The Anti-Chicken Fingers Movement - Salmon with Lemon and Dill

Easy.

Delicious.

You're Welcome!

Salmon with Lemon and Dill

Original Recipe Here

1 pound salmon fillets
1/4 cup butter, melted5 tablespoons lemon juice1 tablespoon dried dill weed
1/4 teaspoon garlic powdersea salt to taste
freshly ground black pepper to taste

Directions
1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
2.Place salmon in the baking dish. Mix the butter and lemon juice in a small bowl, and drizzle over the salmon. Season with dill, garlic powder, sea salt, and pepper.
3.Bake 25 minutes in the preheated oven, or until salmon is easily flaked with a fork.

Buon Appetito!
Leah

The Anti-Chicken Fingers Movement - Ginger-Scallion Salmon

Yes, I'm on an Asian-style cooking kick!

Ginger-Scallion Salmon Ingredients
Cucumber Salad:
2 tablespoons sesame oil
2 tablespoons chopped fresh dill
1/2 cup rice wine vinegar
1/4 cup mirin (Japanese rice wine)
1 teaspoon white sesame seeds
1 teaspoon black sesame seeds
2 cucumbers, halved, seeded, and cut into very thin slices

Ginger Crust:
1/3 cup minced fresh ginger root
4 green onions, thinly sliced
4 cloves garlic, minced
1/4 cup peanut oil

Salmon:
2 tablespoons peanut oil
4 (8 ounce) center-cut salmon fillets
Kosher salt and freshly ground black pepper, to taste
2 tablespoons honey

Ponzu Butter:
2 tablespoons unsalted butter
2 shallots, minced
1/2 cup dry white wine
3 tablespoons ponzu sauce
1/2 cup heavy cream
1/2 cup cold unsalted butter, cut into 1/2-inch pieces
Kosher salt to taste

Directions

To make the cucumber salad, stir together sesame oil, dill, rice vinegar, mirin, and sesame seeds in a glass or plastic bowl; add cucumber, and toss until well coated. Cover, and refrigerate for 2 hours. Let sit at room temperature for 30 minutes before serving.
To prepare the ginger crust, stir together the ginger, green onions, and garlic in a sturdy, metal bowl; set aside. Heat 1/4 cup peanut oil in a small saucepan over high heat until it begins to smoke. Remove from heat, and carefully stir in the ginger mixture; set aside.
Preheat oven to 425 degrees F (220 degrees C).
Heat 2 tablespoons peanut oil in a large, ovenproof, nonstick skillet over medium-high heat. Season salmon fillets to taste with salt and pepper. Sear salmon until golden brown on both sides, 30 to 40 seconds per side. Transfer to a plate, and wipe excess oil from skillet. Spread honey over top of fillets, then evenly spread with reserved ginger crust.
Replace salmon into the skillet, and place into the oven. Bake until the center of the salmon turns opaque, 6 to 7 minutes.
Meanwhile, melt 2 tablespoons butter in a small saucepan over medium heat, stir in shallots, and cook until softened and translucent, about 2 minutes. Pour in white wine, then simmer until nearly evaporated. Add the ponzu sauce and heavy cream, reduce by 1/2. Remove from heat, then whisk in cold butter pieces until dissolved; season to taste with kosher salt.
To assemble the dish, season the cucumber salad to taste with salt. Divide the salad evenly onto four plates, spreading it out into a 4 to 5-inch circle. Drizzle the ponzu butter onto the bare area of the plate, around the cucumber salad. Place a salmon fillet, crust-side up, on top of the salad, and serve.

Buon Appetito! Leah

The Anti-Chicken Fingers Movement - Salmon Burgers

Don't leave me now! For an avid beef burger fan, this recipe almost blew regular burgers out the door!  Seriously! These pattys (not only healthy) were flavorful and delicate...almost melting in your mouth.  It doesn't even need cheese it's so good alone. Original recipe found here.


Salmon Burgers

1 1/2 pounds skinless, boneless salmon
2 teaspoons Dijon mustard
1/2 cup coarse bread crumbs
1/4 cup chopped oregano
Salt and freshly ground black pepper
2 tablespoons butter or olive oil
1/3 cup light mayonnaise
Juice of 1/2 lemon
4 soft hamburger buns

Procedures

Cut the salmon into large pieces, and combine 1/4 of the pieces with the mustard in a food processor. Process until the mixture becomes pasty, scraping down the sides as necessary. Add the shallots near the end so they are also finely chopped.

Turn out the mixture into a bowl and stir in the breadcrumbs by hand. Season with a healthy pinch of salt and a few grinds of fresh pepper, and shape into four patties.

Heat butter or oil in a large (12-inch) skillet, preferably nonstick, over medium-high heat. Once the skillet is very hot, carefully place the patties inside and cook 2-3 minutes per side, turning once. Alternatively, grill them for the same amount of time, though be careful as the patties are rather fragile.

In the meantime, stir the remaining parsley and the lemon juice into the mayonnaise. Serve with the burgers on a bun or a bed of greens.

Buon Appetito!
Leah