Salmon Recipes Oven with Sauce Grilled Easy for Christmas Pinoy Healthy With Rice Pan Indian Style : 2015

Tuesday, 3 February 2015

Smoked Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos

Smoked Salmon Recipes Biography

Source(google.com.pk)

Recipe 1: Sensational Smoked Salmon

Ingredients:

1/3 cup organic canola mayonnaise (such as Spectrum)

1 tablespoon chopped fresh flat-leaf parsley

1 tablespoon prepared horseradish

1 tablespoon whole-grain Dijon mustard

1/4 teaspoon freshly ground black pepper

12 slices Brown Soda Bread

12 thin slices smoked salmon (about 8 ounces)

Fresh dill sprigs (optional)

Preparation:

1. Combine first 5 ingredients in a small bowl, stirring well.

2. Place 2 slices Brown Soda Bread on each of 6 plates; top each slice with 1 salmon slice and about 1 teaspoon sauce. Garnish with dill, if desired.

Recipe 2: Smoked Salmon and Wheat Berry Salad

Ingredients:

1 cup uncooked wheat berries

1 1/2 cups diced Fuji apple

1/2 cup vertically sliced red onion

1/2 cup chopped walnuts, toasted

4 ounces smoked salmon, cut into 1-inch pieces

2 medium celery stalks, thinly sliced

2 tablespoons extra-virgin olive oil

1 teaspoon grated lemon rind

2 tablespoons fresh lemon juice

1 tablespoon Dijon mustard

1/2 teaspoon kosher salt

1/2 teaspoon ground black pepper

Preparation:

1. Place wheat berries in a medium bowl; cover with water to 2 inches above wheat berries. Cover and let stand 8 hours. Drain. Place wheat berries in a saucepan. Cover with water to 2 inches above wheat berries; bring to a boil. Reduce heat, and cook, uncovered, 1 hour or until tender. Drain.

2. Combine wheat berries, apple, and next 4 ingredients (through celery) in a large bowl. Combine oil and remaining ingredients in a small bowl, stirring with a whisk. Drizzle dressing over wheat berry mixture; toss to coat.

Recipe 3: Smoked Salmon Dip

Ingredients:

4 ounces 1/3-less-fat cream cheese, softened

4 ounces light sour cream

2 tablespoons fresh dill

1 tablespoon fresh lemon juice

4 ounces chopped smoked salmon

2 tablespoons chopped red onion

Garnish: additional fresh dill

Preparation

Combine softened cream cheese, sour cream, 2 tablespoons fresh dill, lemon juice, salmon, and onion in a medium bowl. Garnish, if desired.

Recipe 4: Smoked Salmon and Egg Sandwich

Ingredients:

4 cups water

1 tablespoon white vinegar

4 large eggs

1/4 cup (2 ounces) 1/3-less-fat cream cheese

2 tablespoons minced red onion

1 tablespoon chopped dill

3/8 teaspoon kosher salt

4 (1-ounce) slices whole-grain bread, toasted

1 cup fresh arugula

4 ounces smoked wild salmon

1/4 teaspoon black pepper

Preparation:

1. Bring water and vinegar to a simmer in a 12-inch skillet over medium heat. Add eggs, 1 at a time; simmer 3 minutes or until desired degree of doneness.

2. Combine cheese, onion, dill, and 1/8 teaspoon salt; spread 1 tablespoon cheese mixture over each bread slice. Top each serving with 1/4 cup arugula and 1 ounce salmon. Remove eggs from pan with a slotted spoon; top each sandwich with 1 egg. Sprinkle with 1/4 teaspoon salt and pepper.

Sustainable Choice: Look for salmon that's labeled "wild Alaskan salmon," and you can be sure you're getting sustainable seafood.

Recipe 5: Corn Pancakes with Smoked Salmon and Lemon-Chive Cream

Ingredients:

/4 cup light sour cream

2 tablespoons chopped fresh chives

1 teaspoon grated fresh lemon rind

2.25 ounces all-purpose flour (about 1/2 cup)

1/2 cup yellow cornmeal

1 teaspoon sugar

1/4 teaspoon baking soda

1/4 teaspoon kosher salt

1/8 teaspoon ground red pepper

1 1/4 cups fresh corn kernels, divided (about 3 ears)

2/3 cup low-fat buttermilk

3 tablespoons butter, melted

1 large egg

12 thin slices cold-smoked salmon (about 6 ounces)

Preparation:

1. Combine first 3 ingredients in a small bowl; chill.

2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through pepper) in a medium bowl. Combine 1 cup corn kernels, buttermilk, butter, and egg in a blender; process until coarsely pureed. Add pureed corn mixture to flour mixture, stirring until just combined. Fold in remaining 1/4 cup corn.

3. Pour about 2 tablespoons batter per pancake onto a hot nonstick griddle or nonstick skillet; spread gently with a spatula. Cook 3 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 3 minutes or until bottoms are lightly browned. Arrange 2 pancakes on each of 6 plates; top each pancake with 1 slice salmon and 1 teaspoon lemon-chive cream. Serve immediately.

Recipe 6: Smoked Salmon and Cheese Mini Twice-Baked Potatoes

Ingredients:

6 small Yukon gold or red potatoes (about 2 pounds)

1 teaspoon olive oil

1/2 teaspoon salt, divided

Cooking spray

2 tablespoons fat-free milk

1 tablespoon butter

1/2 teaspoon black pepper

1/2 cup (2 ounces) finely grated white cheddar cheese

2 tablespoons finely chopped smoked salmon (1 ounce)

Preparation:

Preheat oven to 400°.

Rub potatoes with oil; sprinkle with 1/4 teaspoon salt. Place potatoes on a jelly-roll pan coated with cooking spray. Bake at 400° for 35 minutes or until tender. Remove from oven; cool 10 minutes.

Cut potatoes in half crosswise; cut off a small portion of the rounded edge so the potato will stand upright. Carefully scoop out about 1 teaspoon pulp from each half, leaving the shells intact. Combine potato pulp, milk, butter, pepper, cheese, and remaining 1/4 teaspoon salt in a bowl. Spoon about 1 heaping teaspoon potato mixture into each potato shell. Arrange stuffed potatoes on a jelly-roll pan; top each with 1/2 teaspoon chopped salmon. Bake at 400° for 15 minutes or until thoroughly heated.

Recipe 7: Open-Faced Smoked Salmon Sandwich

Ingredients:

1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened

1 teaspoon minced fresh chives

1 teaspoon chopped fresh flat-leaf parsley

1 teaspoon chopped fresh thyme

1 teaspoon plain low-fat yogurt

1/2 teaspoon lemon juice

1 garlic clove, minced

3 tablespoons Dijon mustard

1 tablespoon chopped fresh dill

1 tablespoon water

2 teaspoons honey

6 (1-ounce) slices rye bread

6 Bibb lettuce leaves, cut in half

12 ounces cold-smoked salmon, cut into thin strips

24 (1/4-inch-thick) slices plum tomato

24 (1/8-inch-thick) slices cucumber

3 hard-cooked large egg whites, chopped

Dill sprigs (optional)

Preparation:

1. Combine first 7 ingredients in a bowl.

2. Combine mustard and next 3 ingredients (through honey); stir with a whisk.

3. Spread 2 tablespoons cheese mixture over each bread slice. Top each with 2 lettuce halves, 2 ounces salmon, 4 tomato slices, and 4 cucumber slices. Drizzle each sandwich with 2 teaspoons mustard mixture; sprinkle with 2 tablespoons egg whites. Garnish with dill sprigs, if desired.

Smoked Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos

Simple Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos

Simple Salmon Recipes Biography

Source(google.com.pk)

Recipe1: Super Simple Salmon

Ingredients:

1 tablespoon garlic powder

1 tablespoon dried basil

1/2 teaspoon salt

4 (6 ounce) salmon

2 tablespoons butter

Directions:

1. Stir together the garlic powder, basil, and salt in a small bowl; rub in equal amounts onto the salmon fillets.

2. Melt the butter in a skillet over medium heat; cook the salmon in the butter until browned and flaky, about 5 minutes per side. Serve each piece of salmon with a lemon wedge.

4 lemon wedges.

Recipe2: Salmon with Pepita-Lime Butter

Ingredients:

2 tablespoons unsalted pepitas (see Tip)

1 tablespoon butter

1/2 teaspoon freshly grated lime zest

2 tablespoons lime juice

1/4 teaspoon chili powder

1 (1 pound) salmon fillet, skinned (see Tip) and cut into 4 portions

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

Directions:

1. Toast pepitas (see Tip). Place in a small bowl with butter, lime zest, lime juice and chili powder.

2. Generously coat a large nonstick skillet with cooking spray and place over medium heat. Sprinkle salmon with salt and pepper, add to the pan and cook until browned and just cooked through in the center, 2 to 4 minutes per side. Remove the pan from the heat. Transfer the salmon to a plate. Add the butter-lime mixture to the hot pan; stir until the butter is melted. Serve the salmon topped with the sauce.

Recipe3: Broiled Salmon Mignons

Ingredients:

2 tablespoons balsamic vinegar

1 clove garlic, minced

1 pound skinless salmon fillet, cut into 6 - 3/4 inch strips

coarsely ground black peppe

Directions

1. Preheat the oven's broiler to 500 degrees; set the oven rack about 6 inches from the heat source. Combine the balsamic vinegar and the garlic in a small bowl; reserve.

2. Roll the salmon strips, beginning on the thickest side, into 6 pinwheels. Secure with wooden skewers. Drizzle the balsamic and garlic mixture generously over each pinwheel.

3. Place salmon under hot broiler and cook for 7 minutes. Turn pinwheels over; cook until edges are brown, and fish is easily flaked with a fork, about 7 additional minutes. Sprinkle with pepper before serving.

Recipe4: Szechuan Peppercorn Salmon

Ingredients:

1 teaspoon Szechuan peppercorns

2 cloves garlic, coarsely chopped

1/4 teaspoon grated lime zest

1/4 teaspoon coarse salt

2 (6 ounce) fillets salmon

1 teaspoon olive oil

1 tablespoon soy sauce

Directions:

1. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil.

2. Using a mortar and pestle or spice grinder, grind the peppercorns, chopped garlic, lime zest, and salt until the peppercorns are finely ground. Rub salmon fillets with olive oil, then place onto the prepared pan, skin side down. Rub spice mixture onto top of salmon fillets.

3. Broil until the salmon is flaky and no longer pink in the center, 10 to 15 minutes. Drizzle with soy sauce and serve.

Recipe5: Sweet Glazed Salmon

Ingredients:

1/4 teaspoon olive oil

1 clove garlic, minced

1/4 cup soy sauce

1/2 lemon, juiced

1 teaspoon honey

1/2 teaspoon olive oil

1/3 teaspoon packed brown sugar

1/4 teaspoon sea salt, plus more for garnish

1/4 teaspoon ground black pepper, plus more for garnish

1/4 teaspoon red pepper flakes

4 (6 ounce) fillets salmon

1 tablespoon olive oil

Directions:

1. Heat 1/4 teaspoon olive oil in a small skillet over medium-high heat. Saute garlic in hot oil until just beginning to brown.

2. Mix sauteed garlic, soy sauce, lemon juice, honey, 1/2 teaspoon olive oil, brown sugar, sea salt, black pepper, and red pepper flakes together in a bowl; pour into a large resealable plastic bag. Add salmon fillets, turning to coat with the marinade, squeeze bag to remove excess air, and seal the bag. Marinate in the refrigerator for 1 hour.

3. Remove salmon from the marinade and shake to remove excess liquid. Reserve 3 tablespoons marinade and discard remainder.

4. Heat 1 tablespoon olive oil in a large skillet over medium heat. Arrange salmon fillets in the hot skillet, pour reserved marinade over the salmon, and place a lid on the skillet; cook until salmon is browned on each side and flakes easily with a fork, occasionally spooning liquid from the pan over the fillets, 2 to 3 minutes per side. Garnish salmon with additional sea salt and black pepper.

Recipe6: Roast Salmon With Balsamic Vinegar

Ingredients:

2 tablespoons packed brown sugar

2 tablespoons balsamic vinegar

1 tablespoon olive oil

1/4 teaspoon dried rosemary

1 clove garlic, minced

1/4 teaspoon ground black pepper

1 1/2 pounds salmon fillets

1/2 teaspoon salt

Directions:

1. Whisk together the brown sugar, balsamic vinegar, olive oil, rosemary, garlic, and pepper in a large bowl. Reserve 1 tablespoon of marinade in a small bowl, and set aside. Add the salmon and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 30 minutes. Remove the salmon from the marinade, and shake off excess. Place salmon in an aluminum foil-lined baking dish, and sprinkle with salt.

2. Preheat an oven to 450 degrees F (230 degrees C).

3. Roast in the preheated oven until the fish is easily flaked with a fork, about 10 minutes. Brush salmon with the reserved marinade, and return to the oven. Roast until glazed, about 1 minute.

Recipe7: Super Grilled Salmon

Ingredients:

1/4 cup brown sugar

1/2 cup hot water

1/2 cup Shiraz wine

1/2 cup soy sauce

1/3 cup olive oil

3 cloves garlic, minced

1/3 teaspoon lemon pepper

2 pounds salmon fillets

1 tablespoon cornstarch

2 tablespoons cold water

Directions:

1. In a bowl, mix the brown sugar in the hot water until dissolved. Pour into a large resealable plastic bag, and mix in wine, soy sauce, olive oil, garlic, and lemon pepper. Place salmon in the bag, seal, and marinate 8 hours or overnight in the refrigerator.

2. Preheat a grill for high heat.

3. Lightly oil the grill grate. Reserving marinade, place salmon on the grill, and cook 5 to 8 minutes on each side, or until easily flaked with a fork.

4. Transfer reserved marinade to a pot. Dissolve the cornstarch in cold water. Bring the marinade to a boil, and stir in cornstarch mixture to thicken. Serve over the salmon or on the side as a dipping sauce.

Simple Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos

Simple Grilled Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos

Simple Grilled Salmon Recipes Biography

Source(google.com.pk)

Recipe 1: Simple Grilled Salmon

INGREDIENTS:

1/4 to 1/2 lb of salmon per person

Salt

Vegetable oil

A lemon

PREPARATION:

If you have salmon steaks with the bone, it is a good idea to wrap the steak with kitchen twine so the belly flaps stay close to the steak itself; this also keeps the shape of the steak better. Cut boneless steaks or fillets into serving pieces

Salt the salmon lightly and set it out at room temperature for 15-20 minutes before cooking.

Fire up the grill. Make sure the surface is clean -- this is very important. Get some vegetable oil ready to wipe on the grill later.

After 15-20 minutes of setting out, pat dry the salmon and then use a butter knife to scrape the skin side. You want to get any moisture or scales off. What you are doing with this is drying the skin side better, so it will not stick to the grill.

Coat the salmon with oil.

When the fire is good and hot (I use high heat on my gas grill), wipe down the grate with a paper towel that has been dipped in the oil.

Put the salmon on the grill skin side up. I know, it is counter-intuitive. Do it anyway. Why? Because you want a good sear on the fish, and you cannot do this well if you start skin-side down -- the fish will cook too much and will fall apart when you try to flip it. The uncooked skin helps hold things together.

Leave the salmon steak on the grill for a solid 4-6 minutes, depending on thickness. A thin sockeye fillet may need closer to 3 minutes. But seriously, don't move it. You will know it is ready when you can slide a spatula underneath the salmon. It may stick in one or two spots, but it should mostly be crusted over.

Gently flip the salmon onto the skin side, and leave it again for at least 3 minutes. Exactly how long depends on thickness, but it'll never be less than 2 minutes on high heat. Watch the fish, and if the flakes begin to separate, you're done.

Take the salmon off the heat, sprinkle lemon juice on it, then let it rest for 2-3 minutes.

Recipe 2: Grilled Salmon with Apricot-Mustard Glaze

Ingredients:

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

1 1/2 teaspoons minced garlic

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 cup apricot nectar

1/4 cup apricot preserves

1 tablespoon Dijon mustard

1 1/2 teaspoons white wine vinegar

1 1/2 teaspoons honey

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Cooking spray

Preparation:

Prepare grill.

To prepare fish, sprinkle fillets evenly with garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover and refrigerate 15 minutes.

To prepare glaze, combine nectar and next 6 ingredients (through 1/4 teaspoon pepper) in a small saucepan; bring to a boil. Reduce heat, and simmer until reduced to 1/4 cup (about 10 minutes). Remove from heat; set aside.

Place fillets, skin side up, on a grill rack coated with cooking spray. Grill 2 minutes; carefully turn over, and grill 4 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Brush each fillet with 1 tablespoon glaze; grill 30 seconds.

Recipe 3: Grilled Salmon and Spinach Salad

Ingredients:

1/4 cup fresh orange juice

2 tablespoons olive oil

2 tablespoons balsamic blend seasoned rice vinegar (such as Nakano)

1/2 teaspoon honey mustard

1/2 teaspoon black pepper

1 garlic clove, minced

2 tablespoons fresh lemon juice

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

2 teaspoons black pepper

Cooking spray

1 (6-ounce) package fresh spinach

4 oranges, each peeled and cut into 6 slices

Preparation:

1. Preheat the grill to medium-high heat.

2. To prepare vinaigrette, combine first 6 ingredients in a large bowl; stir well with a whisk.

3. To prepare salad, drizzle lemon juice over fillets; sprinkle with 2 teaspoons pepper. Place fillets, skin sides up, on a grill rack coated with cooking spray; grill 5 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove skin from fillets; discard.

4. Add spinach to vinaigrette in bowl; toss well. Place 2 cups spinach mixture on each of 4 serving plates; arrange 1 fillet and 6 orange slices on top of greens.

Simple Grilled Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos

Sauce For Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos

Sauce For Salmon Recipes Biography

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Recipe 1: Perfect Poached Salmon with Béarnaise Sauce

Ingredients:

2 tablespoons minced shallots

2 pounds boneless, skinless salmon

½ teaspoon salt

¼ teaspoon ground black pepper

1½ cups white wine

2 tablespoons salted butter, cut into quarters

¼ cup white wine

¼ cup white wine vinegar

1 tablespoon minced shallots

1½ teaspoons dried tarragon

? teaspoon ground black pepper

? teaspoon plus ½ teaspoon salt

8 tablespoons (1 stick) salted butter

4 egg yolks

1 tablespoon water

2 tablespoons lemon juice

1 pinch ground white pepper

DIRECTIONS:

Preheat the oven to 375° F. Add 1 tablespoon of shallots to a 9" x 13" baking dish and spread them out evenly.

Season the salmon on each side with the salt and pepper, then place it in the baking dish. Spread the remaining shallots on top. Pour the white wine over the salmon and dot the fish with the butter. Lightly press a sheet of wax paper onto the top of the salmon.

Bake the salmon for 10 to 12 minutes, until cooked through but still rare. Remove it from the oven, pour off and discard the liquid, and let the salmon cool. When cooled, cover the fish with plastic wrap and refrigerate it for 3 hours or up to 3 days. Serve with the béarnaise sauce.

In a large, heavy saucepan over high heat, combine the white wine, vinegar, shallots, tarragon, black pepper, and ? teaspoon salt and boil until the mixture is thick and sticky, like syrup. Remove from the heat and set aside.

Melt the butter over medium heat in a heavy saucepan.

In the bowl of a food processor fitted with a metal blade, combine the egg yolks, water, lemon juice, ½teaspoon salt, and white pepper. Process until thick, about 2 minutes.

When the butter has melted and is bubbling, pour it slowly into the food processor, with the processor running, until an emulsion forms.

Remove the sauce to a warm bowl, stir in the tarragon mixture, and serve immediately.

Recipe 2: chili glazed salmon with siracha cream sauce recipe

Ingredients:

1 ½ lbs salmon, cut into 6 fillets

1/3 cup chili sauce

1/4 cup soy sauce

1 tbsp fresh grated ginger

2 tbsp brown sugar

4 garlic cloves minced

1 ½ tbsp Siracha sauce

1 tbsp reduced fat mayonnaise or Vegenaise

1/4 cup plain, non-fat Greek yogurt

1 tsp fresh lemon juice

1 tsp salt

1/4 cup scallions, diced

Instructions:

To make chili glaze for the salmon, combine chili sauce, soy sauce, ginger, brown sugar, and 3 garlic cloves. Mix well.

Line a rimmed baking sheet with foil or parchment paper, and spray with an olive oil mister or non-fat cooking spray.

Place salmon on baking sheet, and spoon glaze evenly over each fillet. Let sit at room temperature for 30 minutes.

While salmon is marinating, make Siracha cream sauce by combining yogurt, mayo, Siracha, lemon juice, salt and remaining garlic clove. Mix well and set aside.

Preheat broiler, and spoon any marinade remaining on baking sheet over salmon fillets. Broil salmon without turning until cooked through, about 8 to 10 minutes, depending on thickness of fillet.

Serve each salmon fillet with a drizzle of the Siracha cream sauce and garnish with green onions.

Recipe 3: Salmon in Champagne Sauce

Ingredients:

6 middle-cut skinless fillets salmon (6-7 oz/175-200g each)

9fl oz(250 ml) champagne

3/4 oz (20g) butter, plus a little extra for greasing

2 medium shallots, finely chopped

3/4 oz (20g) plain flour

7 fl oz(200ml) double cream

6 teaspoons keta (salmon caviar), to garish

a few sprigs of fresh dill, to garnish

salt and freshly milled black pepper

Method:

First of all, smear a little butter over the base of the frying pan, then arrange the fillets in it. Now slowly pour the Champagne over the salmon (it will foam quite a lot, but not to worry), then bring it to a simmer over a medium heat.

Now spoon the Champagne over the top of the fillets before putting the lid on.

Then gently poach the salmon for about 8-10 minutes. The tip of a knife inserted into the thickest part will show if it is cooked when you just ease the flesh back.

While the salmon is poaching, melt the butter in a medium saucepan and cook the shallots in it over a gentle heat for 5-6 minutes, until softened and golden but not browned.

When the salmon is cooked, carefully lift the fillets on to a warmed dish, cover them with foil and keep warm.

Next, add the flour to the buttery shallot juices, stir it in and cook for 1-2 minutes more. Now gradually add the salmon poaching liquid to the pan, a little at a time, then blend in the double cream, whisking until the sauce is smooth.

Let it come to a simmer and cook for 1-2 minutes, then taste and add some seasoning.

Serve the salmon fillets on warmed plates with a little of the sauce spooned over and a teaspoon of keta and a sprig of dill on top, and hand the rest of the sauce round in a warmed jug.

Recipe 4: Pan-grilled salmon fillet with lemon-butter-garlic sauce

Ingredients:

3 tbsps. of melted butter

2 tbsps. of lemon juice

1/4 tsp. of finely grated garlic

salt and pepper, to taste

1 salmon fillet

salt and pepper (the amount depends on the size of the fillet)

a generous drizzle of olive oil

sliced scallions and toasted garlic bits, to garnish

Instructions:

Make the sauce by stirring together the butter, lemon juice, garlic and a bit of salt and pepper. Let sit and allow to flavors to develop while you cook the fish.

Rinse the salmon and pat dry with a paper towels.

Rub generously with salt and pepper.

Drizzle some olive oil over it, then use your fingers to spread the oil over every inch of the surface of the fish, including the skin.

Heat a heavy skillet. When the skillet is very hot, lay down the salmon, skin side up. Grill over high heat for two minutes. Flip and grill for a minute and a half.

Note that my fillet was about two inches at the thickest part. The actual grilling time will vary depending on the size and thickness of your fillet. As a guide, keep the heat high to sear the fish but still allowing it to be moist at the center. The fish will finish cooking in residual heat after it is removed from the pan.

Transfer the fish to a plate.

Spoon the sauce on and around the salmon. Top with sliced scallions and sprinkle with toasted garlic bits.

Recipe 5:Smoked Salmon Pasta with Basil Cream Sauce

Ingredients

300 grams (10.6 ounces) dried spaghetti

40 grams (1.4 ounces) Parmigiano-Reggiano

40 grams (1.4 ounces) basil

5 grams (0.18 ounces) garlic (1 medium clove)

½ cup cream

¼ cup milk

200 grams (7 ounces) cold smoked salmon, roughly torn apart

Black pepper

1 teaspoon lemon juice

Directions:

Bring a large pot of salted water to a boil and boil the pasta 1 minute less than what the package directions say.

Add the Parmigiano-Reggiano to a small food processor or blender and process until powderized.

Add the basil, garlic, cream and milk and process until smooth.

Pour the sauce into a sauté pan and when the pasta is about 1 minute away from being done, turn the heat on to high.

Bring the sauce to a boil, and cook until it starts to thicken.

Drain the pasta and add it to the sauce along with the smoked salmon. Stir to coat the pasta evenly while breaking up the salmon.

Remove from the heat and sprinkle with freshly ground black pepper and the lemon juice. Plate and serve immediately.

Sauce For Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos

Irish Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos

Irish Salmon Recipes Biography

Source(google.com.pk)

Recipe 1:Poached Salmon with Irish Butter Sauce

Ingredients

Salmon:

2 1/2 pounds (1.12 kilograms) center cut of fresh salmon

Water

Salt

Irish Butter Sauce:

2 egg yolks

1 dessertspoon cold water

4 ounces (110 grams) butter, diced

Approximately 1 teaspoon lemon juice

1/4 ounce (8 grams) butter

Salt and freshly ground pepper

Garnish

Sprigs of watercress or flat parsley

Directions

The proportion of salt to water is very important. We use one rounded tablespoon of salt to every 40 fluid ounces (1.2 litres) of water. Although the fish or piece of fish should be just covered with water, the aim is to use the minimum amount of water to preserve the maximum flavour, so therefore one should use a saucepan that will fit the fish exactly. An oval cast iron saucepan is usually perfect.

Half fill the pan with measured salted water and bring to the boil. Put in the piece of fish, just covering with water, and bring back to the boil. Simmer gently for 20 minutes. Turn off the heat, allow the fish to sit in the water. Serve within 15 to 20 minutes.

Meanwhile make the Irish Butter Sauce. Put the egg yolks into a heavy bottomed stainless steel saucepan on a very low heat. Add the cold water and whisk thoroughly. Add the butter bit by bit, whisking all the time. As soon as one piece melts, add the next. The mixture will gradually thicken, but if it shows signs of becoming too thick or 'scrambling' slightly, remove from the heat immediately and add a little cold water if necessary. Do not leave the pan or stop whisking until the sauce is made. Finally add the lemon juice to taste. Pour into a bowl and keep warm over hot, but not boiling, water.

To serve, lift the cooked salmon carefully from the poaching liquid. Peel off the skin gently. Garnish with sprigs of parsley or watercress. Serve with Irish Butter Sauce.

Recipe 2:Irish Smoked Salmon on Brown Bread Crostini with Hard-Cooked Egg Aioli

Ingredients

Hard-Cooked Egg Aioli:

8 large eggs

2 1/2 cups mayonnaise

1/2 cup chopped fresh dill, plus dill fronds for garnish

6 tablespoons prepared horseradish

6 heaping tablespoons whole-grain Dijon mustard4 tablespoons capers, drained

Salt and freshly ground black pepper

2 loaves Irish brown bread

40 paper-thin slices Irish smoked salmon

Directions

For the hard-cooked egg aioli: Place the eggs in a single layer in a straight-sided sauce pan, and cover completely with water. Bring to a boil, and then remove from the heat and cover tightly with a lid, 15 minutes.

Immediately shock the eggs in an ice bath. When the eggs are cool enough to handle, gently peel off the shells and finely chop.

Stir together the mayonnaise, dill, horseradish, mustard and capers until combined. Fold in the eggs, and season with salt and pepper. Cover and refrigerate at least 30 minutes to allow the flavors to meld.

For assembly: Slice the bread into 1/2-inch slices, and then cut each slice lengthwise into 3 or 4 pieces to create 35 to 40 crostini.

Top each crostini with a slice of salmon and a dollop of the aioli, and garnish with dill fronds.

Recipe 3:Irish Roasted Salmon

Ingredients:

Servings:

Units: US | Metric

2 tablespoons honey

1/4 cup cider vinegar

1/4 cup Irish whiskey

2 teaspoons chopped fresh thyme

1 1/2 teaspoons grated lemon zest

2 tablespoons vegetable oil

salt & freshly ground black pepper

4 (6 ounce) salmon fillets

Directions:

Mix together honey, vinegar, whiskey, thyme, lemon zest, oil, salt and pepper. Pour over salmon and marinate 1 hour on the counter, or 4 hours refrigerated.

Preheat oven to 450°F.

Remove salmon from marinade and place on a rack over a roasting pan.

Grill or Bake for 10 to 12 minutes, basting once with the marinade or until golden and white juices are just beginning to appear.