I need a fresh twist on a salmon recipe.......?

I usually make broiled, grilled or blackened salmon, but I'd really like to try something new, any ideas, recipes that are unique???I need a fresh twist on a salmon recipe.......?
i think just a pinch of swass and you'll be great!I need a fresh twist on a salmon recipe.......?
FILLETS OF SALMON IN POTATO CRUST





The salmon fillets are wrapped in paper thin scale-like potato slices. A rich red wine sauce transforms this dish into a unique creation.





Serves 4





For the salmon in potato crust:


4 7-ounce salmon fillets, boned and skinned


to taste, salt, freshly ground black pepper


1 teaspoon chopped thyme


2 extra large baking potatoes, peeled


2 tablespoons unsalted butter


2 tablespoons vegetable oil


1 cup red wine sauce


4 small fresh thyme


1 tablespoon fresh chives, minced





PREPARATION





Make each fillet as rectangle as possible (about 5 inches by 2 inches) by trimming off uneven edges with a sharp knife. Season the fillets with salt and pepper, and sprinkle them with thyme.


Cut the potatoes lengthwise into paper thin, long slices with a vegetable slicer on or a mandoline. Do not rinse the potato slices as the starch will help the wrapped slices stick together.


Place the potato slices on the working surface, overlapping the slices until they can be wrapped all around the fish. Season the slices of potato with salt.


Center the salmon fillet in the middle of the potato wrap and fold the edges of the potatoes over the salmon to enclose it entirely.


Since the potato slices are not washed, the starch discolors the potato rapidly. To avoid any discoloration, cook the wrapped salmon fillets immediately.


To cook the wrapped salmon fillet, melt the butter and oil in a nonstick frying pan over high heat. Add the fillet, with the potato seam side down, and sautè until golden brown, about 3 to 5 minutes on each side.


While the first fillet is cooking proceed with more potato slices and wrap another fillet. Cook as soon as it is made. Continue with the remaining salmon fillets.


Transfer the wrapped salmon on a baking sheet. Preheat oven to 450 degrees. Just before serving place the potato wrapped salmon in the oven for 5 minutes. Heat the red wine sauce.





PRESENTATION





Place the wrapped fillets of salmon in the middle of 4 warm plates, and ladle the sauce around. Garnish with the thyme sprigs. Sprinkle the plates with minced chives.





Red Wine Sauce





Ingredients





1 medium onion, quartered


1 carrot, quartered


2 garlic cloves, bashed to break the skins


1 celery stick, chopped


1 tbsp vegetable oil


150ml Marsala or Madeira


750ml full-bodied red wine


2 tomatoes, halved


1 bouquet garni of parsley, thyme and bay leaf


400ml meat or vegetable stock


1½ tbsp Redcurrant jelly





Method





Put the onion, carrot, garlic and celery in a large, deep pan. Add the oil, mix and set over a low heat. Cover and leave to sweat for 10 minutes. Stir and continue to cook over a medium heat for about 10 minutes until the vegetables start to brown and caramelise.


Add the Marsala or Madeira, deglazing the bottom of the pan. Add the wine, tomatoes and bouquet garni. Bring the mixture to the boil, reduce the heat to medium and simmer for 40 minutes.


Strain the mixture and discard the vegetables. Put the stock, strained juices and redcurrant jelly in a large, shallow pan; bring to the boil, reduce the heat to a simmer and cook for 30 minutes until reduced to about 300ml. Season to taste and serve.
Salmon Chowder


Ingredients:


1 tablespoon butter or rice bran oil or olive oil


1 sweet onion, chopped (about 1 cup)


1 shallot finely chopped (about 2/3 cup)


4 cloves of garlic, roughly chopped


2 large carrots, diced


2 large parsnips, diced


2 stalks of celery, diced


1 small can of green chiles


1 15ounces can of corn (kernels, not creamed)


4 cups of chicken or vegetable broth (GF, of course)


3 cups of diced potatoes


1 1/2 pounds salmon (skinned, de-boned, and cut in to chunks)


salt %26amp; pepper, to taste


red pepper flakes (to taste)


1 1/2 teaspoons paprika


1 teaspoon tarragon


1 can low fat or no fat evaporated milk (optional)


1/4 cup sorghum flour (optional)





Directions:





1. Heat large dutch oven/soup pot over medium high. Add butter. Saute onion, garlic, shallot, carrots, parsnips and celery until tender. (About 5-6 minutes).


2. Add 3 cups of the broth (reserve one cup), green chiles, corn and the potatoes. Simmer until the potatoes are fork tender. (About 10-15 minutes, depending on the size of your potato dices.)


3. Add the seasonings (salt/pepper, paprika, tarragon, red pepper flakes, etc) and taste. Adjust seasoning to taste.


4. Add the salmon and stir in to the broth. Simmer another 10 minutes or until the salmon is mostly cooked. Taste again. Adjust seasoning.


5. Mix the sorghum flour in to the remaining one cup of broth. Add to the chowder (this will thicken it a bit.) Simmer for 5 minutes. Add the can of evaporated milk to make the chowder creamy.



Hmm...


Pan fried?


Sauteed?


Baked?





Just some ideas.
grilled with lemon with cracked pepper and chives... my fav...