What is a good party dish to make from a salmon fillet?!
Thanks!
Answers: know any tasty appetizer/snack type things I could make?
Thanks!
Salmon Bruschetta
Take you salmon fillet and slice on the bias. Salt and pepper ,2 slices per persons. Use focacia bread for this dish . Take your bread and slice a little bigger than salmon, rub garlic clove,and evo then grill , getting lines on both sides.
Dice 3 medium vine ripe tomatoes,1 red onion diced , basil sliced in ribbon,juice of 1 lemon , 3 tbsp vegetable oil and kosher salt , fresh ground pepper. mix ingredients together. Quick saute of salmon. Time to assemble ,take your grilled and set on your serving plate,top with salmon,tomato mixture , a drizzle of evo,and a sprinkle of kosher salt. Enjoy.
grill the fillet or smoke it
cut up into bite size pieces and serve on crackers /toast points
but why waste the fillet as appetizers- use as a main course
hello there, here are a few appetizer ideas using salmon.
Cold Artichoke Bottoms with Salmon Mousse
12 medium Artichokes
2 tablespoons Flour
1/2 Lemon, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 tablespoon Lemon juice
4 cups Cold water
Salt
3/4 cup Vinaigrette
***Mousse***
2 cups Flaked, poached salmon
3 tablespoons Mayonnaise
Salt & freshly ground white pepper
1 pinch Cayenne
1 teaspoon Lemon juice
1 tablespoon Finely minced fresh dill (optional)
3 tablespoons Sour or whipped cream
Capers
Dill sprigs
Black olives
Directions:
Cut the stems off the artichokes as close to the base as possible. Remove the first few layers of outer leaves. When the leaves become light green and bend forward, cut them off with a sharp knife close to the base. Rub the cut parts immediately with the cut side of 1/2 lemon.
In a large enamel saucepan, combine the flour, 1 Tbsp lemon juice & water. Bring the mixture to a boil, add a pinch of salt and the artichoke bottoms. Cook them for 20 to 30 minutes or until tender. Do not overcook them. Cool and dry well on paper towels.
As soon as they are cool enough to handle, remove the choke with a spoon and trim the artichoke bottoms with a sharp knife. Pour vinaigrette over the bottoms. Cover the bowl and let marinate 2 hours.
Puree the salmon in a blender, add mayonnaise, salt, white pepper, a touch of cayenne, lemon juice and dill. Chill the mixture for 1 hour. If it seems too thick, thin it out with a little sour or whipped cream. The mixture must be quite thick to stay on the artichoke bottoms.
Drain the artichoke bottoms and dry well on paper towels. Top each one with a dome of salmon mousse. Sprinkle lightly with paprika. Make a little circle of capers on each dome and top each one with 2 tiny sprigs of dill and a black olive.
Chill again and serve cold with buttered pumpernickel.
Gralax:
3 pounds fresh salmon
1 bunch fresh dill, chopped
1/4 cup salt
1/4 cup sugar
2 tablespoons white peppercorns, crushed
Directions:
Cut fresh salmon in half lengthwise and remove bones. Place one-half in shallow dish. Sprinkle with dill. Combine salt, sugar and pepper. Sprinkle on fish evenly. Place other half on top, skin side up. Cover with foil, set a plate on top of foil and weight on top of the plate (food cans are good weights). Refrigerate 2 to 3 days.
To Serve: Scrape dill and seasonings away. Slice salmon thinly on diagonal. Serve with crackers or rye bread
Phyllo Wrapped Salmon Fingers with Honey Mustard Dipping Sauce:
Ingredients:
10 Sheets phyllo
1/4 cup Melted butter
1 1/2 pound Salmon fillet skin removed Cut into 3/4 inch wide Strips
Salt and pepper, to taste
***HONEY MUSTARD SAUCE***
3/4 cup Mayonnaise
2 tablespoons Dijon mustard
2 tablespoons Honey
2 tablespoons Orange juice
Directions:
Layer 2 buttered phyllo sheets. Cut in 4 strips. Place a piece of salmon seasoned with salt and pepper at the bottom of each strip, tightly roll and place on baking sheet. Repeat with remaining phyllo and salmon. Bake in preheated oven at 425 F for 10 to 15 minutes.
Meanwhile, prepare sauce by combining mayonnaise, Dijon mustard, honey and orange juice. Serve immediately with sauce on the side.
Salmon Cakes:
1 can (15 1/2 oz. size) red salmon, flaked (or fresh salmon)
1 cup soft fresh bread crumbs
1/4 cup chopped green onion
1 egg, slightly beaten
2 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
Directions:
Preheat oven to hot (400 degrees). Spray cookie sheet with non-stick vegetable cooking spray or use a non-stick cookie sheet.
Combine salmon, bread crumbs, green onion, egg, lemon juice, and Worcestershire sauce in medium size bowl; stir well.
Shape mixture into 4 equal patties. Place on cookie sheet. Bake in preheated oven (400 degrees) for 7 or 8 minutes on each side or until golden and cooked through.
Patties can be made ahead of time and refrigerated before cooking.
PARMESAN ENCRUSTED SALMON FILLET
4 - 6 ounce salmon fillets,
1/2 cup breadcrumbs,
1/2 cup grated Parmesan cheese,
1 large egg,
1 tablespoon heavy cream,
1 teaspoon lemon zest,
1 teaspoon chopped parsley,
1 pinch dried oregano,
salt and pepper to taste,
1 tablespoon unsalted butter
Recipe: Season the salmon fillets with salt and white pepper. In a frying pan, heat the butter and saute the salmon on both sides until half cooked. Remove the salmon fillets from the pan and set aside until they are cool enough to handle. Mix in a bowl the grated Parmesan cheese, breadcrumbs, oregano, lemon zest and parsley. In a separate bowl, beat the egg with the heavy cream. Pat dry the sauteed salmon fillets to remove the grease and dip each fillet in the egg mixture, than press them gently in the Parmesan mix to encrust them completely. Place the Parmesan encrusted salmon fillets on a greased baking sheet and bake them in a preheated oven at 375 F turning them only once. Bake the encrusted salmon until the crust is golden, about 7-8 minutes on each side.
Here is a really easy recipe and a great center piece for a buffet table.
Poached Salmon
Place the Salmon Fillet in a shallow baking dish. Put in a little white wine and water (about 1:2) enough to almost cover the salmon. Cover very tightly (I use a layer of parchment paper covered with a layer of foil) and bake at 350 F maybe 20-30 minutes. A digital instant read thermometer works great for checking fish. These can be purchased at a kitchen store or on-line. Place the tip of the thermometer in the middle of the thickest part of the fish. It is done when it reads 145 F.
Let the fish cool for a few minutes and put it into the fridge, baking dish and all (leave it uncovered, this will allow it to cool faster). The next day carefully lift the fish out of the baking dish and place it onto a serving platter Using a very large metal spatula works best for lifting large salmon fillets, but be careful, the fish can break.
Garnish the fish with lemon wedges and parsley and keep in fridge until serving time. Serve cold with a sauce ( I suggest mixing some pesto with mayo for a "Pesto Aioli").
Grill or bake the salmon. Take a torilla, add cream cheese, a spinach leaf, and then the salmon. Roll the tortilla up - great finger food!