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Salmon Skewers with Vegetables

Salmon Skewers With Vegetables

Ingredients Needed for Salmon Skewers With Vegetables

1/2 cup soy sauce
2-3 tablespoons honey
salt
pepper
1 tablespoon ginger, grated
1 pound salmon, cubed
2-3 teaspoons lime juice
7 ounces cherry tomatoes
2-3 green peppers, cubed
3-4 small red onions, cut in half
1-2 tablespoons olive oil

How to Make Salmon Skewers With Vegetables

  1. Pour the soy sauce into a bowl, add the honey and ginger, season with salt and pepper, and mix.
  2. Add the cubed salmon, sprinkle with the lime juice and mix to coat them with the mixture.
  3. Skewer the salmon together with cherry tomatoes, green pepper, and red onions.
  4. Place the skewers on a baking tray, drizzle them with olive oil, then bake them for 25 minutes at 350ºF/175ºC.

This time prepare again your skewers! And the oven. You’ll bake cubed salmon together with crunchy green peppers, red onion, and juicy cherry tomatoes. But before that, you’ll coat everything with a wonderful sauce. It’s easy! You can also go out in the open and grill these babies. Your choice.

Baked Salmon with Mashed Beet and Corn

Baked Salmon With Mashed Beet and Corn

Ingredients Needed for Baked Salmon With Mashed Beet and Corn

3-4 teaspoons olive oil
3-4 ounces salmon
salt
pepper
1 ounce of butter
2 rosemary sprigs
2 tablespoons lime juice
3-4 ounces beet, cubed and boiled
basil
1 tablespoon heavy cream
2-3 ounces sweet corn
2-3 fresh mint leaves, chopped
1 teaspoon balsamic vinegar

How to Make Baked Salmon With Mashed Beet and Corn

  1. Heat 2 teaspoons of olive oil in an ovenproof frying pan over low heat.
  2. Drizzle the salmon fillet with the remaining oil, salt it and pepper it, then rub.
  3. Transfer the fillet to the pan and fry it on both sides. Also, add 1-2 teaspoons of butter and the rosemary sprigs and drizzle with 1 tablespoon of lime juice. Stir for a few seconds.
  4. Slide the pan into the oven and bake for 5-7 minutes at 355ºF/180ºC.
  5. Add the boiled beet and the remaining butter to a tall measuring glass. Season with basil and salt, pour the heavy cream and mash everything using an immersion blender. Set aside.
  6. Add the sweet corn to a bowl, season with salt and fresh mint, pour the remaining lime juice and the balsamic vinegar, then mix until even.
  7. Serve the salmon fillet with beet sauce and sweet corn.

Why not make your next salmon fillet more interesting by making it buttery, flavoring it with rosemary, and pairing it with a beetroot sauce? You can serve it with mint-flavored sweet corn. And why wait?

Salmon and Potato Spread

Salmon and Potato Spread

Ingredients Needed for Salmon and Potato Spread

7 ounces salmon fillet
1 potato, cooked and peeled
2-3 tablespoons canned peas
2 teaspoons butter

How to Make Salmon and Potato Spread

  1. Wrap the fillet in aluminum foil, put it into a baking dish, and bake for 15 minutes at 360ºF/180ºC.
  2. Transfer the baked salmon to a measuring cup, keep adding the potato, peas, and butter.
  3. Mash everything.

Let’s bring fish and veggies together on your slice of toast, by combining them into a creamy spread. We’ve decided on baked salmon, a boiled potato, and canned peas. We also dropped a bit of butter into the mixture. We mashed everything and that was pretty much it.

Salmon, Broccoli, and Pea Salad

Salmon, Broccoli, and Pea Salad

Ingredients Needed for Salmon, Broccoli, and Pea Salad

2 teaspoons olive oil
7 ounces salmon fillet
salt
pepper
4 ounces of frozen peas
3 ounces broccoli

How to Make Salmon, Broccoli, and Pea Salad

  1. Heat the olive oil in a pan over medium heat, add the salmon and season it with salt and pepper.
  2. Cook for 6-8 minutes on all/both sides.
  3. Fill a medium pot with water and bring to a boil.
  4. Add the peas and broccoli and cook for 5 minutes.
  5. Transfer the cooked veggies to a bowl.
  6. Pull apart the salmon meat ad add it to the bowl. Season with salt and pepper, mix and serve.

Let’s bring together the salmon and the green goodies. Salmon gets fried in a pan, broccoli and peas get boiled for just a few minutes and then they all get tossed together in a bowl. Oh, and serve this one warm! (duh)

Salmon and Potato Nuggets

Salmon and Potato Nuggets

Ingredients Needed for Salmon and Potato Nuggets

2 potatoes
7 ounces salmon
1 egg
1 tablespoon vegetable oil
3 tablespoons peas, cooked
3 ounces Cheddar, grated
salt
pepper

How to Make Salmon and Potato Nuggets

  1. Wrap the potatoes in aluminum foil and bake them for 1 hour at 400ºF/200ºC.
  2. Cut the salmon fillet into pieces and transfer them to the blender.
  3. Add the egg and oil, then puree them.
  4. Peel the baked potatoes, add them to a bowl and mash them.
  5. Keep adding the peas and Cheddar cheese. Season with salt and pepper, then mix until even.
  6. Start shaping the nuggets.
  7. Line a baking dish with parchment paper and transfer the nuggets to it.
  8. Bake for 15 minutes at 380ºF/190ºC.

Let’s make some nuggets for the next binge-watch party, only this time we’ll use salmon and potatoes mainly, adding some peas and Cheddar cheese in the process. And we’ll bake everything rather than deep-fry. Serve them with a red dip.

Oat-Crusted Baked Salmon Nuggets

Oat-Crusted Baked Salmon Nuggets

Ingredients Needed for Oat-Crusted Baked Salmon Nuggets

10 ounces salmon, cut into nugget-sized pieces
1 teaspoon oregano
2 whisked eggs
pepper
salt
oat flour
panko

How to Make Oat-Crusted Baked Salmon Nuggets

  1. Season the whisked eggs with oregano, salt, and pepper and mix until even.
  2. Add 4-5 tablespoons of oat flour to a smaller bowl. Add some panko to another bowl.
  3. Coat each salmon piece with oat flour, dip it into the whisked egg mixture, then coat with panko.
  4. Line a baking dish with parchment paper and transfer the coated nuggets to it.
  5. Bake for 20 minutes at 360ºF/180ºC.
  6. Serve them with a dip.

Bet you didn’t try this kind of salmon nuggets until now. That’s because they are baked, not deep-fried like people usually do. Therefore they are an improved healthier version, if we may say so.

Salmon and Sweet Corn Porridge

Salmon and Sweet Corn Porridge

Ingredients Needed for Salmon and Sweet Corn Porridge

8 ounces salmon
1½ tablespoons olive oil
salt
pepper
2 tablespoons butter
3 rosemary sprigs
1 onion, minced
2 celery stalks, chopped
1 teaspoon ginger, shredded
1 teaspoon garlic powder
14 ounces sweet corn (canned)
⅔ cup milk
1 cup heavy cream
⅔ cup vegetable stock
3 ounces goat cheese, crumbled

How to Make Salmon and Sweet Corn Porridge

  1. Add the salmon fillet to a roomy baking dish, drizzle with 1 tablespoon of olive oil and season with salt and pepper.
  2. Bake for 6 minutes at 425⁰F/220⁰C.
  3. Add the remaining olive oil, 1 tablespoon of butter, and the rosemary sprigs to a pan over low heat. Cook and stir until the butter melts.
  4. Add the onion and celery. Cook and stir until tender. Pick up the rosemary sprigs and discard them.
  5. Add the ginger, season with garlic powder, salt, and pepper. Stir in.
  6. Add the sweet corn and stir it in.
  7. Add the milk and 3/4 cup of heavy cream, stir, then bring to a boil.
  8. Transfer the mixture to a blender and puree everything.
  9. Pull the cooked salmon meat apart. Discard the skin.
  10. Transfer the pureed corn mixture to a pot over low heat. Cook and stir while gradually adding the stock.
  11. Stir in the remaining heavy cream and add the pulled salmon.
  12. Add the goat cheese, then cook and stir for 3 more minutes.

Never say no to a good old porridge! And always try to make that porridge better by reinventing it, changing, or adding something to it. Like we did here with this hearty combo based on pulled salmon and pureed sweet corn.

Smoked Salmon and Avocado Rolls

Smoked Salmon and Avocado Rolls

Ingredients Needed for Smoked Salmon and Avocado Rolls

1 cucumber, julienned
1 avocado, peeled and sliced
1 tablespoon lime juice
4 tortillas
4 tablespoons yogurt
5 ounces smoked salmon
white sesame seeds
black sesame seeds

How to Make Smoked Salmon and Avocado Rolls

  1. Drizzle the julienned cucumber and sliced avocado with lime juice.
  2. Coat each tortilla with 1 tablespoon of yogurt.
  3. Add the smoked salmon, cucumber, and avocado. Season with white and black sesame seeds, then roll.
  4. Wrap each roll in aluminum foil and refrigerate for 1 hour.
  5. Serve them sliced.

Such incredibly smooth and creamy rolls can end up on your plate in a little over an hour. Just fill the tortillas with smoked salmon and avocado. Also add juicy cucumber, flavor with lime juice and season with sesame seeds for a crunchy touch. Serve cold.

Salmon en Papillote with Vegetables

Salmon en Papillote With Vegetables

Ingredients Needed for Salmon en Papillote With Vegetables

1 potato, thinly sliced
28 ounces of salmon fillets (4 fillets 7-ounce each)
1 tablespoon pesto sauce
10 cherry tomatoes, halved
4 teaspoons of olive oil
salt
pepper
4 asparagus stalks
4 lemon slices
½ red onion, sliced
5 ounces of broccoli florets
1 carrot, sliced
5 mushrooms, quartered
fresh dill, chopped (for garnishing)

How to Make Salmon en Papillote With Vegetables

For the first en papillote:
  1. Lay a parchment paper on the work surface. Add the potato slices in two slightly overlapping rows.
  2. Lay a salmon fillet on top of them and coat it with pesto. Place the cherry tomato halves on top and around the fillet and drizzle with 1 teaspoon of olive oil.
  3. Season with salt and pepper, then wrap carefully in parchment paper and seal by bending the paper’s edges. Set aside.
For the second en papillote:
  1. Lay another parchment paper on the work surface. Add the asparagus stalks next to each other.
  2. Lay a salmon fillet on top of them, season with salt and pepper, then top with the lemon slices.
  3. Drizzle with the second teaspoon of olive oil, then wrap carefully in parchment paper and seal by bending the paper’s edges. Set aside.
For the third en papillote:
  1. Lay yet another parchment paper on the work surface. Add the onion slices so that they overlap each other.
  2. Lay the 3rd salmon fillet on top of them. Add the broccoli florets around it.
  3. Season with salt and pepper, drizzle with olive oil and carefully wrap in parchment paper and seal by bending the paper’s edges. Set aside.
For the fourth en papillote:
  1. Lay one last parchment paper on the work surface. Add the sliced carrot and group them so they form a sort of layer.
  2. Lay the last salmon fillet on top of them. Add the mushrooms around it.
  3. Season with salt and pepper, drizzle with the remaining teaspoon of olive oil, then carefully wrap in parchment paper and seal by bending the paper’s edges.
Cooking them all:
  1. Place the four packages on a baking tray. Bake for 15 minutes at 370⁰F/185⁰C.
  2. Unwrap them and serve them warm, garnished with fresh chopped dill.

If you want all the aromas of the foods you’re preparing to really stick together, then make a habit of using parchment paper in order to wrap the cooking ingredients together. This is what we did with our 4 en papillotes here. We’ve not only enhanced the taste of the salmon with various vegetable goodies, but we’ve also kept all the blended aromas in there.

Baked Citrus Salmon

Baked Citrus Salmon

Ingredients Needed for Baked Citrus Salmon

1 tangerine, sliced
1 lemon, sliced
½ grapefruit, sliced
1 lime, sliced
½ orange, sliced
¼ cup olive oil
1 tablespoon cajun seasoning
2 tablespoons of pomegranate syrup
fresh thyme
14 ounces of salmon fillet
salt
pepper

How to Make Baked Citrus Salmon

  1. Add the olive oil, Cajun seasoning, and pomegranate syrup to a small bowl. Mix until even and set aside.
  2. Place the citrus slices on the bottom of a baking tray. Season with fresh thyme to taste and add the salmon fillet on top.
  3. Drizzle with pomegranate dressing, season with salt and pepper and top with more fresh thyme. Bake for 15 minutes at 350⁰F/175⁰C.
  4. Serve the salmon on a bed of baked citrus slices. Garnish with lime wedges and more thyme, if you want.

Anyone in the mood for some baked salmon? This time enhance the salmon by baking it and serving it on a bed of various citrus slices. Also, let’s quickly put together an olive oil-based dressing flavored with pomegranate syrup and Cajun seasoning.

Salmon and Clam Chowder

Salmon and Clam Chowder

Ingredients Needed for Salmon and Clam Chowder

2 tablespoons of butter
1 teaspoon olive oil
3 celery sticks, chopped
1 leek, chopped
1 teaspoon fresh thyme
salt
pepper
3 medium potatoes, cubed
100 millilitres of vermouth
2 cups of water
8 ounces of cooked salmon
7 ounces of clam meat
½ cup heavy cream

How to Make Salmon and Clam Chowder

  1. Melt 1 tablespoon of butter in a pot over low heat and add the olive oil.
  2. Add the celery and leek. Stir them in.
  3. Add the remaining tablespoon of butter, season with thyme, salt, and pepper. Stir them in.
  4. Add the potatoes and stir. Add the vermouth and the water, stir, cover with the lid and boil for 40 minutes over low-medium heat.
  5. Add the smoked salmon and clam meat, cover again and cook for 8 more minutes.
  6. Add the heavy cream, stir in, then flavor with more thyme, if you want. Serve warm.

If you also feel like it’s time for a warming chowder, then follow our lead here. Use cooked salmon, clam meat, and potatoes as the main ingredients. As the broth cooks, enhance it with vermouth and make it creamier with heavy cream. You’ll make four people quite happy.

Salmon and Corn Chowder

Salmon and Corn Chowder

Ingredients Needed for Salmon and Corn Chowder

1 ear of sweet corn, sliced
1 ounce butter
1 onion, diced
salt
pepper
1 tablespoon flour
4 cups of seafood stock
6 small to medium potatoes, cubed
14 ounces of salmon, cubed
3 ounces of heavy cream

How to Make Salmon and Corn Chowder

  1. Start melting the butter in a pot over low heat and add the onion. Cook and stir until tender. Season with salt and pepper in the process.
  2. Add the flour and stir it in. Add most of the seafood stock and stir.
  3. Add the potatoes, cover with the lid and boil for 15 minutes.
  4. Add the remaining stock, the salmon, and the sliced sweet corn. Stir, cover with the lid and cook for 15 minutes more.
  5. Add the heavy cream and stir it in. Remove from heat and serve warm.

There is nothing fishy about chowder. You can cook it in many ways and always have a delicious experience. We settled for salmon, sweet corn, and potatoes. We thickened it a little with flour and, generously enhanced it with heavy cream. Ahoy, then!

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