Honey Sriracha Salmon Bowls

 This might be my favorite new recipe of the year. Cool cucumbers and avocadoes combined with spicy sriracha-marinated salmon are a great combination. This recipe is also naturally gluten free.

Ingredients

4 4-6 ounce salmon filets

3 Tablespoons soy sauce or tamari sauce

2 Tablespoons honey

2 Tablespoons sriracha

2 tsp. minced garlic

3 Tablespoons water

2 cups white or brown cooked rice

1 avocado

1 cucumber, sliced

1 cup edamame

1/2 cup sriracha mayo

Instructions

Remove the skin from the salmon and cut into 1-inch pieces.

Whisk together soy sauce, honey, sriracha, garlic and water. Add salmon and marinate up to one hour (but at least 20 minutes).

Heat a skillet and add a splash of oil. Add salmon, but not marinade. Cook 2 - 3 minutes on a side until each side is browned. Then, add the marinade and cook until the sauce thickens.

Assemble bowls, by putting a bed a rice on the bottom of each bowl. Then add salmon, avocada, cucumber and edamame. Top with sriracha mayo.

Sprinkle with red pepper flakes and sesame seeds, if desired.

Recipe Source:  Eat with Clarity

Crash Hot Potato "Bruschetta" with Smoked Salmon

 Crispy potato rounds replace the bread in this gluten-free appetizer that will please everyone.

Ingredients:

For the Potatoes:

1 1/2 pounds petite gold potatoes

2 Tablespoons olive oil

1/2 tsp. salt

1/4 tsp. black pepper

For the Topping:

6 ounces whipped cream cheese

5 ounces smoked salmon

1/4 cup finely chopped red onion

2 Tablespoons drained capers

Fresh dill

Instructions:

In medium saucepan, add the potatoes and enough water to cover them by at least an inch.

Bring to a boil and reduce heat to medium. Boil uncovered for about 15 minutes or until you can easily pierce the potatoes with a parking knife. Drain in a colander.

Preheat the oven to 425 degrees. Line a large baking sheet with parchment paper

While the potatoes are hot, place them on the baking sheet. Using the bottom of a drinking glass or other flat-bottomed object, smash the potatoes to about 1/2 inch thickness. Be careful not to smash them so much that they fall apart.

Using a pastry brush, paint each potato round with olive oil. Sprinkle generously with salt and pepper.

Use a spatula to carefully flip each round and repeat with olive oil, salt and pepper.

Bake the potatoes for 20 - 25 minutes until they are crisp and golden brown on the edges.

Allow the potatoes to cool on the baking sheet for about 15 minutes.

Top each potato round with a teaspoon of whipped cream cheese. Top the cream cheese with salmon, red onion, a few capers and a sprig of dill.

Transfer to a serving platter and eat right away. These are best served when the potato is still warm.

Recipe Source:  Simply Recipes.

Sheet Pan Miso Salmon and Broccoli

Easy to make, ready in a flash and full of flavor, This sheet pan recipe adapted from Simple Recipes, delivers on all three.

Ingredients

4 T. unsalted butter at room temperature

2 T. white miso

1 1/2 pounds broccoli

2 T. oil

1/2 tsp. salt

1/4 tsp. pepper

4 (6 ounce) center-cut salmon fillets (1 - 1.5 inches thick)

Chopped parsley and scallions to garnish

Instructions

Preheat oven to 425 degrees.

In small bowl, mixture butter and miso together.

Cut the broccoli into long pieces. Mound the broccoli into the center of a rimmed baking sheet. Top with salt, pepper and oil. Mix with your hands to coat all the pieces.

Roast in the oven for 15 minutes, stirring and flipping half way through.

Remove from oven and make space on the baking pan for the salmon. Place salmon skin side down. Sprinkle lightly with salt and pepper. Spread the miso butter over the top of each salmon fillet.

Roast broccoli and salmon together for about 10 more minutes or until internal temperature of salmon is 135 degrees. Remove from oven.

If you would like the salmon to be more browned, turn on the oven broiler and broil for one to two minutes or until edges of salmon are charred.

Remove and allow salmon to rest for five minutes.

Sprinkle with chopped parsley and thinly sliced scallions.

Roasted Salmon with Peas and Radishes

Before you say no to pan-sauted radishes, let me tell you they are delicious.  With an abundance of spring flavors, this is a great dish!

Ingredients

4 (6 ounce) skin on salmon fillets (trout can be substituted)
1/4 cup olive oil
Salt and Pepper
3 Tablespoons unsalted butter
2 bunches radishes and greens,
1 1/2 cup frozen peas (no need to thaw)
2 Tablespoons drained capers
1 Tablespoon white miso
1 tsp. Dijon mustard
1/4 cup chopped fresh dill (or parsley)

Instructions

Heat oven to 425 degrees. On rimmed baking sheet, coat salmon with 2 Tablespoons oil and season with salt and pepper. Arrange on baking sheet, skin side up. Roast until fish is cooked through - about 10 - 15 minutes, depending the the thickness of the fish.

Cut radishes in half. Chop radish greens. In large nonstick skillet, melt 1 Tablespoon butter and 2 Tablespoons oil over medium high heat. Add radish halves (not the leaves). Season with salt and pepper and cook, stirring occasionally, until golden and slightly softened, about 8 minutes. Add 1 cup water, the peas, capers, miso and mustard. Stir to dissolve the miso and mustard into the liquid. Cook until the peas are tender, about 3-4 minutes.
Add remaining 2 Tablespoons butter and simmer until a light sauce forms, about two minutes. Season to taste with salt and pepper. Add chopped radish leaves and dill (or parsley).
Divide vegetables on plates or shallow bowls. Top with salmon and spoon pan sauce on top. Serve with brown rice or bread.

Slow Roasted Salmon with Sweet Chili Glaze

This recipe from Simply Recipes from a delicious way to serve salmon. Pair it with my Spicy Thai Peanut Noodles for a perfect flavor pairing.

Ingredients

For the glaze:

1/2 cup sweet Thai chili sauce
1 tsp. Sriracha
2 Tablespoons fresh lime juice
2 teaspoons soy sauce
1 Tablespoon finely chopped fresh ginger
2 scallions, thinly sliced

For the salmon:

1.5 pounds center-cut salmon, skin removed
1/2 tsp. salt
1/8 tsp. ground black pepper

To serve:

Baby salad greens
1 Tablespoon olive oil
Salt and pepper to taste
1 Tablespoon fresh  lime juice
Leaves from 2 - 3 sprigs of mint
2 scallions, thinly sliced
I lime, cut into wedges for serving

Instructions:

Stir together all glaze ingredients.
Sprinkle the salmon on both sides with salt and pepper.
Spread about 1/3 cup of the glaze in a 9x13 inch baking dish. Set salmon on top. Be sure that the bottom of the salmon is coated with the glaze. Pour the remaining glaze on top.  This can be done ahead and refrigerated for up to two hours.
Preheat oven to 275 degrees. Roast for 20 - 25 minutes or until thermometer inserted at thickest part registers 130 degrees.
Toss the greens with olive oil, salt and pepper. Add lime juice and toss again.
To serve, place salad greens on plate, top with a portion of salmon and scatter mint and remaining scallions on top. Serve with lime wedges.

Salmon Piccata

Salmon, capers, artichokes, wine, butter, lemon..... when you read the list of ingredients in this recipe, what's not to love? 

Ingredients

1 pound salmon, cut into 4 fillets, skin removed
1 Tablespoons canola or olive oil
1/2 cup dry white wine
4 Tablespoons freshly squeezed lemon juice
1/4 cup diced red pepper (saute in butter to soften or slightly brown)
1 cup artichokes, sliced into ribbons (canned not marinated)
3 Tablespoons capers
2 Tablespoons butter
Salt and pepper to taste

Instructions

Heat 1 Tablespoon oil in skillet over medium heat. Sear the salmon fillets about 3 minutes on each side, or just until flaky and cooked through. Remove to plate and cover to keep warm.

Add wine and lemon juice to skillet, scraping up any bits of salmon. Reduce to half the volume. Add red pepper, artichokes, capers and butter. Stir until butter is melted and sauce is warmed.

To serve, place salmon fillets on a bed or rice, pasta or vegetable noodles. Spoon sauce over the top and divide artichoke/caper mixture on top.
Serve immediately.

Salmon Burgers with Sriracha Mayo

My childhood memories of salmon burgers were made with canned salmon and nearly as much breading as fish, so not a memorable meal.  But, this version of salmon burgers, adapted from a recipe by "Simply Recipes, is made with fresh salmon and is delicious. I served it with tangy coleslaw and artichokes. The sriracha mayo is great for artichoke dipping as well as a condiment for the burgers. Most of the prep work can be done ahead and the burgers can be cooked in less than 10 minutes.

Ingredients

For the Sriracha Mayo:

1 cup mayonnaise
1 teaspoon Dijon mustard
1 Tablespoon bottled cocktail sauce
1 Tablespoon sriracha sauce (or less if you like it less spicy)
1 Tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper

For the Salmon:

Canola oil
1.5 pounds boneless wild salmon, with skin
Salt and pepper

For the burgers:

1 day-old white bread dinner roll (about 3 inches across) or two slices sandwich bread
1 teaspoon dried dill (or 1/4 cup fresh dill, leaves stripped from the stem)
1 large egg, slightly beaten
3 Tablespoons cocktail sauce
1/2 teaspoon Worchestshire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
Flour
1 Tablespoon canola oil
1 Tablespoon butter

Instructions:

For the sriracha mayo, whisk together all ingredients and set aside in refrigerator.

To cook the salmon, turn on the broiler with the rack positioned about 8 inches below the broiler.
Grease a baking dish with oil. Rub salmon on both sides with oil and season with salt and pepper.

Set the salmon in the baking dish, skin side up and place under broiler. Broil for 4 minutes or until skin is browned. Turn the oven temperature to 400 degrees and continue cooking salmon for 8 more  minutes or until cooked throughout and flakes.

Allow salmon to cool.  Peel away skin and discard. Transfer fish to bowl and gently flake it into small pieces with your hands. Your should have 4 cups of salmon.

Tear dinner roll into one-inch pieces. Place in food processor with dill, egg, cocktail sauce, Worchestshire sauce, salt and pepper. Pulse until blended, but still chunky.

Add to salmon and mix gently with your hands.
Form into 6 patties. Sprinkle with flour on both sides and set on plate.

Heat 1 Tablespoons canola oil and 1 tablespoon butter in large skillet over  medium-high heat. Add the salmon burgers and cook undisturbed for 4 minutes or until golden. Turn and cook an additional 4 minutes on the other side or until golden.
Serve warm with sriracha mayo.

Original recipe found here:
www.simplyrecipes.com/fresh_salmon_cakes_with_spicy_mayo

Sheet Pan Teriyaki Salmon and Vegetables

In less than 20 minutes, this delicious dinner is on the table. Salmon, broccoli and mini rainbow sweet peppers are seasoned with Asian flavors in this recipe from Skinny Taste. This recipe serves two, but can easily be doubled for more people or larger serving sizes.

Ingredients

For the Vegetables:

2 cups bite-size fresh broccoli florets
10 mini sweet rainbow peppers, seeded and halved, stems removed
1 Tablespoons sesame oil
1/4 teaspoon salt
Freshly ground pepper

For the Salmon

2 (4 ounce) salmon filets.
1 teaspoons sesame oil
1 garlic clove, grated
1/2 teaspoon grated fresh ginger
2 Tablespoons soy sauce
1 teaspoon rice vinegar
1 teaspoon brown sugar

For the garnish

1/4 teaspoon toasted sesame seeds
1 large scallion, chopped

Instructions

Preheat oven to 400 degrees. Cover a large rimmed sheet pan with parchment paper. Lightly spray with olive oil and set aside.
Combine sesame oil, garlic, ginger, soy sauce, rice vinegar and brown sugar in small bowl. Mix to combine well. Pour into a large ziplock bag and add salmon. Marinate for 10 minutes.
In medium bowl, toss broccoli and peppers with 1 Tablespoon sesame oil, 1/4 teaspoon salt and pepper. Spread evenly on prepared baking sheet pan and roast for 10 minutes.
Remove pan from oven, toss veggies and move them over to make room on the pan for the salmon.
Place salmon filets on the sheet pan. Reserve marinade. Roast for an additional 7 - 10 minutes or until salmon is just cooked through.
While salmon is cooking, pour remaining marinade into a small saucepan and simmer, stirring, until the sauce has thickened slightly, about 2 minutes.
Brush sauce over cooked salmon and sprinkle with toasted sesame seeds and chopped scallion. Serve with veggies on the side.

Maple Soy Glazed Salmon

Quick and easy, five-ingredient salmon!

Ingredients

3 Tablespoons maple syrup
3 Tablespoons soy sauce
1 Tablespoon Sriracha hot sauce
1 clove garlic, smashed
4 (6 ounce) wild salmon fillets, skinless

Instructions

Combine maple syrup, soy sauce and hot sauce and garlic in small bowl. Pour into a gallon-size plastic sealable bag. Add the salmon. Seal and marinate in the refrigerator for 20 - 60 minutes,
Turn the bag occasionally.

Preheat oven to 425 degrees. Lightly grease a baking sheet with nonstick spray. remove fish from marinade and pat dry with paper towels. Pour the marinade into a small saucepan.

Place the fish on the baking sheet and cook 10 - 12 minutes or until cooked through. Meanwhile, bring the marinade to a simmer over medium heat and reduce until it thickens into a glaze. Spoon sauce over fish just before serving.

Recipe Source: Skinny Taste

Planked Salmon with Ginger Spice Rub

Ingredients

1 cedar plank (available in meat markets)
1.5 - 2 pound salmon filet
2 Tablespoons finely minced fresh ginger

For the spice rub:
3 Tablespoons light brown sugar
1 teaspoon salt
1 teaspoon ground allspice
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground coriander
1 teaspoon white pepper

Instructions

Soak plank in water for 1 - 24 hours.
Chop fresh ginger and set aside.
Combine all ingredients for spice rub.
Score the salmon lengthwise and crosswise, about 1/2 inch apart. Rub the ginger over the salmon and into the cuts. Sprinkle about 1 1/2 Tablespoons of the rub over the salmon. Rub it all over the salmon and into the cuts.
Store remaining rub mixture for another time.
Set the grill to medium heat. Remove the plank from water and lay it on the heated grill. When it begins to smoke, place the salmon on the plank and close the lid.
Cover for about 20 minutes or until the flesh of the salmon flakes.

Grilled Pacific Northwest Salmon

Ingredients

1 stick butter
1/3 cup honey
1/3 cup brown sugar
2 Tablespoon lemon juice
1 teaspoon Liquid Smoke
3/4 teaspoon crushed red pepper flakes
1 (2 pound) center cut salmon

Instructions

Combine butter, honey, brown sugar, lemon juice, Liquid Smoke and red pepper flakes in saucepan. Bring to boil, then lower heat and simmer, stirring, until smooth - about 5 minutes. Allow to cool.
Place salmon in pan just large enough to hold it. Pour  marinade over the salmon and let stand for 30 minutes up to several hours.
Prepare barbeque for grilling. Oil the grill. Cook salmon, skin side up for 5 - 7 minutes over medium heat. Turn it over and continue cooking until fish flakes easily, about another 5 - 7 minutes.
Transfer fish to platter and serve immediately.

Seared Salmon with Hollandaise Sauce on Spinach

This is a semi-homemade recipe using prepackaged Hollandaise sauce mix. This shortcut saves time and it tastes great.

Ingredients

4 salmon fillets, skin removed
1 (10 ounce) package fresh baby spinach
1 Tablespoon thyme
1 Tablespoon rosemary
1 Tablespoon oregano
1 minced garlic clove
2 teaspoons cumin seed
1 Tablespoon oil
Packaged dry Hollandaise sauce mix

Instructions

Combine spices in grinder and process until smooth. Rub 1 Tablespoon of mix on top of each salmon filet.
Heat oil in large skillet. Cook salmon spice-side down for 3 - 4 minutes or until golden brown. Turn over and continue cooking until salmon is cooked through and flakes with fork.
Make Hollandaise sauce according to package instructions.
Heat spinach in skillet to wilt.
Divide spinach between plates. Place cooked salmon on top.
Spoon sauce over and serve immediately.

Planked Salmon with Honey Balsamic Glaze

This is one of my top 10 favorite recipes. I love the way it smells when it is cooking. The combined flavors of honey, balsamic vinegar and cedar are amazing.

Ingredients

4 (6 ounce) salmon filets
1 Tablespoon salt
1/2 tsp. pepper
1/4 tsp. dry mustard
1/2 cup honey
1/4 cup balsamic vinegar
Melted butter
2 cedar planks, soaked in water for 12 hours
Olive oil


Instructions

Place cedar planks in water and allow to soak all day.

Cut angles into the salmon flesh about 1/2 inch deep. In small bowl, combine salt, pepper and dry mustard.
In medium bowl, microwave honey for about 30 seconds. Stir in balsamic vinegar. Brush the top of the salmon (not the skin side) with melted butter. Season with the salt mixture. Brush the top with some of the honey-balsamic mixture, reserving rest for later.
Place the planks on heated barbeque. When wood is browned, place salmon on the wood surface, skin side down. Cook for 10 minutes. Baste with additional honey-balsamic mixture. Continue to cook until done to your taste - about 25 - 30 minutes total.
Transfer to serving platter or serve on plank.

Honey Mustard Salmon Appetizer

Ingredients

For Salmon
4 cups water
3 or 4 slices lemon
3 or 4 slices onion
1/2 cup parsley, divided
3/4  teaspoon salt, divided
1/4 teaspoon pepper
1 pound salmon filet
2 Tablespoons chopped red onion
2 teaspoons capers
1 teaspoon grated lemon rind

For Honey Mustard Sauce
2 Tablespoons fresh lemon juice
1 Tablespoon honey
1 Tablespoon Dijon mustard
1 Tablespoon olive oil

Crackers or Toasted baguette slices

Instructions

Heat water, lemon slices, onion slices, 1/2 teaspoon salt, pepper and 1/4 cup parsley to boiling in a 10-12 inch skillet.
Boil for three minutes. Reduce heat to medium low.
Add salmon, skin side down. Cover and cook for 10 minutes or until salmon flakes easily with fork.
Cool completely.
Cover and refrigerate for at least 2 hours, but not longer than 24 ours.
Discard liquid in skillet.

Make honey mustard sauce by combining all ingredients until well blended.

Mix 1/2 cup chopped parsley, red onion, capers and lemon peel.

To serve, carefully remove skin from salmon. Place salmon on serving plate. Sprinkle with 1/4 teaspoon salt.
Drizzle sauce over top. Sprinkle with parsley and onion mixture.
Serve with crackers or sliced toasted baguette.

Salmon Teriyaki Skewers with Pineapple

Ingredients

1/2 cup soy sauce
1/4 cup rice vinegar
1/4 cup brown sugar
2 Tablespoon minced garlic
2 Tablespoon minced fresh ginger
1/4 cup minced green onions
2 Tablespoons canola oil
Pinch red pepper flakes
1 lb salmon filet, rinsed, skinned and cut into 1 - 1.5 inch cubes
1 lb fresh or canned pineapple, cut into 1 to 1.5 inch cubes
2 green onions, cut into 1-inch long segments

8 bamboo skewers, soaked in water for at least 20 minutes

Instructions

In medium bowl, mix together soy sauce, rice vinegar and brown sugar. Stir until sugar dissolves.
Add garlic, ginger, minced green onions, canola oil and red pepper flakes.

Place salmon cubes in bowl with marinade and stir gently to coat completely. Cover and chill for 1 - 2 hours.

Remove salmon from marinade. Save marinade.

Thread salmon, pineapple and green onions on skewers.

Place marinade in small saucepan and bring to a boil. Simmer for 10 minutes.

Prepare grill for high direct heat. Place skewers on grill. Cover. Turn after 2 - 4 minutes. Baste with reserved marinade. Cook 2 - 4 minutes more or until salmon is cooked through, basting frequently.
Serve immediately.

This recipe was adapted from Simply Recipes.

Poached Salmon with Cucumber Dill Sauce

Ingredients

2 pounds salmon
2 cups water
1 cup dry white wine
1 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
4 black peppercorns
4 sprigs fresh dill
1 small onion, sliced thin
Lemon wedges
1 cup sour cream
1 cup plain yogurt
1/4 cup chopped fresh parsley
1/4 cup chopped fresh dill
1/2 teaspoon salt
2 medium cucumbers, peeled, seeded and coarsely grated

Instructions

Prepare cucumber sauce by combining sour cream, yogurt, fresh parsley and dill with 1/2 teaspoon salt and grated cucumber. Refrigerate at least 2 hours before serving to marry the flavors.

Heat remaining ingredients, except salmon and lemon wedges, to boiling n a large skillet. Reduce heat to low; cover and simmer for five minutes.

Cut salmon into 6 serving pieces. Place salmon in skillet. Add additional hot water if needed to almost cover salmon. Heat to boiling; reduce heat to low. Simmer uncovered for about 15 minutes or until salmon flakes easily with fork. Carefully remove salmon with slotted spatula and drain on wire rack. Cover and refrigerate about 2 hours or until chilled. Serve salmon on fresh lettuce greens with sauce on top and lemon wedges on the side. Excellent with a pasta salad as a side dish.

Teriyaki Salmon with Brussels Sprouts and Shitake Mushrooms

Ingredients

2 Tablespoons teriyaki sauce
1 Tablespoon honey
1 Tablespoon rice vinegar
4 teaspoons chopped garlic, divided
1 teaspoon grated ginger
1 teaspoon dark sesame oil
6 salmon fillets (about 1.5 pounds)
1 pound Brussels sprouts, halved
1 Tablespoon Canola oil, divided
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
Cooking spray
1/2 pound shitake mushrooms


Instructions

Position rack in center of oven and heat to 450F

In a bowl, combine teriyaki sauce, honey, vinegar, 1 tsp. garlic, ginger and sesame oil.
Place salmon in shallow dish; sprinkle with 1 1/2 Tablespoons of teriyaki mixture. Marinate for 15 minutes.

In second bowl, toss Brussels sprouts with 1.5 tsp. garlic, 1/2 Tablespoon canola oil, 1/4 tsp salt and 1/4 tsp pepper. Coat a rimmed sheet pan with cooking spray. Spread Brussels sprouts in pan in a single layer. Roast until light brown, about 5 minutes.

In a third bowl, toss mushrooms with 1/2 Tablespoon canola oil, 1.5 tsp. garlic, 1/4 tsp salt and 1/4 tsp. pepper.

Move Brussels sprouts to the center of pan. Top with salmon. Place mushroom in pan around edges.
Roast, stirring mushrooms occasionally until salmon is cooked through, about 10 minutes.

Top cooked salmon with remaining teriyaki mixture; serve over Brussels sprouts and mushrooms.