I love lox and raw salmon in general. In fact, I like raw salmon better than cooked salmon (the same goes for tuna). For a long time I didn't like cooked salmon at all, but I've been coming around to it. There is a stand at my farmers market that sells fresh fish and his salmon is unbelievable. So much better than the stuff I get at the grocery store.
Here are a few of my favorite salmon recipes:
Salmon with Fresh Berry Sauce
This recipe is to die for!
- 1/2 cup sliced scallions
- 3 tbsp brown sugar
- 3 tbsp soy sauce
- 1 cup orange juice
- 2 tbsp white wine vinegar
- 1/2 tsp salt
- 1/4 tsp ground white pepper
- 16 oz salmon fillets
- 1 tbsp cornstarch
- 2 cups fresh raspberries or sliced strawberries
Combine all ingredients except salmon and berries in a bowl. Add salmon, coating on all sides, and marinate for 20 minutes.
Broil salmon until it is done (flakes easily with a fork).
Place marinade in small saucepan and cook for about 5 minutes. Mix cornstarch with a small amount of water in a bowl and then add to marinade. Continue cooking until marinade is slightly thickened. Add berries and cook for 1 minute more. Pour sauce over salmon and serve.
The sauce will be very soupy, so you might want to serve this in bowls.
Makes 4 servings at 320 calories each, 10.5g fat (1.5g sat fat), 67g carbs (4g fiber, 62g sugar), 31g protein.
Salmon Shortcakes
This is a quick, easy recipe.
- 12 oz canned salmon
- 1/4 cup egg beaters
- 2 tbsp light mayonaise
- 3/4 cup soft breadcrumbs
- 1 thinly sliced scallion
- 4 low fat refrigerated biscuits
Mix all ingredients except bisquits in a bowl and then form into eight patties. Spray a saute pan with cooking spray and saute patties over medium heat until done.
Bake biscuits according to package directions. Split biscuits and top each half with a salmon patty. Top salmon patties with your favorite gourmet mustard or chutney, or you can make a mayo topping out of 1/4 cup light mayonnaise, 1 tbsp fresh dill, and 1 tbsp milk.
Makes for servings (each serving is two patties). Each patty is about 75 calories, so total calories per serving is 150, not including the biscuits and whatever topping you use.
Salmon with Sweet Pea Cream
- 4 thinly sliced scallions
- 3 minced garlic cloves
- 2 cups peas (frozen is fine)
- 1 cup fat free chicken broth
- 1/4 tsp salt
- 1/4 half and half (fat free half and half or whole milk is fine)
- 1 tbsp chopped dill
- 4 salmon fillets
Season salmon with salt and pepper and cook according to your favorite method.
Coat a large non-stick pan with cooking spray and heat over medium heat. Add scallions and garlic and saute for a minute or so. Add peas, broth and salt and bring to a simmer. Cook until peas are tender (4 min for fresh peas, less for frozen). Transfer mixture to a food processor and process until smooth. If you want, at this point you can strain the mixture through a sieve to remove the solids, which will give you a very smooth sauce. I never bother with the straining, though. Too much work and I like the peas in the sauce. Stir in the half and half and the chopped dill. Serve over the salmon.
The sauce makes four very generous servings (especially if you don't strain it). If unstrained, the calories in the sauce work out to about 80 per serving, .5g fat (0 sat. fat), 14g carbs (4g fiber, 7g sugar), 5g protein. If you strain the sauce, the calories should be a little lower.
This sauce is also great over chicken.
This Week's Healthiest Food - Salmon
Salmon is the default protein in our house! Of course, it helps to live where DH can go and catch it. 