Roasted Soy and Honey Glazed Salmon

We eat salmon so often that I have dozens and dozens of recipes — I could write another book!

I usually try a new recipe each time I make salmon but every once in a while I come back to a few favorite recipes that we like eating again and again: Roasted Salmon with Orange-Mustard Butter; Pistachio Crusted Salmon and Roasted Salmon with Lemon, Rosemary and Coriander.

And this one:

ROASTED SALMON WITH HONEY AND SOY

• 4 salmon filets, each about 5-6 ounces

• 3 tablespoons butter or olive (or avocado) oil

• 2 cloves garlic, finely chopped

• 1/4 cup honey

• 1/4 cup soy sauce

• 1/2 teaspoon hot sauce (such as Sriracha), or more to taste

• 2 tablespoons lemon juice

• chopped scallion for garnish

Preheat the oven to 400 degrees. Place the salmon in a deep baking dish. Place the butter, garlic, honey, soy sauce, hot sauce and lemon juice in a saucepan and cook over high heat for 4-5 minutes or until thickened to the consistence of heavy cream. Spoon the sauce over the salmon and roast for about 10-12 minutes or until nicely glazed. Sprinkle with chopped scallion.

Makes 4 servings

Fish Cakes

Fish Cakes

A couple of years ago I wrote an article about salmon croquettes for the Nosher (My Jewish Learning). I acknowledged that salmon croquettes (latkes, patties) are not particularly elegant and not fashionable, and yet they are beloved in so many Jewish families. I don’t know anyone above a “certain age” whose mom or grandma did NOT make salmon latkes.

For me, salmon latkes are not only great food, they conjure many memories (they were my mother’s favorite — and last — meal). I make them the way my mom made them (the recipe is in the article link above).

And yet I also vary the recipe so much that I can’t, in good conscience, call them salmon latkes. First, because I don’t always use salmon. Second, I add a lot of extras that weren’t ever part of my mom’s original recipe.

Here’s one of my favorite variations. I make it with bluefish because I really love bluefish. But any fish will do.

Fish Cakes with Sun Dried Tomatoes

• 2 medium Yukon gold potatoes

• 2 cups crumbled cooked fish

• 1 large egg

• 1 thick scallion, finely chopped

• 1/4 cup chopped black imported olives

• 1/4 cup chopped sun dried tomatoes

• 3 tablespoons chopped fresh parsley

• 1 tablespoon Dijon mustard

• salt and pepper to taste

• all-purpose flour for dredging, about 1/4 cup

• 2 tablespoon butter

• 2 tablespoon olive oil

• lemon quarters

Cut the potatoes into large chunks and cook them in lightly salted water for 12-15 minutes or until tender. Drain under cold water and peel. Mash the potatoes and place them in a bowl. Add the fish, egg, scallion, olives, tomatoes, parsley, mustard and salt and pepper to taste. Mix the ingredients to distribute them evenly. Shape portions of the mixture into 4 patties about 1/2-thick. Dredge the patties in the flour and shake off the excess. Heat the butter and olive oil in a sauté pan over medium heat. When the butter has melted and looks foamy, add the patties and cook for about 3 minutes per side or until hot, crispy and golden brown. Serve garnished with lemon quarters.

Makes 4 servings

Nicoise Salad

I usually make Niçoise salad with canned tuna but it’s warm out and my grill is ready and there was this gorgeous hunk of fresh tuna at the market. So, Niçoise salad. It’s such a flexible recipe. Mine has fresh beans (sometimes I use canned cannellini or garbanzo beans), hard cooked eggs, tomatoes and potatoes over greens (plus the tuna of course). Before adding the greens, beans, potatoes and tomatoes to the platter I mixed them with some of this dressing: 2/3 cup olive oil mixed with 1/4 cup red wine vinegar, 1/2 teaspoon Dijon mustard and a tablespoon of chopped basil (use just enough to moisten each. You may have some left over depending on how much of each salad ingredient you make). I sprinkled some of the dressing on top of the fish. Before serving I added some olives. What a terrific warm weather dinner! Btw, if you’re not a fish eater, you can make this same salad using tofu.

#saladenicoise #saladeniçoise #nicoise #nicoisesalad #grilledtuna #saladbowl #salad #tuna #tunasalad

Lox and Cream Cheese Dip/Spread

It’s almost new year’s weekend, so I’ve been cooking for our annual New Year’s Eve hors d’oeuvres fest (storing a lot of stuff in the freezer).

These are some of the items I’ll serve at various times during the day: Marinated Mushrooms (a cinch to make); Potato-Carrot Latkes; Romanian Cheese turnovers; Scallion Cakes; Almond Chicken Nuggets; Hot Dog en Croute, and some others, plus a couple of dips, like hummus.

This Smoked Salmon and Cream Cheese dip is a definite for our smoked fish hour. It’s amazingly easy to put together, so if you need something last minute, this is for you.

Lox and Cream Cheese Dip/SPREAD

• 4 ounces smoked salmon

• 1 cup cream cheese (8 ounces)

• 1/3 cup dairy sour cream

• 1 tablespoon lemon juice

• 2 tablespoons chopped fresh dill

• 2 chopped scallions

Chop the smoked salmon into small pieces and set aside. Cut the cream cheese into chunks and place in a food processor. Add the sour cream, lemon juice, dill and scallions. Process on pulse until the ingredients are relatively smooth and well blended. Add the smoked salmon, pulse a few more times to distribute the pieces evenly.

Makes 1-1/2 cups

Roasted Fish with Tomatoes, Olives and Basil

“I loves you Porgy……” a lovely aria from Gershwin’s opera, Porgy and Bess of course.

But mostly I love porgy, the fish species, which should be coming to market soon, where I live.

Actually I love all fish. My husband — not so much. My cousin who is coming to stay with us over Memorial Day weekend - she loves fish too. Her husband — not so much.

But both men do like fish that’s covered and baked with lots of flavorful ingredients such as olives, tomatoes, onions and fresh herbs.

So this dish is on the menu. I’ll probably be making it with branzino, which is widely available, but it’s a perfect way to prepare lots of different kinds of fish (see the recipe).

Roasted Fish with Tomatoes, Olives and basil

• 4 fish filets such as porgy, branzino, hake, grouper, halibut, cod or sea bass about 5-6 ounces each, or 24 ounce large filet

• 1-1/2 tablespoons olive oil

• salt to taste

• Aleppo pepper (or use cayenne or crushed red pepper) or freshly ground black pepper

• 3 large plum tomatoes, chopped

• 1/3 cup chopped red onion

• 1/2 cup mixed pitted olives

• 2 tablespoons chopped fresh basil

• 2 tablespoons lemon juice

• 2 teaspoons grated fresh lemon peel

Preheat the oven to 400 degrees. Place the fish in a baking pan. Coat the surface with the olive oil and sprinkle with salt and (Aleppo) pepper. Scatter the tomatoes, onion, olives and basil over the fish. Sprinkle with lemon juice and lemon peel. Bake for 12-18 minutes, depending on the thickness of the fish, or until the fish is cooked through.

Makes 4 servings

Roasted Salmon with Orange-Mustard Butter

During the pandemic I used shopping/delivery services for my groceries. For the most part it’s been easy and reliable and I am incredibly grateful to the shoppers for risking their health and lives to help other people.

But recently, after two covid vaccinations and several weeks went by, I ventured out to the supermarket for my first “shop.” It was like an event. Who knew that grocery shopping could be such a thrill!

I went to a new store because my old reliable, Fairway, went out of business.

So, Wegman’s it was! It’s a huge place and kind of overwhelming after a year of not being or going anywhere.

There were products I hadn’t even thought to buy through a shopper — it seems stores don’t list everything that’s available for internet orders.

I bought lots of produce — oranges and berries and several kinds of lettuce and mushrooms and parsnips, fennel and more.

The FISH counter!! It was spectacular! I envisioned feasts! I LOVE fresh fish.

The salmon in particular was gorgeous and inviting. I know salmon is not such an exotic fish but it’s one that my husband eats without complaint, so I make it quite a lot. And I loved being able to pick out the exact pieces I wanted. From the front, at the big end, where it’s marbled with fat.

It was as delicious as it looked. Dinner was SO wonderful.

Things are looking up.

Roasted Salmon with Orange-Mustard Butter

• 6 salmon filets, about 6 ounces each

• 2 tablespoons softened butter

• 2 teaspoons Dijon mustard

• 2 scallions, chopped (or use chives)

• 2 teaspoons grated fresh orange peel

• 2 teaspoons grated fresh ginger

• 2 tablespoons chopped fresh parsley

• salt and freshly ground black pepper to taste

Preheat the oven to 450 degrees. Place the salmon filets in a baking dish. In a bowl, combine the butter, mustard, scallions, orange peel, ginger and parsley and mix to blend the ingredients thoroughly. Slather equal amounts of the butter over the fish. Sprinkle with salt and pepper. Roast the salmon for 15-18 minutes, depending on thickness and degree of doneness desired.

Makes 6 servings

Smoked Salmon and Cottage Cheese Pie

Last week I made the ideal dish.

By that I mean it is light and easy to eat during the scorching days of summer.

It’s meatless, so perfect for the Nine Days and any other time we don’t want to eat the usual meat-two-veggie or salad dinner.

I got to use up leftovers and bits of this and that (smoked salmon, cottage cheese, cream cheese).

It served as dinner and also as hors d’oeuvre — I rewarmed the leftover portion and cut it into bite-size pieces for some socially distanced company.

You can use any leftover fish. I happened to have smoked salmon, so that’s what I used.

Smoked Salmon and Cottage Cheese Pie

• 1 tablespoon butter

• 1 large shallot, chopped

• 1 partially baked pie crust

• 3-4 ounces smoked salmon, chopped

• 2 tablespoons cream cheese

• 4 large eggs

• 1 cup cottage cheese

• 1 cup half and half

• 2 tablespoons chopped fresh dill

• 1/2 teaspoon salt or to taste

Preheat the oven to 375 degrees. Heat the butter in a small frying pan over medium heat. When the butter has melted and looks bubbly, add the shallot and cook for 3-4 minutes or until softened. Spoon the shallot onto the bottom of the partially baked pie crust. Scatter the salmon pieces on top. Cut the cream cheese into small pieces and scatter them on top. In a bowl, beat the eggs, cottage cheese, half and half, dill and salt together until well mixed. Pour into the pie crust. Bake the pie for about 45 minutes or until the top is nicely browned and the custard has set.

Makes 4-6 servings

Whitefish Cakes with Asparagus and Egg

If you’re refraining from eating meat during the Nine Days, or because the weather is hot and humid and the thought or eating something heavy like meat is beyond your emotional capacity or you just love the occasional meatless meal, try these fish cakes!

I had leftovers from a large smoked whitefish that we didn’t finish — but it would work with any cooked fish (I’ve made this dish with smoked trout and cooked salmon).

It’s also the kind of amazingly versatile recipe you need during a pandemic when you may not be able to shop or find the exact ingredients you need and you also don’t want to waste any food.

So, for example, if you don’t have red onion, use scallion or chives or shallot or plain old yellow onion.

No matzo meal? Use dry bread crumbs. Or panko. No parsley? Substitute fresh dill, basil or thyme.

Add a fried egg, a vegetable (here I’ve shown it with asparagus but carrots, spinach, cooked kale and so on would work too) and the meal is complete.

Whitefish Cakes with Asparagus and Egg

• 2 cups mashed smoked whitefish

• 1/3 cup chopped red onion

• 2 tablespoons chopped fresh parsley

• 1/4 cup matzo meal

• 2 large eggs

• 1/2 cup matzo meal, approximately

• 20-24 asparagus spears

• 2 tablespoons butter, margarine or vegetable oil

• 4 large eggs

Place the whitefish, red onion, parsley and 1/4 cup matzo meal in a bowl and mix briefly. Add the eggs and mix to combine the ingredients. Shape into 4 thick patties (about 1/2-inch). Place the 1/2 cup matzo meal on a dish and press the fish cakes into the matzo meal to coat both sides. Refrigerate the patties for 30-60 minutes. Heat the oven to warm (or use a warming drawer.) Heat the butter in a large saute pan over medium-high heat. Fry the fish cakes for about 3-4 minutes per side or until crispy. While the fish cakes are frying, steam the asparagus for 3-4 minutes or until crisp tender. When the asparagus are cooked, place equal amounts on dinner plates and top each with a fish cake. Keep warm in the oven or warming drawer. Heat the remaining tablespoon butter; when it has melted add the eggs and fry until desired consistency. Place one egg on top of each asparagus-topped fish cake.

Makes 4 servings

Mini Salmon Latkes

I’m thinking ahead to Hanukkah and the New Year’s Eve weekend. For the first, of course latkes! For New Year’s? Hors d’oeuvre.

Here’s a recipe that works for either or both.

Salmon latkes in mini form. Fried right? So perfect for Hanukkah. Make them small enough and put them on some sort of base and you’ve got a super morsel for cocktail hour.

You can put the latkes on crackers or toasted bread, but I like using small tomatoes (campari tomatoes in the photo) as a base because it makes the hors d’oeuvre colorful. They are less crunchy but much juicier.

The latkes are freezable. Isn’t that nice?!

Mini Salmon Latkes

• 2 cups mashed cooked salmon

• 2 large eggs

• 1/2 cup matzo meal

• 2 tablespoons chopped chives

• vegetable oil

• 12 campari tomatoes (approximately) (or other small tomatoes)

• 3 tablespoons mayonnaise

• chives or fresh dill for garnish

In a bowl, mix the salmon, eggs, matzo meal and chives until well combined. Heat about 1/8-inch vegetable oil in a saute pan over medium heat. Shape the salmon mixture into 36 small disks. Fry, a few at a time, for 2-3 minutes per side or until crispy. Drain on paper towels. Before serving, slice the tomatoes about 1/2-inch thick. Place the latkes on top of the tomato slices. Spoon a small amount of mayonnaise onto the tops. Sprinkle with chopped chives for garnish (or use a tiny leaf of fresh dill).

Makes 36

Roasted Salmon with Chive Flowers

On a recent trip to an Asian supermarket in Queens, New York, I bought a lot of interesting vegetables. Greens -- Chinese broccoli, bok choy, yau choy and cabbage -- and some herbs, including chive flowers (pictured above). 

Chive flowers are just like ordinary chives, except they've been allowed to mature and produce an actual flower. As a result, they are thicker and have a somewhat bolder flavor than regular chives.

I used them to season salmon one night. This dish couldn't be simpler. Takes about 5 minutes to prepare and 15 minutes to cook.

How easy is that!

Roasted Salmon with Chive Flowers

• 24-32 ounces salmon
• 2 teaspoons Dijon mustard
• 2 teaspoons olive oil
• 1 clove garlic, finely chopped
• 2 tablespoons chopped chives
• 1 tablespoon lemon juice
• salt and freshly ground black pepper to taste

Preheat the oven to 475 degrees. Place the salmon in a baking dish. Mix the mustard, olive oil and garlic together in a small bowl and spread this mixture evenly on top of the fish. Sprinkle with the chives, lemon juice, salt and pepper. Roast for about 15 minutes, depending on the thickness of the fish, or until the fish is cooked to desired doneness and the top is crispy-browned. 

Makes 4 servings