Roasted Salmon with Teriyaki Glaze

After any big holiday -- like Passover -- where there's been tons of food and extra goodies like chocolate matzo bark and jelly rings, I need to pare down. Pare down me I mean. Me, lover of matzo, who probably ate 3 boxes worth over 8 days.

It's over.

More thoughtful dinners are in order. 

Simple food is on the menu. 

Also, after all that holiday cooking, meals that are quick and easy to cook.

It's just Ed and me tonight.

So, this salmon dish, along with some veggies ---

 

Roasted Salmon with Teriyaki Glaze

• 24-32 ounces salmon

• 1/4 cup sake

• 1/4 cup mirin

• 2 tablespoons soy sauce

• 2 tablespoons vegetable oil

• 2 teaspoons brown sugar

• 2 teaspoons chopped fresh chives (or scallion greens)

Preheat the oven to 475 degrees. Place the fish in a roasting pan. Place the sake, mirin, soy sauce, vegetable oil and brown sugar in a small saucepan. Stir until the ingredients are blended. Bring to a boil over medium-high heat and cook for 2-3 minutes until the mixture is reduced and slightly thickened. Remove from the heat and let cool slightly. Pour the liquid over the fish. Sprinkle with chives. Roast for 12-16 minutes, or until cooked to desired doneness.

Makes 4-6 servings

Roasted Salmon with Harissa

Many years ago Ed and I took our daughters on a cruise to Alaska. At the time they were going through what I think of as the usual teenage disdain for anything their parents liked. So although they went with us on deck to see some of the famous, enormous glaciers, after the first few, when we uncool grownups were still excited to see yet another huge hunk of ice, they stayed in their cabin. And so they missed the Columbia Glacier which, just by chance when we were watching, dropped what we were told was the ice equivalent of a 6-story apartment building into the water.

Okay, so they missed it. I still smile when I close my eyes and think about what we saw that day.

The other thing we all missed was the salmon. Alaskan salmon is world famous, and for good reason -- it's fat and flavorful. And some of the folks on our trip actually went fishing and caught some fish, which the chef cooked them for dinner. And for those who didn't go fishing, well, they got fresh fresh salmon anyway.

Unfortunately our daughter Gillian is allergic to fish, so we never have it on the table when she is with us.

Ed and I have made up for that in the years that followed, when we dine alone or with people who can eat and appreciate fish.

We both love salmon and eat it very often.

And so, in keeping with the political theme of this blog over the past several weeks, I will pay tribute to the Alaska Democratic political caucus coming up on March 26th (the Republicans had theirs on March 1st), and offer one of the salmon recipes we have loved over the years. It's so quick and easy to cook you can serve this any night of the week. And yet, salmon is festive, so it's a good choice for company also.

Roasted Salmon with Harissa

• 4 salmon filets or steaks, about 6 ounces each
• 1 tablespoon olive oil
• 1-1/2 teaspoons chopped fresh oregano (or 1 teaspoon fresh thyme leaves)
• 1 teaspoon harissa
• 1 teaspoon Dijon mustard
• salt and freshly ground black pepper to taste

Preheat the oven to 475 degrees. Place the salmon pieces in a baking dish. In a small bowl, combine the olive oil, oregano, harissa and mustard. Spread this mixture on top of the fish filets. Sprinkle with salt and pepper. Roast for 15-18 minutes, depending on thickness, or until cooked to desired doneness.

Makes 4 servings  

Salmon Melt with Tomatoes, Squash and Chives

Salmon Melt

Everyone I know who has a garden says that it's overflowing with tomatoes and zucchini. Eggplants and basil. Lettuce and bell peppers.

What should they do with all this produce?

A question for the ages, because this happens to everyone who has a garden, every year.

Except for me. I got exactly one tomato on one plant, one tomato on another and the third one has three teeny green ones and a few flowers. Most of my basil was devoured by local animals and the few that were left have just a few leaves. 

I didn't even bother to plant anything else because I have failed summer after summer.

EXCEPT for the chives! I have a lovely, flourishing pot of chives!

So I snipped some of those lovely, fragrant stalks and added them to a Salmon Melt Sandwich. Leftover salmon of course, plus tomatoes and summer squash from someone else's garden.

I am certain that the chives make all the difference in how wonderful this tastes.

 

Salmon Melts with TOMATOES, SQUASH and Chives

• 2 tablespoons butter, slightly softened
• 4 slices whole wheat bread, lightly toasted
• 8-12 thin slices yellow squash or zucchini
• 4-8 slices tomato
• 5-6 ounces cooked salmon, broken into chunks
• 1-1/2 tablespoons chopped fresh chives
• 2/3 cup shredded mozzarella cheese
• 1-1/2 tablespoons grated Parmesan cheese

Preheat the oven to 400 degrees. Spread the butter equally on one side of each of the toast slices. Place the slices on a cookie sheet. Place 2-3 slices of squash and 1-2 slices of tomato on top. Place equal amounts of the salmon on top of the tomato. Scatter with the chives. Sprinkle the mozzarella on top. Sprinkle with Parmesan cheese. Bake the sandwiches for about 8 minutes or until the cheese is hot and bubbly.

Makes 4 pieces

Gorgeous Hunk of Salmon, Roasted with Orange and Dill

We eat so much salmon at our house that one of these days Ed and I might actually turn into some. That's probably because in years past, when our kids were still living at home, we couldn't have any fish in the house. One of our daughters is allergic.

So we're making up for it now (I decontaminate the refrigerator after a fish dinner to get rid of any leftover fish oils or vapors). And salmon is a favorite. It's tasty, attractive and also healthy. Can you beat that?

We like it all sorts of ways, but I try to vary the seasonings, just to keep it from being too boring (same goes for chicken).

We had this dish recently: roasted salmon with a glaze that's basically orange marmalade and mustard. It is incredibly easy to prepare -- takes less than 5 minutes. I served it to company. Everyone declared it a keeper.

 

Roasted Salmon with Orange MARMALADE, MUSTARD and Dill

• 24-30 ounces fresh salmon

• 1/4 cup orange marmalade

• 1 tablespoon chopped fresh dill

• 1 large clove garlic, finely chopped

• 1 tablespoon lime juice

• 1 teaspoon Dijon mustard

• salt and freshly ground black pepper to taste

Preheat the oven to 475 degrees. Place the salmon in a baking dish. Mix the marmalade, dill, garlic, lime juice and mustard together in a small bowl and spread this mixture evenly on top of the fish. Sprinkle with 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

Broiled Salmon with Horseradish Crust

Several years ago Ed and I traveled to Ireland, a most wonderful and almost magical place with interesting things to see, friendly people and the most gorgeous green countryside that makes it truly the emerald isle. It rains practically every day, but only for an hour or so and then the sun comes out and everything is beautiful.

I’ve heard people complain about Irish food. My friends who are Jewish and Italian and Polish are always talking about their grandmother’s this and their mother’s that recipe. There’s always more than a tinge of pride as they mention the matzo balls or marinara sauce or pierogies. But when I mentioned the delicious food in Ireland to an Irish friend she said “Impossible. There’s no such thing as Irish cuisine.”

I beg to differ.

In Ireland we had the most wonderful, fresh-from-the-water salmon. It was so good we ate it practically every day. And the potato dishes are awesome. Also the breads, the salads and desserts.

So, in honor of St. Patrick’s Day coming up in a few days, here’s a really simple recipe for Broiled Salmon. To paraphrase an old Levy’s Jewish Rye Bread ad, you don’t have to be Irish to love it. In fact, this recipe, with its matzo meal crust, is perfect for Passover.

Broiled Salmon with Horseradish Crust

6 salmon filets, 5-6 ounces each

2 tablespoons vegetable oil

2 tablespoons finely grated fresh horseradish (or use bottled white horseradish, press out the juice)

3-4 chopped scallions (or 3 tablespoons chopped chives)

2 tablespoons matzo meal (or bread crumbs)

salt and freshly ground black pepper to taste

Preheat the oven broiler. Lightly grease a cookie sheet and put the filets on top. Mix the vegetable oil, horseradish and scallions and brush the salmon with this mixture. Sprinkle with the matzo meal. Broil the salmon for about 8 minutes or until the fish is nearly cooked through and the crust is lightly golden brown. NOTE: If you prefer, you can roast the salmon in a preheated 475 degree oven for about 18 minutes. Makes 6 servings

Roasted Salmon with Lemon, Rosemary and Coriande

Putting on the pounds is easy, isn’t it, especially during the holiday season with all its latkes and cookies, eggnog and hot chocolate. It’s an indulgent time in many ways.

Every year I become one among the many people who gain weight between Thanksgiving and January 2nd. And every year I try to figure out ways to avoid gaining even more weight than the year before (it takes months to take it off).

I wrote about this a few days ago and decided that this year my strategy is to eat sensibly in between celebrations. No stuffing myself allowed, no extra treats just because well, I’m gonna gain the weight anyway so I might as well put on a few more and have myself a few bags of potato chips.

Nope.

My sensible eating plan is working so far. The pound I gained over Thanksgiving is gone, so I am ahead of the game. Here’s what we had for dinner one night this week: Roasted Salmon with Lemon, Rosemary and Coriander. Low calorie, low fat and so simple.

All that’s required to make plain old salmon into something more memorable is to include herbs and spices (here the rosemary and coriander but you could substitute with dill and Aleppo pepper; there’s lots of choices) and some lemony tang. A salad or plain vegetables, maybe some cooked quinoa and you’re all set for dinner.

Btw, the salad you see in the photo is a perfect side dish for salmon. You can find the recipe here.

Roasted Salmon with Lemon, Rosemary and Coriander

1-2 lemons

4 salmon fillets or steaks, about 6 ounces each, about 1-1/4 inches thick

2 tablespoons olive oil

1 teaspoon Dijon mustard

1 tablespoon chopped fresh rosemary

1 teaspoon ground coriander

salt and freshly ground black pepper to taste

Preheat the oven to 475 degrees. Cut the lemon(s) into thin slices and place them in a single layer in a baking dish. Place the salmon pieces on top (make sure there are enough slices for the entire piece of fish). In a small bowl, combine the olive oil, mustard, rosemary and coriander. Spread this mixture on top of the fish. Sprinkle with salt and pepper. Roast for about 15 minutes, depending on thickness, or until cooked to desired doneness.

Makes 4 servings  

Salmon Zucchini Melts with Dill Butter

Sandwiches for breakfast?

Why not?! They’re easy to prepare and they fill you up. That sounds good to me, especially in the summer when you want to get out of the kitchen quickly and get on with your life. 

They’re good for brunch too. Note that if you have sleepover company during the summer, which I do, often, so I am always looking for food that’s easy but a little different too.

You can carry some sandwiches around, to eat on your terrace or at a picnic area or playground. (Remember that sandwiches were invented for convenience, by a gambler who wanted to eat and play at the gaming tables at the same time).

And they’re an especially good way to use up leftovers, which is a particular thing for me. I hate to throw food out (ask my kids, who would often make fun of the little packages of this and that in my fridge. In fact, they still do that, come to think of it.)

Here’s one, a riff on the old Tuna Melt. It’s not the tote-around kind of sandwich, but is a terrific, nutritious and satisfying sandwich for late breakfast or brunch. Or even dinner. And it finishes up that little bit of salmon from yesterday’s dinner. And the small amount of extra mozzarella cheese. And the English muffins you’ve had in the freezer for a while.

Salmon Zucchini Melts with Dill Butter

2 English muffins (or 2 slices whole wheat bread)

1-1/2 tablespoons butter, slightly softened

1-1/2 tablespoons chopped fresh dill

8 slices zucchini

4 slices tomato

4 ounces cooked salmon

1/2 cup shredded mozzarella cheese

4 teaspoons grated Parmesan cheese

Heat the oven or toaster oven to 400 degrees. Lightly toast the bread and spread each piece with equal amounts of butter. Sprinkle the dill on top. Place the slices on a baking sheet. Layer 2 slices of zucchini and one slice of tomato on top. Cut the salmon into small chunks and place on top of the tomato. Scatter the mozzarella cheese over the fish. Finally, sprinkle with Parmesan. Bake the sandwiches for 5-6 minutes or until the cheese is hot and bubbly.

Makes 2 sandwiches

Salmon Latkes with Lemon-Scented Mayo on Matzo

Half a lifetime went by before I understood the unique wonderfulness of sandwiches on matzo. As a kid I felt awkward and embarrassed bringing cream cheese and jelly or egg salad sandwiches on matzo in my school lunch.

No matter that several other kids did the same thing. I thought it was weird and I hated it.

Nevertheless, even then I had to confess, if only to myself, that those sandwiches were really really good. The crunch and crispiness of matzo was perfection against anything soft inside. So if it was anything creamy or tender, like tuna or chicken salad, well, that was good. If weird.

Roast beef? Not so much. Too hard to chew a piece while at the same time trying to keep the matzo from crumbling into a million pieces.

My Mom sometimes made salmon latkes to eat on matzo. I would never bring this to school. Much too weird I thought. Too fishy. It might smell.

Kids are embarrassed by those sorts of things.

But at home? Well, salmon latkes on matzo (with a dollop of lemon-scented mayo) is a real treat.

Try it for yourself!

SALMON LATKES WITH LEMON-SCENTED MAYO ON MATZO

• · 2 cups mashed cooked salmon

• · 2 large eggs

• · 1/2 cup matzo meal

• · 1 small grated onion, optional

• · 1 tablespoon chopped fresh dill, optional

• · salt and freshly ground black pepper to taste

• · vegetable oil

• · mayonnaise

• · lemon juice

• · grated fresh lemon peel

• · matzos

In a bowl, mix the salmon, eggs, matzo meal, onion, if used, dill and salt and pepper to taste until well combined. Heat about 1/8-inch vegetable oil in a saute pan over medium heat. Shape the salmon mixture into 8-10 cakes. Fry for 2-3 minutes per side or until crispy. Drain on paper towels. Eat plain or with Lemon-Mayo on Matzo.

Makes 8-10

For each portion Lemon-Mayo, mix mayonnaise (2 tablespoons) with 2 teaspoons lemon juice and 1/2 teaspoon grated lemon peel per portion. Spread on a half piece of matzo, top with one salmon latke.