Salmon Fillets over Couscous
Olive oil
4 (4-ounce) pieces salmon
Lime
House Seasoning, recipe follows
Butter
Couscous, recipe follows
Preheat the oven to 350 degrees F.
Add a drizzle of olive oil to glass pan and place the salmon. Squeeze the juice of 1 lime over the top of the salmon and sprinkle with the House Seasoning. Top with pads of butter. Wrap in the foil and bake for 25 to 30 minutes. Serve on a bed of couscous.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Combine all ingredients in a bowl.
Couscous:
2 1/4 cups water or chicken stock
1/2 teaspoon salt
2 teaspoons butter
10 ounces couscous
1 cup diced tomatoes
1 cup crumbled feta cheese
1/2 cup green onions
Combine water or chicken stock, salt and butter in a saucepan, over medium heat and bring to a boil. Stir in couscous. Add diced tomatoes, crumbled feta, and green onions. Remove from heat, cover and let stand for 5 minutes.
Uncover, fluff with a fork, and serve hot or cold.Have you a Recipe for Salmon Fillets Please?
Herb Grilled Salmon
Ingredients:
* Vegetable oil spray
* 1-1/2 pounds boneless salmon filet about 1-inch thick (large end preferred)
* 1/2 lime
* 2 tablespoons white wine
* 1 teaspoon mayonnaise (may substitute butter)
* 1/2 teaspoon kosher salt (optional)
* 1/2 teaspoon onion powder
* 1/2 teaspoon garlic powder
* 1/2 teaspoon lemon pepper
* 1/2 teaspoon dried oregano
* 1/2 teaspoon dried basil
* 1/2 teaspoon dried dill weed
* 1/4 teaspoon Hungarian sweet paprika
Preparation:
Preheat grill to high heat. Make a tray out of a doubled-length of heavy-duty foil large enough for the salmon filet, by folding a long piece in half and folding up all four sides, with the dull side up. (The shiny side reflects, so you want it down so as not to burn the food.) Spray the entire inside of the foil tray liberally with cooking spray. Place the foil tray on a platter or metal tray to transport to the grill.
Place the salmon filet in the foil tray skin-side down (or boned-side up if it is skinned). Squeeze lime juice over salmon and sprinkle with white wine. Spread top of salmon with the mayonnaise.
In a small bowl, mix together kosher salt, onion powder, garlic powder, lemon pepper, oregano, basil, and dill weed. Sprinkle the mixture evenly over the top of the salmon, then top with the sweet paprika.
Place baking pan with foil tray on hot grill. Transfer the foil tray to the hot grill. Cook in a hot covered grill for 10 minutes per inch of thickness of the fish filet. Do not overcook or it will be dry and unpalatable. Turning is not necessary. Salmon is done when it turns a light pink color throughout and feels firm when pressed gently with the back of a fork. Whitefish is done when it turns opaque. This method works best with large, thick filets. Use a spatula to lift the salmon away from the skin to serve. Garnish with lime slices, if desired.
Yield: 2 servings
Note: If you are unable to grill the salmon, preheat your oven to 475 F. Leave foil tray on the baking sheet and bake about 15 minutes, or until done.
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Horseradish Crusted Salmon Filet
Ingredients
* 16 ounces salmon fillets, skinless
* 1/2 cup low-fat mayonnaise
* 1/2 cup prepared horseradish
* 1 ounce fresh chives, finely chopped
* 1/2 ounce fresh lemon juice
* 1/2 cup bread crumbs
Directions
*Combine mayonnaise, horseradish, chives and lemon juice in a mixing bowl.
*With a spoon, lightly coat the salmon fillets with the mixture.
*Dredge in the bread crumbs.
*Bake in a preheated oven at 425degF for 12-14 minutes.
Garnish:
*Chopped grape or cherry tomatoes drizzled with extra virgin olive oil, OR...
*Micro greens, arugula, or spinach, lightly dressed with a lemony vinaigrette.Have you a Recipe for Salmon Fillets Please?
Fish Pockets.
Boneless Fish Fillets.
Variety of sliced vegetables (i.e. potatoes, peppers, tomatoes, onions)
1 ft. sheet of aluminium foil
Step 1: Coat a 1 foot sheet of aluminium foil with olive oil.
Step 2: Place Fish fillets at centre of foil.
Step 3: Surround fish fillets with vegetables (add desired spices if desired).
Step 4: Form an aluminium pocket by crimping edges and folding ends over to seal the pocket.
Step 5: Place pocket on barbeque grill at medium to low heat for 30 minutes.
Step 6: Remove from grill, opening pocket carefully to allow steam to escape.
Step 7: May be eaten from pocket or served on dish.
Alternatively they could be baked in the oven.
Pan-fried Salmon
Easy salmon fillets in less than 10 minutes.
Step 1 Prep pan
Preheat a non-stick pan, spray it with canola oil, and add the spices of your choice. This layer of spice will adhere to the underside of your fish, avoiding the messy procedure of seasoning on the counter.
I used fresh ground black pepper and some cajun seasoning.
Step 2 Prep and add fish
Rinse your salmon and pat it dry.
Holding the fish over the sink, lightly rub it down with a thin layer of cornstarch. Give your fish a gentle shake to remove any excess cornstarch; this is intended to be an extremely thin layer. The cornstarch will help seal moisture into your fish, and help form a slightly crispy exterior.
Drop it skin-side down in the pan and cook over medium-high heat.
Step 3 Spray and season
Spray the top surface of the fish with the canola oil. This will ensure it has enough oil to prevent sticking when you flip it later, and will help spices stick to the surface.
Add the same spices that you originally added to the pan. I added black pepper and cajun seasoning, trying to get roughly the same ratio as I did in the pan.
Step 4 Flip
Keep an eye on the thick end of the fillet to see how far through it's cooked. You want to flip the fish when it's slightly less than 1/3 of the way through the fish.
After flipping, watch until it has cooked slightly less than 1/3 of the way from the other side. The center will continue to cook after you remove the fish from the hot pan; if you wait until there's no pink left in the center the fish will overcook on the plate. Fish are delicate.
If you like, press the thick end up against the side of the pan to sear it before removing the fish.
Step 5 Serve
Let the fish sit off the heat for 2-5 minutes to finish cooking and redistribute juices, then plate and serve quickly.
Serve with lemons and the side dishes of your choice.
Cajun Seasoning
1 box salt
3 T black pepper
2 T garlic powder
1 t onion powder
1 t nutmeg
2 T parsley flakes (crunched)
4 T red pepper (ground) (cayenne)
2 T chili powder
Combine all ingredients; store in an airtight container.
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Cajun Seasoning
26 oz table salt
5 T cayenne pepper
3 T black pepper
3 T onion powder
3 T garlic powder
3 T chili powder
1 T thyme
1 T sweet basil
1 T bay leaf
Add all the seasoning, except salt, in a blender. Cover and blend to a fine consistency. Don't breath the dust - it throws me into a sneezing frenzy !
Mix the blended spices with the salt until you achieve a uniform color.
Use as you would salt.
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Creole Seasoning Blend
1 T salt
1 1/2 t garlic powder
1 1/2 t onion powder
1 1/2 t paprika
1 1/4 t dried thyme
1 t red pepper
3/4 t black pepper
3/4 t dried oregano
1/2 t ground bay leaves
1/4 t chili powder
Combine all ingredients; store in an airtight container.
Use with seafood, chicken, beef, or vegetables.
Yield: 1/4 cup.
my favourite way to prepare salmon filets is to crust them in coconut. delicious!
season the salmon with salt and pepper. then press the presentation (curved) side of the fish first into flour, then beaten egg, then sweetened shredded coconut.
Panfry the salmon, coconut side first, just until goldenbrown. Then transfer to a pie plate or baking sheet and finish in the oven @ 350掳. if you finish cooking on the stove the coating will burn.
Serve with some jasmine rice and steamed veggies, delish!
If you have a Sam's Club near you you much try this seasong: it is in the tall clear plastic container, called Chiplte Seasong. It is a lilspice and a lil sweet and makes the best Salmon. whether you pan fry with Pam Spray or oven heat for 15-20 at 325 degress.
Grilled Salmon
http://www.cherskitchen.com/recipes/seaf鈥?/a>
http://fp.thesalmons.org/lynn/salmon-rec鈥?/a>
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