Talented, brilliant, incredible, amazing, show stopping, spectacular, never the same, totally unique, completely not ever been done before, unafraid to reference or not reference. Kidding. This has definitely been done before, but here's my take.
There are two perfect ways to serve salmon in the summer - with a crisp Caesar salad, sautéed cherry tomatoes and shallot, or with a chilled couscous salad with mint and feta. Lucky for you I will share both of my methods.
For the Salmon:
3 filets salmon
Salt to taste
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
1/8 cup freshly chopped dill, or any fresh herb you love.
1 lemon, zested first and thinly sliced
1 1/2 tbsp olive oil
Preheat your oven to 400 Fahrenheit.
Generously salt your salmon (more than you think you need!). Rub each filet with the chili, garlic and onion powder, adding more or less if you desire. Add the herbs and lemon zest and massage in as well. Finally, massage in the olive oil to really seal those spices, and top each filet with the thinly sliced lemon.
Bake for 13-16 minutes depending on how well done you prefer your salmon. Sometimes, I like to turn the broiler on high for the last few minutes to get it crispy! Be careful with this, though, because I have set my smoke alarm off far too many times.
Salmon Caesar, fancied up
3 heads romaine lettuce, finely chopped or shredded
1 cup cherry tomatoes
1 small shallot, thinly sliced
4 tbsp olive oil
1/2 cup of mayonnaise (I prefer the olive oil based mayo)
A lemon's worth of lemon juice
1 tbsp dijon mustard
4 tbsp freshly (!!) grated parmesan cheese
1 tsp anchovy paste
Salt to taste
Freshly cracked black pepper to taste
1/2 cup panko breadcrumbs
1/2 tsp garlic powder
Preheat a pan on the stove over medium low heat. Add your olive oil, and your shallot. Sauté for 3 minutes, and add your tomatoes and a generous pinch of salt. Continue to let caramelize for another 10 minutes, letting the tomatoes get soft and juicy. Turn off the flame and set aside.
In another pan on high heat, add your Panko breadcrumbs and garlic powder and toast. This will be to top the salad.
In a small bowl, combine the mayonnaise, lemon juice, mustard, parmesan, anchovy paste, salt and black pepper. Toss with the romaine. Serve with the salmon and cherry tomatoes, and top with the panko and extra grated parmesan cheese.
Salmon and Couscous Salad
1/2 box of plain couscous
1 cup cherry tomatoes, halved
1/2 english cucumber, chopped
1/2 cup fresh feta cheese (buy it from your deli counter - it makes all the difference)
1/4 cup dried apricots, finely chopped
1/4 cup fresh basil, finely chopped
1/4 cup fresh mint, finely chopped
1/2 cup olive oil
1 lemon, zested and juiced
1 clove of garlic, minced
Salt and pepper to taste
Cook the couscous according to package directions. When done, toss with the cherry tomatoes, cucumber, feta, apricots, basil and mint while it is still warm - this helps the flavors meld so well! Once cooled off, chill in the fridge for at least an hour.
In a small bowl, mix your olive oil, lemon juice, lemon zest, garlic, and salt and pepper to taste. Taste for seasoning, and toss with salad before serving. Serve with your salmon and enjoy!
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