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.