Wild Thai Baked Salmon

 

 

Time to Prepare: About 25 minutes

Ingredients 

For the salmon:

2 Pieces of Wild Salmon Fillet (Spring or Sockeye), approx 6 oz ea.
2 Tbsp Honey
1-2 Tbsp Red Thai Curry Paste

olive oil

For the sauce:
¼ cup Plain Yogurt
¼ cup Sour Cream
1 tsp Lemon juice
2 Tbsp Fresh Mint (chopped)
1 cup of cubed orange and yellow pepper

For the stir-fry:
½ cup of small shiitake mushrooms (whole)
2 shallots, peeled and quartered
½ cup of green beans, halved
2 cloves of garlic, minced
1 Tbsp olive oil
salt and pepper to taste
½ lime Cashews

Preparation

WARNING: Some Thai curry paste is very hot so, as the saying goes, taste before you baste.In a small bowl, mix the honey and Thai curry paste. Lightly oil the fillets and then brush on a light coating of the curry mixture.

Place fillets on a baking sheet lined with parchment paper and set aside while you prepare the vegetables and sauce. Preheat the oven to 400 degrees F.
Whisk the yogurt, sour cream, lemon juice and fresh mint together in a small bowl. Set aside. (I know, it’s a lot of setting aside, but we’re almost there.)Chop the vegetables into bite-sized pieces and mince the garlic. This medley of vegetables looks its best if you can get very small shiitake mushrooms and leave them whole. Put about a tablespoonful of oil in a large frying pan and set aside.
Pop the salmon in the oven for 10-14 minutes, depending on size. (When white dots start to appear on the surface, it’s done.)
Begin your stir-fry at about the 5-minute mark. Add the garlic to the stir-fry just as the vegetables turn tender-crisp, so it won’t brown and turn bitter. Finish the vegetables with a squeeze of lime and salt and pepper to taste.
When the salmon is done, slip a spatula between the skin and the flesh—that way, the skin stays behind on the parchment. Place it on the dinner plate and pour an artistic dollop of sauce over one side of the fillet. You can garnish with cashews and a sprig of mint. Arrange the vegetables around the salmon and serve!

Source:http://wildsalmonrecipes.com/wild-and-simple-thai-baked-salmon/

 

Simple Baked Salmon Recipe

 

Simple and delicious. That says it all! This is a simple Baked Salmon Recipe- but it does take a little bit of time due to Marinate time- which is about an hour. So plan a little ahead to allow for it. If you like baked salmon give this a try. You and your Family will love it. The lemon, spices and garlic blend together perfectly.

Enjoy
INGREDIENTS
2 cloves garlic, minced
6 tablespoons light olive oil
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped
2 (6 ounce) fillets salmon
Just adjust this recipe for the amount of salmon you are preparing.
　 
DIRECTIONS
1. In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley.
2. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally.
Preheat oven to 375 degrees F (190 degrees C).
Bake covered for 30 to 45 minutes until easily flaked with a fork.

Source:http://cullyskitchen.com/simple-baked-salmon-recipe/

 

Cedar-Planked Salmon on the BBQ

 

 

There is nothing easier to do with salmon unless, of course, you want to eat it raw. The pre-soaked cedar plank does all the work as far as seasoning goes. All you need to do is squirt some lemon juice over it and serve.

Prep time: 45 minutes - 4 hours to soak the cedar plank (it depends on the thickness of the cedar plank – the thicker it is, the longer it takes)
Total Cooking time: 20 minutes or so
Serves 2 (just add 1 salmon fillet per person but most planks hold 5 fillets comfortably although I did manage to fit 6 on this plank. More than that will take longer to cook because the fillets will touch each other and the center pieces will take longer for the heat to penetrate).

 

Ingredients

• 2 salmon fillets each about 2” wide, skin on
• 2 cloves garlic, minced
• 1 thin lemon slice per fillet, cut in half
• 2 thin slices red onion, cut in half
• 1/4 cup fresh dill
• 2 tablespoons dill, finely chopped
• Freshly ground black pepper to taste 

Directions

1. Soak the cedar plank according to the instructions on the package. Just in case there aren’t any – thin planks need about 30 minutes or so to soak through and 1” planks will need at least 1 hour, longer is better for the smoke factor. Some packages say to soak overnight, but I've never found that to be necessary.
2. Preheat the grill for 15 minutes or so (I use a gas BBQ, so you’re on your own if you use charcoal). You want the heat at medium high. Place the planks on the grill and keep the temperature medium. Close the cover for another 15 minutes to really "smoke" them.
3. In the meantime prepare the salmon. Place the fillets skin side down on a platter or board ready to transfer to the cedar planks. Top with garlic, chopped dill, lemon & onion slices and pepper.
4. When the BBQ is smoking and the smell is awesome, it’s time to place the prepared salmon fillets on the plank skin side down. Cover and continue to cook for 20 minutes or so. The fish will be done when it flakes easily and warm in the center if you pierce it with the tip of a knife. You want it juicy, not dried out.
5. Slide the salmon off the skin and onto a platter or plate. As Jamie Oliver would say – “Easy Peasy!”
   
    

Source:http://www.foodnetwork.ca/recipes/cedar-planked-salmon-on-the-bbq/recipe.html?dishID=9374

Pan Seared Salmon with Avocado Remoulade

 

• Prep time: 10 minutes
• Cook time: 15 minutes

Ingredients

• 2 large avocados, cut and peeled
• 3 Tbsp freshly squeezed lime juice (can substitute lemon)
• 3-4 Tbsp light olive oil (light refers to flavor and color, not calories)
• 1 Tbsp minced shallots or green onion
• 1 Tbsp minced parsley
• 1 teaspoon Dijon mustard or to taste
• Salt and pepper to taste

• 1 to 1 1/2 pounds of salmon fillets
• Grapeseed or canola oil

Method

1 Put avocado pieces and lime juice into a food processor or blender and pulse until blended. Slowly add olive oil, pulsing, until you reach desired consistency of sauce. Add minced shallots (or green onions) and parsley, pulse just until combined. Remove to a bowl, add mustard, salt and pepper to taste.
2 Coat the bottom of a sauté pan with oil, heat on medium high until almost smoking. Season both sides of the salmon fillets with salt and pepper, carefully lay the salmon into the pan, skin side down. Cook the salmon until about medium doneness, about 3-4 minutes per side.

Source:http://www.simplyrecipes.com/recipes/pan_seared_salmon_with_avocado_remoulade/

Spinach and Pecan Stuffed Salmon Fillet with Hollandaise Sauce

The key to flavorful and tender salmon is to cook it medium-rare. Just quickly pan-sear the salmon on each side, then bake in the oven for a few minutes. It will come out moist and delicious.

Salmon by itself is incredibly good for you, and these tasty fillets are stuffed with ingredients rich in essential fatty acids and omega-rich nutrients such as pecans, pecan oil, cream cheese, sweet basil, spinach and onion chives.

To make the dish ultra fancy, I served the fish with a Hollandaise sauce, sautéed button mushrooms and wild rice. I figure that with all the healthy ingredients, a little decadence is deserved!

Ingredients

Yields: 8 servings

4 salmon fillets (about 7 ounces per fillet)
2-1/2 teaspoons kosher salt
1 teaspoon black pepper
3/4 teaspoon cayenne pepper, + 1/8 teaspoon for the Hollandaise
1 tablespoon canola oil
1 clove garlic, halved lengthwise
1 dozen button mushrooms, sliced
2 tablespoons dill, chopped
8 ounces cream cheese, at room temperature
2 tablespoons onion chives, finely chopped
1/2 teaspoon sugar
2 teaspoons lemon zest
3/4 cup pecan, halves
16 sweet basil leaves
1 cup baby spinach leaves, tightly packed
1 teaspoon white wine vinegar (optional)
2 egg yolks
1/4 cup lemon juice, freshly squeezed
1 tablespoon cold water
7 tablespoons butter (or more), at room temperature
2 tablespoons pecan oil (optional)

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Directions

Prepping the salmon:

Ask your fishmonger to skin the salmon fillets and get the pin bones removed. Divide each fillet lengthwise to obtain 8 pieces. Pat dry using paper towels. Season with salt, pepper and cayenne powder. Plastic wrap and chill in the refrigerator while preparing the rest of the ingredients.

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For the onion chive cream cheese:

Combine the cream cheese, onion chives, sugar, 2 tablespoons of lemon juice, 1/8 teaspoon of cayenne pepper and lemon zest. Season with salt and pepper.

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How to roast the pecans (at very low temperature):

Preheat the oven to 170°F.

Spread the nuts onto a baking pan lined with parchment paper. Roast the pecans for about 10 minutes. Let the nuts cool completely. Rub the nuts between your hands; the skins should come off easily. Do not roast the nuts at a temperature over 170°F or you'll risk breaking healthy fats and lose all the nutrients of the nuts.

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Prepping the mushrooms:

In a large non-stick skillet, heat the oil over medium heat. Add the halved cloves of garlic and cook until slightly golden. Transfer the garlic to a plate. Add the mushrooms and sauté for 1-2 minutes. Transfer the mushrooms to a plate. Season with 1/8 teaspoon of salt and pepper. Sprinkle with a teaspoon of dill.

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Making the salmon wrap:

Preheat the oven to 500°F.

Pat the salmon dry one more time. Space out 2 basil leaves on the salmon fillet. Cover the rest of the fillet with spinach leaves. Spread the onion chive cream cheese evenly over the salmon and add a layer of pecans. Carefully roll up the salmon fillet tightly. Secure 2 toothpicks into the salmon wrap. Using kitchen shears, snip the pieces of the toothpick sticking out of the fish.

In the same skillet, place the salmon wraps once the oil is hot. Pan-sear each side of the fish for a minute and quickly transfer the salmon rolls to a baking pan lined with parchment paper. Immediately place the salmon wraps in the oven and bake for 8 minutes. (depending on the thickness of the fillet) Remove from the oven, drizzle with 2 tablespoons of lemon juice and pecan oil and allow to rest for about 15 minutes. To check for doneness, a digital thermometer should register 120°F in the thickest part of the salmon fillet.

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How to make Hollandaise sauce:

Using an immersion hand blender (at a low speed), combine the egg yolks, vinegar (if used), cold water and 2 tablespoons of butter in a saucepan (or stainless-steel mixing bowl). Place the saucepan on a double boiler (see tips). Slowly increase the speed of the blender and add the rest of the butter. After a total of about 7-8 minutes, the sauce should be creamy and warm.

It's easy to check the consistency of the sauce: Coat the back of a spoon with the sauce. Run your finger down the back of the spoon. If the line you created with your finger remains, the sauce is ready.

Add the lemon juice, salt, pepper and 1/8 teaspoon of cayenne pepper (if used). The sauce is perfect when you get a yellow hue on the spoon. Transfer the sauce to a thermos insulated bottle until ready to serve.

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Serving time:

Remove and discard the toothpicks. Line up your serving plates. Place 2 tablespoons of Hollandaise sauce and top with a salmon wrap. Garnish with sliced mushrooms on the sauce and decorate with a sprig of dill.

Serve warm with wild rice and steamed vegetables on the side.

Bon appétit!

Tips

If you don't have salmon, you can make this recipe with any other fish fillets such as grouper. It's just as delicious.

For an easy double boiler, place a small saucepan over a larger-sized saucepan filled with simmering water. I always like to add a little kitchen towel underneath the small saucepan. That way it won't jiggle and there won't be any splatter of water in the Hollandaise sauce.

There's no way you can mess up the Hollandaise sauce if you use a thermometer. Check the temperature of the water in the double boiler; it should register 140°F.

Hollandaise sauce is perfect with steamed veggies such as asparagus or eggs for brunch.

Some people use the blender hollandaise technique by adding warm (melted) clarified butter, but I'm not very comfortable using raw egg yolks. To be safe, you could use pasteurized eggs.

If the Hollandaise sauce breaks (if the eggs have curdled), just let the sauce cool to room temperature, add a little cold water and whisk the sauce until smooth while warming it.

Source:http://www.phamfatale.com/id_917/title_Spinach-and-Pecan-Stuffed-Salmon-Fillet-with-Hollandaise-Sau