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.


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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.


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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.