Posts Tagged ‘Salmon’

Last weekend while my dad was here, he treated me to a new grill. I have a George Foreman, but it is not the same. You don’t get that “real grill taste” if you know what I mean.

Ever since I got my new grill, I have been wanting to make some burgers. I had a bison burger over the weekend, so I was in the mood for something different. I saw a recipe for salmon burgers that caught my eye. Salmon is actually my favorite fish, so I knew I was in for a treat.

After surfing around the internet some more, I settled on this recipe. I didn’t make the “green goddess sauce”.

  • 1 pound wild salmon fillet, skinned
  • 2 tablespoons finely chopped red onion, or scallion
  • 2 tablespoons chopped fresh cilantro
  • 1/2 teaspoon finely chopped peeled fresh ginger
  • 1/4 teaspoon kosher or sea salt
  • 1/8 teaspoon freshly ground pepper
  • 1 tablespoon extra-virgin olive oil, or canola oil

1. With a large chef’s knife, chop salmon using quick, even, straight-up-and-down motions (do not rock the knife through the fish or it will turn mushy) until you have a mass of roughly 1/4-inch pieces. Transfer to large bowl and gently stir in onion (or scallion), cilantro, ginger, salt and pepper, being careful not to overmix. Divide the mixture into 4 patties, about 1 inch thick. Chill in the refrigerator for at least 20 minutes (or up to 2 hours) before cooking.

2. Preheat grill for a few minutes, then cook the burgers for 3-5 minutes on each side, but be sure not to overcook. The last thing you want in overcooked salmon. YUCK!

3. Serve them on whole wheat buns with plenty of ketchup!

I also made some delicious sweet potato fries to go with them. They are very simple to make. I basically just cut up a sweet potato, toss it with olive oil, paprika, garlic, salt, and pepper and bake them for 300 minutes at 400 degrees, flipping halfway through. Sometimes I will change up the spices and use cinnamon, ect… The sky is the limit.






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I was in the mood for some Salmon on Sunday night, but I also wanted pasta because I was running 20 miles in the morning. I have probably stated this before, but I ALWAYS eat pasta before a long run or race. It is sort of like a ritual. I usually stick to basic dishes because I don’t want to risk intestinal distress. I did some looking around on Google and discovered Grilled Salmon with Tomato Dill Marinara.

  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 pound of wild salmon filets
  • 2 shallots, chopped fine
  • 4 cloves garlic, finely chopped
  • 1 15-ounce can of diced tomatoes
  • 1 tablespoon tomato paste
  • 1 tablespoon chopped fresh dill
  • 2 teaspoons sugar
  • 1 bay leaf
  • 1 tablespoon chopped parsley
  • 3/4 pound angel-hair pasta (I used whole wheat spaghetti)

Mix together 2 tablespoons olive oil with the lemon juice for a marinade in a bag. Place the salmon in the marinade, coat well, and let it marinate for about a half hour, turning once or twice.

Heat a large sauté pan, add the final tablespoon oil, and then add the shallots and garlic. When the shallots begins to soften, add the tomatoes, tomato paste, fresh dill, sugar, and the bay leaf. Stir everything together, and simmer until the sauce has thickened but is still sort of liquid. I like my sauce pretty thick so I simmered it for a few extra minutes.

Boil a large pot of water, and cook the pasta according to instructions. Angel-hair pasta cooks up quickly (3 minutes) and should be served al dente.

While the sauce is simmering, remove the filets from the marinade, and either place them on your heated grill, or broil in the oven until nicely golden, at least 3 minutes on each side. I broiled them because I only have a George Foreman grill. It sucks at cooking salmon.

Place your pasta on the plate, spoon some sauce over it, and then place your salmon on top of the pasta. Sprinkle lightly with the parsley for garnish, if you wish. I used parmesan cheese as well. Makes 4 servings.





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