Best Salmon Recipe Biography
Source(google.com.pk)
Recipe 1: Poached Salmon Fillets with Watercress Mayonnaise
Ingredients
3/4 cup mayonnaise
1/2 cup finely chopped watercress leaves
1 tablespoon coarse-grained Dijon mustard
1 teaspoon fresh lemon juice
1/3 cup water
1/3 cup dry white wine
1 shallot, thinly sliced
4 fresh parsley sprigs
1 fresh thyme sprig
6 6-ounce center-cut salmon fillets with skin
Preparation:
1. Mix first 4 ingredients in small bowl to blend; season to taste with salt and pepper.
2. Combine 1/3 cup water, wine, shallot, parsley, and thyme in large skillet. Place salmon fillets, skin side down, in skillet; sprinkle with salt and pepper. Cover skillet tightly and simmer over medium-low heat until salmon is barely opaque in center, about 10 minutes. Remove from heat; let stand, covered, 5 minutes. Transfer salmon to platter; discard wine mixture. Cover salmon with plastic wrap and chill until cold, at least 4 hours. (Watercress mayonnaise and salmon can be made 1 day ahead. Cover separately and keep chilled.)
3. Place 1 salmon fillet on each of 6 plates. Serve with watercress mayonnaise.
Recipe 2: Cedar Planked Salmon with Maple Glaze and Mustard Mashed Potatoes
Ingredients:
1 cup pure maple syrup
2 tablespoons finely grated peeled fresh gingerroot
4 tablespoons fresh lemon juice
3 tablespoons soy sauce
1 1/2 teaspoons minced garlic
an untreated cedar plank (about 17 by 10 1/2 inches) if desired
a 2 1/2-pound center-cut salmon fillet with skin
greens from 1 bunch scallions
Preparation:
1. In a small heavy saucepan simmer maple syrup, gingerroot, 3 tablespoons lemon juice, soy sauce, garlic, and salt and pepper to taste until reduced to about 1 cup, about 30 minutes, and let cool. (Maple glaze may be made 2 days ahead and chilled, covered. Bring maple glaze to room temperature before proceeding.)
2. Preheat oven to 350° F. If using cedar plank, lightly oil and heat in middle of oven 15 minutes; or lightly oil a shallow baking pan large enough to hold salmon.
3. Arrange scallion greens in one layer on plank or in baking pan to form a bed for fish.
4. In another small saucepan heat half of glaze over low heat until heated through to use as a sauce. Stir in remaining tablespoon lemon juice. Remove pan from heat and keep sauce warm, covered.
5. Put salmon, skin side down, on scallion greens and brush with remaining glaze. Season salmon with salt and pepper and roast in middle of oven until just cooked through, about 20 minutes if using baking pan or about 35 if using plank.
6. Cut salmon crosswise into 6 pieces. On each of 6 plates arrange salmon and scallion greens on a bed of mashed potatoes. Drizzle salmon with warm sauce.
Recipe 3: Salmon with Lentils and Mustard-Herb Butter
Ingredients:
5 tablespoons unsalted butter, softened
1 tablespoon chopped chives
1 teaspoon chopped tarragon
2 teaspoons grainy mustard
2 teaspoons fresh lemon juice
1 cup French green lentils
4 cups water
2 medium leeks (white and pale green parts only)
1 tablespoon unsalted butter
1/2 to 1 tablespoon fresh lemon juice
4 (6-ounce) pieces skinless salmon fillet
2 tablespoons unsalted butter
Preparation:
1. Stir together all ingredients with 1/4 teaspoon each of salt and pepper.
2. Bring lentils, water, and 3/4 teaspoon salt to a boil in a heavy medium saucepan, then reduce heat and simmer, uncovered, until lentils are just tender, 20 to 25 minutes. Remove from heat and let stand 5 minutes. Reserve 1/2 cup cooking liquid, then drain lentils.
3. While lentils cook, chop leeks, then wash . Cook leeks in butter in a heavy medium skillet over medium-low heat, stirring occasionally, until softened, 6 to 8 minutes.
4. Add lentils with reserved cooking liquid to leeks along with 3 tablespoons mustard-herb butter and cook, stirring, until lentils are heated through and butter is melted. Add lemon juice and salt and pepper to taste. Remove from heat and keep warm, covered.
5. Pat salmon dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper (total).
6. Heat butter in a large nonstick skillet over medium-high heat until foam subsides, then sauté salmon, turning once, until golden and just cooked through, 6 to 8 minutes total.
7. Serve salmon, topped with remaining mustard-herb butter, over lentils.
Recipe 4: Salmon "Bulgogi" with Bok Choy and Mushrooms
Ingredients
2 large garlic cloves, peeled, divided
1/3 cup chopped green onions
1/4 cup soy sauce
1 tablespoon Chinese rice wine or dry Sherry
1 3/4-inch cube peeled fresh ginger
2 teaspoons sugar
1 teaspoon Asian sesame oil
3/4 teaspoon chili-garlic sauce*
4 6-ounce center-cut skinless salmon fillets
1 tablespoon olive oil
1 large bok choy, cut crosswise into 1/2-inch-wide strips (about 7 cups)
4 ounces fresh shiitake mushrooms, stemmed, caps sliced
Preparation:
1. Blend 1 garlic clove and next 7 ingredients in mini processor. Arrange salmon in 11x7x2-inch glass baking dish. Spoon marinade over. Let marinate 5 minutes.
2. Preheat oven to 500°F. Arrange fish, with some marinade still clinging, on rimmed baking sheet. Transfer any marinade in dish to small saucepan. Roast fish until just opaque in center, about 8 minutes. Bring marinade in saucepan to boil; set aside and reserve for glaze.
3. Meanwhile, heat oil in large nonstick skillet over high heat. Add bok choy and mushrooms; using garlic press, press in 1 garlic clove. Stir-fry until mushrooms are tender and bok choy is wilted, about 4 minutes. Season with salt and pepper.
4. Divide vegetables among plates. Top with salmon. Brush fish with glaze.
Recipe 5: Smoked Salmon Chowder
Ingredients:
1 tablespoon olive oil
3 medium leeks, white and light green parts only, rinsed and sliced (about 3 cups)
1 garlic clove, minced
1 large russet potato, peeled and cubed
1 large stalk celery, chopped
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups vegetable broth
2 tablespoons tomato paste
2 cups milk (any fat content)
8 ounces smoked salmon, flaked
1/2 cup heavy cream
2 tablespoons chives, chopped
Preparation:
1. Heat the olive oil in a large, heavy-bottomed pot over low heat. Add the leeks and garlic and sautéthem for 2 minutes.
2. Add the potato, celery, salt, and pepper and cook over medium heat for about 1 minute, stirring constantly.
3. Add the broth and simmer until the potato is tender, about 15 minutes.
4. Add the tomato paste and milk, then the salmon, and bring the mixture back to a simmer for a few minutes (but don't let it boil, or the milk will separate).
5. As it simmers, stir in the cream.
6. Remove from heat, garnish with the chives, and serve.
Best Salmon Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Best Salmon Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Best Salmon Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Best Salmon Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Best Salmon Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Best Salmon Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Best Salmon Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Best Salmon Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Best Salmon Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Best Salmon Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
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