Wrapped in filo dough with a cucumber/Kalamata olive salad.
I like it raw with nothing at all too....
Fish is best served uncooked if fresh and worm free...What's your favorite Salmon recipe?
I usually poach my salmon. It turns out really good and plus its healthy to poach it.
What I do is take a pot and boil some water in it. Just a little over half of the way up of water. When you water starts to boil, slowly drop your salmon in the water. Let them cook for 15 minutes. When they are almost done, in a microwavable bowl, put butter and Dill weed. Just heat that long enought for the butter to melt. You will just eye those, it just depends on how much you want. What you are doing with it though is making a sauce to pour over your salmon. When your Salmon is done, take it out and just pour the butter/dill sauce over it. Its really good!What's your favorite Salmon recipe?
I like to just toss some brown sugar on top and grill it. It's simple and delish.
I like it in Sushi
But at home I just cook with Lemon %26amp; Garlic.
I just like to squirt fresh lemon juice on the samon and season w/ Mrs Dash before I put it in the toaster over or barbque
Very easy. Sprinkle with pepper, little salt and lemon juice. Grill in the broiler about 10 minutes. Turn upsidedown and return to the broiler till done about 10 more minutes. Done.
Roast beef, sorry I dont like fish.
Take a salmon steak and season with salt, pepper, butter and fresh dill. Then make stuffing on the stove top. Get a baking sheet spray with pam, place the salmon on it with the seasoning, then place the stuffing on the top, and bake for 25 minutes depending on how thick the salmon is...... garnish with more dill.
Enjoy!!!!!!!!!!!!!!!!!!
Teryaki salmon with grilled pineapple - yummm! And it's super easy, just marinate the salmon steaks and fresh pineapple in teryaki sauce for a few hours. Then I toss everything on the grill for 10-15 minutes. Fabulous!
Easy as pie:
Throw a chunk of salmon on a cookie sheet. pour a little lemon juice on top to make it wet. Sprinkle lemon pepper on it, then an even layer of bread crumbs. Bake at 400 degrees until flaky - time depends on the size of the chunk.
Yummy and healthy
This is so good. Purchase fresh pink salmon and rinse it off under cold water. Place it in a glass baking dish/with a lid, and pour one inch of milk around the salmon. Chop one small vadalia onion and saute in olive oil. When onions are clear, pour ( onion and oil ) on top of salmon with milk. Sprinkle a good amount of Lemon Pepper, and black pepper. Sprinkle just a small amount of salt. Put lid on baking dish and bake in a 350 degree oven for 20 minutes. The milk takes the fish taste out of the salmon and when done it is Great. Serve with your favorite salad and a glass of St. James Country Red wine. (Semi-sweet) You can purchase the wine in Missouri.
Friday, January 8, 2010
Do you have a Great Salmon Sauce Recipe? The Marie Callender's one?
Hi! I just went to Marie Callender's and they had this great salmon that was grilled and shrimp. It was served over Wild Rice Pilaf and Steamed Broccoli.
If I knew how to make the Cream sauce....I can make this at home! Its delicious!!!Do you have a Great Salmon Sauce Recipe? The Marie Callender's one?
Mersey Point Salmon Sauce
1/4 lb Salmon bits
3 tb Butter or margarine
3 tb Flour
1 1/3 c Fish or chicken stock
1 tb Milk or cream
1 ts Dill
1 tb Capers
Pepper Lemon juice
Melt butter, stir in flour and blend. Slowly add the stock and milk. When sauce is smooth and boiling, add the salmon bits, dill, and capers. Add pepper and lemon to tasteDo you have a Great Salmon Sauce Recipe? The Marie Callender's one?
I have over 5000 cookbooks in my home. I cook salmon on a regular basis as my son goes to Alaska every year and this past year they brought home over 400 pounds of Halibut and Salmon fillets. I always go to the sight I will post below for my recipes. They have never failed me. They know their business. I could find many recipes in my own books but so much easier this way.
If I knew how to make the Cream sauce....I can make this at home! Its delicious!!!Do you have a Great Salmon Sauce Recipe? The Marie Callender's one?
Mersey Point Salmon Sauce
1/4 lb Salmon bits
3 tb Butter or margarine
3 tb Flour
1 1/3 c Fish or chicken stock
1 tb Milk or cream
1 ts Dill
1 tb Capers
Pepper Lemon juice
Melt butter, stir in flour and blend. Slowly add the stock and milk. When sauce is smooth and boiling, add the salmon bits, dill, and capers. Add pepper and lemon to tasteDo you have a Great Salmon Sauce Recipe? The Marie Callender's one?
I have over 5000 cookbooks in my home. I cook salmon on a regular basis as my son goes to Alaska every year and this past year they brought home over 400 pounds of Halibut and Salmon fillets. I always go to the sight I will post below for my recipes. They have never failed me. They know their business. I could find many recipes in my own books but so much easier this way.
What is your best recipe for salmon?
Grilled salmon with a butter/lemon/dill sauce and capers.What is your best recipe for salmon?
The above recipes sound great! Right now my favorite way to make salmon is to put salmon fillet(s) and veges in a sauce together in the oven in like a foil tent. I'll put the recipe on here. My dad ate is (he is very particular) and he said that he would be happy if he had paid $50 in a restaurant for it. It's really easy! I am not going to put measurements, just use the stuff the way you like it, I do recommend a whole cube of butter though. Sliced and spread all over the top of veges. If you want to use different veges you can, these are just what I use. I like to represent every color.
1 Salmon Fillet
Asparagus
Red and Orange Bell Pepper, Sliced
Yellow Squash or Eggplant
Mushrooms, quartered (I like Enokis)
Shallot, sliced
Lemon, sliced and seeded
Rubbed or Fresh Sage
Salt and Pepper
Butter
Garlic, sliced
Grated Italian Cheese Blend (you can buy a bag of pregrated
in the cheese section of the store)
Preheat oven to 350.
Put a piece of foil in a large baking dish that is twice the length of the salmon. Tear off another piece the same size.
Lay the salmon in the middle of the first piece of foil. Slice little holes with a knife. Put garlic slices in holes. Top with sage leaves or rub with sage. Lay sliced shallot the length of the salmon. Slice the lemon and take out seeds. Lay it along the shallot slices. Put the asparagus in lengthwise. Then put the rest of the sliced veges in. Top with butter slices, salt and pepper. Put the other piece of foil on the top and seat the two pieces together somewhat tightly on the edges. Bake for 1 hour(longer if needed for bigger salmon) Top with grated cheese. Eat!!!What is your best recipe for salmon?
I just love this recipe from BETTY CROCKER'S COOKBOOK.
BAKE FISH FILLETS
4 Servings
Prep: 5 minutes
Bake: 375 degrees
Bake time: 20 minutes.
Ingredients:
1-pound sole, orange roughly, or other delicate fish fillets, about 3/4-inch thick.
2 tablespoons butter or stick margarine, melted
1 tablespoon lemon juice
1/4-teaspoon salt
1/4-teaspoon paprika
Methods:
1. Heat oven to 375 degrees. Spray rectangular pan, 13 x 9 x 2 inches, with cooking spray.
2. Cut fish into 4 serving pieces; place in pan. If fish has skin, place skin sides down. Tuck under any thin ends for more even cooking.
3. Mix remaining ingredients; drizzle over fish.
4. Bake uncovered 15 to 20 minutes or until fish flakes easily with fork. Remove skin from fish before serving if desired.
Poached - stuff it with lemon slices and wrap in a cheese cloth - place in water
Serving - cover with cucumber slices to simulate scales and serve with a dill sauce.
For dinner or main meal of the day:
Grilled Salmon_(remove skin) with Hoisin sauce(find in Asisn section of your market; use thin glaze) over it
Grits (yes, grits) with a pat of butter
Steamed string beans (the long beautiful ones)
Glass of Cabernet Sauvignon
Presentation: each side by side on plate OR salmon centered on top of grits with string beans at side on same plate. It has the gourmet look without the gourmet know-how.
OMG, when I first had this I thought they were being funny; giving me grits for dinner but the taste soon shut my mouth!
Marinate it in teriyaki sauce and grill it...yummy....
Simple... salt, pepper, a little dill weed, a little parsly, lemon juice!
Squeeze lemon juice over season salmon before baking. I like to cut cirles of lemon and lay them on top of the salmon while baking. This is so easy, a mouse could do it! Also I tried this with oranges, and it was so exotic tasting. You can also use limes for great color and fun for guest in the summer. Should bake @ 375 covered for 20 to 30 minutes. Uncover and bake an additional 10 to 15 minutes or until the lemons/lime/oranges, shrivel a bit. The salmon should look done... a light pretty peach-ish pink!
grilled with mixture of orange marmalade, honey and a little soy sauce. spoon it on the salmon as it cooks.
it is fresh? season, place in aluminum foil, place peppers, mushrooms, onions and olive oil, seal tightly bake at 350 for about 1/2 hour then broil for about 5 mins
There're a bunch of really nice tricks with Salmon. First of all, I like to broil it upside down so that the skin is hard, and cruchy. I also like to use it frozen, that way that middle doesn't over-cook.
Best recipes also tend to be the simplest, since salmon is so good. Either grate ginger, or put pickled ginger on top and bake it. BBQed is good too.
Other than that, there are a number of good sauces including hoisin sauce. I prefer it in small quantities. There's also the lee kum kee teriaki marinade. I add some ginger, and a bit of soya to it, and let it marinate overnight, and it's always a success.
If all else fails, you can fry the salmon up in pieces, and make an omlette with it ^_^
Ericlipstick color
The above recipes sound great! Right now my favorite way to make salmon is to put salmon fillet(s) and veges in a sauce together in the oven in like a foil tent. I'll put the recipe on here. My dad ate is (he is very particular) and he said that he would be happy if he had paid $50 in a restaurant for it. It's really easy! I am not going to put measurements, just use the stuff the way you like it, I do recommend a whole cube of butter though. Sliced and spread all over the top of veges. If you want to use different veges you can, these are just what I use. I like to represent every color.
1 Salmon Fillet
Asparagus
Red and Orange Bell Pepper, Sliced
Yellow Squash or Eggplant
Mushrooms, quartered (I like Enokis)
Shallot, sliced
Lemon, sliced and seeded
Rubbed or Fresh Sage
Salt and Pepper
Butter
Garlic, sliced
Grated Italian Cheese Blend (you can buy a bag of pregrated
in the cheese section of the store)
Preheat oven to 350.
Put a piece of foil in a large baking dish that is twice the length of the salmon. Tear off another piece the same size.
Lay the salmon in the middle of the first piece of foil. Slice little holes with a knife. Put garlic slices in holes. Top with sage leaves or rub with sage. Lay sliced shallot the length of the salmon. Slice the lemon and take out seeds. Lay it along the shallot slices. Put the asparagus in lengthwise. Then put the rest of the sliced veges in. Top with butter slices, salt and pepper. Put the other piece of foil on the top and seat the two pieces together somewhat tightly on the edges. Bake for 1 hour(longer if needed for bigger salmon) Top with grated cheese. Eat!!!What is your best recipe for salmon?
I just love this recipe from BETTY CROCKER'S COOKBOOK.
BAKE FISH FILLETS
4 Servings
Prep: 5 minutes
Bake: 375 degrees
Bake time: 20 minutes.
Ingredients:
1-pound sole, orange roughly, or other delicate fish fillets, about 3/4-inch thick.
2 tablespoons butter or stick margarine, melted
1 tablespoon lemon juice
1/4-teaspoon salt
1/4-teaspoon paprika
Methods:
1. Heat oven to 375 degrees. Spray rectangular pan, 13 x 9 x 2 inches, with cooking spray.
2. Cut fish into 4 serving pieces; place in pan. If fish has skin, place skin sides down. Tuck under any thin ends for more even cooking.
3. Mix remaining ingredients; drizzle over fish.
4. Bake uncovered 15 to 20 minutes or until fish flakes easily with fork. Remove skin from fish before serving if desired.
Poached - stuff it with lemon slices and wrap in a cheese cloth - place in water
Serving - cover with cucumber slices to simulate scales and serve with a dill sauce.
For dinner or main meal of the day:
Grilled Salmon_(remove skin) with Hoisin sauce(find in Asisn section of your market; use thin glaze) over it
Grits (yes, grits) with a pat of butter
Steamed string beans (the long beautiful ones)
Glass of Cabernet Sauvignon
Presentation: each side by side on plate OR salmon centered on top of grits with string beans at side on same plate. It has the gourmet look without the gourmet know-how.
OMG, when I first had this I thought they were being funny; giving me grits for dinner but the taste soon shut my mouth!
Marinate it in teriyaki sauce and grill it...yummy....
Simple... salt, pepper, a little dill weed, a little parsly, lemon juice!
Squeeze lemon juice over season salmon before baking. I like to cut cirles of lemon and lay them on top of the salmon while baking. This is so easy, a mouse could do it! Also I tried this with oranges, and it was so exotic tasting. You can also use limes for great color and fun for guest in the summer. Should bake @ 375 covered for 20 to 30 minutes. Uncover and bake an additional 10 to 15 minutes or until the lemons/lime/oranges, shrivel a bit. The salmon should look done... a light pretty peach-ish pink!
grilled with mixture of orange marmalade, honey and a little soy sauce. spoon it on the salmon as it cooks.
it is fresh? season, place in aluminum foil, place peppers, mushrooms, onions and olive oil, seal tightly bake at 350 for about 1/2 hour then broil for about 5 mins
There're a bunch of really nice tricks with Salmon. First of all, I like to broil it upside down so that the skin is hard, and cruchy. I also like to use it frozen, that way that middle doesn't over-cook.
Best recipes also tend to be the simplest, since salmon is so good. Either grate ginger, or put pickled ginger on top and bake it. BBQed is good too.
Other than that, there are a number of good sauces including hoisin sauce. I prefer it in small quantities. There's also the lee kum kee teriaki marinade. I add some ginger, and a bit of soya to it, and let it marinate overnight, and it's always a success.
If all else fails, you can fry the salmon up in pieces, and make an omlette with it ^_^
Eric
Recipe for salmon that wont taste like fish?
I'd like to put fish in my diet since its so healthy, but I dont like it at all! Is there a good rub for salmon that I wont taste the fish, or any way to cook it so as not to taste the fish?Thanks.Recipe for salmon that wont taste like fish?
INGREDIENTS (Nutrition)
1/3 cup soy sauce
1/4 cup orange juice concentrate
2 tablespoons vegetable oil
2 tablespoons tomato sauce
1 teaspoon lemon juice
1/2 teaspoon prepared mustard
1 tablespoon green onion, minced
1 clove garlic, minced
1/2 teaspoon minced fresh ginger root
4 salmon steaks (1 inch thick)
1 tablespoon olive oil
http://allrecipes.com/Recipe/Grilled-Sal鈥?/a>Recipe for salmon that wont taste like fish?
I eat a lot of salmon and one of my favorite ways to prepare it is en papillote. This is traditionally done with parchment paper but I use aluminum foil b/c I always have that available. Depending on the size of the fish you have yo need to cut a piece of tinfoil that will be able to hold the fish inside when folded in half.
Rinse the fish and pat dry with paper towels. Sprinkle with a little salt and black pepper. Cut up some vegetables that you like. I usually use whatever I have, asparagus, carrots or bell peppers cut into thin strips, green beans. Really whatever veggies you like. Place fish in the middle of the tinfoil piece you have already cut. Place vegetables around and on top of the fish. Add whatever seasonings or fresh herbs you like such as dill (always a good one w/ fish) Italian seasoning, lemon pepper, even Cajun spices. Drizzle a little olive oil over this and if you have white wine a couple TBSP of that (if not it's still delicious). Fold tinfoil over fish and crimp and fold the edges together so it is perfectly sealed. Place on a baking sheet and bake at 350* for about 20-25 minutes for an averaged size fillet, or about 45 minutes for a whole fish.
This is great b/c it requires practically no dishes and serve it with some sort of roasted potato or rice and you have a complete meal that's easy and has very little prep time and results in a no ';fish'; taste
The cajun suggestion sounds good. There are so many spices, it may mask the taste of the fish. Keep in mind that salmon is one of the strongest tasting fishes there are...to me, it's not possible for it to not taste ';fishy';. I suggest trying yourself on milder tasting fish....tilapia, cod, and mahi-mahi are all good choices.
id like to cook salmon become fish nugget.
Crush the salmon, mix with chopped carrot, 1 cloves of garlic, 1 cup corn flour, salt %26amp; pepper, water.
Shaped in bite size, mix with egg and roll in bread crumb, deep fried...
Buy only fresh salmon and don't bother with farm raised salmon to many artificial additives.If its fresh it won't taste fishy, Also you might really enjoy Tuna steaks OMG! they are delicious.I buy my seafood at Pike Place market in Seattle ( fresh is best)
Well, I like to keep things simple......Cajun. Rub cajun spice over a salmon fillet then pan fry or grill for above 3/4 minutes a side. Lovely and tasty, dead simple, and not fishy!
put some honey mustard in the mix while baking the salmon...that way it will not smell fishy and also use some fresh lemon juice, it will be tasty and odor free!
try eating a white fish like swordfish, it has a milder taste... i dont even think swordfish taste like fish
I have been fishing in Alaska for over 50 years now at my cabin up here in High country and here are all the recipes I have come up with over the years.
Salmon over Creamed Leeks with Apple Butter Sauce
Directions
Apple Butter Sauce:
Ingredients
1/2 cup (1 stick) butter
2 apples (your choice of variety), peeled, cored and diced small
2 cups apple juice
1/2 cup orange juice
1 tablespoon rice wine vinegar
2 tablespoons cornstarch
1/4 cup water
Cream sauce for leeks:
2 tablespoons olive oil
2 tablespoons butter
2 onions, chopped
1 cup white wine
6 leeks, white and tender green parts only, cut into 12 pieces lengthwise and thoroughly soaked in salt water to release grit
1/2 cup heavy cream
Salt
Freshly ground black pepper
Fish:
6 (8-ounce) salmon fillets
Coarse sea salt
Freshly ground pepper
Cayenne pepper, to taste
2 to 3 tablespoons oil
1/4 pound vermicelli, deep-fried or 2 tablespoons chopped lemon thyme, for garnish
For the apple butter sauce:
Melt butter in a saute pan and add apples, cooking over medium heat for a few minutes until they begin to soften. Add apple juice, orange juice and rice wine vinegar, cover and allow the apples to cook until very soft. Then uncover and allow liquid to reduce to about 1/3 of what you started with. Puree in a blender or food processor. Create a slurry by gradually whisking cornstarch into about 1/4 cup water and blend the slurry into the sauce. Return the sauce to the pot and allow to cook for a few minutes to thicken. Season with salt, if needed.
Begin the creamed leeks while the apples are cooking.
Heat the olive oil and butter in a medium saute pan over medium heat and saute onion until translucent. Deglaze the pan with wine and reduce until the liquid is almost all gone. (While you are waiting for the wine to reduce, start cooking the leeks.) Cook the leeks in simmering water until tender. Drain and set aside. When the wine has mostly evaporated, stir in the cream, season with salt and pepper, and lower heat to a simmer to allow to reduce and thicken. Strain this sauce and pour over the leeks and set aside briefly in a warm place.
For the fish:
Season the salmon fillets with coarse sea salt and both peppers. Place a little oil into the saute pan and bring to smoking point (you need a hot pan in order to get a crispy outside). Cook the salmon, skin side down leaving undisturbed (no peeking) for about 5 minutes, or until the skin begins to get crispy, then turn and begin cooking for 4 minutes more. This allows the surface of the fish to ';caramelize.'; (You may need more time on the salmon depending on the thickness). You can, if you wish, finish the salmon in a preheated 350 degree F oven. However, DO NOT OVERCOOK THE SALMON. Once you touch the flesh and it springs back up, it's cooked. Remember, because of carryover cooking, the fish will continue to cook after it is removed from the oven.
Reheat the apple butter sauce if necessary. Place 4 lengths of the creamed leeks on one side the serving plate, with a salmon fillet on the other. Spoon apple butter sauce on the fish and garnish with lemon thyme. (Please note: In the episode, since we had the deep- fryer going, we deep-fried some vermicelli pasta for a garnish with a flourish. You can do the same or use lemon thyme.)
Salmon in Lemon Brodetto with Pea Puree
Ingredients
Lemon Brodetto:
2 tablespoons olive oil
1 shallot, diced
2 lemons, juiced
1 lemon, zested
2 cups chicken broth
1 tablespoon chopped fresh mint leaves
Pea Puree:
2 cups frozen peas, thawed (about 10 ounces)
1/4 cup fresh mint leaves
1 clove garlic
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
1/2 cup grated Parmesan
Salmon:
1/4 cup olive oil
4 (4 to 6-ounce) pieces salmon
Kosher salt
Freshly ground black pepper
Directions
To make the Lemon Brodetto, warm the olive oil in a medium saucepan over medium heat. Add the shallots and saute until tender, about 7 minutes. Add the lemon juice, zest, and broth. Bring to a simmer, and keep warm, covered, over low heat.
To make the Pea Puree, combine the peas, mint, garlic, salt, and pepper in a food processor and puree. With the machine running, add the olive oil in a steady drizzle. Transfer the pea puree to a small bowl and stir in the Parmesan. Set aside.
To make the Salmon, warm the olive oil in a large, heavy skillet over high heat. Season the salmon pieces with salt and pepper. Sear the salmon until a golden crust forms, about 4 to 5 minutes on the first side. Flip the fish and continue cooking until medium-rare, about 2 minutes more depending on the thickness of the fish.
To assemble the dish, add the tablespoon chopped mint to the Lemon Brodetto and divide between 4 shallow dishes. Place a large spoonful of Pea Puree into the center of each bowl. Place a salmon piece atop each mound of Pea Puree. Serve immediately.
INGREDIENTS (Nutrition)
1/3 cup soy sauce
1/4 cup orange juice concentrate
2 tablespoons vegetable oil
2 tablespoons tomato sauce
1 teaspoon lemon juice
1/2 teaspoon prepared mustard
1 tablespoon green onion, minced
1 clove garlic, minced
1/2 teaspoon minced fresh ginger root
4 salmon steaks (1 inch thick)
1 tablespoon olive oil
http://allrecipes.com/Recipe/Grilled-Sal鈥?/a>Recipe for salmon that wont taste like fish?
I eat a lot of salmon and one of my favorite ways to prepare it is en papillote. This is traditionally done with parchment paper but I use aluminum foil b/c I always have that available. Depending on the size of the fish you have yo need to cut a piece of tinfoil that will be able to hold the fish inside when folded in half.
Rinse the fish and pat dry with paper towels. Sprinkle with a little salt and black pepper. Cut up some vegetables that you like. I usually use whatever I have, asparagus, carrots or bell peppers cut into thin strips, green beans. Really whatever veggies you like. Place fish in the middle of the tinfoil piece you have already cut. Place vegetables around and on top of the fish. Add whatever seasonings or fresh herbs you like such as dill (always a good one w/ fish) Italian seasoning, lemon pepper, even Cajun spices. Drizzle a little olive oil over this and if you have white wine a couple TBSP of that (if not it's still delicious). Fold tinfoil over fish and crimp and fold the edges together so it is perfectly sealed. Place on a baking sheet and bake at 350* for about 20-25 minutes for an averaged size fillet, or about 45 minutes for a whole fish.
This is great b/c it requires practically no dishes and serve it with some sort of roasted potato or rice and you have a complete meal that's easy and has very little prep time and results in a no ';fish'; taste
The cajun suggestion sounds good. There are so many spices, it may mask the taste of the fish. Keep in mind that salmon is one of the strongest tasting fishes there are...to me, it's not possible for it to not taste ';fishy';. I suggest trying yourself on milder tasting fish....tilapia, cod, and mahi-mahi are all good choices.
id like to cook salmon become fish nugget.
Crush the salmon, mix with chopped carrot, 1 cloves of garlic, 1 cup corn flour, salt %26amp; pepper, water.
Shaped in bite size, mix with egg and roll in bread crumb, deep fried...
Buy only fresh salmon and don't bother with farm raised salmon to many artificial additives.If its fresh it won't taste fishy, Also you might really enjoy Tuna steaks OMG! they are delicious.I buy my seafood at Pike Place market in Seattle ( fresh is best)
Well, I like to keep things simple......Cajun. Rub cajun spice over a salmon fillet then pan fry or grill for above 3/4 minutes a side. Lovely and tasty, dead simple, and not fishy!
put some honey mustard in the mix while baking the salmon...that way it will not smell fishy and also use some fresh lemon juice, it will be tasty and odor free!
try eating a white fish like swordfish, it has a milder taste... i dont even think swordfish taste like fish
I have been fishing in Alaska for over 50 years now at my cabin up here in High country and here are all the recipes I have come up with over the years.
Salmon over Creamed Leeks with Apple Butter Sauce
Directions
Apple Butter Sauce:
Ingredients
1/2 cup (1 stick) butter
2 apples (your choice of variety), peeled, cored and diced small
2 cups apple juice
1/2 cup orange juice
1 tablespoon rice wine vinegar
2 tablespoons cornstarch
1/4 cup water
Cream sauce for leeks:
2 tablespoons olive oil
2 tablespoons butter
2 onions, chopped
1 cup white wine
6 leeks, white and tender green parts only, cut into 12 pieces lengthwise and thoroughly soaked in salt water to release grit
1/2 cup heavy cream
Salt
Freshly ground black pepper
Fish:
6 (8-ounce) salmon fillets
Coarse sea salt
Freshly ground pepper
Cayenne pepper, to taste
2 to 3 tablespoons oil
1/4 pound vermicelli, deep-fried or 2 tablespoons chopped lemon thyme, for garnish
For the apple butter sauce:
Melt butter in a saute pan and add apples, cooking over medium heat for a few minutes until they begin to soften. Add apple juice, orange juice and rice wine vinegar, cover and allow the apples to cook until very soft. Then uncover and allow liquid to reduce to about 1/3 of what you started with. Puree in a blender or food processor. Create a slurry by gradually whisking cornstarch into about 1/4 cup water and blend the slurry into the sauce. Return the sauce to the pot and allow to cook for a few minutes to thicken. Season with salt, if needed.
Begin the creamed leeks while the apples are cooking.
Heat the olive oil and butter in a medium saute pan over medium heat and saute onion until translucent. Deglaze the pan with wine and reduce until the liquid is almost all gone. (While you are waiting for the wine to reduce, start cooking the leeks.) Cook the leeks in simmering water until tender. Drain and set aside. When the wine has mostly evaporated, stir in the cream, season with salt and pepper, and lower heat to a simmer to allow to reduce and thicken. Strain this sauce and pour over the leeks and set aside briefly in a warm place.
For the fish:
Season the salmon fillets with coarse sea salt and both peppers. Place a little oil into the saute pan and bring to smoking point (you need a hot pan in order to get a crispy outside). Cook the salmon, skin side down leaving undisturbed (no peeking) for about 5 minutes, or until the skin begins to get crispy, then turn and begin cooking for 4 minutes more. This allows the surface of the fish to ';caramelize.'; (You may need more time on the salmon depending on the thickness). You can, if you wish, finish the salmon in a preheated 350 degree F oven. However, DO NOT OVERCOOK THE SALMON. Once you touch the flesh and it springs back up, it's cooked. Remember, because of carryover cooking, the fish will continue to cook after it is removed from the oven.
Reheat the apple butter sauce if necessary. Place 4 lengths of the creamed leeks on one side the serving plate, with a salmon fillet on the other. Spoon apple butter sauce on the fish and garnish with lemon thyme. (Please note: In the episode, since we had the deep- fryer going, we deep-fried some vermicelli pasta for a garnish with a flourish. You can do the same or use lemon thyme.)
Salmon in Lemon Brodetto with Pea Puree
Ingredients
Lemon Brodetto:
2 tablespoons olive oil
1 shallot, diced
2 lemons, juiced
1 lemon, zested
2 cups chicken broth
1 tablespoon chopped fresh mint leaves
Pea Puree:
2 cups frozen peas, thawed (about 10 ounces)
1/4 cup fresh mint leaves
1 clove garlic
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
1/2 cup grated Parmesan
Salmon:
1/4 cup olive oil
4 (4 to 6-ounce) pieces salmon
Kosher salt
Freshly ground black pepper
Directions
To make the Lemon Brodetto, warm the olive oil in a medium saucepan over medium heat. Add the shallots and saute until tender, about 7 minutes. Add the lemon juice, zest, and broth. Bring to a simmer, and keep warm, covered, over low heat.
To make the Pea Puree, combine the peas, mint, garlic, salt, and pepper in a food processor and puree. With the machine running, add the olive oil in a steady drizzle. Transfer the pea puree to a small bowl and stir in the Parmesan. Set aside.
To make the Salmon, warm the olive oil in a large, heavy skillet over high heat. Season the salmon pieces with salt and pepper. Sear the salmon until a golden crust forms, about 4 to 5 minutes on the first side. Flip the fish and continue cooking until medium-rare, about 2 minutes more depending on the thickness of the fish.
To assemble the dish, add the tablespoon chopped mint to the Lemon Brodetto and divide between 4 shallow dishes. Place a large spoonful of Pea Puree into the center of each bowl. Place a salmon piece atop each mound of Pea Puree. Serve immediately.
What is a good salmon recipe?
What is a good recipe that you like to use salmon in?What is a good salmon recipe?
I don't generally put salmon in anything, cuz it's so amazing by itself. In case you're interested, dill weed is so good on salmon. I never have it without. Put dill weed, salt, pepper, and butter on salmon, bake it, and serve it with steamed broccoli. Top the broccoli with browned butter and grated mizithra cheese and you've got a meal that'll bring tears to your eyes.What is a good salmon recipe?
Brown sugar and butter.
That's how I usually cook it.
I melt a couple table spoons of butter in a sauce pan over low heat then stir in a couple tablespoons of brown sugar. I then pour the brown sugar and butter mixture over the salmon fillet and either double wrap it in aluminum foil and put on the grill for about 20 minutes flipping it every 5 minutes or so or put it in a baking dish and bake it at 350 for 20 minutes or so.
This is delicious;
Alaska Salmon Bake with Pecan Crunch Coating
3 tablespoons Dijon mustard
3 tablespoons butter, melted
5 teaspoons honey
1/2 cup fresh bread crumbs
1/2 cup finely chopped pecans
3 teaspoons chopped fresh parsley
6 (4 ounce) fillets salmon
salt and pepper to taste
6 lemon wedges
Preheat the oven to 400 degrees F (200 degrees C). In a small bowl, mix together the mustard, butter, and honey. In another bowl, mix together the bread crumbs, pecans, and parsley.
Season each salmon fillet with salt and pepper. Place on a lightly greased baking sheet. Brush with mustard-honey mixture. Cover the top of each fillet with bread crumb mixture.
Bake for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork. Serve garnished with lemon wedges.
Serves 6.
---
Balsamic-Glazed Salmon Fillets - also delicious;
6 (5 ounce) salmon fillets
4 cloves garlic, minced
1 tablespoon white wine
1 tablespoon honey
1/3 cup balsamic vinegar
4 teaspoons Dijon mustard
salt and pepper to taste
1 tablespoon chopped fresh oregano
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, and spray with non-stick cooking spray.
Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened.
Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze, and sprinkle with oregano.
Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze, and season with salt and pepper. Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil.
Serves 6.
---
And this is my fav;
Maple Salmon
1/4 cup maple syrup
2 tablespoons soy sauce
1 clove garlic, minced
1/4 teaspoon garlic salt
1/8 teaspoon ground black pepper
1 pound salmon
In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
Preheat oven to 400 degrees F (200 degrees C).
Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.
Serves 4.
---
a good thing to try that is very simple and very hard to mess up is a steamed salmon, and i know it sounds complicated but its not, just take a slice of salmon place on a piece of parchment paper (make sure its big enough to wrap the entire piece of salmon, you can also use tinfoil, but i personally like the appearance of parchment paper when serving it, anyways tho, drizzle in olive oil, sprinkle on black pepper,salt, and even a little dill if you so desire, the place a wedge of lemon on top, wrap in the paper so that he fish is enclosed in a somewhat air tight blanket, bake and then serve enclosed in the parchment paper and allow the guests and yourself to dig, you could serve it with some rice and veggies, and maybe a light salad.
Salmon Burrito
Heat a flour tortilla on a cast iron griddle or pan, sprinkle lightly with
Monterey Jack or Havarti cheese.
Once cheese is slightly melted, place on
plate and top with crumbled salmon.
Add chopped lettuce, tomato, onion and avocado.
It's ready...add a little salsa
and fold up burrito style.
i like salmon with very little butter and lemon very little of both don't over cook it i don't think it makes a good meal. but for a snack with crackers, cheese, and other o'devers you cant beat it.
We're actually having it tonight:) Wild Alaskan salmon filets, with some olive oil - sprinkled with garlic salt, pepper and LOTS of dillweed - then BBQed
italian salad dressing over salmon pop it in the oven wait till its crispy ba da bing ba da boom.... and a great dinner is done!
teriyaki marinade and bake
I'd just run through the water, top with some coriander.
WEED!!!!!!!
I don't generally put salmon in anything, cuz it's so amazing by itself. In case you're interested, dill weed is so good on salmon. I never have it without. Put dill weed, salt, pepper, and butter on salmon, bake it, and serve it with steamed broccoli. Top the broccoli with browned butter and grated mizithra cheese and you've got a meal that'll bring tears to your eyes.What is a good salmon recipe?
Brown sugar and butter.
That's how I usually cook it.
I melt a couple table spoons of butter in a sauce pan over low heat then stir in a couple tablespoons of brown sugar. I then pour the brown sugar and butter mixture over the salmon fillet and either double wrap it in aluminum foil and put on the grill for about 20 minutes flipping it every 5 minutes or so or put it in a baking dish and bake it at 350 for 20 minutes or so.
This is delicious;
Alaska Salmon Bake with Pecan Crunch Coating
3 tablespoons Dijon mustard
3 tablespoons butter, melted
5 teaspoons honey
1/2 cup fresh bread crumbs
1/2 cup finely chopped pecans
3 teaspoons chopped fresh parsley
6 (4 ounce) fillets salmon
salt and pepper to taste
6 lemon wedges
Preheat the oven to 400 degrees F (200 degrees C). In a small bowl, mix together the mustard, butter, and honey. In another bowl, mix together the bread crumbs, pecans, and parsley.
Season each salmon fillet with salt and pepper. Place on a lightly greased baking sheet. Brush with mustard-honey mixture. Cover the top of each fillet with bread crumb mixture.
Bake for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork. Serve garnished with lemon wedges.
Serves 6.
---
Balsamic-Glazed Salmon Fillets - also delicious;
6 (5 ounce) salmon fillets
4 cloves garlic, minced
1 tablespoon white wine
1 tablespoon honey
1/3 cup balsamic vinegar
4 teaspoons Dijon mustard
salt and pepper to taste
1 tablespoon chopped fresh oregano
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, and spray with non-stick cooking spray.
Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened.
Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze, and sprinkle with oregano.
Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze, and season with salt and pepper. Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil.
Serves 6.
---
And this is my fav;
Maple Salmon
1/4 cup maple syrup
2 tablespoons soy sauce
1 clove garlic, minced
1/4 teaspoon garlic salt
1/8 teaspoon ground black pepper
1 pound salmon
In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
Preheat oven to 400 degrees F (200 degrees C).
Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.
Serves 4.
---
a good thing to try that is very simple and very hard to mess up is a steamed salmon, and i know it sounds complicated but its not, just take a slice of salmon place on a piece of parchment paper (make sure its big enough to wrap the entire piece of salmon, you can also use tinfoil, but i personally like the appearance of parchment paper when serving it, anyways tho, drizzle in olive oil, sprinkle on black pepper,salt, and even a little dill if you so desire, the place a wedge of lemon on top, wrap in the paper so that he fish is enclosed in a somewhat air tight blanket, bake and then serve enclosed in the parchment paper and allow the guests and yourself to dig, you could serve it with some rice and veggies, and maybe a light salad.
Salmon Burrito
Heat a flour tortilla on a cast iron griddle or pan, sprinkle lightly with
Monterey Jack or Havarti cheese.
Once cheese is slightly melted, place on
plate and top with crumbled salmon.
Add chopped lettuce, tomato, onion and avocado.
It's ready...add a little salsa
and fold up burrito style.
i like salmon with very little butter and lemon very little of both don't over cook it i don't think it makes a good meal. but for a snack with crackers, cheese, and other o'devers you cant beat it.
We're actually having it tonight:) Wild Alaskan salmon filets, with some olive oil - sprinkled with garlic salt, pepper and LOTS of dillweed - then BBQed
italian salad dressing over salmon pop it in the oven wait till its crispy ba da bing ba da boom.... and a great dinner is done!
teriyaki marinade and bake
I'd just run through the water, top with some coriander.
WEED!!!!!!!
What's a good recipe for salmon burger?
I have a frozen fillet of salmon I would like to somehow turn into salmon burgers.
I'd love some good ideas.
Can I freeze the burgers once they are prepared?
How do I defrost them once they are frozen?What's a good recipe for salmon burger?
A common one is red peppers, celery, parsley, breadcrumbs, old bay seasoning, and a couple of eggs as a binder as if you were making crabcakes. Sadly, you will probably use a decent amount of oil when frying. Keep your skillet hotter than normal and look to cook the entire combination well.
Look to overcook them slightly, then garnish with a spicy mayonaise on your bun.What's a good recipe for salmon burger?
sure you can
take out frozen fillet of salmon n blend it
lets see if you have 500g of salmon then take 1 medium size onion,
1 teaspoon of ginger %26amp; garlic paste
salt to taste
1 teaspoon of garam masala if you can buy it frm market (optional)
1 egg
1 chop potatoes
blend thm all n make burger shape n freeze it..
when you want to defrost them just take it out n fry in cold oil
Hope im clear to you :)
I'd love some good ideas.
Can I freeze the burgers once they are prepared?
How do I defrost them once they are frozen?What's a good recipe for salmon burger?
A common one is red peppers, celery, parsley, breadcrumbs, old bay seasoning, and a couple of eggs as a binder as if you were making crabcakes. Sadly, you will probably use a decent amount of oil when frying. Keep your skillet hotter than normal and look to cook the entire combination well.
Look to overcook them slightly, then garnish with a spicy mayonaise on your bun.What's a good recipe for salmon burger?
sure you can
take out frozen fillet of salmon n blend it
lets see if you have 500g of salmon then take 1 medium size onion,
1 teaspoon of ginger %26amp; garlic paste
salt to taste
1 teaspoon of garam masala if you can buy it frm market (optional)
1 egg
1 chop potatoes
blend thm all n make burger shape n freeze it..
when you want to defrost them just take it out n fry in cold oil
Hope im clear to you :)
Need a good recipe for salmon this evening...+ a side...Can you help?
Salmon Fillets.
Lightly salt fillet. Place a knob of butter on a medium high heat, ribbed frypan,and when it stops sizzling add fillet skin side down.
As it cooks you will see it changing colour and when it is about 1/3 cooked, carefully turn.
Cook until a further 1/3 is cooked and remove to a warmed plate and cover with foil.
Add some more butter and some fresh herbs:-
Fennel: for an aniseed taste.
Mint.
Parsley.
Let cook for a few minutes and remove from heat. The cast iron will keep it warm .
Serve with small, quartered, steamed potatoes, tossed in a little butter and chives. (garlic chives optional)
Minted peas and green beans, would go wellNeed a good recipe for salmon this evening...+ a side...Can you help?
Glad to be of help.
M Report Abuse
Need a good recipe for salmon this evening...+ a side...Can you help?
dill %26amp; lemon with a side of couscous or rosemary new potatoes
Rice is good with salmon. Also some colorful vegtables.
BAKED SALMON WITH CREAM %26amp; CUCUMBER
1 (5 lb.) salmon
3 heaping tbsp. butter
1 med. cucumber
Salt %26amp; pepper
1/2 pt. (1 c.) cream
Juice of 1 lemon
2 sprigs of parsley
Put the parsley in the cleaned gullet of the fish and rub butter over the outside. Put in a baking dish, season well and pour the cream around. Cover with foil and bake in a moderate oven (350 degrees electric; gas regulo 4) for 10 minutes to the pound. Remove from the oven and add the peeled and cubed cucumber and lemon juice. Baste well and put back in oven, uncovered, for 15 more minutes. Skin the fish before serving and pour over the sauce. The cucumber should still be a little crisp to act as a foil for the buttery salmon. It is excellent hot, but can also be served cold. Small cuts can be cooked in the same way, but should be left whole: a tail end is good for this method.
Or
BAKED SALMON STUFFED POTATOES
4 baking potatoes
1 (7 1/2 oz.) can salmon
1/2 c. yogurt or sour cream
1/4 c. diced Cheddar cheese
1 tbsp. chopped green onion
1 tbsp. fresh parsley or dill
1 tbsp. lemon juice
1/2 tsp. hot pepper sauce
Salt pepper and paprika
1/3 c. shredded Cheddar cheese
Scrub potatoes, prick with fork bake in 400 degree oven for 45 to 55 minutes or until tender when gently squeezed. In bowl, combine salmon, yogurt, diced cheese, onion, parsley, lemon juice and hot pepper sauce. Season to taste with salt, pepper, paprika. Cut 1/2 inch thick slice from top of each potato. Scoop out pulp, leaving 1/4 inch shell. Stir pulp into salmon mixture. Spoon into shells. Sprinkle with shredded Cheddar. Bake at 400 degrees for 15 to 20 minutes or until tops are crisp.
preheat the oven or grill( if using the grill you will probablly need a grill pan) Soak the salmon fillets in melted butter w/ tbls. Curry, then roll in crushed almonds bake for about 10-15 min. or until finished. Serve with steamed asparagus stems drizzled with hollandaise sauce ( found in the spice aisle) Enjoy--%26amp; that shouldn't even take but about 30min. tops!
line a baking sheet with a single layer of asparagus. lightly coat with olive oil. salt %26amp; pepper the salmon and place on top of asparagus. bake for 20 min at 450 degrees. meanwhile, make a salsa out of 2 T lemon juice, 2 T minced red oinon, 1 T olive oil, 1 T fresh thyme, 1 T capers, and 1/2 t grated lemon peel. place atop the salmon when it's out of the oven, and enjoy!!!
Salmon Fillet with Feta Cheese
From Diana Rattray,
Your Guide to Southern U.S. Cuisine.
FREE Newsletter. Sign Up Now!
This is a skillet salmon fillet recipe with Feta cheese, shared by Janet on our form.
INGREDIENTS:
1 to 2 pounds fresh salmon fillet
1 large onion cubes (large cubes)
1 large green pepper (large cubes)
1 red bell pepper (large cubes)
4 large ripe tomatoes (large cubes)
2 teaspoons Italian seasoning (I add little more)
6 cloves fresh crushed garlic (large cloves more for smaller cloves)
2 tablespoons large capers (Spanish capers more flavor)
1 can black olives drained and sliced
1/4 - 1/2 cup extra virgin olive oil(extra virgin only)
1 package Athenos Tomato Basil Feta cheese
1 cup dry white wine (optional)
PREPARATION:
In large deep skillet add all ingredients except salmon and feta cheese. Simmer for 15 minutes. Place salmon fillet on top of vegetables and cook for 15 minutes on one side. If you are able to turn the fish do so now and cook another 10 minutes. If you are not able to turn the fish just spoon some of the juice and vegetables on top of the fish and cook another 10-15 min. You will then add 1/2 of the feta cheese and wine when you turn the fish. When salmon is done let set for 5 minutes and serve over white rice and sprinkle some of the remaining feta cheese on top.
Janet's Note: I can't tell you how many people have asked for this recipe! It is very easy and so delicious and perfect for guest. I don't have exact measurements because I just made this up one day by adding this and that. I have posted the recipe here before I believe and guessed at the measurements as I am going to do now also. They may vary some but you will get the same flavor.
For starters
Pita Wedges with Green Olive Tapenade
Serves 6
3 whole-wheat pita breads, 6 inches in diameter, each cut into 8 wedges
1 teaspoon extra-virgin olive oil
1 shallot, finely chopped
2 plum (Roma) tomatoes, peeled and seeded, then finely chopped
1 clove garlic, minced
1 teaspoon finely chopped fresh oregano or 1/2 teaspoon dried oregano
1/2 teaspoon red pepper flakes (optional)
1/2 cup dry white wine
3/4 cup pitted green olives, rinsed, drained and roughly chopped
Grated zest of 1 lemon
2 Tablespoons chopped fresh flat-leaf (Italian) parsley
Preheat oven to 400掳F. Grease a baking sheet.
Arrange the pita bread wedges in a single layer on a baking sheet. Bake until crisp and lightly golden, about 8 minutes. Set aside to cool.
In a small frying pan, heat the olive oil over medium-high heat. Add the shallot and saut茅 until softened, about 3 minutes.
Add the tomatoes, garlic, oregano, and the red pepper flakes, if using, and saut茅 until the tomatoes are tender, about 2 minutes.
Add the wine and slowly bring to a boil.
Reduce the heat to low and simmer, stirring often, until the liquid has evaporated, about 6 minutes. (The mixture will be thick.) Remove from heat, spoon the mixture into a small bowl, and let cool completely.
When the tomato mixture has cooled to room temperature, add the olives and lemon zest. Stir to combine. The tapenade may be made ahead, covered, and refrigerated for up to 2 days. Bring to room temperature before using.
Spoon 2 teaspoons of the tapenade onto each pita wedge, sprinkle evenly with the parsley, and divide among individual plates. Serve immediately.
Grilled Pear and Watercress Salad
Serves 6
2 Tablespoons firmly packed brown sugar
1 Tablespoon water
1/4 teaspoon freshly ground pepper
2 Tablespoons chopped walnuts
2 firm yet ripe pears, cored and cut into 6 lengthwise wedges, peel intact
Lemon juice for brushing
Vinaigrette Dressing:
2 Tablespoons fresh lemon juice, plus extra for brushing
1 Tablespoon rice vinegar
1 teaspoon Dijon mustard
1 Tablespoon minced shallot
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 Tablespoon extra-virgin olive oil
6 cups watercress sprigs, tough stems removed
3 Tablespoons crumbled blue cheese
Prepare a hot fire in a charcoal grill or preheat a gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4-6 inches from the heat source.
In a small frying pan over medium heat, combine the brown sugar, water, and pepper. Cook, stirring constantly, until the sugar dissolves. Stir in the walnuts, reduce the heat to low, and cook for 30 seconds. Remove from the heat and quickly spread the nuts on a sheet of parchment (baking) paper or a plate. Set aside and let cool.
Brush the pear wedges with lemon juice and arrange on the grill or broiler pan. Grill or broil turning once, until the pears begin to brown, 3-4 minutes total. Set aside.
To make the vinaigrette in a small bowl, whisk together the 2 Tablespoons lemon juice, the rice vinegar, the mustard, and the shallot. Add the salt and pepper and whisk to blend. While whisking, slowly add the olive oil in a thin stream until emulsified.
In a large bowl, combine the watercress and blue cheese. Pour the vinaigrette over the salad and toss gently to mix well and coat evenly.
To serve, divide the salad among individual plates. Place 2 pear wedges on each, then sprinkle with the walnuts.
Seared Salmon with Cilantro-Cucumber Salsa
Serves 4
1/2 cucumber, peeled, halved, lengthwise, seeded, halved lengthwise again, and thinly sliced crosswise
1 cup cherry tomatoes, quartered
1/2 yellow or orange bell pepper, seeded and cut into 1-inch julienne3
2 Tablespoons chopped shallot or red onion
1 Tablespoon chopped fresh cilantro (fresh coriander) plus sprigs for garnish
1 Tablespoon lime juice
1-1/2 teaspoons canola oil
1 teaspoon honey
1/2 teaspoon red pepper flakes
1 teaspoon salt
4 salmon fillets, each 5 oz., about 1 inch thick
1/4 teaspoon freshly ground black pepper
Lime wedges for garnish
In a bowl, combine the cucumber, tomatoes, bell pepper, shallot, and chopped cilantro. Toss gently to mix.
In a small bowl, whisk together the lime juice, 1 teaspoon of the canola oil, the honey, red pepper flakes, and 1/2 teaspoon of the salt. Pour the lime mixture over the cucumber mixture and toss gently to mix and coat evenly. Set aside.
Sprinkle the salmon fillets on both sides with the remaining 1/2 teaspoon salt and the black pepper. In a large nonstick frying pan, heat the remaining 陆 teaspoon canola oil over medium-high heat. Add the fish to the pan and cook, turning once, until opaque throughout when tested with the tip of a knife, 4-5 minutes on each side.
Transfer the salmon fillets to warmed individual plates and top each with one-fourth of the salsa. Garnish the plates with the cilantro sprigs and lime wedges. Serve immediately.
put some butter and fresh garlisc with some black pepper or paprika its excellent and there are plenty of rice side dishes that go great with this
Put the salmon in a teriyaki sauce then grill it, you could also grill squash, asparagus or another vegetable you like to go with it.
Lightly salt fillet. Place a knob of butter on a medium high heat, ribbed frypan,and when it stops sizzling add fillet skin side down.
As it cooks you will see it changing colour and when it is about 1/3 cooked, carefully turn.
Cook until a further 1/3 is cooked and remove to a warmed plate and cover with foil.
Add some more butter and some fresh herbs:-
Fennel: for an aniseed taste.
Mint.
Parsley.
Let cook for a few minutes and remove from heat. The cast iron will keep it warm .
Serve with small, quartered, steamed potatoes, tossed in a little butter and chives. (garlic chives optional)
Minted peas and green beans, would go wellNeed a good recipe for salmon this evening...+ a side...Can you help?
Glad to be of help.
M Report Abuse
Need a good recipe for salmon this evening...+ a side...Can you help?
dill %26amp; lemon with a side of couscous or rosemary new potatoes
Rice is good with salmon. Also some colorful vegtables.
BAKED SALMON WITH CREAM %26amp; CUCUMBER
1 (5 lb.) salmon
3 heaping tbsp. butter
1 med. cucumber
Salt %26amp; pepper
1/2 pt. (1 c.) cream
Juice of 1 lemon
2 sprigs of parsley
Put the parsley in the cleaned gullet of the fish and rub butter over the outside. Put in a baking dish, season well and pour the cream around. Cover with foil and bake in a moderate oven (350 degrees electric; gas regulo 4) for 10 minutes to the pound. Remove from the oven and add the peeled and cubed cucumber and lemon juice. Baste well and put back in oven, uncovered, for 15 more minutes. Skin the fish before serving and pour over the sauce. The cucumber should still be a little crisp to act as a foil for the buttery salmon. It is excellent hot, but can also be served cold. Small cuts can be cooked in the same way, but should be left whole: a tail end is good for this method.
Or
BAKED SALMON STUFFED POTATOES
4 baking potatoes
1 (7 1/2 oz.) can salmon
1/2 c. yogurt or sour cream
1/4 c. diced Cheddar cheese
1 tbsp. chopped green onion
1 tbsp. fresh parsley or dill
1 tbsp. lemon juice
1/2 tsp. hot pepper sauce
Salt pepper and paprika
1/3 c. shredded Cheddar cheese
Scrub potatoes, prick with fork bake in 400 degree oven for 45 to 55 minutes or until tender when gently squeezed. In bowl, combine salmon, yogurt, diced cheese, onion, parsley, lemon juice and hot pepper sauce. Season to taste with salt, pepper, paprika. Cut 1/2 inch thick slice from top of each potato. Scoop out pulp, leaving 1/4 inch shell. Stir pulp into salmon mixture. Spoon into shells. Sprinkle with shredded Cheddar. Bake at 400 degrees for 15 to 20 minutes or until tops are crisp.
preheat the oven or grill( if using the grill you will probablly need a grill pan) Soak the salmon fillets in melted butter w/ tbls. Curry, then roll in crushed almonds bake for about 10-15 min. or until finished. Serve with steamed asparagus stems drizzled with hollandaise sauce ( found in the spice aisle) Enjoy--%26amp; that shouldn't even take but about 30min. tops!
line a baking sheet with a single layer of asparagus. lightly coat with olive oil. salt %26amp; pepper the salmon and place on top of asparagus. bake for 20 min at 450 degrees. meanwhile, make a salsa out of 2 T lemon juice, 2 T minced red oinon, 1 T olive oil, 1 T fresh thyme, 1 T capers, and 1/2 t grated lemon peel. place atop the salmon when it's out of the oven, and enjoy!!!
Salmon Fillet with Feta Cheese
From Diana Rattray,
Your Guide to Southern U.S. Cuisine.
FREE Newsletter. Sign Up Now!
This is a skillet salmon fillet recipe with Feta cheese, shared by Janet on our form.
INGREDIENTS:
1 to 2 pounds fresh salmon fillet
1 large onion cubes (large cubes)
1 large green pepper (large cubes)
1 red bell pepper (large cubes)
4 large ripe tomatoes (large cubes)
2 teaspoons Italian seasoning (I add little more)
6 cloves fresh crushed garlic (large cloves more for smaller cloves)
2 tablespoons large capers (Spanish capers more flavor)
1 can black olives drained and sliced
1/4 - 1/2 cup extra virgin olive oil(extra virgin only)
1 package Athenos Tomato Basil Feta cheese
1 cup dry white wine (optional)
PREPARATION:
In large deep skillet add all ingredients except salmon and feta cheese. Simmer for 15 minutes. Place salmon fillet on top of vegetables and cook for 15 minutes on one side. If you are able to turn the fish do so now and cook another 10 minutes. If you are not able to turn the fish just spoon some of the juice and vegetables on top of the fish and cook another 10-15 min. You will then add 1/2 of the feta cheese and wine when you turn the fish. When salmon is done let set for 5 minutes and serve over white rice and sprinkle some of the remaining feta cheese on top.
Janet's Note: I can't tell you how many people have asked for this recipe! It is very easy and so delicious and perfect for guest. I don't have exact measurements because I just made this up one day by adding this and that. I have posted the recipe here before I believe and guessed at the measurements as I am going to do now also. They may vary some but you will get the same flavor.
For starters
Pita Wedges with Green Olive Tapenade
Serves 6
3 whole-wheat pita breads, 6 inches in diameter, each cut into 8 wedges
1 teaspoon extra-virgin olive oil
1 shallot, finely chopped
2 plum (Roma) tomatoes, peeled and seeded, then finely chopped
1 clove garlic, minced
1 teaspoon finely chopped fresh oregano or 1/2 teaspoon dried oregano
1/2 teaspoon red pepper flakes (optional)
1/2 cup dry white wine
3/4 cup pitted green olives, rinsed, drained and roughly chopped
Grated zest of 1 lemon
2 Tablespoons chopped fresh flat-leaf (Italian) parsley
Preheat oven to 400掳F. Grease a baking sheet.
Arrange the pita bread wedges in a single layer on a baking sheet. Bake until crisp and lightly golden, about 8 minutes. Set aside to cool.
In a small frying pan, heat the olive oil over medium-high heat. Add the shallot and saut茅 until softened, about 3 minutes.
Add the tomatoes, garlic, oregano, and the red pepper flakes, if using, and saut茅 until the tomatoes are tender, about 2 minutes.
Add the wine and slowly bring to a boil.
Reduce the heat to low and simmer, stirring often, until the liquid has evaporated, about 6 minutes. (The mixture will be thick.) Remove from heat, spoon the mixture into a small bowl, and let cool completely.
When the tomato mixture has cooled to room temperature, add the olives and lemon zest. Stir to combine. The tapenade may be made ahead, covered, and refrigerated for up to 2 days. Bring to room temperature before using.
Spoon 2 teaspoons of the tapenade onto each pita wedge, sprinkle evenly with the parsley, and divide among individual plates. Serve immediately.
Grilled Pear and Watercress Salad
Serves 6
2 Tablespoons firmly packed brown sugar
1 Tablespoon water
1/4 teaspoon freshly ground pepper
2 Tablespoons chopped walnuts
2 firm yet ripe pears, cored and cut into 6 lengthwise wedges, peel intact
Lemon juice for brushing
Vinaigrette Dressing:
2 Tablespoons fresh lemon juice, plus extra for brushing
1 Tablespoon rice vinegar
1 teaspoon Dijon mustard
1 Tablespoon minced shallot
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 Tablespoon extra-virgin olive oil
6 cups watercress sprigs, tough stems removed
3 Tablespoons crumbled blue cheese
Prepare a hot fire in a charcoal grill or preheat a gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4-6 inches from the heat source.
In a small frying pan over medium heat, combine the brown sugar, water, and pepper. Cook, stirring constantly, until the sugar dissolves. Stir in the walnuts, reduce the heat to low, and cook for 30 seconds. Remove from the heat and quickly spread the nuts on a sheet of parchment (baking) paper or a plate. Set aside and let cool.
Brush the pear wedges with lemon juice and arrange on the grill or broiler pan. Grill or broil turning once, until the pears begin to brown, 3-4 minutes total. Set aside.
To make the vinaigrette in a small bowl, whisk together the 2 Tablespoons lemon juice, the rice vinegar, the mustard, and the shallot. Add the salt and pepper and whisk to blend. While whisking, slowly add the olive oil in a thin stream until emulsified.
In a large bowl, combine the watercress and blue cheese. Pour the vinaigrette over the salad and toss gently to mix well and coat evenly.
To serve, divide the salad among individual plates. Place 2 pear wedges on each, then sprinkle with the walnuts.
Seared Salmon with Cilantro-Cucumber Salsa
Serves 4
1/2 cucumber, peeled, halved, lengthwise, seeded, halved lengthwise again, and thinly sliced crosswise
1 cup cherry tomatoes, quartered
1/2 yellow or orange bell pepper, seeded and cut into 1-inch julienne3
2 Tablespoons chopped shallot or red onion
1 Tablespoon chopped fresh cilantro (fresh coriander) plus sprigs for garnish
1 Tablespoon lime juice
1-1/2 teaspoons canola oil
1 teaspoon honey
1/2 teaspoon red pepper flakes
1 teaspoon salt
4 salmon fillets, each 5 oz., about 1 inch thick
1/4 teaspoon freshly ground black pepper
Lime wedges for garnish
In a bowl, combine the cucumber, tomatoes, bell pepper, shallot, and chopped cilantro. Toss gently to mix.
In a small bowl, whisk together the lime juice, 1 teaspoon of the canola oil, the honey, red pepper flakes, and 1/2 teaspoon of the salt. Pour the lime mixture over the cucumber mixture and toss gently to mix and coat evenly. Set aside.
Sprinkle the salmon fillets on both sides with the remaining 1/2 teaspoon salt and the black pepper. In a large nonstick frying pan, heat the remaining 陆 teaspoon canola oil over medium-high heat. Add the fish to the pan and cook, turning once, until opaque throughout when tested with the tip of a knife, 4-5 minutes on each side.
Transfer the salmon fillets to warmed individual plates and top each with one-fourth of the salsa. Garnish the plates with the cilantro sprigs and lime wedges. Serve immediately.
put some butter and fresh garlisc with some black pepper or paprika its excellent and there are plenty of rice side dishes that go great with this
Put the salmon in a teriyaki sauce then grill it, you could also grill squash, asparagus or another vegetable you like to go with it.
What is a good, simple recipe for salmon?
hot frypan, little olive oil, get pan hot, skin side down into the pan, sear 3 minutes, turn salmon over gently, cover and take off the heat, plate up steamed-buttered-chive baby chat potatoes, freshly steamed asparagus and this sauce.
Dill mustard sauce
In food processor
2 bunched fresh dill roughly chopped
4 tablespoons seeded mustard
2 tablespoons whie sugar
3 tablespoons chardonnay vinegar]
1/2 cup extra virgin olive oil
1 teaspoon sea salt
mix till all same consistency, store in glass jar, good over salmon, stirred through salmon pasta,on a ham sandwich, on a seared beef tenderloin. keeps 1 month in the fridge if it lasts than long!What is a good, simple recipe for salmon?
tear off a square piece of tin foil
put the salmon on it and lots of italin dressing
the fold up the tinfoil into a triangle
the fish come out steamed and tastes great
my mother does this all the time and it takes next to no effort
yum!
could you check out my questionWhat is a good, simple recipe for salmon?
I don't eat too much salmon, but there are 2,120 salmon recipes on the pages of the website below.
Have fun and enjoy a nice dinner.
DE
Poach salmon in milk put in fresh basil and crushed garlic thicken sauce and serve with pasta.
I like to wrap salmon in some herb, salt, butter and lemon into an aluminum foil, then bake it in its own juices until its flavors have soaked into every flake. yummm
kraftfoods.com
bake the salmon .....ok???
while its baking take some butter and garlic powder and some of the ground parmarson cheese and melt the butter and mix everything together.......then spread the mixture over the fish........before u bake it season it with pepper garlic powder and johnnys seasoning salt
this is what my mom makes...very simple and very good....not sure bout baking times but when its cooked through i guess u can eat it!lol
Sear the Salmon in high heat w/ little burnt on the edges .
Then Top it with Salsa %26amp; Mexican yellow rice !! %26amp; Garnish on the side with Cilantro Or slices of Chorizo Sausage!
Enjoy!
Place salmon on foil
Brush with butter and squeeze the juice of 1 lemon over it
Add salt and pepper
Wrap foil around fish
Either broil in oven or cook on the grill.
Simple and deliciouslipstick color
Dill mustard sauce
In food processor
2 bunched fresh dill roughly chopped
4 tablespoons seeded mustard
2 tablespoons whie sugar
3 tablespoons chardonnay vinegar]
1/2 cup extra virgin olive oil
1 teaspoon sea salt
mix till all same consistency, store in glass jar, good over salmon, stirred through salmon pasta,on a ham sandwich, on a seared beef tenderloin. keeps 1 month in the fridge if it lasts than long!What is a good, simple recipe for salmon?
tear off a square piece of tin foil
put the salmon on it and lots of italin dressing
the fold up the tinfoil into a triangle
the fish come out steamed and tastes great
my mother does this all the time and it takes next to no effort
yum!
could you check out my questionWhat is a good, simple recipe for salmon?
I don't eat too much salmon, but there are 2,120 salmon recipes on the pages of the website below.
Have fun and enjoy a nice dinner.
DE
Poach salmon in milk put in fresh basil and crushed garlic thicken sauce and serve with pasta.
I like to wrap salmon in some herb, salt, butter and lemon into an aluminum foil, then bake it in its own juices until its flavors have soaked into every flake. yummm
kraftfoods.com
bake the salmon .....ok???
while its baking take some butter and garlic powder and some of the ground parmarson cheese and melt the butter and mix everything together.......then spread the mixture over the fish........before u bake it season it with pepper garlic powder and johnnys seasoning salt
this is what my mom makes...very simple and very good....not sure bout baking times but when its cooked through i guess u can eat it!lol
Sear the Salmon in high heat w/ little burnt on the edges .
Then Top it with Salsa %26amp; Mexican yellow rice !! %26amp; Garnish on the side with Cilantro Or slices of Chorizo Sausage!
Enjoy!
Place salmon on foil
Brush with butter and squeeze the juice of 1 lemon over it
Add salt and pepper
Wrap foil around fish
Either broil in oven or cook on the grill.
Simple and delicious
Do you have a good recipe for Salmon Patties?
Thanks!Do you have a good recipe for Salmon Patties?
Ingredients
1 14.75 oz Salmon, drained
1 6 oz Tuna, drained
1 Sleeve Saltine Crackers, crushed
1 lg Egg
1/2-1 c Milk
Salt %26amp; pepper to taste
Preparation
Combine all ingredients. Shape into patties. Fry in oil over medium heat until brown, flip, do other side the sameDo you have a good recipe for Salmon Patties?
1 can salmon 1 egg chopped onion salt pepper a little flour drain salmon add everything together mix together pan fry
ingredients
* 1 15oz. can salmon
* 1 egg
* 1/2 cup chopped green pepper
* 1/2 cup chopped onion
* 1/2 cup bread crumbs
* 1 tbsp lemon juice
* 1 tsp lemon peel
* 1/2 tsp rosemary crushed
* 1/8 tsp pepper
directions
1. mix
2. make 4-5 patties
2 ways to cook:
1. Fry until brown and done. or
2. Put onto baking pan (sprayed with vegetable oil spray) and spray top of pattie. Bake @350 15 minutes or until done.
i always debone and remove the black skin or better yet i buy the boneless skinless kind....flake it with a fork really good....add a few tablespoons of flour and a beaten egg....you can add anything you like such as shredded cheese, very finely diced onion or green peppers...i just stick to the cheese though....fry them by the spoonful (gently mash into patty) in a pan with just a little oil...brown on each side...layer on paper towel to absorb excess fat...enjoy
I keep it real simple. 1 can of salmon, drained well and cleaned of bones. 1egg, beaten and saltine crackers, crushed. mix all ingredients well and form into patties. Brown on both sides in a skillet on medium high heat.
I'm actually making salmon patties tonight. This is the recipe I use:
Salmon Patties
2 (7.1 ounce) salmon in foil packets (I use Chicken of the Sea Brand)
½ medium onion, chopped
½ cups seasoned dry breadcrumbs
2 eggs beaten
Salt and pepper to taste
2 Tablespoons butter
2 Tablespoons olive oil
In a medium sized mixing bowl, combine salmon, onion, breadcrumbs, egg, salt and pepper. Then heat oil and butter in a large skillet on medium low. Using disposable rubber gloves (my preference) form 1-2 Tablespoons of salmon mixture into a patty (1 ½ “-2” in diameter). Place patties in pan and brown on both sides. It may take 4-5 minutes per side to brown. Remove patties to a paper towel lined plate and blot off any excess oil.
Makes approximately 14 (2”) patties
Serves 6
I have found that buying the salmon in the foil packets is much easier and makes a much better salmon patty. I don't know if you can buy that where you live but if you can I would highly recommend it. Where I live, it's found in the canned fish aisle at the grocery store near the canned tuna and canned salmon.
Good Luck!
Crystal
Ingredients
1 14.75 oz Salmon, drained
1 6 oz Tuna, drained
1 Sleeve Saltine Crackers, crushed
1 lg Egg
1/2-1 c Milk
Salt %26amp; pepper to taste
Preparation
Combine all ingredients. Shape into patties. Fry in oil over medium heat until brown, flip, do other side the sameDo you have a good recipe for Salmon Patties?
1 can salmon 1 egg chopped onion salt pepper a little flour drain salmon add everything together mix together pan fry
ingredients
* 1 15oz. can salmon
* 1 egg
* 1/2 cup chopped green pepper
* 1/2 cup chopped onion
* 1/2 cup bread crumbs
* 1 tbsp lemon juice
* 1 tsp lemon peel
* 1/2 tsp rosemary crushed
* 1/8 tsp pepper
directions
1. mix
2. make 4-5 patties
2 ways to cook:
1. Fry until brown and done. or
2. Put onto baking pan (sprayed with vegetable oil spray) and spray top of pattie. Bake @350 15 minutes or until done.
i always debone and remove the black skin or better yet i buy the boneless skinless kind....flake it with a fork really good....add a few tablespoons of flour and a beaten egg....you can add anything you like such as shredded cheese, very finely diced onion or green peppers...i just stick to the cheese though....fry them by the spoonful (gently mash into patty) in a pan with just a little oil...brown on each side...layer on paper towel to absorb excess fat...enjoy
I keep it real simple. 1 can of salmon, drained well and cleaned of bones. 1egg, beaten and saltine crackers, crushed. mix all ingredients well and form into patties. Brown on both sides in a skillet on medium high heat.
I'm actually making salmon patties tonight. This is the recipe I use:
Salmon Patties
2 (7.1 ounce) salmon in foil packets (I use Chicken of the Sea Brand)
½ medium onion, chopped
½ cups seasoned dry breadcrumbs
2 eggs beaten
Salt and pepper to taste
2 Tablespoons butter
2 Tablespoons olive oil
In a medium sized mixing bowl, combine salmon, onion, breadcrumbs, egg, salt and pepper. Then heat oil and butter in a large skillet on medium low. Using disposable rubber gloves (my preference) form 1-2 Tablespoons of salmon mixture into a patty (1 ½ “-2” in diameter). Place patties in pan and brown on both sides. It may take 4-5 minutes per side to brown. Remove patties to a paper towel lined plate and blot off any excess oil.
Makes approximately 14 (2”) patties
Serves 6
I have found that buying the salmon in the foil packets is much easier and makes a much better salmon patty. I don't know if you can buy that where you live but if you can I would highly recommend it. Where I live, it's found in the canned fish aisle at the grocery store near the canned tuna and canned salmon.
Good Luck!
Crystal
Need a salmon recipe?
Okay I have lemon, salmon, bread, and pasta. Tell me how to properly cook the salmon in the ovenNeed a salmon recipe?
Place salmon skin side down in a baking dish. Put a dollop of butter on each piece and squeeze some lemon juice on the salmon. Cook at 350 for about 35 minutes.Need a salmon recipe?
Citrus Baked Salmon
Recipe courtesy Danny Boome Ltd
Show: Rescue Chef
Episode: Healthy Eats
4 slices fresh lemon
4 slices fresh orange
4 (6 to 8-ounce) skinless salmon fillets
Sea salt and freshly ground black pepper
2 tablespoons freshly chopped dill
2 tablespoons sun-dried tomatoes in oil, plus 1 tablespoon oil from jar
2/3 cup white wine
Preheat the oven to 375 degrees F.
In a large 9 by 13 shallow baking dish place 1 lemon slice with 1 orange slice side by side so you'll end up with 4 groups. Each salmon fillet will have its own bed of citrus. Season each fillet with salt and pepper then place each salmon fillet over the 2 slices of lemon and orange. In a small bowl mix the dill, sun-dried tomatoes and tomato oil. Divide mixture on top of the salmon fillet, then drizzle with the wine. Place the baking dish in the oven and cook for 8 to 10 minutes.
*
How to Make Lemon Garlic Salmon Pasta
Although this is a great summery feeling meal, it's also great for cold nights when you don't want to do too much involved cooking.
Things You鈥檒l Need:
2 salmon fillets
1 clove garlic, pressed
1/2 lemon
1 lb. bowtie pasta
1 1/2 tablespoons butter
Garlic salt
Green beans
Cooking spray
Step1Chop the ends off of a hand full of green beans. Wash them. Spray a frying pan with cooking spray, turn on medium heat, add beans. Spray beans, sprinkle with garlic salt, and cook for 3-5 minutes. Should be crisp to taste, but not hard. Put aside.
Step2Cook the pasta according to directions on the box. This can be cooking while you're working on the salmon, if you can multi-task!
Step3Put the salmon on a baking sheet, if you'll be using a conventional oven, or a toaster tray, if using the toaster oven. Put slices of butter along the top of the salmon, and sprinkle with garlic and garlic salt. Squeeze lemon over the top, and cook at 350 degrees for 20 minutes, or until edges are brown.
Step4Drain pasta, and toss with green beans. Put a serving of pasta in each bowl, and top with salmon. Enjoy!
Salmon Fillet With Mustard Sauce
Yield: 6 Servings
Ingredients
6 salmon fillets abt 7 oz each
1 1/2 oz clarified butter
1 1/2 oz vegetable oil
1 lemon, thinly sliced
-----------------------%26gt;%26gt;%26gt; MUSTARD SAUCE:-----------------------------
1/4 c shallots, minced
1 oz butter
6 oz dry white wine
1/2 c heavy cream
3/4 tb stone ground mustard
1/8 c chives, chopped
1/8 c parsley, chopped
1 salt to taste
--------------------------%26gt;%26gt;%26gt; GARNISH:--------------------------------
1 miniature pear tomatoes
1 parsley sprigs
Instructions
Arrange salmon fillets in baking pan, drizzle wirth combined butter and oil
and tip with lemon slices. Bake in 400 degree oven 15 minutes or until
flesh is no longer translucent.
To Prepare Mustard Sauce: Lightly saute shallots in butter; add wine and
reduce until nearly evaporated. Add cream; cook and stir until thickened.
Add mustard, chives, and parsley. Season to taste with salt.
To Serve: Ladle serving of sauce on serving plate, arrange lemon topped
salmon on sauce. Garnish with pear tomatoes and parsley sprigs.
-------
Baked Herb Stuffed Salmon
Sea salt and freshly ground black pepper
Extra-virgin olive oil
2 medium salmon fillets, about 2 1/2 pounds (1.1 kilograms) skin on, scaled and pinboned
2 lemons
Bunch fresh marjoram
Bunch fresh dill
Bunch fresh basil
Handful stoned black olives
Bunch flat-leaf parsley
Preheat the oven to 400 degrees F (200 degrees C/gas 6).
Cut 5 lengths of string and lay them out on the work surface next to each another, leaving gaps in between. Sprinkle salt and pepper over the work surface, and drizzle with olive oil. Lay 1 salmon fillet, skin side down, on top. Sprinkle salt and pepper over the salmon, then, using a fine grater, grate the zest of 1 lemon over the top. On top of that lay the marjoram, dill, and basil, broken up, and the olives.
Season the flesh side of the other salmon fillet with salt and pepper, and grate over the second lemon. Place 1 fillet on top of the other, thin end to thick, then tie them together and trim the string. Put the fish parcel on an oiled baking tray, and scatter over any remaining bits of herb. Thinly slice the 2 lemons and place on top of and round the salmon. Drizzle with olive oil, then roughly chop the parsley and sprinkle over the top.
Bake in the preheated oven for about 20 minutes
Top this with:
Hollandaise sauce or
1)Bearnaise
2)Choron
3)Foyot
4)Grimrod
5)Maltaise
6)Mousseline (Chantilly Sauce
Tasty Baked Salmon
1 (1 pound) salmon
1 cup sour cream
1/2 teaspoon salt
1/8 teaspoon pepper
Preheat oven to 450 degrees F.
Drain salmon; place in 9-inch pie plate. Pour sour cream over salmon. Sprinkle with salt and pepper. Bake 20 to 30 minutes or until cream becomes thick and has a few brown patches.
Serve with lemon quarters.
Please don't cook fish for 35 minutes. It will be very dry! VERY DRY! Rule of thumb is...for every inch of thickness for ANY FISH...you cook 10 minutes.
You will take it off and then cover and let it continue to cook on it's own. It is like meat..it will continue to rise in temp for about 5 to 8 minutes.
You can put the salmon in a frying pan..just add a little olive oil...and cook at about 350. Watch the sides of the fish. When it is opague about half way up the side....then flip it.
ONLY 10 minutes for 1 inch! Add some lemon butter to it.....or put a pat of butter on it and squeeze some lemon juice on it. Add salt and pepper. You can add a little dill to it too...very nice touch!
You don't need anything else. Salmon has a wonderful flavor all it's own.
I teach people how to cook salmon all the time....and they come back and let me know it is great to know how to cook fish without it being dry.
You don't need to overcook anything! You want it moist and just done! Not OVERDONE
If you have leftovers..make salmon patties. but instead of using egg or mayo as a binding agent...use red pepper HUMMUS. It is great and moist and binds beautifully with it.
You can use Hummus in meatloaf too. No fat and it makes things very moist.
Good advice. DON'T overcook salmon or any fish. It will be dry and tasteless.
Got leftovers next day? I posted a splendiferous recipe for Pasta with Salmon and Gorgonzola on Suite101.com. It works with smoked salmon as well.
Salt n pepper the salmon n lemon zest cook the salmon wit oil and squezz the lemon make the pasta until its cook till eldente n pour it the broth if you have chicken stock put it in wit the oil n lemon if you have capers put it in too
Place salmon skin side down in a baking dish. Put a dollop of butter on each piece and squeeze some lemon juice on the salmon. Cook at 350 for about 35 minutes.Need a salmon recipe?
Citrus Baked Salmon
Recipe courtesy Danny Boome Ltd
Show: Rescue Chef
Episode: Healthy Eats
4 slices fresh lemon
4 slices fresh orange
4 (6 to 8-ounce) skinless salmon fillets
Sea salt and freshly ground black pepper
2 tablespoons freshly chopped dill
2 tablespoons sun-dried tomatoes in oil, plus 1 tablespoon oil from jar
2/3 cup white wine
Preheat the oven to 375 degrees F.
In a large 9 by 13 shallow baking dish place 1 lemon slice with 1 orange slice side by side so you'll end up with 4 groups. Each salmon fillet will have its own bed of citrus. Season each fillet with salt and pepper then place each salmon fillet over the 2 slices of lemon and orange. In a small bowl mix the dill, sun-dried tomatoes and tomato oil. Divide mixture on top of the salmon fillet, then drizzle with the wine. Place the baking dish in the oven and cook for 8 to 10 minutes.
*
How to Make Lemon Garlic Salmon Pasta
Although this is a great summery feeling meal, it's also great for cold nights when you don't want to do too much involved cooking.
Things You鈥檒l Need:
2 salmon fillets
1 clove garlic, pressed
1/2 lemon
1 lb. bowtie pasta
1 1/2 tablespoons butter
Garlic salt
Green beans
Cooking spray
Step1Chop the ends off of a hand full of green beans. Wash them. Spray a frying pan with cooking spray, turn on medium heat, add beans. Spray beans, sprinkle with garlic salt, and cook for 3-5 minutes. Should be crisp to taste, but not hard. Put aside.
Step2Cook the pasta according to directions on the box. This can be cooking while you're working on the salmon, if you can multi-task!
Step3Put the salmon on a baking sheet, if you'll be using a conventional oven, or a toaster tray, if using the toaster oven. Put slices of butter along the top of the salmon, and sprinkle with garlic and garlic salt. Squeeze lemon over the top, and cook at 350 degrees for 20 minutes, or until edges are brown.
Step4Drain pasta, and toss with green beans. Put a serving of pasta in each bowl, and top with salmon. Enjoy!
Salmon Fillet With Mustard Sauce
Yield: 6 Servings
Ingredients
6 salmon fillets abt 7 oz each
1 1/2 oz clarified butter
1 1/2 oz vegetable oil
1 lemon, thinly sliced
-----------------------%26gt;%26gt;%26gt; MUSTARD SAUCE:-----------------------------
1/4 c shallots, minced
1 oz butter
6 oz dry white wine
1/2 c heavy cream
3/4 tb stone ground mustard
1/8 c chives, chopped
1/8 c parsley, chopped
1 salt to taste
--------------------------%26gt;%26gt;%26gt; GARNISH:--------------------------------
1 miniature pear tomatoes
1 parsley sprigs
Instructions
Arrange salmon fillets in baking pan, drizzle wirth combined butter and oil
and tip with lemon slices. Bake in 400 degree oven 15 minutes or until
flesh is no longer translucent.
To Prepare Mustard Sauce: Lightly saute shallots in butter; add wine and
reduce until nearly evaporated. Add cream; cook and stir until thickened.
Add mustard, chives, and parsley. Season to taste with salt.
To Serve: Ladle serving of sauce on serving plate, arrange lemon topped
salmon on sauce. Garnish with pear tomatoes and parsley sprigs.
-------
Baked Herb Stuffed Salmon
Sea salt and freshly ground black pepper
Extra-virgin olive oil
2 medium salmon fillets, about 2 1/2 pounds (1.1 kilograms) skin on, scaled and pinboned
2 lemons
Bunch fresh marjoram
Bunch fresh dill
Bunch fresh basil
Handful stoned black olives
Bunch flat-leaf parsley
Preheat the oven to 400 degrees F (200 degrees C/gas 6).
Cut 5 lengths of string and lay them out on the work surface next to each another, leaving gaps in between. Sprinkle salt and pepper over the work surface, and drizzle with olive oil. Lay 1 salmon fillet, skin side down, on top. Sprinkle salt and pepper over the salmon, then, using a fine grater, grate the zest of 1 lemon over the top. On top of that lay the marjoram, dill, and basil, broken up, and the olives.
Season the flesh side of the other salmon fillet with salt and pepper, and grate over the second lemon. Place 1 fillet on top of the other, thin end to thick, then tie them together and trim the string. Put the fish parcel on an oiled baking tray, and scatter over any remaining bits of herb. Thinly slice the 2 lemons and place on top of and round the salmon. Drizzle with olive oil, then roughly chop the parsley and sprinkle over the top.
Bake in the preheated oven for about 20 minutes
Top this with:
Hollandaise sauce or
1)Bearnaise
2)Choron
3)Foyot
4)Grimrod
5)Maltaise
6)Mousseline (Chantilly Sauce
Tasty Baked Salmon
1 (1 pound) salmon
1 cup sour cream
1/2 teaspoon salt
1/8 teaspoon pepper
Preheat oven to 450 degrees F.
Drain salmon; place in 9-inch pie plate. Pour sour cream over salmon. Sprinkle with salt and pepper. Bake 20 to 30 minutes or until cream becomes thick and has a few brown patches.
Serve with lemon quarters.
Please don't cook fish for 35 minutes. It will be very dry! VERY DRY! Rule of thumb is...for every inch of thickness for ANY FISH...you cook 10 minutes.
You will take it off and then cover and let it continue to cook on it's own. It is like meat..it will continue to rise in temp for about 5 to 8 minutes.
You can put the salmon in a frying pan..just add a little olive oil...and cook at about 350. Watch the sides of the fish. When it is opague about half way up the side....then flip it.
ONLY 10 minutes for 1 inch! Add some lemon butter to it.....or put a pat of butter on it and squeeze some lemon juice on it. Add salt and pepper. You can add a little dill to it too...very nice touch!
You don't need anything else. Salmon has a wonderful flavor all it's own.
I teach people how to cook salmon all the time....and they come back and let me know it is great to know how to cook fish without it being dry.
You don't need to overcook anything! You want it moist and just done! Not OVERDONE
If you have leftovers..make salmon patties. but instead of using egg or mayo as a binding agent...use red pepper HUMMUS. It is great and moist and binds beautifully with it.
You can use Hummus in meatloaf too. No fat and it makes things very moist.
Good advice. DON'T overcook salmon or any fish. It will be dry and tasteless.
Got leftovers next day? I posted a splendiferous recipe for Pasta with Salmon and Gorgonzola on Suite101.com. It works with smoked salmon as well.
Salt n pepper the salmon n lemon zest cook the salmon wit oil and squezz the lemon make the pasta until its cook till eldente n pour it the broth if you have chicken stock put it in wit the oil n lemon if you have capers put it in too
Could you please give me a recipe for Salmon Croquettes?
Mine always fall apart as I'm frying them.Could you please give me a recipe for Salmon Croquettes?
1 12 oz can pink salmon
2 Whole eggs
1/4 cup chopped onion
1/4 cup all purpose flour
2 tablespoons yellow corn meal
1/2 teaspoon salt (depending upon the
brand and how much salt is in it you
can leave this out if you want.
1/2 teaspoon ground black pepper
You basically pour all of the ingredients into
a large bowl and mix them. A large spoon or a
potato masher worked fine. I add the flour last
because I sometimes adust the amount to control the
consistency. Mold the dough-like mix that you
end up with into patties (like thick homemade
hamburgers).
Coat a frying pan with a little cooking oil. Crisco
works just fine. Preheat the oiled pan over medium
heat. Slip the patties into the pan, fitting as
many as you can but leaving room to turn them. Cook
until medium brown on one side, then turn over and
do the same to the other side.Could you please give me a recipe for Salmon Croquettes?
16 oz. can red salmon (reserve juice)
1/2 c. diced onion
1/2 c. diced green pepper
1/2 tsp. salt
4 tbsp. flour
4 tbsp. butter
1 c. milk
2 eggs
Cracker crumbs
Cook 4 tablespoons flour and 4 tablespoons butter (with salt and pepper to taste) until bubbly. Remove from heat. Add milk. Cook, stirring constantly, until thick and bubbly. Break salmon up in large bowl. Add onion, green pepper, salt and 1 cup of sauce. Mix well. Chill. Shape into cones. Dip each cone in egg, then in crumbs. Deep fry at 400-450 degrees until golden brown. Add salmon juice to remaining sauce. Serve as sauce for the croquettes.
One can of salmon, one egg, 6 crackers crumbled very fine, 2 tablespoons onion,salt, pepper,garlic powder
whisk together egg,crackers, onion and spices in a bowl
Empty salmon in a dish, break it up with a fork, add egg mixture and combine.
Cook in extra Virgin Olive Oil over medium heat for 3-4 minutes per side. Salmon should not breakup
Hey! I love salmon! It is my fave fish. I found this first recipe about a year ago on allrecipes.com. I love it. I try to make it atleast once a month for my husband and myself. I hope you will try it. It is really good and they never fall apart on me. I also searched for some more on the internet that sounded good to me. I will be adding them to my recipe file to try, but I thought you might like to see them too. Hope this helps! Good luck! Take care and God Bless! :)
Salmon Croquettes (this is the recipe that I use all the time; Yum!)
INGREDIENTS
1 (6 ounce) can salmon, drained and flaked
1 egg
1/4 cup finely chopped celery
1/4 cup sliced green onion
1 tablespoon chopped fresh dill weed
1/2 teaspoon garlic powder
1/3 cup wheat germ
3 tablespoons olive oil
DIRECTIONS
In a medium bowl, mix together the salmon, egg, celery, green onion, dill, and garlic powder. Form the mixture into golf ball sized balls, and roll in wheat germ to coat.
Heat oil in a large skillet over medium heat. Flatten the balls slightly, and fry for about 10 minutes, turning as needed, until golden brown.
Salmon Croquettes
1 small can red* salmon, boned, but not drained
1/2 cup Vidalia or other sweet type onion, peeled, chopped small
1 large egg, beaten lightly with a fork
2 tablespoons Self-Rising Flour (more if needed)
1/2 teaspoon table salt
1/8 teaspoon black pepper (to taste)
Peanut oil or Vegetable oil for frying
PREPARE SALMON CROQUETTES OR PATTIES: Open can of salmon and remove bones. Don't worry about the very tiny, soft bones. Place salmon and liquid in a medium bowl. Set aside. Peel and chop enough mild onion to equal 1/2 cup. Place in a small bowl. Add 1 Tablespoon water (no more). Cover with waxed paper and microwave on HIGH for 2 minutes. Add onion and liquid to salmon. Stir in with a fork. Beat an egg lightly with a fork and stir it into the salmon and onion mixture. Stir in rest of ingredients with a large spoon or fork. DON'T use too much flour -- You want the croquettes or patties to be somewhat wet. Now heat fresh oil in a large frying pan over medium heat. Check oil temperature listening for a ';sizzle'; when you add a drop of water. Then it is ready for frying. Add salmon mixture by scant Tablespoons to hot oil. Do NOT crowd in pan. Allow to cook until they are nicely browned on one side. Turn croquettes or patties once with a spatula. Continue cooking on other side until browned. Remove with a slotted cooking tool or tongs. Drain well and place on a rack to drain (best way) or, on paper towels. Serve hot with lemon and mild catsup at the table or Seafood Sauce as: Crosse %26amp; Blackwell Seafood Sauce.
* RED salmon is more expensive, but WORTH the difference. It has a much better flavor than Pink Salmon --
Salmon Croquettes
1 Can salmon drained well, picked clean of all bones, rinsed in clean water
1 medium size onion finely chopped
dash salt %26amp; pepper
1 cup bread crumbs -- OR -- Instant potatoes
1 tablespoons lemon juice
1 beaten egg
1 teaspoon paprika
1 tablespoons dried parsley
1 teaspoon dried cumin
Directions
Mix all ingredients together, making the salmon mix into cakes. Fry in small amt. of 100% pure virgin olive oil, or a good corn oil, till golden on one side, then flip over %26amp; brown on second side. Drain on paper towels.
I usually make a tossed salad with this dish, plus baked potatoes.
If mixture, when ready to form into ';cakes'; does not seem moist enough, add 1tablespoon milk. If Mix is too moist, add sprinkle of instant potatoes till consistency is corrected.
(p.s. Sometimes I add instant potatoes instead of bread crumbs, they turn out just as good)
Salmon Croquettes
1 can salmon, drained
1 medium onion, grated or whirred in the food processor
salt and pepper
1/4 cup flour
1 1/2 cups milk
1/4 teaspoon garlic powder, to taste (about)
1 cup seasoned bread crumbs (about)
2 eggs, beaten
2 tablespoons butter
sunflower oil (for frying)
In a large frypan, heat butter over medium high heat, and sautee onion and garlic powder.
Add salmon, season with salt and pepper (you may wish to add dill) and heat through.
Add flour and stir well.
Add milk gradually stirring constantly until mixture thickens and forms a ball.
Remove mixture to plate and allow to cool completely (this may be done the day before, and the mixture placed in the refrig--it's easier to work with this way).
Form into oval shaped croquettes, dip in egg and dredge in bread crumbs.
Deep fry in hot oil, and drain on paper towels.
This recipe can be made with practically anything, fish, chicken, ham, vegetables (spinach is lovely).
P.S. To me, while I was searching on the Internet, a lot of the salmon croquette recipe's were almost the same. I think if you just try each of them, you can get a taste of what tastes best to you and sort of make your own recipe. I hope this helps! :)
Ingredients:
One 14 3/4 ounce can Salmon; drained, black skin and bones removed
2 eggs room temperature, whip with fork
10 small squares crackers
Salt %26amp; Pepper %26amp; Spices and flavor enhancers* to taste;
(*I like citrus blend spice ; or Italian blend spices;
or about 3 tablespoons finely shredded onions added to Italian spices;
or about 1/2 small carrot; finely shredded (will add moistness and a sort of
sweetness to the taste)
Olive and canola oil, about 3 tablespoons or just enough to coat bottom of frying pan
Garnish optional [Tartar sauce; fresh lemon; cilantro]
Method:
Using a mortar pestle, grind spices and crackers to moderately fine powder.
Place salmon in glass or stainless bowl, separate into flakes; no clumps or solid fish.
Add eggs; stir.
Add spices to taste; stir.
Add crackers; stir.
Cooking:
Add oil to pan heat to moderate heat or 350 degrees F. (adding a little canola will allow you to cook at this higher temperature without the olive oil smoking or blacking)
Form patties, place patties into heated oil. Cover; fry until golden brown; flip, cover, fry until golden brown. Remove from heat and remove from pan.
Salmon Pattie Menu ideas:
Great with sweet/sugar peas, slaw, potatoes, lemonade or tea.
Serve with green beans and corn, drink of choice.
Serve with greens and cornbread.
Desserts: Fruit (cantaloupe and strawberries)
Fruit cup
Fruited Jello
Peach cobbler
Pound cake
Fruit smoothie
Peanut butter pie
Leftover patties are good cold, in a bun with slaw, pickles and mayo.
1 12 oz can pink salmon
2 Whole eggs
1/4 cup chopped onion
1/4 cup all purpose flour
2 tablespoons yellow corn meal
1/2 teaspoon salt (depending upon the
brand and how much salt is in it you
can leave this out if you want.
1/2 teaspoon ground black pepper
You basically pour all of the ingredients into
a large bowl and mix them. A large spoon or a
potato masher worked fine. I add the flour last
because I sometimes adust the amount to control the
consistency. Mold the dough-like mix that you
end up with into patties (like thick homemade
hamburgers).
Coat a frying pan with a little cooking oil. Crisco
works just fine. Preheat the oiled pan over medium
heat. Slip the patties into the pan, fitting as
many as you can but leaving room to turn them. Cook
until medium brown on one side, then turn over and
do the same to the other side.Could you please give me a recipe for Salmon Croquettes?
16 oz. can red salmon (reserve juice)
1/2 c. diced onion
1/2 c. diced green pepper
1/2 tsp. salt
4 tbsp. flour
4 tbsp. butter
1 c. milk
2 eggs
Cracker crumbs
Cook 4 tablespoons flour and 4 tablespoons butter (with salt and pepper to taste) until bubbly. Remove from heat. Add milk. Cook, stirring constantly, until thick and bubbly. Break salmon up in large bowl. Add onion, green pepper, salt and 1 cup of sauce. Mix well. Chill. Shape into cones. Dip each cone in egg, then in crumbs. Deep fry at 400-450 degrees until golden brown. Add salmon juice to remaining sauce. Serve as sauce for the croquettes.
One can of salmon, one egg, 6 crackers crumbled very fine, 2 tablespoons onion,salt, pepper,garlic powder
whisk together egg,crackers, onion and spices in a bowl
Empty salmon in a dish, break it up with a fork, add egg mixture and combine.
Cook in extra Virgin Olive Oil over medium heat for 3-4 minutes per side. Salmon should not breakup
Hey! I love salmon! It is my fave fish. I found this first recipe about a year ago on allrecipes.com. I love it. I try to make it atleast once a month for my husband and myself. I hope you will try it. It is really good and they never fall apart on me. I also searched for some more on the internet that sounded good to me. I will be adding them to my recipe file to try, but I thought you might like to see them too. Hope this helps! Good luck! Take care and God Bless! :)
Salmon Croquettes (this is the recipe that I use all the time; Yum!)
INGREDIENTS
1 (6 ounce) can salmon, drained and flaked
1 egg
1/4 cup finely chopped celery
1/4 cup sliced green onion
1 tablespoon chopped fresh dill weed
1/2 teaspoon garlic powder
1/3 cup wheat germ
3 tablespoons olive oil
DIRECTIONS
In a medium bowl, mix together the salmon, egg, celery, green onion, dill, and garlic powder. Form the mixture into golf ball sized balls, and roll in wheat germ to coat.
Heat oil in a large skillet over medium heat. Flatten the balls slightly, and fry for about 10 minutes, turning as needed, until golden brown.
Salmon Croquettes
1 small can red* salmon, boned, but not drained
1/2 cup Vidalia or other sweet type onion, peeled, chopped small
1 large egg, beaten lightly with a fork
2 tablespoons Self-Rising Flour (more if needed)
1/2 teaspoon table salt
1/8 teaspoon black pepper (to taste)
Peanut oil or Vegetable oil for frying
PREPARE SALMON CROQUETTES OR PATTIES: Open can of salmon and remove bones. Don't worry about the very tiny, soft bones. Place salmon and liquid in a medium bowl. Set aside. Peel and chop enough mild onion to equal 1/2 cup. Place in a small bowl. Add 1 Tablespoon water (no more). Cover with waxed paper and microwave on HIGH for 2 minutes. Add onion and liquid to salmon. Stir in with a fork. Beat an egg lightly with a fork and stir it into the salmon and onion mixture. Stir in rest of ingredients with a large spoon or fork. DON'T use too much flour -- You want the croquettes or patties to be somewhat wet. Now heat fresh oil in a large frying pan over medium heat. Check oil temperature listening for a ';sizzle'; when you add a drop of water. Then it is ready for frying. Add salmon mixture by scant Tablespoons to hot oil. Do NOT crowd in pan. Allow to cook until they are nicely browned on one side. Turn croquettes or patties once with a spatula. Continue cooking on other side until browned. Remove with a slotted cooking tool or tongs. Drain well and place on a rack to drain (best way) or, on paper towels. Serve hot with lemon and mild catsup at the table or Seafood Sauce as: Crosse %26amp; Blackwell Seafood Sauce.
* RED salmon is more expensive, but WORTH the difference. It has a much better flavor than Pink Salmon --
Salmon Croquettes
1 Can salmon drained well, picked clean of all bones, rinsed in clean water
1 medium size onion finely chopped
dash salt %26amp; pepper
1 cup bread crumbs -- OR -- Instant potatoes
1 tablespoons lemon juice
1 beaten egg
1 teaspoon paprika
1 tablespoons dried parsley
1 teaspoon dried cumin
Directions
Mix all ingredients together, making the salmon mix into cakes. Fry in small amt. of 100% pure virgin olive oil, or a good corn oil, till golden on one side, then flip over %26amp; brown on second side. Drain on paper towels.
I usually make a tossed salad with this dish, plus baked potatoes.
If mixture, when ready to form into ';cakes'; does not seem moist enough, add 1tablespoon milk. If Mix is too moist, add sprinkle of instant potatoes till consistency is corrected.
(p.s. Sometimes I add instant potatoes instead of bread crumbs, they turn out just as good)
Salmon Croquettes
1 can salmon, drained
1 medium onion, grated or whirred in the food processor
salt and pepper
1/4 cup flour
1 1/2 cups milk
1/4 teaspoon garlic powder, to taste (about)
1 cup seasoned bread crumbs (about)
2 eggs, beaten
2 tablespoons butter
sunflower oil (for frying)
In a large frypan, heat butter over medium high heat, and sautee onion and garlic powder.
Add salmon, season with salt and pepper (you may wish to add dill) and heat through.
Add flour and stir well.
Add milk gradually stirring constantly until mixture thickens and forms a ball.
Remove mixture to plate and allow to cool completely (this may be done the day before, and the mixture placed in the refrig--it's easier to work with this way).
Form into oval shaped croquettes, dip in egg and dredge in bread crumbs.
Deep fry in hot oil, and drain on paper towels.
This recipe can be made with practically anything, fish, chicken, ham, vegetables (spinach is lovely).
P.S. To me, while I was searching on the Internet, a lot of the salmon croquette recipe's were almost the same. I think if you just try each of them, you can get a taste of what tastes best to you and sort of make your own recipe. I hope this helps! :)
Ingredients:
One 14 3/4 ounce can Salmon; drained, black skin and bones removed
2 eggs room temperature, whip with fork
10 small squares crackers
Salt %26amp; Pepper %26amp; Spices and flavor enhancers* to taste;
(*I like citrus blend spice ; or Italian blend spices;
or about 3 tablespoons finely shredded onions added to Italian spices;
or about 1/2 small carrot; finely shredded (will add moistness and a sort of
sweetness to the taste)
Olive and canola oil, about 3 tablespoons or just enough to coat bottom of frying pan
Garnish optional [Tartar sauce; fresh lemon; cilantro]
Method:
Using a mortar pestle, grind spices and crackers to moderately fine powder.
Place salmon in glass or stainless bowl, separate into flakes; no clumps or solid fish.
Add eggs; stir.
Add spices to taste; stir.
Add crackers; stir.
Cooking:
Add oil to pan heat to moderate heat or 350 degrees F. (adding a little canola will allow you to cook at this higher temperature without the olive oil smoking or blacking)
Form patties, place patties into heated oil. Cover; fry until golden brown; flip, cover, fry until golden brown. Remove from heat and remove from pan.
Salmon Pattie Menu ideas:
Great with sweet/sugar peas, slaw, potatoes, lemonade or tea.
Serve with green beans and corn, drink of choice.
Serve with greens and cornbread.
Desserts: Fruit (cantaloupe and strawberries)
Fruit cup
Fruited Jello
Peach cobbler
Pound cake
Fruit smoothie
Peanut butter pie
Leftover patties are good cold, in a bun with slaw, pickles and mayo.
What a good sauce to put on grilled salmon???? recipe.....?
I like to make a sauce with two parts maple syrup and one part honey. Brush or spread the sauce over the salmon as soon as it comes off the heat.
Allow the sauce a minute or two to soak in and serve. You won't believe it until you try it.
Rice pilaf is an excellent side with salmon but so is a baked potato.
Eegads you're making me hungry.What a good sauce to put on grilled salmon???? recipe.....?
';Lemon Butter';
1/4 cup butter or margarine
1 tablespoon lemon juice
1 tablespoon minced parsley
1/2 teaspoon salt
Dash cayenne pepper
To serve hot: melt the butter and add remaining ingredients. Spread on piping-hot fish.
To serve cold: Work softened butter until creamy. Gradually stir in the lemon juice and remaining ingredients.What a good sauce to put on grilled salmon???? recipe.....?
How about a hollandaise sauce? You'd get that lemony flavor that goes with salmon.
For a side I'd go with a mixed rice, and a salad. Or asparagus or broccoli that you can mop up extra sauce with. And some good crusty bread.
Okay I dont eat fish but when I prepare it this way comes out really really really well. So you take the fish and salt and lemon pepper it to taste. Then put a little bit of Olive Oil and Lemon and White Whine. Add a good amount of Dill ontop for taste then then slice a couple of lemon wedges on top. also top with a bit of Fresh Basil Leaves. Here is the cool part. Butterfly the fish and then put in a couple of lemon slices (vertical looks like an 0) in the middle and put some more dill inside. Wrap this in tin foil and just throw on the grill for about 15-20 minutes at about 350-400 degrees . Promise you this will make everyone very happy and its really simple
lemon butter sauce. look it up.
Grilled Cedar-Planked Salmon %26amp; Lemon Lime Rice
Serving Size : 8
Salmon can also be grilled on a sheet of foil instead of the cedar plank.
1 untreated cedar plank (14x7x1 inch)
1/2 cup Sun-Dried Tomato Vinaigrette Dressing
1/4 cup finely chopped fresh parsley
1/4 cup finely chopped sun-dried tomatoes
1 Tbsp. vegetable oil
1 salmon fillet (2 lb.), 1 inch thick, skin removed
IMMERSE the plank in water, placing a weight on top of the plank to keep it submerged. Soak at least 4 hours or overnight.
PREHEAT the grill to medium heat. Mix dressing, parsley and tomatoes; set aside.
BRUSH top of cedar plank with oil; top with salmon. Place on grill; cover grill with lid. GRILL 10 minutes. Brush with dressing mixture; continue grilling 10 minutes or until salmon flakes easily with fork.
UNTREATED cedar planks, which are sold for this purpose, can be found at most specialty food stores or some grocery stores. During cooking, check periodically to make sure the plank is not on fire. Since the plank can ignite when exposed to flames, it is best to keep a spray bottle of water close at hand if needed to extinguish any flames.
Lemon and Lime Rice
4 servings
2 cups Minute White Rice, uncooked
1 Tbsp. butter or margarine
1 Tbsp. chopped fresh cilantro
1-1/2 tsp. grated lemon peel
1-1/2 tsp. grated lime peel
1/2 tsp. salt
COOK rice as directed on package. ADD butter; stir until melted. Add remaining ingredients; mix lightly. Serve warm.
Great Substitute: Substitute 1 Tbsp. grated orange peel for 1-1/2 tsp. each of the grated lemon and lime peels.
-------
Salmon Japonaise with Creamed Green Onions
1/2 cup reduced-sodium soy sauce
1/4 cup sugar
1/4 cup lemon juice
1/4 cup white wine or sake
2 shallots, diced
2 cloves garlic, diced
1 tablespoon grated ginger
4 salmon fillets, about 8 ounces each
Vegetable oil for brushing salmon
For the creamed green onions:
1 tablespoon butter
12 green onions, trimmed and cut into 2-inch pieces
Salt and pepper
1/3 cup heavy cream
1 tablespoon water
1/2 teaspoon cornstarch
2 tablespoons chopped chives
In a mixing bowl combine soy sauce, sugar, lemon juice, wine, shallots, garlic, and ginger; mix well. Place salmon fillets in a resealable plastic bag. Pour marinade over salmon. Seal bag and marinate in refrigerator for 2 hours.
Just before grilling salmon, make the creamed green onions: In small saucepan melt butter. Add green onions and cook over low heat 3 to 5 minutes or until opaque. Season with salt and pepper. Add cream and stir to heat through. Keep warm.
Remove salmon from marinade; reserve marinade. Brush marinated fillets lightly with oil. Place fillets in centre of cooking grate. Grill 6 to 10 minutes or until fish is opaque and flesh flakes easily with a fork, turning once halfway through grilling time.
Meanwhile, process marinade in blender or food processor until smooth. Pour into a small saucepan and bring to a boil; simmer one minute. In small bowl combine water and cornstarch. Add cornstarch mixture to heated marinade; stir until slightly thickened.
To serve, pour some marinade on each plate, top with some creamed green onions, top with salmon fillet, and sprinkle chives over each fillet. Makes 4 servings.
http://www.recipesindian.com/seafood_rec鈥?/a>
I use this recipe when I grill on my George Forman, but you could use it in the oven or outside grilling.
Honey-Dill Sauce
录 c. honey
2 t. minced dill
2 t. minced parsley
1 T. EVOO (or low fat butter)
录 t. salt
4 6oz salmon steaks
Combine first 5 ingredients in saucepan and heat on low till until simmering. Brush half of the sauce over salmon steaks and grill 4 mins, turn steaks over, brush remaining sauce and finish grilling another 2 to 4 minutes.
Salmom goes well with rice dishes and steamed veggies. ;)
google chu chi sauce, (thai). it does'nt get much better than that!
brush the salmon with butter and sprinkle a little lemon pepper on it, then grill it! YUM, that's my favorite way and super easy.
What to eat with Salmon?
Red potatos boiled, cut up and mix a little butter, sour cream and parsley in them
Asperagus (however you spell that)
Baked potato
Pasta Salad (good with fresh salmon, or left over cold salmon the next day)
Corn on the cobb
Now I'm hungry!
Good luck
I don't know. I had salmon stuffed with spinach today and it was the best. So try something with spinach in it.
This is one that I make all the time, and it is really wonderful and very easy!!
BALSAMIC HONEY MUSTARD SALMON
375 oven temp
录 CUP HONEY
2T GRAINY MUSTARD
2T BALSAMIC VINEGAR
MIX, COVER, LET SIT FOR AT LEAST FOUR HOURS AT ROOM TEMP.
1LB. SALMON
Spray pan, sprinkle Salmon with salt and pepper,Place 2T of Glaze on each Salmon fillet.Bake for 5 to 7 minutes, and add remaining glaze on each salmon fillet. Bake 5 to 7 minutes.
lemon butter sauce...melt butter add flour equal parts make rue(brown flour until a light brown) add about a half cup of wine...cook about 10 minutes...reduce by half....half a lemon juiced...added at the end...pour over salmom..........a good side dish....assparagus with hollindaise sauce ties in the lemon flavor...buttered red potatoes with parsley
Keep it simple. Squeeze the juice of a lemon into some melted butter and add some fresh or dried dill and brush it on the salmon.
Sour cream, tad milk and dill weed.
This is my favorite way to make salmon. Just spread a thin layer of dijon mustard on salmon, then pour soy sauce over top and drizzle olive oil. Barbeque or bake in oven. I like to serve a green salad, and a rice dish. An easy one is boil the rice in chicken broth with some chopped onion, and add a couple of cups of frozen mixed vegetables. Season with some basil. Delicious!
Allow the sauce a minute or two to soak in and serve. You won't believe it until you try it.
Rice pilaf is an excellent side with salmon but so is a baked potato.
Eegads you're making me hungry.What a good sauce to put on grilled salmon???? recipe.....?
';Lemon Butter';
1/4 cup butter or margarine
1 tablespoon lemon juice
1 tablespoon minced parsley
1/2 teaspoon salt
Dash cayenne pepper
To serve hot: melt the butter and add remaining ingredients. Spread on piping-hot fish.
To serve cold: Work softened butter until creamy. Gradually stir in the lemon juice and remaining ingredients.What a good sauce to put on grilled salmon???? recipe.....?
How about a hollandaise sauce? You'd get that lemony flavor that goes with salmon.
For a side I'd go with a mixed rice, and a salad. Or asparagus or broccoli that you can mop up extra sauce with. And some good crusty bread.
Okay I dont eat fish but when I prepare it this way comes out really really really well. So you take the fish and salt and lemon pepper it to taste. Then put a little bit of Olive Oil and Lemon and White Whine. Add a good amount of Dill ontop for taste then then slice a couple of lemon wedges on top. also top with a bit of Fresh Basil Leaves. Here is the cool part. Butterfly the fish and then put in a couple of lemon slices (vertical looks like an 0) in the middle and put some more dill inside. Wrap this in tin foil and just throw on the grill for about 15-20 minutes at about 350-400 degrees . Promise you this will make everyone very happy and its really simple
lemon butter sauce. look it up.
Grilled Cedar-Planked Salmon %26amp; Lemon Lime Rice
Serving Size : 8
Salmon can also be grilled on a sheet of foil instead of the cedar plank.
1 untreated cedar plank (14x7x1 inch)
1/2 cup Sun-Dried Tomato Vinaigrette Dressing
1/4 cup finely chopped fresh parsley
1/4 cup finely chopped sun-dried tomatoes
1 Tbsp. vegetable oil
1 salmon fillet (2 lb.), 1 inch thick, skin removed
IMMERSE the plank in water, placing a weight on top of the plank to keep it submerged. Soak at least 4 hours or overnight.
PREHEAT the grill to medium heat. Mix dressing, parsley and tomatoes; set aside.
BRUSH top of cedar plank with oil; top with salmon. Place on grill; cover grill with lid. GRILL 10 minutes. Brush with dressing mixture; continue grilling 10 minutes or until salmon flakes easily with fork.
UNTREATED cedar planks, which are sold for this purpose, can be found at most specialty food stores or some grocery stores. During cooking, check periodically to make sure the plank is not on fire. Since the plank can ignite when exposed to flames, it is best to keep a spray bottle of water close at hand if needed to extinguish any flames.
Lemon and Lime Rice
4 servings
2 cups Minute White Rice, uncooked
1 Tbsp. butter or margarine
1 Tbsp. chopped fresh cilantro
1-1/2 tsp. grated lemon peel
1-1/2 tsp. grated lime peel
1/2 tsp. salt
COOK rice as directed on package. ADD butter; stir until melted. Add remaining ingredients; mix lightly. Serve warm.
Great Substitute: Substitute 1 Tbsp. grated orange peel for 1-1/2 tsp. each of the grated lemon and lime peels.
-------
Salmon Japonaise with Creamed Green Onions
1/2 cup reduced-sodium soy sauce
1/4 cup sugar
1/4 cup lemon juice
1/4 cup white wine or sake
2 shallots, diced
2 cloves garlic, diced
1 tablespoon grated ginger
4 salmon fillets, about 8 ounces each
Vegetable oil for brushing salmon
For the creamed green onions:
1 tablespoon butter
12 green onions, trimmed and cut into 2-inch pieces
Salt and pepper
1/3 cup heavy cream
1 tablespoon water
1/2 teaspoon cornstarch
2 tablespoons chopped chives
In a mixing bowl combine soy sauce, sugar, lemon juice, wine, shallots, garlic, and ginger; mix well. Place salmon fillets in a resealable plastic bag. Pour marinade over salmon. Seal bag and marinate in refrigerator for 2 hours.
Just before grilling salmon, make the creamed green onions: In small saucepan melt butter. Add green onions and cook over low heat 3 to 5 minutes or until opaque. Season with salt and pepper. Add cream and stir to heat through. Keep warm.
Remove salmon from marinade; reserve marinade. Brush marinated fillets lightly with oil. Place fillets in centre of cooking grate. Grill 6 to 10 minutes or until fish is opaque and flesh flakes easily with a fork, turning once halfway through grilling time.
Meanwhile, process marinade in blender or food processor until smooth. Pour into a small saucepan and bring to a boil; simmer one minute. In small bowl combine water and cornstarch. Add cornstarch mixture to heated marinade; stir until slightly thickened.
To serve, pour some marinade on each plate, top with some creamed green onions, top with salmon fillet, and sprinkle chives over each fillet. Makes 4 servings.
http://www.recipesindian.com/seafood_rec鈥?/a>
I use this recipe when I grill on my George Forman, but you could use it in the oven or outside grilling.
Honey-Dill Sauce
录 c. honey
2 t. minced dill
2 t. minced parsley
1 T. EVOO (or low fat butter)
录 t. salt
4 6oz salmon steaks
Combine first 5 ingredients in saucepan and heat on low till until simmering. Brush half of the sauce over salmon steaks and grill 4 mins, turn steaks over, brush remaining sauce and finish grilling another 2 to 4 minutes.
Salmom goes well with rice dishes and steamed veggies. ;)
google chu chi sauce, (thai). it does'nt get much better than that!
brush the salmon with butter and sprinkle a little lemon pepper on it, then grill it! YUM, that's my favorite way and super easy.
What to eat with Salmon?
Red potatos boiled, cut up and mix a little butter, sour cream and parsley in them
Asperagus (however you spell that)
Baked potato
Pasta Salad (good with fresh salmon, or left over cold salmon the next day)
Corn on the cobb
Now I'm hungry!
Good luck
I don't know. I had salmon stuffed with spinach today and it was the best. So try something with spinach in it.
This is one that I make all the time, and it is really wonderful and very easy!!
BALSAMIC HONEY MUSTARD SALMON
375 oven temp
录 CUP HONEY
2T GRAINY MUSTARD
2T BALSAMIC VINEGAR
MIX, COVER, LET SIT FOR AT LEAST FOUR HOURS AT ROOM TEMP.
1LB. SALMON
Spray pan, sprinkle Salmon with salt and pepper,Place 2T of Glaze on each Salmon fillet.Bake for 5 to 7 minutes, and add remaining glaze on each salmon fillet. Bake 5 to 7 minutes.
lemon butter sauce...melt butter add flour equal parts make rue(brown flour until a light brown) add about a half cup of wine...cook about 10 minutes...reduce by half....half a lemon juiced...added at the end...pour over salmom..........a good side dish....assparagus with hollindaise sauce ties in the lemon flavor...buttered red potatoes with parsley
Keep it simple. Squeeze the juice of a lemon into some melted butter and add some fresh or dried dill and brush it on the salmon.
Sour cream, tad milk and dill weed.
This is my favorite way to make salmon. Just spread a thin layer of dijon mustard on salmon, then pour soy sauce over top and drizzle olive oil. Barbeque or bake in oven. I like to serve a green salad, and a rice dish. An easy one is boil the rice in chicken broth with some chopped onion, and add a couple of cups of frozen mixed vegetables. Season with some basil. Delicious!
I'm looking for a recipe for salmon loaf made with dry chicken noodle soup mix.?
Back in the 1950s and 1960s my mother made a delicious salmon loaf that contained dry chicken noodle soup mix (such as Lipton's or Mrs. Grass). I have searched the internet with no luck, hoping someone can help!I'm looking for a recipe for salmon loaf made with dry chicken noodle soup mix.?
I hope this is close enough:
http://www.askyourneighbor.com/recipes/0鈥?/a>I'm looking for a recipe for salmon loaf made with dry chicken noodle soup mix.?
Thank you for answering. Although its not ';the'; recipe, it looks good! Report Abuse
lipstick color
I hope this is close enough:
http://www.askyourneighbor.com/recipes/0鈥?/a>I'm looking for a recipe for salmon loaf made with dry chicken noodle soup mix.?
Thank you for answering. Although its not ';the'; recipe, it looks good! Report Abuse
Veggie/salmon burger recipes?
I need recipes for meatless burgers. I posted this in V%26amp;V, too but I think it's smartest to post it in basic recipes. I need recipes for veggie burgers, garden burgers, salmon burgers, etc. Anything that has no cow, chicken, pig, sheep, lamb, etc. I want nothing with meat in it.Veggie/salmon burger recipes?
Chick peas or Black beans are an excellent base for veggie burgers as they can bind all the other ingredients the same way as meat does. Most types of fish accomplish the same thing. You just need to add other ingredients for a nice flavor.
Veggie Burgers with Chick Peas (Garbanzos)
Makes 6 regular size or 12 mini burgers
Ingredients:
2 1/2 cups canned garbanzos, drained and rinsed
4 large eggs
1/2 teaspoon salt
1/3 cup chopped fresh cilantro
1 onion, chopped
Grated zest of one large lemon
1 cup alfalfa sprouts (optional)
1 cup toasted (whole-grain) bread crumbs
1 tablespoon extra-virgin olive oil (or clarified butter)
Combine the garbanzos, eggs, and salt in a food processor. Puree until the mixture is the consistency of a very thick, slightly chunky hummus. Pour into a mixing bowl and stir in the cilantro, onion, zest, and sprouts. Add the breadcrumbs, stir, and let sit for a couple of minutes so the crumbs can absorb some of the moisture. At this point, you should have a moist mixture that you can easily form into 6 large or 12 smaller 1 1/2-inch-thick patties. This makes for a moist, nicely textured burger. You can always add more bread crumbs a bit at a time to firm up the dough if need be. Conversely, a bit of water or more egg can be used to moisten the batter.
Heat the oil in a heavy skillet over medium low, add 4 patties, cover, and cook for 7 to 10 minutes, until the bottoms begin to brown. Turn up the heat if there is no browning after 10 minutes. Flip the patties and cook the second side for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties. Carefully cut each patty in half, insert your favorite fillings, and enjoy immediately.
This is the Black Bean Burger recipe from Whole Foods.
Black Bean Burgers
Serves 6
Ingredients
1 (15-ounce) can black beans, rinsed and drained
1 egg
1/2 yellow onion, chopped
1 cup whole wheat bread crumbs
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon garlic powder or granules
Salt and pepper to taste
Hot sauce to taste
1 to 2 tablespoons olive or canola oil
6 whole wheat hamburger buns
6 green leaf lettuce leaves
2 tomatoes, sliced
1/2 small red onion, thinly sliced
Method
Put beans in a large bowl and mash well with a fork. Add egg, yellow onion, bread crumbs, oregano, basil, garlic powder, salt, pepper and hot sauce. Mix well to combine then shape into 6 patties.
Heat oil in a large skillet over medium heat. Arrange patties in a single layer (working in batches, if needed) and cook, flipping once, until golden brown on both sides and cooked through, about 10 minutes total. Transfer to buns, top with lettuce, tomatoes and red onions and serve.
This recipe is a little more involved, but worth the effort.It's the recipe from Kristine Snyder of Kihei, Hawaii and it was the 2001 Grand Prize winner in Sutter Home's Build a Better Burger Contest.
Soy-Glazed Salmon Burger
Serves 4
Ingredients
Ginger-Lime Aioli:
1/2 cup light mayonnaise
2 tablespoons light sour cream
2 cloves garlic, minced
2 teaspoons minced fresh ginger
1 tablespoon fresh lime juice
1/4 teaspoon salt
Soy Glaze:
1/3 cup low-sodium soy sauce
3 tablespoons honey
1 tablespoon unseasoned rice vinegar
3 teaspoons cornstarch
1 tablespoon water or white wine
Patties:
1 egg
2 tablespoons light sour cream
1 tablespoon fresh lime juice
1 teaspoon Asian hot chile sauce or hot sauce
1 1/4 pounds skinless salmon fillets, chopped finely
2 green onions, thinly sliced
2 tablespoons chopped fresh mint leaves
2/3 cup fresh bread crumbs
1/2 teaspoon salt
Fresh mint leaves
4 sesame buns, split and toasted
1/2 cucumber, peeled, seeded and julienned
Instructions
Combine aioli ingredients; mix well. Reserve 2 tablespoons for patties; cover and refrigerate remainder until serving.
To make glaze, combine soy sauce, honey and rice vinegar in a small, heavy fireproof saucepan. Mix cornstarch and water in a small bowl until smooth and add to soy mixture. Place on grill rack and stir mixture until it boils and thickens slightly, about 3 minutes. Set aside.
Combine 2 tablespoons of reserved aioli with egg, sour cream, lime juice and chile sauce; whisk to blend well. Add salmon, onion, mint, bread crumbs and salt. Handling salmon as little as possible to avoid compacting it, mix well; form 4 patties.
Brush grill rack with vegetable oil. Place patties on rack; cook about 3 minutes on each side, basting with soy glaze
Top each bun bottom with cucumber strips, mint leaves, burger and aioli. Add bun tops and serve.Veggie/salmon burger recipes?
Pinto Burgers w/ Bean 'Mayo';
1/2 cup diced red onion
1/2 cup whole wheat bread crumbs
1/2 cup minced cilantro
2 tablespoons minced jalapeno pepper
2 tablespoons soy mayonnaise
1 teaspoon hot sauce
1/2 cup pureed Mori-Nu silken tofu
Cracked black pepper
Sea salt
2 cups cooked pinto beans, coarsely mashed with a fork
1 cup fresh/frozen corn kernels
Extra virgin olive oil
bean 鈥榤ayo鈥?
1 cup cooked white beans
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
2 teaspoons Suzanne鈥檚 Specialties brown rice syrup
1/2 teaspoon sea salt
1/2 teaspoon dry mustard
2/3 cup avocado oil
Pearl Unsweetened soymilk
greens:
extra virgin olive oil
4-5 leaves kale, washed, shredded
Sea salt
Whole grain burger buns
Instructions
To make the burgers, combine the first 7 ingredients in a mixing bowl. Season to taste with salt and pepper. Fold in beans and corn until ingredients are fully combined. Form the mixture into burger-sized patties. Arrange on a plate, cover and refrigerate for 10 minutes to set the patties.
Make the 鈥榤ayo.鈥?Place all the ingredients, except the oil, in a blender. Puree, while slowly pouring in the oil to create a smooth 鈥榤ayo鈥?texture. Slowly add a small amount of soymilk to thin the mayo to your taste. Transfer to a bowl, cover and set aside to allow flavors to develop.
Place a small amount of oil in a skillet over medium heat. Lay patties in skillet and cook, until browned on both sides, about 4 minutes per side. Transfer to a plate and saut茅 greens. Place a small amount of oil in the same skillet and saut茅 kale until just wilted, about 2 minutes. Sprinkle with salt and saut茅 1 minute more.
Assemble the burgers. Lay a pattie on the bottom half of a bun, spoon some greens on top. Spread the cut side of the top half of the bun with bean 鈥榤ayo鈥?and press gently on top of burger. Serve immediately.
you can make a salmon burger you mash up all the salmon add salt for flavor, black pepper flakes for spice, and basil leaves for smell. then u heat them on the grill and fix as you like
Chick peas or Black beans are an excellent base for veggie burgers as they can bind all the other ingredients the same way as meat does. Most types of fish accomplish the same thing. You just need to add other ingredients for a nice flavor.
Veggie Burgers with Chick Peas (Garbanzos)
Makes 6 regular size or 12 mini burgers
Ingredients:
2 1/2 cups canned garbanzos, drained and rinsed
4 large eggs
1/2 teaspoon salt
1/3 cup chopped fresh cilantro
1 onion, chopped
Grated zest of one large lemon
1 cup alfalfa sprouts (optional)
1 cup toasted (whole-grain) bread crumbs
1 tablespoon extra-virgin olive oil (or clarified butter)
Combine the garbanzos, eggs, and salt in a food processor. Puree until the mixture is the consistency of a very thick, slightly chunky hummus. Pour into a mixing bowl and stir in the cilantro, onion, zest, and sprouts. Add the breadcrumbs, stir, and let sit for a couple of minutes so the crumbs can absorb some of the moisture. At this point, you should have a moist mixture that you can easily form into 6 large or 12 smaller 1 1/2-inch-thick patties. This makes for a moist, nicely textured burger. You can always add more bread crumbs a bit at a time to firm up the dough if need be. Conversely, a bit of water or more egg can be used to moisten the batter.
Heat the oil in a heavy skillet over medium low, add 4 patties, cover, and cook for 7 to 10 minutes, until the bottoms begin to brown. Turn up the heat if there is no browning after 10 minutes. Flip the patties and cook the second side for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties. Carefully cut each patty in half, insert your favorite fillings, and enjoy immediately.
This is the Black Bean Burger recipe from Whole Foods.
Black Bean Burgers
Serves 6
Ingredients
1 (15-ounce) can black beans, rinsed and drained
1 egg
1/2 yellow onion, chopped
1 cup whole wheat bread crumbs
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon garlic powder or granules
Salt and pepper to taste
Hot sauce to taste
1 to 2 tablespoons olive or canola oil
6 whole wheat hamburger buns
6 green leaf lettuce leaves
2 tomatoes, sliced
1/2 small red onion, thinly sliced
Method
Put beans in a large bowl and mash well with a fork. Add egg, yellow onion, bread crumbs, oregano, basil, garlic powder, salt, pepper and hot sauce. Mix well to combine then shape into 6 patties.
Heat oil in a large skillet over medium heat. Arrange patties in a single layer (working in batches, if needed) and cook, flipping once, until golden brown on both sides and cooked through, about 10 minutes total. Transfer to buns, top with lettuce, tomatoes and red onions and serve.
This recipe is a little more involved, but worth the effort.It's the recipe from Kristine Snyder of Kihei, Hawaii and it was the 2001 Grand Prize winner in Sutter Home's Build a Better Burger Contest.
Soy-Glazed Salmon Burger
Serves 4
Ingredients
Ginger-Lime Aioli:
1/2 cup light mayonnaise
2 tablespoons light sour cream
2 cloves garlic, minced
2 teaspoons minced fresh ginger
1 tablespoon fresh lime juice
1/4 teaspoon salt
Soy Glaze:
1/3 cup low-sodium soy sauce
3 tablespoons honey
1 tablespoon unseasoned rice vinegar
3 teaspoons cornstarch
1 tablespoon water or white wine
Patties:
1 egg
2 tablespoons light sour cream
1 tablespoon fresh lime juice
1 teaspoon Asian hot chile sauce or hot sauce
1 1/4 pounds skinless salmon fillets, chopped finely
2 green onions, thinly sliced
2 tablespoons chopped fresh mint leaves
2/3 cup fresh bread crumbs
1/2 teaspoon salt
Fresh mint leaves
4 sesame buns, split and toasted
1/2 cucumber, peeled, seeded and julienned
Instructions
Combine aioli ingredients; mix well. Reserve 2 tablespoons for patties; cover and refrigerate remainder until serving.
To make glaze, combine soy sauce, honey and rice vinegar in a small, heavy fireproof saucepan. Mix cornstarch and water in a small bowl until smooth and add to soy mixture. Place on grill rack and stir mixture until it boils and thickens slightly, about 3 minutes. Set aside.
Combine 2 tablespoons of reserved aioli with egg, sour cream, lime juice and chile sauce; whisk to blend well. Add salmon, onion, mint, bread crumbs and salt. Handling salmon as little as possible to avoid compacting it, mix well; form 4 patties.
Brush grill rack with vegetable oil. Place patties on rack; cook about 3 minutes on each side, basting with soy glaze
Top each bun bottom with cucumber strips, mint leaves, burger and aioli. Add bun tops and serve.Veggie/salmon burger recipes?
Pinto Burgers w/ Bean 'Mayo';
1/2 cup diced red onion
1/2 cup whole wheat bread crumbs
1/2 cup minced cilantro
2 tablespoons minced jalapeno pepper
2 tablespoons soy mayonnaise
1 teaspoon hot sauce
1/2 cup pureed Mori-Nu silken tofu
Cracked black pepper
Sea salt
2 cups cooked pinto beans, coarsely mashed with a fork
1 cup fresh/frozen corn kernels
Extra virgin olive oil
bean 鈥榤ayo鈥?
1 cup cooked white beans
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
2 teaspoons Suzanne鈥檚 Specialties brown rice syrup
1/2 teaspoon sea salt
1/2 teaspoon dry mustard
2/3 cup avocado oil
Pearl Unsweetened soymilk
greens:
extra virgin olive oil
4-5 leaves kale, washed, shredded
Sea salt
Whole grain burger buns
Instructions
To make the burgers, combine the first 7 ingredients in a mixing bowl. Season to taste with salt and pepper. Fold in beans and corn until ingredients are fully combined. Form the mixture into burger-sized patties. Arrange on a plate, cover and refrigerate for 10 minutes to set the patties.
Make the 鈥榤ayo.鈥?Place all the ingredients, except the oil, in a blender. Puree, while slowly pouring in the oil to create a smooth 鈥榤ayo鈥?texture. Slowly add a small amount of soymilk to thin the mayo to your taste. Transfer to a bowl, cover and set aside to allow flavors to develop.
Place a small amount of oil in a skillet over medium heat. Lay patties in skillet and cook, until browned on both sides, about 4 minutes per side. Transfer to a plate and saut茅 greens. Place a small amount of oil in the same skillet and saut茅 kale until just wilted, about 2 minutes. Sprinkle with salt and saut茅 1 minute more.
Assemble the burgers. Lay a pattie on the bottom half of a bun, spoon some greens on top. Spread the cut side of the top half of the bun with bean 鈥榤ayo鈥?and press gently on top of burger. Serve immediately.
you can make a salmon burger you mash up all the salmon add salt for flavor, black pepper flakes for spice, and basil leaves for smell. then u heat them on the grill and fix as you like
I'm looking for a smoked salmon brine recipe?
And any good tipsI'm looking for a smoked salmon brine recipe?
Steve's Smoked Salmon Brine Recipe
陆 Gallon Dole pine-orange banana juice陆 cup non-Iodized salt1/3 cup of white sugar1 lb. (1 box) of brown sugar12 ounces of Grandma's molasses Soak For 12 hrs. Do not rinseSmoke with Alder chips for 9 to 11 hours at 120F
Steve Doupe' Citrus Heights, CAI'm looking for a smoked salmon brine recipe?
Best Smoked Salmon Brine Ala Poppie:
陆 day 6 hours prep
10 servings
1/2 cup pickling salt
1/2 cup sugar
apple cider or juice
1. Dissolve the salt and sugar in apple cider or juice, then add more apple cider/juice to 'cover' the fish. Yes, they float, it's okay, just try to turn them if you can now and again.
2. Let them soak for about 6 hours. Drain and rinse them.
3. Here's the important part: Dry them off and leave them uncovered in the fridge for at least 4 hours, more hours the better.
4. This time allows the brined fish to form a ';pellicle'; on the brined part which takes the smoke flavor.
5. Now smoke the fish for whatever you usually do. YUM.
Steve's Smoked Salmon Brine Recipe
陆 Gallon Dole pine-orange banana juice陆 cup non-Iodized salt1/3 cup of white sugar1 lb. (1 box) of brown sugar12 ounces of Grandma's molasses Soak For 12 hrs. Do not rinseSmoke with Alder chips for 9 to 11 hours at 120F
Steve Doupe' Citrus Heights, CAI'm looking for a smoked salmon brine recipe?
Best Smoked Salmon Brine Ala Poppie:
陆 day 6 hours prep
10 servings
1/2 cup pickling salt
1/2 cup sugar
apple cider or juice
1. Dissolve the salt and sugar in apple cider or juice, then add more apple cider/juice to 'cover' the fish. Yes, they float, it's okay, just try to turn them if you can now and again.
2. Let them soak for about 6 hours. Drain and rinse them.
3. Here's the important part: Dry them off and leave them uncovered in the fridge for at least 4 hours, more hours the better.
4. This time allows the brined fish to form a ';pellicle'; on the brined part which takes the smoke flavor.
5. Now smoke the fish for whatever you usually do. YUM.
What is a fast, good, and simple recipe for salmon?
I love salmon and i'm looking for new ways to cook it. The simpler and quicker it is to prepare and cook it the better because i'm a person that is always on the run.What is a fast, good, and simple recipe for salmon?
BAKED SALMON STUFFED WITH MASCARPONE SPINACH
Serve with pan-fried potatoes. What to drink: A crisp Sauvignon Blanc from California or New Zealand, or a French Sancerre.
click photo to enlarge
1 10-ounce bag fresh spinach leaves
1/2 cup cream cheese (about 4 ounces), room temperature
1/2 cup mascarpone cheese,* room temperature
Pinch of ground nutmeg
8 6- to 8-ounce salmon fillets with skin (each about 1 inch thick)
Olive oil
2 2/3 cups fresh breadcrumbs from French bread with crust
1/2 cup (1 stick) butter, melted
1/2 cup freshly grated Parmesan cheese
Cook spinach in large pot of boiling water just until wilted, about 30 seconds. Drain; rinse with cold water. Squeeze spinach dry, then finely chop. Place in small bowl. Mix in cream cheese, mascarpone, and ground nutmeg. Season to taste with salt and pepper. Cut one 3/4-inch-deep, 2 1/2-inch-long slit down center of top side of each salmon fillet, forming pocket for spinach mixture. Fill each slit with spinach mixture, dividing equally among salmon fillets. (Can be made 4 hours ahead. Cover and chill.)
Preheat oven to 450掳F. Brush rimmed baking sheet with olive oil. Sprinkle salmon fillets with salt and pepper. Mix breadcrumbs, melted butter, and Parmesan cheese in medium bowl. Top each salmon fillet with breadcrumb mixture, pressing to adhere. Place salmon fillets, skin side down, on prepared baking sheet. Bake salmon until opaque in center, about 12 minutes. Transfer to plates and serve.
* Italian cream cheese sold at Italian markets and also at many supermarkets.
--
Baked Fresh Salmon
Ingredients
3 lb salmon
1 ts salt
1 ts pepper, black
1/2 ts thyme
6 tb butter
2 c cream,
3 onion; sliced
3 parsley sprig
1 garlic clove; quartered
1 bay leaf
Instructions
Combine salt, pepper and thyme then rub all sides of the salmon. Melt butter in baking dish then add salmon and coat with the butter. Add light cream, onion slices, parsley, garlic, and bay leaf around the fish. Bake covered for 40 minutes or until center bone can be removed easily. Remove and discard bay leaf, onion, parsley and garlic before serving
===
Dill Mustard Salmon:
1 (2- to 3-pound) salmon fillet, 1 1/2-inches thick
3 tablespoons extra-virgin olive oil
Coarse kosher salt
Freshly ground black pepper
1 cup mayonnaise
2 cup sour cream
3 tablespoons minced fresh parsley leaves
2 tablespoons Dijon-style mustard
2 tablespoons minced fresh dill weed
2 teaspoons freshly squeezed lemon juice
Salt and freshly ground pepper to taste
Preheat oven to 350 degrees. Line the bottom of an ungreased broiling pan with aluminum foil and spray broiler rack with vegetable-oil cooking spray. Wash salmon and pat dry. Rub with olive oil, sprinkle with coarse salt and pepper, and place skin-side down onto rack.
In a small bowl mix together mayonnaise, sour cream, parsley, Dijon mustard, dill weed, lemon juice, salt, and pepper; cover bowl with plastic wrap and refrigerate for at least 3 hours before serving.
Bake salmon, uncovered, 8 to 12 minutes or until a meat thermometer registers an internal temperature of 140 to 145 degrees F (salmon will be slightly opaque in thickest part). NOTE: During this time the salmon continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the oven) and the juices redistribute. Carefully remove salmon from pan and transfer onto individual serving plates. Serve with the cold mustard dill sauce.
Approximately cooking times for salmon:
1/4 to 1/3-inch - 3 to 4 minutes
1/2 to 3/4-inch - 4 to 6 minutes
1 to 1 1/2-inch - 8 to 12 minutesWhat is a fast, good, and simple recipe for salmon?
I eat a lot of salmon and one of my favorite ways to prepare it is en papillote. This is traditionally done with parchment paper but I use aluminum foil b/c I always have that available. Depending on the size of the fish you have yo need to cut a piece of tinfoil that will be able to hold the fish inside when folded in half.
Rinse the fish and pat dry with paper towels. Sprinkle with a little salt and black pepper. Cut up some vegetables that you like. I usually use whatever I have, asparagus, carrots or bell peppers cut into thin strips, green beans. Really whatever veggies you like. Place fish in the middle of the tinfoil piece you have already cut. Place vegetables around and on top of the fish. Add whatever seasonings or fresh herbs you like such as dill (always a good one w/ fish) Italian seasoning, lemon pepper, even Cajun spices. Drizzle a little olive oil over this and if you have white wine a couple TBSP of that (if not it's still delicious). Fold tinfoil over fish and crimp and fold the edges together so it is perfectly sealed. Place on a baking sheet and bake at 350* for about 20-25 minutes for an averaged size fillet, or about 45 minutes for a whole fish.
This is great b/c it requires practically no dishes and serve it with some sort of roasted potato or rice and you have a complete meal that's easy and has very little prep time
Panko-crusted Salmon
Ingredients
4 teaspoons olive oil
4 pieces thickly cut, boneless salmon (each 6 oz)
Salt and pepper to taste
2 Tbsp honey mustard or sweet-hot mustard
2 teaspoons chopped fresh thyme
2/3 cup panko bread crumbs
2 Tbsp chopped Italian parsley
1/2 teaspoon Hungarian sweet paprika
STEPS
1 Preheat the oven to 400掳F (convection or regular). Set the salmon on a foil-lined baking sheet skin side down. Sprinkle with salt and pepper.
2 In a small bowl, combine the honey mustard and 1 teaspoon of the thyme. In another small bowl, mix the panko with the remaining 1 teaspoon of thyme, 4 teaspoons of olive oil, parsley, and paprika. Add salt and pepper (a light sprinkle).
3 Using a small spoon, spread the mustard mixture on the salmon; top with the bread crumb mixture.
4 Roast the salmon for 12-14 minutes (test at 10) or until it is almost completely firm to the touch and flakes when poked with a fork. Serve at once.
Serves 4.
Or, just simply put pepper all over it, some salt, that works too!
Heat your fry pan to medium high, spread skin side with oil and a good sprinklind of salt and cook for about 5 minutes.
Sprinkle with a little more salt and flip. Cook for a few minutes longer, and remove from pan.
Cover and rest for 3 miutes, and you will have the best salmon ever with the crispiest skin. A treat that is worth eating,skin and all.
I LOVE Salmon Croquettes out of Canned Red Salmon
They are fast yet yummy!
Drain %26amp; remove the backbone discs
In a lg. bowl mix salmon
1/4 c. diced onion
1/2 c. crumbled Saltine crackers
1 Tbls. Soy sauce
1 Egg
Mix the above well %26amp; add pepper,salt garlic or any
fav. seasonings.
Form into Patties
Brown Patties in 2 Tblsp. Olive oil 4-5 minutes per side.
I serve them w/ mustard to dip them in !
Simple... Salt %26amp; Pepper then Pan Fry in a bit of butter until the bottom (skin) is brown and starting to crisp.
Remove from stove top.
Glaze with a small amount of Jalapeno Jelly which you have warmed and diluted with a few teaspoons of water and a crushed garlic clove.
Place in broiler and cook until top starts to brown.
Serve on a bed of rice with broccoli on the side.
MY FAVE RECIPE FROM AMERICA'S TEST KITCHEN (pbs.org)
Easiest way is putting it under the broiler:
Mix orange juice and soy sauce
Marinade salmon 2 hrs
In the highest setting for the oven
Put that salmon in for 10-15 min
Thats it your done, btw done forget to wrap your baking pans in foil when putting stuff under the broiler
Glazed Salmon: http://www.elise.com/recipes/archives/00鈥?/a>
Panko Crusted Salmon: http://www.elise.com/recipes/archives/00鈥?/a>
Pan-Seared With Dill Sour Cream: http://closetcooking.blogspot.com/2007/0鈥?/a>
http://www.foodnetwork.com/recipes/giada鈥?/a>
easy and healthy
Let it sit overnight in lemon pepper and seasoned salt. Then deep fry it in bacon grease!
well you take it out, put a little butter on it and some seasoning and bake it.. its delicious :D
BAKED SALMON STUFFED WITH MASCARPONE SPINACH
Serve with pan-fried potatoes. What to drink: A crisp Sauvignon Blanc from California or New Zealand, or a French Sancerre.
click photo to enlarge
1 10-ounce bag fresh spinach leaves
1/2 cup cream cheese (about 4 ounces), room temperature
1/2 cup mascarpone cheese,* room temperature
Pinch of ground nutmeg
8 6- to 8-ounce salmon fillets with skin (each about 1 inch thick)
Olive oil
2 2/3 cups fresh breadcrumbs from French bread with crust
1/2 cup (1 stick) butter, melted
1/2 cup freshly grated Parmesan cheese
Cook spinach in large pot of boiling water just until wilted, about 30 seconds. Drain; rinse with cold water. Squeeze spinach dry, then finely chop. Place in small bowl. Mix in cream cheese, mascarpone, and ground nutmeg. Season to taste with salt and pepper. Cut one 3/4-inch-deep, 2 1/2-inch-long slit down center of top side of each salmon fillet, forming pocket for spinach mixture. Fill each slit with spinach mixture, dividing equally among salmon fillets. (Can be made 4 hours ahead. Cover and chill.)
Preheat oven to 450掳F. Brush rimmed baking sheet with olive oil. Sprinkle salmon fillets with salt and pepper. Mix breadcrumbs, melted butter, and Parmesan cheese in medium bowl. Top each salmon fillet with breadcrumb mixture, pressing to adhere. Place salmon fillets, skin side down, on prepared baking sheet. Bake salmon until opaque in center, about 12 minutes. Transfer to plates and serve.
* Italian cream cheese sold at Italian markets and also at many supermarkets.
--
Baked Fresh Salmon
Ingredients
3 lb salmon
1 ts salt
1 ts pepper, black
1/2 ts thyme
6 tb butter
2 c cream,
3 onion; sliced
3 parsley sprig
1 garlic clove; quartered
1 bay leaf
Instructions
Combine salt, pepper and thyme then rub all sides of the salmon. Melt butter in baking dish then add salmon and coat with the butter. Add light cream, onion slices, parsley, garlic, and bay leaf around the fish. Bake covered for 40 minutes or until center bone can be removed easily. Remove and discard bay leaf, onion, parsley and garlic before serving
===
Dill Mustard Salmon:
1 (2- to 3-pound) salmon fillet, 1 1/2-inches thick
3 tablespoons extra-virgin olive oil
Coarse kosher salt
Freshly ground black pepper
1 cup mayonnaise
2 cup sour cream
3 tablespoons minced fresh parsley leaves
2 tablespoons Dijon-style mustard
2 tablespoons minced fresh dill weed
2 teaspoons freshly squeezed lemon juice
Salt and freshly ground pepper to taste
Preheat oven to 350 degrees. Line the bottom of an ungreased broiling pan with aluminum foil and spray broiler rack with vegetable-oil cooking spray. Wash salmon and pat dry. Rub with olive oil, sprinkle with coarse salt and pepper, and place skin-side down onto rack.
In a small bowl mix together mayonnaise, sour cream, parsley, Dijon mustard, dill weed, lemon juice, salt, and pepper; cover bowl with plastic wrap and refrigerate for at least 3 hours before serving.
Bake salmon, uncovered, 8 to 12 minutes or until a meat thermometer registers an internal temperature of 140 to 145 degrees F (salmon will be slightly opaque in thickest part). NOTE: During this time the salmon continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the oven) and the juices redistribute. Carefully remove salmon from pan and transfer onto individual serving plates. Serve with the cold mustard dill sauce.
Approximately cooking times for salmon:
1/4 to 1/3-inch - 3 to 4 minutes
1/2 to 3/4-inch - 4 to 6 minutes
1 to 1 1/2-inch - 8 to 12 minutesWhat is a fast, good, and simple recipe for salmon?
I eat a lot of salmon and one of my favorite ways to prepare it is en papillote. This is traditionally done with parchment paper but I use aluminum foil b/c I always have that available. Depending on the size of the fish you have yo need to cut a piece of tinfoil that will be able to hold the fish inside when folded in half.
Rinse the fish and pat dry with paper towels. Sprinkle with a little salt and black pepper. Cut up some vegetables that you like. I usually use whatever I have, asparagus, carrots or bell peppers cut into thin strips, green beans. Really whatever veggies you like. Place fish in the middle of the tinfoil piece you have already cut. Place vegetables around and on top of the fish. Add whatever seasonings or fresh herbs you like such as dill (always a good one w/ fish) Italian seasoning, lemon pepper, even Cajun spices. Drizzle a little olive oil over this and if you have white wine a couple TBSP of that (if not it's still delicious). Fold tinfoil over fish and crimp and fold the edges together so it is perfectly sealed. Place on a baking sheet and bake at 350* for about 20-25 minutes for an averaged size fillet, or about 45 minutes for a whole fish.
This is great b/c it requires practically no dishes and serve it with some sort of roasted potato or rice and you have a complete meal that's easy and has very little prep time
Panko-crusted Salmon
Ingredients
4 teaspoons olive oil
4 pieces thickly cut, boneless salmon (each 6 oz)
Salt and pepper to taste
2 Tbsp honey mustard or sweet-hot mustard
2 teaspoons chopped fresh thyme
2/3 cup panko bread crumbs
2 Tbsp chopped Italian parsley
1/2 teaspoon Hungarian sweet paprika
STEPS
1 Preheat the oven to 400掳F (convection or regular). Set the salmon on a foil-lined baking sheet skin side down. Sprinkle with salt and pepper.
2 In a small bowl, combine the honey mustard and 1 teaspoon of the thyme. In another small bowl, mix the panko with the remaining 1 teaspoon of thyme, 4 teaspoons of olive oil, parsley, and paprika. Add salt and pepper (a light sprinkle).
3 Using a small spoon, spread the mustard mixture on the salmon; top with the bread crumb mixture.
4 Roast the salmon for 12-14 minutes (test at 10) or until it is almost completely firm to the touch and flakes when poked with a fork. Serve at once.
Serves 4.
Or, just simply put pepper all over it, some salt, that works too!
Heat your fry pan to medium high, spread skin side with oil and a good sprinklind of salt and cook for about 5 minutes.
Sprinkle with a little more salt and flip. Cook for a few minutes longer, and remove from pan.
Cover and rest for 3 miutes, and you will have the best salmon ever with the crispiest skin. A treat that is worth eating,skin and all.
I LOVE Salmon Croquettes out of Canned Red Salmon
They are fast yet yummy!
Drain %26amp; remove the backbone discs
In a lg. bowl mix salmon
1/4 c. diced onion
1/2 c. crumbled Saltine crackers
1 Tbls. Soy sauce
1 Egg
Mix the above well %26amp; add pepper,salt garlic or any
fav. seasonings.
Form into Patties
Brown Patties in 2 Tblsp. Olive oil 4-5 minutes per side.
I serve them w/ mustard to dip them in !
Simple... Salt %26amp; Pepper then Pan Fry in a bit of butter until the bottom (skin) is brown and starting to crisp.
Remove from stove top.
Glaze with a small amount of Jalapeno Jelly which you have warmed and diluted with a few teaspoons of water and a crushed garlic clove.
Place in broiler and cook until top starts to brown.
Serve on a bed of rice with broccoli on the side.
MY FAVE RECIPE FROM AMERICA'S TEST KITCHEN (pbs.org)
Easiest way is putting it under the broiler:
Mix orange juice and soy sauce
Marinade salmon 2 hrs
In the highest setting for the oven
Put that salmon in for 10-15 min
Thats it your done, btw done forget to wrap your baking pans in foil when putting stuff under the broiler
Glazed Salmon: http://www.elise.com/recipes/archives/00鈥?/a>
Panko Crusted Salmon: http://www.elise.com/recipes/archives/00鈥?/a>
Pan-Seared With Dill Sour Cream: http://closetcooking.blogspot.com/2007/0鈥?/a>
http://www.foodnetwork.com/recipes/giada鈥?/a>
easy and healthy
Let it sit overnight in lemon pepper and seasoned salt. Then deep fry it in bacon grease!
well you take it out, put a little butter on it and some seasoning and bake it.. its delicious :D
I need a good recipe for salmon patties, know any?
LEMONY SALMON PATTIES:
1 can (14-3/4 ounces) pink salmon, drained, skin and bones removed
3/4 cup milk
1 cup soft bread crumbs
1 egg, beaten
1 Tablespoon chopped fresh parsley
1 teaspoon minced onion
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon pepper
LEMON SAUCE:
2 Tablespoons butter
4 teaspoons all-purpose flour
3/4 cup milk
2 Tablespoons lemon juice
1/4 teaspoon salt
1/8 to 1/4 teaspoon cayenne pepper
Combine the first nine ingredients; mix well. Spoon into eight greased muffin cups, using 1/4 cup in each. Bake at 350掳 for 45 minutes or until browned.
Meanwhile, melt butter in a saucepan; stir in the flour to form a smooth paste. Gradually stir in milk; bring to a boil over medium heat, stirring constantly. Cook for 2 minutes or until thickened. Remove from the heat; stir in lemon juice, salt and cayenne. Serve over patties. Yield: 4 servings.
Almond Salmon Patties
Salmon Patties with Mustard Sauce
Salmon Patties with Caper Mayonnaise
Pierside Salmon Patties
Speedy Salmon Patties
Spicy Salmon Patties
Salmon Patties
http://recipes.tasteofhome.com/eRMS/Powe鈥?/a>I need a good recipe for salmon patties, know any?
14oz can salmon, drained and flaked
2 eggs, beaten
1/4 cup seasoned dry bread crumbs
1/4 cup dry potato flakes
1 tsp onion powder
1/8 tsp garlic powder
1/4 tsp dill weed
1/4 tsp celery salt
Mix together and form into 2 in balls. Flatten to a pattie.
Heat a little oil in the bottom of a fry pan and cook patties 5 min per side. Serve with a little sour cream.
The potato helps hid some of the fish taste. My kids love this recipe.I need a good recipe for salmon patties, know any?
This is my recipe and everyone loves them.We had them for dinner last nite..
Thos will make about 6 good size patties
1 14 oz can of salmon (Drained and deboned)
1/4 cup finely chopped onion--1/4 cup crushed cracker crumbs--
1 tblspn flour- dash salt and pepper-- 1 beaten egg )2 if real small= Mix together real good and set aside. in bowl 1/2 cup crumbled cracker crumbs -1 tblspn flour= 1 tspn salt and I add about 1/4 cup of italian breadcrumbs. mix up good. Have a skillet with hot oil..Med hi heat. Ball the salmon mix in 2 inch balls and roll in crumbs. put in skillet and mash with spatula ..Fry to Golden brown. Serv with dill sauce ,tartar sauce or even ketchup.
Here is a basic recipe, you can add what you want to it if you choose: 1 to 2 cans of salmon or fresh salmon
1- Chopped onion/diced
1-egg
salt %26amp; pepper
mix together with hand or large spoon
have a separate bowl or plate with flour seasoned with a little pepper %26amp; salt remove bones from salmon
shape the salmon mixture into round balls and flatten on flour dredging both sides of patty in flour set aside and continue this until all salmon mixture is gone.
Heat oil in frying pan/skillet and cook salmon patties making sure to flip on each side of patty with spatula until golden brown.
Here is a simple one. And very good.
One can fish, I sleeve crackers, crushed and one beaten egg. Save enough cracker crumbs to roll patties in. Mix the rest with the fish and eggs. Form into patties, roll in crumbs and fry in a few tablespoons of oil until brown. Flip and brown on other side. I
My mom use to make them ALL THE TIME when I was a kid and I totally hated them. But she made them really fat with lots of onions. They were soggy and fell apart.
I have found that if I make them thin and crispy, they aren't so bad. :) I don't use onions either. I crush a hand full or two of Chic'n Bisket crackers, toss in an egg and some spices (whatever you like) like Cajun seasoning or something. Yum. And like I said - thin and crispy is better (I think anyway).
So that isn't really a recipe, but try it, you may like it. :) Good luck!
yes i do, i make them sometimes for breakfast, sometimes for dinner,............1 can salmon,3 tablespoons flour, 1/2 cup corn mill, salt %26amp; pepper to your liking,make into patties, fry in med. to hot oil, till brown. enjoy
Here is a good recipe for salmon, not patties though. Take the salmon steaks, cook them and then debone them and mash with a fork (or you could just buy packaged salmon that is already like this). Add 2 cups of monterey jack or pepper jack cheese, and 2 packages of cream cheese. Mix it all up, and stuff them into pillsbury pie crust (it is in a red box and you cut each piece diagonally into 4 triangles), fold it over and press the sides together. Bake at 350 for approximately 20 minutes. They are really good. You can also coat the tops of the turnovers with butter or egg whites if you like. I hope this helps!
Quick N' Easy Salmon Patties
Yield: 1 Serving
Ingredients
1 cn pink salmon; (15 oz.)
1 Egg
1/3 c minced onions
1/2 c flour or mashed potatoes
1 1/2 ts baking powder
1 1/2 c Crisco
Instructions
Drain salmon and set aside.
Add 2 Tbsp. liquid from salmon into mixing bowl.
Mix salmon, egg, and onion in salmon liquid.
Stir in flour and baking powder to mixture, add more liquid if needed.
Make small patties and fry.
1 can salmon
12 saltine crackers
1 egg
Mix together, patty, and fry over medium heat. We top with ketchup.
Salmon Croquettes Recipe
My grandmother often
bought canned pink salmon or canned mackeral. With
the mackeral she often stirred them into some
fried onion, simmer the mixture, and we ate it over
rice. With the salmon, she formed patties, fried
them and we called them salmon croquettes. Here is the recipe
I use for that:
Ingredients:
1 12 oz can pink salmon
2 Whole eggs
1/4 cup chopped onion
1/4 cup all purpose flour
2 tablespoons yellow corn meal
1/2 teaspoon salt (depending upon the
brand and how much salt is in it you
can leave this out if you want.
1/2 teaspoon ground black pepper
You basically pour all of the ingredients into
a large bowl and mix them. A large spoon or a
potato masher worked fine. I add the flour last
because I sometimes adust the amount to control the
consistency. Mold the dough-like mix that you
end up with into patties (like thick homemade
hamburgers).
Coat a frying pan with a little cooking oil. Crisco
works just fine. Preheat the oiled pan over medium
heat. Slip the patties into the pan, fitting as
many as you can but leaving room to turn them. Cook
until medium brown on one side, then turn over and
do the same to the other side.
I enjoyed eating these hot fresh out of the pan
along with rice, maybe some corn or butterbeans,
and sweetened iced tea.
Hello. - Links below.
Have a nice day. :)
yeah i do... lets see you first merinate it with some salt not too much though because fish is already salty and then a little bit of pepper.... then you grill it on a grill... put a little lemon juice over it and wala... perfection!!!
M u A h:)
1 can (14-3/4 ounces) pink salmon, drained, skin and bones removed
3/4 cup milk
1 cup soft bread crumbs
1 egg, beaten
1 Tablespoon chopped fresh parsley
1 teaspoon minced onion
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon pepper
LEMON SAUCE:
2 Tablespoons butter
4 teaspoons all-purpose flour
3/4 cup milk
2 Tablespoons lemon juice
1/4 teaspoon salt
1/8 to 1/4 teaspoon cayenne pepper
Combine the first nine ingredients; mix well. Spoon into eight greased muffin cups, using 1/4 cup in each. Bake at 350掳 for 45 minutes or until browned.
Meanwhile, melt butter in a saucepan; stir in the flour to form a smooth paste. Gradually stir in milk; bring to a boil over medium heat, stirring constantly. Cook for 2 minutes or until thickened. Remove from the heat; stir in lemon juice, salt and cayenne. Serve over patties. Yield: 4 servings.
Almond Salmon Patties
Salmon Patties with Mustard Sauce
Salmon Patties with Caper Mayonnaise
Pierside Salmon Patties
Speedy Salmon Patties
Spicy Salmon Patties
Salmon Patties
http://recipes.tasteofhome.com/eRMS/Powe鈥?/a>I need a good recipe for salmon patties, know any?
14oz can salmon, drained and flaked
2 eggs, beaten
1/4 cup seasoned dry bread crumbs
1/4 cup dry potato flakes
1 tsp onion powder
1/8 tsp garlic powder
1/4 tsp dill weed
1/4 tsp celery salt
Mix together and form into 2 in balls. Flatten to a pattie.
Heat a little oil in the bottom of a fry pan and cook patties 5 min per side. Serve with a little sour cream.
The potato helps hid some of the fish taste. My kids love this recipe.I need a good recipe for salmon patties, know any?
This is my recipe and everyone loves them.We had them for dinner last nite..
Thos will make about 6 good size patties
1 14 oz can of salmon (Drained and deboned)
1/4 cup finely chopped onion--1/4 cup crushed cracker crumbs--
1 tblspn flour- dash salt and pepper-- 1 beaten egg )2 if real small= Mix together real good and set aside. in bowl 1/2 cup crumbled cracker crumbs -1 tblspn flour= 1 tspn salt and I add about 1/4 cup of italian breadcrumbs. mix up good. Have a skillet with hot oil..Med hi heat. Ball the salmon mix in 2 inch balls and roll in crumbs. put in skillet and mash with spatula ..Fry to Golden brown. Serv with dill sauce ,tartar sauce or even ketchup.
Here is a basic recipe, you can add what you want to it if you choose: 1 to 2 cans of salmon or fresh salmon
1- Chopped onion/diced
1-egg
salt %26amp; pepper
mix together with hand or large spoon
have a separate bowl or plate with flour seasoned with a little pepper %26amp; salt remove bones from salmon
shape the salmon mixture into round balls and flatten on flour dredging both sides of patty in flour set aside and continue this until all salmon mixture is gone.
Heat oil in frying pan/skillet and cook salmon patties making sure to flip on each side of patty with spatula until golden brown.
Here is a simple one. And very good.
One can fish, I sleeve crackers, crushed and one beaten egg. Save enough cracker crumbs to roll patties in. Mix the rest with the fish and eggs. Form into patties, roll in crumbs and fry in a few tablespoons of oil until brown. Flip and brown on other side. I
My mom use to make them ALL THE TIME when I was a kid and I totally hated them. But she made them really fat with lots of onions. They were soggy and fell apart.
I have found that if I make them thin and crispy, they aren't so bad. :) I don't use onions either. I crush a hand full or two of Chic'n Bisket crackers, toss in an egg and some spices (whatever you like) like Cajun seasoning or something. Yum. And like I said - thin and crispy is better (I think anyway).
So that isn't really a recipe, but try it, you may like it. :) Good luck!
yes i do, i make them sometimes for breakfast, sometimes for dinner,............1 can salmon,3 tablespoons flour, 1/2 cup corn mill, salt %26amp; pepper to your liking,make into patties, fry in med. to hot oil, till brown. enjoy
Here is a good recipe for salmon, not patties though. Take the salmon steaks, cook them and then debone them and mash with a fork (or you could just buy packaged salmon that is already like this). Add 2 cups of monterey jack or pepper jack cheese, and 2 packages of cream cheese. Mix it all up, and stuff them into pillsbury pie crust (it is in a red box and you cut each piece diagonally into 4 triangles), fold it over and press the sides together. Bake at 350 for approximately 20 minutes. They are really good. You can also coat the tops of the turnovers with butter or egg whites if you like. I hope this helps!
Quick N' Easy Salmon Patties
Yield: 1 Serving
Ingredients
1 cn pink salmon; (15 oz.)
1 Egg
1/3 c minced onions
1/2 c flour or mashed potatoes
1 1/2 ts baking powder
1 1/2 c Crisco
Instructions
Drain salmon and set aside.
Add 2 Tbsp. liquid from salmon into mixing bowl.
Mix salmon, egg, and onion in salmon liquid.
Stir in flour and baking powder to mixture, add more liquid if needed.
Make small patties and fry.
1 can salmon
12 saltine crackers
1 egg
Mix together, patty, and fry over medium heat. We top with ketchup.
Salmon Croquettes Recipe
My grandmother often
bought canned pink salmon or canned mackeral. With
the mackeral she often stirred them into some
fried onion, simmer the mixture, and we ate it over
rice. With the salmon, she formed patties, fried
them and we called them salmon croquettes. Here is the recipe
I use for that:
Ingredients:
1 12 oz can pink salmon
2 Whole eggs
1/4 cup chopped onion
1/4 cup all purpose flour
2 tablespoons yellow corn meal
1/2 teaspoon salt (depending upon the
brand and how much salt is in it you
can leave this out if you want.
1/2 teaspoon ground black pepper
You basically pour all of the ingredients into
a large bowl and mix them. A large spoon or a
potato masher worked fine. I add the flour last
because I sometimes adust the amount to control the
consistency. Mold the dough-like mix that you
end up with into patties (like thick homemade
hamburgers).
Coat a frying pan with a little cooking oil. Crisco
works just fine. Preheat the oiled pan over medium
heat. Slip the patties into the pan, fitting as
many as you can but leaving room to turn them. Cook
until medium brown on one side, then turn over and
do the same to the other side.
I enjoyed eating these hot fresh out of the pan
along with rice, maybe some corn or butterbeans,
and sweetened iced tea.
Hello. - Links below.
Have a nice day. :)
yeah i do... lets see you first merinate it with some salt not too much though because fish is already salty and then a little bit of pepper.... then you grill it on a grill... put a little lemon juice over it and wala... perfection!!!
M u A h:)
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