Pan Seared Salmon with Chive Dill Butter

So I know it’s been a while again since my last post, but what can I say….. I just get busy and unfortunately my blog and even making new recipes in general takes a back seat for a while.  But I always come back!  I left off with my first installment of a new project called Kids in the Kitchen, and though I haven’t had time to fit in another between busy school schedules, mini vacations and illnesses it’s still on my to-do list so be watching for that!  In the meantime I am hoping things have settled down enough that I can focus on making new and, in keeping with my current mindset of eating lighter and losing some of this holiday weight, healthier recipes.

First up on the menu is this Pan Seared Salmon with Chive Dill Butter.  I will share my technique/recipe below, but this is one of those great recipes that has a lot of versatility.  All you’re doing is preparing a piece of salmon and mixing whatever flavors you want into some butter to top it off.  Super simple.  I served this with some grilled asparagus drizzled with olive oil and salt and pepper, and some smashed potatoes.  This was my first time trying smashed potatoes and all I can say is now I am a believer!  So good, with a crispy outside, seasoned just right, and soft in the middle….. but let’s get back to the salmon lol.

I will admit, I have struggled to cook salmon in the past.  It’s not particularly hard, but cooking fish in general takes practice to get it done right where you get that nice crust on top and the fish is nicely cooked through.  I have either had it stick in my pan, or ended up with somewhat undercooked fish in the middle of a nice thick piece of fish.  With time, however, I have gotten the hang of it.  Although I switched over to stainless steel cookware some time ago to cut down on my use of non-stick and their chemicals. fish is something I pretty much always use nonstick for.  Specifically, I use a a Rachel Ray Anodized Nonstick skillet and it works beautifully for giving me a nice crust, but avoiding the dreaded stick.  Another very important tip when cooking fish to ensure it doesn’t stick and gets great crust is to leave it alone once you have placed it in the pan.  It may be tempting to lift the edges to check, or slide it around to see if it’s sticking but don’t.  Trust me.  And don’t forget to use oil or butter or something to grease your pan.  Once it’s done on one side according to your recipe’s directions flip it once and again leave it alone til it’s time to come out.  It also helps to take your fish out a few minutes early to bring the temp up just a bit before you start, and make sure it’s dry…. especially if you are cooking with previously frozen fish.  Of course, as with pretty much all food, seasoning is important, so don’t forget to season before you place it in the pan!

Now that we talked a bit about cooking a nice piece of salmon, let’s talk about the butter…. as I mentioned it’s a versatile method.  You could put whatever herbs or seasonings in this you like.  The butter will melt beautifully over the warm fish and give that richness that takes a boring piece of fish to a whole new level, imparting the flavors you incorporated at the same time.  For this recipe I used some fresh chives, dill, garlic, lemon and some salt and pepper.  It’s important to start with room temperature butter for this, so don’t forget to take it out in advance.  You could even make the butter in advance and either use it hard from the fridge, or take it out a little before for a softer butter…. and any leftovers can be used on other meats, bread, or whatever sounds good to you.

As a natural casualty to having to photograph my food before I can eat it my salmon had cooled a bit while I was setting up so my butter wasn’t melting over it right away as I would have liked for the photos, so you’ll have to use your imagination a bit.

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Pan Seared Salmon with Chive Dill Butter

Ingredients :

  • salmon fillets (about a lb) * I used salmon with the skin
  • 1 T. olive oil
  • salt and pepper to taste
  • 2-3 T. butter, at room temp * I just eyeballed how much butter so this is estimation
  • drizzle of olive oil (about 1/2 tsp. perhaps)
  • fresh chives, chopped (about 1 tsp. or so)
  • fresh dill, chopped (about 1 tsp or so)
  • salt and pepper to taste (separate from the salt and pepper above)
  • garlic clove, minced
  • lemon zest
  • Lemon wedges (for serving with the fish)

Directions :

  1.  Make your butter first.  To your room temp butter add your herbs, a drizzle of olive oil, the garlic, lemon zest (by preference but about a tsp or so), and some salt and pepper.  Using a small spatula sort of stir/whip it up until well combined and set aside.  If making ahead put back in the fridge.  You can either use it straight from the fridge later on, or let it warm up just a bit so it’s a little softer.
  2. Prepare you salmon.  If you are using previously frozen salmon be sure to pat dry before you start.  Season your salmon with a bit of salt and pepper (I like to use coarse salt when seasoning meat).  If you are using salmon with skin you don’t need to season that side, but if not I would suggest doing both sides.
  3. Heat the T. of oil in a nonstick pan over medium-high heat.  If using skin-on salmon place it in your pan skin UP so you get the nice crust from that first bit of heat on the top of your fish first.  Once you have set your fish in your pan DON’T TOUCH IT for about 4-5 minutes.  You see the fish start to turn opaque towards the middle and the edges will start to brown.  Flip it and cook an additional 4-5 minutes.  Of course the cook-time depends on the thickness of your fish, so take that into consideration, and watch for the fish to become opaque all the way through.
  4. Remove from pan and top with a dollop of your prepared butter.  Serve immediately with lemon wedges.

Note : Amounts for the herbs in the butter are estimations and I encourage you to use more or less to your tastes.  I like a nice punch of flavor and likely used more than stated above.


Broiled Salmon with Mustard Dill Sauce

Rather than drag the kids to the store with me, which let’s face it is a nightmare, I like to wait until my husband is home before I go grocery shopping.  This is fine, except that by the time I am done it’s getting a bit late, and I often don’t feel like cooking anymore.  This is where super quick and easy meals come in!  Fish is a great option because if you buy fresh you need to use it right away anyway, and most preparations of it are fast.  I had planned to make some roasted potatoes with this, which admittedly would have added a good deal of time to the process, but luckily for me I forgot the potatoes.  I did get some asparagus though, and I knew between the two of us we had more than enough salmon so I just decided that would be dinner.  It ended up being plenty for me, but I am sure my husband would have liked to have the potatoes too.  Anyway, I sauteed the asparagus up while the salmon broiled and this meal came together lightning quick, and with very little work!

I actually can’t recall whether I have broiled fish before.  I have baked it plenty of times, but I guess I worried that the high heat of the broil on the top only would leave the middle uncooked before the top started to burn.  I am happy to report, at least this time, that is the not the case.  It was perfectly cooked through without being dry and had a nice bit of crust on top.   The recipe was originally for a much larger fillet of salmon, but for the two of us I halved the recipe.  That’s still 1.25lbs of fish!  Mine were cut into 4 individual fillets, so they cooked faster than the suggested time, so watch it closely when you put it in.  The sauce is easy to throw together, but if you want to save even more time, or allow for more time for the flavors to marry you could make it that morning and throw it in the fridge or even the night before.  Just make sure to give it a good whisk before serving it.

The flavors, though simple, were fantastic.  I was a little surprised by the step to rub soy sauce on the salmon, but whatever purpose it serves must be worth it because the salmon alone was great.  Combine that with the creamy sauce with that bit of grain and spice of mustard and the tang of the dill and you have a perfect pairing.  I used some of the sauce to drizzle on my asparagus as well.

Salmon isn’t the cheapest protein out there…. I think for 1.25lbs I paid close to 20.00!  To me that’s a lot, but we don’t eat salmon that often so I don’t mind splurging every once in a while.  Because it doesn’t fit into most people’s daily budget, however, I think it often becomes a “company dish”.  This not only has great flavor, but looks beautiful on the plate and would be great to serve to your guests.  I would just suggest rounding out the meal with something like… oh I don’t know… roasted potatoes and asparagus! lol.  Just don’t forget the potatoes like me and you’re golden.


Broiled Salmon with Mustard Dill Sauce

Ingredients :

  • 2.5 – 3 lb salmon fillet
  • soy sauce for rubbing the salmon
  • fresh bay leaves and thyme sprigs for garnish (I didn’t bother)
  • 1/2 cup coarse-grained mustard
  • 1/4 cup water
  • 1/2 cup heavy cream
  • 1/4 cup olive oil
  • 4 tsp. sugar
  • 1/2 cup chopped fresh dill, or to taste

Directions :

  1. To make sauce, in a bowl combine the mustard, water, cream, oil, sugar, and dill.  Whisk together until well combined and set aside.  If making ahead be sure to chill in fridge, and re-whisk before serving.
  2. Preheat broiler.
  3. Rinse salmon and pat dry.  Arrange skin side down (mine were skinless) on a foil-lined pan and rub thoroughly with soy sauce.  Season with salt and pepper and broil about 4 inches from the heat for 12-15 minutes or until just cooked through.  Transfer salmon to a platter and garnish with herbs.
  4. Serve salmon warm or at room temperature with mustard dill sauce.

Recipe from A Chow


Smoked Salmon Quesadillas with Creamy Chipotle Sauce

I love smoked salmon, and I love chipotle sauce.  I was not so sure I would love the two together.  I couldn’t picture it in my mind.  After a little back and forth I decided to give them a try and I am glad I did.  I should have realized the smoky flavor of the salmon would pair perfectly with the smoky chipotle pepper sauce.

There was just enough heat for me to leave these with a little kick, and not a mouth on fire kind of feeling.  I wasn’t sure they would seem cheesy enough with just cream cheese and feta since it was such a thin spread on the tortillas, but I’d say it did the trick.  If you do like your quesadillas oozing with cheese though I would suggest throwing a little more in there, or perhaps using a bit of shredded Monteray Jack in addition to the others.  I liked the addition of the green onions and red peppers, but felt they got a little lost in there, and I would have just liked a little more of them perhaps.  Or to bring more flavor into the quesadillas rather than on top you might consider putting a little cilantro inside as well.

Overall, though, these were simple, different, and very good.  I don’t think I have met a quesadilla I haven’t liked yet!  A quick note… I was making these for just my husband and I so rather than make three quesadillas I just made two fuller ones.  I also feel like this made more sauce than needed, so if you don’t like having leftovers maybe consider cutting back just a bit on the sauce ingredients.  As I mentioned it wasn’t too hot, but if you heap the sauce on it quickly could become so!

Smoked Salmon Quesadillas with Creamy Chipotle Sauce

Makes : 2 or 3 quesadillas

Ingredients :

  • 1/2 cup sour cream
  • 2 T. minced chipotle peppers in adobo sauce
  • 2 T. lime juice
  • salt and pepper to taste
  • 1/4 cup cream cheese, softened
  • 1/2 cup crumbled feta cheese
  • 3 flour tortillas (8 inch)
  • 3 oz. smoked salmon, chopped
  • 1/4 cup finely chopped green onions
  • 1/4 cup finely chopped roasted sweet red peppers
  • fresh cilantro, chopped

Directions :

  1. In a small bowl, mix the ingredients for the chipotle sauce. In another bowl, mix cream cheese and feta cheese until blended; spread over tortillas. Top half side of each with the salmon, green onions and red pepper; fold over.
  2. Place quesadillas on a greased griddle. Cook over medium heat for 1 to 2 minutes on each side or until lightly browned and cheese has melted. Serve with the chipotle sauce and top with cilantro.

Recipe from Jo Cooks



Fettuccine with Salmon, Mushrooms & Apsaragus

I love smoked salmon, but I don’t buy it very often.  So when I came across this recipe I knew I had to try it.  I have had smoked salmon in pasta dishes before, and feel it works really well because of the concentrated flavor, as opposed to fresh salmon.  It’s also super easy to just flake already prepared fish into a quick pasta dish, and you can buy it in advance rather than having to make whatever fresh fish you purchased the day you buy it to preserve the freshness.

The recipe I followed was formatted for the metric system, and so I had to do a bit of converting.  This isn’t a big deal with the help of some of the online converters.  But aside from that I find that there are also often differences in things like produce sizes.  Specifically for this recipe, it called for an entire bunch of asparagus, for a pasta that is meant to serve two.  I didn’t think much of it until I started to cut it all up and then it seemed like a LOT!  To my surprise it turned out ok (though I did make a bit more linguine than it called for), but I still have to wonder if I was meant to use that much.  The original recipe also called for swiss brown mushrooms, which I am unfamiliar with (at least by that name) so I used crimini mushrooms, and about 8 oz of them.  One other thing I wasn’t quite certain of was the call for “hot smoked salmon”.  I have no idea if that meant spicy, or if you can perhaps purchase smoked salmon heated or what, but I just went with a nice thick smoked salmon I found in the seafood section of my local grocery store.  To make things easier for all of you, I am just going to share my conversions/alterations when I type up the recipe.

The dish itself really was fantastic by the way.  Full of flavor, nice and creamy….. this is not your figure friendly type of dish necessarily lol…. and had wonderful color to it which you know I appreciate.  This is another one of those recipes that is great for any night of the week, but good enough to stand up to a special occasion or dinner party with friends!

Fettuccine with Salmon, Mushroom & Asparagus

Serves : 2               Time to make : 20 minutes

Ingredients :

  • 8 oz. linguine (though I used more like 12oz)
  • 1 T. olive oil
  • 8 oz. sliced brown mushrooms
  • 1 bunch asparagus, roughly chopped
  • 2 cloves garlic, minced
  • 12 oz. heavy whipping cream
  • sm. handful chopped parsley (about 2 T.)
  • salt and pepper to taste
  • 1/2 lb. smoked salmon

Directions :

  1. Boil a large pot of water and cook pasta according to package directions.
  2. Meanwhile, heat oil over medium-high heat in a large skillet and saute mushrooms and asparagus for a few minutes until tender.  Add the garlic the last minute to avoid over cooking.    Lower heat to a simmer and pour in the cream.  Simmer for 3 minutes then add the parsley, salt, and pepper.  Stir to combine and remove from heat.
  3. Strain linguine and transfer to the cream mixture.  Toss to combine.  Flake most of the salmon into the pasta, reserving a few pieces to garnish with.  Divide into two bowls and sprinkle a bit of parsley on top with the pieces of salmon.

Recipe from Chew Town


Chilean Salmon with Avocado Cream Sauce + Island Nectar

As promised last night on my facebook page, here is Chilean Salmon with Avocado Cream Sauce and a drink I made up to use the rest of the coconut water.  If you are following my facebook page (there is a button on the right hand side of this blog) you will know that I had a bit of a fiasco with this recipe last night.  Because I had such a thick piece of salmon, and didn’t want to cut it and take away from the photographic presentation, I ended up with a portion in the middle/bottom that wasn’t quite done.  Having the skin still on the bottom side didn’t help either.  It wasn’t a big deal though, as I just flaked off the parts that were done and then put the rest back in the skillet for a minute more until it was done.  It was quite the mess however since I had already put the sauce on top.  I suggest making sure your pieces are cut more reasonably though if you want to present a beautiful piece of fish on the plate.

The flavor of this salmon was fantastic!  The actual preparation of the salmon is very simple, but allowing the lemon juice to soak in a bit and then covering the top with a generous amount of course sea salt and pepper results in such a beautiful crust that is full of flavor and allows the actual salmon flavor to really be the star.  Topped with the cool, creamy, slightly spicy avocado cream dip this is melt in your mouth good!  As I mentioned, my piece of salmon still had the skin on one side, which can be nice for presentation if you like that sort of thing, but I feel like it kind of messes up the cooking process… at least in a hot skillet since it seems to block some of the heat from reaching that bottom side and making it through to the middle to ensure a fully cooked fillet.  It would also be nice without the skin to have the option to salt and pepper both sides for even more crust.

Note : my piece of salmon was quite wet to start, and I had forgotten to pat dry it a bit before putting the lemon juice on.  As a result when I placed in into the hot oil in my skillet there was a LOT of splash from the moisture which not only caused a disaster on my stove top, but also managed to give me quite a few little burns.  I imagine even if you do dry your fish off well before putting the lemon juice on it’s going to splatter a bit from the lemon juice so beware and consider having a splatter screen handy!  And here is another little tip when cooking fish in a skillet.  Once you set the fish down don’t touch it until you see the bottom is starting to brown and the color will start to change up the side of your fillet.  You want it to be about halfway before you flip it.  If you try to move it before it starts to crust over you chance breaking the fish or having it stick to the skillet.  Also, always use oil or non-stick spray and cook in a quality skillet.

Chilean Salmon w/ Avocado Cream Sauce

Serves : 2+                          Time to make : 15 minutes

Ingredients :

  • 1 lb fresh salmon fillets (2 good sized fillets or you can opt for smaller pieces to serve more people)
  • lemon
  • course sea salt
  • fresh ground black pepper
  • olive oil (about 2-3 T.)
  • 1 Haas avocado, about 2/3 cup
  • 2 T. fresh lemon juice
  • 1 T. finely chopped shallots
  • 1/3 C. coconut water (I used Blue Monkey with pulp)
  • pinch cayenne pepper
  • pinch chili powder
  • pinch smoked paprika
  • 1/4 tsp. cumin
  • 2 tsp. white wine vinegar
  • 1 T. olive oil
  • 1 T. chopped chives

Directions :

  1. Pat dry your fillets and then place on a plate and squeeze the juice of one lemon over top and allow to sit for about 5-10 minutes.  Heat oil in a skillet over medium-high heat until hot, but not smoking.  Generously sprinkle your course sea salt and fresh ground black pepper onto the salmon fillets before carefully placing into the hot oil.  Cook on the first side about 3-4 minutes depending on the thickness of your salmon until browned on bottom and the color has turned light pink about halfway up the side of your fillet.  Flip and cook through.
  2. Meanwhile for the sauce (It can help to have some of the sauce ingredients ready to go before you start cooking your salmon) cut open your avocado and scoop out the insides.  If you have never cut an avocado before what you do is take a knife and make a cut from top to bottom.  You won’t be able to cut through because of the pit, once you hit that sort of roll the knife around the avocado until you cut all the way around from top to bottom.  Holding both sides twist and pull and you’ll have two perfect halves with the pit in one of them.  I like to use a knife or spoon to pry the pit out at that point and then using a spoon slide it between the peel and the avocado and you can scoop it out in one swipe usually.
  3. Place all sauce ingredients together in a food processor and blend until smooth and creamy.  Spoon over your finished salmon.

Recipe from : domestic fits

chileansalmon_avocadocream copy

Now for the drink… I am calling it Island Nectar because the flavors are very “Island-y” and it has Guava Nectar in it… real creative I know lol.  As I mentioned on the facebook page, I just wanted to use up the rest of the can of coconut milk and figured some sort of cocktail would be the way to go.  I have a rather diverse bar in my pantry from all the various drinks we have tried over the years so I knew I could probably come up with something.  Unfortunately the ones I wanted to use, such as the rum were pretty low, hence the somewhat random amounts listed, but it actually ended up just right for my tastes.  Jeff likes a lot more alcohol in his drinks, whereas I am more about the taste, so if you are more like him you might want to add some straight rum or vodka to it so as not to change the taste too much.

So without a real plan I just started pouring things together and at first it was AWFUL… I mean seriously bad.  This was around the point that it was just coconut water and guava nectar.  I hadn’t really ever tried guava nectar before, but had a few cans lying around for a drink I wanted to try from Guy Fieri.  It is definitely not something I would drink on it’s own… So I knew I needed to sweeten it up and just started grabbing other things I had and voila it was suddenly good!  I don’t know how much this makes, but it about filled a basic pitcher.

Island Nectar

makes : 1 pitcher

Ingredients :

  • 1 can Blue Monkey Coconut Water with pulp (or slightly less if you used some on the fish)
  • 1 (11.3oz) can guava nectar (I found some called Jumex in the beverage isle at the grocery store)
  • 1 can 7-up
  • 2 oz. triple sec
  • 6 oz. pineapple rum
  • 1 oz. vanilla flavored syrup (like for coffee drinks)
  • ice
  • mint sprigs or lime wedges for garnish (I didn’t have anything on hand)

Directions :

  1. Combine everything over a generous amount of ice in a pitcher and stir.

islandnectar copy

Day 127 : Honey Ginger Grilled Salmon

Happy Mother’s Day!  My day was filled with both joy and sadness.  Of course I am a mom to two wonderful little boys, but I am also a daughter and this is my first Mother’s Day since my own mother passed from breast cancer.  It was a bittersweet day.

Even though I had to cook for myself tonight (they did surprise me with breakfast) I wanted to make it something special for the occasion.  I decided that salmon was a good idea since we had to go grocery shopping today and this was just the first recipe I came across that looked good.  It is definitely an easy recipe, and the flavors were very nice.  I imagine as with most marinades the longer you let it sit the better the flavors, but I only had a few hours since I got the stuff this afternoon.  Even with the shorter marinade time the flavors were obvious in the salmon.  I grilled mine on the foreman and it only took a few minutes that way.

Honey Ginger Grilled Salmon

Serves : 4                      Time to make : 15 minutes (+ marinade time)

Ingredients :

  • 1 1/2 lbs salmon fillet
  • 1/3 cup soy sauce
  • 1/3 cup orange juice
  • 1/4 cup honey
  • 1 tsp. ground ginger
  • 1 tsp. garlic powder
  • 1 green onion, sliced

Directions :

  1. Combine all but the salmon in a bowl and whisk together.
  2. Place salmon in a shallow dish and pour marinade over the fillets.
  3. Cover and allow to sit for at least 4 hours.
  4. Heat grill and coat with non-stick cooking spray.
  5. Grill salmon until cooked through and flaky, brushing marinade over about half way through cooking.

Published in: on May 8, 2011 at 7:06 pm  Leave a Comment  
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Day 47 : Smoked Salmon Fettuccine Alfredo with Capers

While browsing through the fridge I realized I had a bunch of ingredients either left over or in full quantities that needed used very soon.  One thing I like to do is create my own recipes on occasion so that one day I can pass them down to my children, and they to their’s and so on and so on, until one day they become a famous “family” recipe.  They may not all make the cut, but this one just might!  I will likely tweak it a bit still the next time I make it until it is perfect, but we felt it was pretty darn close as is.

I knew I wanted to use up the smoked salmon I bought the other day and then forgot about, and I realized I still had a bit of whipping cream left over, which instantly make me think of alfredo!   There is an alfredo sauce that I used to make that called for a TON of butter and whipping cream and is just so insanely bad for you….. but oh so good!  I wanted it to be like that, but on a smaller scale so I browsed a few recipes on and decided on this one that still used the ingredients just in smaller amounts.  Then I decided that I would use up some of the thyme I had left over because it just goes well with fish and of course you can have fish without lemon and capers!

This is definitely NOT a low fat or low calorie dinner, but in my opinion sometimes you just gotta go for it!  My new motto should maybe be that sometimes you need to STOP going for it…. but that’s another story lol.  One thing I might do differently next time is to reserve some of the pasta water to add if it seems too thick because this is definitely a thick sauce and if you are like me and eyeball your ingredients you may find it just a bit TOO much.  It also depends on the amount of pasta you make which I also eyeball.  I was also thinking that possibly some parsley thrown in could bring a nice fresh taste to counter the richness of the sauce.  I really liked the capers though and might add a few more next time.  You could probably get away with a little less salmon if you wanted, but Jeff really likes a lot of meat in his meals so I went with a lot.  One other thing I might try next time is to add a bit of asparagus either roasted, sauteed, or grilled…. I haven’t decided yet but just a way to add in some veggies!


Smoked Salmon Fettuccine Alfredo with Capers

Serves : 2-3                       Time to make : 20 minutes

Ingredients :

  • 3 T. butter
  • 2 cloves garlic, minced
  • 1 1/4 cup heavy cream
  • 1/8 tsp. white pepper
  • 1/3 cup grated parmesan cheese
  • 1/2 cup mozzarella cheese
  • 8oz. fettuccine
  • 1 cup smoked salmon, chopped
  • 1 T. capers, roughly chopped
  • 3/8 tsp. fresh thyme, minced
  • zest of 1 lemon
  • 1 T. fresh squeezed lemon juice

Directions :

  1. Melt butter in a medium sized skillet over medium-low heat.
  2. Add garlic, cream, white pepper, and thyme and bring to a simmer stirring often.
  3. Add the parmesan and simmer about 8-10 minutes stirring often, until mixture thickens and becomes smooth.
  4. Once thick add mozzarella and stir until smooth.
  5. Meanwhile, cook fettuccine according to package directions, and heat the salmon, lemon zest, lemon juice, and capers in a small skillet just for a minute or so until heated through.
  6. Drain pasta, add the salmon mixture to the sauce and spoon over pasta.

Published in: on February 17, 2011 at 8:12 pm  Comments (1)  
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Day 43 : Salmon-Cilantro Burgers

Until fairly recently I would never have imagined that fish could make a good burger.  The very idea of ground up fish grossed me out for some reason.  I decided to put my fears behind me one day and not only try a tuna burger, but to create my own for my introduction to the fish burger.  Luckily for me it turned out great and I was hooked on the idea!  To my surprise it did not get dried out and nasty like I thought, but rather stays soft and holds flavor very well.  My husband LOVES burgers and though I enjoy them as well, I like to mix things up a bit and the idea of different fish burgers makes that very easy.  They really are so versatile.

Tonight’s came from the Key Ingredients site that goes along with my Demy (digital recipe device I mentioned in an earlier post).  From that site it is credited back to Cooking Light, which is even better because I love not feeling guilty about what I am eating when it tastes so great!  These burgers pack a lot of flavor, and are ones you are going to want to make over and over again.  Thinking back to a post I made a couple days ago about how food should LOOK good as well as taste good these fit the bill nicely with such a pretty pink color, and all speckled with the cilantro and peppers.

I followed the recipe pretty closely, but left out the cucumbers just because Jeff doesn’t like them and I didn’t want to get a whole cucumber just for a couple slices.  One thing I did differently was to just make 2 big patties, because it did seem a bit skimpy as 4.  So if you are wanting to make these for guests you might keep that in mind and just increase the ingredients and get a little more salmon.  I also threw in the zest of one of the limes to the mayo because I hate wasting all that yummy flavor!  For the breadcrumbs I used an Italian blend and felt it went along well with the other flavors.  And last, instead of using the grill (or foreman usually in my case) I decided to cook these up in the skillet which worked very well.


Salmon-Cilantro Burgers

Serves : 2-4                           Time to make : 20 minutes

Ingredients :

  • 1/4 cup reduced fat mayo
  • 1 T. chopped fresh cilantro
  • 1 T. fresh lime juice
  • 1/8 tsp. fresh ground black pepper
  • 1 (1 pound) salmon fillet, skinned and cut into 1-inch pieces
  • 1/4 cup dry breadcrumbs
  • 2 T. cilantro leaves
  • 2 T. chopped green onions
  • 1 T. chopped, seeded jalapeno pepper
  • 2 T. fresh lime juice
  • 1/2 tsp. salt
  • 1/4 tsp. fresh ground black pepper
  • cooking spray
  • 4 burger buns with sesame seeds, toasted
  • 12 slices english cucumber
  • 4 lettuce leaves

Directions :

  1. Combine first 5 ingredients in a small bowl, cover and chill.
  2. Place salmon in a food processor; pulse until coarsely chopped.  Add breadcrumbs and next 6 ingredients; pulse 4 times or until well blended. Divide into 4 equal portions, shaping into patties.
  3. Heat grill pan over medium-high heat.  Coat pan with cooking spray.  Add patties to pan; cook 2 minutes.  Carefully turn patties over ; cook 2 minutes or until done.
  4. Spread about 1 tablespoon of the mayo mixture over bottom half of each bun.  Top each serving with 1 salmon patty, 3 cucumber slices, 1 lettuce leaf, and top half of bun.


Day 28 : Seared Salmon with Balsamic Glaze

I finally had a chance to get to the store!  At least one of them anyway, I have to go again tomorrow still lol.  But since I went today I figured it was a great day to have some fresh fish.  I learned the hard way after some very BAD salmon to never buy fish ahead of time in our house, and always to cook it up that very same day.  This is especially true for the fact that we live a ways from any truly FRESH fish here in Idaho.

This salmon was so easy to prepare and looked beautiful on the plate.  The sweetness of the glaze was a nice addition and was not overpowering at all.  This is a fairly simple flavored dish I felt, and if I make it again I might try to add something more to it just to see if I could achieve that “wow” factor.  Maybe some garlic, herbs, some orange juice perhaps, or even some asian inspired ingredients.  One thing I did have an issue with was the glaze not wanting to thicken up.  The recipe claimed it should after a couple of minutes, but even with some cornstarch added in (after reading reviews) I noticed it took a good 5 minutes to even start to thicken and then only after I finally gave up and let it sit for a bit.  Of course it did not subtract from the flavor that the glaze was runny, just the presentation.  One other thing about this recipe… it’s quick!  Perfect for a nice meal after a long day at work or like me, after a day of shopping.


Seared Salmon with Balsamic Glaze

Serves : 4                          Time to make : 15 minutes

Ingredients :

  • 4 salmon fillets
  • 2 tsp. olive oil
  • 1/4 cup balsamic vinegar
  • 1/4 cup water
  • 1 1/2 T. lemon juice
  • 1 T. + 1 tsp. brown sugar, packed
  • salt and pepper to taste

Directions :

  1. Pat dry salmon fillets and season with salt and pepper to taste. (I like to use course salt for seasoning meats)
  2. Whisk together vinegar, water, lemon juice, and brown sugar in a small bowl and set aside.
  3. In a non-stick skillet over medium-high heat warm the oil, but not to the point of smoking.  With skin side up, place fillets in the heated oil and sear for about 4-6 minutes.  Flip and cook another 3 minutes or so until the salmon is done all the way through.  Remove to a plate and tent with foil to allow the juices to rest.
  4. In a small saucepan heat the balsamic mix over high heat and boil, stirring constantly, for about 3-5 minutes or until the glaze has reduced down and thickened.  (I added about 1/2 T. of cornstarch to mine at the start to help it thicken which you may want to do also)
  5. Spoon the glaze over the salmon and enjoy!


Published in: on January 29, 2011 at 8:22 pm  Leave a Comment  
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