Fish Mornay
Ingredients
1 Tbsp oil
4 shallots or spring onions, chopped
1/2 red capsicum, chopped
1/2 cup peas
500 g fish, cubed
375 mL can CARNATION Light %26amp; Creamy Evaporated Milk
1 Tbsp cornflour
2 tsp French mustard
1/2 cup grated tasty cheese
salt, pepper
1/2 cup fresh breadcrumbs
1/2 cup grated tasty cheese, extra
Method
Heat oil in pan, add shallots or spring onions, capsicum and peas, cook 1 minute. Add fish, cook 2 minutes
Add combined CARNATION Creamy Evaporated Milk, cornflour and mustard, bring to boil, simmer stirring 2 minutes.
Remove fish mornay from heat, stir in cheese, season to taste. Divide mixture between 4 individual ovenproof serving dishes.
Sprinkle combined breadcrumbs and extra cheese over top of fish mornay, grill until golden brown.What is a good white sauce recipe for salmon mornay using skimmed evaporated milk?
2 tablespoons finely minced onion
1/2 cup chicken broth
2 cups skim evaporated milk
1/3 cup all-purpose flour
1/2 cup dry white wine
1 teaspoon chicken base or bouillon granules, such as Wyler's Shakers
salt and pepper, to taste
fresh grated Parmesan cheese or shredded Cheddar cheese, optional
Cook onion and broth in a 1-quart saucepan until liquid is almost all cooked away.
In a small bowl, whisk flour with the skim milk. Add to the saucepan and continue to cook, whisking, until sauce begins to thicken.
Add wine and soup base; taste and season with salt and pepper.
If desired, blend in a few tablespoons of freshly grated Parmesan cheese or a little shredded Cheddar cheese, and cook over low heat for 2 to 3 minutes longer, until well blended.What is a good white sauce recipe for salmon mornay using skimmed evaporated milk?
The same. I find virtually no difference between using skimmed milk and full fat milk myself. Adding a nob of butter is a good way of simply making the skimmed milk full fat, if you want it.
2 cups white cheddar cheese
1 cup of milk
1 tbsp. black pepper
1 tsp. salt
Mix together and boil in a pan on HI for 8 minutes.Enjoy your sauce.I go to cooking school.
interesting question. But Mornay, as a classic French sauce imlplies the use of cheese. The base sauce is one of the 4 mother sauces known as a Bechamel. Bechamel is made with butter, flour and milk. The difference between a Bechamel and a classic Roux is that the flour is not allowed to brown and so the sauce stays white. If you are using evaporated milk it would make sense to add some water to replace the water that was evaporated away in its creation.
Start by melting about 2 Tbsp of butter and 1 Tbsp of flour (that is the general ratio - it can vary if you want) on medium low heat. Once melted, add flour and mix with a wooden spoon. Once combined add 1 cup of warm milk (that is a measure for regular milk). You can experiment by adding a little water to the milk in increments to get the flavour you want. Stir the mixture making sure to scrape the bottom the pot and keep stirring until the mixture thickens. Allow to cook for about 15 -20 minutes to cook out the ';floury'; taste. Add grated cheese towards the end of cooking and incorporate until melted. Additionally, a traditional way to add some flavour/undertones to a Bechamel is to first bring the milk to a low boil with a thick slice of onion, a crushed garlic clove and a spike of clove and a bay leaf. Once the milk comes to a low boil, let it simmer for a few mintues and then take of the heat. Pour the mixture through a fine seive (chinois) or cheese cloth to separate the milk from the flavors and then use that milk for the sauce. If you find your bechamel is too thick you can always add a little more milk.
You can sub evap skim milk for the regular milk called for; it will only be a bit thicker. If you dont' want it thicker, use only 1陆 Tbsp. of flour.
Basic White Sauce
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
In a small saucepan over medium heat, melt butter. Add flour and stir until the butter and flour are well combined. Pour in milk, stirring constantly as it thickens. Add more or less milk depending on desired consistency.
2 teaspoons of flour
2 teaspoons of butter
2 cups of your milk
1/3 cup of parmasean cheese
1/4 cup of white wine
2 diced shallots
Combine the flour and butter in a saucepan to make a roux (brown ball)
Add the milk and whisk until thick
Add the remaining ingredients and simmer over low heat while stirring.
Mornay is a classic term (french) meaning cheese sauce. Using the skim evap. milk can be used as I would use a thick slurry using arrowroot rather then cornstarch. It will be more intense looking. Use as you would the cornstarch slurry. Depends on what cheese you are using, you might need to enhance it with more salt. Try adding in the sauce mixture before the cheese is added the following.
ex: 2 Can evap.skim milk
1 large onion with a bay leaf held w/a whole clove
1/4 teas nutmeg
Friday, January 8, 2010
Salmon and Halibut Recipes?
I recently went on a vacation to Alaska and caught 50+ pounds of halibut and salmon and I need some ideas on how to prepare it. Any cool ideas?Salmon and Halibut Recipes?
Cooking Salmon Or Halibut
Broiling or grilling - remove any charred particles from grill. Wipe grate with lightly oiled towel. Cut fish into pieces of even thickness. Cook until desired doneness. For salmon and halibut approximately 8 min on the front side and 5 minutes on the back.
Baking or roasting - portion the fish and arrange in a well-oiled or buttered pan. Place pan in preheated oven. Bake at 400* for approximately 15 minutes, basting half way through.
Saut茅ing - cut or portion fish. Heat a saut茅 pan over med heat. Add enough oil or butter to cover the bottom of the pan. Saut茅 the fish for 7 min on each side or until flaky.
Steaming - portion fish to appropriate size. Prepare the cooking liquid and bring to a boil. Place fish on steaming rack and cover tightly. Steam the fish for approximately 5 min or until desired doneness.
Poaching - heat fish stock or seasoned water to 180*-190* degrees and place fish in liquid. Be sure to cover the fish entirely. Poach fish until desired doneness. Do not boil.
Basic spices for salmon and halibut: rosemary, lemon, dill, garlic fresh or powder, onion, basil, pesto, salt, pepper, you can use any combination of these spices.
Lemon Crusted Baked Halibut
Ingredients
4 halibut fillets (4-8 oz. each)
1/4 c. lemon juice
4 tsp. olive oil
2 tbsp. plain dried breadcrumbs
salt
fresh ground pepper
1/4 c. parsley
4-8 lemon wedges
lemon pepper seasoning
Directions
Preheat oven to 350
Spray baking pan with nonstick olive oil cooking spray
Rinse fillets in cool water, paper towel lightly to dry
Place fillets skin-side down on pan
Drizzle lemon juice onto fillets, then brush with the olive oil
Pat breadcrumbs, salt and pepper and a little lemon pepper seasoning onto fillets, making a light crust with the breadcrumbs and seasoning
Bake fish for 20-30 minutes until its nice and flaky
Add leftover lemon juice to the fish, spooning any juice in pan back onto fish
Sprinkle to taste with salt %26amp; pepper, lemon pepper seasoning and garnish with parsley
Salmon in vodka cream sauce
Ingredients:
8 tablespoons butter
1 onion, thinly sliced
1 pound spinach
6 6 ounce salmon fliets
salt and freshly ground pepper
3 tablespoons olive oil
1 1/2 cups whipping cream
1/2 cup vodka
2 tablespoons green peppercorns in water, drained and crushed
3 tablespoons fresh lime juice
1/4 cup snipped fresh chives
Directions:
Preheat oven to 350F. Combine 4 tablespoons butter and onion in large Dutch oven. Cover and bake until onion is golden brown, stirring occasionally, about 45 minutes.
Stir spinach into onion and bake until just wilted, about 3 minutes. Remove from oven; keep warm.
Season salmon with salt and pepper. Heat oil in heavy large skillet over high heat. Add salmon in batches and cook about 3 minutes per side for medium. Transfer to platter. Tent with foil to keep warm. Pour off excess oil from skillet. Add cream and vodka and boil until slightly thickened, about 4 minutes. Add green peppercorns and remaining 4 tablespoons butter and stir until butter is just melted. Mix in lime juice, season with salt and pepper.
Divide spinach and onion mixture among plates. Top each with salmon fillet. Spoon sauce over. Sprinkle with snipped fresh chives
Have a look at the below links, there are many recipes there. Enjoy!Salmon and Halibut Recipes?
I take it they are whole fish?
For the salmon, clean - put in a fish kettle with fennel, chopped onion, salt, pepper, white wine, 1 cm water, cover with slices of lemon.
Cook in oven until ready at fairly low temperature - about 1 hour. Check every 20 minutes or so and top up liquid if needed. Ready when flesh is just breaking away.
Serve cold displaying head and tail on a dish decorated with lettuce.
Halibut is best cut into steaks and fried in a hot pan with some butter until just browning, turn and repeat.
You may need to freeze some.
Halibut %26amp; Salmon, my favourite fish.
These recipes are for Halibut and Salmon Fillets
I prefer simple quick.
Halibut. Here is an old recipe for a batter.
1/2 cup flour
1/2 t. baking powder
1/2 cup milk
1 egg
1/2 t. salt
1/4 t. pepper
1/4 t. paprika
1/8 t. cayenne pepper
Mix all ingredients for a tasty batter.
Dip fish into batter and fry in 3-4 tbsp canola oil both sides . Lay on paper towel when done about 10 minutes for 1 inch thickness..
Salmon
1/2 cup water seasoned with 1/2 tsp chicken soup base
Add 1 tsp lemon juice
1/4 tsp pepper
Poach pieces of Salmon in gently boiling seasoned water.
turn over when first side is done and turn off burner as second side is cooked. Five minutes total.
Tartar sauce for fish.
1/2 cup Kraft Miracle Whip
1 tsp green sweet relish.(Bicks is good)
Mix above ingredients together and serve over fish .
Salmon Recipes: http://all-fish-seafood-recipes.com/inde鈥?/a>
Halibut Recipes: http://all-fish-seafood-recipes.com/inde鈥?/a>
Cooking Salmon Or Halibut
Broiling or grilling - remove any charred particles from grill. Wipe grate with lightly oiled towel. Cut fish into pieces of even thickness. Cook until desired doneness. For salmon and halibut approximately 8 min on the front side and 5 minutes on the back.
Baking or roasting - portion the fish and arrange in a well-oiled or buttered pan. Place pan in preheated oven. Bake at 400* for approximately 15 minutes, basting half way through.
Saut茅ing - cut or portion fish. Heat a saut茅 pan over med heat. Add enough oil or butter to cover the bottom of the pan. Saut茅 the fish for 7 min on each side or until flaky.
Steaming - portion fish to appropriate size. Prepare the cooking liquid and bring to a boil. Place fish on steaming rack and cover tightly. Steam the fish for approximately 5 min or until desired doneness.
Poaching - heat fish stock or seasoned water to 180*-190* degrees and place fish in liquid. Be sure to cover the fish entirely. Poach fish until desired doneness. Do not boil.
Basic spices for salmon and halibut: rosemary, lemon, dill, garlic fresh or powder, onion, basil, pesto, salt, pepper, you can use any combination of these spices.
Lemon Crusted Baked Halibut
Ingredients
4 halibut fillets (4-8 oz. each)
1/4 c. lemon juice
4 tsp. olive oil
2 tbsp. plain dried breadcrumbs
salt
fresh ground pepper
1/4 c. parsley
4-8 lemon wedges
lemon pepper seasoning
Directions
Preheat oven to 350
Spray baking pan with nonstick olive oil cooking spray
Rinse fillets in cool water, paper towel lightly to dry
Place fillets skin-side down on pan
Drizzle lemon juice onto fillets, then brush with the olive oil
Pat breadcrumbs, salt and pepper and a little lemon pepper seasoning onto fillets, making a light crust with the breadcrumbs and seasoning
Bake fish for 20-30 minutes until its nice and flaky
Add leftover lemon juice to the fish, spooning any juice in pan back onto fish
Sprinkle to taste with salt %26amp; pepper, lemon pepper seasoning and garnish with parsley
Salmon in vodka cream sauce
Ingredients:
8 tablespoons butter
1 onion, thinly sliced
1 pound spinach
6 6 ounce salmon fliets
salt and freshly ground pepper
3 tablespoons olive oil
1 1/2 cups whipping cream
1/2 cup vodka
2 tablespoons green peppercorns in water, drained and crushed
3 tablespoons fresh lime juice
1/4 cup snipped fresh chives
Directions:
Preheat oven to 350F. Combine 4 tablespoons butter and onion in large Dutch oven. Cover and bake until onion is golden brown, stirring occasionally, about 45 minutes.
Stir spinach into onion and bake until just wilted, about 3 minutes. Remove from oven; keep warm.
Season salmon with salt and pepper. Heat oil in heavy large skillet over high heat. Add salmon in batches and cook about 3 minutes per side for medium. Transfer to platter. Tent with foil to keep warm. Pour off excess oil from skillet. Add cream and vodka and boil until slightly thickened, about 4 minutes. Add green peppercorns and remaining 4 tablespoons butter and stir until butter is just melted. Mix in lime juice, season with salt and pepper.
Divide spinach and onion mixture among plates. Top each with salmon fillet. Spoon sauce over. Sprinkle with snipped fresh chives
Have a look at the below links, there are many recipes there. Enjoy!Salmon and Halibut Recipes?
I take it they are whole fish?
For the salmon, clean - put in a fish kettle with fennel, chopped onion, salt, pepper, white wine, 1 cm water, cover with slices of lemon.
Cook in oven until ready at fairly low temperature - about 1 hour. Check every 20 minutes or so and top up liquid if needed. Ready when flesh is just breaking away.
Serve cold displaying head and tail on a dish decorated with lettuce.
Halibut is best cut into steaks and fried in a hot pan with some butter until just browning, turn and repeat.
You may need to freeze some.
Halibut %26amp; Salmon, my favourite fish.
These recipes are for Halibut and Salmon Fillets
I prefer simple quick.
Halibut. Here is an old recipe for a batter.
1/2 cup flour
1/2 t. baking powder
1/2 cup milk
1 egg
1/2 t. salt
1/4 t. pepper
1/4 t. paprika
1/8 t. cayenne pepper
Mix all ingredients for a tasty batter.
Dip fish into batter and fry in 3-4 tbsp canola oil both sides . Lay on paper towel when done about 10 minutes for 1 inch thickness..
Salmon
1/2 cup water seasoned with 1/2 tsp chicken soup base
Add 1 tsp lemon juice
1/4 tsp pepper
Poach pieces of Salmon in gently boiling seasoned water.
turn over when first side is done and turn off burner as second side is cooked. Five minutes total.
Tartar sauce for fish.
1/2 cup Kraft Miracle Whip
1 tsp green sweet relish.(Bicks is good)
Mix above ingredients together and serve over fish .
Salmon Recipes: http://all-fish-seafood-recipes.com/inde鈥?/a>
Halibut Recipes: http://all-fish-seafood-recipes.com/inde鈥?/a>
Recipe for Salmon with carmelized nuts?
I had this salmon with carmelized nuts a while back and I really would like the recipe only I can't remember where I ate it. Does anyone know the recipe for Salmon with Carmelized nuts on top?Recipe for Salmon with carmelized nuts?
try this one..
CARMELIZED SALMON WITH CHERRY SALSA
Makes 4 servings.
1-1/2 pounds fresh or frozen salmon fillet with skin
3 tablespoons brown sugar
1 tablespoon grated orange peel
1/2 teaspoon coarsely ground pepper
1 ripe mango or papaya, seeded, peeled and chopped
1 cup frozen tart cherries, thawed, drained and halved*
2 tablespoons chopped fresh mint, basil or cilantro
2 teaspoons balsamic vinegar
1/4 teaspoon crushed red pepper
Thaw fish, if frozen. Stir together brown sugar, orange peel and pepper. Place fish, skin side down, in a shallow pan. Rub sugar mixture over fish. Cover and refrigerate 2 to 8 hours.
Remove fish from pan, draining off any juices. Place salmon, skin-side down, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium-hot coals. Grill for 20 to 25 minutes, or until fish flakes easily. Do not turn fish.
Meanwhile, toss together mango or papaya, cherries, mint, vinegar and red pepper. Spoon fruit salsa over warm fish. Serve immediately.
* 陆 cup dried tart cherries can be substituted for frozen tart cherries.
Note: To bake salmon instead of grilling, spray a baking dish with nonstick cooking spray. Put salmon, skin-side down, in pan. Rub with sugar mixture. Cover with foil and refrigerate 2 to 8 hours. Bake, covered, in a preheated 350掳F oven for 25 minutes. Remove cover and bake 5 to 10 minutes, or until fish flakes easily. Prepare fruit salsa as directed above. Spoon over warm fish. Serve immediately.
PECAN CRUSTED SALMON
See also: Pecan: A Nut from America
Ingredients
鈥?1 cup chopped pecans
鈥?2 cloves garlic, minced
鈥?1 teaspoon paprika
鈥?Salt and pepper to taste
鈥?Two 8-oz. salmon fillets
鈥?Salted butter as needed
Directions
Mix the chopped pecans with the garlic, paprika, salt and pepper.
Melt some of the butter and brush the salmon fillets with it on each side.
Coat both sides of the salmon fillets with the pecan mixture.
Heat the remaining butter in a skillet over medium heat and saut茅 the salmon on each side until golden brown.
For thicker fillets you may need to finish them in the oven. Thus you will need to employ an oven-proof skillet.
After saut茅ing each side place the skillet into a preheated 400 degree oven until the fish reaches an internal temperature of 135-140 degrees.Recipe for Salmon with carmelized nuts?
Alaska Salmon Bake with Pecan Crunch Coating
INGREDIENTS
3 tablespoons Dijon mustard
3 tablespoons butter, melted
5 teaspoons honey
1/2 cup fresh bread crumbs
1/2 cup finely chopped pecans
3 teaspoons chopped fresh parsley
6 (4 ounce) fillets salmon
salt and pepper to taste
6 lemon wedges
DIRECTIONS
Preheat the oven to 400 degrees F (200 degrees C). In a small bowl, mix together the mustard, butter, and honey. In another bowl, mix together the bread crumbs, pecans, and parsley. Season each salmon fillet with salt and pepper. Place on a lightly greased baking sheet. Brush with mustard-honey mixture. Cover the top of each fillet with bread crumb mixture. Bake for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork. Serve garnished with lemon wedges.
***ENJOY!!!
try this one..
CARMELIZED SALMON WITH CHERRY SALSA
Makes 4 servings.
1-1/2 pounds fresh or frozen salmon fillet with skin
3 tablespoons brown sugar
1 tablespoon grated orange peel
1/2 teaspoon coarsely ground pepper
1 ripe mango or papaya, seeded, peeled and chopped
1 cup frozen tart cherries, thawed, drained and halved*
2 tablespoons chopped fresh mint, basil or cilantro
2 teaspoons balsamic vinegar
1/4 teaspoon crushed red pepper
Thaw fish, if frozen. Stir together brown sugar, orange peel and pepper. Place fish, skin side down, in a shallow pan. Rub sugar mixture over fish. Cover and refrigerate 2 to 8 hours.
Remove fish from pan, draining off any juices. Place salmon, skin-side down, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium-hot coals. Grill for 20 to 25 minutes, or until fish flakes easily. Do not turn fish.
Meanwhile, toss together mango or papaya, cherries, mint, vinegar and red pepper. Spoon fruit salsa over warm fish. Serve immediately.
* 陆 cup dried tart cherries can be substituted for frozen tart cherries.
Note: To bake salmon instead of grilling, spray a baking dish with nonstick cooking spray. Put salmon, skin-side down, in pan. Rub with sugar mixture. Cover with foil and refrigerate 2 to 8 hours. Bake, covered, in a preheated 350掳F oven for 25 minutes. Remove cover and bake 5 to 10 minutes, or until fish flakes easily. Prepare fruit salsa as directed above. Spoon over warm fish. Serve immediately.
PECAN CRUSTED SALMON
See also: Pecan: A Nut from America
Ingredients
鈥?1 cup chopped pecans
鈥?2 cloves garlic, minced
鈥?1 teaspoon paprika
鈥?Salt and pepper to taste
鈥?Two 8-oz. salmon fillets
鈥?Salted butter as needed
Directions
Mix the chopped pecans with the garlic, paprika, salt and pepper.
Melt some of the butter and brush the salmon fillets with it on each side.
Coat both sides of the salmon fillets with the pecan mixture.
Heat the remaining butter in a skillet over medium heat and saut茅 the salmon on each side until golden brown.
For thicker fillets you may need to finish them in the oven. Thus you will need to employ an oven-proof skillet.
After saut茅ing each side place the skillet into a preheated 400 degree oven until the fish reaches an internal temperature of 135-140 degrees.Recipe for Salmon with carmelized nuts?
Alaska Salmon Bake with Pecan Crunch Coating
INGREDIENTS
3 tablespoons Dijon mustard
3 tablespoons butter, melted
5 teaspoons honey
1/2 cup fresh bread crumbs
1/2 cup finely chopped pecans
3 teaspoons chopped fresh parsley
6 (4 ounce) fillets salmon
salt and pepper to taste
6 lemon wedges
DIRECTIONS
Preheat the oven to 400 degrees F (200 degrees C). In a small bowl, mix together the mustard, butter, and honey. In another bowl, mix together the bread crumbs, pecans, and parsley. Season each salmon fillet with salt and pepper. Place on a lightly greased baking sheet. Brush with mustard-honey mixture. Cover the top of each fillet with bread crumb mixture. Bake for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork. Serve garnished with lemon wedges.
***ENJOY!!!
Anyone know a good slow cooker salmon recipe? Nothing too fancy please, no garlic!?
Slow Cooker Salmon Loaf
INGREDIENTS
2 eggs, lightly beaten
2 cups seasoned stuffing croutons
1 cup chicken broth
1 cup grated Parmesan cheese
1/4 teaspoon ground mustard
1 can (14-3/4 ounces) salmon, drained, bones and skin removed
DIRECTIONS
In a bowl, combine the first five ingredients. Add salmon and mix well. Transfer to a 3-qt. slow cooker coated with cooking spray. Gently shape mixture into a loaf. Cover and cook on low for 4-6 hours or until a meat thermometer reads 160掳. Yield: 6 servings.
http://recipes.rd.com/eRMS/recp.aspx?rec鈥?/a>
Salmon Croquettes Recipe
An easy, tasty way to get the nutritional benefits of salmon. It's also an excellent use for left-over cooked salmon, although canned salmon works as well.
Servings: 4
Serving Description: 2 croquettes
Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients
- 2 cups cooked salmon, or one 15 oz. can
- 1 cup mashed potatoes, left over or freshly made
- 1 egg
- 2 tablespoons finely chopped onion
- 1/4 cup finely chopped parsley
- 1/4 teaspoon salt
- 1 tablespoon Dijon mustard or spicy brown mustard
- 1 tablespoon butter or olive oil (more if cooking in several batches)
lemon wedges (optional)
Directions
If preparing potatoes from scratch, cut 1 medium baking potato into small dice, cover with water to which a pinch of salt has been added, and cook until very soft, about 10 minutes. Mash with a fork or potato masher. (Amount need not be exact)
Break salmon into flakes and mix with mashed potato.
In a small bowl, beat egg, add chopped parsley and finely diced onion, 1/4 teaspoon salt and mustard. Stir into salmon-potato mixture and shape into 8 patties.
Heat oil (medium) in non-stick skillet and cook patties until golden brown and heated through, 3 - 5 minutes per side. Serve warm, with lemon wedges, if desired.
http://www.recipetips.com/recipe-cards/t鈥?/a>
(*-*)Anyone know a good slow cooker salmon recipe? Nothing too fancy please, no garlic!?
I have not tried this but it sounds good.
CROCKPOT SALMON BAKE
3 cans (16 ounces each) salmon
4 cups bread crumbs, soft, about 10 slices of bread
1 can tomatoes in puree, about 15 ounces
1 can condensed cream of onion soup
6 eggs, well beaten
1 green bell pepper, chopped
2 chicken bouillon cubes, crushed
1 tablespoon lemon juice
SAUCE:
1 can condensed cream of celery soup
1/2 cup milk
Generously grease crockpot.
Combine all ingredients, except celery soup and milk, in removable liner. Place liner in base.
Cover and cook on LOW for 4 to 5 hours.
Combine cream of celery soup with 1/2 cup of milk and heat in saucepan.
Serve sauce with the salmon casserole.Anyone know a good slow cooker salmon recipe? Nothing too fancy please, no garlic!?
Crockpot Salmon with Caramelized Onions and Carrots
INGREDIENTS:
2 tablespoons olive oil
2 tablespoons butter
4 onions, coarsely chopped
1 (16 ounce) bag baby carrots
4 cloves garlic, minced
1-1/2 pound salmon filet
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon dried dill weed
PREPARATION:
Place olive oil and butter in 4 quart crockpot. Add onions, baby carrots, and garlic, stir, cover, and cook on low for 6-7 hours, stirring once during cooking time, until vegetables are beginning to caramelize.
Place filet over vegetables in crockpot and sprinkle with salt, pepper, and dill weed.
Cover and cook on low for 1 to 2 hours until salmon flakes when tested with a fork (test at one hour time, if salmon is done, turn crockpot off and keep covered until serving time). Place salmon on serving plate and top with onion mixture. Serves 4
Slow Cooked Salmon
4 servings 1 day 1 day prep
4 salmon steaks
1/2 cup lime juice
3 tablespoons cognac
2 tablespoons sugar
1 tablespoon kosher salt
1 teaspoon white pepper, ground
1 bunch fresh dill, rinsed and dried
2 tablespoons olive oil
For the mustard dill sauce
1/2 cup Dijon mustard
2 tablespoons soy sauce
1/3 cup brown sugar
3 tablespoons olive oil
1/3 cup fresh dill, chopped
To marinate salmon, put a large piece of aluminum foil on work surface.
In a small cup or bowl whisk together lime juice and cognac.
Rub both sides of salmon steaks with mixture.
In another cup or bowl combine sugar, salt and pepper and then rub both sides of each salmon steak with about 2 teaspoons of the mixture.
Lay half of the dill in the center ofthe aluminum foil and then place steaks over the dill and then place remainder of the dill on top of the steaks. Pull foil over salmon and seal to form package. Cover foil package with a plate or heavy weight and refrigerate for 24 - 48 hours.
2 hours before serving or thirty minutes before starting to cook the salmon, pour oil into the insert of the slow cooker and preheat it on High with cover on.
Remove salmon from foil and discard dill and with a damp towel wipe seasonings off fish.
Place the salmon steaks in one layer in slow cooker. Cook on high for 90 minutes - check temperature - it should read 140-degrees F. DO NOT OPEN COVER OR CHECK FISH FOR 90 MINUTES.
Serve fish with mustard dill sauce (recipe is below).
To make the mustard dill sauce: whisk sauce ingredients together in a small bowl
Here's one that sounds good:
Easy Potato %26amp; Salmon Chowder
2 (14 oz.) cans of chicken broth
1-1/2 cups loose-pack frozen whole kernel corn
3 medium carrots, thinly sliced
1-1/2 cups water
1 medium onion, chopped
1 (4.9 oz) package dry scalloped potato mix
2 teaspoons dried dill
2 cups half-and-half or light cream
1/2 cup all purpose flour
2 (6 oz.) cans skinless, boneless salmon, drained
In a 3-1/2 or 4 qt. slow cooker combine broth, corn, carrots, the water, onion, dry potato mix (including contents of seasoning packet), and dill.
Cover and cook on low setting 6 to 9 hours or on high setting 3 to 4 hours.
Near the end of cooking time, if using the low setting, turn it to high setting. In a medium bowl whisk together the half-and-half and flour. Gradually stir into vegetable mixture in slow cooker. Gently stir in salmon. Cover and cook for 20 to 30 minutes more or until thickened.
Makes 8 main-dish servings.
If you want to use canend salmon, you can do a casserole in the crockpot, but fresh salmon should not be cooked in a slow cooker.
Crockpot Salmon and Potato casserole
4 potatoes, peeled and thinly sliced
3 tablespoons flour
salt and pepper
1 can (16 ounces) salmon, drained and flaked
1 medium onion, chopped
1 can (10 3/4 ounces) cream of mushroom soup
1/4 cup water
nutmeg
Directions:
1. Place half of the potatoes in greased Crock Pot. Sprinkle with half of the flour, salt and pepper. Cover with half the salmon; sprinkle with half the onion. Repeat layers in order.
2. Combine soup and water. Pour over potato-salmon mixture. Dust with nutmeg.
3. Cover and cook on Low for 7-10 hours.
A mixture of olive oil flavoured with black truffle and chardonnay vinegar, some finely chopped spring onion. No need to do it in the slow cooker though as it only takes 20 minutes for a fillet in the oven (200).lipstick color
INGREDIENTS
2 eggs, lightly beaten
2 cups seasoned stuffing croutons
1 cup chicken broth
1 cup grated Parmesan cheese
1/4 teaspoon ground mustard
1 can (14-3/4 ounces) salmon, drained, bones and skin removed
DIRECTIONS
In a bowl, combine the first five ingredients. Add salmon and mix well. Transfer to a 3-qt. slow cooker coated with cooking spray. Gently shape mixture into a loaf. Cover and cook on low for 4-6 hours or until a meat thermometer reads 160掳. Yield: 6 servings.
http://recipes.rd.com/eRMS/recp.aspx?rec鈥?/a>
Salmon Croquettes Recipe
An easy, tasty way to get the nutritional benefits of salmon. It's also an excellent use for left-over cooked salmon, although canned salmon works as well.
Servings: 4
Serving Description: 2 croquettes
Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients
- 2 cups cooked salmon, or one 15 oz. can
- 1 cup mashed potatoes, left over or freshly made
- 1 egg
- 2 tablespoons finely chopped onion
- 1/4 cup finely chopped parsley
- 1/4 teaspoon salt
- 1 tablespoon Dijon mustard or spicy brown mustard
- 1 tablespoon butter or olive oil (more if cooking in several batches)
lemon wedges (optional)
Directions
If preparing potatoes from scratch, cut 1 medium baking potato into small dice, cover with water to which a pinch of salt has been added, and cook until very soft, about 10 minutes. Mash with a fork or potato masher. (Amount need not be exact)
Break salmon into flakes and mix with mashed potato.
In a small bowl, beat egg, add chopped parsley and finely diced onion, 1/4 teaspoon salt and mustard. Stir into salmon-potato mixture and shape into 8 patties.
Heat oil (medium) in non-stick skillet and cook patties until golden brown and heated through, 3 - 5 minutes per side. Serve warm, with lemon wedges, if desired.
http://www.recipetips.com/recipe-cards/t鈥?/a>
(*-*)Anyone know a good slow cooker salmon recipe? Nothing too fancy please, no garlic!?
I have not tried this but it sounds good.
CROCKPOT SALMON BAKE
3 cans (16 ounces each) salmon
4 cups bread crumbs, soft, about 10 slices of bread
1 can tomatoes in puree, about 15 ounces
1 can condensed cream of onion soup
6 eggs, well beaten
1 green bell pepper, chopped
2 chicken bouillon cubes, crushed
1 tablespoon lemon juice
SAUCE:
1 can condensed cream of celery soup
1/2 cup milk
Generously grease crockpot.
Combine all ingredients, except celery soup and milk, in removable liner. Place liner in base.
Cover and cook on LOW for 4 to 5 hours.
Combine cream of celery soup with 1/2 cup of milk and heat in saucepan.
Serve sauce with the salmon casserole.Anyone know a good slow cooker salmon recipe? Nothing too fancy please, no garlic!?
Crockpot Salmon with Caramelized Onions and Carrots
INGREDIENTS:
2 tablespoons olive oil
2 tablespoons butter
4 onions, coarsely chopped
1 (16 ounce) bag baby carrots
4 cloves garlic, minced
1-1/2 pound salmon filet
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon dried dill weed
PREPARATION:
Place olive oil and butter in 4 quart crockpot. Add onions, baby carrots, and garlic, stir, cover, and cook on low for 6-7 hours, stirring once during cooking time, until vegetables are beginning to caramelize.
Place filet over vegetables in crockpot and sprinkle with salt, pepper, and dill weed.
Cover and cook on low for 1 to 2 hours until salmon flakes when tested with a fork (test at one hour time, if salmon is done, turn crockpot off and keep covered until serving time). Place salmon on serving plate and top with onion mixture. Serves 4
Slow Cooked Salmon
4 servings 1 day 1 day prep
4 salmon steaks
1/2 cup lime juice
3 tablespoons cognac
2 tablespoons sugar
1 tablespoon kosher salt
1 teaspoon white pepper, ground
1 bunch fresh dill, rinsed and dried
2 tablespoons olive oil
For the mustard dill sauce
1/2 cup Dijon mustard
2 tablespoons soy sauce
1/3 cup brown sugar
3 tablespoons olive oil
1/3 cup fresh dill, chopped
To marinate salmon, put a large piece of aluminum foil on work surface.
In a small cup or bowl whisk together lime juice and cognac.
Rub both sides of salmon steaks with mixture.
In another cup or bowl combine sugar, salt and pepper and then rub both sides of each salmon steak with about 2 teaspoons of the mixture.
Lay half of the dill in the center ofthe aluminum foil and then place steaks over the dill and then place remainder of the dill on top of the steaks. Pull foil over salmon and seal to form package. Cover foil package with a plate or heavy weight and refrigerate for 24 - 48 hours.
2 hours before serving or thirty minutes before starting to cook the salmon, pour oil into the insert of the slow cooker and preheat it on High with cover on.
Remove salmon from foil and discard dill and with a damp towel wipe seasonings off fish.
Place the salmon steaks in one layer in slow cooker. Cook on high for 90 minutes - check temperature - it should read 140-degrees F. DO NOT OPEN COVER OR CHECK FISH FOR 90 MINUTES.
Serve fish with mustard dill sauce (recipe is below).
To make the mustard dill sauce: whisk sauce ingredients together in a small bowl
Here's one that sounds good:
Easy Potato %26amp; Salmon Chowder
2 (14 oz.) cans of chicken broth
1-1/2 cups loose-pack frozen whole kernel corn
3 medium carrots, thinly sliced
1-1/2 cups water
1 medium onion, chopped
1 (4.9 oz) package dry scalloped potato mix
2 teaspoons dried dill
2 cups half-and-half or light cream
1/2 cup all purpose flour
2 (6 oz.) cans skinless, boneless salmon, drained
In a 3-1/2 or 4 qt. slow cooker combine broth, corn, carrots, the water, onion, dry potato mix (including contents of seasoning packet), and dill.
Cover and cook on low setting 6 to 9 hours or on high setting 3 to 4 hours.
Near the end of cooking time, if using the low setting, turn it to high setting. In a medium bowl whisk together the half-and-half and flour. Gradually stir into vegetable mixture in slow cooker. Gently stir in salmon. Cover and cook for 20 to 30 minutes more or until thickened.
Makes 8 main-dish servings.
If you want to use canend salmon, you can do a casserole in the crockpot, but fresh salmon should not be cooked in a slow cooker.
Crockpot Salmon and Potato casserole
4 potatoes, peeled and thinly sliced
3 tablespoons flour
salt and pepper
1 can (16 ounces) salmon, drained and flaked
1 medium onion, chopped
1 can (10 3/4 ounces) cream of mushroom soup
1/4 cup water
nutmeg
Directions:
1. Place half of the potatoes in greased Crock Pot. Sprinkle with half of the flour, salt and pepper. Cover with half the salmon; sprinkle with half the onion. Repeat layers in order.
2. Combine soup and water. Pour over potato-salmon mixture. Dust with nutmeg.
3. Cover and cook on Low for 7-10 hours.
A mixture of olive oil flavoured with black truffle and chardonnay vinegar, some finely chopped spring onion. No need to do it in the slow cooker though as it only takes 20 minutes for a fillet in the oven (200).
Does anyone know a good casserole recipe with salmon spread?
i love casseroles and this is something that would sound interesting. with what would it go though? any ideas?Does anyone know a good casserole recipe with salmon spread?
SALMON CASSEROLE
8 tbsp. butter
1 green pepper
1 onion
8 tbsp. flour
3 1/2 c. milk
1 1/2 to 2 c. salmon (no bones or flesh)
1 tbsp. lemon juice
1 jar Kraft pimento cheese spread
Saute green pepper and onion in butter. Add flour, gradually add milk, stirring constantly. Once white sauce has thickened add salmon and set aside. Make Bisquick roll recipe. Once the dough is rolled spread the cheese and roll and cut the dough as though you were making cinnamon rolls. Place the rolls in a narrow casserole dish and pour the sauce over. Bake at 425 degrees for 20 minutes.
Serves 6 to 8.Does anyone know a good casserole recipe with salmon spread?
Ewwwwwwww...
Salmon chees casserole:
1 can salmon , drained, skinned and boned
1 envelop (1.5 oz 4-cheese pasta sauce mix
1 cup milk
1 cup frozen pearl onions
1 10 oz package frozen peas and carrots
1 box corn bread muffin mix (8 1/2 oz)
Directions
Preheat oven to 375 degrees.
Spray a 11 x 7 x 2 inch baking dish with cooking spray.
Flake the salmon into the prepared dish.
Wisk sauce mix and milk in saucepan; add onions.
Simmer 5 minutes; stir in peas and carrots.
Return to simmer; spoon over salmon.
Prepare corn bread mix according to package directions.
Spoon around outer edge of baking dish.
Bake 375 degrees for 25 minutes or until heated through.
Salmon Rice casserole
4 cups cooked rice
2 cups frozen unthawed peas
1 can pink salmon undrained
2 cans cream of shrimp soup
1/2 cup instant skim milk powder
2 teaspoons lemon pepper
2 tablespoons butter
1/2 cup bread crumbs
Directions
Combine rice, peas, salmon, undiluted soup, milk powder and 1 teaspoon lemon pepper.
Pour mixture into lightly greased casserole dish.
In small skillet melt butter then stir in bread crumbs and 1 teaspoon lemon pepper.
Sprinkle crumbs over top of casserole.
Bake in preheated 350 oven for 30 minutes.
SALMON CASSEROLE
8 tbsp. butter
1 green pepper
1 onion
8 tbsp. flour
3 1/2 c. milk
1 1/2 to 2 c. salmon (no bones or flesh)
1 tbsp. lemon juice
1 jar Kraft pimento cheese spread
Saute green pepper and onion in butter. Add flour, gradually add milk, stirring constantly. Once white sauce has thickened add salmon and set aside. Make Bisquick roll recipe. Once the dough is rolled spread the cheese and roll and cut the dough as though you were making cinnamon rolls. Place the rolls in a narrow casserole dish and pour the sauce over. Bake at 425 degrees for 20 minutes.
Serves 6 to 8.Does anyone know a good casserole recipe with salmon spread?
Ewwwwwwww...
Salmon chees casserole:
1 can salmon , drained, skinned and boned
1 envelop (1.5 oz 4-cheese pasta sauce mix
1 cup milk
1 cup frozen pearl onions
1 10 oz package frozen peas and carrots
1 box corn bread muffin mix (8 1/2 oz)
Directions
Preheat oven to 375 degrees.
Spray a 11 x 7 x 2 inch baking dish with cooking spray.
Flake the salmon into the prepared dish.
Wisk sauce mix and milk in saucepan; add onions.
Simmer 5 minutes; stir in peas and carrots.
Return to simmer; spoon over salmon.
Prepare corn bread mix according to package directions.
Spoon around outer edge of baking dish.
Bake 375 degrees for 25 minutes or until heated through.
Salmon Rice casserole
4 cups cooked rice
2 cups frozen unthawed peas
1 can pink salmon undrained
2 cans cream of shrimp soup
1/2 cup instant skim milk powder
2 teaspoons lemon pepper
2 tablespoons butter
1/2 cup bread crumbs
Directions
Combine rice, peas, salmon, undiluted soup, milk powder and 1 teaspoon lemon pepper.
Pour mixture into lightly greased casserole dish.
In small skillet melt butter then stir in bread crumbs and 1 teaspoon lemon pepper.
Sprinkle crumbs over top of casserole.
Bake in preheated 350 oven for 30 minutes.
Can you come up with a recipe including Salmon & Yellow bell peppers?
That's all I have in my fridgeCan you come up with a recipe including Salmon %26amp; Yellow bell peppers?
cook salmon....fry peppers...put peppers on top of salmon.
Or for variety...put peppers underneath the salmon.Can you come up with a recipe including Salmon %26amp; Yellow bell peppers?
Stuff the bell peppers with the salmon and bake...... surely you have some cheese or rice to throw in there too??? Good Luck...
Go get some white corn tortillas, limes, and cilantro.
Grill the salmon, squeeze some lime on it while its grilling, make sure it also has salt and pepper on it.
Chop the cilantro and peppers (do not cook them) heat up the corn tortillas( on the grill, on the stove, or in the microwave but they should be soft still) set up your tortillas on a plate put in some salmon, squeeze lime over the top, add in the chopped cilantro and peppers and you'll need cheese, it's brand name is Cacique, it's a white rennet cheese, and its perfect for this, if you had some Corona it would really make this even better, but iced black tea is good as well. Now I'm hungry
funnily enough when i did cook with my girlfreind the answer could be to cut open the top of the pepper, remove seeds, whisk one or two eggs if there is space and layer the inside of the peper with egg and salmon use spices etc as desired and bake in an oven at max for half an hour replacing the top of the pepper.
the egg should set with the salmon etc and the pepper should beconme nice and sweet.
Grilled Cedar Plank Salmon with Yellow Pepper Saffron Sauce
4 cedar 12 by 12-inch cedar planks, soaked in water for 3 hours
4 salmon fillets (6 ounces each)
2 tablespoons olive oil
Salt and freshly ground pepper
Preheat grill. Remove the planks from the water and place on the grill until hot. Have ready 4 sheets of aluminum foil cut into 16 by 16-inch sheets. Remove the planks with tongs and place 1 plank in the center of each piece of foil. Brush the salmon on both sides with olive oil and season with salt and pepper to taste. Wrap the aluminum around the salmon, return to the grill and cook for approximately 10 minutes or to medium well doneness. Remove each fillet from the plank and drizzle with the sauce.
YELLOW PEPPER SAFFRON SAUCE:
2 yellow peppers, charred on the grill, seeded and coarsely chopped
1/3 cup rice wine vinegar
6 cloves garlic, coarsely chopped
Pinch of saffron threads
1 tablespoon honey
1 teaspoon Dijon mustard
3/4 cup pure olive oil
Salt and freshly ground pepper
In a blender or food processor, combine the peppers, vinegar, garlic, saffron, honey, and mustard and blend 30 seconds. With the motor running, slowly add the oil until it emulsifies. Season to taste with salt and pepper.
Yield: 4 servings
Bon Apetitte!
SALMON %26amp; BELL PEPPERS
INGREDIENTS
* 1 teaspoon butter
* 4 (4 ounce) fillets salmon
* 2 teaspoons vegetable oil
* 1/2 red bell pepper, diced
* 1/2 yellow bell pepper, diced
* 2 teaspoons garlic, finely chopped
* 1 lemon
DIRECTIONS
1. In a large skillet, melt the teaspoon of butter and fry the salmon fillets until they are flaky on the inside and a little golden on the outside.
2. In a medium skillet, place the oil, red pepper and yellow pepper; saute for 3 minutes. Set aside.
3. In a small bowl, combine garlic and lemon juice. Drizzle over the finished salmon fillets. Place the cooked peppers on top of the filets. Serve immediately.
Ok if I will be the one to cook this is what I am going to do.
Slice into pieces your salmon and fry it. Set aside the cooked salmon and put into a deep glass bowl.
You shall need the following
1 bell pepper
1 onion
1/2 clove of garlic
1 cup of pineapple juice
1 teaspoon of ground black pepper
4 tablespoon of sugar
2 tablespoon of tomato paste
1/2 teaspoon of salt
3 tablespoon of oyster sauce.
3 tablespoon of cooking oil
1 ginger(about 6 slices)
1/2 cup of water
Procedure:
Heat your fan, then pour the cooking oil, then pour into the ginger, after one minute add the garlic, let it mix and when garlic turned brown pour the onion after two minutes pour the ground black pepper, oyster sauce, salt, sugar, and pineapple juice and last is the tomato sauce, yellow bell pepper and water. Mix until become thick.
Then put on top of the fish the mixture you got. (Note: put immediately what you have cooked.
Slice up the bell peppers %26amp; get the foil out. Make a foil packet, oil the inside, put the fish in, put the veggies in, seal it up. Put it in a 350F degree oven on a tray %26amp; cook for 20 minutes.
cook salmon....fry peppers...put peppers on top of salmon.
Or for variety...put peppers underneath the salmon.Can you come up with a recipe including Salmon %26amp; Yellow bell peppers?
Stuff the bell peppers with the salmon and bake...... surely you have some cheese or rice to throw in there too??? Good Luck...
Go get some white corn tortillas, limes, and cilantro.
Grill the salmon, squeeze some lime on it while its grilling, make sure it also has salt and pepper on it.
Chop the cilantro and peppers (do not cook them) heat up the corn tortillas( on the grill, on the stove, or in the microwave but they should be soft still) set up your tortillas on a plate put in some salmon, squeeze lime over the top, add in the chopped cilantro and peppers and you'll need cheese, it's brand name is Cacique, it's a white rennet cheese, and its perfect for this, if you had some Corona it would really make this even better, but iced black tea is good as well. Now I'm hungry
funnily enough when i did cook with my girlfreind the answer could be to cut open the top of the pepper, remove seeds, whisk one or two eggs if there is space and layer the inside of the peper with egg and salmon use spices etc as desired and bake in an oven at max for half an hour replacing the top of the pepper.
the egg should set with the salmon etc and the pepper should beconme nice and sweet.
Grilled Cedar Plank Salmon with Yellow Pepper Saffron Sauce
4 cedar 12 by 12-inch cedar planks, soaked in water for 3 hours
4 salmon fillets (6 ounces each)
2 tablespoons olive oil
Salt and freshly ground pepper
Preheat grill. Remove the planks from the water and place on the grill until hot. Have ready 4 sheets of aluminum foil cut into 16 by 16-inch sheets. Remove the planks with tongs and place 1 plank in the center of each piece of foil. Brush the salmon on both sides with olive oil and season with salt and pepper to taste. Wrap the aluminum around the salmon, return to the grill and cook for approximately 10 minutes or to medium well doneness. Remove each fillet from the plank and drizzle with the sauce.
YELLOW PEPPER SAFFRON SAUCE:
2 yellow peppers, charred on the grill, seeded and coarsely chopped
1/3 cup rice wine vinegar
6 cloves garlic, coarsely chopped
Pinch of saffron threads
1 tablespoon honey
1 teaspoon Dijon mustard
3/4 cup pure olive oil
Salt and freshly ground pepper
In a blender or food processor, combine the peppers, vinegar, garlic, saffron, honey, and mustard and blend 30 seconds. With the motor running, slowly add the oil until it emulsifies. Season to taste with salt and pepper.
Yield: 4 servings
Bon Apetitte!
SALMON %26amp; BELL PEPPERS
INGREDIENTS
* 1 teaspoon butter
* 4 (4 ounce) fillets salmon
* 2 teaspoons vegetable oil
* 1/2 red bell pepper, diced
* 1/2 yellow bell pepper, diced
* 2 teaspoons garlic, finely chopped
* 1 lemon
DIRECTIONS
1. In a large skillet, melt the teaspoon of butter and fry the salmon fillets until they are flaky on the inside and a little golden on the outside.
2. In a medium skillet, place the oil, red pepper and yellow pepper; saute for 3 minutes. Set aside.
3. In a small bowl, combine garlic and lemon juice. Drizzle over the finished salmon fillets. Place the cooked peppers on top of the filets. Serve immediately.
Ok if I will be the one to cook this is what I am going to do.
Slice into pieces your salmon and fry it. Set aside the cooked salmon and put into a deep glass bowl.
You shall need the following
1 bell pepper
1 onion
1/2 clove of garlic
1 cup of pineapple juice
1 teaspoon of ground black pepper
4 tablespoon of sugar
2 tablespoon of tomato paste
1/2 teaspoon of salt
3 tablespoon of oyster sauce.
3 tablespoon of cooking oil
1 ginger(about 6 slices)
1/2 cup of water
Procedure:
Heat your fan, then pour the cooking oil, then pour into the ginger, after one minute add the garlic, let it mix and when garlic turned brown pour the onion after two minutes pour the ground black pepper, oyster sauce, salt, sugar, and pineapple juice and last is the tomato sauce, yellow bell pepper and water. Mix until become thick.
Then put on top of the fish the mixture you got. (Note: put immediately what you have cooked.
Slice up the bell peppers %26amp; get the foil out. Make a foil packet, oil the inside, put the fish in, put the veggies in, seal it up. Put it in a 350F degree oven on a tray %26amp; cook for 20 minutes.
I need a recipe for salmon steaks - not BBQ or in stew type dish?
I impulse bought some salmon steaks and when I got home realised I had no idea what to do with them! I have eaten them BBQ'd but this is not what I want to do. The only recipes I could find had them chopped and in a mornay style sauce but they are too nice for this.I need a recipe for salmon steaks - not BBQ or in stew type dish?
Ok I have a recipe it sounds unusual but it is lovely.
Bake the salmon steaks in the oven with a little oil and lemon/lime and cover them in foil.
Then serve it with mango salsa on top.
Chop up one mango
One red onion
Fresh chile - as much as you like
Coriander (Cilantro) leaves chopped up.
Black pepper.
Lemon juice.
Mix them all together.
Serve with new potatos and a green salad.
I know fruit with fish can sound weird but it is gorgeous. My dad who doesn't like salmon or mango loved this dish. Try it what have you got to loose!I need a recipe for salmon steaks - not BBQ or in stew type dish?
Turn the oven on broil
Put water in bottom of broiling pan
Spray top of broiling pan
Place salmon and top and add spices, basil, salt and pepper
Add spoon of butter to top of each one
Cook for a few minutes and then turn steaks over to cook the other side, the tops should be slightly brown. If you cut into in and middle is still watery either put back in the broiler or pop in microwave. Keep an eye on it because it doesn't take long and you don't want to over cook it.
Enjoy!
Try this : Grilled Herbed salmon from Taste of Home
1/2 cup of butter (no subs)
1/3 cup lemon juice
2 tbls minced parsley
1 1/2 tsp soy sauce
1 1/2 tsp Worcestershire sauce
1 tsp dried oregano
1/2 tsp garlic powder
1/4 tsp salt
1/8 tsp pepper
In a saucepan combine the above. cook and stir over low heat until butter is melted. Set aside. Coat your grill rack with non stick spray. Place Salmon fillet skin side down on rack. Cook for 5 min. Then start basting with above sauce. Do not turn your salmon. Grill for 15 more min. basting as you go. Yummy.
Dilled Baked Salmon Steaks
Salmon steaks are baked with dill and sour cream.
INGREDIENTS:
* 4 salmon steaks
* 2 tablespoons fresh lemon juice
* 1 tablespoon very finely minced onion
* 1/4 teaspoon salt
* dash pepper
* 1/4 cup sour cream
* 1 teaspoon lemon zest
* 1/2 teaspoon dried dill
* lemon wedges
PREPARATION:
Place salmon steaks in a buttered baking dish. Combine lemon juice and onion; sprinkle a little over each salmon steak. Season with salt and pepper. Bake, uncovered, at 350掳 for about 20 minutes, or until fish flakes easily with a fork. Remove from oven; spread sour cream over salmon steaks. Sprinkle with lemon zest and dill. Return to the oven for 3 minutes.
Serve salmon steaks with lemon wedges.
Salmon steaks recipe serves 4.
If you haven't tried it, cedar plank salmon is absolutely heavenly.. that attached website has some fabulous recipes:
Simple topping:
ginger cut into matchsticks
garlic cut into matchsticks
olive oil
juice of a lemon
salt to taste
Top the salmon with these mixed together. Put under hot broiler until ginger and garlic blacken and it's just cooked through.
Yum.
http://www.recipeladies.com/files/broile鈥?/a>
One of my favorites :)
treat them with respect
add all the things you like ie butter and herbs
wrap in tin foil
cook any system except micro wave
enjoy ha ha
yours
M.M.
Herbed Salmon Steaks
Categories: Low-fat, Fish, Main dish
Yield: 4 servings
1 1/2 lb Salmon steaks
1 Tbsp Flour
2 Tbsp Plus (see next line)
2 tsp -lowfat margarine
2 Tbsp Lemon juice
1/2 cup Dry white wine
1 tsp Dried basil
1/2 tsp Dried tarragon
1/2 tsp Dried rosemary, crumbled
2 Tbsp Minced onion flakes
Salt and pepper to taste
Rinse fish and pat dry. Rub flour into both sides of fish. Melt
margarine in saute pan, cook fish for 5 minutes. turn and cook 5
minutes more. Combine remaining ingredients and pour over fish.
Continue cooking for another 10 minutes, turning once and basting
frequently with pan juices.
Per serving: 34g protein, 15g fat, 4g carb., 159mg sodium, 94mg
chol., 292 calories.
Basil-Buttered Salmon Steaks
Recipe By : ';Fresh Fish';, Better Homes %26amp; Gardens
Serving Size : 4 Preparation Time :0:00
Categories : Seafood/Fish Grilled Or Broiled
Terri Likes This Main Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter or margarine
1 tablespoon snipped fresh basil (or 1 t dried basil -- crushed)
1 tablespoon snipped parsley
2 teaspoons lemon juice
4 salmon -- swordfish, shark,
-- or halibut steaks,
-- cut 1 inch thick
-- (about 2 lbs)
Mix butter, basil, parsley, and lemon juice in a small bowl. Place fish
on greased rack of an unheated broiler pan. Lightly brush fish with some
of the butter mixture. Broil 4 inches from the heat for 5 minutes. Then,
using a wide spatula, carefully turn fish over. Lightly brush with more
of the butter mixture. Broil for 3 to 7 minutes more or until fish is
done. To serve, dollop remaining butter mixture on top of fish.
To grill: Prepare steaks as directed above, except brush grill rack with
cooking oil. Place fish on rack. Lightly brush fish with butter mixture.
Grill fish on an uncovered grill directly over medium-hot coals for 5
minutes. Carefully turn fish over. Lightly brush with more butter
mixture and grill for 3 to 7 minutes more or until fish is done. Dollop
remaining butter mixture on top of fish.
Accompaniments: steamed green beans, basmati rice or rice pilaf
put mayo on them add salt, pepper and some fresh choped dill and a squirt of lemon. put it on tin foil and in oven or bbq untill it flakes
This is delicious!:
INDONESIAN-STYLE GRILLED SALMON
6 oz. (1/2 can) beer
1/2 cup sweet %26amp; sour sauce
1/2 cup soy sauce
3 Tbl. sugar
1 - 2 Tbl. oil
2 tsp. minced garlic
1 tsp. ground ginger
1 - 3 green onions, sliced
1-1/2 to 2-1/2 lbs. salmon steaks
Blend together all ingredients except onions %26amp; fish. Place fish in shallow baking dish; pour marinade over. Cover and refrigerate at least one hour. Remove from marinade* and transfer fish to sheet of heavy-duty foil cut about 2 inches larger than fish all around; bend edges up to make lip around fish. Sprinkle with onions and some* of the marinade. Cook on hot grill, but not directly over coals. Cover grill, open vents; grill about 20 - 30 minutes, until fish is opaque and flakes easily with fork.
*I use all of the marinade. It's yummy!
This recipe works well with any kind of fish, but is especially great with salmon. I never figured out how to get it not directly over coals, but whatever I did, it worked. Hope you enjoy this!
Ok I have a recipe it sounds unusual but it is lovely.
Bake the salmon steaks in the oven with a little oil and lemon/lime and cover them in foil.
Then serve it with mango salsa on top.
Chop up one mango
One red onion
Fresh chile - as much as you like
Coriander (Cilantro) leaves chopped up.
Black pepper.
Lemon juice.
Mix them all together.
Serve with new potatos and a green salad.
I know fruit with fish can sound weird but it is gorgeous. My dad who doesn't like salmon or mango loved this dish. Try it what have you got to loose!I need a recipe for salmon steaks - not BBQ or in stew type dish?
Turn the oven on broil
Put water in bottom of broiling pan
Spray top of broiling pan
Place salmon and top and add spices, basil, salt and pepper
Add spoon of butter to top of each one
Cook for a few minutes and then turn steaks over to cook the other side, the tops should be slightly brown. If you cut into in and middle is still watery either put back in the broiler or pop in microwave. Keep an eye on it because it doesn't take long and you don't want to over cook it.
Enjoy!
Try this : Grilled Herbed salmon from Taste of Home
1/2 cup of butter (no subs)
1/3 cup lemon juice
2 tbls minced parsley
1 1/2 tsp soy sauce
1 1/2 tsp Worcestershire sauce
1 tsp dried oregano
1/2 tsp garlic powder
1/4 tsp salt
1/8 tsp pepper
In a saucepan combine the above. cook and stir over low heat until butter is melted. Set aside. Coat your grill rack with non stick spray. Place Salmon fillet skin side down on rack. Cook for 5 min. Then start basting with above sauce. Do not turn your salmon. Grill for 15 more min. basting as you go. Yummy.
Dilled Baked Salmon Steaks
Salmon steaks are baked with dill and sour cream.
INGREDIENTS:
* 4 salmon steaks
* 2 tablespoons fresh lemon juice
* 1 tablespoon very finely minced onion
* 1/4 teaspoon salt
* dash pepper
* 1/4 cup sour cream
* 1 teaspoon lemon zest
* 1/2 teaspoon dried dill
* lemon wedges
PREPARATION:
Place salmon steaks in a buttered baking dish. Combine lemon juice and onion; sprinkle a little over each salmon steak. Season with salt and pepper. Bake, uncovered, at 350掳 for about 20 minutes, or until fish flakes easily with a fork. Remove from oven; spread sour cream over salmon steaks. Sprinkle with lemon zest and dill. Return to the oven for 3 minutes.
Serve salmon steaks with lemon wedges.
Salmon steaks recipe serves 4.
If you haven't tried it, cedar plank salmon is absolutely heavenly.. that attached website has some fabulous recipes:
Simple topping:
ginger cut into matchsticks
garlic cut into matchsticks
olive oil
juice of a lemon
salt to taste
Top the salmon with these mixed together. Put under hot broiler until ginger and garlic blacken and it's just cooked through.
Yum.
http://www.recipeladies.com/files/broile鈥?/a>
One of my favorites :)
treat them with respect
add all the things you like ie butter and herbs
wrap in tin foil
cook any system except micro wave
enjoy ha ha
yours
M.M.
Herbed Salmon Steaks
Categories: Low-fat, Fish, Main dish
Yield: 4 servings
1 1/2 lb Salmon steaks
1 Tbsp Flour
2 Tbsp Plus (see next line)
2 tsp -lowfat margarine
2 Tbsp Lemon juice
1/2 cup Dry white wine
1 tsp Dried basil
1/2 tsp Dried tarragon
1/2 tsp Dried rosemary, crumbled
2 Tbsp Minced onion flakes
Salt and pepper to taste
Rinse fish and pat dry. Rub flour into both sides of fish. Melt
margarine in saute pan, cook fish for 5 minutes. turn and cook 5
minutes more. Combine remaining ingredients and pour over fish.
Continue cooking for another 10 minutes, turning once and basting
frequently with pan juices.
Per serving: 34g protein, 15g fat, 4g carb., 159mg sodium, 94mg
chol., 292 calories.
Basil-Buttered Salmon Steaks
Recipe By : ';Fresh Fish';, Better Homes %26amp; Gardens
Serving Size : 4 Preparation Time :0:00
Categories : Seafood/Fish Grilled Or Broiled
Terri Likes This Main Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter or margarine
1 tablespoon snipped fresh basil (or 1 t dried basil -- crushed)
1 tablespoon snipped parsley
2 teaspoons lemon juice
4 salmon -- swordfish, shark,
-- or halibut steaks,
-- cut 1 inch thick
-- (about 2 lbs)
Mix butter, basil, parsley, and lemon juice in a small bowl. Place fish
on greased rack of an unheated broiler pan. Lightly brush fish with some
of the butter mixture. Broil 4 inches from the heat for 5 minutes. Then,
using a wide spatula, carefully turn fish over. Lightly brush with more
of the butter mixture. Broil for 3 to 7 minutes more or until fish is
done. To serve, dollop remaining butter mixture on top of fish.
To grill: Prepare steaks as directed above, except brush grill rack with
cooking oil. Place fish on rack. Lightly brush fish with butter mixture.
Grill fish on an uncovered grill directly over medium-hot coals for 5
minutes. Carefully turn fish over. Lightly brush with more butter
mixture and grill for 3 to 7 minutes more or until fish is done. Dollop
remaining butter mixture on top of fish.
Accompaniments: steamed green beans, basmati rice or rice pilaf
put mayo on them add salt, pepper and some fresh choped dill and a squirt of lemon. put it on tin foil and in oven or bbq untill it flakes
This is delicious!:
INDONESIAN-STYLE GRILLED SALMON
6 oz. (1/2 can) beer
1/2 cup sweet %26amp; sour sauce
1/2 cup soy sauce
3 Tbl. sugar
1 - 2 Tbl. oil
2 tsp. minced garlic
1 tsp. ground ginger
1 - 3 green onions, sliced
1-1/2 to 2-1/2 lbs. salmon steaks
Blend together all ingredients except onions %26amp; fish. Place fish in shallow baking dish; pour marinade over. Cover and refrigerate at least one hour. Remove from marinade* and transfer fish to sheet of heavy-duty foil cut about 2 inches larger than fish all around; bend edges up to make lip around fish. Sprinkle with onions and some* of the marinade. Cook on hot grill, but not directly over coals. Cover grill, open vents; grill about 20 - 30 minutes, until fish is opaque and flakes easily with fork.
*I use all of the marinade. It's yummy!
This recipe works well with any kind of fish, but is especially great with salmon. I never figured out how to get it not directly over coals, but whatever I did, it worked. Hope you enjoy this!
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