Holidays, Your Way | Salmon
Ready to flip the script on your protein this holiday season? Salmon is a delicious, colorful, and always healthy main course that’s guaranteed to impress your guests. Plus, it’s just as elegant as turkey or prime rib, but takes half the time to make, so you can spend less time in the kitchen and more time with your family.
Not sure what to serve with a seafood centerpiece? Flaky, buttery, and bursting with flavor, salmon pairs perfectly with all your favorite side dishes. Try honey-glazed salmon instead of ham this year. Or, for all you seafood lovers, top salmon with baked crabmeat for a delectable, decadent feast. But first, a tried-and-true classic that’s by far the easiest thing you’ll make during the holidays: poached salmon with dill sauce.
This incredibly simple recipe combines fresh dill, lemon, a splash of white wine, and green onion for a crisp, delightful poaching liquid that’s perfect for the holidays.
Poached Salmon with Dill Sauce
2 lb salmon filet, skin on (either cut into pieces or whole)
1 bunch green onion, green ends chopped
1 lemon, sliced into rings
1/4 tbsp lemon juice
2 tbsp white wine (we recommend Chablis)
4 sprigs fresh dill (more for garnish)
2 tsp sea salt
1 heaping teaspoon freshly ground peppercorns
Dill Sauce Ingredients
1 cup sour cream
1/4 cup veganaise
1 tbsp fresh dill, chopped
Salt and pepper to taste
Clean and wash the fish. Leave unseasoned.
In a large sauté pan with a lid, bring water to a boil. Add the chopped green onion, sliced lemon, lemon juice, white wine, fresh dill, sea salt, and freshly ground pepper. Return to a boil and gently add the fish, skin side down. Add more water to the pan so that the water just barely covers the fish.
Generously spoon liquid over the salmon and reduce the heat to medium-low. Cover with lid and simmer for 10-12 minutes, or until the salmon is opaque.
Meanwhile, mix your dill sauce. Combine the sour cream, veganaise, freshly chopped dill, salt, and pepper in a small bowl.
Once the salmon flakes easily with a fork, carefully remove from the poaching liquid with a large spoon. Serve warm with dill sauce on the side.
To reheat poached salmon on your leftover journey, place the fish into a shallow, oven-safe baking dish. Pour the creamy dill sauce on top of the salmon and cover with foil. Bake in the oven at 350°F for 10 minutes or until heated through.
Sometimes, our palates favor a more subtle, yet still yam-tastic, approach. By mashing peeled yams and then blending them with ground cinnamon, sea salt, and a little pepper, we achieve a smooth, buttery finish that’s still sweet and extra creamy.
Honey Glazed Salmon with Garlic
2 lb skinless salmon (about 4 fillets)
1/2 cup honey
1/3 cup reduced sodium soy sauce
4 cloves garlic, chopped
1 tsp fresh ginger, minced
Wash salmon with cold water. Place the fillets in a large zipped-top bag, or something you can safely shake and marinate the fish in.
Preheat oven to 350°F. Line a baking sheet with aluminum foil (or use a silicone baking mat). Set aside.
In a medium bowl, whisk the honey, soy sauce, garlic, and ginger together until combined. Pour half of this mixture over the salmon fillets, coating them thoroughly. Reserve the rest for later. Refrigerate the marinated salmon for at least 15 minutes.
Place the marinated salmon fillets on the baking sheet. Bake for 15-20 minutes, depending on thickness, and until salmon easily flakes with a fork. You can broil the salmon for the last 3 minutes for crispier edges.
Pour the remaining unused marinade mixture into a small saucepan or skillet. Bring to a boil, then reduce heat to medium-low and simmer for 4 minutes. Remove the glaze from heat and cool.
Remove cooked salmon from the oven and pour the glaze generously over. Serve and enjoy!
Decadent and dressed-up for the holidays, salmon topped with baked crab is not only delicious, it’s extremely photogenic. Now who doesn’t love a good-looking centerpiece? This festive feast is a standout main course for any seafood lover, and indulgent enough to serve on special occasions.
Crab Topped Salmon
2 lb salmon steaks (about four)
6 tbsp unsalted butter
1 lb lump crabmeat, drained
1 large egg, lightly beaten
1/3 cup breadcrumbs
1 tbsp mayonnaise
1 tbsp cream cheese (not whipped)
2 tsp ground mustard
1 tsp salt
1/2 tsp freshly ground peppercorns
1/4 tsp paprika
2 tbsp fresh parsley, chopped
Wash salmon with cold water and pat dry.
Preheat oven to 400°F. Sprinkle the top side of the salmon with salt and pepper.
Melt 2 tbsps. of the butter and pour in a 9×13-inch baking dish. Place the salmon in the dish over the melted butter.
In a large mixing bowl, combine the crabmeat with the lightly beaten egg. Add the breadcrumbs, mayonnaise, cream cheese, ground mustard, salt, freshly ground pepper, paprika and parsley. Melt the remaining butter and combine. Stir the mixture until everything sticks together, similar to the consistency of crab cakes.
Scoop the crabmeat generously on top of the salmon. Bake for 20-25 minutes, or until the crab meat is golden and the salmon is opaque and flakes with a fork.
Remove from the oven, sprinkle with fresh parsley, and serve.