Who can give me a good recipes for salmon?

fresh salmon?





Cook on griddle, sprinkle with Toney's and it is yummy. Can also be cooked on the grill, but don't forget the Toney's!Who can give me a good recipes for salmon?
Try the following





Thai Salmon Filo Parcels


2 middle-cut fillets of salmon (4-5 oz/110-150 g each)


4 sheets filo pastry (approximately 7 x 12 inches/18 x 30 cm each)


1 teaspoon grated fresh ginger


grated zest and juice of 1 lime


1 clove of garlic, crushed


1 tablespoon chopped fresh coriander


1 small spring onion, finely sliced


1 oz (25 g) butter


salt and freshly milled black pepper





To serve:


a few sprigs of coriander


1 lime, cut into quarters





Pre-heat the oven to gas mark 5, 375掳F (190掳C).


First of all, in a small bowl, mix together the ginger, lime zest, garlic, coriander and spring onion, then stir in the lime juice. Now melt the butter in a small saucepan, then lay 1 sheet of filo pastry out on a flat surface, brush it all over with some of the melted butter, spread another sheet of filo on top and brush this lightly with melted butter as well.





Now position one of the salmon fillets near to one end of the filo, season it and sprinkle half the lime and herb mixture on top. Next, fold the short end of pastry over the salmon, then fold the long sides inwards, roll the salmon over twice more and trim any surplus pastry (it's important not to end up with great wedges of pastry at each end). Wrap the other piece of salmon in exactly the same way and, when you're ready to cook, brush the parcels all over with melted butter, place them on a lightly greased baking sheet and bake in the oven for 20-25 minutes or until the pastry is brown and crisp. Serve, garnished with sprigs of coriander and wedges of lime to squeeze over





or Highland Pasta with Smoked Salmon


4 oz (110 g) pasta


8 oz (225 g) smoked salmon


1 oz (25 g) butter


1 medium onion, finely chopped


1 clove garlic, crushed with 1 teaspoon salt


4 oz (110 g) chestnut mushrooms, thinly sliced


1 level teaspoon mild curry powder


1 level tablespoon plain flour


5 fl oz (150 ml) white wine


2 level tablespoons cr猫me fra卯che





Begin by melting the butter in a solid-based frying pan, then add the onion and saut茅 over a low heat until soft. This will take about 7 minutes. Now add the crushed garlic and mushrooms and continue to cook for a further 2-3 minutes. Next mix the curry powder and flour together and stir these into the butter to soak up all the juices. Then add the wine gradually, stirring briskly after each addition and, when all the wine is added, cook for a further 3 minutes before finally adding the cr猫me fra卯che.





The sauce is now ready and can be made up to this stage in advance, but lay a piece of clingfilm over the surface if you're not using it immediately. When you're ready to cook the pasta place a large saucepan with plenty of lightly salted water on to boil and cook the pasta for 10 minutes or until it is cooked to your liking, but still retains some bite. Meanwhile, tear little pieces of smoked salmon lengthways into strips, then reheat the sauce and add the salmon at the very last minute, just before serving.


Now drain the pasta, return it to the pan, then quickly stir in the sauce and smoked salmon and serve at once in deep heated bowls





or Warm salmon citrus salad


For the salmon


25g/1oz butter


150g/5陆oz salmon fillet


1 orange, quartered


1 lemon, juice only


pinch cinnamon


pinch chilli flakes


1 tsp brown sugar


1 tsp balsamic vinegar


salt and freshly ground black pepper


For the salad


150g/ 5陆oz spinach


2 tbsp olive oil


陆 lemon, juice only





Method


1. For the salmon, melt the butter in a small frying pan, place the salmon into the pan along with all the other salmon ingredients and cook for 3-4 minutes on each side, or until completely cooked through. Remove the salmon from the pan and flake into pieces.


2. Return the frying pan to the heat and simmer the sauce left in the pan for 4-5 minutes, until reduced, squeezing out the juice from the orange quarters with the back of a spoon.


3. For the salad, place the spinach, olive oil and lemon juice into a large bowl and mix well.


4. To serve, place the salad onto a plate, top with the flaked salmon and pour over the sauce from the pan.





or Sesame salmon toast with puffed noodles


For the sesame salmon toast


100g/3陆oz salmon fillet, skinned


1 free-range egg


1 tbsp plain flour


salt and freshly ground black pepper


1 slice ciabatta


1 tbsp sesame seeds


1 tbsp olive oil


For the puffed noodles


500ml/18fl oz vegetable oil, for deep frying


100g/3陆oz rice noodles


sea salt, for sprinkling





Method


1. For the sesame salmon toast, place the salmon, egg and flour into a food processor, season with salt and freshly ground black pepper and blend to combine.


2. Spread the salmon mixture onto the ciabatta slice, then press the sesame seeds into the salmon mixture to coat.


3. Heat the oil in a frying pan over a medium heat and fry the toast, bread-side down, until golden. Turn over and cook on the salmon side until cooked through.


4. For the puffed noodles, place the vegetable oil into a deep, heavy-bottomed saucepan and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)


5. Carefully place the noodles into the hot oil. As soon as the noodles puff up, remove from the oil with a slotted spoon, drain on kitchen paper and sprinkle with salt.


6. To serve, place the noodles onto a plate and top with the sesame salmon toast.





or Salmon and ricotta pancake


For the pancake


2 free-range eggs, beaten


100g/3陆oz plain flour


75ml/2陆fl oz milk


1 tsp olive oil


For the salmon and ricotta filling


125g/4陆oz ricotta


2 tbsp chopped fresh chives


陆 avocado, peeled, chopped


75g/2陆oz hot-smoked salmon, flaked


For the herb salad


large handful fresh herbs, such as dill, basil, chives, mint, roughly torn


1 tbsp olive oil


陆 lime, juice only


For the topping


100g/3陆oz plain yoghurt


2 tbsp olive oil


squeeze lemon juice


1 tbsp chopped fresh chives


freshly ground black pepper


1 lemon, cut into wedges, to serve





Method


1. For the pancake, place the eggs, flour and milk into a bowl and whisk together to make a batter the consistency of single cream.


2. Heat the oil in a frying pan, add the pancake mixture and swirl around to coat the base of the pan. Cook for 1-2 minutes, then flip or turn over with a fish slice and cook on the other side for a further 1-2 minutes. Remove from the pan and set aside.


3. For the filling, place all of the filling ingredients into a bowl and mix well. Place the filling onto the middle of the pancake, roll it up like a cigar and cut in half on the diagonal.


4. For the herb salad, place all the herbs into a bowl, add the olive oil and lime juice and stir well to coat the herbs.


5. For the topping, place the yoghurt, oil, lemon juice and chives into a bowl. Mix well and season with freshly ground black pepper.


6. To serve, place the herb salad onto a plate, top with the stuffed pancake and pour over the topping. Garnish with lemon wedges





or Hot prawn and smoked salmon salad


2 tbsp olive oil


150g/5oz shell on prawns


100g/3陆oz smoked salmon


pinch dried chilli flakes


陆 garlic clove, chopped


2 handfuls rocket


陆 lemon juice only


1 tsp grated fresh horseradish


6 quails' eggs, fried





Method


1. Heat the oil in a frying pan over a medium heat. Add the prawns, smoked salmon, chilli flakes and garlic and fry for three minutes.


2. Place the rocket, lemon juice and horseradish into a bowl and mix well.


3. Serve the rocket salad onto a plate, top with the smoked salmon and prawn mixture and top with the fried quails' eggsWho can give me a good recipes for salmon?
PHILADELPHIA Smoked Salmon Dip





1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened


1 pkg. (4 oz.) smoked salmon, chopped


1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream


1/4 cup chopped red onions


1 Tbsp. dill weed


WHEAT THINS Snack Crackers





SPREAD cream cheese onto bottom of 9-inch pie plate.


TOP with layers of all remaining ingredients except crackers.


SERVE with the crackers.





Easy Salmon Supper





2 cups thinly sliced carrots (about 5 medium)


1/2 cup KRAFT Roasted Red Pepper Italian with Parmesan Dressing, divided


4 salmon fillets (1 lb.)


1 can (14-1/2 oz.) diced tomatoes, drained


2 cups instant brown rice, prepared as directed on package





PREHEAT oven to 375掳F. Toss carrots with 1/4 cup of the dressing in 13x9-inch baking dish. Spread in single layer.


BAKE 15 min. Stir carrots; top with salmon.


COMBINE tomatoes and remaining 1/4 cup dressing; spoon over salmon. Bake an additional 15 min. or until salmon flakes easily with fork. Serve over rice.





Grilled Dijon-Maple Salmon





1/4 cup maple-flavored or pancake syrup


2 Tbsp. GREY POUPON Dijon Mustard


1 tsp. minced garlic


1/4 tsp. ground ginger


1/8 tsp. ground red pepper (cayenne)


4 salmon fillets (4 oz. each)


1 Tbsp. oil





COMBINE syrup, mustard, garlic, ginger and pepper; cover. Refrigerate several hours to allow flavors to blend.


PREHEAT grill to medium-high heat. Brush salmon evenly with oil.


GRILL 4 min. on each side or until salmon flakes easily with fork, brushing frequently with the syrup mixture.








20-Minute Skillet Salmon





1 Tbsp. oil


4 salmon fillets (1 lb.)


1 cup fat free milk


1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Light Cream Cheese Spread


1/2 cup chopped cucumbers


2 Tbsp. chopped fresh dill





HEAT oil in large skillet on medium-high heat. Add salmon; cook 5 min. on each side or until salmon flakes easily with fork. Remove from skillet; cover to keep warm.


ADD milk and cream cheese spread to skillet; cook and stir until cream cheese spread is melted and mixture is well blended. Stir in cucumbers and dill.


RETURN salmon to skillet. Cook 2 min. or until heated through. Serve salmon topped with the cream cheese sauce.





Salmon Roll-ups





12 slices whole wheat bread


1 can (7-1/2 oz.) salmon, drained, mashed


1/4 cup MIRACLE WHIP Light Dressing


2 Tbsp. chopped fresh dill, divided


1 Tbsp. lemon juice


2 Tbsp. margarine, melted





PREHEAT oven to 350掳F. Trim crusts from bread. Flatten with rolling pin to 1/4-inch thickness.


MIX salmon, dressing, 1 Tbsp. of the dill and the lemon juice. Spread 1 heaping tablespoonful of the salmon mixture onto 1 end of each bread slice; roll up. Cut crosswise in half. Place, cut sides down, on baking sheet; brush evenly with margarine. Sprinkle with the remaining 1 Tbsp. dill.


BAKE 15 min. or until until lightly browned. Serve warm.
.Wrap it in short crust pastry and bake in the oven until the pastry is light brown. Delicious///////
Grill salmon steaks, when just done spread with mayo back under grill to brown.
GRILLED SALMON





salmon


enough mayonnaise to cover the salmon


pepper


garlic salt


season salt





Spread mayonnaise all over the salmon, then cover with the spices; put on greased foil lined grill at medium-low heat and cook for 30 minutes or until done. Remove from grill; place on serving tray, then enjoy!
I have a super simple, easy clean up recipe





Place some trimmed asparagus in the center of a large piece of foil. Put salmon filet or steak on top of asparagus. Season with sea salt and fresh ground pepper, a squeeze of fresh lemon, and a drizzle of olive oil. Fold the foil up around the salmon and veggies to form an envelope, tucking the sides in. (leave a little room for steam) Bake at 375 degrees for about 18 minutes. Serve in the package, but caution against escaping steam as you open it. Super easy, no pan to wash I serve this with steamed new potatoes and a salad
Salmon with herb crust.





Heat a cast iron frying pan on medium heat.





In a food possessor, grind whatever fresh herbs you like. I like garlic, basil, oregano, dill, rosemary, sage, parsley, chives, thyme, a mint leaf or two. Add freshly ground pepper and salt.





Spread the herb mixture on a plate.





On portion sized pieces, coat the upper side of the salmon with herb mixture by laying it in the herbs and pressing down slightly. The moistness of the salmon will ';pick up'; the herbs.





When pan is hot, add olive oil. Put the salmon in the pan, herb side up. Fry for six minutes.





Carefully, flip over the salmon (so the herbs don't fall off). Fry for six minutes.





Enjoy.
Well I always make a salmon En Croute. Yummy. Just buy some puff pastry and roll it out. Lay your salmon inside and put in some mushrooms, leaks and onion and pour in a holandaise sauce and then put the pastry lid on. Easy peesy and so yummy.
salmon patties; crush saltines or bread crumbs


pat out salmon into burger shape


cover patties with breading


fry in pan with 1/4 veg oil till golden brown


turn only one time.
Just put it under the grill...Salmon doen't need tarting up it has a class taste which should not be ruined with any heavy overpowering taste. Mayonnaise to serve, fresh lemon, butter new potatoes, lightly tossed salad, cold white wine...mmmhhhh
wrap in foil with butter, dill and lemon juice.....bake in oven till cooked how u like it.......or grill with corriander and cumin......or fry ...lightly coat with flower and fry on high heat.....serve salmon under cooked for it to be at its best.
pesto crusted salmon





make yourself a fresh pesto


in a blender mix





basil


garlic


some pine nuts


lemon juice


a little oil


parmasan cheese


and some spinach


salt and pepper


puree untill smooth





dry out some bread and turn them into bread crumbs


mix some pesto into the breadcrumbs 1 spoon at a time untill bright green





take your salmon fillet, spread a little dijon mustard onto it and then dip into the pesto crust bake in a pre heated oven for roughly 12 minutes at 165 degrees c