Category: Fish & Seafood
Salmon Steak with Leeks and Swiss Chard
A creamy and flavorful topping of leeks and swiss chard bring out the rich heartiness of this tender and moist salmon
Whether we are planning for a holiday, a Sunday brunch or just a weeknight dinner salmon has always been one of our favorites
Salmon is very hearty and can stand up to a lot of flavors
There are also many choices when it comes to salmon, you can get it smoked, salt cured, as fresh fillets or steaks as we have in this recipe
Let’s get started!
Here we have 4 salmon steaks, roughly 2 1/2 pounds
Preheat your oven to 400 degrees F
Sprinkle both sides with kosher salt and ground black ground pepper
Line a sheet pan with parchment paper sprayed with cooking oil
Let’s get to work on some veggies
We are starting off with four small leeks
What are leeks?
Leeks are in the onion family and though their flavor is similar to scallions they are a lot larger
Leeks grow in the ground so you need to give them a good rinse to remove any dirt or grit before using
Remove the a half inch from the bottom of the leek and cut off the leaves just where the leek starts to turn dark green
Discard the root bulb and leaves
Cut the stalk in half lengthwise
Flip the leek over so the flat side is on the cutting board for stability and cut across so you get half circle shapes
Let’s get started on the swiss chard
What is swiss chard?
Swiss chard is a leafy vegetable that can have multicolored stalks
It is actually related to the beet and spinach family
Like the leeks you want to give your chard a good rinse
Cut a “V” to remove the stem from the chard leaf
Discard the stem
Stack the leaves on top of each other
Next slice the leaves down the center and re-stack them
Slice crosswise into ribbons
Over medium heat add 2 tablespoons of olive oil and 2 tablespoons of butter to a pan
Add the leeks to the pan and stir around to coat them in butter and oil
Sprinkle with some kosher salt and ground black pepper
Cook 5-6 minutes, tossing occasionally
Now add in the chard
Cook 5-6 minutes or until the chard wilts down and the leeks start to caramelize
Remove from the heat and allow to cool
Next, we will need 1/2 cup of sour cream, 1 tablespoon of mayonnaise, 1 tablespoon of Dijon mustard, 1 tablespoon of lemon juice, 2 teaspoons of soy sauce, 1 grated garlic clove and 3 sprigs of fresh chopped dill
Add all of these ingredients to a bowl and whisk together
Fold the cooled off leeks and chard into the wet ingredients
Add around 2 tablespoons of the mixture per steak to start
Use the back of the spoon to spread the topping out
You can use as much or as little of the topping as you want depending on how many steaks you are cooking
Place into the preheated oven
Cook for 12 to 14 minutes or until a knife inserted in the thickest portion of the steak slides in and out without resistance
We prefer our salmon a bit medium in the very center
Let the salmon rest for a few minutes
Serve this delicious entree with a side salad and dig in!!
Enjoy!!!
Simply Sundays! ~ Salmon Steak with Leeks and Swiss Chard
Ingredients
4 salmon steaks
4 leeks
1 bunch of swiss chard
1/2 cup of sour cream
1 tablespoon of mayonnaise
1 tablespoon of Dijon mustard
1 tablespoon of lemon juice
2 teaspoons of soy sauce
1 grated garlic clove
3 sprigs of fresh chopped dill
2 tablespoons of butter
2 tablespoons of olive oil
kosher salt
ground black pepper
Directions
Preheat your oven to 400 F. Sprinkle kosher salt and ground black ground pepper on both sides of 4 salmon steaks
Leeks grow in the ground so you need to give them a good rinse to remove any dirt or grit before using. Remove the half inch from the bottom of the leek and cut off the leaves just where the leek starts to turn dark green. Discard the root bulb and leaves
Cut the stalk in half lengthwise. Flip the leek over so the flat side is on the cutting board for stability and cut across so you get half circle shapes
Like the leek thoroughly rinse any dirt or grit from one bunch of swiss chard. Cut a “V” to remove the stem from the chard leaf. Discard the stem. Stack the leaves on top of each other. Next slice the leaves down the center and re-stack them. Slice crosswise into ribbons
Over medium heat add 2 tablespoons of olive oil and 2 tablespoons of butter to a pan then add the leeks pan and stir around to coat them in butter and oil. Sprinkle with some kosher salt and ground black pepper. Cook 5-6 minutes, tossing occasionally
Next add in the swiss chard. Cook 5-6 minutes or until the chard wilts down and the leeks start to caramelize. Remove from the heat and allow to cool
In a large bowl whisk together 1/2 cup of sour cream, 1 tablespoon of mayonnaise, 1 tablespoon of Dijon mustard, 1 tablespoon of lemon juice, 2 teaspoons of soy sauce, 1 grated garlic clove and 3 sprigs of fresh chopped dill. Fold the cooled off leeks and chard into the wet ingredients
Add around 2 tablespoons of the mixture per steak to start. Use the back of the spoon to spread the topping out. You can use as much or as little of the topping as you want depending on how many steaks you are cooking
Place into the preheated oven. Cook for 12 to 14 minutes or until a knife inserted in the thickest portion of the steak slides in and out without resistance. We prefer our salmon a bit medium in the very center. Let the salmon rest for a few minutes
Serve with a side salad
Architec Carving Board, Gripperwood
NuWave Flex Precision Induction Cooktop
Reynolds Kitchens Parchment Paper
Silicone Flexible Rubber Baking Spatula
Cooks Standard Multi-Ply Clad Stainless Steel Tagine and Extra Glass Lid, 4.5-Quart
Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece
© Simply Sundays 2020
All rights reserved
Teriyaki Salmon Bowl
We all have the same dinner conundrum… how do I serve my family a healthy meal but get it on the table fast during a busy weeknight???
What if I told you that this teriyaki marinated pan seared salmon with sauteed veggies and quick cooking quinoa is a fast weeknight dinner that is tasty AND healthy??
You’d say “Let’s start cooking!”
Let’s start with the marinade. Measure out 1/4 cup of soy sauce, 2 tablespoons of honey, 2 tablespoons of rice wine vinegar, 2 grated garlic cloves, 1 tablespoon of grated fresh ginger and 1/4 teaspoon of crushed red pepper flakes. Combine in a small bowl
Place four 4 ounce skinless salmon fillets in a small dish and spoon the marinade over each one. We’re going to let this marinade this for about 20 minutes, flipping halfway through
Set aside while we prep the rest of the ingredients
Thinly slice 1 large head of bok choy and cut one medium sized red bell pepper into strips. Peel 2-3 carrots and thinly slice on a diagonal
Wipe 6 ounces of baby bella mushrooms clean and thinly slice
Slice 4 scallions on a diagonal and separate with whites from the greens. We’re going to saute the whites and garnish with the greens
Lastly we’ll need 2 cups of shelled edamame
Heat a large saucepan over medium-high heat and add a tablespoon of olive oil
Add in the bok choy and the carrots. Saute for about 7 minutes
Add the sliced mushrooms and red peppers into the pan and saute for 5 minutes
Add in the edamame, scallion whites and half the salmon marinade
Cook for another minute or two and remove the vegetables to a large bowl
Wipe out the pan and add in another tablespoon of olive oil
When the pan is hot, add in the salmon fillets. Cook for about 3 minutes and then flip Add in the remaining marinade and cook for 3-4 minutes until the thickest part of the fish can be easily pierced by a knife
For assembly, add the desired amount of cooked quinoa to each bowl along with a serving of vegetables, a salmon fillet and garnish with the green scallions and sesame seeds
Click here for our easy method to cook quinoa
And there you have a simple and healthy meal you can feel good about serving your family during a busy weeknight!
Enjoy!
Simply Sundays ~ Teriyaki Salmon Bowl
Ingredients
For the marinade
1/4 cup of soy sauce
2 tablespoons of honey
2 tablespoons of rice wine vinegar
2 grated garlic cloves
1 tablespoon of grated fresh ginger
1/4 teaspoon of crushed red pepper flakes
For the bowl ingredients
4 ounce skinless salmon fillets
1 large head of bok choy
1 medium sized red bell pepper
2-3 carrots
6 ounces of baby bella mushrooms
4 scallions
2 cups of shelled edamame
2 tablespoons of olive oil, divided
Cooked quinoa
Sesame seeds for garnish
Directions
Let’s start with the marinade. Measure out 1/4 cup of soy sauce, 2 tablespoons of honey, 2 tablespoons of rice wine vinegar, 2 grated garlic cloves, 1 tablespoon of grated fresh ginger and 1/4 teaspoon of crushed red pepper flakes. Combine in a small bowl
Place four 4 ounce skinless salmon fillets in a small dish and spoon the marinade over each one and let marinate for 20 minutes flipping halfway through; set aside
Thinly slice 1 large head of bok choy and cut one medium sized red bell pepper into strips. Peel 2-3 carrots and thinly slice on a diagonal. Wipe 6 ounces of baby bella mushrooms clean and thinly slice. Slice 4 scallions on a diagonal and separate with whites from the greens. Lastly we’ll need 2 cups of shelled edamame
Heat a large saucepan over medium-high heat and add a tablespoon of olive oil; add in the bok choy and the carrots. Saute for about 7 minutes
Add the sliced mushrooms and red peppers into the pan and saute for 5 minutes; add in the edamame, scallion whites and half the salmon marinade
Cook for another minute or two and remove the vegetables to a large bowl
Wipe out the pan and add in the other tablespoon of olive oil
When the pan is hot, add in the salmon fillets. Cook for about 3 minutes and then flip Add in the remaining marinade and cook for 3-4 minutes until the thickest part of the fish can be easily pierced by a knife
For assembly, add the desired amount of cooked quinoa to each bowl along with a serving of vegetables, a salmon fillet and garnish with the green scallions and sesame seeds
Tools used to make this recipe
Architec Carving Board, Gripperwood
Cooks Standard Multi-Ply Clad Stainless Steel Tagine and Extra Glass Lid, 4.5-Quart
© Simply Sundays 2020
All rights reserved
Flounder Florentine
The Feast of the Seven Fishes
The Feast of the Seven Fishes, or festa dei sette pesci, is an Italian-American celebration during Christmas Eve with dishes of fish and other seafood
My husband and I both grew up in Italian-American households and although we lived almost 2 hours apart in New York, we both celebrated Christmas Eve in similar ways
My Dad would always bring home cod fillets and lobster tails and my husband’s family enjoyed fried shrimp and calamari
We’ve chosen seven of our most popular fish and seafood recipes to share for this Christmas eve celebration
Succulent clams topped with crisp golden brown breadcrumbs, parmesan cheese and herbs
Delicate flaky cod broiled with a butter, garlic, lemon and herb sauce
All the best flavors from the sea, lobster, shrimp and scallops cooked in a rich and slightly spicy tomato sauce
Shrimp with Garlic Sauce (Gambas Al Ajillo)
White wine, smoky paprika and garlic make an incredibly flavourful sauce for this delicious shrimp
Flavorful stuffed squid braised in tomato sauce until super tender
Sweet, perfectly cooked and seasoned shrimp with a zesty homemade dipping sauce
Flaky delicious salmon glazed with maple and honey topped with crunchy pecans for some holiday flair
Happy Holidays from Simply Sundays!
© Simply Sundays 2019
All rights reserved