Lentil Salad with Fennel and Smoked Salmon

If you can’t find French green lentils du Puy, substitute brown lentils. Cook them until just tender so they don’t fall apart when you toss the salad.

• 
  
  1 cup French green lentils du Puy, rinsed and picked over for stones
  
  


• 
  
  1 medium clove garlic
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/2 medium shallot, finely chopped (about 1-1/2 Tbs.)
  
  


• 
  
  3 Tbs. Champagne vinegar
  
  


• 
  
  2 tsp. finely grated fresh ginger (use small holes on a box grater)
  
  


• 
  
  1 tsp. Dijon mustard
  
  


• 
  
  1/2 tsp. fennel seed, coarsely ground
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1/3 cup canola oil
  
  


• 
  
  9 small radishes, halved and thinly sliced (about 1 cup)
  
  


• 
  
  1/2 small bulb fennel, quartered lengthwise and thinly sliced crosswise (about 1 cup), plus 1 Tbs. chopped fennel fronds
  
  


• 
  
  2 Tbs. sliced fresh chives; more for garnish
  
  


• 
  
  4 oz. cold-smoked salmon, cut into 1/2-inch squares (about 1/2 cup)
  
  

In a medium saucepan, combine the lentils with 4 cups water. Simmer over medium heat until just tender, 20 to 30 minutes. Drain in a colander and let cool to room temperature.

Roughly chop the garlic, sprinkle it with a pinch of salt, and mash to a paste with the flat side of a chef’s knife. In a medium bowl, whisk the garlic paste, shallot, vinegar, ginger, mustard, fennel seed, 1½ tsp. salt, and ¼ tsp. pepper. Whisk in the oil.

In a large bowl, toss the lentils, radishes, fennel, fennel fronds, and chives with just enough of the vinaigrette to coat everything lightly (you may not need it all). Season to taste with salt and pepper. (You can prepare the salad to this point up to 4 hours ahead.) Just before serving, gently stir in the salmon and a few grinds of pepper. Garnish with chives and serve.

Cranberry Bean and Salmon Salad with Spinach and Radicchio

Cranberry beans, with their soft texture and sweet, chestnut-like flavor, make a delicious addition to salads. To keep the cranberry beans intact and beautiful, let them boil for only a moment at the beginning of cooking and don’t overcook them.

• 
  
  9 oz. (1-1/2 cups) dried cranberry beans
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 medium lemon
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  1 large shallot, cut into small dice (1/2 cup)
  
  


• 
  
  1 small clove garlic, mashed to a paste
  
  


• 
  
  1 tsp. ground coriander
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1/2 lb. skin-on salmon fillet (1/2 to 3/4-inch thick), preferably wild
  
  


• 
  
  2 cups (2 oz.) baby spinach
  
  


• 
  
  1/2 cup thinly sliced radicchio (from half a small head)
  
  


• 
  
  1/3 cup small sprigs fresh dill
  
  

Spread the beans out and pick through them, discarding any rocks, bits of debris, and shriveled beans. Rinse the beans under cold water to remove any dust or dirt. Put the beans in a large metal bowl with enough cool water to cover by about 3 inches. Soak at room temperature for 6 to 8 hours, adding more water if the level gets low. To see if the beans have soaked long enough, cut one in half. It should be the same color at its center as it is at the edge. Drain and rinse.

Tip:

A long soak is the best way to ensure even cooking of the beans, but if you're short on time, you can do a quick soak in lieu of the step above: Put the beans in a large pot with enough cool water to cover by about 3 inches. Bring to a boil; boil for 2 minutes. Remove from the heat, cover, and let stand for 1 to 2 hours. Drain and rinse.

Put the beans in a heavy-duty 4-quart saucepan. Add 6 cups cool water, or enough to cover the beans by about 1-inch. Bring just to a boil over medium-high heat, reduce the heat to maintain a gentle simmer, and cook, partially covered, stirring occasionally and adding hot water if necessary to keep the beans submerged, until they begin to soften, about 30 minutes.

Add 1/4 tsp. salt and continue to cook, partially covered, until tender but still firm to the bite, another 15 to 20 minutes. Drain the beans in a colander and let cool to room temperature.

Finely grate the zest of the lemon to yield 3/4 tsp. and then squeeze it to yield 3 Tbs. juice. In a large bowl, whisk the lemon zest and juice, oil, shallot, garlic, coriander, 1/4 tsp. salt, and 1/4 tsp. pepper. Add the beans, toss to combine, and let sit at room temperature for at least 15 minutes and up to 2 hours.

Put the salmon skin side down on a plate. Season with 1/4 tsp. salt and 1/4 tsp. pepper, turn the salmon over, and let sit at room temperature for 15 minutes.

Meanwhile, position an oven rack about 4 inches from the broiler and heat the broiler on high. Cover the top of a broiler pan with aluminum foil.

Broil the salmon skin side up until just opaque throughout, 5 to 7 minutes. The skin will become blackened. Transfer to a cutting board and let cool to room temperature. Remove and discard the skin and break the flesh into 1-inch pieces with your hands.

Season the beans to taste with salt and pepper. Add the salmon, spinach, radicchio, and dill to the bean mixture, toss, and serve.

Five-Spice-Glazed Salmon with Sesame Green Beans

Chinese five-spice powder, honey, and soy sauce create a tasty glaze for this simple salmon dish. Broil the green beans and salmon on the same baking sheet, and you have a meal in minutes.

• 
  
  1/4 cup honey
  
  


• 
  
  4 tsp. reduced-sodium soy sauce
  
  


• 
  
  1-1/2 tsp. five-spice powder
  
  


• 
  
  2 large cloves garlic, minced
  
  


• 
  
  Four 6-oz. skin-on salmon fillets (preferably wild), pin bones and scales removed
  
  


• 
  
  Nonstick cooking spray
  
  


• 
  
  1 lb. slender green beans, trimmed
  
  


• 
  
  2 tsp. canola oil
  
  


• 
  
  1 tsp. Asian sesame oil
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 Tbs. toasted sesame seeds
  
  


• 
  
  1 tsp. lemon juice
  
  

In a small bowl, whisk the honey, soy sauce, five-spice powder, and garlic. Put the salmon skin side down on a large plate and pour the honey mixture over it. Flip the fillets so they are skin side up. Let the fish marinate for 15 minutes at room temperature.


Position a rack 6 inches from the broiler and heat the broiler on high. Line a large rimmed baking sheet with foil and coat with cooking spray.


In a large bowl, toss the green beans with the canola and sesame oils. Arrange the beans on one half of the prepared baking sheet and season with salt and pepper. Arrange the salmon skin side down on the other half of the baking sheet. Brush the salmon with any remaining marinade from the plate.


Broil the salmon and green beans for 3 minutes. Remove the pan from the oven, toss the green beans with tongs, and reposition the salmon pieces as needed so that they cook evenly. Continue to broil until the salmon is just cooked through and the beans are crisp-tender, 2 to 3 minutes. Toss the green beans with the sesame seeds and lemon juice and serve.

Roast Salmon with Bacon and Leeks

Salmon is one of those versatile ingredients that work well for weeknight dinners and when you have guests. Here, crisp bacon and sautéed leeks complement the fish’s rich, full flavor. 

• 
  
  2 lbs. salmon fillet, skin on, cut into four 8-oz. pieces
  
  


• 
  
  3 Tbs. olive oil
  
  


• 
  
  2 tsp. chopped fresh thyme
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/4 lb. thickly sliced bacon, cut crosswise into thin strips
  
  


• 
  
  1 large leek (white and light green parts only), trimmed and thinly sliced crosswise into rings (2 cups)
  
  


• 
  
  2 tsp. cider vinegar
  
  

Tip:

If entertaining, you can cook and serve the fillet whole.

Position the rack in the center of the oven and heat the oven to 400°F. Rub the salmon flesh with 1 Tbs. oil and then sprinkle with half the thyme, 3/4 tsp. salt, and 1/2 tsp. pepper.

In a large (12-inch), oven-proof skillet (like a cast-iron pan) over medium heat, cook the bacon in 1 Tbs. oil, stirring occasionally, until it crisps and renders most of its fat, about 5 minutes. Transfer to a plate lined with paper towels. Discard the bacon fat and wipe the pan with a paper towel.

Add the remaining Tbs. oil and the leek to the pan, sprinkle with 1/2 tsp. salt, the remaining thyme, and the vinegar, and cook over low heat, stirring occasionally, until the leek softens completely and turns light brown, about 10 minutes.

Spread the leeks evenly around the pan and set the salmon skin side down on top. Transfer to the oven and roast uncovered until the salmon browns and becomes mostly firm to the touch (it should be just a little pink inside when you flake open a thicker piece of the fish), about 20 minutes.

Serve the salmon with leeks and crisp bacon on top.

Spice-Cured Salmon with Beets & Horseradish Cream

Cured salmon (gravad lax) is quintessentially Scandinavian. I have a recipe for every season, but this is our Christmas favorite thanks to the festive warm spices and orange zest. I love the combination of tangy raw beets and spicy horseradish cream with the silky, citrusy salmon. It makes an elegant first course and a deliciously cool counterpoint to hot White Wine & Elderflower Gløgg.
To save time, you can substitute cream-style prepared horseradish for the fresh horseradish cream, though the flavor won’t be the same.

For the salmon

• 
  
  2 Tbs. black peppercorns
  
  


• 
  
  2 Tbs. coriander seeds
  
  


• 
  
  20 whole cloves
  
  


• 
  
  20 green cardamom pods
  
  


• 
  
  9 oz. kosher salt (about 1-3/4 cups Diamond Crystal or 1 cup Morton’s)
  
  


• 
  
  1-1/2 cups granulated sugar
  
  


• 
  
  2 Tbs. finely grated orange zest (from 2 oranges)
  
  


• 
  
  1 4-lb. skin-on salmon fillet (preferably wild), belly flap trimmed and pin bones removed
  
  

For the beets and horseradish cream

• 
  
  3 medium red beets, peeled, halved, and very thinly sliced
  
  


• 
  
  1/4 cup cider vinegar
  
  


• 
  
  3/4 cup crème fraîche
  
  


• 
  
  3/4 cup finely grated fresh horseradish
  
  


• 
  
  1-1/2 tsp. granulated sugar
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

For serving

• 
  
  Rye crispbreads, such as Finn Crisp or Wasa
  
  


• 
  
  Fresh dill sprigs
  
  


• 
  
  Lemon wedges
  
  

Cure the salmon

With a spice grinder or mortar and pestle, finely grind the peppercorns, coriander, cloves, and cardamom pods. Transfer to a medium bowl and stir in the salt, sugar, and orange zest.

Arrange several long pieces of plastic wrap on a large rimmed baking sheet. Put the salmon on the plastic skin side down, cover the flesh evenly with the salt mixture, and wrap tightly. Refrigerate for 4 days.

Make the beets and horseradish cream

In a medium bowl, toss the beets with 2 Tbs. of the vinegar; let stand for at least 30 minutes.

In a small bowl, whisk the crème fraîche, horseradish, sugar, and the remaining 2 Tbs. vinegar; season to taste with salt and pepper. Cover and refrigerate.

Serve

Unwrap the salmon and rinse under cold running water to remove the curing mixture. Pat dry with paper towels. Transfer to a cutting board and very thinly slice the salmon (Using a long, thin, sharp knife, slice the salmon as thinly as you can. Starting at the wider end if the filet, hold the knife at a 45-degree angle and try for slices so thin that you can see the knife through the salmon). Slice only as much as you need. Garnish with the dill sprigs and serve with the beets, horseradish cream, crispbreads, and lemon wedges.

Salmon and Watercress Quiche

The bitter, peppery taste of watercress combined with rich salmon poached in milk makes for an exact balance of flavors on your plate. This quiche is simply exquisite—and can always be made ahead of time! 

For the crust:

• 
  
  1/2 cup (2-3/4 oz.) sweet rice flour
  
  


• 
  
  1/2 cup (2 oz.) quinoa flour
  
  


• 
  
  1/2 cup (2-1/2 oz.) amaranth flour
  
  


• 
  
  1-1/2 tsp. xanthan gum
  
  


• 
  
  1/2 tsp. sea salt
  
  


• 
  
  7 Tbs. (3-1/2 oz.) unsalted butter, chilled and diced
  
  


• 
  
  1 small egg
  
  


• 
  
  4 Tbs. cold water, more if needed
  
  

For the filling:

• 
  
  7 oz. watercress or baby spinach
  
  


• 
  
  4 Tbs. olive oil
  
  


• 
  
  1 cup whole milk
  
  


• 
  
  1 bay leaf
  
  


• 
  
  Sea salt and pepper
  
  


• 
  
  1 lb. 2 oz. skinned salmon
  
  


• 
  
  4 large eggs
  
  


• 
  
  3/4 cup heavy cream
  
  


• 
  
  Dash of freshly grated nutmeg
  
  


• 
  
  1 tablespoon chopped dill
  
  


• 
  
  A few sage leaves, chopped
  
  


• 
  
  2 small leeks, white part only, finely chopped
  
  


• 
  
  1 shallot, finely chopped
  
  


• 
  
  1 egg white, lightly beaten with a fork
  
  

Make the crust:

In the bowl of a stand mixer fitted with the paddle blade, combine the flours, xanthan gum, and sea salt. Add the butter and mix on medium speed until crumbles form. Add the egg and mix again. Add the water gradually and continue mixing until the dough detaches from the bowl and forms a ball. Wrap in plastic wrap and refrigerate for a minimum of 1 hour before using. If it's in the fridge for a few hours or overnight, take out of the fridge at least 30 minutes before using.

Preheat the oven to 400ºF and butter a 10-inch quiche mold (quiche molds have higher sides than regular tart molds).

Make the filling:

To prepare the watercress, start by cutting off the leaves and discarding the longer stems. Make sure to wash it a few times until the water is clear to completely remove the dirt. Dry the cleaned watercress in a salad spinner.

In a sauté pan, heat 2 Tbs. of the oil over medium heat. Add the watercress and sauté for about 3 minutes, stirring, until soft. Transfer to a colander and squeeze out the excess water between your fingers. Set the pan aside to use later. Finely chop the watercress and set aside.

In a pot, heat 3/4 cup of the milk with the bay leaf and a pinch of sea salt and pepper. When just beginning to simmer, add the salmon and poach it for 3 minutes. Remove from the heat, cover, and let infuse for 10 minutes. Remove the salmon and crumble it into a bowl, making sure to discard the bones; set aside.

In a bowl, beat the eggs with the cream and the remaining 1/4 cup milk. Season with sea salt and pepper and add the nutmeg, dill, and sage; set aside.

In the same sauté pan you used for the watercress, heat the remaining 2 Tbs. oil over medium heat. Add the leeks and shallot and cook for about 5 minutes without browning, stirring, until soft. Remove from the heat and stir in the watercress; set aside.

Fill and bake the quiche:

Roll and cut the dough to fit inside the mold. Arrange the dough inside
the mold and using a fork, make small holes at the bottom.

Prebake for 10 minutes. Remove the parchment paper and weights and brush
the crust with the egg white. Return to the oven and bake for 5 more
minutes. Add the vegetables and crumbled salmon to the crust and pour
the egg batter over the top.

Bake the quiche for 30 to 35 minutes (20 minutes if you’re making
individual quiches), or until the top is golden and the egg flan is set.
Let rest for 10 minutes before cutting; serve with a green salad.

Roast Salmon with Bacon and Leeks

Salmon is one of those versatile ingredients that work well for weeknight dinners and when you have guests. Here, crisp bacon and sautéed leeks complement the fish’s rich, full flavor. 

• 
  
  2 lbs. salmon fillet, skin on, cut into four 8-oz. pieces
  
  


• 
  
  3 Tbs. olive oil
  
  


• 
  
  2 tsp. chopped fresh thyme
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/4 lb. thickly sliced bacon, cut crosswise into thin strips
  
  


• 
  
  1 large leek (white and light green parts only), trimmed and thinly sliced crosswise into rings (2 cups)
  
  


• 
  
  2 tsp. cider vinegar
  
  

Tip:

If entertaining, you can cook and serve the fillet whole.

Position the rack in the center of the oven and heat the oven to 400°F. Rub the salmon flesh with 1 Tbs. oil and then sprinkle with half the thyme, 3/4 tsp. salt, and 1/2 tsp. pepper.

In a large (12-inch), oven-proof skillet (like a cast-iron pan) over medium heat, cook the bacon in 1 Tbs. oil, stirring occasionally, until it crisps and renders most of its fat, about 5 minutes. Transfer to a plate lined with paper towels. Discard the bacon fat and wipe the pan with a paper towel.

Add the remaining Tbs. oil and the leek to the pan, sprinkle with 1/2 tsp. salt, the remaining thyme, and the vinegar, and cook over low heat, stirring occasionally, until the leek softens completely and turns light brown, about 10 minutes.

Spread the leeks evenly around the pan and set the salmon skin side down on top. Transfer to the oven and roast uncovered until the salmon browns and becomes mostly firm to the touch (it should be just a little pink inside when you flake open a thicker piece of the fish), about 20 minutes.

Serve the salmon with leeks and crisp bacon on top.

Five-Spice-Glazed Salmon with Sesame Green Beans

Chinese five-spice powder, honey, and soy sauce create a tasty glaze for this simple salmon dish. Broil the green beans and salmon on the same baking sheet, and you have a meal in minutes.

• 
  
  1/4 cup honey
  
  


• 
  
  4 tsp. reduced-sodium soy sauce
  
  


• 
  
  1-1/2 tsp. five-spice powder
  
  


• 
  
  2 large cloves garlic, minced
  
  


• 
  
  Four 6-oz. skin-on salmon fillets (preferably wild), pin bones and scales removed
  
  


• 
  
  Nonstick cooking spray
  
  


• 
  
  1 lb. slender green beans, trimmed
  
  


• 
  
  2 tsp. canola oil
  
  


• 
  
  1 tsp. Asian sesame oil
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 Tbs. toasted sesame seeds
  
  


• 
  
  1 tsp. lemon juice
  
  

In a small bowl, whisk the honey, soy sauce, five-spice powder, and garlic. Put the salmon skin side down on a large plate and pour the honey mixture over it. Flip the fillets so they are skin side up. Let the fish marinate for 15 minutes at room temperature.


Position a rack 6 inches from the broiler and heat the broiler on high. Line a large rimmed baking sheet with foil and coat with cooking spray.


In a large bowl, toss the green beans with the canola and sesame oils. Arrange the beans on one half of the prepared baking sheet and season with salt and pepper. Arrange the salmon skin side down on the other half of the baking sheet. Brush the salmon with any remaining marinade from the plate.


Broil the salmon and green beans for 3 minutes. Remove the pan from the oven, toss the green beans with tongs, and reposition the salmon pieces as needed so that they cook evenly. Continue to broil until the salmon is just cooked through and the beans are crisp-tender, 2 to 3 minutes. Toss the green beans with the sesame seeds and lemon juice and serve.

Salmon and Spring Vegetables Baked in Paper

Talk about a pretty package. This salmon is all about its unique presentation, which also conveniently happens to be its cooking method. By wrapping the fish, along with a variety of vegetables and herbs, in a parchment pouch, you get a delicately steamed, perfectly moist result. This dish is also totally flexible: Vary the fish, vegetables, and herbs depending on your taste (or what you have in the refrigerator that day).

• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  3 small carrots, peeled and cut into 1-inch pieces on the diagonal
  
  


• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  6 salmon fillets (6 oz. each), skin removed
  
  


• 
  
  1 lemon, thinly sliced (12 slices total)
  
  


• 
  
  1 small bunch asparagus, cut into 1-inch pieces on the diagonal
  
  


• 
  
  1 cup sugar snap peas, strings removed
  
  


• 
  
  12 sprigs fresh tarragon
  
  


• 
  
  1⁄4 cup dry white wine, such as Sauvignon Blanc
  
  

Bring a saucepan of salted water to a boil. Add the carrots and simmer for 3 minutes. Drain and set aside.

Heat the oven to 400°F. Cut 6 pieces of parchment paper (or foil) in the shape of a heart, about 20 inches across at the widest part of the heart. Brush liberally with olive oil. Place one piece of salmon on half of the heart and brush the top of the fillet with more olive oil. Season with salt and pepper and place two slices of lemon on each fillet.

Divide the carrots, asparagus, and snap peas evenly among the 6 parchment hearts, scattering them on top of the salmon. Place two tarragon sprigs on each fillet. Sprinkle 1 Tbs. of white wine on top of the fish and season with salt and pepper.

To seal each parcel, fold the heart in half and then fold and crease the edges to enclose the salmon and vegetables. Continue folding the paper down over itself until the parcel is completely enclosed.

Place the parchment parcels on a baking sheet, seam side down, and put in the oven; bake until well puffed, about 15 minutes. To serve, place one parchment parcel on each plate and snip the center open with scissors.

Smoked Salmon Cocktail Crêpes

The classic salmon-cream-cheese-dill combo is so delicious; this recipe adds a little mascarpone for creaminess and wraps it all up in tender crêpes.

• 
  
  5 oz. hot-smoked salmon, skinned and flaked into small pieces
  
  


• 
  
  4 oz. cream cheese, at room temperature
  
  


• 
  
  1/4 cup plus 2 Tbs. mascarpone
  
  


• 
  
  1 tsp. lightly packed finely grated lemon zest
  
  


• 
  
  1 tsp. fresh lemon juice
  
  


• 
  
  1 Tbs. chopped fresh dill, plus tiny sprigs for garnish
  
  


• 
  
  Kosher salt
  
  


• 
  
  Pinch of cayenne pepper, or dash of hot pepper sauce
  
  


• 
  
  4 Brown Butter Crêpes 
  
  

Put the salmon, cream cheese, and mascarpone in a small, shallow bowl and mash them together with a fork until just combined. Add the lemon zest, lemon juice, and dill and season well with salt and cayenne. Mash again until well blended. Taste and adjust the seasoning to balance the filling nicely.

Lay a crêpe presentation-side down on a clean work surface and gently
spread with one-quarter of the filling, taking care not to rip the crêpe
as you spread. Neatly roll the crêpe into a tight cylinder, and then
transfer it to a large plate. Repeat with the remaining crêpes and
filling.

Wrap the plate of crêpes in plastic and refrigerate until the filling is firm, at least 30 minutes or up 8 hours.

When
ready to serve, cut each crêpe crosswise on the bias into bite-sized
pieces, so that one side of each piece is flat and the other side is
angled. Arrange the crêpes on a serving tray or platter so they’re
standing on the flat side, with the angled side pointing up, and garnish
each piece with a small sprig of dill. Serve chilled.

Smoked Salmon & Cucumber Tea Sandwiches

• 
  
  1/2 cup crème fraîche
  
  


• 
  
  3 Tbs. chopped fresh dill
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  One-half medium English cucumber
  
  


• 
  
  8 large slices pumpernickel bread, each cut into four 2-inch triangles
  
  


• 
  
  1/4 lb. thinly sliced cold-smoked salmon, cut into 16 pieces
  
  

In a small bowl, mix the crème fraîche with the dill and season to taste with salt and pepper.

Peel the cucumber. Then, using the peeler, shave 16 wide strips from several sides of the cucumber (discard the seed core). In a medium bowl, toss the cucumber strips with 1/4 tsp. salt and let sit until softened, about 10 minutes. Pat dry with paper towels.

Spread the creme fraiche generously on one side of each bread triangle (you may not use it all). Top half of the triangles with a folded cucumber strip, a curl of the salmon, and a grind of black pepper. Set the remaining bread on top and serve.

Salmon Niçoise Salad with Kalamata Vinaigrette

This delicious riff on a Niçoise salad—minus the hard-cooked eggs and with salmon instead of tuna—comes together in about 30 minutes when you have leftover Cedar-Planked Salmon.

For the vinaigrette

• 
  
  6 Tbs. extra-virgin olive oil
  
  


• 
  
  1/3  cup Kalamata olives, pitted and minced (about 1/4 cup)
  
  


• 
  
  3 Tbs. white balsamic vinegar
  
  


• 
  
  1 medium clove garlic, finely grated
  
  


• 
  
  1/2  tsp. finely grated lemon zest
  
  


• 
  
  1/2 tsp. crushed red pepper flakes (optional)
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

For the salad

• 
  
  3/4 lb. baby red potatoes (each about 1-1/2 inches in diameter), cut into quarters
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/2 lb. green beans, trimmed and cut into 1-1/2-inch lengths
  
  


• 
  
  1/2 lb. cherry or grape tomatoes (preferably mixed colors), halved
  
  


• 
  
  1/2 small red onion, thinly sliced
  
  


• 
  
  1/2  medium fennel bulb, cored and thinly sliced
  
  


• 
  
  2 cups baby arugula
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  3/4 lb. Cedar-Planked Salmon (or other cooked salmon fillets), skin removed, cut into 4 pieces, at room temperature
  
  

Make the vinaigrette

In a small bowl, combine the oil, olives, vinegar, garlic, lemon zest, and red pepper flakes (if using). Whisk to combine and season to taste with salt and pepper. Set aside.

Make the salad

Put the potatoes in a 4-quart saucepan, cover with 2 quarts water, add 1 Tbs. salt, and bring to a boil over high heat. Reduce the heat to medium and simmer gently until the potatoes are just tender when poked with a skewer, about 5 minutes. Using a slotted spoon, transfer the potatoes to a large bowl (save the cooking liquid).


Whisk the vinaigrette to recombine, drizzle 2 Tbs. of it over the potatoes, sprinkle with salt and pepper, and toss well. Set aside and let cool to room temperature.


Bring the water in the saucepan back to a boil over high heat. Meanwhile, fill a large bowl with ice water. Drop the green beans into the boiling water and cook until bright green and no longer raw but still very crisp, 1 to 2 minutes. Drain the beans in a colander and plunge them into the ice water to stop the cooking. Drain again and spread the beans on a clean dishtowel to dry.


When the potatoes have cooled, add the green beans, tomatoes, onion, fennel, and all but 3 Tbs. of the vinaigrette and toss well. Season to taste with salt and pepper. Add the arugula and toss gently. Transfer to a platter and top with the salmon. Drizzle with the remaining vinaigrette and serve.

Salmon and Watercress Quiche

The bitter, peppery taste of watercress combined with rich salmon poached in milk makes for an exact balance of flavors on your plate. This quiche is simply exquisite—and can always be made ahead of time! 

For the crust:

• 
  
  1/2 cup (2-3/4 oz.) sweet rice flour
  
  


• 
  
  1/2 cup (2 oz.) quinoa flour
  
  


• 
  
  1/2 cup (2-1/2 oz.) amaranth flour
  
  


• 
  
  1-1/2 tsp. xanthan gum
  
  


• 
  
  1/2 tsp. sea salt
  
  


• 
  
  7 Tbs. (3-1/2 oz.) unsalted butter, chilled and diced
  
  


• 
  
  1 small egg
  
  


• 
  
  4 Tbs. cold water, more if needed
  
  

For the filling:

• 
  
  7 oz. watercress or baby spinach
  
  


• 
  
  4 Tbs. olive oil
  
  


• 
  
  1 cup whole milk
  
  


• 
  
  1 bay leaf
  
  


• 
  
  Sea salt and pepper
  
  


• 
  
  1 lb. 2 oz. skinned salmon
  
  


• 
  
  4 large eggs
  
  


• 
  
  3/4 cup heavy cream
  
  


• 
  
  Dash of freshly grated nutmeg
  
  


• 
  
  1 tablespoon chopped dill
  
  


• 
  
  A few sage leaves, chopped
  
  


• 
  
  2 small leeks, white part only, finely chopped
  
  


• 
  
  1 shallot, finely chopped
  
  


• 
  
  1 egg white, lightly beaten with a fork
  
  

Make the crust:

In the bowl of a stand mixer fitted with the paddle blade, combine the flours, xanthan gum, and sea salt. Add the butter and mix on medium speed until crumbles form. Add the egg and mix again. Add the water gradually and continue mixing until the dough detaches from the bowl and forms a ball. Wrap in plastic wrap and refrigerate for a minimum of 1 hour before using. If it's in the fridge for a few hours or overnight, take out of the fridge at least 30 minutes before using.

Preheat the oven to 400ºF and butter a 10-inch quiche mold (quiche molds have higher sides than regular tart molds).

Make the filling:

To prepare the watercress, start by cutting off the leaves and discarding the longer stems. Make sure to wash it a few times until the water is clear to completely remove the dirt. Dry the cleaned watercress in a salad spinner.

In a sauté pan, heat 2 Tbs. of the oil over medium heat. Add the watercress and sauté for about 3 minutes, stirring, until soft. Transfer to a colander and squeeze out the excess water between your fingers. Set the pan aside to use later. Finely chop the watercress and set aside.

In a pot, heat 3/4 cup of the milk with the bay leaf and a pinch of sea salt and pepper. When just beginning to simmer, add the salmon and poach it for 3 minutes. Remove from the heat, cover, and let infuse for 10 minutes. Remove the salmon and crumble it into a bowl, making sure to discard the bones; set aside.

In a bowl, beat the eggs with the cream and the remaining 1/4 cup milk. Season with sea salt and pepper and add the nutmeg, dill, and sage; set aside.

In the same sauté pan you used for the watercress, heat the remaining 2 Tbs. oil over medium heat. Add the leeks and shallot and cook for about 5 minutes without browning, stirring, until soft. Remove from the heat and stir in the watercress; set aside.

Fill and bake the quiche:

Roll and cut the dough to fit inside the mold. Arrange the dough inside
the mold and using a fork, make small holes at the bottom.

Prebake for 10 minutes. Remove the parchment paper and weights and brush
the crust with the egg white. Return to the oven and bake for 5 more
minutes. Add the vegetables and crumbled salmon to the crust and pour
the egg batter over the top.

Bake the quiche for 30 to 35 minutes (20 minutes if you’re making
individual quiches), or until the top is golden and the egg flan is set.
Let rest for 10 minutes before cutting; serve with a green salad.

Smoked Salmon Cocktail Crêpes

The classic salmon-cream-cheese-dill combo is so delicious; this recipe adds a little mascarpone for creaminess and wraps it all up in tender crêpes.

• 
  
  5 oz. hot-smoked salmon, skinned and flaked into small pieces
  
  


• 
  
  4 oz. cream cheese, at room temperature
  
  


• 
  
  1/4 cup plus 2 Tbs. mascarpone
  
  


• 
  
  1 tsp. lightly packed finely grated lemon zest
  
  


• 
  
  1 tsp. fresh lemon juice
  
  


• 
  
  1 Tbs. chopped fresh dill, plus tiny sprigs for garnish
  
  


• 
  
  Kosher salt
  
  


• 
  
  Pinch of cayenne pepper, or dash of hot pepper sauce
  
  


• 
  
  4 Brown Butter Crêpes 
  
  

Put the salmon, cream cheese, and mascarpone in a small, shallow bowl and mash them together with a fork until just combined. Add the lemon zest, lemon juice, and dill and season well with salt and cayenne. Mash again until well blended. Taste and adjust the seasoning to balance the filling nicely.

Lay a crêpe presentation-side down on a clean work surface and gently
spread with one-quarter of the filling, taking care not to rip the crêpe
as you spread. Neatly roll the crêpe into a tight cylinder, and then
transfer it to a large plate. Repeat with the remaining crêpes and
filling.

Wrap the plate of crêpes in plastic and refrigerate until the filling is firm, at least 30 minutes or up 8 hours.

When
ready to serve, cut each crêpe crosswise on the bias into bite-sized
pieces, so that one side of each piece is flat and the other side is
angled. Arrange the crêpes on a serving tray or platter so they’re
standing on the flat side, with the angled side pointing up, and garnish
each piece with a small sprig of dill. Serve chilled.

Fresh Salmon Croque Madame

A classic Croque Madame is a grilled cheese sandwich with a fried egg on top. In this version, the soft yolk becomes a delicious sauce for an open-faced sandwich of grilled salmon on a bed of Swiss chard.

• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  1 small bunch Swiss chard or other leafy green, washed, dried
  
  


• 
  
  Kosher salt and freshly ground black pepper, to taste
  
  


• 
  
  2 1/2-inch-thick slices country hearth bread
  
  


• 
  
  1 clove garlic, peeled
  
  


• 
  
  2 Tbs. cream cheese
  
  


• 
  
  1 Tbs. capers, drained and rinsed
  
  


• 
  
  Two 4-oz. salmon fillets, skin removed
  
  


• 
  
  1 Tbs. unsalted butter
  
  


• 
  
  2 large eggs
  
  

Heat 1 Tbs. of the olive oil in a medium saucepan over medium heat. Add the Swiss chard and cook until wilted and soft, stirring occasionally, 5 to 7 minutes. Season with salt and pepper and set aside to cool slightly.

Heat a panini or sandwich press according to the manufacturer's instructions. Brush both sides of each slice of bread with 1 Tbs. of the olive oil. Place on the press, pull the top down, and cook until toasted, 1 to 2 minutes. Rub one side of each toasted slice with the garlic clove. Spread 1 Tbs. of cream cheese on each slice. Sprinkle with the capers.

Brush the salmon on both sides with the remaining 2 Tbs. olive oil and sprinkle with salt and pepper. Place the salmon on the press, pull the top down, and cook until seared and cooked to your desired degree of doneness, at least 3 minutes.

While the salmon is cooking, heat the butter in a medium skillet. Carefully crack the eggs into the skillet, taking care not to break the yolks. Sprinkle 1 tsp. water onto each egg and sprinkle with salt and pepper. Cover the skillet and cook on medium-high heat until the whites are firm and the yolks are still soft, 2 to 3 minutes.

Arrange the cooked greens on top of the cream cheese, place a salmon fillet on top of each bed of greens, and slide a fried egg on top of each piece of salmon. Sprinkle with salt and pepper. Serve immediately.

Salmon Cake Sandwiches with Watercress and Miso Dressing

These cakes, made from leftover Cedar-Planked Salmon, fry up with a delicate crispness, thanks to their light coating of panko. A miso-ginger-sesame dressing enhances the Japanese influence.

For the dressing

• 
  
  1 2-inch piece fresh ginger
  
  


• 
  
  3 Tbs. white miso
  
  


• 
  
  2 Tbs. unseasoned rice vinegar
  
  


• 
  
  1 1/2 Tbs. Asian sesame oil
  
  


• 
  
  1 1/2 Tbs. canola oil
  
  


• 
  
  1 Tbs. granulated sugar
  
  

For the salmon cakes

• 
  
  3/4 lb. Cedar-Planked Salmon (or other leftover cooked salmon), skin removed, chopped into rough 1/4-inch pieces
  
  


• 
  
  3 medium scallions (white and green parts), thinly sliced
  
  


• 
  
  1 1/3 cups panko; more as needed
  
  


• 
  
  3 Tbs. mayonnaise; more as needed
  
  


• 
  
  1 large egg, beaten
  
  


• 
  
  1 Tbs. soy sauce
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/3 cup canola oil
  
  

To assemble

• 
  
  2 cups trimmed watercress
  
  


• 
  
  4 sesame egg twist rolls, split and toasted
  
  


• 
  
  2 Tbs. mayonnaise
  
  

Tip:

Look for hydroponic watercress sold in bunches with the roots still attached. The leaves are broader and the stems more tender than those of regular watercress; there is also less grit clinging to the cress, which makes cleaning easier.

Make the miso dressing

Peel and finely grate the ginger. Squeeze the grated ginger with your fingertips over a small bowl to yield 2 tsp. ginger juice (discard the pulp). Add the miso, vinegar, sesame and canola oils, and sugar; whisk until the sugar dissolves. Set the dressing aside.

Make the salmon cakes

Toss the salmon and scallions in a large bowl. Add 2/3 cup of the panko, the mayonnaise, egg, soy sauce, 1/2 tsp. salt, and 1/4 tsp. pepper and stir until the mixture is evenly moistened, breaking up any large salmon chunks. Divide the mixture into 8 equal portions and shape into cakes about 2-1/2 inches in diameter, pressing firmly to pack them together. If the cakes fall apart, the salmon pieces may be too large (break them up more), or add more panko or mayonnaise (depending on whether the mixture feels too wet or too dry).


Heat the oil in a heavy-duty 12-inch nonstick skillet over medium-high heat until shimmering hot. Meanwhile, put the remaining 2/3 cup panko in a pie plate. Lightly coat the salmon cakes on both sides with panko, pressing gently so that the crumbs adhere; don’t worry about covering the cakes completely. Arrange the salmon cakes in the skillet in a single layer and cook until deep golden-brown on both sides, 8 to 10 minutes total. Transfer the cakes to a plate lined with paper towels to drain.

Assemble the sandwiches

In a medium bowl, toss the watercress with just enough dressing to lightly coat (about 1 Tbs.). Lightly spread the rolls with the mayonnaise. Put 2 cakes on the bottom of each roll and spread a little of the dressing on them. Top with the watercress and roll tops and serve.

Grilled Salmon with Walnut-Arugula Pesto

Arugula gives this pesto a deliciously peppery finish, which complements the richness of the salmon. 

• 
  
  1/4 cup walnut halves
  
  


• 
  
  2 cups loosely packed fresh arugula (2-1/2 oz.)
  
  


• 
  
  1 cup loosely packed fresh basil (about 1/2 oz.)
  
  


• 
  
  3 Tbs. freshly grated Parmigiano-Reggiano
  
  


• 
  
  1 medium clove garlic
  
  


• 
  
  5 Tbs. extra-virgin olive oil; more for the grill pan
  
  


• 
  
  Kosher salt
  
  


• 
  
  4 6- to 8-oz. skinless salmon fillets
  
  


• 
  
  Freshly ground black pepper
  
  

In a small skillet over medium heat, toast the walnuts, stirring occasionally, until fragrant and a shade darker, about 5 minutes. Let cool slightly on a plate, about 3 minutes, and then transfer to a food processor. Add the arugula, basil, Parmigiano, and garlic and process until the mixture is very finely chopped, about 1 minute. With the motor running, slowly add 4 Tbs. of the oil until well combined. If you like, add 1 Tbs. water to thin the pesto. Transfer to a bowl and season to taste with salt.

Heat a lightly oiled grill pan over medium-high heat. Rub the salmon fillets all over with the remaining 1 Tbs. oil. Sprinkle all over with 1/2 tsp. salt and 1/4 tsp. pepper. Put the fillets on the grill pan, skinned side up, and cook until well marked, about 5 minutes. Flip and continue to cook until opaque in the center, about 5 minutes more. Serve with the pesto.

Broiled Salmon with Ginger-Shiitake Glaze

Though most glazes are applied with a brush, this slightly chunky mixture of sautéed mushrooms and red peppers is spooned over the fish. The honey helps the crust brown, and a splash of vinegar and a spoonful of chili paste perk up the fish, while the vegetables add texture and color.

• 
  
  2 lbs. salmon fillet, skin on
  
  


• 
  
  3 Tbs. canola oil, more for the baking sheet
  
  


• 
  
  1/4 tsp. ground coriander
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/2 small red bell pepper, finely diced (about 1/4 cup)
  
  


• 
  
  3 scallions, trimmed and thinly sliced (white and green parts separated)
  
  


• 
  
  2 Tbs. finely chopped ginger
  
  


• 
  
  3-1/2 oz. shiitake mushrooms, stemmed and cut into 1/4-inch dice (about 1 cup)
  
  


• 
  
  1/4 cup honey
  
  


• 
  
  3 Tbs. rice vinegar
  
  


• 
  
  1 Tbs. reduced-sodium soy sauce
  
  


• 
  
  1 tsp. Asian chili sauce (like Sriracha)
  
  


• 
  
  1 tsp. cornstarch
  
  

Position an oven rack about 8 inches away from the broiler element and heat the broiler to high.

Oil a large, rimmed baking sheet. Set the salmon skin side down on the baking sheet, sprinkle with 1 Tbs. oil, the coriander, 1/2 tsp. salt, and 1/2 tsp. pepper, and let sit at room temperature while you prepare the sauce.

In a large (12-inch) skillet over medium-high heat, cook the red pepper, scallion whites, and ginger in the remaining 2 Tbs. oil, stirring occasionally, until the red pepper and scallions start to soften and brown, about 3 minutes. Add the mushrooms, raise the heat to medium high, sprinkle with 1/4 tsp. salt, and cook, stirring, until they soften and start to brown, about 3 minutes. Add the honey, vinegar, soy sauce, chili sauce, and 1/4 cup water, and bring to a simmer. Whisk the cornstarch with 1 tsp. water and stir into the glaze. Return to a simmer and cook until the glaze thickens, about 1 minute. Remove from the heat.

Broil the salmon until it starts to brown and becomes almost firm to the touch, about 8 minutes. Momentarily transfer to the stovetop and spoon the glaze over the salmon. Return to the oven and broil for about 1 more minute so the glaze browns and the salmon almost completely cooks through (check by using a paring knife to flake a thicker part of the fillet). Sprinkle with the scallion greens, transfer to a large platter, and serve.

Pan-Seared Salmon with Spinach and Shiitake

A quick sauté of mushrooms and spinach turn a salmon fillet into an easy one-pan meal. Since you'll be searing the salmon with it's skin on, be sure to ask your fishmonger to scale the fish.

• 
  
  3-1/2 Tbs. extra-virgin olive oil
  
  


• 
  
  2 medium shallots, finely chopped
  
  


• 
  
  1/2 lb. shiitake mushrooms, stemmed and sliced 1/4 inch thick
  
  


• 
  
  1/4 cup heavy cream
  
  


• 
  
  1 tsp. chopped fresh thyme
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 cups lightly packed baby spinach leaves
  
  


• 
  
  4 6-oz. boneless, skin-on salmon fillets
  
  


• 
  
  3 Tbs. fresh lemon juice
  
  

Heat 2 Tbs. of the oil in a 12-inch nonstick skillet over medium-high heat. Add the shallots and cook, stirring often, until golden brown, about 2 minutes. Add the mushrooms and cook, stirring occasionally, until softened, 3 to 4 minutes. Stir in the cream, thyme, 1 tsp. salt, and 1/8 tsp. pepper. Reduce the heat to medium and cook, stirring often, until thickened, 1 to 2 minutes. Remove the skillet from the heat and stir in the spinach until wilted. Transfer to a bowl and cover with foil to keep warm. Clean the skillet and return it to the stove.

Heat the remaining 1-1/2 Tbs. oil in the skillet over medium heat. Season the salmon fillets all over with 1 tsp. salt and 1/4 tsp. pepper. Arrange the salmon in the skillet skin side up in a single layer and cook, turning once, until golden brown and just cooked through, 7 to 9 minutes total. Transfer the salmon to a large plate.

Mix the lemon juice with 1 Tbs. water, add to the skillet, and cook, scraping up any browned bits, until just thickened, about 30 seconds. Drizzle the pan juices over the salmon and serve with the warm shiitake mixture.

Katrina’s Seattle Salmon Burger

Katrina Moore is a friend of mine who lives in Seattle. We worked out this salmon burger recipe together. The biggest thing we had to overcome was keeping the burger together on the grill without compacting it to the point of making it dry. I think we did a pretty good job.

• 
  
  1 lb. salmon fillet (use tail or belly)
  
  


• 
  
  4 scallions (green parts only), cut into 1-inch pieces
  
  


• 
  
  4 garlic cloves, minced
  
  


• 
  
  2 Tbs. grated fresh ginger
  
  


• 
  
  2 Tbs. tamari 
  
  


• 
  
  1 Tbs. toasted sesame oil
  
  


• 
  
  1/4 cup fine dry breadcrumbs
  
  


• 
  
  2 Tbs. sesame seeds
  
  


• 
  
  Kosher salt
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  Vegetable oil cooking spray
  
  


• 
  
  4 hamburger buns
  
  


• 
  
  Lettuce leaves 
  
  


• 
  
  Peanut sauce or Asian sweet chili sauce
  
  

Remove the skin from the salmon or have your fishmonger do it for you. Check the fillet over for pin bones and remove any you find with tweezers or needle-nose pliers. Cut the salmon into 2-inch chunks. Put the salmon, scallions, garlic, ginger, tamari, and sesame oil in the bowl of a food processor. Pulse until combined. This may take 5 to 6 pulses, but do not let the machine run. Pour this mixture into a medium bowl and add the breadcrumbs and sesame seeds. Use your hands to gently combine.

Divide the salmon mixture into 4 equal portions and shape into patties about 3/4 inch thick. Remember to put a slight indentation into the center of each patty. Season both sides of the burgers liberally with salt and pepper. Refrigerate for at least 1 hour. This will help the burgers hold together on the grill.

Oil the grill racks well, and make sure that they are  impeccably clean. Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes.

Remove the burgers from the refrigerator and spray both sides of each with the cooking spray. Place on the grill and cook for 5 minutes. Turn and cook for 4 minutes longer, so the burgers are just cooked through. Use a spatula to turn your burgers, but loosen them from the grill before you make the attempt. During the last minute or two, place the buns on the grill, cut side down, so they get warm and toasty. Remove all from the grill to a platter, and top with lettuce and either the peanut sauce or the sweet chili sauce.