Easy Salmon Recipe Biography
Source(google.com.pk)
Recipe 1: Warm Sweet Potato and Kamut Salad with Salmon and Walnuts
Ingredients:
1 1/4 pound fresh or frozen skinless salmon fillet, about 1-inch thick
1/2 cup chopped onion (1 medium)
1/2 cup thinly sliced celery (1 stalk)
2 teaspoons walnut oil or olive oil
2 3/4 cups reduced-sodium chicken broth
1/2 cup dry kamut or farro
1/3 cup dry wild rice, rinsed
1 small sweet potato, peeled and cut into 1/2-inch pieces (about 1 1/4 cups)
1/2 cup toasted, chopped walnuts
2 teaspoons finely shredded orange peel
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground black pepper
1/8 teaspoon crushed red pepper
1 medium orange, peeled and cut crosswise into thin slices
Orange wedges (optional)
Toasted, chopped walnuts (optional)
Directions:
1. Thaw salmon, if frozen. Rinse fish; pat dry with paper towels. Set aside. Preheat oven to 400 degrees F.
2. In a large saucepan cook onion and celery in hot oil over medium heat for 4 to 6 minutes or until vegetables start to brown, stirring occasionally.
3. Carefully add broth, kamut, and rice. Bring to boiling; reduce heat. Cover and simmer for 35 minutes. Stir in sweet potato. Cook, covered, about 5 minutes more or until kamut, rice, and potato are tender. Remove from the heat and let stand, covered, for 5 minutes. Stir in walnuts and orange peel.
4. Meanwhile, place salmon on a parchment paper-lined baking sheet. In a small bowl combine salt, cumin, black pepper, and crushed red pepper. Sprinkle evenly over salmon. Lay orange slices on salmon.
5. Cover salmon with foil and bake for 10 minutes. Uncover and bake for 10 to 15 minutes more or until salmon flakes easily when tested with a fork.
6. Remove orange slices from salmon. Cut salmon crosswise into six equal pieces. To serve, divide kamut salad among six serving plates. Top with salmon pieces. If desired, garnish with orange wedges and walnuts.
Recipe 2: Salmon with Tomato Pesto
Ingredients:
1 cedar grilling plank
1/2 cup oil-packed dried tomatoes, drained and chopped (reserve oil)
1 tablespoon finely chopped pickled pepperoncini peppers
1 clove garlic, minced
1 shallot, finely chopped
1/2 teaspoon kosher salt
2 tablespoons snipped fresh basil
4 5 ounces salmon fillets (skin on)
1/8 teaspoon ground black pepper
1/2 cup quartered cherry tomatoes
Basil leaves (optional)
Directions:
1. Soak plank in enough water to cover for at least 1 hour before grilling; drain.
2. For tomato pesto, in a food processor or blender combine the dried tomatoes, pepperoncini, garlic, shallot, and 1/4 teaspoon salt. Cover and process until almost smooth, adding 2 to 3 tablespoons reserved oil, if necessary. Stir in 2 tablespoons basil and set aside.
3. For a charcoal grill, arrange medium-hot coals around edge of grill. Place the plank on the grill rack directly over the coals for 5 minutes or until plank smokes and crackles. Set aside 1/2 cup of the tomato pesto. Season salmon with remaining 1/4 teaspoon salt and the pepper. Spread remaining tomato pesto over salmon. Place salmon, skin side down, on plank. Place plank in center of grill rack. Cover and grill for 10 to 12 minutes or until fish begins to flake easily when tested with a fork. (For gas grill, preheat grill. Reduce heat to medium. Adjust heat for indirect cooking. Place plank on grill rack over heat for 5 minutes or until smoking and crackling. Place salmon on plank. Place plank over unlit side of grill and grill as above.)
4. Stir cherry tomatoes into reserved pesto. Serve salmon with pesto and sprinkle with additional basil, if desired.
Recipe 3: Chili-Glazed Salmon Burgers
Ingredients:
2 pounds fresh or frozen skinless, boneless salmon fillets
1 egg, lightly beaten
1/4 cup thinly sliced green onions (2)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2/3 cup mayonnaise
2 tablespoons Asian chili sauce (Sriracha sauce)
1 tablespoon vegetable oil or canola oil
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 teaspoon sugar
1 teaspoon toasted sesame oil
4 cups shredded cabbage with carrot (coleslaw mix)
1/4 cup snipped fresh cilantro
Vegetable oil or canola oil
Asian sweet chile sauce
6 sesame seed hamburger buns, split and toasted
1 cup thinly sliced seedless cucumber
Directions:
1. Thaw salmon, if frozen. Rinse salmon; pat dry with paper towels. Cut into 1-inch pieces. Place salmon, half at a time, in a food processor. Cover and process until finely chopped. In a large bowl combine egg, green onions, salt, and black pepper. Add chopped salmon; mix gently until combined. Using damp hands, shape mixture into six 1/2-inch-thick patties. Cover and chill for at least 30 minutes.
2. Meanwhile, in a small bowl combine mayonnaise and 2 to 3 tablespoons Asian chili sauce. Cover and chill until needed.
3. For slaw, in a large bowl whisk together 1 tablespoon vegetable oil, vinegar, soy sauce, sugar, and sesame oil. Add shredded cabbage and cilantro; toss to coat.
4. Lightly brush both sides of salmon patties with additional vegetable oil.
5. For a charcoal or gas grill, place patties on the rack of a covered grill directly over medium heat. Grill for 6 to 8 minutes or until done (160 degrees F), turning and brushing once with sweet chile sauce halfway through grilling.
6. To serve, spread cut sides of buns with mayonnaise mixture. Fill with salmon burgers, slaw, and cucumber slices.
Recipe 4: Bacon-Wrapped Salmon with Fruit Chutney
Ingredients:
8 slices center cut bacon
4 4 ounces skinless salmon fillets, 1/2-inch thick
Salt and ground black pepper
1 teaspoon olive oil
1/3 cup apricot jam
1/2 cup fresh or frozen cranberries, coarsely chopped
1 teaspoon fresh thyme leaves
Directions
1. On a microwave-safe plate lined with paper towels, microcook four slices of bacon at a time on high for 1 1/2 minutes. Meanwhile, rinse salmon, pat dry; lightly sprinkle with salt and pepper. Wrap two bacon strips around each fillet. In a 12-inch skillet heat oil over medium-high heat. Cook salmon, bacon seam-side down first, for 3 to 4 minutes per side (longer for thicker fillets) or until bacon is crisp and salmon flakes easily when tested with a fork.
2. For chutney, in a small saucepan combine jam and cranberries. Cook, stirring occasionally, over medium heat until heated through. Serve salmon with chutney and thyme. Makes 4 servings.
Recipe 5: Herb-Crusted Salmon with Roasted Tomatoes
Ingredients:
2 tablespoons golden raisins
1 cup grape or cherry tomatoes
2 tablespoons capers, drained
4 tablespoons olive oil
3/4 cup packed parsley leaves
1 clove garlic
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
4 4 ounces frozen salmon fillets, about 1-inch thick
Fresh parsley leaves (optional)
Directions:
1. Preheat oven to 400 degrees F. Line a 15x10x1-inch baking pan with foil; set aside.
2. In a small bowl soak the raisins in hot water until softened and plump, about 10 minutes. Drain; set aside. To another small bowl add tomatoes and capers. Drizzle with 2 tablespoons of the olive oil; toss gently to coat.
3. Meanwhile, in a food processor combine parsley, the remaining 2 tablespoons olive oil, garlic, salt, and crushed red pepper. Cover; process until smooth.
4. Remove salmon from freezer; place on the prepared pan. Spoon parsley mixture over each salmon fillet, spreading to cover. Spoon tomato mixture around salmon on the baking pan.
5. Roast, uncovered for 14 to 15 minutes. Remove pan from oven. Add raisins, stirring into tomato mixture. Return pan to oven; roast 14 to 15 minutes more or until fish flakes easily with a fork.
6. Transfer salmon to a platter; spoon over tomatoes, capers, raisins, and any remaining pan juices. Sprinkle with fresh parsley leaves, if desired.
Easy Salmon Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Easy Salmon Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Easy Salmon Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Easy Salmon Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Easy Salmon Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Easy Salmon Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Easy Salmon Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Easy Salmon Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Easy Salmon Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Easy Salmon Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
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