“Off the Menu” with Dara Moskowitz Grumdahl is heard Saturday mornings from 11:00-Noon on News Radio 830 WCCO! Each show at 11:20 she shares her “Top 5″ of the week. On Saturday, July 19th she’s sharing her Top 5 Summer Salmon Recipes.
It’s the height of our Alaskan wild salmon season! So Dara thought it would be fun to put together a top five salmon recipes to get you cooking something sustainable, wild, clean, all-American, supporting American jobs and landscapes plus really good for you as salmon is full of all those good Omega-3 fatty acids.
Salmon Steaks with Soy-Maple Glaze
Steven Raichlen is the author of some of the world’s best grilling recipes (as we’ve covered here). He calls this recipe ‘embarassingly simple’ but it’s also particularly excellent. A little maple syrup makes a crisp crust on your salmon in addition to the soy and sesame oil. So you get the holy trifecta of sweet, salty and nutty on your wild-caught salmon. Really, it’s just so good. You’ll love it.
Smoked Salmon Deviled Eggs
You’ve seen her show on the Food Network and the Barefoot Contessa had a great idea on one of them. Mix up smoked salmon into your deviled eggs. It makes them smoky, rich and extra good. She puts salmon roe on there so you can skip that if you want. Maybe put some chives from the garden? Cheap and a great twist on a classic makes these great!
Grilled Salmon with Herbed Butter
The butter just gets absorbed and the flavor of the herbs are a perfect compliment to the richness of the fish. Do this with whatever herbs you have in the garden – basil, chives, thyme, etc. Remember, this time of year, keep on top of your basil so it doesn’t flower. Here’s what you can do with everything you pinch off in the garden!
Also, if you’re reluctant to grill fish at home, for fear the fillets will stick to the grate, fear not! This recipe offers a brilliant solution: lubricate the fillets with mayonnaise before putting them on the grill. You won’t taste the mayo, and the fillets won’t stick when you turn them over.
Burgers? Yes. Why? Because grilled burgers are delicious and tarragon and salmon are lovely together! You can also pan fry them inside or get one of those snazzy Nordic ware stainless steel baskets to cook on the grill. Regardless, salmon makes a mean burger. These will knock your socks off. Just be very careful not to over cook the salmon. Keep it moist!
This is the very best way Dara can think to showcase the very best fish. Not time consuming, but you do have to plan ahead a couple of days to allow it to cure in the fridge. Really nice if you can find a good fatty King salmon. Elegant and impressive, but easy if you’re planning ahead (Dara gave you two recipes here because there is a science behind cured fish). She loves the recipe in Diana Henry’s “Salt Sugar Smoke”, which was reprinted on Food Republic. This is a superb addition to your morning bagel!