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.