Salmon Recipe?

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smoke with capersSalmon Recipe?
PAN POACHED SALMON PICCATA





1/2 cup water


2 tsp. lemon juice


1/8 tsp. chicken broth granules


2 (4 to 6 oz. each) Salmon steaks or fillets, thawed if necessary


1 tbsp. butter


1 tbsp. capers


black pepper, to taste


chopped parsley, for garnish


cooked noodles, optional





Bring water and lemon juice to a boil in medium-sized skillet. Stir in chicken granules. Reduce heat to a simmer and place salmon steaks or fillets in pan. Cover and simmer over low heat, 10 minutes per inch of thickness, measured at thickest part, or until fish flakes when tested with a fork. Remove salmon from pan; keep warm. Boil remaining liquid in pan until it reduces to approximately 1/4 cup. Whisk in butter and stir in capers. Spoon sauce over fish. Season with pepper and sprinkle with parsley. Server on a bed of cooked noodles, if desired. Makes 2 servings. Note: Recipe may be easily doubled.
Try this..





Baklava Salmon (Salmon With Honey, Butter, Walnuts, and Mustard)





50 min | 30 min prep





One of my friends deemed this ';Baklava Salmon'; and the name stuck. The salmon %26amp; mustard go well with the honey, butter, and walnuts. We usually serve this with rice and steamed carrots or broccoli.





SERVES 4





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.
Salmon Pockets.


4 200g Salmon Fillets.


1 Lemon. (thinly sliced)


1 Red Onion. (sliced)


2t Capers .(optional drained and rinsed)


2T Olive Oil.


Ground black pepper.


Preheat oven to 200C (400F)


Place each fillet on a sheet of tin foil.


Add sliced lemon, red onion, capers and black pepper.


Drizzle with oil wrap each to form a pocket.


Bake for 10-12 minutes and serve with vegetables or a salad.


They could also be cooked on the BBQ
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


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.


----


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.
I have a recipe for Pasta with Salmon and Gorgonzola that I posted on Suite101.com. It's as easy as it is scrumptious (if you like blue cheese).
Salmon with salt, pepper, paprika, with a little bit of olive oil grilled is very Moroccan and delicious. Lemon comes at the end. :)