A Taster's Journey is a newsletter on food, wine and travel. After 15 years of studying, tasting, teaching, and selling wine, I created this newsletter to not only share my passion about wine, but of food and travel as well. Each month I hope to share wines that I am drinking, food that is in season, restaurants that I have enjoyed, and places I have traveled. Enjoy!"

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Favorite Salmon Recipes

May 14th, 2011

Sorry for my lack of posts lately, I have been distracted studying for the Real Estate exam. I just passed the test and will soon be selling real estate in my hometown, Santa Barbara. But that doesn’t mean I’ve lost my love for all things food…

There has been so much press lately about the healthy properties of salmon. A fish so rich in Omega -3 has to be good for you. Actually, there is an equally compelling reason to eat salmon, it’s delicious. I have been cooking salmon at least once a week, and have included my two favorite recipes below. Note that the wild salmon season has just begun in Santa Barbara; but these recipes can use either wild or farm raised.

Salmon with Leeks

2 salmon fillets (6 -8 oz each)                                      2 leeks, diced

1 tbs. heavy cream                                                         1 – 2 tsp. mustard

1 lemon                                                                               1 -2 tbs. olive oil

1 tsp. dill                                                                             salt & pepper

Clean leeks thoroughly. Cut leeks lengthwise into quarters (see below) and chop into a fine dice.

Diced Leeks

Diced Leeks

In a saute pan, add olive oil, leeks, salt and pepper and cook over medium heat for 10 minutes. The leeks should be soft and barely brown. Zest the lemon and reserve for later. Add the cream, mustard (1 -2 tsp. depending on your love of mustard) and the juice of one lemon to the leeks. Cook for a minute or so; the mixture should be nicely blended.

Wild King Salmon

Wild King Salmon

Preheat your oven to 400 degrees. Tear off a 2 foot strip of parchment paper (you can substitute aluminum foil) and place into a baking dish.  Now place the salmon on top of the parchment and add lemon zest and dill onto each. Finally add the leek mixture on top.

Salmon Dish before Cooking

Salmon Dish before Cooking

Now fold the parchment as if you were wrapping a present, and tuck the sides under to keep the package intact. See below what the parchment will look like.

Salmon in Parchment

Salmon in Parchment

Bake the salmon dish for about 20 – 25 minutes. Note that if your salmon is thick then you might need to cook for 35 – 40 minutes. Once cooked through, just plate and serve. I think you will find the salmon to be very moist and flavorful. The only tricky part of cooking salmon is knowing when it’s done. Usually I buy one fillet for the two of us, and it will weigh just under a pound. To ensure the salmon is cooked through I remove it from the oven after 20 minutes and cut it in half. This allows me to see if the salmon is cooked or needs to be returned to the oven.

The Plated Dish

The Plated Dish

Voila!

Another salmon dish that you might like has a horseradish crust.

Salmon in a Horseradish Crust

2 6 -8 oz. salmon fillets                                        1 1/2 tbs. horseradish

1 tbs. Dijon mustard                                             1/2 lemon juiced

1 – 2 tbs. olive oil                                                    1 tbs. dill

4 Tbs. breadcrumbs                                              salt and pepper

Grease a baking pan with either a tablespoon of olive oil or use a cooking spray. In a bowl, mix all the ingredients except the salmon and the breadcrumbs. Coat the top of the salmon with the mixture then spread the breadcrumbs evenly over the top of each fish.

Bake the salmon dish in a preheated oven at 350 degrees for about 20 minutes. Once salmon is just about cooked through, broil the dish for about a minute to brown the breadcrumbs. Serve immediately.

If you have a salmon recipe that you really enjoy, I’d love to hear about it.

6 Responses to “Favorite Salmon Recipes”

  1. Susan case says:

    Ed. Congratulations. you are going to have a lot of fun, as will your lucky clients.

    I have a not so healthy salmon dish. Bake salmon for six minutes in a 400 degree oven. Remove, spread mayonnaise on the top, crunch up potato chips and some panko cover the salmon with the mixture, bake 6 to 8 more minutes, remove from oven ( test to be sure it is cooked, through) and sprinkle with fresh herbs, such as dill, parsley and chives, squirt some lemon, a little salt and serve.

  2. Beth gordon says:

    Ed these recipes look great. I’m going to try them as soon as we get back to SH
    and hope to experiment on you and Nora

  3. Alison says:

    So glad you are back on line. Congratulations!!!

    Will have to try these recipes soon. They look yummy.

  4. John Casey says:

    Ed,
    I really enjoy Salmon these days. Thanks for sharing.
    jpc

  5. Dawn says:

    Congrats Ed!
    These recipes look great. Can’t wait to try them.
    ADM

  6. Kaye Rossi says:

    Hi Ed,

    We made the salmon with the leeks tonight and it was DEE-LICIOUS!!!
    I grew up on salmon in the Pacific NW and David goes fishing in Alaska every year and brings home lots of salmon, so when I saw your recipies, I pulled out a piece of salmon, made the leek sauce, and David BBQd the fish and we added the sauce on top. Yummy!! Love your web site and all of your tasty ideas!

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