Apples For Fall On GMW

Salt & Pepper Chefs’s Brian Reeve and Chef “Tee” Terrell Danley make simple and delicious apple recipes with Good Morning Washington host Veronica Johnson.  On the menu:

Chef Tee’s Baked Salmon with Spinach Stuffing

stuffed-salmon-cookedIngredients

  • 1 (5-to-7 lbs.) salmon, with or without head and tail, boned, butterflied (ask seafood / fishmonger butterfly fish for you)
  • 2 Tbps. butter, unsalted
  • ½ cup onion, chopped
  • ¼ cup celery, chopped
  • 1 cup baby spinach, chopped
  • 4 cups bread, cubed (preferably dried)
  • ¼ cup parsley, chopped
  • 1 egg, beaten
  • ¼ cup chicken broth (can substitute stock)
  • Olive oil
  • Salt & Pepper to taste

Directions

  1. Preheat oven to 325° F.
  2. In small sauté pan, add onion, celery, butter; cook over medium-high heat until soft; set aside.
  3. In medium mixing bowl, add sautéed onion /celery, spinach, bread cubes, parsley, egg, broth, Salt & Pepper; mix well, refrigerate.
  4. On flat surface, season butterflied salmon with Salt & Pepper.  Spoon spinach stuffing onto seasoned fish, leaving 1-inch border around edges.  Gently roll up salmon; tie with cooking twine to secure.
  5. Transfer stuffed salmon onto oiled baking sheet.  Brush top, sides of salmon with oil; season with Salt & Pepper.
  6. Bake uncovered about 20-30 minutes or until salmon is just cooked through.
  7. Rest fish for 5 minutes; remove, discard twine; serve.

Chef Tee’s Open-Faced Salmon Burgers

Serves 4 S n p logo
Prep time: 10 -to- 15 minutes; cooking time 5 -to- 10 minutes
Ingredients

  • 4 wild salmon burgers w/lemon thyme (or favorite spice blend; available at your local grocery store)
  • 2 Tbsps. canola or vegetable oil
  • 4 challah bread slices, toasted (can substitute your favorite bread)
  • Mayonnaise sauce (recipe below)
  • Baby arugula salad (recipe below)

Directions

  1. In large skillet, heat oil to medium-high; add burgers; cook 3 to 4 minutes per side.
  2. Spread 1-to-2 Tbsps. mayo sauce on 1 slice of bread.
  3. Put burger on top of slice; put mayo sauce on top of burger; top with salad.
  4. Repeat steps 2 and 3 for rest of burgers.
  5. Serve.

Chef Tee’s Mayonnaise Sauce
Ingredients

  • ½ cup mayonnaise
  • Zest and juice from 1 lemon
  • 1 tsp. chili powder

Directions

  1. In small bowl, combine ingredients.

Chef Tee’s Baby Arugula Salad
Ingredients

  • Juice from 1 lemon
  • 1/3 cup extra virgin olive oil
  • Salt & pepper to taste
  • 1 tsp. basil, chopped
  • 2 cups baby arugula
  • ¼ cup gala apple w/skin, chopped

Directions

  1. In large bowl, combine ingredients until greens are coated.

 

Brian and Tee Preview Grilled Salmon Dishes

Chef Tee’s Grilled Salmon

Serves 2 to 4
Ingredients
Salmon

  • 4 (6 ounce) salmon fillets w/skin
  • ¼ cup mandarin orange, lime and poppy seed vinaigrette (if you can’t find this, use any Asian marinade w/ginger)
  • Salt & Pepper to taste

Salad garnish

  • 1 cup cilantro leaves
  • ¼ cup scallions, chopped
  • 1 small can (about ½ cup) mandarin oranges in their own juice
  • ½ red bell pepper thinly sliced
  • 1 Tbsp. red wine vinegar
  • 1 Tbsp. vegetable oil
  • 1 Tbsp. vinaigrette used in salmon recipe

Directions

  1. Preheat clean grill to high.
  2. In shallow dish, coat salmon fillets w/vinaigrette; set aside.
  3. In medium bowl, add salad garnish ingredients; toss together; set aside.
  4. Rub grill with oiled rag to prevent salmon from sticking.
  5. Season both sides of salmon w/Salt & Pepper.
  6. Place salmon on grill skin side down; cook for about 3 minutes.
  7. Carefully turn salmon over; cook about 5 minutes or until desired doneness.
  8. Transfer salmon to platter; top w/ salad garnish; serve.

 

Brian’s Grilled Cedar-Plank Salmon

Serves 6 to 8
Prep time: 30 minutes; cooking time: 10-to-15 minutes
Ingredients

  • 2 (10-to-12 oz.) salmon fillets
  • Olive oil
  • Salt & Pepper
  • Lemon pepper
  • 1 (6 oz.) can crab claw meat
  • 2 Tbsps. mayonnaise
  • Juice from ½ lemon
  • Old Bay Seasoning to taste
  • 2 (about ¼ -inch thick, 12 inches long) cedar planks; available at most hardware stores)

Directions

  1. Soak cedar planks in water for ½ hour; remove from water; set aside.
  2. Preheat grill to medium heat.
  3. Drizzle little oil on top of fillets; season w/ Salt & Pepper; set aside.
  4. In medium bowl, combine crab, mayonnaise, lemon juice, Old Bay seasoning to taste.
  5. Spoon ½ crab mixture on top of salmon fillet; spread mixture out a little.
  6. Put fillet on top of cedar plank; set aside.
  7. Repeat step 5 and 6.
  8. Put cedar planks on grill; cook for 10-to-15 minutes or until crab mixture is lightly browned on top, salmon starts to flake).

**Note:  You can reuse the cedar planks until they become too charred to use.

Chef Tee’s Smoked Salmon & Tzatziki Dip

Serves 2 to 4Smoked Salmon & Tzatziki Dip
Prep time: 5 minutes; no cooking time
Ingredients

  • 1 cup smoked salmon trim
  • 1 cup Cava Mezze Tzatziki
  • 1 Tbsp. lemon juice
  • 1 Tbsp. mint, chopped
  • Pepper to taste
  • Pita chips

Directions

  1. In large bowl, combine all ingredients except pita chips.
  2. Serve w/pita chips.

 

Chef Tee’s Teriyaki Glazed Salmon w/Apple Juice

Serves 4  S n p logo
Prep time: 5 minutes; cooking time: 10-to-15 minutes  
Ingredients

  • 1/3 cup apple juice
  • 1/3 cup maple syrup
  • 3 Tbsps. soy sauce
  • 2 Tbsps. onion, finely chopped
  • 2 garlic cloves, minced
  • 4 (8 ounce) salmon fillets w/skin

Directions

  1. In medium bowl, combine apple juice, syrup, soy sauce, onions, cloves; whisk until combined.
  2. Pour apple juice mixture into large resealable plastic bag; add salmon; seal bag, turn to coat salmon; marinate for 15-to-30 minutes.
  3. Remove salmon from bag, place on greased-baking sheet skin side up; broil salmon uncovered 10-to-15 minutes (until fish flakes easily with fork; watch fish closely while broiling so doesn’t burn).
  4. While salmon broils; pour leftover marinade in small pot; simmer over medium-low heat until liquid thickens, reduces.
  5. Pour reduced liquid over cooked salmon.

 

Chef Tee’s Grilled Salmon Marinated in Mandarin Orange Vinaigrette

Serves 2 to 4S n p logo
Prep time: 10 minutes; cooking time: about 10 minutes
Ingredients
Salmon

  • 4 (6 ounce) salmon fillets w/skin
  • ¼ cup mandarin orange, lime and poppy seed vinaigrette (if you can’t find this, use any Asian marinade w/ginger)
  • Salt & Pepper to taste

Salad garnish

  • 1 cup cilantro leaves
  • ¼ cup scallions, chopped
  • 1 small can (about ½ cup) mandarin oranges in their own juice
  • ½ red bell pepper thinly sliced
  • 1 Tbsp. red wine vinegar
  • 1 Tbsp. vegetable oil
  • 1 Tbsp. vinaigrette used in salmon recipe

Directions

  1. Preheat clean grill to high.
  2. In shallow dish, coat salmon fillets w/vinaigrette; set aside.
  3. In medium bowl, add salad garnish ingredients; toss together; set aside.
  4. Rub grill w/oiled rag to prevent salmon from sticking.
  5. Season both sides of salmon w/Salt & Pepper.
  6. Place salmon on grill skin side down; cook for about 3 minutes.
  7. Carefully turn salmon over; cook about 5 minutes or until desired doneness.
  8. Transfer salmon to platter; top w/salad garnish; serve.