Salmon Recipes

[Kitchen Witch]

HERB CRUSTED SALMON WITH A SOUR CREAM DILL SAUCE

2 pounds salmon (I like fillets)
Salt and pepper
1 shallot
4 cloves garlic
1 or 2 TBS dill (fresh or dried)
1 or 2 TBS thyme
1 or 2 TBS cilantro (fresh or dried)
1 lemon, juiced and zested
3 TBS olive oil

Oil the bottom of a casserole dish (I prefer glass). Place salmon in dish and sprinkle with salt and pepper. Chop and combine the following in a bowl: shallots, garlic, herbs, lemon zest, lemon juice, and olive oil. Cover salmon with mixture and place in preheated 350 degree oven for 25-30 minutes or until a fork puls out smoothly from thickest part of salmon. Serve with Sour Cream Dill Sauce.

SOUR CREAM DILL SAUCE:
1 pint sour cream
1 TBS dill
2 TBS lemon juice
1 medium shallot, chopped
1 tsp red pepper flakes ( I grind mine in a pepper mill)
3 TBS horseradish

Mix all ingredients and serve with salmon.

[Kitchen Witch]

SALMON IN A DIJON CREAM SAUCE.

4 salmon fillets or steaks
1/2 cup sour cream
1/8 teaspoon white pepper
1/2 cup white wine (or chicken broth)
1 shallot, finely chopped
1 cup half-and-half
1/4 cup flour
1 tablespoon Dijon mustard

Preheat oven to 375 degrees F. Lightly grease a medium baking dish. Arrange salmon in the prepared baking dish. Evenly coat with sour cream. Season with white pepper.
Bake salmon for 30 minutes, or until fish is easily flaked with a fork. In a small saucepan over medium heat, mix the wine and shallot, and bring to a boil. Reduce heat, and simmer 10 minutes, until liquid is reduced by about 2 tablespoons. In a small bowl, thoroughly blend the half-and-half and flour, and stir into the wine mixture. Return the mixture to a boil, stirring constantly. Reduce heat, and continue to cook and stir until thickened. Remove the wine and cream mixture from heat, and mix in the Dijon mustard. Pour evenly over the salmon to serve.

[Kitchen Witch]

SALMON IN A MANGO AND GINGER SAUCE

2 salmon steaks (about 10 oz each)
Splash of lemon juice
1 or 2 garlic cloves, crushed
1 tsp dried tarragon, crushed
2 shallots, coarsely chopped
1 tomato, coarsely chopped
1 ripe mango (about 6 oz of flesh) chopped
2/3 cup fish stock or water
1 tbs ginger syrup
2 tbs butter
salt and freshly ground pepper

Place the salmon steaks in a shallow dish and season with the lemon juice, garlic, tarragon and salt and pepper. Set aside in the fridge to marinate at least 1 hour. Meanwhile, place the shallots, tomato, and mango in a food processor or blender, blend until smooth. Add fish stock or water and the ginger syrup, blend again and set aside.
Melt butter in a frying pan and saute the salmon steaks for about 5 mins on each side. Add mango puree, cover and simmer until salmon is cooked. Transfer the salmon to warmed serving plates. Heat the sauce through, adjust the seasoning o taste and pour over salmon. Serve Hot.

[Kitchen Witch]

SALMON KEDGEREE

300ml double cream
Pinch of saffron
225g cooked basmati rice
5 x 80g packs smoked salmon flakes
5 hard boiled eggs, halved
300g baby spinach leaves
Handful of chives, chopped
Handful of dill, chopped
2? lemons, zest grated
salt and freshly ground black pepper

Preheat the oven to 180°C/gas mark 4. Place the cream in a saucepan and warm through. Remove from the heat and add the saffron. In a bowl, combine the rice, salmon, eggs, spinach, herbs and lemon zest. Mix in the saffron cream. Season to taste. Transfer to a large ovenproof dish and place in the oven for 10?15 minutes to heat through.

[Kitchen Witch]

SALMON STEAKS WITH RASPBERRY TERIYAKI SAUCE

Sear 2 salmon steaks or filets in olive oil. One to two tablespoons. When seared, remove and place on the side.

Into the oil soaked pan put 1/2 cup Raspberry vinnagrette dressing. Then add 1/2 cup white wine. Lastly, add 1 tablespoon terriyake sauce. Simmer to a low boil then add salmon back into pan. Simmer till cooked, turning once, then remove and keep warm. Simmer the remaining sauce till cooked down and thicker. When done, spoon thicker sauce over salmon and serve.

[Kitchen Witch]

SALMON WITH A HORSERADISH CRUST

2 pounds salmon fillets
1 cup fresh white bread crumbs
2 shallots, finely chopped
6 ounces white horseradish, drained
1/2 teaspoon lemon peel
1/4 cup fresh dill, chopped
1/4 teaspoon hot red pepper
2 cloves garlic, minced
2 tablespoons olive oil

Place the salmon on a greased cookie sheet with the skin side down. In a bowl combine all the other ingredients and press the topping down on the salmon. Bake uncovered for 30 minutes at 350F. degrees

[Kitchen Witch]

SALMON WITH MUSHROOM CREAM

1 1/2 pounds salmon fillets
1 1/4 cup finely chopped fresh mushrooms
3 tablespoons finely chopped onion
1 1/4 cups dry white wine
1 cup water
2/3 cup heavy cream
2 tablespoons butter
1/4 teaspoon dried tarragon
Salt and pepper

Clean and rinse fish fillets and pat with paper towels. Arrange onions and mushrooms in the bottom of a shallow casserole dish about 2" high. Place salmon fillets over the onion and mushroom mixture in one layer. Pour the wine and water over the fish. Bring to a boil and then simmer for 5 minutes. Transfer the salmon to a plate and keep warm. Boil mixture in casserole until reduced to 2 cups. Add any juices from the salmon plate to the casserole. Stir in the butter, cream and tarragon. Boil and reduce to one cup. Spoon sauce over the salmon.

[Kitchen Witch]

Baked Egg with Smoked Salmon

5 ounces smoked salmon
2 teaspoons olive oil
4 shallots, chopped
3 garlic cloves, minced
1 teaspoon fresh thyme, chopped
1/2 teaspoon fresh dill, chopped
9 large eggs
1/2 cup half and half
1/2 cup shredded smoked gouda cheese
1/8 teaspoon salt and ground black pepper

Preheat oven to 350F. Flake smoked salmon into bite size pieces and place in a large bowl; set aside. Heat oil in a small saute pan until hot. Add shallots and garlic; saute about 2 minutes. Add thyme and dill; remove from heat. In a medium size bowl, whisk together eggs and half and half. Pour into bowl with smoked salmon. Add cooled garlic mixture; stir well. Pour into a greased 2 quart baking dish. Bake 20 minutes. Top with gouda cheese, salt, pepper and bake 10 to 15 minutes longer or until a knife inserted in the center comes out clean. Serve hot; top with sour cream or yogurt, if desired. Makes 4 servings.

[Kitchen Witch]

SCANDANAVIAN GRAVLAX
Salt and sugar cured salmon!



*1 cup chopped cilantro
*1/4 cup coarse Kosher salt
*1/4 cup fresh cracked black pepper
*1/3 cup granulated sugar
*3 pounds boneless skinless salmon, 2 fish length filets
*2 cups fresh dill


*Mix the cilantro, sugar, salt, pepper and dill together. *Lay salmon filets side by side on work surface with the head side of one filet next to the tail side of the other.
*Divide the spice mixture in half and sprinkle one half over both pieces.
*Flip one filet over on top of the other making a "sandwich" of the filets with the spices in the center.
*Take the rest of the spices and generously cover the outside of the sandwiched filets.
*Lay out a double thickness of plastic wrap and tightly and completely cover the filets.
*Place the tightly wrapped package of salmon into a like-sized baking dish and weigh down with heavy food cans.
*Refrigerate the filets for 3 days, remembering to turn over every 12 hours.
*Completely scrape or wipe off the spices and serve.
*To serve, slice the salmon very thinly and serve on dark bread with flavored mayonnaise, such as cilantro, dill or jalapeno. (recipe follows).
Serves 6

FLAVORED MAYONNAISE:

*2 tablespoons of either (1) fresh cilantro, fresh dill, or pickled jalapeno peppers.
*1 tablespoon extra virgin olive oil *2 cups of your favorite mayonnaise.

*In a blender or with a mortar and pestle completely blend the olive oil and flavoring spice. With a spatula whip the flavoring mixture into the mayonnaise and chill.

[Kitchen Witch]

HONEY BARBECUED SALMON WITH YAM FRITTERS
Even those who do not like fish will like this!

BASTING SAUCE:
?1 cup ketchup
?1 cup honey
?1/4 cup coarse-grained mustard
?1/4 cup finely chopped fresh jalapeño chili (wear rubber gloves)
?2 tablespoons rice wine vinegar (not seasoned)
?1 teaspoon Tabasco, or to taste
?3 tablespoons firmly packed light brown sugar
?1 tablespoon curry powder
?1 1/2 teaspoons sweet paprika
?1 teaspoon soy sauce
?1 teaspoon minced garlic
?1 teaspoon vegetable oil
?1/2 teaspoon Worcestershire sauce
?1/2 teaspoon fresh lemon juice
?1/4 teaspoon freshly ground black pepper

DRESSING:
?2 tablespoons malt vinegar
?1 teaspoon honey
?1/2 cup olive oil
?2 tablespoons finely chopped fresh coriander sprigs
?1 tablespoon finely chopped shallot
?Six 6-ounce pieces salmon fillet
?6 cups shoestring yams


SAUCE:
?In a heavy saucepan stir together sauce ingredients and simmer, stirring occasionally, 15 minutes. (Sauce keeps, covered and chilled, 1 week.)

DRESSING:
?In a small bowl whisk together dressing ingredients with salt and pepper to taste until combined well. Chill dressing 15 minutes.

?Brush both sides of each salmon fillet with about 1/3 cup sauce and grill on a well-oiled rack set about 4 to 5 inches over glowing coals 3 minutes on each side, or until salmon just flakes.

YAM FRITTERS:
?Divide the shoestring yams into 6 portions and fry in a skillet until browned well on one side and then turn and brown on the other. Place on a parchement covered cookie sheet and keep warm in the oven until ready to use.

?Plate the yams and place the salmon filet on top. Dress the top of the salmon with the dressing and serve. Serves 6.