...it rained and rained but then a miracle occurred !

Back in the early days of television, Saturday night's were ruled by a program called "Your Hit Parade." The show featured perky Dorothy Collins, Russell Arms, Snooky Lanson and Gisèle MacKenzie who sang their hearts out in production numbers that showcased the week's top rated songs. Most songs were transient and moved quickly on and off the program, but some, such as "Far Away Places with Strange Sounding Names", had especially long runs. Wage increases and expanded opportunity fueled the country's sense of wanderlust and folks who had never traveled took to the road and began to explore places they had once only dreamt of visiting. Even the imagination of children was fueled by the promise of adventure in world's unlike their own.

My wanderlust was fueled by natural phenomena as well as geography. Geysers, volcanoes, tornadoes and tidal waves played a prominent role in my daydreams. I got to see them all, though I must admit my tidal wave was more a seiche on Lake Michigan than the real thing. What I hadn't been able to see, however, were the Northern Lights, and so it happens that in this 78th year of my existence I am on another adventure, this time on a ferry traveling through the fjords on the way to the Arctic Circle and the waters of the choppy Barents Sea.

The trip has been more difficult than some. The group we are traveling with is large - too large - and the logistics of getting 59 people on and off buses and the ferry do not always go smoothly. Day one of the tour was especially difficult. It rained in sheets, and as the day wore on, fog completely enveloped the city of Bergen. The weather was a temperate 52 degrees, so our group, dressed for the Arctic was damp within and without and tempers began to fray even before we boarded the ferry for the first leg of our journey.

It was time for an attitude readjustment and the seasoned travelers within the group managed to pull themselves together and surrender to the limitations of the day. Yoga breathing and meditation helped a lot, but we knew better days were to come.

The next evening our patience was rewarded. The skies opened and under a blanket of stars the Northern Lights began their ballet and danced across the sky. It was breathtaking. The Aurora lacked the color we had expected to see but its eerie glow was a wonder as it streaked across the sky. Strangely, our cameras picked up the colors our eyes could not see. The lights have made encore appearances every night since then and while under their corona, we've seen their curtain explode and curl as it streaks and melts away. Last night conditions were especially good so we were finally able to see green bands with the naked eye. Our cameras "saw" the pink and violet shades our eyes cannot yet see. I'll keep you posted.

The food on our tour has been quite good. Fish, potatoes and other roots vegetables are the mainstay of the Norwegian diet, but they are supplemented with dairy products, lamb and reindeer. I have yet to try whale, but will when the opportunity presents itself. The chef here was kind enough to take me through his kitchen to see how he and his staff of 10 are able to turn out 600 fabulous meals every single day.

Salmon has appeared on the table every day of this voyage. While I'll never lose my love for Nova, I've come to have a much greater appreciation for gravlax or the salt cured salmon that is served throughout Scandinavia. I wanted to share this recipe with you.

Gravlax

Ingredients:
1 (3 to 4 lb) cleaned salmon without the head, skin on
1 cup salt
2 cups brown sugar
1 tablespoon freshly ground black pepper
1/4 cup spirits, like brandy, gin, aquavit or lemon vodka
2 good-size bunches of fresh dill, roughly chopped, stems and all
Honey Mustard or Lemon wedges for serving

Directions:
1) Fillet the salmon or have the fishmonger do it; the fish need not be scaled. Lay both halves, skin side down, on a plate.
2) Toss together the salt, brown sugar and pepper and rub this mixture all over the salmon (the skin too); splash on the spirits. Put most of the dill on the flesh side of one of the fillets, sandwich them together, tail to tail, and rub any remaining salt-sugar mixture on the outside; cover with any remaining dill, then wrap tightly in plastic wrap. Cover the sandwich with another plate and top with something that weighs a couple of pounds -- some unopened cans, for example. Refrigerate.
3) Open the package every 12 to 24 hours and baste, inside and out, with the accumulated juices. When the flesh is opaque, on the second or third day (you will see it changing when you baste it), slice thinly as you would smoked salmon -- on the bias and without the skin -- and serve with rye bread or pumpernickel and lemon wedges. Yield: 12 servings

Deviled Eggs with Smoked Salmon and Chives

Wishing You Health and Happiness in the New Year

From the kitchen of One Perfect Bite...Regardless of the season, deviled eggs are always a crowd pleaser, and while it may be shameless to admit it, I make them whenever I have a gang to feed or need a filler for the buffet table. We had what is euphemistically called a block brunch this weekend. In reality, it was an early cocktail party and all the neighbors were asked to contribute something to the bar or table. This version of the eggs was my contribution to the get-together. The recipe is fairly standard for deviled eggs, but the addition of smoked salmon makes it a bit more upscale and true to the regional tastes of the Pacific Northwest. If you need a last minute appetizer or an extra dish for your buffet table, you might want to give this recipe a try. I know you will be pleased. Here is how deviled eggs, Pacific Northwest-style, are made.

Deviled Eggs with Smoked Salmon and Chives...from the kitchen of One Perfect Bite courtesy of Family Circle magazine

Ingredients:
12 eggs
1/3 cup mayonnaise
1/4 cup cream cheese, at room temperature
2 teaspoons Dijon mustard
1/3 cup chopped chives, plus extra for garnish
2 ounces smoked salmon, finely chopped

Directions:
1) Place eggs in a lidded pot and add enough water to cover eggs by 1 inch. Cover pan. Bring to a boil. Turn off heat and let stand 10 minutes. Remove to a bowl filled with ice water to cool completely.
2) Peel eggs. Halve eggs lengthwise. Remove yolks to a bowl. Place whites cut side up on a large platter.
3) Beat yolks, mayonnaise, cream cheese and Dijon mustard with a hand mixer until smooth. Stir in chives and salmon. Spoon some of the mixture into each egg white half. Garnish with chives. Yield: 12 servings.

                    

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                One Year Ago Today:                                                           Two Years Ago Today:

           Vasilopita - St. Basil's Bread                                                                 Muhummara

              Three Years Ago Today:                                                              Four Years Ago Today: 

          Bouillabaisse a la Marseillaise                                                 Mexican Beer Cheese Spread

Dingle Fish Pie

From the kitchen of One Perfect Bite...The name of this dish has been known to make an Irish eye or two smile. While there is no Dingle fish, there is a projecting land mass in Southwestern Ireland called the Dingle Peninsula. It juts into cold waters that teem with marine life and the surrounding hillsides support the crops and animals that have made the best of Irish cuisine so memorable. The National Geographic once designated the stunning peninsula the most beautiful place on earth, and over time it has drawn Viking hordes as well as Hollywood crews to its shores. The abundant charms of the peninsula have also spawned an influx of tourists who leave the area with memories of such Irish delights as the Dingle fish pie I'm featuring tonight. That name is actually a misnomer because this pie has no crust or potato topping. It is made with a variety of fish and shrimp that's napped with a reduction of wine and thick cream and finished with a blanket of fine Irish cheese. When properly cooked, the gratinee is scrumptious. It is also very easy to make and this recipe has the added benefit of being scaled to feed just two diners. I do, however, have two cautions to share with you. The first is very obvious - do not over cook the fish. The second is to use a firm, day old cooked potato that will not fall apart when it is tossed with the fish mixture. This is a meal you can have on the table in 30 minutes. It is also one that is suitable for guests if you double or triple the quantities recommended in the recipe. I hope those of you who observe meatless Monday or Lenten Fridays will give this dish a try. I really think you'll be pleased. Here is how my version of Dingle fish pie is made.

Dingle Fish Pie...from the kitchen of One Perfect Bite

Ingredients:
3 tablespoons olive oil
3 cloves garlic, minced
4 ounces cod, cut in shrimp-size pieces
4 ounces salmon, cut in shrimp-size pieces
4 ounces peeled and deveined shrimp
8 ounces (1 large) cooked day old boiling potato, peeled and cut in 1/2-inch dice
1/4 cup frozen small peas, thawed
1/4 cup dry white wine or vermouth
1/4 cup dry sherry wine
3/4 cup heavy cream
Salt & Pepper to taste
4 tablespoons shredded Cheddar cheese

Directions:
1) Heat olive oil in a large frying pan set over moderate heat. When it shimmers add garlic, cod, salmon and shrimp and saute just until fish whitens and shrimp begin to turn pink, about 3 minutes.
2) Add white wine and sherry and cook until nearly evaporated. Add cream, potatoes and peas and bring to a slow simmer. Cook until shrimp and fish are cone, about 3 minutes. Transfer to a gratin pan. Top with cheese and broil until cheese melts and is lightly brown, about 2 minutes. Serve immediately. Yield: 2 servings






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Fast and Fabulous Fresh Salmon Croquettes

From the kitchen of One Perfect Bite...If you are looking to expand your collection of quick and easy recipes, you might want to give these salmon croquettes a try. I think you'll be delightfully surprised. They bear no resemblance to the canned salmon cakes that were so much a part of our collective childhood. I found the recipe years ago in a copy of Cuisine at Home that I was reading while waiting to see my dentist. They looked delicious, so while no one was looking, I tore the page out. Now, I only do that when the magazine I'm reading is over a year old. I work on the theory that if the stack of old magazines gets thin and ragged enough, they'll be forced to provide newer reading material. Sometimes it works. At any rate, the photo of these salmon cakes lured me to the fish market and we ended up having them for supper. We've had them many times since. I hope you, too, will give them a try. They are easy to make and quite tasty. I have only one caution to share with those of you who do decide to make them. Canned salmon does not work well in this recipe, so please don't be tempted to use it. It lacks the texture of its fresh cousin and the canned variety makes a mealy cake that will disappoint you. Fresh salmon makes an enormous difference. Here's the recipe.

Fresh Salmon Croquettes...from the kitchen of One Perfect Bite courtesy of Cuisine at Home

Ingredients:
1 cup panko
1/2 cup celery, chopped
1/3 cup chopped fresh cilantro
1/4 cup onion, chopped
1 egg white
1 tablespoon hot sauce (Sriracha preferred)
1 tablespoon fresh lemon juice
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 pound fresh salmon, skinless, diced
2 tablespoons vegetable oil

Directions:
1) Process panko, celery, cilantro, onion, egg white, sriracha, lemon juice, salt and pepper in a food processor until the vegetables are minced.
2) Combine salmon with vegetable mixture, then form it into 8 (1/3-cup) cakes on a parchment-lined baking sheet. Lightly press into 1-inch thick patties, cover, and chill for 30 minutes. Preheat oven to 400 degrees F.
3) Heat oil in an ovenproof sauté pan over medium-high. Add cakes and fry for 2 minutes per side, or until browned. Transfer pan to the oven and cook cakes through, 2-4 minutes. Yield: 4 servings.

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Fresh Salmon Quiche and Creme Fraiche

From the kitchen of One Perfect Bite...This is a lovely recipe to have on hand for a luncheon or light supper. Those of us who live in the Pacific Northwest have easy access to salmon and I try to make this quiche several times during the course of the summer salmon run. It's very easy to prepare, and, when it's made with quality ingredients, it really is delicious. That is not to say shortcuts can't be taken, or substitutions made. While the recipe is a classic, the salmon doesn't much care if it is resting on a bed of homemade or store bought pastry. Conversely, it is possible to use homemade creme fraiche as a substitute for its expensive commercial counterpart. I've included a recipe for the homemade variety in this post. I have a friend who swears that two parts heavy cream to one part sour cream make a perfectly acceptable mock creme fraiche. I can't say if that is so. I enjoy her company so much that I don't pay much attention to food when we are together. There is just too much else to talk about and it seems we are forever playing catch-up when we do sit down to eat. I do know from bitter experience that shallots can be hard to come by in some parts of the country, so, if you have trouble finding them, use scallions, white part only, to replace them. This next bit will cost me merit badges, but I have occasionally, just occasionally mind you, used left over salmon as the base for the quiche. We had this for supper last evening. I served it with a clear celery soup and a salad so crisp you could hear it crunch. It was a perfect meal for a warm summer evening. I know that those of you who try this quiche will enjoy it. Here's the recipe.

Fresh Salmon Quiche...from the kitchen of One Perfect Bite

Ingredients:
Pastry for a 1 crust 9-inch pie
1/2 cup finely chopped shallots
2 tablespoons butter
12 ounces salmon filet, diced in 1/4 inch pieces
1 cup shredded Gruyere or Swiss cheese
4 large eggs
1-1/2 cups creme fraiche
1/2 teaspoon salt
1/4 teaspoon pepper
dash of cayenne

Directions:
1) Fit pastry into 9-inch tart pan. Pierce bottom with tines of a fork. Place pan in freezer and chill for at least 20 minutes.
2) After chilling, partially bake crust for 12 minutes at 400 degrees F. Remove from oven and allow to cool for at least ten minutes before filling.
3) Reduce oven to 375 degrees F.
4) Meanwhile, melt butter in a medium sized skillet on low-medium heat. Add shallots and cook for five minutes, stirring frequently to avoid browning. Add salmon and heat just until salmon is cooked through. Remove from heat.
5) Spread filling in cooled crust. Sprinkle evenly with shredded cheese.
6) Whisk eggs, creme fraiche, salt, pepper, and cayenne together until combined. Pour over other ingredients and place in oven. Bake for about 40 minutes or until custard is set. Yield: 6 servings.

Crème Fraiche..from the kitchen of One Perfect Bite courtesy of Beth Hensperger and Julie Kaufmann

Ingredients:
1 cup heavy or heavy whipping cream
1/3 cup full-fat sour cream or buttermilk
2 tablespoons full-fat plain yogurt containing acidophilus cultures

Directions:
1) Combine heavy cream, sour cream and yogurt in a small bowl. Whisk until smooth. Cover with plastic wrap and let stand at room temperature until thickened, 6 to 8 hours or overnight. Allow it to sit for a longer period of time will produce a thicker cream.
2) Transfer thickened cream to refrigerator and store, covered, until ready to use.







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Mushroom and Caramelized OnionQuiche- Life's A Feast
Spinach and Mushroom Quiche - What's Cookin' Chicago?
Vegetable Quiche - Delightful Repast
Smoked Gouda Quiche - Culinary in the Country

Salmon Cakes

From the kitchen of One Perfect Bite...I had about a 1/2 pound of salmon left after my holiday cooking spree. It wasn't enough to make any of the dishes we usually enjoy, but I was determined to use it up and I wanted to find a recipe that turned a very small quantity of salmon into something unusual and delicious. I did some searching and finally settled on a recipe for the most pedestrian use of salmon, the ubiquitous salmon cake. While I had to sacrifice the unusual portion of my quest, I ended up with something really delicious. As it turned out, these cakes aren't anything like the dreadful canned creations remembered from so long ago. So, I'm going to ask you to put the can opener away, replace it with a chef's knife and prepare your taste buds for a real, if simple, treat. The recipe I found was developed by Ina Garten and it is chock full of ingredients that pack these cakes with flavor. I basically followed the recipe as it was written. The few changes I made were the result of necessity rather than intent. While I used some already poached salmon and did away with the yellow pepper called for in the recipe, I still ended up with delicious cakes. I heartily recommend this recipe to you. It is an easy, if time consuming, way to turn a small quantity of fish into something really memorable. Avoid the temptation to add more bread crumbs than the recipe calls for. If the mixture seems too soft to form, stick it in the freezer until it holds its shape and when you cook the the cakes make sure the bottom has crusted before you flip them over.These demand to be served warm. They are so flavorful you won't need a sauce to accompany them. I served ours with roasted potatoes and the first sweet corn of the year. It was a really nice meal. Here's the recipe I used for the salmon cakes.

Salmon Cakes...from the kitchen of One Perfect Bite courtesy of Ina Garten

Ingredients:
1/2 pound fresh salmon
4 tablespoons olive oil + olive oil to brush salmon
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter
3/4 cup small-diced red onion
1-1/2 cups small-diced celery
1/2 cup small-diced red bell pepper
1/2 cup small-diced yellow bell pepper
1/4 cup minced fresh flat-leaf parsley
1 tablespoon capers, drained
1/4 teaspoon hot sauce (i.e.Tabasco)
1/2 teaspoon Worcestershire sauce
1-1/2 teaspoons crab boil (i.e. Old Bay) seasoning or see Cook's Notes below
3 to 4 slices stale bread, crusts removed
1/2 cup mayonnaise
2 teaspoons Dijon mustard
2 large eggs, lightly beaten

Directions:
1) Preheat the oven to 350 degrees F.
2) Place salmon on a sheet pan, skin side down. Brush with olive oil and sprinkle with salt and pepper. Roast for 15 to 20 minutes, until just cooked. Remove from the oven and cover tightly with aluminum foil. Allow to rest for 10 minutes and refrigerate until cold.
3) Meanwhile, place 2 tablespoons butter, 2 tablespoons olive oil, onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Worcestershire sauce, crab boil seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature.
4) Break bread slices in pieces and process in a food processor. Spread crumbs in a single layer on bottom of a cookie sheet. Toast in oven for 5 minutes until lightly brown, tossing occasionally.
5) Flake chilled salmon into a large bowl. Add 1 cup bread crumbs, mayonnaise, mustard, and eggs. Add vegetable mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into 10 cakes of equal size.
6) Heat remaining 2 tablespoons butter and 2 tablespoons olive oil in a large saute pan over medium heat. Add 5 salmon cakes to pan and fry for 4 minutes per side, until browned. Transfer to paper towels to drain. Keep warm in a 250 degree F oven while remainder of salmon cakes are fried. Serve warm. Yield: 10 salmon cakes.

Cook's Notes - Crab boil is a spice mixture used to flavor the water in which crabs or other shellfish are boiled. If you are unable to purchase it, this homemade mixture can be substituted.

Old Bay-like Seasoning

Ingredients:
1 tablespoon ground dried bay leaves
2 teaspoons celery salt
1-1/2 teaspoons dry mustard
1-1/2 teaspoons ground black pepper
1 teaspoon sweet or smoked paprika
1 teaspoon ground celery seeds
1/2 teaspoon ground white pepper
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon ground cloves
1/8 teaspoon ground mace
1/8 teaspoon ground cardamom
1/8 teaspoon ground allspice

Directions:
Combine all ingredients and mix thoroughly. Store in an airtight container and store in a cool place. Use with seafood or chicken. Makes about 1/4 cup.








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Pan-Fried Salmon Cakes, Sauce Remoulade - Edible Aria
Salmon Cakes with Lemon Herb Mayonnaise - Inspired 2 Cook
Dill and Caper Salmon Cakes - Coconut and Lime

Fresh Salmon Salad with Homemade Boiled Dressing

Homemade Boiled Dressing




Fresh Salmon Salad

From the kitchen of One Perfect Bite...We're heading for the coast today. Pollen counts here in the valley are fearsome and a day of ocean breezes will help clear the head and get the holiday weekend off to a rousing start. I've organized a potluck of sorts and my contribution to communal feast is going to be a salad made with cucumbers and freshly poached salmon. This is not wedding or garden party food. The salmon will be served in chunks that are lightly tossed with a homemade boiled dressing and it will be accompanied by a selection of breads for those with trenchermen appetites or carb cravings. I made the dressing yesterday and it is happily chilling in the refrigerator. The salmon and I are communing as I write this. Once it is done, I'll break it into chunks and refrigerate it as well. My plan is to combine and toss the various elements of the salad just before serving. The combination is lovely and I plan to use the extra dressing for other salads this weekend. Mine will be just one of many dishes that we share today and I'm really looking forward to sampling all of them. Here are the recipes for the boiled dressing and the poached salmon salad. I know that those of you who try them will be really pleased with the results.

Boiled Dressing...from the kitchen of One Perfect Bite

Ingredients:
1 tablespoon flour
2 tablespoons sugar
1 teaspoon salt
1-1/4 cups milk
3 egg yolks, lightly beaten
1/4 cup cider vinegar
1 tablespoon Dijon mustard
2 tablespoons butter

Directions:
1) Combine flour, sugar and salt in a heavy saucepan. Gradually whisk in milk.
2) Place over medium heat and cook, stirring, until mixture starts to boil. Boil for 1 minute. Remove from heat.
3) Gradually stir the hot mixture into the egg yolks. Pour back into saucepan.
4) Add vinegar and mustard. Stirring constantly, bring mixture to a boil over medium heat. Boil for 1 minute. Remove from heat. Stir in butter. Cool to room temperature. Refrigerate. Yield: 1-1/2 cups.

Fresh Salmon Salad...from the kitchen of One Perfect Bite

Ingredients:
Salmon
3-1/2 pound piece fresh salmon
1/2 lemon sliced
1-1/2 tablespoons salt
6 whole black peppers
1 bay leaf
Tops from 2 celery stalks
Dressing
1-1/4 cups boiled salad dressing
1-1/2 tablespoons lemon juice
3 tablespoon fresh snipped dill-half that if using dry
1-1/2 cups peeled cucumbers cut in 1/4-inch dice
Optional garnishes
Leaf lettuce
Tomato wedges
Lemon wedges
Sliced cucumber

Directions:
1) To make salmon: Wash salmon. Place in large kettle or fish poacher. Add just enough water to cover. Add sliced lemon, salt, black peppers, bay leaf and celery tops. Slowly bring to boil, reduce heat and simmer covered for 30-35 minutes, or until fish flakes when tested with a fork. Using a slotted utensil, carefully remove salmon from water and transfer to a plate. Let cool until it can be handled. Remove and discard skin and any bones. There should be about 2-1/2 pounds of salmon remaining. Break into large chunks and chill for several hours.
2) To make dressing: Combine boiled dressing, lemon juice, dill and diced cucumbers in a medium bowl. Mix well and chill for at least one hour.
3) To serve: Just before serving toss salmon with dressing. Season with salt and pepper to taste. Line a bowl or plate with lettuce. Mound salmon in center. Garnish as desired. Yield: 12 servings.







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Simple (Sensational) Salmon Salad - Cooking with Michele
Lemon-Caper Salmon Salad - Coconut and Lime

Thai-Style Steamed Salmon with Tamarind-Ginger Sauce - Pink Saturday

From the kitchen of One Perfect Bite...This is one of those recipes I stumbled on and pondered for a ridiculous amount of time before actually making it. I hope you occasionally do the same thing and understand how that can happen. I kept this recipe on the back burner for several years before taking down my steamer and having a go at it. I regret not making it sooner. I found the original recipe on the Dean and DeLuca Web site, which you can find here. I have no affiliation with them, but I greatly admire their site and the recipes I've found there. The dish requires some chopping and access to a source for tamarind pulp or concentrate, but it is really simple to do. The finished dish is a delightful blend of flavors resembling those used in the best of Thai cooking. It is a wonderful alternative to teriyaki glazed salmon. I prefer salmon fillets to salmon steaks so I've altered the recipe to reflect my preference. If you decide to use tamarind concentrate, dilute it as you would orange juice, using three parts water or stock to one part of concentrate. I serve this with jasmine rice which I find has a unique and distinctive flavor that pairs well with the flavors in this dish. Those of you who try this will become instant fans. It's a wonderful way to prepare good salmon. I know you'll like it. Here's the recipe.

Thai-Style Steamed Salmon with Tamarind-Ginger Sauce...from the kitchen of One Perfect Bite inspired by from Dean and DeLuca

Ingredients:
1 ounce dried tamarind pulp or 2 tablespoons of tamarind concentrate
1/4 cup vegetable oil
4 shallots, slivered lengthwise
2 tablespoons julienne strips peeled fresh ginger
4 garlic cloves, slivered lengthwise
1/4 cup palm sugar or light brown sugar
3 tablespoons nam pla (Thai fish sauce)
4 salmon fillets (each about 1 1/4 inches thick)
Fresh cilantro for garnish

Directions:
1) If using tamarind pulp: Place pulp in a small bowl and cover with 1/2 cup boiling water. Let sit for 30 minutes. Break up tamarind with fingers. Add tamarind and soaking water to a small saucepan. Simmer for 30 minutes. Strain through a sieve into a bowl, pressing on tamarind solids wit a wooden spoon. Strain liquid through a sieve into a bowl, pressing on the tamarind solids with a wooden spoon. Reserve liquid.
2) If using tamarind concentrate: Dilute with 6 tablespoons water. Set aside.n
3) Heat oil in a medium skillet over moderately high heat until hot but not smoking. Stir in shallots, ginger, and garlic and stir-fry for 1 minute, or until very aromatic. Stir in palm sugar, 3 tablespoons nam pla, and 1/2 cup of tamarind liquid, and cook, stirring, for 5 minutes. Reserve.
4) Lay salmon fillets on a lightly oiled plate that will fit into a steamer basket. Spread about 1 tablespoon of reserved ginger-tamarind sauce on each side of each filet, and let marinate for 20 minutes.
5) Bring enough water to sit just below (but not touch) steamer basket in a wok or deep skillet. Bring to a simmer. Place plate in basket, cover with a lid, and steam salmon just until opaque, about 10 minutes for medium-rare. Remove basket from the wok and plate from basket. With a spatula carefully remove salmon to serving plates. Pour enough liquid from steaming plate into reserved sauce to reach the desired consistency.
6) Quickly reheat sauce and spoon over salmon. Garnish with cilantro and serve hot. Yield: 4 servings.

You might also enjoy these recipes:
Almond Crusted Salmon Fillets with Lemon Leek Cream Sauce - Good Things Catered
Wasabi Glazed Salmon - One Perfect Bite
Slow Roasted Salmon - One Perfect Bite
Poached Salmon - Simply Recipes
Red Grape Salmon Fillets - A Food Year
Salmon Fillet on Leek and Fennel Sauce - The Passionate Cook

This post is being linked to:
Pink Saturday, sponsored by Beverly at How Sweet the Sound.

Salmon Soup with Tomato and Dill

From the kitchen of One Perfect Bite...This is another light soup developed to span the seasons. It's substantial enough for a meal but lacks the heaviness associated with winter soups and chowders. It's often served in fishing camps and it's familiar to folks who live in Oregon and Washington, especially those who live on the islands in San Juan archipelago. This is really simple to assemble and its another great way to use the tail ends of whole salmon. The one ingredient that might cause some consternation is the fish stock. It can, of course, be purchased, but there are less expensive alternatives that can be used. Bottled clam juice, diluted with an equal measure of water, is the easiest alternative, but my favorite substitute is a light broth made from shrimp shells. We have shrimp frequently and rather than throw the shells away I freeze them until I need fish stock. I simply cover the shells with cold water, bring it to a boil and simmer for about 30 minutes. Once strained, it makes a perfect stock for soup. I keep the other ingredients in this soup to a minimum so the flavor of the salmon stays the star. If you prefer a thicker soup, puree a portion of the soup, just before adding the salmon. Here's the recipe for this spring favorite.

Salmon Soup with Tomato and Dill...from the kitchen of One Perfect Bite

Ingredients:
2 tablespoons butter
1-1/2 cups finely chopped onion
1 teaspoon minced garlic
3 cups fish stock
1 cup chicken stock
1-1/2 cups crushed tomatoes
1/2 teaspoon sugar
1/8 teaspoon died thyme
2 cups cubed potato
1 teaspoon lemon juice
12-oz. salmon, cut into 1/2-inch pieces
3 tablespoons chopped fresh dill or parsley

Directions:
1) Melt butter in 4-5 quart saucepan or soup pot over medium heat. Add onions and saute for 5 to 6 minutes. Stir in garlic and cook until fragrant, about 1 minute longer. Add fish stock, chicken stock, tomatoes, sugar and thyme. Bring to a boil, reduce heat and cook, uncovered, for 5 minutes. Add potatoes, lemon juice and salt and pepper to taste. Cook, covered, until potatoes are tender but still retain their shape, about 12 minutes.
2) Stir salmon into soup and cook until fish flakes easily, about 3 to 4 minutes. Sprinkle with dill. Yield: 4 servings.

You might also enjoy these recipes:
Spring Salmon and Leek Soup - One Perfect Bite
Salmon Chowder - One Perfect Bite
Shrimp Chowder - One Perfect Bite
How to Make Shellfish Stock - Simply Recipes
Homemade Italian Shrimp Stock - New Italian Recipes

Spring Salmon and Leek Soup

From the kitchen of One Perfect Bite...I was digging through my freezer today, searching for the last vestiges of some salmon I knew was hiding at the bottom. Salmon season is here and it's time to use the old to make room for the new. It proved to be a good day to undertake the search. The arctic blasts of winter are past, but our weather can still be unpredictable. Late this afternoon, our glorious weather changed and we had a fierce, if short, hail storm followed by heavy rains and rapidly dropping temperatures. It turned into a perfect day for soup. I used the tail ends of the resurrected salmon, quite literally, to make two soups we love. Both are fast, simple and light. They are what I call cusp soups. They are much lighter than the heavy soups of winter but have enough substance to make a meal. I thought we'd do one of them tonight and the other next week. This is the lighter of the two soups and it's my personal favorite. The recipe calls for fish stock. I make mine from shrimp shells that I freeze until I need stock. You can also dilute bottled clam with water to make a serviceable fish stock. Here's the recipe for a light and lovely salmon soup that's perfect for spring.

Spring Salmon and Leek Soup...from the kitchen of One Perfect Bite

Ingredients:
1 tablespoon vegetable oil
1 cup finely chopped onion
3 large leek, white and tender green, sliced
1 large potato, diced
2 cups fish stock
3 cups water
1 bay leaf
Salt and pepper
3/4 pound skinless salmon cut into 1/2-inch cubes
1/3 cup cream or half and half
Optional: lemon juice, parsley for garnish

Directions:
1) Heat oil in a heavy bottomed soup pan over medium heat. Add onions and leeks and cook until softened, about 5 minutes.
2) Add potatoes, fish stock, water, bay leaf and a large pinch of salt to pan. Bring to a boil, reduce heat, and simmer, covered, until vegetables are tender, about 30 minutes. Remove bay leaf.
3) Let soup cool slightly. Transfer half of soup solids to a blender and puree until smooth. Be careful not to burn yourself. Return to pan. Heat soup to a simmer. Season salmon with salt and pepper. Add salmon to soup and cook until tender, about 5 minutes. Stir in cream. Adjust to taste with salt, pepper and lemon juice. Ladle into soup bowls and garnish with parsley. Serve warm. Yield: 4 servings.

You might also enjoy these recipe:

Tortilla Soup - One Perfect Bite
Yucatan-Style Soup with Chicken, Lime and Orzo - One Perfect Bite
Roasted Yellow Pepper Soup - One Perfect Bite

Kedgeree - Pink Saturday

From the kitchen of One Perfect Bite...Grandma Maude was not an Anglophile. Famine Irish had long memories and the only good thing she would attribute to the British was the Magna Carta. She did, however, love to cook and tell tales - some tall, some true - that were sure to make us smile. She'd let novel bits of England into her kitchen to assure those smiles. Bubble and Squeak was a favorite of hers and she, of course, had a tale to match the dish. For the uninitiated, Bubble and Squeak is a homely dish made mostly of potatoes and cabbage. It is twice cooked. The bubble represents the boiling of vegetables and the squeak is the noise made when they are turned into a skillet and fried. This was heady information for five year olds. Almost as good as Bangers and Mash and Kedgeree. In our world, Kedgeree was an exotic dish that set us apart from those who had tuna casserole on Friday nights. In truth, Kedgeree is a lightly curried breakfast dish made from rice, smoked fish, boiled eggs, parsley and some lemon juice. While its considered an English dish, it roots are Indian and it is probably an adaption of a rice and lentil dish called Khichari. The British altered the dish to suit their tastes and Grandma Maude altered it to suit hers. She dropped the eggs and the curry and created a thirty minute meal that would make the most harried of cooks smile. This is not company fare, but it is wonderful for a family lunch or supper. Here's the recipe we use.

Kedgeree...from the kitchen of One Perfect Bite

Ingredients:
2 tablespoons butter
1 tablespoon vegetable oil
1 medium onion, finely chopped
1 teaspoon minced garlic
1 cup long grain rice
1-3/4 cup fish stock or reduced-sodium chicken broth
8 ounces salmon fillet, skinned and chopped
3 ounces smoked salmon, chopped
2 tablespoons heavy cream
2 tablespoons chopped fresh dill
3 scallions, finely chopped
Salt and pepper
Garnish: dill sprigs and lemon slices

Directions:
1) Combine butter and oil in a large saucepan. Cook until butter melts. Add onion and cook over low heat until soft but not brown, about 10 minutes. Add garlic and cook until fragrant, about 30 seconds.
2) Add rice and cook, stirring constantly, until it is transparent, about 3 minutes. Add stock and stir well. Bring to a boil, cover pan, and simmer gently, for 10 minutes.
3) Add fresh and smoked salmon. Stir well. If rice seems dry add more stock. Cook until fish and rice are tender and all liquid has been absorbed, about 6 minutes.
4) Remove pan from heat. Stir in cream, dill, and scallions. Season to taste with salt and pepper. Garnish and serve immediately. Yield: 4 servings.

You might also enjoy these recipes:

Yangzhou Fried Rice - One Perfect Bite
Shrimp Risotto - One Perfect Bite
Asparagus and Lemon Grass Risotto - One Perfect Bite

This post is being linked to:
Pink Saturday, sponsored by Beverly at How Sweet the Sound.

Wasabi-Glazed Salmon - Salmon Ladders - Outdoor Wednesday

A salmon ladder on the McKenzie River in Oregon. The ladder is a step-like structure designed to allow fish to migrate upstream over or through a barrier to spawn.



It's a Sisyphean effort. While these ladders help the salmon make their long way home, the journey is arduous. It's fascinating, almost mesmerizing, to watch them clear these and other hurdles encountered on the way to their spawning grounds. It's a lesson in determination and the biological imperative which ensures a constant flow of salmon to our markets. I feel almost - almost - guilty about using so simple a recipe for salmon, but, truth be told, it is one of my best finds. It's low in fat and very easy to make. The secret ingredient here is the wasabi paste that gives some oomph to a fairly standard teriyake glaze. I clipped the Weight Watcher's recipe from the Washington Post several years ago and it immediately made it to my permanent recipe rotation. I would advise anyone who is unfamiliar with wasabi paste to add it to the teriyake sauce in 1/2 teaspoon increments. You can always add more, but once it's in the mix there's no turning back. I enjoy mild to medium heat and do not find 2 teaspoons of the paste to be excessive. If you are in a real hurry, use commercially prepared teriyake sauce and add wasabi paste to it. If you can't find the paste, use a teaspoon of wasabi powder mixed with 1-1/2 teaspoons water as a substitute. Here's one of the easiest recipes your ever likely to find. Once you have tried it, you'll know why the salmon is called "king."

Wasabi-Glazed Salmon...from the kitchen of One Perfect Bite courtesy of Weight Watcher's and the Washington Post

Ingredients:
3 tablespoons mirin
1 tablespoon rice vinegar
1 tablespoon reduced-sodium soy sauce
1 tablespoon honey
1 teaspoon finely chopped, peeled ginger root
2 teaspoons wasabi paste
Nonstick vegetable spray oil
4 salmon fillets (4 to 6 ounces each)

Directions:
1) In a small saucepan over medium-high heat, stir together mirin, vinegar, soy sauce, honey, ginger and wasabi to taste. (Add the wasabi incrementally, tasting as you go.) Bring to a boil. Reduce the heat to medium and cook, stirring occasionally, until glaze thickens slightly, about 5 minutes. Remove from the heat.
2) Meanwhile, spray a large nonstick skillet with oil and place over medium-high heat. Add salmon and cook, turning once, until fish is browned on the outside and opaque in center, about 4 minutes per side, depending on thickness of the fillet. Spoon sauce over the salmon. Serve hot. Yield: 4 servings.

From "Weight Watchers Take-Out Tonight: 150+ Restaurant Favorites to Make at Home, All 8 Points or Less" (Fireside, 2003). Each serving is 4 points.

This recipe is being linked to:

Outdoor Wednesday, an event sponsored by Susan at A Southern Daydreamer.

Thai Fish Cakes with Cucumber Relish - Blue Monday

Photobucket Creative Commons License

A Oregon fisherman's paradise serves as a perfect introduction to Thai Fish Cakes and Blue Monday.


From the kitchen of One Perfect Bite...We have an abundance of salmon at this time of year and, out of necessity, I've learned to deal with the surplus that tries to claim exclusive use of my freezer space. Today's recipe is an adaption of one for fish cakes that Bob and I had, and loved, when we were in Thailand. The fish cakes are easy to make and they're inexpensive if you use canned salmon or tuna fish to assemble them. The recipe calls for fish sauce and red curry paste. They are available in any well stocked grocery store, but if you're living at the North Pole or in the middle of the Gobi Desert, they can be ordered via the internet. Both will last for several months in the refrigerator. You can make your own red curry paste if you wish. I've included a recipe for the adventurous, but, I hasten to add, commercially prepared red curry paste works like a charm. Red curry is hot to many tongues, so I've used a range of measurement for it in the recipe. Go easy, if you are just beginning to eat hot and spicy food. The cucumber relish is served with many Thai dishes to offset and balance the heat of chilies. Again, the relish is simple and takes minutes to prepare. The recipe I'm including here is very basic. I posted a more involved version earlier in the year and if you'd like to try it follow this link to Ah Jhat. I use mashed potatoes to bind the fish cakes but bread crumbs can also be used. I cook the cakes in a small amount of oil. In Thailand these are deep fried and smaller sized cakes are also used as appetizers. Here are the recipes for the fish cakes, the simplified cucumber relish and red curry paste. I hope you'll try them. You won't be sorry.

Thai Fish Cakes with Cucumber Relish...from the kitchen of One Perfect Bite

Ingredients:
1-1/2 cups cooked flaked salmon or 1 (14.75-oz.) can pink salmon
1/2 cup plain mashed potatoes or bread crumbs
1/4 cup very finely chopped onion
1/4 cup coarsely chopped fresh cilantro or mint
1 large egg
1 to 3 teaspoons red curry paste
1 tablespoon fish sauce
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tablespoons vegetable oil

Directions:
1) If using canned salmon, drain it well. Place in a large bowl and work with fingers to remove skin and bones. Add mashed potatoes, onion and cilantro. In a separate small bowl, combine egg, red curry paste, fish sauce, salt and pepper and mix with a fork until smooth. Add to salmon mixture; mix gently with a spoon or your hands to combine. Using a 1/4 cup measure, shape mixture into 3-inch patties; place on a baking sheet and chill in freezer for about 30 minutes.
2) When ready to proceed, heat oil in a large skillet set over medium-high heat. Carefully add 4 patties and cook, turning once, until golden brown, about 3 minutes per side. Transfer to a serving platter and continue procedure with remaining patties. Serve hot for best flavor. Yield: 4 to 6 servings.

Cucumber Relish

Ingredients:
1/2 cup granulated sugar
1/2 cup white or rice wine vinegar
1 large English cucumber, diced
1/2 cup very finely chopped peanuts

Directions:
1) Combine sugar and vinegar in a small sauce pan. Bring to a boil over medium heat, stirring occasionally. Remove from heat and allow to cool.
2) Pour into a two cup bowl. Add cucumbers. Toss to combine. Top with peanuts. Yield: 1 cup

Red Curry Paste

Ingredients:
3 large dried red New Mexico or Anaheim chili peppers
10 small dried red chilies (i.e. chiles de arbol or japones)
1/2 cup coarsely chopped shallots
1/4 cup coarsely chopped garlic
1 tablespoon coarsely chopped fresh ginger
1 tablespoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon freshly ground pepper
1/2 teaspoon salt

Directions:
1) Stem and seed all chilies. Chop into large pieces; place in a small bowl. Add warm water and let them soak awhile proceeding with recipe.
2) Using bowl of a small food processor or a blender, combine shallots, garlic, ginger, coriander, cumin, pepper and salt. Add softened chilies and 1/4 cup of soaking liquid; process until a smooth puree forms. Transfer paste to a lidded jar and refrigerate for up to 3 weeks. Paste can be frozen for 3 months. Yield: 3/4 cup.

Recipes adapted Temple of Thai and Nanci McDermott


This post is being linked to:

Smiling Sally - Blue Monday

Braised Vietnamese Fish - Ca Kho To - Foodie Friday

From the kitchen of One Perfect Bite...Among my favorite recipes is one from Vietnam in which fish steaks are braised in a sweet and salty sauce that's made from fish sauce (nuoc mam) and caramel. Before you have a chance to say, "No way!" let me assure you that this is an easy and delicious dish. It's a type of kho, a clay pot cooking method that's used for braising meat and fish in Southeast Asia. Happily, this dish can be made in a heavy skillet on top of your stove, and, while I used salmon, any thick, meaty fish can be substituted, as long as it will fit in a tight layer in the pan. I know the addition of caramel to a savory sauce is strange to many, but I'm going to ask you to trust me. I've included a recipe for caramel sauce but if that intimidates you, use an equal measure of brown sugar in its place. Once made, caramel sauce will keep for about a month and I always try to have some on hand. The dish can be on the table in 30 minutes. Rice is a perfect accompaniment.

Braised Vietnamese Fish - Ca Kho Yo...from the kitchen of One Perfect Bite

Ingredients:
Caramel sauce
1/4 cup cold water
3/4 cup sugar
1/4 cup hot water
Fish
1 tablespoon vegetable oil
2 tablespoons coarsely chopped shallots or red onion
2 tablespoons coarsely chopped garlic
1/4 cup fish sauce
2 tablespoons granulated sugar
1 tablespoon caramel sauce or brown sugar
1/3 cup water
1/2 teaspoon black pepper
1-1/2 pounds salmon steaks or other meaty fish, about 1-inch thick
3 green onions, trimmed, white part chopped, green part cut into 2-inch pieces

Directions
1) To make caramel sauce: Combine cold water and sugar in a heavy bottomed pan over medium-high heat. Stir well. Cook, occasionally swirling sauce, until it becomes syrupy and color begins to change, about 5 to 7 minutes. When it is color of maple syrup, pour hot water down sides of pan. It will spit and splatter. Let it settle down. Stir and continue cooking until sauce is thin and smooth. Set aside to cool.
If not used immediately, transfer to a screw top jar and store at room temperature for about 1 month.
2) In a medium deep skillet, combine oil, shallots and garlic. Warm over medium-high heat until garlic becomes fragrant and starts to sizzle. Add fish sauce, sugar, caramel sauce, water and pepper; bring to a boil. Cook, stirring occasionally, until sugar dissolves and sauce thickens a little. Carefully add salmon steaks. Return sauce to a gentle boil, reduce heat and simmer, covered, for 10 minutes. Carefully turn fish, add green onions and cook for 5 minutes longer. Transfer fish and sauce to shallow bowls. Serve hot. Yield: 4 servings.

Recipe adapted from Quick and Easy Vietnamese by Nancie McDermotte

This recipe is being linked to:
Designs By Gollum - Foodie Friday

Salmon Chowder - San Juan Islands Sunset - Pink Saturday

Sunset on the San Juan Islands as seen from the shore of Puget Sound in Bellingham, Washington.



Ahoy, me hearties! Beware. This simple soup is a gift from Scandinavian immigrants who settled in the Pacific Northwest. This chowder, or a version of it, came with them. Fortunately, their recipes were passed on to us. This recipe utilizes a handful of ingredients to make an amazingly flavorful soup. It begins with a fish stock. I make mine from shrimp shells, the recipe for which can be found following the chowder recipe. It's simple to do, but if that seems too much work, dilute 1-1/2 cups bottled clam juice with 2 cups of water and proceed with the recipe. Once all the vegetables have been chopped, the soup will be table ready in 30 minutes. This is typical of the soups that are made on the San Juan islands. Easy, fast and flavorful. If you have an aversion to cream, replace it with half and half or whole milk. It will lack the richness of the real thing, but the chowder will still be delicious. I really hope you'll try this one. It's delicious and hearty enough to serve as a main course.

Salmon Chowder...from the kitchen of One Perfect Bite

Ingredients:
4 tablespoons butter
1-1/2 cups chopped onions
5 large boiling potatoes
4 cups fish stock
1 pound salmon, skinned and cut in 1/2-inch dice
2 cups heavy cream
1/4 cup dry white wine or dry vermouth
Salt and pepper to taste
1/2 cup chopped fresh dill or parsley (optional)

Directions:
1) Melt butter in a 5 to 6-quart stock pot. Add onions and saute until soft. Stir in flour and cook for 1 to 2 minutes. Add potatoes and fish stock. Bring to a boil. Reduce heat, cover pot and simmer for 20 minutes, or until potatoes are tender.
2) Add the salmon and cook for 2 minutes longer. Add cream, wine, and salt and pepper
to taste. Simmer until just heated through. If using, stir in dill or parsley. Yield: 4 to 6 servings.

To make fish stock from shrimp shells: Place fresh or frozen shells from 2 to 3 pounds shrimp in a large pot. Add 10 cups water and bring to a simmer over high heat. Reduce heat to low and simmer gently for 5 minutes, skimming off any foam that rises to surface. Strain through a fine sieve and set aside. Stock may be frozen.

They post is being linked to Pink Saturday, sponsored by Beverly at How Sweet the Sound.

Salmon with Cilantro and Lime - Foodie Friday and Pink Saturday

From the kitchen of One Perfect Bite...There's lots to learn about salmon and with a confidence held only by perfect fools, I've decided to summarize it for you in one short paragraph. Salmon, wild or farmed, ranges in hue from white or silver to pink and red. Pacific salmon are classed by size and in descending order you'll find the Chinook, Sockeye, Coho, Humpy and Chum. Those from Atlantic waters are actually Steelheads and are related to rainbow trout, so for our purposes they don't count. Salmon, however classified, will live from 2 to 8 years and return to the waters in which they hatched to spawn and die. Fisherman toss about numbers when speaking of salmon. They'll talk about a 1-2 or 2-3, and leave you to scratch your head or yawn. Here's the translation. They're talking about a biological pattern where time is spent in both fresh and salt water; the first number represents time in fresh water, the second time in the ocean. Should I buy wild or farmed salmon? Let conscience be your guide. Check with FishOnline - Fish to Eat , a database maintained by the Marine Leadership Council to see if environmentally responsible practices are used to catch the fish you want to eat. According to the group their is no problem with Pacific salmon. My favorite in the group is the Sockeye salmon - it's a 2-3. It retains its beautiful color when cooked and has oils that I think make it tastier than its counterparts. I think farm raised salmon has a mushy texture, so I'll buy wild as long as it's responsibly fished and certified. This recipe is really simple but it produces a really wonderful fish with subtle Southwestern overtones. Resist the temptation to overcook it. The fillets are broiled, so 7 to 8 minutes is perfect for a fillet that's one inch thick. I serve this with watermelon salsa and arroz verde. The meal bursts with color and flavor and it's good for you. The salmon is a five ingredient wonder that you can have on the table in 30 minutes. Here's the recipe.

Broiled Salmon with Lime and Cilantro...from the kitchen of One Perfect Bite

Ingredients:
4 (6 to 8-oz.) Sockeye salmon fillets
1/2 cup cilantro, finely chopped
1 tablespoon olive oil
1 teaspoon finely chopped garlic
1/2 teaspoon salt
2 tablespoons fresh lime juice

Directions:
1) Combine cilantro, oil, garlic and salt. Set 2 tablespoons aside.
2) Pour remainder over fish in bowl. Let stand, covered, 10 minutes.
3) Meanwhile, preheat broiler. Spray broiler rack with nonstick cooking spray. Place salmon on rack. Brush with 1 tablespoon of marinade. Then broil 4 inches from heat for 7 to 8 minutes, or until fish flakes when pierced with a fork. Brush with remaining tablespoon marinade. Transfer to a serving platter. Yield: 4 servings.

I'm sending this recipe to Michael at Designs By Gollum for Foodie Friday, the event she sponsors.

I'm also sending it to Beverly at How Sweet the Sound for her Pink Saturday Event.

Tsalila and Slow Roasted Salmon

Tsalila (sah-lee-lah) is an event held by local Indian tribal confederations here in the Pacific Northwest. It's a yearly celebration that marks the return of spawning salmon to local rivers. The star of the show is the salmon. A single fish is ceremoniously returned to the sea to appease the old gods and there are, of course, the obligatory drums and dancing for the tourist trade. The highlight of the day is slow cooked salmon, strapped to poles, suspended over cedar embers and roasted to perfection. A hunk of salmon, fry bread, pruny corn and pit roasted potatoes is not a feast of Lucullean proportions, but it is mighty fine grub.

I returned from the festivities with salmon fillets and a plan - not involving poles or open fire - for cooking them. Years ago, Charlie Trotter developed a method for oven roasting salmon at a low (250 degrees F.) temperature. The result was a succulent, tender piece of fish that had glorious color and a melt in the mouth appeal. Helen Rennie and Jaden Hare have helped to popularize the technique and it's one worth keeping in your cooking quiver. It's fast, not too expensive and simple to execute. Today's picture was taken at the end of roasting. Isn't the color fabulous?

Slow Roasted Salmon

Ingredients:
4 (6-oz.) salmon fillets
1 bunch scallions, washed and trimmed
1 bunch fresh dill sprigs, divided use
2 to 3 lemons, thinly sliced, divided use
Juice of 1 lemon
2 to 3 teaspoons vegetable oil
1 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper

Directions:
1) Bring salmon fillets to room temperature. Adjust a rack to middle third of oven. Preheat oven to 250 degrees F. Mist an 8 x 11 x 2-inch baking pan with nonstick cooking spray.
2) Place scallions in bottom of baking pan to form a bed for the salmon. Cover with dill and lemon slices. Place salmon, skin-side down, on top lemons. Squeeze lemon juice over all. Brush fillets with oil; sprinkle with salt and pepper. Lightly top with more dill and lemon slices. Allow to sit at room temperature for 1/2 hour if time permits.
3) Bake in preheated oven for about 30 to 35 minutes, or until fillets can easily be pierced with the tip of a sharp knife. Carefully transfer to a serving platter. Remove topping and garnish with some fresh dill and a lemon twist. Yield: 4 servings.