roasted salmon

Roasted Salmon with Chive Flowers

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On a recent trip to an Asian supermarket in Queens, New York, I bought a lot of interesting vegetables. Greens -- Chinese broccoli, bok choy, yau choy and cabbage -- and some herbs, including chive flowers (pictured above). 

Chive flowers are just like ordinary chives, except they've been allowed to mature and produce an actual flower. As a result, they are thicker and have a somewhat bolder flavor than regular chives.

I used them to season salmon one night. This dish couldn't be simpler. Takes about 5 minutes to prepare and 15 minutes to cook.

How easy is that!

Roasted Salmon with Chive Flowers

  • 24-32 ounces salmon
  • 2 teaspoons Dijon mustard
  • 2 teaspoons olive oil
  • 1 clove garlic, finely chopped
  • 2 tablespoons chopped chives
  • 1 tablespoon lemon juice
  • salt and freshly ground black pepper to taste

Preheat the oven to 475 degrees. Place the salmon in a baking dish. Mix the mustard, olive oil and garlic together in a small bowl and spread this mixture evenly on top of the fish. Sprinkle with the chives, lemon juice, salt and pepper. Roast for about 15 minutes, depending on the thickness of the fish, or until the fish is cooked to desired doneness and the top is crispy-browned. 

Makes 4 servings

Roasted Salmon with Hazelnut Crust

I think I could write a cookbook just about salmon, because we eat it so often and I am the kind of person who likes to change things up and not eat the same old same old for dinner.

So I have lots of recipes for salmon.

This one is among the easiest also. And fast. The essence of "quick and easy."

 

Roasted Salmon with Hazelnut Butter

 

  • 4 salmon fillets or steaks, about 6 ounces each, about 1 1/4 inches thick
  • 1-1/2 tablespoons softened butter
  • 1 tablespoon chopped fresh chives
  • 2 teaspoons finely grated fresh lemon peel
  • 1 teaspoon Dijon mustard
  • salt and freshly ground black pepper to taste
  • 2 tablespoons crushed hazelnuts (or almonds)

 

Preheat the oven to 475°F. Place the salmon in a baking dish. Mix the butter, chives, lemon peel and mustard and spread this mixture evenly over the surface of the fish. Sprinkle with salt and pepper and scatter the nuts evenly on top. Roast for about 15 minutes, depending on thickness, or until nearly cooked through but still darker in the thickest part of the center.

 

Makes 4 servings.

 

 

Roasted Salmon with Ataulfo Mango Salsa

They’re baaaaaack!

Ataulfo mangoes are back! (second photo). Sometimes they’re called champagne mangoes. 

If you haven’t ever eaten one, you’ve missed something very tasty, very special.

I like to eat them plain because they are so sweet and they’re not as fibrous as other mangoes. I’ve served them “carpaccio style.” 

This week I cut them into salsa, to top roasted salmon. This is one of the easiest recipes I’ve ever cooked and would make a good alternative to jarred gefilte fish if you’re having a Passover Seder and need a fish course. But it’s a good bet any old other time too.

Roasted Salmon with Ataulfo Mango Salsa

  • 4 pieces salmon, each about 6 ounces, about 1-1/4 inches thick
  • 1-1/2 tablespoons olive oil
  • 2 ataulfo mangoes, peeled and chopped
  • 1 small Serrano pepper, deseeded and chopped
  • 1 medium scallion, chopped (or use 2-3 tablespoons chopped red onion)
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon lime juice
  • sea salt

Preheat the oven to 475 degrees. Place the salmon in a baking dish. Brush the surface with 1/2 tablespoon of the olive oil. Roast for about 15 minutes or until cooked to desired doneness. Remove from the oven and serve with the salsa.

Make the salsa while the salmon is roasting: combine the mango, Serrano pepper, scallion and cilantro in a bowl and toss to distribute the ingredients evenly. Pour in the remaining tablespoon olive oil and the lime juice. Toss the ingredients. Sprinkle with salt to taste. 

Makes 4 servings