easy salmon with herb butter or dijon vinaigrette

Although I'm all about ease, I also like healthy quality meals. Salmon is the healthiest easiest meal, perfect for a warm spring night, and especially great for a weeknight meal as it's done within 10 minutes! For this salmon you can choose to make an easy herb butter or whip up a dijon vinaigrette (or both) for a nice finishing touch.

Ingredients (for 2 dinner-servings):
Herb butter:
palm-full of fresh dill, chopped
large pinch of salt & pepper
3 tbs softened butter

Dijon vinaigrette:
1/4 cup dijon mustard
1 tbs olive oil
1 tbs fresh lemon juice
salt & pepper

Salmon:
1 lb wild-caught salmon
salt & pepper

Directions:
1. Prep the herb butter by combining the dill, salt, pepper, and butter on a plate, and rolling it all around to incorporate all of the bits. Get your hands dirty and fully meld the flavors.
 

 

2. Scrape all of the butter into a ball on a sheet of tin foil, cover the ball in the tin foil and roll out into a log. Freeze the butter for about 10 minutes or until needed.
 

3. When ready for dinner, line a baking sheet in foil. Lightly grease and lay salmon skin-side-down. Divide 1.5 tbs of the herb butter along the salmon, or regular butter for dill-haters out there (T). Sprinkle a pinch of salt & pepper over the salmon.
 

 

4. Pop in oven and broil for 9 minutes, until flaky.
 

 

 

5. For the dijon vinaigrette, whisk together the dijon, olive oil, lemon juice, and another pinch of salt & pepper. Drizzle over cooked salmon. 

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apricot-dijon glazed salmon

This recipe for apricot-dijon glazed salmon keeps your taste buds intrigued while remaining healthy. Perfect for a weeknight dinner (if you have salmon on hand or nearby), this main dish can be whipped up within 15 minutes.

Ingredients (for 2):
1 lb wild-caught salmon filets
2/3 cup apricot marmalade
1 tbs dijon mustard
1/2 tsp onion powder
1/2 tsp salt
1/2 tsp pepper
1/4 tsp ground ginger

Directions:
1. Cut filets into two portions. Line a baking sheet with foil and lightly grease or spray cooking oil to coat. Place salmon on the foil.
   

2. Create the glaze by combining the apricot marmalade, dijon, salt, pepper, onion powder and ginger.

 

3. Coat the salmon with 1/2 of the glaze mixture, reserve the other 1/2 portion.
 

4. Broil salmon for 6 minutes.

5. Coat salmon again in the remaining glaze mixture and pop in oven for another 3 minutes on broil.
 

6. Remove from the oven, plate, and enjoy along-side some healthy veggies and some rice pilaf or a baked potato.
 

 

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sesame-crusted salmon

During a snow storm this week I figured it was the perfect night to hunker down, lock the doors, and play in the kitchen. I hadn't made salmon in a while, since spring or summer at least, so I figured it was time! The weeknight menu consisted of sesame-crusted salmon with rice pilaf and a light pea sprout salad with a sesame vinaigrette (in hopes of it tasting somewhere near as tasty as Blue Ginger's).
 

Ingredients:
Salmon with sauce for two (recipe): 
1/8 cup soy sauce
1 tbs sherry
1/4 cup chicken broth
1/4 tsp sugar
3/4 tsp ground ginger
1 clove garlic, minced
1 tbs and 1 tsp cornstarch
1 1/2 tbs water
1 egg white
1 lb wild-caught salmon
1/8 cup sesame seeds
1/8 cup canola oil  

Sesame vinagrette:
Juice from 1 lemon
1/8 cup rice vinegar
1 tbs soy sauce
1/2 tbs toasted sesame oil
1/2 tbs honey
1/2 tsp ground ginger


Directions:
1. In a small bowl, combine the soy sauce, sherry, chicken broth, sugar, ground ginger, and garlic. In a separate bowl combine 1 tsp cornstarch and the water.

2. Whisk together the egg white & 1 tbs cornstarch. Brush the skinless side of the salmon with egg-white mixture and dip into the sesame seeds to coat.

   

3. Heat oil in nonstick pan over medium-high heat. Place salmon sesame-seed side down in oil for 5 minutes, until crispy and browned. Flip and cook for another 3 minutes.
 

 

4. Transfer salmon to a plate and tent with tin foil while you make the sauce. Empty any reserve oil from pan and add soy-sauce mixture over medium heat to simmer for 2 minutes, add cornstarch and water mixture until thickened. Add 1 tsp flour if not thickening to your liking. Serve salmon on top of this sauce in order to retain crispiness of salmon.
 

5. For the vinaigrette, whisk all ingredients listed above and drizzle over salad of choice (I used pea shoots). Plate & enjoy!
 

 

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curry-saffron salmon

You're welcome for this recipe. Let's just put it out there. This is a super hit for entertaining and can be easily multiplied depending on how big your dinner party gets! The salmon can be baked or grilled, however you usually prep your salmon...then just added to the tasty sauce over some rice to absorb some of the curry-saffron sauce with mushrooms and onions. Tasty tasty tasty. Again, you're welcome.

Ingredients:
2 (6 oz) filets of fresh wild-caught salmon
2 tablespoons butter
1 medium onion
4 garlic cloves
1 cup chopped mushrooms of choice
1/4 cup diced fennel bulb
1/4 cup diced celery
1 teaspoon curry powder

1/2 teaspoon saffron

1 cup chicken broth

1/2 cup heavy cream

1 tablespoon sliced green onion

Directions:

1. Season each filet with salt & pepper. Grill, bake, or prep for searing.

2. Melt butter in skillet over medium heat. Stir in diced onions and cook until translucent (6 minutes). Add chopped garlic and cook until fragrant (1 minute).

3. Combine chopped mushrooms, fennel, and celery with the onions & garlic. Cook until vegetables have softened (6 minutes).

4. Season with curry powder, saffron, and salt & pepper. Cook for 3 minutes.

5. Pour in chicken broth (cook 5 minutes) and stir occasionally. Stir in heavy cream and simmer (5 minutes).

6. Add cooked salmon to the sauce. Top with sliced green onion. Cover and simmer for 4 minutes in order to meld flavors.

7. Plate & serve.

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