Salmon With Hot Sauce Vinaigrette And Pickled Veg Food

SALMON WITH HOT SAUCE VINAIGRETTE AND PICKLED VEG

Steps:

• Preheat oven to 250°F. Place salmon, skin side down, on a rimmed baking sheet; season with salt and coat flesh lightly with oil. Bake until just cooked through (flesh will flake easily but still be slightly firm in the very center), 20-25 minutes.
• Meanwhile, place daikon or whatever vegetables you're using in a small bowl and season with salt. Massage gently with your hands to soften. Drain off any liquid that forms. Add vinegar and toss to coat. Cover and chill until ready to use (this will help vegetables stay firm).
• Whisk hot sauce, lime juice, and 2 Tbsp. oil in a small bowl. Season vinaigrette with salt.
• Divide rice among bowls. Break up salmon into pieces and arrange on top. Drizzle vinaigrette over. Add cilantro and chives to vegetables; spoon over salmon.

SALMON WITH OLIVE VINAIGRETTE

Steps:

• Combine the olive oil, vinegar, olives, chile de arbol powder, garlic, mustard and honey in a blender until smooth. Season with salt and black pepper.
• Place the salmon in a small baking dish; pour 1/2 cup of the olive vinaigrette on top and marinate 15 minutes. Preheat a grill to high or place a grill pan over high heat.
• Remove the salmon from the marinade; season with salt and black pepper. Grill 3 to 4 minutes per side, brushing with the remaining vinaigrette every 2 minutes.

PICKLED SALMON

Steps:

• Rinse salmon, pat dry, and cut into 3/4 inch pieces.
• Spread fish in a single layer on a piece of wax or in a shallow glass baking dish.
• Sprinkle with the 1 tablespoon salt and let stand, uncovered for 30 minutes.
• Rinse fish well and pat dry.
• While salmon is standing, combine vinegar, water, oil, spices and 1 teaspoon salt in a 2-3 quart pan.
• Bring to a boil over high heat; then reduce heat, partially cover and simmer for 30 minutes.
• Layer fish chunks and onions in a 2 quart wide-mouth jar or bowl.
• Pour the simmering pickling liquid over the fish and onions, cover loosely, and let cool.
• When cool, cover tightly and refrigerate for at least 24 hours or up to a week.
• Transfer fish and onions with some of the liquid to a serving bowl and provide picks for spearing.

SALMON WITH DIJON VINAIGRETTE

Steps:

• In a shallow baking dish, mix the white wine vinegar, Dijon mustard, lemon juice, Italian seasoning, rosemary, tarragon, capers, and sun-dried tomatoes. Place the salmon fillets into the dish, and turn to coat with the marinade. Season with pepper, and sprinkle with olives. Cover, and refrigerate 1 hour.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake uncovered for 20 minutes in the preheated oven, or until fish is easily flaked with a fork.

GRILLED SALMON WITH CITRUS VINAIGRETTE

Steps:

• Combine garlic, lemon thyme, salt and pepper, olive oil.
• Pour over salmon.
• Grill salmon for 6 to 8 minutes on each side, or until done.
• Juice 1 of each fruit.
• Segment the remaining fruit.
• In a bowl, combine 1/4 cup fruit juice and other remaining ingredients (except citrus segments).
• Taste and adjust seasonings.
• Saute spinach with olive oil.
• Plate spinach and top with salmon.
• Drizzle with vinaigrette and top with citrus segments.