Ger-Nis INTERNATIONAL, LLC

Salmon - Spring's Premier Healthy Fish

Around the beginning of May, fish aficionados begin to salivate at the mere thought of salmon season. Salmon season, for all intents and purposes, and in our opinion, is Pacific salmon season. Pacific salmon season is the time when wild salmon from all over the Pacific start to migrate from the rivers to the ocean and then back to the same exact locations to spawn. Unlike wild salmon, farm-raised salmon is available year round using technology developed by the University of Washington and now dominated by Norwegian scientists. We do, however, see farmed-raised salmon produced all over the world now from Chile to Maine to Norway to Japan, but despite new technology, it is still wild salmon that has us salivating.

King, Chinook, Sockeye, and Coho salmon are our favorites. These types of salmon are high in fat and tend to have very red flesh. Farm-raised salmon tends to have a lower fat content than wild salmon, but they are also lower in Omega 3 acids. The fat content of the different types of salmon is what give them their amazing flavor. The fat content varies depending on the location where the wild salmon were spawned. Pacific salmon make a long journey from the ocean up into rivers where they find their spawning spots. Hence, the longer the journey the more fat content the salmon will have. Salmon caught at the end of their journey, or a long distance up river, will have the most succulent taste and flavor!!

Wild salmon is a rarity among a sea of farm-raised fish, but if you can find wild salmon it is truly a delight. Many fish retailers sell frozen salmon; freezing techniques are so advanced that you cannot tell the difference between frozen and fresh wild salmon. Cooking salmon is, in itself, a treat. Every season, we get inspired to further our creativity and cook seasonal foods with seasonal herbs. Spring herbs and wild salmon are an amazing pairing. Spring herbs go exceptionally well with salmon and will lend constant inspiration to you in the kitchen while you experiment with wild salmon.

We’ve taken our favorite salmon recipes and added our favorite seasonal herbs to give you new ways to enjoy wild salmon.

Smoked Salmon
Cold, smoked salmon is smoked at very low heat. It is usually smoked at around 60 -70° F for 12-18 hours. The smoking process slowly takes the moisture out of the fish and creates a firm, delicate, flaky texture. Smoked flavorings are added along with other herbs to create a more savory flavor.

Smoked salmon, radish, pea and spring onion salad with mint parsley lemon yogurt dressing
2 small heads butter lettuce ripped to desired size
1 cup packaged herb blend salad greens
1 cup sliced red or rainbow radishes
1 cup sliced, mixed red and white spring onions
3 medium sliced carrots
1 ½ cups fresh shelled peas
1 cup shredded smoked salmon

For the dressing, mix 1 cup yogurt with ½ c chopped fresh mint and ½ c chopped parsley, the juice of 2 lemons, zest of 1 lemon, 2 T wholegrain mustard, 1 T honey and salt and pepper to taste.

Smoked salmon hash with poached eggs and parsley hollandaise
2 eggs
1c smoked salmon
1 cup cubed peeled sweet
½ cup chopped yellow onion
¼ c chopped chives
¼ c chopped parsely
olive oil
salt and Pepper

Heat oil in a large skillet and add onion and saute for a few minutes until translucent, add potatoies and cook until well browned, add smoked salmon and herbs and sale and pepper. Top with two poached eggs and parlsey hollandaise sauce.

For the hollandaise sauce:
2 egg yolks
¼ c butter melted
Juice of ½ lemon
¼ C heavy cream
¼ c chopped parsley
1 T citrus vinegar
1 pinch cayenne pepper

First, blend the heavy cream with the parsley until well blended and smooth. strain and put aside green colored cream. in a double boiler or with a stainless steel bowl on top of a pain of simmering hot water, add the egg yolk and stir with a whisk. stir constantly. add lemon jiuce And cook until egg mixture is thick. add green cream mixture and continue to whisk for a few more minutes. take of heat and add butter. stir well. add cayenne pepper and stir well.

Gravlox
Gravlox is a cold, cured salmon with Scandinavian origins. Gravlox literally means “buried salmon.” It is made by covering the salmon with sugar, salt, black pepper and other seasonings including dill or other fresh herbs. Once it is seasoned, the fish is wrapped in plastic wrap and placed under heavy weights in the refrigerator for up to four days. After four days, the seasonings are removed and the salmon is served after it is sliced very thin. Gravlox is a delightful fresh tasting way to eat salmon.

Gravlox
I medium salmon filet (a thin filet works best)
1/2 c kosher salt
1/2 c raw pure sugar
1 large bunch fresh dill chopped fine
¼ c mustard seeds
½ c vodka

Place a large sheet of plastic wrap in a large baking dish. Place the salmon skin side down in the baking dish so that the flesh is exposed. Brush or spoon the vodka over the fish and coat evenly. Next, sprinkle the dill and mustard seeds evenly over the fish, mix the sugar and salt together in a bowl and sprinkle mixture over the fish so that it is completely covered. Wrap the fish in the plastic wrap and place it in the refrigerator. Place a heavy or weighted dish on top of the salmon in order to keep the fish flattened. Flip the salmon about twice a day and leave it in the refrigerator for two and a half to four days. Scrape the salt, dill and mustard mixture off of the salmon, slice thin and serve!

Gravlox with lemon herb cream cheese
Prepare the gravlox according to the recipe above. Mix the juice and zest of one lemon with one cup of cream cheese, ¼ c chopped dill, tarragon and chives, 1 tsp mustard, and salt and pepper. Serve with gravlox and a toasted bagel.

Gravlox with dill oil
Blend ¼ c dill and 1 tsp mustard with 1 c olive oil. Drizzle the dill oil over fresh made gravlox, serve on toast, crackers or fresh tomatoes.

Poached Salmon
Poached salmon is a light and healthy way to cook salmon that beautifully captures the basic flavor of the fish. The salmon can be poached in a variety of liquids with a variety of herbs, spices and citruses in the liquid.

Citrus herb poached salmon
1/3 cup water
1 T citrus vinegar
Juice and zest of 2 lemons, 1 lime, 1 orange
1 handful of spring herbs including tarragon, chives, basil, and the
tops of 1 bunch green onions
1 medium, skinless salmon filet, that is no more than one inch thick

Bring liquid to a heavy simmer and add salmon on top. Simmer for about ten minutes or until done through. Serve with fresh asparagus and an orange or lemon wedge.

Mustard & dill poached salmon in white wine
1/3 cup dry white wine plus 2 t for sauce
Juice and zest of 1 lemon
1 handful of fresh dill plus 1 T
¼ c mustard seeds
1 chopped shallot
1 t butter
1 t mustard
1 medium, skinless salmon filet that is no more than 1 inch thick

Bring liquid to a heavy simmer and add salmon on top. Simmer for about ten minutes or until cooked through. In a clan pan, sauté shallots in butter for a few minutes and add dill, mustard and drizzle 2 t white wine mix over poached salmon.

Grilled Salmon
Grilled salmon is an excellent, flavorful way to prepare salmon. Wild salmon grills much better than farm-raised salmon, perhaps because of the higher fat content. Despite the higher fat content, wild salmon grills solidly and stays together nicely. It’s important to keep the grill very hot, clean and well-oiled to make sure foods cook well.

Grilled salmon with mustard dill butter
2 salmon steaks or 1 large filet
Salt/pepper
¼ c mustard
½ c butter at room temperature
¼ c chopped fresh dill
¼ c chopped shallots

Season the salmon with salt and pepper and grill until cooked as desired. Mix butter, dill, mustard, and shallots with a pinch of salt and pepper and chill. Dollop butter on finished grilled salmon.

Grilled salmon with citrus herb crème fraiche
2 salmon steaks or 1 large filet
Salt/pepper
Juice and zest of 1 lime, 1 lemon, and one honey tangerine
½ cup crème fraiche
¼ c chopped fresh chives, basil and tarragon
1 T fresh grated horseradish

Season the salmon with salt and pepper and grill until cooked as desired. Mix crème fraiche, citrus juice, zest, fresh herbs and horseradish. Serve the mixture drizzled on grilled salmon.

Baked Salmon
Grilled Salmon is versatile and easy.
Salmon cakes with tarragon, red pepper & horseradish sauce
2 cups cooked salmon filet
¼ c kashi 7 grain cereal (like Grape Nuts)
1/3 c finely chopped red onion
¼ c chopped fresh herbs, chives and tarragon
¼ c mustard
1 t fresh horseradish
½ c mayonnaise or crème fraiche
Salt and pepper

Mix all ingredients in a large bowl and form patties not more than one inch thick and 2-3 inches wide. Sauté patties on each side until done. This usually takes about five minutes per side for the patties to be well browned.

Serve with red peppers, tarragon, and horseradish sauce. Blend the juice and zest of 1 lemon, 1 T horseradish, ¼ c red peppers, ¼ cup tarragon and ¾ cup of mayonnaise or crème fraiche.

Salmon burgers with spring pea herbed mayo
2 cups chopped fresh salmon (chopped into little cubes)
Juice of 1 lemon
¼ c chopped mint
Salt and pepper
½ c mayonnaise
½ c fresh cooked peas
½ c chopped mint, parsley and chives

Mix the first four ingredients in a large bowl and form patties. Grill the patties on a well oiled grill on high heat until done. Mix the next four ingredients in a bowl and mash together well. Serve the mayo on bread with salmon burgers.