Phyllo Salmon with Brown Sugar and Rock Salt

A few years back, a friend and I were walking along the beach at dinner time. People were taking advantage of the nice weather, enjoying their swims in the lake, and cooking their dinner on the provided metal grate bbqs. We passed one such bbq, and couldn't help but comment how delicious their food smelled... what was it they were making?? We were told it was salmon with brown sugar and rock salt, gave us a generous sample, and we were on our way, changed people. I have been a fan ever since, and this is my version:

4 sheets of phyllo pastry

1/4 c. olive oil

1/2 salmon fillet, skinned and deboned

1/2 c. whole unrefined cane sugar or brown sugar

1 t. rock salt (make sure not to overdo it!)

1/2 lemon, squeezed

 1-2 Tbsp. chopped fresh dill, or 1 t. dried

a few dabs of butter

Oil the sheets of phyllo according to directions. Place salmon on phyllo. Sprinkle with sugar and rock salt. Squeeze lemon all over, and sprinkle with dill. Dab with butter.

Wrap up phyllo to make a little salmon present.

Bake at 400 for 30 minutes or until done. Salmon will flake with a fork when it is cooked.

Salmon and Asparagus with Chive Butter Sauce

Another salmon recipe??? Yes. Sorry! I just love salmon (but if anyone wants to turn me onto another fish, go ahead and try!).

This recipe is from one of my favorite books by America's Test Kitchen, The Best Simple Recipes. (*Spoiler alert* There will be a giveaway coming up soon, and this book may or may not be the prize!!)

Poaching salmon is a simple and beautiful way to cook fish. It cooks quickly, but without overcooking, leaving it moist and melt-in-your-mouth. Add some veggies, and a d-liscious sauce, and you're all set.

1 pound thick asparagus, trimmed

1 c. water

salt

4 skinless salmon fillets (I used half of a filleted salmon, cut into 2.5 fillets)

pepper

1/2 c. dry white wine

3 Tbsp. butter

2 Tbsp. chopped fresh chives (I only had green onion)

Lay asparagus in single layer on bottom of large skillet. Add water and 1/4 t. salt. Season salmon with salt and pepper and lay across asparagus spears.

Bring water to boil over high heat. Reduce heat, cover, and cook over medium heat until salmon is cooked through and asparagus is tender (salmon will flake easily when it is cooked). Remove salmon and asparagus, and keep warm.

In the juices from the salmon, add wine to skillet, increase heat to medium-high, and simmer mixture to reduce, 5 minutes. Off heat, whisk in butter and chives and season with salt and pepper. Pour sauce over salmon and asparagus. Serve.

*My note* I served this with quinoa and it was wonderful. I plated the food for each person, and then  drizzled the sauce over, not only the salmon and asparagus, but the quinoa as well.

Puff Pastry Salmon

My favorite television show is The Mentalist, and my favorite fish is SALMON. I'm always on the lookout for new ways to make it. A couple of years ago, my mom made salmon surrounded by flaky puff pastry, and mm-mmm, was it ever good! And super easy too!

1 package of puff pastry, thawed (in your grocer's freezer section)

1 salmon, filleted and deboned

dijon mustard

2 Tbsp. lemon juice

fresh dill

salt

Thaw puff pastry according to package directions. Place salmon fillet on one sheet of puff pastry. Spread with dijon mustard, lemon juice, and fresh dill. Bake at 400 until puff pastry is golden, and salmon is flaky. Yum!

Seared Salmon with Balsamic Glaze and Asparagus

I know we had salmon last week, but I just LOVE it! This recipe is by America's Test Kitchen, and I also usually really enjoy their recipes. I hope you like it too!

GLAZE:
1/4 c. balsamic vinegar

1/4 c. orange juice

2 Tbs. honey

1/8 t. red pepper flakes

1 sprig fresh rosemary (I used dry)

SALMON:
2 t. vegetable oil

4 skin-on salmon fillets, about 6 oz. each

salt and pepper

2 Tbs. butter

Combine the vinegar, orange juice, honey and pepper flakes. Add rosemary and set aside.

Heat oil in a large nonstick skillet over medium-high. When hot, season salmon with salt and pepper, and cook, skin side up and without moving fish, until well browned (about 4-5 minutes). Flip and continue cooking until fish is done (about 2-3 minutes more).  Remove fish and cover to keep warm.

Put your asparagus on to steam.

In the same pan (remember it's hot), carefully pour in the vinegar/orange juice mixture. Simmer for 5 minutes or so, until syrupy and remove from heat. Remove rosemary sprig if you put it in, and whisk in butter to make it smooth and delicious. Season with salt and pepper and pour over salmon.

This recipe is from The Best Simple Recipes by America's TEST KITCHEN.

(My note: I found that doing the fish with the skin on made it very "fishy". Next time I will do it without the skin. It would also be fantastic with rice.)

Poached Salmon, Steamed Brocolli and French Bread with Brie

Salmon is my favorite fish, and poached salmon is hard to beat as it stays so moist. I serve my poached salmon with a creamy (and dairy-free) caper sauce.



In a frying pan, or other shallow pan, fill 2/3 full with water or chicken broth. Bring to a boil.
Add:


1 Salmon fillet, cut into steaks.


Place salmon in the water and lower heat. Simmer until done, about 10 minutes. Salmon will flake easily when cooked through.


Put Brocolli on to steam. I used fresh organic Brocolli. Yum!!


Piquant Sauce:


3 T. Mayonnaise
1 T. Chopped fresh dill, or 1 t. Dried
1 T. Almond milk
1 T. Chopped capers
2 t. Juice from capers
1 1/2 t. Dijon mustard
1/4 t. Grated lemon rind


Mix all, and put a dollop on top of each salmon steak when serving.

Serve with bread and a bit of Brie, if you can have it! Otherwise a nice rice pilaf would be really good too.


This recipe is adapted from That's Trump! By the Best of Bridge