Island Entertaining

celebrating salmon

BY KAREN MILLER

Now that the world is opening back up, my husband, Troy, and I are hoping to begin entertaining again this summer. During the year-plus lockdown, we have been eating more salmon than anything, and we have discovered many new and interesting ways to cook and serve this versatile and healthy fi sh. Salmon is rich in omega-3 fatty acids, which have been shown to reduce inflammation and lower blood pressure. It is also very high in protein, and it’s reasonably priced. And whether you prefer farm-raised or wild-caught salmon, it’s available at just about every grocery store and fish market.

There are lots of ways to cook and serve salmon, whether as a quick midweek dinner after a busy day at work or for an elegant dinner party for friends. I highly recommend leaving the skin on your salmon filets. It helps keep the fish from falling apart if you accidently overcook it. And although I’m not personally fond of the skin, many of your guests like it! Here are some of my favorite ways to cook salmon.

HARISSA-MARINATED GRILLED SALMON

Harissa is a North African spicy red pepper sauce that is available at most grocery stores. For a spicy grilled salmon dish, portion your salmon into 4-ounce pieces, leaving the skin on. Place them in a shallow dish, skin side down, and pour 1/2 cup of harissa over the fi sh. Marinate in your fridge for several hours. Remove from fridge and let the salmon, come to room temperature. Oil your grill, heat to medium-high, and place the salmon on the grill for about 5 to 6 minutes. Gently flip the salmon with a fish spatula, then cook on the other side for about 2 minutes.

COLD POACHED SALMON OVER GREENS

Cold poached salmon is a welcome addition to any salad on a warm summer evening. Lay your salmon pieces in a shallow pan. Add thinly sliced lemon, 1/2 cup white wine, and then water to just barely cover the fi lets. Bring the liquid to a gentle simmer and cook for about 5 minutes, or until the fish is opaque. Carefully remove the salmon from the water and lay the pieces on a cooling rack until the fish comes to room temperature. Then wrap and store the salmon in the fridge until you are ready to serve. We like to serve it atop a bed of greens, with a dollop of minted yogurt. You can also use the salmon for other applications, like adding it to a pasta salad, or mixing it with mayonnaise as you would tuna salad, and serving it piled on a brioche roll.

ROASTED ORANGE TERIYAKI SALMON

This is a dish elegant enough for your next dinner party. Make a marinade by combining soy sauce, grated ginger and garlic, rice wine vinegar, a bit of brown sugar, and orange juice. Taste and adjust seasonings to your liking. Place an entire loin of salmon skin side down in a large casserole dish. Pour the marinade over all of it and top with orange slices, then let it marinate in the fridge for about 2 hours. When ready to cook, remove the salmon and orange slices from the casserole and lay on a greased rimmed baking sheet. Cook at 400 degrees for about 15 to 18 minutes until salmon is cooked through. Place on a large platter with the oranges, drizzling the sauce over all.