Adapted from The Unofficial Harry Potter Cookbook by Dinah Bucholz
Salmon is delicious. Period. This recipe, besides being special for being Harry Potter-related, is healthy and has just the right combination of salmon taste and seasonings. Any fish with a wine sauce is delicious and the honey gives the flavor a great boost.
- 3 tbsp butter
- 1 onion, finely chopped
- 2 tbsp flour
- 1 cup dry white wine
- 1 tbsp honey
- 1 tbsp chopped fresh dill
- 1 ½ lbs salmon fillet, rinsed and patted dry, cut along the length into four pieces
- Pepper, to taste
- Heat the butter in a pot wide enough to accommodate the salmon fillets. When the butter starts to foam, add the onions and sauté until they are translucent, stirring frequently, about 5 minutes.
- Add the flour and stir to blend. Pour in the wine and honey and cook, stirring constantly, until the flour-butter mixture is blended in. Add the dill.
- Sprinkle the salmon fillets with salt and pepper. Lay them in the pot, skin side down. Bring the sauce to a simmer and continue simmering, covered, until the salmon flakes apart when pierced with a fork. It’ll be about 20 minutes. Every now and then, scrape the bottom of the pot to prevent the fish from sticking.
Comments: Like I said before, I really liked this recipe. It’s quite easy and quick to make. It would go well with rice or potatoes.
Adapted from Seriously Simply Parties by Diane Rossen Worthington
I prepared this fish for “Thanksgiving dinner” along with a Sweet Corn Pudding. It is a seriously easy recipe. The most complicated part is making the dressing and even that is very easy. Never before had I slow roasted salmon but it was a great discovery. It gives the salmon a delicious “creamy, moist texture.”
Buttermilk Garden Herb Dressing
- ½ cup plain Greek nonfat yogurt
- ½ cup mayonnaise
- 1 cup buttermilk
- 1 tsp Dijon mustard
- 1 tsp rice wine vinegar
- 1 tbsp fresh chives, finely chopped
- 1 tbsp fresh basil, finely chopped
- Ground white pepper
- Combine the yogurt, mayonnaise, buttermilk, mustard, vinegar, chives and basil in a medium bowl and whisk until blended.
- Season with salt and pepper.
- Cover and refrigerate until ready for use.
The Salmon with Sweet Corn Pudding
- 1 lb salmon fillet
- A pinch of salt
- Freshly ground black pepper, to taste
- 1 tsp olive oil
- Parsley sprigs for garnish
- ½ lemon, cut into quarters
- Buttermilk Garden Herb Dressing (recipe above)
- Preheat the oven to 275F (135C).
- Rub the salmon with the salt, pepper, and olive oil.
- Place the salmon, skin-side down, on a foil-lined baking sheet.
- Roast for 26 to 32 minutes until flaky and just cooked through. The salmon will appear moist.
- Cut the salmon into 4 serving pieces and arrange on a platter. Garnish each piece with parsley and 1 lemon wedge. Serve with the herb dressing.
Comments: This fish is great warm but can also be served cold. At first I was a bit hesitant about the dressing because I really hate mayonnaise, but it really gives the fish a great boost of flavor. When making the dressing, you can substitute the buttermilk for a tablespoon of lemon juice plus milk to equal 1 cup. It might give the dressing a more liquid consistency but it still Works for the fish. The original recipe also has 1 tablespoon of dill, which I omitted because my mom doesn’t like it. You can substitute the basil for parsley if you prefer as well. This dressing is great for eating with vegetables too.
Adapted from a website
My sister found this recipe when she was in college. I don’t know where she got it from but it’s really good. It’s very simple and with little hands-on time. Who would have thought maple syrup and salmon go well together?
- ¼ cup maple syrup
- 2 tbsp soy sauce
- Pinch of salt
- Pepper, to taste
- 1 lb salmon
- In a small bowl, mix the maple syrup, soy sauce, salt and pepper.
- Cut the salmon into 4 fillets and place them in a 9×13-inch baking dish. Pour the maple syrup over the mixture, making sure to coat the salmon well. Cover the dish with aluminum foil and marinate the salmon in the refrigerator for 30 minutes, turning the fillets halfway through.
- Preheat the oven to 400F (200C).
- Uncover the baking dish and set it in the preheated oven. Bake the salmon for 20 minutes until easily flaked with fork.
Comments: It’s as easy as that! I left the skin on the salmon but you can bake it skinless as well. I made the spicy sweet potato wedges but this salmon would also be fantastic with rice.
Adapted from an HEB recipe card
I was waiting for the fish I had ordered at the supermarket when I saw all these recipe cards on the counter. One of them was for salmon meatballs. I didn’t have high expectations but they sounded interesting and I had never before eaten fish meatballs. They turned out to be delightfully tasty.
- 1 lb ground salmon
- ½ cup oats
- Oregano, to taste
- Dry parsley, to taste
- Rosemary, to taste
- ½ tsp salt
- Black pepper, to taste
- ½ cup finely chopped onion
- ½ cup of grated or shredded Parmesan cheese
- Preheat oven to 350F (177C)
- Combine all ingredients in a large mixing bowl and mix well.
- Roll into golf ball-sized balls and arrange on a greased baking sheet 1 inch (2.5 cm) apart.
- Bake for about 16 to 18 minutes.
Comments: This is a very fast and easy recipe, a perfect week night dinner. I meant to have them in a sandwich but they were just too good and ended up eating them without bread. I served them with a quick tomato sauce (tomato paste, 1 sautéed onion and spices). The recipe card suggests serving them with pasta but feel free to experiment with other sides and sauces. HEB, an American supermarket, sells ground salmon; however, I know many supermarkets don’t. You can always ask the fishmonger to ground it for you or buy the whole salmon filets and ground it at home with a food processor.