1 tablespoon dill weed
3 tablespoons butter (use real butter)
1 tablespoon lemon juice
Mix ingredients and spread on top salmon fillets. Place skin side down in oven proof dish. Preheat broiler to 350 degrees and broil salmon for 8 - 10 minutes. Do no turn. Serve with yellow rice and asparagus. Delicious.Please give me a delicious salmon recipe? With a nice butter or cream sauce - prefer low fat.?
Salmon in Vodka Cream Sauce
8 tablespoons butter
1 onion, thinly sliced
1 pound spinach
6 6 ounce salmon fliets
salt and freshly ground pepper
3 tablespoons olive oil
1 1/2 cups whipping cream
1/2 cup vodka
2 tablespoons green peppercorns in water, drained and crushed
3 tablespoons fresh lime juice
1/4 cup snipped fresh chives
Preheat oven to 350F. Combine 4 tablespoons butter and onion in large Dutch oven. Cover and bake until onion is golden brown, stirring occasionally, about 45 minutes.
Stir spinach into onion and bake until just wilted, about 3 minutes. Remove from oven; keep warm.
Season salmon with salt and pepper. Heat oil in heavy large skillet over high heat. Add salmon in batches and cook about 3 minutes per side for medium. Transfer to platter. Tent with foil to keep warm. Pour off excess oil from skillet.
Add cream and vodka and boil until slightly thickened, about 4 minutes. Add green peppercorns and remaining 4 tablespoons butter and stir until butter is just melted. Mix in lime juice, season with salt and pepper.
Divide spinach and onion mixture among plates. Top each with salmon fillet. Spoon sauce over. Sprinkle with snipped fresh chives.Please give me a delicious salmon recipe? With a nice butter or cream sauce - prefer low fat.?
SALMON with PARSLEY CREAM SAUCE
4 servings
A sophisticated main course that's quick and easy to make. Accompany the fish with wild rice pilaf and steamed asparagus.
1 cup dry white wine
3 tablespoons bottled clam juice
3 large garlic cloves, minced
2 large shallots, minced
1 cup whipping cream
1/2 cup plus 3 tablespoons chopped parsley
1陆-pound salmon fillet (about 3/4 to 1 inch thick)
Olive oil
1 tablespoon minced fresh tarragon or 1 teaspoon dried
1 tablespoon minced chives or green onion
Parsley sprigs
Combine 1 cup wine, 3 tablespoons clam juice, garlic and shallots in heavy small saucepan. Boil until mixture is reduced to 2/3 cup, about 6 minutes. Stir in whipping cream and 1/2 cup parsley. Boil until mixture is reduced to 1陆 cups, about 4 minutes. Transfer mixture to blender. Blend until parsley is finely minced. Pour sauce into strainer set over bowl; press on solids to extract as much liquid to same saucepan and boil until sauce coats spoon, about 3 minutes.
Preheat broiler, Brush salmon fillet on both side with oil. Broil salmon, skin side up, 4 minutes. Turn salmon over; season with salt and pepper. Broil until salmon is opaque in center, about 3 minutes. Transfer to platter.
Bring sauce to simmer. Whisk in tarragon, chives and remaining 3 tablespoons parsley. Season sauce with salt and pepper. Pour sauce over salmon. Garnish with parsley sprigs and serve.
No matter how fresh the salmon is- Wash and pat dry the fillet
Squeeze some lemon jiuce , salt very lightly and keep aside
Heat oven to 175 degrees C
In a non stick pan (that can go into the oven) or have a another oven wate ready -- spray pam and a teaspoon of olive oil
slip the salmon in skin side down- and sprinkle a real light pinch of Red cayenne pepper on it grate a little cheese -Tiurn on side to seal edges- Switch off and get it in the oven Grill for `13 minutes
Remove from grill -If you have to have a sauce as your posts asks
2 tablespoons of good quality mayo, one teaspoon of ketchuo, a sprinkle of red cayenne pepper -a pinch of salt %26amp; sugar ,mix well and pour on the fish before serving
SALMON 脌 LA SUPR脢ME
Poach a salmon in court-bouillon with wine, drain, cool, skin, and serve with Tartar Sauce.
COURT BOUILLON made with wine
One pint of water, one quart of white wine, one tablespoon of butter, a bunch of parsley, four young onions, a clove of garlic, a bunch of thyme, a bay leaf, and a carrot. (chop the vegetables and herbs except for the bay leaf) Bring to the boil and let cool thoroughly before cooking the fish in it.
TARTAR SAUCE
Chop together capers, olives, parsley, and pickles. Add one half cup of the mixture to a cup of Mayonnaise.
BROILED SALMON
Marinate slices of salmon in olive oil with salt and pepper, minced parsley, and bay leaves. Soak in the marinade for an hour or more and then broil, basting with the marinade. Serve with Caper Sauce.
CAPER SAUCE
Cook to a smooth paste, two tablespoons of butter and two of flour. Add two cups of cold water and cook until thick, stirring constantly. Add half a cup of capers. Season with salt and pepper
BROILED SALMON 脌 LA RAVIGOTE
Marinate salmon steaks in seasoned oil and lemon juice, and broil quickly. Serve with Ravigote Sauce.
RAVIGOTE SAUCE
Put one cup of stock into a saucepan with two tablespoons of white wine and three tablespoons of chopped chives and parsley. Season with salt and pepper and simmer for twenty minutes. Thicken with one tablespoon each of butter and flour cooked together. Remove from heat, add the juice of half a lemon, and serve.
How about Baked Salmon Patties with Black Olive Tapenade in Yogurt Sauce.
I wowed everyone at a recent luncheon with this dish. I think they liked the crispy outsides of each patty which you normally wouldn't get baking in a loaf pan. These are baked in muffin tin or tart rings. The sauce is made with low-fat yogurt rather than cream.
The complete recipe and article I wrote is referenced below.
Poached salmon with hollandaise sauce
Salmon
1.5kg Salmon, on the bone
1. Choose a saucepan which will just fit the chunk of salmon you have. Half fill with salted water (using 1 tbsp salt to every 1.2 litres of water). Bring to the boil.
2. Add the salmon, bring back to the boil and simmer gently for 20 minutes. Turn off the heat and leave to sit in the water for a further 5 minutes. You can keep it in a warming oven, covered, for up to 20 minutes before serving. Only take off the skin when you are ready to serve as doing so too early will result in dry salmon.
Hollandaise sauce
Ingredients
1/2 tsp salt .
2 tsps lemon juice .
fresh ground pepper .
1 tbsp sliced dill or parsley .
1 c plain yogurt .
1/2 tsp Dijon mustard .
3 egg yolks
Directions
Step #1 Beat eggs, yogurt, lemon juice in double boiler.
Step #2 cook for about 15 min or until thickened.
Step #3 Note: Sauce will become thinner after 1o min of cooking, then will thicken again.
Step #4 Remove from heat %26amp; stir in the dill, salt, pepper %26amp; mustard.
Step #5 Serve warm.
Step #6 Can be put in the fridged for up to 1 week.
Step #7 Reheat over hot not boiling water.
Tasty Baked Salmon
1 (1 pound) salmon
1 cup sour cream
1/2 teaspoon salt
1/8 teaspoon pepper
Preheat oven to 450 degrees F.
Drain salmon; place in 9-inch pie plate. Pour sour cream over salmon. Sprinkle with salt and pepper. Bake 20 to 30 minutes or until cream becomes thick and has a few brown patches.
Serve with lemon quarters.
Good Salmon should never be covered with a cream sauce, my goodness!!!
Salmon
lemon pepper
olive oil to coat the fillet
kosher salt
Than BBQ over coals with alder wood.
Try dipping your salmon in mustard then dip it in flour. You would be surprise what the mustard will do for the flavor. I love it.
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