How to Cook Salmon

This recipe serves 6

INGREDIENTS

• 3 salmon fillets
• Squeeze lemon juice
• Freshly ground black pepper
• 300 g cherry tomatoes on the vine
• 150 g green beans
• 150 g shelled broad beans
• 150 g sliced runner beans
• 2 little gem lettuces

FOR THE BASIL MAYONNAISE

• 150 ml mayonnaise
• Small handful basil leaves

1.  Preheat the oven to 350F/320F fan/ gas

2. Place salmon in a roasting dish and pour over a squeeze of lemon juice. Add a sprinkle of pepper. Roast for 12-15 minutes until the fish just flakes. Five minutes before the end of cooking, add the tomatoes so that they just cook a little. Allow the salmon and tomatoes to cool completely.

3.  Cook all the beans in boiling water for 3-4 minutes, until just tender. Drain and plunge into cold water. Drain thoroughly.

4.  This can all be done the day before and kept in the fridge.

5.  Blend the basil leaves and mayonnaise together until it is a lovely green, then pack separately to serve with the salad.

Divide the lettuce leaves and arrange in a serving dish. Add the beans. Break the salmon into large flakes and add to the dish with the tomatoes. Cover dish tightly with clingfilm and put in a cool bag with an ice pack to keep it well chilled.

From the site: http://www.dailymail.co.uk/femail/article-1045651/Salmon-salad-basil-mayonnaise.html

If you are interested in making smoked salmon, this might be the appliance for you. Click on the picture below to learn more about the Lox Box.

TheLoxBox.com The World’s First Home Lox-Maker - $29.95 TheLoxBox.com The World’s First Home Lox-Maker! It’s foolproof, easy and economical. You make lox for a fraction of the cost of the market or deli. Lox from the LoxBox is both heart-healthy and anti-arthritic.

I never thought about BBQ Salmon before - but here’s a recipe found over at Thyme for Cooking.

Barbecued Salmon

2 salmon fillets, 6oz each (180gr each)Salmon_barbecued
1/2 tsp paprika
1/2 tsp dry mustard
1 tbs soy sauce
4 tbs ketchup
2 tbs sherry
1/2 tsp garlic powder

In small bowl mix all ingredients except salmon and paprika. Sprinkle paprika over salmon. Put salmon in a grill basket if using barbecue grill or on mesh grill pan if you don’t have a basket. Brush fish with part of the barbecue sauce. Grill for 5 - 7 minutes a side, depending on thickness basting with the rest of the barbecue sauce towards the end. OR put on baking sheet and roast in 400 F oven for 15 - 20 minutes, depending on thickness. In both case salmon will be done when it flakes easily; slightly pink in the center is fine. Remove from heat and serve, sliding it off the skin if needed.

The Ingredients:
3 medium sized salmon slices
Olive oil for grilling and basting

Marinade:
1/2 tsp Thailand green curry paste
1 tsp ginger paste
1/2 tsp dry basil leaves
1 tsp Thailand sweet chili sauce
1 sprig coriander- make into paste
2 tsp lemon juice
Salt to taste
Olive oil for grilling and basting.

1. Combine salmon with the marinade and keep aside for at least half an hour or overnight in the fridge.
2. Place Salmon slices in a baking pan or grill pan greased with olive oil.
3. Grill salmon until both sides are browned.
4. Serve with rice or mashed potatoes.

Found here.

6 Salmon Fillets about 7 oz. each
1 1/2 oz. clarified butter
1 1/2 oz. Vegetable Oil
1 Lemon, thinly sliced

Mustard Sauce

1/4 cup Shallots, minced 1 oz. Butter
6 oz Dry white wine
1/2 cup Heavy cream
3/4 tbsp. Stone ground mustard
1/8 cup Chives, chopped
1/8 cup Parsley, chopped
Salt to taste

Garnish

Miniature pear tomatoes
Parsley sprigs

Arrange salmon fillets in baking pan, drizzle with combined butter and oil and top with lemon slices. Bake in 400°F oven 15 minutes or until flesh is no longer translucent.

To Prepare Mustard Sauce: Lightly saut shallots in butter; add wine and reduce until nearly evaporated. Add cream; cook and stir until thickened. Add mustard, chives, and parsley. Season to taste with salt.

To Serve: Ladle serving of sauce on serving plate, arrange lemon topped salmon on sauce. Garnish with pear tomatoes and parsley sprigs.

(recipe courtesy of Alaska Seafood Marketing Institute)

Serves 6.

From CookingCache.com

Set oven to pre-heat to 500 degrees. Take two salmon fillets and place skin down on baking sheet that has been covered in aluminum foil. Mix the following ingredients in a small bowl:

* 2 Tbs olive oil
* 2 Tbs Dijon mustard
* 2 garlic cloves, minced
* Kosher salt & freshly ground black pepper

Spread mixture over salmon. Allow salmon to sit for 15 mins. Wait until oven heats up before you place the salmon in oven as the high heat will slightly caramelize the surface. Cook for 12-15 mins.

From an article found on the DallasNews.com website, “[h]ealth officials recommend eating at least two servings per week of omega-3 fatty acid-rich fish, such as salmon, herring and trout.”

A recipe for Ginger-Soy Salmon Fillets from the site:

1/4 cup sesame seeds
1/4 cup reduced-sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon brown sugar
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
1 teaspoon cornstarch
1/2 teaspoon five-spice powder
1/2 teaspoon freshly ground black pepper
1 (1-1/4-pound) center-cut salmon fillet, cut into 4 pieces
1/4 cup chopped fresh cilantro (optional)

Preheat oven to 400 F. Line a baking sheet with foil and coat it with cooking spray.

In a small saucepan, stir the sesame seeds over medium heat until they are lightly toasted, about 4 minutes. Transfer to a plate to cool.

In the same saucepan, whisk together the soy sauce, rice vinegar, sesame oil, brown sugar, ginger, garlic, crushed red pepper flakes, cornstarch, five-spice powder and black pepper. Stir the glaze over medium heat until simmering and thickened, about 2 minutes.

Sprinkle the top side of each salmon piece (not the skin side) with 1 tablespoon of the sesame seeds. Set the salmon, seeded-side down, on the prepared baking sheet.

Bake the salmon for 7 minutes. Turn the fillets over and top each one with about 2 tablespoons of the glaze. Continue baking for another 7 minutes, or until the fish is just opaque in the center.

Pull off and discard the skin from each fillet. Sprinkle with cilantro, if using. Makes 4 servings.

PER SERVING: Calories 326/Fat 17g (2 g sat)/Cholesterol 78mg/Sodium 621mg/Fiber 1g/Carbohydrates 11g/Protein 32g

The full article can be found here.

If you’ve got mayonnaise and some salmon, this is an easy recipe for you - Michelle’s Yummy Salmon

Salmon fillet(s)
Garlic salt
Seasoned pepper
Seasoning salt
Dill
Mayonnaise (that is not Miracle Whip!)

Preparation: Preheat oven to broil.

1/ Place salmon fillet on lightly greased cookie sheet. Sprinkle with garlic salt, pepper and seasoning salt. Thinly coat entire fillet with mayonnaise. Sprinkle with dill.

2/ Place in oven on lower rack and cook until mayonnaise is nicely browned and fish is cooked, approximately 10 - 20 minutes depending on size of fillet.

Servings: 2 people per good-sized fillet

By the way - this is my first time using Trackback so I hope this works - and my apologies to the webmaster if I did this wrong.

Check out the Wild Alaskan Salmon from the “Fish & Shellfish” menu tab on the left hand side of the page.