Roasted Salmon and Asparagus with Spicy Mayo and Chives

Found http://www.oprah.com/food/roasted-salmon-and-asparagus-with-spicy-mayo-and-chives-recipe#ixzz5AJFiOzSx

Serves 4

Ingredients

2 Tbsp. olive oil
2 Tbsp. fresh lemon juice
1 Tbsp. honey
Salt to taste
1 1/2 pounds salmon fillets, cut into four 6-ounce pieces
1 bunch of asparagus, trimmed, chopped and tossed with olive oil, salt and pepper
1/3 cup mayonnaise
2 tsp. sriracha (or, to taste)
1 tsp. chopped, fresh chives, plus more for garnish

Directions

Preheat oven to 400° F.

In a small bowl, whisk together the olive oil, lemon juice, honey and salt. In a shallow roasting pan or rimmed baking sheet, nestle the fillets among the prepared asparagus pieces, brush with the olive-oil mixture and roast for 10 to 15 minutes, until the salmon is cooked through and the asparagus looks crispy but not burned.

Meanwhile, in a small bowl stir together the mayonnaise, sriracha and chives. Serve the salmon and asparagus with a dollop of the sauce on the side. Garnish everything with more chives.


Read more: http://www.oprah.com/food/roasted-salmon-and-asparagus-with-spicy-mayo-and-chives-recipe#ixzz5AJFH5R4g

SALMON CITRUS SALAD

GRILLED SALMON CITRUS SALAD

A salad that uses the best of what citrus season has to offer! Oranges, tangelos, and grapefruit tossed with spinach and served with grilled salmon.

Author: [Girl Gone Gourmet|http://www.girlgonegourmet.com" target="_blank]
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 2

INGREDIENTS
1/2 pound fresh salmon, skin removed
2 tablespoons diced shallot, divided
1 clove of garlic, chopped
2 1/2 tablespoons olive oil, divided
Juice from one lemon, divided
1 tablespoon fresh parsley, chopped
2 sprigs of fresh thyme
1/2 -3/4 pounds fresh salmon filet
2 cups mixed citrus (see note)
3-4 handfuls of fresh spinach
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
salt
ground black pepper
1/4 cup slivered almonds
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INSTRUCTIONS
To make the marinade first combine 1 tablespoon shallot, the garlic, 1 tablespoon olive oil, juice from 1/2 a lemon, 1/4 teaspoon of pepper, the parsley, and thyme in a large zip lock bag. Add the salmon fillet and sort of mush it around to get it coated with everything. Let it marinate for about 15 minutes.
While the salmon is marinating prepare the almonds by toasting them in a small pan over medium heat. Toast them just until they are fragrant and lightly browned. Remove from the heat and set aside.
Next, cut the citrus segments into bite sized pieces. Toss them with the juice from 1/2 a lemon and set aside.
Heat a grill pan over medium high heat, brush it lightly with olive oil. Cook the salmon about 2-3 minutes on each side. Once cooked, remove and set aside.
Next, in a small bowl, combine the red wine vinegar with 1 1/2 tablespoons olive oil, 1 teaspoon of Dijon, and a pinch of salt and pepper. Whisk together until well combined. Toss the spinach with almost all of the dressing, reserving about 1/2 tablespoon.
Place the spinach on a plate and top with the citrus. Cut the salmon into chunks and place it on the salad. Top with the toasted almonds, drizzle the remaining dressing over the top, and season with a few pinches of salt and pepper.
NOTES
I used a variety of citrus for this recipe, but you should use what you like! Hate grapefruit? Leave it out! No big deal.

OR

Avocado and Salmon Salad with Citrus Vinaigrette
Recipe Submitted By Luciana Uchi Davidzon http://thelatinkitchen.com/r/recipe/avocado-and-salmon-salad-citrus-vinaigrette

This light and refreshing salad pairs creamy avocado and rich smoked salmon with a bright vinaigrette made with a trio of citrus juices: lime, lemon, and grapefruit.

INGREDIENTS
For the Citrus Vinaigrette
1/3 cup red wine vinegar
2 tablespoons fresh lime juice
2 tablespoons fresh lemon juice
1 tablespoon fresh grapefruit juice
1 teaspoon
mustard
1.2 teaspoon honey
3/4 cup Olive Oil
* kosher salt and freshly ground black pepper

For the Salad
1 small cucumber
2 avocados
1/4 a red onion
7 ounces (200g) smoked salmon
1 handful fresh chopped cilantro and bean sprouts

DIRECTIONS
Make the vinaigrette: In a bowl, combine the red wine vinegar, lime juice, lemon juice, grapefruit juice, mustard, honey, salt and pepper. Whisk to combine. Slowly add the olive oil, whisking, until combined. Set aside.
To make the salad, shave 8 thin slices off the cucumber (preferably on a mandoline). Finely chop the avocado and red onion.
On each of 4 plates, use two cucumber slices to make a ring. Divide the smoked salmon evenly between the plates and place inside the rings. If you want, you can add a dash of the citrus vinaigrette to the salmon.
Top the smoked salmon with the avocado and red onions. Garnish with chopped cilantro and bean sprouts.

OR

Grilled Salmon Salad from http://australianfood.about.com/od/fishseafood/r/SalmonSalad.htm

INGREDIENTS

Salmon filets for 2
Olive oil for drizzling
Mixed greens for 2, washed
1 cup of watercress, washed
1/4 cup of light soy sauce
Juice from 1/2 a lemon
4cm piece of ginger, finely grated
1/4 white onion, finely grated

PREPARATION

Turn on the oven grill.
Cut the salmon into large bite-sized chunks. Drizzle with a little olive oil and stir. Place in a baking tray and spread out so that each piece cooks evenly. Grill for 10 minutes, or until desired doneness.
Meanwhile, wash and drain the greens and watercress. Place in a large mixing bowl. Set side.
Now for the dressing. In a small bowl, combine the soy sauce and fresh lemon juice. Add the grated onion and grated ginger. Stir quickly with a fork. Taste the dressing. Add a little more lemon juice if you need to. Set aside.

Remove the salmon from the grill and place chunks on a plate to cool. Once cooled, add salmon to the greens. Pour on a little dressing and stir the ingredients. Serve with a little dressing on the side.

CRUNCHY BREADED SALMON WITH CHOBANI® YOGURT

CRUNCHY BREADED SALMON WITH CHOBANI® YOGURT
Found http://clubnarwhalblog.com/2015/12/crunchy-breaded-salmon-with-chobani-yogurt.html/

PREP TIME 10 mins
COOK TIME 12 mins
TOTAL TIME 22 mins

Crunchy Breaded Salmon combines Chobani® Non-Fat Plain Greek Yogurt with Italian panko crumbs to create a delicious meal that is simple enough for weeknights and elegant enough for a holiday dinner!

Author: Amy Lee Scott

Serves: 4 servings

INGREDIENTS
Main Ingredients (For the Crunchy Breaded Salmon)
8 oz. Salmon Filet (enough for 4 servings)*
4 tablespoons Non-Fat Plain Greek Yogurt
1 cup panko breadcrumbs with Italian seasoning
salt and pepper to taste
½ teaspoon garlic powder

Additional Ingredients (For the Greek Yogurt Dill Sauce)
1 cup Non-Fat Plain Greek Yogurt
4-5 tablespoons freshly chopped dill
zest and juice of ½ lemon

INSTRUCTIONS
For the Crunchy Breaded Salmon
Preheat oven to 400 degrees and line a baking sheet with parchment paper (or lightly spritz with cooking spray). Place salmon skin-side down on the baking sheet. Salt and pepper salmon and cut into 4 even pieces (you can also keep the salmon whole and cut it into serving portions after baking).
Use the back of a spoon to spread Chobani® Non-Fat Plain Greek Yogurt over the top of the salmon and press panko crumbs on top of the yogurt (use about a tablespoon of yogurt and ¼ cup panko per portion of salmon). Sprinkle garlic powder and a little more salt and pepper on the panko. Bake for 12 minutes, or until the salmon turns light pink and flakes easily with a fork.

For the Greek Yogurt Dill Sauce
Mix all ingredients in a bowl. Serve baked salmon with 1-2 tablespoons of dill sauce and a side of steamed asparagus.

NOTES
*This recipe is easily scalable--if you have a large crowd, figure about 2 ounces of salmon per person and increase the size of the salmon, yogurt, and panko accordingly.

3-Ingredient Fried Fish

2 cups Cornmeal
2 cups Milk
1 lb Fish (like I said, catfish whole or filleted, bass, hybrids, any kind of fish will do, though I prefer freshwater)

How to Make 3-Ingredient Fried Fish:
In a large frying pan (I like to use a dutch oven since the sides are tall and the grease is less likely to splash out), place about an inch of oil (vegetable or canola are what I usually use, although I’ve been known to substitute olive oil for half). Heat oil on medium-high heat until a pinch of cornmeal sizzles.
Put your cornmeal in a mixing bowl–if you want to add seasoning, this would be the place to mix it in.
Pour your milk in a similar mixing bowl.
Dip each piece of fish into cornmeal, then in milk, then back in the cornmeal, being sure in each pass to coat the piece of fish completely.
Place fish in a single layer in the frying oil. BE CAREFUL!
When the underside has browned to a nice golden hue, filp the fish pieces. Remove when the entire fish is golden brown. Fish should be stiff-ish if the piece is thin.

Fish Stick Tacos

From http://www.food.com/recipe/robyns-fish-stick-tacos-407694

10 frozen fish sticks (use your favorite brand) or 10 fillets (use your favorite brand)
coleslaw mix (just buy the shredded cabbage and carrot mix in your local grocer)
1 diced roma tomato
steamed tortilla (I prefer steamed corn tortillas but flour tortillas are delicious, too)
ranch dressing

Directions:
 1 Cook the fish sticks according to package directions ( I prefer the Gorton's Beer Batter brand) but use whatever you have.
2 Mix about two cups of the shredded slaw mix with the diced roma tomato and toss until combined.
3 Place a fish stick or two with a couple of pinches of the cabbage/tomato mixture with a big squirt of (about 1 TB) of Ranch dressing into a steamed corn or flour tortilla.
4 A squirt of lime juice gives them a great fresh taste if you have some.
5 Fold it in half and enjoy. 

Fish Nuggets

Total Time: 25 mins
Prep Time: 10 mins
Cook Time: 15 mins
 From : http://www.food.com/recipe/fish-nuggets-138331

 1/2 lb fish fillet (cod or any other firm fish)
1 tablespoon lemon juice
3 tablespoons milk 1 egg 2 tablespoons Dijon mustard 2 tablespoons yogurt salt pepper breadcrumbs

Directions:
 1 Preheat oven (395°F, 200°C). Line out a baking tray with baking parchment.
2 Cut fish fillet bite-sized pieces (nuggets). Drizzle with lemon juice. Sprinkle with salt and pepper to taste.
3 In a bowl combine milk, egg, mustard and yogurt. Mix well and add salt and pepper to taste.
4 Dip the fish nuggets into milk mixture to cover nuggets with the sauce.
5 Take nuggets out of the sauce (using a fork) and let drip off excess of sauce and coat with breadcrumbs.
6 Place them on the baking tray and bake them for 10 minutes. Then heat up the oven and broil them until they are golden brown.
7 Take them out of the oven and serve them hot with your favorite sauce, salsa or dip.

NOTE: Can easily prepared in advance and freeze. Follow the directions and bake them only for 10 minutes. Take them out of the oven and freeze them. To serve: take them out of the freezer, thaw and broil them until they are golden brown.

NOTE: I do not have given the amount of breadcrumbs needed. Sometimes I need more, sometimes less. But coat the nuggets only with a thin layer of breadcrumbs. You can replace the breadcrumbs by ground almonds. This will add a nutty flavor to the nuggets.

Homade Fish Fry

CRISPY OVEN-FRIED COD
Serves: 4

Source: The Gourmet Cookbook, edited by Ruth Reichl; p. 301

¾ c. fine dry breadcrumbs
¾ c. yellow cornmeal
1 t. salt
¼ t. cayenne pepper
4 – 6 oz. pieces of center cut cod fillet
2 large eggs
6 T. vegetable oil
Lemon wedges, parsley sprigs, and Tartar Sauce as accompaniments

Put a rack in the upper third of the oven and preheat the oven to 500 degrees.

Combine breadcrumbs, cornmeal, salt, and cayenne in a shallow pie plate.

In a separate shallow dish, beat the eggs together to combine.

Pat the fish dry with paper towels. Season both sides with salt and pepper. Dredge fish in the breadcrumb mixture, then dip fish in eggs, and dredge again in the crumbs. Transfer to a plate.

Heat the oil in a large, heavy, oven-proof skillet over high heat until oil is very hot but not smoking. Add the fish and fry until underside is golden brown, about a minute. Gently flip fish over and cook until golden brown on second side, about another minute.

Transfer skillet to oven and continue to cook for an additional 5 minutes. Serve with lemon, parsley, and tartar sauce.

ROASTED FRENCH FRIES
Serves: 4

Source: The Gourmet Cookbook, edited by Ruth Reichl; p. 5681

½ lbs. russet potatoes (about three large), scrubbed
¼ c. vegetable oil
½ t. salt (I used Lawry’s Seasoned Salt)
¼ t. freshly ground black pepper

Preheat oven to 500 degrees. Trim a small slice of potato off of one side so that it lies flat on your work surface.

Cut the potatoes into 1/3 inch thick slices, then cut into 1/3 inch thick sticks. IMMEDIATELY (this is important) toss with the oil, salt, and pepper in a large bowl, then spread potatoes on a large rimmed baking sheet. Bake for 15 minutes.

Loosen potatoes from bottom of pan with a metal spatula, turn them over, and spread out again. Bake until crisp and edges are golden brown, about 10 minutes more (I tossed mine again at this point and let them go another 5 minutes; we like them on the crispy side). Serve right away.

CRAB CAKES

from Sheila
CRAB CAKES - - Weight Watchers
Preheat oven to 400 deg F.

In a large bowl, combine:
2 slices whole wheat bread made into coarse crumbs
1 Tbsp. Minced pimiento
2 tsp. minced fresh parsley
1 tsp. seafood seasoning
Fold in 1 can crab or tuna, drained and broken up.

In a small bowl, combine and fold into above mixture:
4 Tbsp. Reduced calorie Miracle Whip
2 tsp. Spicy, brown mustard
1 tsp.Worstershire sauce
2-3 drops hot chili oil
Melt and mix in 1Tbsp. Butter.
Shape into 8 patties on a Pam'd baking sheet.
Bake 10-12 min.

Salmon Fillet en Papillote for 1

Salmon Fillet En Papillote

1 sheet of HD aluminum foil, approximately 12”x12”
1 6 to 8 ounce salmon fillet (skin-on)
1 tomato slice, 1/8-inch thick
4 asparagus tips (3”-4” length)
1 pat butter (1 tbl.)
1 clove garlic, finely minced
1 lemon slice, cut in half
Kosher salt and freshly ground black pepper to taste

Directions:
Place fillet skin side down on the center of the foil.
Place tomato slice on top of the fillet.
Add asparagus tips and butter on top of tomato slice.
Place one slice of the lemon on each side of the fillet.
Season to taste with kosher salt and freshly ground black
pepper.

Seal foil to create a packet to lock in juices and create steam.
Place packet on a baking pan; place in center of oven and
bake for 20 to 25 minutes or until the fillet flakes with the
touch of a fork.

Carefully open packet and transfer to a serving plate or
simply open the packet and serve.
1 packet yields one serving.