Salmon 3 Ways

By on June 26, 2018

Jumping out of the water, wild and free, what a majestic sight as it swims out of the ocean, against the currents towards the heart of Canada in an arterial river, making its way back upstream from where it came from.

Salmon fishing is an integral part of Coastal First Nations’ way of life and the industry is also essential to Canadian fishing communities on both Atlantic and Pacific coasts.

Salmon is high in protein. But, it is low in saturated fat and cholesterol. And, salmon’s high oil content contains omega-3 fatty acids, which are linked to cascades of health benefits like lower incidences of cardiovascular disease and inflammation, and offers mental health and eye health support.

Here are three of my favourite salmon recipes: savoury Provençial Salmon, sweet Maple Glazed Salmon and spicy Cajun Salmon. Plus, if you have any left-overs try this recipe for the best Dillicious Salmon Burgers ever the next day.

Provençial Salmon

A few classic garden ingredients and herbs de provençe make this a colourful, elegant and simple to make salmon dish. Herbs de provençe typically includes rosemary, oregano, thyme, parsley, savoury, basil and lavender. If you don’t have the blend an Italian spice blend is equally nice. I try to keep some fresh herbs on my countertops, deck and in my garden. When collecting take a minute to inhale the fragrances of them. This is “joie de vivre.” They also make a flavourful addition and garnish the dish beautifully. Simply served and stacked on white rice.

Serves 4 -6 

Ingredients

Large salmon fillet, 1
Mixed colour cherry tomatoes, halved 1 cup
Mixed colour mini peppers, cut in rings 1 cup
Purple Onions, diced 1/2 cup
Garlic (five cloves, minced), 2 tablespoons
Herbs de provençe, 1 tablespoon
Olive oil, 1 teaspoon
Fresh herbs (rosemary, basil, oregano, minced), 1 tablespoon
Fresh herbs in small bunches for garnish
White rice or your favourite grain, 2 cups

Directions

Cook the fish: Place a piece of parchment paper on a baking sheet and place the fillet on top. Bake at 350˚c for 30-40 minutes depending on the size of the fillet. The salmon should flake easily but still be moist. Keep an eye on it on during the last bit of cooking, so as not to overcook.

Make the topping: Add the olive oil to a medium sized frying pan. Add onions, peppers and garlic to cook for a few minutes until the onion starts to soften. Add the tomatoes last for just a few minutes to warm and soften. Mix in the dry and fresh spices.

Go with a favourite grain: Choose and prepare the grain you’d like to stack your salmon on. White rice is equal part rice to water. For two cups of rice, first add two cups of water to boil.

Sous Chef: Why would you make this on your own on Canada Day?  Sous chefs over the age of 7 can help make the rice or get the fish in the oven. They can also help chop the onion, tomatoes, peppers as needed. Epic fail: Do not add the rice or grain until the water is boiling. Reduce heat to low to simmer and add a lid. Cooking time varies by grain. Rice generally takes 20 minutes to half an hour. 

Stack it! On a large serving platter or individual plates add the rice, stack the salmon and add the topping. Voila!

Maple Glazed Salmon

Lazy chef’s rejoice, this really is the easiest recipe ever with only two ingredients: salmon and maple syrup. Yay! Maple Syrup offers a really quick way to make a gorgeous glaze. Almost all Canadians have it in the fridge; so, it’s also an always available ingredient. The golden, sticky glaze this makes is Instagram worthy and stick your finger in it to taste it necessary. Serve with a favourite grain and veg, or salad.

Ingredients

Large salmon fillet, 1  or salmon steaks (as many as you plan to serve)
Maple Syrup 1/2 cup 

Directions

Place a piece of parchment paper on a baking sheet and place the fillet on top. Pour the syrup over top evenly staring in the middle. Lift the sides of the parchment paper on the left and right sides for even distribution.

Bake at 350˚c for 30-40 minutes depending on the size of the fillet, 20-30 minutes for salmon steaks. When the rich syrup turns into a dark golden crispy glaze, endulge!

Cajun Salmon

Another really quick way to make salmon interesting is to make a spice rub. Really almost anything will work. One of my fast go-to’s is Cajun spice mix mixed with an equal part of brown sugar. But, any spicy blend or chilli powder will work too. What happens when cooking is the brown sugar melts and melds with the spices to make a spicy glazed crunchy crust. For picky eaters in the family, put the rub on only half of the fillet and leave the rest plain or add a little brown sugar on its own to avoid the “Ahhh my mouth is burning on fire drama.” If it actually is more spicy than expected…. try bread or milk to cool the burn instead of water.

Ingredients

Large salmon fillet, 1  or salmon steaks (as many as you plan to serve)
Cajun spice mix (or other spice mix or chilli powder), 5 tablespoons
Brown sugar, 5 tablespoons

Directions

To make the rub: In a small bowl blend the spice mix and brown sugar together with a fork.

Place a piece of parchment paper on a baking sheet and place the fillet or steaks on top. Add the rub evenly with a spoon. Bake at 350˚c for 30-40 minutes depending on the size of the fillet, 20-30 minutes for salmon steaks.

To use up any left-overs try: the best Dillicious Salmon Burgers ever.

Happy Canada Day!

Charleen

About Charleen Wyman

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