salmon Archives - domenica dreams of calamari

October 16, 2016October 16, 2016

Salmon Tacos w/ Tzatziki and Quick Pickled Veggies

{serves 3}

1/2 lb salmon
3 tortillas (maybe a couple more)
tzatziki sauce (garlic yogurt sauce)
lettuce or shredded cabbage, tomatoes, any additional taco fillings

for the quick pickled veg:

3 small cucumbers
1 medium sized white onion
1 cup water
2 cups white vinegar
1/2 tbsp black peppercorns
1 tsp white sugar
1/2 tsp salt
1 tsp coriander
5 sprigs fresh dill

slice cucumbers lengthwise into long thin strips and slice onion
in a large jar or other glass container combine all pickling ingredients (except for the cucumbers and onions)
when this vinegary mixture is all combined add the cucumbers and onions and let sit until ready to eat
grill or bake salmon as preferred and assemble tacos

June 16, 2016June 16, 2016

Spring Risotto with Roasted Asparagus and Smoked Salmon

This is a lighter take on risotto with lots of vibrant spring flavors.

[serves 2-3]

1 cup risotto (dry)
3-4 cups chicken broth
1/4 cup white wine
2 pats butter
10 asparagus spears
1 spring onion
4 garlic cloves
dijon mustard
2 spoons of capers
1 lemon
salt/pepper
5 sprigs of dill
1 cup plain yogurt
3 ounces smoked salmon per serving

pre-heat oven to 350ºF
roast onion (whole), garlic (keep in skin), lemon (slice) and asparagus on a baking sheet. drizzle with olive oil and salt and pepper
make risotto according to instruction
when veggies are finished roasting, cut asparagus, lemon and onion into bite sized pieces and add to the risotto
stir in yogurt and mustard
squeeze garlic out of skin into the risotto or mince and incorporate
destem and mince dill and add that as well, along with the capers
serve and top with salmon

September 22, 2014September 24, 2014

Salmon with Roasted Mustard Potatoes

Tonight marks the first night of being upperclassmen in college. Yoykes. In honor of this right of passage we are making salmon, that my roommates’ dad caught, for dinner. Just like freshman year when we were the weirdos dressing salmon with olive oil and garlic at our dorm desks and gingerly carrying it over to the communal kitchen to hopefully find a clean pan or tray and not be bothered while we cooked and enjoyed our feast… Except for now we have a super cute and completely equipped kitchen. It’s going to be a good year.

1 lb baby potatoes
3 sprigs rosemary
5 cloves garlic
1/2 a lemon
3 tbsp dijon mustard
few grinds black pepper
sea salt
3 tbsp olive oil
2 tbsp balsamic
1 thick, 8 in slice of salmon

cut lemon into slices then into half-moons
lay lemons flat in the pan then pour potatoes over
keep garlic in skin and wedge in between potatoes, place rosemary in as well
drizzle olive oil, balsamic, mustard, pepper and salt over the top
bake at 300° F for 20 minutes then remove and stir around, poke potatoes with a knife of fork
bake for 20 more minutes then remove and cut potatoes in half, turn heat up to 350° F
cut salmon in half and place it in the middle of the potatoes and bake 25-30 minutes or until salmon is cooked