Pan-seared salmon with orange-coconut sauce

Ingredients

Sweet and spicy orange-coconut sauce

• ½ cup fresh orange juice, from one large juicy orange
• ½ cup mirin
• 2 tsp soy sauce
• 2 cloves garlic, minced
• ¼ cup orange marmalade
• 1 tsp sriracha sauce
• 2 tsp lemongrass, finely chopped
• 2 Tbsp rice vinegar
• ½ cup shredded coconut
• 1 Tbsp red bell pepper
• 2 Tbsp fresh cilantro, finely chopped
• 1 Tbsp fresh chives

Pan-seared salmon

• 1 Tbsp canola oil
• 4 fillets salmon
• sea salt
• freshly ground black pepper

Instructions

Sauce

1. Combine first 9 ingredients in a small sauce pan. Bring to a boil, then reduce to a stead simmer and cook for 10 minutes or until sauce is reduced to a about ⅔ cup.
2. Pour mixture through a fine mesh sieve. Push on solids with the back of a spoon to extract all of the delicious sauce. Rinse out pan and add sauce. Cover and set aside.

Salmon

1. Sprinkle lightly with sea salt and generously with freshly ground black pepper.
2. Heat a large non-stick sauté pan over medium heat for 1-2 minutes or until hot. Add oil to pan and swirl to coat. When you see the oil shimmer just a bit, carefully add salmon and cook for 3 minutes or until golden brown. 
3. Gently flip with a flat bladed spatula and cook for another 3-4 minutes or until salmon feels fairly firm to the touch. If it's still a bit soft, remove from burner and cover for a few minutes to finish cooking. Don't overcook or it will be dry.
4. Transfer to serving plates. Heat sauce for a minute or until bubbly. Add red pepper, cilantro, and chives. Drizzle salmon with sauce and serve immediately.

Salmon, Guacamole, and Bacon Wraps

Ingredients

• 1 pound salmon fillet
• 2 tablespoons white or red onion, minced
• 1 tablespoon jalapeño pepper, seeded and minced
• 1 small clove garlic, minced
• 1 tablespoon fresh cilantro leaves, chopped
• 1 large ripe avocado
• 1 - 1½ tablespoons freshly squeezed lime juice
• ½ teaspoon kosher salt or more to taste
• 4 slices thick cut bacon, cooked and drained
• Baby spinach leaves, optional
• 4 fajita size flour tortillas

Instructions

1. Preheat oven to 350 degrees. Season salmon fillet with salt and pepper and place on a foil lined baking sheet. Roast salmon in oven for 15-20 minutes or until salmon is cooked through. Let cool slightly.
2. Meanwhile, prepare the guacamole. In a medium bowl, stir together onion, jalapeño, garlic, and cilantro. Cut the avocado in half lengthwise around the pit. Twist the avocado halves in opposite directions and pull the halves apart. Scoop out the avocado pulp with a spoon and add to the onion mixture. Add lime juice and salt. With a spoon or fork, roughly mash the avocado while mixing in the onion mixture until evenly combined. Taste and season with additional lime juice or salt as needed. Set aside.
3. To assemble the wraps, warm tortillas in microwave for 60-90 seconds so they are soft enough to roll. Spread guacamole down the center of each tortilla. Then top with large chunks of the cooked salmon, one slice of bacon and some spinach leaves. Roll up each tortilla and serve.

Grilled Triple Citrus Salmon

INGREDIENTS

• 4 pieces of salmon
• ½ cup orange juice
• ¼ cup lemon juice
• ¼ cup lime juice
• ¼ cup orange marmalade
• 2 garlic cloves, minced
• 3 Tablespoons Soy Sauce
• ¼ cup brown sugar
• 1 Tablespoon Cornstarch
• 1 Tablespoon Water

INSTRUCTIONS

1. In a medium saucepan whisk together orange juice, lemon juice, lime juice, orange marmalade, garlic, and soy sauce.
2. In a small bowl, whisk together cornstarch and water. Slowly stir into the marinade and bring to a boil over medium high heat until the mixture starts to thicken. Remove from heat.
3. Lay salmon skin side down on cedar planks and season with salt and pepper. 
4. Brush half of the marinade onto the tops of the salmon and grill over medium high heat for 12-15 minutes.
5. Transfer the salmon to plates and brush with reserved salmon on top.

Barefoot Contessa's Asian Grilled Salmon

INGREDIENTS

• 2-3 lbs. salmon
• salt & pepper

Marinade

• 2 T Dijon mustard
• 3 T soy sauce
• 6 T olive oil
• 1 t. minced garlic

INSTRUCTIONS

1. Salt and pepper your salmon fillet.  Mix up marinade with a whisk.  Pour half of the marinade over your salmon; reserve the other half for topping cooked salmon.  Allow salmon to sit in marinade while grill is preheating.
2. Grill salmon over medium-high heat.  Grease the grill grates with oil to prevent sticking as much as possible.  First cook skin-side down for 5 minutes.  Flip and cook another 5 minutes.  
3. Do NOT overcook the salmon.  If it is still a little undercooked in the center, don't worry--it will continue to cook after being taken off the grill.  Remove salmon from heat.  Pour reserved marinade over it, and allow it to rest for 10 minutes.

Blackened Salmon

Ingredients

• 1 lb. salmon
• 1 tbsp chili powder
• 1 tsp paprika
• 1 tsp cumin
• 1/2 tsp cinnamon
• 1/2 cayenne pepper
• 1/4 tsp garlic salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Directions

1. In a small dish, combine all the spices.  Generously coat both sides of the salmon with the spices and gently rub into the flesh.
2. Preheat the oven to 350F
3. Heat the olive oil in a medium-sized pan over medium-high heat.  Once the pan is hot, place the salmon in the pan.  Cook for 2-3 minutes, or until the spices are blackened, then flip and cook for another 2-3 minutes to blacken the other side.
4. Line a baking sheet with parchment paper and move fish from the pan onto the baking sheet.  
5. Bake in the centre of the oven for another 10-15 minutes, or until the salmon is no longer dark pink in the middle and flakes easily with a fork.  Serve with avocado-corn salsa.

Baked Lemon Salmon with Creamy Dill Sauce

Ingredients

• 4 6-oz salmon fillets
• 2 Tbsp extra virgin olive oil
• 1 1/2 tsp lemon zest
• 2 Tbsp fresh lemon juice
• Salt and freshly ground black pepper
• Creamy Dill Sauce
• 1/3 cup fat free plain Greek Yogurt
• 3 Tbsp mayonnaise
• 1 clove garlic, finely minced
• 1 Tbsp chopped fresh dill
• 2 - 3 tsp milk
• 1/2 tsp honey
• Salt and freshly ground black pepper

Directions

1. Preheat oven to 400 degrees. In a bowl, whisk together olive oil, lemon zest and lemon juice. 
2. Grease a 13 by 9-inch baking dish and place salmon fillets in baking dish. Season tops of salmon with salt and pepper then rotate to opposite side. 
3. Drizzle tops evenly with lemon mixture and gently rub over salmon, then season tops with salt and pepper. 
4. Let rest at room temperature 10 minutes, then bake in preheated oven 12 - 16 minutes, or until salmon has cooked through. Serve warm topped with Creamy Dill Sauce.

Sauce

1. In a bowl, mix together Greek yogurt, mayonnaise, garlic, dill, honey, and enough milk to reach desired consistency. 
2. Season with salt and pepper to taste. Store in refrigerator, allow to rest at room temperature 20 minutes before serving.

GRILLED BROWNED BUTTER HONEY GARLIC SALMON

INGREDIENTS

• 4 tablespoons reduced fat butter
• 4 tablespoons honey
• 1 tablespoon fresh squeezed lemon juice
• 2 cloves garlic, minced
• 4 Salmon Fillets
• Sea salt
• Lemon wedges

INSTRUCTIONS

1. Preheat your oven to grill/broil settings on medium-high heat.
2. Place butter in an oven-proof pan/skillet.
3.  Cook over medium heat, swirling pan occasionally for about 3 minutes, or until the butter begins to change colour. 
4. Add the honey and lemon juice; stir well to combine and allow to simmer for a further 2 minutes to combine all of the flavours together.
5.  Add the garlic and cook for an extra minute or so until the garlic is fragrant. 
6. Remove half of the browned butter from the pan (liquid only) and reserve for later.
7. Add the salmon steaks over the butter in the pan; sear each fillet for 2-3 minutes or until golden.
8. Flip each fillet; transfer the pan to your oven to grill/broil for a further 6-8 minutes.
9. To serve, season with salt to taste; drizzle with the reserved brown butter sauce.
10. Serve with steamed vegetables; over rice or with a salad

Baked Salmon Meatballs with Creamy Avocado Sauce

Ingredients

The meatballs

• 1 lb. skinless salmon, cut into chunks
• ½ medium onion, grated
• ¼ cup + 2 tbsp whole wheat panko breadcrumbs
• 3 tbsp minced cilantro
• 1 egg white
• 2 garlic cloves, minced
• ¾ tsp salt
• ½ tsp ground pepper
• ½ tsp paprika
• ½ tsp ground oregano

The sauce

• ¾ California avocado, skin & seed removed
• 3 tbsp fat-free plain Greek yogurt
• 1 clove garlic, minced
• ½ lime, juiced
• 5 tbsp water
• 2 tbsp minced cilantro
• ¼ - ½ tsp chipotle chile powder
• ¼ tsp salt, or to taste
• ¼ tsp ground pepper

Instructions

The meatballs

1. Preheat the oven to 350 degrees F. Coat a large baking sheet with cooking spray.
2. Place the salmon in the bowl of a food processor. Pulse until finely chopped, scraping down the sides as necessary. Transfer to a large bowl.
3. To the salmon, add the onion, breadcrumbs, cilantro, egg white, garlic, salt, pepper, paprika and oregano. Stir to combine.
4. Using a 2 tablespoon portion of the salmon mixture, form meatballs by rolling between the palms of your hands. Place the meatballs on the prepared baking sheet, spacing evenly.
5. Bake until the meatballs are firm to the touch and cooked through, 15 to 18 minutes.
6. Serve the meatballs with the avocado sauce.

The sauce

1. In the bowl of a food processor or blender, combine the avocado, yogurt, garlic, lime juice, water, cilantro, chipotle chile powder, salt and pepper. Blend until smooth.

Garlic Butter Salmon with Caramelized Shallot Relish

Ingredients

• 1 1/2 pounds fresh salmon
• 1 teaspoon salt
• 1 teaspoon pepper
• 4 tablespoons unsalted butter
• 2 garlic cloves, minced

Caramelized shallot corn relish

• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 2 shallots, sliced
• 1 tablespoon brown sugar
• 3 ears sweet corn, cut from the cob
• 3/4 cup sweet cherry peppers, diced

Directions

Preheat the broiler on your oven to high.
Season the salmon with the salt and pepper and place it on a baking sheet. Add the butter to a small saucepan over medium heat and heat until melted. Add in the minced garlic cloves. Brush a bit of the garlic butter over the salmon. Broil the salmon until the top is opaque and the fish is flaking, about 8 to 10 minutes for salmon that is about 1-inch in thickness. Remove from the oven and brush the remaining garlic butter over top. Serve with the shallot corn relish.

Caramelized shallot corn relish

Add the butter and olive oil to a small saucepan over medium-low heat. Add the shallots with a pinch of salt and stir. Cook until the shallots turn translucent, about 5 minutes. Stir in the sugar and cook until caramelized, about 10 more minutes. Stir in the corn and the diced peppers. Cook for another minute or two until the mixture is warmed.

Sesame Ginger Sweet Teriyaki Salmon with Garlic Quinoa Stir-fry

Ingredients

For the Salmon & marinade:

• 1 cup teriyaki sauce
• 1 teaspoon freshly grated ginger
• 2-4 cloves of garlic, minced
• 3 tablespoons dark brown sugar
• 2 tablespoons honey
• 1/4 cup olive oil
• 1 pound salmon

For Quinoa Stir-fry:

• 3/4 cup quinoa, rinsed
• 1/2 teaspoon garlic salt
• 1 tablespoon olive oil
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 2 clove garlic, minced
• 1 teaspoon fresh grated ginger
• 4 cloves garlic, minced
• 1 1/2 cups sugar snap peas or snow peas

Extras

• salt and black pepper to taste
• 1/4 teaspoon red pepper flakes, if desired
• extra soy or teriyaki sauce
• 1 tablespoon sesame seeds
• 1/4 cup fresh cilantro, chopped

Directions:

In a large bowl whisk together the marinade ingredients: teriyaki sauce, olive oil, garlic, ginger, brown sugar, and honey. Place salmon in large ziploc bag and add marinade. Place in refrigerator for 1 hour. (I marinated my salmon in a baking pan because I ran out of ziploc bags.)

Preheat oven to 400 degree F. Spray baking pan with nonstick cooking spray. Remove salmon from ziploc bag and place skin side down. Bake for 15-20 minutes or until salmon easily flakes with fork. I found that 18 minutes was absolutely perfect.

While salmon is cooking, prepare quinoa stir-fry. Bring 1 1/2 cups of water with garlic salt to a boil in a medium saucepan. Reduce heat to low, add quinoa and cover; simmering until all liquid is absorbed. Remove from heat and let stand another 5-10 minutes. Fluff the quinoa with a fork and set aside. While quinoa is cooking, heat 1 tablespoon of olive oil in large skillet over medium-high heat. Add minced garlic, ginger, and sliced bell peppers; cook for 1-2 minutes. Add sugar snap peas and cook for 2 minutes more. Add quinoa to vegetables, then add salt and pepper to taste and red pepper flakes if desired.

Spoon quinoa stir-fry evenly into 4 bowls or plates. Immediately place salmon on top. Sprinkle with sesame seeds and cilantro. Glaze with extra teriyaki sauce. DIG IN!

Caribbean Jerk Salmon Bowl with Mango Salsa

Ingredients

• 1 lb. wild caught salmon filet with skin (in one or several pieces)
• 1 teaspoon oil
• 1½ teaspoon cumin
• ½ teaspoon curry
• ½ teaspoon chili powder
• ½ teaspoon allspice
• ¼ teaspoon cayenne pepper
• ¼ teaspoon cinnamon
• pinch of sea salt
• 2 cups cooked white rice
• 1 12 ounce can black beans, rinsed and drained
• 2 mangoes, peeled and diced
• ½ large red onion, diced
• 1 bunch fresh cilantro, chopped
• 1 squeeze lime juice
• 1 avocado (optional)

Directions

Stir the spices together. Rub over salmon filets (on the meat and also the skin if you want). Sprinkle with sea salt
.
Heat the oil in a skillet over medium high heat. Add salmon, starting skin side down, and cook for 3-5 minutes. Add more oil as necessary to prevent from sticking. Flip the salmon and cook another 3-5 minutes on the meat side. The salmon will start to get a brown crust on the outside from the spices.

When salmon is mostly cooked, pull off the skin, leaving just the pieces of meat in the skillet. Break up into smallish pieces and leave on heat until completely cooked through (not translucent). Once the pieces are cooked, remove from heat – salmon dries out quickly if you overcook it.

Combine mangoes, red onion, cilantro, lime juice, and avocado in a small bowl and stir until combined. Season with sea salt.

Stir together rice and beans and season with several pinches of salt, adding a tablespoon water if necessary.

Divide between bowls, layering the rice and beans, salmon, and salsa into each bowl.