Salmon Wellington with Arugula Hollandaise

A rich and decadent dinner that can be served hot or cold - from Food and Drink Holiday 2015

6 to 8 leaves of chard
2 tbsp (30 mL) butter
3 cups (750 mL) sliced leeks, white and light green portions only
½ cup (125 mL) cream 6 cups (1.5 L) spinach
Salt and freshly ground pepper
8 oz (250 g) scallops, chopped
2 tsp (10 mL) paprika
1 tsp (5 mL) ground ginger
Pinch cayenne
1 tsp (5 mL) cinnamon
2 pieces (1½ lbs/750 g each) skinned salmon, preferably centre cut
1 pkg (450 g) pre-rolled puff pastry, thawed
1 egg, lightly beaten

ARUGULA HOLLANDAISE
½ cup (125 mL) butter
2 egg yolks
11/2 cups (375 mL) packed baby arugula
1/4 cup (60 mL) Greek yogurt
Salt and freshly ground pepper

1 Bring a pot of water to a boil and immerse chard leaves. Boil for 1 minute, then drain. Refresh with cold water and drain again. Dry leaves with a paper towel. Remove and discard stems.

2 Heat butter in a skillet over mediumlow heat. Add leeks and sauté until soft but not brown, about 6 minutes. Add cream and simmer until thickened, 1 to 2 minutes. Add spinach and cook for 2 more minutes or until spinach has wilted. Season with salt and pepper. Mix in scallops. Cool to room temperature.

3 Combine paprika, ginger, cayenne and cinnamon. Season both sides of salmon with salt, then sprinkle with spice mixture.

4 Preheat oven to 400°F (200°C).

5 Line a baking sheet with parchment paper. Place one 10inch (25cm) square piece of puff pastry on a lined baking sheet. Arrange 3 pieces of chard in centre of pastry, leaving a 1/2 inch (1cm) border. Brush edges with egg wash. Sprinkle chard with salt.

6 Place 1 piece of salmon on chard. Spread scallop mixture evenly over salmon. Top with second portion of salmon. Lay remaining chard leaves over fish, tucking in around the edges to wrap.

7 Roll second portion of pastry into a larger square, about 12 inches (30 cm). Lay overtop, enclosing salmon. Cut away any excess pastry and pinch pastry edges to form a package. Brush with remaining egg wash and cut slits into top of pastry.

8 Bake for 30 to 35 minutes or until pastry is golden and salmon is cooked.

9 For hollandaise, place butter in pot on medium heat and bring to boil. Meanwhile, place egg yolks, arugula and yogurt in food processor. Process until well combined. Pour bubbling butter slowly down through feeder tube while machine runs, scraping down the sides. Sauce will thicken. Season with salt and pepper. Serve warm.

Serves 8

Layered Salmon Crumble with Gruyere Potatoes

An excellent casserole!  From Food and Drink Spring 2016

425 to 500 g skinless, boneless salmon fillets
Butter or nonstick spray
2 tbsp panko or other dry bread crumbs
1 box baby spinach mixed with other greens such as arugula, kale and chard
1/2 cup 18% cream
2 eggs
3/4 tsp salt
1/2 tsp each of Dijon mustard and chili flakes
1/4 tsp freshly ground black pepper
1/2 pkg frozen home fries, about 2 cups
60g Gruyere or Emmenthal cheese coarsely grated, about 1 1/4 cups
2 tbsp finely chopped fresh parsley, divided
2 large sweet red peppers, roasted peeled and seeded
2 green onions thinly sliced

• Preheat oven to 425F.  Arrange rack above oven centre.
• Cut each fillet lengthwise into 5 pieces. Butter, or coat with nonstick spray, a deep dish 9 inch pie plate or equivalent gratin dish; sprinkle with panko.  Arrange salmon laying on sides evenly over bottom.
• Place spinach mixture on a round dinner plate; cover.  Microwave for 1 minute on high or until wilted.  Remove cover; flip like a pancake onto a double thickness of paper towel. Cover with more paper towels; press to remove moisture.
• Lightly whisk cream with eggs, salt, mustard, chili flakes and pepper.
• Toss home fries with cheese and half of parsley.
• Over top of salmon, arrange roasted pepper; top with spinach pancake.  Sprinkle with green onions.  Pour over cream mixture.  Top with home fries and cheese.
• Bake 25 to 30 minutes or until just set.  If a browner top is desired, briefly broil.  Garnish with remaining parsley.

Serves 4 to 6

Pastrami Salmon

A nice summery dish for the grill!  From Food and Drink 2014.

750 g Salmon
1 tbsp olive oil

PASTRAMI SPICE MIXTURE
1 tbsp black peppercorns, coarsely ground
1 tbsp coriander seeds, coarsely ground
1 tsp mustard powder
1/2 tsp smoked Spanish paprika
1 tbsp brown sugar
1 tsp kosher salt

1. Brush salmon with olive oil on both sides and place on parchment paper.  Combine spice mixture ingredients in a small bowl.   Pat mixture evenly over the salmon.  Let sit for 15 minutes before grilling.
2. Preheat grill to high.
3. Slide salmon from paper onto grill.  Close lid and grill for 12 to 15 minutes or until white juices begin to appear.  Remove from grill and let sit for 5 minutes.  Cut into 4 serving pieces and serve with grainy mustard and a slaw.

Salmon Fillets with Umami Relish

Another great Salmon recipe!  Simple and robust with flavour.  From Food and Drink Early Summer 2014.

4 salmon fillets (each 175 g)
1 tbsp olive oil
Salt and freshly ground pepper

UMAMI RELISH
1/4 cup grated Parmesan cheese
1 tbsp tomato paste
2 tsp chopped anchovies
1 tbsp light soy sauce
2 tbsp olive oil

1. Brush all sides of salmon fillets with olive oil and season with salt and pepper.
2. Whisk together Parmesan, tomato paste, anchovies, soy sauce and oil.
3. Preheat grill to high.
4. Place fillets skin side down on grill, close lid and grill for 7 to 9 minutes or until still slightly pink in the centre.  Grill a few minutes longer to completely cook through if desired.
5. Place on 4 serving plates and brush over umami relish

Salmon Fillets with Herb Vinaigrette

Sometimes simple is best and I believe that is the case for this Salmon recipe.  I started barbecuing salmon this year and I love it!  I am not a big fan of fish but have really enjoyed the flavour of fish over the bbq.  The herb vinaigrette enhances the salmon and I used leftover vinaigrette on my salad for work lunches.  Feel free to experiment with the herbs for the vinaigrette..substituting Basil or thyme or whatever you have on hand.  From Food and Drink Summer 2014

4 salmon fillets
2 tsp vegetable oil

VINAIGRETTE
2 tbsp chopped fresh oregano
2 tbsp chopped fresh parsley
2 tbsp chopped chives
2 tbsp grainy mustard
2 tsp finely chopped garlic
2 tsp grated lemon zest
2 tbsp lemon juice
1/4 tsp sugar
1/2 cup olive oil
Salt and freshly ground pepper
6 cups torn, mixed lettuce

1. If your salmon has skin, rub the skin side with vegetable, otherwise rub both sides with oil.
2. Combine oregano,parsley, chives, grainy mustard, garlic, lemon zest, lemon juice and sugar.  Whisk in olive oil and season with salt and pepper.  Remove one quarter of mixture and brush over salmon fillets.  Reserve remainder.
3. Preheat grill to high.  Place fillets, skin side down, on grill, close lid and grill for 7 to 9 minutes or until still slightly pink in the centre.  Grill a few minutes longer to completely cook through if desired.
4. Toss lettuce with remaining vinaigrette, add 1 tbsp at a time until just coated.  With tongs place on 4 plates.
5. Remove fillets from grill.  Place on salad.

Brined Smoked Salmon with Potato Salad and Green Tartar Sauce

This recipe was fabulous.  I made a couple of changes to the original from Food and Drink 2014 recipe by only soaking it for about half the time in the brine and using skinless salmon.

BRINE
1/3 cup kosher salt
1/4 cup brown sugar
1 cup hot water
3 cups cold water
2 bay leaves
6 peppercorns
4 pieces salmon fillet (I used skinless)
2 tsp vegetable oil

GREEN TARTAR SAUCE
1/4 cup sour cream
1/4 cup mayonnaise
1/4 cup minced celery
1 tbsp chopped capers
1 tbsp chopped green onion
2 tbsp chopped parsley
1 tbsp chopped chervil
2 tsp chopped fresh tarragon
1 tsp lemon juice
Pinch cayenne
Salt to taste

POTATO SALAD
250 g mini gold potatoes
250 g mini brown potatoes
250 g mini purple potatoes

1. Add salt and sugar to hot water and stir until dissolved.  Stir in cold water, bay leaves and peppercorns.  Place salmon in a baking dish.  When liquid is cool, pour over salmon.  The fish should be submerged in the brining liquid.  Cover and refrigerate for 1 to 1 1/2 hours.  Remove salmon from brine and pat dry with paper towel.
2. Preheat grill to high.  Add smoking packages (wrap 2 cups wood chips in foil. Poke holes in foil and add to barbecue before you reduce heat.) Turn off 2 burners and reduce heat to 225 to 275 F.
3. Rub the salmon with vegetable oil.  Place on the side of the grill that is turned off.  Close lid and bake for 20 to 25 minutes or until white juices begin to appear.  Remove from heat and let cool to room temperature.  
4. Combine all the tartar sauce ingredients in a medium bowl and reserve.
5. Bring potatoes to a boil in a large of of salted water.  Reduce heat and simmer until tender, about 15 min.  Drain and let cool.  Slice potatoes in half and then mix with 1/3 cup tartar sauce.  
6. Serve cold or hot.

Pepper Crusted Salmon

I really like using Maple Syrup with Salmon, the natural sweetness of the syrup really seems to go well with the fish in this dish.  Since we make our own syrup I enjoy finding recipes that use it.  Based on a recipe from Food and Drink 2012.

2 tbsp Maple Syrup
2 tbsp Soy Sauce
2 cloves of garlic, minced
4 salmon fillets
1/8 cup fresh coarsely ground pepper
2 tsp canola oil

In a shallow dish, combine maple syrup, soy sauce and garlic.  Place salmon fillets in marinade.  Cover and refrigerate for 2 to 3 hours.

Place ground pepper on a large plate.  Remove salmon from marinade and firmly press fillet into pepper.

Meanwhile, heat oil in a skillet over high heat.  Place Salmon in pan, reduce heat to medium and cook 4 to 5 minutes per side or until fish flakes easily when tested with fork.

Salmon Ball Casserole

This was pretty simple to make and as a person who is not fond of fish I enjoyed it.  I used salmon without bones and skin.  The better quality the salmon the better the dish. From Company's Coming.

2 x 220 g Canned salmon with juice
1/2 cup Long grain rice
1/2 cup grated carrot
1/4 cup chopped onion (chop this finely)
1 egg
1/2 tsp salt
1/8 tsp pepper
1 can 284 ml Condensed cream of mushroom soup
1/2 cup water

Put salmon into medium sized bowl.  Add rice, carrot, onion, egg salt and pepper.  Mix well.  Shape into balls and put in casserole leaving room for expansion.

Mix soup and water together.  Pour over top.  Bake covered in 350F oven for about 1 hour.

Serves 5 to 6.

Maple Mustard Salmon

I am not a big lover of seafood so when I really enjoy a seafood recipe you know it is good!  I used our own homemade maple syrup in this and purchased wild salmon fillets.  I have heard some bad news about farmed salmon lately.

4 1/4 lb salmon fillets
1/4 cup butter
1/4 cup pure maple syrup
4 tsp Honey Dijon Mustard
1 tsp low sodium soy sauce

Place salmon in an 8 x 8 " baking dish.  Mix sauce ingredients together and pour over salmon, then bake at 425F for about 12 minutes or until salmon flakes with a fork.  Serve hot with extra sauce spooned on top.

Tandoori Salmon Fillets with Mango Mint Relish

A wonderful salmon dish with loads of Indian flavour.  I used Greek Yogurt thinned with a bit of milk for this.  The Mango Mint relish really compliments the salmon.  From Food and Drink Autumn 2003.

MARINADE
4 cloves garlic, chopped
1 tbsp grated ginger
1 tbsp lemon juice
1 tbsp garam masala or curry paste (I prefer the garam masala)
2 tbsp vegetable oil
1/4 cup plain yogurt
4 salmon fillets, about 175 g each

MANGO MINT RELISH
1 large mango, peeled
3 green onions, finely chopped
1 tbsp grated ginger
1 tsp finely chopped jalapeno pepper
2 tbsp lime juice
2 tbsp chopped mint leaves
Salt to taste
Vegetable oil for brushing salmon

1. Combine garlic, ginger, lemon juice, garam masala, vegetable oil and yogurt.  Spread on salmon. Let marinate for 1 hour.
2. Dice mango into 1/2 inch dice.  Toss with onions, ginger, jalapeno pepper, lime juice and mint leaves.  Season with salt (I omit the salt).  Reserve, refrigerated until needed.
3. Brush salmon with oil then grill salmon flesh side down for 2 minutes, turn over, close lid and grill 5 minutes on skin side or until white juices appear.  Serve relish on the side.

Serves 4

Asian Salmon Noodle Salad

Great for some left over salmon.  From Food and Drink Autumn 1999.

250 g Spaghetti, broken in half
1 tbsp grated ginger
4 tsp sesame oil
3 tbsp sodium reduced soy sauce
1/4 cup seasoned rice wine vinegar
2 tsp sugar
1 cup shredded carrot
2 cups matchstick size cucumber pieces
300g grilled salmon, cut into small chunks
2 tbsp chopped fresh coriander
1 tbsp toasted sesame seeds

1. Cook spaghetti in boiling water until cooked al dente.  Drain.
2. In a small bowl, mix together ginger, sesame oil, soy sauce, vinegar and sugar.  In a large bowl, toss together spaghetti, carrots, cucumber, salmon and coriander.  Pour in dressing and toss to coat salad.  Garnish with sesame seeds.

Roasted Salmon with Tomato and Roasted Garlic Farro

Ok, I couldn't find Farro…so I used Quinoa, which I am guessing I would like better anyway.  Any grain would work here really just adjust cooking time accordingly.  Other than that I stuck to the recipe and it was quite nice.  From Food and Drink Winter 2013

500g Plum Tomatoes
2 tsp extra virgin olive oil
Salt and freshly ground pepper
3 large cloves garlic
1 tsp extra virgin olive oil
2 cups water
3/4 cup farro
1/4 tsp salt
4 salmon fillets each 175 g
1 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1/4 cup chopped fresh basil

1. Preheat oven to 325F.
2. Line a baking sheet with parchment paper.  
3. Cut tomatoes into wedges (quarters for small tomatoes and sixths for larger ones) and place on the baking sheet.  Skin side down.  Drizzle 2 tsp olive oil over tomatoes and season with salt and pepper.
4. Bake for about 1 1/2 to 2 hours or until tomatoes are dried slightly but still soft to touch.  Be careful not to overdry.  Allow to cool and then dice into 1 inch pieces; set aside.
5. To prepare garlic, cut off 1/4 inch from the top of the cloves.  Drizzle with 1 tsp olive oil and wrap in double thickness aluminum foil.  Place in oven alongside tomatoes and bake for about 45 minutes or until garlic is golden brown.  Remove from oven and allow to cool.  Squeeze roasted garlic into a small bowl and mash using a fork.  Toss with tomatoes, being sure to coat them evenly.  These steps can be done a few hours ahead and the mixture refrigerated.
6. Combine water, farro and salt in a medium saucepan and bring to a boil.  Stir and reduce the heat to a simmer; cook, uncovered, until the farro is tender, 25 to 30 minutes.  
7. Preheat oven to 450F.
8. Place salmon in a shallow bowl and coat with 1 tbsp each extra virgin olive oil and balsamic vinegar; season with salt and freshly ground pepper.  Allow to marinate for 10 to 15 minutes.  Prepare baking sheet by spraying with nonstick vegetable oil spray.  Set aside.
9. Place salmon skin side down on baking sheet and roast in oven for about 12 minutes or for 10 minutes per inch thickness.
10. While salmon is roasting toss tomato garlic mixture and farro together and keep warm.  Before serving add chopped basil; toss and season to taste with salt and pepper.  Serve salmon over farro, garnished with reserved basil leaves.

Makes 4 servings

Calories 435

Carb 31g

Fibre 5 g

Protein 39 g

Total fat 18 g

Saturated fat 3 g

Sodium 255 mg

Planked Salmon with Ginger Mirin Mayonnaise

This is a wonderful recipe.  I ended up not soaking the cedar plank long enough and it burned a bit.  This meant that I turned down the temperature of the BBQ and the salmon got a beautiful smoked flavour.  I also couldn't find Mirin and substituted it with white wine.  The wasabi I had to go to Barrie to get.  So this was quite an adventure, but I was very happy with it.  From Food and Drink Summer 2011.

1 kg salmon fillet on the skin

MARINADE
1/4 cup mirin
1/4 cup rice wine
2 tbsp light soy sauce
2 tbsp wasabi paste
2 tsp chopped ginger
1/2 tsp sugar
Salt and freshly ground pepper (I skipped the salt)

GINGER-MIRIN MAYONNAISE
1 cup mayonnaise
2 tbsp pickled ginger, chopped

1. Soak a plank in water for 1 hour
2. Place salmon in a dish or bag.  Combine mirin, rice wine, soy sauce, wasabi, ginger and sugar.  Pour over salmon and leave to marinate for 30 minutes.
3. Preheat grill to high.
4. Place plank on hot grill and let smoke, 3 to 4 minutes.  Turn over before placing fish on plank.
5. Remove salmon from marinade, reserving marinade, and season with salt and pepper.  Place salmon on plank, skin side down, and grill for 15 to 20 minutes or until white juices begin to appear.  The salmon should be slightly pink in the centre.
6. For mayonnaise, place reserved marinade in a skillet and bring to boil.  Boil until reduced to about 2 tbsp, about 8 to 10 minutes.  Strain liquid and combine with mayonnaise and pickled ginger.
7. Remove salmon to serving platter and serve sauce on the side.

Smoked Salmon Terrine

I made this and brought to a friends house for a Christmas get together.  Unfortunately I didn't realize she didn't eat fish :)  While my husband, myself and another friend enjoyed this wonderful hors d'ouevre she nearly gagged!  Ahhh well I tried.  I really liked the way this came out.  Make sure your salmon is sliced thinly and of good quality.  It makes all the difference.  Serve with the Potato Chips recipe preceding this or a good quality cracker.  The original recipe from Food and Drink 2000 called for cooked spinach but I elected for raw baby spinach instead.

500g Cream cheese
2 tbsp chopped dill
1/2 cup chopped green onions
Salt to taste
1 tsp cracked black pepper
1/2 cup chopped baby spinach
2 tsp lemon juice
500 g smoked salmon, thinly sliced

GARNISH:
Watercress leaves
Dill sprigs

1. Combine cream cheese, dill, green onions, salt and pepper.  Remove one third of mixture and combine with spinach.  Season spinach mixture with lemon juice.
2. Place plastic wrap in loaf pan coming up over the sides.  Divide salmon into 4 portions.  Place a single layer of smoked salmon on base of loaf pan.  Top with half of cream cheese mixture, a second layer of salmon, all of spinach mixture, a third layer of salmon, the remaining cream cheese and finish with the remaining salmon.
3. Cover with plastic wrap and place a weight on top.  Refrigerate overnight or until ready to serve.  Turn out, remove plastic wrap and garnish with watercress and dill.
4. Slice gently with a serrated knife.  Cut slices into smaller pieces and serve on top of potato chips or alongside crackers.

Grilled Salmon Fillets - 3 Ways

Don't let winter stop you from using the barbecue!  These are simple salmon recipes that are definitely kid friendly.

6 boneless, skinless salmon fillets

1 tbsp vegetable oil

Lime Wedges

1. Stir the ingredients for one of the glazes below until smooth.  Heat on high in the microwave for 2 minutes; stop to stir twice.  Reserve.
2. Preheat the grill to medium high; grease the grate well.  Brush the salmon with the oil.  Place the salmon on the grill.  Grill for 3 minutes.  Turn and brush liberally with the glaze mixture.  Reduce the heat to medium.  Close the lid and cook for 3 to 4 minutes or until just barely coral on the inside when tested with a knife.  Brush with additional glaze.  Serve with lime wedges.  Makes 6 servings.

Moroccan Spiced

1/2 cup ketchup

2 tbsp lime juice

1 tbsp brown sugar

2 tsp each ground cinnamon and ginger

1 tsp ground coriander

1/2 tsp each ground cumin and black pepper

Smokey Chili

1/2 cup Diana Sauce, Western Smokehouse flavour

2 tbsp lime juice

1 tbsp brown sugar

2 tsp chili powder

1 tsp ground coriander

1/2 tsp each ground cumin and black pepper

Lemon Tomato

1/2 cup Chili Sauce

2 tbsp lemon juice

1 tbsp brown sugar

2 tsp dried oregano leaves

1 tsp finely grated lemon zest

1/2 tsp black pepper

The West Coast Burger

A fabulous burger, my husband and myself really enjoyed these.  Not a really kid friendly recipe, but grill up a regular hamburger for them :)  from Food and Drink 2011.

Roasted Tomatoes
4 small ripe plum tomatoes
1/4 tsp each kosher salt, black pepper and granulated sugar

Burgers
625 g boneless skinless salmon fillets, cut into chunks
125 g smoked salmon, coarsely chopped
3 tbsp dry bread crumbs
2 tbsp finely chopped fresh chives
2 tbsp mayonnaise
1 tbsp finely chopped fresh dill
2 tsp prepared horseradish
1 tsp finely grated lemon zest
1 clove garlic, minced
1/4 tsp cayenne
4 thin multi grain burger buns
1/3 cup tartar sauce
1 1/2 cups lightly packed washed and dried watercress (or use baby spinach)
Half small red onion, thinly sliced
1/2 cup crumbled soft goat cheese

1. Preheat oven to 250F
2. Line a baking sheet with parchment paper.  Cut tomatoes in half lengthwise and arrange cut side up on baking sheet.  Sprinkle evenly with salt, pepper and sugar.  Roast for 3 hours or until tomatoes are shrivelled slightly but still moist.  Let tomatoes cool to room temperature.
3. In a food processor, (I only have a blender) pulse fresh and smoked salmon 8 to 10 times or until chopped but not pureed.  Scrape out salmon mixture into a large bowl.  Add bread crumbs, chives mayonnaise, dill horseradish, lemon zest garlic and cayenne and mix gently but thoroughly.
4. Form salmon mixture into 4 even size patties about 1 inch thick.  Arrange patties in a single layer on a large plate.  Cover and refrigerate for at least 1 hour.
5. Preheat barbecue to medium high.  Cook patties on well oiled grill for 8 to 10 minutes, turning once until browned on both sides but still coral coloured in the centre.  Just before burgers are ready, split buns horizontally and toast, cut side down, until golden.
6. Spread bottom halves of buns with tartar sauce.  Top with watercress, red onion and 2 roasted tomato halves.  Add a burger to each bun and top with goat cheese.  Replace tops of buns.

Irish Roasted Salmon

Salmon marinated in Irish Whiskey and honey!  From Food and Drink Autumn 2003

2 tbsp honey
1/4 cup cider vinegar
1/4 cup Irish whiskey
2 tsp chopped fresh thyme
1 1/2 tsp grated lemon zest
2 tbsp vegetable oil
Salt and freshly ground pepper
4 salmon fillets

1. Mix together honey, vinegar, whiskey, thyme, lemon zest, oil, salt and pepper.  Pour over salmon and marinate 1 hour on the counter or 4 hours refrigerated.
2. Preheat oven to 450F.
3. Remove salmon from marinade and place on a rack over a roasting pan.  Bake for 10 to 12 minutes, basting once with the marinade or until golden and white juices are just beginning to appear.  Place on 4 serving plates.

Wild Salmon with Balsamic Glaze and Fennel Confit

The glaze for this salmon could be used for a multitude of dishes, including chicken and pork.  The recipe says it keeps for 3 months, but I doubt you will leave it alone that long!  From Food and Drink 2005

1 cup balsamic vinegar
1/2 cup red wine
1 tsp sugar

FENNEL CONFIT
2 tbsp butter
1 small fennel bulb, trimmed, core removed and thinly sliced
1 cup sliced red onion
1/4 cup orange juice
1/2 tsp sugar
Salt and freshly ground pepper

FISH
1 tbsp olive oil
Four 175 g pieces wild salmon fillets

1. Combine balsamic, red wine, and sugar in a small pot.  Bring to boil, then boil for 12 minutes or until you just begin to see the bottom of the pan as you stir; glaze thickens considerably as it cools.  You will have about 1/2 cup.  Reserve.
2. Make confit while glaze is cooking.  Heat butter in skillet on medium heat.  When butter sizzles add fennel, red onion, orange juice and sugar to pan and toss to distribute.  Bring to boil, and then reduce heat to low.  Cover and cook for 10 minutes or until fennel is softened. 
3. Remove cover, turn heat up to medium and cook, stirring occasionally, for 8 minutes longer or until fennel is caramelized.  Season with salt and pepper.
4. Heat a nonstick skillet until hot on high heat.  Add oil and add salmon flesh-side down.  Season with salt and pepper.  Cook 2 minutes longer.  Cover skillet and cook 3 to 5 minutes longer or until fish is just cooked.
5. Place on 4 plates.  Serve with fennel confit and drizzle with glaze. 

Fish Sticks for Kids

It is so important for kids to eat fish - but it is so difficult to get them to eat it.  I have a 4 year old who thinks that french fries are a meal on their own!  Even she gobbled these up.

1 1/2 lbs salmon

Teriyaki Marinade:
1/4 cup soy sauce
1/4 cup brown sugar or honey (or maple syrup)
2 tbsp lime or orange juice
1 tsp grated fresh ginger
1 garlic clove, crushed

Ginger-Orange Marinade:
1/2 cup orange marmalade
1/2 cup orange juice
2 tbsp soy sauce
1 tbsp red wine vinegar
1 tbsp sesame oil
1 tsp grated fresh ginger

1. Cut fish fillets into strips or into cubes; place them in a bowl or large resealable bag.
2. Stir together marinade ingredients and pour over the fish, tossing gently to coat the fish evenly.  Refrigerate for an hour or up to several hours.
3. When ready to cook, soak bamboo skewers in water for at least 10 minutes to prevent them from burning.  Preheat the oven to 425F.
4. Thread the fish pieces onto the skewers, leaving about 1 cm between chunks or winding strips back and forth in an S shape.  Place skewers on a baking sheet about 2.5 cm apart.
5. Bake for 10 minutes, until just cooked through

Potato Fish Cakes

An easy way to get the kids to eat fish!

Vegetable oil
1 - 12 oz fillets of salmon or your favourite fish
sea salt and freshly ground pepper
4 large baking potatoes
2 eggs, whisked together
1 tbsp Dijon mustard
2 green onions, thinly sliced
2 tbsp all purpose flour
1 - 2 tbsp butter

1. Preheat a saute pan or skillet over medium high heat.
2. Add a tbsp of oil, just enough for a thin layer to cover the entire pan
3. Season the fish with salt and pepper and carefully place them in the pan.  Sear the fillets on both sides until they're golden brown, crispy and cooked through.
4. Boil or steam the potatoes
5. Toss hot potatoes into a mixing bowl.  Using a potato masher, mash them until smooth.
6. Add the salmon, eggs, mustard and green onions.  Season with more salt and pepper if required.  Beat with a wooden spoon until everything is well combined and then form the mixture into evenly shaped cakes.
7. Dredge them in the flour.
8. Clean out the skillet and preheat over medium high heat.  Add another bit of oil and 1-2 tbsp of butter.  When the butter melts and sizzles, add the fish cakes.
9. Pan-fry until golden brown and crispy on both sides.