Salmon, Cucumber, Dill Salad
Ingredients:
• 11/2 lbs salmon filet, cut into 4 pieces, skin and bones removed
• 1 TBS Dijon mustard
• 1/2 TBS honey
• 1 large cucumber, peeled (if not organic), cut in half lengthwise, seeds scooped out, diced in ½ inch cubes
• 1 large ripe fresh tomato, diced
• 1 medium ripe, but firm avocado, diced in 1/2-inch cubes
• 2 TBS chopped fresh chives (or 2/3 tsp dried chives)
• 3 medium cloves garlic, pressed
• 11/2 TBS chopped fresh dill (or 11/2 tsp dried dill weed)
• 1 + 2 TBS fresh lemon juice
• 1 TBS extra virgin olive oil
• salt and cracked black pepper to taste
Directions:
1. Press garlic and let sit for 5 minutest to bring out its health-promoting properties.
2. Preheat broiler on high and place an all stainless steel skillet (be sure the handle is also stainless steel) or cast iron pan under the heat for about 10 minutes to get it very hot. The pan should be 5 to 7 inches from the heat source.
3. Rub salmon with 1 TBS fresh lemon juice, salt, and pepper.
4. While pan is heating, mix together cucumber, tomato, avocado, chives, garlic, and dill in a bowl and set aside.
5. Whisk together 2 TBS lemon juice, olive oil, salt and pepper in a separate bowl. Toss with cucumber mix when ready to serve.
6. Place salmon on hot pan and cook for about 7 minutes, depending upon thickness. Combine honey and mustard and coat salmon during last 2 minutes of cooking.
7. Divide cucumber mixture between 4 plates and serve with salmon.
Sautéed Fennel Salmon
Ingredients:
• 1-1/2 lbs salmon fillet, cut into 8 pieces, skin and bones removed
• 1 TBS + 1/4 cup chicken or vegetable broth
• 1 large fennel bulb sliced thin, save 1 TBS chopped green tops to use for garnish
• 2 TBS fresh squeezed lemon juice
• salt and white pepper to taste
Directions:
1. Season salmon with a little salt and white pepper. Set aside.
2. Heat 1 TBS broth in 10-12 inch stainless steel skillet. Healthy Sauté fennel bulb in broth over medium heat for 1 minute stirring constantly.
3. Add 1/4 cup broth, lemon juice, pinch salt and pepper, and place salmon on top.
4. Reduce heat to low and cover. Cook for about 5 minutes. Do not overcook fennel, or it will lose its flavor. Sprinkle with chopped green fennel tops. Adjust seasoning to taste and serve.
Southwestern Salmon & Black Beans
Ingredients:
• 1-1/2 lb salmon cut into 4 pieces, skin and bones removed
• 1 small sized onion, minced
• 1 small sized red bell pepper, diced 1/4 inch
• 4 medium cloves garlic pressed
• 1 TBS + 1/2 cup chicken or vegetable broth
• 2 cups or 15 oz can black beans (BPA free), drained
• 1-1/2; TBS red chili powder
• about 2 cups shredded romaine lettuce, outer leaves discarded
• 1 medium avocado, cut into cubes
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• Sauce:
• 2 TBS fresh chopped cilantro
• 1 TBS fresh chopped mint
• 1 TBS fresh chopped basil
• 3 TBS fresh lemon juice
• 3 TBS olive oil
• 1 TBS chopped pumpkin seeds
• salt and pepper to taste
Directions:
1. Season salmon with a little salt and pepper. Set aside while you chop and sauté vegetables.
2. Mince onions and press garlic
3. Heat 1 TBS broth in a 10-12 inch stainless steel skillet. When broth begins to steam add onion, bell pepper and garlic and Healthy Sauté on medium heat for about 5 minutes stirring frequently.
4. Add 1/2 cup broth, drained beans, and red chili powder. Cook for another 10 minutes. Season with salt and pepper to taste.
5. While beans are cooking, preheat broiler. Place a stainless steel or cast iron skillet large enough for salmon under the heat to get hot. This takes about 10 minutes.
6. In a bowl mix together cilantro, mint, basil, lemon juice, olive oil, pumpkin seeds, salt and pepper.
7. Place salmon in the hot pan and return to broiler about 5 inches from the heat source for best results. Broil salmon for about 7 minutes for medium doneness.
Salmon with Mustard and Ginger
Ingredients:
• 8 oz salmon fillet
• 2 tsp + 1 TBS lemon juice
• 1 TBS extra virgin olive oil
• 1 clove garlic, pressed
• 1 tsp yellow or Dijon mustard
• 1/2 tsp soy sauce
• 2 TBS cilantro
• 2 TBS grated ginger
• sea salt and pepper to taste
Directions:
1. To Quick Broil salmon, preheat broiler and place an all stainless steel skillet (be sure the handle is also stainless steel) or cast iron pan under the heat for about 10 minutes to get it very hot. The pan should be 5 to 7 inches from the heat source.
2. Rub salmon with 2 tsp fresh lemon juice, salt and pepper. (You can Quick Broil with the skin on; it just takes a minute or two longer. The skin will peel right off after cooking.)
3. Using a hot pad, pull pan away from heat and place salmon on hot pan, skin side down. Return to broiler. Keep in mind that it is cooking rapidly on both sides so it will be done very quickly, usually in 7 minutes depending on thickness. Test with a fork for doneness. It will flake easily when it is cooked. Salmon is best when it is still pink inside.
4. Top salmon 1 TBS lemon juice and the remaining ingredients.