Salmon – Three Ways

Grilled Salmon with Mango Salsa

Salmon

Ingredients:

• 1  1/2 lbs salmon
• 2 Tbs olive oil
• salt, to taste
• black pepper, to taste

Directions:

Prep

1. Heat grill to medium-high heat
2. Divide salmon into 4 equal filets with skin on

Make

1. Brush each salmon fillet with 1/2 tablespoon of olive oil, sprinkle with salt and pepper to taste
2. Place on the grill, skin side up first (flesh side should be grilled first to avoid early separation from skin)
3. Grill salmon until firm and browned, about 4 minutes per side (an also be done in a grill pan)
4. Transfer salmon to a serving platter

Salsa

Ingredients:

• 2 cups mango, chopped
• 1/2 cup tomato, chopped
• 1/2 bell pepper, red, chopped
• 1/4 cup scallions, minced
• 1/2 tsp jalapeño pepper, minced
• 1 lime, juiced
• 3 Tbs cilantro, fresh, chopped
• salt, to taste

Directions:

Prep

1. Dice the mango, tomato, and bell pepper
2. Mince scallions and jalapeño
3. Juice lime and finely chop cilantro

Make

1. Mix all ingredients in a bowl and season with salt
2. Spoon over warm salmon filets just before serving

Notes:

Other fish options: baked cod or flounder, grilled tuna or halibut

Other fruit options: peaches, nectarines, pineapple

Maple-Mustard Salmon with Glazed Carrots

Ingredients:

• 2 Tbs oregano, fresh, chopped (or 1 teaspoon dried)
• 2 Tbs mustard, Dijon
• 2 Tbs maple syrup
• 2 Tbs olive oil
• 1  1/2 lbs salmon, fillets
• 2 lbs carrots, peeled and cut into strips or rounds
• 1 onion, sweet, sliced or chopped small
• salt, to taste
• pepper, to taste

Directions:

Prep

1. Preheat oven to 425°F and line baking sheet with parchment paper
2. Combine oregano, mustard, syrup, and olive oil in a small bowl
3. Peel and cut carrots and chop the onion

Make

1. Brush 1/2 mustard-maple syrup mixture evenly over salmon fillets
2. Toss carrots and onion with remaining dressing in a bowl
3. Add salmon to the pan and spread vegetables around the salmon in an even layer
4. Bake at 425°F for 20-30 minutes or until salmon is done and carrots are tender

Notes:

Other protein options: chicken, shrimp, halibut, tempeh

Other vegetable options: parsnips, sweet potatoes, butternut squash, delicata squash

Coconut Lime Salmon with Vegetables

Ingredients:

• 1/2 cup onion, red, chopped
• 1/4 cup cilantro, fresh, chopped
• 1 zucchini, chopped
• 2 cups spinach, chopped
• 1/2 bell pepper, red, cut into strips
• 2 limes for 2 tablespoons lime juice
• 1 Tbs coconut oil
• 1  1/2 lbs salmon fillets, cut into equal servings
• 1 cup vegetable broth
• 1/2 tsp red chili flakes
• 1/2 cup coconut milk, canned
• 2 Tbs soy sauce

Directions:

Prep

1. Chop red onion, cilantro, zucchini, and spinach leaves
2. Cut pepper into strips
3. Juice lime

Make

1. Melt coconut oil in a large skillet over medium-high heat then add salmon filets, skin side up, and sear filets until they remove easily from the skillet – about 5 minutes then remove from skillet
2. Add onion to sauté pan and cook until soft
3. Add pepper, zucchini, broth, lime juice, cilantro, and chili flakes to skillet and bring to a boil
4. Reduce to a simmer and cook for 5 minutes
5. Add coconut milk and soy sauce then simmer for an additional 5 minutes
6. Return salmon to skillet and nestle into vegetables
7. Simmer until fillets are completely cooked through – about another 5-7 minutes then remove from heat
8. Add chopped spinach to skillet and cover for a few minutes until softened
9. Serve with extra lime wedges