Geoffrey Zakarian Salmon Recipes

APPLE CIDER-GLAZED SALMON

Steps:

• Preheat the oven to 300 degrees F. Fit a baking sheet with a wire rack.
• In a medium saute pan, heat the butter and canola oil over medium heat. Season the salmon with salt and pepper on both sides and cook on one side until light golden brown, 2 to 3 minutes. Flip the fillets, then add the apple cider and shallots and raise the heat to medium high to bring the liquid to a simmer. Cook the fish another 2 minutes, then gently remove the fillets to the rack and transfer to the oven. Bake 8 to 10 minutes for medium rare.
• Meanwhile, continue simmering the pan sauce over medium-low heat, whisking often, until slightly reduced, about 2 minutes. Whisk in the honey and mustard and continue to simmer until slightly reduced, 2 to 4 minutes more. Whisk in the creme fraiche and simmer, whisking often, until the sauce is thick and glossy and coats the back of a spoon, 3 to 5 minutes more. Taste and adjust the seasoning, adding apple cider vinegar as desired.
• Transfer the salmon to serving plates and spoon the sauce over the fish. Garnish with the tarragon, mint, chives and jalapeños.

PESTO-RUBBED BAKED SALMON WITH SMASHED CUCUMBER AND GREEN APPLE SALAD

Steps:

• For the salmon: Preheat the oven to 300 degrees F.
• Brush a baking dish with a thin coat of softened butter and sprinkle a little salt and pepper over the surface. Set the salmon fillets upright (flat-side down) on the baking dish, brush a little soft butter over each fillet and sprinkle them with salt and pepper.
• In a small bowl, whisk the pesto, mustard and lemon juice together and season it with salt and pepper. Spoon the mixture evenly over the salmon, covering the top surface only. Bake until the desired doneness, about 14 minutes for medium rare for 1 1/2-inch-thick fillets (cook longer for thicker pieces).
• For the salad: Meanwhile, put the cucumber into a clean towel on a cutting board and smash it with the heel of your hand. Unwrap the cucumber and slice it crosswise into 1/2-inch pieces; transfer them to a mixing bowl and sprinkle a little salt over them. Add the dates and apples and stir to mix. Add the pine nuts, olive oil, mint and lemon juice; season with salt and pepper, and toss until evenly combined.
• Serve the salmon fillets on warm plates with the salad on the side.

SMOKED SALMON SPREAD

Steps:

• In a food processor, add the smoked salmon along with the mayonnaise and some pepper. Pulse just until the salmon is broken up into slightly smaller pieces. Do not overmix.
• Place the mixture into a bowl and combine with the raw salmon and creme fraiche or sour cream. You may add more or less depending on how creamy you like it. Add the shallot, lemon zest and juice and half the chives. Season with pepper; the mixture will likely not need salt due to the smoked salmon.
• Transfer the mixture to a shallow wide bowl and cover with the remaining chives. Serve with crostini.

SALMON AND VEGETABLE "STIR-FRY CHEAT SHEET"

Steps:

• Preheat the oven to 425 degrees F. Stack 2 baking sheets on top of each other and cover the top one with aluminum foil. Place in the oven to preheat for 20 minutes.
• In a large bowl, combine the snow peas, carrots, onion and bok choy. Drizzle with the olive oil and season with salt and pepper. Put on the preheated baking sheet and roast until slightly tender, about 8 minutes.
• Meanwhile, season the salmon with salt and pepper. After the vegetables have cooked, remove the baking sheet from the oven and place the salmon in the center of it on top of the vegetables. Return to the oven and roast until the salmon is cooked, another 8 to 10 minutes.
• In a medium bowl, combine the diced cherry peppers and pickling liquid, soy sauce, vinegar and sesame oil.
• Transfer the salmon and vegetables to a serving platter. Drizzle with the soy sauce mixture and garnish with the scallions and sesame seeds. Serve with brown rice and lime wedges if desired.

SALMON AND ASPARAGUS WITH MAîTRE D'HôTEL BUTTER

Steps:

• For the maître d'hôtel butter: With a mortar and pestle, mash the anchovies together with the horseradish (see Cook's Note). Add the honey, Dijon, butter, lemon juice and salt and pepper to taste. Combine to form a cohesive paste. Add the parsley and mix to combine. Set aside. If not using right away, transfer to a sheet of parchment paper or plastic wrap and, using the wrap, form it into a cylindrical shape; refrigerate until firm, about 30 minutes.
• For the asparagus: Cut or snap off the woody ends of the asparagus. Place the asparagus and 1 tablespoon water in a shallow microwave-safe baking dish. Cover the dish tightly with plastic wrap. Microwave on high for 2 1/2 minutes. Remove, then drain and season with the oil, salt and pepper, lemon zest and parsley.
• For the salmon: Place 2 salmon fillets in a shallow bowl or plate. Drizzle with olive oil and sprinkle with salt and pepper. Cover the bowl with plastic wrap and microwave on 50% power in 1-minute increments until the salmon is cooked to your liking, 2 to 2 1/2 minutes. Transfer to plates. Repeat with the remaining 2 fillets.
• While the filets are still warm, dollop with some of the maître d'hotel butter on top and allow it to melt (save the remaining maître d'hotel butter for another use). Serve with the asparagus and lemon wedges.