You are on page 1of 2

RAW

142

POACHED

GRILLED

BURGERS

Cucumbers, Soy, and Ginger

Soy Sauce and Scallions

Lemon and Herb

Mustard and Shallots

Chop 1 pounds of skinless salmon fillet into -inch cubes; put in a


bowl with 1 cup chopped cucumber, cup chopped scallions,
1tablespoon minced fresh ginger, and 2 tablespoons sesame seeds.
Drizzle with enough soy sauce and sesame oil to just moisten
everything, and gently toss to coat. Serve on its own or over rice.

Put a 1-pound piece of skin-on salmon fillet in a pan just large enough
to hold it. Barely cover with water. Add 1 cup soy sauce, a few slices of
ginger, and some scallion greens. Cover and bring to a boil. Reduce to a
simmer and cook for 1 minute; turn off the heat and let the salmon sit
until tender, about 10 minutes. Carefully remove the salmon, drain, and
chill in the fridge (up to a day). Garnish: scallions and sesame oil.

Heat a grill until moderately hot. Stir together the juice of 1 lemon;
2tablespoons chopped fresh parsley, basil, or dill; and 1 tablespoon
olive oil. Rub a 1-pound skin-on salmon fillet with olive oil, salt, and
pepper. Grill skin side down until the skin is crisp, 4 or 5 minutes. Turn
and cook until the fish is firm but still medium rare, another minute or
two. Drizzle with the lemon and herb mixture.

Cut a 1-pound skinless salmon fillet into large chunks. Put one-fourth
of it in a food processor with 2 teaspoons Dijon. Process into a paste.
Add the remaining salmon and 1 chopped shallot; pulse to roughly chop
the salmon. Stir in cup bread crumbs. Shape into 4 burgers;
refrigerate for up to a few hours. Grill until firm, 4 minutes on one side, a
minute or two on the other side. Serve on greens or buns.

Chipotle and
Avocado

Crme Frache
and Caviar

Coconut, Curry, and


Lemongrass

With Tarragon
Mayonnaise

Harissa

Apricot, Mustard,
and Soy

Curried with Yogurt


Sauce

Substitute chopped avocado for


the cucumber, fresh corn
kernels for the scallions, and 1or
2 minced chipotles in adobo for
the sesame seeds. Skip the
ginger. Substitute lime juice for
the soy sauce and neutral oil for
the sesame oil. Serve with
tortilla chips.

Place 2 tablespoons brown


mustard seeds in a bowl and
cover with water, then add a
squeeze of lemon juice. Let
soak until softened, between
3hours and overnight. Toss the
salmon with enough crme
frache to moisten, as well as
plenty of chopped chives. Serve
on blinis or crackers, with a
dollop of drained mustard seeds.

Substitute one 14-ounce can


coconut milk for the soy sauce
and several 3-inch pieces of
lemongrass for the scallions;
add 1 tablespoon curry powder
and 2 heaping tablespoons salt
to the poaching liquid. Garnish:
chopped fresh cilantro.

Substitute 1 cup dry white wine


for the soy sauce and lemon
slices for the ginger. Skip the
scallions, and add 2 heaping
tablespoons salt to the
poaching liquid. Combine 1 cup
mayonnaise, 1 tablespoon
chopped fresh tarragon, and
1tablespoon lemon juice to
spoon over the salmon once
itschilled.

Substitute cup apricot jam


for the lemon juice, and
1tablespoon Dijon mustard for
the herbs; add 1 tablespoon soy
sauce and 1 teaspoon minced
garlic. Brush on both sides of
the salmon before grilling (no
need to rub the fish with oil). If
the glaze gets too dark before
the fish is done, move it to a
cooler part of the grill to finish
cooking. Garnish: scallions.

Substitute 1 tablespoon curry


powder for the mustard and
1tablespoon chopped fresh
ginger for the shallot. Combine
cup plain yogurt, the juice of
1lime, cup chopped cilantro,
salt, and pepper in a bowl. Serve
the burgers with yogurt sauce.

KITCHEN MATRIX

Substitute 1 tablespoon harissa


for the lemon juice and teaspoon ground cumin for the
herbs. Use 2 tablespoons olive
oil (no need to rub extra on the
fish) and brush on the salmon
before grilling. If the glaze gets
too dark before the fish is done,
move it to a cooler part of the
grill. Combine cup yogurt, the
juice of 1 lemon, and 2 tablespoons chopped mint. Serve the
salmon with yogurt sauce.

FISH AND SEAFOOD

With Salsa
Substitute 2 teaspoons chili
powder and 1 teaspoon ground
cumin for the mustard, and
cup chopped scallions for
theshallot. Serve the burgers
with any of the salsas on
pages240241 and with a
dollop of sour cream, if you like.

143

RAW

142

POACHED

GRILLED

BURGERS

Cucumbers, Soy, and Ginger

Soy Sauce and Scallions

Lemon and Herb

Mustard and Shallots

Chop 1 pounds of skinless salmon fillet into -inch cubes; put in a


bowl with 1 cup chopped cucumber, cup chopped scallions,
1tablespoon minced fresh ginger, and 2 tablespoons sesame seeds.
Drizzle with enough soy sauce and sesame oil to just moisten
everything, and gently toss to coat. Serve on its own or over rice.

Put a 1-pound piece of skin-on salmon fillet in a pan just large enough
to hold it. Barely cover with water. Add 1 cup soy sauce, a few slices of
ginger, and some scallion greens. Cover and bring to a boil. Reduce to a
simmer and cook for 1 minute; turn off the heat and let the salmon sit
until tender, about 10 minutes. Carefully remove the salmon, drain, and
chill in the fridge (up to a day). Garnish: scallions and sesame oil.

Heat a grill until moderately hot. Stir together the juice of 1 lemon;
2tablespoons chopped fresh parsley, basil, or dill; and 1 tablespoon
olive oil. Rub a 1-pound skin-on salmon fillet with olive oil, salt, and
pepper. Grill skin side down until the skin is crisp, 4 or 5 minutes. Turn
and cook until the fish is firm but still medium rare, another minute or
two. Drizzle with the lemon and herb mixture.

Cut a 1-pound skinless salmon fillet into large chunks. Put one-fourth
of it in a food processor with 2 teaspoons Dijon. Process into a paste.
Add the remaining salmon and 1 chopped shallot; pulse to roughly chop
the salmon. Stir in cup bread crumbs. Shape into 4 burgers;
refrigerate for up to a few hours. Grill until firm, 4 minutes on one side, a
minute or two on the other side. Serve on greens or buns.

Chipotle and
Avocado

Crme Frache
and Caviar

Coconut, Curry, and


Lemongrass

With Tarragon
Mayonnaise

Harissa

Apricot, Mustard,
and Soy

Curried with Yogurt


Sauce

Substitute chopped avocado for


the cucumber, fresh corn
kernels for the scallions, and 1or
2 minced chipotles in adobo for
the sesame seeds. Skip the
ginger. Substitute lime juice for
the soy sauce and neutral oil for
the sesame oil. Serve with
tortilla chips.

Place 2 tablespoons brown


mustard seeds in a bowl and
cover with water, then add a
squeeze of lemon juice. Let
soak until softened, between
3hours and overnight. Toss the
salmon with enough crme
frache to moisten, as well as
plenty of chopped chives. Serve
on blinis or crackers, with a
dollop of drained mustard seeds.

Substitute one 14-ounce can


coconut milk for the soy sauce
and several 3-inch pieces of
lemongrass for the scallions;
add 1 tablespoon curry powder
and 2 heaping tablespoons salt
to the poaching liquid. Garnish:
chopped fresh cilantro.

Substitute 1 cup dry white wine


for the soy sauce and lemon
slices for the ginger. Skip the
scallions, and add 2 heaping
tablespoons salt to the
poaching liquid. Combine 1 cup
mayonnaise, 1 tablespoon
chopped fresh tarragon, and
1tablespoon lemon juice to
spoon over the salmon once
itschilled.

Substitute cup apricot jam


for the lemon juice, and
1tablespoon Dijon mustard for
the herbs; add 1 tablespoon soy
sauce and 1 teaspoon minced
garlic. Brush on both sides of
the salmon before grilling (no
need to rub the fish with oil). If
the glaze gets too dark before
the fish is done, move it to a
cooler part of the grill to finish
cooking. Garnish: scallions.

Substitute 1 tablespoon curry


powder for the mustard and
1tablespoon chopped fresh
ginger for the shallot. Combine
cup plain yogurt, the juice of
1lime, cup chopped cilantro,
salt, and pepper in a bowl. Serve
the burgers with yogurt sauce.

KITCHEN MATRIX

Substitute 1 tablespoon harissa


for the lemon juice and teaspoon ground cumin for the
herbs. Use 2 tablespoons olive
oil (no need to rub extra on the
fish) and brush on the salmon
before grilling. If the glaze gets
too dark before the fish is done,
move it to a cooler part of the
grill. Combine cup yogurt, the
juice of 1 lemon, and 2 tablespoons chopped mint. Serve the
salmon with yogurt sauce.

FISH AND SEAFOOD

With Salsa
Substitute 2 teaspoons chili
powder and 1 teaspoon ground
cumin for the mustard, and
cup chopped scallions for
theshallot. Serve the burgers
with any of the salsas on
pages240241 and with a
dollop of sour cream, if you like.

143