Smoke Salmon

 

May 11th 2011By otto

 

Simple Poached Salmon

 
poached salmon

April 7th 2015By Jamie Geller

Delicate and elegant, this technique yields juicy salmon that can be served warm or at room temperature.

 

Simple Pan Seared Salmon

 
pan seared salmon recipe

April 8th 2015By Jamie Geller

Started skin-side down on the stovetop and finished off in the oven ensures thick fillets cook through evenly. This, my absolute favorite way to enjoy salmon, yields a crispy skin meant to be enjoyed along with the fish.

 

Simple Baked Salmon

 
Baked Salmon Recipe

April 8th 2015By Jamie Geller

The most common and widely used technique is hands-off and hands down the simplest of all. Often overcooked, you want to bake salmon until just cooked through, 6 to 8 minutes is actually all you need.

 

Sesame Tuna with Ginger Miso Dipping Sauce

 
Sesame Tuna with Ginger-Miso Dip

January 29th 2015By Jenna Short

This preparation leaves the tuna partially raw in the middle. Feel free to cook it longer to your preferred level of doneness; just be sure to flip the tuna halfway through cooking and lower the heat slightly so it doesn’t burn. If you have a tree nut allergy you might want to consider eliminating the sesame seeds in the recipe. Although not a nut, some people with a nut allergy experience similar symptoms when they eat sesame seeds.

 

Sesame Soy Salmon

 
Sesame Soy Salmon

March 5th 2014By MeganWolfRD

Salmon has a naturally strong flavor which holds up nicely against this savory marinade. Allowing the fish to marinate long enough helps to meld the flavors together for a cohesive dish. The addition of a crunchy vegetable base adds interesting texture and lots of flavor.

 

Sephardi Hot Spiced Fish

 
Sephardi spiced hot fish jewish cooking

May 2nd 2013By Ruth Joseph

I watched this Sephardi spiced fish recipe lovingly prepared in a warm Fez kitchen. It explodes with flavor, showing the Sephardis’ creativity in combining fruit, vegetables, and spices to enhance the flavor of the fish. Ask your fishmonger to prepare the fish for you by gutting it, scraping off all the scales, and removing the large backbone. Removing the head is optional

 

Seared Tuna with Pineapple Salsa and Balsamic Reduction

 
seared tuna with pineapple

January 13th 2013By Shifra Klein

Searing the tuna makes the tuna look and taste amazing. The pineapple salsa adds just the right burst of flavor and color to compliment the tuna. When plated, this dish looks like artwork. Balsamic reduction is balsamic vinegar simmered down to concentrated syrup and adds another dimension and flavor component to many dishes.

 

Sea Bass Nicoise with Saffron Tomato Jus

 
Sea Bass Nicoise with Saffron Tomato Jus

February 25th 2013By Alison and Jeff Nathan

A Mediterranean flavored dish that hits all the right notes in flavor and presentation. This sea bass is both light on the palate and satisfying

 

Sea Bass Ceviche in Cucumber Cups

 
ceviche in cucumber cups

November 6th 2013By Joy of Kosher

Serve this flavorful easy to make ceviche in scooped out cucumber cups for an elegant presentation. Ceviche is raw fish marinated in a citrusy sauce that sort of cooks the fish in a perfect way.

 

Salmon with Pomegranate and Lentil Couscous

 
salmon with pomegranate

January 21st 2011By Joy of Kosher

Salmon with French green lentils and couscous with pomegranate flavors is a real favorite. Take time to seek out the tiny, dark green lentils from France. You’ll often find them boxed in the dried legume aisle of your grocery store or in the bulk bins. They cook up more quickly and hold their shape better in a salad.

 

Salmon with Kale and Yogurt – Horseradish Sauce

 
Salmon with kale and yogurt-horseradish sauce

June 4th 2013By Gluten-Free Nosh

With salmon and kale, this powerhouse dish is nutritious and delicious. Lacinato (dinosaur) kale is more tender than curly kale. A yogurt-horseradish sauce provides a tasty kick.

 

Salmon with Dijon Sauce

 
salmon with mustard sauce

October 7th 2013By Joy of Kosher

This is the easiest salmon recipe, just sauce up and bake. Enjoy anytime. Don't forget to save some extra mustard sauce.

 

Salmon with Avocado and Wasabi-Soy Potatoes

 
Salmon with Avocado and Wasabi-Soy Potatoes

April 27th 2010By Joy of Kosher

Recipe courtesy of Bryan Cwik, Executive Chef. A delicious and refreshing salmon recipe paired with beautiful Idaho potatoes.

 

Salmon Roulade

 
salmon roulade wide

May 14th 2014By Alessandra Rovati

This rolled salmon roulade looks very pretty, and is cooked with almost no fat. It is wrapped in parchment and baked to a perfection.

 

Salmon Gefilte Fish West Coast Style

 
Salmon Gefilte Fish West Coast Style

March 11th 2010By Heather Lochner

 

Salmon en Croute

 
The Modern Menu Salmon en Croute

October 1st 2014By Kim Kushner

This is the ultimate company dish, not only because it is so delicious but because the presentation will give the impression that you spent hours and hours cooking the meal. A side of salmon, along with miso-flavored mushrooms and spinach, is enclosed in a golden cloak of puff pastry.

 

Salmon Chardonnay

 
chardonnay-fish

May 16th 2011By Joy of Kosher

Salmon Chardonnay using Tishbi Chardonnay Wine Jelly, Mustard & Fresh Thyme

 

Roasted Snapper with Sweet and Sour Citrus Reduction

 

December 20th 2010By Chef Laura Frankel

Laura Frankel shares an elegant winter supper recipe with an aigre doux sauce (not your mother's sweet and sour).

 

Roasted Pistachio-Crusted Salmon

 
Roasted Pistachio-Crusted Salmon

July 18th 2010By Ronnie Fein

I make Roasted Pistachio-Crusted Salmon often because it takes just minutes to prepare. In the summer you can make this on the grill using indirect heat and a closed cover.