Grilled Curry Salmon

Another excellent recipe I created using the camila oil from Three Farmers. The oil and spices created a nice glaze on top.


This fish was probably the best I've ever made, however, as I've mentioned before (salmon recipe from a couple weeks back), the quality of your ingredients can affect how your dish turns out, and in addition to the high-quality oil, the cut of fish was top-notch.


Grilled Curry Salmon

1 salmon fillet
salt
1 tbsp camelina oil
1 tsp curry powder

1. Preheat the grill to medium-high.
2. Make a tray out of three sheets of tinfoil and place the salmon on it, skin-side down and lightly sprinkle with salt.
3. Brush the oil evenly over the salmon.
4. Sprinkle the curry powder evenly over the salmon - use more if necessary.
5. Place the foil with the salmon on top onto the grill and let grill for 15-20 minutes, until the salmon flakes easily.

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Grilled Poached Salmon with Lemon

It's very important to cook with good ingredients. Not everything on sale is really worth the purchase.

Near the end of August, I found some salmon fillets on sale at the local grocery store. It wasn't until I got it home and had a good look at it that I realized that the fish didn't look very good. It looked a little freezer burnt and when I defrosted it, it wasn't very pink or very firm.

You get what you pay for.

The final result wasn't as tasty as I would've liked, however, I know that it would've tasted much, much better if I had a decent piece of fish. I also should've sliced some onions on top as well to add additional flavour.

Grilling some yellow zucchini and peppers. The salmon is to
the right. I took this photo with a new phone app I'm having
fun with, so the photo wasn't actually snapped in 1982.

Grilled Poached Salmon with Lemon

1 side salmon
1/2 lemon, squeezed
3 small pats of butter
1/2 lemon, thinly sliced
1 small onion, thinly sliced (recommended, but not pictured)
salt
pepper

1. Preheat grill on medium.
2. Place salmon on a long stretch of double-thickness (or two sheets of) foil (3-4 feet).
3. Cut the salmon into portions using a sharp knife, being careful to not cut the skin.
4. Squeeze 1/2 lemon over salmon. Arrange butter, sliced lemons and optional onions along the top of the salmon and sprinkle with salt and pepper.
5. Fold foil over fish and turn up edges to create a poaching packet and palce on grill for 15 minutes or until flish flakes easily with a fork.

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Salmon Ball

This salmon ball is creamy with a bit of crunch, and gluten-free.

Continuing on the holiday brunch theme from a couple weeks ago, I wanted another protein dish that could be served in a sandwich or just on crackers. I didn't want to make another salmon salad - too boring. That's when I remembered Shannon, an old friend from the university residence I lived in.

Shannon's favourite thing to bring to a party was a tuna ball. It was basically a can of tuna mixed with a block of cream cheese. It was very rich, but very tasty. I wanted to use that concept as a base for what I wanted to make.

I had a can of boneless, skinless salmon (about the size of a can of tuna), but I wanted to do a little more. Cutting out some of the cream cheese and adding some sweet onion, celery and mustard for flavor seemed like the way to go. For added presentation, I rolled the final product in slivered almonds to give it some crunch. It was a hit - something I'll definitely make again.

Salmon Ball

• 1 can boneless, skinless salmon (drained)
• 1/2 cup cream cheese (at room temperature)
• 1/4 cup minced sweet onion
• 1/4 cup minced celery
• 1 tsp sweet hot mustard
• 1/4 cup slivered almonds

1. Mash the salmon with a fork.
2. Fold in the cream cheese, onion, celery and mustard using a spatula.
3. Spread almonds on a cutting board. Roll the salmon mixture into a ball and then roll it on top of the almonds.
4. Wrap in plastic wrap and let set in fridge until ready to serve.

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No-fry Salmon Patties with Creamy Dill Sauce

Right before Passover, mom wanted us to stop by for supper. She found a recipe she thought we'd like - baked salmon patties. I helped out, documented things and took pictures.

These patties turned out fantastic. Crispy on the outside and super-tasty. I'll never want a pan-fried salmon patty again. Yes, these ones use a tub of cream cheese (if you include the sauce), but it's totally worth it.

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No-fry Salmon Patties with Creamy Dill Sauce

by Rochelle Saraga May 6, 2011

These salmon patties are a tasty alternative to pan-fried salmon patties.

Ingredients

250g dill-flavoured cream cheese, at room temperature1 egg1/4 cup sweet onion, minced2 tsp dried parsley1 tbsp lemon juicefrom 1 lemon, lemon zest2 cans salmon2 tbsp relish or minced dill pickles1/4 cup breadcrumbs1 cup panko breadcrumbs1/4 cup margarine or butter, melted3 tbsp milk

Instructions

1. Preheat oven to 400-degrees.2. Line baking tray with parchment paper.3. Mix half of the cream cheese with the egg, green onion and parsley.4. Add half the lemon juice and zest, salmon relish and 1/4 cup breadcrumbs, and mix well.5. Refrigerate for 30 minutes.6. Combine panko bread-crumbs and butter.7. Roll 1 tbsp balls of salmon mixture and coat in butter-breadcrumb mix.8. Place balls 1” apart on baking sheet and flatten slightly with a fork.9. Bake for 10 minutes on each side - until browned.10. While baking, whisk remaining cheese, remaining lemon juice, zest and milk together for the sauce.

Details

Prep time: 40 mins Cook time: 20 mins Total time: 1 hour Yield: 36 patties

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Asian Baked Salmon

• 1 salmon fillet (half a salmon)
• 2 tbsp mustard
• 3 tbsp soy sauce (see note)
• 1 tbsp sesame seeds
• 1 tbsp brown sugar
• 1/2 tsp onion powder
• 1/3 cup olive oil
• 1/2 red onion, minced

1. Preheat oven to 350 degrees.
2. Place the salmon on a parchment-lined baking pan and score the salmon down to the skin every two inches (without breaking the skin).
3. Whisk together the mustard, soy sauce, sesame seeds, sugar, onion powder and oil and pour half of the mixture over the salmon.
4. Put chopped red onion on top of each salmon piece and drizzle the remaining marinate over the fish.
5. Transfer to oven and bake for 15-25 minutes.

Note: for gluten-free, check label of soy sauce.

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