Orange Five Spice Glazed Salmon

Orange Five Spice Glazed Salmon

Here's one of those recipes that results when there's nothing in the fridge. A few simple ingredients thrown together to create a tasty citrus glaze saved us from a boring dinner one night last week. This is one I'll make again.

Serves 4

Glaze

• 1 ½  cups orange juice
• 2 tbsp grated fresh ginger
• ¼ cup soy sauce
• ½ tsp pepper
• 1 tsp five spice powder
• Few drops sesame oil

 

Bring to the boil and simmer for 5 minutes before thickening with a slurry of 1 tsp corn starch dissolved in a little water.

• Four 6 ounce salmon fillet portions, about 1 1/2 inches thick

Preheat oven to 425 degrees F. Place the salmon fillets on a parchment lined baking sheet, season with salt and pepper and bake for about 15 minutes. At his point begin brushing the glaze on the salmon and returning it to the oven for a couple of minutes between coatings. I normally glaze it about 3 times. You can always add more of the sauce to the fish when serving.

Five Spice Teriyaki Salmon

Five Spice Teriyaki Salmon

We normally eat our fish quite simply prepared at our house. Baked, pan fried or light poached with a squeeze of lemon is usually enough for me but sometimes a change of pace is in order and this great baked salmon teriyaki is one of the ways we really enjoy pumping up the flavor of that beautiful fish. Chinese five spice powder gives this recipe a little extra exotic flavor which goes extremely well with the teriyaki flavors and the robust taste of the fresh salmon.

Serves 4

Four 6 ounce salmon fillet portions, about 1 1/2 inches thick

Marinade:
Mix together:

1/2 cup soya sauce (preferably reduced salt soya sauce)

1/2 cup honey

1/2 cup brown sugar

1/4 tsp five spice powder (or cinnamon)

2 tsp sesame oil

4 tbsp rice wine vinegar (or apple cider vinegar)

1 ounce piece fresh ginger, very finely grated (freezing ginger makes it easier to grate)

1/2 tsp freshly ground black pepper

Place the salmon fillets in a Ziploc bag with the marinade and let rest in the fridge for about an hour. 

In a small saucepan lightly saute together:

2 cloves minced garlic

2 tbsp olive oil

Drain the marinade from the fish and add to the garlic and oil. Add 1/4 cup water and simmer until the sauce thickens to a glaze-like consistency.

Preheat oven to 425 degrees F. Place the marinated salmon fillets on a parchment lined baking sheet and bake for about 15 minutes. At his point begin brushing the marinade on the salmon and returning it to the oven for a couple of minutes between coatings. I normally glaze it about 3 times. You can always add more of the sauce to the fish when serving.

Very good served with jasmine rice.

Baked Salmon with Apricot Glaze Recipe

We love baked salmon. I came up with this recipe because I wanted a slightly sweet glaze over the salmon, but wanted to stay away from soy sauce and teriyaki-type glazes. Apricot jam fits the bill perfectly and gives this moist salmon a really nice, not-too-sweet flavor, that compliments the fish perfectly. We love this salmon!

Baked Salmon with Apricot Glaze Recipe

1-1/2 to 1-3/4 lb fresh Salmon fillet with skin on
1/4 cup Smuckers Simply Fruit Apricot Spreadable Fruit jam
1 tbsp water
Salt and pepper

Spray a 9x12 baking pan, or a cookie sheet, with non-stick cooking spray and lay the salmon fillet on it. In a small bowl, combine the apricot jam with the water and mix it thoroughly. Use a pastry brush to spread the apricot glaze evenly over the salmon. Cover the pan with plastic wrap and put it in the refrigerator for 30 minutes or more before baking.

Preheat oven to 400 degrees. Take the salmon out of the refrigerator to come to room temperature while the oven is heating up. When the oven is ready, remove the plastic wrap, salt and pepper the salmon to taste, and bake the salmon, uncovered, for 15-20 minutes. Serves 4-6 people.

Salmon in Sour Cream Pastry with Tarragon Dijon cream Sauce

This salmon is one of my favorite dinner party entrees because it can be prepared ahead of time and just popped into the oven for about a half hour or so before serving. I often make it the day before if I am particularly busy on the day I have guests. Such was the case yesterday when I had the grandparents and Nanny Moo invited for supper before heading off to Olivia's annual dance recital in the early evening. With an Orange-Raspberry Chocolate Buttercream Torte for dessert, it was a very well received meal by all.

The salmon can also be prepared in individual servings if you prefer.

Serves 4
1 ½ pound boneless skinless salmon fillet

Pastry:

3 cups all purpose flour
2 cups very cold butter
1 tsp salt
1 cup sour cream

Cut butter into the flour and salt with a food processor or pastry blender until mixture resembles a coarse meal. Small pieces of butter should still be visible in the mix. Stir in the sour cream to form a dough. Form dough into two rectangles, wrap in plastic and rest in the fridge for 20 minutes. You can freeze one to use at another time.

Roll one dough rectangle out to a thickness of about 1/8 inch and trim to 2 inches longer than the length of the salmon fillet and 2 inches wider than the fillet.
Place salmon on the pastry. You should trim off the tail section of the fillet and place it on the thinnest part of the fillet to get a uniform thickness along the length of the salmon.
Season the salmon with salt and pepper and a squeeze of lemon. Sprinkle the salmon with dill or tarragon. Fold the dough over the salmon and pinch the edges together to seal. Brush the top of the pastry with an egg wash of one beaten egg and 1 tbsp water. Chill for at least ½ hour before baking in a preheated 375 degree F oven for about a half hour to 40 minutes depending upon the thickness of the salmon until the pastry is a uniform golden brown.
Serve with Tarragon-Dijon Cream Sauce.

Tarragon-Dijon Cream Sauce
In a small saucepan heat
2 tbsp olive oil
3 cloves minced garlic
Cook for a minute or 2 until the garlic is translucent. Add
3 oz white wine
Simmer until volume is reduced by half. Then add:
2 cups whipping cream
3 tbsp Dijon mustard
3 tbsp fresh chopped tarragon
Salt and pepper to season.
Simmer until sauce thickens enough to coat a metal spoon.

Sesame Crusted Salmon

Pictured with Bakeapple Peach and Ginger Chutney, Orange Infused Couscous and a small Greek Salad.

Find the Bakeapple Peach and Ginger Chutney here: 
http://www.rockrecipes.blogspot.com/2008/03/bakeapple-peach-and-ginger-chutney.html
4 six ounce salmon fillets, skinless
1 cup untoasted sesame seeds
Salt and pepper to season
1 egg + 1 tbsp beaten together as an egg wash
Flour for dredging

Season salmon fillets with salt and pepper. Dredge the pieces in flour to coat lightly. Next dip them in the egg wash and finally the sesame seeds, covering the fillet completely.

Heat 4 tbsp olive oil in a heavy bottomed skillet over medium-low to medium flame, depending on your stove; hot or not too you will burn the sesame seeds. Cook for 3-4 minutes per side depending upon the thickness of your fillets. If using very thick fillets, cook them until the sesame seeds are evenly brown, then finish cooking for an additional 10 minutes in a 375 degree F oven. Serve with a squeeze of lime.

Manhattan Style Roasted Vegetable Chorizo & Seafood Chowder

Manhattan Style Roasted Vegetable Chorizo & Seafood  Chowder

This outstanding seafood chowder is a real indulgent, celebration meal. I like to serve it with some freshly baked Cheese and Herb Scones.

Serves 6 -8

Start by roasting the vegetables.

Chop into bite sized pieces:

½ fennel bulb
1 medium red onion
2 carrots
2 parsnips
1 red pepper
2 stalks celery

Toss the vegetables in 3 tbsp olive oil, season in salt and pepper and bake in a single layer on a cookie sheet for 20-30 minutes at 375 degrees F or until the vegetables are slightly browned and fork tender. Turn the vegetables once during cooking.

In a sauté pan, cook to crisp

6 slices of bacon chopped in small pieces

In the last few minutes of rendering the bacon, add

3 ounces of chopped chorizo sausage

Drain off the fat and deglaze the pan with some of the soup stock and add to the soup pot when adding the bacon and sausage.

In a large pot sauté

3 cloves minced garlic
1 large shallot finely chopped
in
2 tbsp olive oil
Add ¾ cup white wine
Boil gently until reduce to about half the volume.

Add the roasted vegetables along with

Previously cooked bacon and sausage
3 cups tomato juice
3 cups fish stock (or chicken stock if you prefer)
3 cups vegetable stock
1 bay leaf
2 tsp fresh thyme
2 tsp marjoram
Salt and pepper to season

Simmer very gently for 20-30 minutes before adding:

1 ½ to 2 pounds of seafood of your choice, cut into bite sized pieces
3 chopped Roma tomatoes

Simmer very gently for another 5 to 10 minutes until the fish is cooked. Any combination of shrimp, salmon, halibut, cod, mussels, clams etc all work well. Remove bay leaf. Serve with a sprinkle of fresh chopped Italian parsley or dill. Personally, if I am adding shrimp and scallops, I prefer to pan sear these separately and add them to the chowder bowls when serving.