Slow Baked Lemon Salmon

Baking salmon low and slow is one of my most favorite ways to prepare it. I saw this 'recipe' on The Devil's Punchbowl, I was intrigued. The salmon steams in its own little pouch, making the moist salmon even moister.  This salmon is ridiculously easy to prepare and comes out perfectly.  And it cooked up in the same amount of time it took me to steam an artichoke on the side.  Miss F firmly rejected both the salmon and the artichoke, but I was a happy diner.

Slow Baked Lemon Salmon

1 lemon, sliced
4 salmon filets
2 tablespoons butter

Preheat the oven to 350 degrees. Lay out a large sheet of aluminum foil. Lay the sliced lemon on the foil, then place the salmon filets over the lemon slices. Top each salmon filet with a pat of butter, sprinkle salt and pepper over top. Wrap the salmon filets in the foil, sealing tightly. Place the salmon packet on a baking sheet and cook for 30 minutes, serve.

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Seared Salmon Salad with Avocado Vinaigrette

All salads need avocado in them. I could probably eat any combination of vegetables and with lettuce as long as there were chunks of avocado nestled somewhere in the greens. I first discovered avocado vinaigrette in a recipe swap I participated in. This salad is simple and delicious, perfect for night's when C is out and it is just Miss F and myself. She will eat salad, but only with ranch dressing. She is okay with salmon, but it isn't her most favorite fish. Her favorite fish is fish sticks, go figure. I tried one the other day, I hadn't had one since I was a kid. They were pretty much breaded bread, not an ounce of fish inside.

Seared Salmon Salad with Avocado Vinaigrette

1 avocado
½ teaspoon sugar
¼ teaspoon salt
1 tablespoon freshly squeezed lime juice
1 tablespoon water
2 teaspoons rice wine vinegar
3 tablespoons olive oil

½ pound salmon, portioned into 2 filets
2 tablespoons olive oil
salt and pepper

4 cups mixed greens

Peel, seed, and dice avocado and place half of it in blender or food processor. Add sugar, salt, lime juice, water, and vinegar. With the machine running, slowly drizzle in oil until a creamy emulsion forms.

Rub the salmon filets with the oil and generously season with salt and pepper. Heat a skillet over medium high heat, add the salmon to the pan skin side down and sauté for 3 to 5 minutes. Flip the salmon over and sauté for 3 to 5 minutes more, until the salmon is cooked through.

Toss the mixed greens and remaining diced avocado with the vinaigrette. Divide among two plates and top each with the cooked salmon filet. Serve.

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Salmon with Dill Horseradish Sauce

The first time I ever had slow baked salmon was at Bank, a former Jean-Georges restaurant. I enjoyed it so much, I had it served (by Bank) at our wedding.  It is by far my favorite way to prepare salmon and makes for such a moist piece of fish.  The preparation method is great for a dinner party because it doesn't need much attention at all.  This salmon was amazing, I love horseradish and it pairs perfectly with the fresh dill and lemon.  The sauce was inspired by Table.

Salmon with Dill Horseradish Sauce

4 salmon fillets
1 tablespoon olive oil
1 lemon, sliced
4 sprigs dill
salt and pepper, to taste
1 cup sour cream
juice of 1 lemon
2 tablespoons minced dill
1 tablespoon horseradish

Preheat the oven to 250 degrees. Allow the salmon to come to room temperature while the oven is preheating. Grease a shallow baking dish, add the salmon skin side down to the pan. Brush each filet with the oil, salt and pepper to taste and lay lemon slices on top. Bake for 25 to 30 minutes.

While the salmon is baking, whisk together the sour cream, lemon juice, dill and horseradish. Serve the salmon filets with the sauce on the side.

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Spring Salmon

I love salmon, love it. Add in white wine, cream and butter...you pretty much have heaven on a plate. The sauce for this salmon was perfection. And it worked amazingly well as a dip for my artichoke leaves as well. Miss F tried an artichoke leaf for the first time ever and promptly rejected it. I loved artichokes as a kid, they were quite a special treat and were always saved for the end of the meal. The salmon was easy to prepare and the sauce came together amazingly fast.  The sauce would work on most any fish, I will be trying it with some red snapper filets I picked up at the fish market next.  I adapted the recipe from Rachael Ray.

Spring Salmon

3 tablespoons cold butter
2 skinless salmon fillets
½ cup white wine
¼ cup heavy cream
1 tablespoon fresh lemon juice
2 tablespoons chopped parsley
Coarsely ground black pepper
Lemon wedges

In skillet, heat 2 tablespoons butter over medium-high. Season fish; cook 3 minutes per side. Transfer to plates. Wipe skillet, then add next 3 ingredients; boil to thicken sauce. Off heat, whisk in remaining tablespoon butter. Spoon sauce over fish; top with parsley and pepper. Serve with lemon wedges.

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Garlic Butter Baked Salmon

I love salmon, it is my favorite fish to cook. Miss F goes on and off salmon, for this meal she opted for fish sticks instead. Except when the salmon was plated, she decided she wanted some of that as well. And she finished all I gave her. This salmon is simple to prepare and has a ton of flavor. I also added a bit of the garlic butter to the roast asparagus I had with it.  I served it with a hybrid of Soy Roasted Potatoes and Lemony Potato Rounds.  This was adapted from a Taste of Home recipe.

Garlic Butter Baked Salmon

1 whole garlic bulbs
3 teaspoons olive oil, divided
2 tablespoons butter
4 salmon fillets
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons lemon juice
1 teaspoon minced fresh parsley

Preheat the oven to 425 degrees. Remove the papery outer skin from garlic and cut the top off the garlic bulb. Brush with 1 teaspoon oil and wrap in heavy-duty foil. Bake for 30 to 35 minutes until softened. Cool for 10 to 15 minutes. Squeeze softened garlic into a food processor; add butter and remaining oil. Cover and process until blended; set aside.

Place salmon in a greased baking pan. Sprinkle with salt and pepper and drizzle with the lemon juice. Spoon 1 tablespoon garlic butter over each fillet. Bake at 425 degrees for 8 to 10 minutes. Sprinkle with parsley.

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Roasted Salmon with Thyme Vinaigrette

I am very particular when it comes to lunch. I really dislike having a cold lunch, even if I am having a salad, I prefer to have whatever meat is served with it warm.  Even when I have a salad at Panera, I have to request that they warm the chicken.  This salad fits the bill perfectly and comes together in about 30 minutes.  The vinaigrette is perfect over the roast salmon and just plain mixed greens is the perfect complement to the fish.  This is a beautifully simple recipe from Williams-Sonoma and will be a great addition to my regular lunch rotation.  It would also be delicious with sliced English cucumber.

Roasted Salmon with Thyme Vinaigrette

1 ½ teaspoons Dijon mustard
2 teaspoons white wine vinegar
3 tablespoons extra-virgin olive oil
1 tablespoon minced shallot
2 teaspoons minced fresh thyme
Coarse kosher salt and freshly ground pepper
1 salmon fillet, cut into two equal portions
3 cups mixed greens

Preheat the oven to 425 degrees. In a small bowl, whisk together the mustard and vinegar, gradually whisk in 2 tablespoons of oil. Whisk in the shallot and thyme, season to taste with salt and pepper. Brush a baking dish with the remaining oil and add the salmon, skin side down. Spoon half of the vinaigrette over the salmon and let marinate for 15 minutes at room temperature. Roast the salmon for 15 minutes, until just cooked through. Toss the lettuce with the remaining vinaigrette, divide between two plates. Serve the salmon alongside the salad.

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Salmon Club Sandwich

I do not like lunchmeat. I will eat ham, if forced, but I don't enjoy it. Sliced turkey is just a no go. So a club sandwich has never been an attractive sandwich for me. But I adore salmon more than any other fish.  When I saw a recipe for avocado aioli in Food & Wine, I knew the perfect use would be on a salmon club sandwich, where the boring sliced turkey is swapped out for salmon sautéed in bacon grease.  Yum!  Miss F wasn't having any part of this sandwich, she enjoyed a plain bacon sandwich instead, which is what my grandma always served to me.  And equally as good as a salmon club sandwich.

Salmon Club Sandwiches

8 slices bacon
½ pound salmon filets
6 slices sandwich bread
½ avocado
1 tablespoon sour cream
1 garlic clove, minced
1 teaspoon lemon juice
1 roma tomato, sliced
½ cup baby spinach

In a medium skillet, cook the bacon over medium heat until cooked through. Remove to a paper towel and drain all but two teaspoons of the bacon grease. Season the salmon with salt and pepper. Add the salmon and sauté for 3 to 5 minutes per side, until cooked through. Remove any skin from the salmon and flake into large chunks.

Toast the sandwich bread.

In a small bowl, mash the avocado with the sour cream, garlic and lemon juice. Salt and pepper to taste.

Spoon ¼ of the avocado mixture over one slice of toast. Layer ¼ of the flaked salmon over top, then two slices of bacon, then add a couple tomato slices and a layer of spinach leaves. Top with a second slice of toast, spoon ¼ of the avocado mixture, then salmon, bacon, tomato and spinach. Top with a third slice of toast. Secure with two toothpicks and slice in half. Repeat for the second sandwich.

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Roast Salmon Steaks with White Wine Sauce

This recipe used the last salmon steak in my freezer. Hopefully it will be awhile before the seafood shop messes up my order, I still prefer a salmon filet. This recipe from Martha Stewart is incredibly easy and makes for a lovely quick fish dinner.  Miss F seems wary of salmon steaks, I think it is the exposed skin on the side.  So she enjoyed some mac n cheese with her green beans.  She wouldn't even try a piece because of "the gray stuff" (I hear it's delicious!)

Roast Salmon Steaks with White Wine Sauce

4 salmon steaks
1 tablespoon olive oil
Coarse salt and ground pepper
1 tablespoon butter
2 teaspoons all-purpose flour
1 cup dry white wine
juice of one lemon

Preheat oven to 450 degrees. Place salmon on a rimmed baking sheet; brush each on both sides with olive oil, season with salt and pepper. Roast until opaque throughout, about 15 minutes.

Meanwhile, in a small saucepan, melt butter over medium heat. Add flour, and cook, whisking, 1 minute. Add wine, and bring to a boil; reduce to a simmer, and cook until liquid is reduced by half, 8 to 10 minutes. Stir in lemon juice; season with salt and pepper. Serve the salmon topped with the white-wine sauce.

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Crispy Skin Salmon with Avocado Remoulade

I have been lucky to dine at Nobu a few times, the most interesting being in Hong Kong with Miss F. Now that she is eating salmon, I have something else to offer her when we return =) This recipe is loosely based on the recipe for Nobu's crispy skin salmon. I didn't have time to get to the Asian grocer for daikon, so I decided to try the fish with avocado remoulade instead. It was wonderful. I know I will use this remoulade the next time I make po-boys. It is rich and creamy, the perfect accompaniment to the salmon.

Crispy Skin Salmon with Avocado Remoulade

2 large avocados, cut and peeled
3 tablespoons lime juice
3 tablespoons olive oil
1 tablespoon minced shallots
1 tablespoon minced parsley
1 teaspoon Dijon mustard
dash of hot sauce
Salt and pepper to taste
1 pound salmon, cut into 4 filets
Canola oil

Put avocado pieces and lime juice into a food processor or blender and pulse until blended. Slowly add -olive oil, pulsing, until you reach desired consistency of sauce. Add minced shallot and parsley, pulse just until combined. Remove to a bowl, add mustard, hot sauce, salt and pepper to taste.

Heat a large nonstick skillet over high heat until hot, and swirl oil in. Place salmon, skin side down, in skillet; cook, undisturbed, for 2 minutes. Cook remaining 3 sides of fish until 70 percent cooked (it should be opaque on the outside yet slightly rare inside), 1 minute each side; fish should cook 5 minutes total.

Serve salmon on top of avocado remoulade sauce.

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Slow Baked Salmon with Lime Cream

Slow baked salmon was served at my wedding, that is how much I adore it (recipe here.) My friend Courtney had a dinner party for my birthday and prepared this amazing slow baked salmon. It was cooked on a bed of onions, which added this wonderful flavor to the fish. She prepares it with lemons, but I had a bunch of limes leftover from Key Lime Pie, so I decided to switch it up. It was equally good. And drumroll....Miss F tasted it AND liked it. I am so thrilled she finally tried fish and that it was my favorite fish, salmon. Courtney got the recipe from Steamy Kitchen, which provides a multitude of ways to prepare slow baked salmon.

Slow Baked Salmon with Lime Cream

1 onion, sliced
2 limes, one sliced and one juiced
2 tablespoons olive oil
1 teaspoon salt, divided
¼ teaspoon pepper
1 ½ teaspoons cumin, divided
½ cup sour cream
¼ teaspoon sugar

Preheat the oven to 250 degrees. While the oven is preheating, set the salmon out to come to room temperature. Arrange the onion slices and lime slices on the bottom of a baking dish. Place the salmon on top of the onion and limes. Brush each filet with oil. Sprinkle with ½ teaspoon salt, pepper and 1 teaspoon of the cumin. Bake for 30 minutes.

Whisk together the sour cream, lime juice, ½ teaspoon salt, ½ teaspoon cumin and sugar together. Top the cooked salmon with the lime cream.

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Steamed Salmon Steak With Caper Butter Sauce

I am obsessed with the seafood shops in Seabrook.  You can get so much wonderful seafood (live crab!) there for such a bargain.  I get salmon every time I visit and 9 times out of 10 it is filleted.  It is that 10th time that gets me.  I am not a huge salmon steak fan, I find them a challenge to debone and I usually prefer cooking a fillet.  So I ended up with a pound of salmon steaks last visit and I was on the hunt for a recipe.  This recipe comes from the article Cooking For One: A Treat Not a Choice as seen in the NY Times and is phenomenal, salmon steak and all.  I did some googling and the Vietnamese translation for fish fillet is phi lê cá.  Anyone know how to pronounce it?

Steamed Salmon Steak With Caper Butter Sauce

1 salmon steak, about ½ pound
Salt to taste if desired
Freshly ground pepper to taste
2 teaspoons finely chopped shallots
2 tablespoons dry white wine
¼ teaspoon white-wine vinegar
2 teaspoons heavy cream
3 tablespoons cold butter, cut into small cube s
1 tablespoon capers

Bring water to boil in bottom of a steamer. Sprinkle salmon steak with salt and pepper and arrange it on a steamer rack. Place rack over the boiling water and cover closely. Steam salmon until it is cooked through, about 8 minutes.

Meanwhile, combine shallots, wine and vinegar in a small saucepan and bring to a boil. Cook until the liquid is reduced almost by half. Add cream and stir to blend. Start stirring with a wire whisk while adding butter cubes gradually, adding more as cubes melt. Squeeze capers to extract excess liquid and add the capers to butter sauce

Remove salmon from steamer and serve with the sauce over it.

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Pan Seared Salmon with Creamy Sriracha Sauce

I am a sucker for anything with Sriracha, so this recipe for Salmon with Sriracha Cream looked like it had potential. Until I read it. I realized the Sriracha cream was the only thing I was feeling about it, so I adapted it quite a bit to better suit my taste. Salmon is sweet enough on its own, I don't understand why so many recipes call for a sweet glaze to be added to it. I much prefer my salmon cooked simply so the flavor of the fish can really shine through.  The Sriracha sauce was equally delicious on the broccoli.  I may have added squirt or two more to my plate before I sat down to eat.

Pan Seared Salmon with Creamy Sriracha Sauce

½ cup mayonnaise
2 tablespoons Sriracha (more or less to taste)
juice from half a lime
½ teaspoon soy sauce

1 pound salmon, portioned into 4 filets
2 tablespoons olive oil
salt and pepper

In a small bowl, whisk together the mayonnaise, Sriracha, lime juice and soy sauce. Refrigerate until ready to serve.

Rub the salmon filets with the oil and generously season with salt and pepper. Heat a skillet over medium high heat, add the salmon to the pan skin side down and sauté for 3 to 5 minutes. Flip the salmon over and sauté for 3 to 5 minutes more, until the salmon is cooked through.

Serve the salmon with the creamy Sriracha sauce drizzled over top.

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Grilled Salmon with Creamy Dill Cucumber Salad

Back in March we planted a small raised bed garden in my parents' backyard. It hasn't been the most plentiful this summer, but we did get one gorgeous cucumber this week. And it was destined for this dish.  The dill plant has been suffering in the Houston heat, but there was more than enough for this dish.  Firstly, this salad was amazing.  I will have it on its own as well as on the salmon.  I did have some adventures with my parents' grill.  When I went to get the salmon, the skin was on fire.  Literally.  Apparently this happened last time they cooked on it...looks like it is time for a new grill.  Luckily the salmon was fine once we took off the skin.  Credit to Once Upon a Chef for this wonderful meal.

Grilled Salmon with Creamy Cucumber Dill Salad

1 English hothouse cucumber
½ teaspoon salt
¼ cup plus 2 tablespoons sour cream
3 tablespoons mayonnaise
2 tablespoons white wine vinegar
¼ cup chopped fresh dill
1 garlic clove, minced
½ teaspoon sugar
Freshly ground black pepper, to taste

4 salmon fillets
Olive oil
Kosher salt
Freshly ground black pepper

Cut cucumber in half by slicing down the middle lengthwise. Scoop out the center seeds. Cut into thin slices and place in a colander with the salt.. Toss with salt and let sit in sink at least 30 minutes to drain the water out. While the cucumber is draining, make the dressing. Whisk together the sour cream, mayonnaise, white wine vinegar, dill, garlic, sugar and black pepper in a medium bowl. Pat the cucumber dry with a paper towel, then toss it with the dressing.

Preheat the grill to high heat. Brush the grill rack with oil. Brush the salmon with olive oil and season generously with kosher salt and pepper. Place fillets skin side down and grill until golden brown and slightly charred, about 4 to 5 minutes. Flip the fillets over and continue grilling another 2 to 3 minutes. Let cool slightly and serve with the cucumber-dill salad.

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Salmon with Corn Pepper Relish

I saw a recipe on Pinterest for Salmon with Corn Relish. The recipe involved barbecue sauce, which gets into my aversion of sweet things with fish, so I decided to use the recipe only as an inspiration and to create something on my own that suited my tastes better, especially since I was the only one eating it. Miss F ate the relish, but still wouldn't try the fish.  This is the perfect weeknight summer meal.  It takes less than 15 minutes to make and tastes amazing.

Salmon with Corn Pepper Relish

1 jalapeno
1 red bell pepper, chopped
2 ears fresh sweet corn kernels
Juice from one lime
1 tablespoon olive oil
4 salmon fillets
1 tablespoon butter

Slice half of the jalapeno pepper, seed and chop the remaining half. Set aside the slices. Stir together the chopped jalapeno, bell pepper, corn and lime juice. Salt and pepper to taste. Heat olive oil in a large sauté pan over medium high heat. Salt and pepper the salmon filets, sauté the salmon for 3 to 5 minutes. Flip the salmon and sauté for 3 to 5 minutes more. Remove the salmon to a plate. Add the butter to the pan, then add the corn pepper relish to the pan and sauté for 2 to 3 minutes. Serve the salmon topped with the corn pepper relish.

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Famous Salmon

I had pinned this recipe on Pinterest awhile back. The name was interesting, "Famous Salmon", it just sounded so perfect. And it was! Now that C is in Aspen during the week, Miss F and I are free to indulge in as much seafood as we like. I have yet to convince her to try salmon, even though it is pink, she still isn't interested. She loves shrimp and crawfish, but I have yet to find a fish that she enjoys unless it is fried.  Anyone have any kid friendly fresh fish recipes?

Famous Salmon
adapted from Big Girl Life

1 tablespoon lemon juice
2 tablespoons olive oil
2 teaspoons Dijon mustard
2 cloves garlic, minced
¼ teaspoon cayenne pepper
½ teaspoon dried basil
½ teaspoon dried dill
2 tablespoons capers
1 pound salmon filet

Preheat the oven to 350 degrees. Whisk together the juice, oil, mustard, garlic, cayenne, basil, dill and capers in a small saucepan. Bring to a boil over medium heat, reduce the heat to low and simmer for 5 minutes. Place the salmon filet in a greased baking dish. Pour the sauce overtop of the salmon. Bake for 15 to 18 minutes. Serve.

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Sriracha Lime Salmon

I saw a recipe from Gwyneth Paltrow in Self involving Sriracha (yum!) lime (yum!) and salmon (yum!)  But that is where the yum ended.  The only other ingredients were cilantro (blech!) and maple syrup (yum, but not on salmon.)  Sweet glazes over fish aren't my thing.  So I took the Sriracha, lime and salmon and made something new.  And it was fantastic.  As the weather is warming, this would also be fantastic on the grill.  Or over a sald with edamame, carrots and cucumber.

Sriracha Lime Salmon

4 tablespoons butter
1 tablespoon Sriracha
Juice from one lime
4 salmon filets
½ teaspoon salt
¼ teaspoon pepper

Preheat the oven to 475 degrees. In a small microwave safe dish, melt the butter in the microwave. Stir in the Sriracha and lime juice. Line a baking pan with aluminum foil and spray with cooking spray. Place the salmon skin side down on the prepared pan and brush with the butter-Sriracha-lime mixture. Sprinkle the salmon with salt and pepper. Roast for 10 to 15 minutes, depending on the thickness of your salmon. Serve.

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Recipe Swap: Poached Salmon with Creamy Piccata Sauce

It's time for Blogger's Choice for this week's swap. I was given the blog Cheese Curd in Paradise, I have made her amazing recipe for Roti de Porc au Lait in an earlier swap, so I was excited to find another great recipe. When C goes out to dinner, this leaves me at home to cook all the fish I care to eat. Salmon is my most favorite fish and the creamy and tangy sauce appealed to me.  Poached Salmon with Creamy Piccata Sauce is spectacular.  I made a quarter recipe of the sauce since it was just me and I wish I doubled it.  It was that good!  I got to use a lemon from my mom's tree, I just wish I had some of her dill on hand as well.

Poached Salmon with Creamy Piccata Sauce

1 pound center-cut salmon fillet, skinned and cut into 4 portions
1 cup dry white wine, divided
2 teaspoons extra-virgin olive oil
1 large shallot, minced
2 tablespoons lemon juice
4 teaspoons capers, rinsed
¼ cup sour cream
¼ teaspoon salt
1 tablespoon chopped fresh dill

Place salmon in a large skillet. Add ½ cup wine and enough water to just cover the salmon. Bring to a boil over high heat. Reduce to a simmer, turn the salmon over, cover and cook for 5 minutes. Remove from the heat.

Meanwhile, heat oil in a medium skillet over medium-high heat. Add shallot and cook, stirring, until fragrant, about 30 seconds. Add the remaining ½ cup wine; boil until slightly reduced, about 1 minute. Stir in lemon juice and capers; cook 1 minute more. Remove from the heat; stir in sour cream and salt. To serve, top the salmon with the sauce and garnish with dill.

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Thai Sweet Chili Salmon

One of my favorite sushi places for a girls' happy hour has a fried calamari that is amazing. What is most amazing about the dish is the sauce it comes with, it is a spicy version of Sweet Chili Sauce. This recipe brings those same flavors out on my most favorite fish, salmon.  As usual, adjust the Sriracha to your own personal taste level.  I probably added more than a tablespoon of it.  Thanks to Once Upon a Chef for the wonderful recipe.

Thai Sweet Chili Salmon
1-1/2 pounds (or four 6-ounce pieces) salmon, skin on
6 tablespoons Thai Sweet Chili Sauce
3 tablespoons soy sauce
1 to 3 teaspoons Sriracha
1 tablespoon peeled and finely grated fresh ginger

Set oven rack 5-6 inches from the heating element and preheat broiler.

Make marinade by combining sweet chili sauce, soy sauce, Sriracha and ginger in a shallow baking dish. Spoon ¼ cup marinade into a small dish and set aside. Add salmon fillets, skin side up, to remaining marinade and marinate for 1 hour in refrigerator.

Line a rimmed baking sheet with aluminum foil and spray with nonstick cooking spray. Transfer salmon fillets to prepared baking sheet, skin side down, and drizzle a bit of the marinade over top. Go easy — you don’t want it to pool too much on the baking sheet because it will burn in the oven. Broil salmon for 6-10 minutes, or until browned in spots and almost opaque in the center. Transfer salmon to serving platter and pour reserved sauce over top. Serve.

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Salmon with Avocado and Tomato Salsa

Salmon is my most favorite fish. I buy it at the fish market near my parents house then break it down into individual filets to make whenever C is out for the evening. This recipe was inspired by Corn Cakes with Pulled Pork and Avocado-Tomato Relish.  This dish is absolute perfection in my eyes.  The tart vinegar pairs perfectly with the rich salmon and avocado.  The relish would also be fantastic on tilapia or red snapper.  I added one teaspoon of the Sriracha to my single serving, so feel free to increase if you like things a touch hot.

Salmon with Avocado and Tomato Salsa

4 6-ounce salmon filets
2 tablespoons olive oil, divided
1 avocado
2 roma tomatoes
1 tablespoon rice wine vinegar
1 teaspoon Sriracha

Preheat your broiler. Line a pan with foil and spray with cooking spray. Lay each salmon filet skin side down and brush with one tablespoon of the oil. Salt and pepper each filet. Broil for 6 to 10 minutes, depending on the thickness of your salmon filets.

Chop the avocado and tomato and place in a small bowl. Pour over the remaining tablespoon of oil, vinegar and Sriracha. Salt and pepper to taste.

Serve each filet with a large spoonful of the avocado and tomato salsa.

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Grilled Salmon Salad

This salad was thrown together for lunch one afternoon at my parents' house.  Originally, the plan was to grab a pizza, but Miss F decided she didn't want pizza for lunch, so we threw that plan right out the window.  My mom had a salmon steak in the fridge and off we went to make a salad.  She was in charge of grilling the salmon, while I prepped the salad and dressing.  This salad is bursting with summer flavors. The dressing is tangy and complements the salmon perfectly.  And it tasted so much better than carry out pizza.  I just used the veggies that my mom had on hand, but it would work well with any summer vegetable.  Just don't skip out on the avocado...

Grilled Salmon Salad

1 salmon steak, sliced in half
1 teaspoon olive oil
Juice from half a lemon

1 head of romaine, chopped
½ cucumber, chopped
1 tomato, chopped
½ cup cooked corn kernels
¾ avocado, diced

¼ avocado, mashed
3 tablespoon rice wine vinegar
1 teaspoon sugar
2 tablespoons olive oil

Heat the grill to medium-high. Brush the salmon steaks with olive oil and lemon juice. Salt and pepper to taste. Grill 3 to 5 minutes per side, until salmon is cooked through.

Divide the romaine, cucumber, tomato, corn and avocado on to two plates. In a small food processor, process mashed avocado, vinegar and sugar. Pulse until well combined. Drizzle the olive oil into the dressing with the processor running. Drizzle the dressing over the prepared salads. Place each salmon steak on top of each salad. Serve.

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