Many thanks to Jett Peterson of the Weston House In Eastport Maine!
These wonderful salmon recipes highlight the delicious Atlantic salmon available in downeast Maine. Jett served them at one of our summer wine tastings before the Eastport Salmon Festival in September.
From the kitchen of Weston HouseSmoked Salmon Frittata
Ingredients
- 1/4 pound smoked salmon
- 6 large eggs
- 1/4 cup all-purpose flour
- 1 cup sour cream
- 1 cup gruyere, shredded
- 5 green onions, chopped
- 1/2 teaspoon salt
- 1 tablespoon butter
- 1/2 teaspoon Tabasco sauce, to taste
- 1 dash white peppercorn, ground
- 2 tablespoons fresh dill, chopped
Instructions
- Preheat Oven to 375 degrees.
- Whisk together the eggs, sour cream, flour, salt, tabasco and pepper until well blended.
- Stir in salmon, cheese, green onions and dill.
- Melt butter in a 10 inch oven safe skillet until butter sizzles. Add egg mixture and bake 20 minutes or until set.
- Garnish with a dollop of sour cream and dill sprig and smoked salmon caviar if available
Rillettes of Salmon - Poachad Salmon Spread
Ingredients
- 8 ounces salmon, filleted
- 1/2 cup fish stock
- 1/2 cup dry white wine
- 1/2 cup butter, at room temp.
- 1 large shallot, minced
- 1/2 pound smoked salmon
- 1 lemon, quartered
- 1 French bread, sliced
- Dill Sauce
Instructions
- In a small or medium heavy bottomed pan, poach salmon in stock for 8-10 minutes, depending on thickness. Remove from heat. Lift salmon from pan with slotted spatula, set aside.
- In a heavy bottomed skillet, melt 1 T. butter over medium heat, add shallot and cook until just soft and translucent but not browned. Reduce heat to low and add the strips of smoked salmon stirring to blend with the shallot, then add the poached salmon.
- With the back of a large wooden spoon, mash the fish and shallot together, working the spoon in long vertical strokes to give the mixture a bit of classic "stringy" rillett es texture. Remove the pan from the heat and blend in remaining butter with wooden spoon. Transfer salmon rillett es to a heavy crock or bowl. Cover and chill for at least two hours. Serve by heaping tablespoons with slices of French bread and garnish with lemon.
- Melt butter in a 10 inch oven safe skillet until butter sizzles. Add egg mixture and bake 20 minutes or until set.
- Serve with dill sauce.
Dill Sauce
Ingredients
- 1 cup mayonnaise
- 1 tablespoon fresh dill
- 2 green onions, thinly sliced
- 1 teaspoon Worcestershire sauce
- 2 teaspoons lemon juice
- 1 dash Tabasco sauce
Instructions
- Combine mayonnaise, snipped fresh dill, green onions, worcestershire, lemon juice and tabasco.
- Refrigerate for several hours before serving.
Oven Roasted Salmon with Barbeque Glaze
Ingredients
- 3 pounds salmon, filleted
- 1 tablespoon butter
- 1 tablespoon honey
- 1 tablespoon brown sugar, firmly packed
- 2 tablespoons soy sauce
- 3 tablespoons dijon mustard
- 1 tablespoon olive oil
- 1 teaspoon fresh ginger, minced
- 1/2 cup scallion, for garnish
Instructions
- Over medium heat, stir butter with honey and brown sugar until bulter melts. Remove from heat and add soy sauce, mustard, oil and garlic. Mix well. Let sauce cool.
- Preheat oven to 500 degrees. Line baking sheet large enough to fit the fillet with foil. Place salmon on foiled pan and salt and pepper lightly. Spoon sauce over fish. Let stand 15 minutes to 1 hour while frequently spooning sauce over fish.
- Cook salmon 10 minutes in oven.
Gingered Side of Oven Roasted Salmon
Ingredients
- 1/3 cup sesame seed
- 1 cup dry sherry
- 1/3 cup soy sauce
- 1/3 cup sesame oil
- 1/4 cup fresh ginger, minced
- 1 1/4 cups green onions, thinly sliced
- 2 tablespoons garlic, minced
- 1 whole lemon, thinly sliced
- 1 bunch parsley, for garnish
- 5 pounds salmon, filleted
Instructions
- Use two salmon filets, 2 1/2 to 3 lbs. each. Combine marinade ingredients in a 2 gallon zip lock bag. Use medium dry sherry and dark soy sauce along with unhulled sesame seeds, sesame oil, fresh ginger, green onion and garlic. Add salmon sides and let marinate at room temperature for an hour. Turn zip bag over several times so that all sides get plenty of marinade exposure.
- Preheat oven to 500 degrees. Line baking sheet large enough to fit the fillet with foil. Place salmon on foiled pan and salt and pepper lightly. Spoon sauce over fish. Let stand 15 minutes to 1 hour while frequently spooning sauce over fish.
- Preheat oven to 450 degrees. Line a baking sheet with aluminum foil. Try to choose a pan that will hold the full length of the salmon sides. Cook skin side down 10 to 15 minutes.