summer smoked-salmon chowder

prep time: 25 minutes      cook time: 40 minutes     total time: 1 hour 5 minutes      serves 4

ingredients
2 T unsalted butter
1 onion, finely chopped
1 celery stalk, finely chopped
1 carrot, peeled and finely chopped
kosher salt and ground pepper
1 lb baby potatoes, scrubbed and cut into 1/4-inch rounds (about 5-6 medium-sized potatoes)
2 c chicken broth
2 c fresh corn kernels (from 2 ears), or 1 can of corn
1 zucchini, cut into half moons
1/2 c heavy cream
4 oz. salmon, skin removed, cut into 1/2 inch pieces

directions

1. season salmon with salt and pepper and set aside.
2. melt butter in a skillet over medium heat. add onion, celery, and carrots. season with salt and pepper and cook, stirring occasionally, until soft, about 6 minutes.
3. add potatoes, broth, and 2 c of water; bring to a boil, then reduce heat to medium and simmer, partially covered, until potatoes are tender, about 8 minutes.
4. add corn and zucchini; simmer, stirring occasionally, until just tender, 5-7 minutes.
5. remove from heat; stir in cream and fish. season with salt and pepper, if needed.

source – martha stewart living, july/august 2019

salmon pasta with green goddess pesto

prep time: 20 minutes      cook time: 30 minutes      total time: 50 minutes      serves 6-8

ingredients
1 large handful of basil (about 1 cup chopped)
1 large handful of parsley (about 1 cup chopped)
1 small handful of dill (about 1/2 c chopped)
1 small bunch of chives (about 1/2 c chopped)
2 scallions, chopped into 1-inch pieces
the leaves from 3 stalks of tarragon (stems discarded)
juice of half a lemon
1/2 tsp salt
1/4 tsp black pepper
1/2 c extra virgin olive oil, plus 2 T
1 1/2 lb salmon fillet
1 lb dried fettucine
2 T butter
6 cloves garlic, finely chopped
1/3 c capers, drained and roughly chopped
1 c heavy cream
2 c frozen peas
zest of a whole lemon

directions

1. first, make the green goddess pesto. in the bowl of a food processor, add the basil, parsley, dill, chives, scallions, tarragon, lemon juice, salt, black pepper, and olive oil. process until smooth, scraping down the sides of the bowl as needed.
2. next, rinse your salmon fillet, pat it dry with a paper towel, and season with salt. heat 2 T of olive oil in a skillet over medium-high heat. sear the salmon until cooked through on both sides, approximately 5-6 minutes per side (depending on the thickness of the fish and your preference for how done you want your fish). when it’s cooked to your liking, transfer to a plate, and with two forks, flake the salmon.
3. next, bring a pot of salted water up to a boil. boil the pasta according to package instructions until al dente.
4. while the pasta is cooking, heat a large skillet over medium-high heat. add the butter and the garlic. stir the garlic until lightly browned, and then add the capers. turn the heat all the way down to low, and stir to combine. add the heavy cream, followed by the peas. stir to warm the peas through.
5. add the cooked pasta and stir thoroughly until the pasta is coated in the cream. next, add the pesto and stir to combine. top with the flaked salmon, additional black pepper to taste, and lemon zest.

source

chef john’s baked lemon-pepper salmon

prep time: 10 min. + 30 min. marinate      cook time: 8-10 min.      total time: about 50 minutes      yields 4 servings

ingredients
3 T lemon juice
1-2 T ground black pepper
3 T mayonnaise
4 tsp dijon mustard
1/8 tsp cayenne pepper (or red pepper flakes)
5 (8-ounce) salmon fillets (about 1.25 in. thick), boned, with skin on
sea salt to taste

directions

1. whisk together lemon juice, black pepper, mayonnaise, mustard, and cayenne/red pepper flakes in a small bowl. spread mixture over fillets on a plate.
2. cover with plastic wrap and refrigerate for at least 30 minutes.
3. preheat oven to 450*F. line a rimmed baking sheet with aluminum foil and spray with oil to prevent sticking.
4. transfer fillets to prepared baking sheet. try not to let lemon-pepper mix pool around base of fillets, if possible.
5. sprinkle with sea salt and bake until salmon just flakes with a fork, 8-10 minutes.

source – allrecipes.com magazine, pg. 13