7 Ways With Salmon

The balance of sweet and tangy flavors coat salmon fillets, infusing them with a delicate brightness. This simple recipe features a mixture of fresh orange juice and zest, deliciously complimented by balsamic vinegar and maple syrup. Half of this orange-balsamic blend acts as a marinade, while the other half simmers into a thick sauce to drizzle over the fish fillets as they come out of the oven. This easy salmon entree is best served with hearty side dishes such as roasted vegetables, sweet potatoes, brown rice, or quinoa.

If you don't like the bite of raw garlic, drop the clove in boiling water for 1 minute to blanch, then proceed with the pesto.

This technique cooks salmon perfectly every time. The sauce is flavorful and rich, but not heavy--just right for a weeknight.

You’d never believe these crispy little croquettes with veggie relish were whipped up exclusively from pantry and refrigerator/freezer staples. It’s the perfect satisfying supper for those occasions when you’re next grocery shopping trip isn’t gonna happen for a few more days. 

Moroccan spices blend earthy (cumin) with warm and fragrant (coriander and allspice). Salmon and cauliflower embrace these flavors well. Look for thicker salmon fillets from the upper portion of the fish rather than thinner tail pieces.

The tangy herbed yogurt sauce also moistens the salmon during cooking.

Pacific Northwest Smoked Salmon Tacos image

Ask your fishmonger to remove the long pin bones from the fish--coho, sockeye, or king salmon are good choices. The sauce can be made and refrigerated up to two days ahead. Stir together flaked leftover salmon and sauce for an easy dip or salad spread.