Quinoa Salmon Salad

Quinoa Salmon Salad
1 tbsp plus 1 tsp olive oil
1 lb piece skinless salmon fillet
kosher salt and black pepper
1 c quinoa
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2 English cucumbers, halved lengthwise and thinly sliced<
1 c fresh flat-leaf parsley leaves
1/4cup torn fresh mint leaves
1/2 small red onion, thinly sliced
3 tbsl fresh lemon juice

Follow package directions and prepare quinoa. Set aside, allow to cool.

Heat 1 teaspoon of the oil in a large nonstick skillet over medium heat. Season the salmon with ¼ teaspoon each salt and pepper.

Cook the salmon until opaque throughout, 4 to 6 minutes per side. Transfer to a plate and refrigerate until cool, about 15 minutes.

Toss the quinoa with the cucumbers, parsley, mint, onion, lemon juice, remaining tablespoon of oil, ½ teaspoon salt, and ¼ teaspoon pepper.

Using a fork, flake the salmon into large pieces. Gently fold it into the quinoa mixture.

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Slow Cooker Salmon

Slow Cooker Salmon
1-2 lbs salmon fillets, skin left on
Salt & Pepper
Spices, optional
Sliced lemon, optional
Sliced aromatic vegetables, like fennel, onions, or celery, optional
1 to 1 1/2 cups liquid, like water, broth, wine, beer, cider, or a mix

Sprinkle salmon with salt and pepper: Be generous! Sprinkle on any other spices you’re using and rub them in with your fingers.

Line the slow cooker: Cut a large square of parchment or aluminum foil and press it into the slow cooker. This makes it easier to lift the delicate salmon out of the slow cooker later.

Place aromatics over the bottom of the slow cooker: If you’re using them, place a layer of lemon slices and sliced aromatics on the bottom of the slow cooker. This adds flavor, but isn’t strictly necessary.

Place one layer of salmon in the slow cooker, skin-side down. Top with more slices of lemon and aromatics, if using.

Add another layer, if needed: If you’re cooking more salmon than fits in a single layer, you can add a second layer. Place a piece of parchment over the first layer, lay the rest of the salmon over, and top with aromatics. (I don’t recommend adding a third layer.)

Choose your cooking liquid: The liquid helps to poach the salmon gently. It can be as simple as plain water, or as complex as a cup of amber beer with soy sauce and fish sauce mixed in. My standby is half water and half white wine. You’ll need between 1 and 1 1/2 cups of liquid.

Pour the liquid over the salmon: If cooking one fillet, add enough water to just barely cover. If cooking two layers, add enough water to come partway up the side of the top fillet.

Cook on LOW for 1 to 2 hours: The exact cooking time will vary based on your particular slow cooker, the number and thickness of your fillets, and how “done” you like your salmon. Check the salmon after an hour and continue checking every 20 minutes until it’s done. If you prefer fully cooked salmon, check it with a thermometer in the thickest part — the fish is done when it reaches 145°F.

Remove from the slow cooker: Lift the salmon from the slow cooker using the parchment or aluminum foil. Tilt the paper slightly as you lift to drain off the liquid.

Serve immediately, or cool and refrigerate for 3 to 4 days. Store leftover salmon in an airtight container.

Salmon Packet with Fennel & Orange

Salmon Packet with Fennel & Orange
1 tbsp unsalted butter
2 6-oz skinless salmon fillets
1/8 tsp salt, plus more for seasoning
black pepper
1 c thinly sliced fennel (1 bulb)
1 small red bell pepper thinly sliced into strips
1 small orange, peeled and sliced into rounds (pith and membrane removed)
1 c arugula or other baby greens
1 tsp olive oil
1 tsp red wine vinegar
In a small bowl, microwave butter on high for 20 seconds or until melted. Brush butter on the salmon and season the fillets with salt and pepper.Fold two 14-by-18-inch sheets of parchment* paper in half, widthwise. Opens sheetsand add an equal amount of fennel and bell peppers to one side of each. Place salmon fillets on top of vegetables, then top with orange slices. Fold sheets over to close, then roll and crimp edges to form a sealed packet.

En Papillote: French for ‘in parchment packet’. It’s easier to do than it sounds. View instructions with images.

Microwave packets on hight for 4 minutes. Open a corner of a packet (careful! the steam escaping will be very hot!) and check that salmon flakes at the touch of a fork. If not, microwave in 25-second intervals until fish is done.

While salmon cooks, toss arugula with olive oil, vinegar, and 1/8 teaspoon salt. Open packet,s top fish with greens, and serve.

*Foil packets would work, too. These should be baked (NOT MICROWAVED!) at 350 degrees for 20 minutes, or until fish flakes easily with a fork.