salmon w/ hoisin, orange and bok choy

I don't know what to call this. It seems like a pseudo-salad, but that's just because it's over a leafy green (one making it's debut on Bon Chap). Whatever it is, it was pretty damn good. I'm chalking this one up to the hoison-orange super team in the dish. I don't know why they go together, but they really do - deliciously so. Here's what you'll need:

• 1 head of bok choy, chopped
• 1 salmon fillet
• 1 orange
• 1 green onion, chopped
• 1 tablespoon hoison sauce
• 1 teaspoon minced ginger (or just use the powder stuff like I did)
• 1 tablespoon cilantro, chopped

jamaican jerk salmon w/ mango pineapple salsa

Salmon has been a pretty consistent staple on the blog, usually incorporating dijon mustard for some odd reason (not really that odd, I just like it). However, on occasion I like to branch out, try something new. I felt comfortable with this, as even though I've never cooked with a jerk rub (ha!) before, I have served my salmon with a variation of the mango salsa, so it wasn't THAT much of a stretch. Still, it turned out to be really great, especially with the weather (occasionally) turning warmer - the bit of kick and the citrus flavors felt like a giant step into Spring. Here's what you'll need:

• 1 mango, peeled and diced
• 1/4 pineapple, cored and diced
• 1/2 cup rinsed and drained canned black beans
• 1/4 cup finely chopped red onion
• 1 teaspoon fresh cilantro, chopped
• 1/2 teaspoon salt, divided
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cumin
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon cinnamon
• Salmon fillets (5 ounces each), skin on
• 1 teaspoon olive oil

salmon w/ brown sugar glaze

If you follow the blog regularly, you may have noticed some patterns developing. One of which is my growing obsession with dishes that combine salmon and dijon mustard (you can see past recipes here and here). I recently tried another one that was even more simple than most recipes on the site (which is really saying something) and quite delicious. Here's what you'll need:

• Salmon filets
• 2 parts brown sugar
• 1 part dijon mustard
• Salt and pepper to taste

Begin by preheating your oven to 400 degrees. Next prep the glaze by mixing the brown sugar and mustard in a bowl. For one salmon filet, I did 2 teaspoons sugar and 1 teaspoon mustard. Mash it all together and let it sit for 2 minutes (it'll become nice and glaze-like while it hangs out over there).

Lightly salt and pepper your salmon and place it on a piece of tinfoil. Spread the glaze generously over top, then loosely tent the foil over the salmon. Bake in the oven for about 12 minutes covered, and another 3 or so uncovered (or until salmon flakes easily with a fork).

Presto, dunzo, you're ready to eat.

Bon chappétit!

salmon w/ mango salsa

You know how sometimes you feel super lazy and in the mood to just grab carryout. But then you convince yourself to shut up and cook. Sometimes it's disastrous, and sometimes it's glorious. Tonight was the latter. Absolutely glorious. Better yet, it took less than 15 minutes total to make. Here's what you'll need:

• Salmon filets
• 2 tablespoons olive oil
• 1 red onion, diced
• 2 cloves garlic, minced
• 2 tomatoes, diced
• 1 sprig fresh cilantro, chopped
• 2 mangos, diced

I decided to broil the salmon for this one. I just laid it on a piece of tin foil, put a little oil, salt and pepper and place it under the broiler for about 10-12 minutes, or until it flakes easily with a fork.

While that's going, start sautéing the onion in olive oil in a medium non-stick skillet over medium heat until it starts to soften and turn brown. Next, add in the garlic, tomatoes and cilantro. Cook for just a couple minutes and then remove from heat and add in the mango. Let this warm in the pan for a few minutes more while the salmon finishes broiling.

Once everything's ready, simply serve the salmon with the mango salsa over top and enjoy.

Bon chappétit!

salmon w/ blueberry dijon sauce

I love when you come across a dish that combines two (or more) things you'd never expect to go well together. Awhile back, you could've told me that salmon and dijon mustard went well together, and I'd have called you crazy. However, if you've been following the blog, you'll see I've come to love it. Well my newfound friend over at Inexpensive Eating had one that pushed me one step further, one that looked too good to pass up: dijon mustard AND blueberries! Yes, it's amazing. Here's what you'll need:

• Salmon filets
• 1 small shallot, minced
• 2 tablespoons olive oil
• 1 cup blueberries
• 1 tablespoon parsley, chopped
• 1 tablespoon honey
• 1 tablespoon dijon mustard
• Splash of red wine
• 1 tablespoon butter
• Salt and pepper to taste

Begin by preheating your oven to 400 degrees. I baked my salmon for 15 minutes covered, 5 uncovered. You could also grill it, should you be so lucky to have a grill to utilize (I don't - boo!)

Meanwhile, start your sauce by sautéing the shallots in the olive oil in a medium non-stick pan over medium heat for just a minute or two. Then, add in the blueberries and continue sautéing for a few more minutes, until the blueberries start to open up and get saucy. Next, add in your parsley, honey, dijon mustard and a dash of salt and pepper. Simmer this until it reduces by about half. Once you're there, remove from heat and mix in the butter. Allow this to cool off while your salmon finishes.

Once the salmon is done, simply serve topped with the blueberry sauce. I couldn't believe that I'd never seen blueberries and dijon mixed before - they go together amazingly well. Definitely give it a try while blueberries are in season.

Bon chappétit!

Blueberry

dijon salmon w/ tarragon

Tonight was one of those nights where I really had no idea what I wanted to eat. I was definitely hungry, but nothing was really jumping out at me. As I often find helpful in these situations, I started rummaging through the fridge, and came across dijon mustard. I love dijon mustard, and remembered that I'd saved a recipe for dijon-coated salmon, so I decided that was as good an option as any. Boy am I glad I did. This turned out to be one of the simplest meals I've made yet (which says a lot coming from me) and REALLY packed a flavorful punch. Here's what you'll need:

• Salmon filets (w/skin)
• Dijon mustard
• Sliced red onion
• Minced garlic
• Fresh tarragon, finely chopped
• Salt and pepper to taste

Preheat your oven* to 400 degrees. Place the salmon skin down on a piece of tin foil (on top of a cookie sheet or shallow baking dish).  Give the top layer a thin coating of dijon mustard evenly all over. Sprinkle the garlic, onion and tarragon over top. Place another piece of tin foil over top to cover loosely. 

I baked the salmon for 15 minutes, then uncovered for another 5 minutes. Mind you, I had a pretty sizable piece, so yours may take a few minutes less, depending. That's literally it. I removed and ate immediately and I couldn't believe how great the flavors combined. Definitely a great dish for summer.

Bon chappétit!

*It came up in conversation earlier today, and I now feel like I should note it here: I do all of my baking in a toaster oven. Yes, a toaster oven. With the exception of meals cooked outside my apartment, I never actually use a real oven. I've made everything from quickly baked fish (as above) to pot roasts and lasagnas that go for hours. In my experience, if you are using a conventional oven (as I assume most of you are), you probably just need to cook you items a few minutes longer. If you have any questions, feel free to give me a shout.

salmon w/ brown sugar & bourbon glaze

Tonight I decided to get a little crunk with my salmon and try out a recipe that included bourbon. I will say to those out there that are weary about putting hard liquor in their dinner - the bourbon cooked off pretty quickly. It really just left a hint of flavor, which was quite nice. Here's what you'll need:

• 4 tablespoons butter or margarine
• 1/2 cup dark brown sugar
• Salmon steaks
• 1/3 cup bourbon whiskey

Begin by melting the butter in a large heavy skillet over medium heat. Stir in brown sugar. Be sure to use the dark brown sugar. I actually used the lighter, granulated sugar and had to start over.  Word to the wise.

Next, place your salmon fillet(s) on top of brown sugar mixture. Cook for 5 minutes on medium heat. Turn over the salmon, and pour the bourbon around the fillet(s). Continue cooking for another 5 minutes, or until fish flakes easily with a fork. Plate the fish, and then spoon glaze over the salmon. It will seem a bit runny for a glaze at first, but it thickens pretty quickly once it's out of the pan. It also got all over my asparagus and potatoes, giving them some nice flavor as well. Definitely try this one if you're in a pinch - over and done with in under 15 minutes.

Bon chappétit!

asian salmon (updated)

Here's another one that's so easy it's insane. I got this one from my mom. It's a simply amazing way to make salmon. I've made it for a few people now, and everyone always raves (and it's a definite go-to for Dan and I when we're looking for a classic Sunday dish). Here's what you'll need:

• 4 skinless salmon fillets
• 1 tablespoon olive oil
• 1 garlic clove, pressed or minced
• 1 tablespoon grated fresh ginger root
• 1 teaspoon soy sauce
• 1 teaspoon maple syrup*
• 2 green onions, chopped

Place the salmon in a pie plate or shallow dish. Combine remaining ingredients and mix well.

Note: If you haven't figured it out by now, all measurements are usually approximate. The ones above are what my mom passed down; however, I tend to go overboard and almost double everything. No harm, no foul.

Pour marinade over salmon; let stand at least 15-20 min. Heat a ridged grill pan over medium heat until hot. If you don't have a grill pan, a regular sauté pan (or better yet, and actual grill) will totally suffice. Add the salmon, discarding marinade; cook 3-4 minutes per side or until salmon is opaque and firm to the touch.

A trick my old roommate taught me was to always by the salmon with the skin on. Cook the first few minutes with the skin up. This way, when you flip it over, if you burn the fish at all it's totally OK, because you just burn the skin and not the meat. It never fails, trust me.

*So a couple people have now asked if I use regular maple syrup (ala Aunt Jemima) or more expensive versions.  I don't believe I've ever used a low-end syrup.  Last time I used syrup that a previous co-worker had brought back as a gift from Vermont (hey Linds!) and I found that to be the best yet.