Healthy Salmon Recipe Biography
Source(google.com.pk)
Recipe 1: Salmon Salad with Peas and Dill
Ingredients:
400 g salmon fillet
1 lemon
200 ml fish stock (broth)
1?2 cup (125 ml) dry white wine
salt and freshly ground black pepper
1 2?3 cups (200 g) frozen peas
150 ml salt-reduced vegetable stock (broth)
1 small head iceberg lettuce
1?2 cup (125 g) light mayonnaise
1?2 cup (125 g) sour cream
1 teaspoon medium to hot mustard
pinch of sugar
2 tablespoons finely chopped fresh dill
4 dill sprigs, for garnish
Preparation:
1. Slice salmon into small pieces. Cut 4 thin slices from the lemon. Place fish stock, wine, salt, pepper and lemon slices in a saucepan and bring to a boil.
2. Add fish pieces, cover and cook over low heat 3 to 4 minutes. Remove from pan and let cool. Reserve liquid.
3. Place peas and stock in a small saucepan and bring to a boil. Cook peas 3 to 5 minutes; do not overcook. Drain and let cool.
4. Tear lettuce leaves into small pieces and divide among serving plates. Beat mayonnaise, sour cream, mustard, sugar, salt and pepper with 4 tablespoons fish liquid in a bowl until creamy. Stir in chopped dill.
5. Arrange salmon and peas on lettuce. Drizzle with dressing. Cut remaining lemon into thin slices. Garnish salmon salad with lemon slices and dill sprigs.
Recipe 2: Salmon Chowder with Buttery Crumb Topping
Ingredients:
2 tablespoons butter
2 medium yellow onions, finely chopped
1 large green bell pepper, cored, seeded and finely chopped
1/4 cup chopped pimiento
2 bottles (240 mL each) clam juice
1 large all-purpose potato, peeled and diced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 can (210 g) boned and skinned salmon
1 large garlic clove
4 slices white bread, torn into small pieces
1 tablespoon butter, softened and cut into small pieces
1 tablespoon chopped parsley
Preparation:
1. For the salmon chowder, in a saucepan over medium heat, melt butter. Add onions and sauté 2 minutes or until limp. Add bell pepper and pimiento and sauté 2 minutes. Add clam juice, potato, salt and pepper.
2. Bring to boil, reduce heat and simmer uncovered, 30 minutes or until potato is tender.
3. For the buttery crumb topping, preheat oven to 350?F. Drop garlic into a blender or the feed tube of a processor. Add bread, butter and parsley. Process until uniformly fine. Spread topping in a thin layer on an ungreased baking sheet and bake, uncovered, 15 minutes, turning with a spatula every 5 minutes until golden brown. Set aside while chowder is prepared. Mix salmon into chowder and heat 1 minute. Ladle into 4 bowls and top with buttery crumb topping.
Recipe 3: Salmon and Tomato Chowder
Ingredients:
1 fillet (196 g) skinless salmon
1 bay leaf
1 1/4 cups fish or vegetable stock
2 1/2 cups low-fat (1%) milk
1 tablespoon unsalted butter
1 teaspoon sunflower oil
1 large onion, finely chopped
1 leek, chopped
1 thick slice Canadian bacon, about 28 g, rind removed and chopped
2 medium potatoes, peeled and diced
1 large tomatoes, skinned, seeded and diced
3 tablespoons chopped parsley
4 tablespoons nonfat sour cream
Salt and black pepper
Preparation:
1. Put salmon fillet and bay leaf in a large saucepan. Pour stock over and add some milk, if needed, to cover fish with liquid. Slowly bring to boil over medium heat. Reduce heat, cover, and simmer 6 minutes or until fish flakes easily. Remove salmon with slotted spoon, break into large flakes, discard any bones, and set meat aside. Pour cooking liquid (with bay leaf) into a measuring jug or large bowl and reserve.
2. In saucepan over low heat, melt butter with oil. Add onion, leek and bacon, and sauté 10 minutes or until soft. Add potatoes and sauté mixture 2 minutes.
3. Add reserved cooking liquid and remaining milk. Bring to boil, half-covered saucepan, and simmer, stirring occasionally, 8 minutes. Add diced tomatoes and simmer 4 minutes or until potatoes have become tender, but have not started to disintegrate.
4. To thicken chowder, remove a ladleful or two and puree it in a bowl with a handheld blender, or in a food processor. Return to soup in saucepan and mix well. Stir in flaked salmon and 2 tablespoons parsley. Simmer until chowder is piping hot, 1 to 2 minutes longer. Discard bay leaf and season with salt and pepper to taste.
5. Ladle salmon and tomato chowder into warmed serving bowls. Top each with 1 tablespoon nonfat sour cream, swirling it around, and add a sprinkling of remaining chopped parsley.
Recipe 4: Smoked Salmon on Mixed Salad Greens
Ingredients:
1 small head treviso or round radicchio
1 small head curly endive (frisée)
lettuce heart
2 cups (75 g) watercress leaves
3 tablespoons finely chopped fresh flat–leaf parsley
400 g smoked salmon, thinly sliced
2 tablespoons red caviar (salmon roe)
4 tablespoons olive oil
4 tablespoons lemon juice
2 tablespoons lime juice
salt and freshly ground white pepper
Preparation:
1. Cut or tear treviso and curly endive leaves into pieces. Arrange the mixed salad greens with watercress leaves on individual plates. Sprinkle parsley over the top.
2. Separate smoked salmon slices and cut into small strips. Arrange salmon and caviar on top of salad greens.
3. To make vinaigrette, whisk oil, lemon juice and lime juice until combined; add salt and pepper to taste. Drizzle vinaigrette over salad.
Recipe 5: Salmon Chowder
Ingredients:
1 tablespoon vegetable oil
1 large yellow onion, finely chopped
1 garlic clove, minced
2 medium all-purpose potatoes, peeled and diced
1 cup canned crushed tomatoes, undrained
1/2 fish bouillon cube or 1 teaspoon fish bouillon granules
336 g boned and skinned fresh or canned salmon fillets, cut into 1/2-inch pieces
2 tablespoons snipped fresh dill or 2 teaspoons dried dill weed
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cups low-fat (1%) milk
2 teaspoons fresh lemon juice
Preparation:
1. In a large heavy saucepan, heat oil over medium-high heat. Add onion and garlic and sauté 5 minutes or until tender. Stir in potatoes, tomatoes, bouillon cube and 3 cups cold water and bring to boil. Reduce heat and simmer, covered, stirring occasionally, 15 minutes or until the potatoes are tender.
2. Stir in salmon, dill, salt and pepper. Simmer uncovered, 3 minutes or just until salmon is opaque. Stir in milk and simmer 2 minutes or until heated through. Remove salmon chowder from heat and stir in lemon juice.
Recipe 6: Walnut Stuffed Salmon
Ingredients:
2 tsp (10 mL) olive oil
1/4 cup (60 mL) minced onion
1 clove garlic, minced
4 cups (1 L) chopped spinach
1/2 tsp (2 mL) each salt and pepper
1 cup (250 mL) cooked brown rice
2 tsp (10 mL) lemon zest
1/4 cup (60 mL) shredded old cheddar cheese
1/2 cup (125 mL) chopped walnuts
1 lb (500 g) salmon fillet, skinned and pin bones removed
Preparation:
1. In large non-stick skillet, heat oil over medium heat. Add onions; cook until tender but not browned, about five minutes. Stir in garlic, spinach, salt and pepper and cook just until spinach starts to wilt, about three minutes. Remove from heat.
2. Add cooked rice to spinach and stir in lemon zest until well combined.
3. Spread spinach mixture evenly over salmon and sprinkle with cheese and walnuts. Roll up gently using toothpicks or butcher’s twine to secure.
4. Place walnut stuffed salmon on a parchment-lined rimmed baking sheet and bake in a 375?F (190?C) oven until fish is cooked through, about 15-20 minutes.
5. Transfer to cutting board and let rest 10 minutes before slicing. Serve with steamed seasonal vegetables or a green salad.
Recipe 7: Poached Salmon Steaks with Horseradish and Chive Sauce
Ingredients:
2 cups 2% milk
1 1/2 cups water
2 tablespoons lemon juice
1 small onion, thinly sliced
1 celery stalk with leaves, coarsely chopped
1 carrot, coarsely chopped
4 black peppercorns
4 salmon steaks, about 115 g each
1 tablespoon bottled grated horseradish
1/2 cup low-fat sour cream
1/2 cup reduced-fat mayonnaise
2 tablespoons chopped fresh chives
freshly ground black pepper
Preparation:
1. Pour the milk into a large non-stick frying pan and add the water, lemon juice, onion, celery, carrot and peppercorns. Bring to a boil over medium heat, then cover and simmer for about 10 minutes.
2. Add the salmon steaks to the pan and bring the liquid back to a boil. Reduce the heat, cover and poach the fish for about 10 minutes or until the flesh flakes easily when tested with a fork.
3. Meanwhile, combine the horseradish, sour cream, mayonnaise, chives and pepper to taste in a bowl. Stir until evenly mixed.
4. Using a large slotted spatula, transfer the poached salmon steaks to a platter lined with a paper towel. Allow to drain. Discard the poaching liquid.
5. Transfer the poached salmon steaks to a serving plate and spoon over the horseradish and chive sauce. Serve hot.
Recipe 8: Broiled Salmon with Avocado-Mango Salsa
Ingredients:
2 ½ tsp paprika
2 tsp ground coriander
¾ tsp salt
4 skinless, boneless salmon fillets
1 large mango, peeled and cut into ½ inch chunks (about 1 ½ cups)
1 Hass avocado, peeled and cut into ½ inch chunks
1 cup canned chickpeas, drained and rinsed
1/3 cup chopped cilantro
1 tsp grated lemon zest
2 tbsp fresh lemon juice
2 tsp oilve oil
6 cups meslun or frisee lettuce, torn into bite-size pieces
Preparation:
1. In a large bowl, stir together the paprika, coriander and salt. Measure out 2 tsp of the spice mixture and sprinkle over the salmon, rubbing it into the fish. Place the salmon, skinned-side down, on a broiler pan.
2. To the spice mixture remaining in the bowl, add the mango, avocado, chickpeas, cilantro, lemon zest, lemon juice and oil; toss to combine.
3. Broil the salmon 6 inches from heat for 5 minutes for medium. Serve the broiled salmon and avocado-mango salsa on a bed of frisee lettuce.
Recipe 9: Summer Salmon and Asparagus
Ingredients:
4 skinless salmon fillets (about 4 oz/125 g each)
2 leeks, thinly sliced
8 oz (250 g) asparagus spears
1 cup (250 mL) sugar snap peas
4 tbsp (60 mL) dry white wine
1 cup (250 mL) reduced-sodium vegetable broth
Salt and pepper
1 tbsp (15 mL) snipped fresh chives
Preparation:
1. Run your fingertips over each salmon fillet to check for stray bones, pulling out any that remain. Arrange the leeks in a single layer in the bottom of a large Dutch oven coated with cooking spray. Lay the pieces of salmon on top. Surround the fish with the asparagus and peas. Add the wine and broth, and season lightly with salt and pepper.
2. Place the Dutch oven over medium-high heat and bring broth to a boil, then cover with a tight-fitting lid and reduce the heat to low. Cook the fish and vegetables until the salmon is pale pink all the way through and the vegetables are tender, about 12 to 14 minutes. Sprinkle the chives over the salmon and serve.
Recipe 10: Salmon with Tarragon Mayonnaise
Ingredients:
4 salmon steaks or fillets, about 120 g each
2?3 cup dry white wine
1–2 bay leaves
strip of pared lemon rind
pepper to taste
250 g couscous
4 tomatoes, roughly chopped
3 green onions, chopped
1 cup arugula, roughly chopped
1 tablespoon extra virgin olive oil
juice of 1 lemon
5 tablespoons low-fat mayonnaise
150 g plain low-fat yogurt
finely grated rind of 1 lemon
2 tablespoons chopped fresh tarragon
pepper to taste
Preparation:
1. Place the salmon in a deep-sided nonstick frying pan. Pour over the wine and add the bay leaves, lemon rind and pepper. Bring to a boil, then reduce the heat, cover and poach the salmon for 5–6 minutes or until just cooked—it should still be very slightly translucent in the centre.
2. Meanwhile, for the tarragon mayonnaise, stir together the mayonnaise, yogurt, grated lemon rind and tarragon. Season with pepper and spoon the mixture into a serving bowl.
3. When the salmon is cooked, drain off most of the cooking liquid into a measuring cup and add enough boiling water to make 1 1?2 cups. Cover the pan with a lid to keep the salmon warm, off the heat.
4. Pour the diluted fish stock over the couscous in a bowl and leave for 3–4 minutes for the liquid to be absorbed. Fluff up the couscous with a fork and stir in the chopped tomatoes, green onions and arugula. Drizzle over the olive oil and lemon juice, and stir to blend everything together. Season with more pepper.
5. Serve the warm salmon with the tarragon mayonnaise and the couscous salad.
Healthy Salmon Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Healthy Salmon Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Healthy Salmon Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Healthy Salmon Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Healthy Salmon Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Healthy Salmon Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Healthy Salmon Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Healthy Salmon Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Healthy Salmon Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Healthy Salmon Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
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