Tag Archive for: salmon

Lime-zested Salmon

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Serves 4

  • 4 salmon filets
  • 2 tablespoons chopped green onions
  • 2 tablespoons dry sherry
  • 1 tablespoon fresh lime juice
  • 1 1/2 teaspoons soy sauce
  • 1 teaspoon peeled, grated ginger root
  • 1 teaspoon vegetable oil
  • 1/2 teaspoon grated lime rind

Place salmon in an 8-inch square baking dish. Combine all other ingredients, stirring well. Pour marinade over salmon. Cover and refrigerate 30 minutes. Uncover before baking in the marinade at 450 degrees for 15 minutes, or until salmon flakes easily.

 Accompany with Cooper-Garrod Chardonnay

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Pecan-Crusted Salmon with Dijon Chili Cream

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Marinade:

  • 1/2 cup Dijon mustard
  • 1/4 cup honey
  • 1/3 cup fresh lemon juice
  • 1 tsp chili powder
  • 1 tsp salt
  • 1 tsp pepper
  • 4 (6 ounce) salmon fillets, skin removed

Coating:

  • 2 cups plain corn tortilla chips
  • 1 cup finely chopped pecans

Sauce:

  • 2 cups heavy cream
  • 4 green onions, thinly sliced

Soak plank for 60 minutes. Combine Marinade ingredients in large bowl; place salmon in the marinade, turning to coat thoroughly. Refrigerate 30 minutes.

Heat oven or grill and plank to 400°F. Toss tortilla chips and pecans in shallow dish. Remove salmon from bowl and reserve remaining marinade. Roll salmon in chip mixture, coating well. Place salmon on plan; roast for 20-30 minutes – until fish just begins to flake. While salmon is roasting, combine cream and remaining marinade in small saucepan over medium heat. Simmer until thickened and reduced by one-third. Stir in green onions. Drizzle over the salmon.

Accompany with Cooper-Garrod Viognier

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Gravad Lax (Swedish Cured Salmon)

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  • 2-2 1/2 lbs salmon filet, with skin
  • 4 Tablespoons salt
  • 4 Tablespoons sugar
  • 2 teaspoons freshly ground pepper
  • 1 cup chopped fresh dill
  • Large Ziploc bag

Cut the salmon in half so you have two rather equally-sized portions.  Remove any bones; tweezers are a fine tool!  Mix the salt, sugar, ground pepper, and dill.  Cover one of the filets with the spice mixture and put the other filet on top.  Place stacked filets in Ziploc and seal.  Refrigerate with a weight atop the package.  (Wine bottles work well!)   Turn the filet bag every 8 hours.  After 48 hours, pour out the “juice” to keep the fish from getting too salty.  Serve in thin slices.  (We enjoy it on toast or mini-bagels spread with cream cheese and topped with capers.)

Serve with Cooper-Garrod Chardonnay

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