Honey Soy Salmon with Sriracha Mayo

By now you must know my obsession with Sriracha... I.  Love.  It.  I have a relationship with it ....it's my crack.  I've got my husband hooked now as well.  One of my favorite things to do with it is mix it with mayo and serve as a dip for poached shrimp or chicken or a spread for a sandwich or a burger.  I've already blogged about this simple condiment http://delishdishcooks.blogspot.ca/2013/02/spicy-mayo.html

We eat salmon once a week and it's usually flavoured with a little Dijon or Curry spices.  I needed something different but I was craving sweet and spicy.  Enter, this delish recipe, which I will make time and time again.  I've seen similar recipes but they didn't completely appeal to me so I came up with this.

Depending on your heat tolerance, you can tweak the Sriracha to your liking as well as adjust the lime.  I like the lime for a touch of acidity but didn't want it too strong.  By all means add more if you'd like.  I used a squeeze bottle to drizzle it on....just trying to be a little fancy schmancy but if you don't have one, a dollop right on top will do a body good.

Honey Soy Salmon with Sriracha Mayo

Serves 2

2 5oz pc Salmon
2 tbsp Soy Sauce
1 tbsp Honey
1/2 Lime, juiced
1 large clove garlic
3 tbsp Mayonnaise
1 tsp Sriracha
1-2 tsp Lime Juice
Sliced green onion


Combine the Soy, Honey, Lime Juice and Garlic.  Pour over the salmon and marinate for 20-40 minutes in the refrigerator.
Pre-heat the oven to 400 F.  Place the salmon in a dish and bake for 12-14 minutes.  Meanwhile, combine the mayo, Sriracha and Lime Juice.
Drizzle or dollop some of the mayo on the salmon and sprinkle with chopped green onion.

Curried Salmon with Raita

Well, I apologize for my less than appealing photographs....I really need the days to stay lighter longer.  These dark winter nights are wrecking havoc on my pics!  By the time I make dinner, I have very little time photograph it and get it on the table before being attacked by hungry family members. In the meantime, this is what you get....I hope they still make you hungry.  I'm no photographer, but I'll do my best with what I've got.

This is a wicked easy but super easy dish.  It's bursting with flavour and keeps the taste buds singing.  I serve this with my Indian Style Rice http://delishdishcooks.blogspot.ca/2012/11/indian-style-rice-1.html  This would also be delish with some warm Naan bread.

Now, generally Raita is to cool off the spicy flavours of the curry but I have used a fairly mild curry powder which is why I've added the heat to the Raita.  If you use a spicy curry powder, omit the jalapeno....if you don't like spice, avoid both...you get the drift.  I can't stand Cilantro, you heard me, not a fan, so I use Parsley.  However, if you like the stuff, use it.

Curried Salmon with Raita

Serves 3

Salmon

3 6oz salmon fillets
1 tbsp Madras Curry Powder

Raita

1/2 cup 2% Greek Yogurt (reduced fat or low fat is too thin and becomes watery)
2 tbsp Parsley or Cilantro, finely chopped (I use Parsley)
1/4 cup finely chopped and seeded English cucumber
1/4 tsp ground coriander
1/4 tsp ground cumin
1 tsp finely chopped jalapeno
Pinch of Salt and Pepper to taste

Preheat the oven to 400F.  Place the salmon on a baking sheet and dust with the curry powder, rubbing it in to cover all the sides.  Bake for 10-14 minutes, depending on the thickness.
Meanwhile, in a bowl combine all of the ingredients for the Raita.  This can be done a couple of hours before.
When the salmon is done, serve with the Raita.

Bacon Wrapped Maple Thyme Salmon

Who doesn't want to make something that's super simple but packs great flavour?!  People, this is it.  On a regular Tuesday evening, I knew we were having salmon....but what to do with it?  I opened the fridge, saw some bacon and fresh Thyme.  Voila!  The beginning of something delish.  Slightly sweet, smoky and herby. 
I took the *skin off of the salmon but I warn you, when you're removing it from the pan, be careful.  The first piece fell apart.  So if it's presentation you're going for, be warned and use a lifter.  This is dead easy and is great for a simple weeknight dinner or company.  I love it when only a handful of ingredients create impact. 

 



Bacon Wrapped Maple Thyme Salmon

Serves 2

2 6oz pieces of salmon (*skin removed - see above)
2 tsp olive oil
1 tbsp Dijon Mustard
1 tbsp real Maple Syrup
2 sprigs fresh Thyme, removed from stem
2 slices of meaty bacon

Preheat the oven to 375F. 
Combine the mustard, maple syrup and Thyme in a bowl.  Add a quick grind of fresh pepper.  Brush half of the mixture over each piece of salmon, reserving the other half for later.  Wrap a piece of bacon around each salmon fillet.
In an oven proof skillet** over medium high heat (I used cast iron), add the olive oil.  Place each piece of fish in the skillet and brown on top and bottom for 2 minutes each, being careful when turning.  After each side has been seared, smear the rest of the maple mixture over the top of the fish and place in the oven for 7 minutes, depending on the size, to finish cooking.  If the bacon on the sides needs a quick sear, gently turn the fish on each side for about 30 seconds once the pan is out of the oven but still hot. 

** When using a skillet in the oven, always remember the handle will remain hot for quite a while.  Once it's out, keep a kitchen towel or oven mitt nearby as a reminder not to grab the handle.  I've done it once....only once.

Maple Mustard Salmon

Salmon is a staple in our house and we eat it at least once a week.  My little people love it as well...phew!  Our favourite way to season it is with a little mayo, Dijon and Dill or Tarragon.  The fish stays moist and it has a little layer of flavour on top.  Way too easy.
I decided to live on the edge and mix it up a little.....I added maple syrup.  Yep, that's living on the edge.  It took our very basic but delish salmon up a notch and added a subtle sweetness that mingles with the Dijon beautifully.  Oh, did I mention this comes together in seconds flat? 

Maple Mustard Salmon

Serves 3

3 5oz pieces of Salmon
1 tbsp light or regular Mayonnaise (do not use fat free)
1 tbsp Dijon Mustard (regular or grainy)
1 1/2 tsp good Maple Syrup
generous 1/4 tsp dried dill or 2 tsp fresh chopped dill

Preheat the oven to 425F.  Place the salmon in an oven proof dish.  Combine the Mayo, Dijon, Maple Syrup and Dill in a small bowl.  Spread evenly over the salmon.  Bake for 10-13 minutes, or until just done.  Don't overcook. 

Nicoise Salad

I give to you another salad.  Another delicious hearty salad.  A perfect salad for a warm summer evening while entertaining or dining for 2.  This dish makes my husbands mouth water...I'm guessing it's because it's not a girly salad but a more substantial one with man type ingredients....grrrrr.  Well, not really but he thinks so because it's a salad that eats like a meal.
If you don't have fresh piece of tuna to cook, use tuna packed in olive oil.  Trust me on this one.  It has a far superior flavour and texture then water packed and that's what you need in here.  If you don't do anchovies, don't use them.  If you do, then use the imported ones packed in oil in a jar.
I like this salad a room temp with a chill on the green beans.  Prep some of this ahead and make your life easier.  It allows you to crack a bottle of wine and.....well, do whatever it is you do.  Present it on a platter and let everyone serve themselves.  Did I mention it goes well with a chilly white?
p.s. it's gluten free, packed with vitamins and protein....can't go wrong.

It's just so dang lovely to look at ....

Nicoise Salad
Serves 2-3

1 tuna steak cooked* or 1 can oil packed tuna
2 hard boiled eggs
6-8 baby potatoes, steamed or boiled
2 tomatoes sliced
1/2 lb green beans, steamed
1/4 cup black olives (Nicoise if you can find them)
2-4 anchovies, oil packed in a jar (optional)
1/4 cup extra virgin olive oil
1 1/2 tbsp fresh lemon juice or red wine vinegar (whatever your preference)
1 tbsp fresh parsley, finely chopped
1 tsp chives, finely chopped
1/2 tsp dried tarragon or 2 tsp fresh, chopped
1/2 tsp salt
1/4 tsp pepper

Arrange the tuna, eggs, potatoes, tomatoes, green beans and black olives on a platter.  In a small bowl whisk together the olive oil, lemon juice or vinegar, herbs and salt and pepper - this can be made ahead.  Drizzle over the salad. 
*How to cook a tuna steak.  Place a skillet over medium high heat.  Add about 1 tbsp olive oil.  Season the steak with salt and pepper.  Sear the steak on both sides for about 2-3 minutes until the tuna is slightly pink in the centre.  Let cool slightly and slice into strips.

Double Salmon Spread

I have been so sick this past week and I've cooked once.  I have zero taste or smell at the moment so it's a risky little game.  I whipped up some pasta not knowing if it needed seasoning or not.  I fed it to my family and thry gobbled it up. Phew!  To be honest, they could have been being polite.  Whatever, I'll take it.
Good thing I had this wicked awesome spread on file that I made a couple weekends ago for some wicked awesome gals.  It combines freshly poached salmon and smoked salmon which creates a wonderful flavour and texture.  I kept it light by not using cream cheese but a little mayo and a little sour cream.  It's silky, fresh and really good with bubbly.  Just sayin'.  There was a lot of bubbly flowing....nothing new....it's kinda what we do.  No shame in that.
I'm not going to tell you how to poach your salmon but I will briefly tell you what I did. *I brought about 3 inches  water to a simmer in a saucepan.  Added half a lemon, a pinch of salt, a couple of peppercorns and a handful of parsley.  Let the flavours mingle then popped the salmon in and poached at a simmer for about 8 minutes or until it was just cooked through.  Stick it in the fridge to cool. You can add whatever flavourings you want...fresh herbs, white wine....do what you need to do.  Just do it.

Crack the bubbly!

...just another angle of deliciousness.

Double Salmon Spread

150 grams Smoked Salmon
1 tbsp chives, finely chopped
1 tbsp parsley, finely chopped
1 tbsp fresh lemon juice
1 tsp lemon zest
1/4 cup good mayonnaise
1/4 cup sour cream (don't use fat free!)
1/2 tsp salt
freshly ground pepper
5 oz salmon fillet, poached and cooled off *

Put all of the ingredients, except the poached salmon, in a food processor and whirl until just blended, not pureed and place in a mixing bowl.  Flake the poached salmon and gently stir it into the spread.  Voila!

Maple Soy Salmon

I love this salmon.  Actually, I guess the correct statement would be....I love all Salmon, as long as it's not overcooked.  Nothing worse than dried out fish. Gag.  You get my point.
I like this recipe because I like the ratio of saltiness to sweetness and hint of herbiness.  I've had other similar recipes but usually they are either way too sweet or way too salty.  I also don't want my fish drowning in marinade.  I want to taste the salmon and I want it take on the flavours but not have them overpower it.....are you feelin' me?  This gets slightly caramalized on top....delish!

Very simple ingredients.....





This is what it looks like after 2 beautiful hours bathing in yumminess....

Drizzle a little extra marinade on the fish and score into 3 sections at this point to speed up the baking if you so desire (the marinade will seep into the salmon)...keep the rosemary on for a little extra tastiness.....mmmmm tastiness...

Return to the top if you need to see the finished product again.....you probably will....


3 - 5 oz salmon, filets (or one whole piece)
3 Tbsp good quality Maple Syrup
2 Tbsp Soy Sauce
1 clove garlic, minced
1 sprig fresh Rosemary
1/2 tsp fresh gound pepper

Combine the Maple Syrup, Soy Sauce, garlic, the sprig of Rosemary (bruise the rosemary by tapping  it to release the oils) and the Pepper in a dish or resealable bag.  Place the salmon, skin side up, in the marinade for 2 hours, no longer.
Pre-heat the oven to 425F.  Place the salmon, skin side down, on a baking sheet covered with foil (for easy clean up).  Drizzle a little of the marinade on the fish and discard the rest.  Bake for 12-15 minutes, checking after 12 minutes.
Don't overcook the salmon.  When it just starts to flake, it's done. 

Proscuitto Wrapped Salmon

If you've never made this, you need to.  It's so simple, so yummy and perfect for a weeknight or for company.  It has 3 ingredients.  Yup, 3.  Make no excuses, this is easy and you can do it.  I know you can.....and you will.
I'm sure you could use any fish you'd like but I LOVE salmon.  Salmon loves pork.  It's true......it's a beautiful thing.
p.s. only lightly season the fish with salt if you must.  There is salt in the dijon and proscuitto so it certainly doesn't need much, if any.

Proscuitto Wrapped Salmon

Serves 2

2 5 oz pieces of salmon, skin removed

2 tsp dijon mustard

2 slices of proscuitto





Pre-heat the oven to 425F.  Smear each piece of salmon with a tsp of dijon.  Sprinkle a little fresh ground pepper on and wrap with proscuitto.  Place and on a baking sheet and bake for 12-15 minutes, checking for doneness after 12 minutes. 

Note: I like to take my salmon out about a minute before it's done and tent it lightly with foil.  The residual heat will bring the salmon up to a perfect temp without over-cooking it.

Salmon with Panko

  This is almost to easy to post but it's yummy so I must.  This is my go-to salmon.  I almost never stray from this.  My kids inhale it as does the husband.  Keep it simple people....
Use whatever flavorings you want.  I opted for dill in this picture but I've been known to throw curry powder into the mix, or tarragon, pesto or even a little fresh rosemary.  In fact, you could leave all seasonings, herbs and/or flavorings out all together.  This is a base and it carries whatever you want to add.  Feel free to mix up the mustards too.  Use honey mustard or a grainy dijon.  I also like the Panko crumbs (Japanese bread crumbs) because they get super crispy and add fantastic texture.  If you're gluten free, leave them off.  The possibilities are endless with this one.
If you're in a hurry, bake your salmon at 425F for 10-15 minutes.  Check the center of it to see if it's done.  I do believe the rule is 10 minutes of baking per inch of salmon. If you've got time to kill, you can also toss it into a 350F oven for 30 min.  I like to pull mine out about a minute before it's done and let it finish cooking through residual heat to keep it super moist.
p.s. sorry I didn't fancy up the picture but it was a last minute effort.  You can also see where I poked the salmon to see if it was done.  Ok, not my best effort but it tastes good.  That's what matters right?!

Salmon with Panko


Serves 2

2 - 5 oz salmon fillets
1 tbsp mayonnaise, light or regular
1 tsp dijon mustard
Herbs or flavorings of choice
Panko crumbs, seasoned or regular

Preheat the oven to 425F.  Combine the mayo, dijon and flavorings in a small bowl.  Spread over the salmon.  Sprinkle with enough Panko to cover the top of each piece.  If you're using plain Panko, you may want to spray a little olive oil on top to help crisp them.  Bake for 10-15 minutes until the salmon is done.  That's it.  That's all.  Enjoy.

Seafood Stew

I could eat this often.  It's sooooo easy and sooo good.  It's almost necessary to serve it with some crusty bread and a glass of wine.   Again, my kids gobbled this up without hesitation, minus the glass of wine.  It was just one of those rainy, not so warm days that called for something warm and soothing.
There are so many other things you could put in this to tempt your tastebuds.  Fennel would be nice, but not always child friendly, which is why I stuck to fennel seeds, which by the way, are necessary in this.  Scallops, clams, or any other firm fish would work beautifully. I opted out of putting chili flakes in to save  little mouths but I would totally do it next time.  I had a few other extras I tossed in just because they were in the fridge.  I added swiss chard but you could add spinach or leave it out all together.  This is good all year round and so totally satisfying.

Fish Stew


Serves 4

1 tbsp Olive Oil
1/4 cup onion, chopped
1 celery stalk, chopped
1 med carrot, chopped
1 large or 2 med potatoes, diced
3 cloves garlic, chopped
1/4 tsp fennel seeds, crushed
1/2 cup white wine
1/2 cup low sodium chicken or fish broth
2 tbsp tomato paste
1 can good tomatoes
6-7 oz firm white fish, cut in chunks
12 shrimp (I leave the shells on to keep them moist)
Salt & Pepper
Parsley
Chili Flakes (optional)

Heat olive oil in a deep sided pan or large pot over med high heat.  Add onion, carrots and celery, season with salt and pepper to taste and saute for 2-3 minutes.  Add potatoes, garlic and fennel seed and cook for an additional 5 minutes.  Add white wine, broth and tomato paste.  Cook until tomato paste is dissolved.  Add tomatoes and gently break them up.  Simmer for at least 20 minutes.  Add the fish and the shrimp and simmer until just cooked. Check for seasoning and add if necessary.  Serve immediately and garnish with a little fresh parsley.

Smoked Trout Spread

It was my uncle's 65th birthday dinner and I was asked to bring an appie.  I pondered for a day or two and then I remembered how good the smoked trout spread was the last time I made it.  Problem was, I couldn't remember what I put in it.  I winged it again and I think I was pretty close.  It must have been good because my 2 and 5 year old were gobbling it up!  Who knew they liked smoked trout?! This time I took a picture and wrote down the ingredients.  It's tasty, mildly smoky, creamy, salty and gone within minutes of serving it.
I used what I had on hand and don't know if I'd change anything.  I love all of these flavors.  Clearly I don't smoke my own fish but I do use a fairly local product.  I'm sure smoked salmon would work beautifully in this recipe as well.   I love serving this with cucumber slices, melba toast or crostini.  Endive spears would be good too.

Smoked Trout Spread

8-9 oz Smoked Trout 

3-4 oz Cream Cheese

1 tsp dried dill 

1 tbsp capers

1 tsp lemon rind

1-2 tsp lemon juice (to your taste)

2 tsp horseradish

small handful of parsley

grind of fresh black pepper

Throw all ingredients into the food processor and blend until smooth.  Add salt if necessary (watch out though because the trout may be salty).  Serve with crudites or crackers.  Will keep well for 2 days in the fridge.