Baked Salmon with Oranges and Herbs

1 seedless orange
4 plum tomatoes, seeded and diced
1 large shallot, minced
1 T. chopped fresh tarragon
1 T. chopped fresh basil
1 T. chopped fresh thyme
2 T. extra-virgin olive oil
3/4 t. sea salt
1/2 t. pepper
4 4-oz. boneless sockeye salmon fillets

Preheat oven to 350 degrees. Lightly coat 4 sheets of foil with nonstick cooking spray.

Grate 1 t. orange rind into a large bowl. Peel the orange and cut into segments. Add segments to the bowl. Stir in tomatoes, shallot, herbs, olive oil, salt, and pepper.

Place one salmon fillet in the center of each piece of foil. Spoon the orange mixture evenly over the salmon. Fold the foil over the salmon and crimp the edges for tent-style packages. Cook for 20-30 minutes until the salmon is cooked to your desired doneness (20 minutes = medium).

Serves 4.

Adapted from Parade magazine, September 2020, p. 4.

Honey-Mustard Sheet Pan Salmon & Vegetables

1 lb. baby red potatoes, halved
2 shallots, quartered lengthwise
4 T. olive oil, divided
1 t. kosher salt, divided
3 T. plus 2 t. whole grain mustard
1-1/2 t. honey
1/2 c. panko breadcrumbs
2 t. fresh thyme, chopped
4 5-oz. skin-on salmon fillets
3 c. sugar snap peas, trimmed
2 t. red wine vinegar
1 t. minced garlic
1/4 t. smoked paprika

Preheat oven to 425 degrees. Toss potatoes and shallots with 1 T. olive oil and 1/4 t. kosher salt on a large rimmed baking sheet. Arrange in an even layer, with potatoes cut side down. Roast until almost tender, about 15 minutes. Remove from oven.

Meanwhile, combine 3 T. mustard, 1/4 t. kosher salt, and 1 t. honey in a bowl. In a separate bowl, stir together panko breadcrumbs, thyme, 1 T. olive oil, and 1/4 t. kosher salt. Arrange salmon fillets, skin side down, on a plate. Spread mustard mixture evenly over tops of fillets. Sprinkle fillets evenly with panko mixture, pressing to adhere.

Stir potato mixture on baking sheet, pushing it toward the edges. Place fillets, skin side down, in center of baking sheet. Scatter snap peas evenly around salmon. Return pan to oven and bake at 425 degrees until fillets are cooked to medium doneness (flaky and opaque), about 10 minutes.

Meanwhile, whisk together red wine vinegar, garlic, paprika, 2 T. olive oil, 1/4 t. kosher salt, 2 t. mustard, and 1/2 t. honey.

Divide fillets between 4 plates and drizzle with honey-mustard mixture.

Serves 4.

Adapted from Southern Living magazine, April 2019, p. 132. 

Corn & Ham Risotto

2 T. olive oil
1 large shallot, chopped
2 garlic cloves, chopped
1-1/2 c. Arborio rice
3/4 c. dry white wine
Kosher salt and freshly ground black pepper
4 c. vegetable stock, divided
2 c. fresh or frozen corn kernels
8 oz. shredded smoked ham or smoked salmon
4 oz. white cheddar cheese, grated
1/4 c. thinly sliced fresh chives, plus more for serving

Heat oil in a large saucepan over medium heat. Add shallot and garlic and cook, stirring occasionally, until softened, 1-2 minutes. Add rice and cook, stirring, until opaque, 2-4 minutes. Add wine and cook, stirring occasionally, until liquid is absorbed, 1-2 minutes. Season with salt and pepper.

Add 1 c. stock and cook, stirring, until absorbed, 5-6 minutes. Repeat 2 more times. Add remaining cup of stock and corn; cook, stirring, until rice is tender and corn is cooked through, 5-7 minutes. Stir in ham or salmon and cook until warmed through, 1-2 minutes. Remove from heat and stir in cheese until melted. Stir in chives. Season with salt and pepper.

Serve immediately, topped with additional chives.  

Makes 4 servings.

Adapted from Country Living magazine, Sept. 2016, p. 101. 

Salmon with Warm Olive & Lemon Sauce

1 lemon
1/2 c. green olives with pits (3-4 oz.), rinsed, pitted, and coarsely chopped
1 T. capers, drained and rinsed
4 T. extra-virgin olive oil, divided
4 arctic char or salmon fillets, skin on, 1/2 to 1/4" thick (5 oz. each)
Salt and pepper
1/2 c. loosely packed Italian parsley leaves, coarsely chopped

For sauce, zest and juice lemon. In a small saucepan, combine olives, capers, lemon zest, and juice. Slowly stir in 3 T. of the olive oil until combined. Warm over low heat 5-10 minutes, stirring occasionally. Do not simmer. Remove from heat.

Preheat broiler. Season fish with salt and pepper. Rub both sides lightly with remaining 1 T. olive oil. Place skin side down in a baking pan. Broil 7 minutes or until fish flakes easily with a fork.

Just before serving, stir parsley into dressing; spoon over fish.

Makes 4 servings.

From Better Homes & Gardens magazine, February 2016, p. 72.