Fish

Ingredients
For the sauce
³⁄₄ cup sour cream
¹⁄₄ cup mayonnaise
2 tablespoons prepared horseradish
2 tablespoons fresh basil, minced
1 tablespoon fresh lemon juice
1 teaspoon soy sauce

For the salmon
2 tablespoon vegetable oil
1 tablespoon prepared horseradish
1 tablespoon soy sauce
1 clove garlic, minced
¹⁄₂ teaspoon salt
¹⁄₄ teaspoon freshly ground black pepper
6 (6 ounces each) salmon fillets

Instructions
1. Mix all sauce ingredients together in small bowl.  Add salt and pepper to taste then refrigerate until ready to use. 

2. Prepare grill for grilling. 

3. Mix oil, horseradish, soy sauce, garlic, salt, and pepper together in small bowl.  Brush mixture over both sides of salmon then grill until done, about 4 to 5 minutes per side.  Serve grilled fish with sauce. 

Comments
This recipe is from 1 Big Bite.  I actually made this when Art was home for dinner and swapped out 2 of the salmon fillets for chicken breasts for a total of 4 pieces of salmon and 3 pieces of chicken.  Art then grilled them all and we had a lovely meal that we could all enjoy together.  The quick marinade for the fish added lots of lovely flavor and no sugar to cause a caramelized mess on the grill or fish.  The sauce was also nice, although it probably could have used more horseradish since it lacked any sort of bite.  I need to find more (recipes for the future that are fish and chicken compatible so that we can grill them together since this worked very well! 

Shown here with Spinach and Orzo Salad.

Internet - 1 Big Bite

Ingredients
1 cup mayonnaise
3 tablespoons dill pickle, minced, plus 1 teaspoon pickle juice
1 small shallot, minced
1 tablespoon capers, rinsed and minced
Salt and pepper
1 tablespoon lemon juice
2 teaspoons Dijon mustard
¹⁄₈ teaspoon cayenne pepper
4 (6 ounces each) skinless halibut, cod, or mahi mahi fillets
2 cups potato chips, crushed

Instructions
1. Adjust oven rack to middle position and heat oven to 450*F.  Combine ³⁄₄ cup mayonnaise, pickles, pickle juice, shallot, capers, ¹⁄₄ teaspoon salt, and ¹⁄₄ teaspoon pepper in small bowl; set aside. 

2. Combine remaining ¹⁄₄ cup mayonnaise, lemon juice, mustard, and cayenne in second bowl.  Pat fish dry with paper towels and season with pepper.   Place fish on baking sheet lined with parchment paper.  Brush top and sides of fish with mayonnaise-lemon juice mixture and then coat with potato chips, pressing chips to fish to adhere. 

3. Bake until fish flakes easily and registers 140*F on an instant read thermometer, about 12 to 15 minutes.  Serve with tartar sauce. 

Note: Recipe source recommends Lay’s Kettle Cooked Original Chips. 

Comments
This recipe is from the 2011 Cook’s Country Annual.  I’ve made other potato chip crusted fish (recipes before, but decided to give this one a go because I like potato chips.  I like fish too!  This recipe turned out well, I used cod because that was the easiest to find at the store.  I liked the homemade tartar sauce, it added a nice touch.  I also like that this was baked, it made the finicky chip topping much easier to deal with. 

Shown here with Panera’s Mac and Cheese.

Cook’s Country 2011

Ingredients
4 tablespoons butter
4 tablespoons olive oil
4 (6 ounces each) tilapia filets
Salt and pepper, to taste
4 tablespoons capers, drained
2 tablespoons cream
1 teaspoon Wondra flour
Juice of 2 lemons

Instructions
1. Heat butter and oil together in large skillet over medium heat.  Season both sides of fish with salt and pepper.  Place fish in skillet and cook 3 minutes per side.  Remove fish to plate. 

2. Add capers and lemon juice to skillet and scrape up any fish bits with wooden spoon.  Simmer until reduced slightly then add Wondra and cream.  Cook until thickened then pour sauce over fish. 

Comments
This recipe is from Yum in Tum and, according to the date on the post, I’ve had it in my files of recipes to make for 2 years.  Oops.  I get distracted!  I must say that I really love tilapia.  It’s got a very mild taste so it can be paired with so many other flavors.  It’s a very moist and quick to cook up fish, less than 10 minutes in the skillet!  While I certainly don’t love it more than salmon for home cooking, it’s a close second. 

This preparation is very easy and quick.  It’s also tasty which is really what matters most!  I served ours with rice.

Internet - Yum in Tum

Ingredients
4 (6 ounces each) salmon fillets
Olive oil
¹⁄₂ teaspoon smoked paprika
¹⁄₂ teaspoon garlic salt
¹⁄₂ teaspoon freshly ground black pepper

For the sauce
6 tablespoons mayonnaise
¹⁄₄ cup fresh basil leaves, packed
4 teaspoons lemon juice
¹⁄₂ teaspoon smoked paprika
¹⁄₂ teaspoon garlic salt
¹⁄₂ teaspoon freshly ground black pepper

Instructions
1. Pat salmon dry with paper towels.  Coat both sides salmon with olive oil.  Mix paprika, garlic salt and pepper together in small bowl then sprinkle over salmon. 

2. Heat 4 tablespoons oil in skillet over medium heat.  Sear salmon, skin side up, until nicely browned, about 3 to 4 minutes.  Flip and cook another 3 to 4 minutes or until desired doneness is reached. 

3. For the sauce: combine all ingredients in immersion blender cup and process until smooth.  Serve salmon with sauce on top. 

Comments
This recipe is from Family Fresh Cooking.  The original recipe called for quinoa but I realized, after I’d started to cook, that I only had about ¹⁄₄ cup in the house!  So I served it with rice instead and that was quite tasty.  The sauce was nice although I do wish I had made my own aioli instead of using storebought mayonnaise.

Internet - Family Fresh Cooking

Ingredients
1 pound fresh spinach
4 (6 ounces each) salmon fillets
Salt and pepper, to taste
2 sheets puff pastry
1 cup mustard béchamel (recipe follows)
1 egg, beaten

Instructions
1. Heat oven to 400*F. 

2. Place spinach in microwaveable container with 1 tablespoon water.  Cover and microwave 5 minutes.  (You might need to do this in batches, depending on the size of your container.) 

3. Season salmon with salt and pepper.  Roll both sheets of puff pastry out.  Place 2 salmon pieces side by side in the middle of one sheet of pastry.  Spread with ¹⁄₂ cup béchamel then spread ¹⁄₂ spinach over béchamel.  Fold sides of pastry over salmon and spinach and press edges to seal into packet.  Flip seam-side down and place on baking sheet lined with parchment paper.  Repeat with remaining ingredients then brush each pastry bundle with beaten egg. 

4. Bake until golden brown and puffy, 30 to 45 minutes. 

Basic Mustard Béchamel Recipe
Ingredients
1 tablespoon olive oil
1 ¹⁄₂ tablespoons butter
¹⁄₂ cup flour
1 ¹⁄₂ cups whole milk
Salt and freshly ground black pepper, to taste
2 tablespoons mustard
Pinch nutmeg

Instructions
1. Melt butter and olive oil in medium saucepan over medium-high heat until foaming.  Add flour.  Cook, stirring, 1 to 2 minutes or until bubbling.  Slowly add milk, stirring constantly, until mixture is smooth.  Cook, stirring often, 10 to 12 minutes or until sauce thickens.  Stir in salt, pepper, nutmeg, and mustard.  Note: Extra can be frozen, just thaw very slowly over low heat. 

Comments
This recipe is from La Receta de la Felicidad and, thankfully, there was a translation provided so I was able to prepare it!  I thought it was very tasty and I enjoyed the leftovers, although I’d recommend heating leftovers in either the toaster oven on bake or in the oven.  The microwave will make the pastry soggy.  This is a very enjoyable dish and was quite pretty, at least before I cut into it.  For a nicer presentation, cut the pastry in half and make 4 bundles instead of just 2.

Internet - La Receta de la Felicidad

Ingredients
2 tablespoons caraway seeds
6 tablespoons all purpose flour
4 (6 ounces each) salmon fillets
16 tablespoons olive oil
12 cloves garlic, chopped
4 teaspoons ground cumin
¹⁄₈ teaspoon cayenne pepper
¹⁄₈ teaspoon ground cinnamon
4 teaspoons smoked paprika
4 tablespoons tomato paste
1 cup water
4 tablespoons fresh lemon juice
4 teaspoons sugar

Instructions
1. In large skillet over medium heat, toast caraway seeds until fragrant, about 2 minutes.  Remove from heat then grind in mini processor. 

2. Place flour in shallow dish.  Season salmon with salt and pepper then lightly dredge in flour, shaking off excess. 

3. Heat 4 tablespoons oil in previously used skillet over medium heat.  Sear salmon until browned, about 2 minutes per side.  Remove salmon to plate. 

4. Combine garlic, cumin, cayenne, cinnamon, paprika, caraway, and 4 tablespoons oil in food processor or mini processor.  Process until well ground and paste-like. 

5. Heat remaining 8 tablespoons oil in skillet over medium heat.  Add garlic paste and stir until fragrant, about 30 seconds.  Add tomato paste, 1 cup water, sugar and lemon juice.  Stir until well combined and cook 2 minutes. 

6. Return salmon to skillet, reduce heat to low, cover and cook 6 minutes or until salmon is cooked through. 

Comments
This recipe is from Bev Cooks.  I was a bit more liberal with the sauce than she was!  I’m still not really sure what this should be served with.  I served it with a nice salad.  (Art had Mom’s Chicken with some of the sauce on top.)  This was like a lemony marinara sauce.  Sort of.  It was pretty tasty and not the kind of flavors I’m used to having with salmon.

Internet - Bev Cooks

Ingredients
For the glaze
3 tablespoons brown sugar
3 tablespoons pomegranate juice
2 tablespoons balsamic vinegar (I ran out of normal balsamic, so I used pomegranate balsamic.)
1 tablespoon whole grain mustard
1 teaspoon cornstarch
Pinch cayenne pepper

For the fish
1 teaspoon brown sugar
¹⁄₂ teaspoon kosher salt
¹⁄₄ teaspoon cornstarch
4 (6 ounces each) salmon fillets
Freshly ground black pepper
1 teaspoon olive oil

Instructions
1. Whisk glaze ingredients together in small saucepan. Bring to boil over medium-high heat, simmer until thickened, about 1 minute. Remove from heat and cover to keep warm.

2. Adjust oven rack to middle position and heat oven to 300*F. Combine brown sugar, salt, and cornstarch in small bowl. Pat salmon dry with paper towels and season with pepper. Sprinkle brown sugar mixture evenly over top of flesh side of salmon, rubbing to distribute.

3. Heat oil in 12-inch ovensafe nonstick skillet over medium-high heat until just smoking. Place salmon, flesh side down, in skillet and cook until well browned, about 1 minute. Using tongs, carefully flip salmon and cook on skin side for 1 minute.

4. Remove skillet from heat and spoon glaze evenly over salmon fillets. Transfer skillet to oven and cook until center of thickest part of fillets registers 125*F on instant-read thermometer and is still translucent when cut into with paring knife, 7 to 10 minutes. Serve. 

Comments
This recipe is from the Cook’s Illustrated 2011 Annual.  I loved this glaze and method of cooking.  The fish was perfectly cooked and moist, the glaze was super flavorful with just the right amount of sweet thanks to the pomegranate juice.  I really enjoyed this salmon and might try out the other glaze (recipes in this volume of Cook’s Illustrated. 

Shown here with Caesar Salad.

Cook’s Illustrated 2011

Ingredients
¹⁄₂ cup brown sugar
2 lemons, zested and juiced
2 cloves garlic, minced
2 green onions, chopped
¹⁄₂ cup soy sauce
2 tablespoons olive oil
2 inch piece fresh ginger, minced
²⁄₃ cup orange juice
4 (6-ounces each) salmon fillets

Instructions
1. Combine brown sugar, lemon zest, lemon juice, garlic, green onion, soy sauce, oil, and ginger in small saucepan over medium heat.  Cook until sugar dissolves and mixture is fragrant.  Remove from heat and stir in orange juice. 

2. Place marinade in sealable container, add fish, and refrigerate 3 to 8 hours. 

3. Prepare grill.  Remove fish from marinade and pour remaining marinade into small saucepan.  Bring marinade to boil, reduce heat and simmer until thickened, 5 to 10 minutes. 

4. Cook salmon 4 to 5 minutes per side, or until fish is cooked through.  Top with sauce before serving. 

Note: If grilling isn’t an option, heat 1 tablespoon olive oil in skillet and cook salmon in skillet.  However, this is messy due to the sugars in the marinade.  As I found out. 

Comments
This recipe is from Handle the Heat.  It’s a fairly basic teriyaki-type salmon preparation.  The only downfall is that I screwed up and decided to cook it in the skillet which created quite a mess of burnt on sugars.  I definitely advise grilling it as the recipe calls for.  The sauce was nice and flavorful and it went well with rice. 

Shown here with Chilled Sesame-Ginger Tatsoi.

Internet - Handle the Heat

Ingredients
2 tablespoons sugar
1 teaspoon salt
¹⁄₂ teaspoon garlic powder
¹⁄₂ teaspoon freshly ground black pepper
4 (6-ounce) salmon fillets
¹⁄₄ cup unsalted butter
¹⁄₂ cup white wine
¹⁄₄ cup half and half

Instructions
1. Mix sugar, salt, garlic powder, and pepper in small bowl.  Spray salmon with cooking spray then sprinkle salmon with sugar mixture. 

2. Melt butter in large skillet over medium-high heat.  Add salmon and cook until done, about 4 to 5 minutes per side.  Transfer salmon to plate. 

3. Add wine and half and half to skillet.  Increase heat to high and boil until sauce thickens, about 4 minutes.  Spoon sauce over salmon and serve. 

Comments
This recipe is from epicurious.com and it was very tasty.  The sauce had a ton of flavor and the salmon was quite nice.  It’s a fairly simple preparation which makes it perfect for a busy weeknight meal. 

Shown here with Stir-Fried Green Beans with Soy.

Internet - Epicurious

Ingredients
For the sauce
¹⁄₂ cup mayonnaise
¹⁄₄ cup fresh cilantro
3 tablespoons fresh lime juice
1-3 teaspoons wasabi powder
1-inch piece fresh ginger, peeled and chopped
Salt and freshly ground black pepper

For the fish
1 tablespoon olive oil
4 (6-ounces each) salmon fillets

For bok choy
¹⁄₂ cup mirin
1 tablespoon soy sauce
¹⁄₂ cup water
1 ¹⁄₄ pound bok choy, cut into pieces

Instructions
1. Combine mayonnaise, cilantro, lime juice, wasabi, ginger, 1 tablespoon water in immersion blender cup and blend until smooth.  Thin with more water if desired.  Season with salt and pepper. 

2. Heat oil in large non-stick skillet over medium-high heat.  Season salmon with salt and pepper.  Place in skillet and cook until done, 4 to 5 minutes per side.  Remove salmon from skillet. 

3. Add mirin, soy sauce and water to skillet and bring to boil over medium-high heat.  Add bok choy and season with salt and pepper.  Cover and cook until tender, 3 to 5 minutes.  Discard liquid before serving. 

4. Serve salmon with wasabi sauce and bok choy. 

Comments
This recipe is from Just Recipes and I’m in love with the sauce.  Lance isn’t much of a sauce person so I laid claim to most all of it.  Amazing stuff.  I’ll be making it in the future for other simply seared fish.  It’s got a great light and fresh taste that just went perfectly with everything.  I served my fish and bok choy with rice.

Internet - Just Recipes