Great Salmon Recipes Biography
Source(google.com.pk)
Recipe 1: Triple-Mustard Salmon
Ingredients:
3 tablespoons toasted wheat germ
1 tablespoon yellow mustard seeds, crushed
Four 6-ounce skinless salmon fillets
Salt and freshly ground pepper
2 1/2 tablespoons Dijon mustard
1 1/2 teaspoons dry mustard
1 tablespoon canola oil
Preparation:
1. In a shallow dish, combine the wheat germ and mustard seeds. Season the salmon fillets with salt and pepper. In a bowl, blend the Dijon mustard with the dry mustard and spread it over the skinned side of the fillets. Dip the mustard side of the fillets in the wheat germ mixture until thickly coated.
2. In a nonstick skillet, heat the oil until shimmering. Add the fillets, crust side down, and cook over moderately high heat until browned and crisp, 3 minutes. Turn the fillets and cook over moderate heat until barely cooked in the center, 3 minutes longer. Transfer the salmon to plates and serve crust side up.
Recipe 2: Whole Wild Salmon Fillet with Mustard Sauce
Ingredients:
1 1/4 cups extra-virgin olive oil
1 large shallot, thinly sliced
1/4 cup chopped dill
Kosher salt
Freshly ground pepper
One 4 1/4-pound wild king salmon fillet with skin
1/2 cup sour cream
1/4 cup whole-grain mustard
1/4 teaspoon finely grated lemon zest
1/4 cup fresh lemon juice
2 tablespoons Champagne vinegar
Preparation:
1. In a bowl, whisk 1 cup of the oil with the shallot and dill; season with salt and pepper. Pour two-thirds of the marinade onto a rimmed baking sheet; add the salmon skin side up. Spread the remaining marinade over the skin. Cover. Refrigerate for 2 to 4 hours.
2. Meanwhile, in a medium bowl, whisk the sour cream with the mustard, lemon zest, lemon juice, vinegar and remaining 1/4 cup of oil; season with salt and pepper. Refrigerate the sauce until chilled, about 15 minutes.
3. Preheat the broiler and position a rack 6 inches from the heat. Scrape the marinade off the salmon and transfer it skin side down to another large rimmed baking sheet. Season with salt and pepper. Broil the salmon for about 12 minutes, until an instant-read thermometer inserted in the thickest part of the fillet registers 125°. Let the salmon rest for 10 minutes, then transfer it to a platter. Serve with the mustard sauce.
Recipe 3: Salmon with Curried Spinach
Ingredients:
6 pounds fresh spinach, stemmed and washed but not dried, or four 10-ounce packages frozen leaf spinach, thawed
2 tablespoons vegetable oil
1 large Spanish onion, chopped
3 large garlic cloves, minced
2 1/2 tablespoons curry powder
2 cups heavy cream
1 cup chicken stock or canned low-sodium broth
2 tablespoons Pernod of other anise liqueur
4 teaspoons fresh lemon juice
Salt and freshly ground pepper
2 boneless sides of salmon, skinned (4 1/2 to 5 pounds total)
2 tablespoons melted unsalted butter
1 large lemon, thinly sliced
Preparation:
1. If using fresh spinach, in a large Dutch oven, wilt in batches over high heat, stirring with tongs. As each batch is done, transfer it to a colander set over a plate. When the spinach is cool enough to handle, gently squeeze it to remove some of the water but leave the spinach moist.
2. Coarsely chop the fresh or thawed spinach. Heat the oil in the Dutch oven, add the onion and cook over moderately low heat, stirring occasionally, until softened but not browned, about 10 minutes. Add the garlic and curry powder and cook, stirring, until fragrant, about 5 minutes.
3. Preheat the oven to 500°. Stir the spinach into the pot along with the cream, stock and Pernod and simmer simmer over low heat for 10 minutes. Add 2 teaspoons of the lemon juice and season with salt and pepper.
4. Generously butter 2 large shallow baking dishes. Divide the creamed spinach between the dishes. Place 1 side of salmon, skinned side down, in each dish on top of the spinach, tucking the thin tail ends under the fillets if necessary. Rub each fillet with 1 teaspoon of the lemon juice and brush with the melted butter. Season with salt and pepper.
5. Transfer the baking dishes to the oven and roast for about 20 minutes, or until the salmon is just cooked through and the spinach is bubbling. Remove from the oven and let stand for about 5 minutes.
6. Using a spatula, cut each fillet into 6 pieces. Spoon the spinach onto warmed plates, top with the salmon and garnish with lemon slices.
Recipe 4: Poached Salmon with Cucumber Raita
Ingredients:
1 1/2 cups dry white wine
3 tablespoons vinegar
1 onion, sliced
1 carrot, sliced
9 sprigs parsley
3/4 teaspoon dried thyme
1/4 teaspoon peppercorns
3 bay leaves
3 1/4 teaspoons salt
1 cucumber, peeled, seeded, and grated
1 3/4 cups plain yogurt
1 clove garlic, minced
2 tablespoons chopped fresh mint
1/4 teaspoon fresh-ground black pepper
2 pounds center-cut salmon fillet, cut into 4 pieces
1/8 teaspoon paprika
Preparation:
1. In a large deep frying pan, combine the water, wine, vinegar, onion, carrot, parsley, thyme, peppercorns, bay leaves, and 2 1/4 teaspoons of the salt. Cover and bring to a boil over high heat. Reduce the heat and simmer, partially covered, for 10 minutes.
2. Meanwhile, in a medium glass or stainless-steel bowl, combine the cucumber and the remaining teaspoon salt. Let sit for 10 minutes. With your hands, squeeze the cucumber and discard the liquid. Put the cucumber back into the bowl and add the yogurt, garlic, mint, and ground pepper. Refrigerate until ready to serve.
3. Add the fish to the liquid in the pan and bring back to a simmer. Simmer, partially covered, until the fish is just barely done (it should still be translucent in the center), about 4 minutes for a 1-inch-thick fillet. Remove the pan from the heat and let the fish sit in the liquid for 2 minutes. Transfer to plates and, if you like, remove the skin. Serve the salmon warm or at room temperature. Top with the raita and then sprinkle the raita with the paprika.
Recipe 5: Lobster-Roll-Style Salmon Sandwiches
Ingredients:
1/2 cup plain, low-fat Greek yogurt
2 inner celery ribs with leaves, finely chopped
2 tablespoons chopped chives
2 tablespoons chopped flat-leaf parsley
1 tablespoon fresh lemon juice
Salt
Freshly ground pepper
1 1/2 pounds roast salmon, flaked (4 loose cups)
8 hot dog buns
Melted unsalted butter, for brushing
Potato chips, for serving
Preparation:
1. In a large bowl, combine the yogurt with the celery, chives, parsley and lemon juice. Season with salt and pepper. Fold in the salmon.
2. Heat a griddle. Brush the cut sides of the buns with butter and griddle until toasted. Fill the buns with the salmon salad, top with potato chips and serve.
Great Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Great Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Great Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Great Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Great Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Great Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Great Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Great Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Great Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Great Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
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