Salmon Recipes

[Shadow]

Index of Salmon recipes:

King Salmon baked in parchement paper with Mushroom Salad
Salmon Bake with Pecan Crunch Coating -- 35g protein, 2g ECC
Salmon Cakes from Gabe
Salmon Cakes from WendyV -- 29g protein, 2g ECC
Salmon over Shirataki Noodles (decarbed by cmcole)
Salmon Steaks with Cucumber Sauce
Fresh grilled salmon with dill and rosemary


and Raw Pickled Baltic Herring (from Gabe)

[Gaelen]

(Originally posted by Billie on the yahoo! group PPBBS)

Salmon Cakes from Gabe
Here's what he did:
He took one package of salmon (it I think was Bumble Bee Brand in a foil bag, right above the tuna cans). He added one egg, chopped red pepper, some finely chopped celery and onion, and about a half of cup of mayonaise I think and a few squirts of lemon. Mixed them all together. He did roll them in some bread crumbs, but we used low carb bread that he had toasted and crumbled.

Fried them in some olive oil for just several minutes. And I am telling you they tasted great! I think the recipe is on the back of the package of salmon, so that might help, he probably added things (like the red pepper) that was not in it.

[BethB]

Another version of salmon cakes...this was posted by WendyV on the old eatprotein.com bbs and is a Sunday staple in my house.

Salmon Cakes from WendyV
1 can (14.75 oz) canned salmon
4 oz shredded cheddar
4 oz shredded mozzerella
2 eggs

Put the salmon in a mixing bowl and use a fork to smash the smaller chunks. Mix in cheeses. Mix in eggs.

Form into patties. If you use 1/2 c portions, this will make 5 patties. I put patties into nonstick skillet on medium heat until first side gets crispy, then flip. Let side 2 get crispy, then put a lid on and cook for about 10 min.

Per 1/2 c patty:
Cal: 34
Fat: 20.2g
Carb 1.6g
Prot: 29.4

Beth's note: I usually make a half recipe of this, make them into 1/3 c patties, and get 5 1/2 patties. I use the salmon in the foil packs - less work!

[cmcole]

King Salmon Baked In Parchment Paper

With wild mushroom salad and baby leeks
Chefs Anne and David Gingrass
Serves four
Porcini butter

1/4 oz. Dried porcini mushrooms
2 oz. Sherry wine
1/2 lb. Sweet butter
1 Tbl. Minced shallot (about 1 shallot)
1 tsp. Fresh thyme leaves, chopped
1 Tbl. Fresh Italian parsley leaves, chopped
1 tsp. Fresh chervil leaves, chopped
1 Tbl. Sherry wine vinegar

Mushroom salad

1 lb. Assorted wild mushrooms
1 Tbl. Minced shallot (about 1 shallot)
1 Tbl. Sweet butter
2 Tbls. Virgin olive oil
1 tsp. Fresh thyme leaves, chopped
1 Tbl. Fresh Italian parsley leaves, chopped
1 tsp. Fresh chervil leaves, chopped
1 Tbl. Sherry wine vinegar
1/4 Fresh lemon, juice

Salmon

1-1/2 lbs. Skinless, boneless salmon filet
12 each Baby leeks, outer layer peeled off and root removed, cut about 4" long
2 oz. Dry vermouth
4 oz. Porccini butter

For the porccini butter
Rehydrate the dried mushrooms in the sherry for 20 minutes then drain and chop finely. Combine with the butter in a mixing bowl with the shallot, thyme, Italian parsley, chervil and Sherry wine vinegar. Mix using a paddle until all ingredients are uniformly incorporated. Roll into a 1-1/2" diameter cylinder in a sheet of baking paper and chill until ready to use. (May also be frozen).

For the mushroom salad
Remove the stems from the mushrooms and cut the larger mushrooms into smaller pieces. Heat a large sauté pan over medium flame and add the butter and olive oil. When the butter is melted, add the shallots and sauté for 2 minutes. Add the mushrooms and increase the heat to cook off the water that will be released. When the mushrooms become soft, remove from the heat and add the chopped herbs, vinegar and lemon juice. Toss well to mix and season to taste. Allow to cool and reserve.

For the salmon
Simmer the leeks for five minutes in a suitable pot of salted boiling water. Remove and cool. Prepare the salmon in parchment: Divide the salmon filet into four evenly sized portions (about 6 oz. each). Cut each portion through the center, but not quite all of the way, and fold the sides down exposing the end grain of the meat.

Fold four pieces of parchment paper in half and place three of the baby leeks across the center. Follow this with one of the salmon steaks then place two slices of the porcini butter over the top of the salmon steaks and splash on about 1 Tbsp of vermouth. Fold the top of the parchment over the fish and seal the package by folding the sides repeatedly over.

When ready to serve, roast the salmon in parchment paper on a baking pan in a very hot (500 F) oven for seven to ten minutes or until the bags thoroughly inflates and the paper becomes light brown.

While the salmon is cooking, spoon the mushroom salad into the center of four warm plates. Remove the salmon from the oven and open the bags. Transfer the salmon along with the leeks onto the mushrooms. (It is usually easy to open one end of the bag and slide the salmon out.) Top the roasted salmon with baby watercress tossed in olive oil and seasoned with salt and pepper.

[cmcole]

Salmon Steaks with Cucumber Sauce

(From: The Tabasco Cookbook.)
Tabasco sauce nicely sparks this simple recipe for broiled salmon steaks, with a contrasting cool sour cream and cucumber sauce.

½ pt Sour Cream
½ ts Tabasco Pepper Sauce
1 c Diced Unpeeled Cucumber
¼ tsp Salt
1 tbsp Minced Fresh Dill
4 tbsp Melted Butter
4 ½ tsp Fresh Lime Or Lemon Juice
4 Salmon Steaks (6-8 Oz Each)
Salt To Taste
Lemon Slices

Blend together the sour cream and ¼ teaspoon of the Tabasco sauce in a medium bowl. Stir in the cucumber, salt and dill. Set aside. Preheat the broiler. In a small bowl, combine the butter, lime juice and remaining ¼ teaspoon Tabasco sauce. Place the salmon steaks on a greased broiler rack. Sprinkle them lightly with salt and pour on the butter mixture. Broil 4 inches from the heat for 5 minutes per side, or until the flesh appears opaque. Garnish with lemon slices, and serve the sauce on the side.

This recipe is courtesy of Rani's Low-carb Cook's Nook Chat on AOL.

[cmcole]

Salmon over Shirataki Noodles

Original recipe by: Chef Brenda Palmer
Low Carb conversion by C. M. Cole

4 salmon fillets or chicken if you prefer
1-2 packages (7 oz/198 g) Shirataki Noodles (depending on appetite)
6 cloves fresh garlic, minced
1 teaspoon finely grated ginger
1 smallish zucchini, cut in matchsticks
1 yellow summer squash, cut in matchsticks
2 oz Pine nuts
Dash of cayenne pepper
Cooking oil like canola

Rinse the Shirataki Noodles in cold water, set aside. Place pine nuts in a sauté or frying pan on med-high heat. Toss pan to keep them moving and brown them on several sides.

Remove nuts from pan and turn the heat to low. Place garlic and ginger along with 2 Tablespoons of oil and let sweat 10 minutes.

Cut up Shirataki in several places to more of a manageable length.

Preheat broiler. Rub salmon with oil, salt & pepper. Broil skin side down until they are cooked most of the way through. Turn off and keep warm.

Turn the heat up on your ginger and garlic, add the 2 squashes and stir-fry for 2 minutes. Add pine nuts back in and most of your noodles.

Reserve a small handful for the salad. Toss everything together, if it starts to stick, add more oil.

Salt and pepper to taste and it’s done. I put the noodles in the center of the plate and top it with a salmon fillet. If you like raw green onion, that’s nice to have sprinkled on top.

Copyright© 2003 Chef2Chef, LLC All rights reserved.

[Gaelen]

SALMON BAKE with PECAN CRUNCH COATING -- 35g protein, 2g ECC
(actual protein counts will depend on size of fillets; 6oz fillets used for this recipe)

Recipe From : Ava and the PPBBS
Serving Size : 1 fillet Preparation Time : 20 min.
Categories : seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 salmon fillets
1/8 tsp. salt
1/8 tsp. pepper
2 Tbsp. Dijon mustard
2 Tbsp. butter -- melted
4 teaspoons Splenda(r)
1 WASA fiber rye crispbread -- smash into crumbs
1/4 cup chopped pecans

Sprinkle salmon with salt and pepper. Place fillets, skin side down, on a
lightly greased cookie sheet.

Combine mustard, butter, and Splenda. Brush on fillets. *Note--you can use any artificial sweetener you like.

Combine Wasa crumbs and pecans. Spoon mixture evenly on top of each fillet. Bake fillets at 450 for 10 minutes or until fish flakes easily. Yield: 4 servings

Per Serving : 311 Calories; 17g Fat (49.8% calories from fat); 35g Protein; 4g Carbohydrate; 2g Dietary Fiber; 104mg Cholesterol; 346mg Sodium.

[Billie]

Over the weekend we did a very simple yet yummy grill of a large piece of salmon. We coated it pretty heartily with fresh ground white pepper, corse sea salt, very thinly sliced lemon slices covering one side of the filet (and then after we turned we did the same with the other side), we placed fresh dill and rosemary over the top. (Again after the flip we did the same to the other side). This filet was probably 2.5-3 lbs and about 2 feet in length with varying degrees of thickness so it was a bit tricky not to let it get to dry in parts and in others done.

We had a rather hot flame to start with but then lowered the temperature (indoor gas grill) and cooked at a lower flame for about 20 minutes.

[Gabriel Guzman]

This is one of the most traditional Swedish dishes enjoyed at Midsummer, together with several types of herring (pickeld, cured, you name it), meatballs, boiled new potatoes, radishes, boild eggs, cheese and some 'crisp' bread. After Christmas, Midsummer is perhaps the most important celebration in Sweden and one that I loved and now miss a great deal. So this year Billie and I decided to remember that with a few of our neighbors and made a Midsummer dinner. The neighbors loved the taste of the salmon and couldn't believe that it had nothing else but the curing mix and some time.

So, here is how we made our Gravad Lax:

Ingredients for the curing mix:

2 lbs of salmon. Some believe that it's best to have a center cut of salmon for this.
2-3 tablespoons white peppercorns
1/4 cup salt (coarse works a lot better)
1/4 cup sugar
2 bouquets of chopped dill (at least!)


Mustard sauce:

1 tablespoon sugar
2-3 tablespoons of prepared mustard (Dijon mustard is probably the best!). The one I made, however, was powder mustard that I dissolved in Tarragon vinegar (1 tbsp mustard and 1 tbsp vinegar and taste if it is not too strong).
1/2-1 tablespoon vinegar (don't use balsamic as it darkens the sauce too much)
1/8 teaspoon freshly ground white pepper
2/3 cups of vegetable oil (I used extra virgin Olive oil, of course!)
2-3 tablespoons freshly chopped dill


Preparation
Curing: For frozen, skinless fillets, thaw the fillet and dry it with paper towels. Lay a piece of Saran wrap on a shallow baking dish, enough to wrap the salmon fillet during its curing. Coarsely grind the peppercorns and mix together with the salt and sugar. Sprinkle some of the mixture evenly on the Saran wrap in the baking dish together with some of the chopped dill. Place the fillet in the baking dish and sprinkle the rest of the sugar-salt mixture as well as a generous amount of dill. Wrap the fillet with the Saran film and add an extra layer if necessary to make a good wrap. I added an extra layer of 'Glad' self-sealing plastic for even a better seal. Cover the baking dish and let it stand in the refrigerator for 48 hours. Turn the salmon fillet over 2-3 times during the curing process.

After the curing process, unwrap the salmon and drain the juice. That will remove excess salt, sugar and pepper. Place the fillet on a serving dish and cut in slices either thin or 1/2 inch thick according to preference. Very thin slices are best to enjoy Gravad lax on crisp bread.

Mustard sauce: Mix together mustard, sugar, vinegar and spices. With an electric beater, food processor or blender, add oil to the mustard mixture in a very slow steady stream, beating constantly. Flavor with fresh dill. I added some chopped dill after I added the oil while still beating the sauce and then I just folded some more dill in.

As you can guess, dill may very well be the 'secret ingredient' here... it really does all the magic!

[Mitra]

Thank you, Gabe, I'll definitely be making this one soon! And do you have any herring recipes to share? I love pickled herring, but the shop ones are too sweet and full of things I'd rather not eat and I haven't found a good recipe for doing it myself yet.

[Gabriel Guzman]

Yes I do Janet. I'll look for one for you and see if you like it!

[Mitra]

That would be wonderful, thank you. I ran out to the fish shop this afternoon, but they didn't have any salmon today :(. I'll try again tomorrow. They did have some samphire though, and Amalfi lemons, so it wasn't a wasted trip (and the walking's probably good for me, too ;) ).

[Mitra]

We had the salmon for lunch today, and it was delicious. I'll definitely be making it again; it was much better than any gravad lax I've had before. I found the mustard sauce a bit too strong - anything more than a very tiny bit of it tended to overwhelm the taste of the salmon, so I'll think about making something milder next time. I used Colman's powdered mustard - maybe Dijon would be a bit gentler.

[Gabriel Guzman]

I'm glad you enjoyed it Janet! I too had some trouble with mustard. Dijon is by far the best type to use in that sauce. My ex-boss in Sweden is the only one she uses... or course, her daughter used to live in Dijon herself so supply was never an issue!!!

Honey-mustard doesn't work as well because it's too much on the sweet side and mustard powder, in my opinion, is a trial and error. I used powder but reduced the amount to only 1 tbsp and I suspect that less can be still used. I dissolved it directly on vinegar and water and tasted it to make sure it wasn't too strong.

Anyway, as promised, here is a recipe for herring:

I'm not sure if you fancy raw herring but this is a nice one:

Raw Pickled Baltic Herring (Klargravad strömming)

Ingredients


2 lb of small herring or 1 lb of fillets (ok, not necessarily Baltic Herring!:) )
3 tbsp salt per quart water
3 tbsp chopped dill


Marinade


1/4-1/3 cup vinegar
2 tbsp salt
2 tbsp sugar
t tsp ground white peppercorns
1/3 cup of oil


Preparation

After cleaning the fillets, place them in salted water for 2-3 hours. Remove the skin and place the fillets in a jar or glass bowl, alternating the fish with the dill. Mix together the ingredients for the marinade and pour over the fish. Refrigerate 1-2 days.

Voilá

[Mitra]

We did have a jar of Dijon mustard, but we'd just finished it before doing this, and hadn't decided whether to replace it or not. It's not difficult to find, but we already keep a grainy Moutarde de Meaux, and the Colmans powder, so I was unsure whether we really needed a third type.

Thank you for the herring recipe. I'll keep an eye out for herring in the fishmongers - they don't always have it. It may be seasonal, but I'm not sure what the seasons are for different kinds of fish. The herring they have tends to come from somewhere off the Cornish coast, rather than the North Sea side of the country, but I'm sure it will be close enough ;).

[Mitra]

For my second go at the cured salmon (which was actually even better than the first (I used about half the amount of sugar - otherwise just the same), I made the mustard sauce with Dijon mustard - and it was much better. Who would have thought of following the recipe :confused: . I also used a tsp of sugar instead of the Tbs the recipe called for, and preferred the less sweet version.

[Gabriel Guzman]

Like the saying goes... "Practice doesn't make perfect... Perfect practice does!"

We've learned of other people that have tried this recipe for cured salmon and they raved about it!!! I sent a picture to the friend who taught me how to make it in Sweden and she said 'who would have thought that a Guatemalan would learn how to make gravad lax from a Ghanaian from the little inland highland town of Akropong!' :) Maybe I should ask her for some Ghanaian recipes!

[Mitra]

I saw some herring on the supermarket's fish counter this morning - so I'm trying this recipe. I'll let you know in a couple of days...

[LisaS]

I haven't tried these recipes - but have been looking at the technique - I am usually disappointed in fish texture when I buy it frozen and thaw it - this seems to get around that problem -
www.cookitfrozen.com (http://www.cookitfrozen.com)
it is the Alaska seafood site - encouraging you to cook salmon & halibut directly from frozen - on the stovetop or under the broiler (rather than thawing first). Sounds like a good plan - some tasty examples in the recipes too.

[neuronaut]

I am re-posting this recipe from my personal diet blog. This recipe is my own creation and I would appreciate comments if you try it. The following link is my original blog post: Salmon and Swiss Cheesecake - 3.6 net carbs (http://lowcarbohydrate.blogspot.com/2007/08/salmon-and-swiss-cheesecake-36-net.html)

http://bp0.blogger.com/_sn6U-Rug5ZI/RsBLjCS-XsI/AAAAAAAAAVU/7QESrGZ_Z-o/s200/Salmon_Cheesecake.jpg (http://bp0.blogger.com/_sn6U-Rug5ZI/RsBLjCS-XsI/AAAAAAAAAVU/7QESrGZ_Z-o/s1600-h/Salmon_Cheesecake.jpg)Cheesecakes do not always have to be sweet. I made this salmon and swiss cheesecake last night and my wife and I had it for breakfast. It was fantastic! The creamy tartness of the cheeses compliments the salmon. Served warm, this cheesecake is similar to an ultra fluffy and creamy quiche. Prepare the cheesecake ahead of time and you've got a quick and elegant brunch to serve later.

The salmon you use should be fully cooked. I would not recommend using canned salmon. I used a vacuum sealed packet containing a smoked filet. Most grocery stores carry this near canned tuna.

The entire cheesecake, crust and all has 36 net carbs.

Makes 10 servings at 3.6 net carbs each.

Equipment:
9" Spring form Pan
Electric Beaters
Pastry Cutter or Food Processor

Crust Ingredients (12 net carbs):

1 c. almond meal
1/2 c. soy protein powder (plain, not vanilla)
2/3 stick butter.

Filling Ingredients (24 net carbs):

24 oz. cream cheese at room temp (3 eight oz. packages)
3 eggs
2 T. heavy whipping cream
3 to 6 oz smoked salmon.
1 cup shredded Swiss cheese

Instructions:

Pre-heat oven to 350 degrees.

Using a pastry cutter, combine crust ingredients until crumbly. If you don't have a pastry cutter, you can use a food processor's pulse button. Press mixture into bottom of spring form pan.

Beat cream cheese until smooth. Add eggs and whipping cream. Beat until mixed well and smooth.

Break up salmon and add to filling mixture. Add Swiss cheese. Stir by hand. Pour into spring form pan.

Bake for 10 minutes at 350 degrees. Then reduce heat to 275 and cook 1 additional hour.

When done, turn oven off but do not remove cheesecake. Allow to cool in oven for an hour or so before moving to the refrigerator. Cooling too fast could result in cracks.

To serve, cut a piece and put on microwave safe plate. Cook in microwave on high for 35 seconds. It is best eaten warm.

[Billie]

On Sunday we prepared Salmon a little differently and I did like it. At Whole Foods we bought some cedar paper that I soaked in white wine and water for about 10 minutes. The small filets are then put into the papers and I covered with fresh dill and lemon slices, salt and pepper. The neat thing about the papers is that the salmon doesn't fall into the grill and it browns on the outside and seems to steam the salmon so it is flakey and tender. I didn't have the right kind of string to wrap the paper so I used tooth picks and they seemed to work just fine, did not burn.

When we do it again, I am going to buy the larger sheets of cedar paper and completely wrap the salmon in the paper, the sheets I had were too small so they looked more like a boat or tray that the salmon was sitting in, but delicious!