From Sesame Crusted Salmon with Roasted Pepper Salsa to Everything Salmon Burgers with Scallion Sour Cream-Cream Cheese Sauce, our staff of salmon lovers shares some of their favorite recipes.
Sesame Crusted Salmon with Roasted Pepper Salsa
1 13-oz jar roasted red peppers, drained
1 cup diced English cucumber
½ cup finely diced red onion
2 Tbsp rice wine vinegar
1 tsp sugar
salt and pepper
2 Tbsp chopped fresh coriander
1 Tbsp chopped fresh mint
2 tsp sesame oil
2 Tbsp olive oil
6 5-oz salmon fillets
6 Tbsp sesame seeds
For the salsa, finely dice the roasted red peppers and toss them with the cucumber, red onion, rice wine vinegar, sugar and a little salt and pepper. Cover and chill for 30 minutes. Drain off any excess liquid and stir in the coriander, mint and sesame oil. Season to taste and chill until ready to serve.
For the salmon, preheat the oven to 400°F. Heat a large, oven-proof sauté pan over medium-high heat and add the olive oil. Pour the sesame seeds onto a plate and season lightly, stirring to mix. Dip the top of each salmon portion into sesame seeds and place, sesame seed-side down into hot pan. Cook for 2 minutes, then flip salmon portions over. Place the pan in the oven and cook for 10 to 15 minutes (10 for medium, 15 for well done). Serve this with the salsa on the side.
Fettuccine with Smoked Salmon and Dill Cream Sauce
9 oz (255 g) fettuccine
1 carton (480 mL) CAMPBELL’S® Stock First™ Cream Stock
3 Tbsp (45 mL) vodka
2 Tbsp (30 mL) fresh dill, chopped
3 oz (85 g) smoked salmon, sliced into strips
4 cup (300 g) fresh baby spinach, whole
- Cook fettuccine according to directions on box.
- Gently simmer stock over medium heat in a large heavy bottom sauce pot and stir in vodka and dill. Cook the sauce for 3-4 minutes.
- Add cooked, drained pasta, smoked salmon and spinach, gently stir to coat pasta.
- Divide evenly on pasta plates or serve in warmed serving bowl.
Spicy Ginger Salmon with Steamed Vegetables
3 Tbsp orange juice
1 tsp soy sauce
1 Tbsp rice vinegar
1 Tbsp packed brown sugar
1 tsp cornstarch
2 tsp minced fresh gingerroot
1 small clove garlic, minced
½ Tbsp chili paste or to taste
2 centre cut salmon fillets, skins removed
1 cup thinly sliced mushrooms
2 cup shredded Swiss chard or spinach
1 red bell pepper, cut into 2-inch thin strip
1 green onion, finely sliced
- In a glass measure, blend orange juice, soy sauce, vinegar, brown sugar and cornstarch until smooth. Add ginger, garlic and chili paste. Microwave on High for 1 to 1-1/2 minutes, stirring once, until sauce comes to a full boil and thickens. (Sauce will be quite thick).
- Convection Method: Preheat Panasonic Steam Convection Microwave Oven to 425°F (210°C). Arrange salmon in an oiled 8-inch (2 L) glass baking dish. Spread with sauce and bake for 10 minutes or until fish is just opaque.
- Microwave Method: Cover salmon with microwave-safe plastic wrap and turn back one corner to vent. Microwave on Medium (50%) for 3-1/2 to 5 minutes or until fish is just opaque.
- Layer with mushrooms, Swiss chard, red pepper and green onion. Cook on Microwave with Steam setting for 6 to 7 minutes or until Swiss chard is just wilted and peppers are tender-crisp.
Smoked Salmon Crisps
12 thin slices whole grain baguette
1 Tbsp olive oil
6 oz Boursin cheese, or cream cheese
1 Tbsp Dijon mustard
12 slices smoked salmon
3 Tbsp chopped parsley
12 small sprigs fresh dill
- Preheat your oven to 350°. Brush the bread slices with olive oil and toast in the oven until golden brown and crisp.
- Meanwhile place the cheese, Dijon, all but two slices of the smoked salmon and parsley into the bowl of a food processor and whiz until smooth. Spoon into a piping bag with a star tip or into a freezer bag and cut off one corner to fashion a piping bag. Pipe the mousse evenly onto the crisp bread slices. Slice the remaining salmon into thin ribbons and garnish each crisp along with a sprig of dill.
Mango-Glazed Salmon & Spinach Salad
2 Tbsp soy sauce
1 tsp minced fresh ginger
1 (3-inch) cinnamon stick
1 tsp rice vinegar
5 oz mango nectar
2 6 oz salmon fillets, about 1 inch thick
1 bunch fresh spinach
1 thinly sliced Bosc pear
Asian bean sprouts
2 Tbsp toasted sliced almonds-optional
3 Tbsp Mirin / Rice Vinegar
1 Tbsp Sesame oil
1 tsp ginger (fresh grated)
1 Tbsp Orange juice
Plating Garnish – Optional
Green onions cut on the bias
Toasted Sesame seeds
- Stir together first 6 ingredients in a small saucepan. Bring to a boil; reduce heat, and simmer, uncovered, 15 minutes or until reduced by half. Pour mango mixture through a wire-mesh strainer; discard solids. Return mango mixture to saucepan; keep warm.
- Place salmon on a rack in a broiler pan coated with cooking spray. Broil 5 1/2 inches from heat 5 minutes. Brush fish with 1/2 mango mixture. Broil 3 more minutes or until fish flakes with a fork. Spoon remaining mango glaze evenly over fish.
- Chop the spinach rough cut, thinly slice the bosc pear into thin strips, shred the carrots on a grater, add bean sprouts, toss in sliced almonds if desired. Lightly toss the ingredients all together in a mixing bowl with the dressing. Remember easy on the dressing!
- Place the Salad in a clean white soup like bowl, Use a fish spatula to place the salmon on top of the salad bed. Gently top with optional garnish.
Garnish – Optional
Maple Planked Salmon with Grilled Lemon
1 cup pure maple syrup
3 heaping spoonfuls grainy mustard
3 6 oz salmon filets
2 lemons, cut in half
2 cedar planks or untreated cedar shingles, soaked in water overnight
- Whisk together the maple syrup and mustard and pour into a zipper bag. Add the salmon filets and seal the bag. Mix it around using your hands to make sure the fish is completely covered in the marinade. Place in refrigerator for a few hours or even overnight.
- Heat an outdoor grill to high, or build a campfire, and after it has died down a bit carry on. When you are ready to cook, pull the planks from the water and toast one side of them over the open flame for a few moments. Dry the surface and lightly char it then place the salmon on it. Place on a rack over the fire, or onto the preheated barbeque. Cook until the salmon is firm to the touch, and barely cooked through in the centre, approximately 8 to 10 minutes.
- Meanwhile place lemons, cut side down, onto the rack and grill until warm and juicy.
Everything Salmon Burgers with Scallion Sour Cream-Cream Cheese Sauce
4 (6-oz) skinless salmon fillets, cut into large chunks
1 Tbsp grill seasoning (recommended: Montreal Seasoning by McCormick)
1 Tbsp poppy seeds
1 Tbsp sesame seeds
3 Tbsp chopped fresh dill
Extra-virgin olive oil for drizzling
½ cup softened cream cheese
3 scallions, whites and greens, chopped
½ cup sour cream
1 tsp lemon juice
Green leaf lettuce, for topping
Sliced beefsteak or vine ripe tomato, for topping
Sliced red onion, for topping
Crusty kaiser rolls, split and toasted
- Preheat outdoor grill if using to medium high. Prepare hot grill with cooking spray. Indoors, use a large skillet rather than a grill pan and preheat with a drizzle of extra-virgin olive oil to medium-high heat.
- Place salmon in food processor and pulse to coarse grind meat to form burgers. Transfer fish to a mixing bowl and season with grill seasoning, poppy seeds, sesame seeds, and dill. Mix and form 4 patties. Drizzle the burgers with extra-virgin olive oil.
- Cook burgers 3 minutes on each side for a pink center, 4 to 5 minutes on each side for fully cooked fish.
- While burgers cook, combine in a bowl the cream cheese and the scallions and fold in sour cream and lemon juice.
- Top the burgers with lettuce, tomato, onion and sauce on crusty, toasted buns.