Tag Archives: salmon

Salmon with Lemon Dill Cream Sauce

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Coconut milk is great for making simple gravy or sauce to spice up any meal. In this case, I decided to use dill and lemon, to make a cream sauce for a nice salmon filet. I had some enoki mushrooms that I picked up at the Asian Market, and decided to throw them in too. They are really mild in flavor, so it just added some more texture.

For the Salmon:

Season with

  • A squeeze of lemon
  • dill
  • thyme
  • salt
  • pepper

Bake covered at 375 degrees for about 30 minutes, until it flakes easily with a fork and is cooked through but still moist.

Meanwhile, prepare the sauce….

Lemon Dill Sauce

  • 1 tablespoon lemon juice
  • 1 tablespoon dill
  • 1/2 can coconut milk
  • 1/2 bunch enoki mushrooms

In a sauce pan, heat the coconut milk, lemon juice, dill, and enoki muchrooms covered for a few minutes and stirring occasionally. Then, uncover, and let cook down until it’s a little thicker to your liking.

I served with baked spaghetti squash, sprinkled with salt, pepper, and thyme.


Baked Lemon Caper Salmon with Sweet Potato Wedges

See, I wasn’t lying when I told you I’d have some more posts for you soon. Here is a meal with relatively straightforward and simple preparation. I made this tonight actually, I hardly ever post something the same night I made it. Something like this, is typical fare for a busy night. Not a whole lot of chopping, and easy to multitask. I’ve been making a lot of chicken and beef lately, so going with the salmon was a nice departure.

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For the salmon, I lined a glass baking pan with foil and pre-heated the oven to 350 degrees. I placed the salmon, skin side down, in the pan, and seasoned it with salt, pepper, ginger, and a dash of thyme. I drizzled a little lemon juice over it, and sprinkled some capers. Then I covered the pan with more foil, and baked until the fish was flaky – about 30 min.

While the fish was cooking, I peeled two sweet potatoes and cut them into large chunks or wedges. I also cut up a shallot and two garlic cloves. heating some duck fat in a pan, I threw them over medium heat, stirring and flipping occasionally until the potatoes were soft and the garlic and shallots were caramelized and toasty. I seasoned them during cooking with salt, ginger powder, and paprika.

That’s it….easy breezy!


Salmon Cakes

So after being on vacation with the family, spending a week at Vista Verde – an amazing guest ranch in Colorado, I finally had a chance to shop! I didn’t feel like making anything crazy complicated, so I opted for some super easy salmon cakes! I accented them with an easy spinach and tomato salad, with an anchovy vinaigrette, and some sweet raspberries.

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I love fish burgers and fish cakes, but most contain some sort of corn or flour, and it’s hard to find pre made ones that don’t contain fillers and artificial ingredients. These are super easy, and have none of that junk! You don’t even have to make it a point to go to a specialty store, all of the ingredients were found at my local Stop and Shop.

Ingredients:

  • 12 oz Salmon (2 Cans)
  • 2-3 Tablespoons Guacamole
  • 1 Onion, Chopped
  • 1 Egg
  • Season with Salt, Pepper, Paprika, a little thyme, and ginger powder

The Salmon I used was by Henry & Lisa’s. It was a little expensive at around $5 a can, but I appreciate the Sustainable Seafood Certification and when making fish cakes, I also appreciate the skinless and boneless label, since most canned salmon contains bones. I personally don’t care, but it freaks my boyfriend out, so If I can avoid them in my fish cakes, I’ll pay a little more. Overall, I was really satisfied with the quality and taste.

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Start out by chopping the onion, and combining the salmon and seasonings with it.

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Afterwards, add in the guacamole. I use Calavo brand, because it has only simple, real ingredients, all which are WLC compliant. It’s fun to make your own guacamole, but for an easy store-bought version, this one is great.

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Once everything is mixed together. Grease a griddle or pan. You can use butter, ghee, duck fat, or tallow. I just got my FatWorks tallow in the mail, so you betcha I was excited to use it!

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Once it’s hot, form patties with the mixture and place them on the griddle.

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Cook until browned on both sides, and cooked through. I think it took about 5 minutes per side.

 

 

 


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