I'm looking for a great miso salmon/cod recipe.?

1 tablespoon sesame seeds


2 tablespoons sweet white miso paste (see Ingredient note)


2 tablespoons mirin (Japanese rice wine) (see Ingredient note)


1 tablespoon reduced-sodium soy sauce or tamari (see Ingredient note)


1 tablespoon minced fresh ginger


2 drops hot pepper sauce


4 (6 ounce) fillets center-cut salmon


2 tablespoons thinly sliced scallions


2 tablespoons chopped fresh cilantro or parsley


Nutrition InfoPer Serving





Calories: 359 kcal


Carbohydrates: 6 g


Dietary Fiber: 0 g


Fat: 19 g


Protein: 35 g


Sugars: 2 g


About: Nutrition Info





Powered by: ESHA Nutrient Database


Position oven rack in upper third of oven; preheat broiler. Line a small baking pan with foil. Coat foil with cooking spray.


Toast sesame seeds in a small dry skillet over low heat, stirring constantly, until fragrant, 3 to 5 minutes. Set aside.


Whisk miso, mirin, soy sauce (or tamari), ginger and hot pepper sauce in a small bowl until smooth.


Place salmon fillets, skin-side down, in the prepared pan. Brush generously with the miso mixture. Broil salmon, 3 to 4 inches from the heat source, until opaque in the center, 6 to 8 minutes.


Transfer the salmon to warmed plates and garnish with the reserved sesame seeds, scallions and cilantro (or parsley).


Yield: 4 servings





3. Still Hungry?


Versatile miso (fermented soybean paste) keeps for months in the refrigerator and adds instant flavor to soups, sauces, dips, marinades and salad dressings. In general, the lighter the miso, the milder and sweeter its flavor. Light miso is the key to the wonderful flavor of this salmon.





Notes:


Ingredient note





Miso paste, mirin and tamari are available in health-food stores and Asian markets. Other good fish sources of omega-3 are albacore tuna, mackerel, sardines, lake trout and cod.I'm looking for a great miso salmon/cod recipe.?
This is a recipe for the best salmon patties I have tasted.





Salmon Patties





1 15 oz can salmon, cleaned %26amp; 2 T juice reserved


`1 egg


1/3 cup celery, minced


1/2 c. all-purpose flour


1-1/2 tsp baking powder


2 T oil





In a medium mixing bowl, combine salmon, egg and celery until mixed thoroughly; stir in flour. In a small mixing bowl , combine baking powder and reserved juice; stir into salmon mixture and form into 6 Patties. In a large skillet, fry patties in oil for 3-5 minutes perside or until golden brown.





I wear plastic gloves to mix the salmon really good and form into patties--it keeps your hands from salmon smell. Make sure the oil is hot when you put patties into skillet.

Anyone have a recipe for salmon croquettes w/ something added to make them very puffy - maybe baking powder?

My mom used to make these - pretty standard croquette ingredients, but there was something added just before dropping them in the oil - mixed with water and stirred in, it made them really puff up when they were cooked. I don't know if it was baking powder, baking sode, or something else????Anyone have a recipe for salmon croquettes w/ something added to make them very puffy - maybe baking powder?
SALMON CROQUETTES DELUXE


Printed from COOKS.COM





--------------------------------------鈥?br>







4 tbsp. flour


2 tbsp. butter, melted


Salt and pepper to taste


1 c. milk


1 can salmon, drained, flaked


1 tsp. lemon juice


Cracker crumbs


2 eggs, beaten


Oil for frying





Combine flour, butter and 1/2 teaspoon salt in saucepan. Cook over low heat until bubbly. Add milk gradually, stirring constantly. Cook over low heat for 15 to 20 minutes until thick, stirring constantly. Remove from heat.


Combine salmon and lemon juice in bowl. Season with salt and pepper. Add white sauce; mix well. Shape mixture into croquettes. Coat with cracker crumbs. Dip into egg. Roll in crumbs again. Fry in deep hot fat oil until golden brown.Anyone have a recipe for salmon croquettes w/ something added to make them very puffy - maybe baking powder?
I don't have the recipe,but when I need any recepe,I look it up in the web pages.I bet you could find what your looking for.
stuff cotton balls in it- their fluffy like clouds

I would like a great recipe for grilled salmon. Where my salmon will cook moist instead of dry. Also, any?

suggestions on what we should have with the Salmon would be greatly appreciated. Thank you in advance for your recipes, not the links.





KKI would like a great recipe for grilled salmon. Where my salmon will cook moist instead of dry. Also, any?
When I grill salmon, I prefer to use the filets with the skin still attached. The skin is placed closest to the heat source and serves as a sort of ';baking dish'; as it were. I place my salmon away from direct heat and baste it frequently with a teriyaki glaze. By grilling indirectly, it takes longer, but I can guarantee you that you will have flavorful, moist salmon. To serve, bring the salmon in and flake off of the skin, which is really crisp at this point. Serve with extra teriyaki if desired.I would like a great recipe for grilled salmon. Where my salmon will cook moist instead of dry. Also, any?
We always had a salad with ours,


GRILLED SALMON WITH PINEAPPLE SALSA





Fresh Pineapple Salsa


1 1/2 c. chopped pineapple


1/4 c. chopped red onion


2 tbsp. sugar


1 tbsp. lemon juice


1/2 - 1 tsp. chopped jalapeno pepper


1 tsp. finely minced ginger


1 tbsp. fresh chopped mint





Mix ingredients in glass bowl. Adjust seasonings to taste. Refrigerate at least 4 hours.





Makes 1 3/4 cups.





Grilled Salmon and Marinade:





4 x 8 oz. salmon steaks





MARINADE:





6 tbsp. butter


1/3 c. light clove honey


1/3 c. packed dark brown sugar


2 tbsp. lemon juice


1 tsp. liquid smoke


Dash Tabasco
I bake mine in the oven. Spray a baking dish with cooking spray and bake the salmon about 15 to 20 minutes on 400. Towards the end of the cooking time I'll put a little BBQ sauce on the fillets. I thought BBQ sauce was a little weird, but its delicious.
Spicy Buttered Grilled SalmonSavory salmon grilled in foil packets with tomatoes, mushrooms and peppers. Easy clean up too!Ingredients:


鈥?4 pieces of salmon, skinned and deboned (approximately 4-5 ounces each)


鈥?1 1/2 cup canned diced tomatoes with chiles, drained


鈥?1 Tbsp finely chopped garlic


鈥?1 Tbsp minced onion


鈥?1/2 tsp sea salt


鈥?1/2 tsp lemon pepper


鈥?1/2 tsp dried oregano


鈥?1 green bell pepper, seeded and membrane removed


鈥?6 oz sliced mushrooms


鈥?1/2 stick butter


Method:


Build a charcoal fire allowing it to form a slight gray ash on top. Place grill 6 inches above coals. In a medium sized bowl, combine tomatoes, garlic, onion, sea salt, lemon pepper and oregano. Blend well. Place one piece each of salmon on top middle of a 12 inch wide piece of heavy duty aluminum foil. Place bell pepper, mushrooms and 1 1/2 Tbsp of mixture in the middle of each steak. Add thick pieces of butter on top of mixture. Fold both sides of aluminum foil over salmon, allow room for it to expand. Then fold foil at top and bottom forming an airtight seal. Place packets on grill and cook for 20 minutes. When done place packets on serving plates. Be careful when opening hot packets.





I would serve this with a veggie packed leafy green salad
Salmon Fillets.


Lightly salt fillet. Place a knob of butter on a medium high heat, ribbed fry pan, 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 .
Ingredients:





* fillet of salmon, with skin


* salt and peppers


* 3 tablespoons extra virgin olive oil


* 1/2 cup dry mustard (such as Coleman's)


* a little sugar, 1 teaspoon/pound


* oregano powder





Instructions:





* Prepare the charcoal grill. Make sure to leave it until it's really hot. You can see white ash coating the coal when it's ready. After that shift the coals into one side of the grill.


* Sprinkle both salmon sides with salt and peppers LIGHTLY


* Place the salmon into the cool side of the grill, the skin side down


* After the skin becomes crisp, turn it around


* Cover the salmon in stainless steel bowl so that the heat from beneath directly penetrates the fish


* Leave it 15 minutes


* Open the cover and brush all the salmon with olive oil and sprinkle it with Oregano


* Grill it again for the final 5 minutes
Ingredients:





* 8 Salmon fillets


* 125 ml Peanut oil


* 4 tbsp Soy sauce


* 4 tbsp Balsamic vinegar


* 4 Spring onions, chopped


* 3 tsp Brown Sugar


* 2 cloves Garlic, minced


* 1 1/2 tsp ground Ginger


* 2 tsp Red Pepper flakes, crushed


* 1 tsp Sesame oil


* 1/2 tsp Salt





Method:





* Place salmon fillets in a medium, nonporous glass dish.


* In a separate medium bowl, combine the peanut oil, soy sauce, vinegar, spring onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt. Whisk this together well and pour over the fish. Cover and marinate the fish in the refrigerator for 4 to 6 hours.


* Prepare an outdoor grill with coals about 5 inches from the grate and lightly oil the grate.


* Grill the fillets 5'; from coals for 10 minutes per inch of thickness, measured at the thickest part, or until fish just flakes with a fork. Turn over halfway through cooking.


* Serve with boiled rice.


www.toothfairyrecipes.com


Hope you like it, it is very tasty.
I totally agree with Jeanette about leaving the skin on - the oils in the skin help keep it moister while it's cooking! Salmon is also great grilled on cedar planks, or you can wrap it in foil to help prevent it drying out. I like mine best with just some butter, fresh dill, and salt and pepper, plus a little fresh lemon juice. If I marinade it, I do it in a combo of soy sauce, chopped ginger and garlic, a little lemon juice, a little olive oil, salt and pepper...let it marinate for just a half hour or so, and then grill. Watch to not overcook it, or it will get really dry that way.


For a side, wild rice is wonderful with it, along with steamed snow peas or grilled asparagus!

philosophy

Crawfish,Crab and salmon ravioli recipe?

Please could someone give me the recipe for Crawfish,Crab and salmon ravioli Please from a website or book


ThanksCrawfish,Crab and salmon ravioli recipe?
I don't think I would put all three together in one ravioli. Here is a good recipe for crab ravioli and the bottom a filling for your crawfish. I would make the crab and lobster fillings separate and serve as noted, leaving the salmon for another day.


Seafood Ravioli


Chewy homemade pasta and creamy crab filling combine for an Italian dinner you'll never forget.





Filling:


2 tablespoons butter


1 ounce shallot -- minced


2 ounces red and green bell peppers -- minced


1 fluid ounce sherry


1/4 cup heavy cream


4 sprigs basil leaves -- chopped


2 slices bread -- crusts removed


1 pound crab meat -- picked clean





Pasta Dough:


3 1/4 cups all-purpose flour


1/2 cup semolina flour


5 each egg -- whipped


2 tablespoons olive oil





Pasta Sauce:


1 tablespoon olive oil


1 teaspoon garlic -- minced


4 each roma tomato -- smal dice


4 sprigs basil leaves -- chopped


2 tablespoons butter


salt and pepper -- to taste





Crab Ravioli filling:





Melt the butter in a medium saut茅 pan over low hear


Add shallots and saut茅 until very tender. About 4 minutes.


Add peppers and saut茅 until very tender.


Add sherry and cook for 1 minute.


Add heavy cream and cook for 1 minute.


Allow to cool slightly.


Add fresh basil.


Pulse bread slice in a food processor to make fresh bread crumbs


Add crab meat and bread crumbs to vegetables.


Taste and adjust seasoning with salt and pepper.





Pasta dough:


In a 5 qt mixer with a dough attachment, place the flours.


On low speed slowly add the eggs and olive oil.


Mix until the dough is smooth.


You may knead by hand if necessary to finish the dough.


Wrap with moist paper towels, place in a zip close bag and refrigerate for 1 hour.





To roll the pasta:


Cut dough into four pieces, wrap three pieces with moist paper towel.


Take the first piece of dough and with the palm of your hand flatten the ball of dough so it can fit between the rollers of a pasta machine and lightly flour.


Using a hand cracked pasta machine set at its widest setting, place the first piece of dough through the rollers.


Do this 8 to 10 times or until the dough is very smooth and elastic, folding the dough in thirds before passing it through the rollers.


Now reduce the roller size and pass the dough through the rollers, do not fold. Repeat this process, reducing the roller size each step to its thinnest size.


The dough is now ready for filling and shaping.





Place a layer of pasta dough on a floured work table and place 陆 tablespoon of the filling along the pasta sheet. Moisten between the fillings with water using a pastry brush.


Cover with another layer of pasta dough.


With the tips of your fingers, press down the edges along the center of the two overlapping layers of pasta to remove any air pockets.


Cut the ravioli into round or square shapes.


Rest the ravioli on a floured cotton cloth until ready to cook.





Cooking the ravioli:


This fresh pasta cooks very quickly.


Bring a large pot of water to a boil and add salt to taste.


While the water comes up to a boil, prepare the sauce.





Heat olive oil in a large saut茅 pan over medium heat.


Add the minced garlic and cook 30 seconds, add the diced tomatoes and cook 3 minutes.


At this point add the ravioli to the boiling water and cook 3 minutes.


Use a skimmer to remove the ravioli to the saut茅 pan.


Add the fresh basil to the saut茅 pan and Adjust the seasoning with salt and pepper.





Lobster Filling





2 tbl Butter


2 tbl Flour


1 1/4 cup Cream


2 whl lobster tails, minced


1 tbl Butter


1/4 cup Shallots, chopped





Method :


1. Sauce Bechamel - Melt 2 T butter and add flour, salt and pepper. Cook 2 or 3 minutes; whisking all the time. Add cream gradually, whisking to avoid lumps until sauce thickens. Let simmer until reduced to 1 cup. Set aside to cool.


2. Mince lobster meat. Saute shallots in 1 T butter until soft.


3. Mix together lobster meat, shallots and sauce to paste consistency. (Not runny)Crawfish,Crab and salmon ravioli recipe?
Im sorry but I dont have a recipe for a combinatioin of all 3 but I have one thats melt in your mouth good. And if you dont want to make the dough just use Wonton wrappers, I do.





Crab and Prawn Ravioli in a Seafood Bisque





For the pasta dough


450 g strong 00 flour


4 large egg


1 tablespoon oil








For the filling


110 g cooked crabmeat


110 g cooked prawns, still in their shells


1 egg white


2 teaspoons finely chopped chives


2 teaspoons lemon juice


salt %26amp; freshly ground black pepper








For the sauce


55 g prawn shells


1 small onion, roughly choppped


1 clove garlic, crushed


3 tablespoons brandy


2 tomato, chopped


1 bay leaf


1 tablespoon tomato puree


1 star anise (optional)


1 liter fish stock


150 ml double cream


chives, or parsley (to garnish)








Directions





Make the pasta by mixing all the ingredients together in a food processor with the normal blade.





You can also do this by mixing the flour and eggs together by hand on a wooden board, but it just takes longer and the end result is the same.





Turn the dough out onto the counter.





Use your hands to shape it into a ball and draw together any crumbs.





Wrap in clingfilm and leave to relax in a cool place for an hour.





Meanwhile, make the filling.





Remove the prawns from their shells.





Put the crabmeat and prawns in the food processor and whizz until smooth.





Add the egg white, lemon juice salt and pepper and whizz again until just mixed.





Stir in the chives, cover and set aside.





Make the sauce.





Heat the oil in a heavy saucepan and fry all the shells and onion until they start to brown.





Add the garlic and cook for another 30 seconds.





Add the brandy, tomatoes, bayleaf, tomato puree and star anise.





Add the stock and simmer for 20 minutes.





Strain the sauce and reduce to 150 ml by boiling rapidly.





Add the cream, reduce to the consistency of single cream and season to taste.





Set the sauce aside and roll out your pasta dough as thinly as possible using a pasta maker.





You want a strip about 6 inches wide.





Place teaspoonfuls of the filling in even rows at intervals of 1 1/2 inches over half of the pasta.





Fold the other half over the mounds of filling.





Press together, firmed around each mound to make sure you have squeezed out all the air.





Cut between the rows, making sure the edges are sealed.





You can use a fork to decorate the edges.





Cook the ravioli in boiling water for 3-4 minutes until al dente.





Place on the serving dish, drizzle over the sauce and decorate with the chives.
1/2 stick butter or 1/4 cup margarine 1 cups to 1 1/2 cups heavy whipping cream


1 small yellow or white onion 1/2 medium to large bell pepper


3 cloves minced garlic 1 green onion, coarsely chopped


Cajun seasoning to taste Pinch nutmeg


1/2 pound cleaned crawfish tails


1/2 pound crab meat


1/4 pd salmon


1 box breaded cheese ravioli (found in the frozen food section) or 1-Package fresh cheese ravioli


Parmesean cheese to garnish








Directions


Begin by preheating oven to appropriate temperature marked on breaded ravioli package. -OR- If you are using fresh ravioli, bring salted water to a boil in pasta or ';soup'; pot.


In a heavy bottom saucepan, melt butter/margarine over medium heat. Add onion, garlic, and bell pepper. Saute until onions are clear. Add seafood and stir. Saute for 3-5 minutes . Add heavy whipping cream, Cajun seasoning and nutmeg. Stir to incorporate. Allow to simmer for ten minutes over low to medium heat. Meanwhile, boil fresh ravioli, or bake breaded ravioli according to package directions.


If sauce seems to be too thin, use a thickening agent such as flour, Wondra Quick Mixing Flour for Sauces and Gravy (preferred), or as a last resort, corn starch. Sauce should be thick in consistency similar to that of an Alfredo sauce.


Once ravioli is ready to plate, check for consistency and seasoning one final time. (Remember not to exceed fifteen minutes crawfish cooking time; otherwise, they may become tough.)Plate ravioli in stacked circular pattern, ladeling seafood cream sauce over ravioli. Garnish with chopped green onion and parmesean cheese.
Do we assume you make Raviolis routinely..??


then you should know that any meat sauce can be the filling..


I purchased the :


the crawfish book..


Hoping to find fishing tips WELL there was nothing I didn't know But there are 16 recipes AND your can still look in the library..free
Oh my...are you going to put all 3 types of seafood in one ravioli? Or make three different batches?





Try Recipelink.com or Allrecipes.com.

Miso salmon recipe?

Hi i have the recipe for the miso salmon of the cheesecake factory, but i am missing the recipe for the sake butter...does anyone has it?Miso salmon recipe?
Miso Glazed Salmon





Ingredients:





1/4 cup white miso


5 teaspoons sugar


4 teaspoons seasoned rice vinegar


2 teaspoons fresh ginger, minced,peeled


4 (8 ounce) salmon steaks, 1 inch thick


1 green onion, sliced diagonally





Preheat broiler.


Lightly spray rack in broiling pan with nonstick cooking spray.


In small bowl, mix miso, sugar, vinegar, ginger, and 1 tbs.


of water; set aside.


Place salmon steaks on rack in broiling pan.


With broiling pan at closest position to source of heat, broil salmon 5 minutes.


Remove pan from broiler and spread half of miso mixture on salmon; broil 1 minute longer.


Remove pan from broiler; turn salmon over and top with remaining miso mixture.


Broil salmon 3 to 4 minutes longer, until miso mixture is bubbly and salmon flakes easily when tested with a fork.


Sprinkle with green onion before serving.

Fried Salmon Recipe?

I can't seem to find a good recipe. I have this nice Salmon fillet and I want to either pair it with rice and some sort of vinagrette sauce or tartar type sauce or pair it with pasta. I'd rather have some rice and a nice sauce to go on top of the salmon so your ideas are really appreciated. thanks!!!


Also, I'd rather pan fry the fish.Fried Salmon Recipe?
Roasted/Fried Salmon Patties with Wild Rice!!!





its an all time favorite at my place....


Mum just seasons it with lemon juice, garlic and rosemary and roasted on medium or fry it in a skillet(you can use a pan...wud need much less oil). We have it with tartar sauce...or anything cheesy, with a side of wild rice fried with chopped veggies.





I also like this recipe :


http://www.recipeland.com/recipe/1236/Fried Salmon Recipe?
I like to take the salmon and dredge it in a little instant mashed potatoes (yeah thats right) then pan-fry in some olive oil. its like eating salmon fried in potato chip breading





really tasty
season salmon and sear it, cook up some orzo pasta w/


spinach top with vinagrette

I麓m making pan seared salmon tonight, and need a recipe for a sauce that contains sour cream and lemon?

I think this sauce is also used on the South Beach diet, and it麓s delicious, but I don麓t have the recipe.I麓m making pan seared salmon tonight, and need a recipe for a sauce that contains sour cream and lemon?
1 cup fat-free sour cream


1 teaspoon grated lemon zest


2 tablespoons fresh lemon juice


1/2 teaspoon sugar





In a medium bowl, combine sour cream, lemon zest, lemon juice, and sugar; mix until well blended.I麓m making pan seared salmon tonight, and need a recipe for a sauce that contains sour cream and lemon?
I made a sauce with yogurt but I bet you could sub. sour crm.


1 pt of plain yogurt


1 clove of pressed garlic


dry dill or fresh to taste


let flavor set for at least an hour in frig.

I need a good recipe for grill Salmon?

salmon is a very easy fish to overcook. I would go to www.foodtv.com and use a recipe from Bobby Flay. I have watched many episodes of his and he seems to have prepared the best salmon. Hope that helps.I need a good recipe for grill Salmon?
This is how I do it.Get some tin foil.Place a piece of salmon on a sheet of foil.I slice an onion put that down first than salmon on top of that add a few slices of lemon and maybe some dill .Salt and pepper fold the foil up around the salmon.Throw on grill turning every few minutes until done.Don't need to add any oil because salmon has enough oil in it so it doesnt stick to foil.





add any spices you want or fresh herbs, thyme,rosemary,dill,etc.I need a good recipe for grill Salmon?
2 pounds salmon fillets


3 tablespoons butter, melted


3 tablespoons rum


2 tablespoons olive oil


2 heads of garlic, cloves pealed and minced


1 tablespoon black pepper


2 teaspoons salt





PREPARATION:


Combine all ingredients except the salmon. Lay salmon fillets out on a tray or baking sheet. Top with butter, rum mixture spreading it evenly over salmon. Let sit for about 15 to 30 minutes. Preheat grill and prepare for indirect grilling.
Marinate salmon fillets in mix of juice of 2 limes, one teaspoon of sweet chilli sauce, finely chopped spring onions (one bunch), garlic/salt/pepper (to taste). This will partially cook the fillets, so the longer the marinade time the more they will cook.





Cook in the marinade in a low heat oven for 20mins.





Wrap in rashers of prosciuto ham, and then put under grill until prosciuto crisp and slamon cooked.





Delicious!!!

I need a quick recipe involving canned salmon, eggs, cream cheese, etc.?

I'm heading to a concert in about an hour so i need a quick recipe to make. I have quite a bit of ingredients but I was thinking of using canned salmon, cream cheese, eggs, green peppers, green onions, and maybe something else. But does anyone have an actual recipe with these ingredients before i run off and experiment?I need a quick recipe involving canned salmon, eggs, cream cheese, etc.?
I hope you've left by now and you didn't try it.





If you ate that combo you would have had to leave before the headline act due to stomach crampsI need a quick recipe involving canned salmon, eggs, cream cheese, etc.?
You coudl make salmon croquettes and thin the cream cheese out and make some kind of sauce.
ewwwwwwwwwwwwwww

philosophy

Easy salmon pattie recipe?

Whats the recipe for a really simple pink salmon pattie?Easy salmon pattie recipe?
1 (16 ounce) can pink salmon


1 egg


1/3 cup minced onion


1/2 cup flour


1 1/2 teaspoons baking powder


1 1/2 cups Crisco (or preferred cooking oil)





Drain salmon; set aside 2 TBSP of the juice.


In a medium mixing bowl, mix salmon, egg and onion until sticky.


Stir in flour.


Add baking powder to salmon juice and stir into salmon mixture.


(Don't mix baking powder and juice and add until you are ready to start cooking the patties, otherwise it will become flat).


Form into small patties and fry until golden brown (about 5 minutes) in hot crisco.


Serve with tartar sauce (optional).Easy salmon pattie recipe?
Another Salmon Pattie Recipe





Ingredients


1 (14 ounce) can pink salmon, bone and skin removed (i use chicken of the sea brand)


1/2 cup crushed butter flavored cracker


1 egg, slightly beaten


1 teaspoon garlic powder


1/4 cup finely chopped onion


1/2 teaspoon ground black pepper


1/4-1/3 cup oil (for frying)


Directions


1Mix all ingredients except oil in a medium sized bowl.


2Shape salmon mixture into six equal patties.


3Heat oil in skillet over medium heat.


4When oil is hot but not smoking, add patties.


5Fry in oil until golden brown, about 6 minutes on each side.


6Serve with you favorite side dishes.
SALMON PATTIES





1 (7 3/4 oz.) can salmon


1/2 c. soft bread crumbs


1/4 c. onion, finely chopped


1/4 tsp. celery salt (optional)


1 tbsp. minced parsley


1 egg, beaten


2 tbsp. oil





Drain and flake salmon, removing any black skin, reserving 2 tablespoons liquid. Combine salmon with bread crumbs, onion, celery salt and parsley. Add egg and reserved salmon liquid. Shape into 2 patties. Fry in oil over medium heat until lightly browned on both sides.
hi, idk if you meant fresh or canned salmon so i decided to place both:





INGREDIENTS:





* 1 can (16 ounces) salmon


* 1 small onion, finely grated


* 2 tablespoons minced fresh parsley


* ground black pepper, to taste


* 2 large eggs, well beaten


* 1 to 1 1/2 cups fine dry bread crumbs


* 3 tablespoons butter





PREPARATION:


Turn salmon and liquid into a medium mixing bowl. Flake with a fork, removing OR mashing any bones (they are edible). Mix in grated onion, parsley and pepper. Mix beaten eggs with salmon. Add enough bread crumbs, about 1/2 to 3/4 cup, to make thick enough to shape into 12 small patties.





Roll patties in 1/2 cup bread crumbs. In a large heavy skillet over low heat, melt 2 tablespoons of butter; add patties. Fry patties slowly on one side; add remaining butter, turn patties and fry until brown on the other side.


Serves 6.





fresh salmon patties


Ingredients


# 1 1/4 lbs salmon fillet


# 1 slice white bread crusts removed and white part chopped very fine


# 2 tablespoons mayonnaise


# 1/4 cup grated onion


# 2 tablespoons chopped fresh parsley leaves


# 3/4 teaspoon table salt


# 1 1/2 tablespoons lemon juice


# 1/2 cup unbleached all-purpose flour


# 2 large egg, lightly beaten


# 1/2 cup vegetable oil, plus


# 1 1/2 teaspoons vegetable oil


# 3/4 dried bread crumbs


Directions





1.Using sharp knife, cut flesh off skin, then discard skin. Chop salmon flesh into 1/4- to 1/3-inch pieces and mix with chopped bread, mayonnaise, onion, parsley, salt, and lemon juice in medium bowl. Scoop a generous 1/4-cup portion salmon mixture from bowl and use hands to form into a patty measuring roughly 2 1/2-inches in diameter and 3/4-inch thick; place on parchment-lined baking sheet and repeat with remaining salmon mixture until you have 8 patties. Place patties in freezer until surface moisture has evaporated, about 15 minutes.


2. Meanwhile, spread flour in pie plate or shallow baking dish. Beat eggs with 1 1/2 teaspoons vegetable oil and 1 1/2 teaspoons water in second pie plate or shallow baking dish, and spread bread crumbs in a third. Dip chilled salmon patties in flour to cover; shake off excess. Transfer to beaten egg and, using slotted spatula, turn to coat; let excess drip off. Transfer to bread crumbs; shake pan to coat patties completely. Return now-breaded patties to baking sheet. They can be frozen at this point, then bagged together to cook from frozen when you want them. Double cooking time if frozen.


3. Heat remaining 1/2 cup vegetable oil in large, heavy-bottomed skillet over medium-high heat until shimmering but not smoking, about 3 minutes; add salmon patties and cook until medium golden brown, about 2 minutes. Flip cakes over and continue cooking until medium golden brown on second side, about 2 minutes longer. Transfer cakes to plate lined with paper towels to absorb excess oil on surface, if desired, about 30 seconds, and then serve immediately.
BAKED SALMON PATTIES





1 (15 1/2 oz.) can salmon


2 eggs


12 saltine crackers, crushed


1 med. chopped onion


Dash of Tabasco, if desired





Drain most of liquid off salmon. Mash salmon and bones. Add other ingredients. Refrigerate 1 to 2 hours. Measure 1/3 cup for each patty. Put on cooking sheet sprayed with vegetable cooking spray. Bake 25 to 30 minutes at 350 degrees until brown. Yield: 7 patties.


-----------------------------





SALMON PATTIES





1 sm. can salmon


2 eggs, slightly beaten


1/2 tsp. baking powder


1 1/2 tbsp. flour


2 tbsp. sweet milk





Mix all together well. Pour patties into pan of hot cooking oil, fry brown on both sides. (Enjoy. Makes a fine dish of food.)

Can you help me out with a good recipe using canned red salmon?

I'd prefer it not just be another ';tuna/noodle casserole'; variation, since I've already got that, but would like to encorporate salmon based meals into our diet more often. The canned salmon is the wild caught type and often the market variety is farm raised.Can you help me out with a good recipe using canned red salmon?
Indian Salmon Stir Fry





serve on rice





2 tablespoons olive oil


3/4 teaspoon cumin seeds


1/2 teaspoon brown mustard seeds


1 small onion, sliced into thin half-circles


1 clove garlic, minced


1 tablespoon minced fresh ginger root


1 green chile pepper, chopped


10 fresh curry leaves, chopped (optional)


1 tomato, diced


2 (14.75 ounce) cans salmon, drained and bones removed


1/4 cup chopped fresh cilantro





DIRECTIONS





Heat the olive oil in a skillet over medium heat; place the cumin and mustard seeds in the hot oil and cook until the seeds begin to pop.





Cook and stir the onions in the spice mixture until they brown.





Mix in the garlic, ginger, chile pepper, and curry leaves; cook and stir until the garlic becomes golden.





Add the tomatoes and stir for a few seconds before adding the salmon, using the back of your stirring spoon to break the salmon into small pieces in the pan; cook until the salmon is heated through, 5 to 10 minutes; remove from heat.





Garnish with cilantro to serve.Can you help me out with a good recipe using canned red salmon?
This was a recipe that I found on the back of the package of salmon - it's not the original one, because I changed it a bit. This is the recipe I use all the time. I love the bell pepper in it. It adds a nice crunch and sweetness to the dish. The packages are about 1/2 the size of a big can - so instead of 2 packs, use 1 can.





1/2 cup chopped red bell pepper


1/2 cup chopped green onion


1/2 cup mayonnaise


2 tablespoons lemon juice


1/2 teaspoon season salt


2 packages (7 1/8 ounce each) Chicken of the Sea Skinless Boneless Pink Salmon


2 eggs


1 cup seasoned breadcrumbs





In a bowl, combine bell pepper, green onions, mayonnaise, lemon juice, and season salt.





Stir in the salmon, egg, and 1/2 cup of the bread crumbs; mix well until blended.





Make patties about about 1/2'; thick.





In buttered skillet, over medium heat, fry cakes until golden brown (about two minutes per side).
Salmon Spaghetti-





1 can salmon, picked through for bones, drained


1 Tbs. olive oil


1 small onion, diced


2 cloves garlic, minced


陆 Cup white wine (pinot or chardonnay)


1 Cup chicken stock/ broth


录 Cup freshly grated parmesan cheese


Fresh or dried parsley, oregano and basil to taste


Sea salt and fresh ground black pepper to taste


Spaghetti for four





Boil water for pasta, follow directions for cooking pasta.


Meanwhile, saut茅 onions and garlic in olive oil, add dried herbs if using, add salmon to pan, along with wine and broth, bring to a boil, then simmer for appx. 10 min. or until liquid is reduced and pasta is done. Add fresh herbs, Parmesan, salt and pepper to taste.





*you can add the strained salmon liquid from the can if you like extra salmon flavor, but it is too fishy for my family so I don't





My family and I love this one
Salmon loaf! It's like a meat loaf, only made with that canned salmon. I don't have the recipe handy, I have to google for it every time I make it. It's the 1 pound can of salmon, bread crumbs, egg, minced garlic and onion, chopped celery, and 1-2 cans of cream of celery soup. Sometimes it's covered in a white sauce. My mother made an awesome one and she passed away with her recipe. I'm still in search of the absolute perfect one, it's my favorite from childhood.
We often make salmon salad (just like tuna salad) and then make patty melts. American cheese is better on the salmon than swiss cheese, for some reason, but the rye bread is still delicious.





Salmon croquettes are delicious, and the internet has millions of recipes for them...I just usually google the ingredients I have on hand and a recipe will pop up that I don't have to modify.





Mix the salmon with cream cheese and spread it on toasted bagels.





Sautee chopped garlic in olive oil, add the salmon and some black pepper and pour over hot pasta (fresh squeezed lemon juice is a nice addition).





Add it to your baked beans...the smoked flavor of the beans pairs naturally with the salmon. It can be a main dish this way.
Salmon Patties





1 (14.75 ounce) can canned salmon


1 egg


1/2 cup seasoned dry bread crumbs


1/4 cup chopped onion


1 tablespoon olive oil





Drain and reserve liquid from salmon. Mix egg, onion, bread crumbs and salmon together.


Make into patty's. If mixture is too dry to form into patties, add reserved liquid from salmon.


In a frying pan, heat olive oil. Place patties in pan. Brown on each side, turning gently. Drain on paper towels and serve.
add tinned salmon to equal amounts mashed potato. Salt and pepper


roll into balls and flatten. Roll in flour, egg then bread crumbs-Salmon fishcakes. Fry in little oil.








Thai style ones are nice. add deseeded red chilli. yum!
Try salmon cakes, they are very tasty.


Go to:http://www.videojug.com/search?keywords=鈥?/a>
both

Recipe for frozen salmon fillets?

I haven't got much food in the house, I was going to just chuck some salmon in some tin foil with olive oil but I don't know what to serve it with. I have potatoes or pasta, tomatoes, peas, onions, celery and some green beans and not much else :)





Anyone give me any suggestions?Recipe for frozen salmon fillets?
ok so take you fillets and put them in tin foil with some olive oil salt pepper peas and onions. this will give the salmon some nice flavor. then take your potatoes and slice them into rounds. put olive oil salt pepper and some garlic salt if you have it. in baking pan broil them on high for about 15 mins then bake on 400 for additional 20 mins. this will make them nice and crunchy. i would take green beans and add a little lemon and butter to flavor. Good lcuk!!!Recipe for frozen salmon fillets?
Serves 1


1 salmon steak, (about 8 ounces)


1 teaspoon olive oil


Coarse salt and ground pepper


2 tablespoons fresh mint, finely chopped


1/2 teaspoon dried oregano


1/2 potato, cut into small cubes


1 tomatoes, cut into cubes


1 small garlic clove, minced


1/2 onion, thinly sliced


1 tablespoon of peas





Direction


1. Preheat oven to 425 degrees. Place salmon in a small baking dish or ovenproof skillet; drizzle with 1/4 teaspoon oil.


2. Make the rub: In a small bowl, stir together mint, garlic, oregano, 1/4 teaspoon salt, and 1/8 teaspoon pepper.


3. Sprinkle half the rub mixture evenly over both sides of the salmon. Bake salmon until opaque throughout (about 10 minutes).


4. Meanwhile, in a medium nonstick skillet, heat remaining oil over medium heat. Add potato cubes, and cook, tossing occasionally until tender, 6 to 8 minutes. Stir in onion slices, tomatoes cubes, peas, and remaining rub mixture. Cook just to heat through, about 2 minute. Season with salt and pepper; serve with salmon.

Do you have an interesting recipe suggestion for salmon fillets (without skin)?

My dilemma... I have two salmon fillets for dinner tonight... have pasta, spices and herbs, fresh garlic, ginger, peppers, chopped tomatoes, even coconut milk... and garlic %26amp; herb phillidelphia (cream cheese)... has anyone got a tasty, quick and easy recipe for me to try? (not necessarily using all the aforementioned ingredients ;o))Do you have an interesting recipe suggestion for salmon fillets (without skin)?
I got this recipe from my neighbor.





Take your salmon filets and put them in a baking tin.


4 cups of white wine. (I use chablis because I drink it too)


2 tbl spoons of butter


3/4 bottle of Caribbean Jerk


Tons of spices ex. garlic powder, onion powder, black pepper, salt.


Soak your salmon in the ingrediants.


I put on the grill on low for about 15-20 minutes.


In the last 5 minutes, I add thawed, peeled, shrimp, crab meat, onion, and mushroom.


What a great dinner!Do you have an interesting recipe suggestion for salmon fillets (without skin)?
When I'm making salmon I grease the tinfoil in a little oil, salt %26amp; pepper, place the salmon on the foil, cover in white wine then slice a lemon and place on top of the salmon, loosley wrap in tinfoil so the tinfoil isn't touching the salmon but make sure there's no gaps, cook in oven for about 15-20mins and it's done.





Simple and yummy
do you have real maple syrup? if so soak them for about an hour in coconut milk and maple syrup mixture........(1/4 cup maple syrup 1/2 cup coconut milk...)





Turn a couple of times to keep coated....





Then just bake as you normally would
Dill Salmon





Sprinkle 1/4 teaspoon salt and some pepper on salmon. Coat with 1/2 cup dill. Cook, turning once.
Spicy brown mustard mixed with maple syrup.


Brush over salmon, and bake in oven.
keep it simple salmon is delicious on its own...


I would just use a lemon pepper spice or fresh lemon and pepper and bake
wrap palma ham round fillets and fry or grill slowly
Ginger-Scallion Crusted Salmon





INGREDIENTS





* Cucumber Salad:


* 2 tablespoons sesame oil


* 2 tablespoons chopped fresh dill


* 1/2 cup rice wine vinegar


* 1/4 cup mirin (Japanese rice wine)


* 1 teaspoon white sesame seeds


* 1 teaspoon black sesame seeds


* 2 cucumbers, halved, seeded, and cut into very thin slices


*


* Ginger Crust:


* 1/3 cup minced fresh ginger root


* 4 green onions, thinly sliced


* 4 cloves garlic, minced


* 1/4 cup peanut oil


*


* Salmon:


* 2 tablespoons peanut oil


* 4 (8 ounce) center-cut salmon fillets


* Kosher salt and freshly ground black pepper, to taste


* 2 tablespoons honey


*


* Ponzu Butter:


* 2 tablespoons unsalted butter


* 2 shallots, minced


* 1/2 cup dry white wine


* 3 tablespoons ponzu sauce


* 1/2 cup heavy cream


* 1/2 cup cold unsalted butter, cut into 1/2-inch pieces


* Kosher salt to taste





DIRECTIONS





1. To make the cucumber salad, stir together sesame oil, dill, rice vinegar, mirin, and sesame seeds in a glass or plastic bowl; add cucumber, and toss until well coated. Cover, and refrigerate for 2 hours. Let sit at room temperature for 30 minutes before serving.


2. To prepare the ginger crust, stir together the ginger, green onions, and garlic in a sturdy, metal bowl; set aside. Heat 1/4 cup peanut oil in a small saucepan over high heat until it begins to smoke. Remove from heat, and carefully stir in the ginger mixture; set aside.


3. Preheat oven to 425 degrees F (220 degrees C).


4. Heat 2 tablespoons peanut oil in a large, ovenproof, nonstick skillet over medium-high heat. Season salmon fillets to taste with salt and pepper. Sear salmon until golden brown on both sides, 30 to 40 seconds per side. Transfer to a plate, and wipe excess oil from skillet. Spread honey over top of fillets, then evenly spread with reserved ginger crust.


5. Replace salmon into the skillet, and place into the oven. Bake until the center of the salmon turns opaque, 6 to 7 minutes.


6. Meanwhile, melt 2 tablespoons butter in a small saucepan over medium heat, stir in shallots, and cook until softened and translucent, about 2 minutes. Pour in white wine, then simmer until nearly evaporated. Add the ponzu sauce and heavy cream, reduce by 1/2. Remove from heat, then whisk in cold butter pieces until dissolved; season to taste with kosher salt.


7. To assemble the dish, season the cucumber salad to taste with salt. Divide the salad evenly onto four plates, spreading it out into a 4 to 5-inch circle. Drizzle the ponzu butter onto the bare area of the plate, around the cucumber salad. Place a salmon fillet, crust-side up, on top of the salad, and serve.

Does anyone have a good recipe for cooking salmon?

*******HERB BASTE FOR SALMON


2 tbsp. olive oil


2 tbsp. melted butter


1 tbsp. fresh chopped basil


1 tbsp. fresh chopped parsley


1 tsp. grated lemon peel


Salt and pepper to taste


4 salmon steaks or 1 salmon fillet (about 1 lb.)


Combine all ingredients except salmon. Baste salmon with mixture, cooking according to desired methods. Makes 4 servings.


MICROWAVE:


Brush with baste; place on microwavable roasting rack. Cover with wax paper; cook on high until fish flakes. Rotate once during cooking period and baste with additional marinade.


BAKE:


Brush with baste and bake in preheated 450 degree oven, about 10 minutes per inch of thickness. Brush with baste as needed.


BROIL:


Brush with baste and boil 4 to 6 inches from heat, 10 minutes per 1 inch thickness. Brush with baste as needed.Does anyone have a good recipe for cooking salmon?
ORANGE ROASTED SALMON





2 oranges, sliced into rounds


1 onion, thinly sliced


1 1/2 Tbs. olive oil


5 6 oz. salmon fillets


1 Tbs. lemon pepper


1-1/2 tsp. garlic powder


1 Tbs. dried parsley


1/2 C. orange juice


1-1/2 Tbs. lemon juice


1 Tbs. honey





Preheat the oven to 400 F. In a small bowl or cup, stir together the lemon pepper, garlic powder, and dried parsley. Place the slices from one of the oranges in a single layer in the bottom of a 9x13 inch baking dish. Place a layer of onion slices over the orange. Drizzle with a little bit of olive oil, and sprinkle with half of the herb mixture. Place the dish in the pre-heated oven, and roast for about 25 minutes, or until the onions are browned and tender. Remove the dish from the oven, and increase the temperature to 450 F. Push the onion and orange slices to the outer edge of the baking dish, and place the salmon fillets in the center. Season with the remaining half of the herb mixture. Whisk together the orange juice, lemon juice and honey in a small bowl. Pour evenly over the salmon. Bake for 12-15 minutes in the pre-heated oven, or until the salmon is opaque in the center. Remove fillets to a serving dish, and discard the roasted orange. Garnish fillets with roasted onions and fresh orange slices. Makes 5 servings.





SALMON IN LEMON DILL SAUCE





4 (5 oz.) salmon fillets


5 tbsp. fresh lemon juice, divided


3/4 tsp. dried dill weed


3/4 tsp. lemon pepper


10 tbsp. butter, divided


1 shallot, minced


1 tbsp. white wine vinegar


5 tbsp. white wine, divided


1/2 c. heavy cream


1/2 c. milk


1/2 tsp. dill weed


1 tsp. parsley


1 tsp. dried thyme


Salt and white pepper to taste





Place salmon in a shallow dish, and rub with 3 tablespoons lemon juice. Season with dill weed and lemon pepper. Cover and allow to stand 10-15 minutes. Heat 2 tablespoons butter in a saucepan over medium heat and saut茅 shallot 2 minutes, until tender. Mix in remaining lemon juice, vinegar, and 1/4 cup wine. Simmer until reduced by at least one-half. Stir in cream and milk. Season with dill, parsley, thyme, salt, and white pepper. Cook and stir until thickened. Whisk in 1/4 cup butter. Set aside and keep warm. Heat remaining 1/4 cup butter in a skillet over medium heat. Place salmon in the skillet, skin side up, and cook 1-2 minutes, until seared. Set salmon aside. De-glaze the skillet with remaining 1 tablespoon wine, then mix in the cream sauce. Return salmon to the skillet, and cook 8 minutes in the sauce, or until easily flaked with a fork. Serve with the sauce. Makes 4 servings.





BLACKENED SALMON FILLETS





2 Tbs. ground paprika


1 Tbs. ground cayenne pepper


1 Tbs. onion powder


2 tsp. salt


1/2 tsp. ground white pepper


1/2 tsp. ground black pepper


1/4 tsp. dried thyme


1/4 tsp. dried basil


1/4 tsp. dried oregano


4 salmon fillets, skin and bones removed


1/2 C. unsalted butter, melted





In a small bowl, mix paprika, cayenne pepper, onion powder, salt, white pepper, black pepper, thyme, basil and oregano. Brush salmon fillets on both sides with 1/4 C. butter, and sprinkle evenly with the cayenne pepper mixture. Drizzle one side of each fillet with 1/2 the remaining butter. In a large, heavy skillet over high heat, cook salmon, butter side down, until blackened, 2-5 minutes. Turn fillets, drizzle with remaining butter, and continue cooking until fish is blackened and easily flakes with a fork. Makes 4 servings.Does anyone have a good recipe for cooking salmon?
i cook mine in olive oil and shake on a little garlic salt.
Can or fresh......I have used olive oil for both with lemon juice and garlic power , black pepper,
I mix about a cup of brown sugar with two cups soya sauce (depends on how much salmon, etc) and then I chop up green onion. Put it in a serving dish with the liquid and sprinkle with green onion. It 's easy.
if it is good fresh salmon just rub with olive oil sprinkle seasalt and grill till medium.why kill the good flavour of salmon with all kinds of guck on it but again only cook till medium try it once and you will love it.this way you get the real flavours of the fish


regards chef eric
Here are several recipes:





http://www.cooks.com/rec/search?q=salmon
cook it on a pine slab! It adds a lot of flavor
I love salmon. I cook it a couple times a week. I buy it pre portioned and frozen.





I have 2 ways I cook it, both taste about the same. One is done in the oven, the other on the stove. I keep both really simple, as salmon has a great flavor all of it's own. I don't like to alter that, just enhance it.





Lay down a piece of tin foil place salmon skin side down. Drizzle a little olive oil over salmon. Lightly pepper (you can use salt, but I prefer not to) Sprinkle with garlic powder, or if you have fresh garlic, slice and arrange over fish. Slice up an onion and a lemon. Place over salmon. Put a couple sprigs of fresh dill over that. If you don't have fresh dill, you can use dried. Drizzle the top of everything with a bit more oil. Place another peice of foil over the top, crimping edges together to form a pouch. Poke a couple holes in the top of the pouch to let steam out. Bake 325 degrees for 20-25 minutes (depends on size of your salmon I usually cut a hole in the top of the pouch and feel the fish to see if it's done. If it feels firm to the touch at the thickest part, it's ready to come out). Pull out of oven and let rest for 10 minutes before you open the pouch.





If I am just making a portion or two, I heat a bit of olive oil in a skillet. Pepper and garlic powder the flesh of the fish. Pan fry skin side down until done. Turn once and let fry on flesh side for a couple minutes. I then take fresh lemon and squeeze over the top. Be sure to let the fish rest a minute or two before serving, garnish with dill if desired.





I like to serve both versions with veggies and garlic mashed potatos.
Wrap in tin fiol with butter salt pepper lemon and a bit of garlic and cook on the barbeque.





It will melt in your mouth and is delicous





oh yeah poke a few holes in the tin foil
eat it raw

Recipe for Salmon Patties using only crackers and egg(does that sound right)?

my dad made it with crackers and egg.


using a 15?oz can, i believe he added about 1/3 a sleeve of ritz crackers one egg... and i think he only used salt and pepper to flavor...


does this sound right?


and do i cook them in oil?


i cant remember all the details...Recipe for Salmon Patties using only crackers and egg(does that sound right)?
My old man must have come from the same era as your father . yes but i would have thought that the salt of the ritz crackers was enough maybe just add pepper try one then season to your liking.. and for cooking yes in shallow oil . do not deep fry as they may fall apart ...





enjoy yum yum (my fav food )Recipe for Salmon Patties using only crackers and egg(does that sound right)?
Yes almost.:)............ Along with crackers, egg and seasoning ..... I use about 1/4 cup of minced onion mix well and fry in a small amount of vegetable oil, turning only once on each side to brown. Enjoy!
Yes, use about 1/4 inch of oil or shortening in your skillet to fry. You can add about 4 drops of Tabasco sauce to really bring out the flavor of the fish. Salt is not necessary but you can add it.
if your salmon is still alive just put in a net under water and pat
I found two sites for you.


I love Salmon patties
Go with the TX2step up there...she's got it right -finely chopped onion and def. dill. (if you don't have the spice use a little bit of fine chopped dill pickle.





Signed a ';NW swedish salmon lover';
i mix 1 egg and half a stack of crackers mixed all together with salt, pepper, garlic powder, and onion powder. if you wish to get rid of some of the fishy taste add a drop of lemon juice. i always coat the patties in flour and fry in butter. but you can also mix salmon up and make a loaf out of it and bake it just like a meatloaf.
Salmon Patties can be very versatile.


Here a few different ideas to take and


choose from.


'; ENJOY '; !!
Easy Salmon Patties





1. Empty a 12 oz. can salmon into a bowl, juice and all. Remove skin and large bones. 2. Crush about 12-15 square ritz crackers into the bowl. 3. Add 1 slightly beaten egg 4. Add salt and pepper to taste 5. Shape into about 6 patties and fry over medium heat in a mixture of half oil/half margerine. Fry until golden, then turn and fry other side. 6. Drain on paper towels.
I'd add some chopped onion too, and a little dried dillweed. I also use crushed Saltines, but Ritz should be fine (have you tried the new Roasted Vegetable Ritz? YUM!) You won't need much salt, since the crackes are salted. Yes; just brown them well on both sides in oil.....

philosophy

Does anyone know a good recipe for salmon or dolphin?

Grilled Mustard-Crusted Dolphin- Its Very good


Ingredients:


8 ounces dolphin fillets


salt and pepper -- to taste


2 tablespoon butter -- melted


4 tablespoon Dijon mustard


1/2 cup bread crumbs


1 ounce chopped fresh herbs


2 tablespoon mustard seeds





Instructions:


Season dolphin with salt and pepper; rub with a little melted butter; reserve remaining butter. Over very hot grill (500F) cook dolphin only until grill marks appear. Remove from grill at once. Rub Dijon mustard on filet; top with mixture of remaining butter, bread crumbs, fresh herbs and mustard seeds. Bake in oven at 350 until dolphin is brown on top and moist in center. Source: William Burke of The Contented Sole, West Palm Beach NOTES : Fresh parsley, sage, basil or cilantro would work in this dish.Does anyone know a good recipe for salmon or dolphin?
Mmmm Salmon (Poor Dolphin... I just can't do it o.0 Awww Flipper)





Salmon Fillets (Marinated)





2 salmon fillets, without skin


3 cloves of garlic


Juice of 1 lemon


Rind of one lemon


1 tablespoon of ginger


handful of chopped fresh dill


2 tablespoon of butter


1 1/2 tablespoons of olive oil





In a large plastic bag place the salmon together with lemon juice and rind, chopped ginger and garlic, and the fresh chopped dill.


Heat the butter until it is mostly melted and let it cool down slightly.


Add the butter to the large plastic bag with the salmon.


Let it sit in the fridge for a few hours to marinate.


Heat a pan with enough olive oil to just cover the bottom of the pan.


Sear the salmon for 2 minutes on each side. If you like your salmon more “well done”, place it in a 350 degree oven for about 8 minutes or until desired doneness.





Cheers MegsDoes anyone know a good recipe for salmon or dolphin?
Coconut Crumbed Dolphin (Mahi-Mahi)








2 pounds fish fillets skinned and boned


flour


2 eggs


oil - light -peanut?


1 cup crumbs -bread


1 cup dessicated Coconut


SAUCE


2 mangoes skinned and flesh removed


2 tablespoons brown sugar


2 tablespoons chopped fresh basil-use thai basil if you can get it


1 clove garlic s


plash white wine -1/4 cup ?- Vermouth ? Midori ? I Digress here !


Ground black pepper to season and a touch of soy sauce


Finely chopped Hab


Process Sauce ingredients till smooth -Set aside.


Flour fish, combine crumbs and Coconut. Dip fish in beaten eggs and coat with crumb mixture -press crumbs into fish. Chill fish for 1 hour to set coating. Shallow fry 2 min each side drain and drizzle with sauce.





Now i would put some sauce around the fish and run a circle of Coconut milk/cream around the outside and do that swish Knife thing to make it look pretty .But then again i would also soak my dessicated Coconut in the Coconut milk/or cream for an hour to give more flavour .,and also whip a bit of candied Ginger into the sauce ,not much ,just a hint . But then again you probably would do much the same.......


To serve 4-6 ? this all depends on whether your Country club members still eat Nouveu Cuisine or go for broke .
Dolphin?
dolphin?? ugh.. dont sound too good
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.





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°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


-------


Salmon with Molasses and Mustard








INGREDIENTS


2 Tbsp brown mustard (I have also used Dijon to good result)


1 tsp lemon juice


1 tsp molasses


4 salmon steaks, about 3/4 inch thick


seasoned bread crumbs


1 Tbsp olive oil





INSTRUCTIONS





1. Mix the mustard, lemon juice, and molasses together and brush the mixture over the salmon steaks, then dredge the steaks in the bread crumbs.


2. Set fish on a rack for ten minutes.


3. Heat the olive oil in a nonstick pan over medium-high heat.


4. When hot, cook the steaks for about five minutes per side, until the salmon has browned and flakes easily.





Serves 4.





OR





Salmon Quiche





INGREDIENTS:





* pastry for 9-inch pie, unbaked


* 1 can (16 ounces) salmon


* 1 tablespoons lemon juice


* 1 onion, minced


* 2 tablespoons butter


* 2 tablespoons chopped fresh parsley


* 6 egg, beaten


* 1 1/2 cups milk


* 1 teaspoon seasoned salt


* dash pepper, white or black





PREPARATION:


Bake crust in a 450° oven for 5 minutes. Drain salmon liquid into a cup. Put salmon in a bowl and remove bones and skin; flake salmon. Put salmon pastry; sprinkle with lemon juice. Cook onion in the butter; transfer to the pie crust and sprinkle with parsley.


Mix the salmon liquid with eggs, milk, and seasoned salt and pepper; pour over salmon. Bake quiche at 350° for 45 to 50 minutes, or until firm. Serve this salmon quiche hot.


Salmon quiche serves 6.





OR





Salmon Wiggle


3 Tbsp. butter


3 Tbsp. flour


1 cup milk


1/2 cup cream


1/2 tsp. salt


1 Tbsp. paprika


1 1/2 cups salmon, in pieces


1 1/2 cup cooked peas





Make a cream sauce from the first 6 ingredients. Cook 5 minutes then stir in the salmon and peas and heat well.


Serve on toast or rice or baked potato


By leaving out the peas you have plain creamed salmon.


You can make your sauce thick or thin and vary the seasoning. Add a pinch of cayenne or a few dashes of tabasco in place of the paprika. And all seafood is suitable including clams, oysters, crab, anything that wiggles


Or just grill with salt, pepper and lemon juice





or





Salmon Scallop mousse.


Puree or coarsely mince(if you don't want it too runny but thicker) some scallops and whip with a bit of cream or ricotta cheese, cottage cheese if you like, anything you like, whip it smooth enough to spoon in or pipe in,season to taste with coarse black pepper, or cayenne,dill weed, slit your salmon filet and pipe in your scallop mousse,bake in oven till salmon is light pink, top with capers and lemon wedge, serve with crispy wafers or on a bed of lemon rice.

Does anyone have a recipe for salmon steaks, so it does NOT taste so fishy?

I don't think salmon is very fishy, but here you go - marinade your salmon steaks in freshly sqeezed grapefruit juice (along with a tad bit of salt and pepper) for about a 1/2 hour, then grill or bake. I used to use lemons, but when I didn't have any one time, I tried the grapefruits, and the taste is so much better!Does anyone have a recipe for salmon steaks, so it does NOT taste so fishy?
squeeze lemon juice on it. Report Abuse
Does anyone have a recipe for salmon steaks, so it does NOT taste so fishy?
well, no....


salmon really isn't that fishy tasting anyways


If you don't like the fishy taste, why not just have chicken?
soak the steaks in (skim) milk for about 10 - 15 minutes then pat dry with paper towell and cook as normal.
Marinade (2 b /grill)





Mustard and honey taste great!





Also kikkoman soy sauce + lemon + 1 tsp brown sugar..... mmmm...yommi!





With garlic and hot sauce (2 serve in a bed of Mayonnaise, 1 tsp olive oil and the green thing that looks like little onions)





Tempura style: Cut it in little pieces. Submerge them in very cold water (15 min. tops) then take them out %26amp; use 1 or 2 eggs to ';roll them there'; and then sumerge them in flour and then u have to frie them in reallly hot oil!





I love: www.wholefoods.com I'm sure they have more info 4 u!





Good luck!
The teriyaki recipe might just be really good.





A friend of mine used to eat a lot of sand bass (an inland lake fish in Texas). It's fishier tasting than ocean fish. Ugh.





Anyway, she always said mustard was good for getting rid of the fishy taste. She just rubbed the sand bass down with mustard and then coated it with whatever. I think she also would soak it in milk.





I haven't tried it, I cooked the sand bass without it and haven't been able to eat fish since.





I just might try that teriyaki recipe on salmon though. Sounds good.
This is sure to take out some of the fishiness:


GRILLED FRESH SALMON STEAKS





2 (1 1/2 inch) thick fresh salmon steaks


Bottle of steak sauce





Marinate salmon in the steak sauce for one hour in the refrigerator. Remove from marinade. Cook on charcoal or gas grill for 10 minutes on each side. Serve with baked potato and salad.
take some foil spray with pam season it both sides and put silced lemon on it very good
Put salmon in baking dish apply generous amounts of cayenne pepper, black pepper, garlic salt. Add lemon juice and margarine, cover w/ tin foil bake at 400 for about 20 minutes. Hope that does it for ya, the cayenne pepper takes away the any fishy taste.
Really Easy and Good Grilled Teriyaki Salmon Steaks Recipe


Only three ingredients makes these salmon steaks simple to prepare and so delicious. Prepare ahead, they need to marinate for 1-1/2 hours before grilling. You can also broil these in the oven.


5-6 salmon steaks


1 cup soy sauce


3 tablespoons brown sugar


1 tablespoon mustard powder


6 servings





1. In a, bowl, mix/whisk together soy sauce, brown sugar and mustard powder.


2. Place the salmon steaks in a glass dish (I use an 8x8-inch glass baking dish).


3. Pour the marinade over the salmon.


4. Cover with plastic wrap, and refrigerate for minumum 1-1/2 hours, turning the steaks occasionally.


5. Grill for 4-5 minutes on each side, depending on how thick the steaks are.


6. Brushing with marinade as they cook.


7. **NOTE** sprinkle with salt if desired when cooking.

Need a recipe for a good salmon fettuccine alfredo?

My aunt used to make a really yummy one with artichoke hearts and sun dried tomatoes and I think cooking wine but I don't have any wine (I have chicken broth). Do you know of a good recipe that would include salmon, fettuccine noodles, alfredo sauce, sun dried tomatoes, and artichoke hearts?Need a recipe for a good salmon fettuccine alfredo?
www.chefscene.co.za is pretty goodNeed a recipe for a good salmon fettuccine alfredo?
Ingredients


4 tablespoons butter


3 tablespoons all-purpose flour


1/2 cup milk


1/4 cup cream cheese


1/4 cup sun-dried tomato packed in oil, chopped


10 ounces frozen chopped spinach


1 (14 ounce) can artichoke hearts, quartered


1/4 cup parmesan cheese, grated


1/2 teaspoon garlic powder


1/8 teaspoon black pepper


salt, to taste


pasta


salmon fillets





Directions





Boil a large pot of salted water, cook pasta according to package directions.


Cook salmon, to desired doneness, set aside.





Melt butter in large skillet over medium-low heat, and whisk in flour to form a paste.





Gradually stir in milk until well combined and somewhat thickened.





Add cream cheese and stir until melted.





Increase heat to medium, add sun-dried tomatoes, frozen spinach, artichoke hearts, garlic powder and pepper.





Stir frequently for several minutes until hot and thickened. (if it seems too thick, add more milk).





Reduce heat to low, stir in parmesan and cook (stirring frequently) for a minute or two more.


Toss sauce with pasta, serve with salmon on top or it can be added right to the sauce.
Sure.





Get your sundried tomatoes and slice them.


Cut up some canned or frozen artichoke hearts.


Boil your pasta.


Poach your salmon by wrapping it in foil or parchment paper, with a little salt/pepper and drizzle of olive oil. Bake for 15 mins on 375.





The Alfredo Sauce:


2 cups heavy cream


1 tsp. garlic powder


1 package cream cheese


1/4 cup grated parmesan


salt/pepper


2 T butter





Heat the heavy cream in a sauce pan. Add in the butter, garlic powder, salt/pepper and cream cheese. Break up the cream cheese and keep stirring to incorporate over medium heat. About 10 mins.





Once the cream cheese is melted into the heavy cream, whisk in the parmesan cheese.





Add the sundried tomatoes and artichoke hearts to the sauce and stir.





Pour the sauce over the noodles and toss it all together.





Place the poached salmon on top of the pasta and eat it all together.

Does anyone have a good sauce recipe for grilled salmon steaks?

Thank you:)Does anyone have a good sauce recipe for grilled salmon steaks?
Well actually I use a recipe I discovered on FoodNetwork some years ago. The ingredients may put you off a bit but am telling you it is some GOOD yah. It is called Beer Salmon. Put salmon fillet in tin foil (make a square tray). Add brown sugar, red onion, garlic, salt and pepper. Pour one 8 oz. beer over the fish. Cover the tin foil tray with more foil. Grill until the fish flakes easily.Does anyone have a good sauce recipe for grilled salmon steaks?
Go to www.campfirecafe.com
Put around half a cup of I can't believe its not butter in a skillet ( put the stove on low). Start to season the butter. You can use a teaspoon of each of these following seasons paprika, cayenne pepper, a dash of lemon pepper,or anything you may like. Chop up half a clove of garlic and throw it in. Cut up some scallions throw it in. Cut of mushrooms and throw it in. Cook on slow . You may want to put in some garlic salt as well.
I have two marinades to suggest:








1. One part Maker's Mark, one part terriyaki, drop of olive oil, tablespoon of brown sugar. Mix, coat pieces and then marinate 45 minutes in a bag in fridge . Grill or pan fry, brushing sauce over salmon while cooking. Serve with lemon wedges for squeezing. We have also used Jack Daniel's in place of the Maker's Mark...yummy.





2. For lb. or approximately four large pieces: Eight tablespoons honey, 3 tablespoons soy; 3 tablespoons of grated ginger root (we have used ginger powder); 7 table spoons of oolive oil; and 3 table spoons of mustard-mix all. Coat salmon pieces in mix and then put all into a bag in the fridge for 30 minutes. Grill or pan fry and serve with a lemon-butter sauce with optional chives. Yum!





If you need a quick mix...lemon and butter by itself always works.


Hope these work for you. Enjoy!
I love grilled salmon...a little lemon pepper, then slow cooked over mesquite. Squeeze a fresh-cut lemon over it before serving. Serve with a good white...
Make a packet with aluminum foil throw butter, lemon pepper seasoning, tomatoes, squash,zucchini in it let cook for about 20 min on the grill when the pouch inflates like a ballon it should be done. This is the best way if you like vegetables too.
definitely go to allrecipes.com!
Grilled Salmon Steaks Recipe





Recipe Summary


Prep Time: 20 minutes


Cook Time: 10 minutes


Yield: 4 servings





4 salmon steaks 1-inch thick


1 teaspoon whole cumin seed


1 teaspoon whole coriander seed


1/2 teaspoon whole fennel seed


1 teaspoon dry green peppercorns


Sea salt or kosher salt


Canola or olive oil to coat steaks





Prepare grill by lighting 4 quarts of charcoal (1 starter chimney's worth), or turning gas grill to medium-high.


Examine steaks for pin bones by rubbing fingers over surface of meat. If found, remove with bone tweezers or pliers reserved for culinary uses.


Using a sharp paring or boning knife, trim bones from the cavity side of the steak. Trim the stomach flaps so that 1 side is missing about 2 inches of skin and the other, 1 inch of meat. Roll the skinless section up into the hollow of the cavity, then wrap the other around the outside to form a round resembling a filet mignon. Tie in place with 2 passes of butcher's twine. (Do not tie it too tight or fish will pop out during cooking.)


Combine cumin, coriander, fennel and peppercorns on a double thick piece of aluminum foil and toast over grill, shaking gently until seeds become fragrant. Crush seeds in mortar and pestle or pour into spare pepper grinder. Coat steaks lightly with oil, season with salt, then liberally grind toasted seeds on both sides of steaks.


Quickly wipe hot grill grate with a rag or towel dipped in a little Canola oil, then grill fish to medium rare, about 3 minutes per side. (Fish should be well colored on the outside and barely translucent at the center.


Serve steaks alongside simple salad dressed with ';Veni, Vedi, Vinaigrette.';
In my restaurant we serve them with herb butter grill them till done top with a scoop of butter and enjoy .....If looking for a new twist try this diced Roma tomatoes about 2 or 3 will do chopped basil about 2 tbls balsamic vinaigrette 1 to 2 cups salt fresh pepper to taste combine well chill over night grill steaks next day ladle or spoon mixture over top enjoy !!
I like to marinate my salmon in balsamic vinegar, olive oil, capers, and put a rosemary sprig on top. I also put garlic, sliced tomatoes %26amp; capers on the salmon, drizzle it with olive oil, wrap it foil, and grill it.
Very easy - brush them with a little olive oil and the seasoning you like. For a 1 inch thick grill for about five minutes on each side - medium heat. Always put the NON skin side down first (old culinary trick - presentation side down first).





You should be able to poke the fillet with your finger and it not give - it should be firm.





Seasoning suggestions:





Kosher salt (of course)


Pepper


Ginger


Soy Sauce


Garlic powder


Italian Dressing


Little steak seasoning.





You can find quite a few recipes at foodtv.com or recipes.com as well.





Good luck!!
Easiest of all - Marinade in real Maple Syrup then Grill in a grilling cage or right over the coals. The sugar in the syrup will form a light crust. The flavor doesn't overpower and compliments the salmon really well.
Here's a great one:





Honey Grilled Salmon Prep Time: 7 minutes


Marinate: 15 minutes Cook Time: 15 minutes


Makes 4 servings





Ingredients:


1 teaspoon Ground Ginger


1 teaspoon Garlic Powder


1/3 cup soy sauce


1/3 cup orange juice


1/4 cup honey


1 green onion, chopped


1 1/2 pounds salmon fillet





Directions:


1. In a large self-closing plastic bag, combine first six ingredients; mix well. Place salmon in bag and seal tightly. Turn bag gently to distribute marinade.





2. Refrigerate 15 minutes or up to 30 minutes for stronger flavor. Turn bag occasionally.


Grill skin side down, turn over and grill until skin slide off.





Try serving this salsa on the side:





Pineapple Salsa


Yield: 6 - 8 servings


鈥? 16 oz. can pineapple chunks


鈥? jalapeno, partially seeded and minced


鈥?/3 cup finely diced red bell pepper


鈥?/3 cup thinly sliced small green onions


鈥?/3 cup lime juice


鈥? teaspoons honey


鈥? teaspoons chopped cilantro


鈥inch salt


1. Drain pineapple and cut into smaller pieces


2. Put pineapple, jalapeno, bell pepper, green onions, lime juice, honey, cilantro into quart bowl and toss well to mix.


NOTE: Salsa may be made several hours ahead and refrigerated. Let come to room temperature and drain off some of the excess liquid before using.


Enjoy.

Whats a good recipe for cooking salmon?

I want to cook salmon and I wanted to know if anyone has good recipes? Can I put olive oil on it?Whats a good recipe for cooking salmon?
i lather it in olive oil, then add citrus spices to top and slap the filet on a tin-foil wraped pan and toss it in the broiler for about 8 minutes





I LOOOOOOVE it! hope you do too!Whats a good recipe for cooking salmon?
Salmon Filet with Mango Cilantro Salsa:


4 6-ounce portions salmon filet


Mango Cilantro Salsa:


1 ripe mango, peeled and 陆-inch diced


录 cup chopped scallion, green part only


录 cup diced red bell pepper


1 tablespoon finely diced fresh jalapeno


1 tablespoon chopped fresh cilantro


1 small clove garlic, minced


1 tablespoon freshly squeezed lime juice


录 teaspoon salt


陆 teaspoon extra-virgin olive oil


Bake salmon filet at 400潞F for 15 to 20 minutes, depending on the thickness of the salmon. For Mango Cilantro Salsa, lightly toss all ingredients in bowl. Chill in refrigerator for at least 1 hour for flavors to meld. Serve salsa as an accompaniment to salmon. Mango Cilantro Salsa also goes nicely with grilled meat or chicken.


Yield: 4 servings


~~~~~~~~~~~~~~~~~~~~~~~~~~





TARRAGON LEMON SALMON FILLETS


2 salmon fillets


tarragon


salt


lemon slices


butter


garlic powder


Place salmon skin side down on tin foil in baking sheet; cover with butter, then put seasoning on to taste.


Cover fish with lemon slices and tent the fish in tin foil, and bake at 375掳F degrees for 20-30 minutes.


~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
This is a very good and easy recipe. The butter can easily (and tastily) be replaced with olive oil.





Salmon with Lemon and Dill


1 pound salmon fillets


录 cup butter, melted


5 tablespoons lemon juice


1 tablespoon dried dill weed


录 teaspoon garlic powder


sea salt to taste


freshly ground black pepper to taste





Preheat oven to 350 degrees. Spray a medium baking dish with non stick spray.





Place salmon in dish. Mix butter and lemon, drizzle over salmon. Sprinkle with seasonings.





Bake 25 minutes, or until salmon easily flakes with a fork.
Teriyaki Salmon





1/2 cup vegetable oil


1/4 cup lemon juice


1/4 cup soy sauce


1 teaspoon ground mustard


1 teaspoon ground ginger


1/4 teaspoon garlic powder


4 salmon steaks (6 ounces each)


Directions:


In a large resealable plastic bag, combine the first six ingredients. Set aside 1/2 cup for basting and refrigerate. Add salmon to remaining marinade; turn to coat. Cover and refrigerate for 1-1/2 hours, turning once.


Drain and discard marinade. Broil 3-4 in. from the heat for 5 minutes. Spoon reserved marinade over fish; turn and broil for 5 minutes or until fish flakes easily with a fork. Spoon marinade over fish. Yield: 4 servings.
yes you can





I like to season it with whatever is in my cabinet and just grill it or pan fry it for a bit
Put it in the dishwasher (but no soap).

Does anybody have the recipe for the grilled salmon that is served at the Outback Steakhouse?

If so, I would really like to have it if you would be so kind as to pass it on. Or, if you can just tell me what the spices are that are used. I really love it and would like to get that flavor at home. Thanks.Does anybody have the recipe for the grilled salmon that is served at the Outback Steakhouse?
Here is a recipe I found on line don't know if the same one you're looking but I've tried it and it is FANTASTIC;





Outback Steakhouse Grilled North Atlantic Salmon





nonstick spray


3 Tbsp. vegetable oil


1 Tbsp. prepared white Horseradish


1 Tbsp. soy sauce


1 small garlc clove minced


1/2 tsp. salt


1/4 tsp. coarse ground black pepper


6 1in. thick salmon fillets or steaks





Coat grill with nonstick spray generously. Whisk together oil, horseradish, soy sauce, garlic, salt, and pepper in a small bowl. Brush over both sides of salmon. Grill over medium-high heat about 4 minutes each side, or until just opaque in center. Serve with dipping sauce.





Sauce:





3/4 c. sour cream


1/4 c. mayonnaise


2 Tbsp. prepared white horseradish


2 Tbsp. dill


1 Tbsp. lemon juice


1 tsp. soy sauce





If you love salmon try this recipe it is delicious;





Pan-Roasted Salmon with Soy-Ginger Glaze


Ingredients





 1/4 cup soy sauce


 1 teaspoon finely grated fresh ginger


 1 teaspoon honey


 1 teaspoon Dijon mustard


 2 teaspoons extra-virgin olive oil


 4 (6 ounce) skinless salmon fillets


 Freshly ground pepper


 Cilantro leaves, for garnish








Cooking Directions





Preheat the oven to 350 degrees F. In a small saucepan, combine the soy sauce and ginger and bring to a simmer. Remove from heat and stir in the honey and mustard.








Heat the olive oil in a large nonstick ovenproof skillet. Season the salmon with pepper and add it to the skillet, skinned side up. Cook over high heat until golden and crusty, 2 to 3 minutes. Turn the salmon and spoon the ginger-soy glaze on top. Transfer the skillet to the oven and bake the salmon for 5 minutes, or until cooked through. Using a slotted spatula, transfer the salmon fillets to plates, garnish with the cilantro and serve.


Yield: 4 servings





I usually serve it with ginger noodles and steamed snow pea pods. This is a keeper!

eye beauty

Anyone have any recipes / ideas for salmon?

Hey everyone!


I bought a whole bunch of salmon, but it has nothing on them.. it's just plain... Anyone have any recipe ideas for some sauce for the salmon?Anyone have any recipes / ideas for salmon?
Smoke it


Cool it


Debone and flake it


Add cream cheese and finely diced jalapenos


Use it for dipAnyone have any recipes / ideas for salmon?
Citrus Salmon





4 large oranges


8 (4 ounce) fillets salmon


2 teaspoons red wine vinegar


1/2 cup chopped green onions


2 teaspoons cracked black pepper





Preheat the oven's broiler.


Slice, peel, and pith oranges; slice crosswise into 1/4 inch rounds. Season fillets with salt. Place salmon fillets on broiling pan.


Place the pan of fillets 4 to 6 inches from heat. Cook for 15 minutes under the preheated broiler, or 10 minutes per inch of thickness. Remove from broiler just before they are cooked through. Sprinkle with vinegar. Arrange orange rounds on top. Sprinkle with green onions and cracked black pepper. Broil 1 minute longer.





----------------------------





Salmon in Oyster Sauce





2 tablespoons oil


2 cloves garlic, crushed


1/4 cup brown sugar


3 green onions, sliced


1/4 cup oyster sauce


1 cup water


2 pounds salmon fillets


1 tablespoon cornstarch


2 tablespoons warm water





Heat oil in a medium skillet over medium heat. Stir in garlic and brown sugar, and cook until garlic is lightly browned. Stir in green onions, and cook until tender. Mix in oyster sauce and water.


Place salmon fillets into skillet, and reduce heat to medium low. Spoon sauce mixture over fillets. Cook 10 to 15 minutes, until fish is easily flaked with a fork.


Remove fish from skillet, and set aside. Mix cornstarch and warm water into the remaining sauce mixture. Stir until thickened to desired consistency. Pour over salmon to serve.


```````````````````````````````





Hazelnut-Crusted Salmon





1 pound salmon fillet, cut into 4 pieces


1/2 cup fat-free mayonnaise


1/2 cup chopped hazelnuts


2 teaspoons minced fresh tarragon


1/2 teaspoon orange zest


1/2 teaspoon salt


1/8 teaspoon ground black pepper





Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.


Arrange salmon on the baking sheet and spread with equal amounts mayonnaise. Top with hazelnuts and sprinkle with tarragon, orange zest, salt and pepper.


Bake 15 minutes in the preheated oven, or until fish flakes easily with a fork


```````````````````````````````





Lemon Herbed Salmon





2 1/2 cups fresh bread crumbs


4 garlic cloves, minced


1/2 cup chopped fresh parsley


6 tablespoons grated Parmesan cheese


1/4 cup chopped fresh thyme


2 teaspoons grated lemon peel


1/2 teaspoon salt


6 tablespoons butter, melted and divided


1 (3 pound) salmon fillet





In a shallow bowl, combine bread crumbs, garlic, parsley, Parmesan cheese, thyme, lemon peel and salt; mix well. Add 4 tablespoons butter and toss lightly to coat; set aside.


Pat salmon dry. Place skin side down in a greased baking dish. Brush with remaining butter; cover with crumb mixture. Bake at 350 degrees F for 20 to 25 minutes or until salmon flakes easily with a fork.


``````````````````````````````````````





Salmon with Creamy Dill Sauce





1 (2 pound) salmon fillet


1 teaspoon lemon-pepper seasoning


1 teaspoon onion salt


1 small onion, sliced and separated into rings


6 lemon slices


1/4 cup butter


DILL SAUCE:


1/3 cup sour cream


1/3 cup mayonnaise


1 tablespoon finely chopped onion


1 teaspoon lemon juice


1 teaspoon prepared horseradish


3/4 teaspoon dill weed


1/4 teaspoon garlic salt


pepper to taste





Line a 15-in. x 10-in. x 1-in. baking pan with heavy-duty foil; grease lightly. Place salmon skin side down on foil. Sprinkle with lemon-pepper and onion salt. Top with onion and lemon. Dot with butter. Fold foil around salmon; seal tightly,


Bake at 350 degrees F for 20 minutes. Open foil. Broil 4-6 in. from the heat for 8-12 minutes or until the fish flakes easily with a fork.


Combine the sauce ingredients until smooth. Serve with salmon.


```````````````````````````````






Use this Balsamic Vinegar Sauce -


http://allthingsitalianinmt.wordpress.co鈥?/a>
If it is salmon fillets or steaks they are wonderful with lemon lemon pepper seasoning.





Banned Salmon can be used in fried rice or pasta dishes.

Does Anyone Know the Recipe for Salmon Bacon?

Ingredients for Salmon And Bacon


1陆 pounds salmon


12 slices bacon


陆 tablespoon butter


Pepper to taste





Remove skin and vertebral bone from salmon.


Cut in slices, or flake the salmon.


Season with pepper, no salt.


Cut the slices of bacon in half.


Mix bacon with salmon.


Put butter in frying pan and melt, then add salmon and bacon.


Cook quickly for about 6 or 7 minutes.


Stir slightly with fork to cook on all sides and to prevent scorchingDoes Anyone Know the Recipe for Salmon Bacon?
Broiled Salmon With Bacon :


http://www.recipezaar.com/Broiled-Salmon鈥?/a>





Bacon-Wrapped Salmon with Broccoli and Mashed Potatoes :


http://www.rachaelraymag.com/Recipes/rac鈥?/a>





GL - Enjoy.Does Anyone Know the Recipe for Salmon Bacon?
allrecipes.com is a very good site for recipes. Just read the comments first before trying a recipe.

How do I cook fresh salmon to use in a recipe instead of canned salmon?

I am making a recipe for a chowder that calls for canned salmon. I really don't care for canned salmon and want to use fresh salmon fillets instead. Since canned salmon is already cooked, I am assuming it will be necessary to pre-cook the fresh salmon as well. What method should I use to cook the salmon to use in the recipe?How do I cook fresh salmon to use in a recipe instead of canned salmon?
I would poach it in a cup of white wine, a cup of water and a tablespoon of chopped dill for about 5 to 10 minutes (depending on the size of the piece of fish). Let it cool and then flake it with a fork.How do I cook fresh salmon to use in a recipe instead of canned salmon?
this might not answer your question but you have some good answers already. my husband %26amp; I eat salmon often. We put it in the oven about 350 for 40 minutes. We throw some asparagus in with it %26amp; some carrots cut or shredded %26amp; some chopped onions, peppers %26amp; dried apricots or chopped apples or dried pinapples.
I think you should cook it first and I will tell you that some of the oil in the fish could ruin your chowder if you don't.I would just wrap it in some foil and cook it in the oven and then pat to remove oil and liquid.
If you're cutting the salmon into very small pieces, you don't need to precook it - it will cook in the chowder.
You can steam it, or you can bake it in foil.
Chop it up and throw it in the microwave for a few second, It will cook in the chowder?
it will cook in the chowder, but you could also broil it for a few minutes.