Who's got the best salmon recipe?

Good grief.Do you want to cook for two days? Keep it easy.You don't have to have 25 ingredients!Start with a good piece of salmon.Alaskan,Coho,as long as it is NOT farm raised.Big difference in taste.Farm raised will be fishy,gamey tasting because it is in stillwater. Wild salmon go through different waters that are briny and clear running.This flushes out some of the oil that causes the fishy taste.Go to your local fish monger and get it as fresh as possible.Oil your grill grate so it won't stick.Oil salmon slightly with canola oil.Season both sides with salt and pepper.Place on grill and cook over high heat with the grill lid closed for 3-4 min on each side,turning once.In a small bowl combine 3 pats butter 1/2 teaspoon garlic powder and 1/3 teaspoon fresh dill.Warm on stove until butter is slightly melted.Remove salmon and let rest for 2-3 min.pour butter sauce over fish and garnish with a lemon wedge.Good side dishes are sauteed fresh green beans and wild rice .EnjoyWho's got the best salmon recipe?
Salmon with Crayfish and Red Wine Sauce





Red wine sauces are used almost exclusively with meat or poultry in France; this recipe is an exception. Here Gigondas, a full-bodied red wine from the Rhône valley, adds taste and colour to a dark crayfish-flavoured sauce, which is served with sautéed salmon fillets; the overall effect is stunning and the taste of the wine perfectly complements that of the fish.





As is the rule with other dishes that emphasize the taste of a specific wine, the wine used for making the sauce should also be served to accompany the fish.





NOTE: Frozen crayfish can be used for this recipe, but they must be defrosted first.





FISH STOCK


1 whiting or 450 g (1 lb) mild flavoured white fish, such as haddock, plaice, sole and brill, with bones and/or heads


1 medium leek, coarsely chopped


1 stalk celery, coarsely chopped


1 medium onion, coarsely chopped


1 clove garlic


Parsley stalks


1 sprig thyme


1 bar leaf


300 ml (I0 fl oz) dry white wine


600 ml (20 fl oz) water





1.25 kg (2.5 lb) salmon Fillet, skinned


1 kg (2 lb) uncooked crayfish


Salt and freshly ground pepper


165 g (5.5 oz) butter


2 shallots, Finely chopped


700 ml (1.25 pints) red wine from the Côtes du Rhône (preferably Gigondas)


1 tomato, coarsely chopped





BEURRE MANIÉ


15 ml (1 tbsp) flour


15 g (1/2 oZ) butter, softened





6 large murhrooms, trimmed, cleaned,and cut into julienne


225 g (8 oz) spring onions


15 ml (1 tbsp) vegetable oil


Chervil or parsley sprigs, to garnish








Prepare the fish stock: use the ingredients listed and follow the directions for a basic fish stock. Strain.





Clean the salmon. Make the fillets and skin them. Cut the salmon into escalopes (see technique photograph): use a small knife to remove the dark flesh from the fillet's. Rinse quickly under cold running water and dry well with paper towel. Starting at the tail end and holding the knife at an angle, cut the fillets diagonally into thin escalopes about 7.5 cm (3 inches) long; set aside.





Reserve 6 whole crayfish for garnishing. Plunge the remainder into a large pan of boiling salted water. Boil for 1 minute, then drain. Twist the middle tail fins and pull sharply to remove the intestines. Remove and reserve the shells. Season the shelled tails with salt and pepper, then set aside.





Prepare the sauce: melt 30 g (1 oz) of the butter in a large frying pan over medium heat. Add the crayfish shells and shallots and cook for about 5 minutes, until the shallots are soft but not coloured. Crush the shells in the pan with a wooden pestle or mallet. Add the wine and bring to the boil. Add the strained fish stock and chopped tomato. Season with salt and pepper and cook over medium heat until reduced by about one-third. Strain, pressing down on the solids to extract all of the liquid; discard the solids. Return to the heat and simmer until the sauce is reduced by one-third. Mash the flour and softened butter with a fork to make a beurre manié. Bring the sauce to the boil and whisk in the beurre manié little by little until the sauce reaches the consistency of double cream. (You may not need to add all of the beurre manié.) Set the sauce aside.





Heat 30 g (1 oz) of the butter in a frying pan over high heat. Add the mushrooms and cook quickly until all the moisture has evaporated. Season to taste with salt and pepper. Remove from the pan and set aside.





Trim the root ends from the spring onions. Then, starting about 2.5 cm (1 inch) from the root ends, cut through the length of the spring onions; rotate them and repeat so that the spring onions are quartered but still attached.





Heat another 45 g (1.5 oz) butter in the same pan over medium heat. Add the spring onions and cook until soft but not coloured. Remove from the pan and set aside.





Heat 15 ml (1 tbsp) oil in the same pan over high heat until sizzling hot. Add the shelled crayfish tails and sauté for 1-2 minutes, shaking the pan frequently, then set aside.





Prepare the whole crayfish garnish: insert the claws of the reserved whole crayfish into the base of the tails (see photograph above) and cook in boiling salted water for 1 minute. Remove with a slotted spoon and set aside.





Sauté the salmon: heat 30 g (1 oz) of the butter in a large frying pan over high heat. Season the salmon escalopes with salt and pepper and add half of them to the pan. Sauté for 2 minutes on each side. Remove from the pan and cover with aluminium foil to keep warm. Discard the fat in the pan. Add the remaining butter and repeat to cook the remaining escalopes.





To serve, reheat the spring onions, mushrooms and sauce, if necessary. Spoon a shallow pool of sauce onto a serving plate. Arange overlapping escalopes of salmon on the sauce. Fold the spring onions in halves and arrange around the salmon and top with crayfish tails. Scatter the mushrooms around the salmon. Garnish with the whole crayfish and small sprigs of chervil. Serve any remaining sauce in a sauceboat.Who's got the best salmon recipe?
Throw the skinned salmon fillet in a shallow baking pan/dish with just enough water to cover the bottom. Add a teaspoon of white wine to the water if you'd like.





Sprinkle the top of the salmon fillet with salt and a light sprinkle of dried dill (or a couple sprigs of fresh). Top it with two lemon slices and pop in the oven at about 325 until for about 10-15 minutes or until the salmon is opaque.





Simple, good, and easy. Plus, the water/wine in the pan will keep it from drying out.





Sure you could saturate it in some crazy sauce or marinate it but then, why even bother having salmon. The flavor is in the fish, you should do as little to it as possible.
Salmon and Corn Cakes


Teriyaki marinade stirs up extra zip in tasty fish cakes.





2 cans (14 3/4 ounces each) pink salmon, drained


1 can (6 to 7 1/2 ounces) pink salmon, drained


1 can (7 ounces) Green Giant® Niblets® whole kernel sweet corn, drained


1/2 cup chopped bell pepper


1/2 cup chopped onion


6 cloves garlic, finely chopped


3 eggs, beaten


1/2 cup teriyaki marinade


1/3 cup lemon juice


1 tablespoon Progresso® plain bread crumbs


2 teaspoons dried seafood seasoning (from 6-ounce container)


2 teaspoons pepper


1 teaspoon celery seed


Dash of sugar


1 cup Gold Medal® all-purpose flour


1/2 cup vegetable oil








1. In large bowl, stir together salmon, corn, bell pepper, onion and garlic; stir in eggs. Stir in all remaining ingredients except flour and oil; gradually stir in flour. Shape mixture into sixteen 3-inch patties, using about 1/3 cup mixture for each.


2. In 10- or 12-inch skillet, heat oil over medium heat. Cook patties in oil about 8 minutes, turning once, until deep golden brown. Drain on paper towels.





High Altitude (3500-6500 ft):


Use 1 1/2 cups flour. Cook patties 8 to 10 minutes.











Salmon with Cranberry Pistachio Sauce


Wanting a festive new way to serve salmon? Try a quick broiled version with a ruby red holiday sauce.





Cranberry Pistachio Sauce


1 pound fresh cranberries


1 cup sugar


1 cup orange juice


1 jar (10 ounces) red currant jelly


1/2 cup chopped pistachio nuts


Salmon


2-pound salmon fillet


2 tablespoons fresh lime juice


2 tablespoons butter or margarine, melted


1/2 teaspoon salt


Chopped pistachio nuts, if desired








1. In 2-quart saucepan, mix cranberries, sugar, orange juice and jelly. Heat to boiling; reduce heat. Simmer uncovered 20 minutes, skimming off any foam that collects on surface. Remove from heat. Stir in 1/2 cup nuts; keep warm.


2. Set oven control to broil. Spray broiler pan rack with cooking spray. Place fish, skin side down, on rack in broiler pan. Mix lime juice, butter and salt; pour over fish.


3. Broil with top 4 inches from heat 8 to 10 minutes or until fish flakes easily with fork. Top fish with sauce. Sprinkle with nuts.











Salmon with Mint Sauce


Citrus zest and a creamy mint sauce enhance the flavor of pink salmon fillets.





Mint Sauce (See Below)


1 1/2 pounds pink salmon fillets, cut into 8 serving pieces


1 teaspoon grated lemon peel


1/2 teaspoon salt


1/4 teaspoon pepper








1. Make Mint Sauce.


2. Set oven control to broil. Spray broiler pan rack with cooking spray. Sprinkle salmon with lemon peel, salt and pepper. Place salmon on rack in broiler pan.


3. Broil with tops about 4 inches from heat 5 to 6 minutes or until salmon flakes easily with fork. Serve with sauce.














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Mint Sauce











3/4 cup plain fat-free yogurt


1 tablespoon chopped fresh mint leaves or 1 teaspoon dried mint leaves


1 tablespoon fat-free mayonnaise or salad dressing


1 tablespoon grated orange peel


1 garlic clove, finely chopped





1. Mix all ingredients. Cover and refrigerate at least 1 hour but no longer than 2 days.











Salmon and Asparagus Salad


Maple syrup and Dijon mustard are the secret to fabulously flavored salmon and asparagus salad.





Maple-Dijon Dressing


1/3 cup maple-flavored syrup


2 tablespoons Dijon mustard


2 tablespoons olive or vegetable oil


Salad


1 salmon fillet, 1/2 inch thick (1 lb)


1 lb asparagus spears


4 cups baby salad greens


1 cup shredded carrots (about 1 1/2 medium)


2 hard-cooked eggs, cut into 8 wedges


Freshly ground black pepper, if desired








1. Heat gas or charcoal grill.


2. In small bowl, mix all Maple-Dijon Dressing ingredients with wire whisk.


3. Cut salmon crosswise into 4 pieces. Brush salmon with 1 tablespoon of the dressing. In large bowl, toss asparagus and 1 tablespoon of the dressing. Place asparagus in grill basket (grill “wok”).


4. When grill is heated, place asparagus and salmon, skin side down, on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook asparagus 7 to 10 minutes and salmon 10 to 15 minutes, shaking grill basket or turning asparagus occasionally, until asparagus is crisp-tender and salmon flakes easily with fork.


5. Slide pancake turner between salmon and skin to remove each piece from skin. On 4 plates, divide salad greens, carrots and eggs. Top with salmon and asparagus. Sprinkle with pepper. Serve with remaining dressing.











Poached Salmon with Honey-Mustard Sauce


You can serve this flavor-packed salmon fillet as an appetizer or main course. Either way, it'll be delicious!





4 cups water


3 lemon slices, cut in half


3 onion slices, cut in half


1/2 teaspoon salt


1/4 teaspoon coarsely ground pepper


1 pound salmon fillet


Honey-Mustard Sauce (See Below)


1/4 cup chopped fresh parsley


2 tablespoons finely chopped red onion


2 teaspoons capers


1 teaspoon grated lemon peel


1/4 teaspoon salt


Cocktail bread slices or crackers, if desired








1. Heat water, lemon slices, onion slices, parsley sprigs, 1/2 teaspoon salt and the pepper to boiling in 10- or 12-inch skillet. Boil 3 minutes; reduce heat to medium-low.


2. Add salmon, skin side down. Cover and cook 5 to 6 minutes or until salmon flakes easily with fork. Remove salmon from liquid in skillet. Cool completely. Cover and refrigerate at least 2 hours but no longer than 24 hours. Discard liquid in skillet.


3. Make Honey-Mustard Sauce. Mix chopped parsley, red onion, capers and lemon peel until well blended; set aside.


4. To serve, carefully remove skin from salmon; place salmon on serving plate. Sprinkle with 1/4 teaspoon salt. Drizzle sauce over top; sprinkle with parsley mixture. Serve with bread slices.














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Honey-Mustard Sauce











2 tablespoons lemon juice


1 tablespoon honey


1 tablespoon Dijon mustard


1 tablespoon olive or vegetable oil





1. Mix all ingredients until well blended.











Herbed Salmon Steaks


Let Herbed Salmon Steaks be the beginning of a wonderful dinner for two. Add baked potatoes, steamed fresh asparagus and sourdough rolls for a scrumptious meal!





1 tablespoon butter or margarine, melted


1 tablespoon lemon juice


2 salmon steaks, 3/4 inch thick (3/4 pound)


1/2 teaspoon onion salt


1/4 teaspoon dried thyme leaves


1/8 teaspoon pepper


Paprika, if desired


Lemon wedge, if desired


Chopped fresh parsley, if desired








1. Heat oven to 400ºF. Heat butter and lemon juice in square pan, 8x8x2 inches, in oven until butter is melted. Place salmon in pan; turn to coat both sides with lemon mixture. Sprinkle with onion salt, thyme and pepper.


2. Bake uncovered 25 to 35 minutes or until salmon flakes easily with fork. Sprinkle with paprika; serve with lemon wedges and parsley.











Smoked Salmon Tarts


Great parties start with great appetizers. Smoked salmon and cheese baked into tiny tarts will pave a flavorful way to a grand evening.





1/2 cup Original Bisquick® mix


1/2 cup milk


1/4 cup sour cream


1/2 teaspoon Worcestershire sauce


2 eggs


2/3 cup shredded Cheddar cheese


1/3 cup chopped smoked salmon


2 tablespoons sliced green onions








1. Heat oven to 400ºF. Spray 24 mini-muffin cups with cooking spray.


2. Beat Bisquick, milk, sour cream, Worcestershire sauce and eggs with fork until blended; stir in remaining ingredients. Spoon about 1 tablespoon mixture into each muffin cup.


3. Bake 15 to 20 minutes or until golden. Cool 5 minutes. Loosen sides of tarts from pan; remove from pan. Refrigerate any remaining appetizers.








Smoked Salmon Pinwheels


You need only 10 minutes to throw together these elegant party appetizers.





1 package (8 ounces) cream cheese or reduced-fat cream cheese (Neufchâtel) , softened


1 tablespoon chopped fresh dill weed or 1 teaspoon dried dill weed


4 flour tortillas (8 to 10 inches in diameter)


1 package (4 1/2 ounces) smoked salmon, skinned and finely chopped


16 spinach leaves


16 strips (about 5x1/4 inch) red bell pepper








1. Mix cream cheese and dill weed. Spread about 1/4 cup of the cream cheese mixture over each tortilla. Sprinkle each with 1/4 cup salmon. Place 3 or 4 spinach leaves and 4 bell pepper strips evenly spaced on each tortilla.


2. Roll up tortillas tightly; seal edge of each tortilla by spreading with additional cream cheese mixture. wrap securely with plastic wrap and refrigerate at least 2 hours but no longer than 24 hours.


3. To serve, cut into 1-inch pieces. Place cut side up on serving platter.
Emeril. grill the salmon with a little olive oil and put a mango chutney on top
Grilled on a piece of wood cedar plank, rub with a special salmon rub, sprayed with lemon garlic butter. You will never eat a better piece of salmon.


Simple and easy salmon croquettes. Mix a can of red salmon with 1 egg, scallions, mayo, salt, pepper, corn meal or cracker crumbs. Roll into ball, coat with the corn meal or cracker crumbs and fry in hot oil for 2-3 minutes, turning when browned on each side. They are moist and light and delicious!
Baked Salmon with Basil and Garlic





INGREDIENTS:


4 cloves garlic, finely minced


1/4 cup olive oil


2 teaspoons dried basil


1 teaspoon salt


1 teaspoon ground black pepper


2 tablespoons fresh lemon juice


4 (6 ounce) fillets salmon


1 lemon, cut into 4 wedges


DIRECTIONS:


Adjust oven rack to center position and preheat oven to 450 degrees F (230 degrees C).


Mix first 6 ingredients in a medium mixing bowl. Add salmon; turn to coat both sides with mixture. Place salmon fillets on an 18 X 24 inch sheet of heavy-duty aluminum foil. Pour remaining mixture over salmon; seal and place on a cookie sheet pan.


Bake until just opaque throughout, about 20 to 25 minutes. Serve with lemon wedges.
i love a simple piece of salmon.





i dash it with a bit of salt, pepper and lemon and bake in the oven until done.





then, i like to make a little dipping sauce made of sour cream and fresh dill (it's better if it sits for a while so that the dill can seep into the sour cream).
marinade the salmon fillets or steaks, whichever you have, in teriaky marinade (store bought is fine), for about 1 hour. Make sure the salmon is emerged in the marinade. DO NOT RINSE THE SALMON!!! Next, set your oven control on broil. Arrange Salmon on a broiler pan, and broil for about 3-5 min, or until it flakes.
quick and easy. spread veg. oil on both sides, broil for about five min on each side. then spread teryiaki sauce on one side broil five min, turn over and spread tyeriaci sauce broil five min. repeat till salmon is pink and tender inside. warm extra teryiaki sauce to dip salmon in.