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Tropics Food : The Ultimate Salmon Recipe Collection

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Putting together a healthy, simple dinner shouldn’t feel like swimming upstream. Just try one of these tasty recipes. Before heading to the store, brush up on the difference between farm-raised and wild salmon.

 

1/ SALMON WITH SAUTEED TOMATOES
Ingredients:
 1 cup couscous
 2 pints grape tomatoes
 kosher salt and black pepper
 2 tablespoons olive oil
 1/4 cup dill, chopped
 4 6-ounce skinless salmon fillets
Directions:
1. Cook the couscous according to the package directions.
2.Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Cook the tomatoes with ¼ teaspoon kosher salt until soft, 4 to 6 minutes. Fold in dill; transfer to a plate.
3. Season the salmon with ½ teaspoon each salt and pepper. Cook in the remaining oil in the skillet until opaque throughout, 4 to 6 minutes per side. Serve with the tomatoes and couscous.

2/ SALMON TACCOS WITH CABBAGE SLAW
Ingredients:
 1 pound skinless salmon fillet
 1 teaspoon cumin
 kosher salt and black pepper
 3 tablespoons olive oil
 2 cups thinly sliced red cabbage
 1 avocado, chopped
 3 tablespoons lime juice
 8 corn tortillas, warmed
 cilantro
Directions:
4. Season the salmon with the cumin and ¼ teaspoon each kosher salt and black pepper. Cook in 1 tablespoon of the oil in a large nonstick skillet over medium-high heat until opaque throughout, 4 to 6 minutes per side; flake.
5. Meanwhile, toss the cabbage and avocado with lime juice, the remaining oil, and ½ teaspoon kosher salt.
6. Serve the salmon in tortillas with the slaw and cilantro.

 

3/ HORSERADISH SALMON BURGERS
Ingredients:
 1 pound skinless salmon fillet
 2 scallions, sliced
 2 large eggs
 1/3 cup bread crumbs
 3 tablespoons prepared horseradish
 kosher salt and black pepper
 2 tablespoons olive oil
 4 soft buns
 1/2 cup mayonnaise
 lettuce
 beet chips
Directions:
7. In a food processor, pulse the salmon, scallions, eggs, bread crumbs, horseradish, ¾ teaspoon kosher salt, and ¼ teaspoon black pepper until coarsely chopped; form into 4 patties.
8. Cook the patties in the oil in a large nonstick skillet over medium heat until opaque throughout, 6 to 7 minutes per side.
9. Form sandwiches with the buns, mayonnaise, and lettuce. Serve with beet chips.

4/ BUTTERY PASTA WITH SALMON AND LEEKS
Ingredients:
 3/4 pound spaghetti
 1 pound skinless salmon fillet
 kosher salt and black pepper
 4 tablespoons unsalted butter
 2 leeks, sliced
 chives, chopped
Directions:
10. Cook the spaghetti according to the package directions.
11. Meanwhile, season salmon with ¾ teaspoon kosher salt and ¼ teaspoon black pepper. Cook in 2 tablespoons of the butter in a large nonstick skillet over medium-high heat until opaque throughout, 4 to 6 minutes per side; remove and flake. Add the leeks to the skillet and cook until tender, 4 to 6 minutes.
12. Toss the spaghetti with the salmon, leeks, remaining butter, and chives.

 

 

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