The Recipe Archive- Salmon Recipes from 2017 - 2019

From 2019:

Mama’s cookbook special: Wild salmon with red radish dill sauce

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Dairy free? Check out this healthy, dairy free recipe here:  https://www.hummusapien.com/healthy-salmon-corn-chowder/

Dairy free? Check out this healthy, dairy free recipe here: https://www.hummusapien.com/healthy-salmon-corn-chowder/

From 2018:

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DIRECTIONS: Pre-heat oven to 400 degrees. In a large roasting pan, mix fennel,  lemon, garlic cloves ( unpeeled), 1 tablespoon of olive oil, 1/4 teaspoon of S&P. Roast until fennel softens ~ 8 mins. Season salmon portions with S&P and nestle in fennel, roast for 12-15mins. Meanwhile, squeeze roasted lemons, mash roasted garlic (after removing peel) into bowl, stir in honey and rosemary and remaining 2 tbsp. of olive oil and 1/4 teaspoon of salt. Drizzle dressing on top of salmon, cook for additional 2 mins. Serve salmon with fennel on bed of greens. Enjoy! 

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DIRECTIONS: Pre-heat oven to 400 degrees.  Crush 1/2 cup  pistachios in a food processor until fine crumbs. Transfer to large bowl; add in the flour, salt, black pepper, lemon zest, cayenne pepper, paprika, and garlic powder. Mix well. In a medium-sized bowl whisk together the eggs and olive oil. Grind rest of pistachios into larger pieces (set aside). Coat salmon fillet in flour/pistachio mixture, dip in the egg/oil mix and then roll in larger pistachios. Place on parchment paper on baking sheet. Bake for 9 minutes, flip each filet and cook another 9 minutes until crisp on outside and cooked on inside. 

Here are a few of our recipes from our 2017 Wild Salmon Harvest!

DIRECTIONS:  Chop onion, red pepper and 5-6 roasted hatch green chiles, prepare thawed salmon (either coho or sockeye!) by removing skin and pin bones, chop .75 - 1 lb. of salmon into small cubes, mix with chopped veggies ( onion, pepper, chiles), mix in 1/2 cup panko and two eggs, add salt and pepper. Mix. Cover mixture and put in refrigerator for 10-15 mins. Meanwhile, prepare skillet with olive oil and add high heat. Remove mixture from fridge, form handfuls of mixture into patties and cover/coat with panko. When ready, cook patties on skillet for 5-6 minutes on each side until crispy. Slightly cool and serve with squeezed lemon or aioli on top!  Enjoy!

DIRECTIONS:
Chop onion, red pepper and 5-6 roasted hatch green chiles, prepare thawed salmon (either coho or sockeye!) by removing skin and pin bones, chop .75 - 1 lb. of salmon into small cubes, mix with chopped veggies ( onion, pepper, chiles), mix in 1/2 cup panko and two eggs, add salt and pepper. Mix. Cover mixture and put in refrigerator for 10-15 mins. Meanwhile, prepare skillet with olive oil and add high heat. Remove mixture from fridge, form handfuls of mixture into patties and cover/coat with panko. When ready, cook patties on skillet for 5-6 minutes on each side until crispy. Slightly cool and serve with squeezed lemon or aioli on top!
Enjoy!

DIRECTIONS:  Place aluminum foil on cookie sheet, sprinkle foil with 1 cup layer of salt (kosher or sea salt), then place salmon skin side down on top of the bed of salt, drizzle a light layer of olive oil, salt and pepper on top of filet(s) and place cookie sheet on grill for 10-15 mins. The salt doesn't make the salmon salty, but rather makes it moist & delicious!  Enjoy!

DIRECTIONS:
Place aluminum foil on cookie sheet, sprinkle foil with 1 cup layer of salt (kosher or sea salt), then place salmon skin side down on top of the bed of salt, drizzle a light layer of olive oil, salt and pepper on top of filet(s) and place cookie sheet on grill for 10-15 mins. The salt doesn't make the salmon salty, but rather makes it moist & delicious!
Enjoy!

DIRECTIONS:  Pre heat oven to 385 degrees. Mix panko crumbs, nuts, cranberries,* parsley*, theme, lemon and orange zest together. * Leave some cranberries and parsley for garnish. Stir in 1/3 cup melted butter. Season salmon filet with salt and pepper, place on baking tray and sprinkle crust mix evenly. Drizzle over more melted butter. Cook in oven for 20-25 minutes until salmon is cooked through to medium and crust is golden. Garnish with remaining cranberries and parsely. Serve with lemon wedges. Enjoy!

DIRECTIONS:
Pre heat oven to 385 degrees. Mix panko crumbs, nuts, cranberries,* parsley*, theme, lemon and orange zest together. * Leave some cranberries and parsley for garnish. Stir in 1/3 cup melted butter. Season salmon filet with salt and pepper, place on baking tray and sprinkle crust mix evenly. Drizzle over more melted butter. Cook in oven for 20-25 minutes until salmon is cooked through to medium and crust is golden. Garnish with remaining cranberries and parsely. Serve with lemon wedges. Enjoy!

MJ Carroll