Seafood Recipes - Part Three *SALMON*

Salmon is the common name for several species of fish in the family Salmonidae. Several other fish in the same family are called trout; the difference is often said to be that salmon migrate and trout are resident,  but this distinction does not strictly hold true. Salmon live along the coasts of both the North Atlantic (one migratory species Salmo salar) and Pacific Oceans (approximately a dozen species of the genus Oncorhynchus), and have also been introduced into the Great Lakes of North America. Salmon are intensively produced in aquaculture in many parts of the world.
Typically, salmon are anadromous: they are born in fresh water, migrate to the ocean, then return to fresh water to reproduce. However, there are populations of several species that are restricted to fresh water through their life. Folklore has it that the fish return to the exact spot where they were born to spawn; tracking studies have shown this to be true, and this homing behavior has been shown to depend on olfactory memory.

*Pan-Seared Salmon*

Even if you don't get that perfect crust and moist center, at the very least your home won't smell like fish for a week. This is great to use for a seafood course after another protein has already been done on the grill. Just rake up the coals into a pile and get to searing. Serve this with a dollop of tarragon aioli

*Honey-Soy Grilled Salmon*

The natural richness of salmon and it's high amount of Omega-3's makes it a great choice for a healthy meal that doesn't need much added fat. By stuffing a mixture of fresh herbs into the fillets, through a pocket, the fish is infused with bright flavors. A light glaze during the cooking process is the final touch.

Ingredients

• 1/4 cup packed cilantro leaves
• 2 scallions
• 2 teaspoons vegetable oil
• 1 teaspoon grated ginger
• Kosher salt and freshly ground pepper
• 4 center cut skin-on wild salmon fillets, about 6 ounces each
• 2 teaspoons fresh lime juice
• 2 teaspoons low-sodium soy sauce
• 2 teaspoons honey
• 1/4 teaspoon black sesame seeds
• 1 1/3 cups cooked edamame
• Lime wedges, optional garnish

Preheat the grill over medium-high direct heat. Oil the grill grates. Finely chop the cilantro and scallion and mix in the oil and ginger. Season with salt and pepper.

Cut two 3-inch long slits through the skin lengthwise on the bottom of the salmon fillets, going about halfway into the salmon. Evenly stuff the slits with the herb mixture. Season the fish with salt and pepper.

Stir together the lime juice, soy and honey until smooth. Place the salmon, skin side up, on the grill and cook until well marked, 3 to 4 minutes. Turn the salmon and continue to cook, brushing the tops with the sauce, until the fish is cooked through, about another 3 to 4 minutes. Transfer to a serving plate and sprinkle the tops with the sesame seeds. Serve with edamame and lime wedges.

Broiler directions: Position an oven rack so that a baking sheet set on the rack is about 4-inches below the heat source. Preheat the broiler. Prepare the salmon as above and place the fillets, skin down, on a foil lined baking sheet coated with cooking spray. Broil, basting 3 to 4 times with the sauce, until just cooked through, about 6 to 7 minutes.

*Salmon Pie*

Ingredients

• 2 (9 inch) unbaked pie crusts
• 2/3 cup white rice
• 1 1/3 cups water
• 2 onions, thinly sliced
• 1/4 pound fresh mushrooms, sliced
• 1 tablespoon butter
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 2 (6 ounce) cans salmon, drained and mashed
• 2/3 cup shredded Cheddar cheese

Directions

1. In a medium saucepan cook the rice with the water.
2. Preheat oven to 450 degrees F (225 degrees C).
3. Line a pie plate with pastry and set aside.
4. In a large saucepan over medium heat, saute the onions and mushrooms in the butter until soft.
5. Combine the cooked rice with the mushroom soup and spread half of the mixture over the bottom of the pie shell. Spread the mashed salmon over the rice mixture. Top with the sauteed mushroom/onion mixture and then top with the remaining rice mixture. Sprinkle with grated cheese and cover with pastry. Seal edges and pierce top.
6. Bake at 450 degrees F (225 degrees C) for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue to bake for another 30 to 35 minutes.

*Grilled Salmon Steaks*

Ingredients

• 4 salmon steaks 1-inch thick
• 1 teaspoon whole cumin seed
• 1 teaspoon whole coriander seed
• 1/2 teaspoon whole fennel seed
• 1 teaspoon dry green peppercorns
• Sea salt or kosher salt
• Canola or olive oil to coat steaks

Directions

Prepare grill by lighting 4 quarts of charcoal (1 starter chimney's worth), or turning gas grill to medium-high.

Examine steaks for pin bones by rubbing fingers over surface of meat. If found, remove with bone tweezers or pliers reserved for culinary uses.

Using a sharp paring or boning knife, trim bones from the cavity side of the steak. Trim the stomach flaps so that 1 side is missing about 2 inches of skin and the other, 1 inch of meat. Roll the skinless section up into the hollow of the cavity, then wrap the other around the outside to form a round resembling a filet mignon. Tie in place with 2 passes of butcher's twine. (Do not tie it too tight or fish will pop out during cooking.)

Combine cumin, coriander, fennel and peppercorns on a double thick piece of aluminum foil and toast over grill, shaking gently until seeds become fragrant. Crush seeds in mortar and pestle or pour into spare pepper grinder. Coat steaks lightly with oil, season with salt, then liberally grind toasted seeds on both sides of steaks.

Quickly wipe hot grill grate with a rag or towel dipped in a little Canola oil, then grill fish to medium rare, about 3 minutes per side. (Fish should be well colored on the outside and barely translucent at the center.

*Salmon Cakes*

Use canned salmon for this recipe. Why? Well, first of all, every grocery store carries it. Secondly, canned salmon is almost always wild salmon. And lastly, it’s cheap! I’m not going to go into the wild vs. farmed salmon debate here (you can Google it), but wild is not only more eco-friendly, but it tastes better, and is more nutritious. You could use fresh cooked salmon for this recipe if you have leftovers, but since you will be mixing this up with eggs and cracker crumbs, fresh salmon just isn't necessary, so why spend the extra cash?