Cooking Cove: The salmonization of the American menu
By Barbara Beltrami
It seems that these days there’s hardly a restaurant menu that doesn’t offer salmon in some form. And there is hardly a supermarket with a fish department or a fish monger that doesn’t display salmon front and center. It’s easy to see why. First of all, because of its nutritional value as a rich source of omega-3 fatty acids, protein, potassium, B vitamins and selenium among others, it can hardly be ignored as a staple for a healthy diet.
Additionally it’s among the tastiest and most versatile of fish in that it lends itself easily to myriad flavors and preparations. I like it so much and cook it so often that it’s difficult for me to choose just three recipes to share with you. But here it goes. First is salmon cakes, a hearty salmon chowder and finally a roasted salmon with soy sauce, brown sugar and orange.
Salmon Cakes
YIELD: Makes 4 servings
INGREDIENTS:
¼ cup unsalted butter
1/3 cup minced onion
1 tablespoon minced green pepper
1/3 cup minced celery
1 pound cooked fresh salmon, flaked
¾ cup unflavored bread crumbs
1 tablespoon chopped chives
¼ cup chopped fresh flat leaf parsley
2 eggs, beaten
Salt and black pepper, to taste
Lemon wedges
DIRECTIONS: In a medium skillet, melt one tablespoon of the butter, then add the onion, green pepper and celery. Cook, over medium heat, stirring frequently, until onion is transparent. Cool mixture slightly, then place in a medium bowl and add salmon. Stir in the bread crumbs, chives, parsley, eggs, salt and pepper. Shape into four patties and chill for one hour. Heat remaining butter in skillet; add salmon cakes and cook over medium heat, turning once, until both sides are golden and centers are heated through. Garnish with lemon wedges. Serve with tartar sauce, french fries and cole slaw.
Salmon Chowder
YIELD: 4 to 6 servings
INGREDIENTS:
3 cups milk
¼ cup unsalted butter
¼ cup chopped onion
¼ cup chopped celery
3 tablespoons flour
1 cup tomato juice
Salt and freshly ground pepper, to taste
1 pound cooked fresh salmon, skin and bones removed, coarsely flaked
3 tablespoons chopped flat leaf parsley
1 tablespoon chopped fresh dill
DIRECTIONS: In a small saucepan heat milk to a simmer. Meanwhile, in a medium saucepan over low heat, melt butter, then sauté the onions and celery until soft and opaque, about 10 minutes. Stir in flour. Add hot milk and, stirring constantly, continue cooking over medium-low heat until mixture is thickened. Stir in tomato juice, salt and pepper. Add salmon and heat but do not boil. Sprinkle with parsley and dill and serve immediately. Serve with crackers, preferably saltines.
Roasted Salmon with Soy Sauce, Brown Sugar and Orange Juice
YIELD: 4 to 6 servings
INGREDIENTS:
Nonstick cooking spray
One 1.5 pound piece fresh salmon, cut into 4 equal portions
3 tablespoon soy sauce
2 heaping tablespoons brown sugar
2 tablespoons orange juice
1 tablespoon vegetable or canola oil
One small garlic clove, bruised
2 teaspoons orange zest
Freshly ground black pepper, to taste
DIRECTIONS: Preheat oven to 400 F. Line a baking sheet with aluminum foil and coat with nonstick cooking spray. Arrange salmon pieces on foil. In a small bowl whisk together the soy sauce, brown sugar, orange juice, oil, garlic, orange zest and pepper. Remove garlic clove and discard. Carefully drizzle the mixture onto the salmon. Place baking sheet in top half of oven and roast for about 12 minutes, more or less depending on how you like your salmon cooked. Serve with broccoli rabe, spinach, Swiss chard or bok choy and rice.
