices onion shingled over each portion, season again and brush remaining oil. Place under broiler and cook approx. 12 to 15 minutes until done, should be slightly rosy in center. The onions will caramelize; if they get too dark, cover lightly with foil to shield the direct heat.
Optional Accompaniment:
2 ea. Ripe Beefsteak tomatoes, cored, split, seeded, cut into 3/4 inch dice
2 Tbls. lite-soy sauce
1 Tbls. extra virgin olive oil
1 tsp. fresh lemon Juice
12 ea. basil leaves, torn
9 ea. mint leaves, torn
Salt and freshly ground pepper
Method:
Combine all ingredients 15 minutes before using, serve with fish