Anyone know any good salmon recipes?

Herb Crusted Salmon Filet w/ lime-cilantro butter





Here is the recipe for one of my favorite dishes. I'll give the recipe for 4 portions. I usually use a 6oz. filet so adjust cooking time according to your filet size.





Preheat oven to 425 degrees F





Herb Crust:


1/2 cup chopped basil


1/2 cup chopped cilantro


1/2 cup chopped nuts (i prefer pinenuts but walnuts work good too)


1T fine chopped garlic


3-4 tbl olive oil


Combine all ingredients, salt and pepper to taste.





Lime-cilantro butter:


4 T unsalted butter (room temp)


1 T lime juice


1T fine chopped cilantro


1 tsp. lime zest


Combine all ingredients, salt and pepper to taste





Take filets, skin side down and apply Crust ingredients evenly on flesh side, I usally make crust about 1/8 of an inch thick. On stovetop in a oven friendly sautee pan brown the filets herb side down over med-high heat using butter or better yet clarified butter. Carefully flip filets over, skin side down. Pop in oven and bake for approx. 7 minutes for med results. Longer or shorter for desired temp. Plate filets and serve with dollop of Lime butter on top.








Salmon Filet with Miso Ginger Sauce





Serves 4


4 Salamon Filets 6oz each


2 Tbs. Rice wine vinegar


1/2 cup Honey


1 tsp. Mustard powder


2 Tbs Red Miso Past


2 Tbs Soy Sauce


1 Tbs. Brown sugar


1 tsp Ginger root, grated


3 Green onions , sliced





Method:





For sauce blend all ingredients until smooth.


Sear salmon on flat top, Brush with sauce and roast in oven at 300 degrees for 15 minutes.Anyone know any good salmon recipes?
4 (4 ounce) fillets salmon


3 tablespoons prepared Dijon-style mustard


salt and pepper to taste


1/4 cup Italian-style dry bread crumbs


1/4 cup butter, melted





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DIRECTIONS:


Preheat oven to 400 degrees F (200 degrees C). Line a shallow baking pan with aluminum foil.


Place salmon skin-side down on foil. Spread a thin layer of mustard on the top of each fillet, and season with salt and pepper. Top with bread crumbs, then drizzle with melted butter.


Bake in a preheated oven for 15 minutes, or until salmon flakes easily with a fork.Anyone know any good salmon recipes?
Try Culinary Chef at http://www.culinarychef.com for recipes.
I've got 14 of them: one of my favorite fish.


From sushi to roasted to my all time favorit: salmon-rolls of smoked salmon which is the fastest ';runner'; on my parties:





http://www.jannekes.eu/fish/index.html
I just spread the top (skin side down) w/ 1tablespoon of mustard and sprinkle w/ dill weed. Then wrap it in aluminum foil (carefully) %26amp; bake at 350 to 400 for 10 to 15 minutes.
GLAZED GRILLED SALMON





For a nice accompaniment to the fish, try steamed baby red potatoes and a


crunchy cucumber and snow pea salad. Think ahead for dessert: Grill some


thick pineapple slices before you cook the salmon; after the meal, top the


pineapple with tropical fruit sorbet (such as mango) and a generous splash of


rum.





3 tablespoons (packed) dark brown sugar


4 teaspoons prepared Chinese-style hot mustard or Dijon mustard


1 tablespoon soy sauce


1 teaspoon rice vinegar


2 7-to 8-ounce salmon steaks (about 3/4-inch thick)





Prepare barbecue (medium-high heat).





Combine brown sugar, mustard and soy sauce in medium bowl; whisk to blend.





Transfer 1 tablespoon glaze to small bowl; mix in rice vinegar and set aside.





Brush 1 side of salmon steaks generously with half of glaze in medium bowl.





Place salmon steaks, glazed side down, onto barbecue. Grill until glaze is


slightly charred, about 4 minutes. Brush top side of salmon steaks with


remaining glaze in medium bowl. Turn salmon over and grill until second side


is slightly charred and salmon is just opaque in center, about 5 minutes


longer. Transfer salmon to plates.





Drizzle reserved glaze in small bowl over salmon and serve.





2 Servings; CAN BE DOUBLED.
Salmon Pie





2 (8-ounce) salmon fillets


Salt and freshly ground white pepper


3 cups court bouillon


1 tablespoon olive oil


1 cup finely chopped onions


1 tablespoon chopped garlic


1 tablespoon finely chopped fresh dill


2 cups mashed potatoes


1 egg


1/2 cup heavy cream


Basic Savory Pie Crust, recipe follows


Flour, for dusting








Preheat the oven to 350 degrees F.


Season the salmon with salt and white pepper. In a saute pan, add the court bouillon and bring to a simmer. Add the salmon and poach for 6 to 8 minutes. Allow the salmon to cool in the water until tepid. Remove the salmon from the pan and discard the liquid. Flake the salmon into a mixing bowl.


In another saute pan, heat the oil. When the oil is hot, add the onions. Season the onions with salt and white pepper. Saute for 2 minutes. Remove from the heat and stir in the garlic and dill. Add the sauteed mixture to the salmon. Mix thoroughly. Add the potatoes, egg, and cream. Mix well. Season the mixture with salt and pepper.


Cut the pie dough into 2 halves. Lightly dust the surface with flour. Roll out each half of dough to 12-inches in diameter and about 1/8-inch thick. Fold 1 circle of dough into fourths. Carefully lift the dough and place in a 10-inch deep-dish pie pan. Unfold the pie dough and spoon the salmon mixture into the pie shell. Place the second round of dough over the salmon mixture. Using a sharp knife, cut away the excess dough. Using your fingers, crimp the edges of the pie firmly to seal the dough completely. Bake the pie for 25 to 30 minutes or until golden brown.
Salmon Filet with Mango Cilantro Salsa:





4 6-ounce portions salmon filet





Mango Cilantro Salsa:





1 ripe mango, peeled and 陆-inch diced


录 cup chopped scallion, green part only


录 cup diced red bell pepper


1 tablespoon finely diced fresh jalapeno


1 tablespoon chopped fresh cilantro


1 small clove garlic, minced


1 tablespoon freshly squeezed lime juice


录 teaspoon salt


陆 teaspoon extra-virgin olive oil





Bake salmon filet at 400潞F for 15 to 20 minutes, depending on the thickness of the salmon. For Mango Cilantro Salsa, lightly toss all ingredients in bowl. Chill in refrigerator for at least 1 hour for flavors to meld. Serve salsa as an accompaniment to salmon. Mango Cilantro Salsa also goes nicely with grilled meat or chicken.





Yield: 4 servings