One of the easiest ways to cook salmon is to poach it.
Get your pan filled 1/2 way with water and boil the water.
Season your salmon. I use a splash of sesame oil in the water and rub salt and pepper on the salmon.
Once the water boils, place the salmon in it and let it poach for about 5 minutes on one side and 3 on the other.
Remove from pan. Ready to eat!Salmon recipes??????
Salmon %26amp; Lemon Sandwiches.
Spread 3 slices of bread with cream cheese,
Top first slice with a layer of sliced lemon, cracked black pepper and basil leaves.
Place the second slice of bread on top and place a layer of sliced salmon.
Top with the third slice of bread, spread side down.
Trim crusts and cut into fingers or cubes.
http://www.regalsalmon.co.nz
Salmon Rolls.
24 Rice paper wrappers.
200g Salmon slices.
50g Snow peas, blanched and sliced into strips.
1C Peeled cucumber strips.
1 Red pepper thinly sliced.
100g Enoki mushrooms.
录 C Mint leaves, roughly chopped.
录 C Coriander leaves.
Soak a sheet of rice paper in hot water to just soften, and place on board.
Place a slice of salmon, snow peas, cucumber and Enoki mushrooms on one edge of paper.
Fold over once then fold in one side. Add a little coriander and mint and continue to roll up to make a neat parcel with one end open to show the filling.
Place the rolls on a platter covering with a damp cloth until you have done the rest.
Wrap with cling film and refrigerate.
Serve with a favourite dipping sauce.
Try placing the salmon on a piece of aluminum foil after you have sprayed the foil with Pam, and just add salt and pepper. Pinch the long side together and then the ends.
Place in a hot oven at 350 degrees for 20 minutes then take it out and let it rest a few minutes.
I think you will like this.
Pan-fried Salmon
Easy salmon fillets in less than 10 minutes.
Step 1 Prep pan
Preheat a non-stick pan, spray it with canola oil, and add the spices of your choice. This layer of spice will adhere to the underside of your fish, avoiding the messy procedure of seasoning on the counter.
I used fresh ground black pepper and some cajun seasoning.
Step 2 Prep and add fish
Rinse your salmon and pat it dry.
Holding the fish over the sink, lightly rub it down with a thin layer of cornstarch. Give your fish a gentle shake to remove any excess cornstarch; this is intended to be an extremely thin layer. The cornstarch will help seal moisture into your fish, and help form a slightly crispy exterior.
Drop it skin-side down in the pan and cook over medium-high heat.
Step 3 Spray and season
Spray the top surface of the fish with the canola oil. This will ensure it has enough oil to prevent sticking when you flip it later, and will help spices stick to the surface.
Add the same spices that you originally added to the pan. I added black pepper and cajun seasoning, trying to get roughly the same ratio as I did in the pan.
Step 4 Flip
Keep an eye on the thick end of the fillet to see how far through it's cooked. You want to flip the fish when it's slightly less than 1/3 of the way through the fish.
After flipping, watch until it has cooked slightly less than 1/3 of the way from the other side. The center will continue to cook after you remove the fish from the hot pan; if you wait until there's no pink left in the center the fish will overcook on the plate. Fish are delicate.
If you like, press the thick end up against the side of the pan to sear it before removing the fish.
Step 5 Serve
Let the fish sit off the heat for 2-5 minutes to finish cooking and redistribute juices, then plate and serve quickly.
Serve with lemons and the side dishes of your choice.
Cajun Seasoning
1 box salt
3 T black pepper
2 T garlic powder
1 t onion powder
1 t nutmeg
2 T parsley flakes (crunched)
4 T red pepper (ground) (cayenne)
2 T chili powder
Combine all ingredients; store in an airtight container.
OR
Cajun Seasoning
26 oz table salt
5 T cayenne pepper
3 T black pepper
3 T onion powder
3 T garlic powder
3 T chili powder
1 T thyme
1 T sweet basil
1 T bay leaf
Add all the seasoning, except salt, in a blender. Cover and blend to a fine consistency.
Mix the blended spices with the salt until you achieve a uniform color.
Use as you would salt.
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Creole Sauce:
1/4 cup chopped onion
1/4 cup chopped green bell pepper
2 tablespoons vegetable oil
1 can (14.5 ounces) tomatoes
2 tablespoons chopped pimiento
2 teaspoons granulated sugar
1/2 teaspoon salt
1/4 teaspoon pepper
Creole Seasoning Blend
1 T salt
1 1/2 t garlic powder
1 1/2 t onion powder
1 1/2 t paprika
1 1/4 t dried thyme
1 t red pepper
3/4 t black pepper
3/4 t dried oregano
1/2 t ground bay leaves
1/4 t chili powder
Combine all ingredients; store in an airtight container.
Use with seafood, chicken, beef, or vegetables.
Yield: 1/4 cup.
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Fresh Salmon Burgers with Tarragon Mayonnaise
1 pound skinless salmon fillet, cut into 1/4-inch pieces (about 2 1/4 cups)
3 tablespoons mayonnaise
4 green onions, chopped
1 tablespoon small capers, drained
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh tarragon leaves or 1 teaspoon dried tarragon
1 teaspoon Dijon-style mustard
1 teaspoon horseradish
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup bread crumbs
1 tablespoon butter
Tarragon Mayonnaise (recipe below)
4 large tomato slices
4 radicchio leaves
In a large bowl, combine salmon, mayonnaise, onion, capers, lemon juice, tarragon, mustard, horseradish, salt, and pepper. Cover and refrigerate 1 to 2 hours or until well chilled.
Remove salmon mixture from refrigerator; add breadcrumbs and mix until combined. Shape into four 1-inch patties.
In a large frying pan over medium heat, melt butter. Add salmon patties and cook approximately 3 minutes per side or until just firm to touch and brown and crusty. Remove from heat.
To serve, place 1 slice of toast on each of 4 individual serving plates. Top each with salmon burger. Spread burgers generously with Tarragon Mayonnaise, a tomato slice, 2 radicchio leaves, and second toast slice. Serve and enjoy!
Makes 4 servings.
TARRAGON MAYONNAISE:
Also excellent served with poached fish and crab cakes.
1 cup mayonnaise
1/4 cup plain yogurt
4 green onions, chopped
1 tablespoon small capers, drained and rinsed
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh tarragon leaves or 1 teaspoon dried tarragon
2 teaspoons Dijon-style mustard
2 teaspoon prepared horseradish
Salt and pepper to taste
In a medium bowl, combine mayonnaise, yogurt, onions, capers, lemon juice, tarragon, mustard, horseradish, salt, and pepper; mix until well blended. Cover and store in
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