  These Spicy Thai Salmon Skewers are rich in a fish that's good for you -- low in fat, high in protein and an excellent source of vitamin A and the B-group vitamins. (Courtesy of True North Salmon) |
Something about summer makes me hungry for salmon.
It's the type of fish that lends itself beautifully to the grill, the pan, poached and simmered. Excellent hot or chilled, in salads or mains, sandwiches and more, salmon fits the bill.
It's a fish that's good for you -- low in fat, high in protein, it's rich in heart-healthy Omega-3 fatty acids and it's also an excellent source of vitamin A and the B-group vitamins.
If you buy canned salmon, make sure you mash up the bones and eat them along with the salmon -- they're an excellent source of dietary calcium, which is crucial in the fight against osteoporosis.
Health Canada's Food Guide recommends we eat at least two 75 g (or 1/2 cup) servings of fish a week.
Sounds sensible to us!
Here are several recipes courtesy of Heritage Salmon (True North Salmon Co). For more info and recipes, check out heritagesalmon.com.
MAPLE BARBECUE SALMON
Simple and elegant, this meal can be put together in minutes. Serve with a side salad or vegetables.
4 5-6 oz. (150-175 g) fresh salmon (fillet cut)
1/4 cup (50 ml) maple syrup
1 clove garlic, minced
1/4 tsp (1ml) garlic salt
Pinch ground pepper
Mix maple syrup, garlic, garlic salt, and pepper.
Place salmon portions in a shallow dish, and coat with maple syrup mixture. Cover dish, and marinate salmon portions in refrigerator 30 minutes, turning over at 15 minutes.
Drain salmon steaks and discard used marinade.
Barbecue salmon portions over medium heat for 8 to 10 minutes or until cooked to taste.
Serves 4
HORSERADISH AND DILL BUTTER SALMON STEAKS
We suggest buttered baby potatoes as a side for this excellent dish.
1/2 cup (125 ml) soft butter
1/2 cup (125 ml) drained bottled horseradish
2 Tbsp. (30 ml) finely chopped fresh dill
1 Tbsp. (15 ml) finely chopped shallot
1 tsp. (5 ml) salt
1 tsp. (5 ml) black pepper
4 5-6 oz. (150-175 g) fresh salmon steaks
1 - 2 Tbsp. (15 to 30 ml) oil
Stir together butter, horseradish, dill, shallot, 1/4 tsp. (1 ml) salt and 1/4 tsp. (1 ml) black pepper in a bowl.
Transfer butter mixture to a sheet of parchment or wax paper and roll into a 1-inch (2.5 cm) thick cylinder. Close ends of paper, and then chill until firm, about 25 minutes.
Brush salmon steaks on both sides with oil, and then sprinkle with remaining salt and pepper.
Oil grill rack, then grill salmon steaks for 8 to 10 minutes or until cooked to taste.
Serve each salmon steak topped with a slice of horseradish butter.
Serves 4.
SPICY THAI SALMON SKEWERS
(Note -- this recipes calls for bruised lemon grass, a delicate herb used in many south Asian dishes.) Use the flat blade of a heavy knife or a cleaver to smash and "bruise" the lemon grass in order to help release the aromatic oils before adding it to the dish.
4 fresh salmon skewers (cubed salmon already skewered on bamboo)
2 sticks bruised lemon grass
2 Tbsp (30 ml) soy sauce
2 cloves crushed garlic
1-inch (2.5 cm) piece of ginger, peeled and chopped
1 red chili finely chopped
2 limes, juiced
1/2 cup (125 ml) olive oil
DIRECTIONS: Stir together the lemon grass, soy sauce, crushed garlic, chopped ginger, chopped chili, lime juice and olive oil.
Place salmon skewers into a large plastic bag with half of seasoning mix, close bag and refrigerate for 1 hour turning over at 30 minutes.
Drain salmon skewers and discard used marinade. Barbecue the salmon skewers over medium heat for 8 to 10 minutes or until cooked to taste. Brush salmon skewers with remaining reserved marinade while grilling.
Serves 4.
SALMON WITH GRAIN MUSTARD CRUST
Tarragon adds a special dimension to this classic dish.
4 5-6 oz. (150-175 g) salmon portions (fillet cut)
4 Tbsp. (60 ml) ground brown mustard seed
2 tsp. (10 ml) finely chopped shallots
2 sprigs fresh tarragon, stems removed, finely chopped
1/2 tsp. (2 ml) salt
3/4 cup (175 ml) ice wine (sweet white wine can be used as a substitute)
1 Tbsp. (15 ml) olive oil
1 lb. (500 g) baby potatoes, sliced in half, boiled in salted water until fork tender
4 cups (1 L) baby spinach
1/2 lb. (250 g) asparagus, bottoms removed and blanched in boiling salted water until tender crisp. Rinse in cold water immediately
4 Tbsp. (60 ml) home-made mustard vinaigrette (recipe to follow)
Combine ground mustard seed, chopped shallots, fresh tarragon and salt in a small bowl. Add ice wine (or sweet wine) and blend into a paste. Divide evenly among top side of salmon filets.
Heat olive oil to medium in large fry pan. Place salmon skin side down in fry pan and cook until bottom is cooked a third way through. Remove salmon from pan and place on a greased cookie sheet. Broil in oven for 3-7 minutes, or until salmon flakes easily (do not overcook.)
Remove salmon and tent with foil to keep warm.
Toss baby potatoes, baby spinach and asparagus with mustard vinaigrette until just coated.
Divide into four plates. Top each salad with salmon. Serve immediately.
Serves 4.
MUSTARD VINAIGRETTE
1/2 cup (125 ml) olive oil,
1 Tbsp. (15 ml) Dijon mustard
1/4 cup (50 ml) white wine vinegar
1 green onion, white only, finely chopped,
1 clove garlic, finely minced
1 tsp. fresh tarragon chopped
Salt/pepper to taste
Vigorously whisk ingredients together and toss with potatoes and vegetables.
