Hawaiian Salmon Poke

I love Poke! I had it once at a sushi restaurant and It was amazing! So I found a recipe on Pinterest (of course) and Normy made it for me! Normy changed the recipe up a bit to make it his own.

1 lb sashimi-grade salmon fillet, cubed into small bite size pieces
¼ cup soy sauce
1-2 tsp sugar
1 tsp Furikake rice seasoning (normy used Seto Fumi) (found at Asian market)

1/4 tsp ground ginger
Juice from 1/2 of a fresh lime

Grab salmon, and place it on a cutting board

Then chop it up into bite size pieces

Place salmon pieces in a medium-sized bowl

Then once the salmon is all chopped up then add in the soy sauce, Normy added enough to coat all the salmon pieces or about 1/4 cup

Then add in the rice seasoning

Then add in the sugar

next add ground ginger

Toss everything together

Then squeeze in the juice of 1/2 a lime

Toss everything together and taste for seasonings, adjust as needed or leave as is

Cover tightly and chill for at least 1 hour.

eat nice and cold.

We usually don’t keep this more than 3 days. But It never lasts that long, because it is SO GOOD!

Recipe:
1 lb sashimi-grade salmon fillet, cubed into small bite size pieces
¼ cup soy sauce
1-2 tsp sugar
1 tsp Furikake rice seasoning (normy used Seto Fumi) (found at Asian market)
1/4 tsp ground ginger
Juice from 1/2 of a fresh lime

Grab salmon, and place it on a cutting board
Then chop it up into bite size pieces
Place salmon pieces in a medium-sized bowl
Then once the salmon is all chopped up then add in the soy sauce, Normy added enough to coat all the salmon pieces or about 1/4 cup
Then add in the rice seasoning
Then add in the sugar
next add ground ginger
Toss everything together
Then squeeze in the juice of 1/2 a lime
Toss everything together and taste for seasonings, adjust as needed or leave as is
Cover tightly and chill for at least 1 hour.
eat nice and cold.

Asian salmon with rice noodles and asparagus

I think this may be my new favorite salmon recipe, or one of them

Got the recipe from here

Start by preheating your oven to 350 degrees.

2 tbsp sesame oil
3 tbsp honey
4 tbsp soy sauce
4 tbsp rice vinegar
4 cloves of fresh garlic, minced
a pinch of ground ginger
1 and 1/2 pounds of salmon
8 oz very thin rice noodles
2 bunches fresh asparagus (you can do 1 bunch I did 2 as I LOVE asparagus)
salt & pepper, to taste
olive oil

For the marinade, in a medium bowl, combine the sesame oil,

honey,

soy sauce,

rice vinegar,

garlic,

ginger

and stir to blend.

Place the salmon in a baking dish skin-side down.

Then pour the marinade over the salmon,

cover and refrigerate for 1 hour.

while salmon marinates, I made a 2nd batch of the sauce and brought it to a boil, then let it simmer, and then turned it down to low until I needed it.

Then follow the instructions on the package for the rice noodles and cook them. I think mine cooked in like 5 minutes. It was so fast. Drain and set aside

Then grab the asparagus

wash and cut the ends off

I placed mine in a cast iron skillet, coated the bottom of the pan with a little olive oil and spread the asparagus out in the pan and drizzled a little olive oil over the top as well

Seasoned them with salt and pepper, to taste

Then I placed the asparagus in the oven and baked for about 20 minutes

while the asparagus was baking, I grabbed the salmon out of the fridge 10 minutes before I baked it to take the chill off . Then I threw the salmon (In the same pan I marinated it in) in the oven with the asparagus and baked for 10 minutes at 350 degree, then I switched pans and placed the salmon on a broil safe pan and threw it back in the oven and broiled it for a few minutes until it caramelized the way I wanted it. I removed the asparagus when the 20 minutes was up and set that aside and continued broiling the salmon until I got the color I liked. (Might have been more than a few minutes).

When I got the color I was looking for, I turned the oven off and removed the salmon and then grabbed a plate and placed some rice noodles on the plate, Then I cut the salmon in half and then I grabbed a spatula and slid it under the salmon and removed the skin and then I took the salmon and broke it up into bite size pieces and then placed the salmon pieces on top of the rice noodles

Then I took the 2nd batch of sauce I made from the sauce pan and spooned a little over the top of the salmon pieces

Then I placed several pieces of asparagus on the side

and you are ready to eat!

 

So good!

Recipe

• 2 tbsp sesame oil
• 3 tbsp honey
• 4 tbsp soy sauce
• 4 tbsp rice vinegar
• 4 cloves of fresh garlic, minced
• a pinch of ground ginger
• 1 and 1/2 pounds of salmon
• 8 oz very thin rice noodles
• 2 bunches fresh asparagus (you can do 1 bunch I did 2 as I LOVE asparagus)
• salt & pepper, to taste
• olive oil

• Start by preheating your oven to 350 degrees.
• For the marinade, in a medium bowl, combine the sesame oil, honey, soy sauce, rice vinegar, garlic, ginger and stir to blend.
• Place the salmon in a baking dish skin-side down.
• Then pour the marinade over the salmon, cover and refrigerate for 1 hour.
• while salmon marinates, I made a 2nd batch of the sauce and brought it to a boil, then let it simmer, and then turned it down to low until I needed it.
• Then follow the instructions on the package for the rice noodles and cook them. I think mine cooked in like 5 minutes. It was so fast. Drain and set aside
• Then grab the asparagus wash and cut the ends off
• I placed mine in a cast iron skillet, coated the bottom of the pan with a little olive oil and spread the asparagus out in the pan and drizzled a little olive oil over the top as well
• Seasoned them with salt and pepper, to taste
• Then I placed the asparagus in the oven and baked for about 20 minutes
• while the asparagus was baking, I grabbed the salmon out of the fridge 10 minutes before I baked it to take the chill off . Then I threw the salmon (In the same pan I marinated it in) in the oven with the asparagus and baked for 10 minutes at 350 degree, then I switched pans and placed the salmon on a broil safe pan and threw it back in the oven and broiled it for a few minutes until it caramelized the way I wanted it. I removed the asparagus when the 20 minutes was up and set that aside and continued broiling the salmon until I got the color I liked. (Might have been more than a few minutes).
• When I got the color I was looking for, I turned the oven off and removed the salmon and then grabbed a plate and placed some rice noodles on the plate, Then I cut the salmon in half and then I grabbed a spatula and slid it under the salmon and removed the skin and then I took the salmon and broke it up into bite size pieces and then placed the salmon pieces on top of the rice noodles
• Then I took the 2nd batch of sauce I made from the sauce pan and spooned a little over the top of the salmon pieces
• Then I placed several pieces of asparagus on the side and you are ready to eat!

Salmon with Dill & Lemon

Got the inspiration for this recipe from here

1 -1 1/2 pounds of salmon
Salt & Pepper, to taste
1 tablespoon olive oil
2 teaspoons freeze dried dill
One lemon, thinly sliced, for garnish

Remove the salmon from the refrigerator and rub or brush with tablespoon of olive oil, then sprinkle a little salt & pepper over it. Let it sit at room temperature while you preheat your oven to 425 degrees

then sprinkle the dill on

then place on a cast iron skillet

place lemon slices over the salmon, in a single layer and bake at 425 degrees for about 10-12 minutes (or until done)

pull out of oven and cut off desired amount, as I had just one big piece of salmon.

Remove lemon slices and eat, nice and hot.

 

Recipe

• 1 -1 1/2 pounds of salmon
• Salt & Pepper, to taste
• 1 tablespoon olive oil
• 2 teaspoons freeze dried dill
• One lemon, thinly sliced, for garnish

• Remove the salmon from the refrigerator and rub or brush with tablespoon of olive oil, then sprinkle a little salt & pepper over it. Let it sit at room temperature while you preheat your oven to 425 degrees then sprinkle the dill on
• then place on a cast iron skillet
• place lemon slices over the salmon, in a single layer and bake at 425 degrees for about 10-12 minutes (or until done)
• pull out of oven and cut off desired amount, as I had just one big piece of salmon.
• Remove lemon slices and eat, nice and hot.

Blackened Cajun Salmon

I LOVE Cajun spices! LOVE!

So found this spice mix at King Soopers and decided to use it on some salmon!

Normy got an 8 oz piece and I got a 6 oz piece

so I followed the instructions on the back of the jar minus the butter

So I took the salmon, I always rinse it under cold water and then pat dry with paper towels, and then put it on a plate

then I drizzled some olive oil over each piece of salmon

rubbed it all over each piece

then sprinkled the Cajun seasoning over the salmon (again) I didn’t measure I was just very generous with the seasoning

Then I heat a cast iron skillet to high heat

I let it heat up for a good 7-10 minutes and then I threw the salmon in, Cajun seasoning side down

Cook on high for about 5 minutes, then flip the salmon and cook for another few minutes

Then remove from pan and place on a plate and wait a few minutes to let it cool before eating

Dinner is served

Salmon Marinade

Got this recipe from my Blog friend Lori, well not from her. But from a book that she sent me!

When I made this it was easy and fabulous. This is one of my favorite salmon recipes to make.

Here’s the book I got the recipe from:

Page 111

1 1/2 cups extra-virgin olive oil
1/2 cup lemon juice
2 tablespoons soy sauce
2 tablespoons Old Bay seasoning
1 tablespoon minced garlic
1 teaspoon ginger
1 1/2 to 2 pounds salmon

Whisk the olive oil,

lemon juice,

soy sauce,

Old Bay seasoning,

garlic and ginger in a bowl.

Pour over the salmon in a sealable plastic bag and seal the bag (or marinade in a dish, like I did).

Chill for 15 minutes to overnight, turning the bag occasionally. Remove the salmon and marinade to a baking dish or grill. If you are baking (the book says) bake in a preheated 350-degree oven for 45 minutes or until the fish flakes easily. (I think 45 minutes is too long) I baked our fish in the oven at 425 12-15 minutes and it was perfection, a little raw in the inside (the way I like it) not over cooked and dry!

Salmon with Dill, and Garlic

Got the inspiration for this recipe from http://www.foodrepublic.com/

6 (1- inch thick cut) salmon, steaks

6 cloves garlic, roughly chopped (I love garlic so I did 1 clove for each piece of salmon)

2 tablespoons dill, fresh, roughly chopped

5 tablespoons extra virgin olive oil, 3 tablespoons for the butter sauce and 2 for the fish

4 tablespoons butter, unsalted

3/4 teaspoon kosher salt

1/4 teaspoon black pepper

1.Preheat grill and clean with a grill brush. (I Baked mine in the oven at 425 for 10-12 minutes, at this point preheat oven if you are baking it)

2.In a food processor, place garlic,

dill,

3 tablespoons of oil,

and the butter and pulse until combined. Set aside. (I skipped the butter part here)

3.Rub the remaining oil over steaks and season with salt and pepper.

generously spread the dill mixture over the fish.

Bake and then Serve immediately.

 

Salmon with Citrus Salsa Verde

Recipe

I made this recipe a while back and posted it to my blog a while, but decided that I needed to update it as I have a new and better camera and I feel I have gotten better at taking pictures. So I did an updated version of this recipe.

I would have to say that this is probably my most favorite salmon recipe to make. I love the sauce that goes over the salmon. It’s so light and fresh (as my mother in law would say). It is perfect to have on a hot summer day, or in winter when you long for the fresh summer flavors. Make it, you won’t be disappointed…

Salsa:
2 large oranges (I doubled my recipe, so 4 oranges)
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1/2 cup chopped cilantro
2 scallions, finely sliced
3 tablespoons chopped fresh mint leaves
2 tablespoons capers, rinsed, drained and coarsely chopped
2 tablespoons orange zest
1 teaspoon lemon zest
1 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper

Salmon:
Vegetable or canola oil, for oiling the grill
4 (4 to 5-ounce) center cut salmon fillets, skinned, each about 3-inches square

2 tablespoons amber agave nectar
Kosher salt and freshly ground black pepper

Directions

For the salsa: Peel and trim the ends from each orange.

Using a paring knife, cut along the membrane on both sides of each segment.

Free the segments and add them to a medium bowl.

Add the olive oil,

lemon juice,

cilantro,

scallions,

mint,

capers,

orange zest, lemon zest,

and red pepper flakes.

Toss lightly

and season with salt and pepper,

to taste. Set aside.

For the salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the grilling rack with vegetable oil to keep the salmon from sticking. Brush the salmon on both sides with the agave nectar and season with salt and pepper, to taste. Grill until the fish flakes easily and is cooked through, about 3 to 4 minutes on each side. Transfer the salmon to a platter and allow to rest for 5 minutes.

Spoon the salsa verde on top of the salmon or serve on the side as an accompaniment.

Here is that recipe for you again:

Salsa:
2 large oranges
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1/2 cup chopped fresh cilantro
2 scallions, finely sliced
3 tablespoons chopped fresh mint leaves
2 tablespoons capers, rinsed, drained and coarsely chopped
2 tablespoons orange zest
1 teaspoon lemon zest
1 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper

Salmon:
Vegetable or canola oil, for oiling the grill
4 (4 to 5-ounce) center cut salmon fillets, skinned, each about 3-inches square
2 tablespoons amber agave nectar
Kosher salt and freshly ground black pepper

Directions

For the salsa: Peel and trim the ends from each orange. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and add them to a medium bowl. Add the olive oil, lemon juice, cilantro, scallions, mint, capers, orange zest, lemon zest, and red pepper flakes. Toss lightly and season with salt and pepper, to taste. Set aside.

For the salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the grilling rack with vegetable oil to keep the salmon from sticking. Brush the salmon on both sides with the agave nectar and season with salt and pepper, to taste. Grill until the fish flakes easily and is cooked through, about 3 to 4 minutes on each side. Transfer the salmon to a platter and allow to rest for 5 minutes.

Spoon the salsa verde on top of the salmon or serve on the side as an accompaniment.

Asian Glazed Salmon

Recipe

•½ C. brown sugar
•⅓ C. soy sauce
•2 Tbsp. hoisin sauce
•2 Tbsp. fresh ginger, chopped finely
•1 tsp. dried red pepper flakes
•1 tsp. garlic powder
•1 tablespoon fresh lime juice
•4 salmon fillets

1.Preheat oven to 350. Mix together the brown sugar,

soy sauce,

hoisin sauce,

ginger,

red pepper flakes, garlic powder

and fresh lime juice. Heat in a medium saucepan until bubbly. Place salmon fillets in a baking dish.

Pour the sauce over the fillets,

coating well. Bake for 8-10 minutes. Serve over rice.

Dinner is served!

Lemon, Dill Salmon a la Jamie

So take 3 pieces of salmon. Place them on a baking sheet lined with foil. Preheat oven to 400 degrees
One 8oz piece and two 6oz pieces. I did one 8oz piece for Normy and one 6oz piece for me for dinner and one 6oz piece for my lunch. (not that you care, but that is why I did three pieces)

 

you will need 2 lemons, Freeze dried dill and lemon pepper seasoning

so take 1/2 of one lemon and squeeze the juice over the 3 pieces of salmon

then season the pieces with lemon pepper seasoning, to taste

Then season each piece with dill, to taste

then take the other 1/2 of lemon and the other whole lemon and slice thinly

place lemon slices on salmon pieces in a single layer

Bake at 400 for 10 minutes, or until desired doneness. Mine took 10 minutes.

serve

dinner is served