Grilled Salmon with Lime Butter Sauce

Gourmet Magazine gets all the credit for this one. We tried this for the first time when we were visiting the McDougall's in Ft. Bragg and I've made it again since I got home. Its a simple way to prepare salmon and its really good especially alongside a spinach and strawberry salad for dinner. Try it out.

Grilled Salmon with Lime Butter Sauce

6 (6-oz) pieces center-cut salmon fillet (about 1 inch thick) with skin
1 1/2 teaspoons finely grated fresh lime zest
6 tablespoons lime butter sauce (see recipe below)

Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).

Season salmon all over with salt and pepper, then grill, flesh sides down, on lightly oiled grill rack (covered only if using gas grill) 4 minutes. Turn fillets over and grill (covered only if using gas grill) until just cooked through, 4 to 6 minutes more. Sprinkle fillets with zest and top each with 1 tablespoon lime butter sauce.

If you aren't able to grill outdoors, salmon can be cooked in a hot lightly oiled well-seasoned large (2-burner) ridged grill pan over moderately high heat.

Lime Butter Sauce

1 large garlic clove, chopped
1/4 cup fresh lime juice
1 teaspoon salt
1/2 teaspoon black pepper
1 stick (1/2 cup) unsalted butter, melted

Purée garlic with lime juice, salt, and pepper in a blender until smooth. With motor running, add melted butter and blend until emulsified, about 30 seconds.

Lime butter sauce can be made 1 day ahead and chilled, covered. Stir before using.

Salmon Niçoise Salad

This easy french niçoise salad (pronounced ni-swaa) is a great fresh tasting main course! I was first introduced to this salad during my bridal shower. I loved the blanched vegetables and potatoes! This particular recipe calls for salmon which was a nice addition but not mandatory if you are looking for a vegetarian option.

Ingredients:

Serves 4

• 2 skinless salmon fillets (or about a 1lb. piece)
• coarse salt and ground pepper
• 2 heads of Romain lettuce
• Steamed Green Beans
• Fingerling Potatoes
• 4 plum tomatoes
• 3 Hard-Cooked Eggs
• 1 medium red onion
• 1/4 cup Kalamata (or black) olives
• Dijon Vinaigrette (see recipe below) 

Directions:

 

1. If you haven't already hard boiled your eggs, do that first so you can place them in an ice bath allowing them to cool down while you prepare everything else.

2. In a medium pot, bring water to a boil; add fingerling potatoes about four to five per person for each person you'll be serving. Cover; cook, stirring occasionally, until tender, 14 to 16 minutes.

3. With a slotted spoon, transfer potatoes to a bowl salt and pepper. Set aside to cool. Add a generous handful of green beans to the pot of boiling water. Cover; cook, stirring occasionally, until tender, 4 to 6 minutes. Remove with a slotted spoon. Rinse under cool water, and set aside.

4. This recipe suggests you cook your salmon in a skillet on your range. I always cook my salmon under the broiler so I opted for that method. If you decide to broil your salmon place it on some foil S&P it and set it under the broiler for 7-10 minutes; until it is opaque throughout. Here is the skillet method: Fill a deep skillet with 1/4 inch water. Season salmon on both sides with salt and pepper; place in skillet. Bring water to a gentle simmer; cover, and cook until salmon is opaque throughout, 10 to 12 minutes. Transfer to a plate; flake with a fork, and let cool.

5. While salmon is cooking, tear lettuce into pieces, quarter potatoes and tomatoes, peel and quarter eggs, and thinly slice onion.

6. On a large platter (or four serving plates), arrange lettuce, salmon, green beans, potatoes, eggs, tomatoes, onion, and olives. Serve with Dijon Vinaigrette on the side.

 

Dijon Vinaigrette:
Ingredients

• 2 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• Salt and Pepper
• 1/4 cup olive oil

Directions:

Place all the ingredients in a bowl and whisk together.

Chili-Rubbed Salmon with Zucchini and Sauteed Corn

photo from: Everday Food

Delicious summer time meal!

Ingredients:

Serves 4

• 2 lbs salmon
• Coarse salt and ground pepper
  
• 2 teaspoons chili powder
  
• 1 pound medium zucchini, quartered lengthwise, cut crosswise into 3-inch spears (about 1/2 inch thick)
  
• 2 tablespoons olive oil
  
• 2 packages (10 ounces each) frozen corn kernels (4 cups)
  
• 2 garlic cloves, minced
  
• 1 cup chopped scallions
  
• 1 container (16 ounces) prepared fresh tomato salsa (2 cups)
  
• Lime wedges, for garnish (optional)
  

Directions:

1. Heat broiler; set rack 4 inches from heat. Rub salmon all over with salt and pepper. Arrange on a rimmed baking sheet; sprinkle top of fillets with 1 teaspoon chili powder. Arrange zucchini around salmon; sprinkle with remaining teaspoon chili powder, and season with salt and pepper.
   
2. Broil until fish is opaque throughout and zucchini is tender, 8 to 10 minutes.
   
3. Meanwhile, in a large skillet, heat oil over high heat. Add corn and garlic; cook, tossing, until corn is tender and beginning to brown, about 5 minutes. Remove from heat. Stir in scallions and salsa; season generously with salt and pepper. To serve, place fillets on plates, and serve with zucchini and half the corn. Reserve other half of the corn for next day. Garnish with lime wedges, if desired.
   

Salmon with Mango Salsa

photo from: Everyday Food

I have gotten many good recipes from Martha Stewart's Everyday Food magazine. The majority of the recipes I will post will probably come from there! I have really liked this magazine because the recipes are easy and have very few ingredients. They also rarely call for something that I don't already have in my cabinet. (i.e. no weird spices that you'll only use once!)

This Salmon with Mango Salsa is so fresh tasting and perfect for a summer evening. It says to cook the salmon in oven but I'm sure all of you BBQ owners out there could throw the salmon on the grill and it would be just as tasty.

Ingredients:
Serves 4 or 2 with leftovers!

• 1/2 medium red onion, finely chopped
• 1 jalapeno chile, minced (ribs and seeds included for more heat, if desired)
• 1 ripe mango, peeled, pitted, and diced (about 1 cup)
• 2 tablespoons chopped fresh cilantro, plus sprigs for garnish
• 3 tablespoons fresh lime juice
• 1 small cucumber, peeled, and diced (about 1 cup)
• Coarse salt and freshly ground pepper
• 4 skinless salmon fillets, (6 ounces each) Rather than buying the individual fillets I buy a pound+a little of salmon for me and Ben and we usually have some left over.

Directions

1. In a medium bowl, combine salsa ingredients, season with coarse salt and ground pepper.
2. Heat broiler. Season salmon fillets with salt and pepper. Lay foil on a rimmed baking sheet. Arrange salmon on the foil, broil 4 inches from heat source until filets are opaque throughout, 8 to 10 minutes.
3. To serve, place fillets on serving plates, and spoon salsa over fish. Garnish with cilantro sprigs, if desired.

Other notes:

I ususally serve this with rice and steamed green beans or some other green vegi.
I alway make the amount of salsa that it calls for because it is good to snack on later with corn chips.