Cuisine Eric

We eat salmon regularly as part of our plant-forward omnivore-pescatarian diet.  Well, really, because we like it! So I am always looking for a variety of ways to cook and present it.  Here is a nice lemony poached version, especially well suited for wild-caught Alaskan salmon that can have a propensity for dryness.  The poaching brings soft mildness and great flavor. 1 large onion, sliced thinly 2 Tbsp butter plus 1 Tbsp olive oil 1 lemon, thinly sliced 2 servings salmon (I used Alaskan wild-caught) 1/3 cup dry white wine (or chicken broth) Sauté the onions in the butter and oil for about 10-15 minutes, until well browned and caramelized. Slow cooking with regular stirring is the key here. Top the onions with the lemon and then the salmon.    Pour in the wine or broth and bring to a boil.   Reduce to   the lowest simmer.   Cover and cook for about five minutes. Remove the salmon and lemon to a plate and cover and keep warm.   Reduce the liqu...

This is a beautiful way to prepare salmon on the grill.  No worries about salmon falling apart on the grill because you don't flip it - just cook it skin-side down and let the herb cap do all the flavoring. [My smart sister in law taught me this!] 1.25 lb salmon fillet, skin-on (enough for 4 servings) Herb cap: 2 Tbsp fresh mint leaves 1 Tbsp fresh thyme leaves 1 Tbsp fresh oregano leaves 1 Tbsp fresh lavender leaves 2 Tbsp fresh dill, top fronds 2 cloves garlic, peeled and halved 1/2 tsp red pepper flakes (I used Turkish Aleppo) 1/4 cup olive oil 1/2 tsp kosher salt freshly ground pepper to taste Heat gas grill to high.   [If you are cooking herbed grilled veggies as a side, start working them first and get them on the grill first. The veggies should take a good 15 minutes while the salmon will probably take only 10-ish minutes. Only an instant-read thermometer will really tell you where you are.] Tip the herb cap ingredients into a small food processor.   Pulse just to...

This is a warm hearty dish you can enjoy when you crave a warm rich seafood soup or stew. I learned this approach to salmon from my co-grandparent Hong Ya who taught me many wonderful dishes from China. It's kind of like an Asian seafood chowder. The nori seaweed brings out the earthy flavors of the sea, which pair so well with the salmon. The sesame oil and chili flakes sharpen the dish a bit against the silky curtains of the wilted spinach. Beautiful as it is delicious, this dish is simple, yet so rewarding. 1/2 shallot, finely diced 2 cloves garlic, minced 1-inch fresh ginger, minced Liquids: 1 cup chicken broth (I used Better than Bouillon) 1/2 cup dry white wine 1/2 cup water 1 tsp black soy sauce 1 tsp soy sauce 1 tsp toasted sesame oil Dash hot pepper flakes (I used Korean chili flakes), or to taste 1 lb salmon bites, (1-inch, skinless cubes) 5 oz fresh baby spinach leaves, coarsely chopped 1/2 cup Kizami Nori seaweed strips Sauté the shallots in a dash of neutral oil over m...

Need salmon quick? Want something simple and great?  I understand.  Here's a great solution. If you have fresh herbs on hand, great.  Otherwise use dried and don't worry, be happy. The most important thing is that you are eating salmon - one of the best protein sources around. 1-1/4 lb salmon, cut into four serving portions 2 Tbsp butter 2 tsp fresh rosemary leaves, minced 2 tsp fresh thyme leaves, minced 2 cloves garlic, minced red pepper flakes, to taste Preheat oven to 400F.   Place salmon portions on an oiled roasting pan.   Mix together the herbs and garlic with the butter in a small bowl.   Microwave briefly, only just to melt the butter. Distribute herb-butter mixture evenly on each salmon portion.   Season with salt, black pepper and crushed red pepper flakes, to taste. Spread herb mixture to evenly coat salmon portions. Place salmon in oven and roast for about 8 minutes.Be careful not to overcook salmon - it should remain moist and soft, but c...

Sockeye salmon is high in rich omegas, but has a propensity to dry out with roasting.  This is especially a challenge since it is often only available frozen, which also risks ending in a drier bake.  Coating the salmon with a thin layer of a tasty Dijonnaise and moist fresh tomatoes, basically guarantees a soft moist and delicious roasted salmon, no matter what. 2 Tbsp good real mayonnaise 1 tsp Dijon mustard 1 clove garlic, finely minced through a press 1 boneless fillet, sockeye salmon 2 plum tomatoes, diced Fresh basil and curry leaves, if desired Preheat oven to 425F.   Whisk together the mayonnaise, dijon and garlic.   Place fillet on a shallow, oiled roasting pan. Spread the mayo mixture evenly over the fillet.   Season with fresh black pepper.   Top the salmon with the tomatoes and herbs. Roast the salmon for about 15 minutes, only just until it is cooked through. Serves 3-4, depending on the size of the salmon fillet.

Trying to eat salmon once or twice every single week !@#$%??? I hear you. A saucy robust dressing for baked salmon, this is a great different way to dress up salmon with a combo of unique Asian flavors and North American maple.  I don't now where sun-dried tomatoes came from (Italy?), but they go very well here for a global prep. I like rice with Asian sauces, and fresh asparagus is always welcome as a mild backdrop. Choose your sides as you like. Sauce: 1/4 cup maple syrup 2 Tbsp soy sauce 1 Tbsp Dijon mustard 1 Tbsp sesame oil 2 cloves garlic, peeled and minced 1/2-inch fresh ginger, peeled and minced 2 Tbsp sun-dried tomatoes (packed in oil), drained and minced 1 to 1-1/4 lb fresh salmon, cut into 3-4 pieces toasted sesame seeds for garnish, optional Preheat oven to 400F.  Whisk together the sauce ingredients in a small bowl.   Place salmon pieces in an oiled casserole and top with the sauce. Bake for about 15-20 minu...

This is a delicious prep for salmon that is a popular classic.  A real crowd pleaser - make sure you make enough when serving a crowd. 2 cloves garlic 3/4-inch fresh ginger 1/4 tsp crushed red pepper flakes, to taste 2 tsp cornstarch dissolved in 2 Tbsp water Sauce: 1/4 cup soy sauce 1/4 cup pale dry sherry 3 Tbsp maple syrup, or honey 2 tsp sesame oil 1 Tbsp fresh cilantro (or parsley) 5 oz baby spinach leaves 1-1/4 lb salmon fillet, cut into 4 portions toasted sesame seeds for garnish 2 stalks green scallions, sliced, for garnish Fresh cilantro (or parsley) leaves, to garnish Early preparation: Mince the garlic and ginger and mix with red pepper flakes.  Set aside.   Whisk together the cornstarch and water in a small bowl, and set aside.  Whisk together the sauce ingredients, and set aside. Sauté spinach in a skillet with just a dash of olive oil until leaves wilt.   Remove from heat and keep warm. ...

Creamy salmon and crusty buttery bread. All in one bowl. Define heaven better. 1/4 lb bacon, diced 1 leek, cleaned and diced 3 cloves garlic, minced 1/4 cup all purpose flour 2 cups chicken broth 1 cup heavy cream 1 tsp dried tarragon weed season to taste with salt and pepper 1-1/1/4 lb salmon fillet, skinned 1/2 lb shrimp, deveined, about a dozen, cut in half at the waist 8 oz good sourdough bread, cut into 1-inch cubes 3 Tbsp butter, melted 1-2 Tbsp capers for garnish fresh parsley, minced, for garnish Preheat oven to 400F.  Sauté the leek and bacon in a skillet for about 10 minutes.  Add a dash of water if the leek seem to burn - the water will evaporate and cook the leek without burning.  Cook under gentle heat until both leek and bacon are nicely softened. Add the flour and cook another 3-5 minutes, until the flour is incorporated and smelling nutty. Add the broth and cream and whisk vigorously and the sauce thickens...

Salmon cakes are easier to make than you might think. Spice them up with your favorite flavorings and ditch the ground beef. palmful fresh dill palmful fresh Italian parsley 1-1/2 lb salmon, skinned, cut into 1-inch cubes 2 cloves garlic, peeled 1 serrano pepper, stemmed and quartered (optional) 1 egg 1/2 cup panko 1/2 tsp fresh ground nutmeg 1/2 tsp ground coriander 1 Tbsp favorite hot sauce 1 tsp kosher salt 1/2 cup panko for coating Pulse first two ingredients together in a food processor to mince.   Add next nine ingredients and pulse just until the salmon is about the size of peas. Form salmon mixture into four patties and dredge them in additional panko crumbs.  Chill patties in fridge at least 20-30 mins. Heat about 1/4-inch canola oil in a pan to medium high.   Add salmon patties to pan. Brown lightly on each side - about 2-3 minutes per side, or until done. Serve cakes on a bed of greens or in bu...

Apparently, wild caught Coho salmon has much higher Omega 3's, which are anti-inflammatory, and therefore more heart healthy.  I believe it, but also believe if you just eat whatever salmon you can get your hands on, period, you are ahead of the game. Salsa: 2 ripe plum tomatoes, diced 12 yellow grape tomatoes, quartered 1 green onion, sliced 1/2 jalapeno pepper, minced 1 clove garlic, minced 1 Tbsp fresh lime juice 1 Tbsp olive oil dash salt and pepper to taste Buffalo Glaze: 1 rounded Tbsp good real mayonnaise 1 tsp Dijon mustard 1 Tbsp favorite Buffalo wing hot sauce 1 lb wild caught Coho Salmon (I used Trader Joe’s frozen) 5 oz fresh baby spinach leaves 1 green onion, sliced, for garnish Preheat oven to 400F.  Mix together the salsa ingredients in a medium bowl. Whisk together the Buffalo glaze in a small bowl. Place salmon in an oiled baking dish.  Slather the Buffalo glaze all over the salmon. Season to taste ...