Dukan Salmon Recipes

Rich in heart-healthy omega-3 fatty acids, protein, and vitamin A, salmon is a fatty, flavorful fish that ranks among the most popular in the United States.

Curried Salmon Cakes		Garlicky Broiled Salmon and Tomatoes		Smoked Salmon and Egg Canapés		Salmon in a Mustard Dill Sauce
Smoked Salmon Appetizers

Stuffed Endive with Herbed Goat Cheese

Yield
Serves 12 (serving size: 2 stuffed endive leaves)

These bite-sized vegetable appetizers are big on flavor and absolutely gorgeous on a tabletop. As a vessel for the creamy herbed goat cheese, Belgian endive lettuce has a crisp texture and a sweet flavor with slightly bitter undertones. Topped with this herby goat cheese mixture, the lettuce becomes a delicious delicacy.


Ingredients

• 1 ounce goat cheese, crumbled (about 1/4 cup) 
• 2 ounces cream cheese, softened (about 1/4 cup) 
• 1 teaspoon lemon zest plus 1 Tbsp. fresh juice (from 1 lemon) 
• 1/4 teaspoon kosher salt 
• 1/4 teaspoon black pepper 
• 2 1/2 tablespoons thinly sliced fresh chives, divided 
• 1 1/2 tablespoons finely chopped fresh flat-leaf parsley, divided 
• 2 1/2 teaspoons finely chopped fresh tarragon, divided 
• 24 green Belgian endive leaves (about 2 heads)

Directions
Step 1
Stir together goat cheese, cream cheese, zest, juice, salt, pepper, 2 tablespoons of the chives, 1 tablespoon of the parsley, and 2 teaspoons of the tarragon in a bowl. Spoon mixture evenly into bottom halves of endive leaves.

Step 2
Combine remaining 1/2 tablespoon each chives and parsley and 1/2 teaspoon tarragon. Sprinkle evenly over stuffed leaves. Serve immediately.

Salmon with Haricots Verts & Tomatoes in Parchment

Hands-on time: 20 min
Total time: 40 min
Serves 4

One of our favorite ways to cook salmon is poaching, and the en papillote method yields a very similar result—tender and juicy and not at all oily, like salmon can sometimes be. The cherry tomatoes in the bundle make the fish even better, adding a little tartness to cut the richness.

Ingredients

• 4 (5-to 6-ounce) salmon fillets (skinless or not, up to you), rinsed and patted dry
• Kosher salt and freshly ground black pepper
• ½ pound haricots verts, stem ends trimmed
• 1 pint grape or cherry tomatoes, halved if large
• 2 garlic cloves, minced
• 1 lemon, thinly sliced and seeded
• 2 tablespoons extra-virgin olive oil
• Crusty bread, for serving

Directions

1. Preheat the oven to 425°F.

2. Season both sides of the salmon fillets with salt and pepper.

3. Lay a 3-foot-long piece of parchment paper on a large rimmed baking sheet. Mound the haricot verts, tomatoes, and garlic on one half of the parchment paper and season with salt and pepper.

Arrange the salmon fillets and lemon slices on top. Drizzle with the olive oil. Fold the parchment over the fish and then, starting at one end, fold over the edge and crimp it to seal. Continue folding over and crimping the edge at 1-inch intervals until you reach the opposite end, then twist the corner to make it airtight. Bake the packet for 15 minutes for medium salmon and 20 minutes for well-done.

4. Using scissors, snip open the packet to release the steam (be careful—it’s hot). Using a spoon, transfer the salmon, vegetables, and any juices to a deep platter or four shallow bowls. Serve right away with crusty bread.

more salmon recipes