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

Saturday, 31 January 2015

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

Whole Salmon Recipes Biography

Source(google.com.pk)

Recipe 1: Foil-baked Whole Fresh Salmon with Green Herb Mayonnaise

Ingredients:

2 oz (50 g) butter, plus extra for buttering the kitchen foil

1 small onion, peeled and thinly sliced

3 bay leaves

4 sprigs tarragon

salt and freshly milled black pepper

2 eggs

2 level teaspoons mustard powder

1 fat clove garlic, peeled

½ pint (275 ml) groundnut oil

2 dessertspoons white wine vinegar

3 oz (75 g) fresh spinach leaves

1½ oz (40 g) watercress leaves

1½ oz (40 g) flat-leaf parsley leaves

2 tablespoons fresh tarragon, chopped

1 tablespoon snipped fresh chives

1 tablespoon lemon juice (or more to taste)

salt and freshly milled black pepper

Method:

1. First make the mayonnaise. Break the whole eggs straight into the goblet of a blender or food processor, sprinkle in the mustard powder and add the garlic clove and 1 level teaspoon salt. Then measure the oil into a jug, then switch the machine on. To blend everything thoroughly, pour the oil in a thin, very steady trickle with the motor running. You must be very careful here – too much oil in too soon means the sauce will curdle. When all the oil is in, add the white wine vinegar and blend. Then switch off and season to taste with salt and freshly milled black pepper.

2. Now rinse the spinach, watercress and parsley under cold water and put these into a medium saucepan. With the heat turned to medium, stir the leaves around until everything has just wilted, then tip them into a colander and rinse under cold water to keep the colour. Now squeeze out the excess moisture very carefully, thoroughly pressing and squeezing with a wooden spoon. Then transfer the cooked leaves to the mayonnaise in the blender with the chopped tarragon and chives and whiz until smooth and green. There will be some fine specks but that's okay. Now do a bit of tasting and season with lemon juice, salt and pepper.

3. When you are ready to cook the salmon, preheat the oven to 250°F (130°C) – see introduction for important information about the gas mark.

4. Start by wiping the fish with some damp kitchen paper, then place it in the centre of a large double sheet of foil, generously buttered. Put half the butter, the onion slices, bay leaves and tarragon sprigs into the centre cavity of the fish, along with a seasoning of pepper and salt. The rest of the butter should be smeared on top. Now wrap the foil over the salmon to make a loose but tightly sealed parcel. Then place the foil parcel on a large baking sheet, diagonally so that it fits in the oven. If it seems a bit long bend the tail end upwards and then bake in the centre of the oven for 2½ hours.

5. After the 2½ hours, remove the salmon from the oven and allow it to cool completely before serving. (It's best not to open the foil.) To serve, the skin will come off very easily if you first make a horizontal slit all along the middle of the salmon. Then just ease the fillets away from the bone. Serve with the sauce, some crisp dressed salad leaves, such as Cos lettuce, and cucumber, and hot buttered new potatoes or potato salad.

Recipe 2: Whole Baked Salmon

Ingredients:

1 4-pound whole salmon with head and tail, scaled

6 green onions, chopped

5 tablespoons fresh lemon juice

2 tablespoons olive oil

1/3 cup dry white wine

10 whole black peppercorns

Paper-thin cucumber slices

Lemon wedges

Fresh dill sprigs

Preparation:

1. Preheat oven to 325°F. Stack 2 heavy-duty foil sheets on large baking sheet. Place fish on foil. Sprinkle half of green onions and 2 1/2 tablespoons lemon juice inside fish. Drizzle remaining 2 1/2 tablespoons lemon juice over fish. Drizzle oil over. Pour wine over; sprinkle with peppercorns. Sprinkle remaining green onions around fish. Bring up foil around fish, sealing tightly but leaving airspace between fish and foil. Bake fish 1 hour. Remove from oven. Open foil and let fish cool 1 hour. Reseal foil and refrigerate until cold, about 4 hours. (Can be prepared 1 day ahead. Keep refrigerated.)

2. Open foil. Carefully remove skin from fish. Scrape off any grayish flesh. Transfer fish to platter. Garnish top of fish with cucumber slices. Surround with lemon wedges and dill sprigs.

Recipe 3: Stuffed Whole Wild Salmon

Ingredients:

6 garlic cloves, thinly sliced

2 serrano chiles, thinly sliced crosswise

1 medium red onion, thinly sliced

1 whole orange, thinly sliced

1 whole lemon, thinly sliced

1/2 small fennel bulb, cored and very thinly sliced

2 tablespoons pure ancho chile powder

3 tablespoons extra-virgin olive oil, plus more for rubbing and serving

One 8- to 9-pound whole wild salmon, scaled and cleaned

Salt and freshly ground pepper

Preparationn:

1. Preheat the oven to 425°. In a large bowl, toss the garlic, chiles, onion, orange, lemon, fennel, 1 tablespoon of the chile powder and the 3 tablespoons of olive oil. Lay the salmon diagonally on a very large rimmed baking sheet. Season the cavity of the salmon with salt and pepper. Stuff the salmon with the tossed aromatics. Tie the salmon with kitchen string at 3-inch intervals. Rub the salmon all over with olive oil, season with salt and pepper and sprinkle with the remaining 1 tablespoon of chile powder. Wrap the head and tail with foil if they touch the side of the oven. 2. Roast the salmon on the bottom rack of the oven for about 1 hour, until just cooked through and an instant-read thermometer inserted into the thickest part registers 135° to 140°. Remove the salmon from the oven and preheat the broiler. Set the rack 6 inches from the heat source. Broil the salmon for about 3 minutes, until it is richly browned.

3. With 2 forks, carefully lift off the salmon skin from the top side and reserve. Lift the flesh from the top side of the salmon and transfer to a platter. Lift the skeletal bone from the salmon and discard. Carefully pour off the pan juices into a bowl. Cut the second side of the salmon into sections and transfer to the platter. Discard the aromatics. Serve the salmon with the pan juices, crispy skin and olive oil.

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

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

Salmon Recipes Healthy Biography

Source(google.com.pk)

Recipe 1: Healthier Grilled Salmon I

Ingredients:

1 1/2 pounds salmon fillets

2 teaspoons lemon juice

1 teaspoon lemon zest

1 clove garlic, minced

2 tablespoons extra-virgin olive oil

2 tablespoons soy sauce

1/3 cup brown sugar

salt to taste (optional)

Directions:

1. Stir together lemon juice, lemon zest, soy sauce, brown sugar, garlic and olive oil in a 9x13-inch glass baking dish until sugar is dissolved, about 2 minutes. Place fish flesh side down in mixture and refrigerate for 30 minutes.

2. Preheat an outdoor grill for medium-high heat and lightly oil grate.

3. Place salmon on preheated grill and discard marinade.

4. Cook salmon until fish flakes easily with a fork, 6 to 8 minutes.

Recipe 2: Warm Salmon Salad with Crispy Potatoes

Ingredients:

2 tablespoons extra-virgin olive oil, divided

2 small yellow-fleshed potatoes, such as Yukon Gold, scrubbed and cut into 1/8-inch slices

1/2 teaspoon salt, divided

1 medium shallot, thinly sliced

2 teaspoons rice vinegar

1/4 cup buttermilk

2 7-ounce cans boneless, skinless salmon, drained

4 cups arugula

Preparation:

1. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add potatoes and cook, turning once, until brown and crispy, 5 to 6 minutes per side. Transfer to a plate and season with 1/4 teaspoon salt; cover with foil to keep warm.

2. Combine the remaining 1 tablespoon oil, 1/4 teaspoon salt, shallot and vinegar in a small saucepan. Bring to a boil over medium heat. Remove from the heat and whisk in buttermilk. Place salmon in a medium bowl and toss with the warm dressing. Divide arugula among 4 plates and top with the potatoes and salmon.

Recipe 3: Salmon with Roasted Vegetables & Quinoa

Ingredients:

2 small or 1 large delicata squash (about 1 pound), halved, seeded and cut into 1-inch pieces

4 cups cauliflower florets

6 small shallots, quartered

3 tablespoons extra-virgin olive oil, divided

3/4 teaspoon salt, divided

1/2 teaspoon ground pepper, divided

1 1/4 cups water

3/4 cup red or white quinoa

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

Olive oil or canola oil cooking spray

3 tablespoons lemon juice

2 tablespoons maple syrup

1/4 cup chopped walnuts, toasted

Preparation:

1. Preheat oven to 425°F.

2. Toss squash, cauliflower and shallots with 2 tablespoons oil, 1/4 teaspoon each salt and pepper on a large rimmed baking sheet. Roast, stirring once or twice, until the vegetables are tender and browned in spots, 20 to 25 minutes.

3. Meanwhile, bring water to a boil in a small saucepan. Add quinoa and return to a boil. Reduce to a low simmer, cover and cook until the water is absorbed, 12 to 15 minutes. Remove from the heat.

4. When the vegetables are tender, move the vegetables to one side of the pan and place salmon in the empty spot. Coat the salmon with a thin layer of cooking spray and season with 1/4 teaspoon each salt and pepper. Roast until the salmon is opaque in the middle, 4 to 6 minutes.

5. Combine the remaining 1 tablespoon oil, lemon juice, maple syrup and 1/4 teaspoon salt in a small bowl. Serve the quinoa, salmon and vegetables drizzled with the dressing and topped with walnuts.

Recipe 4: Southeast Asian-Inspired Salmon Soup

Ingredients:

2 ounces bean thread noodles (see Note)

2 tablespoons canola oil

3 tablespoons thinly sliced garlic

7 cups reduced-sodium chicken broth

1 15-ounce can petite diced tomatoes

1 tablespoon fish sauce (see Note)

1 tablespoon chile-garlic sauce (see Note)

2 teaspoons hot sesame oil, or to taste

1 1/4 pounds wild salmon fillet, skinned (see Tip) and cut into 1/2-inch cubes

1 cup thinly sliced scallions

1/2 cup loosely packed cilantro leaves

Lime wedges, for garnish

Preparation:

1. Place noodles in a large bowl, cover with hot tap water and soak until softened, 20 to 25 minutes. Drain.

2. Meanwhile, heat canola oil over medium heat in a Dutch oven. Add garlic and cook, stirring often, until golden brown, about 3 minutes. Transfer to a paper towel with a slotted spoon. (If the oil is too hot, the garlic will burn and become bitter so try a “tester” slice first before frying the rest.)

3. Carefully pour broth into the pan (it may spatter a little); bring to a boil. Stir in tomatoes and their juice, fish sauce, chile-garlic sauce and hot sesame oil. Stir in salmon, reduce heat to a gentle simmer and cook until the salmon is nearly cooked through, about 2 minutes. Stir in the drained noodles and scallions and simmer 1 minute more.

4. Top with cilantro and the crispy garlic. Serve with lime wedges, if desired.

Recipe 5: Smoked Salmon Salad Niçoise

Ingredients:

8 ounces small red potatoes, scrubbed and halved

6 ounces green beans, preferably thin haricots verts, trimmed and halved

2 tablespoons reduced-fat mayonnaise

1 tablespoon white-wine vinegar

1 teaspoon lemon juice

1 teaspoon Worcestershire sauce

1 teaspoon Dijon mustard

1/2 teaspoon dried dill

1/4 teaspoon freshly ground pepper

6 cups mixed salad greens

1/2 small cucumber, halved, seeded and thinly sliced

12 small cherry or grape tomatoes, halved

4 ounces smoked salmon, cut into 2-inch pieces

Preparation:

1. Place a large bowl of ice water next to the stove. Bring 1 inch of water to a boil in a large saucepan. Place potatoes in a steamer basket over the boiling water, cover and steam until tender when pierced with a fork, 10 to 15 minutes. Transfer the potatoes with a slotted spoon to the ice water. Add green beans to the steamer, cover and steam until tender-crisp, 4 to 5 minutes. Transfer the green beans with a slotted spoon to the ice water. Transfer the potatoes and beans to a towel-lined baking sheet to drain.

2. Meanwhile, whisk mayonnaise, vinegar, lemon juice, Worcestershire sauce, mustard, dill and pepper in a large bowl. Add the potatoes and green beans, salad greens, cucumber and tomatoes; toss gently to coat.

3. Divide the salad and smoked salmon between 2 plates.

Recipe 6: Seared Salmon with Sugar Snap-Fennel Slaw

Ingredients:

1/4 cup lemon juice

3 tablespoons extra-virgin olive oil, divided

2 tablespoons minced shallot

1/2 teaspoon light brown sugar

3/4 teaspoon salt, divided

1/2 teaspoon freshly ground pepper, divided

1 large fennel bulb, with fronds

2 cups sugar snap peas, trimmed

1 1/4 pounds wild Alaskan salmon, skinned

2 teaspoons minced fresh chives

Preparation:

1. Combine lemon juice, 2 1/2 tablespoons oil, shallot, brown sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Set aside 4 teaspoons of the dressing in a small bowl.

2. Slice top off fennel bulb. Chop 2 tablespoons of the fronds and add to the large bowl. (Reserve remaining fronds for garnish.) Halve, core and thinly slice the bulb. Thinly slice snap peas into long matchsticks. Toss the fennel and peas with the dressing in the large bowl; let stand while you cook the salmon.

3. Cut salmon into 4 portions and season with the remaining 1/4 teaspoon each salt and pepper. Heat the remaining 1/2 tablespoon oil in a large nonstick skillet over medium-high heat. Add the salmon and cook for 2 minutes. Gently turn and continue cooking until just opaque in the center, 2 to 4 minutes more.

4. Divide the slaw and salmon among 4 plates. Drizzle each portion with 1 teaspoon of the reserved dressing and top with 1/2 teaspoon chives and fennel fronds, if desired.

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

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

Salmon Recipes Grilled Biography

Source(google.com.pk)

Recipe 1: Grilled Salmon I

Ingredients:

1 1/2 pounds salmon fillets

lemon pepper to taste

garlic powder to taste

salt to taste

1/3 cup soy sauce

1/3 cup brown sugar

1/3 cup water

1/4 cup vegetable oil

Directions:

1. Season salmon fillets with lemon pepper, garlic powder, and salt.

2. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.

3. Preheat grill for medium heat.

4. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Recipe 2: Grilled Salmon Skewers

Ingredients:

1 pound salmon filet without skin

1/4 cup soy sauce

1/4 cup honey

1 tablespoon rice vinegar

1 teaspoon minced fresh ginger root

1 clove fresh garlic, minced

pinch of freshly ground black pepper

12 fresh lemon wedges

12 skewers

Directions:

1. Slice salmon lengthwise into 12 long strips, and thread each onto a soaked wooden skewer. Place in a shallow dish.

2. In a bowl, whisk together the soy sauce, honey, vinegar, ginger, garlic, and pepper. Pour over skewers, turning to coat. Let stand at room temperature for 30 minutes. When finished marinating, transfer marinade to a small saucepan, and simmer for several minutes.

3. Preheat an outdoor grill for medium-high heat.

4. Lightly oil grill grate. Thread 1 lemon wedge onto the end of each skewer. Cook skewers on the preheated grill for 4 minutes per side, brushing often with marinade, or until fish flakes easily with a fork.

Recipe 3: Balsamic and Rosemary Grilled Salmon

Ingredients:

4 (4 ounce) salmon fillets

sea salt to taste

1 tablespoon balsamic vinegar

3 tablespoons olive oil

1/4 cup lemon juice

1 clove garlic, minced

1 sprig fresh rosemary, minced

Directions:

1. Season salmon fillets to taste with sea salt, and place into a shallow, glass dish. Whisk together vinegar, olive oil, lemon juice, garlic, and rosemary; pour over salmon fillets. Cover, and refrigerate at least 30 minutes.

2. Preheat an outdoor grill for medium-high heat, and lightly oil grate.

3. Remove salmon from marinade, and shake off excess. Discard remaining marinade. Cook on preheated grill until fish is opaque in the center and flakes easily with a fork, about 4 minutes per side.

Recipe 4: Firecracker Grilled Alaska Salmon

Ingredients:

8 (4 ounce) fillets salmon

1/2 cup peanut oil

4 tablespoons soy sauce

4 tablespoons balsamic vinegar

4 tablespoons green onions, chopped

3 teaspoons brown sugar

2 cloves garlic, minced

1 1/2 teaspoons ground ginger

2 teaspoons crushed red pepper flakes

1 teaspoon sesame oil

1/2 teaspoon salt

Directions:

1. Place salmon filets in a medium, nonporous glass dish. In a separate medium bowl, combine the peanut oil, soy sauce, vinegar, green onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt. Whisk together well, and pour over the fish. Cover and marinate the fish in the refrigerator for 4 to 6 hours.

2. Prepare an outdoor grill with coals about 5 inches from the grate, and lightly oil the grate.

3. Grill the fillets 5 inches from coals for 10 minutes per inch of thickness, measured at the thickest part, or until fish just flakes with a fork. Turn over halfway through cooking.

Recipe 5: Healthier Grilled Salmon I

Ingredients:

1 1/2 pounds salmon fillets

2 teaspoons lemon juice

1 teaspoon lemon zest

1 clove garlic, minced

2 tablespoons extra-virgin olive oil

2 tablespoons soy sauce

1/3 cup brown sugar

salt to taste (optional)

Directions:

2. Preheat an outdoor grill for medium-high heat and lightly oil grate.

3. Place salmon on preheated grill and discard marinade.

4. Cook salmon until fish flakes easily with a fork, 6 to 8 minutes.

Recipe 6: Lime-Marinated Grilled Salmon

Ingredients:

1/4 cup fresh lime juice

1 tablespoon olive oil

2 teaspoons Dijon mustard

1/4 teaspoon ground ginger

1/4 teaspoon garlic powder

1/4 teaspoon cayenne pepper

1/8 teaspoon black pepper

4 salmon steaks

Directions:

1. Whisk together the lime juice, olive oil, mustard, ginger, garlic, cayenne pepper, and black pepper in a bowl, and pour into a resealable plastic bag. Add the salmon steaks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.

2. Preheat an outdoor grill for medium heat, and lightly oil grate. Remove the salmon from marinade, and shake off excess. Discard remaining marinade.

3. Grill until the fish flakes easily with a fork, 5 to 10 minutes per side depending on thickness.

Recipe 7: Super Grilled Salmon

Ingredients:

1/4 cup brown sugar

1/2 cup hot water

1/2 cup Shiraz wine

1/2 cup soy sauce

1/3 cup olive oil

3 cloves garlic, minced

1/3 teaspoon lemon pepper

2 pounds salmon fillets

1 tablespoon cornstarch

2 tablespoons cold water

Directions:

1. In a bowl, mix the brown sugar in the hot water until dissolved. Pour into a large resealable plastic bag, and mix in wine, soy sauce, olive oil, garlic, and lemon pepper. Place salmon in the bag, seal, and marinate 8 hours or overnight in the refrigerator.

2. Preheat a grill for high heat.

3. Lightly oil the grill grate. Reserving marinade, place salmon on the grill, and cook 5 to 8 minutes on each side, or until easily flaked with a fork.

4, Transfer reserved marinade to a pot. Dissolve the cornstarch in cold water. Bring the marinade to a boil, and stir in cornstarch mixture to thicken. Serve over the salmon or on the side as a dipping sauce

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

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

Fried Salmon Recipes Biography

Source(google.com.pk)

Recipe 1: Fried Salmon

Ingredients:

4 (5-ounce) center-cut salmon fillets (about 1-inch-thick), skin on or off

2 tablespoons olive oil

Kosher salt and freshly ground black pepper

Serving suggestions: honey mustard, horseradish mashed potatoes, mesclun greens

Directions:

1. Bring the salmon to room temperature 10 minutes before cooking.

2. Warm a large nonstick skillet with oil over medium-low heat. Season the fish with salt and pepper. Raise the heat to medium-high. Place the salmon, skin-side up in the pan. Cook until golden brown on 1 side, about 4 minutes. Turn the fish over with a spatula, and cook until it feels firm to the touch and the skin is crisp if desired, about 3 minutes more.

3. The skin can be served or removed easily with a knife or spoon.

4. Transfer to a plate and serve as desired.

Recipe 2: Fried Salmon with Green Goddess Tzatziki

Ingredients:

1 cup plain 2-percent fat Greek yogurt

2 tablespoons mayonnaise

1/3 cup chopped fresh basil

1/4 cup chopped fresh chives

2 tablespoons chopped fresh tarragon

1 tablespoon white wine vinegar

1/4 teaspoon kosher salt, plus extra for seasoning

1/4 teaspoon freshly ground black pepper, plus extra for seasoning

1/2 an English hothouse cucumber, seeded (1 pound)

Four 7-ounce salmon fillets, each about 1-inch thick,skinned

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

3 tablespoons extra-virgin olive oil

Directions:

1. For the tzatziki: Combine the yogurt, mayonnaise, basil, chives, tarragon, vinegar, salt and pepper in a food processor. Blend until the herbs are finely chopped and the sauce is pale green. Scrape the sauce into a bowl.

2. Coarsely grate the cucumber using the large holes of a box grater onto a paper-towel-lined-plate; pat dry. Mix the cucumber into the tzatziki. Add salt and pepper to taste. The tzatziki can be made 4 hours ahead, covered and chilled, and stirred before serving.

3. Sprinkle the salmon with salt and pepper. Heat the oil over medium-high heat in a large skillet. Cook the salmon, skinned-side-up, until golden brown, about 4 minutes. Flip the fish using a fish spatula and cook for 2 minutes for medium doneness.

4. Serve warm, at room temperature or chilled with the tzatziki. To serve chilled, cool, cover, and chill up to 1 day.

Recipe 3: Crispy fried salmon with spring vegetable broth

Ingredients:

½ aioli recipe

850 ml organic chicken or vegetable stock, lightly seasoned

8 baby bulbs fennel, stalks removed and herby tops reserved

4x120 g salmon steaks, from sustainable sources, ask your fishmonger, scored

1 small handful fresh mint, ripped

1 small handful fresh basil, leaves picked

extra virgin olive oil

sea salt

freshly ground black pepper

100 g green beans, tops removed

100 g podded broad beans

100 g podded peas

Directions:

1. First, make the aïoli. When you've done that, bring your stock to the boil in a large pan then add your fennel and allow this to boil for 4 minutes while you heat up a non-stick frying pan. Take your salmon steaks and, if you fancy it, you could finely slice a little of your mint and basil and push this into the score marks. Pat the salmon steaks with a little olive oil, season and place skin-side down in the frying pan. Leave them for 2 minutes to get really crispy then check how they're doing. They'll want around 4 minutes on the skin side and 1 minute on the other. You'll get an idea of how they're cooking as you'll see the salmon change colour.

2. When the fennel has had 4 minutes, add the green beans and the broad beans. Give them a further 2 minutes. By this time you will probably want to turn over the salmon steaks for their last minute. Add the peas to the other veg and cook for a final 2 minutes. Don't be tempted to overcook the salmon – remove it from the heat. Divide the vegetables between 4 bowls, rip over the mint and basil, ladle over some of your hot cooking stock and place the salmon on top. Serve with a dollop of aïoli. Fantastic!

Recipe 4: Fried Seared Salmon I

Ingredients:

4 (6 ounce) fillets salmon

2 tablespoons olive oil

2 tablespoons capers

1/8 teaspoon salt

1/8 teaspoon ground black pepper

4 slices lemon

Directions:

1. Preheat a large heavy skillet over medium heat for 3 minutes.

2. Coat salmon with olive oil. Place in skillet, and increase heat to high. Cook for 3 minutes. Sprinkle with capers, and salt and pepper. Turn salmon over, and cook for 5 minutes, or until browned. Salmon is done when it flakes easily with a fork.

3. Transfer salmon to individual plates, and garnish with lemon slices.

Recipe 5: Fried Wild Salmon

Ingredients:

2 (3 ounce) fillets salmon, with skin

sea salt to taste

2 tablespoons olive oil

Directions:

1. Rinse the salmon fillets and pat dry thoroughly with paper towels; season with sea salt.

2. Heat the oil in a skillet over medium-high heat.

3. Gently lay the salmon into the hot oil with the skin side facing up and cook until the the flesh side is golden brown, 5 to 7 minutes; turn and continue cooking until the skin side is slightly browned, about 5 minutes more. 4. Remove the salmon from the skillet, allowing any oil to drain from the fish back into the pan.

Remove the skin from the salmon fillets; fry the skin in the oil remaining in the skillet until crispy, 2 to 3 minutes. Serve the crispy skin with the salmon.

Recipe 6: Fried Salmon with Citrus Vinaigrette

Ingredients:

2 pounds asparagus, stalks peeled

1/4 cup extra-virgin olive oil, plus more for drizzling

1/4 cup fresh orange juice

1/4 cup fresh lemon juice

2 tablespoons fresh lime juice

1 medium shallot, minced

2 tablespoons snipped chives

Salt and freshly ground pepper

3 tablespoons vegetable oil

Eight 6-ounce skinless salmon fillets

Directions:

1. In a large skillet of boiling salted water, cook the asparagus stalks until bright green and crisp-tender, about 3 minutes. Drain and rinse with cold water. Pat the asparagus dry and transfer them to a serving platter. Drizzle olive oil over the asparagus and toss gently to coat.

2. In a small saucepan, combine the orange, lemon and lime juices and simmer over moderate heat until reduced by half, about 10 minutes. Pour into a heatproof bowl and let cool to room temperature. Whisk in the shallot, chives and the 1/4 cup of olive oil. Season with salt and pepper.

3. In each of 2 large skillets, heat 1 1/2 tablespoons of the vegetable oil until shimmering. Season the salmon fillets with salt and pepper and add 4 to each skillet. Cook over moderately high heat until browned and just cooked, about 3 minutes per side.

4. Transfer the salmon to plates and spoon some of the citrus vinaigrette on top. Serve the salmon with the asparagus, passing the extra vinaigrette at the table.

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

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

Poached Salmon Recipe Biography

Source(google.com.pk)

Recipe 1: Poached salmon

Ingredients:
1/2 cup dry white wine
2 dried bay leaves
1/2 teaspoon whole black peppercorns
1 medium lemon, thinly sliced
4 (200g each) salmon fillets, skin on
Steamed chat potatoes and Salad leaves, to serve

Method:
1. Place wine, bay leaves, peppercorns, lemon and 2 litres cold water in a large, deep frying pan over medium heat. Bring to a gentle simmer.
2. Reduce heat to low. Add salmon. Cook, covered, for 10 minutes or until just cooked through. Using a spatula, remove salmon from liquid.
3. Serve with potatoes and salad leaves.

Recipe 2: Poached Salmon II

Ingredients:
1/2 cup dry white wine
1/2 cup water
2 pounds salmon fillets, cut into 4 pieces
2 tablespoons butter, softened
1 1/2 teaspoons dried parsley
1 1/2 teaspoons chopped garlic
salt and pepper to taste

Directions:
1. Heat wine and water over medium high heat in a large non-stick skillet for 5 minutes.
2. Slide salmon pieces into poaching liquid and dot with butter. Sprinkle with dried parsley, garlic, salt and pepper.
3. Bring to a slow boil, reduce heat to medium and poach until salmon flesh is firm, about 10 to 15 minutes.

Recipe 3: Poached Salmon Recipe

Ingredients:
1 to 1½ pounds salmon fillets, pin bones removed
Salt
½ cup dry white wine (a good Sauvignon Blanc)
½ cup water
1 shallot, peeled and thinly sliced or a few thin slices of onion
Several sprigs of fresh dill or sprinkle of dried dill
A sprig of fresh parsley
Freshly ground black pepper
A few slices of fresh lemon to serve

Directions:
1. Sprinkle the salmon fillets with a little salt. Put the wine, water, dill, parsley and shallots or onions in a sauté pan, and bring to a simmer on medium heat.
2. Place salmon fillets, skin-side down on the pan. Cover. Cook 5 to 10 minutes, depending on the thickness of the fillet, or to desired done-ness. Do not overcook. Serve sprinkled with freshly ground black pepper and a slice or two of lemon.

Recipe 4: Quick Poached Salmon with Dill Mustard Sauce

Ingredients:
1/2 cup plain yogurt
1/4 cup Dijon mustard
1 tablespoon honey
1/4 cup fresh lemon juice
3 tablespoons chopped fresh dill
1 pound salmon
1 cup white wine
1/2 cup water
1/4 cup chopped shallots

Recipe 5: Poached Salmon with Lemon Mint Tzatziki

Ingredients:
2 cups dry white wine
2 cups water
2 bay leaves
2 sprigs flat-leaf parsley
2 lemons, unpeeled, sliced
1 (2 pound) salmon fillet with skin
1 scallion, top only, thinly sliced
1 cup Lemon Mint Tzatziki, recipe follows
1 cup non-fat yogurt
1 English cucumber
1 teaspoon olive oil
2 teaspoons lemon juice
1/2 teaspoon minced garlic
1/4 teaspoon lemon zest
1 tablespoon finely chopped mint leaves
Salt and pepper

Directions:
1. Put the wine, water, bay leaves, parsley and of the sliced lemons into a large deep skillet and bring to a simmer.
2. Add the salmon, skin side down. Add more water, if necessary, to cover the salmon. Cover the skillet and simmer over a low heat until the fish is just cooked through, about 8 minutes.
3. Transfer the fish to a plate, cover it and chill it completely in the refrigerator, about 3 hours.
4. To serve, peel the skin from the fillet and scrape away any brown flesh. Put the fish on a serving plate, garnish with scallion and the remaining lemon slices. Serve with Lemon Mint Tzatziki.
5. Line a strainer with paper towel and put the strainer over a bowl. Put the yogurt in the strainer and place it in the refrigerator to drain and thicken for 3 hours.
6. Seed and coarsely grate the cucumber. Drain it well. In a medium bowl, stir together the thickened yogurt and olive oil. Stir in the cucumber, lemon juice, garlic, zest and mint. Season with salt and pepper, to taste, and serve.

Recipe 6: Simple Poached Salmon

Ingredients:
2 carrots, cut into 1-inch pieces
1 celery stalk, cut into 1-inch pieces
1 small onion, peeled and halved
1/2 lemon, thinly sliced
Coarse salt
4 skinless salmon fillets (6 ounces each and about 1 inch thick)

Directions:
1. In a large, deep, straight-sided skillet or heavy pot, combine carrots, celery, onion, lemon, 1 1/2 teaspoons salt, and 6 cups water. Bring to a boil; reduce to a simmer, cover, and cook 8 minutes.
2. Season salmon with salt and gently lower into simmering liquid (liquid should just cover fish). Reduce to a very gentle simmer. Cover and cook until salmon is opaque throughout, about 5 minutes (longer for thicker fillets). Using a wide slotted spatula, remove salmon from liquid.

Recipe 7: Cold Poached Salmon

Ingredients:
3 cups dry white wine
1 small onion, chopped
3 celery ribs, chopped
1 tablespoon whole black peppercorns
3 parsley sprigs
One 3-pound fillet fatty salmon, pin bones removed
6 thin lemon slices, for garnish
12 thin cucumber slices, for garnish
2 cups plain Greek yogurt
1/3 cup finely diced seeded cucumber
1/4 cup finely diced red onion
1 garlic clove, minced
2 tablespoons fresh lime juice
3 tablespoons minced capers
3 tablespoons minced cilantro
3 tablespoons minced dill
1 tablespoon ground cumin
Kosher salt
Freshly ground white pepper

Directions:
1. In a fish poacher or a pot large enough to hold the salmon, combine the wine, onion, celery, peppercorns and parsley. Add 3 inches of water and bring to a boil. Add the salmon fillet (it should be fully submerged) and bring the water to a simmer. Cover and simmer gently over low heat until the salmon is just cooked through, about 8 to 9 minutes. Turn off the heat and let stand for 5 minutes.
2. In a medium bowl, combine all of the ingredients and mix well.
3. Using 2 spatulas, carefully transfer the salmon fillet to a large platter. Dab off any white bits and let stand at room temperature for 15 minutes. Cover loosely with plastic wrap and refrigerate until cool.
4. Garnish the salmon with the lemon and cucumber slices and serve with the raita.

Recipe 8: Poached Salmon with Corn and White Wine-Butter Sauce

Ingredients:
4 medium zucchini (1 1/2 pounds), coarsely shredded
Salt
2 tablespoons extra-virgin olive oil
3 medium shallots—2 finely chopped, 1 halved
Freshly ground pepper
2 3/4 cups dry white wine
1 cup fresh corn kernels
2 lemon thyme sprigs
1 bay leaf
Four 6-ounce skinless salmon fillets
1 stick cold unsalted butter, cut into tablespoons
1/4 cup thinly sliced basil leaves

Directions:
1. Set a colander over a bowl. Add the zucchini to the colander and toss with 1 teaspoon of salt. Let stand for 20 minutes. Squeeze the zucchini dry.
2. In a large, nonreactive skillet, heat the olive oil. Add the chopped shallots and season with salt and pepper. Cook over moderate heat until softened, about 3 minutes. Add 1/4 cup of the wine and cook until evaporated, about 2 minutes. Stir in the corn and 1/2 cup of water. Cover and cook until the corn is tender, about 4 minutes. Stir in the zucchini and cook until heated through, about 2 minutes. Season with salt and pepper, cover and keep warm.
3. In a large, nonreactive saucepan, combine 2 cups of the wine with the thyme, bay leaf, the halved shallot and 2 cups of water and bring to a simmer. Season the salmon with salt, add the fillets to the saucepan and cook at a bare simmer over low heat, turning once, about 6 minutes. Transfer the salmon to a plate and pat dry with paper towels. Discard the poaching liquid.
4. Add the remaining 1/2 cup of wine to the saucepan and bring to a simmer. Whisk in the butter, 1 tablespoon at a time, until thoroughly incorporated. Season with salt. Stir the basil into the vegetables and transfer to plates. Nestle the salmon into the vegetables, top with the butter sauce and serve.