Salmon Recipe........?

hey guys. what i want for tea is...salmon fillet with jacket potato and philadelphia (the garlic and herb) one. thing is i've never cooked salmon before...so could someone give me some tips pleasssse :) oh and also can i cook the salmon fillets in the oven with the philadelphia spreaded on top??? if not how can i combine the two together so it tastes scrummy pleassse :)





fankoooo everyone :)Salmon Recipe........?
Grill the salmon-it wont take long, just until it changes colour basically-then put the Philadelphia on top and whack it back under the grill for a few minutes. I dont like salmon but that sounds like a yummy idea you have there!!!Salmon Recipe........?
Ingredients


50g (2oz) sliced white bread


zest of 1 lemon


a few fresh chives, chopped


4 Salmon fillets


100g (3陆oz) Philadelphia Light with Garlic %26amp; Herbs





Pre-heat oven to 180掳C, 350掳F, Gas Mark 4. Place the bread in a food processor and blend into fine breadcrumbs. Stir in the chives and lemon zest.


Spread the salmon fillets with a thick layer of Philly and place on a lightly oiled baking tray. Top with the flavoured breadcrumbs, lightly pressing them into the Philadelphia. Roast in the oven for 20 鈥?25 minutes or until cooked.
I would poach the Salmon if you are eating it with Philidalphia cheese. As well as tasting great, it is one of the healthiest ways of cooking it.





Bring some water with a nice splash of white vinigar, a bay leaf, a few peppercorns and some thyme(optional) to the boil and place salmon inside. Simmer gently till salmon is cooked, peel off skin and flake into a bowl. Gently mix the philidalphia into it (leave out of fridge for a while to soften it) and add salt/pepper.
I use a cast iron skillet and briefly brown salmon fillets on the stove top before finishing in the oven. Then bake at about 400 for six to ten minutes. Put the Philly on top the last few minutes of cooking so it doesn't get too dark. Remember - it will melt in the oven on top of the fish, so you can just put chunks on top. No need to spread it about and ruin the looks of your fillet.





~Syl
I don't know about the cream cheese part...





But I always put some olive oil on it...not too much seeing that salmon is already oily - then put some slamon seasoning on it...rub it in - wrap the salmon in basil leaves. Put this in foil with a foil top, too...





Cook on 450 in the oven for about 15 mins depending on the thickness of your cut.





Guten Lucken...man - I am hungry now.
Bake it in the oven at 400* for about 25 minutes. Smother your salmon with that Philly Garlic and Herb stuff, wrap it in foil and then bake. Sounds great!!!
Salmon en croute with spinach, cream cheese and orange








Serves 6











Preparation time overnight





Cooking time 30 mins to 1 hour




















Ingredients


1 medium salmon, skinned and filleted


1 orange, juice and zest


1 x 375g/13oz packet readymade puff pastry


1 tbsp butter


1 bunch of spring onions, finely sliced


1 x 300g/11oz packet spinach, either fresh or frozen (if frozen ensure that it is defrosted thoroughly)


freshly grated black pepper


1 x 200g/7oz cream cheese


1 free-range egg, beaten


To serve


new potatoes


fresh green salad











Method


1. If you have time the night before, put the salmon in a bowl and squeeze over the orange juice. Cover and leave in the fridge until you're ready to cook the dish. Set the orange zest aside.


2. Preheat the oven to 200C/400F/Gas 6.


3. Slice the puff pastry into two rectangles vertically through the middle of the block. Roll out one block of puff pastry into a rectangle approx 26cm/10in long by 14cm/5陆in wide (this allows for shrinkage when cooked), setting the other piece aside. Prick all over with a fork.


4. Place on a baking tray and bake in the oven for about 15 minutes until well risen and golden brown.


5. In a frying pan over a low heat, soften the spring onions in a little butter.


6. If using fresh spinach, rinse and put in a large saucepan and cook until wilted. If using frozen spinach, defrost thoroughly.


7. Put the spinach in a sieve and really press hard to squeeze all the moisture out.


8. Combine the spring onions, spinach, orange zest, black pepper and cream cheese in a bowl and mix thoroughly.


9. Slice the salmon, at an angle, into six portions. Arrange half the salmon on the cooked pastry base.


10. Spoon the spinach mixture onto the salmon and flatten. Arrange the rest of the salmon on top.


11. Roll out the remaining pastry into a rectangle slightly bigger than the base. Using a beaten egg, brush around the edge of the base and then lay the top pastry over to cover the salmon.


12. Tuck the pastry top under the base or press down firmly to seal. Brush with beaten egg and make small cuts in the top to allow steam to escape while cooking.


13. Bake in the centre of the oven for about 40 minutes, reducing the temperature to 150C/300F/Gas 2 after 20 minutes.


14. Serve in slices with new potatoes and a fresh green salad.

mark cosmetics

I have 2 salmon steaks about 6 oz. each and would like an awesome recipe for them.?

I have 2 salmon steaks about 6 oz each, and would like some ideas on how to cook them up. I really love garlic and lemon, and don't like tomatoes or a lot of hot spicy peppers. I do have some fresh herbs around, as well as cooking wine, and a lot of other stuff. I usually bake my fish, but I am willing to try cooking it in a pan. I am looking for a recipe that will add a lot of flavor, but not cover up the flavor of the salmon. I would also like the recipe to be some what low in fat.


I will be having wild rice as a side dish.


Thanks!I have 2 salmon steaks about 6 oz. each and would like an awesome recipe for them.?
Simple and tasty as anything: Poach it in white wine. Pour the liquid into a shallow pan until it comes up about 1/3 of the thickness of the fish. Do not cover the meat in liquid. Put herbs into the liquid, as well as a bit of lemon juice. A little salt and pepper on the fish. Let it simmer slowly for about 4 min. per inch of fish, and enjoy!I have 2 salmon steaks about 6 oz. each and would like an awesome recipe for them.?
Big thing: don't overdo it, flavor wise.


I would broil or use some other oven method.


Maybe a little fresh ground pepper and some lemon juice squeezed over the salmon prior to cooking.


Pan frying may make the salmon too greasy.


If you have problem with sticking to baking utensil, let the salmon rest after removing from oven and then try to lift it gently off surface.


I would be inclined to get a special slab of cedar (has to be untreated) from the barbecue section of a store and do it on the out door grill on the wet board -- actually it is more steamed the way I do it because it is on a Webber kettle shaped smoker.


If you had this means, again, only lightly season the fish.
...do you have an ';outdoor'; grill ? Take the fish, marinate it is a garlic lemon rue... place the fish in an Aluminum pie-pan...poke a few small holes in the bottom of the pie-pan... cover the pie pan with some foil.





Cook the fish on the ';grill';... Unbelievably delicious (that grilled flavor is the best)... then too... take some cooked ';white'; rice... season it with some garlic and soy sauce and in a separate ';pie-pan'; heat up the seasoned rice on the Grill (next to the fish)...
Either in a pan or grill pan place salmon with your favorite veggies, a small pat of butter or margarine. Take orange juice mixed with brown sugar, pour over salmon. Great eating.
This one is very easy and very good, leave the skin on as it's great for you !


Sweet, spicy, salty, sour鈥攋ust four ingredients hit all the flavor notes in the sauce for this top-rated dish. Chinese-style hot mustard has a sharp bite similar to that of wasabi. If you don't have it on hand, use Dijon mustard or 1 teaspoon of a dry mustard such as Coleman's.


Yield


4 servings (serving size: 1 fillet)


Ingredients


* 3 tablespoons dark brown sugar


* 1 tablespoon low-sodium soy sauce


* 4 teaspoons Chinese-style hot mustard


* 1 teaspoon rice vinegar


* 4 (6-ounce) salmon fillets (about 1 inch thick)


* Cooking spray


* 1/4 teaspoon salt


* 1/4 teaspoon freshly ground black pepper


Preparation


Preheat oven to 425掳.


Combine first 4 ingredients in a saucepan; bring to a boil. Remove from heat.


Place fish on a foil-lined jelly roll pan coated with cooking spray; sprinkle with salt and pepper. Bake at 425掳 for 12 minutes. Remove from oven.


Preheat broiler.


Brush sugar mixture evenly over salmon; broil 3 inches from heat 3 minutes or until fish flakes easily when tested with a fork.
spaghetti salmonara.





1 teaspoon Light oil with a dash of toasted sesame


; oil


鈪?cup Diced onion


鈪?cup Diced carrots


鈪?cup Diced celery


2 pounds Italian tomatoes


录 teaspoon Salt


录 teaspoon Freshly ground black pepper


3 3 inch sprig fresh oregano


陆 teaspoon Light oil with a dash of toasted sesame


; oil


2 ounces Shallots; peeled and chopped


2 cups Fish stick


2 6 oz or 170g salmon steaks


4 larges Beefsteak tomatoes; quartered and


; seeded, seeds and


; pulp


Reserved


录 teaspoon Salt


2 tablespoons Arrowroot plus 2 tbsp water; (slurry)


2 tablespoons Fresh oregano leaves


1 pounds Spaghetti


陆 cup Freshly grated parmesan cheese


录 cup Fresh chopped parsley


录 teaspoon Freshly ground black pepper


1 Lemon; cut in wedges





MARINARA SAUCE SALMON SAUCE GARNISH Marinara sauce: heat the oil in a medium saucepan over medium high heat. Fry the diced vegetables for 15 minutes. Put the tomatoes, skins still on, into a plastic bag and press down gently until they are somewhat squashed; do not mash completely. Transfer them to the saucepan and stir in the salt, pepper and oregano; cover and cook for 15 minutes. Remove from the heat and strain to yield 2 cups of sauce. The Salmon Sauce: Heat the oil in a large skillet over medium-high heat and shallow-fry the shallots until just translucent - about 5 minutes Add the fish stock, bring to the boil then reduce the heat until just simmering. Add the salmon, cover and cook for 8 minutes or until the salmon flakes easily. Leaving the stock simmering, transfer the salmon to a plate and carefully remove the skin and bones. Add the skin and bones with the reserved tomato seeds and pulp to the simmering stock to reinforce its flavour. Break the salmon meat into bite-size pieces and set aside. Remove the stock from the heat and strain to yield 1.5 cups. If you don't have this amount add fish stock, water or wine to come to that level. Return to the saucepan and add 1 cup of the marinara sauce, the quartered tomatoes, salt and the arrowroot slurry. Return to the heat and stir until thickened - about 1 minute. Gently stir in the oregano and salmon meat and keep warm until ready to serve. Cook the pasta in a large pot of boiling water until just tender - about 5 minutes, depending on the pasta. Strain in a metal colander, letting the cooking water pour into a serving bowl. Add the hot, drained pasta, parmesan cheese, parsley and black pepper, toss well and bring to the table to serve. Offer lemon wedges on the side

Just bought a salmon fillet for my 10 month old.i m veg. dont have clue how to cook.can i have a recipe please

I wouldn't feed my ten month old fish.Just bought a salmon fillet for my 10 month old.i m veg. dont have clue how to cook.can i have a recipe please
Technically, you aren't supposed to give seafood until the child is at least 2 yrs old. That being said, it actually isn't seafood if it's a freshwater fish. I would sughgest that you consult a doctor before feeding your child fish.Just bought a salmon fillet for my 10 month old.i m veg. dont have clue how to cook.can i have a recipe please
Pan fry... grilling is better. just make sure that it is the cooked pink through out. It is ok to feed your 10 month old fish. Salmon is the safest.
Salmon isn't good for a baby, especially farmed salmon which is the majority of what is sold in America today. If you buy Salmon, by Alaskan Salmon because it is illegal to farm there. Know your source though because you will often buy labled as Alaskan, and it isn't really caught there.





Farmed can have up to 200 times more fat then wild, they are also fed antibiotics to help control disease. They also contain higher levels of contaminants and dioxins which have been known to cause cancer, immune problems, and reproductive disorders.
bake it in the oven - buy a cook book
Why are you giving salmon to a 10 month old?!?!?





Just buy pre-cooked or mico- baby food.
the best place to find a good recipe for salmon is www.foodnetwork.com they have recipes for almost everything from difficult to easy ....Good luck
you could poach it in his usual milk with a bit of water . you only need to part cover it with liquid and it should cook to a nice tender texture, just keep stirring it or the milk will burn
You might have better luck getting recipe ideas in the food/drink category
fresh fish is great for kids!


just make sure he has small bites and chews well. also a slice of bread ready (it helps any bones go down)





grill it skin side down for 5 Min's then skin up for 5-6Min's





or steam it for 10-15 Min's (no need to turn)





it goes will with anything but for a kid some creamy mash and a parsley sauce





(don't give a kid fish that's stupid a kid should be eating at least a portion a week, better than turkey twirlers any day)





Good on you for getting him some and top kid for wanting to try it!





really check for bones though! and mash it! just noticed its 10 month on 10 years defiantly mash it!
I fed my son fish as soon as he could chew it. The best way to make salmon in my oppinion is place the fillet in a baking dish (like a casserole dish) and place tabs of butter on the fillet itself along with lemon slices (i like putting the butts of the lemon in the bottom of the baking dish for flavor) then i pour some white wine around the fish (the alcohol content completely dissapears when you cook it) Then last but not least i cover the fillet in finely chopped garlic and parsley. (bread-crumb is optional on this recipe-if you like it then put it on before the garlic and parsley, but over the lemon and butter) Then bake it for about an hour in a 350 oF oven


Delicious!! Baby should love it =)


I like to serve this dish with white rice and a side of broccoli (covered in cheese for me ) =)
I don't understand how you can be old enough to have a baby but not know how to cook fish.


Where did you grow up, on the moon?





anyways;





Check along the edges of the fillet for any bones.


place on a square of tin foil, about 12 inches square


squirt lemon juice on


a bit of salt and pepper is nice too


if you have any Rosemary (although that I doubt), sprinkle on too


fold the foil up like you're wrapping a present, but leave a space between the top of the salmon and the foil.


Roll up the edges, again leaving a space between the fish and the foil.


Place on a tray in the middle of the oven for 30 mins (to be safe) on thermo 6 or 7.


Take out, and serve with salad for you, and how about mashed potato for the baby?


Wash down with a fine chardonnay (for you that is !).
I wouldn't feed an infant fish. If your doctor said to give him more protein, give him some dark meat chicken or turkey--it's much better for him and if you poach it and cut it into teeny pieces, it'll be super moist.
Feeding a baby salmon is a bad idea there is to much iron in there for a 10 mo. old... that will mess up his digestiing. Dont give that to a baby....OMG
Salmon for a 10 month old?





The easiest way to cook salmon on the grill is to leave the skin on and close the grill's cover. The protective skin will become crisp as the dome reflects heat, cooking the salmon from above and beneath.





Steps





1. Preheat your gas or charcoal grill to medium heat.


2. Brush the skin-sides of the salmon pieces with olive oil, then place them skin-side-down on a well-oiled grill grate.


3. Cover the grill and cook for 5 to 7 minutes. If any of the salmon pieces are cooking too quickly, move them to a cooler part of the grill. Continue cooking 5 to 7 minutes longer.


4. Top the grilled salmon with butter and lemon juice or your favorite sauce.
Keep it simple.Season if required. squeeze 1/2 lemon over.Cover in foil on tray and cook for 20-25 mins. I would suggest you make sure its well cooked in the centre if you are talking about a 10 month old baby. Have no kids myself so thats all the advice i can give. O watch for bones. Cook at 180 degrees.
hay, giv him what you eat but not raw,cause u can digest that but ma...y be he not.
I cook my son cod %26amp; salmon, check it has no bones first then just cover it in milk in pan %26amp; cook for about 10 minutes. you can mash it up with his veggies then.


I am a veggie too %26amp; don't really like to touch it but if you cut it into chunks first it will cook evenly. You can even use his formula milk to cook it in if that is what he still drinks


good luck x
all you people who said salmon is no good for a ten month old either have no kids or realy unhealthy ones, the quickest and easiest way to cook it is to pop it in the steamer for 15 min
steam or boil it or u could cook it in a pan or grill it just make sure its hot and cooked properly
10 Month olds should have fish and salmon is a good one to give. The oils in fish help the brain to develop and it also helps with concentration.


Bake covered with foil in the oven until the fish is cooked through, once it is cook, it will flake. It wil take about 15 mins. Salmon is yummy in cheese sauce with rice or pasta.
here is a recipe from annabell karmel book top 100 purees


Salmon suprise


200 g carrots


41/2 oz salmon fillet


60 ml orange juice


40g cheddar cheese


15g unsalted butter


2 tbsp full fat milk





Boil the carrots in a saucepan with just enough water to cover them, cook until tender.


Place the salmon in a suitable dish, pour over oj and scatter the cheese, cover leaving an air vent and microwave on high for about 2 minutes or until th efish flakes, alternatively, cover with foil and cook in the oven on gas 4 for about 20 minutes.


Flake the fish witha fork, carefully checking for bones, drain the carrots, mix with butter and milk, and puree in a blender with flaked fish and sauce. For older babies simply mash it up, this recipe is suitable form 7 months.





Why people say you can not give fish is beyond me, hope this helps


Some metals and pollutants, such as mercury and dioxins, can build up in fish. Mercury doesn't build up in the oily parts of fish (the parts used to make fish oil), but other pollutants can.





Pollutants such as dioxins and polychlorinated biphenyls (PCBs), which might cause harmful long-term effects, can build up in the oily parts of fish.





It's better to eat fish than take supplements because as well as containing omega 3 fatty acids, fish is an excellent source of other nutrients that will help your child grow and be healthy.





Eat at least 2 servings of fish a week, including 1 serving of oily fish [salmon, sardines and mackerel], as part of a healthy balanced diet. Oily fish contain more omega 3 than white fish. Fresh, frozen and canned fish, fish fingers and fish cakes can all count towards our weekly servings of fish.





Don't give your child shark, swordfish or marlin because mercury can build up in these fish and high levels of mercury can affect a child's developing nervous system.





You should also avoid giving more than 2 portions of oily fish a week to girls, or 4 portions to boys because of the dioxins and PCBs these fish can contain. There's no need to limit the amount of other fish your children have, apart from avoiding shark, swordfish and marlin.





Mercury and dioxins are also the reason as to why giving children other types of seafood is highly un-recommended.';

Recipe costing question, a 5oz piece of salmon cost $6.00 and to get a 30% food cost would I divide 100 by?

.30 and get 3.3 then take $6.00 x 3.3 to get $19.80 is this right.





Does this make sense, to get a 100% food cost @ 30% or at any % I would see how many times that number goes into 100. Or is there another way to do this. Thanks for the help.Recipe costing question, a 5oz piece of salmon cost $6.00 and to get a 30% food cost would I divide 100 by?
the 21.8% is the total food cost / menu price.

The recipe i saw on a TV advert..with philadelphia, tagliatelle and smoked salmon..help!?

it was an advert on TV (presumably for philadelphia).


There was a chef who put some milk and Philadelphia in a pan and made something that looked yummy!!


Any ideas?


I want to make it for dinner tonight!The recipe i saw on a TV advert..with philadelphia, tagliatelle and smoked salmon..help!?
Ingredients





* 250 g fresh tagliatelle verde


* 2 spring onions, finely sliced


* 0.5 tblsp olive oil


* 100 g Philadelphia Light with Garlic %26amp; Herbs


* 4 tblsp semi-skimmed milk


* 0.5 lemon, juice %26amp; zest


* 125 g smoked salmon, sliced into strips


* A few fresh herbs, chopped


* freshly ground black pepper





Instructions


Get your pasta boiling. Gently fry the onions in the oil. Add the Philly, milk and lemon juice.


Stir over a low heat until melted. Carefully stir in the drained pasta and salmon.


Garnish with fresh herbs, lemon zest and a twist of pepper.The recipe i saw on a TV advert..with philadelphia, tagliatelle and smoked salmon..help!?
Cook your pasta and drain it, then return it to the hot pan. Add in some philadelphia (I think they used the one with chives in) and a dash of milk (not too much else the sauce will be all runny) and let this melt over the hot pasta, giving it a good mix. Then you just add seasoning (I would use some cracked black pepper) and your chopped smoked salmon and stir it up, then serve. Easy!
it did look delicious =P


well cook your pasta takes about 30 mins. drain it. while its cooking put 2 big table spoons of Philadelphia on the hob with 200ml of milk. let it simmer for a while until creamy and thick. add sauce to pasta after its been drained. stir it and then add the smoked samon.

Wellness Salmon, Salmon-Meal and Deboned Turkey Recipe, opinion?

I'm switching My cat's food and want some opinions on this specific food. I know wellness is a good brand and healthy, what's your experience with it? Are there any cat foods out there that are close to as good but maybe a little cheaper?Wellness Salmon, Salmon-Meal and Deboned Turkey Recipe, opinion?
Wellness is a good food. The one quibble some people have with it is that it contains a small amount of garlic. Supposedly the company is going to remove that someday but I don't believe they have as yet.





The advice I received on it is that when your choices are crappy foods v. an otherwise good food which only has one objectionable ingredient, then go with the good food.





But anyway, one of my girls is eating Wellness Turkey and we're both happy with it. It's actually cheaper than the canned food she used to eat ($1.32 v. $1.79 per can) so I'm pleased with that too.





I'm not up on the prices of all the foods, but I believe Evo is around the same price. I think Natural Balance is a little less expensive. I used to feed their venison %26amp; green pea.





My only advice would be to keep the fishy ones for 2-3 times per week, and feed their turkey or even the chicken the majority of the time.





If you want to check into other brands, see the link below.Wellness Salmon, Salmon-Meal and Deboned Turkey Recipe, opinion?
My Bulldogs and my cats eat Wellness pet food... I have been very happy with the results of this food.. My older Bulldogs suffers from seasonal allergies I tried everything to help him out stuff would work for a while then he would be back to scratching ear problems..I was at a Bulldog show and someone told me about this food.. Well my Bully's has and no problems I feed him the Wellness simple... I turned my clients on to this food and they have been very pleased with it....Yes it's a bit pricey but it's a great food.. If you are feeding it to your cat's now I would keep them on it...
Wellness is one of the better dry foods. You could also consider Wellness Core, Raw Instinct by Natures Varity or Evo. When I used to feed dry I fed a mix of Wellness and Drs. Foster and Smith. Drs. was a bit cheaper for me because they delivered it right to my door and I didn't have to drive 40 miles to Complete Petmart to get it.





May I ask what you heard about Nutro? Besides the fact that they were bought out by Mars Company and no longer cat about the quality of thier products. Would Love any additional information to back up my reason for NOT recommending thier food.
Wellness is a great brand. I use Solid Gold, which is about $9 for a 4-lb bag. They're similar, but shoot, if the cat eats the Wellness, go for it. It's an excellent food and well worth the money.
Don't know about similia brands, but that is a good cat food.


Basically most of my cats love it too.
I have fed Wellness Salmon, Salmon-Meal and Deboned Turkey to my cats. Of all the premium foods available, Wellness and Innova are the only ones that I have found that my cats will eat consistently. I alternate between the ';red bag'; Wellness (Salmon/turkey) and the ';blue bag'; Wellness (chicken). Innova is slightly cheaper, and it is similar to Wellness. The only good quality dry food that I can think of that is cheaper is Chicken Soup For The Cat Lover's Soul, but my cats soon stopped eating it (after the initial mmm, this is different).





I still try to make my cats eat canned food as the staple of their diet, but I have a hard time getting 2 of the 5 to eat canned food, so Wellness and Innova are the compromise I make with them.
All of the Wellness foods are excellent - they are made with human-grade meats. I use the chicken formula though as I have a cat that can't eat fish. For the quality of the ingredients in it, and the amount of meat, it's really a good buy. The only lesser-priced brand that I would feed to my cats would be California Natural, or less expensive yet is Chicken Soup for the Cat Lover's Soul.

Good Salmon recipe???

Between my brothers and I we caught 5 King Salmon in Lake Michigan.... anyone have a good recipe for salmon???Good Salmon recipe???
a little dijon mustard.


and some course dijon mustard.


a little EVOO.


some red wine vin.


basil.


salt and pepper to taste.





delicious and simple.


i just eyeball the ingridients.Good Salmon recipe???
Salmon with Lemon and Dill - delicious





1 pound salmon fillets


1/4 cup butter, melted


5 tablespoons lemon juice


1 tablespoon dried dill weed


1/4 teaspoon garlic powder


sea salt to taste


freshly ground black pepper to taste





Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.


Place salmon in the baking dish. Mix the butter and lemon juice in a small bowl, and drizzle over the salmon. Season with dill, garlic powder, sea salt, and pepper.


Bake 25 minutes in the preheated oven, or until salmon is easily flaked with a fork. Serves 4.





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Balsamic-Glazed Salmon Fillets - also VERY delicious





6 (5 ounce) salmon fillets


4 cloves garlic, minced


1 tablespoon white wine


1 tablespoon honey


1/3 cup balsamic vinegar


4 teaspoons Dijon mustard


salt and pepper to taste


1 tablespoon chopped fresh oregano





Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, and spray with non-stick cooking spray.


Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened.


Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze, and sprinkle with oregano.


Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze, and season with salt and pepper. Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil. Serves 6.


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Salmon with Tomatoes - also really good





1 cup uncooked long grain white rice


2 cups water


2 1/2 tablespoons garlic oil


2 (6 ounce) fillets salmon


salt and pepper to taste


1/2 teaspoon dried dill weed


1/4 teaspoon paprika to taste


2 fresh tomatoes, diced


1 1/2 teaspoons minced garlic


1 teaspoon lemon juice


3 tablespoons chopped fresh parsley


1/4 cup grated Parmesan cheese


2 tablespoons butter


4 dashes hot pepper sauce





In a medium saucepan, bring the rice and water to a boil. Reduce heat to low, cover, and cook 20 minutes.


Heat the garlic oil in a skillet over medium heat. Season the salmon with salt, pepper, dill, and paprika, and cook in the hot oil 1 to 2 minutes on each side, until tender enough to break apart. Break salmon into cubes with a spatula or fork. Mix in the tomatoes, garlic, and lemon juice. Continue cooking until salmon is easily flaked with a fork.


Mix the parsley, Parmesan cheese, butter, and hot pepper sauce into the skillet, and continue cooking 1 to 2 minutes, until well mixed. Serve over the cooked rice. Serves 4.





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The Ultimate Salmon Fillets








Ingredients





* 1 lb salmon fillet


* 1/3 cup sour cream (light is fine) or yogurt


* 2 teaspoons prepared mustard


* 2 teaspoons onions, finely minced


* 2 teaspoons dried dill weed


* 3 tablespoons mayonnaise (light is fine)


* 2 tablespoons parmesan cheese, grated


* 1/2 cup cheddar cheese, grated (optional)


* paprika





Directions





1.


Preheat oven to 450 degrees.


2.


If frozen, partially thaw fillets and cut into serving size pieces.


3.


Place in a greased baking dish.


4.


Combine sour cream or yogurt, mustard, onion, dill, and mayonnaise.


5.


Season with salt and pepper.


6.


Spread mixture over fish.


7.


Bake 20 minutes per inch of thickness of fish if frozen or 10-12 minutes if thawed.


8.


When just done, sprinkle with the cheeses and a dash of paprika.


9.


Broil 1 minute or until the cheese is bubbly and flecked with brown.


10.


Serve with lemon wedges.






You can look up at http://www.recipezaar.com They have tons of recipes there and you don't need to sign up just to look at it. I look up recipes there alot. They have lots of salmon recipes. I love to look up Asian recipes. They also have review of what people think of it and have some pictures of what it will turn out like or what it would turn out like. You should try going there. They have lots of recipes for dieting and dinner and such. A really good way instead of buying a cook book cause cook books cost a lot. Besides, I like this website cause it has reviews of what people think. It has a rating to know how good it is or not. Look there instead. Its a great place to look for recipes. They have almost everything there!





What I would do with the salmon is buy japanese sweet rice, soy sauce, wasbi, and cut the salmon to thin slices. Make a raw salmon sushi. Its good! It makes you really full even trough it looks so little. Instead of a rice cooker, you can always cook it in a pot with hot water or steam it up. But rather buy a rice cooker cause it only takes about 15 mintues to cook the rice. The amount of rice and water you put in there counts. Lots of water for very sticky and kind of wet or a little by making it dry or medium for not to dry and not to sticky rice.
As simple as grill salmon fillet and go to the store and get a teriyaki sauce side dish with steam brocolli, or just poach the fillet and combine a saute spinach or just steam then a mayo for dips. simple and easy.

mark cosmetics

Salmon recipe?

I have two salmons, what are really good ways to cook it and make it tasty. Any simple recipes.Salmon recipe?
sprinkle with bacardi limon, pico de gallo, salt, and pepper, broil and serve (perhaps with a little crushed pineapple sprinkled over the top after cooking)





DELICIOUS!Salmon recipe?
Ingredients


4 salmon filets (6oz.), skin on


Extra-virgin olive oil


Kosher salt and freshly ground black pepper


1/2 bunch fresh rosemary


1/2 bunch fresh sage


3 cloves garlic


1 carrot


1 large onion


3 ribs of celery


1 leek (white and green part only)


2 cups black lentils


1 1/2 quarts chicken stock (48 oz)


8 springs thyme


1 bay leaf


1 stick and 2 tablespoons of butter


2 bunches mixed baby beets, split in half


1 bunch baby carrots


10 parsnips, small size


1 bunch baby turnips split in half


1/2 cup brown sugar


1/2 cup apple cider vinegar


2 cups chicken stock








Cooking Instructions


Preheat the oven to 400F.





Start with the vegetables beca they take a while to roast. Trim, wash and scrub the vegetables. Split the beets and turnips in half lengthwise, but leave the carrots and parsnips whole. Lay the vegetables out in a large baking dish. Drizzle with 3 tablespoons of olive oil and sprinkle with the thyme, salt, and pepper. Break up the butter into pieces and scatter over the vegetables. Drizzle with the apple cider vinegar and sprinkle with the brown sugar. Cover the dish with foil and put it in the oven and roast for about 1 hour or until a knife goes smoothly into the beets. When done, remove from the oven and let the vegetables cool. Keep the beets separate until you are ready to serve, otherwise the color will bleed into the others while resting.





Keep the oven on as you will need it for the salmon.





To prepare the lentil stew, heat the olive oil in a large saut锟?pan. Add the herbs until they are fragrant and crackly; this inf s the oil with the flavor and also leaves you with a beautiful herb garnish. Remove the herbs and set aside on a paper towel to drain. Meanwhile puree the garlic, carrots, onion, celery and leeks in a food processor until smooth. Add the butter to the inf d oil and then add the puree. Stir in the vegetables and cook until light brown color. Warm the chicken stock in a separate pot or in a microwave and then add it too, Stir in the lentils. Bring to a boil and then reduce heat. Simmer for 30 minutes or until lentils are tender.





Now prepare the salmon. Check filets for bones and tweezers to remove any bones that may still be there. Season both sides of the filet with olive oil, salt and pepper. Heat 2 tablespoons of olive oil in a large saut锟?pan over high heat and then add the filets skin side down. Cook for 3 minutes and then place the whole pan in the oven, keeping the filets skin side down beca you want the skin to get real crispy. Cook in the preheated oven for an additional 4 minutes for medium rare.





To compose the plate, serve a spoonful of lentil stew on the bottom of the plate, top with roasted root vegetables and filet of salmon and garnish with fried herbs.
SALMON





8 oz salmon fillet per person


3 parts brown sugar


2 parts butter - melted


1 part lemon juice





Place the salmon in a single layer in a foil-lined cake pan. Mix together the brown sugar, melted butter and lemon juice (because there is just hubby and I - my parts are by tablespoonfuls so 3 T brown sugar, 2 T butter and 1 T lemon juice) Spread on the salmon. Seal foil around the salmon and bake in a 400潞 oven for 20 minutes. That should be long enough for your fish - you don't want to dry it out.





Enjoy!





The other method I did that others enjoyed was to make a mixture of mayonnaise, a little sour cream, dill and white pepper and spread it over the salmon in foil. Seal and bake 400潞 for 30 min. It takes longer because the mayo slows down the cooking.
i like to either bake or bbq my salmon. One recipe I like is doing a chili powder rub and bake in tin foil on the bbq (about 15-20 mins/inch thickness). I serve it with a lemon-dill sauce from powder but add the juice of 1 lemon, 1 lime and some rind. Gives it zing.





Another recipe I do is 2 tbsp soy sauce, 2 tbsp REAL maple syrup, and a little oil. Marinate for about 20 mins then bake in the oven.





Yum!
Here's one you can use with either fresh salmon, or it's a great extender for leftover salmon. It's Pasta with Salmon and Gorgonzola. I posted it on Suite101.com.
We BBQ salmon filets ......rub with olive oil and sprinkle with garlic salt %26amp; dried dillweed ....grill on both sides until done. Serve with this sauce: equal parts mayonnaise %26amp; Dijon mustard, with about 2 TB. dried dillweed
I sprinkle lemon juice, cajun, paprika, and some garlic salt on it. Then I broil it on low until it's done (less than fifteen minutes). My husband loves it.
Pepper


Salt


Mayo


and a splash of Lemon


:)


yum

Salmon recipes??

what do u recommend me to do with salmon? I love to have it with pasta but i'd like to try something different





any ideas?Salmon recipes??
I bastardized this rice dish that came out AWESOME-





1 cup basmati rice


1 1/2 cups chicken stock or broth


1/4 cup toasted pine nuts (or almonds-sliced or slivered)


1/4 cup fresh mango, dried cranberries or any dried fruit you like


1 tbsp chopped flat leaf parsley





Cook rice as directed with broth instead of water. When rice is almost done, add pine nuts and fruit. Leave lid on pot until ready to serve. Fold in parsley.





This is a very versatile dish and you can use virtually any fruit that is in season or that you like. The pine nuts add a nice texture and the leftovers are even better. Low sodium stock, broth or bullion allow you to control the salt.





Serve your salmon with this and a side of steamed broccoli or maybe edame--yum! You will be a rock-star!!





Serves about 3-4 but you ' ll want the leftovers if serving 2Salmon recipes??
Baklava Salmon


Ingredients


1/4 cup melted butter


3 tablespoons whole grain mustard or Dijon mustard (or your favorite)


1 1/2 tablespoons honey


1/4 cup dry breadcrumb


1/4 cup walnut or pecan, finely chopped


4 teaspoons fresh parsley, chopped


4 (4 ounce) salmon fillet


fresh ground pepper


kosher salt


1 quartered lime or lemon (optional)


Directions


1 Preheat oven to 400掳; Line shallow roasting pan with non-stick aluminum foil, or spray with non-stick pan spray.


2 In small bowl, blend butter, mustard, and honey, set aside; in another bowl, mix together bread crumbs, nuts, and parsley.


3 Place salmon fillets on prepared pan, sprinkle with salt and pepper, and brush with honey-mustard mixture; sprinkle tops with crumb/nut mixture; if any remains, press into sides of salmon.


4 Bake salmon 12-15 minutes in preheated oven, or until it flakes easily with a fork, serve with lime or lemon wedge.
Asian Fusion Salmon


(I made this after experimenting)





- Salmon Filet


- Salt %26amp; Pepper


- Lemon Juice


- Teriyaki Sauce


- Red Pepper Flakes


- Scallions





Wash salmon filet. Sprinkle salt and pepper on to the fish. Squirt half a lemon's juice on the salmon. Coat top of fish with teriyaki sauce. Sprinkle half a teaspoon of red pepper flakes on top. Cook salmon depending on weight. Garnish with scallions after the fish is removed from the oven.





Serve with vegetables.
Salmon and sweet are a good combination.





Make a glaze with honey and mustard, brush on the salmon, and broil or grill. Easy and good.





Or make kebobs with chunks of salmon skewered with veggies and brushed with a teriyaki-type sauce, all good broiled or grilled.





Or poach the salmon and make an easy mayo/dill/lemon sauce and eat cold ... yummy for summer.

Salmon Recipes?

I'm in charge of tonight's salmon dinner *sigh* and I was wondering if anyone had a easy and yummy salmon recipe. Thanks!Salmon Recipes?
You're in luck, I just proofed this recipe out last night, 4 out of 5 loved it, 37 points out of 40, the fifth person wanted chicken:





This is per serving:


6oz. Salmon


2 Tbs. Butter


1 Tbs. Garlic, minced


Zest of one Lemon (1 Tbs.)


1 Tbs. Capers


1 Tomato, medium, seeded and chopped


2 Tbs, Parmesan Cheese


Non stick pan medium heat, butter,melt and start to bubble, Salmon, fry till ready to turn, turn add Garlic, fry for about 5 mins. add Zest, Capers, and Tomato, 1 min. more. Plate over your favorite pasta, top with flat-leaf parsley and Parmesan CheeseSalmon Recipes?
I like to slice lemon and onion and slather a bit of butter on the fish. I wrap it in tin foil and open it up the last 20 or 30 minutes it is in the oven. Lemon pepper is good. My husband uses mayonnaise and dill when he cooks salmon. Alder smoking is good too.
BAKED SALMON FILLETS





Serve 6





1/2 cup soft unsalted butter


2 tablespoons lemon juice


1 1/2 tablespoons chopped chives


2 teaspoons grainy Dijon mustard


1 teaspoon grated lemon peel


to taste salt and pepper


4 6-ounce salmon fillets, boned





PREPARATION





Preheat oven to 400 degrees. In a small bowl, mix butter, half of the lemon juice, chopped chives, mustard, lemon peel, salt and pepper until well blended.


Line a baking sheet with foil. Rub one tablespoon of mustard-chive butter over foil. Place fillets skin side down on foil and spoon about one teaspoon of lemon juice on each fillet. Season with salt and pepper.


Top each fillet with one tablespoon of mustard-chive butter. Bake for 12 to 15 minutes.





PRESENTATION





Using a slotted spatula, place the fish fillets in the center of warm plates. Spoon the chive-butter sauce over. Serve hot. http://www.thesalmons.org/lynn/salmon-re鈥?/a>





http://www.salmonrecipes.net/





http://allrecipes.com/recipes/seafood/fi鈥?/a>





http://www.cookingcache.com/cat/salmon_r鈥?/a>








http://www.google.com/search?q=Salmon+Re鈥?/a>
(L)


SALMON LOAF





1 small can salmon


4 eggs, beaten


4 tablespoons butter, melted


1/2 cup bread crumbs


salt and pepper to taste


parsley, minced





One small can salmon, four eggs beaten light, four tablespoons melted butter--not hot--one half cup fine bread crumbs. Season with salt, pepper, and parsley. Chop fish fine, then rub in butter till smooth. Beat crumbs into egg and season before putting with fish. Butter your mold and steam one hour.





SAUCE FOR SAME:





1 cup milk


1 tablespoon corn starch


1 tablespoon butter


1 egg


salt and pepper to taste





One cup of milk, heated to a boil, thicken with one tablespoon of corn starch and one tablespoon of butter, beaten together. Put in the liquor from the salmon and one raw egg, beaten light; add a little pepper. Put the egg in last, and carefully pour over loaf.


Serve hot.





GRILLED SALMON





salmon


enough mayonnaise to cover the salmon


pepper


garlic salt


season salt





Spread mayonnaise all over the salmon, then cover with the spices; put on greased foil lined grill at medium-low heat and cook for 30 minutes or until done. Remove from grill; place on serving tray, then enjoy!





SALMON SPREAD





1/4 cup plain yogurt


3 tablespoons mayonnaise


1 tablespoon minced onion


1/4 tablespoon dill weed


1/4 tablespoon dry mustard


1 can salmon


1/4 cup celery


1 hard boiled egg, chopped








Mix yogurt, mayonnaise, onion, dill, and mustard. Fold in salmon, celery and egg.


Chill 3 hours before serving.
Baklava Salmon (Salmon With Honey, Butter, Walnuts, and Mustard)


The salmon %26amp; mustard go well with the honey, butter, and walnuts. We usually serve this with rice and steamed carrots or broccoli.


4 servings 50 min 30 min prep





1/4 cup melted butter


3 tablespoons whole grain mustard or Dijon mustard (or your favorite)


1 1/2 tablespoons honey


1/4 cup dry breadcrumbs


1/4 cup walnuts or pecans, finely chopped


4 teaspoons fresh parsley, chopped


4 (4 ounce) salmon fillets


fresh ground pepper


kosher salt


1 quartered lime or lemon (optional)





Preheat oven to 400掳; Line shallow roasting pan with non-stick aluminum foil, or spray with non-stick pan spray.


In small bowl, blend butter, mustard, and honey, set aside; in another bowl, mix together bread crumbs, nuts, and parsley.


Place salmon fillets on prepared pan, sprinkle with salt and pepper, and brush with honey-mustard mixture; sprinkle tops with crumb/nut mixture; if any remains, press into sides of salmon.


Bake salmon 12-15 minutes in preheated oven, or until it flakes easily with a fork, serve with lime or lemon wedge.





Baked Salmon


Good with rice pilaf and a salad


2 servings 35 min 10 min prep





1 lb salmon fillets


2 tablespoons mayonnaise


1 teaspoon lawry's lemon pepper


1 tablespoon parmesan cheese


1 cup dry breadcrumbs





Preheat oven to 350掳F.


Fillet salmon and place skin side down on a glass baking dish.


Spread a generous amount of mayonnaise; cover entire top of fish.


Sprinkle liberally with seasoned salt, cheese and dry bread crumbs.


Bake about 25 to 30 minutes, uncovered.


Place under broiler until top turns brown





Grilled Salmon


2 servings 27 min 5 min prep





1 lb fresh salmon


2 tablespoons butter


garlic, to taste


salt, to taste


onions, to taste





Fire up your grill.


Lay salmon on tin foil (enough foil to completely wrap fillet) Melt butter and pour it all over the salmon (alternatively, you can just cut it up but melting it will help it saturate the fish) Apply salt, garlic and onion to taste.


Seal the salmon in the foil.


Grill for about 15 minutes (depending on how hot your grill is), rotating after about 7 minutes.


Enjoy!


Serve with salad, bread, wine, beer, good music, whatever.





Salmon Patties


6 patties 20 min 10 min prep





1 can salmon


2 eggs


buttery crackers, crushed (I use Ritz)


parsley flakes


red pepper flakes (to taste)


salt %26amp; pepper (to taste)





Drain salmon well, and remove skin%26amp; bones.


Place into medium mixing bowl%26amp; mash up with fork.


Add all other ingredients%26amp; mix together (mixture should be stiff enough to form patties, but not too dry).


Form into patties%26amp; place in a pre-heated skillet, sprayed with a little non-stick spray.


Cook until golden brown on both sides.
For salmon steaks or fillets I use a marinade of:


1/3 cup soy sauce


3 tbs sesame oil


3 tbs dry sherry, or other wine you like


3 tbs green onions, or 1 tsp onion powder


1/2 tsp ground ginger


1/2 tsp garlic powder


1 tsp sugar


dash of red cayene pepper





Marinate 15 to 30 minutes. You can then pan fry, bake, or microwave the salmon.
I love salmon casserole . Take a few crackers and crush fine, add an egg and I like to put in a little lemon juice (or vinegar) as it breaks up the ';fishy'; taste and smell. Just thought of something are you talking Fresh or canned? The above of course is canned. Baked salmon with herbs and lemon delicious. Bonn appetite
Salmon is so delicious you hardly have to do anything to it to produce a ';gourmet'; meal. Here's a real easy way to cook it. Rub your salmon all over with a bit of extra virgin olive oil then sprinkle with salt and pepper. Set aside. Heat equal amounts of butter and olive oil in a skillet. Saute about a teaspoon of dried or a tablespoon of fresh rosemary in the butter/oil mixture until it's moist and smells nice. Add the salmon and cook until the bottom is lightly brown and crusty. Flip over and cook the other side. If the bottom gets brown before the center is done, turn heat down and cover skillet with a lid till the inside is done. How long it takes depends on how thick your salmon is. If the rosemary gets too crispy you might want to remove it before serving. Bon appetit!

Trying to find Delia Smith recipe for Hot Smoked Salmon which appeared in The Telegraph newspaper 3/10/08? ?

I would like Delia's recipe for Hot Smoked Salmon with leeks, mustard, vermouth and creme fraiche which appeared in the Telegraph on Saturday October 3rd. I cut it out of the paper and then lost it! I tried the Telegraph website and I tried Googling it but no luck. It seems that the recipe is 'blocked' because it is a 'Premium' recipe and Delia wants us to pay 拢12 to access 100+ of her premium recipes. I just want this one. Can anyone help me, please?Trying to find Delia Smith recipe for Hot Smoked Salmon which appeared in The Telegraph newspaper 3/10/08? ?
go to your local library they hold back copies of newspapers

Has anyone created a great recipe for cooking fresh salmon, coz sushi is just so raw?

I mean, I like yum cha and all, with fen zhou, ie chicken feet, and jelly fish, but then someone brought around raw fish yucko?





Say, is dog the only thing taken off the menu in Beijing coz i feel pretty safe so long as they cook anything that moves, soooo who is goin to da games? What sports your favourite and why, in no more than fifty easy words, coz I am blond?





Probably why I am not there, you know, stand out in the crowd, say is that racist or reverse racist, sorry dont know, I really am blond, yes, thats not peroxide?Has anyone created a great recipe for cooking fresh salmon, coz sushi is just so raw?
What in the world are you asking??


Fresh Salmon- a good way to cook it:





1 whole salmon, cleaned, about 8 pounds


salt


3 to 4 tablespoons olive oil


1/4 cup minced fresh parsley


1/2 cup melted butter (4 ounces)


juice of 1 large lemon, about 3 tablespoons


lemon wedges


Preparation:


Wash salmon and pat dry all over with paper towels. Split the salmon and rub both sides with salt and olive oil. Grease grill well. Place fish on grill flesh side down; close grill lid. Cook over moderate coals 5 to 10 minutes, or until just browned. Meanwhile, mix parsley, 1/2 cup melted butter, and lemon juice. Turn fish carefully. With skin side down, rub top side with butter mixture. Close lid and cook for 25 minutes or until fish flakes easily with a fork. Skin and debone while fish is still warm. Serve warm with lemon wedges.


To clarify butter, melt over low heat in a small saucepan. Skim off foam and carefully pour the clear butter into a container; discard milky substance.


Serves 4 to 6.








Now as far as the games, um...no I'm not going and my favorite sport to watch there is figure skating because it's pretty and I like the costumes.

Would this recipe be good with salmon?

I was searching the internet for a salmon %26amp; asparagus risotto to make for dinner and came acrossed this one on the Food Network website:





http://www.foodnetwork.com/recipes/giada鈥?/a>





Do you think this would be good with salmon? If so, should I keep the prosciutto or omit? Half of me is saying omit it the other half is saying keep it. What are your thoughts?





Thanks!





ps: This recipe also gives me the excuse to use the bottle of champagne I have in my fridge. I hate opening up wine or champagne only to toss the rest because it doesn't get drank fast enough.Would this recipe be good with salmon?
Salmon would be great- just cook it first and add at the very end of the risotto. i would eliminate the prosciutto, although a favorite, is too overpowering for the salmon.Would this recipe be good with salmon?
Salmon wouldn't be too good because it flakes, and as you stir it it will break up and there won't be much left except for salmon puree. I say omit the salmon and include the prosciutto.
yes it sounds wonderful and I would keep the prosciutto.





What time is dinner served?





Cinn =)

mark cosmetics

Need a recipe to make this salmon and gnochi dish.?

OK all you chefs out there, I want to make this dish that is famous at Gratzi's in Ann Arbor MI.





Here is the description on the menu:





*Salmone al Ferro con Gnocchi - grilled North Atlantic salmon


served over gnocchi sauteed with spinach and tomatoes, in


garlic cream sauce.





This dish is like very soft and melt in your moth gnochi tossed in a bit of this pinkish sauce. the salmon is on top but flakes so that it blends in with the sauce as you eat it. There are some spinach leaves tossed into the gnochi too.





10 points to the best legit recipe.Need a recipe to make this salmon and gnochi dish.?
sauce





3tlb butter


3 cloves garlic


1/2 cup heavy cream


2oz bel paese cheese diced small


1 roma tomatoe seeded and skinned (diced small)


1/2 baby spinach cleaned and dry


1 pinch salt.black pepper


cook the mashed garic on med heat till lightly browned add the cream and tomatoes let it reduce and thincken 3 min add the spinach and cooked neocchi ,salt and pepper to taste add cheese.top with fresh parsley





gnocchi


Potato Gnocchi


The Problem: The classic Italian potato dumplings known as gnocchi should be light, airy, and fluffy. Unfortunately, they too often resemble the heavy, stick-to-your-ribs potato dumplings of Central Europe. Our mission was clear: Figure out what makes potato dumplings heavy, then develop a recipe that avoids these pitfalls.





The Goal: Light, airy, fluffy gnocchi.





The Solution: Our favorite technique for precooking the potatoes turned out to be baking. Once the potatoes are baked and peeled, they must be mashed. It quickly became clear that lumps had to be avoided at all costs because they caused the gnocchi to come apart when they were cooked. We found that a ricer was the best tool for mashing. Another enemy of light gnocchi is kneading, so just work the dough by hand until it just comes together. The potatoes need enough flour to make a dough that is not sticky and that will roll easily. If the dough comes apart, you must add more flour. Because the moisture level of a potato varies according to its variety and how long it has been out of the ground, it is impossible to write a recipe giving an exact ratio of potatoes to flour. We found that 2 pounds of potatoes could require as little as 1 1/4 cups of flour or as much as 1 1/2 cups; you have to gauge the amount of flour to add by the stickiness of the dough








cut the salmon into 2 inch wide sections and remove from the fridge 30 min before grilling ,,place on pan line with lemon top and bottem grill for 3 min each side or untill desired donness..Need a recipe to make this salmon and gnochi dish.?
There's more than one way to use gnocchi - try the delicious potato pasta with salmon in this easy recipe for a family dinner.





Serves 4


Takes 20 minutes to make and 15-20 minutes in the oven








Ingredients





* 500g packet fresh gnocchi


* 25g butter


* 1 small leek, washed, trimmed and thickly sliced


* 200g packet soft cream cheese


* 2 tbsp tomato pur茅e


* 1/2-1 tsp dried chilli flakes, to taste


* Finely grated zest of 1 lemon


* 1 tbsp chopped fresh parsley


* 150g salmon fillet, skinned and diced





1. Preheat the oven to 200掳C/fan180掳C/gas 6. Bring a pan of lightly salted water to the boil. Add the gnocchi and cook for 2-3 minutes, until cooked. (The gnocchi will float to the surface when they are ready.) Drain and reserve 250ml of the cooking water. Set aside.





2. Melt the butter in a wide, deep frying pan and gently fry the leek for 3-4 minutes, until soft. Stir in the cream cheese, tomato pur茅e, chilli flakes, lemon zest, parsley and reserved water, until the cheese has melted and everything is combined. Adjust the seasoning.





3. Add the gnocchi and salmon to the frying pan and stir to coat. Spoon into a deep 1.2-litre ovenproof dish and bake in the oven for 15-20 minutes or until lightly golden on top. Serve immediately.





Tip





Look out for bargains at your supermarket fish counter or use canned salmon to make this dish even cheaper.
Hmm. I've never had the dish at the Gratzi's but I have had that dish. Here's the recipe that I use for it:





It takes 20 minutes to make and 15-20 minutes in the oven





What You Will Need:





500g packet fresh gnocchi


25g butter


1 small leek, washed, trimmed and thickly sliced


200g packet soft cream cheese


2 tbsp tomato puree


陆-1 tsp dried chilli flakes, to taste


Grated zest of 1 lemon


1 tbsp chopped fresh parsley


150g salmon fillet, skinned and diced





Now, in order to prepare this you have to:





1. Preheat the oven to 200掳C/fan180掳C/gas 6. Bring a pan of lightly salted water to a boil. Add the gnocchi and cook for 2-3 minutes, until cooked. (The gnocchi will float to the surface when they are fully cooked and ready.) Drain and reserve 250ml of the cooking water. Set aside.


2. Melt the butter in a wide, deep frying pan and gently fry the leek for 3-4 minutes, until soft. Stir in the cream cheese, tomato pur茅e, chilli flakes, lemon zest, parsley and reserved water, until the cheese has melted and everything is combined. Adjust the seasoning.


3. Add the gnocchi and salmon to the frying pan and stir to coat. Spoon into a deep 1.2-litre ovenproof dish and bake in the oven for 15-20 minutes or until lightly golden on top. Serve immediately.
Start with a basic white sauce flavoured with garlic:





Saute a few cloves of minced garlic in butter, then add enough flour to make a thin paste. Cook for a minute or so, then add cream and salt. Cook over low heat until the sauce begins to thicken (it will thicken more as it cools). The pinkish colour is likely food colouring.





Boil the gnocchi as per the instructions, then drain and saute in a large pan with butter or olive oil. At the last minute, add fresh spinach leaves and chopped tomato.





Grill the salmon and place on the gnocchi mixture. Pour the cream sauce over the salmon and serve.

Good a good recipe for trout or salmon barbecued on the grill in foil?

I usually take Steelhead trout, season with salt, pepper, garlic, and tumeric.





Then I add slices of lemon and onion on top of the meat side, leaving the outer skin side next to the foil. Top the whole thing with Kraft Zesty Italian dressing or just some extra virgin olive oil.





Cook in the sealed foil for 10-15 minutes on each side (or until the foil puffs up if it was sealed well). You can do this in the oven or on a barbecue grill set to between 350F-400F.





Serve with rice, or try cubed potatoes, carrots, and onions (seasoned with salt, pepper, and some cayenne pepper) roasted in foil with a bit of olive oil.Good a good recipe for trout or salmon barbecued on the grill in foil?
why is this in the movies category??Good a good recipe for trout or salmon barbecued on the grill in foil?
We've had excellent results with cedar plank salmon. We find the planks in our grocery store, but they're also available at specialty barbecue stores (and probably online as well).





You soak the plank in water, put the salmon on it and grill for 12-15 minutes. We like to season the salmon with a little olive oil and fresh dill. It is wonderful.

Anyone have a good Salmon recipe?

I'm looking to add salmon to my diet, but I'm still trying to condition myself to liking the taste of fish. I heard salmon is one of the more ';fishy'; tasting fishes, but also one of the best for you. Anyone have good recipes or cooking techniques that will help mask the fishy flavor?Anyone have a good Salmon recipe?
GINGER-GLAZED SALMON STEAK





Ginger Glaze:





2 tablespoons grated fresh ginger


2 tablespoons minced garlic


2 tablespoons minced scallion, white part only


2 tablespoons chopped cilantro


1 tablespoon hot chili paste


1/2 cup rice wine vinegar


1/4 cup Mirin (Japanese rice wine) or dry sherry


2 tablespoons hoisin sauce


1/2 cup chicken stock


1 tablespoon vegetable oil


4 7-ounces salmon steaks


Salt


Fried basil leaves, for garnish


Basil mashed potatoes


Sesame asparagus





Preheat oven to 450 degrees.


Make glaze: In a small saucepan combine all ingredients and bring to a boil. Simmer 30 seconds and remove from heat. Cool to room temperature.





Heat oil in a heavy-bottomed, ovenproof skillet until smoking. Season salmon with salt. Sear first sides until golden brown. Turn steaks and roast in oven for 3 minutes. Brush with Ginger Glaze. Roast for 1 minute more. Serve with potatoes and asparagus, garnished with basil leaves.





Makes 4 servings.








Anyone have a good Salmon recipe?
Use lemon pepper and FRESH squeezed lemon on top of it!!!!!


MAN that stuff is GOOD!!!








You can also use a CAJUN seasoning and cook it that way. YUMMY!!!
I keep it simple.


Grill it outside.


Baste both sides with olive oil.


Sprinkle with dried dill or minced fresh dill.


Grill about 4-5 min turning once over a medium heat.


Serve with a mustard/mayo sauce.
Yes I have a great simple and EASY recipe


All you need is oil, lemon and pepper and salmon.





I think there is even an instructional video on youtube for it, its linked off this website http://gillsfastandhealthy.com/






Salmon IS one of the healthiest fish for you, and doesn't have mercury accumulations in it. I can't stand the smell of cooking fish, so we BBQ it outside:) .... Brush some olive oil over the salmon filets, then sprinkle with Tony Chachere's Creole Seasoning (or salt %26amp; pepper) and LOTS of dried dillweed. BBQ on each side 5-8 min, or until flakey. Serve with this easy sauce: 1/2 c. EACH sour cream and Dijon mustard with 2 TB. dried dillweed.





The least fishy-tasting fish are the firmer ones, like swordfish, halibut, mahi-mahi, tuna and shark - but those could also have higher mercury content
I make a lemon buttter basil glaze. Its super easy - you can just wing it. I take a square of butter, melt it in the microwave, add some lemon (to taste) and about 1 - 2 tsp basil. Mix it and drizzle over the salmon.
one large can of salmon, cleaned and drained


2 eggs


1/4 cup of milk


salt and pepper to taste


one small onion chopped


dash of red pepper


two heaping tablespoon of flour


mix well


fry in cooking oil that covers the pan, fry until golden brown
Salmon DOES have a unique taste, but it's not terribly strong or fishy. And it definitely is good for you!





Salmon is wonderful for grilling because it's a firm-fleshed fish. Delicate (mild-tasting) fish tends to crumble on the grill, but salmon can be grilled just like you'd do a steak ... brush it with whatever sauce you like at the end of grilling.





You can also bake it, saute it, poach it, broil it ...





Salmon is particularly well-suited to ';sweet'; flavors in the sauce or marinade ... teriyaki, honey-barbecue, etc. Even maple or molasses.





One of my favorite ways is to brush the salmon with melted butter and teriyaki sauce, and then put a few lemon slices on top before baking (350 degrees). Depending on how thick the fillet, it only takes 12 minutes or so.





There are no hard and fast rules about how long to cook fish, but when it flakes easily with a fork, it's done.
One of my favorites is stir-fry salmon. Get your usual stir-fry vegetables. Instead of chicken, cut a skinned salmon into 1-inch cubes. Turn the salmon gently when you cook it so it doesn't break up too much. I crisp-cook the vegetables and the salmon in separate pans, and I put the stir-fry sauce on the table so people can add as much as they want. My kids love this dish. Salmon is my favorite fish. Serve with rice or noodles.
Broiled Salmon with Herb Mustard Glaze


Yield: 6 servings





Ingredients:


2 garlic cloves


3/4 teaspoon finely chopped fresh rosemary leaves


3/4 teaspoon finely chopped fresh thyme leaves


1 tablespoon dry white wine


1 tablespoon extra-virgin olive oil


2 tablespoons Dijon mustard


2 tablespoons whole-grain mustard


Nonstick olive oil cooking spray


6 (6 to 8-ounce) salmon fillets


Salt and freshly ground black pepper


6 lemon wedges





Procedure:


In a mini food processor, combine garlic, rosemary, thyme, wine, oil, Dijon mustard, and 1 tablespoon of whole-grain mustard. Grind the mustard sauce until combined, about 30 seconds. Transfer to a small bowl. Add remaining 1 tablespoon of whole-grain mustard to the sauce and stir to combine. Set aside mustard sauce.





Preheat the broiler. Line a heavy rimmed baking sheet with foil. Spray the foil with nonstick spray. Arrange the salmon fillets on the baking sheet and sprinkle them with salt and pepper. Broil for 2 minutes. Spoon the mustard sauce over the fillets. Continue broiling until the fillets are just cooked through and golden brown, about 5 minutes longer.





Transfer the fillets to plates and serve with lemon wedges.





Asian Grilled Salmon


Yield: 6 servings





1 side fresh salmon, boned but skin on (about 3 pounds)





For the marinade:


2 tablespoons Dijon mustard


3 tablespoons good soy sauce


6 tablespoons good olive oil


1/2 teaspoon minced garlic





Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking.





While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.





Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits.





Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.





Salt and Pepper Salmon


Yield: 4 servings





Ingredients:


1 salmon fillet (about 2 pounds), skin on, 1 1/2 to 2 inches thick


Kosher salt


Extra-virgin olive oil


Freshly ground black pepper


6 tablespoons unsalted butter, room temperature





Procedure:


Run your finger up and down the center of the salmon feeling for any pin bones. Remove any that you find with a needle-nosed pliers or tweezers. With a sharp knife cutting across the width of the salmon, divide it into 4 equal portions. Lightly salt the salmon and let sit a couple minutes; this will help you get crispy skin.





Heat a 2-count, about 2 tablespoons, of olive oil in a large skillet over medium-high heat until the oil is almost smoking. Season the salmon with pepper, and rub about 1 1/2 tablespoons butter on the skin side of each fillet. Add the salmon to the pan, skin-side down. To get super crispy skin, cook the salmon almost to completion, about 6 minutes.





Flip the salmon and cook until flesh side is nicely seared, 1 to 2 minutes.





Transfer the salmon to a platter, and serve.





hope these help. good luck and enjoy.
http://splendidtable.publicradio.org/rec鈥?/a>


tuna fillets are good too with some soy sauce and ginger
sautee it first and add your choice of veggies it tastes great!!!
I like to marinate my salmon in korean bbq sauce and then lightly pan fry with Pam cooking spray. Salmon does not need to be cooked well done. It tastes better 50-75% done. Otherwise, the meat will taste dry. Salmon is my favorite fish. It is not fishy at all, unless your fish isn't fresh. I love making sushi with salmon (raw). The oils in salmon actually makes your skin nice and moisturized.
* 2 salmon filets (approx. 1/2 lb each)


* olive oil


* tartar sauce





A quick and easy dish that requires very little effort. It works best with fresh salmon purchased the same day you plan to eat it.





Put salmon filets in a glass baking dish. Drizzle a little olive oil over the filets and flip them over a couple of times to spread the oil and get a little oil on the bottom of the baking dish and the under side of the filets.





Bake in a 350 degree oven for 15-30 minutes depending on the thickness of the filets. You want them to be cooked until they start to flake and become opaque inside, but don't dry them out.





Serve with tartar sauce and carrot salad.
steam Ziploc bag, 1/2 teaspoon of olive oil, 1 teaspoon of lemon juice, salt %26amp; peeper 4 minutes microwave..... Awesomely simple!

Salmon recipes?

I'm looking for some recipes that involve salmon. Preferably with not a lot of ingredients. thxSalmon recipes?
Easy Salmon Dill Pasta Recipe





Ingredients


* 4 fresh salmon filets or steaks (you can also substitute this with the pre-cooked packaged salmon if you need a shortcut)


* about 1/4 cup fresh dill


* 1 cup fresh basil, chopped


* 3 cups fresh spinach, chopped


* 2 tablespoons fresh garlic


* 1 tomato, coarsely chopped


* 4 servings of whole grain pasta; i think linguine or spaghetti works best


* the juice of 1 lemon


* salt and pepper to taste


* 1 Tablespoon Extra Virgin Olive Oil





Directions


1. Wash and prepare salmon for cooking. (If you are using precooked salmon you can simply empty it from the freshness pouch into a bowl and mix with the chopped dill, salt, pepper, and half the lemon juice then heat it up together in the microwave or in a separate skillet).


2. Flavor with salt, pepper, chopped dill on both sides and a little lemon juice.


3. Grill or bake until thoroughly cooked


4. Cut up the Salmon in chunks


5. Boil water with a little salt then add pasta and cook until it is al dente.


6. Strain the pasta, reserving some of the pasta water, about 1/2 a cup to a cup


7. In a large skillet or walk, add tomato, garlic, olive oil, and some salt and pepper.


8. Stir for about one minute then add the basil and spinach. Stir another minute then add the pasta, stir to mix evenly.


9. Add some of the pasta water, about 1 tablespoon at a time, just to add some juiciness. You don't have to use all the water; the liquidity will vary based on your taste somewhat.


10. Add the salmon and stir just to mix everything evenly. Serve immediately.Salmon recipes?
I had this about a year ago and was it good.


Try it next time...


I like to serve a simple wild rice dressing with salmon.





Cedar Plank-Grilled Salmon with Garlic, Lemon and Dill








';Cooking a lemon and dill seasoned whole salmon fillet on a smoldering cedar plank adds a touch of smoke to a beautiful fish!';


INGREDIENTS:


1 (3 pound) whole filet of


salmon, skin on, scored (up to


but not through the skin) into


serving pieces


6 tablespoons extra-virgin olive


oil


4 large garlic cloves, minced 1/4 cup minced fresh dill


2 teaspoons salt


1 teaspoon ground black


pepper


1 teaspoon lemon zest, plus


lemon wedges for serving





DIRECTIONS:


1. Soak an untreated cedar plank (or planks) large enough to hold a side of salmon (5 to 7 inches wide and 16 to 20 inches long) in water, weighting it with something heavy, like a brick, so it stays submerged 30 minutes to 24 hours.


2. When ready to grill, either build a charcoal fire in half the grill or turn grill burners on high for 10 minutes. Meanwhile, mix oil, garlic, dill, salt, pepper and lemon zest; rub over salmon and into scored areas to coat.


3. Place soaked cedar on hot grill grate, close lid, and watch until wood starts to smoke, about 5 minutes. Transfer salmon to hot plank, move salmon off direct charcoal heat or turn burners to low, and cook covered until salmon is just opaque throughout (130 on a meat thermometer inserted in the thickest section) 20 to 25 minutes or longer, depending on thickness and grill temperature. Let sit 5 minutes; serve with lemon wedges.
BLACKENED SALMON FILLETS





2 Tbs. ground paprika


1 Tbs. ground cayenne pepper


1 Tbs. onion powder


2 tsp. salt


1/2 tsp. ground white pepper


1/2 tsp. ground black pepper


1/4 tsp. dried thyme


1/4 tsp. dried basil


1/4 tsp. dried oregano


4 salmon fillets, skin and bones removed


1/2 C. unsalted butter, melted





In a small bowl, mix paprika, cayenne pepper, onion powder, salt, white pepper, black pepper, thyme, basil and oregano. Brush salmon fillets on both sides with 1/4 C. butter, and sprinkle evenly with the cayenne pepper mixture. Drizzle one side of each fillet with 1/2 the remaining butter. In a large, heavy skillet over high heat, cook salmon, butter side down, until blackened, 2-5 minutes. Turn fillets, drizzle with remaining butter, and continue cooking until fish is blackened and easily flaked with a fork. Makes 4 servings.





SALMON-IN-A-SNAP





Nonstick cooking spray


4 1-inch-thick salmon fillets (about 1 lb.)


1/2 tsp. lemon-pepper seasoning or 1/4 tsp. freshly ground black pepper


1-2 tsp. reduced-sodium soy sauce


1 medium orange, halved and very thinly sliced


2 c. small broccoli florets


1 c. reduced-sodium chicken broth


3/4 c. water


1 tsp. bottled minced roasted garlic or minced garlic


1 c. couscous or hot cooked rice





Lightly coat a shallow baking pan with cooking spray; set aside. Season salmon fillets with lemon-pepper seasoning. Arrange fillets in prepared pan. Drizzle with the soy sauce. Top with orange slices. Bake, covered, in a 450 F. oven for 8 to12 minutes or until fish just flakes easily when tested with a fork. Meanwhile, in a 2- qt. saucepan bring broccoli, chicken broth, water, and garlic just to boiling. Cook, covered, about 3 minutes or until broccoli is barely crisp-tender. Stir in couscous. Remove from heat; cover and let stand 5 minutes. Serve fish over hot cooked couscous and broccoli. Makes 4 servings.





ORANGE ROASTED SALMON





2 oranges, sliced into rounds


1 onion, thinly sliced


1 1/2 Tbs. olive oil


5 6 oz. salmon fillets


1 Tbs. lemon pepper


1-1/2 tsp. garlic powder


1 Tbs. dried parsley


1/2 C. orange juice


1-1/2 Tbs. lemon juice


1 Tbs. honey





Preheat the oven to 400 F. In a small bowl or cup, stir together the lemon pepper, garlic powder, and dried parsley. Place the slices from one of the oranges in a single layer in the bottom of a 9x13 inch baking dish. Place a layer of onion slices over the orange. Drizzle with a little bit of olive oil, and sprinkle with half of the herb mixture. Place the dish in the pre-heated oven, and roast for about 25 minutes, or until the onions are browned and tender. Remove the dish from the oven, and increase the temperature to 450 F. Push the onion and orange slices to the outer edge of the baking dish, and place the salmon fillets in the center. Season with the remaining half of the herb mixture. Whisk together the orange juice, lemon juice and honey in a small bowl. Pour evenly over the salmon. Bake for 12-15 minutes in the pre-heated oven, or until the salmon is opaque in the center. Remove fillets to a serving dish, and discard the roasted orange. Garnish fillets with roasted onions and fresh orange slices. Makes 5 servings.
Rub with a little olive oil, then grill it, Be sure you don't cook it too much. While it's grilling, make an aioli sauce by mixing mayo, garlic, lemon juice and a few capers. Put the sauce on a plate, then top with the salmon. If you don't like capers or don't have any, you can leave them out. Top your salmon with some slices of lemon.
My favorite recipe for salmon is this:


Marinade in 1/4 c soy sauce, 2 T brown sugar, 1/4 t ground ginger, 1/4 t crushed red pepper flakes, 1/8 t sesame oil. Grill 1 1/2 lbs salmon 5 minutes per side basting as you go.


Enjoy!
no Salmon here for me,I prefer a big ole fried Florida bluegill bream over Salmon, ! Salmon is too strong tasting and overrated !
...If your using canned drain first.


About 1 cup Salmon and one sleeve of saltines crushed...add 1/4 cup onion.Add one egg ,S%26amp;P to taste and combine.


form into patties and fry in oil till brown on each side.
Grill it skin side down with lemon, rosemary and / or dill.





Oh, and salt and pepper.
that's the beauty of salmon - it tastes incredible without adding much to it. i agree with the guy above, though i'd use some butter and dill. grill it *just* until it starts to become flaky - try pulling lightly at the flesh in the middle of the fillet with a fork; if it pulls away from the rest of the flesh in a straight strip or chunk, then it's done. you can peel the skin off or leave it on, your call. serve it with some steamed veggies or rice and you've got a great meal!

Recipe for teryaki salmon please????

http://search.foodnetwork.com/food/recip鈥?/a>Recipe for teryaki salmon please????
INGREDIENTS





* 1/2 cup vegetable oil


* 1/4 cup lemon juice


* 1/4 cup soy sauce


* 1 teaspoon ground mustard


* 1 teaspoon ground ginger


* 1/4 teaspoon garlic powder


* 4 (6 ounce) salmon steaks


DIRECTIONS





1. In a large resealable plastic bag or shallow glass container, combine the first six ingredients; mix well. Set aside 1/2 cup for basting and refrigerate. Add salmon to remaining marinade; cover and refrigerate for 1-1/2 hours, turning once. Drain and discard marinade. Place the salmon on a broiler pan. Broil 3-4 in. from the heat for 5 minutes. Brush with reserved marinade; turn and broil for 5 minutes or until fish flakes easily with a fork. Brush with marinade.


Recipe for teryaki salmon please????
ELEGANT TERIYAKI SALMON WITH GRILLED PINEAPPLE





There's nothing like a beautiful piece of Teriyaki Salmon on a plate with a slice of fresh pineapple straight off the grill.





1 1/2 lbs of salmon (preferably wild Alaskan)


1 bottle of Mr. Yoshida's Original Sweet Teriyaki Grilling Sauce and Marinade


1 fresh pineapple cleaned, cored and sliced into 1/2 in. rings and sprinkled with Mr. Yoshida's sauce





Nobody makes teriyaki sauce like Mr. Yoshida. All you have to do to create an elegant and delicious meal is marinate your beautiful salmon in Mr. Yoshida's teriyaki sauce for an hour, put it on a hot grill and sear each side for about 4 minutes (depending on thickness of salmon). Put the pineapple directly on the grill when you start the salmon. You'll want to flip it once so you get those beautiful grill marks on either side.






Marinade in LIGHT soy sauce with some grated fresh ginger and grated garlic. Touch of lemon juice and fresh ground black pepper. Overnight then in a hot pan or make small kekabs.

mark cosmetics

Anyone know recipe for o'charley's bbq chipotle salmon?

Grilled Salmon and Smokey Tomato-chipotle Sauce


sauce


2 tablespoons extra-virgin olive oil


1/2 cup finely chopped red onion


2 teaspoons minced garlic


1 teaspoon dried oregano


1 (28 ounce) can whole tomatoes


1 chipotle chile in adobo


1/2 teaspoon granulated sugar


1/2 teaspoon kosher salt


1/4 teaspoon finely chopped black pepper


fish


4 salmon fillets, 6 to 8 ounces each and about 1 inch thick (with skin)


extra-virgin olive oil


kosher salt


fresh ground black pepper


To prepare the sauce: In a medium saucepan, warm the olive oil over medium-high heat. Add the onions and cook until soft, 4 to 5 minutes, stirring occasionally. Add the garlic and oregano, and cook until the garlic is light brown, about 1 minute, stirring occasionally. Add the tomatoes (including the juice) and the chile. Season with the sugar, salt, and pepper. Bring the sauce to a boil, then lower heat to a simmer. Cook for 30 to 40 minutes, stirring occasionally and crushing the tomatoes with the back of a large spoon as they soften. Carefully pour the sauce into a food processor. Puree and return to the pan. Keep warm over low heat.


Generously brush or spray the salmon fillets with olive oil; season with salt and pepper to taste. Grill the fillets, flesh side down, over Direct Medium heat until you can lift them off the grate with tongs without sticking, 7 to 8 minutes. Turn the fillets and finish cooking them, skin side down, for 2 to 3 minutes. Slip a spatula between the skin and flesh, and transfer the fillets to serving plates. Serve warm with the sauce.

I am looking for a recipe for a clifornia roll that is toped with salmon and baked. does anyone have one?

CALIFORNIA ROLL STUFFED SALMON





4-6 small boneless salmon fillets


1 ripe avocado sliced lengthwise into ¼” slices.


1 block of fat-free cream cheese


4 tsp garlic granules or powder


2 tbsp soy sauce


½ tbsp olive oil


*below items are optional


2 sheets of roasted nori seaweed


imitation crab flakes (or real crab flakes if you have access)





Preheat oven to 450F.





1. Use a glass casserole dish with a lid, preferably a medium sized one.





2. Coat the bottom of the dish with the olive oil.





3. Pound the boneless salmon flat (or at least somewhat flat).





4. Remove outer peel of avocado and place 3 slices in a line across the middle of each flattened chicken breast.





5. Place ¼ of the block of cream cheese beside the avocado - and spread it across the boneless salmon in the same direction as the avocado line.





6. Sprinkle 1 tsp garlic on each avocado and cream cheese line.





7. Drizzle ½ tbsp soy sauce on each boneless salmon.





8.*add optional items* Break Nori sheets in half and place each half on top of each avocado and cream cheese line, place a thin row of crab flakes on the line if desired.





9. Roll up boneless salmon like a burrito, making sure to fold the ends in before rolling (this will keep the cream cheese from leaking out.





9.1 *you may want to utilize toothpicks to keep the boneless salmon rolled up to your liking.





10. Place each “roll-up” in the casserole dish making sure they do not fall open.





11. Cover casserole dish.





12. Bake for 45 minutes or until the salmon is cooked through.





*you may add soy sauce or teriyaki to your taste.I am looking for a recipe for a clifornia roll that is toped with salmon and baked. does anyone have one?
I dont know if you would want to bake rice so what I would do is role the other ingreadents in a samon felet and thae bake/poch hole or slice and do ';En popeot'; in a papper or foil invlope with some aromatics and white wine.

Have to share this recipe for Healthy Salmon Cakes!?

Made this tonight for my family they loved it! And they are really easy.


serves 4 or 5 (we have two adults and two small children and had left overs)





1lb salmon


1lb potatoes


4 large eggs


flour


cornmeal


1 medium onion


pepper and we used cajun seasoning for taste.


olive oil





Bake salmon in oven @ 350 degrees for about 20 min or intill cooked thru.


peel and cut potatoes into large chuncks, boil in water untill done


mash potatoes untill all large lumps are gone (just the potatoes nothing with them)


seperate salmon into peices add into potatoes. add two beat eggs, and chopped onion, mix together


Make mix into 8 patties


Put flour, cornmeal and two eggs into seperate bowls.


coat each cake in flour then egg and then the cornmeal.


Heat a fry pan with a little olive oil and cook both sides of cakes about a minute on each side.





And your done serve with a salad or veggie of your choice!Have to share this recipe for Healthy Salmon Cakes!?
Served with an herb or spinach salad, YUMMY!Have to share this recipe for Healthy Salmon Cakes!?
That sounds yummi , yummi..yummi
Yummmm. Maybe I'll try to make it. (but, I am not a very good cook!!!)

I pan seared a salmon fillet, and boiled pasta...i would like a recipe for a nice simple sauce to go over it?

When you cooked the salmon, strain %26amp; set aside any liquid (e.g. wine).


Melt 2 tbsp of butter over low heat, stir in 1/4 cup of flour to make roux.


After 2 minutes, stir in 2/3 cup of warm milk %26amp; 7 tbsp of cooking liquid.


Add the juice %26amp; zest of 1-2 lemons, cook, stirring for 10 minutes.


Add chopped arugala, dill, or parsley, to the sauce; + salt %26amp; pepper.


Pour sauce over salmon on bed of pasta, garnish with lemon slices.I pan seared a salmon fillet, and boiled pasta...i would like a recipe for a nice simple sauce to go over it?
Cherry tomatoes and mozzarella. Chop up a handful of cherry tomatoes, add fresh basil and olive oil with some salt. Add baby buffalo mozzarella, and then tip in hot pasta and stir about. Incredibly fresh tasting.





Simple tomato sauce. Heat 1 Tbsp. olive oil, add 1 clove finely chopped garlic for a few seconds, and then add a can of whole plum tomatoes. Do not stirr for as long as possible, the seeds can make the sauce bitter. Add a pinch of salt, pepper, brown sugar to taste.I pan seared a salmon fillet, and boiled pasta...i would like a recipe for a nice simple sauce to go over it?
LEMON DILL SAUCE:


2 Tbsp mayonnaise


2 Tbsp lemon juice, freshly squeezed


1 tsp Dijon mustard


3/4 tsp dill weed, dried


1 tsp freshly ground black pepper





Prepare sauce by combining mayonnaise, lemon juice, mustard, and dill weed in a small bowl; stir with a wire whisk until blended. Spoon on top of prepared salmon.
Lemon Chive Sauce


Serve this sauce hot with broiled or grilled chicken, baked fish, or asparagus.


Ingredients:


1/3 cup butter


2 tablespoons finely chopped chives


1 tablespoon lemon juice


1 teaspoon finely grated lemon peel


1/2 teaspoon salt


dash ground black pepper


Preparation:


Melt butter over low heat in a small saucepan. Add remaining ingredients and heat through.


Serve hot with broiled chicken, baked fish, or asparagus.
You could do a Pesto Cream Sauce on top of your Salmon, with some caramelized onions and tomatoes on top of your pasta that will bring all the flavors together. This is simple, delicious and sells very well at our Winery. I hope this helps you out today!
Saute garlic and mushrooms in olive oil and butter. Add 1/2 cup white wine, let reduce by half. Season with oregano and basil.
A good sauce would be fettuccine alfredo with a little garlic and maybe some parsley. Sounds good!
I would do a creamy parsley sauce.

Recipe for teryaki salmon please?????

Teriyaki Salmon











Yield: Serves 4


You can make the teriyaki glaze in minutes, and the whole dish takes only a little longer. Keep a sharp eye on the salmon during cooking, though; the glaze can burn if the heat's too high.





RECIPE INGREDIENTS


1/2 cup soy sauce


1/2 cup mirin or sweet sherry


1/4 cup sugar


4 salmon steaks, about 1 inch thick (about 2 pounds in all)














DIRECTIONS


Heat the broiler or light the grill. If broiling, line a broiler pan or baking sheet with aluminum foil and lightly oil the foil.








In a medium stainless-steel saucepan, bring the soy sauce, mirin, and sugar to a boil, stirring. Reduce the heat and simmer, stirring occasionally, until thickened and reduced to 2/3 cup, about 10 minutes.








If broiling, put the salmon in the prepared pan. Brush the salmon with the soy-sauce mixture. Broil or grill until well browned, about 2 minutes. Turn and brush with more of the soy-sauce mixture. Continue cooking until the fish is browned and just barely done (the fish should still be translucent in the center), about 3 minutes longer. Brush with the remaining soy-sauce mixture and serve.








Fish Alternatives:








If you can find sablefish鈥攁 rich, succulent fish also called black cod, though it's very different from regular cod鈥攂y all means use it. Other alternatives are bluefish or mackerel fillets, but don't turn them during cooking or they may fall apart.








In Place of Mirin:








This is one case where the substitute really is just as good as the original ingredient. In fact, in our taste tests we could barely tell the difference between this recipe prepared with mirin (sweet Asian cooking wine) and with sweet sherry. You can also use six tablespoons dry sherry and add an additional three tablespoons sugar.











Recipe for teryaki salmon please?????
1 3/4 pounds boned salmon fillet, with skin, or steaks about 3/4 inch thick


Marinade:


3 tablespoons soy sauce


1 tablespoons sake, or dry sherry


1 tablespoon mirin


1 teaspoon fresh ginger juice


3 tablespoons vegetable oil


1 tablespoon mirin


1 tablespoon sugar


Sansho powder


Green bell peppers, cut into strips, for garnish


Lemon slices, for garnish








If using a salmon fillet, cut crosswise into 4 equal pieces. Mix together marinade ingredients in a bowl or shallow dish, add the salmon, cover, refrigerate and marinate for 20 minutes.


Heat the oil in a frying pan. Remove the salmon from the marinade, shaking off excess liquid and reserving leftover marinade. Place skin side down in hot oil. Move fish around constantly to keep from sticking. When browned on one side, turn the salmon, reduce the heat and cook, covered, for 6 to 8 minutes. Remove the salmon from the pan, and drain on paper towels. Pour reserved marinade into pan, add the mirin and sugar, and bring to a boil. Add salmon again. Cook until marinade is almost cooked away. Remove salmon from pan, sprinkle with powdered sansho. Slice diagonally and garnish with green peppers Sauteed in the pan, and lemon slices.








Recipe for teryaki salmon please?????



Teriyaki salmon millefeuille with red pepper


Ingredients


For the salmon


110g/4oz skinned salmon fillet, cut in cubes


2 tbsp honey


2 tbsp soy sauce


2 tbsp sesame oil


For the millefeuille


1 strip puff pastry from a packet of ready-rolled pastry, thinly rolled


1 free-range egg, beaten


For the salmon mix


1 tbsp oil


陆 red pepper, chopped


1 garlic clove, chopped


陆 onion, sliced


55g/2oz pineapple, chopped


1 tbsp brown sugar











Method


1. Preheat the oven to 210C/450F/Gas 7.


2. Marinate the salmon in the honey, soy sauce and sesame oil.


3. For the millefeuille, lay the puff pastry out on a baking tray and brush with the beaten egg.


4. Place in the hot oven and bake for 5-10 minutes, or until golden. Remove from the oven and cut in half horizontally.


5. Meanwhile, heat the oil in a wok and add all of the salmon mix ingredients and cook for five minutes, until browned.


6. Add the marinated salmon and stir-fry for 30 seconds, or until the salmon is cooked through.


7. To serve, sandwich the salmon mix between the pastry halves.

mark cosmetics