| Salmon Recipes Main Dishes |
3.Baked Salmon What You Need:
2 cloves garlic, minced
6 tablespoons light olive oil
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped
2 (6 ounce) Wild Salmon Dinner Fillets
Preparation:
1.In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally.
2.Preheat oven to 375 degrees F (190 degrees C).
3.Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.
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4. Poached Salmon
Salmon
3 8-ounce bottles clam juice
3/4 cup dry white wine
3 lemon slices
3 fresh dill sprigs
4 whole peppercorns
4 6- to 8-ounce salmon fillets
Mayonnaise
1 cup mayonnaise
2 tablespoons fresh lemon juice
2 teaspoons grated lemon peel
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
Butter lettuce leaves
4 lemon slices
8 lemon wedges
Tomato wedges
For salmon:
Combine first 5 ingredients in deep skillet. Simmer 10 minutes to blend flavors. Add salmon, cover and simmer until just cooked through, about 9 minutes per inch of thickness. Transfer salmon to plate, using 2 spatulas as aid. Reserve liquid in skillet. Cool salmon. Cover and chill until cold. (Can be prepared 1 day ahead.),p>
For Mayonnaise:
Boil salmon poaching liquid in skillet until reduced to 1/4 cup, about 20 minutes. Combine mayonnaise, lemon juice, lemon peel, chives and parsley in medium bowl. Mix in 1 tablespoon poaching liquid. Season to taste with pepper. (Can be prepared 1 day ahead. Cover and chill.
Line platter with lettuce. Top with salmon. Make cut in each lemon slice from center to edge. Twist lemon slices and place atop salmon. Garnish with lemon wedges and tomatoes and serve with mayonnaise.
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5. Salmon With Ginger Glaze Thanks to its rich supply of heart-healthy omega-3 fatty acids, salmon is a star player in the battle against cardiovascular disease.
• ¼ c packed brown sugar
• 2 Tbsp Dijon mustard
• 1 Tbsp grated fresh or 1 tsp ground ginger
• 4 6-oz wild Pacific salmon fillets, about 1" thick, skinned
• ½ tsp salt
• ½ tsp freshly ground black pepper
1. Coat rack of broiler pan with cooking spray. Preheat broiler.
2. In small bowl, whisk sugar, mustard, and ginger. Season both sides of fillets with salt and pepper. Place salmon on broiler rack and brush glaze on top. Broil (6" from heat) 8 to 10 minutes or until fish is lightly browned and opaque.
3. Serve each fillet on top of a lightly dressed mixed green salad.
Makes 4 Servings
Per Serving (Without Salad): 340 cal, 31 g pro, 14 g carb, 17 g fat, 3.5 g sat fat, 90 mg chol, 0 g fiber, 485 mg sodium
Prep Time: 10 minutes
Cooking Time: 8-10 minutes
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6. Salmon in Vodka Cream Sauce Salmon in Vodka Cream Sauce with Green Peppercorns
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
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.
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7.Asian Salmon Cakes with Creamy Miso and Sake Sauce
INGREDIENTS:
1 tablespoon vegetable oil
1 teaspoon sesame oil
2 cloves garlic, chopped
1 green onion, chopped
1 tablespoon miso paste
1 cup heavy cream
1/4 cup sake
1/4 cup fresh lime juice
1 1/2 cups dry bread crumbs
1 (7 ounce) can salmon, drained and flaked
1/3 cup chopped onion
1/4 cup chopped fresh cilantro
1 egg
1 tablespoon soy sauce
1 tablespoon water
2 tablespoons vegetable oil
DIRECTIONS:
Heat the vegetable oil and sesame oil in a large skillet over medium heat. Add the green onion and garlic, and cook until tender. Stir in the miso paste and sake until blended. Bring to a simmer then stir in the cream and lime juice. Return to a simmer and cook until thickened, about 7 minutes. Remove from heat and set aside.
In a medium bowl, stir together the bread crumbs, salmon, onion, and cilantro. IN a small bowl, whisk together the egg, soy sauce and water using a fork. Stir about half of this into the salmon mixture, and if it seems dry, stir in a little more until the salmon mixture will stick together in patties. "
Heat the oil in a large skillet over medium-high heat. Form the salmon mixture into 2 inch patties for appetizers, or 4 inch patties for a main dish. Fry patties for about 4 minutes per side, or until golden brown. Serve with the sauce drizzled over, or separately for dipping.
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8.Grilled Salmon Recipe
This reicipe is great for thick fish like salmon as the herbs, wine and lime bring out an amazing flavour in the salmon. If you cannot grill this dish then you bake it in a very hot oven.
INGREDIENTS:
Vegetable oil spray
1/2 pound boneless salmon filet about 1-inch thick (large end preferred)
1/2 lime
2 tablespoons white wine
1 teaspoon mayonnaise (may substitute butter)
1/2 teaspoon kosher salt (optional)
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon lemon pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried dill weed
1/4 teaspoon Hungarian sweet paprika
PREPARATION:
Preheat grill to high heat. Make a tray out of a doubled-length of heavy-duty foil large enough for the salmon filet, by folding a long piece in half and folding up all four sides, with the dull side up. (The shiny side reflects, so you want it down so as not to burn the food.) Spray the entire inside of the foil tray liberally with cooking spray. Place the foil tray on a platter or metal tray to transport to the grill.
Place the salmon filet in the foil tray skin-side down (or boned-side up if it is skinned). Squeeze lime juice over salmon and sprinkle with white wine. Spread top of salmon with the mayonnaise.
In a small bowl, mix together kosher salt, onion powder, garlic powder, lemon pepper, oregano, basil, and dill weed. Sprinkle the mixture evenly over the top of the salmon, then top with the sweet paprika.
Place baking pan with foil tray on hot grill. Transfer the foil tray to the hot grill. Cook in a hot covered grill for 10 minutes per inch of thickness of the fish filet. Do not overcook or it will be dry and unpalatable. Turning is not necessary. Salmon is done when it turns a light pink color throughout and feels firm when pressed gently with the back of a fork. Whitefish is done when it turns opaque. This method works best with large, thick filets. Use a spatula to lift the salmon away from the skin to serve. Garnish with lime slices, if desired. |
Smoked Salmon Summer Potato Salad
Make this for a special smoked salmon dish for a summer evening, add friends, family and some chilled chardonay to the scene and you have yourself a great evening.
INGREDIENTS:
6.5 oz can Sockeye Smoked Salmon
4 cups new potatoes, boiled and sliced in half
1 cup grape tomatoes, sliced in half
1 cucumber, cut into bite sized chunks
1/8 t. black pepper, fresh ground
1 T. coarse grained mustard
1/3 c. olive oil
2 t. apple cider vinegar
1 T. fresh dill chopped
Romaine lettuce (optional)
PREPARATION
Flake salmon.
Mix with potatoes, tomatoes, and cucumber in bowl.
Sprinkle with pepper.
Put remaining ingredients in a container with a lid, and shake until well combined.
Toss with salad ingredients.
Serve over romaine if desired.
Serves 6-8.
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Pastas Pasta with Salmon Cream Sauce Amount Measure Ingredient -- Preparation Method 8 oz Penne or zita or other tubul 2 ts Butter or margarine 2 ts Onion, minced 2 ts Flour, all purpose Pepper 1 c Peas 1 c Salmon, red sockeye 1/4 c Parsley
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Dijon Salmon
What you need:
1/4 cup butter, melted
3 tablespoons prepared Dijon-style mustard
1 1/2 tablespoons honey
1/4 cup dry bread crumbs
1/4 cup finely chopped pecans
4 teaspoons chopped fresh parsley
4 (4 ounce ) filets salmon
1 lemon, for
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Teriyaki Alaskan Salmon 4 salmon Alaska steaks (about 6 oz. each), skinned, or 1-1½ lbs fillet, skinned!
1.25 cups soy sauce
1/3 cup sake (Japanese rice wine), mirin (sweet Japanese cooking wine), or sherry
6 Tbsp granulated sugar
3 garlic cloves, minced or
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