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

Sunday, 1 February 2015

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

Cedar Plank Salmon Recipe Biography

Source(google.com.pk)

Recipe 1: Cedar Plank Salmon

Ingredients:

1 cedar plank (6 by 14 inches)

2 salmon fillets (1 1/2 pounds total)

Salt and freshly ground black pepper

6 tablespoons Dijon mustard

6 tablespoons brown sugar

Directions:

1. Soak cedar plank in salted water for 2 hours, then drain. Remove skin from salmon fillet. Remove any remaining bones. Rinse the salmon under cold running water and pat dry with paper towels. Generously season the salmon with salt and pepper on both sides. Lay the salmon (on what was skin-side down) on the cedar plank and carefully spread the mustard over the top and sides. Place the brown sugar in a bowl and crumble between your fingers, then sprinkle over the mustard.

2. Set grill for indirect grilling and heat to medium-high. Place the cedar plank in the center of the hot grate, away from the heat. Cover the grill and cook until cooked through, around 20 to 30 minutes. The internal temperature should read 135 degrees F. Transfer the salmon and plank to a platter and serve right off the plank.

Recipe 2: Johnny Garlic's Cedar Plank Salmon

Ingredients:

2 tablespoons oil

2 jalapenos, cut into rings

1 tablespoon garlic, minced

1/2 cup white wine

3 tablespoons whole-grain mustard

1 cup apricot preserves

4 cedar plank pieces, food service quality

4 (6-ounce) salmon fillets, skinned and boned

2 teaspoons sea salt

1 teaspoon freshly ground black pepper

4 (3-inch) fresh rosemary sprigs

1 lemon, zested

Directions

1. 4 (4 by 4-inch) pieces parchment paper

2. Preheat oven to 400 degrees F.

3. In a small saute pan over medium heat, heat oil. When hot, add jalapenos and saute until caramelized. Add garlic, and before it begins to brown, deglaze with white wine. Next add mustard and apricot preserves and bring to a simmer. Simmer over low heat for 20 minutes and let completely cool.

4. Place parchment paper on planks, add salmon, lightly salt and pepper, place a rosemary sprig on each fillet, and liberally apply cooled apricot mixture.

5. Place cedar plank on gas burner. When plank has begun to smoke, place into preheated oven.

6. Cook salmon until medium-rare; remove from oven and let sit for 2 to 3 minutes until serving. Garnish with lemon zest.

Recipe 3: Cedar Plank Salmon with Potlatch Seasoning

Ingredients:

1 cedar plank, large enough to accommodate the salmon

Seasoning Mix:

4 parts kosher salt

3 parts each chili powder and black pepper

1 part each ground cumin, crushed red pepper flakes, celery salt, garlic powder, onion powder, dried oregano

1 pound salmon filet, skin on

Directions:

1. Soak the cedar plank overnight.

2. Preheat the grill to high.

3. Combine all of the seasoning ingredients.

4. Put the cedar plank on the grill and heat, covered, for a few minutes. Season the top of the salmon liberally with potlatch seasoning and put it on the cedar plank. Cook, covered, 7 to 9 minutes for medium-rare.

Recipe 4: Cedar Plank Salmon With Maple-Ginger Glaze

Ingredients

1 2 -to-3-pound skin-on center-cut salmon fillet (about 1 1/2 inches thick)

2 teaspoons ground coriander

Kosher salt and freshly ground pepper

1/4 cup pure maple syrup

1 2 -inch piece ginger, peeled and grated

Grated zest and juice of 1 lemon

2 tablespoons unsalted butter

Directions:

1. Soak 1 large cedar grilling plank (15 by 6 inches) in a baking dish of water, about 2 hours; put a plate or mug on top to keep the plank submerged.

2. Preheat the oven to 425 degrees F. Sprinkle the salmon with the coriander, 1 teaspoon salt and 1/2 teaspoon pepper. Let stand at room temperature about 15 minutes.

3. Meanwhile, heat the maple syrup, ginger, lemon zest and butter in a small saucepan over medium heat until slightly thickened, about 7 minutes. Stir in the lemon juice and set aside.

4. Remove the cedar plank from the water and pat dry. Place the plank directly on the oven rack and preheat about 15 minutes. Using tongs or oven mitts, remove the hot plank from the oven and place the fish, skin-side down, on the wood. Brush the fish with half of the ginger glaze. Transfer the fish on the plank to the oven; put a baking sheet on the rack below to catch any drips. Cook until the salmon is just firm and slightly golden on top, about 12 minutes.

5. Remove the fish from the oven and change the oven setting to broil. Brush the remaining ginger glaze over the salmon and broil until golden, 2 to 3 more minutes. Remove from the oven and let rest 5 minutes on the plank before serving. Serve warm or at room temperature.

Recipe 5: Barbecued Cedar Plank Salmon

Ingredients

Marinade:

1/4 cup olive oil

1/4 cup lemon juice

1 (2-pound) salmon fillet

1 medium onion, thinly sliced

Directions:

1. Special Equipment: 1 untreated cedar plank

2. Soak the cedar plank in cold water for 2 hours; the cedar plank should be completely immersed in water, so weigh it down (a heavy bowl works well).

3. Combine marinade ingredients in a shallow non-reactive dish large enough to hold the salmon. Place the salmon in the marinade and turn to coat; let marinate at room temperature for 30 minutes.

4. Preheat a grill to medium heat.

5. Place the cedar plank on the hot grill. Once the cedar plank starts to smoke, place the salmon fillet on top of it, skin side down. Arrange the sliced onions on top of the salmon. Pour the marinade over all. Cover the grill and cook for 15 minutes. If the plank catches on fire, it can be lightly sprayed with water. The cooking time will vary based on the thickness of the salmon; allow 10 minutes per inch of thickness. The salmon may be served on the cedar plank, but be careful not to overcook as the salmon will continue cooking while resting on the hot cedar plank.

Recipe 6: Cedar Plank Rum Salmon

Ingredients

1/2 cup dark rum

3 cups water

1 or 2 cedar planks

2 tablespoons dark brown sugar

1 teaspoon ground ginger

1 teaspoon ground coriander

2 teaspoons kosher or sea salt

1/2 teaspoon ground cinnamon

1 lemon, juiced

2 to 3 pound salmon fillet, cut in 1/2 to fit on plank(s), if needed

Directions:

1. Mix the rum and water in a large container and submerge the planks in the water for 30 to 45 minutes, allowing the planks to become soaked.

2. Meanwhile, in a medium-size bowl, mix together the sugar, ginger, coriander, salt, cinnamon, and lemon juice to create a paste. Spread spice mixture evenly on top of the flesh side of salmon (not skin side). Refrigerate for 30 minutes and up to 1 hour.

3. Preheat the grill over medium-high.

4. Remove the fillet from the refrigerator and arrange on the planks, unseasoned side down. Put the planks on the grill and cook until the flesh is firm to the touch, allowing the plank to smolder, not burn, about for 30 to 40 minutes. Once the salmon is cooked, remove planks from the grill, with hot pads, to a serving platter and allow it to rest for 10 minutes before serving.

5. The salmon can also be prepared with the same spice rub and baked for 30 minutes in a preheated 350 degree F oven without a plank.

Recipe 7: Cedar Plank Salmon Parmesan with Asian Reduction Sauce over Sauteed Julienned Vegetables

Ingredients:

1 cup soy sauce

1 pound brown sugar

2 tablespoons minced garlic

2 tablespoons freshly minced Thai basil leaves

2 tablespoons minced lemon grass

2 tablespoons minced fresh ginger

1 red bell pepper, julienne

1 green bell pepper, julienne

1 onion, julienne

2 carrots, peeled and julienne

4 cedar planks

4 teaspoons olive oil

4 (8-ounce) salmon fillets

4 tablespoons Parmesan

Salt and freshly ground black pepper

1 tablespoon minced garlic

Paprika or parsley, for garnish

Directions:

1. In a saucepan, add all the sauce ingredients. Bring almost to a boil over medium-high heat and then reduce the heat to low and simmer for about 10 minutes. Pour sauce over red and green bell peppers, onions, and carrots. Saute in wok until vegetables are cooked.

2. Heat grill to medium-high. Soak the cedar planks in water for about 2 hours prior to cooking.

3. Coat tops of planks with olive oil. Place planks on grill 1 minute, prior to cooking, until ithey start to smoke. Coat top and bottom of salmon fillets with Parmesan, sprinkle salt, pepper, and minced garlic on tops of salmon. Place salmon on top of planks skin side down. Close lid on grill and smoke the salmon for about 10 minutes until salmon is done or flakes a little with a fork. Garnish with paprika or sprig of parsley. Serve immediately with sauteed vegetables.

Recipe 8: Cedar Planked Salmon

Ingredients:

3 (12 inch) untreated cedar planks

1/3 cup vegetable oil

1 1/2 tablespoons rice vinegar

1 teaspoon sesame oil

1/3 cup soy sauce

1/4 cup chopped green onions

1 tablespoon grated fresh ginger root

1 teaspoon minced garlic

2 (2 pound) salmon fillets, skin removed

Directions:

1. Soak the cedar planks for at least 1 hour in warm water. Soak longer if you have time.

2. In a shallow dish, stir together the vegetable oil, rice vinegar, sesame oil, soy sauce, green onions, ginger, and garlic. Place the salmon fillets in the marinade and turn to coat. Cover and marinate for at least 15 minutes, or up to one hour.

3. Preheat an outdoor grill for medium heat. Place the planks on the grate. The boards are ready when they start to smoke and crackle just a little.

4. Place the salmon fillets onto the planks and discard the marinade. Cover, and grill for about 20 minutes. Fish is done when you can flake it with a fork. It will continue to cook after you remove it from the grill.

Recipe 9: Cedar-Plank Salmon

ingredients:

2 tablespoons grainy mustard

2 tablespoons mild honey or pure maple syrup

1 teaspoon minced rosemary

1 tablespoon grated lemon zest

1 (2-pounds) salmon fillet with skin (1 1/2 inches thick)

Equipment: a cedar grilling plank (about 15 by 6 inches)

preparation:

1. Soak cedar grilling plank in water to cover 2 hours, keeping it immersed.

2. Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure . Open vents on bottom and lid of charcoal grill.

3. Stir together mustard, honey, rosemary, zest, and 1/2 teaspoon each of salt and pepper. Spread mixture on flesh side of salmon and let stand at room temperature 15 minutes.

4. Put salmon on plank, skin side down (if salmon is too wide for plank, fold in thinner side to fit). Grill, covered with lid, until salmon is just cooked through and edges are browned, 13 to 15 minutes. Let salmon stand on plank 5 minutes before serving.

Recipe 10: Cedar-Plank Salmon

Ingredients:

1 2-pound salmon fillet, skin on

1 cedar plank, soaked in water 20 minutes

1/2 cup brown sugar

2 tablespoons canola oil

1 tablespoon dried thyme leaves

1 teaspoon cayenne pepper

Preparation:

1. Preheat a gas grill to high; adjust to medium low after 15 minutes. (If cooking over charcoal, allow the coals to burn until they are covered with white ash.) Place the salmon skin-side down on the cedar plank.

2. Combine the brown sugar, oil, thyme, and cayenne in a bowl. Spread over the salmon. Place the planked salmon on the grilling grate and cook, with grill covered, about 40 minutes or just until the surface fat begins to turn white.

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

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

Baked Salmon Recipes Simple Biography

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Recipe 1: Baked Salmon Recipe

Ingredients

1 salmon fillet (2 pounds)

2 tablespoons butter, softened

1/4 cup white wine or chicken broth

2 tablespoons lemon juice

1/2 teaspoon pepper

1/2 teaspoon dried tarragon

Directions:

1. Pat salmon dry. Place in a greased 13-in. x 9-in. baking dish. brush with butter. Combine remaining ingredients; pour over salmon.

2. Bake, uncovered, at 425° for 20-25 minutes or until fish flakes easily with a fork.

Recipe 2: Oven-Baked Salmon

Ingredients:

12 ounce salmon fillet, cut into 4 pieces

Coarse-grained salt

Freshly ground black pepper

Toasted Almond Parsley Salsa, for serving

Baked squash, for serving, optional

1 shallot

1 tablespoons red wine vinegar

Coarse grain salt

2 tablespoons capers, rinsed

1 cup fresh flat-leaf parsley

1/2 cup toasted almonds

Extra-virgin olive oil

Directions

1. Preheat the oven to 450 degrees F.

2. Season salmon with salt and pepper. Place salmon, skin side down, on a non-stick baking sheet or in a non-stick pan with an oven-proof handle. Bake until salmon is cooked through, about 12 to 15 minutes. Serve with the Toasted Almond Parsley Salad and squash, if desired.

3. Mince the shallot and add to a small bowl. Pour the vinegar over the shallots and add a pinch of salt. Let sit for 30 minutes.

4. Roughly chop the capers, parsley and almonds and add to the shallots. Add the olive oil, tasting as you go. Mix again and adjust the seasonings.

Recipe 3: Baked Dijon Salmon

Ingreidents:

1/4 cup butter, melted

3 tablespoons Dijon mustard

1 1/2 tablespoons honey

1/4 cup dry bread crumbs

1/4 cup finely chopped pecans

4 teaspoons chopped fresh parsley

4 (4 ounce) fillets salmon

salt and pepper to taste

1 lemon, for garnish

Directions:

1. Preheat oven to 400 degrees F (200 degrees C).

2. In a small bowl, stir together butter, mustard, and honey. Set aside. In another bowl, mix together bread crumbs, pecans, and parsley.

3. Brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture.

4. Bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork. Season with salt and pepper, and garnish with a wedge of lemon.

Recipe 4: Salmon Baked in Foil

Ingredients

4 (5 ounces each) salmon fillets

2 teaspoons olive oil plus 2 tablespoons

Salt and freshly ground black pepper

3 tomatoes, chopped, or 1 (14-ounce) can chopped tomatoes, drained

2 chopped shallots

2 tablespoons fresh lemon juice

1 teaspoon dried oregano

1 teaspoon dried thyme

Directions:

1. Preheat the oven to 400 degrees F.

2. Sprinkle salmon with 2 teaspoons olive oil, salt, and pepper. Stir the tomatoes, shallots, 2 tablespoons of oil, lemon juice, oregano, thyme, salt and pepper in a medium bowl to blend.

3. Place a salmon fillet, oiled side down, atop a sheet of foil. Wrap the ends of the foil to form a spiral shape. Spoon the tomato mixture over the salmon. Fold the sides of the foil over the fish and tomato mixture, covering completely; seal the packets closed. Place the foil packet on a heavy large baking sheet. Repeat until all of the salmon have been individually wrapped in foil and placed on the baking sheet. Bake until the salmon is just cooked through, about 25 minutes. Using a large metal spatula, transfer the foil packets to plates and serve.

Recipe 5: Baked Salmon II

Ingredients:

2 cloves garlic, minced

6 tablespoons light olive oil

1 teaspoon dried basil

1 teaspoon salt

1 teaspoon ground black pepper

1 tablespoon lemon juice

1 tablespoon fresh parsley, chopped

2 (6 ounce) fillets salmon

Directions:

1. In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally.

2. Preheat oven to 375 degrees F (190 degrees C).

3. Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.

Recipe 6: Baked Salmon Fillets Dijon

Ingredients:

4 (4 ounce) fillets salmon

3 tablespoons prepared Dijon-style mustard

salt and pepper to taste

1/4 cup Italian-style dry bread crumbs

1/4 cup butter, melted

Directions:

1. Preheat oven to 400 degrees F (200 degrees C). Line a shallow baking pan with aluminum foil.

2. Place salmon skin-side down on foil. Spread a thin layer of mustard on the top of each fillet, and season with salt and pepper. Top with bread crumbs, then drizzle with melted butter.

3. Bake in a preheated oven for 15 minutes, or until salmon flakes easily with a fork.

Recipe 7: Alternative Baked Salmon

Ingredients:

1 tablespoon olive oil

1 small yellow onion, chopped

1/2 teaspoon dried minced garlic

salt and pepper to taste

2 cup herb seasoned bread crumbs

2 tablespoons mayonnaise, or as needed

1 teaspoon mustard powder

2 salmon fillets (about 1 inch thick)

Directions:

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet, and set aside.

2. Heat oil in a skillet over medium-high heat. Saute onion with dried garlic, salt and pepper until tender. Transfer to a medium bowl, and mix with bread crumbs, mustard powder and mayonnaise. If necessary, add more mayonnaise to achieve a paste-like consistency.

3. Place salmon fillets onto the greased baking sheet, and press the crumb mixture on the top so that it is about 1/4 inch thick.

4. Bake for 10 minutes in the preheated oven, until salmon is easily cut with a fork, then broil for 5 minutes to crisp the top.

Recipe 8: Baked Salmon with Coconut Crust

Ingredients:

4 (4 ounce) salmon fillets, skin removed

1 tablespoon lime or lemon juice

1/2 cup panko (Japanese bread crumbs, available in the Asian food aisle), or substitute dry bread crumbs

1/4 cup flaked sweetened coconut

Salt and freshly ground pepper, to taste

Cooking spray

Directions:

1. Preheat oven to 425 degrees.

2, Place salmon fillets on a non-stick baking pan. Brush juice on salmon.

3. In a shallow dish, combine panko, coconut, salt and pepper. Dredge each fillet in the mixture and return to baking pan. Spread leftover crumbs on top of each fillet. Coat with cooking spray.

4. Bake for 12 to 15 minutes. If desired, put under broiler until crust is golden brown.

Recipe 9: Creamy Macadamia Nut Baked Salmon

Ingredients:

butter-flavored cooking spray

6 tablespoons sour cream

1 (1 ounce) package vegetable dip mix, or to taste

1 pinch garlic salt, or to taste

1 pinch Creole seasoning, or to taste

4 (4 ounce) salmon fillets

1/2 cup chopped macadamia nuts

Directions:

1. Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.

2. Mix sour cream, vegetable dip mix, garlic salt, and Creole seasoning together in a bowl.

3. Arrange salmon fillets, skin-side down, on the prepared baking sheet. Spread sour cream mixture over each fillet.

4. Bake in the preheated oven until fish almost flakes easily with a fork, 7 to 8 minutes; sprinkle macadamia nuts over fillets. Turn on oven's broiler.

5. Broil until nuts are browned and fish flakes easily with a fork, 2 to 3 minutes more.

Recipe 10: Cheesy Baked Salmon

Ingredients:

2 pounds salmon fillets

2 cloves garlic, crushed

1 teaspoon dried dill weed

salt to taste

ground black pepper to taste

1 cup shredded Cheddar cheese

6 green onions, chopped

Directions:

1. Preheat oven to 450 degrees F (230 degrees C).

2. Place the salmon on a large piece of foil, and season with garlic, dill, salt, and pepper. Seal foil around the salmon. Place on a baking sheet.

3. Bake 20 minutes in the preheated oven. Top with Cheddar cheese and green onions, and continue baking 5 minutes, or until cheese is melted and fish is easily flaked with a fork.

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

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

Salmon Patties Recipes Biography

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Recipe 1: Salmon patties

Ingredients:

1 cup mashed potato, cold

415g can red or pink salmon, drained, bones removed, flaked (see note)

2 tablespoons gherkins, finely chopped

2 green onions, thinly sliced

1 egg, lightly beaten

1/2 cup dried breadcrumbs

Method:

1. Combine cold mashed potato, canned salmon, finely chopped gherkins, thinly sliced green onions, lightly beaten egg and dried breadcrumbs in a bowl. Shape into 8 patties.

2. Heat 2 tablespoons olive oil in a frying pan over medium-high heat. Cook patties, in batches, for 4 minutes each side or until golden. Drain on paper towel. Cool. Refrigerate for up to 2 days.

Recipe 2: 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.

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

3. Shape into 4 patties.

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

Recipe 3: 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 4: 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 5: 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 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 6: 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 7: Easy Salmon Patties

Ingredients:

1 (15 ounce) can salmon, drained and liquid reserved

1/3 cup chopped onion

1 egg

1/2 cup all-purpose flour, or more as needed

1 1/2 teaspoons baking powder

2 cups shortening, or more as needed

1/4 cup cornmeal, or as needed

Directions:

1. Mix salmon, onion, and egg together in a bowl; stir in flour. Stir baking powder and 2 tablespoons reserved salmon liquid together in a separate bowl; stir into salmon mixture until mixture holds together when shaped. Add more flour if mixture is too soft. Add more reserved salmon liquid if mixture is too firm. Shape salmon mixture into small patties.

2. Heat shortening in a skillet over medium heat.

3. Spread cornmeal into a shallow bowl and press patties into cornmeal until evenly coated on both sides.

4. Fry patties in the hot shortening until golden brown, about 5 minutes per side. Transfer patties to a paper towel-lined plate using a slotted spoon.

Recipe 8: Salmon Patties

Ingredients:

2 (15 ounce) cans pink salmon

1 onion, finely diced

1 egg, beaten

8 saltine crackers, crushed

salt and pepper to taste

1 stalk celery

1 cup cornmeal

Directions:

1. In a medium size mixing bowl combine salmon, onion, egg, crackers, salt, pepper, and celery. Mix well.

2. Make patties out of salmon mixture and roll in cornmeal.

3. In a large frying pan over medium high heat oil for frying. Place salmon patties in oil and fry on both sides until golden brown. Drain well. Serve warm.

Recipe 9: 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, minced

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 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.

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

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

Salmon Recipes NZ Biography

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Recipe 1: Salmon with herb topping

Ingredients:

1 tsp brown sugar mixed with 2 tsp sea salt and

1 tsp cracked pepper

1 side (1kg) fresh salmon, boned and skinned

1 to 2 lemons or limes cut into wedges to serve

2 cups roughly chopped herbs (a mix of parsley, coriander and dill works well)

3 trimmed spring onions, finely sliced

½ cup toasted macadamia nuts, chopped

2 lemons, juice of 2, zest of 1

2 small cloves garlic, crushed

1 tsp creamed horseradish

3 tbsp olive oil

Preparation:

1. Coat the salmon side with the sugar, salt and pepper mix. Cover and set aside for 1 hour.

2. Wash off any excess salt and dry salmon fillet with kitchen paper towels before wrapping in two layers of tinfoil.

3. Cook on a moderately hot barbecue for 12 to 15 minutes, which should ensure it’s medium-rare or pink in

the middle.

4. Carefully move to your serving platter.

5. Combine the topping ingredients and sprinkle over the cooked salmon. Season with a little salt and milled pepper and serve with wedges of fresh lemon or lime.

6. When cooking salmon on the grill, always use two layers of tinfoil to avoid it breaking under the weight of the fish.

Recipe 2: Salmon fillet with roast vegetables

Ingredients:

Juice of 1 lemon

3 tbsp extra virgin olive oil

Salt and freshly ground black pepper

1 tbsp chopped thyme or rosemary

1 parsnip, peeled and cut into sticks

2 carrots, peeled and cut into sticks

1 fennel bulb, cut into quarters

650g salmon fillet, skin on, bones and sinew removed, cut into 4 equal portions

Extra chopped herbs, for garnish

Preparation:

1. Preheat oven to 200C. In a small bowl mix together the lemon juice, olive oil, salt, pepper and herbs. Toss the parsnip, carrots and fennel in the flavoured oil to coat evenly.

2. Place vegetables in a baking dish and roast in the oven for 20 to 25 minutes, until they are golden and tender.

Set vegetables aside and keep warm.

3. Reduce oven to 180C. Season the flesh of the salmon with salt and pepper. Drizzle with a little olive oil. Place the salmon in the pan, skin side down. Cook for 5 to 8 minutes depending on how well cooked you like your salmon.

4. Serve salmon with a sprinkle of herbs, the vegetables on the side and some steamed greens.

Recipe 3: Salmon gravalax

Ingredients:

1 to 1.25kg side of salmon, skin on

3 tbsp sugar

3 tbsp sea salt

Freshly ground white pepper

1 tbsp vodka

1 bunch dill, roughly chopped

Preparation:

1. Remove pin bones from salmon and also trim off any excess fat at the side edges of the salmon.

2. Sprinkle combined sugar and salt over salmon and then white pepper. Drizzle with the vodka and scatter with dill.

3. Firmly wrap the salmon in several layers of plastic clingfilm and refrigerate for 36 to 48 hours with the skin facing up. It’s ideal to place a weight on top of the salmon to press it down.

4. Remove excess dill from salmon and – using a very sharp knife – slice it diagonally into very thin slices.

Recipe 4: Salmon Linguine

Ingredients:

200g fresh salmon, skin and bones removed

3 tbsp extra-virgin olive oil

2 cloves garlic, crushed

1 small red chilli, seeds removed and finely chopped

1 tbsp capers

Finely grated rind of 1 lemon

400g fresh linguine pasta

1 tbsp finely chopped parsley

Lemon wedges to serve

Preparation:

1. Chop the salmon flesh into 2cm pieces.

2. Heat the oil with the garlic, chilli, capers and lemon rind in a small frying pan. Cook very gently so that the oil is infused with the flavours rather than frying the ingredients.

3. Cook the linguine in boiling, salted water until just tender, then drain well.

4. Add the salmon to the oil and cook for 2 minutes. Toss the oil and salmon mixture through the drained linguine along with the chopped parsley and serve immediately with lemon.

Recipe 5: Salmon salad

Ingredients:

200g hot smoked salmon

2 flour tortilla

1 cos lettuce

8 cherry tomatoes, halved

1 stalk celery, sliced into thin sticks

1 avocado, sliced

Freshly ground black pepper

1/2 cup aioli

Preparation:

1. Break the salmon into rough chunks, discarding the skin.

2. Grill or toast the tortilla until crisp, then roughly chop.

3. Divide the cos lettuce, wash, dry and tear any large leaves.

4. Place the lettuce on a platter and top with salmon, cherry tomatoes, celery sticks and avocado.

5. Just prior to serving, scatter with tortilla and a grind of black pepper. Drizzle with aioli or serve it on the side.

Recipe 6: Salmon, lemon and dill risotto

Ingredients:

1.5 litres chicken stock

1 cup dry white wine

25g butter

2 tbsp extra-virgin olive oil

1/2 onion, finely chopped

3 cups (600g) arborio rice

1/2 cup grated parmesan cheese

1/2 cup mascarpone

1/2 cup chopped dill

Finely grated rind of 1 lemon

200g hot smoked salmon, flaked

Preparation:

1. Heat stock and wine together in a saucepan.

2. In another large saucepan, melt butter and olive oil on a low heat, add onion and cook until tender.

3. Add rice and stir until grains are coated with oil. Increase the heat to medium.

4. Add 1 cup of stock and stir while liquid is absorbed. Continue to stir and add stock until the rice is cooked. This should take about 20 minutes.

5. Remove pan from the heat and stir through the parmesan cheese, mascarpone, dill, lemon rind and salmon. Serve at once.

Recipe 7: Salmon and pesto pizza

Ingredients:

1 large store-bought pizza base

1 cup tomato pasta sauce

185g can salmon, drained and flaked

½ cup grated mozzarella cheese

Salt and freshly ground black pepper

1/3 cup basil pesto

Preparation:

1. Heat oven to 200°C. Place pizza base on a lightly greased oven tray. Spread base with tomato sauce, leaving the edges free of topping.

2. Scatter flaked salmon and grated mozzarella evenly over the base. Season topping with salt and pepper, to taste.

3. Bake pizza for 25 to 30 minutes, or until the topping is bubbling hot and the pizza crust is golden brown. Dollop with pesto. Slice and serve immediately.

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

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

Salmon Burger Recipe Biography

Source(google.com.pk)

Recipe 1: Salmon Burgers

Ingredients:

2 pounds salmon fillet, skin removed

2 egg whites

1 tablespoon Dijon mustard

1/2 cup fresh bread crumbs (1 slice white bread, ground in a food processor)

2 tablespoons chopped fresh dill

kosher salt

2 tablespoons olive oil (if cooking on a stovetop)

4 brioche buns, toasted

Directions:

Heat grill to medium.

Finely chop the salmon. Place half in a large resealable plastic bag and use a flat-surfaced meat pounder or a rolling pin to mash it.

Place all the salmon in a large bowl. Combine with egg whites, mustard, bread crumbs, dill, and ½ teaspoon salt. Form 4 ¾-inch-thick patties.

Place the patties on grill; cook 4 to 5 minutes per side. (On a stovetop, heat the oil in a grill pan over medium heat and cook patties 5 minutes per side.)

Serve the patties on the brioche buns.

Recipe 2: Salmon Burgers

Ingredients:

1 cup finely chopped red onion

1/4 cup thinly sliced fresh basil

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 (1-pound) salmon fillet, skinned and chopped

1 tablespoon hot pepper sauce

1 large egg white

Cooking spray

8 (3/4-ounce) slices focaccia, toasted

Preparation:

1. Combine first 5 ingredients in a large bowl. Combine hot pepper sauce and egg white in a small bowl; add egg white mixture to salmon mixture, stirring well to combine.

2. Divide the mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add salmon patties, and cook 3 minutes on each side or until desired degree of doneness. Serve patties on toasted focaccia.

Recipe 3: Salmon Burgers with Yogurt-Dill Sauce

Ingredients:

1 pound skinless salmon fillet, finely diced

1 tablespoon prepared white horseradish

1/2 teaspoon grated lemon zest, plus 1 tablespoon fresh lemon juice

1 large egg, lightly beaten

3 scallions, thinly sliced

2 tablespoons plain dried breadcrumbs

Coarse salt and ground pepper

1/2 cup plain low-fat yogurt

1 tablespoon chopped fresh dill

4 whole-wheat hamburger buns, split and toasted

Romaine lettuce, for serving

Directions:

1. Heat broiler, with rack set 4 inches from heat. In a medium bowl, combine salmon, horseradish, lemon zest and juice, egg, scallions, breadcrumbs, 1 teaspoon salt, and 1/8 teaspoon pepper; mix gently with a fork.

2. Form salmon mixture into four 3 1/2-by-1-inch patties; place on a rimmed baking sheet. Broil without turning until browned on top and opaque throughout, 6 to 7 minutes.

3. Meanwhile, combine yogurt and dill in a small bowl; season with salt and pepper. Serve burgers on buns with yogurt-dill sauce and lettuce.

Recipe 4: Superhealthy salmon burgers

Ingredients:

4 boneless, skinless salmon fillets, about 550g/1lb 4oz in total, cut into chunks

2 tbsp Thai red curry paste

thumb-size piece fresh root ginger, grated

1 tsp soy sauce

1 bunch coriander, half chopped, half leaves picked

1 tsp vegetable oil

lemon wedges, to serve

2 carrots

half large or 1 small cucumber

2 tbsp white wine vinegar

1 tsp golden caster sugar

Method:

1. Tip the salmon into a food processor with the paste, ginger, soy and chopped coriander. Pulse until roughly minced. Tip out the mix and shape into 4 burgers. Heat the oil in a non-stick frying pan, then fry the burgers for 4-5 mins on each side, turning until crisp and cooked through.

2. Meanwhile, use a swivel peeler to peel strips of carrot and cucumber into a bowl. Toss with the vinegar and sugar until the sugar has dissolved, then toss through the coriander leaves. Divide the salad between 4 plates. Serve with the burgers and rice.

Recipe 5: Fresh Salmon Burgers with Tarragon Mayonnaise

Ingredients:

1 pound skinless salmon fillet, cut into 1/4-inch pieces (about 2 1/4 cups)

4 green onions, chopped

1 tablespoon drained small capers

1 tablespoon fresh lemon juice

1 tablespoon chopped fresh tarragon or 1 teaspoon dried

1 teaspoon Dijon mustard

1 teaspoon prepared white horseradish

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 cup dry breadcrumbs

1 tablespoon butter

8 slices brioche loaf or egg bread, toasted

4 large tomato slices

8 radicchio leaves

tarragon mayonaise

Preparation:

1. Combine first 9 ingredients in medium bowl. Add 3 tablespoons mayonnaise and mix well. (Can be prepared 6 hours ahead. Cover and refrigerate.)

2. Mix breadcrumbs into salmon mixture. Form into four 1-inch-thick patties. Melt butter in heavy large skillet over medium-high heat. Add salmon patties; cook until just firm to touch and brown and crusty, about 3 minutes per side.

3. Place 1 slice of toast on each of 4 plates. Top each with burger. Spread burgers generously with mayonnaise. Top each with tomato slice, 2 radicchio leaves and second toast slice. Serve immediately, passing remaining mayonnaise separately.

Recipe 6: Yummy Lemon Salmon Burgers

Ingredients:

1 (16 ounce) can salmon, drained and flaked

2 eggs

1/4 cup chopped fresh parsley

2 tablespoons finely chopped onion

1/4 cup Italian seasoned dry bread crumbs

2 tablespoons lemon juice

1/2 teaspoon dried basil

1 pinch red pepper flakes

1 tablespoon vegetable oil

2 tablespoons light mayonnaise

1 tablespoon lemon juice

1 pinch dried basil

Directions:

1. In a medium bowl, mix together the salmon, eggs, parsley, onion, breadcrumbs, 2 tablespoons of lemon juice, 1/2 teaspoon of basil, and red pepper flakes. Form into 6 firmly packed patties, about 1/2 inch thick.

2. Heat the oil in a large skillet over medium heat. When the oil is hot, add the patties, and cook for 4 minutes per side, or until nicely browned.

3. In a small bowl, mix together the mayonnaise, 1 tablespoon of lemon juice and a pinch of basil. Use as a sauce for your patties.

Recipe 7: Pan-Fried Salmon Burgers with Cabbage Slaw and Avocado Aioli

Ingredients:

1 1/2 pounds skinless center-cut salmon fillet, finely chopped

1/2 cup mayonnaise

2 tablespoons Asian fish sauce

2 tablespoons sambal oelek (see Note) or hot sauce

2 garlic cloves, minced

1 medium shallot, minced

1 tablespoon minced fresh ginger

1/2 teaspoon finely grated lemon zest

1/2 cup plus 2 tablespoons chopped cilantro

1/2 cup plus 1 tablespoon chopped mint

Kosher salt and freshly ground pepper

1 1/2 cups Japanese panko or plain dry bread crumbs

2 tablespoons fresh lemon juice

2 tablespoons fresh lime juice

2 tablespoons unseasoned rice vinegar

1 teaspoon sugar

1/2 small green cabbage, shredded

1 small cucumber—peeled, halved lengthwise, seeded and julienned

1 small red onion, thinly sliced

1 small red bell pepper, thinly sliced

1/4 cup sesame seeds

1/4 cup vegetable oil

Avocado Aioli

6 onion rolls, split and toasted

Directions:

1. In a food processor, pulse the chopped salmon about 10 times, or until minced. Scrape the salmon into a bowl. 2. Mix the mayonnaise with the fish sauce, sambal oelek, garlic, shallot, ginger, lemon zest, 2 tablespoons of the cilantro, 1 tablespoon of the mint, 1 teaspoon of salt and 1/2 teaspoon of pepper. Add the mixture to the salmon along with 1 cup of the panko. Fold the salmon mixture together with a rubber spatula. With lightly oiled hands, pat the mixture into 6 burgers. Cover with plastic wrap and refrigerate for 2 hours.

3. Meanwhile, in a large bowl, combine the lemon and lime juice with the vinegar. Add the sugar; stir until dissolved. Add the cabbage, cucumber, onion, red pepper and the remaining 1/2 cup each of cilantro and mint and toss well.

4. In a shallow bowl, mix the remaining 1/2 cup of panko with the sesame seeds. Pat the mixture onto the salmon burgers.

5. In each of 2 large nonstick skillets, heat 2 tablespoons of the oil until shimmering. Add 3 salmon burgers to each skillet and cook over moderately high heat, turning once, until well browned but barely cooked in the center, about 7 minutes.

6. Spread the Avocado Aioli on the rolls. Add the salmon burgers, top with the slaw, close the sandwiches and serve.