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

Tuesday, 3 February 2015

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

Baked Whole Salmon Recipes Biography

Source(google.com.pk)

Recipe 1: Whole salmon baked in foil

Ingredients:

1 whole salmon or salmon trout (about 2 1/2lbs)

butter

4 tablespoons white wine

few sprigs of parsley

sea salt

freshly ground pepper

Method:

Preheat your oven to 150 degrees C / gas mark 2.

Spread a decent amount of butter over a large piece of foil that's big enough to cover the salmon. Place the salmon on the foil and fold the foil up around the edges. Spoon over 4 tablespoons white wine, a few sprigs of parsley, some sea salt and freahly ground pepper. Sometimes I add a bay leaf but that's up to you. Then seal the fish by covering with more foil so no juices or steam can escape. Place in a large roasting tin or baking tray and bake for 45 minutes (or an hour if it's a bigger salmon).

Remove from oven but set aside for 10 minutes before opening and serving.

Recipe 2: Whole baked salmon with a dill mousse

Ingredients:

2 bunches fresh watercress

2 bunches fresh dill

1 good handful fresh parsley, chopped

juice of 2 lemons

salt and pepper, to taste

olive oil, to taste

1 (3kg) whole salmon, gutted and cleaned

1 bunch fresh dill

150ml creme fraiche

150ml extra thick double cream

1 good handful fresh watercress

1 tablespoon capers

juice of 1/2 lemon

3 tablespoons mayonnaise

salt and pepper, to taste

Method:

Before you start, remove the salmon from the fridge and bring up to room temperature.

For the salmon:

Preheat the oven to 230 C / Gas 8. Place a large rack over a large baking tray (large enough to support as much of the salmon as possible). Cut two large pieces of tin foil, large enough to form a roomy tent around the salmon when needed. Lay the bottom piece of foil on the rack. Place the other sheet of foil aside.

In a bowl, combine the watercress, dill, parsley and the lemon juice then season well, drizzle with olive oil and toss with your hands. Rub the fish generously inside and out with salt, pepper and olive oil. Lay a third of the watercress dill mixture on the tin foil as a bed for the salmon, stuff a third of it into the fish cavity then lay the remainder on top of the fish. Place the second piece of tin foil loosely on top then seal the edges of the two pieces together to form a tent.

Bake in the oven for 15 minutes at the preheated temperature, then lower the temperature to 180 C / Gas 4 and cook for about a further 90 minutes or until the fish has an even pink colour throughout. The exact timings will depend on the thickness of the fish, to ensure that you don't overcook it, you can remove the fish slightly underdone and allow it to continue steaming in its tent until evenly pink throughout.

Meanwhile, to make the mousse combine all of the ingredients in a food processor and blend until smooth. Chill in the fridge.

To serve the salmon, remove from the oven and remove the lid of the tent. Allow to rest for 5 minutes. Cut fillets from the fish, one side at a time, running the knife flat along the skeleton of the fish and serve hot, or cold, with the chilled mousse.

Recipe 3: Whole Salmon baked with herbs & caramelised lemons

Ingredients:

whole salmon (about 2kg), scaled, gutted and washed

3 small lemons, thickly sliced

100ml olive oil

4-6 fresh bay leaves

few sprigs each fresh rosemary, thyme, basil, sage and parsley

2-3 lemongrass stalks, cut into large pieces

1 head garlic, halved horizontally

1 tsp peppercorns, mixed or black

5-6 whole star anise

Method:

Trim salmon tail and cut off the fins. Pat dry inside and out with kitchen paper. Score the skin of the fish on both sides with a sharp knife, at 2-3cm intervals. Rub all over with olive oil, salt and pepper. Lay three large pieces of foil over a large baking tray, overlapping the long edges. Heat oven to 190C/fan 170C/gas 5.

Heat a little oil in a non-stick frying pan, then fry lemon slices over a high heat for 2-3 mins until golden. Season; allow to cool slightly. Scatter a handful of herbs and lemongrass over foil, then sit salmon on top. Tuck caramelised lemon, herbs and garlic around and inside fish, splash over a little oil and scatter over salt, peppercorns and star anise.

Fold the foil around the fish to make a shallow tent, scrunching the edges well to seal. Cook in the centre of the oven for 30-35 mins, depending on the thickness of the salmon. Remove from the oven and rest the fish for at least 10 mins, still wrapped in foil.

Unwrap the fish and gently peel away the skin using a cutlery knife and discard. Use the handle of a spoon to scrape off any brown flesh on top of the pink flesh, then push the spoon head into the groove that runs along the length of the fillet, easing the flesh into two long strips. Push the spoon into the flesh where it joins the backbone, lifting it off the bone. Break the fish on the first side into 4 portions and lift onto serving plates. When the top half is served, pull off the backbone and head and serve the rest. Drain the juices into a small jug. Serve with caramelised lemons and a drizzle of the juices.

Recipe 4: Whole baked Salmon with Orange Butter Glaze

INGREDIENTS:

4 leeks, trimmed of dark-green stem, sliced in half lengthwise

4 oranges

1 whole salmon, about 8 pounds, head and tail on, scaled, cleaned

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 red onion, cut into 1/8-inch-thick rounds

6 sprigs fresh cilantro

1 tablespoon unsalted butter

1 cup dry white wine

DIRECTIONS:

Heat oven to 400 degrees. Strew bottom of 12-by-18-inch jelly-roll pan or 12-by-16-inch half-sheet pan with leeks; set aside. With a sharp knife, cut away the peel, pith, and outer membranes from 2 oranges; slice orange flesh into 1/4-inch-thick rounds; set aside.

Rinse salmon under cold water, making sure cavity of fish is completely clean. Pat fish dry with paper towel. Cut 3 shallow slits through salmon's skin, about 3 inches apart, on each side of fish. Season salmon cavity with salt and pepper.

Stuff cavity with cilantro sprigs, reserved orange rounds, and onion rounds. Drape a large piece of cheesecloth over leeks in bottom of roasting pan. Place salmon on top of cheesecloth.

Squeeze juice from remaining 2 oranges into small saucepan; place pan over medium-high heat, and bring juice to a boil. Add butter, and stir until melted; remove pan from heat. Brush salmon with orange-juice mixture. Place roasting pan in oven, and roast salmon, basting every 10 minutes with orange-juice mixture, until skin is crispy and dark golden brown and meat is pink and firm to the touch, about 1 hour. If head or tail of fish become too dark, gently fold aluminum foil over them. Remove pan from oven; pour wine into pan to help loosen salmon. Using cheesecloth to help lift fish, carefully transfer to serving platter. Gently remove cheesecloth from under fish, and serve.

Recipe 5: Baked Whole Salmon

Ingredients:

3/4 cup white wine or chicken broth

3/4 cup chopped celery leaves

1 small onion, finely chopped

2 lemon slices

8 fresh basil leaves

2 teaspoons dried tarragon

1 teaspoon dried rosemary, crushed

1/4 teaspoon dried thyme

1 whole salmon (about 10 pounds)

1-1/2 teaspoons salt

2 green onions, chopped

1/2 cup butter

6 tablespoons all-purpose flour

2-1/3 cups water

2-1/3 cups white wine or chicken broth

2 egg yolks, lightly beaten

1/2 cup heavy whipping cream

Salt and pepper to taste

Directions:

In a saucepan over medium heat, combine the first eight ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.

Remove head and tail from salmon if desired. Place a double thickness of heavy-duty foil on a baking sheet (longer than the length of the fish). Grease foil. Place salmon on foil; sprinkle the cavity with salt. Pour herb sauce over fish. Fold foil over fish and seal tightly.

Bake at 375° for 60-75 minutes or until fish flakes easily with a fork.

Place salmon on a serving platter and keep warm. Strain cooking juices, reserving 1/3 cup. In a large saucepan, saute green onions in butter until tender. Stir in flour until blended. Gradually stir in the water, wine and reserved cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened.

Reduce heat. Stir a small amount of hot liquid into egg yolks; return all to the pan, stirring constantly. Add the cream, salt and pepper. Cook and stir until mixture reaches 160°. Serve with the salmon.

Recipe 6: BAKED WHOLE SALMON

Ingredients:

1 (6-7 lb.) whole salmon

4 tbsp. melted butter

1 tsp. salt

Pinch of pepper

2 tbsp. lemon juice

1/2 c. white wine

1/2 c. water

Directions:

Cut a piece of aluminum foil large enough to wrap around the salmon. Brush the foil generously with butter. Brush both sides of the salmon with butter. Sprinkle fish with salt, pepper, and lemon juice.

Wrap the salmon in foil and place in a roasting tin or on a baking sheet. Allow 10 minutes per pound and 10 minutes extra. Pour combined wine and water over the fish after 20 minutes. (This will prevent the fish from drying out.) Remove from oven.

Recipe 7: 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:

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.)

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 8: Foil-baked Whole Fresh Salmon with Green Herb Mayonnaise

Ingredients:

4 lb (1.8 kg) fresh whole salmon

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:

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.

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.

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.

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.

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.

Note: this recipe contains raw eggs.

Recipe 9: Oven Baked Whole Sockeye Salmon

Ingredients:

3 pound whole Atlantic or Pacific salmon

1 handful fresh thyme

1 handful fresh oregano

6 cloves, fresh garlic, smashed open

1 teaspoon sea salt

1/2 teaspoon crab boil seasoning, (recommended: Old Bay)

1/4 cup olive oil

Heavy duty aluminum foil

Cooling rack

Directions:

Preheat the oven to 400 degrees F.

With aluminum foil, line large sheet pan (11.5 by 15-inches) so it completely covers the tray. Leave about 12 to 14 inches of excess foil extended over the tray so you can later wrap the fish. Place the cooling rack on the foiled tray allowing for the fish to be elevated.

Make sure the salmon is fully rinsed and patted dry. With your hands, rub olive oil around the outside and inside cavity of the salmon. In a small mixing bowl, add the thyme, oregano, garlic, sea salt, and crab boil seasoning. Mix together until incorporated. Rub the inside and outside of the salmon with the herb mixture. Place salmon on the cooling rack and then cover fish completely with the excess aluminum foil. Place into the oven for 15 minutes.

Check to see if fish is tender by opening the foil and looking inside the cavity. If there is a light pink color, the fish is ready to serve. If not, keep in the oven for an additional 5-7 minutes maximum. Once salmon is a light pink color, remove from the oven, cut open aluminum foil.

To serve, slide a serving spatula between the meat and the bone of the fish. Scoop out and serve.

Recipe 10: Whole Baked Salmon

Ingredients:

5 to 6 pounds whole salmon, scaled, gutted and washed

6 tablespoons olive oil

2 tablespoons kosher salt

1 tablespoon freshly ground black pepper

3 bunches fresh tarragon

2 pounds carrots, peeled and sliced thin

8 large shallots, peeled and sliced

2 pound leeks, well washed and cut into 1-inch pieces

1/2 cup white wine

Directions:

Preheat oven to 450 degrees.

Rub the salmon on all sides with 4 tablespoons of the oil and season inside and out with salt and pepper. Place the tarragon bunch inside the cavity of the fish. Put the vegetables in a large roasting pan coat with the remainder of the oil, season with salt and pepper and mix to combine. Place the salmon on the bed of vegetables. Sprinkle fish and vegetables with white wine. Place the roasting pan in the oven and cook for 45 minutes or until the fish is thoroughly cooked. About 15 minutes for every inch of fish.

Carefully lift the fish out of the pan and place on a platter along with the roasted vegetables.

Serve by portioning out the fish using two large spoons: filleting as you go first the top fillet, discard the center bone and then serve the bottom fillet.

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

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

Stuffed Salmon Recipes Biography

Source(google.com.pk)

Recipe 1: ROASTED SALMON STUFFED WITH SPINACH, FETA AND RICOTTA

Ingredients:

1 (2-pound) center-cut boneless, skinless salmon fillet

1 cup crumbled feta cheese

1 cup ricotta cheese

1/2 teaspoon fine sea salt, divided

1/2 teaspoon ground black pepper, divided

1 tablespoon Dijon mustard

1 cup packed baby spinach, divided

2 teaspoons extra-virgin olive oil, plus more for baking sheet

2 teaspoons chopped fresh dill

2 teaspoons chopped fresh oregano

Method:

Preheat the oven to 450°F. Butterfly salmon fillet through the center, without cutting all the way through, so that it lays open flat in one large piece like a book. Turn salmon over so skin side is facing up and place on a clean work surface. In a bowl, mash together feta and ricotta until well blended.

Season salmon with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper, then spread fillet with mustard. Arrange half of the spinach on top, leaving a 1-inch border around the edges. Evenly dot cheese mixture on top of spinach, then top with remaining spinach. Starting from one of the long sides, gently roll up salmon and tie snugly with cooking twine at 1-inch intervals.

Gently transfer salmon to an oiled baking sheet. Brush top and sides of salmon with oil and season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Scatter dill and oregano over top and sides. Roast until salmon is just cooked through, about 20 minutes. Let rest for 5 minutes, then carefully transfer to a serving platter, remove and discard the twine and serve.

Recipe 2: Baked Salmon Stuffed with Mascarpone Spinach

ingredients:

1 10-ounce bag fresh spinach leaves

1/2 cup cream cheese (about 4 ounces), room temperature

1/2 cup mascarpone cheese,* room temperature

Pinch of ground nutmeg

8 6- to 8-ounce salmon fillets with skin (each about 1 inch thick)

Olive oil

2 2/3 cups fresh breadcrumbs from French bread with crust

1/2 cup (1 stick) butter, melted

1/2 cup freshly grated Parmesan cheese

preparation:

Cook spinach in large pot of boiling water just until wilted, about 30 seconds. Drain; rinse with cold water. Squeeze spinach dry, then finely chop. Place in small bowl. Mix in cream cheese, mascarpone, and ground nutmeg. Season to taste with salt and pepper. Cut one 3/4-inch-deep, 2 1/2-inch-long slit down center of top side of each salmon fillet, forming pocket for spinach mixture. Fill each slit with spinach mixture, dividing equally among salmon fillets. (Can be made 4 hours ahead. Cover and chill.)

Preheat oven to 450°F. Brush rimmed baking sheet with olive oil. Sprinkle salmon fillets with salt and pepper. Mix breadcrumbs, melted butter, and Parmesan cheese in medium bowl. Top each salmon fillet with breadcrumb mixture, pressing to adhere. Place salmon fillets, skin side down, on prepared baking sheet. Bake salmon until opaque in center, about 12 minutes. Transfer to plates and serve.

Recipe 3: Spinach-Stuffed Baked Salmon

Ingredients

1 teaspoon olive oil

2 ounces spinach

1 teaspoon grated lemon zest

1/4 cup chopped roasted red bell peppers, rinsed and drained if bottled

1/4 cup fresh basil, coarsely chopped

2 tablespoons chopped walnuts Cooking spray

4 salmon fillets (about 4 ounces each), rinsed and patted dry

2 tablespoons Dijon mustard (lowest sodium available)

2 tablespoons plain dry bread crumbs (lowest sodium available)

1/2 teaspoon dried oregano, crumbled

1/2 teaspoon garlic powder

1/8 teaspoon pepper

Preparation:

In a large skillet, heat the oil over medium heat, swirling to coat the bottom. Cook the spinach and lemon zest for 2 minutes, or until the spinach is wilted, stirring constantly. Transfer to a medium bowl. Stir in the roasted peppers, basil, and walnuts. Let cool for 5 minutes.

Preheat the oven to 400°F. Line a baking sheet with aluminum foil. Lightly spray the foil with cooking spray.

Cut a lengthwise slit in the side of each fillet to make a pocket for the stuffing. Be careful to not cut through to the other side. With a spoon or your fingers, carefully stuff a scant 1/2 cup spinach mixture into each fillet. Transfer to the baking sheet. With a pastry brush or spoon, spread the mustard over the fish.

In a small bowl, stir together the remaining ingredients. Sprinkle over the fish. Lightly spray the top with cooking spray.

Bake for 12 to 13 minutes, or until the fish is the desired doneness and the filling is heated through.

Recipe 4: Stuffed Baked Salmon

INGREDIENTS:

2 tablespoons olive oil, plus more for greasing foil

2 cloves garlic, crushed

100 grams (4 ounces) mushrooms, sliced

1/2 red bell pepper, sliced

100 grams (4 ounces) Swiss chard, torn into pieces

1 tablespoon chopped fresh thyme

Zest and juice of 1/2 lemon

Salt and freshly ground black pepper

Two 250-gram (9-ounce) fresh salmon fillets, skin off

140 grams (5 ounces) sugar snaps

DIRECTIONS:

Preheat the oven to 200 degrees C (390 degrees F) and line a baking sheet with greased foil.

Heat the oil in a large skillet and saute the garlic for a minute. Add the mushrooms and peppers and cook until slightly soft. Add the Swiss chard, thyme and lemon zest and cook until wilted. Season with salt and pepper and leave to cool slightly.

Make a lengthwise slit in the fish fillets (keeping both ends intact) to make room for the stuffing. Stuff half of the stuffing into each fillet and place on the prepared baking sheet. Bake for 10 minutes. Add the sugar snaps and bake until the fish flakes easily when tested with a fork, for a further 2 minutes of cooking; the fish should still be pink inside.

Transfer to a serving platter and finish with a squeeze of lemon juice.

Recipe 5: CRAB STUFFED SALMON

Ingredients:

2 8 oz. salmon fillets

1 cup lump crab meat

3 garlic cloves, minced

2 tablespoons parsley, minced

Juice from 1 lemon

Salt and pepper, to taste

DIRECTIONS:

In a medium bowl, combine the crab meat, parsley, lemon juice, and garlic. Season with salt to taste, and bam. You've got crab stuffing.

Cut a slit down the middle of each fillet. You don't want to go all the way through, maybe leave anywhere between 1/4 to 1/2 inch on the bottom.

Place about 1/2 cup of the stuffing in the slit (and on top of the salmon).

Preheat oven to 375 F.

Place the salmon on a baking sheet and bake for about 18-20 minutes, or until at your desired doneness.

Recipe 6: Mushroom Stuffed Salmon Fillet

Ingredients:

2 lbs boneless skinless salmon fillets

8 ounces cremini mushrooms (thinly sliced)

1 tablespoon butter

2 tablespoons olive oil

1 onion (diced)

1 garlic clove (minced)

1 cup white bread cubes (one slice)

1/2 cup aged cheddar cheese (grated)

1/4 teaspoon thyme

salt

pepper

Directions:

1 Rince salmon filet with water and pat dry.

2 With a knife, make an incision lengthwise through the filet in order to create a pocket for the stuffing.

3 In a pan, melt 1 tablespoon of butter with 1 tablespoon of olive oil and saute the mushrooms with onions until golden. Add the garlic and saute for one more minute.

4 Season with thyme, salt and pepper.

5 Remove from heat, drain any excess liquids from the sauted mushrooms, chop the cooked mushrooms in small pieces.

6 Add bread and cheese to mixture.

7 With a spoon, gently fill the cavity with the mixture.

8 With remaining tablespoon of oil, coat the outside of the filet, add salt & pepper to taste.

9 Place the stuffed filet on baking sheet and cook in the oven at 420 for approximately 20-25 minutes, don't overcook or it will become dry.

10 Gently slice each portion and serve with any white sauce such as bechamel or hollandaise sauce (I used an envelope sauce mix).

Recipe 7: WHOLE STUFFED SALMON

Ingredients:

6-8 lb. whole salmon

1/2 med. onion, minced

1 carrot, minced

2 stalks celery, minced

8 tbsp. butter

1 c. sliced mushrooms

1 c. coarsely chopped water chestnuts

2 c. Seasoned Cornbread Dressing

1/2 c. minced parsley

1 c. water

1 c. chicken broth

1/2 tsp. tarragon

1/2 tsp. basil

1/4 tsp. rosemary

Pinch of sage

Salt & pepper

Preparation:

Saute onion, carrot and celery in butter over medium heat for 5 minutes, then add mushrooms, water chestnuts and parsley. Saute 2-3 minutes longer until mushrooms are limp. Pour in 1 cup water and broth, then cook it down, uncovered, until liquid is reduced to 1 cup. Add spices and salt and pepper to taste. Stir in corn bread dressing. Mix until all liquid is absorbed. If corn bread is not moist enough, add more broth and water, then stuff fish and truss with rings and dental floss or sew the sides closed.

Salt and pepper the salmon. Place a large piece of heavy duty foil on a flat baking sheet and lay the fish on it. Brush salmon with melted butter and before wrapping, pour 1/4 cup broth around the fish. Preheat the oven to 425 degrees. Double fold edges of foil to seal in moisture, then bake, allowing 5 minutes for heat to penetrate foil and 10 minutes per inch thickness of fish. Remove cooked fish from the oven, open foil and let it rest for several minutes before serving.

Recipe 8: Whole roasted stuffed salmon with basil mayonnaise

Ingredients:

1 x 3kg salmon, scaled and gutted

salt and freshly ground black pepper

2 tablespoons olive oil plus extra for drizzling over the fish

400g Portobello mushrooms, wiped clean, stems discarded and finely chopped

2 cups fresh breadcrumbs

1 clove garlic, finely chopped

1/2 cup packed flat-leafed parsley, finely chopped

finely grated zest and juice of 2 lemons

100g water chestnuts, finely chopped

Preparation:

Wash and dry the salmon thoroughly, removing any remaining scales. Remove the fins and trim the tail. Season the cavity with salt and pepper then place on a foil-lined baking tray.

In a large sauté pan heat the oil then add the mushrooms and cook until all liquid has disappeared. Add the crumbs and mix well. Add the garlic, parsley and lemon zest. Cook for 1 minute.

Remove from the heat, add the water chestnuts and juice of 1 lemon. Season to taste and allow to cool. Stuff loosely into the salmon cavity. There will be extra stuffing; wrap it in foil and bake alongside the salmon. Drizzle olive oil and the juice of the remaining lemon over the fish. Season with salt and pepper.

Preheat the oven to 200°C. Allow 10 minutes cooking time per 2cm thickness (measure the thickest part of the salmon) plus an extra 15 minutes to ensure the stuffing is heated through. To check that it is cooked, plunge a sharp knife into the thickest part of the salmon; there should be very little resistance from the flesh. A chef’s trick is to leave the knife in the flesh for 20 seconds, remove and touch the knife tip to your lips; if it is cold then your salmon needs a little more cooking.

Allow the salmon to rest for at least 10 minutes before serving. Use the foil to help place the salmon on a platter then remove the foil. If you like you can remove the skin. Cut portions from the upper side of the salmon. You should then be able to remove the tail, central bone and head in 1 piece, revealing the other side.

Mayonnaise made by hand has a sublime texture that mayonnaise made in a food processor cannot match. Pounding the basil creates uneven flecks in the mayonnaise, while whisking by hand makes for a stiffer and airy mayonnaise. With many extra hands around, Christmas is the perfect time to try it. I like to use a high-quality extra virgin olive oil; however, if you prefer a milder mayonnaise, substitute half or all of the olive oil for canola oil.

Pound the basil in a mortar with the garlic and a little sea salt until you have a smooth paste. Add a little lemon juice (about 1 teaspoon) to stop the basil discolouring. Place in a large bowl and whisk in the egg yolks until creamy.

Add the oil drop by drop, whisking the entire time, until the eggs and oil start to emulsify, becoming thick and creamy. Then you can add the oil in a stream until all the oil is incorporated. The mayonnaise should be very thick. Add a little more lemon juice if needed and season to taste. If you prefer a looser mayonnaise add a little water to thin it down.

Recipe 9: Garlicky Spinach Stuffed Salmon

Ingredients:

1 each Spinach, baby, fresh, 10 oz bag washed and chilled

1/4 cup Light cheddar cheese, shredded

1/2 teaspoon Minced garlic

4 each Inspirations Center Cut Salmon Portions, 6 ounces

2 each Scallions

1 teaspoon Hannaford Inspirations Garlic Dipping Oil

1/2 teaspoon Inspirations Monterey Citrus Pepper Rub

1 teaspoon Parmesan cheese, shredded

Directions:

1. Preheat oven to 350F. Spray a9-inch square pan with vegetablecooking spray.

2. Over the sink, place spinach in asieve and press down to squeeze out asmuch water as possible. Place squeezedspinach in a medium bowl. AddNeufchatel cheese, garlic, and scallionsand stir to mix well; set aside.

3. Using a sharp knife, cut each filletin half crosswise, making two piecesof approximately equal size. Placeone salmon piece in the baking dish.Spread a quarter of the spinach mixtureon the salmon piece, then topspinach with the other half of the salmonfillet, arranging the fish so that the thinparts of the fillet are balanced with a thickerpart on top. (Don't put two thin parts togetheror the end product will be lopsidedand may cook unevenly.) Repeat withremaining fillets until all four are stuffed.

4. Brush the top of each portion with 1.4 tsp.of the garlic oil, then sprinkle with a pinchof the rub and 1.4 tsp. Parmesan cheese. Bakefor 22 to 25 minutes, or until fish is cookedthrough. Fish should be just barely opaque;it will continue cooking for a few minutes.Let rest 5 minutes, then serve.

Recipe 10: PLESHETTE'S CRAB STUFFED SALMON

Ingredients:

1 lb Fresh Salmon, cut in 4 pieces

3 Tbsp Sorrento Lemon Olive Oil

1 Tbsp Chesapeake Bay Seasoning

Maui Onion Sea Salt, to taste

8 oz Crab Meat

? cup Panko Bread Crumbs

2 Tbsp Sorrento Lemon Olive Oil

2 Tbsp Butter, unsalted softened

2 Tbsp Scallions, chopped

2 Small Chile Peppers Medium Heat, chopped

1 Tbsp Asian Fried Garlic

1 tsp Chesapeake Bay Seasoning

Directions:

Preheat oven to 380 degrees F. Cut(slits) pockets in the middle of salmon filets about 3/4 of the way. Drizzle olive oil on both sides of salmon pieces. Rub chesapeake bay seasoning on salmon filets, and salt to taste.

Combine stuffing ingredients together in a mixing bowl. Stuff salmon pockets with crab stuffing and place on oven proof pan. Add butter to pan and drizzle a little olive oil on top of salmon. Bake for 15-20 minutes or until fish is done.

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

Monday, 2 February 2015

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

Salmon Patty Recipes Biography

Source(google.com.pk)

Recipe 1: 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:

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.

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

Recipe 2: 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:

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.

Heat shortening in a skillet over medium heat.

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

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 3: 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:

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

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

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

Recipe 4: 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:

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

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

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.

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.

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 5: 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:

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

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 6: Large Salmon Patties

Ingredients:

2 (14.75 ounce) cans salmon, drained and bones removed

1 cup plain bread crumbs

1 small onion, finely chopped (optional)

4 large eggs, beaten

2 tablespoons all-purpose flour

2 teaspoons dill weed

2 teaspoons dried basil

1 teaspoon garlic salt (optional)

1 teaspoon onion powder (optional)

2 tablespoons shortening

Directions:

Mix salmon, bread crumbs, onion, eggs, flour, dill, basil, garlic salt, and onion powder together in a bowl; form into 5 large patties.

Preheat oven to 350 degrees F (175 degrees C).

Melt shortening in a large frying pan over medium-high heat; fry patties until golden brown, 6 to 8 minutes per side. Transfer patties to a baking dish.

Bake in the preheated oven until patties are cooked through, about 20 more minutes.

Recipe 7: Salmon Patties With Dill Sauce

Ingredients:

1 (5 ounce) can salmon, drained and flaked

1/2 cup dried breadcrumbs

2 tablespoons minced onion

1 tablespoon Dijon mustard

1 egg, lightly beaten

1 teaspoon lemon juice

sea salt and ground black pepper to taste

1 tablespoon olive oil, or as needed

1/4 cup light sour cream

1 teaspoon dill weed

1/4 teaspoon garlic powder

sea salt to taste

Directions:

Mix salmon, breadcrumbs, onion, Dijon mustard, egg, and lemon juice together in a bowl; form into 2 patties.

Heat olive oil in a skillet over medium-high heat. Cook patties in the hot oil until lightly browned and cooked through, 4 minutes per side; season with sea salt and black pepper.

Mix sour cream, dill, garlic powder, and sea salt together in a bowl; serve alongside salmon patties.

Recipe 8: 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:

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.

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.

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

Recipe 9: 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

2 tablespoons vegetable oil, or as needed

Directions:

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.

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

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

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

Salmon Grilling Recipes 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:

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

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.

Preheat grill for medium heat.

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: 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:

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.

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

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 3: 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:

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.

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

Place salmon on preheated grill and discard marinade.

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

Recipe 4: 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:

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.

Preheat a grill for high heat.

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.

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.

Recipe 5: Grilled Gingered Salmon

Ingredients:

1 cup soy sauce

1 cup muscovado (dark brown) sugar

1 (5 inch) piece of fresh ginger root, peeled and minced

1/4 cup olive oil

2 cloves garlic, smashed

1 (3 pound) whole salmon fillet with skin

1 untreated cedar plank

Directions:

Whisk together the soy sauce, muscovado sugar, minced ginger, olive oil, and garlic in a bowl, and pour into a resealable plastic zipper bag. Add the salmon fillet, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator overnight or up to 2 days.

About 1/2 hour before grilling, soak cedar plank in water.

Preheat an outdoor grill for medium heat, and lightly oil the grate.

Remove the salmon from the marinade, and shake off excess. Discard the remaining marinade. Place the salmon, skin side down, onto the cedar plank.

Grill with the grill cover closed until the salmon is opaque but still juicy, about 20 minutes. Carefully remove the salmon from the plank in one piece, leaving the skin on the plank.

Recipe 6: 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:

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

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.

Preheat an outdoor grill for medium-high heat.

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 7: Grilled Salmon with Habanero-Lime Butter

Ingredients:

1/4 cup vegetable oil

1/2 cup orange juice

3 tablespoons lime juice

1 tablespoon tequila

1 tablespoon grated lime zest

1 tablespoon minced habanero pepper

1 clove garlic, minced

4 (5 ounce) salmon steaks

1/4 cup butter, softened

1/4 teaspoon garlic salt

1 tablespoon lime juice

2 teaspoons minced habanero pepper

2 teaspoons grated lime zest

Directions:

In a bowl, stir together vegetable oil, orange juice, 3 tablespoons lime juice, tequila, 1 tablespoon lime zest, 1 tablespoon habanero pepper, and garlic. Reserve a small amount to use as a basting sauce, and pour the remainder into a shallow baking dish. Place the salmon in the shallow dish, and turn to coat. Cover, and refrigerate for 2 to 4 hours, turning frequently.

In a small bowl, mix together softened butter, garlic salt, 1 tablespoon lime juice, 2 teaspoons habanero pepper, and 2 teaspoons lime zest. Cover, and refrigerate.

Preheat grill for medium heat.

Lightly oil grill grate, and place salmon on the grill. Cook salmon for 5 to 8 minutes per side, or until the fish can be easily flaked with a fork. Transfer to a serving dish, top with habanero butter, and serve.

Recipe 8: Grilled Salmon Kyoto

Ingredients:

1/3 cup soy sauce

1/4 cup orange juice concentrate

2 tablespoons vegetable oil

2 tablespoons tomato sauce

1 teaspoon lemon juice

1/2 teaspoon prepared mustard

tablespoon green onion, minced

1 clove garlic, minced

1/2 teaspoon minced fresh ginger root

4 salmon steaks (1 inch thick)

1 tablespoon olive oil

Directions:

In a shallow glass baking dish, combine soy sauce, orange juice concentrate, oil, tomato sauce, lemon juice, mustard, green onion, garlic, and ginger. Place salmon in marinade, and turn to coat. Cover, and refrigerate for 30 minutes to 1 hour.

Preheat an outdoor grill for high heat.

Remove salmon from marinade. Pour marinade into a small saucepan. Bring to a boil, and cook for 1 minute.

Lightly oil the grill grate. Brush or spray salmon with olive oil. Cook on grill for 5 to 10 minutes, or until fish flakes easily with a fork. Turn salmon once, and brush with boiled marinade halfway through cooking time.

Recipe 9: Honey-Ginger Grilled Salmon

Ingredients:

1 teaspoon ground ginger

1 teaspoon garlic powder

1/3 cup soy sauce

1/3 cup orange juice

1/4 cup honey

1 green onion, chopped

1 (1 1/2-pound) salmon fillet

Directions:

In a large self-closing plastic bag, combine ginger, garlic, soy sauce, orange juice, honey, and green onion; mix well. Place salmon in bag and seal tightly. Turn bag gently to distribute marinade. Refrigerate for 15 to 30 minutes.

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

Remove salmon from marinade, shake off excess, and discard remaining marinade. Grill for 12 to 15 minutes per inch of thickness, or until the fish flakes easily with a fork.

Recipe 10: Grilled Salmon II

Ingredients:

4 (4 ounce) fillets salmon

1/4 cup peanut oil

2 tablespoons soy sauce

2 tablespoons balsamic vinegar

2 tablespoons thinly sliced green onion

1 1/2 teaspoons brown sugar

1 clove garlic, minced

3/4 teaspoon ground ginger

1/2 teaspoon crushed red pepper flakes

1/2 teaspoon sesame oil

1/8 teaspoon salt

Directions:

Whisk together peanut oil, soy sauce, balsamic vinegar, green onions, garlic, brown sugar, ginger, red chile flakes, sesame oil, and salt. Place fish in a glass dish, and pour marinade over all. Cover with plastic wrap, and refrigerate for 4 to 6 hours.

Preheat barbecue or gas grill.

Oil the grill rack, and adjust height to 5 inches from coals. Remove salmon from marinade, and place on grill. Grill for 10 minutes per inch of thickness, measured at thickest part, or until fish just flakes when tested with a fork. Turn halfway through cooking.

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

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

Salmon Mousse Recipe Biography

Source(google.com.pk)

Recipe 1: Salmon Mousse

Ingredients:

1 pound salmon fillet, skin off and pin bones removed

1 teaspoon extra-virgin olive oil

Salt and freshly ground black pepper

For the mousse:

1 pound soft cream cheese

1/4 cup brandy

1 lemon, zested and juiced

Salt and freshly ground pepper

Directions:

Preheat the oven to 400 degrees F.

Season salmon fillet with olive oil, salt, and pepper. Place on a baking sheet and bake until cooked through, about 10 to 12 minutes. Remove from the oven and cool completely, the chill for at least 30 minutes.

Put the chilled salmon fillet in a food processor. Add all other ingredients and blend until smooth. Season with salt and pepper, to taste.

Recipe 2: Smoked Salmon Mousse in Cucumber Boats

Ingredients:

3/4 pound smoked salmon

8 ounces soft cream cheese

Salt and freshly ground black pepper

3 tablespoons heavy cream or half-and-half

2 English cucumbers

2 tablespoons freshly chopped dill

Directions:

In food processor, chop up salmon into a paste. Add cream cheese, salt and pepper, and heavy cream to make a mixture loose enough to pipe out into cucumber boats. Peel cucumbers and halve lengthwise. Slice cucumbers into 2-inch lengths. Use melon baller to scoop out the cucumber to make into small boat-shapes. Spoon salmon mixture into pastry bag fitted with a star tip, and pipe mixture into each cucumber "boat." Garnish with fresh dill.

Recipe 3: Smoked or Poached Salmon Mousse with Dill Sauce

Ingredients:

Butter or mayonnaise, for greasing mold

1 envelope unflavored gelatin

1/4 cup cold water and 1/2 cup boiling water, for gelatin

1/2 cup mayonnaise

1 tablespoon fresh lemon juice

1 tablespoon fresh lime juice

1 tablespoon grated onion

2 drops hot sauce

1/2 teaspoon paprika

1 teaspoon salt

2 cups poached or smoked salmon, flaked into small pieces

2 tablespoons capers drained

1 cup whipped cream

Lemon slices

1 bunch parsley, washed and dried

Special equipment: fish mold

1 English cucumber, peeled, grated, and drained for 1 hour

1 cup sour cream

1 cup mayonnaise

1 tablespoon fresh lemon juice

1 small clove garlic, minced

1 teaspoon salt

2/3 cup fresh dill, finely chopped

Directions:

Grease a 6-cup fish mold with butter or mayonnaise. Soften the gelatin in 1/4 cup cold water. Add 1/2 cup boiling water and stir well, until the gelatin has dissolved. Add the mayonnaise, lemon juice, lime juice, onion, hot sauce, paprika, and salt and mix well. Fold in the salmon and capers. Add the whipped cream and contine folding until everything is well combined. Pour the mixture into the prepared mold. Cover with plastic wrap and chill in the refrigerator for 8 hours or overnight.

To make the dill sauce, combine all the ingredients in a medium bowl. Cover with plastic wrap and chill for at least 1 hour.

When ready to serve, unmold the mousse onto a large plate. Take the lemon slices and create a "tail" on the back of the fish. Surround the mousse with parsley. Serve the dill sauce in a glass bowl next to the salmon mousse.

Recipe 4: Smoked Salmon Mousse

Ingredients:

3 sticks unsalted butter

1 pound smoked Norwegian or Scottish salmon, not too salty, cut into inch cubes

1/2 cup heavy cream

Juice of 1/2 lemon

1 tablespoon chives, finely chopped

1 tablespoon dill, finely chopped

1 tablespoon parsley, finely chopped

Directions:

Cut the butter into cubes and melt it in a saucepan over low heat. Remove from the heat and set aside for a few minutes to cool and to allow the milky solids to sink to the bottom. Carefully pour off the oily part, or clarified butter, leaving the milky solids behind. Let the clarified butter cool to room temperature.

In 2 or three batches, put the salmon cubes, clarified butter, and cream in the bowl of a food processor, and puree until fluffy and completely smooth. Transfer the salmon puree to a large bowl and stir in the herbs and lemon juice to taste. Chill before serving.

Recipe 5: Smoked Salmon and Salmon Mousse Terrine with Choupict Caviar

Ingredients:

2 1/2 pounds smoked salmon

1/2 pound clarified butter

3/4 cup heavy cream

Juice of one lemon

1 tablespoon chopped fresh dill

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh chives

Salt and white pepper

7 ounces Choupit caviar

4 toast points (triangles tossed in olive oil and seasoned and browned)

2 tablespoons finely chopped parsley

Chervil sprigs

Directions:

Lightly oil a terrine mold. Line the mold with plastic wrap. In a food processor, puree 1 1/2 pounds salmon, clarified butter, and cream. Puree until smooth. Turn the mixture out into a mixing bowl. Stir in the lemon juice and chopped herbs. Season with salt and pepper. Line the prepared mold with 1/2 pound of the smoked salmon. To assemble, spread 1/3 of the mousse evenly over the smoked salmon. Smear the mousse with the caviar. Lay 3 ounces smoked salmon over the caviar. Repeat layering until 6 total layers are present. Wrap the mold tightly and refrigerate for 24 hours. Remove the mold and invert the mold onto a platter. Place a couple of slices of the terrine on a plate. Serve the terrine with toast points. Garnish with chopped parsley and chervil sprigs.

Recipe 6: Cucumber Cups with Salmon Mousse

Ingredients:

10 seedless cucumbers, each about 10 ounces and 11 inches long, ends trimmed

18 ounces cream cheese, at room temperature

2 ounces smoked salmon

Several drops freshly squeezed lemon juice

Several drops orange blossom water

Pinch hot paprika

2 to 3 tablespoons heavy cream

Freshly ground white pepper, to taste

Coriander sprigs, for garnish

Directions:

If cucumbers are waxed, peel them. Cut each crosswise into 5 (1 3/4-inch) pieces. With a small melon baller, carefully scoop out the insides of each piece, leaving a 1/4-inch border around the edge and a 1/2-inch border on the bottom. The cucumber cups may be prepared up to 4 hours in advance, arranged on damp paper towels, tightly covered and refrigerated.

In the bowl of a food processor, combine the cream cheese, smoked salmon, lemon juice, orange water, paprika, cream and white paper and process until smooth. Chill for at least 30 minutes.

To assemble spoon salmon mousse into a piping bag fitted with a decorative tip, pipe the mousse into the cucumber cups. Garnish with parsley or coriander sprig.

Recipe 7: Puff Pastry-wrapped Salmon and Watercress Mousse with Champagne-Chive Butter Sauce and Buttered New Potatoes

Ingredients:

10 ounces watercress, about 7 bunches, washed well and tough stems removed

4 egg whites, very cold

1/2 cup very cold heavy cream

5 ounces very cold scallops or peeled raw shrimp

1 teaspoon salt

1/4 teaspoon white pepper

1 pound puff pastry, thawed if frozen

1 side of salmon, about 3 pounds, boned and skin removed

1 egg beaten with 1 tablespoon water, for egg wash

Sprigs fresh watercress, garnish

Champagne-Chive Butter Sauce:

3 tablespoons minced shallots

1 cup Champagne

1/2 cup heavy cream

2 sticks butter, cut into small pieces

Salt

White pepper

1/3 cup finely chopped chives

Buttered New Potatoes, recipe follows

Buttered Chive New Potatoes:

2 1/2 pounds small, red new potatoes (about 1 1/4-inches in diameter)

1 1/2 teaspoons salt

4 tablespoons unsalted butter

1/4 cup chopped fresh chives

1/4 teaspoon freshly ground black pepper

Directions:

Prepare an ice bath. Bring a pot of salted water to a boil over high heat. Add the watercress in batches and blanch until wilted but still bright green, about 15 seconds. Refresh the watercress in the ice bath, then squeeze out the excess water.

In a food processor process the watercress and 3 egg whites until almost smooth. Add the heavy cream and continue to process. Place in a strainer set over a bowl. Puree the scallops in the food processor. Add the remaining egg white, salt and white pepper and continue to process. Add the drained watercress mixture to the scallops and process until well mixed. Bring a small pot of water to a boil. Add a small amount of the scallop mixture and poach until cooked through. Taste and adjust seasoning to the mixture, as necessary.

Preheat the oven to 400 degrees F. Lightly grease a large baking sheet. On a lightly floured surface, roll out 1 piece of the puff pastry into a long rectangle, about 20-inches by 8-inches, or large enough for the fillet. Place the puff pastry sheet on the prepared baking sheet. Season both sides of the salmon with salt and white pepper, then place in the middle of the pastry, skin side down.

Spread the watercress mousse evenly over the top of the salmon. Cut the pastry around the salmon to within 2 inches of the fish, leaving a triangular "tail" shape at the bottom and a slightly pointed shape at the "head" end. Brush the edges of the pastry with egg wash. Roll out the remaining pastry sheet on the floured surface and trim to the same size as the first sheet.

Top the salmon with the second pastry sheet and seal the edges to within 3/4-inch of the fish. With a pastry tip, lightly score the top pastry sheet to resemble fish scales, and using the excess pastry, form an eye, mouth and fins. Brush the pastry with the remaining egg wash and bake until golden brown, 20 to 25 minutes. While the fish is baking, make the sauce.

Champagne Chive Butter Sauce: In a medium saucepan combine the shallots and Champagne and bring to a boil. Reduce the heat to medium-low and simmer until reduced by half, about 15 minutes. Add the cream, bring to a boil, and reduce by half, about 3 minutes. Reduce the heat and whisk in the butter, 1 tablespoon at a time, adding each piece before the previous one has been completely incorporated. Continue until all the butter is added and the sauce coats the back of a spoon, removing the pan from the heat periodically to prevent the sauce from getting too hot and breaking. Strain, if desired. Season, to taste, with salt and pepper and fold in the chives.

Remove the fish from the oven and transfer to a large platter or tray decorated with watercress sprigs and present tableside. Cut into individual portions and serve with the Champagne-Chive Butter and new potatoes on the side.

Put the potatoes and 1 teaspoon of salt in a medium, heavy stockpot. Cover with water by 1-inch and bring to a boil. Cook until the potatoes are tender, 12 to 15 minutes. Drain in a colander and return to the pot. Add the remaining ingredients, cover with the lid, and shake to blend. Remove from the heat and adjust the seasoning, to taste. Cover to keep warm until ready to serve

Recipe 8: Salmon Tartare with Oyster Mousse and Toast Points

Ingredients:

3/4 -pound sushi-grade salmon, cut into 1/4--inch pieces

Kosher salt

Freshly ground black pepper

1 cup heavy cream

2 teaspoons lemon juice

3 oysters, finely chopped almost to a paste

French bread, cut toast points

Chives, capers and microherbs, for garnishing plate

Directions:

In a cold bowl combine heavy cream and lemon juice and whip to stiff peaks. Gently fold in oysters, season with salt (if necessary) and pepper to taste. Keep refrigerated until ready to serve, not longer than 1/2 hour. When ready to serve, season salmon with kosher salt and freshly ground black pepper to taste.

Place two toast points on each plate and top with a generous quenelle of oyster Mousse. Spoon salmon on top and around toast points and mousse, and garnish with snipped chives, capers, and micro herbs. Serve immediately.

Recipe 9: Smoked Salmon Mousse Lollipops with Wasabi Creme Fraiche and Baked Wonton Flakes

Ingredients:

1 (8-ounce) salmon fillet (about 1 large fillet)

2 tablespoons olive oil, divided

Salt and freshly ground black pepper

8 wonton skins, cut crosswise into triangles

16 ounces Neufchatel cream cheese

1 package powdered gelatin

1 bunch scallions, chopped

8 ounces smoked salmon

3 tablespoons wasabi powder

6 ounces creme fraiche

Aluminum foil

Wooden skewers

Directions:

Preheat the oven 375 degrees F.

Brush the salmon fillet with 1 tablespoon olive oil and season with salt and pepper, to taste. Bake on a sheet tray in the oven until cooked through, about 12 to 15 minutes. Break the salmon into small pieces with a fork.

Brush the wonton skins with the remaining olive oil. Put the wontons on a sheet tray and bake until golden brown and crisp, about 6 to 7 minutes.

In food processor, mix the cream cheese and gelatin until smooth. Put the mixture in a bowl and stir in the cooked salmon and scallions.On a large sheet of aluminum foil, arrange the smoked salmon in 1 layer, then cover with plastic wrap and pound out until very thin. Remove the plastic wrap and spread cream cheese mixture over salmon, then roll and wrap in foil. Refrigerate overnight.

In a small bowl, mix the wasabi powder and creme fraiche. Crush the wontons into flakes.

Remove the salmon roll from the refrigerator, unwrap and slice into 1/2-inch slices. Insert a wooden skewer into each slice and transfer to a serving platter. Top with a bit of the creme fraiche and a sprinkle of wonton flakes.

Recipe 10: Crawfish and Salmon Mousse with Tomato-Saffron Cream Sauce

Ingredients:

1 tablespoon softened unsalted butter, plus 3 tablespoons butter, melted

12 ounces cooked crawfish tails, chilled

10 ounces boneless, skinless salmon fillet, cut into 1/2-inch cubes, chilled

1/3 cup finely chopped shallots

1 teaspoon chopped chives

1 teaspoon chopped parsley

1 teaspoon chopped dill

1/2 teaspoon white pepper

1/2 teaspoon Essence, recipe follows

3 large egg whites, chilled

1 teaspoon salt

1 cup cold heavy cream, plus 1 cup

20 ounces baby spinach leaves, blanched and drained

Tomato-Saffron Cream Sauce, recipe follows

Fresh chives, garnish

Hot toast points, accompaniment

Essence (Emeril's Creole Seasoning):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried leaf oregano

1 tablespoon dried thyme

2 tablespoons olive oil

1/2 cup finely chopped yellow onions

1 teaspoon saffron

2 tablespoons white wine

2 teaspoons minced garlic

21/2 cups chopped, seeded tomatoes

2 sprigs thyme

3/4 teaspoon salt

1 tablespoon tomato paste

1/2 cup plus 2 tablespoons fish stock

1 cup heavy cream

2 tablespoons unsalted butter

2 tablespoons chopped parsley

Directions:

Preheat the oven to 350 degrees F. Butter 6 (1-cup) ramekins with the softened butter, place inside a large roasting pan, and set aside.

In the bowl of a food processor, combine the crawfish and salmon and puree on high speed. Add the shallots, chives, parsley, dill, pepper, and Essence, and process on high speed.

With the machine running, add the egg whites through the feed tube and process until well combined. Add the salt and melted butter and process (the mixture will tighten). Puree on high speed, scraping down the sides several times.

With the machine running, gradually add 1 cup of the cream through the feed tube. Transfer to a bowl, cover, and refrigerate until very cold, at least 1 hour.

Place the remaining cold cup of cream in a medium bowl and beat to medium peaks with an electric mixer. Fold into the cold mousse base, cover, and refrigerate for 30 minutes.

To test the seasoning, poach a tablespoon of the mousse in boiling water. Adjust seasoning to taste. Divide among the prepared ramekins. Fill the roasting pan with water to come halfway up the sides of the ramekins. Cover with buttered parchment paper and bake until the mousses are set and begin to pull away from the sides of the dishes, about 20 minutes. Remove from the oven and tip each ramekin onto its side to dispel any excess cooking liquid.

Arrange the spinach in the center of 6 small plates. Run a thin knife around the edges of the molds and invert onto the blanched spinach. Spoon the Tomato-Saffron Cream Sauce on top and around the mousses, garnish with chives, and serve with hot toast points.

Combine all ingredients thoroughly and store in an airtight jar or container.

Heat the oil in a saucepan over medium-high heat. Add the onions and cook, stirring, until soft, about 3 minutes. Add the saffron and white wine and stir so the saffron permeates the wine. Add the garlic and cook for 30 seconds. Add the tomatoes, thyme and 1/2 teaspoon of the salt and cook until the tomatoes give up their liquid, about 5 minutes, stirring from time to time. Add tomato paste and cook, stirring, for 1 minute. Add the fish stock, bring to a boil and cook until reduced by half, about 5 minutes. Add the cream and cook until reduced by half, about 3 minutes. Add the remaining 1/4 teaspoon of salt, the butter and parsley, and whisk to blend. Remove from the heat and discard the thyme sprigs. With a hand-held immersion blender, or in batches in a food processor, puree on high speed.

To serve, ladle the hot sauce onto and around the Crawfish and Salmon Mousses.