David and Elaine's Recipes

Servings: 6
Preheat: 
Prep Time: 1 hour pre-prep, 30 minutes @serving time
Source: https://cooking.nytimes.com/recipes/1020045-coconut-miso-salmon-curry

This light, delicate weeknight curry comes together in less than 30 minutes (if prep work is done in advance) and is defined by its deep miso flavor. Miso is typically whisked into soups toward the end of the recipe, but sweating it directly in the pot with ginger, garlic and a little oil early on helps the paste caramelize, intensifying its earthy sweetness. Adding coconut milk creates a rich broth that works with a wide range of seafood. Salmon is used here, but flaky white fish, shrimp or scallops would all benefit from this quick poaching method. A squeeze of lime and a flurry of fresh herbs keep this curry bright and citrusy. For a hit of heat, garnish with sliced fresh jalapeño or serrano chile peppers.

If you use the 1.5lb coho salmon filet from Costco, the dish serves 6 for an impressive dinner. You could also use tofu for a vegetarian alternative. The poaching liquid can be done ahead of time, as can the cleaning and chopping of the spinach, cilantro, and basil. That leaves the last steps of poaching, rice prep, and serving. Per most of the comments, I’ve doubled the coconut milk and halved the water in the ingredients list.

To serve, remove the poached salmon when done, off the heat, add the spinach to the hot liquid and serve as soon as it wilts. Plate rice first, then spinach+red onion, then salmon, then coriander+basil.

Ingredients: 

2 tablespoons safflower or canola oil
1 medium red onion, halved and sliced ½-inch thick (about 2 cups)
1 (1-inch) piece fresh ginger, minced (about 2 tablespoons)
3 garlic cloves, thinly sliced
Kosher salt and black pepper
¼ cup white miso
1 cup unsweetened, full-fat canned coconut milk
1 (1½-pound) salmon skinless fillet, cut into 2-inch pieces
5 ounces baby spinach (about 5 packed cups)
1 tablespoon fresh lime juice, plus lime wedges for serving
Steamed rice, such as jasmine or basmati, for serving
¼ cup chopped fresh basil
¼ cup chopped fresh cilantro

Directions: 

In a large pot, heat 2 tablespoons oil over medium. Add onion, ginger and garlic and season with salt and pepper. Cook, stirring occasionally, until softened, about 3 minutes. Add miso and cook, stirring frequently, until miso is lightly caramelized, about 2 minutes.

Add coconut milk and 1.5 cups water and bring to a boil over high heat. Cook until liquid is slightly reduced, about 5 minutes. If preparing in advance, stop here.

Stir in salmon, reduce the heat to medium-low and simmer gently until just cooked through, about 5 minutes. Turn off heat, remove salmon to a plate, and stir in spinach and lime juice.

Divide rice among bowls. Top with spinach and onions, salmon, ladle sauce over the top, and then sprinkle basil and cilantro on top Serve with lime wedges for squeezing on top.

Servings: 4 big burgers (we split one)
Preheat: 
Prep Time: 45 min
Source: https://cooking.nytimes.com/recipes/7131-salmon-burgers

For this recipe, you’ll want to grind part of the salmon in a food processor: It’ll bind the rest, which can be coarsely chopped to retain moisture during cooking. Some bread crumbs keep the burger from becoming as densely packed as (bad) meatloaf. This approach, along with a few simple seasonings, produces delicious burgers in not much more time than it takes to make one from ground chuck. The only real trick is to avoid overcooking. Whether you sauté, broil or grill this burger, it’s best when the center remains the color of … salmon. Two or three minutes a side usually does the trick.

Ingredients: 

1½ pounds skinless, boneless salmon
2 teaspoons Dijon mustard
1 shallot, peeled diced
½ cup panko
1 tablespoon capers, drained
Salt and black pepper
2 tablespoons butter or olive oil
Lemon wedges
Tabasco sauce

Directions: 

Cut the salmon into large chunks, and put about a quarter of it into the container of a food processor, along with the mustard. Turn the machine on, and let it run — stopping to scrape down the sides if necessary — until the mixture becomes pasty.

Add the shallots and the remaining salmon, and pulse the machine on and off until the fish is chopped and well combined with the puree. No piece should be larger than a ¼ inch or so; be careful not make the mixture too fine.

Scrape the mixture into a bowl, and by hand, stir in the bread crumbs, capers and some salt and pepper. Shape into four burgers. (You can cover and refrigerate the burgers for a few hours at this point.)

Place the butter or oil in a 12-inch nonstick skillet, and turn the heat to medium-high. When the butter foam subsides or the oil is hot, cook the burgers for 2 to 3 minutes a side, turning once. Alternatively, you can grill them: Let them firm up on the first side, grilling about 4 minutes, before turning over and finishing for just another minute or two. To check for doneness, make a small cut and peek inside. Be careful not to overcook. Serve on a bed of greens or on buns or by themselves, with lemon wedges and Tabasco or any dressing you like.

Servings: 2
Preheat: 
Prep Time: 30 min
Source: https://www.bowlofdelicious.com/wprm_print/7627

Ingredients: 

2 ahi tuna (yellowfin tuna) steaks (about 4 oz. each, 1″ thick – see notes for thinner or thicker)
2 tablespoons soy sauce
1 tablespoon toasted sesame oil see notes
1 tablespoon honey see notes
1/2 teaspoon kosher salt
1/4 teaspoon black pepper to taste
1/4 teaspoon cayenne pepper (optional)
1 tablespoon canola oil or olive oil
green onions, toasted sesame seeds, and lime wedges for serving (optional)

Directions: 

Pat the ahi tuna steaks dry with a paper towel. Place on a plate or inside a plastic bag.

Mix the soy sauce (2 tablespoons), toasted sesame oil (1 tablespoon), honey (1 tablespoon) kosher salt (1/2 teaspoon- OMIT if marinating for more than a couple hours, see notes), pepper (1/4 teaspoon), and cayenne pepper (1/4 teaspoon) until honey is fully dissolved. Pour over the ahi tuna steaks and turn over to coat completely. Optional: allow to marinate for at least 10 minutes, or up to overnight in the refrigerator. Also optional: Reserve a spoonful or two of the marinade before coating the fish for drizzling on top after you’ve cooked it.

Heat a medium skillet (preferably non-stick or a well-seasoned cast iron skillet) on medium-high to high until very hot ( or medium medium-high for nonstick). I recommend giving cast iron 3-5 minutes to get hot and nonstick about 1 minute, depending on how thick it is.

Add the canola oil (1 tablespoon) to the hot pan. Sear the tuna for 1 – 1½ minutes on each side for medium rare ( 2 -2½ minutes for medium-well to well, 30 seconds for very rare. See notes – this will vary based on thickness of the tuna steaks). (Note: different burners get hotter depending on your stove. Use your best judgement whether you use medium, medium-high, or high heat, as the marinade may burn if too high heat is used)

Remove to a cutting board. Slice into 1/2 inch slices and serve garnished with green onions, toasted sesame seeds, and a squeeze of fresh lime juice, if desired.

Servings: 4
Preheat: 
Prep Time: 30 minutes
Source: https://cooking.nytimes.com/recipes/1900-tuna-burgers

The chef Michel Richard featured these tuna burgers in his 2006 cookbook, “Happy in the Kitchen.” At the time of publication, Mr. Richard’s Washington, D.C., restaurant, Citronelle, was considered one of the best in the country. Basil, soy, anchovies and garlic add layers of flavor to this simple-to-assemble tuna burger.

Ingredients: 

1½ pounds fresh tuna fillet (do not use dark oily flesh)
4 cloves garlic, minced
5 tablespoons extra virgin olive oil
2 anchovies, minced
½ cup minced basil
2½ teaspoons soy sauce
Salt and freshly ground black pepper
4 tablespoons good-quality mayonnaise
1 teaspoon grated fresh ginger
2 cups mesclun
1 tablespoon red wine vinegar
4 hamburger buns, split
1 tablespoon canola or grapeseed oil
1 large ripe tomato, trimmed and cut into 4 slices

Directions: 

Step 1
Chop tuna until it is the texture of hamburger and presses into a compact ball, and place it in a large mixing bowl.

Step 2
Add garlic, 4 tablespoons olive oil, anchovies, basil, 2 teaspoons soy sauce and salt and pepper to taste. Mix well, shape into four patties 1 inch thick, and set aside. (Patties may be placed on a wax-paper-lined baking sheet and covered and refrigerated for 1 to 8 hours. Remove from refrigerator 30 minutes before sautéing.)

Step 3
In a small bowl, combine mayonnaise with remaining soy sauce and ginger. In a mixing bowl, combine mesclun with remaining tablespoon olive oil and the vinegar. Toast buns on one side.

Step 4
Place a large sauté pan over medium-high heat and add oil. Add burgers and sauté for 1½ minutes a side for rare. Set burgers aside in a warm place for 2 minutes. To serve, spread mayonnaise mixture on bottom bun, add burger, tomato and a portion of mesclun. Top with other bun. Repeat with other burgers and serve immediately.