Lower-Fat: Sesame Salmon Dip Recipe
Ingredients:
1 c of yogurt (plain, 2%PRCTG%)
7-1/2 oz of salmon (canned); drained and discard skin
1/4 c of onions (green); chopped finely
1/4 c of celery; chopped finely
2 pcs of garlic cloves; chopped finely
2 Tbsps of sesame seeds (toasted)
1/16 tsp of hot sauce (pepper)
1/8 tsp of salt
1/8 tsp of pepper
Instructions:
Spoon the yogurt onto a sieve, lined with paper towel and placed over a bowl. Place inside the refrigerator for 8 hrs till thick and has reduced into half a cup.
Mash the salmon inside a bowl then add yogurt, celery, onions, garlic, hot sauce, seeds, salt, & pepper; stir thoroughly. Cover then place inside the refrigerator for 4-24 hrs. Use as spread for bread or cracker.
>> Lower-Fat: Sesame Salmon Dip Recipe
Lemon-Roasted Salmon With Creamy Dill Sauce Recipe
Ingredients:
5 lbs of salmon; rinsed clean
1/4 tsp of salt
1/4 tsp of pepper
3 pcs of lemons (fresh); sliced
1/2 c of dill (fresh)
1/2 c of parsley (sprigs, fresh)
2 Tbsps of melted butter
For the Creamy Dill-Wine Sauce:
2 Tbsps of butter (unsalted)
2 Tbsps of flour (all purpose)
1/2 c of milk
1/2 c of wine (dry white)
1/2 c of cream (whipping)
3/4 tsp of salt
1/4 tsp of pepper
1/4 c of dill (fresh); chopped
Instructions:
Let the salmon sit for half an hour then cut the head off and rinse with (cold) water and pat it dry. Sprinkle salt & pepper on its inside & out. Line a large foil on a cooking sheet then arrange 1/3 the slices of lemon onto the center lengthwise. Place salmon on top.
Stuff salmon with parsley, dill, and 1/3 the slices of lemon. Brush the butter onto salmon and place the remaining slices of lemons on top. Crumple the foil up, enough for holding its juices, don’t include salmon in covering.
Bake inside the oven at 450 degrees F for 45 mins till flaked easily with a fork, or 12-15 mins per inch thick. Take out from the oven then tent it with a foil.
Allow to stand, about 5 mins. Remove quarter cup of juices in the pan and set on the side.
(For the Sauce)
Melt the butter inside a saucepan above moderate heat. Add flour then cook for one min; stir constantly. Gradually add milk, cream, wine, pepper, and salt, while whisking constantly; continue to whisk for five mins till thick and boiling. Add the saved juice from pan and lower down the heat; let it simmer, about five mins. Keep it warm above gentle heat then once salmon is ready, add the dill and stir thoroughly.
(To serve)
Discard the slices of lemon above salmon. Cut salmon lengthwise through the bone, Gently remove the skin.
Cut parallel with backbone along the midline. Cut it crosswise, to 4 inch wide sections. Lift the sections and transfer onto warmed plates. Slowly lift the bones and discard them. Repeat the carving and serve at once with the sauce.
>> Lemon-Roasted Salmon With Creamy Dill Sauce Recipe
Poached Salmon With Horseradish Sauce Recipe
Ingredients:
4 c of water
1 pc of lemon (fresh); sliced
1 pc of carrot (fresh); sliced
1 pc of celery (stalk); sliced
1 tsp of peppercorns (black)
4 pcs of salmon (steaks, 4-oz)
Instructions:
Combine water, lemon, carrot, celery, and peppercorns inside a skillet; let it boil above moderately high heat then cover. Lower down the heat then let it simmer for 10 mins. Add the steaks and cover; let it simmer for 10 mins. Take out from the heat then let it stand for 8 mins.
Transfer onto a serving dish and serve at once with (Horseradish) sauce.
>> Poached Salmon With Horseradish Sauce Recipe
Salmon Steaks With Wine Sauce Recipe
Ingredients:
2 pcs of salmon (steak, 8 oz)
2 tsps of oil (cooking oil)
1 Tbsp of butter (or margarine)
1/4 tsp of cornstarch
1/16 tsp of pepper (white)
1/2 c of half-and-half cream (light)
1 pc of egg yolk (large); beaten
2 Tbsps of wine (dry white)
Seedless grapes (green)
Instructions:
Preheat 6-1/2 inch microwave-safe dish for three mins at a high setting. Add oil and swirl till coated well.
Place the steaks inside and cover. Cook at a high setting for half a min. then turn and cook at a medium setting for three mins.
Let it stand while making the sauce, covered.
(Wine Sauce)
Combine pepper and cornstarch; stir thoroughly. Add the cream and stir thoroughly; microwave for 2-3 mins at a high setting, while stirring on every min, till bubbly and thick.
Add half the mixture onto the yolk and stir thoroughly; add onto the mixture of cream. Microwave again at a medium setting for a min, while stirring on ever fifteen secs.
Stir thoroughly until mixture becomes smooth. Add wine and stir thoroughly.
Transfer steaks onto a platter then spoon over the sauce. Garnish grapes and serve at once.
>> Salmon Steaks With Wine Sauce Recipe
Pot Au Feu Of Salmon Recipe
Ingredients:
2 pcs of salmon (fillets, 6-oz); skinned
4 c of stock (chicken)
1 pc of celery (rib); sliced
1 pc of carrot (medium); peeled then julienned
1 pc of leek (medium); julienned
1 pc of turnip (small); julienned
2 pc of parsley sprig (fresh); coarsely chopped
Kosher salt (imported)
Pickles (cornichon)
Horseradish Sauce:
1 Tbsp of butter (unsalted)
1 Tbsp of flour
1 c of stock (chicken)
1 Tbsp of whipping cream (heavy)
2 Tbsps of horseradish (prepared)
Salt (to taste)
Instructions:
Let the (chicken) stock simmer inside a 3-qt saucepan. Add carrot, celery, turnip, and leek; cook till tender-crisp. Take them out from stock then keep them warm. Cook or poach salmon in stock, at about 4 mins; turn then poach again for three mins till firm.
Transfer salmon onto warmed soup dish. Sprinkle the coarsely-chopped parsley attractively. Add stock on the dish and garnish kosher salt, and pickles. Serve together with (horseradish) sauce.
(Horseradish Sauce)
Melt butter inside the saucepan above moderate heat. Add flour and whisk thoroughly till smooth. Gradually add stock while whisking constantly till sauce becomes smooth.
Add horseradish and cream; whisk thoroughly and season wit salt. Stir thoroughly till sauce becomes thick and smooth.
>> Pot Au Feu Of Salmon Recipe
Pasilo Chile-Pepper-Rubbed-Salmon Over Chipotle Recipe
Ingredients:
2 pcs of dried chiles (Anaheim, seedless); softened with boiling water and minced finely
1/4 c of juice (pineapple)
1/4 c of juice (grapefruit)
1/4 c of juice (lime)
1/4 c of juice (orange)
1 Tbsp of cilantro (fresh); chopped
4 Tbsps of butter; softened
3 pcs of canned peppers (chipotle); rinsed then seeded
1-1/4 lbs of mashed potatoes
2 pcs of dried pepper (Pasillo, seedless); ground finely
4 pcs of salmon (fillets)
Salt
Instructions:
Combine Anaheim and all the juices inside the saucepan; let it reduce above moderate heat till only a quarter cup has remained. Let it cool for a while then add butter and cilantro. Whisk thoroughly and place inside the refrigerator.
Puree the chipotle then fold onto the hot potatoes; keep them warm. Rub pasillo onto the salmon and lightly sprinkle salt. Place under a broiler and broil at moderate heat for 3-4 mins per side till cooked through. Place half cup of potatoes and one salmon onto each serving plate. Top it with the chile-citrus glaze. Serve at once.
>> Pasilo Chile-Pepper-Rubbed-Salmon Over Chipotle Recipe
Alaska Salmon Salad Sandwich Recipe
Ingredients:
15-1/2 oz of canned salmon (Alaska); drained and flaked
1/3 c of plain yogurt (nonfat)
1/3 c of onions (green); chopped
1/3 c of celery; chopped
1 Tbsp of juice (lemon)
Pepper (black, to taste)
12 pcs of bread slice
Instructions:
Combine salmon, yogurt, onions, celery, and lemon juice; stir thoroughly. Season pepper then spread evenly onto 6 bread. Top the rest of the bread. Slice the sandwich to half or quarter.
>> Alaska Salmon Salad Sandwich Recipe
Baked Salmon With Herb Sauce Recipe
Ingredients:
1-1/2 lbs of salmon (fillet); cut to 4 serving pieces
1 Tbsp of butter (unsalted)
Salt & Pepper (to taste)
1/2 c of mayonnaise
1 Tbsp of parsley
1/2 tsp of dill
Lemon; sliced to wedges
Onion (green); chopped finely
Instructions:
Place the fillet on a baking glass dish; pierce them and dot butter on the top. Cover them with a plastic wrapper. Microwave on medium heat for five mins. Combine mayonnaise, onion, dill, and parsley; mix thoroughly and spread over the fillets. Microwave again on medium heat for five to six mins, covered. Garnish lemon and onion.
>> Baked Salmon With Herb Sauce Recipe
Bourbon Marinated Grilled Salmon Recipe
Ingredients:
3 lbs of salmon (fresh); skinned and boned
Oil (vegetable oil)
2 c of soy sauce
2 c of bourbon
1/3 c of ginger (fresh)
1/3 c of pepper (black)
1 tsp of chili (powder)
1 Tbsp of garlic; chopped finely
1-1/2 oz of oil (sesame oil)
Instructions:
Cover oil on the salmon. Combine bourbon, soy sauce, ginger, pepper, chili powder, garlic, and sesame oil then mix thoroughly and marinate with the salmon for over a night. Grill above a mesquite till done.
>> Bourbon Marinated Grilled Salmon Recipe
Lomi Lomi Salmon Spread Recipe
Ingredients:
1 pkg of cream cheese (8 oz)
1 pkg of salmon (smoked, 3 oz); cut to small pieces
1 tsp of juice (lemon)
1 Tbsp of onion; chopped
1 Tbsp of scallions (top); sliced thinly
Instructions:
Combine (cream) cheese, juice, salmon, and chopped onion; mix thoroughly then sprinkle scallions. Serve on crackers.
>> Lomi Lomi Salmon Spread Recipe