Salmon is delicious, nutritious (with Omega 3 oil that has been proven to offer health benefits), and easy to prepare all year long in your oven or outside on a grill. Try the Cedar Plank Salmon on your grill. Although not a requirement, cooking salmon on a cedar plank adds a nice smoky flavor. Untreated cedar planks are available at food specialty stores or can be ordered online.
DEVILED SALMON EGGS
1 (6-oz.) fresh salmon filet
1/2 cup sugar or sugar substitute, such as Splenda, if diabetic
Salt and freshly ground black pepper to taste
1 dozen hard-boiled eggs
1/2 cup fat-free or low-fat mayonnaise
1 Tablespoon fresh chives
Juice of 1/2 fresh lemon
2 teaspoons fresh dill
Dill sprigs to garnish
Boil eggs and set aside to cool before removing shell. Season salmon with salt and pepper. Dredge salmon in sugar to coat. Heat a small heavy pan over medium heat. Add salmon when the pan is very hot and sear filet for two to three minutes on both sides. Remove from pan and cool. Flake filet into small pieces and set aside. Halve eggs lengthwise, carefully remove egg yolks with a fork, and place yolks into a medium bowl. Place egg whites on a serving platter. Combine egg yolks with remaining ingredients and mash with a fork until smooth. Add salmon and mix lightly. Fill egg whites with mixture and cover with plastic wrap. Chill thoroughly. To serve, garnish with additional fresh dill on top. Serves 12.
GRILLED SALMON SALAD
16 to 20 fresh asparagus spears
4 (6 oz.) salmon filets, skin on one side
1/4 cup olive oil
3/4 teaspoon salt
3/4 teaspoon pepper
1/2 lb. Bibb lettuce, torn into small pieces
1 cup arugula greens
1/2 cup good-quality green olives, pitted and halved (omit if on sodium-restrictive diet)
2 oranges, peeled, seeded, and sectioned
1 small red onion, sliced very thin in rounds
Vinaigrette dressing, fat-free
Blanche trimmed asparagus spears in boiling, salted water for 30 seconds, then remove, drain, and set aside. Rub salmon filets with a couple Tablespoons olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Put salmon filets on the hottest part of the grill, starting with skinless side down. Grill four to six minutes per side. Salmon is best when not overcooked, and can be tested for doneness off the grill when it springs back just slightly when pressed with your finger.
While salmon is grilling, combine remaining ingredients in a medium bowl and divide among four plates. Coat asparagus with remainder of olive oil, salt, and pepper. Grill asparagus lightly, turning spears over once after about three minutes and cook another three minutes. Remove salmon and asparagus from grill. Divide evenly among four salad plates, placing asparagus spears evenly around plate, then place salmon in center. Drizzle your favorite vinaigrette dressing over salad (balsamic vinegar dressing is a good match with salmon). Serves 4.
CEDAR PLANK SALMON
1 cedar plank (6 by 14 inches)
2 salmon filets (approximately 1 lb. each)
Salt and freshly ground black pepper
6 Tablespoons Dijon mustard
1 Tablespoon brown sugar
6 Tablespoons mayonnaise (fat-free)
2 Tablespoons fresh dill
Make mustard mixture by combining mustard, brown sugar, mayonnaise, and fresh dill in bowl. Set aside.
Remove skin and any remaining bones from salmon filets. Rinse under cold running water and pat dry with paper towels. Generously season with salt and pepper, or other favorite spices.
Follow manufacturer’s directions for the cedar plank. I like to soak the plank in a large pan of water for 30-60 minutes or more, then place the plank directly over hot coals, and close the grill’s lid until I smell the cedar plank begin to smoke. When the salmon plank is ready, turn it over and place filets on the side that was heated directly over the coals.
Evenly spread mustard mixture over top of salmon and close lid. Cook until fish is cooked through and the internal temperature reaches 135° on a cooking thermometer when inserted into the thickest part of the salmon. If edges of the plank catch fire during grilling, carefully mist with water. Remove salmon from plank, cut in half to make four filets, and garnish with additional dill if desired. Serves 4.
Check out this extra recipe for Summer Salmon Sandwiches with Remoulade: salmon sandwiches.
Coming Next Month: Nutritious Potlucks