Once Upon a Plate The Recipes (2024)

Showing posts with label Salmon. Show all posts

Showing posts with label Salmon. Show all posts

Sunday, August 4, 2013

Roasted Nori Salmon with Crispy Potatoes and Wasabi Mayonnaise

Once Upon a Plate The Recipes (1)
Roasted Nori Salmon with Crispy Potatoes and Wasabi Mayonnaise
As shared from the kitchen of Once Upon a Plate by Mari (www.onceuponaplate1.com)
Ingredients:Tiny potatoes, par-boiled
olive oil
Citrus salt, or sea salt
Salmon fillets, skin on
1 nori sheet (edible seaweed sold in dried, paper-thin sheets.)*

Wasabi Mayonnaise
1/4 whole-egg mayonnaise (good quality)
1 tablespoon wasabi paste
1 tablespoon lemon juice
To make the wasabi mayonnaise, blend all ingredients together. Set aside.
(If making afew hours ahead cover and refrigerate.)

Preheat oven to 475ºF/250ºC
Arrange the par-boiled potatoes on a lightly oiled or greased shallow baking sheet, drizzle with the oil and sprinkle with salt. Using your thumb, press down on each potato to smash them slightly, place in oven and roast for 10 minutes.

While the potatoes are roasting, wrap a strip of nori around each salmon piece and place, skin-side down on the baking sheet with the potatoes. Baking time for the salmon will depend upon the size and thickness, anywhere from about 5 minutes, up to 1o, and potatoes are crispy and golden. Note: Allow for carry-over cooking time after the salmon is removed from the oven, don't over cook or salmon will be dry.

Serve the salmon skin-side up along with the potatoes and wasabi mayonnaise. I served this with fresh pea sprouts, simply rinsed in cold water.

* Nori can be found in the Asian section of a well-stocked grocery store.


Recipe adapted from Donna Hay Magazine

Posted byMari @ Once Upon a Plateat10:53 AMOnce Upon a Plate The Recipes (2)Once Upon a Plate The Recipes (3)

Labels:Asian-Style,Naturally Gluten Free,Party Foods,Quick and Easy,Salmon

Thursday, February 9, 2012

Once Upon a Plate The Recipes (4)
Salmon, Slow Roasted with Fennel & Pomegranate Salsa
As shared by Once Upon a Plate by Mari
Serves 4
4- 4 ounce boneless wild salmon fillets (skinless or not)
2 to 3 teaspoons olive oil
1/4 teaspoon sea salt
1/4 teaspoon cayenne pepper
1/4 teaspoon fresh ground pepper
2 Tablespoons coarsely chopped fennel fronds (optional)
1 fennel bulb, trimmed and cut into 1/4-inch dice
3/4 cup pomegranate arils
1 jalapeno pepper, seeded, de-ribbed and minced (adjust this amount up or down depending upon your tastes and the 'heat' of the pepper)
2 green onions, finely sliced
1/4 cup chopped cilantro
2 Tablespoons fresh lime juice
1/2 teaspoon sea salt, or to taste
Freshly ground black pepper, or to taste
Preheat oven to 275˚F
Line rimmed baking sheet with parchment paper. Place salmon fillets on the prepared pan, evenly spaced. Rub top of each fillet with the oil, 1/4 teaspoon salt, cayenne, and 1/4 teaspoon ground black pepper. Place in oven and bake until thickest part of salmon registers 125˚F, or is opaque when lifted with a paring knife. Best if not overcooked!
While salmon is baking: Prepare salsa ~ In a bowl combine fennel fronds (if using), the diced fennel pomegranate arils (seeds), jalapeno, green onions, cilantro, lime juice, 1/2 teaspoon salt and black pepper. Stir and set aside. Serve salmon on warmed plates, spoon salsa over and enjoy!

High in Omega 3's and 6's, Protein and vitamin D

Recipe adapted from "Clean Eating" magazine

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Posted byMari @ Once Upon a Plateat4:40 PMOnce Upon a Plate The Recipes (5)Once Upon a Plate The Recipes (6)

Labels:Fish,Light and Healthy,Salmon,Salsa,Seafood

Tuesday, May 3, 2011

Once Upon a Plate The Recipes (7)

Highly Herbed Olive & Lemon Vinaigrette
(for spooning over grilled fish, chicken, meat, rice, cous cous or orzo pasta, etc.)
Recipe from the kitchen of Once Upon a Plate (www.onceuponaplate1.com)
Recipe yields a scant 3/4 cup ~ easily doubled or tripled, etc.

I hesitated to name this Vinaigrette because when I make it I go heavy on the herbs so it is closer to a pesto~ much thicker in consistency than a salad vinaigrette. Consider the recipe a guideline ~ feel free to adjust it to your own taste.

1 1/2 teaspoons Dijon mustard (I skipped it this time)
2 teaspoons minced green onion ~both green and white parts (may substitute shallots or chives)
2 tablespoons freshly squeezed lemon juice (I like mine tart so I add a little extra.) Instead of the lemon juice you can substitute your favorite wine vinegar.
1/4 to 1/2 teaspoon salt or to taste (The olives are salty- begin with less salt, you can always add more)
several grinds freshly ground black pepper (to taste)
1/2 cup olive oil
3 tablespoons fresh Italian (flat leaf) parsley, chopped
1 tablespoon mixed fresh herbs; thyme, oregano, tarragon, chives, mint, etc.
1 to 2 Tablespoons sliced or slivered olives (I use kalamata)
Optional: finely grated lemon zest, to taste

In a medium bowl, whisk together the mustard, green onions, lemon juice, salt, and pepper. Slowly drizzle in the vegetable oil, whisking until well blended and emulsified. Stir in the olives and herbs, adjust seasoning to taste and serve over grilled fish, chicken, beef or pork. This is best made just before using otherwise the parsley and herbs will lose their vibrant flavors and color.

This time I served generous spoonfuls over pan seared salmon which was plated a bed of cooked orzo (rice-shaped pasta)~ the vinaigrette is a perfect dressing for the orzo.

Hope you enjoy!

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Posted byMari @ Once Upon a Plateat2:30 PMOnce Upon a Plate The Recipes (8)Once Upon a Plate The Recipes (9)

Labels:Quick and Easy,Salmon,Sauces

Wednesday, September 8, 2010

Not Quite Brandade Cakes (Salmon)

Once Upon a Plate The Recipes (10)

Not Quite Brandade Cakes (Salmon Cakes) with Caramelized Tomatoes, Peppers and Garlic
As shared from the kitchen of Once Upon a Plate

Recipe as shown here makes 20 small cakes
Note: I quartered the following recipe

, exact measurements are not necessary just try to keep the ratio of fish to potatoes at about 50/50, then season as you wish.
Brandade is a French dish using dried cod, reconstituted then pounded and seasoned, with cream or milk added. These cakes are loosely based on that method of preparing fish, except I used freshly poached salmon, then shaped portions into cakes and coated with coarse Panko crumbs and sauteed until deeply browned and crispy.

For the caramelized tomatoes and peppers:
4 sweet (Bell) peppers, assorted colors
1 big handfuls cherry or tiny pear tomatoes
1 head of garlic, separated, cloves peeled and sliced
Sea salt and freshly ground black pepper

For the salmon cakes:
1 and 1/4 pounds salmon (I use boneless, skinless filets for this recipe)
2 large potatoes such as Russets/Bakers (to equal the weight of fish you use),
peeled and sliced into 1/2-inch slices
For the cooking water:
5 or 6 cloves garlic, peeled and cut in half
1 bay leaf
sprig fresh thyme
a few sprigs fresh parsley
For the cake mixture:
1/4 cup cream
1/2 teaspoon espelette pepper or hot paprika
Nice handful of chopped, fresh parsley leaves
Nice handful of snipped fresh chives
Sea salt and freshly ground pepper
Grape seed or Peanut Oil, for frying
Flour or Panko (Japanese) to bread crumbs to coat cakes

For the Peppers
Preheat oven to 300* (F)
Seed pepper and cut into thin strips, toss with the tomatoes, garlic, salt and pepper and arrange on a rimmed baking pan. Drizzle the olive oil over all, tossing vegetables with your hands to coat.
Bake until as caramelized as you like, 30 to 90 minutes. Turning once or twice.

For the cakes
Place the potatoes, bay leaf, thyme sprig and parsley in a pot and add cold water to cover by about 1-inch. Cover pot and bring to a boil, poach until the potatoes are just barely tender (about 10 to 15 minutes), then add salmon filet pieces and continue poaching until fish flakes easily.
Drain liquid and discard herbs. Separate potatoes from the fish. In a bowl mash potatoes with the cream. In a separate bowl finely flake the salmon. Combine the potatoes with the salmon and stir in the espelette pepper, chopped parsley and chives. Taste for seasonings, add salt and pepper and more hot pepper if desired.

To fry the cakes:
Pour a generous inch of cooking oil into a frying pan/skillet and heat until sizzling. Form the salmon-potato mixture into 20 small cakes. Just before frying dip them into a shallow dish of flour or Panko crumbs, pressing lightly to coat. Fry each cake on both sides until very brown and crisp. Drain on paper towels or brown paper to rid of excess oil.

To plate:
Arrange cakes on warm plates and top with a bit of the caramelized tomato-pepper mixture and enjoy!

Recipe very loosely adapted from Laura Caulder

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Posted byMari @ Once Upon a Plateat11:56 AMOnce Upon a Plate The Recipes (11)Once Upon a Plate The Recipes (12)

Labels:Appetizers/Snacks,Party Foods,Salmon,Seafood,Tomatoes,Vegetables ~ Bell Peppers,Vegetarian Friendly

Friday, January 22, 2010

Slow Roasted Chipolte Salmon with Pineapple Rice

Once Upon a Plate The Recipes (13)

Slow-Roasted Chipolte Salmon with Pineapple Rice
4 servings

Recipe adapted from Cuisine at Home

3 Tablespoon adobo sauce (from a can of chipotle peppers in adobo)
3 Tablespoons brown sugar
1 teaspoon kosher salt
4 skinless salmon fillets (about 6 ounces each)
1 cup dry white wine
2 Tablespoons sugar
2 Tablespoons fresh ginger, grated
2 Tablespoons fresh lime juice
2 Tablespoons unsalted butter, softened
1 teaspoon cornstarch
1 Tablespoon scallions (green part only), thinly sliced

Preheat the oven to 225* (F)
Line a baking sheet with foil, and coat with cooking spray or brush with olive oil.

In a small bowl combine the adobo sauce, sugar, and salt. Place the salmon on the baking sheet and brush the tops with half of the sauce.

Roast in the oven for 20 to 40 minutes depending on how thick the salmon is.

Adjust the heat to broil, brush the remaining glaze on the salmon, and broil 3 inches from the heat for about 3-5 minutes.

In a small saucepan combine the wine, sugar, ginger, and lime juice. Bring to a boil and boil until reduced to about 3/4 cup (about 5 to 7 minutes) stirring occasionally.

Blend the butter and the cornstarch together and whisk into the sauce. Simmer until thickened (about 1 minute.) Stir in the scallions and serve with the salmon and the rice.


Pineapple Cilantro Rice
Makes 4 cups

1/4 cup onion, diced
1 Tablespoon unsalted butter
1 cup long grain rice
1 can crushed pineapple, undrained (15 oz) I used fresh pineapple chunks in juice from the refrigerated case)
3/4 cup pineapple juice (6 oz)
1/2 cup water
1 teaspoon kosher salt
1 teaspoon sugar
1/4 cup minced fresh cilantro

In a 2 to 3 quart saucepan (with tight fitting lid) saute onion in butte rover medium-high heat for 3 minutes. Stir in rice and saute for one minute more.

Add pineapple, pineapple juice, water, salt and sugar. Bring to a boil, cover, reduce heat to low and simmer until all the liquid is absorbed, 25 minutes. Fluff rice with a fork, then stir in cilantro.

With many thanks to Pam at Sidewalk Shoes for featuring these recipes on her blog.

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Posted byMari @ Once Upon a Plateat3:10 PMOnce Upon a Plate The Recipes (14)Once Upon a Plate The Recipes (15)

Labels:Party Foods,Rice,Salmon,Seafood

Friday, August 28, 2009

Once Upon a Plate The Recipes (16)

Since I prepare salmon often, I like to prepare the salmon simply and liven it up with some sort of sauce. I devised this one after looking through a few cookbooks, and recipes on the internet. The sweet vinaigrette also compliments the slight bitterness of the mustard greens very well.

We really enjoyed it, 5 out of 5 stars. I've already been asked to make it again soon.

Do not hesitate to adjust the vinaigrette to your own taste ~ I increase the amount of mustard and don't use the entire amount of olive oil to cut fat and calories. Make it sweeter or more tart ~ whatever you think is best.

Grilled or Pan Seared Salmon with Whole Grain Mustard Vinaigrette
2 to 4 salmon filets (about 5 to 6 ounces each)
salt and pepper
2 Tablespoons Whole Grain Mustard
1 Tablespoons Dijon Mustard
2 ounces Red Wine Vinegar
1 to 2 Tablespoons Agave Syrup or Honey
1/4 cup Olive Oil, plus more for brushing on fish before cooking
Salt and pepper

Before grilling or searing salmon, prepare vinaigrette:

In a medium bowl whisk together mustards, vinegar and agave syrup or honey, slowly whisk in olive oil until mixture thickens. Finish with salt and pepper to taste.

If grilling, prepare grill to medium heat. If pan searing, heat pan over medium high heat. Brush both sides of salmon with olive oil, ightly season salmon with salt and pepper.

Grill or pan sear turning once, until just cooked through, but still juicy. Plate the fish on warm plates. Drizzle with Mustard Vinaigrette and serve hot.


Top with Crumbled Oven Crisped Proscuitto bits:

Crisped Prosciutto

Preheat oven to 375 F. Place slices of Prosciutto di Parma on a low-rimmed baking sheet. Bake for 10 - 15 minutes then remove from oven and allow to cool slightly. Break into crumbles or shards. div>


This time I served over mustard greens (saute sliced onion with garlic in a little olive oil), then added the chopped mustard greens and quickly sauteed in olive oil until just tender, but still bright green in color.

I also served pan roasted on-the-vine tomatoes.
If you try this recipe, I hope you love it!

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Posted byMari @ Once Upon a Plateat8:00 AMOnce Upon a Plate The Recipes (17)Once Upon a Plate The Recipes (18)

Labels:Condiments/Seasonings,Fish,Salmon,Sauces,Seafood,Vegetables,Vegetables ~ Greens

Monday, August 3, 2009

Smoked Salmon Capellini with Creamy Garlic-Wasabi Sauce

Once Upon a Plate The Recipes (19)

Smoked Salmon Capellini with Creamy Garlic-Wasabi Sauce

For 2 servings ~ easily doubled, tripled, etc.

Low, medium or high fat ~ the choice is up to you. Simply adjust the amount of fat in the finished dish by choosing the ingredients that you prefer ~ (I select the low to non fat products because of dietary needs.)

Just keep in mind this is a method, not a recipe set in stone ~ adjust the ingredients and amount of seasonings to suit your own taste.


-Dried Pasta (2 to 4 ounces dry per serving)
-Plain/Original Soy Creamer, Milk, or Cream (3/4 to 1 cup)
-2 cloves garlic, smashed with the flat side of a wide-blade knife (try to keep the clove whole for easy retrieval later)
-Smoked salmon (2 to 3 ounces, or so), broken into small chunks
-Snipped fresh chives or scallions (green onions), I like to use the green tops in this recipe, reserving the white for other uses
-Fat free or whole milk Greek yogurt, or Sour Cream, as desired
-Low Sodium chicken broth, as desired
-Wasabi, I use about 1/2 to 1 teaspoon wasabi paste


For 2 servings~

1. Cook the pasta of choice until al dente (I use 2-3 ounces of dried pasta per serving.)

2. While pasta is cooking ~ Break smoked salmon into small chunks, set aside.
Steep the smashed garlic in the milk or cream: In a small saucepan gently simmer 2 smashed cloves of garlic in 1/2 to 3/4 cup Silk (soy creamer ~original), Milk, or Cream for 5 to 10 minutes. Remove the smashed garlic, (you may discard, but I press them in a garlic press and stir back into the pot.) Over low heat whisk in the wasabi paste and as much yogurt or sour cream and chicken broth to make the sauce the consistency you like. Add half of the smoked salmon and chives or scallions; mix gently.

3. Gently stir the salmon cream sauce into the pasta pot, place over medium low heat until warmed completely, adding more milk/cream and/or chicken broth to loosen the sauce as necessary.

4. Plate up on warmed plates and garnish with remaining smoked salmon and chives.


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Posted byMari @ Once Upon a Plateat9:39 AMOnce Upon a Plate The Recipes (20)Once Upon a Plate The Recipes (21)

Labels:Lower Fat,Pasta,Quick and Easy,Salmon,Sauces,Seafood

Sunday, July 26, 2009

Pan Seared Salmon Filets with Toasted Almonds, Blueberries on Spinach with Black Fig Drizzle

Once Upon a Plate The Recipes (22)

I've seen recipes for Salmon with the unlikely paring of blueberries before, but none really appealed to me.

However, finding the kitchen overrun with fresh blueberries was encouragement enough to rethink this combination.

I still wasn't able to find a recipe that called out to me, set out to invent my own ~

I devised this simple salad which received THUMBS UP around the table. :)

If you've been following my blog, you know by now that I often "wing it" when it comes to cooking, I love the creativity it provides ~ and this recipe (more of a guideline) is no exception.

The steps are easy ~

Prepare the salad ingredients: rinse and drain baby spinach leaves, sliver as much red onion as you like, wash the blueberries, and toast almond slivers (directions follow.)

In a medium-hot saute pan (big enough to hold salmon filets in one layer), toast almonds in dry pan, stirring often until lightly toasted. Remove from heat and set aside to cool.

In same pan add 2 teaspoons up to 1 Tablespoon or so of olive oil (you can use more but I use as little oil as possible), allow to heat over medium-hot flame.

Lightly salt and pepper (4 to 6 ounce portions ~ one per person) salmon filets, add them to the hot pan and cook turning once about 4 to 6 minutes per side (depending upon thickness of the filets)

When salmon is cooked, arrange on the beds of spinach, add about 1/4 cup of Sweet Black Fig Vinegar* to the pan the filets were cooked in and reduce over medium heat until thick, but still pourable. Drizzle over the spinach leaves and salmon.

Sprinkle toasted almonds, slivered red onion, and blueberries over the salad, then enjoy!

* The salad dressing/sauce is simply a reduction of

Cuisine Perels' Black Fig Vinegar it is DELICIOUSLY sweet, and not too tart.

(click the link to learn more.)

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Posted byMari @ Once Upon a Plateat1:45 PMOnce Upon a Plate The Recipes (23)Once Upon a Plate The Recipes (24)

Labels:Fruit ~ Blueberries,Light and Healthy,Salad Dressings,Salads,Salmon,Seafood

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