Can anyone recommend a tasty salmon recipe?

I am using salmon filletsCan anyone recommend a tasty salmon recipe?
this one is delicious and quite fancy too:





Whole-Wheat Spaghetti with Lemon, Basil, and Salmon





1/2 pound whole-wheat spaghetti pasta


1 clove garlic, minced


2 tablespoons extra-virgin olive oil


1/2 teaspoon salt, plus more for seasoning


1/2 teaspoon freshly ground black pepper, plus more for seasoning


1 tablespoon olive oil


4 (4-ounce) pieces salmon


1/4 cup chopped fresh basil leaves


3 tablespoons capers


1 lemon, zested


2 tablespoons lemon juice


2 cups fresh baby spinach leaves


Directions


Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and transfer to a large bowl. Add the garlic, extra-virgin olive oil, salt, and pepper. Toss to combine.





Meanwhile, warm the olive oil in a medium skillet over medium-high heat. Season the salmon with salt and pepper. Add the fish to the pan and cook until medium-rare, about 2 minutes per side, depending on the thickness of the fish. Remove the salmon from the pan.





Add the basil, capers, lemon zest, and lemon juice to the spaghetti mixture and toss to combine. Set out 4 serving plates or shallow bowls. Place 1/2 cup spinach in each bowl. Top with 1/4 of the pasta. Top each mound of pasta with a piece of salmon. Serve immediately.Can anyone recommend a tasty salmon recipe?
Ingredients


1 side of fresh salmon, about 1.5kg/3lb, skinned and boned


2 tbsp vegetable oil


salt and freshly ground white pepper





For the sauce:


200g/7oz unsalted butter, chilled and diced


2 shallots, finely chopped


250ml/8fl oz dry white wine


100ml/4fl oz whipping cream


salt and freshly ground white pepper











Method


1. To make the sauce, melt a little of the butter and fry the shallots gently for about 2 minutes over medium heat until they are soft and transparent. Add the wine, bring to the boil and boil until it has reduced to about 4 tablespoons of liquid. Pour in the cream and boil again for 1 minute. Lower the heat to low and start to whisk in the remaining butter, a tablespoon at a time. Continue to whisk until all the butter has been incorporated.


2. If the sauce seems to thick, add a little water; if it seems too thin, boil it carefully to reduce slightly (you must be careful if you do this, because of the high butter content). Season with salt and freshly ground white pepper and set aside just near to the stove top, in a warm but not at all hot place.


3. Ask your fishmonger for a skinless, boneless side of fresh salmon. You should probably order this at least 4 hours before you plan to pick it up. Check to see if he has also removed the small pin bones, in the middle of the fish, above the belly. If not, remove them yourself with a small pair of pliers. Paul usually trims the meat off the belly and the tail of the salmon (freeze it for a quiche or something), just using the thickest sections. This ensures even cooking. Portion it by cutting the side into six even slices.


4. Heat a heavy frying pan with the vegetable oil. Season the salmon fillets with salt and pepper and place carefully in the pan. If it is not hot enough, the salmon slices will stick. Cook over medium heat for 4 minutes without moving the slices then turn them over and cook for another 3 minutes. They should be ready, you can take a peek inside by opening the flesh with a spatula or your fingers. If it is still a little pink, cook for another minute.


5. Serve on heated plates with just about any vegetable accompaniment you like and a good ladle of sauce.
Balsamic-Glazed Salmon Fillets





Ingredients





* 1 dessertspoon olive oil


* 4 cloves garlic, minced


* 1 tablespoon white wine


* 1 tablespoon honey


* 85ml (3 fl oz) balsamic vinegar


* 2 dessertspoons Dijon mustard


* salt and freshly ground black pepper to taste


* 1 tablespoon chopped fresh oregano


* 6 (140g) salmon fillets





Preparation method





1. Preheat oven to 200 C / Gas mark 6. Line a baking tray with baking parchment.


2. Heat olive oil in a small saucepan over medium heat; add garlic and cook until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened. Take off the heat and add oregano.


3. Arrange salmon fillets on prepared baking tray. Brush fillets with balsamic glaze.


4. Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze. Use a fish slice to transfer fillets to serving platter, leaving the skin behind on the tray.





Tip:


Try serving these salmon fillets over a baby leaf salad, and use extra glaze for the dressing. Add chopped spring onions and julienned red pepper to round out the salad.
Put some olive oil and a bit of butter in an oven proof frying pan. Sprinkle crushed garlic (or garlic powder), dill (optional) salt %26amp; pepper on the salmon. Sear the salmon on the stove for about 2 minutes per side, then put it in the oven (pan and all) for about 20 minutes (that is why I said be sure it is an oven proof frying pan). When ready just squeeze some fresh or bottled lemon juice on the salmon and that's about it.
salmon teriyaki. Simple, tasty and looks good;


http://www.womanandhome.com/articles/foo鈥?/a>





There is a list for top ten salmon recipes on same website;


http://www.womanandhome.com/galleries/fo鈥?/a>
For me the easiest way is always the best.





Make a simple marinade by combining light brown sugar, soy sauce and garlic powder. Marinate for 1-2 hours and pan sear, grill or bake for a tasty Bourbon Salmon without the Bourbon.





Throw it in the oven at roughly 350 degrees. Keep an eye on it until it (about 15-25 min). That's how I like my salmon.





You won't be sorry.
Simple is best. Sprinkle coarse salt and some pepper on the skin of the salmon. Heat up some oil in frying pan and cook salmon skin side down for about 5 mins, don't have heat too high or it will burn. You will see fish flesh change colour. When skin is crispy turn the fish then literally cook the other side for a few seconds. Add lemon juice to pan and add some fresh herbs if you like and serve with green beans and rice and crusty bread.
Paul,





Salmon is so great tasting鈥nd so good for you.





Learn how to cook salmon properly. Visit this page for free videos on how to cook salmon and great salmon recipes:





http://www.thisishowyoudoit.com/how-to-c鈥?/a>





Hope this helps. Cheers,


Richard
We wrap the salmon in tin foil and add lemon juice, olive oil, parsley, garlic, and pepper. Then we wrap it up tight and bake it for about a half hour at 350 or until it's done. It's really tough to mess up, and tastes really good.
me too searching for the same