Actually you have a pretty good start there. When I want to kick salmon up a notch I use mayonnaise- I know it sounds weird but makes the salmon really moist and flaky and tastes amazing baked on. You just finely chop red onions, salt, pepper, parsley flakes and Parmesan cheese mixed into the mayonnaise. Slather the top of the salmon steak and bake (I use 375 20-30 minutes). It actually looks really nice when its done- people think its a lot more than it is.
You didn't mention how you'd be cooking it- you might want to try a cedar plank for baking. I splurged and bought a nice one at Williams Sonoma with a pretty silver fish shaped tray. Presentation is important too.
Have a great mother's day!Mother's Day Salmon Recipe in need..?
if you want to keep the salmon moist and have a nice flavor do the way you always did it but spread the salmon with mayo,you will be surprise!!!!!
Salmon Roulade with Garlic Potatoes
Salmon is rolled around a creamy garlic potato filling here, and baked until lightly browned. Anchovies provide the exciting taste in the buttery lemon sauce.
Ingredients:
3 large red-skinned potatoes, peeled and quartered
1/2 cup white wine
6 oil-packed anchovy fillets (about 1/2 can)
2 teaspoons minced garlic
3/4 cup unsalted butter
3 tablespoons fresh lemon juice
Six 7-ounce pieces of salmon fillet, each about 1 inch wide, skin removed
2 tablespoons chopped chives
Prep:
1. Preheat the oven to 375 degrees F. Line a 9 x 13-inch baking dish with foil.
2. Place the potatoes in a medium saucepan, and add lightly salted water to cover. Bring to a boil, and cook until soft, about 20 minutes. Drain the potatoes and put them in a mixing bowl. Mash with 1 1/2 teaspoons of the garlic and 1/4 cup of the butter. Pass the potatoes through a food mill or ricer, then whip until smooth and fluffy.
3. Roll each salmon fillet into the shape of a donut, and affix the ends with a toothpick. Place them in the baking dish. Fill the center of each piece with the potatoes. Cover with foil and bake for 10 minutes. Remove the foil and bake until the potatoes are golden brown, about 5 minutes longer.
4. In the meantime, combine the wine, anchovies, and remaining 1/2 teaspoon garlic in a small saucepan. Cook, stirring often, until the anchovies are dissolved and only a few tablespoons of liquid remain. Remove from the heat and whisk in the lemon juice and the remaining 1/2 cup butter.
5. Using a spatula, transfer the salmon fillets to warmed plates. Carefully twist out the toothpick, leaving the roll intact. Drizzle the anchovy sauce over the rolls, sprinkle with the chives, and serve.
Note: The potatoes may be made up to 8 hours in advance and refrigerated until ready to use.
Serves 6
I love these 2 recipes:
This recipe for Aromatic Steamed Salmon With Shallots And Broccoli serves/makes 4
Ingredients:
1 pound salmon fillet -- cut into 1 1/4-inch chunks
1/4 cup soy sauce PLUS';PLUS'; means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons soy sauce
1/4 cup sake
1 tablespoon Asian sesame oil
2 teaspoons juice from grated fresh ginger
Freshly ground pepper
2 tablespoons cornstarch
2 shallots -- chopped
4 ounces broccoli -- chopped into bite-size pieces
Directions:
Put the salmon in a large bowl; set aside. Mix together the soy sauce, sake, sesame oil, ginger juice and pepper to taste in a small bowl; pour mixture over the salmon, stirring to coat each piece. Set aside 15 minutes.
Pat the salmon dry with paper towels; discard the marinade. Dust with the cornstarch. Put the shallots, broccoli and salmon in a heat- resistant bowl. Place in a steamer basket; cover basket. Steam until salmon is just opaque throughout, about 15 minutes. Serve drizzled with the cooking juices.
This recipe for Citrus Salmon with Shredded Potato Crust serves/makes 2
Ingredients:
2 salmon fillets, skin removed
1 lemon
2 medium baking potatoes (Idaho or Russet), shredded
coarse salt
pepper
2 tablespoons olive oil
Directions:
Preheat oven to 250F. Squeeze lemon on both sides of each fillet. Rub both sides with salt and pepper. Squeeze excess water out of potatoes and then generously coat the salmon. Season salmon again with salt and pepper. Place salmon in heated oven for 15 minutes. Pour oil into a skillet over medium-high heat. Remove salmon from oven and place on to skillet. Let cook until crust is crispy and brown, then flip and repeat process for other side. Remove from pan and apply any last-minute seasonings or let sit for a few minutes and then serve.
SALMON FILLETS WITH APPLE BUTTER
4 (8 oz.) salmon fillets
4 tbsp. unsalted butter
4 c. onion, thinly sliced
Salt
Pepper
1/2 c. apple butter
Remove floating rib from salmon. Remove skin. Melt butter over low heat in an oven proof skillet. Slowly stew onions until they have cooked without coloring. Add salt and pepper to taste. Place fillets on onions and spread each with 2 tablespoons of the apple butter.
Bake in preheated 375 degree oven for 20 to 25 minutes until salmon is flakes. Serve immediately.
Grilled Salmon With Honey Mustard Glaze Recipe
6 ounces salmon fillets -- brushed with oil
2 tablespoons honey
2 pinches Dry Coleman's Mustard
2 tablespoons water -- warm
2 teaspoons soy sauce
1 pinch salt -- to taste
1 pinch black pepper -- to taste
STEP ONE: Honey-Mustard Glaze-- In a bowl, combine honey, mustard, water, and soy sauce. Salt and pepper to taste.
STEP TWO: Prepare the Salmon Fillet-- Brush one six-ounce salmon fillet lightly with oil, season with salt and pepper.
Grill each side for 2-3 minutes. Turn the fish over carefully only once to mark the surface; cook to desired texture. Brush flesh side of fish with glaze before removing from grill. Serve at once.
Make her the salmon the way she likes it, but top it off with a cilantro pesto..it is very fresh, and summery, and adds a new twist to an old favorite!
Cilantro Pesto
Cilantro pesto
1 cup extra-virgin olive oil
1 cup roughly chopped cilantro leaves
1 clove garlic
1/2 lime, juiced
Jalapeno, to taste
Salt and pepper
Place first 4 ingredients in blender or small food processor and completely puree. Add lime juice, jalapeno, and salt and pepper, to taste.
The classic Basil Pesto is also wonderful with salmon!
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