This main course stacks up nicely, with layered salmon (packed with heart-healthy omega-3 fatty acids), potato, shallot, spinach, and lemon. A crown of salty caper butter melts as everything steams, adding...
Author: Martha Stewart
Now that's a spectacular side of salmon! The fish gets its jewel-like color and deep flavor from a marinade of grated beets, fresh dill, horseradish, and lemon zest. It's roasted in the same dish as the...
Author: Martha Stewart
A warm brown-butter vinaigrette ties all the flavors in this hearty salad together.
Author: Martha Stewart
This heart-healthy salmon recipe is courtesy of Michael Pollan.
Author: Martha Stewart
Your dinner table will be complete with this wonderful steamed salmon with peas recipe, which can be found in "Martha Stewart's Cooking School."
Author: Martha Stewart
Flaked salmon and black beans, which make up the bulk of salmon cakes, are both good sources of calcium. The cakes are coated in a spicy bread-crumb mixture and then baked at a high temperature to make...
Author: Martha Stewart
Any way you slice it, the versatile Kirby cuke is a must-have. Match it with fast fish fillets or with a burger for a fresh and refreshing change.
Author: Martha Stewart
Salmon steaks are brushed generously with a homemade barbecue sauce, then grilled. They are served on top of brown-rice pilaf, which is flavored with white wine and vegetables and spiced with paprika,...
Author: Martha Stewart
The garden-fresh taste of gently cooked zucchini and cherry tomatoes pairs beautifully with the rich, hearty taste of salmon.
Author: Martha Stewart
This is a spicy marinade for the salmon. The lemon zest gives a flavorful boost to the couscous.
Author: Martha Stewart
Roasting a side of salmon is a quick, simple way to feed a group. Use tweezers or small pliers to remove any remaining pin bones your fishmonger may have overlooked.
Author: Martha Stewart
Pure ground chiles work best in this recipe. Commercially prepared chili powder, which is a mixture of chiles and other seasonings, can be used as well.
Author: Martha Stewart
Author: Martha Stewart
Pan-searing the fillets ensures the skin crisps beautifully, creating a delicious contrast to the silken flesh.
Author: Martha Stewart
Poached salmon should be cooked ever so gently in barely simmering liquid until the center is just slightly translucent. Here, we've flaked it into a flavorful summer salad.
Author: Martha Stewart
Prepare this salmon under the broiler or on the grill. If you don't like to eat the skin of the salmon, you can remove it prior to serving. If you do like it, and you're grilling the fish, you can remove...
Author: Martha Stewart
This fabulous recipe for crispy-skin salmon salad is featured in "Relaxed Cooking with Curtis Stone."
Author: Martha Stewart
This salmon and cabbage salad is light yet still packed with flavor thanks to a vinaigrette of ginger, lime, soy sauce, and sesame oil.
Author: Martha Stewart
Looking for an easy fish recipe? This Grilled Salmon with Pineapple Salsa Recipe from Delish.com is the best.
With these quick and easy salmon cakes, you can have dinner ready in 30 minutes or less.
Author: Martha Stewart
A rolled fillet of salmon is coated with sesame seeds before being grilled. To cook the salmon in the oven, heat the broiler and line a broiling pan with aluminum foil. Cook the fillets about four minutes...
Author: Martha Stewart
Serve with separate individual bowls of rice and oshitashi.
Author: Martha Stewart
Author: Martha Stewart
This Japanese-inspired dinner is like a deliciously deconstructed salmon-and-avocado roll. This recipe comes from our book "Clean Slate: A Cookbook and Guide."
Author: Martha Stewart
Try other fish fillets, like cod or trout. Any variety of small potato will work, too.
Author: Martha Stewart
A piquant paprika rub brings bold flavor to grilled salmon steaks.
Author: Martha Stewart
Lime-drizzled broiled salmon gets a sweet-spicy Asian twist from hoisin, a sauce common in Chinese cuisine. Swapping in couscous instead of rice saves time.
Author: Martha Stewart
Fishing for a fast seafood supper? Turn a salmon steak and a handful of green beans into a prize catch.
Author: Martha Stewart
Olive-oil poached salmon are served over lemony pea stew with pistachios, and a celery-root puree.
Author: Martha Stewart
This recipe calls for a hot-smoked salmon fillet. Unlike cold-smoked salmon (usually sold in thin slices), hot-smoked salmon is fully cooked and flaky.
Author: Martha Stewart
Wrapped in Swiss chard and topped with lemon and tarragon, salmon tastes sweet and fresh.
Author: Martha Stewart
Escarole has a slight, pleasant bitterness balanced by a sweetness. It turns mild, even sweeter, and surprisingly buttery when cooked.
Author: Martha Stewart
This modern spin on the classic Cobb replaces chicken with smoked salmon, a nice match to crisp bacon and creamy buttermilk dressing.
Author: Martha Stewart
The spicy-sweet sauce is terrific with rich, meaty salmon. Other oily fish, such as ocean trout or mackerel, would work well, too.
Author: Martha Stewart
The potatoes, artichokes and salmon all go in the same roasting pan, making cleaning up this tasty potato hash easy.
Author: Martha Stewart
For a substantialsalad, pearl barley is matched with dilland poached salmon, an excellent sourceof protein.
Author: Martha Stewart
Citrus and fresh herbs add clean, fresh flavor to the salmon, so you don't need to use much (if any) salt. Cilantro lends zing here as well.
Author: Martha Stewart
For a tasty and healthy alternative to red meat, try this salmon burger from Liran Mezan of BLT Burger.
Author: Martha Stewart
A quarter-cup of store-bought passion-fruit vinegar can be substituted for the passion fruits, honey, and vinegar.
Author: Martha Stewart
Combine this nutritious fish with south-of-the-border staples -- tortillas, cilantro, lime -- for an unexpected microwave meal.
Author: Martha Stewart
Roasted salmon fillets rest on a bed of watercress. Buttermilk and sour cream are blended with spinach, parsley, and watercress in a creamy green sauce that is chilled and drizzled over the fish.
Author: Martha Stewart
The yogurt sauce is an excellent complement to the poached fish.
Author: Martha Stewart
In this pescatarian take on the classic chicken entrée, salmon fillets are seared in a hot skillet to get their skin crispy, then braised in a bath of white wine, clam juice, fennel, and tarragon. A last...
Author: Greg Lofts
Lemony caper vinaigrette heightens the flavors of sweet summer corn and crisp, cool cucumber in this unconventional take on salade Nicoise.
Author: Martha Stewart
The potent, tangy flavor of frozen orange juice concentrate adds lots of flavor to this dish.
Author: Martha Stewart
The salmon is roasted alongside the vegetables, then served with a slightly sweet bell-pepper relish.
Author: Martha Stewart
Turn last night's salmon into today's lunch. Here, the fish is teamed with a creamy-crunchy mixture of cottage cheese, raisins, celery, walnuts, and quick-pickled onions atop toasted bread.
Author: Martha Stewart
This whitefish and baked-salmon salad recipe from Josh Russ Tupper of Russ and Daughters is used to make his Super Heebster sandwich.
Author: Martha Stewart
Chopped sorrel and lemon zest adds flavor to this roasted salmon, which is served with pea shoots and mizuna.
Author: Martha Stewart