Salmon with Brothy Beans

This recipe is from Sitka Seafood Market, a company I've been buying salmon from for a number of years. I used to have a subscription, getting several 5-lb boxes a year, but that was too much for me. Now they have an option of buying one box at a time, with a large variety of fish available, an option that is better for me.

I usually cook salmon as part of a sheet pan recipe; my favorite is one with bok choy. This recipe uses a difference process, but is also quite simple, with vegetables sautéed and then cooked in a broth with the beans, the salmon pan-fried separately and then put on top at the end. Very delicious comfort food, and guest appropriate as well.

SEARED SALMON WITH BROTHY BEANS

adapted from https://www.sitkasalmonshares.com/blogs/culinary/recipes/seared-salmon-with-brothy-beans

4 servings

 

20 ounces of salmon, cut into serving-size pieces

3 T. olive oil, divided 

2 carrot, peeled and cut into ¼-cubes

3 c. thinly sliced leeks, white and pale green parts

2 large garlic cloves, thinly sliced

1 t. chopped fresh rosemary leaves

½ t. crushed red pepper flakes

1 15-oz can white beans (eg cannellini, navy, or great northern), drained and rinsed

3 c. chicken or vegetable broth (I used two 14.5 oz cans of broth, which was fine)

3 cups (or more) baby spinach

Serve with crusty bread (optional)

 

Remove pin bones from the salmon if it has any. Season the fish with salt and pepper and set aside.

 

In a wide Dutch oven or shallow saucepan, heat 2 tablespoons oil over medium heat until shimmering. Add the carrot and leek, then season lightly with salt. Cook, stirring occasionally, until just softened, about 5 minutes. Stir in the garlic, rosemary, and pepper flakes, and cook, stirring, until fragrant but not browned, about 1 minute.

 

Add the beans and broth, then season lightly with pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until the vegetables are tender and the liquid is slightly reduced, about 10 minutes.

 

Meanwhile, in a medium skillet, heat 1 tablespoon oil over medium-high heat until shimmering. Pat the salmon dry with paper towels and add it to the skillet, skin side down. Press the salmon gently with a spatula for 30 seconds so it lays flat. Lift the spatula and cook until the salmon is nearly done, 5 to 8 minutes depending on the thickness of the fillet. Then turn the salmon and cook for about 30 seconds to lightly cook the surface.

 

Just before serving, coarsely mash a quarter of the beans. Stir the spinach into the bean mixture and cook just until wilted.

 

Divide the brothy beans between shallow bowls and top with the salmon. Serve with crusty bread, if desired.

Coconut Salmon Chowder

This is a simple and very tasty chowder, leaning towards Thai. With a salad on the side, this is a filling meal. I've made it with salmon, which is what the original recipe called for, but I think it would be great with many other kinds of fish. The strong flavor is all in the broth.

COCONUT SALMON (OR OTHER FISH) CHOWDER

adapted from http://www.driftersfish.com/coconut-sockeye-salmon-chowder

serves 6

1 tablespoon extra-virgin olive oil

4 medium shallots, thinly sliced crosswise

2-inch knob fresh ginger, chopped fine

4 cups low-sodium vegetable broth

1 (15-ounce) can coconut milk (low-fat is fine)  

3 tablespoons curry paste (either green or red or a mixture)

3 tablespoons fish sauce

12 ounces baby potatoes, quartered (or any size potato, cut into about 1/2-3/4" pieces)

1 to 1-1/2 lb. salmon (or other fish), skinned and cut into 1" pieces

chopped cilantro, for garnish

3 to 4 green onions, white and pale green parts only, thinly sliced, for garnish

2 limes, sliced into wedges

If using salmon: remove the skin from the salmon by searing the fish, skin-side down for 20-30 seconds; the skin will then scrape off easily. Then cut the fish into 1" pieces. 

Heat the oil in a large stockpot over medium-low heat. Add the shallots and sauté until soft, 2 to 3 minutes. Add the ginger and sauté until fragrant, about 3 minutes.

Add the broth, coconut milk, curry paste, and fish sauce and mix thoroughly to combine. Cover, increase heat to high, and bring to boil. Decrease the heat to medium-low; add the potatoes and cover. Cook for about 5 minutes, until potatoes are tender but not fully cooked. Add the salmon and simmer until the salmon is just cooked through, about 5 minutes.

Ladle into serving bowls. Garnish with the cilantro leaves and green onions, and serve with lime wedges on the side. 

Sheet-pan ginger-soy salmon with bok choy, red pepper, and spicy maple sauce

I know I have a lot of salmon recipes on the site, but I can't resist a new one that looks good, and this one definitely measures up! Bok choy is one of my favorite vegetables, but I haven't had it in quite a while, and this was a great way to make it--I do like cooking everything on a sheet pan.  The sauce for this dish is especially delectable. The amount in the recipe is enough for 4 servings, but used somewhat sparingly.  I think the next time I make it, I'll up the maple syrup to 1/3 cup, and adjust the other sauce ingredients a bit as well.

Ginger-Soy Salmon with Bok Choy, red pepper, and Spicy Maple Sauce

adapted from https://www.simplyrecipes.com/recipes/ginger_soy_steamed_salmon_with_spicy_maple_sauce/

4 servings

1 to 1-1/2 pounds fresh salmon, skin on

1 large head bok choy, cut in slices

1 red pepper, sliced

olive oil

2 T. soy sauce

Salt and pepper

1 lemon, sliced into wedges, garnish

Sauce

1/4 cup maple syrup

1 T. soy sauce

1/4 t. red pepper flakes

1/2 t. toasted sesame oil

1/4 t. dried ginger

Preheat the oven to 400 degrees.

Prep the salmon: If you have a large side of salmon, cut it into 4-ounce to 6-ounce portions and remove the pin bones using tweezers. Season the fish with salt and pepper.

Assemble the ingredients in the sheet pan: Toss the bok choy and red pepper with a little olive oil and the 2 T. soy sauce and roast for about 15 minutes.  Add the salmon to the sheet pan, and continue to roast until the salmon is just cooked through, about 10-12 minutes.

Make the spicy maple sauce: While the salmon is cooking, combine all the sauce ingredients in a small saucepan. Bring to a simmer and turn heat down to low. Simmer for 4 to 5 minutes, stirring occasionally, until the sauce coats the back of a spoon. Watch it closely as it can boil over. Remove and let cool and it will continue to thicken as it cools.

Serve. Serve with lemon wedges to squeeze on the fish. Spoon Maple Sauce over the top of the fish. Can be served with cooked rice, but it makes a full meal without anything more.

Salmon with Cucumber Mango Salsa

I recently got delivery of the first installment of my Sitka Salmon Shares, 5 lbs. of King salmon. Soon after I saw this post on Simply Recipes, and couldn't resist trying out yet another way to showcase the salmon.  This salmon is delectable all on its own, but a little lime juice never hurts, and the cucumber-mango salsa is a really nice accompaniment.

About a year and a half ago, I purchased a digital meat thermometer, which makes it really easy to cook salmon to just the right temperature (125 degrees); you just set the temperature you want, put the probe in while it cooks, and wait for the beep. Here's the one I bought, which I am very happy with.  It's great not to have to cut open the salmon to see if it's done, and no worries about cooking it too long. The device is easy to use whether the fish is in the oven or on top of the stove; the base unit sits on the counter, attached to the probe by a long wire.

salmon with cucumber mango salsa

adapted from https://www.simplyrecipes.com/recipes/grilled_salmon_with_cucumber_mango_salsa/

4 servings

for the salmon

about 20-24 ounces of salmon, skin on

zest from 1 lime

juice from half a lime (juice from other half used in salsa)

1/2 t. kosher salt

2 t. olive oil

1/4 t. ground Aleppo pepper (can substitute chili powder)

for the salsa

about 8" of an English cucumber (or substitute a regular cuke)

1 mango

1/2 cup packed cilantro

1/4 cup minced red onion

juice from half a lime

1 large clove of garlic, minced (from a jar is fine)

1/2 jalapeno pepper, seeded and minced

1/4 t. kosher salt

Prep the salmon:

In a small bowl, combine lime zest, salt, olive oil, pepper, and juice from half of the lime. Brush some plain olive oil on the skin side of the salmon. Then brush the lime mixture on the flesh side. Put in the fridge while you prepare the salsa.

Make the salsa:

Cucumber: If using an English cucumber, take strips of peel off so that about half the peel is removed. (If using a regular cuke, remove all the peel, cut in half, and scoop out the seeds.) Slice in half lengthwise into about 1/4" strips, then cut into a 1/4" dice (about the size of a pencil eraser). Put into a medium bowl.

Mango: Peel, cut flesh into strips, and dice into 1/4" pieces. Add to the cucumber.

Mix all: Add to the cuke/mango mix the cilantro, red onion, juice from the remaining half-lime, garlic, jalapeno, and salt. Toss to combine.

Grill or broil the salmon, cooking for about 7-8 minutes or until inner temperature is 124 degrees. Salmon should flake easily, but still be somewhat pink in the center. (It will cook a little more when removed from the heat.) Serve with the salsa, either on the top or the side.