DIJON-BAKED SALMON WITH DATE AND APPLE SALAD
The beloved flavor pairing of salmon and mustard gets an elegant twist with the addition of white wine and butter. Baked low and slow until meltingly tender, the fish is served with a crisp fall salad of wine-soaked dates, apple and cucumber tossed in a light mustardy vinaigrette.
Provided by Geoffrey Zakarian
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the salmon: Preheat the oven to 300 degrees F.
- Brush a 9-by-13-inch baking dish with a thin coating of butter and sprinkle a little salt and pepper over the surface. Set the salmon fillets in the baking dish skinned-side down and sprinkle with salt and pepper.
- Whisk together the 2 tablespoons butter, Dijon mustard, parsley, white wine, lemon juice and 1/2 teaspoon salt in a small bowl. Spoon the mixture evenly over the top of the salmon. Bake to the desired doneness, about 14 minutes for medium-rare (cook longer for thicker fillets).
- For the salad: Meanwhile, bring the white wine to a boil in a small saucepan over medium-high heat. Immediately remove from the heat, stir in the dates and set aside. Whisk together the mint, Dijon mustard and lemon juice in a large bowl. Slowly whisk in the olive oil and season to taste with salt and pepper.
- Wrap the cucumber in a clean kitchen towel, set on a cutting board and smash with the heel of your hand. Unwrap the cucumber and slice crosswise into 1/2-inch pieces. Add the cucumber to the bowl with the dressing and sprinkle with a little salt (don't toss with the dressing yet). Let the cucumbers sit for 5 minutes before adding the date mixture, apples and pine nuts. Toss to evenly combine. Season with salt and pepper to taste. Serve with the salmon.
SHEET-PAN ROASTED SALMON NIçOISE SALAD
Here, the classic French salad becomes an elegant dinner, with mustard-glazed salmon in place of tuna, roasted vegetables and jammy eggs served over a jumble of salad greens tossed with a red-wine vinaigrette. Roasting the vegetables, rather than serving some steamed and some raw as you would for a traditional Niçoise, gives this dish great texture and a delicious contrast of temperatures. The vegetables and salmon are roasted on a single sheet pan, making this an elevated take on the one-dish dinner - fit for company and easy enough for a weeknight.
Provided by Lidey Heuck
Categories brunch, dinner, lunch, weekday, salads and dressings, seafood, main course
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat the oven to 400 degrees and place a rack near the top of the oven. Place the potatoes on a sheet pan, add 1 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper and toss. Arrange the potatoes so the cut sides are facing down and roast for 20 minutes.
- While the potatoes roast, fill a medium saucepan with water and bring to a boil. Add the eggs and cook over medium heat for exactly 6 minutes. Remove the eggs, and when they are cool enough to handle, peel and quarter them.
- Make the dressing: In a large bowl, whisk together the vinegar, 1 teaspoon Dijon mustard, the garlic, anchovy (if using), 1/2 teaspoon salt and 1/2 teaspoon pepper. Slowly whisk in 4 tablespoons of olive oil and set aside.
- Add the haricots verts, tomatoes and olives to the sheet pan with the potatoes, along with 2 tablespoons olive oil and 1/2 teaspoon salt. Using tongs, toss well, then move the vegetables to the sides to create space in the center of the sheet pan. Pat the salmon fillets dry with a paper towel and place them, skin-side down, in the center of the sheet pan.
- Brush fillets with remaining 1 tablespoon olive oil and 1 teaspoon Dijon mustard, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast on the top rack in the oven for 10 minutes. Turn the broiler to high and broil for 2 to 3 minutes to lightly brown the salmon. (If you don't have a broiler, roast salmon for an additional 2 to 3 minutes instead.) The salmon should flake easily and be just cooked in the center.
- Add the greens to the large bowl with the dressing, and toss gently. Place greens on a large platter, leaving a narrow border at the platter's edges. Place the salmon fillets in the middle of the platter, then arrange the roasted vegetables and eggs around them. Sprinkle with salt and serve.
DATE-NIGHT SALMON SALAD
My affection for tequila-lime salmon began with a version I ate while sitting on a pleather couch. The couch belonged to Jason, a police officer I'd met two weeks before at the Stonewall Inn, and the salmon he cooked that night has since become the most memorable meal of my life. You see, Jason-now my husband of more than ten years-isn't the "cook" in our family, but he stole my heart with a piece of roasted salmon thoughtfully placed on a pile of rice pilaf. Even more thoughtful was the accompanying salad, which he meticulously arranged in a ring around the rim of the plate, surrounding the fish and pilaf like a halo. The memory of it makes me both laugh and cry. That meal filled me with inner peace and a sense of love that I don't think I'd felt until that moment. It offered a taste of what some might call a "normal" life-a life in which you care for someone so much that you put heartfelt effort into plating a salmon fillet. As a gay man, it was hard to visualize what my future would be, knowing I might never be able to marry. Thankfully that has since changed, but this meal reminds me it wasn't that long ago that I didn't have that right-and I don't ever want to take it for granted. My affection for this recipe began in 2003, and so did my love for the man who is now my husband
Provided by Justin Chapple
Categories main-dish
Time 1h25m
Yield 2 servings
Number Of Ingredients 15
Steps:
- Heat the olive oil in a large skillet over medium heat. When the oil is shimmering, add the chopped onion and the garlic and cook, stirring occasionally, until softened, about 5 minutes. Add the rice and orzo and cook, stirring, until the rice is translucent on the edges, about 3 minutes. Add the chicken stock, turmeric, and a generous pinch of salt. Increase the heat to high and bring to a boil. Stir once, then cover, reduce the heat to low, and simmer until the liquid is absorbed, about 20 minutes. Remove from the heat and let steam, covered, for 15 minutes. Fluff the rice with a fork, then spread on a baking sheet to cool completely.
- Meanwhile, preheat the oven to 375 degrees F. Line a baking sheet with foil.
- Place the salmon skin side down on the prepared baking sheet. Brush with the tequila and sprinkle with the lime zest, then season generously with salt and pepper. Bake the salmon for about 20 minutes, until just cooked through. Let cool completely, then remove the skin and flake the salmon into 2-inch pieces; discard the skin.
- In a large bowl, toss the cooled rice pilaf with the arugula, cilantro, lime juice, and sliced onion. Season the salad with salt and pepper. Gently fold in the salmon, then serve immediately.
GRILLED SALMON WITH SMASHED CUCUMBER-DATE SALAD
Provided by Geoffrey Zakarian
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Prepare the salmon: Prepare a charcoal fire in an outdoor grill (alternatively, cook the salmon indoors on a grill pan); the coals should be medium-hot and the rack should be positioned about 6 inches from the fire. Place the salmon fillets on a cutting board, skin-side down. Cut down the center of each fillet lengthwise along the center seam. Cut through the flesh but not the skin. Draw the salmon flesh apart at the incision, flattening the fillets, leaving them skin-side down. Fold each fillet into a horseshoe shape, bending it back onto itself, so it resembles a boneless salmon steak. Brush each piece of fish lightly on both sides with extra-virgin olive oil and sprinkle with kosher salt and pepper.
- Grill the salmon just until the flesh firms and grill marks appear, about 2 1/2 minutes on the first side and about 1 1/2 minutes on the second side. Rotate each fillet one quarter-turn (90 degrees) and grill just long enough to mark the fillets, completing a cross-hatch pattern, less than 1 minute. Turn the fillets over and repeat the grilling and rotating procedure until the other sides show the cross-hatch grill markings. Remove the fish from the grill and reserve. (The salmon can be grilled up to 1 hour in advance of the meal.)
- Prepare the salad: Roll the cucumber pieces up in a clean linen napkin or towel, and then smash them, pressing down hard with the heels of your hands while ensuring the towel doesn't unroll, to release the juices. Transfer the crushed cucumbers to a cutting board, and then coarsely chop. Combine the cucumbers, sliced fennel, dates, walnuts, chives and some of the fennel fronds in a salad bowl and mix gently.
- Finish cooking the salmon and dress the salad: Preheat the oven to 350 degrees F. Arrange the salmon fillets in a baking dish, brush each one lightly with extra-virgin olive oil and roast about 3 1/2 minutes for medium-rare.
- Meanwhile, dress the cucumber salad with the lemon juice and 4 tablespoons of fruity olive oil. Then season with sea salt and pepper. Toss the salad lightly, and then arrange equal portions on each of six plates. Top each portion of salad with a grilled salmon fillet. Drizzle a little fruity olive oil on top of each portion, garnish each plate with fennel fronds and serve.
Nutrition Facts : Calories 546, Fat 33 grams, SaturatedFat 4.5 grams, Cholesterol 110 milligrams, Sodium 437 milligrams, Carbohydrate 22 grams, Fiber 3 grams, Protein 45 grams, Sugar 17 grams
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