Greek Style Salmon

This was dinner tonight.  As I mentioned with the previous recipe, we are in the process of going gluten-free.
Another mom I know, who has, "Been there.  Done that."  Lent me a cookbook called Favorite Brand Name Incredibly Easy Gluten-Free Recipes.  This is another recipe from this cookbook.

1 1/2 tsp olive oil
1 3/4 cups (1 can) diced tomatoes, drained
6 black olives, coarsely chopped
4 green olives, coarsely chopped
3 Tbsp lemon juice
2 Tbsp chopped fresh Italian parsley
1 Tbsp capers, rinsed and drained
2 cloves garlic, thinly sliced
1/4 tsp black pepper
1 pound salmon fillets

1 Heat the oil in a large skillet over medium-high heat.  Add tomatoes, olives, lemon juice, parsley, capers, garlic, and pepper.  Bring to a boil over medium heat, stirring frequently.
2 Cook tomato mixture 5 minutes or until reduced by about one third, stirring occasionally.
3 Rinse salmon and pat dry with paper towels.  Push sauce to one side of skillet.  Add salmon to skillet; spoon sauce over salmon.  Cover and cook 15 minutes or until salmon begins to flake when tested with fork.

I would in the future, serve this with couscous or something....some years later, I served it with a rice and quinoa mix. I, also, added Feta to the top.

Hoisin-Glazed Salmon

1 lb salmon fillet
1/4 cup hoisin sauce
Dash cayenne pepper
1 teaspoon sesame seed
1/4 cup sliced green onions, optional


Preparation
Line a baking sheet with aluminum foil and spray with non-stick cooking spray.

Broil salmon skin-side-down on prepared baking sheet for 7 minutes.

Meanwhile, combine hoisin sauce, cayenne pepper and sesame seeds.

Brush salmon with hoisin sauce mixture. Broil for an additional 3 minutes or until salmon is firm and begins to flake.

Before serving, sprinkle salmon with the green onions if desired.

Source: Hy-Vee weekly ad from the week of February 16, 2011.

Salmon Fillet en Papillote with Julienne Vegetable

1/3 cup julienned fennel bulb
1/3 cup julienned leeks, white part only
1/3 cup julienned carrots
1/3 cup julienned snow peas
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon whole coriander seed, ground fine
1 (8-ounce) salmon fillet, in bones removed
1 orange cut into wedges with white, pithy membrane removed
1 tablespoon dry vermouth.

Take a 15 by 36-inch piece of parchment paper and fold in 1/2 like a book. Draw a large 1/2 heart on paper with fold of paper being the center of the heart. Cut out heart and open. Lay fennel, leeks, carrots, and snow peas on parchment in center to 1 side of fold. Mix together salt, pepper, and ground coriander. Sprinkle vegetables with 1/2 of salt, pepper, and coriander. Lay salmon on top of vegetables and season with remaining salt, pepper and coriander. Top with the orange wedges and sprinkle with vermouth. Fold other side of heart over fish and starting at top of heart shape, fold up both edges of parchment, overlapping folds as you move along. Once you reach the end tip, twist several times to secure tightly. Place on microwave safe plate and cook for 4 minutes, on high in microwave, or until fish reaches 131 degrees. Open parchment carefully and serve for a complete meal.

Wild Salmon and Potato Casserole with Citrus-Herb Vinaigrette

1 lb wild salmon fillet , skin removed
3/4 t salt
1/3 t pepper
1 lb new potatoes, sliced 1/4 inch thick
1/4 c olive oil
1 T olive oil
1 lemon, sliced into 1/4-inch-thick rounds
12 pitted black olives, such as niçoise or picholine
2 T lemon juice
1 T fresh orange juice
2 T chopped basil
1 t fresh thyme leaves

1. Preheat oven to 425 degrees F. Season the salmon fillet with ¼ teaspoon salt and 1/8 teaspoon pepper on both sides. Place the potatoes in a single layer in an 8 1/2- by 11-inch casserole. Drizzle
1 tablespoon of the olive oil over the potatoes and sprinkle with ¼ teaspoon salt and 1/8 teaspoon pepper; roast in the oven for 15 minutes.

2. Remove from oven and layer half the lemon slices over potatoes. Lay the fillet over the lemon slices, top with remaining lemon slices and olives, and return to oven. Reduce oven temperature to 250 degrees F and roast until salmon and potatoes are cooked through -- about 40 minutes.

Salmon, sweet potato, and broccoli chowder

1 large onion, chopped (2 cups)
3 T unsalted butter
¼ c all purpose flour
3 c chicken broth
2 cups whole milk
1 large sweet potato, peeled and diced (1 ½ c)
1 bay leaf
1 t fresh thyme leaves
1 pound skinless salmon fillet
1 small broccoli stalk, cut into pieces ( ½ cup)
¼ t kosher salt

In a large, heavy saucepan, over medium heat, cook the onion in the butter until softened, about five minutes. Add the flour and stir until smooth. Whisk in the broth and milk, then add the sweet potatoes, bay leaf, and thyme. Bring to a boil, reduce heat, and simmer. Stirring occasionally, eight minutes. Add the fish or meat and broccoli; simmer five minutes for the salmon, seven minutes for the chicken or ten minutes for the pork. Season with the salt and pepper.