Showing posts with label salmon. Show all posts
Showing posts with label salmon. Show all posts

Recipe by Mike Smith 

"Grilled salmon marinated in orange juice, lime juice, tequila, and habanero peppers, then served with a habanero-lime butter. Remove the seeds from the peppers to tame the heat. You may wish to wear rubber gloves while chopping peppers to protect your hands from the spicy oils."

Ingredients:

  • 1/4 cup vegetable oil

  • 1/2 cup orange juice

  • 3 tablespoons lime juice

  • 1 tablespoon tequila

  • 1 tablespoon grated lime zest

  • 1 tablespoon minced habanero pepper

  • 1 clove garlic, minced


Directions:
  1. In a bowl, stir together vegetable oil, orange juice, 3 tablespoons lime juice, tequila, 1 tablespoon lime zest, 1 tablespoon habanero pepper, and garlic. Reserve a small amount to use as a basting sauce, and pour the remainder into a shallow baking dish. Place the salmon in the shallow dish, and turn to coat. Cover, and refrigerate for 2 to 4 hours, turning frequently.
  2. In a small bowl, mix together softened butter, garlic salt, 1 tablespoon lime juice, 2 teaspoons habanero pepper, and 2 teaspoons lime zest. Cover, and refrigerate.
  3. Preheat grill for medium heat.
  4. Lightly oil grill grate, and place salmon on the grill. Cook salmon for 5 to 8 minutes per side, or until the fish can be easily flaked with a fork. Transfer to a serving dish, top with habanero butter, and serve.


Grilled Salmon with Habanero-Lime Butter


Recipe by DEBNJAMES 

"This is a lighter version of pasta carbonara. For people who want the flavor but not the bacon, smoked salmon is the perfect substitute!"

Ingredients:

  • 6 tablespoons butter

  • 1/2 onion, finely chopped

  • 2 tablespoons all-purpose flour

  • 2 teaspoons garlic powder

  • 2 cups skim milk


Directions:
  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Melt butter in a large skillet over medium heat. Saute onion in butter until tender.
  3. Stir flour and garlic powder into the butter and onions. Gradually stir in milk. Heat to just below boiling point, and then gradually stir in cheese until the sauce is smooth. Stir in peas and mushrooms., and cook over low heat for 4 minutes.
  4. Toss in smoked salmon, and cook for 2 more minutes. Serve over pasta.


Creamy Smoked Salmon Pasta


Recipe by Always Cooking Up Something 

"These savory salmon burgers hold up well on the grill, especially if you use a nice fillet of wild king salmon. Serve on an onion roll with lettuce, tomato, mustard, and horseradish for a great barbeque main dish."

Ingredients:

  • 2 1/2 pounds king salmon fillet, skinned and de-boned

  • 1 cup dry bread crumbs

  • 1/2 cup minced red onion

  • 1 tablespoon Dijon mustard

  • 2 teaspoons prepared horseradish


Directions:
  1. Prepare the salmon by cutting into strips, cutting the strips crosswise, and chopping the fish until well minced. Be sure to remove any remaining bones.
  2. In a large bowl, mix the minced salmon with bread crumbs, red onion, Dijon mustard, horseradish, and eggs. Season with rosemary, salt, and pepper. Chill at least 30 minutes in the refrigerator.
  3. Preheat an outdoor grill for medium-high heat.
  4. Form the salmon mixture into 8 burger patties. Lightly coat each patty with olive oil.
  5. Place salmon patties on the grill, and cook 4 or 5 minutes on each side.


Salmon Rosemary Burgers


Recipe by 1ORANGE1 

"Sushi can be filled with any ingredients you choose. Try smoked salmon instead of imitation crabmeat. Serve with teriyaki sauce and wasabi."

Ingredients:

  • 2/3 cup uncooked short-grain white rice

  • 3 tablespoons rice vinegar

  • 3 tablespoons white sugar

  • 1 1/2 teaspoons salt

  • 4 sheets nori seaweed sheets


Directions:
  1. In a medium saucepan, bring 1 1/3 cups water to a boil. Add rice, and stir. Reduce heat, cover, and simmer for 20 minutes. In a small bowl, mix the rice vinegar, sugar ,and salt. Blend the mixture into the rice.
  2. Preheat oven to 300 degrees F (150 degrees C). On a medium baking sheet, heat nori in the preheated oven 1 to 2 minutes, until warm.
  3. Center one sheet nori on a bamboo sushi mat. Wet your hands. Using your hands, spread a thin layer of rice on the sheet of nori, and press into a thin layer. Arrange 1/4 of the cucumber, ginger, avocado, and imitation crabmeat in a line down the center of the rice. Lift the end of the mat, and gently roll it over the ingredients, pressing gently. Roll it forward to make a complete roll. Repeat with remaining ingredients.
  4. Cut each roll into 4 to 6 slices using a wet, sharp knife.


Sushi Roll


Recipe by Christine L. 

"Baked salmon served with a red pepper sauce over angel hair pasta."

Ingredients:

  • 4 (4 ounce) fillets salmon

  • 2 tablespoons lemon juice

  • 1/2 cup roasted red bell peppers

  • 1/3 cup grated Parmesan cheese

  • 1 tablespoon cornstarch


Directions:
  1. In an 8 inch baking dish, arrange filets in a single layer. Sprinkle with lemon juice. Tightly cover dish with foil. Bake at 450 degrees F (230 degrees C). Cook until fish is opaque, but still moist looking in thickest part, 12 to 14 minutes.
  2. Meanwhile, in a blender, smoothly puree red peppers, parmesan, cornstarch, chili, and garlic. Add cilantro and chicken broth; whirl to blend.
  3. Pour pepper mixture into a 10 inch frying pan. Stir over high heat until boiling. Reduce heat to keep warm.
  4. Cook pasta in 3 quarts boiling water until tender to bite, about 7 minutes. Drain, and return to pan.
  5. Stir juices from the baked salmon into red pepper sauce. Mix 1 1/2 cups sauce with pasta. Spoon pasta onto plates. Top with fish, and drizzle with remaining sauce. Serve.


Red Pepper-Salmon Pasta


Recipe by HILDA CUNNINGHAM 

"This rich and delicious sweet and sour marinade is simply wonderful with grilled salmon, and quite easy to prepare!"

Ingredients:

  • 1/4 cup butter, melted

  • 1/4 cup brown sugar

  • 1 tablespoon soy sauce


Directions:
  1. In a medium glass bowl, mix together the melted butter, brown sugar, soy sauce, lemon juice, and white wine. Stir until brown sugar has dissolved. Reserve a small amount to use as a basting sauce; the remainder is used as a marinade.
  2. Place salmon fillets in a large resealable plastic bag. Pour in marinade, seal, and turn to coat salmon. Refrigerate at least 1 hour, turning once.
  3. Preheat grill for medium-high heat.
  4. Lightly oil grill grate. Place salmon on grill, and discard marinade. Cook salmon for 3 to 4 minutes per side, or until easily flaked with a fork. Baste with reserved sauce while grilling.


Salmon Tango


Recipe by USA WEEKEND Pam Anderson 

"Cooking a lemon and dill seasoned whole salmon fillet on a smoldering cedar plank adds a touch of smoke to a beautiful fish!"

Ingredients:

  • 1 (3 pound) whole filet of salmon, skin on, scored (up to but not through the skin) into serving pieces whole filet of salmon, skin on, scored (up to but not through the skin) into serving pieces

  • 6 tablespoons extra-virgin olive oil

  • 4 large garlic cloves, minced

  • 1/4 cup minced fresh dill


Directions:
  1. Soak an untreated cedar plank (or planks) large enough to hold a side of salmon (5 to 7 inches wide and 16 to 20 inches long) in water, weighting it with something heavy, like a brick, so it stays submerged 30 minutes to 24 hours.
  2. When ready to grill, either build a charcoal fire in half the grill or turn grill burners on high for 10 minutes. Meanwhile, mix oil, garlic, dill, salt, pepper and lemon zest; rub over salmon and into scored areas to coat.
  3. Place soaked cedar on hot grill grate, close lid, and watch until wood starts to smoke, about 5 minutes. Transfer salmon to hot plank, move salmon off direct charcoal heat or turn burners to low, and cook covered until salmon is just opaque throughout (130 on a meat thermometer inserted in the thickest section) 20 to 25 minutes or longer, depending on thickness and grill temperature. Let sit 5 minutes; serve with lemon wedges.


Cedar Plank-Grilled Salmon with Garlic, Lemon and Dill


Recipe by MEYERKL2 

"Very unique marinade gives this grilled salmon a great taste!"

Ingredients:

  • 1/3 cup soy sauce

  • 1/4 cup orange juice concentrate

  • 2 tablespoons vegetable oil

  • 2 tablespoons tomato sauce

  • 1 teaspoon lemon juice

  • 1/2 teaspoon prepared mustard


Directions:
  1. In a shallow glass baking dish, combine soy sauce, orange juice concentrate, oil, tomato sauce, lemon juice, mustard, green onion, garlic, and ginger. Place salmon in marinade, and turn to coat. Cover, and refrigerate for 30 minutes to 1 hour.
  2. Preheat an outdoor grill for high heat.
  3. Remove salmon from marinade. Pour marinade into a small saucepan. Bring to a boil, and cook for 1 minute.
  4. Lightly oil the grill grate. Brush or spray salmon with olive oil. Cook on grill for 5 to 10 minutes, or until fish flakes easily with a fork. Turn salmon once, and brush with boiled marinade halfway through cooking time.


Grilled Salmon Kyoto


Recipe by Stephan Schwartz 

"This salmon is coated with a thick layer of pesto, sort of like icing on a cake. The prepared side is then placed under the broiler, and the pesto forms a browned crust. Equally good cold--the entire dish can be made a day in advance for cold service, or the leftovers served cold at lunch the next day. Goes well with rosemary and garlic roasted red potatoes and any green vegetable."

Ingredients:

  • 2 pounds salmon fillets

  • 2 lemons


Directions:
  1. Lightly oil a baking pan large enough to accommodate the fish. Place salmon in pan skin side down. Run finger over flesh to make sure all bones have been removed. Use pliers to pull out any that remain. Squeeze juice of one lemon and white wine over fish. Marinate 15 minutes.
  2. Preheat broiler.
  3. Coat the top side of the fish with thick layer of pesto. It should be between an 1/8th to a 1/4 of an inch thick, and cover the surface of the fish.
  4. Place fish under the broiler about nine inches from heat source. Broil for 8 to 10 minutes per inch of thickness, or until fish flakes and flesh is opaque. Pesto should have formed a heavily browned crust. Remove from the oven, and set aside for a few minutes. Squeeze half of second lemon over fish. Slice remaining lemon half into thin slices. Place lemon slices on individual servings, or arrange on the whole flank if serving at the table.


Stephan's Broiled Salmon Pesto


Recipe by SVPORTER 

"This sweet and tangy topping makes a fabulous tasting piece of salmon taste even better. It is the best I've had!"

Ingredients:

  • 2 teaspoons olive oil

  • 1 tablespoon honey

  • 1 tablespoon Dijon mustard


Directions:
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a small bowl, blend olive oil, honey, Dijon mustard and ginger
  3. Brush salmon fillets evenly with the olive oil mixture. Place in a medium baking dish. Bake 15 to 20 minutes in the preheated oven, until the fish flakes easily with a fork.


Ginger Salmon


Recipe by BABSKITCHEN 

"A slightly spicy, lemony sauce for salmon patties. Makes enough for about eight salmon patties."

Ingredients:

  • 2 tablespoons butter

  • 4 teaspoons all-purpose flour

  • 3/4 cup milk


Directions:
  1. Melt butter in a saucepan over medium heat. Stir in the flour to form a smooth paste. Gradually stir in milk; bring to a boil over medium heat, stirring constantly. Cook for 2 minutes or until thickened. Remove from heat, and stir in lemon juice, salt, and cayenne pepper.


Lemon Sauce for Salmon Patties


Recipe by JMCCURTAIN 

"I live in Alaska and have 3 sons that love to fish. I have had to come up with some pretty creative ways to prepare salmon, this is by far my family and friends favorite way to eat fresh salmon. I soak an untreated cedar plank in water and bourbon while they are out fishing for the day and fix the barbeque sauce so that's it is ready to get grilling....."

Ingredients:

  • 2 (12 inch) untreated cedar planks

  • 1/4 cup pineapple juice

  • 1/3 cup soy sauce

  • 2 tablespoons white vinegar

  • 2 tablespoons lemon juice

  • 1 tablespoon olive oil

  • 3/4 cup honey

  • 1/4 cup packed brown sugar


Directions:
  1. Soak the cedar planks in warm water for 1 to 2 hours. Add a splash of bourbon to the water if desired.
  2. Bring the pineapple juice, soy sauce, vinegar, lemon juice, olive oil, and honey to a simmer in a saucepan over medium-high heat. Reduce the heat to medium-low, and stir in the sugar, 1 teaspoon black pepper, cayenne pepper, paprika, and garlic powder. Simmer, stirring occasionally, until the sauce has reduced to a syrupy consistency, about 15 minutes. Set the sauce aside.
  3. Preheat an outdoor grill for medium heat. Place the planks on the grate. They are ready to cook on when they start to smoke and crackle just a little.
  4. Season the salmon with a light sprinkling of salt and pepper. Place the fillets onto the smoking cedar planks, close the lid of the grill, and cook for 10 minutes. Spoon a small amount of the sauce over the salmon fillets, and continue cooking until the fish turns opaque in the center, about 5 minutes more. Serve with the remaining sauce.


Pepper-Honey Cedar Plank Salmon


Recipe by COOKINCOWGIRLS 

"Top your crab, shrimp, lobster, salmon dishes, or seafood po' boy sandwiches with this wonderful cold sauce that has its origins in France and was then popularized in New Orleans."

Ingredients:

  • 1 cup mayonnaise

  • 1/4 cup chili sauce

  • 2 tablespoons Creole mustard

  • 2 tablespoons extra-virgin olive oil

  • 1 tablespoon Louisiana-style hot sauce, or to taste

  • 2 tablespoons fresh lemon juice

  • 1 teaspoon Worcestershire sauce

  • 4 medium scallions, chopped


Directions:
  1. Mix together mayonnaise, chili sauce, mustard, olive oil, hot sauce, lemon juice, and Worcestershire sauce. Stir in scallions, parsley, olives, celery, capers, and garlic. Season with chili powder, and salt and pepper. Cover, and refrigerate.


Remoulade Sauce a la New Orleans


Recipe by Emily 

"This is a great alternative to the standard salmon patty recipe using couscous, spinach, and cumin for an exotic flavor."

Ingredients:

  • GARLIC MAYONNAISE:

  • 1/2 cup mayonnaise

  • 1 clove garlic, crushed

  • 1/8 teaspoon paprika

  •  

  • SALMON CAKES:

  • 1/2 cup couscous

  • 2/3 cup orange juice


Directions:
  1. In a small stainless steel or glass bowl, stir together mayonnaise, garlic, and paprika. Set aside.
  2. Prepare couscous according to package directions using the 2/3 cup of orange juice in place of water.
  3. In a mixing bowl, combine the cooked couscous, red salmon, drained spinach, egg yolks, garlic, cumin, black pepper, and salt. Form into patties.
  4. In a large skillet over medium heat, heat the olive oil and fry patties until golden brown turning once, about 8 to 10 minutes. Serve with garlic mayonnaise.


Moroccan Salmon Cakes with Garlic Mayonnaise


Recipe by wahine 

"A delicious and easy spread that always gets many compliments. Serve it with somewhat bland crackers to taste the smoked salmon. You can add some chopped capers for more flavor, if needed. I usually serve this on a nice plate and put the spread in a mold before serving."

Ingredients:

  • 2 (8 ounce) packages cream cheese, softened

  • 12 ounces smoked salmon, chopped

  • 3 dashes Worcestershire sauce


Directions:
  1. In a medium bowl, stir cream cheese until it is no longer in a hard form. Add salmon, Worcestershire sauce, hot pepper sauce, dill and onion; mix well. Serve.


Smoked Salmon Spread


Recipe by JESS4UANDME 

"This is a recipe for my Grandmother's famous salmon cakes. It is a family recipe that has been passed down through generations. Serve with macaroni and cheese or any other type of side dish."

Ingredients:

  • 1 (14.75 ounce) can salmon, drained and flaked

  • 2 eggs, beaten

  • 1 small onion, diced


Directions:
  1. Pick through the salmon and remove any bones. In a mixing bowl, beat the eggs and add the diced onion, salmon and pepper. Mix thoroughly.
  2. Shape into 2 ounce patties; about 7 or 8 patties. In a large skillet over medium heat, heat the oil. Fry each patty for 5 minutes on each side or until crispy and golden brown.


Grandma's Famous Salmon Cakes


Recipe by C.BURKS 

"Summer is for salmon on the grill! This sensational salmon marinade combines honey, lime, garlic, and cilantro."

Ingredients:

  • 1 bunch cilantro leaves, chopped

  • 2 cloves garlic, chopped

  • 2 cups honey


Directions:
  1. In a small saucepan over medium-low heat, stir together cilantro, garlic, honey, and lime juice. Heat until the honey is easily stirred, about 5 minutes. Remove from heat, and let cool slightly.
  2. Place salmon steaks in a baking dish, and season with salt and pepper. Pour marinade over salmon, cover, and refrigerate 10 minutes.
  3. Preheat an outdoor grill for high heat.
  4. Lightly oil grill grate. Place salmon steaks on grill, cook 5 minutes on each side, or until fish is easily flaked with a fork.


Grilled Cilantro Salmon


Recipe by CHANELLE315 

"I came up with this when I was trying to find a way to get my husband to eat fish. And it worked! It is very simple and is great with a side of vegetables and rice."

Ingredients:

  • 4 (4 ounce) salmon fillets

  • 2 tablespoons butter, melted


Directions:
  1. Preheat the oven broiler. Lightly grease a baking sheet.
  2. Place salmon on the baking sheet. Mix the melted butter and soy sauce in a small bowl, and brush over the salmon. Sprinkle salmon with lemon pepper.
  3. Broil salmon 6 to 8 minutes, depending on thickness, or until easily flaked with a fork.


Lemon-Pepper Salmon II


Recipe by JAYDA 

"Salmon with a spicy Asian-style twist."

Ingredients:

  • 3 pounds whole salmon, cleaned

  • 1/4 cup soy sauce

  • 1 tablespoon chile sauce

  • 1 tablespoon chopped fresh ginger root

  • 1 clove garlic, chopped


Directions:
  1. Prepare outdoor grill for high heat.
  2. Trim the tail and fins off of the salmon. Make several shallow cuts across the salmon's skin. Place salmon on 3 large, slightly overlapping sheets of aluminum foil.
  3. In a bowl, stir together soy sauce, chile sauce, ginger, and garlic. Mix in lime juice, lime zest, and brown sugar. Spoon sauce over the salmon.
  4. Fold the foil over the salmon, and crimp the edges to seal.
  5. If using hot coals, move them to one side of the grill. Place the fish on the side of the grill that does not have coals directly underneath it, and close the lid. If using a gas grill, place the fish on one side, and turn off the flames directly underneath it; close the lid. Cook for 25 to 30 minutes. Remove to a serving platter, and pour any juices that may have collected in the foil over the top of the fish. Sprinkle with green onions.


Chile Garlic BBQ Salmon


Recipe by onassis75 

"Salmon is marinated in soy, brown sugar, juice, spices, and fresh ginger; then broiled to perfection! My family and friends rave about this fish with every bite. Even my husband, who wouldn't eat salmon, now asks when we're having it again. Please try, for you and your family's health!"

Ingredients:

  • 1 pound salmon fillets

  • 1/3 cup brown sugar, divided

  • 2 teaspoons lemon pepper, divided

  • 1 teaspoon garlic powder, divided


Directions:
  1. Rub salmon with about 1 tablespoon brown sugar. Lightly sprinkle with lemon pepper and garlic powder; rub seasoning into fish.
  2. Into a small saucepan set over medium heat, pour soy sauce and olive oil. Stir in ginger and remaining brown sugar, lemon pepper, and garlic powder. Bring to a gentle simmer, stirring constantly until sugar has dissolved. Remove from heat, stir in orange juice.
  3. Place fish and marinade into a resealable plastic bag, seal, and refrigerate overnight, or for at least 3 hours.
  4. Preheat broiler. Place fish in a foil-lined baking pan. Reserve marinade.
  5. Broil fish skin-side up, 2 minutes. Remove from oven, pull skin off with tongs. Baste with marinade, return to oven, and broil 2 minutes more. Turn fish, and broil until fish flakes easily, about 4 minutes. Remove from oven, and let sit 5 minutes before serving.


Soy Ginger Salmon

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