4 salmon steaks, about 1'; (2.5 cm) thick
2 Tbsp olive oil (25 mL)
2 Tbsp lemon juice (25 mL)
1 Tbsp honey dijon mustard (or 1 Tbsp/15 mL dijon 15 mL
mustard mixed with 1 tsp/5 mL honey)
2 garlic cloves, minced
1/4 cup chopped fresh basil (50 mL)
Salt and freshly ground pepper, to taste
Place salmon steaks in shallow baking dish. In a small bowl, mix together olive oil, lemon juice, mustard and garlic. Stir in basil. Season with salt and pepper to taste. Spread mixture over steaks. Place on a plate, cover loosely and allow to marinate refrigerated for 1 hour. Bake at375°F (190°C) for 12 minutes or until salmon just flakes when pressed with a fork.
Preparation time: 5 minutes (plus 1 hour refrigeration).
Cooking time: approx. 15 minutes.Serves 4.
*Best Baked Salmon
1 (3- to 4-pound) salmon, dressed
Salt and coarsely ground pepper
6 bacon slices
1 lemon, thinly sliced
1 onion, thinly sliced
1 large tomato, thinly sliced
Preheat oven to 350° F. Wash salmon and pat dry; place onto aluminum foil. Salt and pepper the cavity of the salmon. Layer bacon slices, lemon slices, onion slices, and tomato slices in the cavity of salmon; wrap in aluminum foil.Bake 1 to 1 1/2 hours until a meat thermometer registers an internal temperature registers 140 degrees F. or until fish is slightly opaque in thickest part (cut to test).##NOTE: During this time the meat continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the oven) and the juices redistribute.Remove from oven, remove aluminum foil, and transfer onto a serving platter to serve.
*Sweet and Tangy Glazed Salmon----This is a great glaze for grilled salmon. Very easy, and everyone loves it.
Ready In: 45 Minutes
Makes: 4 servings
6 tablespoons butter
1 1/2 cups brown sugar
4 1/2 tablespoons lemon juice
2 1/4 teaspoons dried dill weed
3/4 teaspoon ground cayenne pepper
1 pound salmon fillets, with skin
lemon pepper to taste
Preheat an outdoor grill for high heat.Melt the butter in a saucepan over medium heat, and mix in the brown sugar, lemon juice, dill, and cayenne pepper. Cook and stir until the brown sugar is dissolved. Reduce heat and simmer until ready to brush onto the salmon.
Season salmon with lemon pepper, and place directly on the grill grate, skin side down. Brushing frequently with the butter and brown sugar glaze, cook the salmon 20 minutes, or until easily flaked with a fork. Reserve some of the glaze for serving.
*Crusted Salmon with Mustard
http://recipes.kaboose.com/crusted-salmo…
*salmon with soy-honey and wasabi sauces
http://www.epicurious.com/recipes/food/v…
*Smoked Salmon on Rye
soft butter
6 - 8 thin slices light rye bread
8oz/250g Smoked Salmon
1 Avocado
½ pint/150ml good mayonnaise
1 tabsp fresh chives, chopped
1 tabsp lemon juice
Salt %26amp; freshly ground Black Pepper
Peel and slice the avocado.Thinly butter the rye bread and cut each slice in half.Mix the mayonnaise, chives, lemon juice and seasoning together.Arrange 2 or 3 slices of avocado on each half of bread and arrange a slice of smoked salmon on top. Spoon the dressing over the top.
Tip---Make these just before serving so that the avocado doesn’t discolour.
*Fillet of Shetland Salmon with Cheesy Polenta, Sweet Chilli Sauce and Salsa Mexicana
http://www.salmonrecipes.net/fillet-of-s…
*Minted Salmon %26amp; Asparagus Stirfry
2 Tbsp Asian fish sauce# (25 mL)
2 Tbsp oyster sauce# (25 mL)
2 Tbsp water (25 mL)
2 tsp brown sugar (10 mL)
1 fresh red chili, seeded and minced
2 Tbsp olive oil (25 mL)
11/2 lbs salmon fillet, skin on, cut into 4 pieces (750 g)
2 garlic cloves, minced
1 bunch thin asparagus, cut into 1”(2.5cm) pieces 1 bunch
1/2 cup chopped fresh mint (125 mL)
Available at Asian markets or the Oriental food section of most large supermarkets.
In a small bowl whisk together the fish sauce, oyster sauce, water, sugar, and chili, set aside.Heat the oil over medium-high heat in a wok or large skillet. Place salmon in hot oil and sprinkle with garlic, cook 1 minute, turn and cook 2 more minutes.Add the cut asparagus and reserved sauce mixture, bring to a boil, cover, reduce heat to medium and simmer for 3–5 minutes until salmon just flakes and asparagus is crisp-tender. Stir in mint and serve.
*Smoked Salmon Cakes on a Bed of Grilled Vegetables
http://www.foodnetwork.com/food/recipes/…
*If you want more recipe of Salmon you can try these links
http://www.thesalmons.org/lynn/salmon-re…
http://www.hungrymonster.com/recipe/reci…
http://www.eatingwell.com/recipes/collec…
ENJOY :-)I want to cook salmon for dinner,does anyone have good recipes?
Asian Style Salmon with 2 Sauces
1/2 c mirin (Japanese sweet rice wine)
2 tbs soy sauce
1/4 c rice vinegar (not seasoned)
1 tbs finely grated fresh ginger (peeled)
4 six-oz. salmon fillets
Sauces:
2 tbs soy sauce
1/4 c honey
1 tbs lime juice
2 tsp wasabi powder
1 tbs water
Mix mirin, soy sauce, vinegar and ginger in a shallow dish. Add fish, skin side up. Cover and marinate for 10 minutes.
Preheat broiler.
Make the seasoned soy sauce by bringing the soy sauce, honey, and lime juice to a low simmer in a small saucepan, stirring frequently, until thickened - about 4 minutes or so. Make the wasabi sauce by blending together the wasabi powder and water in a small bowl.
Broil the salmon, skin side down, on an oiled broiler pan 6 inches or so from the heating element until just cooked through, about 6 minutes. Serve drizzled with sauces.I want to cook salmon for dinner,does anyone have good recipes?
Go to your local supermarket and in the international/ethnic aisle (near asian) buy some Schezwan sauce.
Marinade the salmon for about 30mins in the sauce. After, wrap in tin foil and bake in the oven at 400 for 12-15mins.
Unwrap and enjoy.
The sauce is a bit zippy and spicy. It's rather different from the traditional way to prepare salmon, but once you try it you'll never think of putting lemon slices on top of your fish ever again!!
First, if you have any aversion to fishy smells, always rinse your fish in a bit of milk.
We do salmon a couple of ways -- roasted in the oven under the broiler with butter, lemon, %26amp; pepper is the easiest. The kids favorite is for me to pan saute the salmon with butter, olive oil, garlic, finely diced onions, %26amp; thyme. I add white wine to deglaze the pan, then lightly saute spinach to serve with the fish. Season with salt %26amp; pepper to taste.
My ';party'; recipe is to mix 1/2 C mayo, 1/4 C butter (room temp but not melted), 1 finely diced onion, 1 t mustard, juice from 1/2 lemon, 1/4 t. black pepper, and 2/3 C grated parmesan cheese into a paste. Coat fish and bake in oven. Right before serving broil fish until cheese becomes lightly browned. Spectacular.
dont listen to anyone else =] listen to me. this is by far the greatest salmon recipe of all time and i LOVE LOVE LOVE it.. so would you!!!!!!!!!!!okay in an oven pan put some milk in the bottom to cover the bottom, and splash a little on the top of the salmon, put a couple tablespoons of butter on the top and just put some minced garlic and a little of the garlic juice on top, then put a lot of lemon juice on the top ( i LOVE lemon so i use lots but you can use as much as you want depending on the taste) now the lemon juice will culture the milk and make it look similar to cottage cheese but DONT FREAK OUT! thats normal... cover with tin foil and cook for like half an hour or something... when it comes out it will be the softest most amazing salmon you have ever had..then you can give me my ten points for having the best recipe of all time =]]] hehehe take care
Cook on the stove in some olive oil put some fresh lemon juice on it and some lemon peeper seasoning cook some white rice and some corn it will be really good trust me I cook this all the time my kids and husband loves it alot
Look up Paula Deen's salmon recipe - maple glazed salmon with pineapple salsa in food network
lots of butter and salt, that's how i like my fish, grilled to golden brown...I just had Tillapia.
I would check out recipezaar.com they have a lot of great recipes.
No comments:
Post a Comment