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Portuguese grilled sardines

Sardines grilled the Portuguese way. Try them with a vinho verde (young white wine) from Portugal. Source: Food & Wine

Ingredients

  • 4 3/4-inch-thick slices bread, from a large country loaf
  • 6 tablespoons olive oil
  • 1/4 teaspoon table salt
  • 16 large sardines, cleaned (about 2 pounds in all)
  • 1 tablespoon coarse salt

Directions

Rinse squid under cold running water, then lightly pat dry between paper towels. Halve tentacles lengthwise and cut bodies (including flaps, if attached) crosswise into 1/3-inch-wide rings.

Cook squid in a 5- to 6-quart pot of boiling salted water, uncovered, until just opaque, 40 to 60 seconds. Drain in a colander and immediately transfer to a bowl of ice and cold water to stop cooking. When squid is cool, drain and pat dry.

Whisk together lemon juice, vinegar, oil, garlic, salt, red pepper flakes, and pepper in a small bowl, then stir in onion and let stand 5 minutes. Meanwhile, combine squid, olives, tomatoes, celery, and parsley in a large bowl. Toss with dressing and season with salt and pepper. Let stand at least 15 minutes to allow flavors to develop.

Light the grill or heat the broiler. Using 4 1/2 tablespoons of the oil, brush both sides of each slice of bread. Sprinkle both sides with the table salt. Grill or broil the bread, turning once, until crisp and golden on the surface but still soft inside, about four minutes in all.

Rub the sardines all over with the remaining 1 1/2 tablespoons oil and sprinkle with the coarse salt. Grill or broil the sardines for four minutes. Turn and cook until golden brown and just done, about three minutes. To serve, top each piece of grilled bread with four sardines.

Calamari salad

Ingredients

  • 1 1/2 lb cleaned squid
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon red-wine vinegar
  • 1/3 cup extra-virgin olive oil
  • 1-2 large garlic cloves, minced
  • Dried red pepper flakes to taste
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 small red onion, halved lengthwise, then thinly
  • sliced crosswise (1 cup)
  • 1/3 cup pitted Kalamata olives, halved lengthwise
  • 2 cups cherry or grape tomatoes (3/4 lb), halved
  • or quartered if large
  • 2 celery ribs, cut into 1/4-inch-thick slices
  • 1 cup loosely packed fresh flat-leaf parsley leaves

Directions

Rinse squid under cold running water, then lightly pat dry between paper towels. Halve tentacles lengthwise and cut bodies (including flaps, if attached) crosswise into 1/3-inch-wide rings.

Cook squid in a 5- to 6-quart pot of boiling salted water, uncovered, until just opaque, 40 to 60 seconds. Drain in a colander and immediately transfer to a bowl of ice and cold water to stop cooking. When squid is cool, drain and pat dry.

Whisk together lemon juice, vinegar, oil, garlic, salt, red pepper flakes, and pepper in a small bowl, then stir in onion and let stand 5 minutes. Meanwhile, combine squid, olives, tomatoes, celery, and parsley in a large bowl. Toss with dressing and season with salt and pepper. Let stand at least 15 minutes to allow flavors to develop.

Treacle-cured salmon

Ingredients

  • 1 side of Salmon with skin on
  • 80 grams treacle, slightly warm (80 grams is roughly 1/3 of a cup. Treacle is a light molasses, also called “Golden Syrup” and available in the British section of a well-stocked grocery store)
  • 1 teaspoon fennel seeds, crushed
  • 1 lemon, zested
  • 50 grams (roughly 3.5 tablespoons) sea salt
  • 1 tablespoon English mustard
  • 2 teaspoons cracked black pepper

Directions

Cover a tray that will fit in the fridge with a sheet of greaseproof paper. Place the salmon on to the tray, skin side down. Mix all of the ingredients together; pour the mix over the flesh of the salmon and coat well, massage in gently.
Cover with plastic wrap (or use another airtight method) and place in the fridge. Leave for 3 days to cure. Remove from fridge, pat with kitchen paper to remove excess moisture. Slice thinly and serve.

Originally found here.

Grilled rosemary salmon

Ingredients

  • 2 salmon fillets or steaks, preferably fresh and local (3/4 lb each)
  • 1/2 c. orange juice
  • 1/2 c. oil
  • 2-3 additional tbsp. fresh rosemary
  • Rosemary paste:1/2 tsp. rosemary
  • 3 cloves garlic, crushed
  • 1 1/2 tsp. salt

Directions

Prepare rosemary paste, mixing rosemary, garlic and salt. Rub paste on salmon (if you use steaks, rub on both sides). Place salmon in a plastic container. Pour orange juice and oil mixture over salmon. Turn salmon over and be sure both sides are marinated. Refrigerate for 2 hours, basting and turning frequently.

When ready to cook, heat gas or charcoal grill to a very hot temperature. Just prior to putting salmon on, toss 2-3 tablespoons fresh rosemary on the coals or grill irons. (Fresh is best, but you can use dried rosemary.)

Grill salmon 5-10 minutes on first side (important: until meat starts to flake). Grill 5 minutes on second side (until meat flakes). Don’t overcook, will dry out or burn.

Source: Cooks.com

Grilled salmon with lime butter sauce

Ingredients

  • Six 6-oz pieces center-cut salmon fillet (about 1 inch thick) with skin
  • 1 1/2 teaspoons finely grated fresh lime zest
  • 6 tablespoons lime butter sauce (recipe below)
  • Lime Butter Sauce:1 large garlic clove, chopped
  • 1/4 cup fresh lime juice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 stick (1/2 cup) unsalted butter, melted

Directions

Prepare sauce by puréeing garlic with lime juice, salt, and pepper in a blender until smooth. With motor running, add melted butter and blend until emulsified, about 30 seconds. Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).

Season salmon all over with salt and pepper, then grill, flesh sides down, on lightly oiled grill rack (covered only if using gas grill) 4 minutes. Turn fillets over and grill (covered only if using gas grill) until just cooked through, 4 to 6 minutes more. Sprinkle fillets with zest and top each with 1 tablespoon lime butter sauce.

Note: If you aren’t able to grill outdoors, salmon can be cooked in a hot lightly oiled well-seasoned large (2-burner) ridged grill pan over moderately high heat.

Serves six.

Source: Epicurious

Crisp lemongrass salmon – ca nuong xa

Ingredients

  • 1 lb skin-on salmon fillet, cut ito 4 portions
  • 1 1/2 tablespoons chopped lemongrass
  • 1 1/2 teaspoons packed light brown sugar
  • Scant 1/4 tablespoon salt
  • 2 tablespoon chopped shallot
  • 1 1/2 teaspoons fish sauce
  • 1/2 teaspoon Madras-style curry powder, such as Sun Brand
  • 1 tablespoon oil

Directions

Run your finger along the flesh side of the salmon filet to check for any bones. Remove them with tweezers. Set aside.

Position a rack 5 to 6 inches from the broiler element and set the oven to broil. Let it heat up for 20 minutes. Meanwhile, in a food processor or blender, grind the lemongrass, brown sugar, and salt to a minced texture. Add the shallot, fish sauce, curry powder, and oil. Run the machine, pausing to scrape down the sides, to arrive at a coarse paste. Taste it and adjust the flavors to create a heady paste that’s a little saltier than you’re comfortable with.

Coat both sides of the salmon filets with the paste, cover, and refrigerate for at least 2 hours or as much as 4 hours. Remove from the refrigerator 30 minutes before cooking.

Cover a baking sheet with aluminum foil. Drizzle a little oil on both sides of the salmon filets and position them skin side up. (Or oil the foil.) Broil for 3 minutes, until there is evidence of slight charring on the skin. Use a spatula to flip the filets over and then broil the flesh side up for 2 minutes. Now flip it again so that the skin is up. Broil for 30 to 60 seconds more to crisp the skin. Watch the fish carefully, lest the skin blacken too much. Transfer to a serving plate and enjoy with lots of rice.

Adapted from VietWorldKitchen.com

Tuscan tuna salad with fennel

Ingredients

  • 3/4 cup extra-virgin olive oil
  • 1/2 cup fresh lemon juice
  • Salt and freshly ground black pepper to taste
  • 2 tbspns chopped tarragon (or 2 tspn dried)
  • 1/4 cup chopped Italian parsley
  • 2 (6-ounce) cans tuna (preferably West Coast albacore)*, drained
  • 1 small head fennel, chopped
  • 2 ribs celery, chopped
  • 1/2 of a small red onion, chopped (about 1 cup)
  • 1 pound mixed greens (romaine, butter lettuce, radicchio, and arugula) or spring mix
  • 1 red or orange bell pepper, cut into matchsticks
  • 1/2 cup pitted Kalamata olives

Directions

Using a whisk or a blender, combine the olive oil, lemon juice, salt, pepper, tarragon, and parsley. Lightly chunk the tuna, then toss it with the fennel, celery, onion, and most of the dressing. Reserve.

If you’re using mixed greens, trim, wash, dry, and slice them cross-wise into 1-inch-wide strips. Toss the mixed greens or spring mix with the remaining dressing. Arrange on serving plates. Top with the tuna salad, and garnish with the bell peppers and olives.

Adapted from Epicurious.com.

Fresh sardines napa style

Sardines are managed under the coastal pelagic species fishery management plan. Sardines have been deemed a “nutritional powerhouse” rich in Omega-3 fatty acids, protein, and other nutrients. Fresh local sardines can be purchased from local seafood stores and also from some Asian grocery stores, like Uwajimaya. When buying fresh sardines, conduct the “clock test” to assess the level of freshness: 1) grasp the sardine by the head; 2) allow it to flop to one side, and; 3) relate the angle of the fish to a clock. While a firm sardine with a 12 o’clock reading is ideal, an angle between 12 o’clock and 3 o’clock is acceptable.

Ingredients

2 pounds fresh sardines
1 cup all-purpose flour
3/4 cup olive oil
2 cloves garlic, chopped
1 cup white vinegar
1 cup white wine
1/2 cup fresh mint leaves

Directions

Prepare the sardines by removing the heads and back bones. Rinse and pat dry. Dredge in flour, shaking off any excess.

Heat olive oil in a large skillet over medium-high heat. When the oil is hot, fry the sardines a few at a time until brown and crispy. Remove to a large serving plate, and keep warm.

In another skillet over medium heat, heat a bit of the oil. Add garlic, and cook for about half a minute. Add the wine and vinegar, and allow the mixture to simmer, stirring occasionally.

When the liquid has reduced by about half, pour the sauce over the sardines, and sprinkle with fresh mint. Let stand for about one hour before serving to allow the fish to marinate. Enjoy.

Cashew-crusted salmon with bok choy

Ingredients

  • 2 tablespoons olive oil, divided
  • 4 salmon fillets
  • 1/3 cup honey mustard (or Dijon mustard mixed with honey)
  • 2 tablespoons onion flakes
  • Freshly ground black pepper
  • 1/2 cup finely chopped dry-roasted cashews
  • 2 cloves garlic, minced
  • 1 bunch bok choy, rinsed well and chopped

Directions

Brush honey mustard all over salmon. Season both sides of salmon with onion flakes and black pepper. Place cashews in a shallow dish, add four of the salmon fillets and turn to coat.

Heat 1 tablespoon of the oil in a large skillet over medium heat. Place all salmon fillets in skillet and cook 3-4 minutes per side, until fork-tender. (If cashews start to burn, lower heat and cover skillet).

Heat remaining olive oil in separate large skillet over medium heat. Add garlic and cook 1 minute. Add bok choy and cook 2 minutes, until greens wilt but stalks are still crisp-tender. Season, to taste, with salt and pepper.

Cedar-planked salmon

Equipment:

  • One untreated cedar plank (about 6 x 14 inches)

Ingredients:

  • Two salmon fillets (about 1.5 pounds)
  • Salt & freshly ground black pepper
  • 6 tablespoons dijon mustard
  • 6 tablespoons brown sugar

Soak cedar plank in salted water for two hours, then drain. Remove skin and any remaining bones from salmon fillet. Rinse the salmon under cold running water and pat dry with paper towels. Generously season the salmon with salt and pepper on both sides. Lay the salmon (on what was skin-side down) on the cedar plank and carefully spread the mustard over the top and sides. Place the brown sugar in a bowl and crumble between your fingers, then sprinkle over the mustard.

Heat grill to medium-high. Place the cedar plank on the grill so it is not directly over the heat. Cover and grill until cooked through (check frequently starting around 10 minutes). Transfer the salmon and plank to a platter and serve right off the plank.