This week the focus is on my favorite fish. According to Seafood Watch, our best choice is wild-caught Coho, Sockeye, King, Pink and Red salmon from Alaska, and we should avoid farmed salmon (often sold as Atlantic salmon), so please choose your salmon responsibly. Here is the lineup:

Recipes in brackets are in the PLUS Edition.

Monday's Starters
Smoked Salmon Rolls
[Salmon Mousse]

Tuesday's Soups or Salads
Salmon and Spinach Soup
[Salmon Chowder]

Wednesday's Entrees
Roasted Salmon with Marinated Lentils
[Broiled Salmon Steaks with Tartare Sauce]

Thursday's Entrees
Poached Salmon in Tomato Broth
[Grilled Salmon with Mustard Butter]

Friday's Entrees
Salmon in Orange Sauce
[Mustard-Crusted Salmon]

Rather than give quantities for this recipe, I'll just list the ingredients and give the procedure, and you decide how many to make based on the number of mouths you have to feed. Plan of 3 to 6 per person as an hors d'oeuvre.

Smoked Salmon Rolls

Smoked salmon
Cream cheese
Chopped fresh chives or parsley
Sweet pickles or gherkins, cut into small pieces

Cut the salmon into strips about 1/2 inch (1.5 cm) wide and 2 inches (5 cm) long. Mix the cream cheese and fresh herbs together and spread on the salmon pieces. Roll the salmon around a piece of pickle and secure with a toothpick.

 

Fresh homemade soup doesn't get any easier than this. You can use thinly sliced fresh salmon for this recipe, but I like the flavor of smoked salmon.

Salmon and Spinach Soup

2 Tbs (30 ml) butter
1 medium onion, finely chopped
4 - 6 cups (1 - 1.5 L) chicken stock
1 lb (450 g) smoked salmon, thinly sliced
3 - 4 cups (750 ml - 1 L) chopped fresh spinach leaves
Salt and freshly ground pepper to taste

Heat the butter in a large pot over moderate heat and saute the onions until tender but not brown, about 10 minutes. Add the chicken stock and bring to a simmer. Add the remaining ingredients and simmer gently for 5 minutes. Serves 4 to 6.

 

 

This is one of my favorite ways to cook fish, and I think it works particularly well with salmon.

Roasted Salmon with Marinated Lentils

4 to 6 salmon steaks, about 1 inch (2.5 cm) thick
1/4 cup (60 ml) soy sauce
1/4 cup (60 ml) fresh lemon juice
Freshly ground pepper to taste
1 Tbs (15 ml) butter
1 recipe Marinated Lentils (see below)
Lemon wedges for garnish

Combine the salmon steaks, soy sauce, lemon juice, and the pepper in a large bowl and toss to coat the salmon. Marinate at room temperature for 10 minutes. Melt the butter in a large skillet over high heat and cook the salmon steaks until browned on the bottom, about 3 minutes. Turn the steaks over, add the reserved marinade to the pan and place in a preheated 400F (200C) oven for 15 to 20 minutes, until the fish is firm and opaque in the center. Place a portion of the lentils in the center of individual serving plates and place the salmon steaks on top of the lentils. Garnish with a lemon wedge. Serves 4 to 6.

Marinated Lentils

1 cup (250 ml) dried lentils, picked over and rinsed
2 cups (500 ml) chicken stock
1 carrot, finely chopped
1 small onion, finely chopped
1/2 tsp (2 ml) dried thyme
1 bay (laurel) leaf
Salt and freshly ground pepper to taste
2 Tbs (30 ml) chopped fresh parsley
1 medium shallot, finely chopped
Light Vinaigrette Dressing (see below)
Lettuce leaves
2 Tbs (30 ml) chopped fresh chives

Combine the lentils, chicken broth, carrot, onion, thyme, bay leaf, salt, and pepper in a saucepan and bring to a boil over high heat. Reduce the heat and simmer until the lentils are tender, 30 to 45 minutes, adding more liquid if necessary. Drain the lentils and transfer to a mixing bowl. Add the parsley, shallot, and vinaigrette dressing and toss to combine thoroughly. Cover and marinate in the refrigerator for at least 2 hours or overnight. Serve on a bed of lettuce leaves, and sprinkle with fresh chives just prior to serving. Serves 4 to 6.

Light Vinaigrette Dressing

2 tsp (10 ml) Dijon mustard
2 Tbs (30 ml) red wine vinegar
2 Tbs (30 ml) olive oil
1/4 cup (60 ml) water
Salt and freshly ground pepper to taste

Combine all ingredients and beat with a whisk until smooth.

 

 

Although this recipe calls for salmon, almost any fish steak or fillet can be used. As with all fish dishes, freshness is important, so use whatever fish looks best to you.

Poached Salmon in Tomato Broth

4 medium tomatoes, peeled and seeded*
1/4 cup (60 ml) white wine or chicken stock
2 Tbs (30 ml) butter
1 tsp (5 ml) fennel seeds
4 - 6 salmon fillets or steaks, about 4 oz (120 g) each
1/2 cup (125 ml) chopped fresh basil
Salt and freshly ground pepper to taste

Puree the tomatoes in an electric blender or food processor. Combine the pureed tomatoes, wine, butter, and fennel seeds in a large skillet over moderate heat. Place salmon fillets on top and sprinkle with the chopped basil. Season with salt and pepper and simmer covered for 10 minutes. Serves 4 to 6.

* To peel and seed tomatoes: Make a small x-shaped incision in the bottom of the tomato using a sharp paring knife. Plunge the tomatoes into boiling water for 10 seconds. Rinse under cold water to stop the cooking. The peel should slide off easily. Cut the tomatoes in half and squeeze the seeds out, using your fingers or a small spoon to scoop them out if necessary.