Salmon with Spinach Puree and Lemony Garlic Butter

Ingredient List

3/4 pound salmon divided into 2 portions
5 ounces spinach
1/2 pound baby asparagus
2 tablespoons butter for the asparagus
1 tablespoon olive oil for the asparagus
1 tablespoon butter for the spinach puree
1 tablespoon butter for the sauce
Oregano for the sauce, as desired
Kosher salt and fresh ground black pepper throughout the dish as desired

Juice of 2 Lemons

Lemon juice for the butter sauce, as desired
Lemon juice for the spinach puree as desired

Salmon

Brush with olive oil on both sides. Season both sides with salt and pepper.

Bake in preheated 200 degree oven for 40-45 minutes.

Spinach Puree

Steam 5 ounces of spinach until wilted.

Put the spinach and cooking water into a blender and puree until very smooth.

Put the puree back into the cooking pot. Season with salt, pepper, butter and lemon juice.

Simmer until thickened. It should coat the back of a spoon - thick enough that you can't shake it off.

Garlic Lemon Butter

Combine minced garlic with softened butter. Melt in a microwave. Season with salt, pepper, oregano and lemon juice.

Asparagus

Trim the hard ends off of the asparagus.

Sautee in a pan with butter, olive oil, salt and pepper for about 3 minutes. You still want some crunch, not mush.



Plating

Put the puree on a plate.

Place the salmon in the center. Add the asparagus. Dot all over with the garlic lemon butter.



The puree is excellent. You might want some crusty bread to sop up some of the sauce.

Salmon Burgers

 

For the burger:

.75 to 1.00 lb salmon fillet
10 Saltine crackers, smashed to crumbs
1 round tbsp Dijon mustard
1/2 large Vidalia onion or one medium sized red onion
1 tbsp vegetable oil
1 tbsp lemon juice
3 or 4 potato buns depending on the size of the burgers

For the tartar sauce:

1/4 cup light mayonnaise
1 tsp lemon juice
1 tbsp sweet relish

For the fries:

1 medium to large Russet potato

Poach the salmon in simmering water, about 10 minutes. I used a .82 pound previously frozen fillet. Fresh would have been much more expensive. Don't use the stuff in the can. Use fresh, frozen or previously frozen.

When the tip of the knife can pierce the fish easily, it's cooked.

Scrape off the flesh from the skin. Place the salmon in a bowl and continue to flake with a fork.

Rough chop the onion and use a food processor or mini-prep to mince it up. Of course, if all you have is chef's knife, use that.

Put the salmon in the food processor with the onion and pulse until you have a fine mince. Again, a chef's knife will work.

In a bowl add the salmon, onions, Dijon mustard and lemon juice and mix well with a spatula or using your hands.

Add the Saltine crumbs and mix well. Make the crumbs by placing the crackers in a Ziploc bag and smashing them with the side of your fist or by using the blunt end of a meat hammer.

Form the mixture in 1/4 to 1/3 lb patties.

Put the oil in a hot pan and fry the patties, about 5 minutes per side. Remember, everything is cooked so all we want to do is get a nice sear on the burgers.



For the fries, wash and scrub the potato. Cut off the ends off of the potato. Cut the potato in half, lengthwise. Cut the halves lengthwise into 1/4 inch slices. Toss the fries with some oil and bake on a rack for 20 minutes at 425 degrees. As soon as they are out of the oven, season with salt and powdered rosemary.



Mix all the ingredients for the tartar sauce: Mayonnaise, lemon juice and sweet relish.

To assemble, generously spread the tartar sauce on the top bun.

Lay the burger down on the bottom bun. Top with tomato, sliced pickles and lettuce.