Honey Soy Glazed Salmon

A simple mix of honey, soy sauce, garlic, and ginger coats and flavors your fish for 30 minutes before you throw it on the pan until the outside is perfectly crispy. Once that’s done, you heat up and reduce some extra marinade to make a thick, to-die-for glaze to pour over your filet. Serve with your favorite veggies or rice and enjoy! 

Ingredients

for 2 servings

• 12 oz skinless salmon
• 1 tablespoon olive oil

Honey Soy Marinade

• 4 cloves garlic, minced
• 2 teaspoons ginger, minced
• ½ teaspoon red pepper
• 1 tablespoon olive oil
• ⅓ cup less sodium soy sauce
• ⅓ cup honey

Preparation

1. Place salmon in a sealable bag or medium bowl.
2. In a small bowl or measuring cup, mix marinade ingredients.
3. Pour half of the marinade on the salmon. Save the other half for later.
4. Let the salmon marinate in the refrigerator for at least 30 minutes.
5. In a medium pan, heat oil. Add salmon to the pan, but discard the used marinade. Cook salmon on one side for about 2-3 minutes, then flip over and cook for an additional 1-2 minutes.
6. Remove salmon from pan. Pour in remaining marinade and reduce.
7. Serve the salmon with sauce and a side of veggies. We used broccoli.
8. Enjoy!

This Recipe from Tasty.com

Salmon Avocado Poke Bowl

 

Salmon Avocado 
Poke Bowl

(pronounced Po-Kay)

Hawaiian poke is a rice bowl topped with fresh fish and lots of fun toppings, like avocado.

A super simple, light meal, using sushi-grade or Sashimi-grade salmon.

Makes 2-3 servings

Ingredients

For the poke bowl:
1 cup short-grain white rice
1 pound sashimi-grade salmon
1/4 cup soy sauce
1 1/2 tablespoons rice vinegar
1/2 tablespoon sugar
1 teaspoon toasted sesame oil
1/4 teaspoon garlic powder
2 scallions, thinly sliced

Other toppings for your bowl

Sliced cucumber
Sliced radish
1 large avocado, cubed
Red pepper flakes
Wasabi

 
Method

Cook the rice according to package instructions or in a rice cooker.

Cut the salmon into 1/2-inch cubes. Add the salmon into a medium bowl and set aside.

In a small bowl, stir together the soy sauce, rice vinegar, sesame oil, sugar and garlic powder. The garlic powder and sugar will not dissolve completely, but that's fine.

Divide the rice between each bowl and then the salmon. Top with the rest of the sliced scallions, sliced cucumber, sliced radishes, diced avocado, and red pepper flakes, if you like. The poke bowl is best enjoyed immediately.

FROM:
SimplyRecipes.com

Baked Pineapple Salmon

This recipe comes from Delish.com.
I have made this recipe and I really liked it.  Of course, I really like salmon

Ingredients

Cooking spray, for pan
17 pineapple rings, fresh or canned 
1 large salmon fillet (about 3 lbs.) 
Kosher salt
Freshly ground black pepper
3 tbsp. melted butter
3 tbsp. sweet chili sauce
2 tbsp. freshly chopped cilantro
3 cloves garlic, minced
2 tsp. freshly grated ginger
2 tsp. toasted sesame oil
1/2 tsp. crushed red pepper flakes
Toasted sesame seeds, for garnish
Thinly sliced green onions, for garnish
Lime wedges, for serving

Directions

1. Preheat oven to 350°. Line a large rimmed baking sheet with foil and grease with cooking spray. In the center of the foil, lay pineapple slices in an even layer.
   
   
2. Season both sides of the salmon with salt and pepper and place on top of pineapple slices.
   
   
3. In a small bowl, whisk together butter, chili sauce, cilantro, garlic, ginger, sesame oil, and red pepper flakes. Brush all over salmon fillet.
   
   
4. Bake until the salmon is cooked through, about 25 minutes. Switch the oven to broil, and broil for 2 minutes, or until fish is slightly golden. Garnish with sesame seeds and green onions and serve with lime wedges.
   
   
   

Salmon with Creamy Cucumber-Dill Salad

By Jennifer Segal

Grilled salmon with a tangy and refreshing cucumber salad over top makes a light and easy weeknight dinner.

Servings: 4

Ingredients

For the Salmon

• 4 (6-oz) salmon fillets, skin on
• 1 tablespoon extra virgin olive oil

• kosher salt
• freshly ground black pepper
  

For the Cucumber-Dill Salad

• 1 English cucumber (also called hothouse cucumber)
• 1/3 cup finely sliced red onion, from one small red onion
• 1/2 teaspoon salt
• 1/4 cup plus 2 tablespoons sour cream
• 3 tablespoons mayonnaise, best quality such as Hellmann's or Duke's
• 2 tablespoons white wine vinegar
• 1/4 cup chopped fresh dill
• 1 clove garlic, minced
• 1/2 teaspoon sugar
• freshly ground black pepper, to taste
  

Instructions

1. Cut the cucumber in half and then slice each half down the middle lengthwise. Use the tip of a teaspoon to scoop out the center seeds. Cut each half into thin slices and place in a colander along with the red onion slices. Toss with salt and let sit in the sink for at least 30 minutes, until the water drains out.
   
   
2. In the meantime, make the dressing: combine the sour cream, mayonnaise,
   white wine vinegar, dill, garlic, sugar and black pepper in a medium bowl and mix well.
   
   
3. When the cucumbers and onions are ready, release any excess water by tapping the colander on the base of the sink, then use a large wad of paper towels to pat the vegetables dry. Add to the dressing and toss well. Cover and chill until ready to serve.
   
   
   
   
4. Preheat the grill to medium-high heat. Clean the grill rack, then brush lightly with oil. Close the lid and let return to temperature. Rub the salmon with olive oil and season generously with kosher salt (about 3/4 teaspoon) and pepper. Place the fillets skin side down and grill until golden brown and slightly charred, 4-5 minutes (resist the urge to peek or flip early; when fillets are nicely seared on the first side, they should release easily). Flip the fillets over and continue grilling until done, 2-3
   minutes. Let cool slightly, remove the skin if desired, and serve with the cold cucumber-dill salad piled over top or alongside.

Pair with

• Grilled Baby Potatoes with Dijon Mustard & Herbs

Honey Garlic Salmon

Salmon

The browned butter mixed through that honey garlic sauce is what makes that salmon recipe stand out from the rest. 

Pan Seared Salmon

This salmon gets cooked right in the sauce. There’s no searing or frying first. Why? Because a lot of people get anxiety at the thought of frying then flipping salmon and having the fillets fall apart on them halfway through cooking. 

Q. But how do I get the same crispy edges from searing? A. Once the salmon is half way done, you’re going to broil your fillets for a couple more minutes for that extra golden, crispy and caramelized finish.

For a stronger lemon flavored salmon, add the wedges into the pan when your sauce is bubbling 

(the peel provides all of the flavor this way). For a milder flavor, leave them out. 

Make this Easy Honey Garlic Salmon for your dinner table tonight!

Ingredients

• 4 fresh salmon fillets about 1/2 pound each, skin off or on
• Salt and pepper, to season
• 1/2 teaspoon paprika (mild, sweet or smokey)
• 2 tablespoons butter
• 4 cloves garlic, finely chopped or minced
• 4 tablespoons honey
• 1 tablespoon water
• 2 teaspoons soy sauce
• 1 tablespoon fresh squeezed lemon juice, (plus extra to serve)
• Lemon wedges to serve

Instructions

• Arrange oven shelf to the middle of your oven. Preheat oven to broil/grill settings on medium heat. 
• Season salmon with salt, pepper and paprika. Set aside.
• Heat the butter in a skillet or pan over medium-high heat until melted. Add the garlic and sauté for about a minute, until fragrant. Pour in the honey, water and soy sauce; allow the flavors to heat through and combine. Add in the lemon juice; stir well to combine all of the flavors together.
• Add the salmon steaks to the sauce in the pan; cook each fillet (skin-side down if there's any skin) for 3-4 minutes or until golden, while basting the tops with the pan juices. Season with salt and pepper, to taste (if desired).
• Optional -- Add the lemon wedges around the salmon (adds a stronger lemon taste). 

  Baste salmon one more time then transfer the pan to your oven to broil / grill for a further 5-6 minutes, or until the tops of the salmon are nicely charred, and the salmon is cooked to your liking.
• To serve, drizzle with the sauce and a squeeze of lemon juice. Serve with steamed vegetables; over rice or with a salad.

FROM;
Cafedelights.com

Red Curry Salmon Chowder

How about something healthy today?

Red Curry Salmon Chowder.

Use presliced mushrooms to save time in this already speedy recipe.

For an added touch, sprinkle with chopped, toasted peanuts and serve over noodles, a side of rice, or a side of Naan Bread for mopping up the bowl.

Purchase fresh Salmon from Harter House Supermarkets.

Red Curry Salmon Chowder
serves 4

Ingredients
1 tablespoon coconut oil
1 small red onion
2 cups sliced mushrooms
1 tablespoon Thai red curry paste
1 tablespoon grated fresh ginger
1 small Hot Chili Pepper, sliced
1 (14 oz.) can light coconut milk
1-2 cups low-sodium vegetable or fish stock
2 teaspoons low-sodium fish sauce
2 teaspoons honey
1 pound skinless salmon fillet, cut into large chunks
2 small heads (1/2 pound each) bok choy, thinly sliced crosswise
1/2 cup loosely packed basil leaves, thinly sliced crosswise
1/2 cup cilantro leaves and thin, tender stems
2 large limes, cut into wedges.

Directions
1. Heat coconut oil in a medium-large saucepan; cook onion and mushrooms for 3-5 minutes, until just softened. Stir in curry paste, ginger, garlic and chili pepper; cook for one minute, stirring constantly. Stir in coconut milk, stock, fish sauce, and honey; bring to a boil and add salmon and bok choy. Reduce heat to low and simmer, coovered, for 3-6 minutes 9depending on salmon thickness), until bokchoy is tender.

2. Divide amoung 4 bowls, sprinkle with basil and cilantro, and serve with lime wedge on the side.

All ethnic ingredients for this recipe are available at
Harter House World Flavors

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