Recipes

Makes 18-24 balls

Ingredients

1½ pound boneless skinless salmon, cubed and frozen
½ inch ginger, peeled and chopped
5 green onions, sliced thin
1 teaspoon wasabi powder
2 tablespoons rice wine vinegar, ginger or yuzu flavored or plain
2 tablespoons tamari
1 tablespoons sesame oil
1 egg white
4 tablespoons black sesame seeds

Directions

Pre-heat oven to 350°F. In a food processor place the frozen salmon, ginger, green onions and wasabi powder and chop until a medium grind. Place the ground salmon in a mixing bowl and add vinegar, tamari, sesame oil and the egg white, mix well. Form into 1 inch balls. Place the balls on a greased on lined baking sheet and sprinkle the balls with sesame seeds. Bake in the preheated oven for about 10-15 minutes or until cooked through.

Serves 1-2

INGREDIENTS

1-2 servings salmon filet (we recommend wild caught)
Salt
Pepper
1 tablespoon sesame oil
1 teaspoon orange zest
2 tablespoons orange juice
1 tablespoon lime juice
2 tablespoons sake
2 tablespoons rice vinegar
1 baby bok Choy, chopped
5-6 shitake mushrooms, whole
3 cloves garlic, chopped fine
1 teaspoon lemon grass
1 teaspoon ginger, peeled chopped
½ tablespoon tamari
1 tablespoon fresh Thai basil leaves, chopped

DIRECTIONS

Preheat oven to 350ËšF.

Place salmon filet, skin side down on a large sheet of heavy duty foil, season with salt and pepper. Top with all remaining ingredients. Fold the aluminum foil edges over like a burrito, then fold each side about a half inch in again and repeat until you have a tight little packet. Place packet on lines baking sheet.

Bake for about 15 minutes, or until salmon is cooked through. Serve.

Makes 4 servings

INGREDIENTS

1 small traditional eggplant or 4 Japanese eggplants, cut into 1-inch cubes
3 tablespoons extra virgin olive oil
2 tablespoons fresh thyme leaves, chopped
Salt
Freshly ground black pepper
1 whole head of garlic
1 tablespoon Dijon mustard
3 tablespoons fresh tarragon, chopped
2 medium zucchini, sliced into disks
10 sundried tomatoes
4 (6-ounce) pieces of wild caught salmon or arctic char, deboned and skin removed
1 lemon

DIRECTIONS

Preheat oven to 400°F.

In a large bowl, combine eggplants with extra virgin olive oil, fresh thyme, and season with salt and pepper.

Spread eggplant in a single layer onto baking sheet. Cut heat of garlic in half (separating top from bottom of heat), and place garlic side down on same baking dish. Bake for 20 to 25 minutes or until eggplant is caramelized.

To prepare fish foil, lay out 4 sheets of foil on counter. In a small bowl, mix Dijon, tarragon, and a pinch of salt and pepper, and set aside. Layer the disks of zucchini and sun dried tomatoes (2 layers of each) about the surface area of the size of salmon or arctic char filet. Place fish on top of veggies and smear fish with Dijon mixture, and cover with 1 more later of zucchini and sundried tomatoes. Squeeze juice of lemon wedge over everything, and place used wedge right on top.

Close up individual foil packets, and place on a baking dish. Bake for 20 minutes while eggplant is still cooking.
This will give you a medium temperature on the fish. You can cook for another 5 to 10 if you prefer well done fish.

Once eggplant is cooked, remove from oven, and place eggplant and garlic cloves in a mixing bowl. Using a potato masher or fork, mash everything together. Once fish is finished, remove from foil, place on a plate with layers intact, and serve with mashed garlic eggplant.

Recipe Property of Robin Simpson.

INGREDIENTS

1 ½ pounds wild Alaskan fresh salmon, sliced thin, sashimi style
½ cup basil leaves
¼ cup almond oil
1 tablespoon orange zest
½ cup fresh orange juice
Salt/white pepper

PREPARATION

Arrange sashimi pieces all over a plate flat.  Mix in a blender or with a handheld food processor, basil leaves, almond oil, orange zest, organ juice until smooth.  Season with salt and pepper and then drizzle over fish.

Serves 1 – 2

INGREDIENTS

1-2 servings salmon filet or steak (we recommend wild caught)
Salt & pepper
2 tablespoons sake
2 tablespoons rice wine vinegar
1 baby bok choy leaves, chopped
3 cloves garlic, chopped fine
1 tablespoon fresh Thai basil leaves, chopped
1 tablespoon fresh marjoram, chopped

PREPARATION

Preheat oven to 350ËšF degrees

Place salmon filet or steak (we recommend wild caught) on prepared foil, salt & pepper to taste.  Top with all remaining ingredients.

Wrap and bake for about 15-20 minutes or until salmon is cooked the way you like it.   Do not overcook.

INGREDIENTS

¼ cup olive oil

¼ cup white wine
1 shallot, minced
¼ cup fresh thyme, roughly chopped
¼ cup fresh basil, roughly chopped
2 tablespoons fresh parsley, chopped
2 tablespoon fresh oregano, roughly chopped
1 teaspoon salt
½ teaspoons freshly ground black pepper

1 1½ pound salmon fillet, skin on
1 lemon, juiced
Olive oil for greasing pan
1 lemon cut in wedges

PREPARATION

Mix all ingredients, except lemon juice in a medium mixing bowl. Salt the salmon on the flesh side. Put salmon (skin-side down) in a flat glass pan. Pour the marinade over the salmon and let sit for at least 1-2 hours. Drain marinade and discard. Place in a greased baking dish skin side up ina 425 F oven and bake for approximately 15-18 minutes. Place oven on broil for theadditional 5 minutes or until skin is crispy. Sprinkle the lemon juice over the baked fish and serve immediately with additional lemon wedges.

INGREDIENTS

1 lb salmon fillet cut in 2 inch cubes
2 cloves chopped garlic
zest of one lemon
juice of 2 lemons
2 T mustard powder
½ cup chopped fresh dill
½ cup chopped fresh dill
salt/pepper
¼ c chopped fresh dill
¼ c chopped fresh chives
¼ c stone ground mustard
¼ c mayonnaise

PREPARATION

Grind all ingredients in the food processor using the pulse button until the meat is coarsely ground. Form patties, place on wax paper and freeze for about six minutes on each side or until par frozen. Grill on high heat on a very clean grill, flipping only once per side. Cook for about four minutes per side for a well done burger and three minutes per side for medium burgers. Top with veggies of your choice and red basil wasabi aioli.

For mustard dill sauce mix ¼ c chopped fresh dill, ¼ c chopped fresh chives and ½ c stone ground mustard with ½ c mayonnaise and mix well. Serve with lettuce, tomatoes and mustard dill sauce.

INGREDIENTS

2 cups chopped fresh salmon (chopped into little cubes)
Juice of 1 lemon
¼ c chopped mint
Salt and pepper
½ c mayonnaise
½ c fresh cooked peas
½ c chopped mint, parsley and chives

PREPARATION

Mix the first four ingredients in a large bowl and form patties. Grill the patties on a well oiled grill on high heat until done. Mix the next four ingredients in a bowl and mash together well. Serve the mayo on bread with salmon burgers.

INGREDIENTS

2 cups cooked salmon filet
¼ c kashi 7 grain cereal (like Grape Nuts)
1/3 c finely chopped red onion
¼ c chopped fresh herbs, chives and tarragon
¼ c mustard
1 t fresh horseradish
½ c mayonnaise or crème fraiche
Salt and pepper

PREPARATION

Mix all ingredients in a large bowl and form patties not more than one inch thick and 2-3 inches wide. Sauté patties on each side until done. This usually takes about five minutes per side for the patties to be well browned.

Serve with red peppers, tarragon, and horseradish sauce. Blend the juice and zest of 1 lemon, 1 T horseradish, ¼ c red peppers, ¼ cup tarragon and ¾ cup of mayonnaise or crème fraiche.

INGREDIENTS

2 salmon steaks or 1 large filet
Salt/pepper
Juice and zest of 1 lime, 1 lemon, and one honey tangerine
½ cup crème fraiche
¼ c chopped fresh chives, basil and tarragon
1 T fresh grated horseradish

PREPARATION

Season the salmon with salt and pepper and grill until cooked as desired. Mix crème fraiche, citrus juice, zest, fresh herbs and horseradish. Serve the mixture drizzled on grilled salmon.

Grilled salmon is an excellent, flavorful way to prepare salmon. Wild salmon grills much better than farm-raised salmon, perhaps because of the higher fat content. Despite the higher fat content, wild salmon grills solidly and stays together nicely. It’s important to keep the grill very hot, clean and well-oiled to make sure foods cook well.

INGREDIENTS

2 salmon steaks or 1 large filet
Salt/pepper
¼ c mustard
½ c butter at room temperature
¼ c chopped fresh dill
¼ c chopped shallots

PREPARATION

Season the salmon with salt and pepper and grill until cooked as desired.
Mix butter, dill, mustard, and shallots with a pinch of salt and pepper and chill.
Dollop butter on finished grilled salmon.

INGREDIENTS

1/3 cup dry white wine plus 2 t for sauce
Juice and zest of 1 lemon
1 handful of fresh dill plus 1 T
¼ c mustard seeds
1 chopped shallot
1 t butter
1 t mustard
1 medium, skinless salmon filet that is no more than 1 inch thick

PREPARATION

Bring liquid to a heavy simmer and add salmon on top. Simmer for about ten minutes or until cooked through. In a clan pan, sauté shallots in butter for a few minutes and add dill, mustard and drizzle 2 t white wine mix over poached salmon.

Poached salmon is a light and healthy way to cook salmon that beautifully captures the basic flavor of the fish. The salmon can be poached in a variety of liquids with a variety of herbs, spices and citruses in the liquid.

INGREDIENTS

1/3 cup water
1 T citrus vinegar
Juice and zest of 2 lemons, 1 lime, 1 orange
1 handful of spring herbs including tarragon, chives, basil, and the
tops of 1 bunch green onions
1 medium, skinless salmon filet, that is no more than one inch thick

PREPARATION

Bring liquid to a heavy simmer and add salmon on top. Simmer for about ten minutes or until done through. Serve with fresh asparagus and an orange or lemon wedge.

INGREDIENTS

I medium salmon filet (a thin filet works best)
1/2 c kosher salt
1/2 c raw pure sugar
1 large bunch fresh dill chopped fine
¼ c mustard seeds
½ c vodka

PREPARATION

Place a large sheet of plastic wrap in a large baking dish. Place the salmon skin side down in the baking dish so that the flesh is exposed. Brush or spoon the vodka over the fish and coat evenly. Next, sprinkle the dill and mustard seeds evenly over the fish, mix the sugar and salt together in a bowl and sprinkle mixture over the fish so that it is completely covered. Wrap the fish in the plastic wrap and place it in the refrigerator. Place a heavy or weighted dish on top of the salmon in order to keep the fish flattened. Flip the salmon about twice a day and leave it in the refrigerator for two and a half to four days. Scrape the salt, dill and mustard mixture off of the salmon, slice thin and serve!

Blend ¼ c dill and 1 tsp mustard with 1 c olive oil. Drizzle the dill oil over fresh made gravlox, serve on toast, crackers or fresh tomatoes.

INGREDIENTS

I medium salmon filet (a thin filet works best)
1/2 c kosher salt
1/2 c raw pure sugar
1 large bunch fresh dill chopped fine
¼ c mustard seeds
½ c vodka

PREPARATION

Place a large sheet of plastic wrap in a large baking dish. Place the salmon skin side down in the baking dish so that the flesh is exposed. Brush or spoon the vodka over the fish and coat evenly. Next, sprinkle the dill and mustard seeds evenly over the fish, mix the sugar and salt together in a bowl and sprinkle mixture over the fish so that it is completely covered. Wrap the fish in the plastic wrap and place it in the refrigerator. Place a heavy or weighted dish on top of the salmon in order to keep the fish flattened. Flip the salmon about twice a day and leave it in the refrigerator for two and a half to four days. Scrape the salt, dill and mustard mixture off of the salmon, slice thin and serve!

Prepare the gravlox according to the recipe above. Mix the juice and zest of one lemon with one cup of cream cheese, ¼ c chopped dill, tarragon and chives, 1 tsp mustard, and salt and pepper. Serve with gravlox and a toasted bagel.

Gravlox is a cold, cured salmon with Scandinavian origins. Gravlox literally means “buried salmon.” It is made by covering the salmon with sugar, salt, black pepper and other seasonings including dill or other fresh herbs. Once it is seasoned, the fish is wrapped in plastic wrap and placed under heavy weights in the refrigerator for up to four days. After four days, the seasonings are removed and the salmon is served after it is sliced very thin. Gravlox is a delightful fresh tasting way to eat salmon.

INGREDIENTS

I medium salmon filet (a thin filet works best)
1/2 c kosher salt
1/2 c raw pure sugar
1 large bunch fresh dill chopped fine
¼ c mustard seeds
½ c vodka

PREPARATION

Place a large sheet of plastic wrap in a large baking dish. Place the salmon skin side down in the baking dish so that the flesh is exposed. Brush or spoon the vodka over the fish and coat evenly. Next, sprinkle the dill and mustard seeds evenly over the fish, mix the sugar and salt together in a bowl and sprinkle mixture over the fish so that it is completely covered. Wrap the fish in the plastic wrap and place it in the refrigerator. Place a heavy or weighted dish on top of the salmon in order to keep the fish flattened. Flip the salmon about twice a day and leave it in the refrigerator for two and a half to four days. Scrape the salt, dill and mustard mixture off of the salmon, slice thin and serve!

INGREDIENTS

2 small heads butter lettuce ripped to desired size
1 cup packaged herb blend salad greens
1 cup sliced red or rainbow radishes
1 cup sliced, mixed red and white spring onions
3 medium sliced carrots
1 ½ cups fresh shelled peas
1 cup shredded smoked salmon

PREPARATION

Smoked Salmon
Cold, smoked salmon is smoked at very low heat. It is usually smoked at around 60 -70° F for 12-18 hours. The smoking process slowly takes the moisture out of the fish and creates a firm, delicate, flaky texture. Smoked flavorings are added along with other herbs to create a more savory flavor.

For the dressing, mix 1 cup yogurt with ½ c chopped fresh mint and ½ c chopped parsley, the juice of 2 lemons, zest of 1 lemon, 2 T wholegrain mustard, 1 T honey and salt and pepper to taste.

2 eggs
1 c smoked salmon
1 c cubed, peeled sweet potatoes par boiled
½ c chopped yellow onions
¼ c chopped chives
¼ c chopped parsley
Olive oil
Salt and pepper

Heat oil in a large skillet. Add onions and sauté for a few minutes until translucent. Add potatoes and cook until well browned. Add smoked salmon, herbs and salt and pepper. Top with two poached eggs and a parsley hollandaise sauce.

For the hollandaise sauce:
2 egg yolks
¼ c butter, melted
Juice of ½ lemon
¼ c heavy cream
¼ c chopped parsley
1 T citrus vinegar
1 pinch cayenne pepper

First blend the heavy cream with the parsley until well blended and smooth. Strain and put aside green colored cream. In a double boiler or with a stainless steel bowl on top of a pan of simmering hot water, add the egg yolk and stir constantly with a whisk for a few minutes. Take off heat and add butter. Stir well. Add cayenne pepper. Stir well.