Pastrami Spiced Salmon

I recently served this dish at a baby shower brunch that I catered and it got rave reviews and several recipe requests! I can’t take credit for the original recipe, however I did make a few tweaks to make it my own. It’s best prepared the day before and served at room temperature*. The fennel and dill sauce is a must! Enjoy!!

Ingredients: Easily feeds 10 – 12 people

  • 3 – 4 lb salmon filet, skinned and pin bones removed
  • 1/2 cup low sodium soy sauce
  • 1/3 cup sugar
  • 1/3 cup kosher salt
  • 1 tbsp smoked paprika
  • 2 tbsp coriander
  • 2 tbsp + 2tsp ground fennel
  • 1/2 tbsp pepper
  • 1/4 cup molasses
  • 1 tsp cayenne pepper
  • 2 bay leaves
  • 1 cup sour cream
  • 3 tbsp prepared horseradish
  • 1 tbsp fresh dill, chopped

Directions:

  1. BRINE THE SALMON: Mix together the soy sauce, sugar and kosher salt. Combine it with the salmon in a large ziplock bag or shallow dish, making sure the filet is coated evenly. Refrigerate at least 30 minutes but no more than 3 hrs.
  2. Meanwhile, prepare the RUB by combining the paprika, coriander, 2 tbsp of fennel and pepper in a small bowl.
  3. Remove salmon from the brine, rinse and pat dry. Preheat your oven to 400 degrees and line a baking sheet with parchment paper.
  4. Place salmon on the paper and carefully rub mixture into both sides. Bake for 20 – 30 minutes depending on the thickness of the filet.
  5. While the salmon bakes, make the GLAZE by mixing together the molasses, cayenne and bay leaves. Bring to a boil then allow mixture to cool slightly.
  6. When salmon is done cooking, remove from oven and glaze. Not all of the glaze may be used. Let salmon cool and then cover and refrigerate until ready to serve, allowing sufficient time for the filet to come to room temperature first (3 – 4 hrs)*.
  7. To make the SAUCE mix together the sour cream, horseradish, 2 tsp fennel and dill in a small bowl.

Original recipe courtesy of Paula’s Pantry

Serving:

To display and serve the salmon, I use kitchen shears to trim around the parchment paper and then transfer the filet (with parchment underneath to prevent it from falling apart) to a serving dish. You can try and cut the salmon into thin slices but in my experience, it tends to flake apart. I use a small spatula when serving and break off “slices” and serve it with a dollop of sauce on some kind of small toasted piece of bread.

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Great for a Brunch!

Salmon for Supper

This is a quick share based on the overwhelmingly positive feedback I received on Insta for this dish! Read on to learn how I pulled off a delish, healthy, no fuss meal in about 30 minutes!

Salmon

I purchased a salmon filet weighing approximately 1 3/4 lbs and left the skin on.

I mixed 2 tbsp of prepared pesto with 1 tsp of harissa paste and spread it on top of the salmon and placed the fish in a lightly greased baking dish, skin side down.

I layered the salmon with thin slices of fresh Roma tomato and a sprinkle of seasoned whole wheat bread crumbs.

Bake for 25 minutes at 400 then broil for 3 minutes or until the breadcrumbs begin to toast.

Polenta

I brought 3 cups of water and 1tsp of salt to a boil, then added 1 cup of polenta (yellow corn grits).

Stir frequently and reduce heat to very low. It takes approximately 20 minutes for the polenta to cook before you stir in 1/2 cup of Parmesan cheese and a pinch of black pepper right before serving.

Sautéed Spinach and Kale

This is the easiest side dish you’ll ever make!

Simply sauté a pound of mixed baby spinach and baby kale (I buy it prepackaged and washed) in 2 tbsp olive oil with some garlic (I use dried garlic flakes), salt and pepper.