Thai salmon bake

Active: 10 minutes; Total: 45 minutes; Serves: 4

Garlic, crushed	2 cloves
Ginger, peeled, finely chopped	¾-inch piece
Coconut milk,	14 ounces
Sugar, coconut	1 tablespoon
Thai 7 Spice seasoning	1 ½ teaspoon
Fish sauce	2 tablespoons
Lime juice, freshly squeezed	1 tablespoon
Shallots, finely chopped	3 large
Cilantro, finely chopped	2 tablespoons
Salmon fillets, skin on	20 ounces
Asparagus, cut into ¾-inch piece	9 ounces
Rice, basmati, cooked

1. Preheat your oven to 400°F. 
2. Place the garlic, ginger, coconut milk, sugar, seasoning, fish sauce, and lime juice in a medium-sized bowl, and mix together; then add the shallots and cilantro. 
3. Place the salmon, skin side down, and the asparagus on a sheet pan; pour the sauce over the top. 
4. Cover with foil, and bake for 35 minutes; serve with rice. 

Recipe from Sheet Pan Dinners by Jenny Tschiesche & Liz Franklin.

Pistachio-crusted baked salmon

Active: 10 minutes; Total: 30 minutes; Serves: 4

Salmon, whole fillet	1 ½ pounds
Salt, kosher
Pepper, freshly ground
Lemon juice, fresh	1 tablespoon
Olive oil	2 teaspoons
Honey	2 teaspoons
Mustard, Dijion	1 teaspoon
Garlic, minced	1 clove
Panko	¼ cup
Pistachios, crushed	1/3 cup
Parmesan, grated	2 tablespoons
Lemon zest	1 lemon
Parsley leaves	Garnish

1. Preheat your oven to 400°F. 
2. Place the salmon on a large parchment-lined rimmed baking sheet. 
3. Pat the salmon dry with paper towels, and season with salt and pepper; set aside. 
4. In a small bowl, whisk together the juice, oil, honey, mustard, and garlic. 
5. In another small bowl, combine the panko, pistachios, cheese, and lemon zest. 
6. Brush the salmon evenly with the lemon-honey mixture, evenly sprinkle the pistachio mixture onto the salmon, and then press lightly so it sticks. 
7. Bake for 10 to 14 minutes, or until the salmon flakes easily with a fork. 
8. Serve with lemon slices and parsley. 

Recipe from the Costco Connection magazine.

Slow-roasted salmon with walnut-olive vinaigrette

Active: 20 minutes; Total 50 minutes; Serves: 6

Olive oil, extra virgin	½ cup + ¼ cup
Paprika, smoked	1 tablespoon
Lemon, zest and juice	1 tablespoon zest + 3 tablespoons juice
Salmon	2 ½ pounds
Salt, kosher	2 ½ teaspoon + ¼ teaspoon
Pepper, freshly ground	½ teaspoon + ¼ teaspoon
Parsley, flat leaf, finely chopped	½ cup
Walnuts, toasted, finely chopped	¼ cup
Vinegar, champagne or white wine	¼ cup
Olives, kalamata, pitted, chopped	¼ cup
Olives, Castelvetrano, pitted, chopped	¼ cup

1. Preheat your oven to 325°F; set a rack in the middle position. 
2. Whisk ½-cup oil and paprika in a small bowl; set aside 1 tablespoon of the oil mixture, and then stir the lemon zest and juice into the oil mixture in the small bowl. 
3. Place the salmon in a large baking dish; sprinkle both sides with 2 ½-teaspoons salt and ½-teaspoon pepper (tuck the tapered end of the salmon under if needed to fit in the dish). 
4. Pour the lemon-paprika mixture over the salmon; bake until the thickest party of the salmon flakes easily with a fork, about 30 to 35 minutes, spooning lemon-paprika mixture in the baking dish over the salmon every 10 minutes. 
5. Remove from the oven; let rest 5 minutes. 
6. Whisk together parsley, walnuts, vinegar, olives, and ¼-cup oil in a small bowl; season with ¼-teaspoon salt and ¼-teaspoon pepper. 
7. Using two large spatulas, carefully lift the salmon from the baking dish, and transfer to a large platter; discard remaining lemon-paprika mixture in the baking dish. 
8. Spoon the walnut-olive vinaigrette on the salmon. 
9. Drizzle the salmon with the reserved oil mixture. 
10. Serve warm or at room temperature. 

Recipe from Food&Wine, by Justin Chapple.

Harissa-spiced salmon with Israeli couscous

Active: 10 minutes; Total: 30 minutes; Serves: 4 to 6

Couscous, Israeli	1 cup
Chives	½ cup + 2 tablespoons
Mint, chopped	½ cup
Parsley, chopped	½ cup
Lemon juice, freshly squeezed	2 ½ tablespoons
Oil, extra-virgin olive	1 tablespoon + 2 tablespoons
Salt, kosher
Pepper, freshly ground
Salmon fillet, skin-on	1 ½ pounds
Harissa paste	3 tablespoons
Agave	1 ½ tablespoons

1. In a large pot over medium heat, warm 1-tablespoon oil, and then add the couscous, stirring to coat.
2. Cook until lightly toasted and golden brown, about 2 minutes.
3. Add 1 ½-cup water or broth, and simmer until the liquid is absorbed and the couscous is cooked through, about 10 minutes; fluff with a fork and side aside until cooled.
4. Preheat your oven in Broil mode setting 3 (low, if you got it), with a rack place in the second position from the top. 
5. In a bowl, toss the couscous with ½-cup chives, mint, parsley, lemon juice, and oil; season with salt and pepper. 
6. With the skin side up, make five to six slashes in the salmon fillet about ½ inch deep. 
7. In a bowl, whisk the harissa, agave, and 2-tablespoons chives; rub all over the salmon and in the slashes, then season with salt and pepper. 
8. Transfer the fish, skin side up, to a broiler pan with insert (use parchment paper if necessary). 
9. Broil the fillet for 10 to 12 minutes, until nearly cooked through and the skin is crisp. 
10. Cut the salmon into four to six pieces, and serve with the couscous. 

Recipe adapted from Food&Wine Magazine, March 2021.

Coulibiac with dill sauce

Rice, long-grain white	½ cup
Butter, unsalted	2 tablespoons
Leeks, white & pale green parts only, minced	½ cup
Mushrooms, shiitake, stemmed, chopped	6 ounces
Salt
Pepper, freshly ground
Puff pastry, thawed	17 ¼ ounces
Salmon fillet, skinless, cut into 4 ounces pieces	24 ounces
Egg, beaten	1 large
Water	1 tablespoon
Clam juice	2/3 cup
Wine, dry white	½ cup
Crème fraîche	1 ¼ cups
Dill, fresh, minced	3 tablespoons

1. Bring a medium saucepan of salted water to a boil. 
2. Add the rice; boil uncovered until just tender, about 18 minutes; drain. 
3. Melt the butter in a medium skillet over medium-low heat. 
4. Add the leek and sauté until beginning to soften, about 4 minutes, and then add the mushrooms. 
5. Cover the skillet, and cook until the mushrooms release their juices, stirring occasionally, about 5 minutes; uncover the skillet. 
6. Increase heat to medium-high, and sauté until the liquid evaporates, about 3 minutes. 
7. Transfer to a bowl with the rice; season with salt and pepper, and cool completely. 
8. Butter a large baking sheet. 
9. Roll out one pastry sheet on a floured surface to 12-inch square; cut into four equal squares. 
10. Divide the rice mixture among the centers of each square, mounding in an oval shape with ends pointing toward two corners of the pastry. 
11. Set the salmon atop the rice, and sprinkle with salt and pepper. 
12. Bring the pastry corners up around the salmon (the pastry will not enclose the salmon completely). 
13. Roll out the remaining pastry on a floured surface to a 13-inch square. 
14. Cut into four equal squares. 
15. Lay one square atop each salmon fillet, tucking corners under the bottom pastry to enclose the salmon completely. 
16. Combine the egg and 1-tablespoon water in a small bowl. 
17. Pinch the edges together to seal, brushing with the egg wash, if necessary, to adhere. 
18. Arrange the salmon packages, seam side down, on the prepared baking sheet. 
19. Cover and chill for 30 minutes. (Can be made 8 hours in advance; keep chilled.) 
20. Preheat the oven to 400°F. 
21. For the sauce, combine the clam juice and wine in a small saucepan. 
22. Boil until reduced to 1/3 cup, about 9 minutes. 
23. Reduce heat to medium, and whisk in the crème fraîche. 
24. Boil until reduce to 1 cup, about 5 minutes; remove from heat. 
25. Stir in the dill; season with salt and pepper. 
26. Brush the top of each pastry with the egg wash. 
27. Bake until golden and a thermometer inserted into the fish registers 145°F, about 30 minutes. 
28. Serve with the dill sauce and a glass of chilled champagne.

Crispy salmon with fennel slaw

Fennel bulb, halved lengthwise, cored; very thinly sliced	1
Onion, red, very thinly sliced	¼ cup
Lemon juice	3 tablespoons
Dill, finely chopped	2 tablespoons
Olive oil, extra virgin	2 tablespoons + 1 ½ tablespoons
Salt, kosher
Salmon fillets	4 6-ounce

1. In a medium bowl, toss together the fennel, onion, juice, dill, and 2 tablespoons oil; season with salt.
2. Let stand at room temperature for at least 45 minutes.
3. Preheat to 350°F.
4. Season the salmon with salt.
5. In an ovenproof skillet, heat 1 1/2 tablespoons oil until simmering.
6. Add the salmon fillets skin side down and, using a spatula, gently press the fillets to flatten.
7. Cook over moderately high heat until the skin is crispy and the salmon is rare, about 5 minutes.
8. Bake until the salmon is nearly cooked through, about 5 to 10 minutes. depending on thickness.
9. Divide the slaw among four plate, top with salmon the skin-side up, and serve.

Recipe from Food&Wine Magazine, April 2014