Red Curry Salmon
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When I was staying in Palm Springs recently, I developed a craving for food with lots of personality and spice to counteract the many standard-issue steaks, hamburgers and pizzas I was consuming.
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These recipes are developed, tested and re-tested until perfect. Try one at home tonight.
Featured Recipes
French Roasted Salmon With Red Wine Drizzle
/In this recipe, I treat the salmon as though it were a cut of meat. Buy salmon on the skin as it roasts better. You can also serve this cold.
Smoked Salmon with Watercress Cream
/Served on bagels instead of pumpernickel bread, this simple and effective sandwich combines the tanginess of watercress with the richness of salmon.
Read MoreRoasted Salmon in Tomato Anchovy Sauce
/The anchovies in this recipe do not disappear in the sauce, giving it a pleasing saltiness. Use juicy fresh tomatoes while they are still in season.
Read MoreSlow-Cooked Salmon with Chestnut Stuffing
/You can buy cooked chestnuts in vacuum-packed bags at gourmet shops. Ask the fishmonger to butterfly the salmon for you, which means removing the bones and opening up the fish like a book. Serving the dish can be tricky: Let the fish cool for 10 minutes and use a sharp thin-bladed knife to slice. (If the top falls off just plop it back on.)
Read MorePoached Salmon Fillets with Roasted Tomato Rouille
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Knowing how prepare a simple poached salmon is an indispensable technique for every cook to learn. This recipe can be served either hot or cold. To serve hot, reduce the poaching liquid.
Read MoreSweet and Sour Poached Salmon
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This is one of my favourite way to do salmon – the tanginess gives the fish a nice kick. Serve with Pickled Onions and Spinach Mayonnaise, which is a great enhancement to all poached fish.
Read MoreSpicy Poached Salmon
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This Asian-style preparation is perfect with rice and stir-fried baby bok choy. Serve with Pickled Onions and Spinach Mayonnaise, which is a great enhancement to all poached fish.
Read MoreClassic Poached Salmon FIllets
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One of the classic ways to poach salmon, this is very herbal and refreshing. Serve with Pickled Onions and Spinach Mayonnaise, which is a great enhancement to all poached fish.
Read MoreButter poached salmon
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The butter poaching gives a luxurious taste to the salmon and moistens it as well as self saucing. Serve over wilted baby spinach and pair with crunchy sugar snap peas to contrast with the richness.
Read MoreGrilled Goan salmon
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Goan food, which is usually quite spicy, often contains some vinegar in the marinade to balance the fiery heat. Pairing it with cucumbers and limes help mellow out the flavour.
Read MoreSweet and sour salmon
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This simple salmon dish, which can be made ahead of time, replaces the need for the more traditional gefilte fish. It’s a popular Rosh Hashanah dish among Jews in Scotland because salmon is so plentiful there. I serve it with a cucumber salad on the side.
Read MoreSalmon bannock burger
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To first nations people, salmon symbolizes instinct, determination and persistence. Salmon is also a symbol of abundance, wealth and prosperity because that it is the primary food source for the people of the Northwest coast.
Read MoreTosa-style garlic salmon sashimi
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Sang Kim – the brains behind a popular sushi-making class, catering company, and some of the Toronto’s iconic Japanese and Korean restaurants like Ki – created this delectable “Tosa-style” (bonito-infused soy sauce) garlic salmon sashimi.
Read MoreRoasted Korean salmon
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This simple dish is full of flavour and makes a good match for Spicy Rice or Korean sweet potato noodles. Kimchi is available in Asian stores.
Read MoreSlow-Cooked Salmon
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This slow method of cooking salmon produces a fish that is very evenly cooked and still moist throughout. The rich sauce with hints of tarragon, lemon and beer adds to the flavour of the whole dish. Serve with garlic mashed potatoes and green beans.
Read MoreCedar Plank Salmon
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Cooking salmon on a cedar plank is a very old method of cooking. Originally it would be cooked over an open fire but barbecues have simplified this technique. Soak the plank in water for 30 minutes before using, otherwise it will burn. Salt the plank before using it to give the skin real flavour. The marinade for this salmon goes well with beer - it has a slight BBQ sauce-like tang.
Read MoreRoasted Salmon with Shrimp Mousse
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Toasted quinoa adds a nice crunch to this dish. (Panko would also work well.) Serve with wilted spinach if desired.
Crisp Skinned Maple Salmon
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This is the time of year when maple trees are being tapped and sap is flowing. Use new maple syrup or finish up last year’s batch for this recipe. Use a nonstick pan or if you are a confident cook, use a heavy pan like a cast iron one for the best crisp skin.
Read MoreAsparagus Tamale with Cured Salmon
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Toronto Taste, one of the city’s original culinary fund-raisers, celebrated its 25th year this weekend. The lineup for the annual event – in support of Second Harvest’s food-rescue program, which turns surplus food that would otherwise go to waste into healthy meals for people in need – includes more than 40 chefs from the city’s best restaurants, wineries and breweries.
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