Salmon Three Ways Recipe
Fresh Salmon Prepared in Three Styles; Soy Glazed with Shiitake Mushrooms, Horseradish Crusted with Asparagus and Almond-Ginger with Beurre Blanc
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Ingredients
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Soy-Glazed Salmon with Shiitake Mushrooms
Horseradish-Crusted Salmon with Roasted Asparagus
Almond-Ginger Salmon with Beurre Blanc
Method
Soy-Glazed Salmon with Shiitake Mushrooms
- 1
Prepare glaze and mushrooms
In a small bowl combine soy sauce, mirin, brown sugar, rice vinegar, grated ginger and minced garlic. Stir until sugar dissolves. Set aside. Heat 1 tablespoon vegetable oil in a medium skillet over medium-high heat. Add sliced shiitake mushrooms and sauté 4–5 minutes until softened and starting to brown. Season mushrooms with a pinch of salt and pepper. Remove mushrooms to a plate and set aside.
- 2
- 3
Cook salmon
Pat the salmon fillets dry and season lightly with 1/4 tsp salt and 1/8 tsp pepper. Heat a clean nonstick or stainless skillet over medium-high heat and add 1 tsp oil. Place salmon fillets skin-side down and cook 4–5 minutes without moving, until skin is crisp and the sides start to cook up. Flip and spoon glaze and mushrooms over the top. Cook another 2–3 minutes for medium (internal temperature 125–130°F / 52–54°C) or longer to desired doneness. Remove from heat and spoon additional glaze and mushrooms over fish. Garnish with sliced scallions and toasted sesame seeds if using.
Horseradish-Crusted Salmon with Roasted Asparagus
- 4
Prepare oven and asparagus
Preheat the oven to 425°F (220°C). Toss trimmed asparagus with 1 tablespoon olive oil, 1/4 teaspoon salt and 1/8 teaspoon black pepper on a rimmed baking sheet. Spread into a single layer and roast for 10–12 minutes until tender-crisp. Remove to a warm place while you prepare the salmon.
- 5
Make horseradish crust
In a small bowl combine prepared horseradish, Dijon mustard, panko breadcrumbs, grated Parmesan, lemon zest and chopped parsley. Stir to form a slightly moist crumb mixture; add a little olive oil (up to 1 teaspoon) if too dry.
- 6
Assemble and bake salmon
Place the salmon fillets on a lightly oiled baking sheet, skin-side down. Pat fillets dry and season lightly with salt and pepper. Brush the top (flesh side) of each fillet with an even layer of the horseradish mixture, pressing gently so it adheres. Bake in the preheated 425°F oven for 8–10 minutes, or until the crust is golden and salmon reaches 125–135°F (52–57°C) depending on preferred doneness. If crust needs extra color, place under the broiler for 1–2 minutes monitoring closely. Serve with roasted asparagus and lemon wedges.
Almond-Ginger Salmon with Beurre Blanc
- 7
Toast almonds and season salmon
Preheat oven to 400°F (200°C) if roasting, or prepare a skillet for pan-searing. Spread sliced blanched almonds on a small baking sheet and toast in the oven for 4–6 minutes until light golden, or toast in a dry skillet over medium heat, stirring frequently. Remove and set aside. Pat salmon fillets dry, season with 1/4 tsp salt and 1/8 tsp pepper, and brush lightly with a mixture of 1 tsp soy sauce, 1 tsp honey and the grated ginger; let sit 5 minutes.
- 8
Cook salmon
For pan-sear: heat 1 tablespoon olive oil in a skillet over medium-high heat. Place salmon skin-side down and cook 4–5 minutes until skin is crisp; flip and cook 2–3 minutes until done. For oven: place on a baking sheet and roast at 400°F for 8–10 minutes until desired doneness. In the final minute, press the toasted almonds onto the ginger-honey side to adhere.
- 9
Make beurre blanc
While salmon cooks, make the beurre blanc: in a small saucepan combine minced shallot, white wine and white wine vinegar. Bring to a simmer over medium heat and reduce until nearly dry (about 4–6 minutes) leaving about 1–2 tablespoons of liquid. Reduce heat to low. Whisk in the cold cubed butter a few pieces at a time, whisking constantly until each addition melts and the sauce becomes creamy and slightly thickened. Maintain the sauce warm but not hot (too high heat will separate). Stir in lemon juice, salt and pepper to taste. If sauce becomes too thick, whisk in 1 teaspoon cold water to loosen slightly.
- 10
Finish and plate
Place the almond-ginger salmon on plates and spoon several tablespoons of beurre blanc alongside or over the top. Garnish with additional toasted almonds if desired and serve immediately.
