Party Nibbles: Grilled Salmon Ribbons Recipe
Ingredients:
1 lb of salmon (fillet, skinless, 1-inch thick); cut to 1/4 inch thick and 4 inch long
3 Tbsps of juice (lemon)
1 Tbsp of oil (olive oil)
1 tsp of tarragon (dried)
2 Tbsps of parsley (fresh); chopped finely
Salt and Pepper
Instructions:
Soak the (wooden) skewers in (cold) water for half an hour. Thread the salmon pieces onto the skewers. Arrange them on a baking dish, in one layer. Combine oil, tarragon, juice; drizzle onto the salmon and turn till coated thoroughly.
Sprinkle parsley then let them stand, at about 15 mins. Arrange the skewers onto a slightly greased (broiling) pan. Sprinkle salt & pepper then broil them for 2 to 3 mins.
>> Party Nibbles: Grilled Salmon Ribbons Recipe
California-Style Salmon Recipe
Ingredients:
4 pcs of salmon (steaks, 8 to 10 oz)
1 c of chopped olives (ripe)
1/2 c of tomatoes; chopped
1/4 c of onion; chopped
1 Tbsp of oil (vegetable oil)
1 Tbsp of cilantro (fresh); chopped finely
1 tsp of garlic (add more if preferred); chopped finely
Instructions:
Grill the salmon, but don’t overcook. Combine olives, tomatoes, cilantro, onion, garlic, and oil inside a bowl; mix thoroughly. Garnish cilantro.
>> California-Style Salmon Recipe
Mesquite-Smoked Salmon Fajitas Recipe
Ingredients:
1 tsp of kosher salt (coarse)
1/2 tsp of pepper (coarse)
1/2 tsp of sugar (refined)
1/4 tsp of cumin (ground)
4 pcs of salmon (fillets, 4-5 oz); skinned
For the Salsa:
1 pc of lime
1 pc of mango; peeled, pitted, and chopped
1 c of cantaloupe; diced
2 pcs of scallions; chopped finely
1 Tbsp of cilantro; chopped
1/8 tsp of pepper
1/8 tsp of salt
1 tsp of vinegar (rice wine)
Others:
2 Tbsps of oil (vegetable oil)
1 pc of onion (Spanish); sliced
1 pc of large chile (Poblano); seeded and julienned
8 pcs of tortillas (flour); warmed
Instructions:
Combine the seasonings inside a bowl. Add the salmon and coat them well. Cover and place inside the refrigerator for 1-3 hrs. To make the salsa, grate the lime zests and cut the pith; place the zest on a bowl. Halve the sections then add the mango; toss well and cover.
Heat the oil on a skillet above moderately-high heat then add chile and onion. Saute above moderate heat for 20 mins till tender. Grease a wire (cake) rack then turn the (stove) vent on. Line foil on the lid and base of an iron cast skillet, leaving 2-inch overhangs.
Carefully cut a 3-inch hole from foil on base, in its center. Cover and heat the skillet for 5 mins above (high) heat.
Place the mesquite on the bare portion of skillet and place the rack onto the skillet. Cover and let it heat for 3 mins till smoky.
Place the salmon on the rack and cover. Seal tight by crimping the overhang foil. Smoke the salmon above moderately-high heat for 12 mins till cooked. Unwrap carefully and transfer the salmon on a platter; gently break to chunks and serve. Place tortillas, salsa, and the mixture of onions on the side.
>> Mesquite-Smoked Salmon Fajitas Recipe
All-American Salmon Saute With Mushroom Sauce Recipe
Ingredients:
14-1/2 oz of canned broth (chicken, low sodium)
6 c of mushrooms; sliced
2 Tbsps of oil (olive oil)
2 pcs of garlic cloves; chopped finely
Pepper (freshly ground, to taste)
1/2 c of non-fat yogurt (plain)
2 tsps of cornstarch
4 pcs of steaks (salmon, 6 oz each)
Instructions:
Boil the broth inside a saucepan above medium heat till reduced to a cup then set on the side. Saute the mushrooms with oil on the skillet above moderately-high heat for 5 mins till golden.
Lower down the heat into medium then add the garlic and saute for 1-2 mins while stirring; season pepper. Slowly add the cornstarch and yogurt onto broth then whisk thoroughly till blended well.
Add the mixture of yogurt onto the mushrooms and let it boil while constantly stirring till thick. Take out from the heat then keep it warm on the side.
Season salt & pepper on the salmon then saute on slightly oiled nonstick pan above moderately-high heat for 10 mins for every inch thick; turning once.
Arrange the steaks on the platter with the sauce. Serve at once.
>> All-American Salmon Saute With Mushroom Sauce Recipe
Poached Salmon With Cucumber-Dill Sauce Recipe
Ingredients:
1 pcs of large cucumber (English)
1/3 c of sour cream (light)
1 Tbsp of mayonnaise
Salt (to taste)
1/4 tsp of dill (dried)
1 tsp of juice (freshly squeezed lemon)
2 c of water
2 c of wine (dry white)
4 pcs of salmon (fillets, 16 oz)
Instructions:
Cut the cucumber into chunks then place inside the processor; chop finely. Add mayonnaise, (sour) cream, salt, juice, and dill; process till pureed smoothly. Place equal amount of wine and water inside the saucepan; let it boil then add the fillets. Lower down the heat then let it simmer for 5 mins per half inch thick.
Take out the fillets from the saucepan the drain on a paper towel briefly. Place them on plates then spoon over its sauce.
>> Poached Salmon With Cucumber-Dill Sauce Recipe
Bourbon-Marinated Smoked Salmon Recipe
Ingredients:
1-1/2 lbs of salmon (fresh); skinned then boned
Oil (vegetable oil)
1 c of soy sauce
1 c of bourbon
2-2/3 Tbsps of ginger (fresh)
2-2/3 Tbsps of pepper (black)
1/2 tsp of chili (powder)
1-1/2 tsps of garlic; chopped finely
3/4 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 six hrs or for over a night. Grill above a mesquite till done.
>> Bourbon-Marinated Smoked Salmon Recipe
Alaska Salmon A La Rainier Recipe
Ingredients:
6 pcs of salmon fillet (Alaska, each at 4-6 oz); thawed
16 oz of canned cranberry sauce (whole berry)
1/2 c of cocktail juice (cranberry)
1/4 c of soy sauce
1/4 c of vermouth (dry)
1 Tbsp of garlic; chopped finely
1 Tbsp of sugar (brown)
1-1/2 tsps of ginger root (fresh); grated
1 tsp of oil (Asian sesame oil)
Veggie oil (as needed)
Instructions:
Place the salmon on a baking dish or non reactive pan. Combine cranberry sauce, cocktail juice, soy sauce, vermouth, garlic, sugar, ginger root, and sesame oil; mix them well and pour onto salmon and coat them well.
Cover then refrigerate the marinate for one hour. Remove the salmon on the marinade, but save the marinade.
Gently pat dry the salmon. Heat little oil on a skillet above moderately high heat and cook the salmon for ten mins for every inch thick; cook by batches. Take out from the pan then keep them warm.
Remove the oil then add the saved marinade on the pan. Cook for 8 to 10 mins, while occasionally stirring till thickened. Serve the sauce over the salmon.
>> Alaska Salmon A La Rainier Recipe