How do you cook your salmon fillets?!
Broil!? Bake!? Fry!? Grill!?
Any particular seasonings!?
I'm having fillets for dinners!.!.!.and undecided how to cook them, all ideas are welcomed! Thanks folks!Www@FoodAQ@Com
Any particular seasonings!?
I'm having fillets for dinners!.!.!.and undecided how to cook them, all ideas are welcomed! Thanks folks!Www@FoodAQ@Com
Answers:
I rub them wth good olive oil, good sea salt and cracked pepper and cook them skin side down in a sautee pan then finish them off in the oven to a nice med rare!. You can also add a nice white wine dill sauce to put on them!.Www@FoodAQ@Com
I wrap mine in a tinfoil package kinda deal with diced onions, celery, and a little sazon seasoning (along with salt and pepper!.!.!.rubbing a small amount of salt on the filet will help it retain its moisture also)!.
Then, I broil it because I like a little crispyness on the top of my salmon!.
I also make or purchase a pesto cream sauce that really tastes amazing with it! If you are going to make it, just combine a little sourcream, butter, milk, pesto, garlic, and onions -- heat till you get your desired consistency, I like mine a little thicker than most, and you've got your sauce!
Hope this helps! Enjoy!Www@FoodAQ@Com
Then, I broil it because I like a little crispyness on the top of my salmon!.
I also make or purchase a pesto cream sauce that really tastes amazing with it! If you are going to make it, just combine a little sourcream, butter, milk, pesto, garlic, and onions -- heat till you get your desired consistency, I like mine a little thicker than most, and you've got your sauce!
Hope this helps! Enjoy!Www@FoodAQ@Com
I like to barbecue them!. Just be careful not to overcook them!. Start them skin-side down and be sure the grill is well oiled!. Sometimes I'll marinate them in miso bbq sauce!.Www@FoodAQ@Com
I would pan fry in butter, skin side down, first!. Season with salt & pepper!. Don't overcook, brush with a sweet glaze, either some apple or orange marmalade or honey!.!.!.and serve!.Www@FoodAQ@Com
I would bake them and season with unsalted margerine, Mrs!. Dash and diced onions!.Www@FoodAQ@Com
the grill, weather permitting, or i sear them in a pan with oil and finish them in the ovenWww@FoodAQ@Com
I bake Mine with a Honey Mustard Sauce , so yummy ! I'll share the recipe with ya if you would like !Www@FoodAQ@Com
I like to Broil it And put butter on top as well as garlic seasoning and lemon slicesWww@FoodAQ@Com
grilled is good!.!.!.!. with salt pepper and garlic!.!.!. yummm
or boil or bake: butter, garlic, salt & pepperWww@FoodAQ@Com
or boil or bake: butter, garlic, salt & pepperWww@FoodAQ@Com
i would fry them!. put batter on them they are so delicious like that!.Www@FoodAQ@Com
Marinated in a good quality teriyaki sauce and pan sear or grill!. When almost done, sprinkle with sesame seeds
Brush with a little olive oil or safflower oil and sprinkle a very generous amount of blackened seasoning and then pan sear
This one I just made over the weekend and it was so easy!.!.!.elegant and tasted incredible!.!.!.!.The instructions below may seem like a lot but it really was fast and easy to prepare and soooo worth it!. I did not have mushrooms so I just saute'd chopped garlic and shallots in some butter and a little olive oil and I did use the "squeezed dry" spinach!.
The creamy dill sauce I changed!.!.!.!.
I melted butter in a pan and added cream and a couple of beaten egg yolks, dill, garlic powder and a few dashes of old bay, salt and pepper and served it over the parcels!.!.warm!. I was not in the mood for a chilled dill sauce!. I also made another sauce that I saw on a recipe site!.!.!.
1 can of cream of mushroom soup, added just enough milk to desired consistency, curry powder and old bay and salt and pepper!. That was yummy too!.
I served it with 5 min!. Uncle bens long grain and wild rice and more spinach on the side!.
INGREDIENTS
For the Salmon:
* 4 salmon fillets, about 4 ounces each, of fairly even thickness
* 2 teaspoons dill weed
* Salt and pepper to taste
* 1 tablespoon fresh lemon juice
* 2 tablespoons olive oil
* 1 tablespoon butter
For the Spinach-Mushroom Filling:
* 1 tablespoon olive oil
* 1 tablespoon butter
* 1/4 cup finely chopped onions
* 8 ounces button mushrooms, chopped
* 1 package (10 ounces) frozen chopped spinach, thawed and thoroughly squeezed dry
* Salt and pepper to taste
Additional Ingredients:
* 1/2 package (17-1/4 ounces size) frozen puff pastry (1 sheet of about 8-2/3 ounces)
* 1 egg, beaten with 1 tablespoon water
* Creamy Dill Sauce
For the salmon: Season the salmon fillets on both sides with the salt, pepper and dill!. Sprinkle the flesh side with some of the lemon juice!. Heat a medium skillet over medium-high heat!. Add the oil and butter!. When hot, add the salmon, skin-side down!. Brown well, about 3 minutes!. Turn and sear top side, about another 2 minutes!. (Salmon should be rare, because it will cook more in the pastry!.) Remove from pan and refrigerate until completely cooled, about 1 hour!. Save the pan to make the sauce later!.
For the spinach-mushroom filling: Heat another medium skillet over medium-high heat!. Add the butter and oil!. Sauté the onions until slightly tender, about 5 minutes!. Add the mushrooms, spinach, salt and pepper!. Sauté until mushrooms are cooked through, about 5 minutes!. There should be no moisture but, if there is, make certain it evaporates!. Place in refrigerator to cool!.
To assemble: Thaw the pastry for about 20 minutes!. Preheat oven to 400° F!. On a lightly floured surface, roll the pastry out to a 14-inch square, or about 1/8-inch thick!. Cut into 4 equal squares!. Place about 1/4 cup of the spinach mixture in the middle of each square, then top with a piece of salmon, skin-side up!. Brush the edges of the pastry with some of the egg wash!. Bring up opposite corners of the pastry around the top of the salmon!. Pinch the edges together to seal!. Place the pastries on an ungreased baking sheet, seam-side down!. Brush the tops with the remaining egg wash!. Bake until golden brown, about 25 minutes!. (Meanwhile, make the sauce according to the recipe, using the pan in which the salmon was seared!.) Remove the pastries from the oven and let stand about 5 minutes!. To serve, spoon some of the sauce on each plate, then top with the salmon pastry!. Any remaining spinach-mushroom mixture can be heated and served on the side!.Www@FoodAQ@Com
Brush with a little olive oil or safflower oil and sprinkle a very generous amount of blackened seasoning and then pan sear
This one I just made over the weekend and it was so easy!.!.!.elegant and tasted incredible!.!.!.!.The instructions below may seem like a lot but it really was fast and easy to prepare and soooo worth it!. I did not have mushrooms so I just saute'd chopped garlic and shallots in some butter and a little olive oil and I did use the "squeezed dry" spinach!.
The creamy dill sauce I changed!.!.!.!.
I melted butter in a pan and added cream and a couple of beaten egg yolks, dill, garlic powder and a few dashes of old bay, salt and pepper and served it over the parcels!.!.warm!. I was not in the mood for a chilled dill sauce!. I also made another sauce that I saw on a recipe site!.!.!.
1 can of cream of mushroom soup, added just enough milk to desired consistency, curry powder and old bay and salt and pepper!. That was yummy too!.
I served it with 5 min!. Uncle bens long grain and wild rice and more spinach on the side!.
INGREDIENTS
For the Salmon:
* 4 salmon fillets, about 4 ounces each, of fairly even thickness
* 2 teaspoons dill weed
* Salt and pepper to taste
* 1 tablespoon fresh lemon juice
* 2 tablespoons olive oil
* 1 tablespoon butter
For the Spinach-Mushroom Filling:
* 1 tablespoon olive oil
* 1 tablespoon butter
* 1/4 cup finely chopped onions
* 8 ounces button mushrooms, chopped
* 1 package (10 ounces) frozen chopped spinach, thawed and thoroughly squeezed dry
* Salt and pepper to taste
Additional Ingredients:
* 1/2 package (17-1/4 ounces size) frozen puff pastry (1 sheet of about 8-2/3 ounces)
* 1 egg, beaten with 1 tablespoon water
* Creamy Dill Sauce
For the salmon: Season the salmon fillets on both sides with the salt, pepper and dill!. Sprinkle the flesh side with some of the lemon juice!. Heat a medium skillet over medium-high heat!. Add the oil and butter!. When hot, add the salmon, skin-side down!. Brown well, about 3 minutes!. Turn and sear top side, about another 2 minutes!. (Salmon should be rare, because it will cook more in the pastry!.) Remove from pan and refrigerate until completely cooled, about 1 hour!. Save the pan to make the sauce later!.
For the spinach-mushroom filling: Heat another medium skillet over medium-high heat!. Add the butter and oil!. Sauté the onions until slightly tender, about 5 minutes!. Add the mushrooms, spinach, salt and pepper!. Sauté until mushrooms are cooked through, about 5 minutes!. There should be no moisture but, if there is, make certain it evaporates!. Place in refrigerator to cool!.
To assemble: Thaw the pastry for about 20 minutes!. Preheat oven to 400° F!. On a lightly floured surface, roll the pastry out to a 14-inch square, or about 1/8-inch thick!. Cut into 4 equal squares!. Place about 1/4 cup of the spinach mixture in the middle of each square, then top with a piece of salmon, skin-side up!. Brush the edges of the pastry with some of the egg wash!. Bring up opposite corners of the pastry around the top of the salmon!. Pinch the edges together to seal!. Place the pastries on an ungreased baking sheet, seam-side down!. Brush the tops with the remaining egg wash!. Bake until golden brown, about 25 minutes!. (Meanwhile, make the sauce according to the recipe, using the pan in which the salmon was seared!.) Remove the pastries from the oven and let stand about 5 minutes!. To serve, spoon some of the sauce on each plate, then top with the salmon pastry!. Any remaining spinach-mushroom mixture can be heated and served on the side!.Www@FoodAQ@Com