maple grilled salmon with lemon cucumber sauce

4 lb (2 kg) salmon fillet
50 mL maple syrup
50 mL cider vinegar
25 mL rye whiskey
25 mL vegetable oil
15 mL freshly ground black pepper
Grated rind & juice of 1 lemon
250 mL mayonnaise
250 mL yogurt
1 English cucumber, grated and drained

Place salmon in large flat dish. Combine maple syrup, vinegar, rye and oil and pour over salmon. Dust with pepper. Leave to marinate for 2 hours, turning occasionally.

Preheat cookie sheet under broiler for 5 minutes or until very hot. Place salmon on cookie sheet and broil 6" from heat for 5-7 min or until just cooked, but pink in the middle. It will continue to cook as it cools.

Meanwhile, add lemon rind and juice to the marinade, place in skillet and reduce on high heat until it thickens. Remove from heat and whisk into mayonnaise. Stir in yogurt and cucumber. Season with salt, pepper and extra lemon juice if needed.

Place cooled salmon on serving platter, garnish with cucumbers and watercress. Serve with sauce on the side. NOTE The salmon can be grilled the day before, then refrigerated. Remove from refrigerator an hour before serving.

This is excellent - first time I made it (08/2002 when Alixe was visiting St. John's) I halved the recipe and didn't have the rye or cucumber, but it was still good!

smoked salmon tart

1 pkg puff pastry (about 400 g)
150 g soft goat's cheese
About 3/4 large white onion, julienned
1 tbsp capers, chopped
2 tbsp fresh parsley, finely chopped
150 g lox-style smoked salmon
1-2 tbsp olive oil

Roll out pastry on a lightly floured surface to 1/16" thick. It can be any shape or size you like, but it is simplest if made into two long rectangular strips. Create a lip around each strip by folding a 1/2" lip back onto pastry and gently pressing to flatten slightly. Transfer pastry to uncreased baking sheet.

Scatter pea-size pieces of goat cheese over pastry. Next, scatter onion, capers and parsley in a layer over cheese. Cover with plastic wrap and store in fridge - overnight if necessary - and bake just before serving.

To finish tart, bake at 400°F for 15-20 min or until pastry is golden. Turn off oven.

Place sliced salmon on tart. Return tart to still-warm oven for one minute. Transfer tart to platter or board. Drizzle with olive oil. Serve immediately. Serves 8

For an unusual garnish for this tart, use large capers with stems, preserved in brine. Slice several of these in half lengthwise and scatter over the baked tart.

tandoori salmon

4 salmon fillets, about 6 oz each
1 tsp cayenne
Salt and freshly ground pepper
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp mustard seeds, black or yellow
1/2 c plain yogurt
1 tbsp chopped fresh ginger
1 clove garlic, chopped
1 jalapeño pepper, seeded and chopped
Coarsely chopped cilantro for garnish
  1. Put salmon fillets in shallow dish just large enough to fit all in a single layer. Combine cayenne with 1 tsp salt and 1/2 tsp pepper. Sprinkle evenly over fish. Let stand 30 min.
  2. Meanwhile, combine coriander seeds, cumin and mustard in small skillet over medium-high heat. Toast, shaking pan often, until seeds pop and start to color but not darken. Transfer to blender. Add yogurt, ginger, garlic andjalapeño, and grind until smooth. Spread over fish. Cover and refrigerate 4 hours.
  3. Heat oven to 450°F. Line baking sheet with heavy foil. Brush most of the marinade off salmon, leaving a thickish glaze. Transfer to rack set on foil-lined baking sheet. Roast until cooked to your taste, about 10-12 min. The top should be almost crusty; if not, put the fish under the broiler briefly. Serve hot or warm, with cilantro as garnish. Serves 4

five-spice fillet of salmon

3/4 lb carrots, cut in 3" lengths and julienne
1 1/2 lb zucchini, cut in 3" lengths, cut peel including about 1/8" of the flesh and julienne (discard the interior)
1 1 1/2 lb leeks, cut in 3" lengths and julienne (wash thoroughly after cutting)
4 tbsp butter (or more)
Salt and pepper to taste
4 skinless salmon fillets, about 6 oz each
2 tbsp dry white wine
spice mixture
1 tbsp five-spice powder
1 tbsp ground fennel
A pinch cayenne
red pepper, thinly sliced
1/2 yellow pepper, thinly sliced
12 dried apricots, slivered

Melt half the butter in a sauté pan. Add leeks, carrots, salt and pepper. Press a piece of buttered foil directly on top of the vegetables, cover with lid and cook gently, stirring occasionally, about 10 min. Add zucchini, cover with foil again and continue cooking for another 8-10 min or until all the vegetables are tender, stirring occasionally. Transfer to a baking dish using a slotted spoon. Discard any liquid from the sauté pan.

Heat oven to 400ºF. Rinse salmon under cold running water and pat dry. Combine spice mixture with a pinch of salt. Sprinkle spices on a piece of waxed paper. Coat sides of each fillet, patting the fish gently with hands so it is evenly coated.

Heat remaining butter in sauté pan and cook salmon over high heat, turning once, 1-2 min on each side. Transfer to the baking dish and sprinkle each fillet with a little of the white wine. Bake for 20-25 min. Serves 4

gravlax

1 lb salmon fillets
Fresh red or black spruce boughs (opt)
Large bunch of fresh dill
Salt and sugar
White peppercorns

sauce

1 tbsp Dijon mustard
4 tbsp oil
1 tsp sugar
1 tbsp finely chopped fresh dill

Mix 3 parts sugar with 1 part each salt and pepper (tbsp measures should be enough of 1 lb). Line a 9x13" glass container with the spruce boughs. Place half the dill on top of the boughs. Spread half the sugar mixture on one side of the fillets and arrange on dill, spreading the remaining sugar mixture on top. Cover with more dill. Refrigerate, tightly sealed, for at least 24 hours. To serve, scrape excess sugar off fillets and slice thinly. Mix sauce ingredients and serve with the gravlax.

baking fish

Measure fish at its thickest point and then allow 10 min cooking time per inch thickness at 450ºF. Frozen fish should not be thawed - simply double cooking time to 20 min per inch.

fish with cold sauce (pescado con salsa fria)

3 1/2 - 4 lb red snapper
Melted butter
Lemon juice
6 medium tomatoes, peeled & cut up (1 c)
1 onion, finely chopped
1 green pepper, coarsely chopped
1 c finely chopped fresh pineapple
1 tsp salt
1/4 c lime or lemon juice
2 tbsp sugar
Dash of Tabasco sauce
1/8 tsp cinnamon
1/8 tsp ground cloves
1/8 tsp ground ginger OR 1/4 tsp fresh ginger

In 3 qt saucepan, boil tomatoes gently, uncovered, 15-20 min or until most juice has evaporated. Add remaining ingredients. Cover & simmer 15 min more or until vegetables are tender. Cool; cover and chill until ready to serve. Makes 4 c. Serve fish on platter; garnish with deep fried plantains or fresh pineapple chunks. Pass the sauce. Makes 8 servings

salt cod fritters with apple-chili sauce

1 lb salt cod
About 1 1/2 lb potatoes
3/4 c onion, minced
1/2 c green onion, finely chopped
3 tbsp fresh parsley, finely chopped
2 tbsp fresh thyme, finely chopped
2/3 c AP flour
2/3 c cold water
2 tsp baking powder
2 tsp hot chili sauce, or to taste
1/4 tsp white pepper
Salt to taste
2 c breadcrumbs
Vegetable oil for frying
2 tbsp applesauce mixed with hot sauce
  1. A day ahead, rinse salt off cod and immerse fish in large bowl of cold water. Soak overnight on the counter. Change water about 4 times.
  2. Peel potatoes, cut in large chunks and cook until they are just cooked through but not too soft. Drain and cool.
  3. Meanwhile, drain salt cod. Divide into two bowls. Add two tablespoons cold water to each bowl. Microwave each bowl on high for three minutes. Drain and press out any excess water from cod. Shred cod finely by hand - it should break apart easily. Do not use a food processor. Combine cod in one large bowl.
  4. Mix cod with onion, green onion, parsley and thyme. Set aside.
  5. In another bowl coarsely grate potatoes. Using hands, blend cod mixture into grated potatoes, being careful not to mash potatoes.
  6. In a small bowl whisk together flour, water, baking powder, pepper, chili sauce and salt. Drizzle over cod-potato mixture. Using hands, gently fold mixture until well blended, breaking up potato as little as possible. At this point, preheat oven to 350°F for keeping fritters hot.
  7. Using slightly less than golfball sized amounts, form into 30 small round flattened cakes, about 1 3/4" in diameter and 1/2" thick.
  8. In a heavy pot, heat about 1 1/2" of vegetable oil on medium-high until a cube of bread tossed in starts to turn golden and crispy right away.
  9. Roll each fritter in breadcrumbs. For best results, use a fry basket to fry 2 or 3 at a time in oil until breadcrumbs are golden, about 1 minute. Drain on paper towels, then transfer to cookie sheet in the warm oven to keep hot. Working quickly, fry all 30 cakes.
  10. For sauce, either mix the applesauce and hot sauce together or drizzle hot sauce on top of the applesauce dollop. Serve with fritters.

mediterranean style seafood stew

2 tbsp olive oil               
1 medium onion, diced           
1 medium carrot, diced           
1 celery rib, diced                
2 large garlic cloves, finely chopped   
2 anchovy fillets, finely chopped          
796 mL can diced tomatoes       
1 c dry white wine, such as Fume Blanc or Pinot Grigiot           
1 c chicken or fish stock           
2 wide strips orange peel   
1/2 tsp saffron threads
Pinch of cayenne pepper
Salt and freshly cracked pepper       
1 lb firm flesh fish (salmon, halibut, hake, mahi-mahi, shark, cod or monkfish) cut in 1" pieces
12 large prawns, peeled with tails left on
12 mussels, rinsed in cold water & bearded
1/4 c chopped fresh parsley or fresh basil

Heat oil in large, wide, heavy pot over medium heat. Add onion, carrot and celery. Cook, stirring, until quite tender, about 8-10 minutes. Add garlic and anchovies and cook 2 minutes. Add tomtoes, wine, stock, orange peel and saffron and cayenne and gently simmer, stirring occasionally, 15-20 minutes. Season with salt and pepper. Stir in the fish and prawns, cover, and simmer until almost cooked through, about 5 minutes. Add the mussels, cover and cook until they just open. Serve immediately, sprinkled with the parsley or basil.

salmon and oyster pies

3  tbsp unsalted butter
2 c pearl onions
2 large white potatoes, peeled and cut into 3/4" cubes           
Zest of 1 lemon
4 c whole milk             
1/4 c Pernod (opt)
1 1/2 tsp chopped fresh thyme OR 1 tsp dried
Salt and pepper
18 shucked fresh oysters
1 lb salmon filet, cut into 2" cubes
6 pastry lids cut to fit soup bowls (below)
Egg yolk beaten with 1 tsp water

pastry lids

2 c AP flour                        
2 tbsp shortening
4 oz unsalted butter cut in small pieces        
4 tbsp ice water

Sift flour and salt together. Cut in butter and shortening, working dough until it resembles cornmeal. Add ice water 1 tbsp at a time until dough begins to hold its shape. Form into a ball. Refrigerate 1 hr then roll out on a floured board into lids that will fit theserving bowls used (about 6 servings).

Parboil pearl onions for 3 minutes, then peel. Melt butter in a large saucepan and saute onions for 2 min. Add potatoes, lemon zest, milk, thyme and Pernod. Simmer gently over medium heat for 15-20 min or until potatoes are tender. Salt and pepper to taste. 

Divide oysters and salmon into 6 ovenproof serving bowls. Pour about 1 c of hot potato & milk mixture over seafood in each bowl. Then cover with pastry lids, crimping to seal the edges and decorate with pastry cutouts if desired. Paint with egg wash and bake 15-25 min or until crusts are golden; serve. Makes 6.

gravlax

1 1/2 lb salmon
3/4 lb fresh dill (stems, roots, sprigs)
1/4 c pepper
3/4 c sugar
1/2 c salt

Choose 2 slices of salmon 3/4 lb each. All bones should be removed but the skin left on. Thoroughly mix salt, sugar and pepper. Sprinkle 1/4 c of the mixture on the bottom of a 12x6" pan that is at least 2" deep. Cover mix with a 1/2' layer of dill. Add another 1/4 c of the mixture on top of the dill. Lay fish on top, skin side down. Using 1/2 c of the mixture, cover fish completely. Next cover with 1" thick layer of dill. Cover with foil. Put weights on top. Refrigerate for 48 hr.

Within an hour or two in the fridge, dish will be full of liquid. If liquid doesn't completely cover the fish, turn it over. This may be kept in fridge for 10 days.

Scrape off whatever mixture remains on fish, but only from the part you are about to cut. Slice in very thin slices without cutting through the skin. Return unsliced portion to the dill and liquid. Serve with a few drops of oil and a few drops of lemon juice.

curried scallops

1 lb Newfoundland scallops
1 tbsp Grand Marnier
2 tbsp + 2 tsp butter
2 tbsp onion, finely diced
1-2 tsp flour
1/2 - 1 c whipping cream
2 tbsp gingerroot, very finely diced
1 tbsp fruit chutney
2 tbsp dry white wine
1/8 tsp garlic, finely minced

Sauté the onion, curry powder and gingerroot in the 2 tbsp of butter over moderate heat until the onion softens but does not brown. Add white wine and cream, stirring well. Make a paste with the flour and second measure of butter, then whisk into the pan liquid. For a thicker sauce, use the full 2 tsp of butter and flour. Add garlic and cook for 1-2 minutes. Add chutney and stir. Add scallops and cook for 3-4 minutes depending on the size of the scallops. Continue cooking until liquid reduces slightly. Add Grand Marnier. Season with salt and pepper to taste. Goes well with flavoured rice and a fruit garnish. Serves 3-4

salmon with beets and lentils

3 fresh small beets, (about 10 ounces), trimmed and scrubbed
salt and freshly ground black pepper
1/2 c dried lentils, rinsed
1 c chicken stock or canned low-sodium chicken broth, skimmed of fat
1 clove garlic
2 fresh sprigs thyme
1 1/2 tsp olive oil
2 tbsp balsamic vinegar
I tsp whole coriander seeds, toasted and freshly ground
4 six-ounce salmon fillets, skin on
1 large shallot, finely chopped
1/3 c dry white wine
1 1/2 lb fresh spinach, washed and stemmed
1/4 c fresh orange juice
1 tbsp Dijon mustard
Vegetable-oil cooking spray

In a saucepan of cold water, bring the beets and 1/4 teaspoon salt to a boil. Reduce heat, and simmer until tender, about 30 minutes. Drain and cool. Peel beets, and cut into 1/4-inch pieces; set aside.

Combine 1 cup water, lentils, stock, garlic, thyme, and 1/4 teaspoon salt in a saucepan; bring to a boil. Reduce heat; simmer until tender, about 30 minutes. Drain; remove thyme stems and garlic. Add oil, 1 tablespoon balsamic vinegar, and 1/8 teaspoon pepper; toss, and keep warm. (If preparing in advance, warm over low heat before assembling dish).

Heat oven to 375 degrees. Combine coriander and 1/4 teaspoon each salt and pepper; rub over salmon flesh. Spray a cast-iron skillet with vegetable-oil spray, and place over medium heat. When heated, add salmon, flesh side down, and cook until browned, about 3 minutes. Turn fillets, add shallots, and place skillet in oven. Cook about 4 minutes, or until cooked through.

Meanwhile, place spinach in a metal steamer basket over boiling water; season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Cover, and steam until just wilted. Remove and discard salmon skin; keep salmon warm. Place skillet over medium-high heat, and add wine, scraping pan with a wooden spoon. Reduce by half, and add orange juice, mustard, and remaining tablespoon balsamic vinegar. Add beets, and cook until heated through. Adjust seasoning, if desired. Arrange lentils and spinach on plates; place a salmon fillet on top. Spoon beets and sauce over, and serve.

This is a Martha Stewart recipe, but the online version substitutes ground coriander for the original whole coriander toasted and ground.