Recipe for Sesame Salmon and Asparagus

I've made something similar to this before with capers, lemon, and dill over pasta which Mr. ELEB loves.  I didn't have capers, pasta, or dill but I did have some great sockeye salmon so I pulled out some alternatives and, voila', a great dinner was on the table in under 20 minutes.

I served this over couscous 'cause that's what I had, but it would certainly work over pasta or rice.

Serves: 4
Time: 15 minutes

Ingredients:

• 1 cup dry white wine (or broth)
• 1 lb. sockeye salmon (or other salmon; could even use good quality canned salmon)
• 1 large bunch thin spear asparagus
• 1 1/2 TBSP toasted sesame oil
• 1 tsp each white and black sesame seeds (and more for garnish)
• Juice of 1/2 large lemon
• Salt
• 1 box of couscous (or pasta/rice)

Method:

• Poach the salmon in wine (or broth) for 8-10 minutes until just beginning to flake when you press on it (still slightly translucent)
• While the salmon poaches, steam the asparagus until tender, about 2-3 minutes and cook the couscous as directed on package.
• Chop the asparagus into 3/4 inch pieces and place in mixing bowl.
• Flake the salmon and add to the asparagus.
• Gently stir in the sesame oil, sesame seeds, lemon juice, and salt (to taste, about 1/2-3/4 tsp).  Throw in some of the poaching liquid if you like a "wetter" dish.
• Serve over couscous, garnished with more sesame seeds.

I always feel good when we get salmon on the menu at least once a week.  Use the "search" box in the top of the right column to see more salmon recipes here on the blog.  Hope you enjoy this-we sure did!

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Recipe for Asian Salmon Patties over Sauteed Veggies

One of Mr. ELEB's favorite meals lately is my Sesame Salmon and Spinach which I usually serve over whole wheat pasta.  I wanted to do something similar but wasn't in the mood for pasta.  Hmmm.  I had book marked a recipe for salmon sliders a while back and used that as additional inspiration for this meal.


Time: 30 minutes
Yield: 3 servings


Ingredients:
Veggies

• 1 TBSP vegetable oil
• 1 TBSP Thai seasoning (I use Baron's Savoury Secrets Thai Curry Blend)
• 1/2 cup finely chopped carrot 
• 2 cups shredded cabbage 
• 1 cup finely chopped broccoli  
• 1 cup finely sliced onion  
• 1 cup finely sliced mushrooms
• 3 TBSP light coconut milk 
• 2 tsp toasted black and white sesame seeds, plus more for garnish

Salmon patties

• ¾ lb sockeye (or your favorite wild salmon), poached in water and 1 TBSP Thai curry seasoning, cooled then flaked
• 1 ½ tsp Thai curry seasoning (in addition to above)
• 1/4 cup finely chopped green onions, plus more for garnish
• 1/4 cup finely chopped carrots
• 1 tsp sesame oil
• ½ cup panko (may need slightly more or less depending on how patties are coming together)
• 1 tsp toasted black and white sesame seeds
• up to a ¼ cup egg whites
• 1 TBSP vegetable oil

Optional sauce:

• 1/2 cup non-fat Greek yogurt, plain
• 2-3 TBSP sweet chili sauce

Method:

• Heat vegetable oil over medium heat and add veggies and seasoning.
• Cook, stirring occasionally, until wilted and softened, about 15 minutes.
• Stir in coconut milk and sesame seeds.
• While veggies are cooking, heat frying pan over medium high (I used cast iron) with up to 1 TBSP vegetable oil.
• Combine remaining salmon ingredients and form into 3 patties.
• When oil is hot, cook patties until lightly browned on both sides (about 5 minutes per side); turning gently.
• Combine yogurt and chili sauce if using.
• Serve patties over veggies with a dollop of sauce.

I love having another salmon recipe in the files.  I don't think this will replace Sesame Salmon and Spinach for Mr. ELEB, but he enjoyed these patties a lot too!

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Recipe for Whole Wheat Spaghetti with Sesame Salmon and Spinach

Here's a great recipe for when you want to get something on the table quickly but you want to stay on the healthier side of things.  In under thirty minutes you can put this dish together, serve it, and be ready to receive the accolades that will surely be sent your way!


We are doing pretty well with our goal of eating fish once or twice a week.  I've found some frozen sockeye salmon that is really good.  Flash frozen on the boat when it's caught, I can't imagine much fresher unless you catch it yourself.  I'm keeping a bag in the freezer so I have no excuse not to get those good-for-you omega fatty acids in our weekly diet.


Mr. ELEB and I both love spinach but if you don't you could substitute another green, leafy veg or even some asparagus, broccoli, or peas.  It's worth  paying for some good quality whole wheat or whole grain pasta.


Yield: 2 servings
Time: 25 minutes


Ingredients:

• 8 ounces salmon filet
• 1 cup white wine or chicken or vegetable broth
• 4 ounces whole wheat (or whole grain) thin spaghetti pasta
• 4 cups fresh baby spinach
• 1 large clove garlic, minced
• 1 TBSP soy sauce
• 3 TBSP sesame seeds, plus more for garnish
• 1 1/2 TBSP sesame oil
• Salt and pepper

Method:

• Cook pasta per box instructions for al dente.
• Heat wine or broth over med-high heat.  When simmering, add salmon and cover.  Cook for 5-7 minutes until still slightly translucent in center, just beginning to flake when pressed with spatula. When cooked, remove from wine/broth and flake into bite sized pieces.  Reserve liquid for serving if needed.
• While salmon and pasta cook, add sesame oil to skillet over med-high heat.  When hot, add garlic and sesame seeds and cook for 1 minute, being sure not to burn garlic. 
• Add soy sauce and spinach and wilt for 1-2 minutes, stirring frequently.
• Drain pasta and add back to pan.  Add spinach, salmon, a pinch of salt and a few grinds of pepper.  
• Stir and add some reserved wine/broth if needed.
• Serve sprinkled with additional sesame seeds.

This has lovely soft Asian flavors, which we both love.  Hope you do too!



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Adapted from this Mark Bittman recipe


Here are a few more of our favorite salmon recipes:

Lemony Salmon and Dill Toss

Poached Eggs with Spinach, Salmon and Roasted Red Peppers

Recipe for Lemony Salmon and Dill Toss

I've been determined not to gain weight over the holidays and so far so good (**I've actually lost a couple of lbs**). We've been eating a lot of meals like this one with the occasional treat/big meal thrown in. I've stayed away from most of the baking and treats that are prevalent in the cooking/blogging/magazine/recipe world right now. Honestly, we haven't missed them and if we have to have a little bit of a treat, I still have some of the Sans Rival cake in the freezer!


I've been instructed to tell you first off that this gets the Mr. ELEB seal of approval.  OK, done, now I'll share the recipe with you!  I was inspired by a recipe from Prevention Magazine to make this dish.  They used canned salmon though and I wanted to use fresh. I also used whole wheat pasta where their recipe called for regular white pasta.


I think this would be fine with canned salmon but if you can get fresh, why not?  My grocery store had some beautiful sockeye salmon so that's what I used.

I love putting tasty healthy food on the table in under thirty minutes!

Yield: 4 servings

Time: 20 minutes

Ingredients:

• ¾ lb. fresh salmon (I used sockeye)
• 1 ½ cups white wine (or broth)
• 1 ½ cup chopped fresh asparagus pieces
• 3 TBSP lemon juice
• 3 TBSP chopped dried dill
• 1 ½ TBSP olive oil
• 2 TBSP capers
• 1 tsp lemon zest
• 8 oz. whole wheat penne pasta
• ½ cup grated Parmesan cheese
• Salt and pepper to taste
• Lemon slices for serving.

Method:

• Cook pasta according to directions on package.
• While pasta cooks, poach salmon in white wine for 4-5 minutes until just cooked and beginning to flake.  Remove from wine and cut in to bite size pieces.
• In a separate pan, steam asparagus until slightly tender, about 4-5 minutes.
• Combine lemon juice and zest, dill, olive oil, capers, drained pasta, salmon, cheese, salt and pepper.
• Serve with lemon slices.

Despite being a pasta dish, and whole wheat at that, this turned out nice and light.  The lemon and capers really made the dish.  I wish I could have found some fresh dill as the dill flavor didn't come through as much as I would have liked but it was still good. I'd just up the amount next time if using dried dill.

Hope you'll give this a try and let me know what you think.

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Original recipe

Recipe for White Bean and Salmon Burgers

The photo didn't turn out very well (they really weren't burned) but this white bean and salmon appetizer did!   I made the bite sized ones for an appetizer to take to a dinner party and then Mr. ELEB and I had "regular" sized patties the following night for dinner.  Great both ways!

Yield: 16 appetizer pieces and 2 meal size patties
Time: 20 minutes


Ingredients:

• 1 large garlic clove
• 8 oz. salmon
• 1 can white beans
• 1/4 cup chopped scallions
• 1/4 cup chopped fresh dill (plus more for sauce)
• 1/4 cup olive oil
• Salt
• Creme Fraiche, sour cream or non-fat Greek yogurt mixed with additional dill, and lemon slices for serving

Method:

• In a food processor, add 2 oz. of the salmon with 1/2 cup beans and the garlic.
• Pulse until well blended.
• Add remaining salmon, beans, scallions, dill and a sprinkle of salt and pulse until roughly chopped and beginning to come together (but not until mushy).
• Shape into appetizer or meal size patties and refrigerate for 10-15 minutes.
• To cook, heat enough olive oil to cover bottom of pan over med-high heat.
• Add patties and cook about 3 minutes per side for appetizer size, 5 minutes per side for meal sized ones.  Add additional oil if needed.
• Drain briefly on paper towels and serve with lemon slices, salt and dill sauce.

This is another Bittman recipe from The Food Matters Cookbook, page 378 (a similar recipe here).

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