Salmon Recipes

[swtness]

Todays ingredient is Pink Salmon. Wether its fresh or canned. This is courtesy of Chefphronc who says.....

"Pink Salmon... I have a couple of cans of this and I'm tired
of salmon cakes. Would love to see some recipes for other
ways to use it."

[swtness]

Salmon a La King

4 c uncooked spinach egg noodles
1 tbsp chopped onion
1/3 c margarine or butter
1/3 c flour
1 tsp salt
Dash pepper
3 c milk
3 eggs, hard cooked, sliced
1 tbsp chopped pimiento
15 1/2 oz can of salmon(or fresh),drained and flaked

Cook noodles to desired doneness. In large saucepan, saute onion in margarine until tender. Add flour, salt, and pepper and blend well. Add milk. Cook over medium heat until mixture thickens and boils, stirring constantly. Stir in egg slices, pimento and salmon. Cook until heated. Serve over cooked spinach noodles

[im4michigan]

Teriyaki Glazed Salmon

1 lb fresh salmon filets
2 tablespoons butter or margarine
juice of 1/2 a lemon
1/4 cup teriyaki sauce
1 cup white whine (not dry, but a sweeter wine works best)
salt and pepper

Melt butter in bottom of skillet. Add wine and teriyaki sauce. Stir sauce mix together. Add salmon and squeeze on lemon juice. Turn over after several minutes (7 to 9) and continue cooking until sauce cooks down and turns to a nice glaze consistency. Add salt and pepper to taste.

[im4michigan]

Baked Dijon Salmon

1/4 cup butter, melted
3 tablespoons Dijon mustard
1 1/2 tablespoons honey
1/4 cup dry bread crumbs
1/4 cup finely chopped pecans
4 teaspoons chopped fresh parsley
4 (4 ounce) fillets salmon
salt and pepper to taste
1 lemon, for garnish

Preheat oven to 400 degrees F (200 degrees C).

In a small bowl, stir together butter, mustard, and honey. Set aside. In another bowl, mix together bread crumbs, pecans, and parsley.

Brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture.

Bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork. Season with salt and pepper, and garnish with a wedge of lemon.

[im4michigan]

1/4 cup butter
1 clove garlic, minced
4 (6 ounce) salmon fillets
3 large onions, thinly sliced
1 cup white vinegar
1 cup brown or white sugar

1. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil, and grease the foil with cooking spray.

2. Combine the onions, vinegar and brown sugar in a saucepan over medium heat. Cook, stirring occasionally until the sauce begins to caramelize, about 15 minutes.

3. Melt butter with garlic in a small skillet over medium heat. Lay salmon fillets on the prepared baking sheet, and brush with garlic butter. Pour the onion mixture over the fillets.

4. Bake for 20 to 25 minutes in the preheated oven, until the fish flakes easily. Cooking time may vary with the thickness of your fillets.

[im4michigan]

Maple Soy Glazed Salmon

1/3 cup pure maple syrup
3 tablespoons fresh lime juice
2 tablespoons soy sauce
2 tablespoons olive oil
1 tablespoon finely chopped garlic
4 salmon fillets, 1-1/4-inch thick (6- to 7-oz. each)
3 bunches green onions, trimmed to 7 inches in length

1. Whisk together first 5 ingredients in a bowl until combined well.
Pour half of marinade in a glass pie plate or dish just large enough to
hold salmon, reserving remaining marinade.

2. Preheat grill. Put salmon in dish and turn to coat. Let fish
marinate, turning occasionally, at room temperature for 20 minutes.

3. Grill fish, skin-side up, on a lightly oiled rack over moderate heat,
uncovered. Turn once until golden brown and just cooked through, for 10
to 12 minutes total. Grill green onions, laying them crosswise on a
lightly oiled rack. season with salt and pepper to taste and grill,
turning once, until just tender, about 3 minutes.

4. Meanwhile, bring remaining marinade to a boil in a small saucepan and
simmer 1 minute. Serve salmon over green onions drizzled with sauce.

[salywayn]

Pan-Roasted Salmon on Horseradish Potatoes
Serves 4

* 1 salmon fillet with skin intact, 1½ lb
* 1 teaspoon salt
* 1 teaspoon freshly cracked pepper

* 4 large baking potatoes, about 14 oz each
* 1 cup heavy cream
* ¼ cup unsalted butter
* 1 teaspoon salt
* ⅛ teaspoon ground white pepper
* ½ cup peeled and finely grated fresh horseradish root
* ¼ cup vegetable oil
* 3 tablespoons unsalted butter
* 1 teaspoon finely chopped shallots
* 1 teaspoon chopped fresh flat-leaf parsley, plus 4 sprigs
* Juice of ½ lemon

For Salmon:
1. Season it on both sides with the salt.

2. Spread the cracked pepper on a work surface and press the flesh side of the salmon into it until all the pepper adheres.

3. Cut the fillet into 4 equal pieces and place them on a platter. Cover with plastic wrap and refrigerate.

For Potatoes:
1. Preheat an oven to 400º F. Prick the potatoes in several places with the tines of a fork, place them on a baking sheet in the oven and bake until tender, 40-50 minutes.

2. While the potatoes are baking, make the horseradish cream: In a small saucepan over medium heat, combine the cream, butter, salt and white pepper. Bring almost to a boil and remove from the heat. Stir and let cool for 10 minutes. Add the grated horseradish and transfer to a blender. Process until smooth, about 30 seconds. Pour the horseradish cream into the original saucepan and let cool completely. Strain through a fine-mesh sieve into another saucepan.

3. When the potatoes are done, reheat the horseradish cream over medium-low heat. Remove the potatoes from the oven, but leave the oven on. Cut the potatoes in half and scoop out the pulp into a bowl. Add the horseradish cream and, using an electric mixer, beat until completely smooth. Keep warm.

4. In a frying pan over high heat, warm the vegetable oil. Place the salmon pieces in the pan, flesh side down. Sauté until golden brown and almost crisp, 3-4 minutes. Carefully turn over the fish and place the pan in the oven. Roast for 4-5 minutes, transfer the fish to a warmed platter and drain the oil from the pan. Add the butter and shallot, place over medium heat and sauté for 1 minute. Return the fish to the pan, add the chopped parsley and lemon juice and heat through.

5. Divide the potatoes among warmed individual plates, top each with a piece of fish, drizzle with some of the pan sauce and garnish with the parsley sprigs.

[swtness]

From:notfordieters


******MUSTARD-CRUSTED SALMON******


1-1/4 lbs. Center Cut Salmon Fillets, Cut in 4 Portions ¼ Cup Sour Cream
Salt and Freshly Ground Black Pepper 2 Tbs coarse grained Mustard
2 Tps Fresh Lemon Juice 4 Lemon Wedges

Preheat broiler. Lightly coat a broiler pan with oil. Place the salmon pieces, skin side down, in the pan. Season with salt and pepper. In a small bowl, combine the sour cream, mustard and lemon juice. Spread this mixture evenly over the salmon. Broil the salmon ,5 inches from the heat, for 10 to 12 minutes, or until it is opaque in the center. Serve with the lemon wedges.

[swtness]

From:notfordieters

******INDIAN- SPICED PHYLLO AND
SMOKED SALMON NAPOLEONS******
( appetizer or first course)

1-1/2 Cups Plain Yogurt 4 Tbs Unsalted Butter
1 Tps Pure Chile Powder ½ Tps Ground Cumin
¼ Tps Ground Coriander 1/8 Tps Cayenne Pepper
5 Sheets Phyllo Dough ¼ Cup Cilantro Leaves
2 Tbs Snipped Chives 2 Tbs Mint Leaves
4 Large Radishes, 3 Cut into Matchsticks, 1 Thinly Sliced ½ Cup Heavy Cream
1 Large Jalapeno pepper, Seeded and Minced 1 lb. Thinly Sliced Smoked Salmon

Drain the yogurt in a coffee filter in the refrigerator for at least 3 hours or overnight. Preheat the oven to 375 degrees. In a small saucepan, melt the butter. Let it cool slightly, then pour it into a bowl leaving the milk solids behind. Stir in the chile powder, cumin, coriander and cayenne. Cut the phyllo sheets in half crosswise. Working 3 sheets at a time keeping the rest covered with plastic wrap and a kitchen towel, brush the sheets with some of the spiced butter and stack then in 3-layer piles; discard the remaining phyllo. Trimming ragged edges. Cut 1 of the stacks into six 3-1/2 inch squares. Transfer all the phyllo to 2 baking sheets, reforming the cut rectangle, and bake for about 10 minutes, or until golden.In a blender, puree the yogurt with the cilantro, chives and mint. Transfer to a small bowl and stir in the radish matchsticks, onion and jalapeno. Whip the cream until it holds firm peaks and fold it into the herbed yogurt; season with salt. Reserve ½ cup or the yogurt. Set 1 of the large phyllo stacks on a work surface and top with half of the salmon and half of the herbed yogurt. Cover with the second large phyllo stack and the remaining salmon and herbed yogurt. Top with the remaining phyllo squares, reforming the rectangle. Using a very sharp knife cut the napoleons, between the squares, wiping the knife blade after each cut. Set each napoleon on a plate, top with a dollop of the reserved yogurt, garnish with the radish slices and serve.

[b-man]

Maple Mustard Salmon


2 Serving

Tip: Prepare more salmon than you need for dinner, then toss the flaked leftovers into a green salad for lunch the next day.

Prep time: 10 minutes
Start to finish: 15minutes

12 oz salmon filets, preferably wild Alaskan salmon
2 tbsp dark brown sugar
2 tbsp pure maple syrup
1 tbsp coarse ground mustard or Dijon mustard

Preheat broiler. Line a broiler pan or baking sheet with foil, then coat it with cooking spray.
Place salmon pieces, skin-side down, on the prepared pan. Combine brown sugar, maple syrup and mustard. Spread evenly over the salmon.
Broil the salmon 5 inches from the heat source until it is opaque in the center, 10 to 12 minutes.
Nutritional Information:

Per serving:
425 calories
19 g total fat (4 g sat)
100 mg cholesterol
27 g carbohydrate
34 g protein
0 g fiber
150 mg sodium

B-man

[b-man]

Maple Glazed Salmon

3 tablespoons maple syrup
2 tablespoons soy sauce
1 tablespoon grated fresh ginger
1 1/2 teaspoons cornstarch, dissolved in
1 tablespoon water
4 salmon fillets
1 scallion, sliced thin (white part plus about 2-3 inches of the green)

4 servings

28 minutes approx.time ... 10 mins prep

In a small bowl whisk together the syrup through cornstarch solution until smooth.
Place the fillets skin-side-down in a shallow baking pan.
Pour the syrup mixture over the salmon.
Bake about 15-18 minutes at 450°F until the fish flakes easily; baste with glaze halfway through cooking.
Sprinkle with scallion before serving.

B-man

[b-man]

Salmon Chowder
This chowder is hearty and delicious.

3 tablespoons butter
3/4 cup chopped onions
1/2 cup chopped celery
1 teaspoon garlic powder
2 cups diced potatoes
2 carrots, diced
2 cups chicken broth or low-sodium chicken bouillon
1 teaspoon salt
1 teaspoon ground pepper
1 teaspoon dried dill weed
1 (16 ounces) can salmon, skin and bones removed
1 (12 ounces) can evaporated milk
1 (15 ounces) can cream-style corn
3/4 cup shredded American cheese

45 minutes (15 mins prep)

Melt butter in a large pot over medium heat.
Saute onion, celery, and garlic powder until onions are tender.
Stir in potatoes, carrots, broth, salt, pepper, and dill.
Bring to a boil and reduce heat.
Cover and simmer 20 minutes.
Stir in salmon, evaporated milk, corn, and cheese.
Cook on low heat until heated through and cheese melts.

B-man

[b-man]

Oven Roasted Salmon with Tarragon Cream Sauce


Makes 4 servings
Prep time: 10 minutes
Cook time: 10 minutes

Ingredients:
1 tablespoon Canola Oil
2 tablespoons chopped shallots
1 cup sour cream
2 tablespoons chopped fresh tarragon
Salt and pepper to taste
No-Stick Cooking Spray
4 (6 ounces) salmon filets

Preparation:

Heat the oven to 400 degrees F. In a small saucepan, heat the Crisco Pure Canola Oil over medium heat. Add the shallots and cook until tender. Add the sour cream, tarragon, and salt and pepper to taste. Stir well to combine. Set aside.

Lightly spray a baking dish with Crisco No-Stick Cooking Spray. Place the salmon filets in the dish and lightly spray them with Crisco No-Stick Cooking Spray. Season the filets with salt and pepper to taste. Bake for 12 to 15 minutes, or until done. Plate and top each filet with the warm Tarragon Cream Sauce.


B-man

[b-man]

Sautéed Salmon

4 salmon filets (7-8 oz. each)
1/4 cup olive oil
1/2 cup (4 oz.) butter
1/2 teaspoon shallots, minced
1/4 teaspoon garlic, minced
3 ounces white wine
juice of one lemon
1 teaspoon parsley, chopped
salt & fresh ground black pepper
8 lemon slices

Season the salmon fillets with salt and fresh ground black pepper.
Heat a large sauté pan with the olive oil until hot and carefully
lay the salmon fillets in the sauté pan. Cook approximately 3-4
minutes per side, or until golden brown on both sides. Remove from
the sauté pan and keep warm.

Drain the oil from sauté pan and return to medium heat. Melt 3 oz.
of the butter and sweat the shallots and garlic briefly; do not
allow to color. Add the white wine and deglaze the pan; let bubble
briefly to reduce by 1/3. Add the lemon juice, taste, and season
with salt and pepper. Whisk in the last bit of butter just to melt.
Serve the salmon filets on warm plates and pour the sauce over them.
Garnish with lemon slices and chopped parsley.

B-man

[b-man]

Salmon ring special recipe served with parsley sauce, peas

The recipe, originally printed in the late 1930s, suggests serving the dish with a creamy parsley sauce and peas.

Salmon ring special

From The Spokesman-Review Dorothy Dean Homemaker Services, circa 1937

1 can salmon

2 tablespoons melted butter

2 eggs, well beaten

1/4 cup cornmeal

2 soda crackers

1 cup sour milk (or buttermilk)

1/2 teaspoon baking soda

Salt and pepper

Shred salmon and combine with melted butter, beaten eggs and cornmeal. Add crumbled crackers and the sour milk in which the soda has been dissolved. Season with salt and pepper and turn into a well- greased ring mold or loaf pan. Bake in a moderate oven (350 degrees) for 30 minutes. Serve with parsley sauce and peas.

Yield: 4 servings

Approximate nutrition per serving: 214 calories, 12.6 grams fat (5.6 grams saturated, 53 percent fat calories), 14.4 grams protein, 11.3 grams carbohydrate, 152 milligrams cholesterol, less than 1 gram dietary fiber, 660 milligrams sodium.

Parsley sauce

From Dorothy Dean Homemaker Services, February 1948

2 tablespoons butter

2 tablespoons flour

1 cup light cream

1 cup chicken stock

1/2 cup chopped parsley

1/2 teaspoon salt

2 egg yolks

1 tablespoon lemon juice

Melt butter and add flour. Blend well and gradually add cream and stock, stirring constantly. Add parsley and salt and bring to a boil. Beat egg yolks and lemon juice together and add to the sauce. Simmer until very thick.

Yield: About 2 cups

Approximate nutrition per 1/3 cup serving: 145 calories, 13.4 grams fat (7.7 grams saturated, 83 percent fat calories), 2.5 grams protein, 4.3 grams carbohydrate, 107 milligrams cholesterol, less than 1 gram dietary fiber, 358 milligrams sodium.

----
B-man

[b-man]

Potato Encrusted Salmon in Foil

Makes 4 servings

Ingredients:

12 tablespoons butter, divided
2 pounds russet potatoes
1 tablespoon lemon juice
6 large scallions sliced
4 skinless salmon fillets, 7 ounces each
kosher salt and pepper to taste
1/2 cup shallots
1/2 cup dry white wine
2 tablespoons white wine vinegar

Preparation:

Preheat oven to 450 degrees F. Using 2 tablespoons butter, heavily butter 4 pieces of 9 x 12 inch aluminum foil.

Shred potatoes and mix with lemon juice and scallions. Make a bed using half the potato mixture on each piece of aluminum foil. Place a salmon fillet on the potato bed, sprinkle with salt and pepper and cover with remaining potatoes. Press down on the potatoes, then enclose tightly in foil. Place in oven and bake for 15 minutes.

Meanwhile, combine shallots, wine and vinegar in saucepan. Place over medium heat and cook until most of the liquid is evaporated. Remove from heat and strain. Return to very low heat and beat in remaining butter 1 tablespoon at a time, whisking constantly. Add salt and white pepper to taste and set aside in a warm place.

When it's time to put dinner on the table, heat the broiler. Unwrap the salmon, and place close to the heat. Brown well, about 2 minutes per side. Arrange the salmon on a platter and serve the sauce on the side.

B-man

[b-man]

SALMON PATTIES WITH CHEESE SAUCE

1 (15 1/2 oz.) can salmon (drained)
2 eggs (lightly beaten)
1/2 c. chopped onion
1/2 c. soft bread crumbs
1 tsp. dry mustard

CHEESE SAUCE
1 tbsp. margarine
2 tbsp. all purpose flour
1/8 tsp. pepper
3/4 c. milk
1/3 c. shredded Sharp Cheddar cheese

Remove and discard salmon skin and cartilage; do not remove bones. Place in a bowl. Flake with a fork. Mix in eggs, onion, bread crumbs and mustard. Shape into 5 (1/2 inch thick) patties. Arrange in a circle on a microwave safe plate. Set aside. To make cheese sauce; in a 2 cup glass measure, microwave margarine on high 45 to 50 seconds or until melted. Stir in flour and pepper. Gradually stir in milk. Microwave on high 2 to 3 minutes or until thickened, stirring every minute during cooking. Add cheese; stir until melted. Set aside. Microwave patties on high 4 minutes. Rearrange, moving outside pieces to center of dish. Microwave on high 1 to 2 minutes more or until firm, throughout, but still moist. Microwave cheese sauce on high 1 minute. Pour over patties.

B-man

[b-man]

Monte Cristo Salmon Sandwich

1 serving
Monte Cristo sandwiches are traditionally made with white bread filled with ham, turkey and cheese, dipped in egg, fried and served with sour cream and jam. This is a much healthier version using leftover or canned salmon.

Start to finish: 15 minutes

2 slices whole grain bread
4 ounces cooked or canned salmon
2 tbsp salsa
1 egg

1. Flatten the bread slices as much as you can with a rolling pin or heavy can.

2. Mash the salmon and salsa together in a bowl. If the salmon is cold, heat the mixture in the microwave for 1 minute to take off the chill. Make a sandwich of the bread with the salmon mixture in the middle.

3. Beat the egg in a bowl and pour into a saucer. Dip the sandwich in the egg so that both sides are coated. Fry the sandwich on a non-stick pan over medium heat for about 5 minutes, turning half way to brown both sides. Serve with additional salsa if you like.

Per serving:
344 calories
11 g total fat (2 g sat)
246 mg cholesterol
28 g carbohydrate
34 g protein
4 g fiber
497 mg sodium

B-man

[b-man]

Broiled Salmon in a Horseradish-Ginger Crust


4 Servings

Remember the antiinflammatory properties of ginger as you enjoy this quick and delicious recipe.

Ingridients:
4 3-ounce skinless salmon fillets
1 1/2 cups fine fresh breadcrumbs, preferably made from sourdough bread
1 1/2 tablespoons grated fresh horseradish or 1/4 cup prepared
horseradish, squeezed dry
1 tablespoon grated fresh ginger
1 tablespoon olive oil
1 tablespoon rice wine or sake
1/2 teaspoon salt, preferably kosher
1/4 teaspoon freshly ground white pepper

Sauce
2 tablespoons reduced-sodium soy sauce
2 tablespoons rice wine or sake
2 tablespoons water
1/2 teaspoon sugar

Instructions
Preheat the broiler. Lightly oil a baking sheet or coat it with nonstick spray. Set salmon fillets on the baking sheet.

In a food processor, combine breadcrumbs, horseradish, ginger, oil, rice wine or sake, salt and pepper; process until evenly moistened. Lightly press one-fourth of the crumbs over the top of each fillet. Broil, about 4 inches from the heat source, until the crust is golden brown and the salmon is opaque in the center, about 8 minutes.

To make sauce: While the salmon is broiling, stir sauce ingredients together in a small bowl until the sugar dissolves. Serve alongside the salmon.

Nutritional Information:

Per serving:
215 calories
10 g total fat (1 g sat)
47 mg cholesterol
11 g carbohydrate
19 g protein
0 g fiber
856 mg sodium

B-man

[b-man]

Salmon in Vodka Cream Sauce with Green Peppercorns

Makes 6 servings

Ingredients:

8 tablespoons butter, divided
1 onion, thinly sliced
1 pound spinach
6 salmon filets, 6 ounces each
salt and freshly ground black pepper, to taste
3 tablespoons olive oil
1 1/2 cups heavy whipping cream
1/2 cup vodka
2 tablespoons green peppercorns in water, drained and crushed
3 tablespoons fresh lime juice
1/4 cup snipped fresh chives

Preparation:

Preheat oven to 350 degrees F. Combine 4 tablespoons butter and onion in large Dutch oven. Cover and bake until onion is golden brown, stirring occasionally, about 45 minutes.

Stir spinach into onion and bake until just wilted, about 3 minutes. Remove from oven, keep warm.

Season salmon with salt and pepper. Heat oil in heavy large skillet over high heat. Add salmon in batches and cook about 3 minutes per side for medium. Transfer to platter. Tent with foil to keep warm. Pour off excess oil from skillet.

Add cream and vodka and boil until slightly thickened, about 4 minutes. Add green peppercorns and remaining 4 tablespoons butter and stir until butter is just melted. Mix in lime juice, season with salt and pepper.

Divide spinach and onion mixture among plates. Top each with salmon fillet. Spoon sauce over. Sprinkle with snipped fresh chives.

B-man

[mmchummel]

Here are some recipes from a couple old cookbooks- Hope you enjoy 'em!

ESCALOPED SALMON

Pick bones and skin out of one can of salmon, and mince fine. Use as much rolled cracker as you have salmon, a little salt, and cup of cream. Fill seashells with this mixture, placing a small piece of butter on top of each shell. Bake twenty minutes and serve in the shells.


SALMON BOX

Line a bread pan, slightly buttered, with warm steamed rice. Fill the center with cold boiled salmon, flaked, and seasoned with salt, pepper, and a slight grating of nutmeg. Cover with rice and steam
One hour. Turn on a hot platter for serving. Top with your favorite sauce, or a hollandaise sauce. Or you can use the recipe below


SALMON LOAF

One small can salmon, four eggs beaten light, four tablespoons melted butter--not hot--one half cup fine bread crumbs. Season with salt, pepper, and parsley. Chop fish fine, then rub in butter till smooth.
Beat crumbs into egg and season before putting with fish. Butter your mold and steam one hour.


SAUCE FOR FISH
One cup of milk heated to a boil; thicken with one tablespoon of cornstarch and one tablespoon of butter, beaten together. Put in the liquor from the salmon and one raw egg, beaten light; add a little pepper. Put the egg in last, and carefully pour over loaf; Serve hot.

[chefphronc]

I just wanted to take a moment and say THANKS to you for posting
your salmon recipes. I'll be trying some of them out.

Frank

[mmchummel]

Originally Posted by chefphronc

I just wanted to take a moment and say THANKS to you for posting
your salmon recipes. I'll be trying some of them out.

Frank

you're very welcome I'd like to know your opinion.

[karenpike]

SALMON, PASTA AND VEGETABLES

1/2 # sliced mushrooms
4 T butter
1/2 c. chopped green onions
2 cloves minced garlic
3 T. flour
1 c. chicken broth
1 c. milk
1/4 c. grated Parmesan cheese
grated peel and juice of 1 small lemon
1/2 tsp. basil
1/2 tsp. oregano
1/8 tsp. pepper
12 oz. tri-color pasta, cooked and drained
1 # poached salmon, cut into bite-size pieces
1 sm. zucchini, julienned
1 lg. diced tomato

In a large skillet, saute the mushrooms in 2 T. butter until soft. Remove from skillet; add the remaining butter and saute the green onions and garlic. Stir in the flour. Cook for 1 minute without browning. Gradually stir in the chicken broth and milk. Cook, stirring constantly until smooth and thickened, about 2 to 3 minutes. Stir in the Parmesan cheese, lemon peel and juice, basil, oregano and pepper. Cook for an additional 3 minutes. Add the cooked pasta and toss to mix. Gently stir in the mushrooms, salmon, zucchini and tomato. Cook until heated. Arrange on a serving platter.

Yield: 6 servings.

[Anonymous]

Lemon-Roasted Salmon with Creamy Dill Wine Sauce

Yield:12

· 1 x 5 lb. salmon, cleaned
· 1/4 tsp salt
· 1/4 tsp pepper
· 3 lemon, sliced
· 1/2 cup fresh dill or 1/2 cup fresh parsley, sprigs
· 2 tbsp butter, melted

Creamy Dill Wine Sauce

· 2 tbsp butter
· 2 tbsp all purpose flour
· 1/2 cup milk
· 1/2 cup dry white wine
· 1/2 cup whipping cream
· 3/4 tsp salt
· 1/4 tsp pepper
· 1/4 cup chopped fresh dill

Using sharp knife, firmly cut off fish head behind gills (or have fishmonger remove it). Rinse under cold water; pat dry. Season inside and out with salt and pepper.

Arrange one-third of lemon slices in lengthwise row along centre of foil-lined rimmed baking sheet; top with salmon. Fill cavity with dill, parsley and another third of lemons. Brush butter over salmon; top with remaining lemons.

Crumble up foil around fish to hold juices, leaving salmon uncovered. Bake salmon in 450°F (230°C) oven for about 45 minutes, or 10 minutes per inch (2.5 cm) of thickness, or until flesh is opaque and flakes easily when tested with fork. Remove from oven and tent with foil; let stand for 5 minutes. With baster or spoon, remove 1/4 cup (50 mL) pan juices; set aside.


Creamy Dill Wine Sauce

In saucepan, melt butter over medium heat; stir in flour and cook, stirring, for 1 minute. Gradually whisk in milk, wine, cream, salt and pepper; cook, whisking, for 5 minutes or until boiling and thickened. Stir in reserved pan juices; reduce heat and simmer for 5 minutes. Keep warm over low heat while carving salmon; stir in dill.

Carving And Serving The Salmon

To serve salmon, discard lemon on top. Cut lengthwise along backbone through to bone. Starting at backbone, gently pull off skin; discard. Cut along midline, parallel to backbone, through to bone. Cut crosswise into 4-inch (10 cm) wide portions. Inserting spatula between meat and bones, lift salmon portions to warmed serving plates. Gently lift exposed bones way from other side of salmon; discard. Repeat cutting along midline, then into portions; ease salmon away from skin. Serve with warm sauce.

[rachel0927]

Salmon Potatoe Pie

6 potatoes, peeled
1 small onion, minced
1 clove garlic, minced
1 tablespoon butter
1 (6 ounce) can red salmon, undrained
1 teaspoon dried thyme
1 cup milk
2 (9 inch) unbaked pie shells
1 to taste salt and pepper

Preheat oven to 400 degrees F (200 degrees C).
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
In cook onions, garlic and butter over medium heat until vegetables become transparent in color.
Add onion/garlic mixture and thyme to cooked potatoes. Mash all together with milk, adding just enough to bring about a mashed potato consistency. Coarsely chop salmon to whatever size you like and fold into mashed potatoe mixture. Spread evenly into pie shell.
Place second pie shell over top of salmon mixture. Cut slits into the upper shell, then pinch edges of both pie shells together. Bake on lower rack of oven for 45 minutes. Can be served with a beshamel sauce or with a little melted butter. yummy.

[salywayn]

Grilled Salmon Fillets With Balsamic Glaze

1/2 cup balsamic vinegar
1/2 cup dry white wine
2 tablespoons fresh lemon juice
2 tablespoons (packed) dark brown sugar
6 5- to 6-ounce salmon fillets with skin
Olive oil

Combine first 4 ingredients in medium saucepan. Boil until reduced to 1/3 cup, about 17 minutes. Season glaze to taste with salt and pepper. (Can be made 1 week ahead. Cover and refrigerate. Rewarm over low heat before using.)
Prepare barbecue (medium-high heat). Brush salmon lightly with oil; sprinkle with salt and pepper.
Grill salmon, flesh side down first, until just opaque in center, about 5 minutes per side. Transfer salmon to platter.
Drizzle glaze over salmon.
Makes 6 servings

[salywayn]

Roasted Salmon And Olive-Mustard Butter And Orzo

1/2 cup (1 stick) butter, room temperature
12 Kalamata olives or other brine-cured black olives, pitted, chopped
1 medium shallot, chopped
1 tablespoon chopped fresh Italian parsley
2 teaspoons Dijon mustard
Olive oil
8 6- to 8-ounce salmon fillets (each about 1 1/4 to 1 1/2 inches thick)
2 1/2 cups orzo (rice-shaped pasta; about 1 1/4 pounds)
Whole Kalamata olives (optional)
Fresh Italian parsley sprigs (optional)

Mix first 5 ingredients in processor until well blended but still slightly chunky, occasionally scraping down sides of bowl. Season butter mixture to taste with salt and pepper. Transfer to small bowl. (Olive-mustard butter can be prepared 2 days ahead. Cover and refrigerate. Soften slightly at room temperature before using.)
Preheat oven to 400°F. Brush large rimmed baking sheet with olive oil.
Arrange salmon fillets on prepared sheet; sprinkle with salt and pepper.
Roast salmon just until opaque in center, about 14 minutes.

Meanwhile, cook orzo in large pot of boiling salted water until tender but still firm to bite. Drain; return orzo to same pot. Add half of olive-mustard butter and toss to coat.
Divide orzo among 8 plates. Top each serving with 1 salmon fillet. Place small dollop of olive-mustard butter on each salmon fillet. Garnish with whole olives and parsley sprigs, if desired, and serve.
Makes 8 servings

[LongIslndLady]

Salmon Recipes
Nancy’s Recipe:

Sprinkle salmon with Emeril’s Original Essence. Pat into surface.
Next, sprinkle with Lemon Pepper.
Sprinkle Garlic Powder on top.
(I use Tone's Garlic and Herb, but regular garlic powder is fine.)
Turn fillet over and repeat on other side.
To cook: I use the George Forman Grill.
Heat on med-high temp and grill for about 8 minutes.
Can also use fry pan, broiler or outdoor grill.

*******************************************

Marinades:

Try these marinades, and then just grill, bake, broil or pan fry.
(Of course, if you have a George Forman Grill I recommend it)

1. Bottled Italian or Caesar Salad Dressing. (French also works well).
2. Try Soy Sauce and Honey (or brown sugar) for that salt and sweet flavor. Be sure to add some garlic.
3. Soy Sauce with ginger gives an Asian flair (and again, remember to add garlic).
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Other Recipes

Recipe 1:

Mix equal parts mayonnaise and sour cream (may use fat free).
Add horseradish, dill, and garlic.
Put ⅓ of this mixture in a baking dish. Lay salmon on top and cover
with remaining ⅔ of mixture. Bake in 375º oven for about 22 – 27 minutes.

Recipe 2:
Add your choice of seasonings (ex. basil, dill, garlic, oregano, etc.)
to one can of condensed tomato soup. Pour over salmon in baking dish. Bake in 375º oven for about 22 – 27 minutes.

Recipe 3:
Place on large sheet of foil. Drizzle with olive oil (or melted butter).
Sprinkle with garlic powder.
Place sliced onions, green peppers and lemon slices on salmon. Enclose in foil packet and place on grill* (or in oven).

*don’t grill over a high flame. Use low flame or an indirect heat.

[LONDONROSE]

Salmon fondue

one pkg. cream cheese
1/4 c. chopped chives
salmon filet apx 1/2 cup chopped or you can use lox or even canned salmon
1 tbl spoon lemon

mix all together in fondue pot on low heat until cheese melts stir often to prevent burning

serve with cubed italian bread

[skyEyz_7]

Roasted Salmon with Pistachio Pesto

1 lb. Salmon fillet, skinless, boneless

Zest of 1 lemon

1 large garlic clove

1/2 cup pistachio nuts, shelled and dry roasted

1 large bunch of dill weed

10 chive stalks

1/2 bunch flat-leaf Italian parsley

Salt and pepper to taste

1/2 cup extra virgin olive oil


Cut the salmon into large cubes and set aside. Put the garlic,

lemon zest and pistachios in a food processor and chop coarsely.

Add the dill, chives, parsley, salt and pepper. If possible, keep

the motor running while doing this, otherwise just process until well

blended. On low speed, add the oil in a steady thin stream.When

fully blended, put into a bowl. This pesto should be thick but not

pasty, if needed add some extra olive oil a little at a time.



Roll the salmon cubes in the pesto, then roast or broil on high heat

at 450 degrees for about 5 minutes on each side or until it just

begins to flake when pressed with a fork. This can also be cooked

on the grill if the cubes are threaded onto skewers. Serves 6.

[skyEyz_7]

Court-Boullion Poached Salmon

Four 4 oz. salmon steaks, center cut
4 cups vegetables broth
2 cups white wine (Chardonnay), medium
1/2 tsp. salt
1 tsp. peppercorns


In a 12" sautee pan, bring vegetable broth and wine to a rapid boil. Turn back heat until barely bubbling.

Place salmon steaks in hot broth and wine mixture for approximately 5 to 8 minutes, or until flesh turns opaque throughout.

Remove brom broth and wine mixture and set aside.

Serve over pasta, risotto or rice.

[skyEyz_7]

Salmon Stuffed Tomatoes

1 lb. Salmon
3 ½ Tbsp. extra-virgin olive oil
1 Tbsp. Italian flat-leaf parsley, chopped
1 Tbsp. garlic, minced
2 Tbsp. plain, toasted breadcrumbs
Two ¾ lb. ripe, firm tomatoes
Salt and pepper to taste

Preheat oven to 400°.

Skim salmon; remove any loose membranes and bones. Cut the fish into small dices and mix thoroughly in a bowl with 2 ½ tbsp. of olive oil, parsley, basil, garlic, 1 tbsp. breadcrumbs, salt and pepper.

Wash the tomatoes, cut in half horizontally and scoop out all the seeds and flesh to make a hollow cup. With a paper towel, pat the inside of the hollowed-out tomato to soak up the excess juice.

Stuff the tomato with the salmon mixture. Sprinkle the tops with the remaining breadcrumbs and drizzle the remaining olive oil on top.

Place the stuffed tomatoes on an oiled baking pan in the oven for about 15 – 20 minutes. Look for a light golden crust.

[skyEyz_7]

Smoked Salmon English Muffin Quiche with Fresh Herb Hollandaise

One 8 oz. package cream cheese, softened
2 eggs, beaten
1 cup Monterey Jack Cheese
2 Tbsp. blue cheese, crumbled
4 oz. smoked salmon, chopped
1/4 cup red bell pepper, sliced
1 Tbsp. fresh dill, chopped
6 English muffins
18 slices bacon, uncooked
Salt and pepper to taste
Toothpicks

Preheat oven to 375°

Beat together the cream cheese and eggs until blended. Stir in cheese, salmon, asparagus, bell pepper, dill, salt, and pepper.

Arrange muffin halves in a single layer on a foil-lined baking sheet. Spoon about 1/4 cup quich mixture onto each. Wrap each muffin half perimeter with 1 1/2 slices of bacon, securing ends with toothpicks.

Bake 25-30 minutes, or until top is lightly browned. remove from oven and let stand 5 minutes. Remove toothpicks and serve with Fresh Herb Hollandise and garnish with fresh dill.



Fresh Herb Hollandaise Sauce

4 egg yolks
2 tsp. fresh lemon juice
1 Tbsp. water
1 Tbsp. Creole mustard
Salt and cayenne pepper to taste
1/2 lb. butter, melted
1/4 cup fresh herbs (tarragon, basil, dill, parsley, etc.) finely chopped

In a stainless steel bowl, set over a pot of simmering water, whisk the egg yolks with the lemon juice, water, and mustard. Season with salt an cayenne pepper. Whisk the mixture until pale yellow and slightly thick. Be careful not to let the bowl touch the water.

[skyEyz_7]

Baked Salmon Dijon

Serves : 4

½ cup butter, melted
6 Tbsp prepared Dijon-style mustard
3 Tbsp honey
½ cup Trisket crackers (or other wheat cracker)
½ cup pecans
4 tsp fresh parsley or 1 ½ tsp dried parsley
4 (4 oz) salmon filets
1 lemon, for garnish

Preheat oven to 400 degrees F. In a small bowl, mix together butter, mustard and honey. In food processor, finely chop crackers, pecans and parsley (all at the same time). Make a foil boat and place salmon in boat, bringing up foil so when you pour sauce over filets, it won't run all off. Lightly salt and pepper fish then pour sauce over top. May hold at this point. It is good to marinate for a while if you have time. Just before baking, sprinkle crumb mixture on top and bake until it flakes easily with a fork, approximately 10-15 minutes. Transfer to serving dish or plates and garnish with lemon slices

[skyEyz_7]

Pasta Souffle with Baked Salmon in Dill Sauce

Souffle:

1 cup heavy cream
1/3 cup freshly grated parmesan cheese
1/3 cup garganzola cheese grated or crumbled
4 eggs slightly beaten
2 Tablespoons fresh basil, finely snipped
Scant pinch of red pepper flakes (be careful, not too much)
Dash of salt
1/4 Teaspoon nutmeg
Wisk together all ingredients. Spray 10 ramekins with vegetable oil spray and place in 1 inch water bath in baking pan. Set aside.

Cook Cappelini or angle hair pasta in boiling, salted water until
just tender, about 3 minutes. Rinse in cold water and drain thoroughly. Fill ramekins about 1/2 full. Divide cream mixture among ramekins. Bake at 400 degrees until light brown and puffed. These must be served immediatly, so prepare the following.

Cook 20 spears of fresh asparagus in salted water until just tender. Drain & set aside.

Toast almonds (that have been sprayed with vegetable oil and lightly salted) until very lightly browned. Set aside.

Bake large salmon filet in 450 degree oven until opaque. Do not overcook. Can be made ahead of souffle and warmed. We sprinkle with light seasoned salt. Don't over season. Cut in 10 equal portions.

Dill Sauce:

1 Tablespoon butter
1 Tablespoon flour
1 Tablespoon fresh dill or 1 teaspoon dried (snip finely)
1 small pinch red pepper flakes
Salt to taste
2 cups skim milk
2 egg yolks
Juice of 1/2 lemon (add more if desired)

Combine ingredients in top of double boiler, wisk together until butter has melted.

Wisk into mixture and cook until slightly thickened.

Beat together and add to hot mixture, wisking constantly.

Cook to consistency of pancake syrup. Adjust seasonings if needed.

Cover warmed plates with sauce. Unmold souffle in center. Top with salmon. Add more sauce on salmon. Place two asparagus spears on side and garnish with toasted almonds, tiny lemon silver and snipped fresh parsley.
Serves about 10

This goes great corn mini muffins and crisp green salad.

[skyEyz_7]

Salmon Puppies

1 Cup cornmeal
1 1/4 tsp salt
1/2 Tsp sugar
1 Tsp baking powder
1 egg
1/4 Cup milk
1/2 Cup water
2 Tbsp flour
1/4 Cup bisquick
1 pound fresh salmon

Mix first nine ingredients together until it has the consistency of pancake batter. Cut up salmon in bite size pieces. Coat Salmon and fry in hot corn/peanut oil until light golden brown. Do not overcook. The salmon is done when it flakes. Enjoy!

[skyEyz_7]

Salmon Spread

12 ounces cream cheese, softened
1/2 cup mayonnaise
11 tablespoon lemon juice
1/2 teaspoon dried dill
30ounces smoked salmon, coarsely chopped
1 bunch green onions, thinly sliced

In food processor blend cream cheese, mayonnaise, lemon juice and dried dill until smooth. Add smoked salmon and green onions, and process very briefly, just to mix. Serve with hearty crackers. Makes 2 cups

[skyEyz_7]

Spinach Stuffed Salmon

1 Lb fresh salmon, 1" thick - skin and bones removed

Sautee:

1 Tbsp. butter
1 medium chopped onion

In bowl, mix together and set aside:

1 lb fresh spinach, washed, chopped & cooked
1 hard boiled egg, chopped
3/4 Cup. cooked cod/sole or snapper
Sautéed onion
1 Cup cooked wild rice
1/2 Cup Béchamel Sauce
2 Tsp. Dill
1 Tbsp. Thyme
zest of lemon

On lightly floured board, roll out 1 sheet puff pastry so that it is 2x the length of salmon fillet + 2" and 1 1/2 - 2" wider than fillet.
Pastry should be about 1/8" thick.
Spread a layer of the spinach mixture in the middle of the pastry.
Place the salmon fillet on the spinach and then spread another layer of the spinach mixture over the salmon.

Beat together:
1 egg
1 Tbsp. Water
Fold pastry over the filling and seal it with egg wash. Turn it seam side down on greased cookie sheet.
Bake 350-degree for 30 Â{omitted} 45 minutes or until brown. (Internal temp. = 130-degrees)
Slice 1" thick (thinner for 1st course) and serve with Hollandaise Sauce.
Prep time Â{omitted} 2 hours

[LongIslndLady]

My daughter loves this on crackers or as a sandwich. Also try suffing it into a tomato. It's just like tuna salad, only better!



Salmon Salad

Mix canned salmon with Ranch dressing. Add a small bit of onion, some celery and (if you like) a small amount of finely chopped green bell pepper.