Salmon Recipes:
http://www.epicurious.com/recipes/recipe鈥?/a>
http://allrecipes.com/Recipes/Seafood/Fi鈥?/a>
http://www.activeangler.com/resources/co鈥?/a>
http://www.epicurious.com/recipes/find/r鈥?/a>
http://www.pssifish.com/recipes.html
http://www.bellybytes.com/recipes/salmon鈥?/a>Salmon recipe?
BBQ Sockeye Salmon
Recipe #177842
4 servings 1录 hours 15 min prep
Change to: servings US Metric
1 kg fresh wild sockeye salmon (fillets or steaks)
sea salt
Acquire a ';cedar plank';; these are available at our local grocery stores, though I admit I like the thick ones, about 3/4'; thickness. Soak in water at least one hour.
Dust ';smooth'; surface of plank with sea salt.
Lay fillet on the plank, and salt, generously, with sea salt.
Light up the BBQ, leaving one side hot and the other side at minimum setting.
Lay the planked salmon over the cool side of the grill, add 3-4 cups of either mesquite or alder wood chips onto the hot side, close BBQ hood.
When flames start to happen with the chips, douse these quickly with water (just once!) and allow the fish to cook about 25 minutes.
Extinguish the ';cool burner at this point, and reduce the hot side to 33% output.
Allow fish to cook to the ';dore'; colouring (reddish orange), about another 25-35 minutes, all with the hood closed.
I know this sounds ';overcooked'; but I encourage you to try it! We serve this with raw garden veggies (tomato, cucumber, radish, carrot spears, fresh green pepper, etc) with a creamy herbed dip -- very ';light'; eating, perfect for the hot and humid summer weather.
pattys
mix salmon flaked with eggs and cracker crumbs and seasoning
shape into pattys fry med heat in butter
add lemon
this is how we looove our salmon..i got this online its pretty similar how we make ours if u dont like it the link i gave u has alot of other ways to cook salmon!
4 thick salmon steaks
2.5cm/1in piece root ginger, peeled and cut into small, very thin slices
2 large cloves garlic, peeled and cut into small, very thin slices
350g/12oz tomatoes, peeled and halved
1 fresh red chilli, de-seeded and sliced as finely as possible
1 small yellow pepper, de-seeded and thinly sliced
4-6 cardamom pods, roughly crushed
400ml/14fl oz tinned coconut milk
sea salt
2 limes, juice only
handful of fresh mint leaves, chopped
Method
1. Put the fish steaks in a fairly shallow ovenproof dish with a lid, into which they fit quite closely.
2. Scatter the ginger, garlic, tomato, chilli and yellow pepper over and around the fish and the cardamom pods in between.
3. Empty the coconut milk into a separate bowl, add a good sprinkling of sea salt and gradually stir in the lime juice. Pour the mixture gently over and around the fish and cover the dish.
4. Preheat the oven to 150C/300F/Gas 2. Put the dish on the centre shelf and cook for 40-50 minutes, until the fish is lightly done. To discover this insert a small, sharp knife into the centre of one of the steaks - if the flesh is slightly darker pink in the centre it will be perfectly cooked. Remove from the oven.
5. Before serving scatter the mint leaves on top.
My favorite salmon recipe ever is from allrecipes.com. Here's a link: http://allrecipes.com/Recipe/Baked-Salmo鈥?/a>
Read some of the reviews, they always have good suggestions for modifying the recipe. If you don't have the ingredients, look around the rest of the site. I have gotten so many good recipes from them.
Good luck with the fish!!
allrecipes.com/Recipes/Seafood/Fish/Salm鈥?br>
You can also get a cook book from the library called Fish and wild game that has a lot of recipes in it.
Honey Salmon:
2 servings
1/4 cup oil
2 tablespoons honey
2 tablespoons Dijon mustard
1-2 clove garlic, minced
cayenne pepper
1/4 teaspoon coriander
2 tablespoons fresh lemon juice
salt
2 (6 ounce) salmon steaks or salmon fillets
dill sprigs, for garnish
1. Combine the oil, honey, mustard, garlic, cayenne, coriander, lemon juice and salt in a shallow dish. Mix well.
2. Add the salmon and let marinate for 30 minutes at room temp.
3. Place the salmon on a med.-hot fire, grill the salmon five to six minutes per side or until they flake easily.
4. Remove from grill and garnish with the dill sprigs.
Salmon in Lemon-Dill Sauce
INGREDIENTS
4 (5 ounce) salmon fillets
5 tablespoons fresh lemon juice, divided
3/4 teaspoon dried dill weed
3/4 teaspoon lemon pepper
10 tablespoons butter, divided
1 shallot, minced
1 tablespoon white wine vinegar
5 tablespoons white wine, divided
1/2 cup heavy cream
1/2 cup milk
1/2 teaspoon dill weed
1 teaspoon parsley
1 teaspoon dried thyme
salt and white pepper to taste
DIRECTIONS
Place salmon in a shallow dish, and rub with 3 tablespoons lemon juice. Season with dill weed and lemon pepper. Cover, and allow to stand 10 to 15 minutes.
Heat 2 tablespoons butter in a saucepan over medium heat, and saute shallot 2 minutes, until tender. Mix in remaining lemon juice, vinegar, and 1/4 cup wine. Simmer until reduced by at least 1/2. Stir in cream and milk. Season with dill, parsley, thyme, salt, and white pepper. Cook and stir until thickened. Whisk in 1/4 cup butter. Set aside and keep warm.
Heat remaining 1/4 cup butter in a skillet over medium heat. Place salmon in the skillet, skin side up, and cook 1 to 2 minutes, until seared. Set salmon aside. Deglaze the skillet with remaining 1 tablespoon wine, then mix in the cream sauce. Return salmon to the skillet, and cook 8 minutes in the sauce, or until easily flaked with a fork. Serve with the sauce.
do you want 2 try a Persian fish dish??
http://persianrecipes.blogspot.com/index.html
Baked Salmon II
INGREDIENTS
* 2 cloves garlic, minced
* 6 tablespoons light olive oil
* 1 teaspoon dried basil
* 1 teaspoon salt
* 1 teaspoon ground black pepper
* 1 tablespoon lemon juice
* 1 tablespoon fresh parsley, chopped
* 2 (6 ounce) fillets salmon
DIRECTIONS
1. In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally.
2. Preheat oven to 375 degrees F (190 degrees C).
3. Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.
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