Salmon Recipes

[Semigourmet]

Now I didn't go back through all the pages of this thread. I would like to share some of my favorite Salmon recipes and would love to see yours. Salmon is one of my favorite fishes. So if you have some please share your favorites here.

Lemon and Herb Salmon Packets (Very Simple)

Servings 4



Ingredients

2 cups uncooked instant rice
1 can chicken broth
1 cup matchstick cut carrots (you can buy these in a bag in the produce section a your store)
4 salmon fillets (4 to 6 ounces each)
1 teaspoon lemon pepper seasoning salt
½ teaspoon salt
1/3 cup chopped fresh chives (you can use onion powder in place of this. (1/2 teaspoon per fillet)
1 medium lemon, cut lengthwise in half, then cut crosswise into ¼ inch slices



Directions

1. Heat grill to low heat. Spray four 18 X 12-inch sheets of heavy duty aluminum foil with cooking spray.

2. Mix rice and broth in medium bowl. Let stand about 5 minutes or until most of the broth is absorbed. Stir in carrots.

3. Place salmon fillet on center of each foil piece. Sprinkle with lemon pepper seasoning salt and salt; top with chives. Arrange lemon slices over salmon. Spoon rice mixture around each fillet. Fold foil over salmon and rice so edges meet. Seal edges, making tight ½ inch fold; fold again. Allow space on sides for circulation and expansion.

4. Cover and grill packets over low heat 11 to 14 minutes or until salmon flakes easily with fork. Place packets on plates. Cut large X across top of each packet; fold back foil.


Calories 400 Fat 8g Sodium 1160mg Carbohydrate 51g Fiber 2g Sugar g

Notes: Very Good! I used minute rice as I didn’t have instant. I put the rice and broth in the micro for 1 minute and then let it set. It worked just fine. I also used Durkee brand Citrus Grill Seasoning blend, or Durkee Rosemary Garlic Seasoning and onion powder. Very tasty. If you want to do single servings. Cut the rice to ½ cup per serving and ½ cup broth. Put in microwave for 2 minutes. Before adding to foil sprayed with cooking spray. You can do this in the oven also. Heat oven to 375 and cook the fish the same amount of time as on the grill.
http://i162.photobucket.com/albums/t261/MFrazier00/seafood/LemonandHerbSalmonPacketsBettyCrock.jpg

[Semigourmet]

I also like to Marinate salmon fillets in KC Masterpiece Lemon Pepper Marinade then grill topped with Durkee brand Citrus Grill seasoning, thin slices of white or yellow onions, and thin slices of lemon. Very tasty.

[loves_2_bake]

I also love salmon.. it is my favorite fish!

When I cook it, I usually just sprinkle both sides with a little sea salt and pepper, then grill it.

Simple but delicious!!!

Just to share~:D

http://www.geocities.com/ediner1/bunny2.gif

[Semigourmet]

I also have found a new recipe that is great for leftover baked or grilled salmon or smoked salmon.

Salmon and pasta in Tarragon mustard sauce

Servings 6


Ingredients

16 ounces Farfalle (bow tie) pasta
1 tablespoon olive oil
1 medium onion, chopped
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh parsley
¼ cup dry white wine
1 cup whipping cream or half and half
2 teaspoons stone ground mustard
2 packages (3 to 4 ounces each) sliced, smoked or cured salmon, cut into ½ inch wide strips
½ cup freshly grated or shredded Parmesan cheese



Directions

1. cook and drain pasta as directed on package.

2. While pasta is cooking, heat oil in 10 inch skillet over medium heat. Cook onion, tarragon and parsley in oil about 5 minutes, stirring frequently, until onion is tender. Stir in wine. Cook uncovered about 4 minutes or until wine has evaporated. Stir in whipping cream and mustard. Heat to boiling; reduce heat. Simmer uncovered 5 to 10 minutes or until sauce is slightly thickened.

3. Add pasta, salmon and ¼ cup of the cheese to sauce in skillet; toss gently until pasta is evenly coated. Sprinkle with remaining ¼ cup cheese.


Notes: Wonderful recipe I would like a bit more sauce, and I used a leftover piece of salmon that I had baked in another recipe. And I also changed the Bowties to Wide egg noodles as that is what I had on hand.

[Mary Lou TheCollardPatch]

Here is a Tailgating Recipe my daughter used to cook when she went to LSU.
It is from my cookbook (FLAVORED WITH LOVE www.FWLCookbook.com and Amazon.com)
Seasoned Finale Salmon
1 unfrozen salmon (about 6 pounds), cleaned and trimmed with the head removed
1 teaspoon salt
½ teaspoon black pepper
1 package (10-11 ounces) frozen seasoning blend of onions, celery, green bell peppers, red bell peppers, and parsley
1 yellow squash, sliced
1 lemon, sliced
2 teaspoons dried dill
Cooking oil

Rinse fish with cool water and pat dry. Rub the salt and pepper into the inside cavity. Stuff the fish with the seasoning blend, squash, lemon, and dill. Oil a large piece of heavy-duty aluminum foil with the edges crimped to seal.

Turning every 10 minutes, grill over a medium hot fire about 30 minutes. The fish is done when the middle of the thickest part is opaque.

[teamforce]

Here is my pick: Tandoori Salmon with Mango Salsa

Ingredients:
To make 8 skewers

* 4 medium Scottish Quality Salmon fillets (cut from the thicker middle section of the fish), weighing about 4-5oz (110-150g) each
* 1 and a half tbsp Tandoori paste
* 1 tbsp natural yoghurt
* Juice of half lemon
* 1 tsp olive oil
* Salt and pepper

For the salsa

* 1 ripe mango (diced)
* half red chilli (seeded and chopped)
* Juice of half lemon
* 4 spring onions (chopped)
* 1 tomato (chopped)
* 1 tbsp fresh coriander, chopped
* Splash of olive oil
* Salt and pepper

Method:

1. Preheat the grill/BBQ to hot. Cut salmon fillet into 1""(2.25cm) cubes and place in a flat dish.

2. Combine the tandoori paste, yoghurt, lemon juice, olive oil and seasoning and pour over the salmon. Leave for 10 minutes.

3. To make the salsa, mix together all the ingredients, check the seasoning and then chill.

4. Thread the salmon onto skewers. Place under the hot grill for 15 minutes turning once.

5. Serve with rice and the mango salsa.

[Lory]

I love fish. Thank you for the recipes.I must try them ASAP.
I only cook fish in a simple way, i put in in cooking paper and stuff it with spices, then put it in the oven, but these recipes sound more interesting.

[Minal Foodie]

Hi,
This is one of my favorite salmon recipes. Try this out, am sure you will like it too.

Smoked Salmon topped with Honey and Teriyaki sauce
Ingredients:
10 Smoked salmon slices,
15-20 spinach leaves,
6-7 cloves of garlic, chopped,
Black salt and pepper to taste,
1/2 tsp orange rind,
Lots of Gouda Cheese,
Olive oil.
For the sauce-
1/2 cup honey,
1/2 cup teriyaki,
1/4 cup lichee juice.

Method:
Heat a tbsp of olive oil in a pan, add the chopped garlic and spinach leaves to it. Saute for 2 minutes. Add in the orange rind, some black salt and pepper. Mix well, remove from flame and cool it. In a saucepan, mix honey, teriyaki, lichee juice and then bring to boil. Continue to stir till it reduces to a thick sauce. Now arrange the slices of smoked salmon on a plate, then arrange spinach over them, top with some cheese, sprinkle some salt and pepper over it, and roll them. Pour the honey and teriyaki sauce over it and serve.

This recipe is available at: http://foodatarian.com/2008/04/08/smoked-salmon-topped-with-honey-and-teriyaki-sauce

Regards,
Minal
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http://foodatarian.com
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[Semigourmet]

Pan Seared Sesame topped Salmon

1 salmon filet
1/8 teaspoon sesame oil
salt and lemon pepper to taste
1/8 cup sesame seeds
2 tablespoons olive oil

Pour sesame seeds into a shallow bowl, set aside. Brush top of salmon fillet with sesame oil. season, and press seasoned top into sesame seeds. set aside.

In a small saute pan over medium heat. add oil, and salmon fillet sesame side down. season top side while in pan. leave it alone until it browns good, about 3 minutes. Gently turn over, turn the heat down, and cover pan with lid. this will help steam and cook salmon. it will only take about another 2 minutes on this side. make sure it done the way you like it. then serve over rice or soba noodles.

[Semigourmet]

Salmon with Pinot Noir Thyme Sauce (this is amazing)

Ingredients

4 salmon fillets with skin intact, each 4 to 5 ounces and ¾ inch thick
¾ teaspoon coarse salt
¾ teaspoon freshly ground black pepper
1 tablespoon olive oil
1 cup Pinot Noir
4 fresh thyme sprigs, plus more for garnish (optional
1 tablespoon unsalted butter



Directions

1. Sprinkle the salmon fillets with ½ teaspoon each of the salt and pepper.
2. In a large frying pan over high heat, warm the olive oil. Add the salmon, skin side down, and cook until browned and crisp, 3-4 minutes. Turn the fish and cook for 2-3 minutes longer. The salmon will be slightly rare in the center. If you prefer it fully cooked, continue cooking for another minute or so. Transfer the fish to a warmed plate and cover to keep warm.
3. Add the wine and the thyme sprigs to the pan and bring to a boil over high heat. Cook until reduced by half, about 5 minutes. Remove the thyme sprigs and stir in the remaining ¼ teaspoon each salt and pepper and the butter.
4. Pour the sauce over the salmon. Garnish with additional thyme sprigs, if you like, and serve immediately.