A recipe for Salmon?

In my fridge i have two chunks of salmon i would like to have this evening for tea also in the fridge there are a yellow %26amp; red pepper some carrots and an onion a littel parsley and a squeezy lemon how will i put this all together to make a nice meal .I'm not the best of cook's so who has a good idea for me Please.A recipe for Salmon?
Have you got any pasta? If you do you can prepare pasta with salmon.


Slice salmon, fry it in little oil until fully cooked.


Dice some onions and fry them in butter until golden brown, add diced peppers. Add some salt and black pepper.


Cook pasta, drain and add a little butter. Beat one egg with a little lemon juice and chopped parsley and pour on to pasta stirring continuously otherwise egg will cook and curdle. Then mix it with salmon. Bon appetite!A recipe for Salmon?
bit difficult isnt it? be easyer if you had potatoes....





hummm have you got a steamer pan? if so steam the salmon ( light a candle near the pan and your kitchen wont smell of salmon for days lol) if not just grill it.... its easyer than alot of other things....





cut the lenon into lumps (can squeese it ontop of the salmon when its cooked)





only thing i can think of for the others is to just lightly fry them all in a pan........ and put them next to the salmon on the plate... or i guess you could boil them but that may loose flavour





could sprinkle the parsley on the onion carrots and peppers just to brighten them up a bit





other than that i cant realy think XD
I would put the salmon on some foil with the onion, peppers and carrot chopped up ontop of the salmon then drizzle a bit of olive oil on with salt and pepper. Fold up the foil to make a parcel. Make sure it is totally sealed. Cook in the oven for about 20 minutes. I'd then serve it with some baby new potatoes and a squeeze of lemon. Hope this helps.
Herb crusted salmon with asparagus and watercress





Ingredients


4 salmon fillets (about 125g/4陆oz each)


60ml/2录fl oz extra virgin olive oil, plus extra to drizzle


large handful (about 25g/1oz) chopped parsley


1 bunch fresh asparagus, woody ends removed


200g/8oz French beans


2 Little Gem lettuce


1 packet of watercress


2 tbsp lime juice





Method


1. If the salmon fillets still have the skin on, use a sharp knife to carefully remove it, then rub each piece with half the olive oil before coating in the chopped parsley.


2. Blanch the asparagus spears and French beans in a pan of boiling water for one minute, then refresh in cold water and set aside.


3. Heat the remaining olive oil in a frying pan over a high heat. Add the salmon and sear for one minute each side for rare or longer according to taste, then set aside.


4. Meanwhile, tear the lettuce leaves and place on a serving dish with the watercress. Slice the asparagus and add to the lettuce and watercress.


5. Break the salmon fillets into rough chunks and add to the salad. Drizzle with extra olive oil and the lime juice.


6. Season with salt and pepper to taste, gently toss together and serve.
Cook salmon under grill when about done spread some mayo on fish %26amp;brown.


Saute veg in oive oil.


Dont use the lemon as the mayo will make fish quite lemony.


Get some gin %26amp; tonic for the lemon.
Try this.


Get some tin foil or wax paper and make a bag out of it.


Inside the bag place one chunk of Salmon and a little bit of Parsley. Seal the bag. Cooking time will depend on the size of the Salmon chunk.


Cut the Onion and Peppers into strips and saute with some olive oil, salt, pepper and whatever dry spice you like (Think about a light spice, so as not to overpower the Salmon).





Place the cooked Salmon on a plate and spoon over the sauteed veg.





Enjoy.
First, don't squeeze lemon on and then just let the salmon set. It will 'cook' the fish.





Next, I suggest putting dots of butter all over the fish, set the fish in a large piece of foil first. Then close tightly and bake at a preheated 350 until just barely done..a tad flakey and not red but pink inside.





Then cook the veggies in a pan or alongside the fish in the oven. Salt fish a little and serve.
Use the peppers,onions and carrots for a stir fry.


bake the salmon streaks in the oven for 8 minutes, squeeze the lemon into some melted butter and reduce add the chopped parsley to the butter reduction.


Place the salmon on top of the stir fried vegetables and drizzle the lemon butter over the top.


Julienne the vegetables place in greaseproof, place the salmon on top of the vegetables add the lemon juice a drop of white wine seasoning and the parsley, wrap the greaseproof up into parcels place on a baking tray and bake for approx 8 mins, serve with minted new potatoes, Enjoy
well start the timer Ainsley, squeeze the lemon on the salmon and set aside, dice the yellow and red peppers and also the carrots, sweat these with a little olive oil, lightly oil your salmon and heat a skillet until smoking, fry your salmon on each side until lightly cooked, dish up and enjoy, 10-9-8-7-6-5-4-3-2-1 Stop Cooking.
cook pepers and onions slow for while til goes to sauce grate carrotand suirt lemon juice on carrot.cook salmon in micro for few mins in milk either side theh flipover.cook as long as you like ya salmon to be cooked.place grated carrot at bottom put seasonin on put salmon on,then put sauce roud edge.
Wrap the salmon in some foil which has been greased with butter, with a bay leaf, some lemon juice and some chopped peppers. Cook in oven for 20 minutes at 120deg. Garnish with parsley. Simple flavours simply achieved. Do the veg as normal.
Finely dice the two peppers and mix them together, chop some of the parsley and put it into the pepper mix. Put it it the fridge.





Carrot doesn't really go with these ingedients but you could - Slice the carrot very very finely in long strips like spaggetti. The skinnier the better. try to make them all the same size. put it in a pot with about 2 tablespoons of water and some honey or sugar (about a teaspoon of either).





Take the lemon and squeeze as much of the juice as you can into a small pan. put a dash of white wine in there and some chopped parsley. Take some butter and cut it into little cubes - put them in little in a dish and keep it on the bench. (about 100grms).





Put the two pcs of Salmon on a tray with foil underneath and put them under the a hot grill. - they will take about 10 -12 minutes to cook (dont turn them over.)





While the fish cooks.


Turn on the carrot pot and bring it to the boil. (it should be ready at the same time as the fish). just leave it to do it's thing.


Turn on the pan with the lemon juice and wine. Once the liquid is boiling turn it to a simmer you need to slowly add a pc of butter at a time which will thicken the liquid and give it a nice creamy rich taste. Add slowly or the butter wont mix in.





Take the carrots out of the pot and put a handful on each plate


Put a pc of Salmon on top of each pile


put the pepper next to each pc of salmon


drizzle the sauce over the fish. garnish with a pc of parsley.





presto. nice colours great taste. good luck
Perfect, you shouldn't kill a piece of salmon by adding other foods, only a few veg. Cut your peppers,carrot, and onion into very small squares. Simmer these in chicken stock or if not use water with seasoning until soft. In a non stick pan add a drizzle of olive oil, when hot put in the salmon and cook turning when you see the colour change, or to your liking. Add pepper and salt. Serve on a plate, cover with the veg, sprinkle with chopped parsley, and drizzle with more olive oil, and a squeeze of lemon juice. Also you can drizzle with a spot of lea perrins if you wish....
Pan-Seared Salmon with Tomato-Basil Sauce





2 large tomatoes, peeled and seeded* (you can use your sauce here)


2 (4-6-ounce) salmon fillets


1/2 teaspoon salt


1/4 teaspoon ground black pepper


3 tablespoons butter


1/4 cup dry white wine


1/4 cup chopped fresh basil





Place peeled and seeded* tomatoes in a blender or food processor. Process until a chunky pur茅e is formed; set aside.


Season salmon with salt and pepper.


Heat a large skillet over medium-high heat. Melt butter and when foam subsides, place salmon, skin-side up in pan. Brown on both sides, until fish is just cooked through, about 6 minutes, depending on thickness of fillets. Transfer to plate and hold warm.


In same skillet, combine pur茅ed tomatoes and wine and bring to a boil, scraping any browned bits off the bottom. Simmer until slightly reduced, and sauce is desired consistency. Stir in basil. Adjust seasoning if necessary.


Place salmon on individual serving plates and pour sauce over the top. Serve immediately.