Salmon with Citrus Chile Sauce

Ingredients

4 jalapeños, seeds removed (leave some seeds in if you like more heat)

2 garlic cloves

Kosher salt

Zest of ½ grapefruit

2 tsp. honey

6 Tbsp. extra-virgin olive oil, divided

2 bunches broccolini, cut into 2" pieces

4 (5–6-oz.) skin-on, boneless salmon fillets

2 Belgian endive, leaves separated, cut into large pieces

¼ cup fresh grapefruit juice

3 Tbsp. unseasoned rice vinegar

Toasted sesame seeds (for serving)

1. Step 1

   Pulse jalapeños, garlic, and a pinch of salt in a food processor to a coarse paste (you can also smash with a mortar and pestle or finely chop jalapeños and garlic on a cutting board, sprinkle with a pinch of salt, and crush with the side of a chef’s knife).

   Step 2

   Transfer paste to a small bowl and add grapefruit zest, honey, and 2 Tbsp. oil; toss to combine. Set sauce aside.

   Step 3

   Heat 2 Tbsp. oil in a large nonstick skillet over medium-high. Add broccolini and cook, tossing occasionally, until crisp-tender and charred in spots, about 5 minutes. Divide among plates.

   Step 4

   Heat remaining 2 Tbsp. oil in same skillet over medium. Season salmon with salt and cook, skin side down, until skin is browned and crisp, 6–8 minutes. Turn and cook on flesh side just until cooked through, about 1 minute.

   Step 5

   Add endive to broccolini on plates; season with salt. Set salmon on top. Stir grapefruit juice and vinegar into reserved sauce and spoon over salmon and vegetables. Sprinkle with sesame seeds.

Salmon with Curried Yogurt & Cucumber Salad

 

Ingredients

Ingredient Checklist

• 1 ¼ pounds sustainable wild or farmed salmon, cut into 4 portions
• 2 tablespoons extra-virgin olive oil, divided
• ½ teaspoon salt, divided
• ½ teaspoon ground pepper, divided
• ½ cup sliced cucumber
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons minced shallot
• ½ cup low-fat plain yogurt
• 2 tablespoons lemon juice
• ¼ teaspoon curry powder

Directions

Instructions Checklist

• Step 1

  Preheat grill to medium-high.

• Step 2

  Brush salmon with 1 tablespoon oil and sprinkle with 1/4 teaspoon each salt and pepper.

• Step 3

  Oil the grill rack (see Tip). Grill the salmon, turning once, until just cooked through, about 6 minutes.

• Step 4

  Meanwhile, combine cucumber, cilantro and shallot with the remaining 1 tablespoon oil and 1/8 teaspoon each salt and pepper in a medium bowl. Whisk yogurt, lemon juice, curry powder and the remaining 1/8 teaspoon each salt and pepper in a small bowl.

• Step 5

  Serve the salmon with the yogurt sauce and the cucumber salad.

Spaghetti Puttanesca

 

Ingredients

Ingredient Checklist

• 2 to 4 chiles de árbol (or red pepper flakes)
• 6 large garlic cloves, thinly sliced on a mandoline 
• 7 tablespoons olive oil, divided
• 5 oil-packed anchovy fillets (such as Ortiz), drained and chopped 
• 2 tablespoon fresh oregano leaves
• 28 oz can whole peeled San Marzano plum tomatoes, drained
• 14 oz diced tomatoes
• 3/4 cup Castelvetrano olives (4 ounce), pitted and coarsely chopped
• 3 tablespoons drained nonpareil capers
• 16 ounces uncooked bronze-cut spaghetti (such as Barilla Collezione)
• 
  
• 1/2 cup chopped fresh basil

Directions

Instructions Checklist

• Step 1

  Heat chiles, garlic, and 6 tablespoons oil in a large, deep skillet over medium-low. Cook, stirring occasionally, until garlic is tender and light golden, about 5 minutes. Add anchovies and oregano; cook, breaking up anchovies using the back of a spoon, until garlic is golden and mixture is fragrant, about 1 minute and 30 seconds. Add tomatoes; bring to a simmer over medium. Simmer, stirring occasionally, until flavors are melded and sauce thickens, about 10 minutes. Remove and discard chiles. Stir in olives and capers.

• Step 2

  While sauce simmers, cook pasta in a pot according to master technique (until very al dente, about 3 minutes shorter than package directions call for).

• Step 3

  Using tongs, transfer pasta to sauce in skillet, reserving cooking liquid in pot. Increase heat under skillet to high; cook, stirring and shaking skillet constantly, adding 3/4 to 1 cup reserved cooking liquid, 1/4 cup at a time, until pasta is tender and sauce is creamy and coats the pasta, 3 to 4 minutes total. Remove from heat. Add boquerones, basil, and remaining 1 tablespoon oil; toss to coat.

Moroccan Spice Salmon with Lemon Yogurt Sauce

Ingredients

4 (6 oz) skinless salmon fillets

1 1/4 tsp ground coriander

1 tsp ground cumin

1/2 tsp ground paprika

1/2 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp turmeric

1/4 tsp ground nutmeg

1/8 tsp cayenne pepper

1 Tbsp olive oil

Salt and freshly ground black pepper

1/2 cup fat free plain Greek yogurt

2 Tbsp heavy cream or whipping cream

1/4 tsp lemon zest

2 tsp fresh lemon juice

1 tsp minced fresh garlic

1 Tbsp finely minced fresh cilantro, plus more for serving

In a small mixing bowl whisk together yogurt, cream, zest, juice, garlic and cilantro, season lightly with salt and pepper. Let rest at room temperature while preparing salmon.  Can be prepared ahead of time.

Let salmon rest at room temperature 10 minutes.

Meanwhile, in a mixing bowl whisk together coriander, cumin, paprika, cinnamon, ginger, turmeric, nutmeg and cayenne pepper.   Heat olive oil in a 12-inch non-stick skillet over medium-high heat.   Season both sides of salmon with salt and pepper then sprinkle and rub both sides with the spice mixture.

Cook salmon in skillet about 3 - 4 minutes per side. Plate and top with lemon yogurt sauce and garnish with cilantro.

Salmon with Cilantro and Garlic Yogurt Sauce

Ingredients

Vegetable oil (for grill)

2 serrano chiles

2 garlic cloves

1 cup cilantro leaves with tender stems

½ cup plain whole-milk Greek yogurt

1 Tbsp. extra-virgin olive oil

1 tsp. honey

Kosher salt

2 12-oz. bone-in salmon steaks

Prepare a grill for medium-high heat; oil grate. Remove and discard seeds from 1 chile. Purée both chiles, garlic, cilantro, yogurt, oil, honey, and ¼ cup water in a blender until smooth; season well with salt. Transfer half of sauce to a small bowl and set aside for serving.

Season salmon steaks lightly with salt. Grill, turning once or twice, until flesh is starting to turn opaque, about 4 minutes. Continue to grill, turning often and basting with remaining sauce, until opaque all the way through, about 4 minutes longer. Serve with reserved sauce alongside.

Seared Salmon with Miso-Honey Sauce

Ingredients

1 (2") piece ginger, peeled, finely grated

2 Tbsp. white miso

1 Tbsp. honey

1 Tbsp. unseasoned rice vinegar

1 Tbsp. vegetable oil

1 Tbsp. sesame seeds

4 (4–6-oz.) skin-on salmon fillets

Kosher salt

3 scallions, thinly sliced

Cooked rice, for serving

Whisk ginger, miso, honey, vinegar, oil, and 1 Tbsp. water in a small bowl to combine; set sauce aside.

Heat a dry small skillet over medium. Toast sesame seeds, tossing, until golden and slightly fragrant, about 2 minutes. Transfer to a small bowl; let cool.

Lightly season salmon all over with salt. Place skin side down in an unheated cast-iron skillet. Set skillet over medium heat and cook, undisturbed, 5 minutes. Press down lightly on salmon with a fish spatula to ensure all of the skin is making contact with the pan and continue to cook until flesh is opaque most of the way through (the top will still be translucent) and skin is crisp, about 5 minutes longer.

Using spatula, gently turn fillets over, then remove pan from heat. Continue to cook fish in residual heat left in pan until just barely cooked through, 1–3 minutes more, depending on thickness.

Spoon reserved sauce onto plates. Scoop some rice on top and set fillets, skin side up, on rice. Scatter scallions over and sprinkle with toasted sesame seeds.

Blackened Tilapia Tacos with Basil Limo Mayo

Ingredients

3/4 teaspoon ground paprika

3/4 teaspoon kosher salt, divided

1/2 teaspoon ground cumin

1/4 teaspoon ground red pepper

2 (6-oz.) tilapia fillets, cut crosswise into 1/2-in.-thick pieces

1 tablespoon canola oil

2 tablespoons canola mayonnaise

2 tablespoons plain whole-milk Greek yogurt

2 tablespoons finely chopped fresh basil

1 tablespoon fresh lime juice

1/2 teaspoon water

8 (6-in.) flour tortillas, warmed

1 cup shaved carrot ribbons

1/2 cup thinly sliced radishes

1 avocado, peeled and sliced

4 lime wedges

Combine paprika, 1/2 teaspoon salt, cumin, and ground red pepper in a bowl. Rub spice mixture evenly over fish pieces. Heat oil in a large nonstick skillet over medium-high. Add fish; cook 2 minutes on each side or until done.

Combine remaining 1/4 teaspoon salt, mayonnaise, yogurt, basil, juice, and 1/2 teaspoon water in a bowl. Top tortillas evenly with carrot ribbons, radishes, avocado, fish, and mayonnaise mixture. Serve with lime wedges

Dijon-Herb Crusted Salmon with Creamy Dill Sauce

Ingredients

2 (6-oz.) salmon fillets, skinned (about 1 1/2-in. thick)

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 cup whole-wheat panko (Japanese breadcrumbs)

1 tablespoon finely chopped fresh flat-leaf parsley

1 tablespoon canola oil

2 teaspoons chopped fresh thyme

1 teaspoon Dijon mustard

2 tablespoons plain 2% reduced-fat Greek yogurt

2 teaspoons chopped fresh dill

1 1/2 teaspoons 2% reduced-fat milk

1 teaspoon red wine vinegar

Preheat oven to 450°F.

Arrange fish on a parchment paper-lined baking sheet. Sprinkle with salt and pepper. Bake at 450°F for 10 minutes or until desired degree of doneness. Remove pan from oven. Turn on broiler.

Combine panko, parsley, oil, thyme, and Dijon in a small bowl. Spoon panko mixture evenly over fish, pressing to adhere. Place pan in oven; broil 1 to 2 minutes or until topping is browned.

Combine yogurt, dill, milk, and vinegar in a small bowl. Serve with fish.

Salmon Crudo with Chives

INGREDIENTS

1 pound salmon, halibut, yellowtail, or any other sushi-quality fish

Flaky sea salt and freshly ground pepper

Grated zest and juice of 1/2 lemon

1 tablespoon extra-virgin olive oil

1 tablespoon thinly sliced chives or slivered scallions

DIRECTIONS

Slice the fish across the grain into 16 thin slices. Arrange on a chilled platter. Season each slice with salt and pepper.

Whisk together the lemon zest and juice, olive oil, and chives or scallions. Spoon over the fish, and serve.

Note – Made it once, a bit too much lemon flavor. 

Salmon Crudo with Dill and Capers

INGREDIENTS

1 lb piece sashimi-grade salmon fillet, pin-boned

Grated zest of 1 lemon, plus juice of 2

2 shallots, finely chopped

2 teaspoons sugar

2 tablespoons extra virgin olive oil

1 tablespoon baby capers

2 tablespoons chopped dill

DIRECTIONS

Rinse the salmon, then pat dry with paper towel. Enclose in plastic wrap and freeze for 1 hour (this makes slicing easier).

Meanwhile, place lemon zest and juice, shallot, sugar and 1 teaspoon salt in a bowl. Slowly whisk in oil to combine. Set aside.

Just before serving, use a very sharp knife to cut very thin salmon slices. Spread on a platter, drizzling with dressing as you go. Scatter with capers and dill. Serve immediately

Snapper Crudo

INGREDIENTS

2 Fresno chiles or jalapeños, seeded, chopped

1 teaspoon finely grated orange zest

2 tablespoons fresh orange juice

1 teaspoon finely grated lemon zest

1 tablespoon fresh lemon juice

Kosher salt

8 ounces sashimi-grade snapper or sea bream fillet, skin removed, halved lengthwise, bones and bloodline removed, very thinly sliced

Fresh cilantro leaves (for serving)

Extra-virgin olive oil (for serving)

1 teaspoon toasted sesame seeds

Flaky sea salt (such as Maldon)

DIRECTIONS

Pulse chiles, orange zest, orange juice, lemon zest, and lemon juice in a food processor until very finely chopped; season chile paste with kosher salt.

Arrange snapper on chilled plates. Top with chile paste and cilantro, drizzle with oil, and sprinkle with sesame seeds and sea salt.

DO AHEAD: Chile paste can be made 4 hours ahead. Cover and chill.

Breaded Oysters

INGREDIENTS

8 ounces fresh select oysters

Egg Dip

1 large eggs, slightly beaten or 2 egg whites

1 tablespoon club soda or 1 tablespoon skim milk

Flour Coating

1⁄3 cup all-purpose flour

1⁄4 teaspoon black pepper

1⁄2 teaspoon garlic powder

1⁄8 teaspoon cayenne pepper

1⁄4 teaspoon morton nature seasoning

Breading

3⁄4 cup breadcrumbs

1⁄2 teaspoon italian seasoning

Hot Sauce

1⁄4 cup low-fat mayonnaise

2 tablespoons prepared horseradish (we like it spicy)

1 teaspoon Dijon mustard

1 tablespoon lemon juice

1⁄8 teaspoon sugar

1⁄2-1 teaspoon hot sauce

DIRECTIONS

Line colander with two layers of paper towel.  Rinse oysters, drain and put in colander, patting to dry.

HOT SAUCE:

Mix all ingredients together.  To allow flavors to blend, refrigerate several hours.  Hot Sauce will keep several days in the refrigerator.

EGG DIP:

In small bowl, add egg and milk; whisk to blend well.  If using only egg whites, do not whisk enough to be dry/frothy.

FLOUR COATING:

Put all ingredients in small plastic bag and shake to mix well.

BREADING:

In a small bowl, add ingredients and mix well.

TO BREAD OYSTERS:

1) Dip 2 or 3 oysters in Egg Dip, letting any excess drain off.

2) Place them in Flour Coating, shaking to completely coat oysters. Remove from Flour Mixture.

3) Repeat step 1.

4) Place them in Panko Coating bowl.  Roll them over and get them completely coated with bread crumbs.   With tongs, gently remove them from breadcrumbs and place in a single layer on a baking tray lined with plastic wrap.

5) Repeat Steps 1-4 until all oysters are breaded.

Cover breaded oysters with plastic wrap and refrigerate at least 2 hours or more.  This breading can be done up to 8 hours ahead.

TO FRY OYSTERS:

Heat frying oil in deep pan to 375 degrees Fahrenheit.  With tongs, gently remove oysters from baking sheet and gently drop them into the hot oil.  Fry the oysters in small (6-8 oysters each) batches to keep from lowering the temperature of the oil too much.  Fry about 2 minutes or until golden brown on one side, turn and brown other side (about 1-2 minutes).  Remove from oil and drain on layers of paper towels.

Serve immediately with Hot Sauce.

Salmon Tartare

INGREDIENTS

1/2 pound wild caught salmon filet, chopped

1 avocado, peeled and chopped

2 scallions, chopped

1 tablespoon soy sauce

1 tablespoon sesame oil

1 tablespoon sesame seeds, plus more for sprinkling

INSTRUCTIONS

Put salmon, avocado and scallions in a bowl and gently mix.

Combine soy sauce and oil and pour over salmon mixture. Stir again.

Add sesame seeds and stir once more.

This can be spooned into a bowl and served that way, but if you want to get the look that is in the picture, pack it into a smooth sided bowl and then invert it onto a plate, patting any stray pieces back in place. One way or the other, sprinkle with a few more sesame seeds and serve!

Citrus Wild Salmon Crudo

Ingredients:

o   2 tablespoons fresh lemon juice

o   1 tablespoon fresh orange juice

o   1 tablespoons fresh grapefruit juice

o   2 tablespoons fresh lime juice

o   5 tablespoons extra virgin olive oil

o   1 green onion, both white and green parts chopped

o   2 tablespoons freshly chopped dill

o   1 pound sushi-grade wild salmon fillet

o   2 cups loosely packed baby arugula

o   pink himalayan sea salt, as desired (a pinch per serving will do)

o   freshly cracked whole black peppercorns

Directions:

1.     In a small mixing bowl, whisk together lemon, orange, grapefruit, and lime juices.

2.     Whisk in olive oil, then toss in green onion and dill, tossing to coat.

3.     Place salmon on a work surface.

4.     Using a fish knife, cut sushi grade salmon against the grain into very thin slices and off the skin.

5.     Divide slices onto a parchment or silpat lined baking sheet.

6.     Wrap in plastic wrap.

7.     Using a flat dish or flat bottom measuring spoon, press down on the salmon pieces until it spreads out into a very thin layer.

8.     Place pressed salmon in a small pyrex baking dish.

9.     Pour over citrus, green onion and dill mixture.

10.  Let rest for 15 minutes in the refrigerator.

11.  On each of 8 appetizer plates, evenly distribute the salmon, reserving liquid.

12.  Evenly distribute the arugula greens amongst the 8 plates, topping the salmon.

13.  Finish with an equal drizzle of any remaining juices from the citrus mixture.

14.  Just before serving, add a pinch of sea salt and cracked black pepper