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Healthy Chicago Cooking Classes

salmon

Persian Salmon

This idea for Persian Salmon was sparked from a post on Food52. I took the Barberry Walnut topping and sauteed it with fresh spinach for a more complete, fiber fueled dish.

I’m totally making the topping again.

Persian Salmon

2 salmon fillets, skin on preferred
drizzle of olive oil
sprinkling of pink salt
turn or two of freshly ground black pepper
Couple shakes of ground turmeric
Couple shakes of smoky paprika

For the barberry-walnut topping
2 tablespoons extra virgin olive oil or ghee
1/4 red onion, diced
2 cloves garlic, minced
1/8 tsp salt
1/4 cup walnuts, chopped
1/4 cup dried barberries
1 tablespoons pomegranate molasses
1 lb spinach

Heat a cast iron skillet till near smoking. Drizzle the salmon with olive oil, sprinkle with the salt, pepper, turmeric and smoky paprika, then carefully set skin-side down in the pan. Allow to sear about 5 minutes or until the skin is crispy, flip and sear for another 2 minutes. Remove from pan and let rest.

Add to the pan: the ghee and red onion. Sear for 2 minutes and add in the garlic and walnuts, toss well. Add in the spinach and let wilt. Stir in the barberries and pomegranate molasses. Serve immediately next to the salmon.

Drizzle with additional pomegranate molasses as desired.

Note: I like to sear the salmon in a cast iron skillet to get a crispy skin. Roast in the oven for 7-10 minutes at 350 degrees for a less-smoky option.

Left-over Salmon Dip

I’ve made this dip twice: once with left over cooked salmon and once with smoked salmon. It was delicious both ways.

This is one of my classic ‘rustic’ recipes- meaning measurements are suggestions and you should add/subtract ingredients to your liking and it will still work out. Each time I made it I used a different yogurt. The second time I made it I was out of capers, so I diced up cornichon’s instead- still good.

It’s a great way to get those omega’s in deliciously.
Happy eating,
~Monique

Left-over Salmon Dip

1 cup cooked or smoked salmon
1/4 cup finely diced white onion
2 tbls capers (or pickles)
2-3 spoonful’s of plain yogurt (coconut or Greek)
1 tsp grainy mustard or horseradish
2 tbls extra virgin olive oil
1 tsp lemon juice
fresh black pepper

Smoosh the salmon between your fingers. Add all the ingredients into a bowl and mix it well.

Smoked Salmon and Cucumber Salad

I often serve smoked salmon on cucumber rounds for a simple appetizer; this Smoked Salmon Salad recipe is modeled after that idea. Instead of a cream cheese dollop, a Lemon Honey Vinaigrette brings it all together.

Happy Eats,

Monique

 

Smoked Salmon and Cucumber Salad

1 English cucumber

2 celery stalks

1 tbls capers

4 – 6 oz smoked salmon

3 tbls fresh lemon juice

3 tbls extra virgin olive oil

3/4 tsp grainy mustard

2 tbls fresh dill, torn or chopped

2 tsp honey

1/4 tsp black pepper

 

Whisk together the lemon juice, olive oil, mustard, dill honey and black pepper. Set aside.

Dice the cucumber and celery. Toss with the capers and half of the dressing (add more as needed).

Top with the smoked salmon.