Salmon Roasted in Butter

Be sure to preheat the butter or oil, along with a little bit of the herb, in a roasting pan in a hot oven. This preheating causes the fish to sizzle the instant it's set into the pan, so that it browns before it overcooks. If you start the fillet in a cold pan, it will simply turn a dull pink and will not brown until it is as dry as chalk.

• 4 tablespoons (1/2 stick) butter
  
• 4 tablespoons minced chervil, parsley or dill
  
• 1 salmon fillet, 1 1/2 to 2 pounds
  
• Salt and freshly ground black pepper to taste
  
• Lemon wedges
  

1. Preheat the oven to 475 degrees. Place the butter and half the herb in a roasting pan just large enough to fit the salmon and place it in the oven. Heat about 5 minutes, until the butter melts and the herb begins to sizzle.

2. Add the salmon to the pan, skin side up. Roast 4 minutes. Remove from the oven, then peel the skin off. (If the skin does not lift right off, cook 2 minutes longer.) Sprinkle with salt and pepper and turn the fillet over. Sprinkle with salt and pepper again.

3. Roast 3 to 5 minutes more, depending on the thickness of the fillet and the degree of doneness you prefer. Cut into serving portions, spoon a little of the butter over each and garnish with the remaining herb. Serve with lemon wedges.

Variations: The basic recipe can easily be varied. An equal quantity of extra virgin olive oil can be substituted for the butter, and 2 teaspoons basil or thyme leaves or 2 tablespoons marjoram leaves for the dill, chervil or parsley. Or peanut oil can be substituted for the butter (with a teaspoon of dark sesame oil for flavor if you like) and cilantro or mint for the dill, chervil or parsley; with this version, use lime instead of lemon.

Time 15 minutes

Makes Yield 4 to 6 servings

From The Minimalist (Mark Bittman) in NY Times

Smoked Salmon on Black Bread with Sweet Butter

Serve these festive canapes with sparkling wine.

• 4 slices firm, dark Westphalian black bread or warm thin-sliced toast
• 2 tablespoons unsalted butter, softened
• 4 ounces thin-sliced smoked salmon
• Fresh dill sprigs, watercress leaves, or other small fresh herb or salad leaf

1. Spread the bread with a thin layer of the softened butter. Arrange the salmon over the buttered bread in a single layer, cutting the salmon to fit.

2. Cut the bread into four small squares. Garnish each with a leaf of your chosen garnish.

Serves 4

From Fresh & Fast by Marie Simmons

Easy Alaskan Salmon Cakes

Note: everything in the recipe is approximate. The goal is to make it a consistency that can easily be shaped into patties

• a couple of handfuls of leftover salmon (flaked)
• one or two eggs
• breadcrumbs (from 2 pieces of bread)
• about 1/4 cup minced onion
• minced garlic (1 clove)
• tartar sauce

Mix everything together. If it’s too wet add more breadcrumbs. If it’s too dry add more egg. Shape into patties and fry in a cast iron skillet. Dip in tartar sauce and feel grateful for the salmon that gave itself to you.

from Subarctic Mama

Salmon Club Sandwich

• 6 tablespoons mayonnaise
• 5 tablespoons minced fresh basil
• 1 teaspoon grated lemon peel
• 3 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 4 5- to 6-ounce skinless salmon fillets (each about 3/4 inch thick)
• 8 bacon slices
• 1 small red onion, sliced
• 8 1/2-inch-thick sourdough or country-style white bread slices (each about 5x3 inches)
• 8 tomato slices
• 8 lettuce leaves

Mix mayonnaise, 2 tablespoons basil and lemon peel in small bowl to blend. (Can be made 1 day ahead. Cover and chill.)

Mix remaining 3 tablespoons basil, olive oil and lemon juice in large glass baking dish. Add salmon to oil mixture; turn to coat. Cover; chill 1 to 4 hours. Cook bacon in heavy large skillet over medium-high heat until crisp. Using tongs, transfer bacon to paper towels to drain. Add onion to drippings in skillet. Sauté until onion is tender and beginning to brown, about 5 minutes.

Prepare barbecue (medium-high heat). Grill fish until just opaque in center, about 3 minutes per side. Grill bread just until golden, about 2 minutes per side. Spread mayonnaise mixture over 1 side of bread slices. Top each of 4 bread slices with 2 bacon slices, 2 tomato slices, 1/4 of onion, 1 salmon fillet and 2 lettuce leaves. Cover with remaining bread slices.

Bon Appétit, July 2000 (Cheryl Alters Jamison and Bill Jamison)

Makes 4 servings.

Oven-Baked Salmon With Herbs

• 1 salmon fillet - about a pound
• 2-4 T fresh herbs, chopped (thyme or dill is nice, but anything you like is probably good)
• 1/2 t pepper
• 1/2 t salt (a bit more if kosher, or if fish is skinned)
• 1 teaspoon oil, if that - you just need a very thin film

Drape the filet over something convex like a bowl to pick out any bones- they stick right out when you position this fish this way.

1. Heat the oven to 200 F. (not a typo)

2. Chop up the herb, and mix it with the salt and pepper. I happen to have lemon thyme in my garden, and it is my favorite for fish, but regular thyme or any herb you like works fine - even parsley. If you want to use more, that's fine, and sometimes I mix in a a tablespoon or so of sesame seeds.

2. Smear the oil on an oven-proof serving platter, and put the fish on top. If the filet is skinned, put some salt and pepper on both sides, otherwise just put the fish skin side down and season the top. I usually run my oily hand from the platter-smearing over the fish so the seasoning will stick a bit better.

3. Bake for about 40-45 minutes, until salmon flakes.

Nutritional Information: Figuring three servings per pound, each has zero carbs, 30 grams of protein, and 230 calories.

from About.com

Chili-Rubbed Salmon with Zucchini and Sauteed Corn

You can use any salsa you like: mild, medium, or hot. For the best flavor, buy the fresh variety sold in the refrigerator section of grocery stores.

• 4 skinless salmon fillets, (6 ounces each)
• Coarse salt and ground pepper
• 2 teaspoons chili powder
• 1 pound medium zucchini, quartered lengthwise, cut crosswise into 3-inch spears (about 1/2 inch thick)
• 2 tablespoons olive oil
• 2 (10 ounces each) frozen corn kernels, (4 cups)
• 2 garlic cloves, minced
• 1 cup chopped scallions
• 1 container (16 ounces) prepared fresh tomato salsa, (2 cups)
• Lime wedges, for garnish (optional)

1. Heat broiler; set rack 4 inches from heat. Rub salmon all over with salt and pepper. Arrange on a rimmed baking sheet; sprinkle top of fillets with 1 teaspoon chili powder. Arrange zucchini around salmon; sprinkle with remaining teaspoon chili powder, and season with salt and pepper.

2. Broil until fish is opaque throughout and zucchini is tender, 8 to 10 minutes.

3. Meanwhile, in a large skillet, heat oil over high heat. Add corn and garlic; cook, tossing, until corn is tender and beginning to brown, about 5 minutes. Remove from heat. Stir in scallions and salsa; season generously with salt and pepper. To serve, place fillets on plates, and serve with zucchini and half the corn. Reserve other half of the corn for next day. Garnish with lime wedges, if desired.

Serves 4

from Everyday Food

Grilled Salmon and Sweet Potato Cakes

• Grilled salmon fillet*
• 1 sweet potato, peeled and cut into cubes**
• 1 scallion, thinly sliced, white and light green parts
• 1 egg
• fresh lemon juice
• capers and caper juice
• breadcrumbs
• salt and pepper

* I usually have about 1 1/2 cups or so, it's not the whole fillet but just a few inches left after dinner.

** You can of course use a regular potato

1. Flake salmon by breaking apart with your fingers.

2. Boil sweet potato until soft and mushable, but not falling apart. Rinse with cold water.

3. When potato is cool, add to salmon and mix together until incorporated.

4. Add a squeeze of fresh lemon juice, approx. a teaspoon of caper juice, and a teaspoon of capers, salt and fresh ground pepper to taste.

5. Add one egg and mix everything together.

6. Form mixture into cakes, it will be a little loose so handle carefully.

7. Heat skillet with some butter.

8. When pan is hot, coat both sides of cakes with breadcrumbs and place in pan. Cook until browned and firm.

Serve with a side of mayonnaise mixed with a little lemon juice, capers, and caper juice.

from Megnut

Javanese Roasted Salmon and Wilted Spinach

• 1/4 cup (1 stick) plus 2 tablespoons unsalted butter
• 1/2 teaspoon dried crushed red pepper
• 1 garlic clove, minced
• 1/4 cup (packed) golden brown sugar
• 1/4 cup fresh lime juice
• 1/4 cup soy sauce
• 1 teaspoon cornstarch dissolved in 1 teaspoon water
• 4 7-ounce salmon fillets
• 1 6-ounce bag baby spinach

Preheat oven to 400F. Melt 1/4 cup butter in heavy large saucepan over medium heat. Add crushed red pepper and garlic and stir until fragrant, about 1 minute. Add sugar; whisk until mixture is melted and smooth and begins to bubble, about 4 minutes. Whisk in lime juice and soy sauce. Increase heat and boil until reduced to 3/4 cups, about 2 minutes. Add cornstarch mixture and boil until thick, about 3 minutes. Set sauce aside.

Melt 1 tablespoon butter in heavy large skillet over high heat. Working in batches, cook salmon until golden brown, about 2 minutes per side. Transfer to baking sheet. Spoon 1 tablespoon sauce over each fillet. Roast until fish is opaque in center, about 5 minutes.

Melt remaining 1 tablespoon butter in large pot over medium-high heat. Add spinach and toss until wilted but still bright green, about 3 minutes. Season to taste with salt and pepper. Using tongs, divide spinach among 4 plates. Top each with salmon fillet; drizzle with remaining sauce and serve.

amounts reflect halved recipe sauce very good - unusual flavor; be sure to add enough brown sugar

4 servings