Now you got me hungry!
Mmmmmmm. . . . Salmon. . . . . .Does anybody have any good salmon recipes.?
season salmon w/ salt and pepper and sear on both sides. then take some bread crumbs, miso paste (to your tasting), and toasted peanuts and crust it on top. throw in 400*F oven for about 5 minutes. poke the thickest part with a wooden skewer and hold it up to your lip. if its hot, its over cooked, if its cold its not done yet. if its warm, then you've got a perfectly cooked salmon, my friend. hope you enjoy!Does anybody have any good salmon recipes.?
Alan Rachin's Salmon with Roasted Garlic Sauce
Servings [Reset]
Keys : No Fish Main Celebrity
Ingredients :
1xBulb garlic
2tblExtra-virgin olive oil
1/2cupSalad dressing, (spoonable)
1tspDijon mustard
White pepper, to taste
1tspSalt
1lbSalmon filet, in four pieces
Method :
* Preheat oven to 325 F. Slice thin layer off top of garlic bulb and place in an ovenproof baking dish. Drizzle with 1 tablespoon oil. Bake 40 minutes or until golden. Squeeze 5 garlic cloves from baked peel into mixing bowl. Add dressing, mistard, pepper; set aside. Preheat broiler. Place salmon in broiling pan; salt and brush with remaining oil. Rub salmond with two additional cloves of roasted garlic. (Save any additional cloves garlic to smear on bread) Broil salmon 10 minutes or until cooked through. Serve with dollop of dressing-mustard sauce.
* Serves 4.
Alaska Salmon with Rainbow Peppers
[Reset]
Keys : Fish Ocean Main Dish Seafood Usa Alaska Alaskan North American
Ingredients :
4shtReynolds Wrap heavy-duty
aluminum foil - (12'; by 12'; ea)
4xsalmon fillets or steaks - (6 to 8 oz ea) thawed if necessary
2xred bell peppers seeded, and
cut into strips
2xyellow bell peppers seeded, and
cut into strips
2xgreen bell peppers seeded, and
cut into strips
1/4cupbutter or margarine softened
1 1/2tspdried basil leaves
Method :
* Center salmon steaks/fillets on foil sheets. Arrange pepper strips in a rainbow pattern around each steak/fillet. Combine butter and basil; spread over salmon.
* Shape foil sheet around fish to make a fish boat. Cook covered, 15 to 18 minutes on medium-hot grill or until fish flakes easily when tested with a fork.
* This recipe yields 4 servings.
Baked Marinated Fresh Salmon
kg weight [Reset]
Keys : Fish
Ingredients :
juice and grated rind of 2 limes
4tblchopped fresh dill
1xsalt and freshly ground black pepper
25gmbutter
1lrgonion finely chopped
450gmfresh baby spinach freshly grated nutmeg
sauce:
1x425g tin of lobster or crab bisque
1xjuice of 1 small lemon
4tblpouring double cream
1tblchopped fresh dill
Method :
* Put the salmon fillets into a large shallow nonmetallic dish.
* Pour over the lime juice grated rind and the chopped dill.
* Season cover and marinate in the fridge overnight.
* Melt the butter in a large nonstick frying pan on the boiling plate add the onion and cook for a few minutes.
* Cover and transfer to the floor of the simmering oven until almost transparent about 15 minutes.
* Return to the boiling plate and add the spinach (it looks too much at first but will cook down a lot).
* Stir continuously until all the moisture has evaporated.
* Season with salt pepper and freshly grated nutmeg.
* Allow the filling to cool.
* Well butter a large sheet of foil and lay the skinned salmon fillet skinned side down on the foil.
* Season the fish and spread the spinach mixture evenly over the surface.
* Put the second side of salmon skin side down on a chopping board.
* Cut through the flesh but not through the skin into ten to twelve portions allowing larger portions at the tail and smaller portions as the salmon widens.
* Season the fish and place it cut side down skin side up on to the spinach.
* Lift the foil over and secure tightly at the ends and side.
* The salmon is now loosely wrapped in a sccurr parcel like a giant cornish pasty. Leave in the fridge until required.
* Put on a baking sheet skin side upwards and slide on the the grid shelf on the floor of the roasting oven for 30 minutes turning the baking sheet round once during this time.
* To test for doneness carefully open the foil and check that the salmon has changed to an opaque pink.
* It will then be done.
* When ready to serve lift the salmon from the foil on to a long plate and carefully peel the skin off the top.
* Dust with chopped parsley.
* The salmon will easily cut into neat slices.
* For the sauce heat the can of bisque on the boiling plate stir in the lemon juice and cream and bring up to boiling point. Season with salt pepper and chopped dill. Serve with the salmon.
* This is a very easy way to prepare a whole salmon and its a very stylish presentation too. The sauce is very simple yet delicious. A good fishmonger or fish department in a supermarket will happily fillet and skin one side of the fish.
* Serves 10
foodnetwork.com
cooks.com
either will give you lots of recipes
Avocado and Salmon Bruschetta:
Notes: We like seeded multigrain bread for these appetizers; assemble them up to 1 hour ahead; drizzle avocado with lemon juice to retain color.
4 slices whole-wheat bread
1 tablespoon prepared pesto
1 avocado (about 10 oz; see notes)
1/2 cup shredded lettuce or sprouts (optional)
1 to 2 oz. smoked salmon or trout, flaked
salt
fresh-ground pepper
Toast bread. Spread pesto on one side of each slice. Pit, peel, and thinly slice avocado. Arrange avocado on bread slices, then cut each slice into quarters. Top with shredded lettuce or sprouts (optional), and smoked salmon or trout. Sprinkle with salt and pepper.
Yield: Makes 16 appetizers (serving size: 1 bruschetta)
Poach in water and herbs of your choice with the juice of one lemon. I make a mustard ';sauce'; to top. All it is is grainy mustard, chopped tarragon or even dill and a splash of apple cider vinegar, tarragon vinegar, red wine vinegar, whatever vinegar you have. Finish with a dollop of mayo to smooth everything over and just slightly change the consistency. No measurements, just do what tastes right.
Salmon %26amp; Cucumber (feeds 2 hungry adults)
1 lb Salmon, (the filet, not salmon steaks)
and cut into 1 or 2 inch chunks (skin removed)
2 TBL Olive Oil
2 TBL butter
1 medium to large cucumber (do NOT peel)
cut lengthwise, seeded and cut into 1/2 slices
1 1/2 cups chicken stock
1 tsp celery seed
cornstarch dissolved in cold water
enough flour or Wondra to dredge
Lemon uice
Into a hot skillet, add Olive oil and butter and allow to warm up. Carefully add the floured pieces of fish and brown evenly on all sides.
Remove cooked fish to a plate.
Into the same pan add the cucumber slices and cook for about 5 minutes--they'll start to soften but you don't want them mushy.
Add the chicken broth, celery seeds and other seasonings of your choice (Old Bay, ground black pepper, dried dill, garlic powder, celery salt, etc) and add the cornstarch mixture to make a gravy.
Add the previously cooked fish pieces, reduce heat and cover so everything gets hot (no more than about 5 minutes).
Just before serving, squirt a little lemon juice over the whole mixture to add a little zip to it.
Serve and enjoy!
This also is great the next day over cooked, buttered noodles.
For variety, I've added sauteed scallops. You can do almost anything with this basic recipe. Might be good with catfish added.
DELISH!
This takes about 20 minutes, maybe less, to make and is always a hit.
I recently read that wild salmon is much healthier than the ';farm raised'; type which has coloring added to it.
I like to wrap mine in foil with a little white wine, butter, and lemon.
between 2 pieces of bread slathered in mayo is my personal favorite!!!...
a slice of white toast put on it some butter a slice of onion, lettuce and the salmon! enjoy!! best sandwich ever
We buy the farm-raised salmon steak, slather on some olive oil, and cook it in the heavy black iron frying pan. The heat should be turned to medium high to start, then turn down to medium. When it's nearly done, I squeeze some fresh lemon juice onto each side, and a little salt and pepper. If the steak is very thick, I lay on a lid for a few minutes.
Before starting, rub a little crisco around in the bottom of the frying pan and heat the pan. This will pretty much keep it from sticking.
Salmon cooked this way is so very delicious with only a salad!
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