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

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Recipe 1: Salmon with Spring Vegetables

Ingredients:
4 (6-ounce) boneless, skinless salmon fillets $
Kosher salt, to taste
Freshly ground pepper, to taste
2 large eggs $
1 small shallot, minced
1 small garlic clove, minced
2 tablespoons red wine vinegar
3 tablespoons olive oil $
8 ounces asparagus, trimmed and halved crosswise
1 cup shelled English peas
1/2 cup coarsely chopped and loosely packed herbs such as basil, mint, tarragon, chervil, and/or flat-leaf parsley

Preparation:
1. Line a baking sheet with lightly greased parchment paper. Season salmon with kosher salt and pepper. Bake at 325° for 12 to 15 minutes or until salmon is no longer translucent but still moist-looking in center. Set aside.
2. Place eggs in small saucepan, and cover with water. Bring to a boil; remove from heat, cover, and let stand 15 minutes. Rinse eggs with cold water, and let cool. Peel, dice, and set aside.
3. Whisk together shallot and next 3 ingredients in a medium bowl. Season with kosher salt and pepper.
4. Bring a 2-quart saucepan of salted water to a boil. Cook asparagus 30 to 60 seconds or until crisp-tender; lift out with a slotted spoon, rinse with cold water, and add to vinaigrette. Cook peas in same boiling water until just cooked, about 1 minute. Drain in a colander, rinse with cold water, and add to asparagus and vinaigrette. Sprinkle in herbs, and toss gently.
5. Transfer salmon to plates using a spatula. Spoon asparagus mixture evenly over salmon. Sprinkle diced eggs over vegetables. Serve warm or at room temperature.

Recipe 2: Salmon Chowder

Ingredients:
2 (8-ounce) salmon fillets
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup butter
1 cup chopped onion
1/2 cup chopped celery
3 tablespoons all-purpose flour
3 cups chicken broth
1/2 teaspoon salt
1 pound red potatoes, cut into 1/2-inch pieces
1 (9-ounce) package frozen corn, thawed
2 cups half-and-half
6 thick-cut bacon slices, cooked and crumbled

Preparation:
1. Sprinkle salmon with kosher salt and pepper; place on a foil-lined baking sheet. Bake at 400° for 15 minutes or until desired degree of doneness. Flake fish into 1/2-inch pieces; set aside.
2. Melt butter in a large Dutch oven over medium heat. Add onion and celery, and sauté 5 minutes or until tender. Add flour; stir until mixture is smooth. Cook, stirring constantly, 1 minute. Gradually whisk in chicken broth. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in 1/2 teaspoon salt.
3. Add potato, reduce heat, and simmer 20 minutes or until potato is tender. Stir in corn and half-and-half. Cook 6 minutes or until heated. Add cooked salmon, stirring gently to combine. Spoon into individual bowls; top with crumbled bacon.

Recipe 3: Salmon-Stuffed Crab Cakes

Ingredients:
1 pound fresh lump crabmeat, drained
1/4 cup finely chopped green onions
1/4 cup finely diced roasted red peppers
2 tablespoons mayonnaise
1/2 teaspoon sea salt
1/2 teaspoon white pepper
3 ounces smoked salmon
1 cup panko (Japanese breadcrumbs)
1/4 cup canola oil
Spicy Avocado Tartar Sauce
Garnish: fresh cilantro sprigs

Preparation:
1. Stir together first 6 ingredients in a large bowl. Divide mixture into 8 balls.
2. Flatten each ball into a 3-inch patty. Divide smoked salmon into 4 pieces, and place in center of 4 patties. Place remaining patties over salmon, pressing edges to seal; coat cakes in breadcrumbs.
3. Heat oil in a large nonstick skillet over medium-high heat; add cakes, and cook, in batches, 3 to 4 minutes on each side or until golden. Drain on paper towels. Serve immediately with Spicy Avocado Tartar Sauce. Garnish with fresh cilantro sprigs, if desired.

Recipe 4: Salmon and Brie Breakfast Strata

Ingredients:
1 (8-ounce) round Brie
1 (16-ounce) round loaf bread, cubed
8 ounces hot smoked salmon, skin removed and broken into pieces
1 cup freshly grated Parmesan cheese
8 large eggs
4 cups half-and-half
1 teaspoon seasoned salt
Garnish: sliced green onions

Preparation:
1. Trim rind from Brie, if desired; cut cheese into cubes. Layer bread, Brie, salmon, and Parmesan in a lightly greased 13- x 9-inch baking dish.
2. Whisk together eggs, half-and-half, and seasoned salt; pour evenly over salmon mixture. Cover and chill 8 hours.
3. Bake, uncovered, at 350° for 55 minutes or until casserole is set. Garnish, if desired.

Recipe 5: Sesame-Soy Salmon

Ingredients:
1/3 cup light brown sugar
1/4 cup soy sauce
2 teaspoons rice wine vinegar
2 (6-ounce) salmon fillets
1 teaspoon olive oil
1 teaspoon sesame oil
1 tablespoon sesame seeds
2 tablespoons chopped fresh chives

Preparation:
1. Combine brown sugar, soy sauce, and vinegar. Brush half of soy mixture over salmon, and let sit 10 to 15 minutes.
2. Heat oils in a large nonstick skillet over medium-high heat. Sauté salmon 3 to 4 minutes, turn, and brush with remaining soy mixture. Cook 3 minutes or until desired degree of doneness. Sprinkle with sesame seeds and chives.

Recipe 6: Smoked Salmon and Fingerling Potatoes

Ingredients:
12 fingerling potatoes (about 1 pound), halved lengthwise
1 1/2 tablespoons extra-virgin olive oil
4 ounces thinly sliced smoked salmon
1/2 cup crème fraîche or sour cream
1 tablespoon caviar or capers
Cracked black pepper, to taste

Preparation:
1. Toss potatoes in olive oil on a rimmed baking sheet. Bake at 425° for 20 minutes or until golden brown and tender. Let cool
2. Arrange pieces of smoked salmon on potatoes; top each with a dollop of crème fraîche and sprinkling of caviar and pepper.

Recipe 7: Salmon with Lemon-Mint Dressing

Ingredients:
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
1/4 teaspoon sugar
3/4 teaspoon salt, divided
1/8 teaspoon plus 1/4 teaspoon freshly ground black pepper, divided
1/4 cup plus 1 tablespoon olive oil, divided
1 tablespoon finely minced shallot
1 tablespoon chopped fresh mint
4 (6-ounce) salmon fillets
Garnish: fresh mint sprigs

Preparation:
1. Whisk together lemon zest, lemon juice, sugar, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl; slowly whisk in 1/4 cup olive oil. Stir in shallot and mint. Set aside.
2. Sprinkle salmon with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
3. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Sauté salmon 4 to 5 minutes on each side or until desired degree of doneness. Drizzle with dressing. Garnish, if desired.

Recipe 8: Grilled Salmon in Grape Leaves with Tomato-Raisin Relish

Ingredients:
4 (6-ounce) salmon fillets (about 1 inch thick)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
12 large grape leaves (packed in brine), drained, rinsed, and patted dry with paper towels
Olive oil

Preparation:

1. Sprinkle salmon fillets evenly with salt and pepper; set aside.
2. Snip off any protruding stems from grape leaves. Place 2 or 3 overlapping grape leaves on work surface. Place one salmon fillet, skin-side down, in center of leaves. Fold grape leaves up and over salmon, patting down gently to seal as much as possible. Brush leaves with olive oil to help seal edges. Repeat with remaining salmon and grape leaves.
3. Grill packets, covered with grill lid, over medium heat (300° to 350°) 5 to 6 minutes on each side or until desired degree of doneness. (Grape leaves will be lightly charred.) Serve immediately with Tomato-Raisin Relish.