Spring Style Salmon

For a main that screams SPRING, try this Pan-Seared Salmon with Artichokes and White Wine. It is from the cookbook called "Giada's Italy," by Giada DeLaurentiis.

My husband loves salmon so I try to find new ways to cook it. I used a can of artichoke hearts because my grocery store did not have frozen. And, I used fresh grape tomatoes instead of sundried because I feel like the flav of sundried tomatoes is very strong, and I just wanted fresh fresh fresh! I also used dried oregano because my fresh oregano in my herb garden was not ready yet. Just a sprinkle of 1/4 tsp. Dried oregano can be strong. 

I recommend that you prep your ingredients ahead as the cooking steps happen fast! I made 6 fillets when I did this, so I had two pans going. 

This dish is full of flavor and color. I hope you enjoy it!

I served this deliciousness with this amazing zucchini salad. Click here for the recipe.

Pan-Seared Salmon with Artichokes and White Wine

Serves 4

From "Giada's Italy"

By Giada DeLaurentiis

2 Tbsp. olive oil

4 (6-ounce) skinless center-cut salmon fillets

1 tsp. kosher salt

2 Tbsp. (1/4 stick) unsalted butter

3 fresh oregano sprigs, plus 1 Tbsp. chopped

1 shallot sliced

1 (9-ounce) box frozen artichoke hearts, thawed

3/4 cup chopped oil-packed sun-dried tomatoes

1/2 cup dry white wine

2 cups baby spinach

In a medium skillet, heat the olive oil over medium-high heat. Season the salmon fillets evenly with the salt and place them, flesh-side down (skin side up), in the hot pan. Cook for 3 minutes or until deep golden brown. Turn the filets on their sides and cook for a minute, then turn to the opposite side and cook 1 minute longer. Lastly, using a thin spatula, flip the fillets and cook an additional 2 minutes. Add 1 tablespoon of butter and the oregano sprigs to the pan and reduce the heat to medium. Baste the salmon fillets for an additional minute. Remove the salmon and oregano sprigs to a plate to rest.

To the same pan, add the shallot and artichoke hearts. Cook over medium heat, stirring often with a wooden spoon, until the shallot is softened and the artichokes are beginning to brown, about 4 minutes. Add the chopped oregano and the tomatoes and stir to combine. Deglaze the pan with white wine and allow the wine to cook down and reduce by half. Stir in the remaining tablespoon of butter and the spinach. Cook until the spinach is barely wilted. Spoon the vegetables onto a platter and top with the salmon. Spoon any remaining sauce over the fish and serve.

Please note: The Jersey Girl used a can of artichoke hearts in lieu of frozen; fresh grape tomatoes, halved in lie of sun-dried tomatoes; and 1/4 tsp. dried oregano in lieu of fresh. 

A Package Deal

Any recipe that calls for assembly line prep, make-ahead possibilities, and easy cleanup gets me every time.

Salmon Baked in Foil has all of those attributes. I've made this on a few occasions and it is always a hit with my family of three. I love how dinner is cooked all nice and neat in a packet of foil. Order in a world of chaos is always a fab thing, no?

I prefer fresh tomatoes but the option of canned is awesome if you are in a pinch. Both times I made this dish recently I have used a regular ole onion as opposed to the fancier pancier shallot. And it worked out totally fab. Just sayin', as they say. Here's a peek at the topping:

Don't the herbs look scrumptious?

I've made salmon 100 different ways throughout the years, and this recipe is definitely in my top three for preparing the super food. They say salmon has lots of nutrients and omega-3 fatty acids (whatever that means) so eat more of it, dear readers!

I served this dish with basmati rice and a salad on the side. But I feel like string beans or asparagus would be a nice veg to go with the fish.

Here ya go:

Salmon Baked in Foil
From "Everyday Italian"
By Giada DeLaurentiis
4 main course servings

3 tomatoes, chopped, or 1 (14-ounce) can diced tomatoes in juice drained
2 shallots, chopped
2 Tbsp. plus 2 tsp. olive oil
2 Tbsp. fresh lemon juice (from about 1/2 lemon)
1 1/2 tsp. chopped fresh oregano or 3/4 tsp. dried
1 1/2 tsp. chopped fresh thyme or 3/4 tsp. dried
1 tsp. salt
3/4 tsp. freshly ground black pepper
4 salmon fillets (about 5 ounces each)

Preheat the oven to 400 degrees F. In a medium bowl, stir the tomatoes, shallots, 2 Tbsp. of oil, lemon juice, oregano, thyme, 1/2 tsp. salt, and 1/4 tsp. pepper.

In the center of each of four large sheets of aluminum foil, spoon 1/2 tsp. of oil.

Place 1 salmon fillet atop each sheet of foil and turn to coat with the oil. Sprinkle the salmon fillets with the remaining 1/2 tsp. each of salt and pepper.

Spoon the tomato mixture over the salmon.

Fold the sides of the toil over the fish and tomato mixture, covering completely, and seal the packets closed.

Place the foil packets on a large, heavy baking sheet. (The salmon packets can be prepared up this point 6 hours ahead. Refrigerate until ready to bake.)

Bake until salmon is just cooked through, about 25 minutes. Using a large metal spatula, transfer the foil packets to plates and serve. (You may want to unwrap and plate the fish in the kitchen before serving.)

Please note: The Jersey girl used one medium yellow onion instead of shallots.

Weeknight Keeper

Salmon is the REAL chicken of the sea.

At least in my very humble opinion.

It's always a go-to, and you're always looking for a new way to jazz it up. Doesn't that sum up all of our views on chicken?

No? 

Just, moi.

Come on, dear readers. Work with me.

This recipe is super fab: Panko-Crusted Salmon courtesy of the Barefoot Contessa. I always have the basic ingredients on hand and they are: panko (natch), fresh parsley, lemon and Dijon mustard. I rocked this out in my Le Creuset braiser. You need to cook it in a pan that works on your stove top and the oven.

The panko, which is Japanese bread crumbs in case you haven't heard, adds some crunch and texture. The lemon and parsley add freshness. Great elements for a fish dish, right?

This one is easy peasy.

Panko-Crusted Salmon
From "Barefoot Contessa: How Easy is That?"
By Ina Garten
Serves 4

2/3 cup panko (Japanese dried bread flakes)
2 Tbsp. minced fresh parsley
1 tsp. grated lemon zest
Kosher salt and freshly ground black pepper
2 Tbsp. good olive oil
4 (6- to 8-ounce) salmon fillets, skin on
2 Tbsp. Dijon mustard
2 Tbsp. vegetable oil
Lemon wedges, for serving

Preheat the oven to 425 degrees Fahrenheit.

In a small bowl, mix together the panko, parsley, lemon zest, 1/2 tsp. salt and 1/2 tsp. pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.

Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.

Heat the vegetable oil over medium-high heat in a 12-inch cast iron skillet or large, heavy, ovenproof pan. When the oil is very hot, add the salmon fillets skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin.

Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges.

Forget Me Not

Wowzas. The Jersey Girl is shocked, SHOCKED I say, that the following recipe has been omitted from my precious blog. Yes. There is no one to blame but myself, so please allow me to share with you the easy tastiness that is Broiled Salmon with Garlic, Mustard and Herbs.

We must not waste anytime and get straight to business.

In my efforts to help you plan your cooking plan, may I recommend making the mustard sauce well ahead of time so that when you want to cook the fish, the sauce is all ready and good to go. My fave!

I've made this recipe a bazillion times. You can totally swap out the fresh herbs for dried if you forgot to pick up the rosemary and thyme or if your market was out of the herbs that day. You know this happens to you. And there is no need to fret, dear readers. Just bust out the dried stuff. Use about 1/2 a teaspoon for each dried herb.

All ingredients are always on hand in my house - mustard, white wine, olive oil, garlic. You just need to get the fish and herbs that day.

I like to serve the salmon with basmati rice and a veg like asparagus or a rockin' baby spinach salad.

Broiled Salmon with Garlic Mustard and Herbs
From "Giada's Family Dinners"
By Giada De Laurentiis

2 garlic cloves, minced
2 Tbsp. dijon mustard
2 Tbsp. whole grain mustard
3/4 tsp. finely chopped fresh rosemary
3/4 tsp. finely chopped fresh thyme
1 Tbsp. dry white wine
1 Tbsp. olive oil
Non-stick olive oil cooking spray
6 (6- to 8-ounce) salmon fillets
Salt and freshly ground pepper
6 lemon wedges

In a small bowl, mix the garlic, both mustards, rosemary and thyme. Mix in the wine and oil. Set the mustard sauce aside.

Preheat the broiler. Line a rimmed baking sheet with foil and spray the foil with the non-stick spray. Arrange the salmon fillets on the baking sheet and sprinkle them with salt and pepper. Broil for 2 minutes. Spoon the mustard sauce over the fillets. Continue broiling until the fillets are just cooked through and gold brown, about 5 minutes longer.

Transfer the fillets to plates and serve with lemon wedges.

That's a Wrap

The food rules of pregnancy are made of evil.

You can’t eat this. You can only have two servings per week of that. This type of fish will kill you, luncheon meats can carry harmful bacteria unless microwaved until steaming and a cup of coffee is taboo.

Blah blah blah.

It’s enough to make a girl, who is totally jonesing for some major sushi, go crazy.

Basically, I like to eat what I want to eat when I want to eat it. Of course, my pregnancy situation is completely messing with my mind and cravings. (Please see previous post re: Fruit Loops and cheese steaks.)

And quitting coffee, actually, wasn’t too tough for me. (I thought I would go into Celebrity Rehab-type withdrawal, but I didn’t.) In fact, one night when I decided to live on the edge and have a half-cup of joe at a family gathering, the side effects of shaking, headache and heartburn made me vow to never drink coffee again so help my unborn child. At least while prego.

Anyhoo, one of the fishes that “they” (They being the evil experts who came up with all of these freakin’ rules and regulations) say that salmon is a wonder food for the pregnant gal.

Fortunately, I love me some salmon and since I can’t get my sushi fix, I have to settle for fish in the cooked form.

Here is a Giada recipe. It’s really fab, and I had a bunch of plum tomatoes lying about so I thought it would be a good use for them. You cook the salmon in foil packets. This process makes cleanup a snap. Yay!

I wanted The Husband to shoot some photos of me making the foil packets, but he claimed that all of you would understand based solely on the instructions. I believe his exact words were, “Your readers aren’t idiots; they know how to wrap something in foil.”

And, since we’re being honest here, I must admit, my eye is on the prize come November: Obviously, the bambino; followed by a sushi dinner fit for a queen; a bottle or two of red wine; and a pot of coffee. If that’s wrong; I don’t want to be right.

Salmon Baked in Foil
From "Everyday Italian"
By Giada De Laurentiis
 
4 (5 ounces each) salmon fillets

2 teaspoons olive oil plus 2 tablespoons
Salt and freshly ground black pepper
3 tomatoes, chopped, or 1 (14-ounce) can chopped tomatoes, drained
2 chopped shallots
2 tablespoons fresh lemon juice
1 teaspoon dried oregano
1 teaspoon dried thyme

Preheat the oven to 400 degrees F.


Sprinkle salmon with 2 teaspoons olive oil, salt, and pepper. Stir the tomatoes, shallots, 2 tablespoons of oil, lemon juice, oregano, thyme, salt and pepper in a medium bowl to blend.

Place a salmon fillet, oiled side down, atop a sheet of foil. Wrap the ends of the foil to form a spiral shape. Spoon the tomato mixture over the salmon.

Fold the sides of the foil over the fish and tomato mixture, covering completely; seal the packets closed. Place the foil packet on a heavy large baking sheet. Repeat until all of the salmon have been individually wrapped in foil and placed on the baking sheet. Bake until the salmon is just cooked through, about 25 minutes. Using a large metal spatula, transfer the foil packets to plates and serve.

A Taste of Asia

Asian food rocks.

Unfortunately, God gave me a very inconvenient allergy to peanuts, nuts and various other goodies such as avocados, all of which are frequent members of the Asian Ingredient Club. Boo! Hiss!

But I will not retreat. I will have and love my Asian food, damn it.

First of all, I can’t image life without sushi. I think it has magic powers. My husband and friends are shocked at the amount of sushi my 5-foot, 2-inch self can consume in one sitting. It’s like crack wrapped up in seaweed on a bed of a rice.

We live about a 40-minute drive from a sushi mecca called Sagami in Collingswood, N.J. It’s won all kinds of awards, and people from Philadelphia actually leave Philadelphia to get sushi there. It’s that good. OMG. They also have the best green tea ice cream ever.

Often, even when you make a reservation your bootie is waiting in the 2-by-2 waiting area or standing outside, again just waiting. But it’s truly worth these conditions and your patience. Just a little tidbit for you: It’s great to go to Sagami for lunch (no wait) or in the summer, when all South Jerseyians and Philadelphians are down the Shore. (My husband is probably going to scold me for giving you one of our dining-out secrets.)

While I love going out to restaurants for various cuisines, I often try to cook it myself. It’s less stressful since I don’t have to play the 100-question game with the server. “Are there nuts in this?” “Are you SURE there are no nuts in this?”

Anyway, I recently whipped up the Barefoot Contessa’s Asian Grilled Salmon (love) and Nigella Lawson’s super delish Soba Noodles with Sesame (really, really love). I also bought fresh ginger for the first time ever and made a ginger salad dressing that I poured over crunchy romaine.



Dinner was very delish.

Here’s the salmon recipe. I cut the recipe in half. There’s no way me and my husband are eating three pounds of salmon for dinner. The salmon I bought weighed about 1.2 pounds. We had four filets. One was left over for lunch the next day. Also, I cooked this on a grill pan on my stove. The husband needs to buy a new grill, but I have a sneaky suspicion that our funding for that has gone the way of Phillies playoff tickets, so grill pan it is.

As a side note, the soba noodles I use are from Sur la Table. They are made of awesome. The second-to-last time I stopped by Sur la Table in Marlton they were (gasp) sold out. I went back last week and bought two packages. They are $4 a pop; but they are really, really good. If you are fortunate enough to have an Asian grocery store in your neck of the woods, I’m sure you can find much more affordable noodles. I also bought my sesame oil from Sur la Table. All other Asian-type ingredients used in these recipes are from my local SuperFresh. Sesame seeds, rice vinegar and soy sauce really aren’t tough to find, even in my hometown of Italians and meatballs and hoagies and not much else.

Below are the salad and noodle recipes. The salmon, as I noted above is available on the Food Network Web site.

Romaine with ginger dressing
¼ cup rice vinegar
¼ extra virgin olive oil
½ tsp. honey
½ tsp. Dijon mustard
1 clove garlic minced
1 tsp. soy sauce
½ tsp. to 1 tsp. fresh grated ginger, depending on taste
Black pepper, to taste
Romaine hearts, washed and chopped

Combine all the ingredients except for romaine in a bowl. Whisk together.

Pour over romaine and serve.

Note: Makes enough dressing for a salad for two.

Soba Noodles with Sesame Seeds
From “Forever Summer,” by Nigella Lawson (my idol). Great cookbook, by the way.

1/3 cup sesame seeds
Salt (if noodle package says they can be cooked without salt, you can omit this. I did not use salt)
8 ounces soba noodles
2 tsp. rice vinegar
5 tsp. soy sauce
2 tsp. honey
2 tsp. sesame oil
5 scallions, cleaned and sliced

Toast the sesame seeds in a dry pan over medium heat.

Meanwhile, bring a pot of water to a boil and cook the noodles. When finished, Nigella says to put the noodles in a bowl full of ice water. I just run really cold water over the noodles as they drain in a colander. (Less stuff to wash.)

In your serving bowl, mix the vinegar, soy sauce, honey and oil. Toss your noodles and scallions with the sauce. Add sesame seeds. Toss again.

Let the dish sit for a half-hour or so (if you can contain yourself.)