What To Use When Baking Salmon
A best kept secret in baking salmons would be using rosemary to play as its major spice. Traditionally this spice has been added into most Italian recipes including rabbit & chicken but people don’t use them as a whole since it does not dissolve plus they look like pine-needles.
Rosemary’s come from those small shrubs from the evergreen families where their leaves usually resemble those small pine-needles. They also provide an aroma like that of some tea and they emit a kind of pine flavor, plus they belong to the family that also produces mint.
Centuries past, Greeks actually wove wreaths with rosemary’s in them as adornments for their own hair since it’s believed that this spice would enhance ones memory. Plus it also was even used to symbolize fidelity.
Whenever rosemary is added in certain fish recipes, this spice considerably enlivens the fishes’ flavor. It may produce that certain woody scent plus it’s used among a variety of fine recipes for salmons. So the recipes in baking salmons usually use this herb because they blend perfectly with tomatoes with both their flavor & aroma.
The distinct flavor as well as the taste of uncultured salmon also really goes well together with tomato and rosemary. Great tasting salmons are usually the ones which are baked together with tomatoes and rosemary since they give off a really full bodied flavor for a great baked dish of salmon.
An example would be a 16 oz salmon-fillet that is baked together with some minced cloves of garlic, 1 tablespoon containing freshly picked rosemary, pepper & salt for seasoning plus some olive oil and lemon in creating a wonderful baked fish recipe.
Spread all of your spices onto each of your salmon’s sides. Next, arrange salmon-fillet inside one pan which has already been greased with some olive oils. Spread just a tiny amount of olive oil onto your fillet’s top, and have it baked for about 15 to 20 minutes using 350 deg. F.
The cooking period will differ with the salmon fillets thickness. One thing that should be avoided would be overcooking any kind of fish or fillet. A great way in telling if you fish is cooked would be pressing it down using any fork and if it resists then you’ve overdone your fish but if it still is pressed and then comes back then it’s already done.
Typically tomatoes usually are baked separately together with two tbsps of bread crumbs, salt & pepper, parsley, fresh basil and chopped up garlic. Cut your tomatoes into halves while sprinkling the rest of the spices really generously into your tomatoes. Then top tomatoes using the bread crumbs and have them baked for 20 minutes using 400 deg. F.
The enlivening characteristics and qualities found within rosemary definitely produce salmon dishes that are baked to perfection. You’ll find guests really easily get offended with pungent smells but they will love this aroma because it’s so light & a perfect combination with your baked salmon dish.
Best Ways To Cook Your Salmon
When inquiring amongst salmon aficionados what is their best way of cooking salmon fillets and steaks they’ll unanimously answer that the best way of cooking them would be to actually grill them. Although the method of cooking salmon fillets and steaks all depend on each person’s references and tastes – like people from the Northwestern areas all agree that grilling using a cedar-plank is simply the best.
In preparing the plank, simply soak them in water for approximately ten minutes so that your barbeques wouldn’t get burnt. Arrange one large-sized foil on your counter area, and then arrange the cedar plank on your foil. Then arrange your salmon onto your cedar plank. Season your salmons using your all-time favorite spices and seasonings.
Lemon-pepper is ideal, just like fresh rosemary and dill. Slices of lemon are fabulous add-ons too. Then fold your foil completely over your cedar-plank and your salmon should completely be enclosed with your foil.
Then flip your plank over once the cooking is done and also create few tiny holes in your foil. Only perform this process within the sides wherein the cedar-plank is right below your foil. Ten pea size holes should suffice.
Cooking salmon fillets and steaks are really easy but their cooking time is each person’s preference. Others would share that cooking salmon a shorter time is preferable to cooking them at a longer time, in order to prevent them from drying up.
Arrange salmons on top of your grill and its punctured part should be side-up first. Feel free in cooking them at a longer period of time since the plank is with the salmon hence allowing its heat to travel through its side and finally on your salmon. This may be cooked for approximately ten to fifteen minutes; it all varies on one’s heated surface plus the fishes’ size.
Feel free to open up your foil & then cutting your fish in order to make sure that they are ready. Make sure that your salmons’ middle area isn’t cooked yet since they will still continue to really cook even when they’re off your grill. Simply leave them on your plank until they’re ready to be served.
Always be very conscious with your grilled salmon. Never leave them for long inside the oven. Since any salmon that is overcooked ends up being dry and this is 1 thing which should never happen. The key in keeping your salmon tasting juicy and tender would be allowing them to really cook for some time after you just took them off your oven.
Most cooks consider undercooking salmon rather than overcooking them, but then again, grilling time all varies on a person’s preference, and without doubt grilling is the method used in preparing the ultimate salmon fillets and steaks.
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
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
Braised Salmon With Leeks & Dill Recipe
Ingredients:
1 tsp of oil (olive oil)
2-1/2 c of leek; chopped
4 pcs of garlic cloves; chopped finely
1-1/2 c of tomato; chopped coarsely
1/2 tsp of pepper
1/2 c of wine (white, dry)
1/4 tsp of salt
4 pcs of salmon fillets (6 oz, 1-inch thick each); skinned
1/2 tsp of dried dill (or 1-1/2 tsps of fresh); chopped
Instructions:
Heat the oil on a non-stick skillet above moderately high heat. Saute the leek for 3 mins then add the garlic and saute for 2 mins. Add salt, pepper, and tomatoes then saute them for 2 mins. Add salmon and wine; sprinkle dill then let it boil. Reduce the heat then cover and let simmer for 8 mins till done.
>> Braised Salmon With Leeks & Dill 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
Poached Salmon With Green Onion Sauce Recipe
Ingredients:
1 lb of salmon (fresh fillets)
2-1/2 c of water
2 tsps of salt
1/2 tsp of pepper
3 pcs of chopped onion (green)
1 Tbsp of ginger (fresh); chopped
1-1/2 Tbsps of oil (peanut oil)
2 tsps of sesame oil (toasted)
Instructions:
Rub salt & pepper on salmon. Boil water inside a skillet then add salmon; simmer it for 2 to 3 mins. Turn heat off and cover the skillet tightly. Let it stand for eight mins. Combine salt, onion, and ginger inside a bowl. Combine oils inside a pan; heat till smoky.
Take out salmon from skillet then arrange it onto a warm platter then scatter over the onion. Pour over the (hot) oil then serve immediately.
>> Poached Salmon With Green Onion Sauce Recipe
Herbed Salmon In Foil Recipe
Ingredients:
4 pcs of salmon (fillets, 4 oz); rinsed and pat dry
8 pcs of fresh basil (sprigs, or dill)
8 pcs of sorrel (leaves, fresh)
2 Tbsps of shallots; chopped
2 tsps of juice (lime)
1/4 tsp of pepper
Instructions:
Place four large foils onto a work surface, shiny side facing down. Spray cooking oil on the top. Arrange a basil and sorrel onto each center of foils then place salmon on the top.
Place above another basil and sorrel then sprinkle 1-1/2 teaspoons of shallots, 1/2 teaspoon of juice of lime and 1/8 teaspoon of black pepper.
Fold the foils and enclose the filling properly, make sure they are not too tight. Arrange them onto a cooking sheet and bake inside the oven (400 degrees F) for 7-10 mins.
Carefully open the packets and spoon the salmon and herbs into warm dishes.
>> Herbed Salmon In Foil Recipe
Chili Seared Salmon With Sweet Pepper Salsa Recipe
Ingredients:
2 Tbsps of chili powder
1/4 tsp of salt
1/8 tsp of pepper (black)
4 pcs of salmon (fillets, 1-inch thick, 6-oz)
2 tsps of oil (olive oil)
For the Sweet-Pepper Salsa:
3/4 c of onion (red); diced
1/2 c of bell pepper (yellow); diced
1/2 c of bell pepper (red); diced
1 Tbsp of pepper (jalapeno); seeded and minced
1/2 c of tomato (plum); diced
2 Tbsps of cilantro (fresh); chopped
1 Tbsp of juice (freshly squeezed lemon)
2 tsps of vinegar (cider)
1/4 tsp of cumin (ground)
1/8 tsp of sugar
1/8 tsp of salt
1/8 tsp of coriander (ground)
1/8 tsp of ground pepper (red)
Instructions:
Make the salsa then set on the side. Combine salt, pepper, and powdered chili; rub onto the fillets evenly. Heat the oil on a non-stick skillet above moderately high heat then add the fillets and cook for 4 mins per side. Serve hot with the salsa.
(Sweet Pepper Salsa)
Combine onion, bell peppers, jalapeno, tomato, cilantro, juice, vinegar, cumin, sugar, salt, ground pepper, and coriander inside a glass bowl; stir thoroughly. Let it stand for half an hour while stirring frequently.
>> Chili Seared Salmon With Sweet Pepper Salsa Recipe
Cipate Au Salmon (Layered Salmon Pie) Recipe
Ingredients:
1/4 lb of pork (salt)
1 lb of salmon steak (or fillets); skinned and cut to thick strips
2 Tbsps of flour (all purpose)
1/4 c of chopped celery
1 Tbsp of onion; chopped finely
1 pc of potato (medium); peeled and sliced
1 pc of 9-inch pastry (for double crust pie)
Instructions:
Spread the pork evenly onto the base of 2-quart baking dish. Dredge the salmon slightly with all purpose flour then arrange on top the pork one-half of floured salmon. Sprinkle one-half of onion, slices of potato, and celery. Season salt & pepper.
Roll one-half of pastry to a little thicker and fit onto the dish. Cover pastry above the layer of potato and cut 2 (large) vents. Through vents, carefully pour the water till at pastry level. Layer the rest of onion, potato, and celery then cover them with the other one-half of pastry.
Cut two (large) vents again and add water till at pastry level. Bake inside preheated oven at 350 degrees F for 1-1/2 hrs until crust becomes golden brown.
>> Cipate Au Salmon (Layered Salmon Pie) 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
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
Pasta With Salmon Recipe
Ingredients:
8 oz of water (at room temperature)
1 pc of bay leaf
1 Tbsp of vinegar
8 oz of salmon (fillet)
8 oz of low fat cheese curd (Cottage cheese)
2 Tbsps of milk (skim)
1/8 Tbsp of grated nutmeg
8 oz of pasta (spinach fettuccine)
2/3 c of tomatoes (sun dried)
1 Tbsp of grated cheese (Romano)
Instructions:
Combine vinegar, (bay) leaf, and water on a large pan; let it boil. Lower down the heat into low then add the salmon. Let it simmer, covered, for 5 mins. Discard the (bay) leaf then remove the salmon then let it cool. Once cooled, break to 1-inch pieces then set on the side. Combine cheese curd, nutmeg, and milk inside the processor; process till smooth.
Cook the pasta according to its package instructions and drain. Transfer onto a bowl then add one-half of cheese curd mixture, tomatoes, and Romano; toss till combined well. Add the salmon along with the other one-half of cheese curd mixture. Toss well.
>> Pasta With Salmon 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
Broiled Salmon Fillets With Fennel Sauce Recipe
Ingredients:
2 lbs of salmon fillet (boneless); cut to 4 pieces
2 Tbsps of oil (olive oil)
1/2 c of water
1/8 tsp of nutmeg (ground)
1/8 tsp of cayenne pepper
3/4 lb of fennel head; trimmed and cubed to 1/4 inches
5 Tbsps of butter; softened
Instructions:
Preheat broiler. Sprinkle oil onto fillets then rub till coated on all sides then set them aside.
Place fennel onto the saucepan then add water and a tablespoon of butter. Place above moderate heat then cook for 5 mins; pour onto the processor along with remaining butter.
Blend or process till pureed smoothly; pour onto a clean saucepan then let it boil.
Once boiling, add cayenne pepper and nutmeg; stir thoroughly and let it simmer for 3 mins. Broil salmon for 4 mins per side at 4 inches away from heat; turning once.
Transfer salmon on a heated plate. Serve together with prepared hot fennel-sauce.
>> Broiled Salmon Fillets With Fennel Sauce Recipe
Potato Crepes With Scallops Salmon & Asparagus Recipe
Ingredients:
1/2 lb of asparagus (fresh)
1 Tbsp of wine (dry white)
1/2 tsp of cornstarch
1 pc of egg white (large)
1/8 tsp of pepper (white)
1/4 lb of scallops; cleaned and cut to 1/4 inch discs
1/4 lb of salmon (fillet); remove bones and cut to 1/4-inch thick rectangles
Potato crepes
1-1/2 c of oil (peanut oil)
1 tsp of ginger (fresh); chopped finely
1 Tbsp of onion (green); chopped finely
1/8 tsp of pepper (white)
1/2 c of stock (chicken)
2 tsps of soy sauce
1/2 tsp of vinegar (rice)
1/4 tsp of sugar (refined)
1/2 tsp of cornstarch (dissolved with 1 tsp of water)
Instructions:
Cut asparagus to 1-1/2 inch with diagonal cut then slice its tip off diagonally. Roll asparagus in a quarter-turn then cut; repeat slicing till reaching their tough base. Do not include the base, discard them.
Dissolve cornstarch inside a bowl with wine. Add white of egg and white pepper; beat them gently. Add scallops then salmon; toss them gently till coated well.
Preheat oven at 175 degrees F. Set two plates to make them warm. Make the crepes then place one per plate and keep them warm inside preheated oven.
Drain salmon & scallops. Place an iron-cast above medium-high heat till smoky. Add oil and after half a min, cook salmon with scallops; gently stir them, separating each piece. Cook till salmon changes color.
Carefully pour contents onto a sieve. Place wok back above heat then stir-fry onion and ginger till fragrant then add asparagus with pepper; stir fry till it starts browning. Add stock, vinegar, sugar, and soy then cover. Cook for 2-3 mins till asparagus becomes tender-crisp.
Uncover then place back salmon & scallop. Add mixture of cornstarch then stir thoroughly. Cook till sauce becomes slightly thick. Adjust seasonings if needed. Divide salmon, scallops, sauce, & asparagus over crepes then serve at once.
>> Potato Crepes With Scallops Salmon & Asparagus Recipe
Manicotti with Salmon Sauce Recipe
Ingredients:
4 pcs of salmon (fillets, 8 oz); steamed
1/2 c of condensed soup (cream of celery)
1/3 c of plain yogurt (skim milk)
2 Tbsps of parsley; chopped
4 pcs of noodles (Manicotti)
2 Tbsps of butter (unsalted)
1/2 c of cooked spinach; chopped
1/2 tsp of basil
1 pc of garlic clove (medium); crushed
1/3 c of Cottage Cheese; (skim milk)
Salt & Pepper (to taste)
Instructions:
Remove bones in salmon then break to chunks and gently mix with yogurt, parsley, and soup. Cook the noodles as stated in its package instructions. Saute garlic and onion with butter then add the seasonings. Mix with (Cottage) cheese and spinach; heat.
Stuff each noodle with stuffing, about one-third cup. Arrange them onto a buttered baking dish. Coat them with the sauce/salmon mixture. Cover then bake inside the oven 350 degrees F for twenty mins.
>> Manicotti with Salmon Sauce Recipe
Barbecued Salmon With Field Greens Recipe
Ingredients:
For Barbecue Rub:
1 Tbsp of garlic (powder)
1 Tbsp of onion (powder)
3 Tbsps of sugar (refined)
2 Tbsps of chili powder
1/2 tsp of allspice (ground)
1/2 tsp of cumin (ground)
1/4 tsp of ground pepper (white)
1 Tbsp of paprika
1 Tbsp of salt
6 pcs of salmon (fillets, 5 oz)
Oil (olive oil)
For the Vinaigrette:
1 lb of greens (organic); rinsed and spun dry
1-1/2 c of juice (vegetable, V8)
1 Tbsp of vinegar (balsamic)
1/2 c of tomato; chopped
1-1/2 Tbsps of barbecue rub (saved mixture)
4 Tbsps of oil (olive oil)
Instructions:
Combine onion powder, garlic powder, chili powder, sugar, allspice, salt, pepper, paprika, and cumin inside the processor; process till mixed thoroughly.
Save 1-1/2 tablespoons and sprinkle the rest onto salmon evenly. Let them marinate, about six hrs. Rub oil thinly onto the marinated salmon and grill for 8 to 10 mins or depending to its thickness.
(Vinaigrette)
Combine V8, vinegar, tomato, oil, and saved rub; mix thoroughly and toss mixture with organic greens.
Divide the green salad onto individual plates and top the fillet onto each. Spoon onto the grilled salmon the rest of vinaigrette. Serve at once.
>> Barbecued Salmon With Field Greens Recipe
Broiled Salmon Teriyaki Recipe
Ingredients:
1/4 c of broth (chicken)
1/4 c of wine (rice or dry white)
2 Tbsps of sugar (refined)
2 Tbsps of ginger root; grated
2 Tbsps of soy sauce (low sodium)
4 pcs of salmon (fillets, 4 oz); skinned
Instructions:
Combine broth, wine, sugar, ginger root, and soy inside a saucepan; let it boil above medium-high heat for 5 mins, while stirring frequently, till slightly thick.Strain then discard the ginger root. Let it cool then brush onto the fillets.
Place the fillets onto the rack, sprayed with a cooking oil. Place the rack inside the (broiler) pan and broil for 3 mins at 4-5 inches away from the heat. Turn then baste again with the mixture of soy. Broil for another 2 mins.
>> Broiled Salmon Teriyaki Recipe
Lemon Lime Salmon Recipe
Ingredients:
1/2 tsps of lemon zests
1/2 tsp of lime zests
1 Tbsp of butter (unsalted)
500 g of salmon (fillet)
Instructions:
Combine all zests with butter inside a bowl then stir thoroughly. Microwave for 30-45 secs at a high setting till butter melts. Brush mixture onto the salmon and microwave the salmon for 4-5 mins at a high setting. Let it stand for 3 mins then serve.
>> Lemon Lime Salmon Recipe
Asian-Style Salmon Stir-Fry Recipe
Ingredients:
2 Tbsps of vinegar (rice)
3 Tbsps of oyster sauce
1 tsp of soy sauce
2 tsps of ginger; minced
2 pcs of garlic clove; minced
1-1/2 lbs of salmon fillet (skinless); cubed to 3/4-inch
5 tsps of oil
8 oz of bean sprouts
8 oz of snow peas (medium)
1 c of onions (green); sliced
1 pc of bell pepper (red); julienned
1/2 tsp of oil (Asian sesame oil)
1/4 tsp of sugar (refined)
1/8 tsp of pepper
Instructions:
Combine 2 tablespoons (oyster) sauce, vinegar, soy, one garlic, and ginger inside a bowl; season pepper. Add the fillets and turn till coated well. Place inside the refrigerator, covered, for 30 mins.
Heat 2 teaspoons oil on a non-stick skillet above medium-high heat then add the rest of garlic; stir-fry for half a min.
Add bean sprouts, onions, bell pepper, and peas; stir-fry for 2 mins till tender-crisp. Add the rest of (oyster) sauce, Asian oil, pepper, and sugar; stir them well. Take out from the heat then set on the side.
Drain the salmon. Heat the rest of oil on the used skillet. Cook the salmon; stir-fry for 4 mins till done then add the vegetables. Toss them gently and cook till heated through. Serve at once.
>> Asian-Style Salmon Stir-Fry Recipe
Poached Salmon (Syd) Recipe
Ingredients:
2 lbs of salmon (fillets); rinsed clean and cut to 4 pieces
2 Tbsps of scallions; chopped
1 c of wine (dry white)
Salt (to taste)
Pepper (white, to taste)
4 pcs of lemon wedges
Instructions:
Scatter the scallions on a skillet then arrange the fillets over them, in one layer. Brush butter on a very large foil. Pour the wine onto skillet; heat till simmering gently.
Lightly sprinkle salt & pepper then carefully slip the fillets onto wine, adding more (cold) water as necessary to let the fillets be submerge partially.
Place the foil with buttered-side facing down. Let it simmer gently for 8 to 10 mins. Take out from the heat then let it cool for 10 mins.
Drain the fillets then transfer them on serving platter.
>> Poached Salmon (Syd) Recipe
Norwegian Salmon Spread Recipe
Ingredients:
1 pkg of cream cheese (8 oz); softened
1/4 – 1/3 lbs of salmon fillet (Lox); cut to 1/4-inch squares
1-1/2 to 2 pcs of onions (green); chopped finely
1/4 tsp of coarse garlic (powder)
Pepper (white)
Instructions:
Combine cream cheese, salmon, onions, garlic powder, and white pepper inside a glass bowl; mix thoroughly. Place inside the refrigerator, covered with a plastic film. Serve chilled.
>> Norwegian Salmon Spread Recipe
Moist Poached Salmon Recipe
Ingredients:
2 pcs of salmon fillets (8-oz each, or steaks)
Salt
5-3/4 qt of water (or combination of dry white wine)
1/2 tsp of coriander seed (whole)
1 pc of bay leaf
Instructions:
Arrange the fillets on a deep skillet, in one layer. Season salt then add water with wine, till salmon is covered completely. Add (bay) leaf and coriander; let it simmer gently. Lower down the heat then cover; simmer it for 3-4 mins. Turn off the heat then let it stand for ten mins, covered. Serve.
>> Moist Poached Salmon Recipe
Kim’s Pacific Salmon Recipe
Ingredients:
4 pcs of salmon fillet (Pacific, 4 oz); skinned
2 pcs of shallots; chopped finely
1/2 c of wine (white)
Water
For the Sauce:
2 pcs of shallots; chopped finely
1 c of stock
1 c of wine (white)
2 Tbsps of juice (lemon)
1/2 c of butter (unsalted); cubed
2 Tbsps of dill; chopped finely
Salt & Pepper
Instructions:
Combine salmon, shallots, water, and wine inside a large pan. Cover then let it simmer gently. Poach the salmon for 2 mins on each side. Take them out; keep them warm and save the stock.
(Sauce)
Combine stock, shallots, juice, and wine inside the saucepan; let it boil and cook until reduced to one-half. Strain the mixture.
Gradually add the butter, while whisking constantly; don’t boil the mixture. Season salt, pepper, and dill. Use while warm.
>> Kim’s Pacific Salmon Recipe
Moroccan-Style Salmon With Couscous Recipe
Ingredients:
1 pc of onion (small); sliced
2 pcs of garlic cloves; chopped finely
1 Tbsp of oil (olive oil)
28 oz of canned tomatoes (whole peeled)
4 tsps of honey (pure)
1 tsp of lemon zest; grated
3/4 tsp of cumin (ground)
1-1/2 tsps of juice (lemon)
Salt
Pepper (black)
Cayenne
6 pcs of salmon (fillets, 4-6 oz each); thawed if frozen
2 Tbsps of chopped almonds (toasted)
2 Tbsps of coriander (fresh); chopped
3 c of couscous (cooked, or rice)
Instructions:
Saute garlic and onion with oil inside a skillet above moderately high heat till golden. Add tomatoes with the liquid, lemon zest, cumin, and honey; stir thoroughly.Let it simmer for 10-15 mins. Add juice of lemon then season cayenne, salt, & pepper.
Season salt & pepper onto fillets. Broil at 4 to 6 inches away from the heat, about 10 mins for every inch thick. Transfer steak onto the platter and top them with the tomato mixture. Sprinkle coriander and almonds then serve at once with cooked couscous.
>> Moroccan-Style Salmon With Couscous Recipe
Poached Salmon With Oyster Beurre Blanc & Sorrel Recipe
Ingredients:
1 pc of salmon (fillet, 7 oz)
5 pcs of oysters
1 Tbsp of juice (lemon)
2 Tbsps of cream
1/2 c of stock
2 Tbsps of wine (white)
2 Tbsps of butter
1/4 tsp of caviar
Sorrel (leaves)
Instructions:
Poach salmon with stock, juice, wine, and oysters. Once boiling, take out the oysters. Take out salmon once slightly done. Let the liquid reduce.
Add in cream then reduce the liquid, lastly add butter. Steam sorrel separately on a waxed paper. Transfer sorrel on a plate then place over salmon. Ad sauce then garnish oysters and top with the caviar.
>> Poached Salmon With Oyster Beurre Blanc & Sorrel Recipe