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

 Baked Salmon Fillet Recipes Biography

Source(google.com.pk)

Recipe 1: Baked Salmon Fillets Dijon

Ingredients:

4 (4 ounce) fillets salmon 

3 tablespoons prepared Dijon-style mustard 

salt and pepper to taste 

1/4 cup Italian-style dry bread crumbs 

1/4 cup butter, melted

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Line a shallow baking pan with aluminum foil.

2. Place salmon skin-side down on foil. Spread a thin layer of mustard on the top of each fillet, and season with salt and pepper. Top with bread crumbs, then drizzle with melted butter.

3. Bake in a preheated oven for 15 minutes, or until salmon flakes easily with a fork.

Recipe 2: Baked Salmon Fillets

Ingredients:

2 salmon fillets, 1-1/2 inch wide and approximately 1 inch thick (at the thickest point) 

2 tablespoons olive oil 

1 teaspoon garlic powder 

2 tablespoons  Italian seasoned breadcrumbs 

1 tablespoon parmesan cheese or 1 tablespoon romano cheese, grated 

1 lemon, quartered (optional)

Directions:

1. Preheat oven to 375°F.

2. Pour 1 Tbsp of olive oil evenly in the bottom of a 9x9-inch glass baking dish.

3. Place the fillets in the bottom of the baking dish.

4. Pour the remaining olive oil over the fillets.

5. Sprinkle half of the garlic over the fillets.

6. Sprinkle the bread crumbs over the fillets.

7. Sprinkle the cheese over the fillets.

8. Bake for approximately 18 to 20 minutes making sure not to over bake.

9. Squeeze the juice of a lemon quarter over each fillet (optional).

Recipe 3: Grilled Fillet of Pacific Salmon With Thai Red Curry Sauce

Ingredients:

1 cup basmati rice 

1/2 teaspoon unsalted butter 

1 1/2 cups water 

2 cups  loosely packed thinly sliced cabbage 

1/3 cup  loosely packed julienned cucumber 

2 tablespoons cilantro leaves 

2 tablespoons mint leaves

2 tablespoons tomato puree 

2 teaspoons  peanut oil 

1 teaspoon  minced garlic 

1 teaspoon  minced peeled fresh ginger 

1 teaspoon  coriander seed, cracked 

1 1/2 teaspoons curry powder 

1 1/2 teaspoons Thai red curry paste 

1 1/2 teaspoons paprika 

1/2 teaspoon ground cumin 

1 1/4 cups unsweetened coconut milk 

2 tablespoons  firmly packed brown sugar 

2 teaspoons  firmly packed brown sugar 

4 (6 ounce) king salmon fillets or 4 (6 ounce)  atlantic salmon fillets, each 3/4 inch thick 

1 tablespoon olive oil 

 salt & freshly ground black pepper 

1/2 teaspoon soy sauce 

2 teaspoons rice vinegar 

1 tablespoon  coarsely chopped roasted peanuts

Directions:

1. Prepare a fire in a charcoal grill or preheat a gas grill.

2. To make the rice, preheat the oven to 350 degrees.

3. Wash the rice in a colander under cold running water for 1 minute, then drain well and set aside for 10 minutes.

4. In a small ovenproof saucepan, combine the rice, butter, and water.

5. Cover with a tight-fitting lid and cook over high heat until strong steam comes out from under the lid.

6. Remove from the heat, put the pan in the oven, and bake for 12 to 14 minutes, or until the rice is tender and all the water is absorbed.

7. Set aside and keep warm.

8. To start the salad, combine the cabbage, cucumber, cilantro, and mint in a medium bowl, and toss well.

9. Cover and refrigerate.

10. To make the sauce, in a medium saucepan over a medium heat, heat the peanut oil and saute the garlic and ginger until the garlic is lightly browned.

11. Remove the pan from the heat and add the coriander seeds, curry powder, curry paste, paprika, and cumin.

12. Decrease the heat to low and saute for abou t 2 minutes to release the oils and flavors; be careful not to burn the mixture.

13. 

Stir in the coconut milk, tomato puree, soy sauce, and brown sugar.

14. Increase the heat, bring the sauce almost to a boil, and remove from heat. (Don't let the sauce boil, or the sauce will separate.).

15. Keep warm or reheat gently before serving.

16. Meanwhile, to cook the salmon, brush the fillets with the olive oil and season with salt and pepper.

17. Grill the fillets for about 2 1/2 minutes per side for medium rare, or until browned on the outside but still slightly translucent in the center.

18. Or, heat a grill pan or skillet over high heat until very hot and cook the fillets for about 2 1/2 minutes per side for medium rare, or until browned on the outside but still slightly translucent in the center.

19. To finish the salad, toss the cabbage mixture with the soy sauce and rice vinegar in a large bowl.

20. To serve, place about 1/2 cup rice in the center of each of 4 warmed plates.

21. Ladle 1/2 cup sauce around the rice, then place a fillet on top of the rice.

22. Top each fillet with a tall mound of the cabbage salad.

23. Sprinkle the sauce with peanuts.

Recipe 4: Parmesan Encrusted Salmon Fillet

Ingredients:

1 (4 ounce) salmon fillets, thawed 

1/2 cup parmesan cheese, grated 

1/4 teaspoon  italian seasoning 

1/4 teaspoon garlic, minced 

1/8 teaspoon salt

Directions:

1. Preheat your oven to 375 degrees Fahrenheit.

2. Place the salmon fillet on a small baking sheet. Season the fillet with the Italian seasoning, garlic, and salt.

3. Grate the Parmesan cheese directly onto the salmon until there is a good, thick layer on top. This is usually about 1/2 cup.

4. Put the baking sheet in the oven for 10-20 minutes, until the salmon fillet is fully cooked. The Parmesan cheese on the top should harden into a crispy layer.

5. Allow a moment to cool, then serve and enjoy.

Recipe 5: Baked Salmon with Garlic and Dijon

Ingredients:

1.5 lbs salmon fillets (this was a wild sockeye)

2 Tbsp parsley, freshly chopped

2 large or 3 small garlic cloves, pressed

1.5 tsp Dijon mustard (we used grey poupon)

1/2 tsp salt

1/8 tsp ground black pepper

1/8 cup mild olive oil (not extra virgin)

2 Tbsp of fresh lemon juice

Lemon slices

Directions:

1. Preheat the oven to 450°F.

2. Line a rimmed baking sheet  with foil.

3. In a small bowl,mix together: 2 Tbsp chopped parsley, 2-3 pressed cloves garlic, 1.5 tsp Dijon mustard, 1/2 tsp salt, 1/8 tsp of pepper, 1/8 cup of olive oil and 2 Tbsp of lemon juice.

4. Slice salmon into even portions.

5. Generously brush all sides of salmon with sauce and top with fresh slices of lemon.

6. Bake at 450°F for 12-15 min or until just cooked through and flaky. Don’t over-cook or it will be dry.

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

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

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

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

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

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

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

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

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

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

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