Herbed slow-roasted salmon

I know 250 sounds low, but the result is perfectly cooked salmon - not dried out at all.  Plus it's delicious, fresh and healthy - you're gonna love this.

Serves 6-8

INGREDIENTS

1 whole side of salmon, about 3 pounds

Kosher salt & fresh ground black pepper

Approx 1/4 cup Kewpie Japanese mayonnaise, or regular mayo

1-2 tablespoons sriracha

1/3 - 1/2* cup finely diced green onions, white & light green parts only

1/3 - 1/2* cup curly parsley, finely chopped

1/3 - 1/2* cup fresh dill, finely chopped

*depending on how large your salmon is

• Preheat oven to 250° and line a baking sheet with foil

• Put salmon on foil, parchment or a silpat - brush on mayo & sriracha, then season with salt & pepper

• Combine green onion, parsley & dill in a bowl and mix well to combine

• Top salmon with herb mixture and bake 30 minutes

WATCH ME MAKE THIS...

SALMON BURGER

If you are looking for a non-beef burger, this is it. Fresh and light perfect for your summer bbq. Don't let the salmon throw you - this is so damn good I could have eaten five of them.

Serves 2

INGREDIENTS

• 2 tablespoons olive oil
• 1 raw salmon fillet, finely diced
• 1/4 cup sprouts
• 1 red pepper, big chunks
• 1 tablespoon lemon juice
• 1 tablespoon dijon mustard
• 3 teaspoons capers
• 2 tablespoons mayo
• 1/2 cup panko breadcrumbs
• good pinch Kosher salt
• 4 grinds fresh black pepper
• 2 burger buns
• 2 tablespoons butter

Sauce: 

• 1 tablespoon Sriracha
• 2 tablespoons mayo or Japanese mayo

DIRECTIONS

1. In hot skillet, add 1 tablespoon oil, cook peppers, 2 minutes each side until charred and blackened, put to one side
2. Mix in bowl: raw salmon, lemon juice, mustard, capers, mayo, panko, Kosher salt and pepper - form into patties, chill minimum 1 hour, but could do overnight
3. Heat skillet or flat griddle to high, add oil, cook patties 2 minutes each side or until golden and crispy
4. Butter and grill buns until golden
5. Get layering: bun, sauce, red peppers, sprouts, burger, bun top. OMG!

WATCH ME MAKE IT>>>

Slow Roasted Salmon

Serves 8-10

This is a great recipe that makes the most luscious, melt in your mouth salmon.

INGREDIENTS

• 1 whole salmon fillet, about 3 pounds
• 1/2 cup apricot jam
• 1/3 cup Asian chili garlic sauce (Sambal)
• Diced green onion and sesame seeds for garnish

DIRECTIONS

1. Preheat oven to 250 degrees
2. Place salmon on foil lined baking sheet
3. Combine jam & garlic sauce and spread evenly over salmon
4. Bake in oven 30 minutes
5. Slice and serve topped with green onion and sesame seeds 

Gochujang Salmon

Serves 2

Gochujang is Korean red chili paste and easily accessible at any Asian market. Think of it as Sriracha's older, wiser, more mature cousin. And this recipe goes from nothing to the table in under 15 minutes. 

Ingredients

• 2 - 6 ounce salmon fillets

• 2 tablespoons Gochujang
• 1 garlic clove, crushed
• 1 tablespoon soy
• 1 teaspoon sesame oil
• 1 tablespoon honey
• Kosher salt
• Green onions diced, for garnish
• White rice for serving

Directions

1. Preheat broiler
2. Mix gochujang, garlic, soy, sesame oil & honey into a paste
3. Cover baking sheet with foil (it's messy), add salmon, season with Kosher salt and add a layer of the Gochujang mixture over top and sides of salmon
4. Place 5-6" away from broiler coils & cook about 7 minutes or until medium rare 
5. Garnish with green onions and serve with rice

Lox & Bagel

Serves 2

The food of my people doesn't get much better - unless you change it up a bit and go with an inspired yogurt/dill/caper thing instead of the usual cream cheese.

Ingredients

• 4 tablespoons Greek yogurt
• 2 tablespoons capers, drained
• 1/2 tablespoon dill (dried or fresh)
• Juice from 1/2 lemon
• Pinch of Kosher salt & fresh ground pepper
• 2 whole wheat bagels
• Red onion, thinly sliced
• 4 ounces lox
• 1 large, beautifully ripe tomato, sliced into 1/8 inch rounds

Directions

1. Put yogurt, capers, dill, lemon juice, salt & pepper in a bowl and mix well to combine
2. Slice bagels in half and either toast, then butter - or butter first then grill on a non-stick surface until golden brown (grilling is better)
3. Spread yogurt mix on 2 of the bagels, then add tomato, some onion, season with a little more pepper, lots of lox and finish with bagel top
4. Slice and eat

My Mom's Lox Dip

So simple yet so delicious. Man, she's good.

Ingredients

• 1-4 oz package sliced Lox, chopped
• 4 ounces cream cheese (3/4 small package)
• 3 tablespoons mayonnaise
• 1 green onion, thinly sliced
• 1 hard boiled egg, grated
• thinly sliced green onion for garnish

Directions

1. Combine all ingredients in a bowl and mix well
2. Chill in refrigerator about 20 minutes
3. Sprinkle with a little more sliced green onion
4. Serve with toasted pitas (see recipes)

Smoked Salmon Deviled Eggs

Makes 24 halves

Think deviled eggs are old-school and don't belong in contemporary life? Think again junior.

Ingredients

• 12 hard-boiled eggs
• 6 ounces package smoked salmon, chopped fine
• 1/3-cup mayo, roughly
• 1/2 cup red onion, diced small
• 1 or 2 tablespoons hot sauce
• 1 tablespoon spicy brown mustard
• Big pinch Kosher salt
• Pepper to taste
• 1/4 cup green onions, chopped fine
• Caviar

Directions

1. Slice eggs down the middle lengthwise (you knew that right?)
2. Put whites on your serving plate, and the yolks in a bowl
3. To the yolks add the salmon, mayo, red & green onion, hot sauce, salt, pepper & mustard
4. Mix all well and then fill each of the egg halves
5. Add a tiny amount of caviar to the top of each egg and sprinkle with chives
6. NOTE: You can get these all set a few hours in advance, but don't add the caviar until the last minute because when it sits on the eggs too long the liquid can come out and make the top of the eggs a bit messy.

Black Bean Salmon

Serves 4 - 6

Only three ingredients, but it tastes like fifty. The black bean & garlic sauce is available in the Asian aisle at any supermarket. Look for the Lee Kum Kee brand.

Ingredients

• 1/3 cup apricot preserves (which is pretty much the same as jam)

• 1/2 cup black bean & garlic sauce

• 1 whole salmon filet, 1.5 - 2 pounds

• 1/4 green onions, finely chopped

• Toasted sesame seeds

DIRECTIONS

1. Heat broiler to high

2. Mix apricot and black bean in a small bowl - stir well

3. Spread evenly over top of the salmon

4. Put in oven 4-6 below broiler coils - and cook approximately 7 minutes for every inch of thickness

5. Remove to a platter or serving plates and sprinkle with green onions and sesame seeds

Smoked Salmon, Dill And Goat Cheese Pizza

Serves 4

Bring on the brunch baby, cuz this is one of my favorite things to serve.

Ingredients

• 1 - 10 oz pre baked pizza crust
• Olive oil
• 1/4 cup fresh chopped fresh dill
• 5 ounces soft goat cheese
• 1/2 small red onion, thinly sliced
• 4 ounces smoked salmon, cut into 1-inch pieces
• 3 tablespoons capers, optional

Directions

1. Preheat oven to 450.
2. Brush crust lightly with olive oil.
3. Spread goatcheese over the crust, sprinkle with 1/2 the dill then top with sliced onions
4. Bake until cheese melts and crust starts getting crispy about 12 minutes.
5. Remove from oven, top with salmon and remaining dill

Salmon Tacos

Makes 2

Who says Asian & Mexican food can't mix?

Ingredients

• 4 green onions, white & light green parts only, sliced into thin shreds
• 1/4 cup jicama, sliced into thin shreds
• 1/4 pound salmon fillet without the skin, cut into small pieces 
• 3 tablespoons Hoisin sauce
• 1/2 tablespoon Asian chili paste
• 2 corn tortillas
• Peanut oil

Directions

1. Combine green onions and jicama into a "slaw" and set aside
2. Also mix Hoisin and chili paste in a small bowl and set aside
3. Preheat a skillet or wok well on fairly high heat - also preheat a nonstick skillet to heat the tortillas
4. Add 1 teaspoon peanut oil, then the salmon and cook quickly until still a bit moist inside
5. Heat the tortillas in the nonstick skillet
6. Spread some sauce on the each tortilla, top with salmon and then some of the jicama slaw - eat

GRILLING ALTERNATIVE

Preheat grill to medium heat. Keep Salmon fillet whole, rub with peanut oil, plus rub a little oil in grate. Grill for 5-6 minutes each side, flake into large chucks.

Salmon Chorizo & Hollandaise

Serves 3

I Had a Dream. I had a dream that one day, salmon, chorizo & hollandaise would live together all on a plate…in beautiful, blissful harmony…. and it worked, and it is bliss. So simple yet still so delicious.

Ingredients

• 1 pack mexican chorizo
• 3 fillets of salmon (skin removed)
• Pinch M salt
• 1 tablespoon olive oil
• Blender Hollandaise Sauce:
• 10 tablespoons butter
• 3 egg yolks
• 1 tablespoon lemon juice
• 1/8 teaspoon cayenne

Directions

1. Melt butter on low heat in a small pot - don't let it burn
2. Into the blender put egg yolks, 1 tablespoon of lemon juice and cayenne
3. Blend on medium speed about 30 seconds
4. Once the yolks have lightened in color, turn the blender down to low and slowly drizzle in melted butter
5. Blend until everything is mixed
6. Turn off blender and taste - this is the time to add more lemon juice if necessary
7. Heat a skillet/wok on medium heat, and break up chorizo, cook for 5 minutes
8. Coat salmon with oil and sprinkle pinch of M salt, front and back
9. Heat a wok/skillet on high heat, add salmon face down, when it turns opaque a 1/4 of the way up, flip it, and do the same on the other side (should only take 2 minutes maximum each side)
10. Serve salmon on plate, layer on the Hollandaise and top with the chorizo