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

Sunday, 1 February 2015

Salmon Teriyaki Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos

Salmon Teriyaki Recipe Biography

Source(google.com.pk)

Recipe 1: Teriyaki Salmon

Ingredients:

2 tablespoons low-sodium teriyaki sauce

1 tablespoon honey

1 tablespoon rice vinegar

4 teaspoons chopped garlic, divided

1 teaspoon grated ginger

1 teaspoon dark sesame oil

6 salmon fillets (about 1 1/2 pounds)

1 pound brussels sprouts, halved if large

1 tablespoon canola oil, divided

1/2 teaspoon salt, divided

1/2 teaspoon freshly ground black pepper, divided

Vegetable oil cooking spray

1/2 pound shiitake mushrooms, thickly sliced

Preparation:

Position rack in middle of oven; heat oven to 450°F. In a bowl, combine teriyaki sauce, honey, vinegar, 1 teaspoon garlic, ginger and sesame oil. Place salmon in a shallow dish; sprinkle with 1 1/2 tablespoon teriyaki mixture; marinate 15 minutes. In a second bowl, toss brussels sprouts with 1 1/2 teaspoon garlic, 1/2 tablespoon canola oil, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Coat a rimmed sheet pan with cooking spray. Spread brussels sprouts in pan in a single layer; roast until light brown, 5 minutes. In second bowl, toss mushrooms with remaining 1/2 tablespoon canola oil, 1 1/2 teaspoon garlic, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Move brussels sprouts to center of pan; top with salmon; place mushrooms in pan around edges; roast, stirring mushrooms occasionally, until salmon is just cooked through, 8 to 10 minutes. Top salmon with remaining teriyaki mixture; serve over Brussels sprouts and mushrooms.

Recipe 2: Simple Salmon Teriyaki

Ingredients:

1 pound salmon

1/2 cup soy sauce

2 tablespoons mirin

2 teaspoons sugar

1 tablespoon vegetable oil (optional)

Preparation:

1. Cut the salmon into 4 portions. In a shallow container large enough to hold the salmon pieces, mix the soy sauce, mirin and sugar until the sugar dissolves. Coat both sides of the salmon with the mixture and arrange pieces skin side up in the container. Refrigerate for 30 minutes to 1 hour.

2. Arrange your oven racks so that the skillet you will be cooking in is as close as possible to the broiler flame. Turn on the broiler. Preheat a cast iron or other ovenproof skillet over high heat on the stove until very hot. Remove the salmon from the marinade and brush both sides with the oil. (If your pan is well-seasoned, you can skip this step.) Place the salmon skin side up in the skillet and transfer the pan to the broiler. Cook for 1-2 minutes and check for doneness. If it isn't done, flip and cook for 1 minute more.

Recipe 3: Teriyaki Glazed Salmon

Ingredients:

1 1/2 to 2 lbs. salmon

1 cup water, divided

¼ teaspoon ground ginger

1 teaspoon garlic powder

¼ cup soy sauce

2 tablespoons honey

5 tablespoons packed brown sugar

2 teaspoons cornstarch

Sesame seeds for garnish

Directions:

1. Preheat oven to 400 degrees.

2. In a small sauce pan over medium heat, whisk together ¾ cup water, ginger, garlic powder, soy sauce, honey, and brown sugar.

3. Dissolve cornstarch in remaining ¼ cup water, and whisk into other ingredients.

4. Continue heating and stirring occasionally until it gently boils and thickens slightly.

5. Place Silpat Entremet non-stick baking pan on an aluminum baking sheet for support. Place salmon on the Silpat Entremet.

6. Pour half of the teriyaki glaze over the salmon, lifting the salmon up slightly so that the glaze can go under a little. You may want to baste the top of the salmon with the surrounding glaze once or twice as it bakes with a kitchen brush.

7. When the oven is ready, bake salmon for 15-20 minutes.

8. Baking time will depend on the thickness of your fillet. I like to test the thickest part with a fork to see if it will flake.

9. Drizzle with remaining teriyaki glaze and garnish with sesame seeds. Serve over rice.

Recipe 4: Easy 4 Ingredient Salmon Teriyaki

Ingredients:

2 1/2-3 lbs skinless salmon fillet

1/2 cup Kikkoman's teriyaki sauce

1 small onion, sliced

3 garlic cloves, halved & thinly sliced

Directions:

1. Preheat oven 375 degrees.

2. Place salmon fillet on large sheet of thick aluminum foil(or two sheets to add width).

3. Add sliced onions and garlic on salmon.

4. Gently pour teriyaki marinade/sauce on top.

5. Pull up sides of aluminum foil to make a leak free packet.

6. Place salmon packet on baking sheet.

7. Cook for 35-45 minutes. Check by opening packet slightly (be careful, extremely hot steam!).

8. Cut into portions and serve.

Recipe 5: Salmon Teriyaki

Ingredients:

1 lb salmon fillet, cut into two equal-sized pieces

Oil, for searing

5 tablespoons Mizkan (Bonito Flavored) Soup Base

3 tablespoons Mizkan HONTERI Mirin Seasoning

3 tablespoons sake

1 tablespoon sugar

1 teaspoon cornstarch

Method:

1. Add all the ingredients in the Teriyaki Sauce in a saucepan. Stir to blend well.

2. Heat up the saucepan over medium heat. As soon as the teriyaki sauce bubbles and thickens, remove it from heat. Let cool.

3. Marinate the salmon with half the Teriyaki Sauce in a sealed plastic bag for 4-6 hours, or best overnight.

4. Pre-heat the oven to 350 degree F.

5. Heat up a non-stick pan over medium heat. Add the oil and pan-sear the marinated salmon until the surface is charred, about 1-2 minutes.

6. Brush the remaining Teriyaki Sauce on the seared salmon and transfer them to the oven. Bake for 10 minutes or until the salmon is just cooked through.

7. Remove from the oven, drizzle the leftover Teriyaki Sauce on the salmon and serve immediately with steamed rice.

Salmon Teriyaki Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos

Blackened Salmon Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos

Blackened Salmon Recipe Biography

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Recipe 1: Blackened Salmon with Mango-Avocado Salsa

Ingredients:

1½ to 2 pounds wild salmon fillets, boneless and skin on

3 teaspoons melted grassfed butter

1 garlic clove, crushed

1½ tsp paprika

1 tsp sea salt

½ tsp onion powder

½ tsp oregano

½ tsp cumin

½ tsp chili powder

½ tsp cracked pepper

¼ tsp thyme

¼ tsp cayenne

1 large ripe mango, seeded, peeled and diced

1 large avocado, seeded and diced

¼ cup diced grape tomatoes

2 tablespoons diced red onion

1 teaspoon fresh lime juice

½ teaspoon sea salt

Instructions:

1. Slice the salmon evenly into 4 to 6 smaller fillets.

2. Combine the butter and all of the spices in a bowl. Rub all over both sides of the salmon. Leave at room temperature while the grill heats.

3. Preheat a grill to medium-high heat.

4. Meanwhile, combine the salsa ingredients together in a bowl and store in the refrigerator while the fish cooks.

5. Sear the salmon, skinless side down first. Close the grill lid. Cook 1-3 minutes on the first side, depending on how thick the fillets are. (Try not to move them until you are going to flip them over to help keep them in one piece.)

6. Using tongs and a metal spatula in the other hand, carefully turn the fish over, so that the skin side is down, and reduce the heat to medium. For charcoal grills, finish cooking over indirect heat furthest from the coals.

7. Close the grill lid and finish cooking for another 5 minutes, depending on the thickness of the fillets.

8. Salmon should be just barely opaque and will start to flake along the center of the fillet when done.

9. Serve hot with the mango-avocado salsa spooned over it.

Recipe 2: Blackened Salmon Sandwich

Ingredients:

1 pound wild salmon fillet, (see Ingredient Note), skinned (see Tip) and cut into 4 portions

2 teaspoons blackening or Cajun seasoning

1 small avocado, pitted

2 tablespoons low-fat mayonnaise

4 crusty whole-wheat rolls, split and toasted

1 cup arugula

2 plum tomatoes, thinly sliced

1/2 cup thinly sliced red onion

Preparation:

1. Oil grill rack (see Tip); preheat grill to high.

2. Rub salmon on both sides with blackening (or Cajun) seasoning. Grill until cooked through, 3 to 4 minutes per side.

3. Mash avocado and mayonnaise in a small bowl.

4. To assemble sandwiches, spread some of the avocado mixture on each roll and top with salmon, arugula, tomato and onion.

Recipe 3: Blackened Salmon

Ingredients: 4

boneless Salmon Fillets,

4 to 6 ounces each, 1/2 to 3/4 inch thick

1 stick melted butter

Blackened seasoning

Instructions:

1. Prepare the blackened seasoning and set aside. Heat your cast iron skillet. Heat the skillet over your highest setting for about 10 minutes until its very hot. When ready, the bottom of skillet will be ashy white.

2. Rinse your salmon fillets under running cold water and pat them dry with paper towels. Dip the fillets one at a time in the melted butter, ensuring both sides of the fillet are covered with butter. Remove fish from butter and then without sitting the fish down sprinkle fish on both sides generously with seasoning, patting by hand. Repeat this step for the second piece of salmon.

3. Place 2 pieces of salmon fillets into the hot cast iron skillet and cook for 4 to 6 minutes turning fillets over once, halfway through cooking. Pour 1 teaspoon of melted butter over the top of the fillets initially and another on top of the fillets when you turn it over at the halfway point.

Recipe 4: Blackened cajun salmon

Ingredients:

1 teaspoon cayenne pepper

1 tablespoon onion powder

1 teaspoon sea salt

1/2 teaspoon cracked black pepper

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

4 (200g each) salmon fillets, skin on

40g butter, melted

Steamed chat potatoes and salad leaves, to serve

Method:

1. Combine cayenne pepper, onion powder, salt, pepper, thyme and oregano in a bowl.

2. Brush salmon with butter. Rub all over with spice mixture.

3. Heat a chargrill over medium-high heat. Cook salmon, skin side down, for 4 to 5 minutes or until skin is crisp. Turn. Cook, covered, for 4 to 5 minutes for medium or until cooked to your liking.

4. Serve with potatoes and salad leaves.

Recipe 5: Blackened Salmon

Ingredients:

4 salmon fillets (skin and bones removed)

2 tablespoons paprika

1tablespoon cayenne pepper

1 tablespoon onion powder

2 teaspoons salt

½ teaspoon ground white pepper

½ teaspoon ground black pepper

¼ teaspoon thyme

¼ teaspoon basil

¼ teaspoon oregano

½ cup butter (melted)

Instructions:

1. In a small bowl combine paprika, cayenne pepper, onion powder, salt, white pepper, black pepper, thyme, basil and oregano. Mix well. Brush the salmon fillets lightly on both sides with melted butter. Sprinkle evenly on both sides with the seasoning mixture. Drizzle one side of each fillet with butter.

2. Heat a large skillet to high heat. Add salmon butter side down and cook until the bottom is blackened (2-5 minutes). Drizzle the other side with remaining butter. Flip the salmon fillets and cook until blackened and the fish flakes easily.

Recipe 6: Cajun-style blackened salmon with spring onions, roasted sweetcorn, honeyed lemons and yoghurt dressing

Ingredients:

pinch ground paprika

pinch chilli powder

pinch dried chilli flakes

pinch cayenne pepper

pinch sea salt

150g/5½oz salmon fillet, skin removed

1 tbsp olive oil

4 garlic cloves, unpeeled

300ml/12fl oz vegetable oil, for deep frying

100g/3½oz self-raising flour

sea salt and freshly ground black pepper

½ tsp ground turmeric

150ml/¼ pint sparkling water

3 tbsp chopped fresh chives

4 spring onions, halved lengthways

1 tbsp olive oil

1 sweetcorn cob

salt and freshly ground black pepper

1 tbsp olive oil

2 lemons, halved

1 tbsp honey

250g/9oz Greek-style yoghurt

3 tbsp honey

salt and freshly ground black pepper

2 spring onions, roughly chopped

2 tsp balsamic vinegar

small handful fresh parsley, chopped

Preparation:

1. For the salmon, place all the spices and salt into a bowl and mix together.

2. Place the salmon on top of the spices and rub slightly to ensure all the spices have stuck to one side of the salmon.

3. Heat the olive oil in a small frying pan, add the whole unpeeled cloves of garlic and the salmon (spiced-side down) and roast for four minutes.

4. Flip over, remove the pan from the heat and leave to continue cooking slightly off the heat- until the salmon is cooked through.

5. For the spring onions, place the vegetable oil into a deep, heavy-bottomed saucepan and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Put the flour in a large bowl with the salt and freshly ground black pepper and turmeric and slowly whisk in the water a little at a time until you have a thick batter. Stir in the chives.

6. Dip the spring onions into the batter and then gently lower into the hot oil. Deep fry for 3-4 minutes, or until golden and crisp. Remove with a slotted spoon and drain on kitchen paper. Sprinkle with a little sea salt.

7. For the roasted sweetcorn, heat the oil in a frying pan. Scrape a sharp knife down the length of the corn cob to remove all the corn kernels. Put the corn kernels into the hot oil and fry for one minute. Set aside and keep warm.

8. For the honeyed lemons, heat the olive oil in a frying pan, add the halved lemons cut-side down and roast for 3-4 minutes. Drizzle with the honey and roast for one minute.

9. For the dressing, mix together all the dressing ingredients in a small bowl.

10. To serve, place the spring onions onto a serving plate, top with the blackened salmon, pour over the dressing and then scatter the roasted corn over the top. Place the honeyed lemons on the side.

Blackened Salmon Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos

Salmon Patties Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos

Salmon Patties Recipe Biography

Source(google.com.pk)

Recipe 1: Salmon Patties

Ingredients:

1 (5 oz) can, drained Chicken of the Sea® Skinless & Boneless Pink Salmon

1 teaspoon dry minced onion

1/2 teaspoon parsley flakes

1 teaspoon lemon juice

Dash pepper

2 tablespoons dairy sour cream

1 egg, slightly beaten

2 tablespoons dry bread crumbs

2 tablespoons vegetable oil

Directions:

1. In a small bowl combine salmon, onion, parsley, lemon juice and pepper.P

2. Stir in sour cream, egg and bread crumbs. P

3. Shape into 4 patties.P

4. Heat oil in skillet over medium heat and cook patties about 4 minutes on each side, or until lightly browned, turning gently.

Recipe 2: Salmon Patties

Ingredients:

1 (14.75 ounce) can of pink or red salmon, undrained

1/3 cup of finely minced onion

1/4 teaspoon of freshly cracked black pepper, or to taste

1/4 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste, optional

1/4 teaspoon of Old Bay seasoning, or to taste, optional

1 tablespoon fresh chopped parsley

1/4 teaspoon of fresh lemon zest

15 saltine crackers, crushed fine

1 large egg, beaten

1/8 cup of water

1/2 cup of canola or vegetable oil

Instructions:

1. Use a fork to gently break apart the salmon, leaving some small chunks. Add the onion, pepper, Cajun seasoning, Old Bay, parsley and lemon zest; gently toss. Reserve and slice lemon. Add the cracker crumbs, egg and water. Shape into 4 to 6 patties.

2. Heat oil in a skillet over medium high heat oil and carefully add the patties, cooking until browned; use a fish turner or wide spatula to carefully turn and brown the other side. Drain on paper towels. Serve immediately with a squeeze of fresh lemon.

Recipe 3: Speedy Salmon Patties

Ingredients:

1/3 cup finely chopped onion

1 egg, beaten

5 saltines, crushed

1/2 teaspoon Worcestershire sauce

1/4 teaspoon salt

1/8 teaspoon pepper

1 can (14-3/4 ounces) salmon, drained, bones and skin removed

2 teaspoons butter

Directions:

1. In a large bowl, combine the first six ingredients. Crumble salmon over mixture and mix well. Shape into six patties.

2. In a large skillet over medium heat, fry patties in butter for 3-4 minutes on each side or until set and golden brown.

Recipe 4: Salmon Patties

Ingredients:

1 can (16 ounces) salmon

1 small onion, finely grated

2 tablespoons minced fresh parsley

ground black pepper, to taste

2 large eggs, well beaten

1 to 1 1/2 cups fine dry bread crumbs

3 tablespoons butter

Preparation:

Turn salmon and liquid into a medium mixing bowl. Flake with a fork, removing OR mashing any bones (they are edible). Mix in grated onion, parsley and pepper. Mix beaten eggs with salmon. Add enough bread crumbs, about 1/2 to 3/4 cup, to make thick enough to shape into 12 small patties. Roll patties in 1/2 cup bread crumbs. In a large heavy skillet over low heat, melt 2 tablespoons of butter; add patties. Fry patties slowly on one side; add remaining butter, turn patties and fry until brown on the other side.

Recipe 5: Potato Salmon Patties

Ingredients:

1 (14.75 ounce) can salmon, drained and flaked

2 eggs, beaten

1/4 cup garlic and herb seasoned dry bread crumbs

1/4 cup dry potato flakes

1 medium onion, mince

1 clove garlic, minced

1/4 teaspoon dried dill weed

1/4 teaspoon celery salt

salt and pepper to taste

2 tablespoons olive oil

Directions:

1. In a medium bowl, mix salmon, eggs, garlic and herb seasoned dry bread crumbs, dry potato flakes, onion, garlic, dill weed, celery salt, salt, and pepper. Form the mixture into 2 inch balls, and flatten into patties about 1/2 inch thick.

2. Heat olive oil in a medium skillet over medium heat. In batches, cook patties about 5 minutes on each side, until lightly browned.

Recipe 6: Oregon Salmon Patties

Ingredients:

1 (14.75 ounce) can salmon

2 tablespoons butter

1 medium onion, chopped

2/3 cup cracker crumbs

2 eggs, beaten

1/4 cup chopped fresh parsley

1 teaspoon dry mustard

3 tablespoons shortening

Directions:

1. Drain the salmon, reserving 3/4 cup of the liquid. Flake the meat. Melt butter in a large skillet over medium- high heat. Add onion, and cook until tender.

2. In a medium bowl, combine the onions with the reserved salmon liquid, 1/3 of the cracker crumbs, eggs, parsley, mustard and salmon. Mix until well blended, then shape into six patties. Coat patties in remaining cracker crumbs.

3. Melt shortening in a large skillet over medium heat. Cook patties until browned, then carefully turn and brown on the other side.

Recipe 7: Salmon Patties I

Ingredients:

1 (14.75 ounce) can canned salmon

1 egg

1/4 cup chopped onion

1/2 cup seasoned dry bread crumbs

1 tablespoon olive oil

Directions:

1. Drain and reserve liquid from salmon. Mix egg, onion, bread crumbs and salmon together.

2. Make into patties. If mixture is too dry to form into patties, add reserved liquid from salmon.

3. In a frying pan, heat olive oil. Place patties in pan. Brown on each side, turning gently. Drain on paper towels and serve.

Recipe 8: Lemon Sauce for Salmon Patties

Ingredients:

2 tablespoons butter

4 teaspoons all-purpose flour

3/4 cup milk

2 tablespoons lemon juice

1/4 teaspoon salt

1/8 teaspoon cayenne pepper

Directions:

Melt butter in a saucepan over medium heat. Stir in the flour to form a smooth paste. Gradually stir in milk; bring to a boil over medium heat, stirring constantly. Cook for 2 minutes or until thickened. Remove from heat, and stir in lemon juice, salt, and cayenne pepper.

Recipe 9: Salmon Patties II

Ingredients:

1 (14.75 ounce) can canned salmon

1 egg

1/2 cup self-rising flour

1 quart vegetable oil for frying

Directions:

1. In a medium bowl, combine salmon, egg, and flour; mix well. Form into patties.

2. Heat approximately 1/4 inch oil in a fry pan over medium-high heat. Fry patties in batches until browned, turning once. Drain on paper towels, and serve.

Recipe 10: Salmon Patties III

Ingredients:

1/2 pound salmon

1 red potato, peeled and chopped

1 shallot, minced

1 egg, beaten

1/4 cup Italian seasoned bread crumbs

1 teaspoon dried Italian seasoning

salt and pepper to taste

1/2 cup cornflake crumbs

2 tablespoons olive oil

Directions:

1. Preheat oven to 350 degrees F (175 degrees C) and lightly grease a small baking dish.

2. Place salmon in the prepared baking dish, cover, and bake 20 minutes, or until easily flaked with a fork.

3. Place potato in a small saucepan with enough water to cover, and bring to a boil. Cook 15 minutes, or until tender. Drain and mash.

4. In a medium bowl, mix salmon, potato, shallot, egg, and bread crumbs. Season with Italian seasoning, salt, and pepper. Place the cornflake crumbs in a small bowl. Form the salmon mixture into 1 inch balls, and roll in the cornflakes to coat.

5. Heat olive oil in a medium saucepan over medium heat. Press the balls into patties, and fry 3 to 5 minutes per side, or until golden brown.

Recipe 11: Jim's Salmon Patties

Ingredients:

1 (14.75 ounce) can salmon, drained and flaked

1 (7.5 ounce) can salmon, drained and flaked

1 (4 ounce) packet saltine crackers, crushed

2 eggs, beaten

2 tablespoons mayonnaise

1 1/2 teaspoons Worcestershire sauce

1 1/2 teaspoons fresh lemon juice

1 teaspoon red pepper flakes

1 teaspoon dry mustard

Directions:

1. Mix both amounts of salmon, crushed crackers, eggs, mayonnaise, Worcestershire sauce, lemon juice, red pepper flakes, and dry mustard together in a bowl. Chill in refrigerator to allow flavors to combine, 30 minutes. Form mixture into 6 patties.

2. Heat vegetable oil in a skillet over medium heat; fry the salmon patties until golden brown, about 4 minutes per side.

2 tablespoons vegetable oil, or as needed.

Salmon Patties Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos

Salmon Recipes Broiled Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos

Salmon Recipes Broiled Biography

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Recipe 1: Broiled Salmon with Marmalade-Dijon Glaze

Ingredients:

1/2 cup orange marmalade

1 tablespoon Dijon mustard

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1/8 teaspoon ground ginger

4 (6-ounce) salmon fillets

Cooking spray

Preparation:

1. Preheat broiler.

2. Combine first 6 ingredients in a small bowl, stirring well. Place fish on a jelly-roll pan coated with cooking spray. Brush half of marmalade mixture over fish; broil 6 minutes. Brush fish with remaining marmalade mixture; broil for 2 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

Recipe 2: Garlicky Broiled Salmon and Tomatoes

Ingredients:

4 6-ounce pieces skinless salmon fillet

4 medium tomatoes, cut in half

1/2 teaspoon paprika, preferably hot

2 tablespoons olive oil

Kosher salt and pepper

8 sprigs fresh thyme

4 cloves garlic, sliced

Preparation:

1. Heat broiler. Place the salmon and tomatoes, cut-side up, in a broilerproof roasting pan or on a rimmed baking sheet. Sprinkle the salmon with the paprika.

2. Drizzle the salmon and tomatoes with the oil and season with 3/4 teaspoon salt and 1/4 teaspoon pepper. Scatter the thyme and garlic over the top.

3. Broil until the salmon is opaque throughout and the tomatoes are tender, 8 to 10 minutes.

Recipe 3: Broiled Salmon Fillets with Curried Chutney Sauce

Ingredients:

3/4 cup fat-free, low-sodium chicken broth $

1/3 cup prepared mango chutney

2 tablespoons cider vinegar

1 teaspoon curry powder

1/2 teaspoon salt, divided

4 (6-ounce) salmon fillets (about 1 inch thick) $

1/4 teaspoon freshly ground black pepper

Cooking spray

Preparation:

1. Preheat broiler.

2. Combine first 4 ingredients and 1/4 teaspoon salt in a small saucepan; bring to a boil over medium heat. Reduce heat, and cook until reduced to 1/2 cup (about 8 minutes).

3. Sprinkle salmon with remaining 1/4 teaspoon salt and pepper. Place salmon, skin side down, on a broiler pan coated with cooking spray. Broil 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with sauce.

Recipe 4: Broiled Salmon with Herb Mustard Glaze

ingredients:

2 garlic cloves

3/4 teaspoon finely chopped fresh rosemary leaves

3/4 teaspoon finely chopped fresh thyme leaves

1 tablespoon dry white wine

1 tablespoon extra-virgin olive oil

2 tablespoons Dijon mustard

2 tablespoons whole-grain mustard

Nonstick olive oil cooking spray

6 (6 to 8-ounce) salmon fillets

Salt and freshly ground black pepper

6 lemon wedges

Directions:

1. In a mini food processor, combine garlic, rosemary, thyme, wine, oil, Dijon mustard, and 1 tablespoon of whole-grain mustard. Grind the mustard sauce until combined, about 30 seconds. Transfer to a small bowl. Add remaining 1 tablespoon of whole-grain mustard to the sauce and stir to combine. Set aside mustard sauce.

2. Preheat the broiler. Line a heavy rimmed baking sheet with foil. Spray the foil with nonstick spray. Arrange the salmon fillets on the baking sheet and sprinkle them with salt and pepper. Broil for 2 minutes. Spoon the mustard sauce over the fillets. Continue broiling until the fillets are just cooked through and golden brown, about 5 minutes longer.

3. Transfer the fillets to plates and serve with lemon wedges.

Recipe 5: Quick and Easy Broiled Salmon with Honey and Soy

Ingredients:

½ cup low sodium soy sauce

¼ cup honey

1 Tbsp rice wine vinegar

1 Tbsp lemon juice

1 Tbsp fresh ginger, minced

2 cloves garlic, minced

4 salmon filets

2 Tbsp sesame seeds, toasted, for garnish

Directions:

1. In a medium bowl, whisk together the soy sauce, honey, vinegar, lemon juice, ginger, and garlic.

2. Place the salmon filets in a resealable plastic bag and pour in about ? of the marinade. Squeeze the air out of the bag before sealing it so the salmon is completely coated in sauce. Place in the refrigerator for 15 - 30 minutes.

3. Put the salmon in an ovenproof skillet and turn on your broiler to high. When the broiler is hot, place the pan in the oven--about 5 inches below the broiler--and cook for about 6 - 8 minutes, or until the outside is caramelized and the fish is cooked almost through. (If your salmon has skin on one side, you can crisp the skin by putting the salmon skin side down in a skillet with a little oil in it. Cook over high heat for about 1 minute before broiling in the oven.)

4. Spoon the remaining sauce over the salmon, garnish with some toasted sesame seeds, and serve with a green vegetable and some starch. (I sauteed spinach with 1 Tbsp of the marinade, and it was a great complement.)

Recipe 6: Mustard-Broiled Salmon With New Potato Salad

Ingredients:

1 1/2 pounds new potatoes

kosher salt and black pepper

3/4 cup crème fraîche or sour cream

2 tablespoons fresh lemon juice

1 small fennel bulb, thinly sliced

4 6-ounce salmon fillets, skin removed

3 tablespoons Dijon mustard

1/4 cup fresh dill, chopped

Directions:

1. Adjust oven rack to 6 inches below heat source. Heat broiler.

2. Place the potatoes in a pot, cover with cold water, and bring to a boil. Add 1 teaspoon salt, reduce heat, and simmer until tender, about 15 minutes. Drain, run under cold water, then cut into quarters.

3. Meanwhile, in a bowl, combine the crème fraîche, 1 tablespoon lemon juice, 1 teaspoon salt, and ¼ teaspoon pepper. Stir in the potatoes and fennel.

4. Place the salmon on a parchment- or foil-lined baking sheet. In a bowl, combine the mustard and remaining lemon juice. Spread over the top of the salmon.

5. Broil the salmon until it is the same color throughout, 6 to 8 minutes, depending on the thickness.

6. Divide the salmon and salad among individual plates and sprinkle with the dill.

Recipe 7: Broiled Salmon with Lemon and Olive Oil

Ingredients:

4 (6-ounce) salmon fillets

1/2 teaspoon salt

1/2 teaspoon coarsely ground pepper

1 teaspoon grated lemon rind

3 tablespoons fresh lemon juice, divided

2 tablespoons extra-virgin olive oil, divided

1 teaspoon fresh or dried rosemary

Vegetable cooking spray

2 cups hot cooked brown rice

4 cups arugula or uncooked baby spinach

Garnishes: lemon slices, rosemary sprigs

Preparation:

1. Sprinkle salmon fillets evenly with salt and pepper.

2. Place fillets, lemon rind, 1 tablespoon lemon juice, 1 tablespoon oil, and rosemary in a large zip-top plastic bag. Seal and turn to coat. Chill 30 minutes.

3. Remove fillets from marinade, discarding marinade. Place fillets, skin side down, on a rack coated with cooking spray in an aluminum foil-lined broiler pan.

4. Broil fish 5 1/2 inches from heat 10 to 12 minutes or until fillets flake easily with a fork.

5. Arrange rice and arugula on a serving platter; top with fillets.

6. Whisk together remaining 2 tablespoons lemon juice and 1 tablespoon oil; drizzle evenly over fillets. Garnish, if desired.

Salmon Recipes Broiled Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos

Blackened Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos

Blackened Salmon Recipes Biography

Source(google.com.pk)

Recipe 1: Blackened Salmon

ingredients:

1 tablespoon paprika

1 tablespoon cayenne

10 sprigs fresh thyme, washed, leaves removed and chopped

1 tablespoon freshly chopped oregano leaves

1 teaspoon kosher salt

4 (6 to 7-ounce) pieces salmon, pin bones removed, skin-on

3 to 4 tablespoons canola oil

2 lemons, zested and juiced

Directions:

1. In a small bowl, add the paprika, cayenne, thyme and oregano and salt and mix to blend. Put the mixture on a plate or other flat surface and coat the portions of salmon, 1 at a time, on the flesh side only.

2. Heat a large heavy-bottomed pan or cast iron skillet over medium heat, and add the oil. When the oil begins to smoke quite heavily shut the heat off under the pan. Add the salmon, 1 at a time, in a single layer, flesh side down, in the oil. Turn the heat back on under the pan and cook for 2 to 3 minutes. Use a spatula to turn the salmon to the other side. Cook the salmon over medium heat, until the skin becomes crispy, about 5 to 6 minutes.

3. Arrange the salmon on a platter, sprinkle with lemon zest and lemon juice and serve immediately.

Recipe 2: Cajun Blackened Salmon

Ingredients:

6 tablespoons smoked sweet paprika

4 tablespoons kosher salt

4 tablespoons garlic powder

3 tablespoons dried thyme

2 tablespoons onion powder

2 tablespoons cayenne pepper (can be adjusted up or down or omitted entirely depending on your heat tolerance.)

2 tablespoons dried leaf oregano

1 tablespoon black pepper

1 skinless, boneless salmon fillet (if frozen, thawed completely according to package instructions)

1 teaspoon or more Homemade Smoked Cajun Spice Blend, to your own taste

2 teaspoons canola, grapeseed, or peanut oil

Instructions:

1. Whisk all the ingredients together. Store in a jar with an airtight lid for up to 6 months.

2. Lightly pat both sides of the fish fillet with a paper towel to remove any excess moisture. Do not squash the fish you're not trying to completely dry it. Sprinkle at least ½ of a teaspoon of the Homemade Smoked Cajun Spice Blend over each side of the fish fillet. For stronger Cajun flavour (or if you're using a larger fillet), sprinkle up to 2 teaspoons of the Smoked Cajun Spice Blend over each side of the fillet.

3. Place a clean, dry cast-iron skillet on a medium-high burner for at least 1 minute. Pour the oil in the pan and swirl it to coat. When the oil is shimmery, lay the seasoned fish fillet down in the pan and do not touch it (I mean it!) until the fish appears to be cooked (colour has changed from bright pink to opaque light pink) ? of the way up the sides. If it smells like the spices are blackening too quickly, turn the heat down a smidge. When it appears cooked ? of the way up the sides, carefully flip it over. Again, do not move or squish the fish! Let it cook for at least 1 more minute, or until the fish appears opaque or cooked all the way up the sides. Transfer the fillets to a plate or platter and lightly tent with foil. Do not crimp the foil, or you'll destroy the crispy spice coating you worked to achieve! Remember, too, that fish -like meat- continues to cook a bit from residual heat when removed from the pan.

4. Serve the cooked fillets over hot rice with a scoop of fresh mango salsa, or other fruit salsa.

Recipe 3: Blackened Salmon

Ingredients:

1½ tablespoons chili powder

2 teaspoons garlic powder

1 teaspoon kosher salt

4 (6-ounce) fillets of wild-caught salmon (I used king salmon)

1 tablespoon refined coconut oil

Instructions:

1. In a small bowl, mix together the chili powder, garlic powder and kosher salt. Rub all over the fish.

2. Heat a large non-stick skillet over medium-high heat, about 3 minutes. Brush with the oil.

3. Place the fish, skin side up, in the skillet. Cook until blackened and crisp, 3 minutes per side.

4. Remove skillet from heat and cover it tightly with foil. Allow the salmon to finish cooking from the residual heat, about 5 minutes.

Recipe 4: Slammin Blackened Salmon

Ingredients:

1 lb salmon fillet (preferrably fresh but frozen works well too! Just cook it alittle longer.)

blackening seasoning

olive oil

Directions:

1. Remove salmon from package and rub with blackening seasoning on skin free side.

2. Use just enough to cover the piece of fish but not so much that you can't see the pink behind the seasoning.

3. Heat grill pan on med heat and brush lightly with olive oil (very lightly) Place salmon skin side down on pan and cook on med heat until half of the salmon (from the bottom up) is opaque.

4. Flip salmon and remove skin (it will peel off very easily and usually in one piece- I place it in a small plastic bag and tie it before dropping it in the garbage can to reduce fishy odors) Cook another 5-8 minutes until the entire piece of fish is opaque and runs with a white milk like substance (healthy omega fatty acids) Serve immediately with rice or potato and veggie.

Recipe 5: Blackened Salmon and Rice

Ingredients

2 cups instant rice (such as Minute Rice)

2 1/2 tablespoons paprika

3/4 teaspoon cayenne pepper

1 teaspoon dried thyme

1/2 teaspoon garlic powder

1 1/2 teaspoons kosher salt

3 1/2 tablespoons unsalted butter

juice of 1 lemon

4 6-ounce salmon fillets, skinned

1 11-ounce can corn kernels, drained

/3 cup finely chopped fresh flat-leaf parsley

1 lemon, cut into wedges

Directions:

1. Heat oven to 400° F. Cook the rice according to the package directions.

2. Meanwhile, in a shallow bowl, combine the paprika, cayenne, thyme, garlic powder, and ½ teaspoon of the salt.