Poached Salmon With Hollandaise Sauce Recipe
Ingredients:
1 tsp of salt (fine)
4 pcs of peppercorns (black)
3 c of water
3 pcs of parsley (sprigs)
3 pcs of lemon slices
1 pc of bay leaf
1 pc of onion (small); sliced
2 lbs of salmon (steaks, 1-inch thick)
For the Hollandaise Sauce:
3 pcs of egg yolk (large)
1 Tbsp of juice (lemon)
1/2 c of butter (firm)
Instructions:
Prepare “Hollandaise Sauce”. Heat water, slices of lemon, onion, (bay) leaf, parsley, salt, and peppercorns on a skillet till boiling.
Reduce heat then cover; let it simmer for 5 mins. Add steaks and add more water when needed till steaks are covered.
Let it boil and lower heat down; let it simmer for12-15 mins till done. Serve together with prepared sauce.
(Hollandaise Sauce)
Combine juice and yolks inside a 1-1/2 quart saucepan; stir vigorously. Add half of butter then stir above very gentle heat while constantly stirring till butter melts.
Add remaining half of butter then stir vigorously till butter melts and sauce becomes thick.
>> Poached Salmon With Hollandaise Sauce Recipe
Low-Cal: Double Salmon Spread Recipe
Ingredients:
5 oz of tofu (firm silken)
3-3/4 oz of canned salmon (sockeye)
3 oz of salmon (smoked)
2 Tbsps of chopped dill (fresh)
2 Tbsps of juice (lemon)
1 Tbsp of chopped onion (green)
1 Tbsp of mayonnaise (light)
1/2 tsp of horseradish
1/8 tsp of pepper
Instructions:
Place the tofu on a sieve; let it drain, about 15 mins and discard the liquid. Drain the salmon and discard the skin then mash the bones.
Combine drained tofu, salmons, juice, dill, onion, horseradish, pepper, and mayonnaise inside the processor; process till smooth.
Transfer onto a bowl and cover. Place inside the refrigerator. Consume within 48 hours.
>> Low-Cal: Double Salmon Spread Recipe
Poached Salmon With Cucumber Sauce Recipe
Ingredients:
Cucumber sauce (optional)
1/3 c of yogurt (plain)
1/4 c of cucumber; peeled, seeded, and chopped finely
2 Tbsps of chopped parsley
1 c of water
1 tsp of bouillon (chicken)
1 Tbsp of vinegar
1 pc of onion (small); sliced
1 pc of bay leaf (small)
1 pc of parsley (sprig)
1/2 tsp of dill weed (dry or fresh sprig)
2 pcs of peppercorns (or 1/8 tsp pepper)
2 pcs of salmon (steaks, 3/4-inch thick)
Instructions:
Combine yogurt with parsley; place inside the refrigerator. Boil the water on a saucepan then add the bouillon; stir thoroughly till dissolved completely.
Add vinegar, onion, bay leaf, parsley, dill, and peppercorns; let it simmer above moderately low heat for 5 mins. Add the salmon then cover; let it simmer for 6 to 8 mins till salmon is done.
Transfer steaks onto a warm platter. Take out the onions and place over the steak. Serve at once.
>> Poached Salmon With Cucumber Sauce Recipe
Lucy’s Salmon Soup Recipe
Ingredients:
4 Tbsps of butter (unsalted)
1 c of onion; chopped
1/4 c of celery; chopped
1 c of diced potatoes
1/4 tsp of pepper (white)
1-1/4 tsps of thyme
1/4 tsp of dill weed
2 Tbsps of flour
1/8 oz of canned tomatoes (stewed)
3 c of milk
7-3/4 oz of salmon (canned)
2 Tbsps of parsley
1 c of grated cheese (Monterey Jack)
Instructions:
Melt two tablespoons of butter on a saucepan; saute onions and celery. Add potatoes and cover with enough amount of water; let it simmer till potatoes have softened.
Melt the remaining butter and add two tablespoons of flour; blend thoroughly till the roux has formed. Add the roux and milk onto the saucepan with potatoes.
Cook above moderate heat; stir constantly till thickened. Add salmon, tomatoes, and seasonings; heat till steamy, without boiling. Add the cheese and serve at once.
>> Lucy’s Salmon Soup Recipe
Cheesy Salmon Supper Recipe
Ingredients:
15.5 oz of salmon (canned)
1 Tbsp of juice (lemon)
2 pcs of beaten eggs
1 c of oats (rolled)
1 c of grated cheese
1/4 c of diced onion
1/2 c of diced celery
1/2 c of grated carrots
1/2 tsp of salt
1/8 tsp of pepper
1/2 tsp of dried parsley flakes
8 oz of canned soup (cream of mushroom)
3/4 c of milk (or 1 c of half-and-half)
Instructions:
Combine salmon, lemon juice, eggs, oats, cheese, onion, celery, carrots, salt, pepper, and parsley flakes; mix thoroughly. Transfer on a nonstick loaf pan. Bake inside the oven at 350 degrees F for 40-50 mins. Take out from the pan. Mix milk and soup; heat then pour onto loaf.
>> Cheesy Salmon Supper Recipe
Baked Salmon Supper Recipe
Ingredients:
8 pcs of salmon (fillets, 6-8 oz); rinsed and pat dry
1 pc of cucumber (unpeeled); sliced thinly
1 tsp of salt
1-1/2 c of mayonnaise (real)
1/4 tsp of dill weed; chopped finely
Instructions:
Place the fillets onto a greased 9×12-inch baking glass dish. Season or sprinkle salt then layer the thin slices of cucumber onto each salmon.
Combine dill and mayonnaise; stir thoroughly then spread gently over the cucumber and salmon. Bake inside the oven at 375 degrees F for half an hour.
>> Baked Salmon Supper Recipe
Salmon Rollups Recipe
Ingredients:
7-3/4 oz of salmon; drained and flaked
1 pc of beaten egg
1 tsp of dried parsley
1 tsp of onions (instant minced)
1/2 tsp of dill weed
1 c of crescent rolls
Cayenne (pepper)
Instructions:
Combine salmon, parsley, egg, dill, and onion; mix thoroughly. Spread onto rolls then roll them up. Arrange them on a baking sheet and bake at 350 degrees F for 12-15 mins.
>> Salmon Rollups Recipe
Norfolk Style Salmon Recipe
Ingredients:
6 pcs of salmon (steaks, 3/4 inch thick)
1/4 c of juice (lime)
2 Tbsps of butter (melted)
1 tsp of marjoram (leaves, dried); crushed
1 tsp of salt
1/8 tsp of pepper
Instructions:
Combine marjoram and juice inside a dish then add the steaks; turn till all sides are moistened. Cover then let it marinate inside the refrigerator for one hour; turn once.
Arrange the steaks onto a broiler pan; brush them with melted butter and sprinkle salt & pepper. Place under the broiler, four inches away from the heat; broil for 10 to 15 mins.
>> Norfolk Style Salmon Recipe
Baked Salmon Rolls Recipe
Ingredients:
2 lbs of salmon; skinned and boned
1/4 c of butter (unsalted)
1/4 c of flour
1/4 tsp of salt
Cayenne pepper (to taste)
1 c of breadcrumbs (buttered)
3/4 c of sliced mushrooms
1 tsp of juice (onion)
1/2 c of cream (light)
1/8 tsp of pepper
Mace (to taste)
4 pcs of mushroom (caps)
For garnish:
Parsley
Lemon wedges
Instructions:
Cut the salmon to strips, about 1/2×1/2×8-inches. Butter eight custard cup then coil the salmon inside. Cook the sliced mushrooms with (onion) juice inside a bain-marie for five mins; add flour, cream, cayenne, mace, salt, and pepper.
Stir them constantly till thick and cooked; pour onto cups. Bake inside the oven at 375 degrees F for twenty-five mins. Drain the juice off from the cups. Unmold them then place on a baking dish and sprinkle over the breadcrumbs. Place buttered cap of mushroom onto each salmon roll. Place under the broiler and broil till browned and done. Serve at once and garnish as desired.
>> Baked Salmon Rolls Recipe
Anchovy-Grilled Salmon Steaks Recipe
Ingredients:
4 pcs of salmon (steaks)
Parsley (sprigs)
Lemon; slice to wedges
For the Anchovy Butter:
6 pcs of anchovy (fillets)
2 Tbsps of milk
6 Tbsps of butter (unsalted)
Hot sauce (Tabasco)
Pepper
Instructions:
Preheat grill to medium-high heat then arrange steaks evenly. Place anchovy-butter onto each salmon steak then grill them for four mins. Turn steaks then place anchovy-butter again and grill again for four mins.
Reduce heat then cook again for three mins or less for thinner slices. Serve at once with anchovy-butter on side. Garnish wedges of lemon and parsley.
(For Anchovy Butter)
Soak anchovy with milk then mash till creamy. Add butter, one drop of hot sauce, and pepper; beat thoroughly till creamy. Place inside the refrigerator till chilled well.
>> Anchovy-Grilled Salmon Steaks Recipe
Smoked Salmon Canapes Recipe
Ingredients:
8 oz of softened cream cheese
1/2 tsp of lime zest; grated
1/4 tsp of onion (powder)
1-1/2 lbs of jicama (unpeeled)
1/2 tsp of Worcestershire
1 Tbsp of ground pepper (black)
2 oz of salmon (smoked); cut thinly into 36 strips
3 pcs of lime wedges
Instructions:
Combine cream cheese, zest, onion, and Worcestershire inside a bowl then beat moderately till smooth; set on the side. Slice the jicama to quarter inch thick then cut the slices to 18 squares, about 2 inches. Halve each of the squares diagonally, making 36 pieces of triangles, then discard the rest.
Rub lime wedges onto longest length of the triangles. Dip that side onto the pepper. Spoon a teaspoon of the mixture of cream cheese into each of the triangle and top it with one strip of salmon.
>> Smoked Salmon Canapes Recipe