Ingredients
4 (6 ounces each) salmon fillets
2 tablespoons olive oil
Juice of 1 lime
4 cloves garlic, minced
1 teaspoons ground coriander
Salt and freshly ground black pepper, to taste
1 large tomato, chopped
1/4 red onion, minced
2 tablespoons parsley, minced

Instructions
1. Preheat broiler.  Line baking sheet with parchment paper.  Place salmon fillets, skin side down on baking sheet.  Drizzle fillets with 1 tablespoon olive oil, half of the lime juice, garlic, and coriander.  Season with salt and pepper.  Broil for 10 minutes, or until salmon is done and flakes easily with a fork.

2. In a small bowl combine tomato, red onion, remaining olive oil and lime juice, and parsley. 

3. Top salmon with salsa and serve. 



Comments
This recipe is from the blog titled “and then I do the dishes.”  Sadly I made it when I was sick so nothing tasted very good.  Lance enjoyed it, and leftovers, so I might give it another go when I’m able to taste things. 

Shown here with Golden Summer Squash with Dill and Chèvre.

Ingredients
1 large cucumber, peeled and diced
1/4 cup green onions, thinly sliced
2 tablespoons rice vinegar
2 tablespoon peanut oil
Salt and freshly ground pepper
1/4 cup mirin
1/4 cup plus 3 tablespoons sake
1/4 cup plus 3 tablespoons soy sauce
1 teaspoon sugar
1/2 teaspoon fresh ginger, minced
3 cloves garlic, minced
4 (6 ounces each) salmon fillets

Instructions
1. Combine cucumber, onion, vinegar, and 1 tablespoon oil in a small bowl and season with salt and pepper to taste.  Let sit 30 minutes. 

2. Combine mirin, sake, soy sauce, sugar, ginger, and garlic in a small saucepan and bring to boil. Remove from heat and let cool. 

3. Season salmon with salt and pepper.  Heat remaining tablespoon oil in large skillet over high heat.  Cook salmon 3 to 4 minutes on each side until salmon is done and flakes easily.   Brush glaze over salmon during last 2 minutes of cooking.  Serve salmon topped with extra glaze and relish. 



Comments
I think this dish is one of the best and tastiest that I’ve made in a while.  I loved the glaze with the salmon but the cucumber-green onion relish was just perfect.  I think I ended up with 1 cup or so of green onions and 1 to 2 cups of cucumbers.  The relish tasted fresh and summery.  This recipe is from Bobby Flay and I served it with brown rice.   When heating up leftovers, if you have them, make to just heat the salmon and no the relish.

Ingredients
For the dressing
2 1/2 tablespoons fresh lemon juice
2 tablespoons green onions, chopped
1 tablespoon honey
1 tablespoon soy sauce
1 teaspoon fresh ginger, minced
1/4 teaspoon sesame oil

For assembly
1 tablespoon olive oil
4 (6-ounce) tilapia fillets
1/2 teaspoon salt
1/8 teaspoon black pepper 

Instructions
1. To prepare dressing, combine dressing 6 ingredients in a bowl, stirring well with a whisk.  (You could also blend the dressing ingredients with an immersion blender.)

2. To assemble dish:  Heat oil in a large nonstick skillet over medium-high heat. Sprinkle fish evenly with salt and pepper. Add fish to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.  Serve fish with dressing. 



Comments
This recipe is from Cooking Light and I thought this was great.  The delicate flavor of the tilapia went nicely with the assertive flavors of the Asian-inspired dressing.  Lance, however, didn’t care for the flavor and we’re not entirely sure why.  The result is that I doubt I’ll be making this again, but I sure did enjoy the leftovers. 

Shown here with Turnip Gratin.

Ingredients
4 tablespoons Dijon mustard
2 tablespoons Country Dijon Mustard
Juice of 1 lemon
2 teaspoons olive oil plus more for salmon
2 tablespoons fresh dill, minced, or 2 teaspoons dried dill
2 cloves garlic, minced
4 (6 ounces each) salmon fillets
Salt and freshly ground black pepper

Instructions
1. Preheat oven to 400*F.  Line a baking sheet with foil and spray with cooking spray. 

2. Combine mustards, lemon juice, 2 teaspoons olive oil, dill and garlic in a small bowl. 

3. Place salmon on prepared baking sheet, skin-side down. Season with salt and pepper and drizzle about 1 teaspoon olive oil over each salmon piece.  Bake for 10 minutes.  Remove from oven, tent with foil, and let rest for 10 minutes before serving with sauce. 



Comments
This recipe is from Life’s Ambrosia.  Lance and I both found the fish to be a bit too dry, so that’s something I should work on in the future.  I seem to have trouble getting salmon perfectly cooked in the oven – it’s much easier in a skillet.  The solution here is for me to actually look up temperatures and use my handy-dandy thermometer until I get the timing right. 

The sauce, however, was fantastic.  It was very strong with garlic and mustard.  Not the sort of sauce you want to glop on top of the fish before testing first! 

Shown here with Mashed Potato and Turnip Cakes with Onions and Kale.