Fresh Salmon with Burhop's Poblano Pesto
6-8 oz. fillets of very fresh salmon per person
1 oz. Poblano (or Arugula) Pesto per fillet
Pre-heat oven to 425 degrees. Place salmon fillets in a glass, ceramic or stainless steel pan that has been lightly coated with olive oil. Spread a thin layer of Burhop's Pesto over the top and visible sides of the fillets with a spatula. Bake for 10 minutes per inch of thickness measuring at the thickest point, and add a minute to account for the pesto coating. Most fillets will cook in about 12 to 15 minutes.
Serve with Herb Roasted New Potatoes, Garlic Green Beans & a glass of Sauvignon Blanc or Pinot Noir.
Roasted Salmon with Farmers Market (Fresh) Greens
(LOW FAT) PREPARATION TIME: 20 MINUTES SERVES 6
3 LB. SALMON FILLET, SKINNED
ZEST (YELLOW SKIN) OF 2 LEMONS
8 OZ. WHOLE FRESH SORREL OR ARUGULA(8 CUPS)
1/4 CUP FINELY CHOPPED SORREL OR ARUGULA
2 OZ. (4 CUPS) MESCLUN LETTUCE
2 OZ. (4 CUPS) FRESH SPROUTS (PEA, RADISH, OR ONION, ETC.)
FRESHLY GROUND BLACK PEPPER
1 TBS. EXTRA-VIRGIN OLIVE OIL
1 1/2 TSP COARSE SALT
Pre-heat oven to 450 degrees. Rub top of salmon fillet with lemon zest, chopped sorrel or arugula, 1 tsp. salt and ground pepper. (If you don’t have zester, scrape a washed whole lemon over the fine side of a food grater.) Transfer to oven; roast until top is lightly browned & fish is cooked through, about 12-14 minutes.Toss whole fresh sorrel or arugula, your favorite sprouts and mesclun in a bowl with olive oil, remaining salt and fresh ground pepper. Arrange on a platter and top with salmon fillet. This makes an elegant light meal for guests, perfect for outdoor dining!
Serve with a chilled French Chardonnay or a light red.
Seared & Baked Wild Coho Salmon with Maple Chipotle Sauce
PREPARATION TIME: 20 MINUTES SERVES 4
4 6-8OZ. COHO (OR OTHER VARIETY OF WILD OR FARMED) SALMON FILLETS
SALT & FRESH GROUND PEPPER
5 OZ. STONEWALL KITCHEN MAPLE CHIPOTLE SAUCE
Preheat oven to 425 degrees. Salt and pepper both sides of salmon fillets. In a large ovenproof saute pan, place fillets flesh side down in hot olive oil. Saute for one minute, flip and saute an additional minute. Salmon should be golden brown. Brush Maple Chipotle sauce over top of each fillet. Place pan in oven and bake for 12 to 15 minutes, depending on the thickness of the fish. Brush additional sauce on fillets midway through cooking time. Serve with Burhop’s Roasted Vegetables and Garlic Mashed Potatoes (in season).
Goes well with a Pinot Noir or a French Chardonnay.
Pan Seared Salmon with Capers
4 (6 ounce) salmon fillets
2 Tbsp extra-virgin olive oil
2 Tbsp capers
1/8 tsp sea salt
1/8 tsp freshly ground black pepper
4 lemon slices
Preheat large skillet over medium heat for 3 minutes.
Coat salmon with extra-virgin olive oil.
Place in skillet flesh side down, and increase heat to high. Cook for 3 minutes.
Sprinkle with capers, salt and pepper.
Turn salmon over, and cook for 5 minutes, or until browned.
Transfer salmon to plates, and garnish with lemon slices.
Grilled or Baked Salmon Fillet with Dill Butter
PREPARATION TIME: 20 MINUTES SERVES 4
4 SALMON FILLETS 8 OZ. EACH
2 TBSP. MINCED SHALLOTS
1 CUP DRY WHITE WINE
1/2 LEMON SLICED
4 STALKS FRESH DILL & LEAVES REMOVED FROM STEM
(ABOUT 1/4 CUP LOOSELY PACKED)
8 OZ. BUTTER SOFTENED @ ROOM TEMP
2 TBS. COOKING OIL
SALT &PEPPER TO TASTE
Preheat grill to high heat, oven to 450 degrees. Combine wine, lemon, dill stalks & shallots in saucepan; reduce over med. high heat to make about 2 Tbs. Strain the liquid and combine with the softened butter and the dill leaves removed from the stems.
Rub the salmon fillets with oil and season with salt and pepper. Place on preheated grill or in oven. Cook for 4 to 5 minutes per side on the grill, in the oven cook for 10 min. per inch of thickness. Serve with Burhop’s Broccoli Salad and one of our tasty rice pilaf mixes. Delicious with a well chilled Sauvignon Blanc.
Sauteed Sesame Salmon
Feeds 2-3 people
1/4 cup Burhop's Shoyu Marinade
1 1/2 Tbs honey
1 clove garlic, minced
1 lb. salmon fillets
2 tsp sesame oil
Whisk Shoyu marinade, honey, and garlic together in a bowl until marinade is evenly mixed. Set aside 1/4 of the marinade. Rinse salmon & pat dry. Place fillets in dish and pour the remaining marinade over the salmon. Cover dish with plastic wrap and refrigerate for 5 minutes.
Heat sesame oil in a large skillet over medium-high heat.
Remove salmon from marinade, shaking to remove excess marinade, and place, skin-side up, into the hot oil; cook for roughly 4 minutes.
Discard unused marinade in the shallow dish. Flip salmon and drizzle the reserved 1/4 of the marinade over salmon; sprinkle with sesame seeds. Cook until fish flakes easily with a fork, 5 to 7 minutes. Flip salmon, remove skin, and cook 1 minute more.
Oven Baked Oriental Salmon
PREPARATION TIME: 15 - 20 MINUTES SERVES 4
4 Salmon fillets 6 to 8 OZ. EACH
2 Cloves garlic, minced
1 Piece fresh ginger, about 1" long, peeled & minced
1/2 Bottle Burhop's Shoyu Marinade
Cilantro leaves or green onion for garnish
Place 4 pieces of skin-on salmon fillets in a glass or ceramic baking dish. In a bowl, mix together the soy marinade, garlic and ginger, and pour over the fish. Heat oven to 425 degrees, allowing fish to marinate for 5 minutes or so at room temperature. Bake for 10 minutes per inch of thickness. (a fillet that's a bit over an inch will take about 12 minutes). Garnish with a sprinkling of chopped cilantro or chopped green onion. Serve with rice and a nice riesling or un-oaked chardonnay.
Baked Salmon with Matzo Crust Serves 6
6 6oz. salmon fillets, salmon skinned (we will do this for you)
1 ½-2 pieces of matzo, broken up
3 Tbs. fresh dill, large stems removed
½ tsp. salt
Fresh ground pepper to taste
3 Tbs. olive oil
Pre-heat oven to 450 degrees.
Place matzo, dill salt and pepper in a blender or food processor. Process until
evenly coarse. Transfer to a shallow container.
Brush a glass baking pan with olive oil, and then brush fish with oil. Roll the fish in
the matzo mixture and place in baking pan. Drizzle any remaining oil over the fish.
Bake uncovered for 10 to 12 minutes, until fish flakes easily. Serve with lemon
wedges, garnished with dill sprigs. Goes well with Burhop’s Garlic Green Beans
and Herb Roasted Potatoes.
Hot Smoked Salmon with Pasta and Dill
Feeds 3 to 4 Prep time 15 minutes
6 - 8 oz. hot smoked salmon
1 lb. good quality dry fettuccine or spaghetti noodles (or fresh if you can get them)
1 bag petit pois (small peas) frozen
a small bunch fresh dill (a supermarket packet is about right)
3 Tbsp crème fraîche (or heavy cream if you can't get crème fraîche)
Cook pasta according to directions. Add peas for last 30 seconds of cooking and drain pasta and peas in a colander. Chop up the smoked salmon into small pieces, cut the stems off the dill and mix everything together in the cooking pan, including the crème fraîche. Serve immediately.
Hot Smoked Salmon, Cress & Potato Salad
Serves up to 8 people as a main course
This is a great summer meal when you can get fresh greens from the farmer's market.
1 lb. small new potatoes
1/4 lb. fresh French green beans
12 quail or 6 small hen eggs
3/4 lb. hot smoked salmon
5 spring onions
1/2 lb. fresh water cress
1 head of fresh chicory divided into leaves
spicy mesclun mix (with mustard greens etc.)
1 heaping Tbsp. whole grain mustard
1 heaping Tbsp. clear honey
3 Tbsp. cider vinegar
8 Tbsp virgin olive oil
1) Make the dressing by whisking all the ingredients together in a bowl or shake in a salad dressing container with a little salt and pepper. Make up to 2 days in advance and keep refrigerated. Cook the new potatoes in boiling water for about 10 minutes, until just tender. don't overcook or they'll be mushy. Drain, put under cold water to stop cooking, and slice in half.
2) While the potatoes are cooking, blanch the green beans in boiling water for 3-4 minutes, until cooked but still slightly crunchy. Put under cold water to stop cooking. Cook the eggs for about 5 minutes, until hard boiled. Cool under cold water, peel and halve if quail eggs, quarter if hen eggs.
3) Separate the smoked salmon into bite-sized chunks in a bowl. Slice the spring onions into the salmon. (All of the above steps can be done in advance.)
4) Just before serving, slice the avocado.
5) A layered salad rather than a tossed salad, start with a large shallow salad bowl or a platter. Scatter the water cress, chicory leaves and mesclun over the platter, reserving some of the cress. Scatter the potatoes, salmon and eggs over the greens, and drizzle about 2/3 of the dressing over the salad. Scatter the remaining cress over the top. Serve the remaining dressing on the side.
Smoked Fish Risotto
2 tablespoons extra virgin olive oil
⅔ cup finely chopped red onion
½ cup finely chopped fennel bulb
3 large cloves garlic, minced
1 cup risotto rice
½ cup dry white wine
About 4 cups warm chicken stock
Salt and freshly ground white pepper
½ pound boneless, skinless hot smoked salmon or trout, in small chunks
1 teaspoon grated lemon zest
1 tablespoon minced Italian parsley
Heat oil in a heavy 3-quart saucepan. Add onion, fennel and garlic and sauté over low heat until soft. Stir in rice. Lightly cook the rice, stirring continually. Add wine. Cook over medium heat, stirring, until most of the wine has been absorbed.
Add stock, 1/2 cup at a time, stirring, adding more as each portion is absorbed. After adding 1 1/2 cups, season with salt and pepper and fold in trout. Keep adding stock until rice is al dente but mixture is still creamy, about 17 minutes total.
Fold in lemon zest and parsley. Check seasoning and serve.
PASTA WITH SMOKED SALMON & SALMON CAVIAR
1/2 pound dry or fresh fettuccine
2 tablespoons unsalted butter
1 large or 2 small shallots, minced
1/4 cup plus 2 tablespoons crème fraîche or sour cream
2 Tbsp. finely chopped flat-leaf parsley
1 Tsp. chopped fresh tarragon
Freshly ground pepper
3 ounces thinly sliced smoked salmon, cut into 1/2-inch ribbons (1/2 cup)
2 ounces salmon caviarDirections:
Bring a large pot of water to a boil and add a large pinch of salt. Add the pasta and cook until al dente. (For fresh pasta, this will be less than 2 minutes, for dry pasta, about 8 or 9 minutes). Drain the pasta, reserving about 1/2 cup of the cooking water.
In a heavy, deep skillet (I prefer cast iron), melt the butter over moderate heat. When the foam subsides, add the minced shallot and cook over moderately low heat for 2 minutes, stirring. Add the crème fraiche or sour cream, parsley and tarragon. Stir in about 1/4 cup of the reserved pasta cooking water and season with pepper. Add the pasta and smoked salmon ribbons and toss well. Add up to 2 more tablespoons of the reserved cooking water if the pasta seems too dry. Remove from the heat. Add three-fourths of the caviar and toss gently. Serve in shallow bowls, garnished with the remaining caviar.
BURHOP'S SEAFOOD STORE
FRESH & SMOKED SALMON RECIPES
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