Whats a good & delicous way to cook a slice of fresh salmon & what side dish should i serve w/white wine?!
BLACKENED SALMON FILLETS
2 Tbs. ground paprika
1 Tbs. ground cayenne pepper
1 Tbs. onion powder
2 tsp. salt
1/2 tsp. ground white pepper
1/2 tsp. ground black pepper
1/4 tsp. dried thyme
1/4 tsp. dried basil
1/4 tsp. dried oregano
4 salmon fillets, skin and bones removed
1/2 C. unsalted butter, melted
In a small bowl, mix paprika, cayenne pepper, onion powder, salt, white pepper, black pepper, thyme, basil and oregano. Brush salmon fillets on both sides with 1/4 C. butter, and sprinkle evenly with the cayenne pepper mixture. Drizzle one side of each fillet with 1/2 the remaining butter. In a large, heavy skillet over high heat, cook salmon, butter side down, until blackened, 2-5 minutes. Turn fillets, drizzle with remaining butter, and continue cooking until fish is blackened and easily flaked with a fork. Makes 4 servings. Serve with potatoes, carrots and a green salad.
DOUBLE-STUFFED POTATOES
4 large baking potatoes, scrubbed and dried
2 tbsp. butter or margarine
1/2 c. chopped onion
3/4 c. shredded Cheddar cheese, divided
1/4 c. sour cream
2 tsp. dried chives
Salt and pepper
Pierce each potato several times with a fork. Microwave on HIGH about 10 minutes. Rotate
potatoes and microwave again until tender (about 3 minutes more.) Pre-heat oven to 350 F. Melt butter in a medium skillet over low heat. Add onion to skillet and cook until translucent (about 5 minutes.) Slice off potato tops and scoop out the inside of the potatoes, leaving the shells intact. Place the pulp in a medium bowl and mash. Add onion, 1/2 cup of the cheese, sour cream, chives, and salt and pepper to the potatoes. Mix well. Spoon the potatoes back into the shells and sprinkle with the remaining Cheddar cheese. Place in a casserole dish and bake until heated through (about 10 minutes.)
BOURBON CARROTS
3 c. water
1-1/2 lb. baby carrots
1 tbsp. granulated sugar
1/2 tsp. salt
2 tbsp. butter
3 tbsp. brown sugar
2 tbsp. bourbon
Garnish: chopped fresh parsley
Bring 3 cups water to a boil in a 3-quart saucepan; add carrots, granulated sugar, and salt. Return to a boil, and cook 5 minutes or until carrots are tender. Melt butter and brown sugar in a large skillet over medium-high heat. Stir in carrots, and cook, stirring occasionally, 2 to 3 minutes or until well coated. Add bourbon, and cook, stirring occasionally, 3 more minutes. Garnish, if desired.
SALMON-IN-A-SNAP
Nonstick cooking spray
4 1-inch-thick salmon fillets (about 1 lb.)
1/2 tsp. lemon-pepper seasoning or 1/4 tsp. freshly ground black pepper
1-2 tsp. reduced-sodium soy sauce
1 medium orange, halved and very thinly sliced
2 c. small broccoli florets
1 c. reduced-sodium chicken broth
3/4 c. water
1 tsp. bottled minced roasted garlic or minced garlic
1 c. couscous or hot cooked rice
Lightly coat a shallow baking pan with cooking spray; set aside. Season salmon fillets with lemon-pepper seasoning. Arrange fillets in prepared pan. Drizzle with the soy sauce. Top with orange slices. Bake, covered, in a 450 F. oven for 8 to12 minutes or until fish just flakes easily when tested with a fork. Meanwhile, in a 2- qt. saucepan bring broccoli, chicken broth, water, and garlic just to boiling. Cook, covered, about 3 minutes or until broccoli is barely crisp-tender. Stir in couscous. Remove from heat; cover and let stand 5 minutes. Serve fish over hot cooked couscous or rice, broccoli and a green salad. Makes 4 servings.
Answers: Yes, serve white wine always with seafood. Here are a few ideas for your salmon dinner.
BLACKENED SALMON FILLETS
2 Tbs. ground paprika
1 Tbs. ground cayenne pepper
1 Tbs. onion powder
2 tsp. salt
1/2 tsp. ground white pepper
1/2 tsp. ground black pepper
1/4 tsp. dried thyme
1/4 tsp. dried basil
1/4 tsp. dried oregano
4 salmon fillets, skin and bones removed
1/2 C. unsalted butter, melted
In a small bowl, mix paprika, cayenne pepper, onion powder, salt, white pepper, black pepper, thyme, basil and oregano. Brush salmon fillets on both sides with 1/4 C. butter, and sprinkle evenly with the cayenne pepper mixture. Drizzle one side of each fillet with 1/2 the remaining butter. In a large, heavy skillet over high heat, cook salmon, butter side down, until blackened, 2-5 minutes. Turn fillets, drizzle with remaining butter, and continue cooking until fish is blackened and easily flaked with a fork. Makes 4 servings. Serve with potatoes, carrots and a green salad.
DOUBLE-STUFFED POTATOES
4 large baking potatoes, scrubbed and dried
2 tbsp. butter or margarine
1/2 c. chopped onion
3/4 c. shredded Cheddar cheese, divided
1/4 c. sour cream
2 tsp. dried chives
Salt and pepper
Pierce each potato several times with a fork. Microwave on HIGH about 10 minutes. Rotate
potatoes and microwave again until tender (about 3 minutes more.) Pre-heat oven to 350 F. Melt butter in a medium skillet over low heat. Add onion to skillet and cook until translucent (about 5 minutes.) Slice off potato tops and scoop out the inside of the potatoes, leaving the shells intact. Place the pulp in a medium bowl and mash. Add onion, 1/2 cup of the cheese, sour cream, chives, and salt and pepper to the potatoes. Mix well. Spoon the potatoes back into the shells and sprinkle with the remaining Cheddar cheese. Place in a casserole dish and bake until heated through (about 10 minutes.)
BOURBON CARROTS
3 c. water
1-1/2 lb. baby carrots
1 tbsp. granulated sugar
1/2 tsp. salt
2 tbsp. butter
3 tbsp. brown sugar
2 tbsp. bourbon
Garnish: chopped fresh parsley
Bring 3 cups water to a boil in a 3-quart saucepan; add carrots, granulated sugar, and salt. Return to a boil, and cook 5 minutes or until carrots are tender. Melt butter and brown sugar in a large skillet over medium-high heat. Stir in carrots, and cook, stirring occasionally, 2 to 3 minutes or until well coated. Add bourbon, and cook, stirring occasionally, 3 more minutes. Garnish, if desired.
SALMON-IN-A-SNAP
Nonstick cooking spray
4 1-inch-thick salmon fillets (about 1 lb.)
1/2 tsp. lemon-pepper seasoning or 1/4 tsp. freshly ground black pepper
1-2 tsp. reduced-sodium soy sauce
1 medium orange, halved and very thinly sliced
2 c. small broccoli florets
1 c. reduced-sodium chicken broth
3/4 c. water
1 tsp. bottled minced roasted garlic or minced garlic
1 c. couscous or hot cooked rice
Lightly coat a shallow baking pan with cooking spray; set aside. Season salmon fillets with lemon-pepper seasoning. Arrange fillets in prepared pan. Drizzle with the soy sauce. Top with orange slices. Bake, covered, in a 450 F. oven for 8 to12 minutes or until fish just flakes easily when tested with a fork. Meanwhile, in a 2- qt. saucepan bring broccoli, chicken broth, water, and garlic just to boiling. Cook, covered, about 3 minutes or until broccoli is barely crisp-tender. Stir in couscous. Remove from heat; cover and let stand 5 minutes. Serve fish over hot cooked couscous or rice, broccoli and a green salad. Makes 4 servings.
if it's a salmon steak, the obvious choice is to grill it
marinate it in a little lemon juice and dill.....
if it's a fillet (skin on), you could cook it on a griddle, make sure to cover it with a lid, and add a bit of water to steam it, you can still marinate it the same way
i would serve it with steamed asparagus, marinated in the same liquid as the fish....then you can finish the whole plate with a dill cream sauce, or bernaise sauce and it would pair nicely with a dry white wine.
This is a complete meal in a pouch
Salmon Fillet en Papillote with Julienne Vegetables
Recipe courtesy Alton Brown
1/3 cup julienned fennel bulb
1/3 cup julienned leeks, white part only
1/3 cup julienned carrots
1/3 cup julienned snow peas
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon whole coriander seed, ground fine
1 (8-ounce) salmon fillet, pin bones removed
1 orange cut into wedges with white, pithy membrane removed
1 tablespoon dry vermouth
Take a 15 by 36-inch piece of parchment paper and fold in 1/2 like a book. Draw a large 1/2 heart on paper with fold of paper being the center of the heart. Cut out heart and open. Lay fennel, leeks, carrots, and snow peas on parchment in center to 1 side of fold. Mix together salt, pepper, and ground coriander. Sprinkle vegetables with 1/2 of salt, pepper, and coriander. Lay salmon on top of vegetables and season with remaining salt, pepper and coriander. Top with the orange wedges and sprinkle with vermouth. Fold other side of heart over fish and starting at top of heart shape, fold up both edges of parchment, overlapping folds as you move along. Once you reach the end tip, twist several times to secure tightly. Place on microwave safe plate and cook for 4 minutes, on high in microwave, or until fish reaches 131 degrees. Open parchment carefully and serve for a complete meal.
That top answer is tough to comepet with.
How ever you cook it, Baked, Grilled or cooked on the stove in a covered sauce pan, make sure it's covered so that it doesn't dry out.
I use the stove, I took some oil heated it up and threw some fresh chopped garlic in the hot oil. That just makes the room smell good.
Insert the salmon at a low heat, to me fish is all about seasoning. Some seasoned salt, Garlic powder and a lil Cyanne pepper, evenly distrubuted. Let it cook for about 30 to 45 min. It should come right off the skin while eating. Natrually you can use different seasonings.
Side dish I like is Spaghetti noodles, take some italian dressing and a lil franks hot sauce, once the noodles are done put them in a pot with the sauce. The heat from the noodles should heat the sauce up. If you have the time, Chop some veggies like bell pepper, onion, tomatoes. Tastes pretty good and isn't that much work.
It depends on what you like to eat and drink.
Personally, I enjoy a barbecued salmon sprinkled with lemon juice and what else? Whatever I'm in the mood for at that time. But always onions, garlic and mushrooms. As for a side dish, again I prepare whatever my stomach tells me, but most often, mashed carrots and turnip (with butter).
As for serving white wine, I prefer red wine with fish and meat.
Buen appetito!
I like to soak mine in Italian Dressing and grill it on the grill or bake it in the oven on a rack so it does not sit in it's own juices.
Sometimes I use lemon juice and fresh dill weed and salt and pepper.
Sometimes I use a blackened Seasoning.
I always have white rice with my salmon. Seems to always be good. A little butter on top and salt and pepper.
Green beans are a favorite here. Drained and cooked in chicken stock with a packet of GOYA Seasoning.
Bake/broil for just 10 - 15 minutes depending on thickness
Marinate 30 min with: juice from 2 limes + 1 Tsp Worcestershire sauce + peeper
Side = snow peas w/thin sliced carrots sauteed in garlic
White Jazmin rice
Enjoy!
Saute in a pan with olive oil. salt with sea salt.
mix together
1/2 cup butter melted
1/2 cup ground pistachio nuts
teaspoon dill
Pour over cooked salmon
serve with spring salad with vinaigrette.
Lemon or Lime steamed salmon with green beans
http://recipes.bhg.com/recipes/recipedet...
Rice pilaf & salad
myName is jay and i am the executive chef in a large resort hotel, what i found great about salmon is that there are many way's to prepare it for me is on an open flame or char grilled, just make sure you spray both sides with pam or an equivalent. then make yourself a balsamic reduction by taking balsamic vinegar a little pineapple juice and some orange zest and mixing it all together in a sauce pan on a low heat until it boils then add brown sugar and continue to reduce the mixture until it becomes thick. let cool an when your salmon is done drizzle this reduction over it. i think you will enjoy it. and for a side dish a nice garden blend 3 grain rice would go well.