Good recipes for salmon & mussels?

Does anyone have a good recipe for fresh salmon- I want to bake or grill it and I would like it to taste sweet. Also a good recipe for mussels and how do you make them?Good recipes for salmon %26amp; mussels?
HONEY-DIJON SALMON AND ASPARAGUS:


1-1/2 teaspoons cornstarch


2-1/4 teaspoons butter, melted


1 teaspoon Worcestershire sauce


2 Tablespoons honey


1 Tablespoon Dijon mustard


Dash white pepper


2 salmon fillets (4 ounces each)


1/4 cup chopped walnuts


1/2 pound fresh asparagus, trimmed


In a small bowl, combine cornstarch, butter and Worcestershire sauce until smooth. Stir in the honey, mustard and pepper.


Place each salmon fillet on a double thickness of heavy-duty foil (about 18 in. x 12 in.). Drizzle with honey mixture and sprinkle with walnuts. Place asparagus around salmon. Fold foil around salmon and seal tightly. Grill, covered, over medium heat for 15-20 minutes or until fish flakes easily with a fork. Yield: 2 servings


http://recipes.tasteofhome.com/eRMS/recp鈥?/a>





16 GRILLED SALMON RECIPES


http://recipes.tasteofhome.com/eRMS/Powe鈥?/a>


70 BAKED SALMON RECIPES


http://recipes.tasteofhome.com/eRMS/Powe鈥?/a>





How to Prepare and Open Mussels


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Grilling Shellfish/Shellfish - Mollusks/Clams and Mussels


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34 Recipes from recipegoldmine.com for MUSSELS


http://www.google.com/custom?domains=rec鈥?/a>Good recipes for salmon %26amp; mussels?
This is a very tasty salmon recipe and relaxes you afterwards! 420





PS...you can replace the cannabutter with regular butter if you don't want the extra kick!
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Salmon and Mussels in a Flaky Puff Pastry Crust





24 mussels, scrubbed, beards removed


salt


2 tablespoons extra-virgin olive oil


1 tablespoon unsalted butter


2 thyme sprigs


11/2 pounds boneless and skinless salmon filet, cut into 4 pieces


1 pound frozen puff pastry, thawed


unbleached all-purpose flour


for the counter


1 egg yolk, beaten with 1 teaspoon water


4 curly-leaf parsley sprigs


Preheat the oven to 375掳. Soak the mussels in a bowl of cool water to cover with 1 tablespoon of salt for 30 minutes; drain and rinse. In a 12'; saut茅 pan, heat the olive oil. Cook the mussels until open, 5 minutes over medium heat; shell. Heat the butter and thyme in a 12'; skillet over medium heat. Add the salmon and salt; cook 2 minutes per side.





Roll out the puff pastry on a floured counter into a 1/8';-thick rectangle; cut into four 8'; squares. Top with the salmon and mussels. Close by joining the 4 corners in the center and sealing the edges. Brush with the beaten egg yolk. Transfer to an 11'; x 17'; baking sheet. Bake 15 minutes, or until crisp. Serve hot, topped with the parsley. Serves 4
Herb Crusted Salmon Filet w/ lime-cilantro butter





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.





This dish is good with wild rice or saffron rice. Enjoy!!











Spaghetti con Cozze


Spaghetti with Mussels





Ingredients:





1 pound spaghetti


1/4 cup extra virgin olive oil


3 garlic cloves, thinly sliced


2 teaspoons finely chopped fresh thyme


1/4 cup finely chopped Italian parsley


1 teaspoon crushed red pepper


2 pounds mussels, scrubbed and debearded


1/2 cup dry white wine


1 cup canned plum tomatoes, with their juice, crushed or pur茅ed tomatoes


salt and pepper





Preparation:





Bring a large pot of salted water to a boil. Add the spaghetti and cook until just under al dente. Drain, reserving 1 cup of cooking water.





Coat the bottom of a large skillet with the olive oil. Add the garlic, thyme, half of the parsley and the crushed red pepper and saut茅 over medium heat until the garlic starts to color.





Add the mussels, wine and tomatoes. Season with salt and pepper to taste, cover, and cook until the mussels open, 5 to 7 minutes.





When the spaghetti is ready, add it to the sauce with 1/2 cup to 1 cup of the pasta cooking water (depending how dry the sauce is). Cook the spaghetti in the sauce, uncovered, for 2 to 3 minutes for the pasta to absorb the sauce. Stir in the remaining parsley and serve.
for mussels - after u open them put them set them aside.take a cooking dish and put in oil and finely sliced onion and fry.then add a large tomato and a tsp of chilli and a 1/4 tsp of turmeric(if u dont have it leave it out!)and stir fry till tomatoes are done now add the mussels and cook with added water for 5min.now add grated coconut....and close the dish allow to simmer for 1min....

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