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

Salmon Fillet Recipes Biography

Source(google.com.pk)

Recipe 1: Ginger, Chili and Lemon Salmon

Ingredients:
1 ½ lbs / 680 gr (or four 6-oz pieces) salmon fillets, skin on or off
Juice of 2 lemons
1 2-inch piece ginger, peeled and grated
2 - 3 chili peppers (or jalapenos), seeded and chopped
4 cloves garlic, minced
3 tablespoons olive oil
1 teaspoon fine grain sea salt

Directions:

1. In a bowl combine olive oil, lemon juice, ginger, chili peppers, garlic and salt.
2. Place salmon fillets (skin side up) in a shallow dish and pour marinade over it. Cover and let marinate in the refrigerator for at least 30 minutes.
3. Preheat oven to 350°F (180°C) and place a rack in the middle.
4. Line a baking sheet with aluminium foil and lightly grease it with olive oil (alternatively you can use a cast iron skillet).
5. Place salmon fillets onto the prepared baking sheet, skin side down, and drizzle some of the marinade over them.
6. Cover with aluminium foil and bake for 15 minutes, turn on the broiler, remove foil, and broil for further 3 minutes or until the top is golden brown.
7. Transfer to a serving platter and serve.

Recipe 2: Herb-Roasted Salmon with Fingerling Potatoes

INGREDIENTS:
1 lemon, zested and juiced
1½ tablespoons flaky sea salt
2 pounds fingerling potatoes, large potatoes halved lengthwise
3 tablespoons extra-virgin olive oil, divided
Freshly ground black pepper, to taste
Two 6-ounce salmon fillets
Kosher salt, to taste
2 tarragon sprigs, finely chopped
¼ bunch Italian flat-leaf parsley, finely chopped
8 basil leaves, finely chopped
1 garlic clove, finely chopped

PREPARATION
1. Preheat the oven to 425°F. Blend the lemon zest and sea salt in a small bowl with your fingers. Toss the potatoes on a large baking sheet with black pepper and 2 tablespoons of olive oil and arrange them in a single layer. Roast the potatoes for 25 minutes, then remove the baking sheet from the oven and toss with the lemon-salt mixture. Return to the oven and continue to roast until the potatoes are golden-brown and tender when pierced with a sharp knife, about 5 minutes more. Transfer half the potatoes to a container and reserve for the bean and potato salad.
2. While the potatoes are roasting, season the salmon fillets with salt and pepper. Mix together the tarragon, parsley, basil, garlic and the remaining tablespoon of olive oil in a medium bowl. Spread the herb mixture over the salmon fillets and place the salmon in a small baking dish. Roast until the fish is flaky and almost cooked through, about 10 minutes. Remove the dish from the oven, cover with aluminum foil and set aside to rest for 10 minutes.
3. To serve, place a salmon fillet on each plate and drizzle with lemon juice.

Recipe 3: Salmon Corn Chowder

INGREDIENTS:
3 tbsps. olive oil
1 medium onion, minced
2 stalks celery, cut into 1/2-inch pieces (about 1 cup)
8 oz. yukon gold potatoes (red potatoes in original recipe), 1-inch dice (about 1 1/2 cups)
1 tsp kosher salt
1 1/4 tsp white pepper, freshly ground
1 bunch green onions, sliced (about a cup)
2 ears corn kernels (about 1 1/2 cups)
4 cups fish or chicken stock
1 cup heavy cream
1 lb. salmon filets, skinned and pin bones removed, cut into 2-inch pieces (original recipe called for 2 lbs.)
1 lemon, grated zest and juice (about 1 tbsp of zest and 1/4 cup of juice)
1/4 cup fresh dill, minced

Preparation:
In a large stock pot, heat the olive oil over medium heat. Sauté the onion in the oil for 3 minutes until soft. Add the celery and sauté for about 3 minutes. Stir in the potatoes, salt, and white pepper. Cook for 5 minutes stirring every minute or so. Add the green onions, corn, and 2 cups of the stock. Bring the liquid to a boil, then reduce to a simmer and cover. Let cook for 15 minutes until the potatoes are almost tender. Add the cream and simmer uncovered for 5-7 minutes. Stir in the salmon and lemon zest and more stock as needed (I added the remaining 2 cups). Simmer the chowder for 3-4 minutes. Don’t worry about the giant hunks of fish, they will flake apart into manageable sizes when the fish cooks. Stir in lemon juice to taste (I used it all). Adjust the salt and white pepper to taste. Top with fresh dill before serving.

Recipe 4: Steamed Salmon with Cannellini Beans and Tomatoes

Ingredients:
4 4oz pieces wild-caught salmon
2 tbs extra virgin olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 can cannellini beans
15 cherry tomatoes, halved
1 tsp salt
½ tsp pepper
½ c white wine
¼ c vegetable broth
1 lemon segment

Instructions:
1. In a large saute pan, combine evoo, onions and garlic. Cook for 3 minutes on medium heat, stirring constantly. Add in the beans, tomatoes and season with salt and pepper. Cook for an additional 3 minutes.
2. Deglaze the pan with white wine and cook for 2 minutes, stirring constantly.
3. On a separate surface, drizzle salmon with evoo and a sprinkling of salt, pepper, garlic powder and parsley.
4. Nestle the salmon on top of the cannellini bean mixture and cover and cook for 10 minutes on medium low.
5. Once cooked through, finish with the vegetable broth and a fresh squeeze of lemon and serve immediately.

Recipe 5: Pasta with Kale-Almond Pesto and Salmon

Ingredients:
1 tbsp. olive oil
2 fillets of salmon, skin and bones removed
salt and pepper, for seasoning
375 g spaghetti (or pasta of your choice)
1 cup kale-almond pesto
Shaved Parmesan, to serve
Freshly cracked pepper, to serve
Extra Virgin olive oil to serve

Preparation:
1. Combine salmon, salt and pepper in a bowl. Heat the olive oil a non-stick frying pan over medium-high heat. Cook salmon for 3-4 minutes on each side till cooked on the sides and still pink in the centre.or until cooked to your liking. Remove from heat and cool slightly. With a fork divide into flakes.
2. Cook pasta in a large saucepan of salted boiling water until al dente. Drain, reserving 60ml (1/4 cup) cooking liquid. Return pasta to pan.
3. Add the pesto and reserved cooking liquid to pasta and toss to combine. Add the salmon and stir through. Divide among bowls, top with shaved parmesan and cracked pepper. Drizzle with extra virgin olive oil.