flavor
Healthy
Fish Dishes
Start eating right with these salmon recipes
WRITTEN AND PHOTOGRAPHED BY KATE MORGAN JACKSON
R
ich in protein, vitamin B and potassium, salmon is a
power food that is easy to prepare in different ways.
Make an elegant dinner party-caliber meal of salmon
in a quick buttered wine sauce served up with a side of baby
spinach and mashed potatoes. And, if you are looking for a light
and flavorful lunch, you can’t go wrong with a tangy sesame
salmon rice bowl.
Sesame Salmon
Rice Bowl
INGREDIENTS
FOR THE DRESSING
¼ cup rice vinegar or white wine vinegar
Juice and zest from one lime
1 3 cup canola oil
1 tablespoon soy sauce
1 teaspoon mustard
1 teaspoon honey
FOR THE SALMON BOWLS
1 ½ pound boneless salmon filet
2 tablespoons olive oil
Salt and pepper
2 cups cooked rice
(white or brown, your choice)
¼ cup mirin (rice wine)
1 avocado, peeled,
pitted and cut into chunks
1 scallion, sliced
1 tablespoon sesame seeds
Lime wedges
Salmon with Buttered White Wine Sauce
SERVES 4
INGREDIENTS
1 center-cut salmon filet,
about 1.5 pounds or so
2 tablespoons butter
1 tablespoon flour
1 cup white wine
Salt and pepper to taste
Capers for garnish
20
DIRECTIONS
• Preheat oven to 425 degrees. Place the salmon on a
rimmed baking sheet, tucking the narrow ends underneath
as needed to make the filet the same thickness all around.
Roast for 15 minutes.
• Meanwhile, make the sauce by melting the butter over
medium heat. Whisk in the flour and stir for one minute.
• Pour in the wine and simmer for 10 minutes.
Season to taste with salt and pepper.
• Using two forks, carefully pull the salmon into large chunks.
Spoon a little sauce on to each plate, place a few salmon chunks
on top, drizzle with more sauce and scatter some capers on top.
Serve at once.
MAY 2019 MILLBURN & SHORT HILLS MAGAZINE
DIRECTIONS
• Put all dressing ingredients into a jar, close
the lid tightly and shake until well mixed.
• Preheat oven to 425 degrees. Line a rimmed
baking dish with parchment or foil. Place
salmon filet on the baking dish, brush on olive
oil, sprinkle with salt and pepper, and roast for
15 minutes.
• When the salmon is done, pull it into flakes,
using two forks to gently tear it apart.
• Toss the rice with the mirin, and then you
are ready to assemble the bowls.
• Divide rice among two bowls. Top each with
half the salmon, half the avocado and half the
scallions.
• Give the dressing one more shake and drizzle
it over the top of the bowls. Scatter sesame
seeds on top and serve with lime wedges.