steamed salmon

simple salmon dinner

We have been living without a stove for more than a month now and it's been quite challenging to make meals outside of BBQ and salads!  I have been deprived of baking and cooking but somehow we managed to eat well.  Fortunately I have a steamer (which I'll admit, I rarely used until recently) - and it has proven to be quite handy and actually produces some tasty and healthy food.  This is probably the easiest salmon dinner but surprisingly good.

what you need:

• 2 salmon fillets (skin off, steamed skin doesn't taste that great)
• 1 lemon
• 1 handful of fresh dill
• salt and pepper
• tzatziki 

what to do:

1. Thinly slice half of the lemon into discs, then squeeze the juice of the other half into the steamer dish.  Wash the dill and pat dry.
2. Place one layer of lemon slices intermixed with the dill in the dish.
3. Pat dry salmon fillets and sprinkle both sides with salt and pepper.  Nestle on top of the lemon/dill, then place the rest of the lemon slices and dill on top.    
4. Set the steamer for 25 minutes (you may need longer if your salmon is quite thick).
5. Serve with a side of tzatziki, pita bread and salad.  Enjoy!

easy glazed salmon

Ok this is actually the easiest thing to make and it's so good you'll want to make it every week!  Serve it with salad, steamed veggies, some rice or sweet potatoes...anything goes.

what you need:
*serves 2

• 2 pieces fresh salmon
• 1 tbsp grainy mustard
• 1 tbsp brown sugar
• salt and pepper

what to do:

1. Preheat oven to 425 F.
2. Pat salmon lightly with paper towel.  Season with salt and pepper.  Mix mustard and brown sugar well, then even coat the top of the salmon pieces.  
3. Place salmon skin side down on baking dish generously lined with aluminum foil and fold opposite corners of the aluminum a little bit to cover salmon (but don't let it touch the mustard mixture).  Bake in middle rack for about 12-15 minutes or longer, depending on the size of your fish and how well done you like it.
4. For the last minute or two, open the foil up to expose salmon and turn the oven to broil and watch carefully to avoid burning.  It is done once the sugar caramelizes slightly and is bubbling a little.
5. Remove from oven and allow to cool a few minutes.  The salmon should come away easily from it's skin.  Serve immediately and enjoy!

salmon with thai-inspired salsa

fresh and flavourful

Salmon is a great vehicle for flavour, you can make it quite plain but top it with a delicious sauce and you're set! Tonight it was topped with a fresh mango salsa - served alongside steamed broccoli - and it was pretty great.

what you need:

*serves two

• fillet of salmon for 2 (about 16 ounces)
• 2 tbsp light soy sauce
• 1 garlic clove, chopped finely
• 1 tbsp ponzu
• freshly ground black pepper
• canola oil

thai salsa:

• 1 mango
• 1 sweet red pepper
• 1 small bunch of cilantro
• 1 green onion
• 1 clove of garlic
• 1-2 green thai chilies
• 1/2 lime - zest and juice
• 1 tsp thai fish sauce
• 1 tsp rice wine vinegar
• 1 tsp ponzu
• small pinch of salt

what to do:

1. Marinate salmon in soy, ponzu, garlic, and black pepper.  Add about 1 tsp canola oil.  Let it rest for about 10 minutes, flipping salmon once at 5 minutes.
2. Prep salsa ingredients - dice mango and red pepper into about the same size.  Finely chop garlic clove.  Thinly slice green onion, chilies, and cilantro.  Mix all salsa ingredients together and then set aside in the fridge.
3. In a non-stick pan, put 2 tbsp of canola oil on medium heat.  Once the oil is heated, about 1-2 minutes, place salmon carefully in pan - you should hear it sizzle.  Cook for about 2 minutes, then flip salmon carefully and cook for another 2-3 minutes.  Lower the heat to medium - low and cover pan with lid.  Cook for about 2-3 more minutes, depending on how thick your salmon is and how you like your salmon cooked.  (If you like it medium-rare, the thickest part of the salmon should feel a little bouncy when you lightly poke it with a cooking spoon.  If you like it medium-well, it should feel firmer)
4. Remove salmon from heat and top with heaping spoons of the salsa right before serving.  Enjoy!

asian-inspired baked salmon

dinner in the oven!

This meal is quick, easy and you won't have any pots to clean!

Sometimes you get home from work and you just don't feel like making a big mess in the kitchen.  This dinner is perfect for those days - all you need is your oven, a cookie sheet and an oven-proof baking dish.  The Asian-inspired flavour combination of salty, sweet, sour, and umami really make this meal satisfying and delicious.

what you need:
*serves 2*

• 1 small bunch of asparagus
• 2 pieces of salmon fillet (about 4-5 ounces each)
• 1 sweet potato
• 1 green onion
• 1 tbsp toasted sesame seeds
• 1 tbsp honey
• canola oil, olive oil
• 2 gloves of garlic, finely chopped
• 1 tbsp grated fresh ginger
• 2 tbsp soy sauce
• 5 dashes each of mirin and ponzu 
• 1 tsp rice wine vinegar
• salt and pepper

what to do:

1. Preheat oven to 400 degrees F.  
2. Mix 1 tbsp canola oil, garlic, ginger, soy sauce, mirin, ponzu and vinegar in a bowl.  Add the salmon and gently roll it around so the entire fish is covered with the marinade.  Set aside in the fridge.
3. Wash sweet potato thoroughly and leaving the skin on, cut into 1 1/2" thick medallions.  Toss in a bowl with 1 tbsp olive oil, pinch of salt and pepper.  Arrange on one half of your cookie sheet (line with parchment paper or aluminum foil).  Place in the middle rack of your oven.
4. Trim off tough bottom bits of the asparagus (about 1" off).  Toss the same bowl as above, adding a little more olive oil, salt and pepper as required.  Once the sweet potatoes have been in the oven for about 10 minutes, remove cookie sheet and spread asparagus out on the other half of the cookie sheet, do not stack them.  Return the cookie sheet into the middle rack of your oven.
5. Cut the green onion on a sharp angle to get the blade effect.
6. Line a oven-proof glass baking dish with parchment paper (make sure there is extra paper that flows over the edges of the dish) and place salmon fillets in the centre with the skin side up.  Add the rest of the marinating liquid and then take each corner of the paper and bring it to the centre and fold a few times to make a loose package enclosing the salmon.
7. Check the vegetables in about 10 minutes.  You want to flip the sweet potatoes and roll the asparagus around a little to get even browning.  Once you flip the veggies, put the dish with the salmon onto the top rack of the oven. Continue baking for about 10-15 minutes, depending on how well done you like your salmon.
8. Remove veggies once they are lightly browned.  Remove the salmon baking dish and cut away the extra parchment paper - turn the oven to broil and put the salmon back in for another minute or two (keep a close eye, it can burn quickly). The skin should crisp up nicely and become golden brown.
9. Arrange the asparagus, salmon and sweet potatoes on a plate.  Drizzle honey on the salmon and then sprinkle sesame seeds and scallions to garnish.  Serve hot and enjoy!

Enjoy minimal cleaning since you've lined all your bake-ware with parchment paper :)