I have 2 salmon steaks about 6 oz. each and would like an awesome recipe for them.?

I have 2 salmon steaks about 6 oz each, and would like some ideas on how to cook them up. I really love garlic and lemon, and don't like tomatoes or a lot of hot spicy peppers. I do have some fresh herbs around, as well as cooking wine, and a lot of other stuff. I usually bake my fish, but I am willing to try cooking it in a pan. I am looking for a recipe that will add a lot of flavor, but not cover up the flavor of the salmon. I would also like the recipe to be some what low in fat.


I will be having wild rice as a side dish.


Thanks!I have 2 salmon steaks about 6 oz. each and would like an awesome recipe for them.?
Simple and tasty as anything: Poach it in white wine. Pour the liquid into a shallow pan until it comes up about 1/3 of the thickness of the fish. Do not cover the meat in liquid. Put herbs into the liquid, as well as a bit of lemon juice. A little salt and pepper on the fish. Let it simmer slowly for about 4 min. per inch of fish, and enjoy!I have 2 salmon steaks about 6 oz. each and would like an awesome recipe for them.?
Big thing: don't overdo it, flavor wise.


I would broil or use some other oven method.


Maybe a little fresh ground pepper and some lemon juice squeezed over the salmon prior to cooking.


Pan frying may make the salmon too greasy.


If you have problem with sticking to baking utensil, let the salmon rest after removing from oven and then try to lift it gently off surface.


I would be inclined to get a special slab of cedar (has to be untreated) from the barbecue section of a store and do it on the out door grill on the wet board -- actually it is more steamed the way I do it because it is on a Webber kettle shaped smoker.


If you had this means, again, only lightly season the fish.
...do you have an ';outdoor'; grill ? Take the fish, marinate it is a garlic lemon rue... place the fish in an Aluminum pie-pan...poke a few small holes in the bottom of the pie-pan... cover the pie pan with some foil.





Cook the fish on the ';grill';... Unbelievably delicious (that grilled flavor is the best)... then too... take some cooked ';white'; rice... season it with some garlic and soy sauce and in a separate ';pie-pan'; heat up the seasoned rice on the Grill (next to the fish)...
Either in a pan or grill pan place salmon with your favorite veggies, a small pat of butter or margarine. Take orange juice mixed with brown sugar, pour over salmon. Great eating.
This one is very easy and very good, leave the skin on as it's great for you !


Sweet, spicy, salty, sour鈥攋ust four ingredients hit all the flavor notes in the sauce for this top-rated dish. Chinese-style hot mustard has a sharp bite similar to that of wasabi. If you don't have it on hand, use Dijon mustard or 1 teaspoon of a dry mustard such as Coleman's.


Yield


4 servings (serving size: 1 fillet)


Ingredients


* 3 tablespoons dark brown sugar


* 1 tablespoon low-sodium soy sauce


* 4 teaspoons Chinese-style hot mustard


* 1 teaspoon rice vinegar


* 4 (6-ounce) salmon fillets (about 1 inch thick)


* Cooking spray


* 1/4 teaspoon salt


* 1/4 teaspoon freshly ground black pepper


Preparation


Preheat oven to 425掳.


Combine first 4 ingredients in a saucepan; bring to a boil. Remove from heat.


Place fish on a foil-lined jelly roll pan coated with cooking spray; sprinkle with salt and pepper. Bake at 425掳 for 12 minutes. Remove from oven.


Preheat broiler.


Brush sugar mixture evenly over salmon; broil 3 inches from heat 3 minutes or until fish flakes easily when tested with a fork.
spaghetti salmonara.





1 teaspoon Light oil with a dash of toasted sesame


; oil


鈪?cup Diced onion


鈪?cup Diced carrots


鈪?cup Diced celery


2 pounds Italian tomatoes


录 teaspoon Salt


录 teaspoon Freshly ground black pepper


3 3 inch sprig fresh oregano


陆 teaspoon Light oil with a dash of toasted sesame


; oil


2 ounces Shallots; peeled and chopped


2 cups Fish stick


2 6 oz or 170g salmon steaks


4 larges Beefsteak tomatoes; quartered and


; seeded, seeds and


; pulp


Reserved


录 teaspoon Salt


2 tablespoons Arrowroot plus 2 tbsp water; (slurry)


2 tablespoons Fresh oregano leaves


1 pounds Spaghetti


陆 cup Freshly grated parmesan cheese


录 cup Fresh chopped parsley


录 teaspoon Freshly ground black pepper


1 Lemon; cut in wedges





MARINARA SAUCE SALMON SAUCE GARNISH Marinara sauce: heat the oil in a medium saucepan over medium high heat. Fry the diced vegetables for 15 minutes. Put the tomatoes, skins still on, into a plastic bag and press down gently until they are somewhat squashed; do not mash completely. Transfer them to the saucepan and stir in the salt, pepper and oregano; cover and cook for 15 minutes. Remove from the heat and strain to yield 2 cups of sauce. The Salmon Sauce: Heat the oil in a large skillet over medium-high heat and shallow-fry the shallots until just translucent - about 5 minutes Add the fish stock, bring to the boil then reduce the heat until just simmering. Add the salmon, cover and cook for 8 minutes or until the salmon flakes easily. Leaving the stock simmering, transfer the salmon to a plate and carefully remove the skin and bones. Add the skin and bones with the reserved tomato seeds and pulp to the simmering stock to reinforce its flavour. Break the salmon meat into bite-size pieces and set aside. Remove the stock from the heat and strain to yield 1.5 cups. If you don't have this amount add fish stock, water or wine to come to that level. Return to the saucepan and add 1 cup of the marinara sauce, the quartered tomatoes, salt and the arrowroot slurry. Return to the heat and stir until thickened - about 1 minute. Gently stir in the oregano and salmon meat and keep warm until ready to serve. Cook the pasta in a large pot of boiling water until just tender - about 5 minutes, depending on the pasta. Strain in a metal colander, letting the cooking water pour into a serving bowl. Add the hot, drained pasta, parmesan cheese, parsley and black pepper, toss well and bring to the table to serve. Offer lemon wedges on the side