What's your best salmon recipe?!
I may not be able to use the grill b/c it's raining!Www@FoodAQ@Com
Answers:
So Blacken it- this is a great menu, blackened salmon, buttered noodles and green beans almondine, serve with a chilled white witn and enjoy!
BLACKENED SALMON
? lb!. (3 sticks) unsalted butter, melted in a skillet
6 fish fillets ? to ? inch thick
Seasoning mix: ( or by Zatarains or Tony’s creole seasoning mix)
3 tbsp!. sweet paprika
3 tsp!. Salt
3 tsp!. Onion powder
3 tsp!. Garlic powder
1 tsp!. Ground red pepper (preferably cayenne)
1 tsp!. White pepper
1 tsp!. Black pepper
1 ? tsp!. Dried thyme leaves
1 ? tsp!. Dried oregano leaves
Heat a large cast-iron skillet over very high heat until it is beyond the smoking stage and you see white ash in the skillet bottom (the skillet cannot be too hot for this dish), at least 10 minutes!.
Meanwhile, pour 2 tablespoons melted butter in each of 6 small ramekins; set aside and keep warm!. Reserve the remaining butter in its skillet!. Heat the serving plates in a 250 degrees oven!.
Thoroughly combine the seasoning mix ingredients in a small bowl!. Dip each fillet in the reserved melted butter so that both sides are well coated; then sprinkle seasoning mix generously and evenly on both sides of the fillets; patting it in by hand!. Place in the hot skillet and pour 1 teaspoon melted butter on top of each fillet (be careful, as the butter may flame up)!. Cook, uncovered, over the same high heat until the underside looks charred, about 2 minutes (the time will vary according to the fillet's thickness and the heat of the skillet)!. Turn the fish over and again pour 1 teaspoon butter on top; cook until fish is done, about 2 minutes more!. Repeat with remaining fillets!. Serve each fillet while piping hot!.
To serve, place one fillet and a ramekin of butter on each heating serving plate!.
Buttered Noodles
1 package (12 ounces) dried egg noodles
1/4 cup (4 tablespoons) butter, preferably unsalted
Salt and pepper to taste
Chopped fresh parsley for garnish
Cook the noodles in lightly salted water according to package directions!. Drain and return to pot!. Heat the butter in a small saucepan over medium-high heat until brown, watching carefully to make sure it doesn't burn!. Pour the butter over the noodles!. Add salt, pepper and parsley; stir until well-combined!. Serve immediately!.
Green Beans Almondine
1 lb!. fresh green beans
1/2 c!. cooking oil
1/2 tsp!. salt
1 toe garlic, whole
1 c!. sliced almonds
Wash and slice green beans 1 1/2 inches long!. Toast almonds in oven until light brown!. Bring 3 quarts of salted water to a boil!. Cook uncovered for 5 minutes, then place beans in ice water to shock them, and keep their color bright green!. Refrigerate!.
When ready to serve, cover the bottom of a skillet with cooking oil!. Add garlic, then green beans and stir fry until heated through!. Fold in almonds and serve
Www@FoodAQ@Com
BLACKENED SALMON
? lb!. (3 sticks) unsalted butter, melted in a skillet
6 fish fillets ? to ? inch thick
Seasoning mix: ( or by Zatarains or Tony’s creole seasoning mix)
3 tbsp!. sweet paprika
3 tsp!. Salt
3 tsp!. Onion powder
3 tsp!. Garlic powder
1 tsp!. Ground red pepper (preferably cayenne)
1 tsp!. White pepper
1 tsp!. Black pepper
1 ? tsp!. Dried thyme leaves
1 ? tsp!. Dried oregano leaves
Heat a large cast-iron skillet over very high heat until it is beyond the smoking stage and you see white ash in the skillet bottom (the skillet cannot be too hot for this dish), at least 10 minutes!.
Meanwhile, pour 2 tablespoons melted butter in each of 6 small ramekins; set aside and keep warm!. Reserve the remaining butter in its skillet!. Heat the serving plates in a 250 degrees oven!.
Thoroughly combine the seasoning mix ingredients in a small bowl!. Dip each fillet in the reserved melted butter so that both sides are well coated; then sprinkle seasoning mix generously and evenly on both sides of the fillets; patting it in by hand!. Place in the hot skillet and pour 1 teaspoon melted butter on top of each fillet (be careful, as the butter may flame up)!. Cook, uncovered, over the same high heat until the underside looks charred, about 2 minutes (the time will vary according to the fillet's thickness and the heat of the skillet)!. Turn the fish over and again pour 1 teaspoon butter on top; cook until fish is done, about 2 minutes more!. Repeat with remaining fillets!. Serve each fillet while piping hot!.
To serve, place one fillet and a ramekin of butter on each heating serving plate!.
Buttered Noodles
1 package (12 ounces) dried egg noodles
1/4 cup (4 tablespoons) butter, preferably unsalted
Salt and pepper to taste
Chopped fresh parsley for garnish
Cook the noodles in lightly salted water according to package directions!. Drain and return to pot!. Heat the butter in a small saucepan over medium-high heat until brown, watching carefully to make sure it doesn't burn!. Pour the butter over the noodles!. Add salt, pepper and parsley; stir until well-combined!. Serve immediately!.
Green Beans Almondine
1 lb!. fresh green beans
1/2 c!. cooking oil
1/2 tsp!. salt
1 toe garlic, whole
1 c!. sliced almonds
Wash and slice green beans 1 1/2 inches long!. Toast almonds in oven until light brown!. Bring 3 quarts of salted water to a boil!. Cook uncovered for 5 minutes, then place beans in ice water to shock them, and keep their color bright green!. Refrigerate!.
When ready to serve, cover the bottom of a skillet with cooking oil!. Add garlic, then green beans and stir fry until heated through!. Fold in almonds and serve
Www@FoodAQ@Com
Salmon Cakes Recipe
Vegetable or canola oil, for frying
3 (6-ounce) portions cooked salmon or 3 (6-ounce) cans salmon, drained well
1 1/2 cups cracker meal
2 large eggs, beaten
2 rounded teaspoons Old Bay seasoning blend
1/2 red bell pepper, seeded and finely chopped
20 blades fresh chives, snipped or chopped
2 to 3 tablespoons fresh dill, a handful, finely chopped
1 teaspoon cayenne pepper sauce
1 lemon, zested and juiced
Salad greens
Coarse salt
Extra-virgin olive oil, for drizzling
1/2 cup mayonnaise or reduced fat mayonnaise
1/2 cup chili sauce
2 tablespoons dill pickle relish
Heat a large, heavy skillet with 1 inch of frying oil over moderate heat!.
Flake the cooked cooled salmon with a fork!. Add cracker meal to the bowl and work through the fish with your hands!. Add the eggs, seasoning, pepper, chives, dill, pepper sauce, and the zest of one lemon to the bowl!. Combine the ingredients well with your hands!. If the mixture is a little wet, add a bit more cracker meal!. Form 3-inch patties of salmon cakes 1-inch thick!. You should yield 8 to 10 cakes!. Fry cakes until golden in a single layer 3 or 4 minutes on each side!. Drain on paper towel lined plate!.
Toss salad greens with coarse salt and the juice of the lemon you zested!. Drizzle the greens with a little extra-virgin olive oil and re-toss the salad to coat!.
Combine mayonnaise, chili sauce and relish in a small dish!. To serve, place salmon cakes on a bed of baby greens, 2 cakes per person and top with chili mayonnaise sauce!.
Www@FoodAQ@Com
Vegetable or canola oil, for frying
3 (6-ounce) portions cooked salmon or 3 (6-ounce) cans salmon, drained well
1 1/2 cups cracker meal
2 large eggs, beaten
2 rounded teaspoons Old Bay seasoning blend
1/2 red bell pepper, seeded and finely chopped
20 blades fresh chives, snipped or chopped
2 to 3 tablespoons fresh dill, a handful, finely chopped
1 teaspoon cayenne pepper sauce
1 lemon, zested and juiced
Salad greens
Coarse salt
Extra-virgin olive oil, for drizzling
1/2 cup mayonnaise or reduced fat mayonnaise
1/2 cup chili sauce
2 tablespoons dill pickle relish
Heat a large, heavy skillet with 1 inch of frying oil over moderate heat!.
Flake the cooked cooled salmon with a fork!. Add cracker meal to the bowl and work through the fish with your hands!. Add the eggs, seasoning, pepper, chives, dill, pepper sauce, and the zest of one lemon to the bowl!. Combine the ingredients well with your hands!. If the mixture is a little wet, add a bit more cracker meal!. Form 3-inch patties of salmon cakes 1-inch thick!. You should yield 8 to 10 cakes!. Fry cakes until golden in a single layer 3 or 4 minutes on each side!. Drain on paper towel lined plate!.
Toss salad greens with coarse salt and the juice of the lemon you zested!. Drizzle the greens with a little extra-virgin olive oil and re-toss the salad to coat!.
Combine mayonnaise, chili sauce and relish in a small dish!. To serve, place salmon cakes on a bed of baby greens, 2 cakes per person and top with chili mayonnaise sauce!.
Www@FoodAQ@Com
I love Salmon and Cod!.
This is one of my favs:
Salmon Provencal
3 large plum tomatoes
3 shallots, coarsely chopped
1 Tbsp coarsely chopped fresh tarragon
1 Tbsp coarsely chopped fresh basil
1 Tbsp coarsely chopped fresh chives
1 Tbsp fresh lemon juice
1 Tbsp balsamic vinegar
Salt
2 Tbsp olive oil
4 salmon fillets, about 5-6 ounces each
Method
1 Preheat oven to 400°F!.
2 Blanch the tomatoes by plunging them into a pot of simmering salted water for 15-30 seconds, then plunging them into ice water for 1 minute!. Drain the tomatoes and peel off and discard the skin!. Cut the tomatoes into quarters, remove the core, seeds, and dice the flesh!.
3 In a large bowl combine the tomatoes, shallots, tarragon, basil, and chives!. In another bowl, whisk together the lemon juice, vinegar, olive oil and salt to taste!. Add to the tomato mixture, toss to coat!.
4 Arrange salmon fillets on an oiled baking sheet without crowding!. Drizzle with olive oil and season lightly with salt!. Bake until salmon is barely cooked through and lightly browned on the edges, 10-12 minutes!.
5 To serve, spoon a couple tablespoons of the tomato mixture over each fillet!. Serve immediately!.
Serves 4!.
Www@FoodAQ@Com
This is one of my favs:
Salmon Provencal
3 large plum tomatoes
3 shallots, coarsely chopped
1 Tbsp coarsely chopped fresh tarragon
1 Tbsp coarsely chopped fresh basil
1 Tbsp coarsely chopped fresh chives
1 Tbsp fresh lemon juice
1 Tbsp balsamic vinegar
Salt
2 Tbsp olive oil
4 salmon fillets, about 5-6 ounces each
Method
1 Preheat oven to 400°F!.
2 Blanch the tomatoes by plunging them into a pot of simmering salted water for 15-30 seconds, then plunging them into ice water for 1 minute!. Drain the tomatoes and peel off and discard the skin!. Cut the tomatoes into quarters, remove the core, seeds, and dice the flesh!.
3 In a large bowl combine the tomatoes, shallots, tarragon, basil, and chives!. In another bowl, whisk together the lemon juice, vinegar, olive oil and salt to taste!. Add to the tomato mixture, toss to coat!.
4 Arrange salmon fillets on an oiled baking sheet without crowding!. Drizzle with olive oil and season lightly with salt!. Bake until salmon is barely cooked through and lightly browned on the edges, 10-12 minutes!.
5 To serve, spoon a couple tablespoons of the tomato mixture over each fillet!. Serve immediately!.
Serves 4!.
Www@FoodAQ@Com
I have a couple
marinate in soy sauce, ginger, a little lime juice, pepper, if you don't grill it throw in some onions while it cooks or put green onions on top it gives it a nice flavor
put it in a foil pouch with some tomatoes and onions - you could add spices and more veggies like green chilies or olives to make it taste mexican or italian and top with some cheese when done
Www@FoodAQ@Com
marinate in soy sauce, ginger, a little lime juice, pepper, if you don't grill it throw in some onions while it cooks or put green onions on top it gives it a nice flavor
put it in a foil pouch with some tomatoes and onions - you could add spices and more veggies like green chilies or olives to make it taste mexican or italian and top with some cheese when done
Www@FoodAQ@Com
Salmon Pockets!.
4 200g Salmon Fillets!.
1 Lemon!. (thinly sliced)
1 Red Onion!. (sliced)
2t Capers !.(optional drained and rinsed)
2T Olive Oil!.
Ground black pepper!.
Preheat oven to 200C (400F)
Place each fillet on a sheet of tin foil!.
Add sliced lemon, red onion, capers and black pepper!.
Drizzle with oil wrap each to form a pocket!.
Bake for 10-12 minutes and serve with vegetables or a salad!.
They could also be cooked on the BBQ
Www@FoodAQ@Com
4 200g Salmon Fillets!.
1 Lemon!. (thinly sliced)
1 Red Onion!. (sliced)
2t Capers !.(optional drained and rinsed)
2T Olive Oil!.
Ground black pepper!.
Preheat oven to 200C (400F)
Place each fillet on a sheet of tin foil!.
Add sliced lemon, red onion, capers and black pepper!.
Drizzle with oil wrap each to form a pocket!.
Bake for 10-12 minutes and serve with vegetables or a salad!.
They could also be cooked on the BBQ
Www@FoodAQ@Com
I have two ways that I really like
1- coat in olive oil, and sprinkle parmesan cheese, basil, garlic,salt
2- coating it in a honey, mustard, soy sauceWww@FoodAQ@Com
1- coat in olive oil, and sprinkle parmesan cheese, basil, garlic,salt
2- coating it in a honey, mustard, soy sauceWww@FoodAQ@Com
i put in foil with lemon juice zest garlic and breadcrumbs
seal foil to make a pouch then bake for 15 min at 350Www@FoodAQ@Com
seal foil to make a pouch then bake for 15 min at 350Www@FoodAQ@Com