Tag Archives: salmon

Toaster Oven Salmon

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Toaster oven salmon

Toaster oven salmon
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Believe it or not this was prepared in a Black and Decker toaster oven.

Ingredients

  • 6 oz salmon filet
  • quarter of a red onion
  • quarter of a bell pepper
  • handful of baby arugula
  • 1 tsp butter
  • salt and pepper
  • half a lemon

Prep

Rinse off the salmon and pat it dry. Slice the onion and bell pepper as thin as you can so it’s almost shredded.

Cooking

Preheat your toaster oven to 325. Mix the arugula, peppers and onions in a bowl. Some people don’t like the pungent kind of bitter flavor of cooked arugula so you can substitute a handful of baby spinach if you’d like. I like it pungent. Mound the veg onto the middle of a sheet of aluminum foil about 3 times the length of the filet. Place your filet on top. Salt and pepper the filet and place your tsp of un-melted butter on top. Fold the foil over the short way and seal that crease that it creates. Then fold in the long sides and make sure its all pretty airtight. As the butter melts and fish steams the packet is going to make the sauce for you.

Toaster oven salmon

Place the packet in the toaster oven and let it cook for 25 minutes. remove the packet and let it rest for 5 minutes. Serve by moving everything onto a warm plate, pouring the sauce in the packet over and hitting it with a squeeze of lemon juice.

This dish is great because you don’t have to clean any pots after the meal. I won’t lie. When I’m really busy or lazy I just have the dish right out of the foil and save myself cleaning a plate too.

Also as an aside. Yes, I know my salmon cooked too quickly because of the white fat that’s escaped. Still delicious.

Toaster oven salmon
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Salmon and peach ceviche

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When I was in Portland recently I had this ceviche and this was sort of inspired by that. Basically what we have here is sliced salmon, sprouts and the very last peaches of the summer. Just before you serve go ahead and drizzle with lemon juice, sea salt, pepper and a little olive oil. Yeah it doesn’t really look like a ceviche in the pic. I apologize for the lack of a completed pic. I totally ate it without remembering. Next time. Promise.

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Poached Salmon and Leeks

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Poached Salmon and Leeks

Poached Salmon and Leeks
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A lot of people are afraid of cooking salmon because improper preparation can lead to disastrous results, but this is a quick and easy recipe that yields much nom for very little effort. It’s not the prettiest, but much like me it makes up for that in personality and flavor.

Ingredients

  • 6 oz fresh salmon filet
  • 1 medium leek
  • 2-3 shallots
  • 1.5 tsp fresh lemon juice
  • 2 tsp half and half or cream
  • 1 tablespoon butter
  • flat leaf parsley for garnish
  • salt and pepper
  • 1.5 cups of water or vegetable stock

Prep

Leek

Leeks can be pretty sandy/mucky so a thorough washing is necessary. Trim off the dark green leaves which are pretty tough and good for stock. Split the leek down the middle and under a cold tap clean between the leaves. It’s ok if the layers seperate. Slice the leek width wise into 1/4in half ringlets. Finely chop the shallots. Rinse your salmon and pat it dry. Lightly salt and pepper the salmon.

Ingredients

Cooking

Buttah

Add the butter to a large sauce pan on medium high. Once the butter has melted and warmed for a minute or two add the leeks and shallots. Lightly wilt/brown the vegetables. and then add the stock.

Saute

This should be just about instantly boiling. If not wait for it to come to a boil and place the salmon into the pan on the leeks. Cover and cook on high for 6-7 minutes. The salmon should be done when you poke it and it’s somewhere between jello and a cooked hamburger patty. Be sure to check the pot at about the 5 minute mark to make sure the liquid hasn’t completely boiled off. If it has add another half a cup more.

True story: Meat keeps on cooking even after you remove it from the heat.

 

Remove the salmon from the pan and let it rest for a few minutes. It’s important to remember that it’ll continue cooking after you’ve taken if off the heat so it can be a tad under and will finish as it rests.

Sauce

Add the cream. Quickly cook this down until its thick enough to coat the back of a spoon and then add the lemon juice. Salt and pepper to taste.

An alternate sauce involves removing the leeks and adding a fresh leek that you lightly cook. This leads to a brighter looking and tasting dish, but both ways are good. I happened to only have one leek tonight.

Are you being served?

Place the salmon on a plate. Spoon leeks around and sauce upon it. Sprinkle with finely chopped parsley.

Poached Salmon and Leeks
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