Pemaquid Lobster & Seafood

SALMON

Moroccan Salmon


2 Tablespoons brown sugar

1 Tablespoon chili powder

1 Tablespoon cumin

1/4 to 1/2 Teaspoon salt, if desired

Mix everything in a small bowl.  Pat onto fish.  Bake until internal temp is 145 degrees.

Recipe courtesy of Patty Noyes

Sesame-Ginger Salmon


1 garlic clove, crushed with press

1 Tablespoon low sodium soy sauce

1 Tablespoon sesame oil

1 Tablespoon OJ or Sherry

1&1/2 teaspoons grated, peeled, fresh ginger

1 teaspoon honey

1/4 cup thinly sliced green onions, divided

Salmon fillet, with skin


Spray with cook spray a shallow dish large enough to hold salmon, whisk together garlic, soy sauce, sesame oil, OJ or sherry, ginger and honey; whisk in 2 Tablespoons of green onions.

Place fish into marinade flesh side down.  Marinate for 3 hours or overnight.  Remove fish from dish.  Discard marinade.  Turn fish into dish, skin side down.

Bake @ 350 degrees or until internal temperature reaches 140 degrees, about 20-25 minutes, depending on the size of the fillet.

Let rest for 5-10 minutes covered with foil.  Temp will climb with carry over cooking. Serve with remaining green onions and toasted sesame seeds.

Note:  We like to double the marinade, use only half and save the other half separate from what you marinate the fish with and serve on the side when you are ready to enjoy this dish.

Mustard Baked Salmon

 

1 LB salmon fillet

2 Tablespoons Dijon mustard

6 Tablespoons panko crumbs

 

Heat oven to 400. Spread salmon with mustard. Top with panko crumbs. Bake 8 minutes or until done.

                 Mustard Roasted Fish

4  8 ounce fish fillets
Kosher salt & fresh ground pepper
8 ounces crème fraiche
3 Tablespoons Dijon mustard
1 Tablespoon whole grain mustard
2 Tablespoons minces shallots
2 teaspoons drained capers

Preheat oven to 425 degrees
Place fish in an oven proof baking dish, skin side down.  Sprinkle with salt and pepper.
Combine crème fraiche, both mustards, shallots, capers, a little salt and pepper in a small bowl.  Spoon evenly over fish (completely covering fish)
Bake 10 to 15 minutes depending on the thickness of the fish, until it’s barely done.
(The fish will flake easily at the thickest part when it’s done)
Do Not Overcook It!
Serve with the sauce spooned over the top.


Grilled Salmon with Maple-Ginger Glaze

 

Recipe compliments of Al Roker

 

3/4 cup Maple syrup

1/3 cup balsamic vinegar

3 Tbsp, fresh ginger, peeled and minced

1/2-3/4 tsp hot red-pepper flakes

salt ( to taste)

3 LB salmon fillet, skin-on, boned

3-4 Tbsp extra-virgin olive oil

 

1. Prepare a charcoal fire or preheat a gas grill for direct grilling over a medium flame.

 

2. In a small bowl, mix together the first 6 ingredients.

 

3.Using a pastry brush, coat both sides of the salmon with olive oil.

 

4. Place the salmon , flesh side down on the grill. Cook until it loosens its grip on the grill, 7-8 minutes. Turn carefully, then spoon the sauce over the cooked side of the fish. Grill until the sauce has formed a glaze and the salmon flakes with a fork but is still a bit opaque in the center, about 4-5 minutes.

 

5. Remove from the grill and sauce.

 

Makes 6 servings

520 calories, 30g carbs, 52g protein, 20g fat 145mg cholesterol, 220 mg sodium, 0g fiber

 

Note: Much to our surprise this recipe turned out to be a keeper in our household. The sweet and savory sauce mixture gave the salmon a totally different dimension to salmon.


Salmon Alfredo


1Lb Fresh Salmon

8 oz dry fettuccine

4 Tbsp. butter

2 Tbsp. minced shallots

4 oz fresh sliced mushrooms

1/2 cup heavy cream

3/4 cup grated parmesan cheese

3Tbsp. capers

3 Tbsp. fresh chives or green onions

1 Tbsp. lemon zest

salt and pepper

Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Bake salmon skin side down until fully cooked, about 15 minutes. Remove skin and break into chunks.

Cook fettuccine according to package instructions. Reserve 1/2 cup of cooking liquid.

Melt butter in a large saucepan over medium heat.

Add shallots and mushrooms, cook 2 minutes, then add cream and pasta water. Bring sauce to a boil. simmer over medium-high heat until thickened, 3-4 minutes.

Add fettuccine and parmesan to pan and toss to coat. Remove pan from heat. Stir in capers, chives, lemon zest, salmon; season with salt and pepper.



Quinoa With Salmon Salad

 

1  8 ounce skin-on salmon fillet

1/2  teaspoon kosher salt, divided

1/2  teaspoon freshly ground black pepper, divided

1  tablespoon extra--virgin olive oil

1&1/2 cups cooked quinoa (about 1/2 cup uncooked)

1 cup quartered cherry tomatoes

1/2 cup diced red onion

1/2 cup chopped fresh basil leaves

1/4 cup red wine vinegar

1/4 cup extra-virgin olive oil

2  tablespoons capers, rinsed and drained

1/2 English cucumber, quartered lengthwise and thinly sliced crosswise

 

 

1. Sprinkle salmon evenly with 1/4 teaspoon salt and1/8 teaspoon pepper.  Spray a baking dish with cooking spray.  Place fish into baking dish skin side down. Bake @ 350 degrees until internal temp reaches 140 degrees. Cover and let rest.  Carry over cooking should reach 145 degrees. Remove and discard skin.  Flake fillet with a fork into small chunks.

2.  Combine flaked salmon, remaining  1/4 teaspoon salt, remaining 1/8 teaspoon pepper, quinoa, and remaining ingredients in a large bowl;  toss gently to combine.

Serves 4 (serving size: about 1 cup)

Calories 345