Crispy Skin Salmon

Usually, salmon is cooked so that the skin is discarded before or after cooking. Or, if it's scaled, it's soft, though still tasty. This is a mistake. Salmon skin is delicious. And when it's crispy, it's divine.

Yes, you'll have to scale the filet. Which sucks. It's just not fun, though it's not hard. But it is well worth it. Enjoy!

Crispy Skin Salmon

Yield: 4-8 servings
Ingredients

• 1-2 lb salmon filet
• 1-2 tablespoons oil
• salt and pepper
• optional: lemon juice

Cooking Directions

1. Scale the filet. Set the oven to broil.
2. Place in a baking dish large enough so that it lays flat.
3. Pat dry, and rub oil over both sides of the salmon, also making sure the bottom of the dish is oiled.
4. Salt and pepper both sides as well.
5. Set the filet skin side up.
6. Place the dish 4 inches from the broiler.
7. The salmon is done when the skin is starting to darken, is crispy, and the rest of the filet appears cooked through.
8. Serve immediately. If desired, splash some lemon juice underneath while plating, so as not to ruin the crispy skin.

Salmon Burgers

Made from scratch salmon burgers are a lot easier than I expected. I thought you'd have to cook them beforehand, then chop them up and then grill or bake them. Turns out that it's easier than that.

Just slice a filet up into whatever size pieces you want and form them into patties. Then grill or bake until tender. Add some spices, herbs, green onion, or even an egg. Make it your own. Enjoy!

Ingredients

1 salmon filet, chopped
various spices
salt
pepper
optional: egg, green onoin, oil

Directions

In a bowl, mix the chopped salmon with the spices and seasonings and any optional ingredients.

Form into patties.

Bake in a 350 degree oven or in a pan on medium heat. Bake for 10-15 or grill for 5-10, until tender.

Disneyland's Blue Bayou Seafood Salad

Blue Bayou Seafood Salad

Ingredients

6 oz. Lobster Tail, cooked, no shell
1 tablespoon Celery, finely diced
1 tsp. Green Onions, finely chopped
1 tsp. Lemon Juice
2 tsp. Mayonnaise
1 tsp. Dijon Mustard
Dash White Pepper
Dash Tabasco sauce
Salt To taste

Directions

Slice four thin (1/8") lobster medallions for garnish. Dice the rest into 1/4" cubes for use in salad mixture. Combine all ingredients and store in refrigerator.


Garnish

Ingredients

Cucumber, thinly sliced (approx. 22 pieces)
1/2 small Smoked Salmon
2 slices Cooked shrimp, shell off
2 Cooked crab claws
2 Enoki mushrooms
12 pieces Diced Tomato
2 tblsp. Radish sprouts
1 dozen springs Edible flower
1 Whole dill
1 sprig

Directions

Place cucumber slices around inside of a 2-3" cookie cutter on plate. Fill with lobster salad mixture. Remove cookie cutter. Lay lobster medallions on top. Garnish mold with tomato, flower, and dill. Roll salmon slice around six mushrooms and garnish one on each side. Lay shrimp and crab claws on sides of plate, garnishing with radish sprouts.

Steamed Salmon with Asparagus, Turnip, and Brown Rice

I can't always do brown rice. Sometimes it's good, sometimes it's just okay, and sometimes it's GREAT. Like with fish. It pretty much goes with any kind of fish. But especially with salmon. Boy, does it ever go with salmon. Tender, nutty brown rice with a bite of juicy, seasoned salmon is one of those perfect combinations. I dare you to give it a shot.

Pair it with some asparagus and turnip to fancy-up your meal, and you're set. Sometimes the best things in life are the simple, easy-to-prepare things. Plus, steaming everything retains more nutrients and blah blah blah etc etc.

All right, enough about my love-love relationship with salmon and brown rice (and veggies). On to the good stuff. Enjoy!

Salmon, Spinach, Mushroom, Feta Flatbread Pizza

I am not one of those people who needs to make every single darn little thing from scratch. Don't get me wrong now - I love to make most things from scratch, and have an almost-obsessed desire to know how things work, but I don't need to do it every single time I make something. So for that reason (and because it's so darn cheap) I buy grocery store pizza dough and let it rise at home. Easy.

So at that point it just becomes a question of what you want to top your pizza with. I'm a huge fan of the nontraditional kinds of pizza. I've never done salmon on a pizza, so I thought I'd give that a try with the fresh spinach and mushrooms I bought. Then I threw on some feta I bought earlier and crumbled that over it after it finished baking, so as not to ruin that precious cheese.

It turned out amazing! The worst part was the dough, which was my fault for not letting it rise properly and spreading it out improperly as well. It made for a really crispy crust though, and only slightly on the chewy side of things. What's your favorite way to do an nontraditional, yet simple, pizza?

9 Spices Salmon (Baked or Grilled)

God I love salmon! There is something so comforting knowing I'm eating a healthy, nutritious piece of meat/fish/protein, and salmon always fits the bill (when we make it). We don't lather it up with tons of oils or nasty things like butter because, well, salmon already has a wonderful healthy oiliness to it, so why bother?

Most of the time I like to just toss on a little bit of cajun seasoning and black pepper with lemon, but this time we mixed it up a bit. This was also paired with my famous Asparagus Risotto. Mmm! To find out what makes this one special, you'll have to follow us after the jump. Enjoy!