Salmon Glazed with Honey and Mustard

Found this on Epicurious. The crushed caraway seeds add an unique taste to the salmon.

Salmon Glazed with Honey and Mustard - 4 servings

Ingredients:

1 1/2 pounds of Salmon fillet with skin (1 1/4 to 1 1/2 inches thick)
1 garlic clove
3 T grainy dijon mustard
2 T mild honey
1/2 t cider vinegar
1/2 t. caraway seeds crushed (I love the taste of caraway seeds so I used more)

Preheat broiler. Line rack of a pan with foil and lightly coat with oil.

Pat salmon dry and put skin side down on pan. Season with 1/2 teaspoon salt.

Mince and mash garlic to a paste with a pinch of salt, then stir together with mustard, honey, vinegar, caraway seeds and 1/4 teaspoon pepper.

Spread mustard mixture evenly on top of salmon then broil 5 - 6 inches from heat until just cooked through, 12-15 minutes

Transfer salmon to platter.

Serve with a salad and or rice.

Salmon Panzanella

This is a healthy recipe that I found in Eating Well magazine.

http://www.eatingwell.com/recipes/salmon_panzanella.html


This traditional Italian bread salad is full of tomatoes and cucumber and gets a protein boost with the addition of grilled salmon.

4 servings, 2 cups salad & 3 ounces salmon each | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

8 Kalamata olives, pitted and chopped
3 tablespoons red-wine vinegar
1 tablespoon capers, rinsed and chopped
1/4 teaspoon freshly ground pepper, divided
3 tablespoons extra-virgin olive oil
2 thick slices day-old whole-grain bread, cut into 1-inch cubes (see Tip)
2 large tomatoes, cut into 1-inch pieces
1 medium cucumber, peeled (if desired), seeded and cut into 1-inch pieces
1/4 cup thinly sliced red onion
1/4 cup thinly sliced fresh basil
1 pound center-cut salmon, skinned (see Tip) and cut into 4 portions
1/2 teaspoon kosher salt

Preparation

Preheat grill to high or use broiler in oven. Whisk olives, vinegar, capers and 1/8 teaspoon pepper in a large bowl. Slowly whisk in oil until combined. Add bread, tomatoes, cucumber, onion and basil.
Oil the grill rack. Season both sides of salmon with salt and the remaining 1/8 teaspoon pepper. Grill the salmon until cooked through, 4 to 5 minutes per side.
Divide the salad among 4 plates and top each with a piece of salmon.

Tips & Notes

Tips: If using fresh bread, you can grill the bread slices along with the salmon and then cut them into cubes. Alternatively, cut bread into cubes, place on a baking sheet and bake at 300°F until dry.
How to skin a salmon fillet: Place salmon fillet on a clean cutting board, skin-side down. Starting at the tail end, slip the blade of a long knife between the fish flesh and the skin, holding down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.

Maple Salmon

Found this recipe on Allrecipes.com. It was so good that I didn't need to make any changes. The great maple flavor comes from using real maple syrup. Don't use the fake stuff.





INGREDIENTS:

1/4 cup maple syrup
2 tablespoons soy sauce
1 clove garlic, minced
1/4 teaspoon garlic salt
1/8 teaspoon ground black pepper
1 pound salmon

DIRECTIONS:

1.In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.

2.Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once. Keeping the salmon in the marinate longer does not improve the flavor.

3.Preheat oven to 400 degrees F (200 degrees C).

4.Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.

Salmon Burgers

I found this recipe in the Milwaukee Journal. So far, this is the best recipe we have found for salmon burgers.

1 lb of fresh Salmon cut into pieces (to simplify I used can salmon)
2 shallots, peeled and minced (use onions if shallots are not available)
2 tsp Dijon mustard
1 tsp Worcestershire sauce
1 Tbl lemon juice
2 Tbl finely chopped fresh dill
pinch of cayenne pepper
salt to taste
3 Tbl of mayonnaise
1 cup of fresh bread crumbs or panko crumbs

In food processor, coarsely chop half of the salmon and set aside. Combine remaining salmon with shallots. Dijon mustard, Worcestershire sauce, lemon juice, dill, cayenne pepper, salt, mayonnaise and panko in food processor and pulse until well combined, Add reserved chopped salmon and pulse just to combine. Form into 4 equal patties.

Preheat barbecue for medium-high heat grilling. Cook burgers 3-4 minutes on each side or until just cooked through center and golden brown. Or heat some olive oil in a large pan and saute burgers in oil for 3-4 minutes per side or until cooked through.

Fiery Fish Tacos with crunchy corn salsa

Fish tacos are popular out west. If we would go out for tacos in Nevada Tim would always order the fish tacos. For some reason fish in my tacos didn't
sound too appetizing. One of my favorite recipe sites is Allrecipes. I found this recipe on the site. It was worth a try since so many people gave it a great recommendation. I had to agree, this recipe is a must try. The corn salsa makes the meal a success.

INGREDIENTS

• 1 cup corn
• 1/2 cup diced red onion
• 1 cup peeled, chopped jicama
• 1/2 cup diced red bell pepper
• 1 cup fresh cilantro leaves, finely chopped
• 1 lime, zested and juiced
• 2 tablespoons sour cream
• 2 tablespoons cayenne pepper
• 1 tablespoon ground black pepper
• 2 tablespoons salt
• 6 (4 ounce) fillets tilapia
• 2 tablespoons olive oil
• 12 corn tortillas, warmed

DIRECTIONS

1. Preheat grill for high heat.
2. In a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro. Stir in lime juice and zest.
3. In a small bowl, combine cayenne pepper, ground black pepper, and salt. Brush each fillet with olive oil, and sprinkle with spices.
4. Arrange fillets on grill grate, and cook for 3 minutes per side. For each fiery fish taco, top two corn tortillas with fish, sour cream, and corn salsa.

Grilled Tuna with Citrus Salsa

Living in the Milwaukee area we are fortunate to have Empire Fish, a fish store that provides all the fish and seafood needs to some of the top restaurants in the area. They also have a small retail store on Watertown Plank Road. For many years we took this shop for granted until we moved away and realized our only source of fish was something that was wrapped up in the meat department at our local grocery store. You never knew how many days that fish was sitting there. You can get onto Empire's website : http://www.empirefish.com/a/Documents/specials_2008-04-28.pdf
and check out their weekly specials. One of the added bonuses to shopping at Empire is that they offer recipe cards to give you ideas how to cook the fish you bought. This is one of the recipes that came from Empire.

Grilled Tuna:
2 tuna steaks (about 6-8 ounces each)
1 T. olive oil
1/2 t. kosher salt
2 T. cracked black peppercorns

Citrus Salsa:
2 oranges
1 jalapeno pepper, chopped - seeded and trimmed of membrane
1 red onion, chopped
1/2 cup cilantro leaves, chopped
1 T. olive oil
1 lime juiced
Salt
Freshly ground pepper

Rub tuna steaks with olive oil, salt, cracked peppercorns and set aside while you make the salsa.

To make the salsa, section oranges, removing all peels and pith. Chop orange sections into 1/2 inch pieces. Combine orange with jalapeno, onion, cilantro, olive oil and lime juice. Toss together, season with salt and pepper and set aside.

Pre heat grill to medium high. Rub grill with oil - grill tuna about 3-5 minutes each side for medium rare, 2-4 more minutes (each side) for medium to well. Remove from grill and let stand for 5 minutes. Serve topped with citrus salsa.

Crab Stuffed Tilapia

This recipe came from www.tilapia.ws. It is a rich and spicy recipe that can be used on other similar fish as well. If your fillets are too small to roll, place one fillet on the bottom of the casserole dish, layer the crabmeat on it and top with another fillet of Tilapia. Larger fillets would work out better for rolling. Also one can adjust the amount of cayenne as desired.

Stuffed Tilapia ingredients:
1 small onion
1 rib celery
4 tablespoons of butter
1/4 cup of fresh parsley
½ cup of bread crumbs
1 can of drained and flaked crab meat
1 tablespoon of lemon juice
1/8 tablespoon of cayenne pepper
6 tilapia fillets
Melted butter
Paprika powder

Stuffed Tilapia instructions:

• Chop the onion into fine pieces.
  
• Mince the celery into fine pieces.
  
• Sautee the onion and celery with butter in a frying pan until the vegetables are tender.
  
• Add parsley to the frying pan.
  
• Remove the frying pan from the heat and stir in bread crumbs and crab meat, together with lemon juice and cayenne pepper.
  
• Grease a 9x13 inch oven pan.
  
• Spread the crab meat mixture over the Tilapia fillets and roll them up.
  
• Place the stuffed Tilapia in the greased dish, seam side down.
  
• Sprinkle melted butter and paprika powder over the stuffed Tilapia.
• Place the stuffed Tilapia in the oven and bake the rolls at 400° Fahrenheit. The stuffed Tilapia is finished when it is easy to flake the fish with a fork, usually after 20-25 minutes.

Pecan crusted Tilapia

I found this recipe in , Cooking Light Magazine, January 2003. This recipe used talapia but any firm white fish fillet is ideal for this recipe. For intense nutty flavor, toast the chopped pecans before mixing them with the bread crumbs. Serve the fish with rice and coleslaw.











Ingredients:
1/2 c dry bread crumbs
2 T. finely chopped pecans
1/2 t. salt
1/4 t. garlic powder
1/4 t. black pepper
1/2 c. low-fat buttermilk
1/2 t. hot sauce
3 T. flour
4 tilapia or red snapper fillets, rinsed and patted dry
1 T. vegetable oil (divided)
4 lemon wedges

In a shallow dish, combine bread crumbs, pecans, salt, garlic powder and black pepper. In a medium bowl, combine the buttermilk and hot sauce. Place the flour in a shallow dish. Dredge one tilapia fillet in flour, then dip it into buttermilk mixture and finally dredge it in bread crumb mixture. Repeat procedure with remaining fillets. In a large non-stick skillet, heat 1 1/2 teaspoons of the oil over medium high heat. Add two fillets; cook them 3 minutes on each side or until fish flakes easily when tested with a fork. Repeat with remaining oil and fillets. Serve with lemon wedges. Makes 4 servings.

Salmon with pecan crunch coating

Salmon is good for your heart. We are always on the look for good salmon recipes. This recipe was quick to prepare and taste great.



Ingredients:
3 T dijon mustard
3 T butter, melted
5 t honey
1/2 C fresh bread crumbs
1/2 C finely chopped pecans
4 fillets salmon
salt and pepper
4 lemon wedges

Directions:

Preheat oven to 400 degrees. In a small bowl mix together the mustard, butter, and honey. In another bowl mix together the bread crumbs and pecans.

Season each salmon with salt and pepper. Place on a lightly greased baking sheet. Brush with mustard-honey mixture. Cover the top of each fillet with bread crumb mixture.

Bake for 10 minutes per inch of thickness or until salmon just flakes when tested with a fork. Sprinkle with juice from lemons.

Cod au Gratin

Flaked cod is layered with white sauce, and sprinkled with Cheddar cheese before being baked in this simple casserole. You can add other shrimp and scallops to make a nice seafood casserole.

INGREDIENTS:

2 pounds cod fillets

3 tablespoons margarine

6 tablespoons all-purpose flour

2 cups milk

salt and ground black pepper to

taste

1 1/2 cups shredded Cheddar

cheese

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x 12 inch baking dish. Bring a large pot of lightly salted water to a boil. Add cod fillets and cook for 4 to 6 minutes; drain.

2. Melt margarine in a medium saucepan. Remove from heat and mix in the flour and milk. Return to stove over medium heat, and stir until thickened. Season with salt and pepper.

3. Flake fish into baking dish, alternating layers with sauce. Sprinkle top with shredded cheese.

4. Bake in preheated oven for 20 to 25 minutes, or until cheese is browned.