CROSTINI WITH SMOKED SALMON, ARUGULA, MASCARPONE AND FRIED SHALLOTS CROSTINI:
INGREDIENTS
FRIED SHALLOTS:
SALMON:
DIRECTIONS
To make Crostini: Arrange bread slices in a single layer on a baking sheet and brush tops with melted butter. Bake in a preheated 350-degree oven about 7 minutes, until crostini are light golden brown. Set aside to cool.
To fry Shallots: Pour peanut oil to a depth of 2 inches in a small saucepan and heat to 325 degrees F. Add shallots and fry until dark golden brown, 2 to 3 minutes. Watch carefully, as they are quick to burn. Using a metal slotted spoon or sieve, transfer to 4 thicknesses of paper towels to drain. Season lightly with salt and pepper. (Season right out of the oil for best results.)
To serve: Lay 1 slice salmon on each crostino. Spoon 1 scant teaspoon mascarpone in center of each. Top with a cluster of arugula and garnish with fried shallots. Makes 6 servings.
(From “Smoked Salmon, Delicious Innovative Recipes,” by Max Hansen and Suzanne Goldenson.)
SALMON PASTA SALAD
INGREDIENTS
DIRECTIONS
Bring a large pot of water to a rapid boil. Lightly salt water and cook pasta according to package instructions, until al dente.
Drain in a colander, rinse with cold water, and drain thoroughly.
Place salmon in a baking pan. Position an oven rack 4 inches from heating element and turn oven to broil. Immediately place salmon in oven and cook about 4 minutes, until it begins to flake with pressure from a fork. Allow salmon to cool, and break into small pieces.
In a large bowl, combine pasta, salmon, tomatoes, cucumber and green onions and toss well.
In a small bowl, combine vinegar, soy sauce, chile sauce, sesame oil, peanut oil, sugar, orange zest, ginger and cilantro and mix well. Pour dressing over pasta and toss to evenly combine. (The salad can be covered and refrigerated up to 24 hours before serving.) Gently toss salad and serve chilled or at room temperature. Makes 4 servings.
(From “Fast Fish,” by Hugh Carpenter and Teri Sandison.)
ASIAN NOODLE SALAD WITH SESAME-CRUSTED SALMON
INGREDIENTS
DIRECTIONS
Line a rimmed baking sheet with parchment paper. Soak rice vermicelli in a large bowl of warm water until softened, about 20 minutes. Drain well in a colander, shaking colander a few times to make sure all water is removed.
Rub each salmon fillet with olive oil and sprinkle lightly with salt. On a small plate, combine white and black sesame seeds. Dip top side of each salmon fillet in sesame seeds and place on the prepared baking sheet, seed side up. Bake salmon in a preheated 250-degree oven about 20 minutes, until fat between the layers begins to turn whitish and opaque and the fish flakes slightly, or until an instant-read thermometer inserted in the center registers between 125 and 130 degrees F.
While salmon is baking, make the salad: In a large bowl, combine soy sauce, vinegar, sesame oil, sugar and ginger. Add rice vermicelli and toss until noodles are well coated with dressing.
Add carrot, celery, green onions and cilantro. Toss to combine.
When the salmon is done, divide noodle mixture among 4 entree plates. Place a salmon fillet in center, on top of noodles, and serve immediately. Makes 4 servings.
NOTE: Look for black sesame seeds in the bulk-foods section of natural foods stores or Asian markets. Store sesame seeds in the freezer to keep them from going rancid.
(From “Salmon, a Cookbook,” by Diane Morgan.)
