Salmon is one of the most versatile fish we can buy and it is also very healthy. Salmon is high in Omega 3, which has been shown to be of use in preventing heart problems, and is widely believed to be helpful for brain and nervous system development and operation.
You can find salmon in so many different forms such as salmon steaks, salmon fillets, fresh salmon, smoked salmon, canned salmon. This gives you so many different possibilities to prepare your salmon. No matter the way you choose to cook salmon, salmon is always a delicacy.
You can find salmon in so many different forms such as salmon steaks, salmon fillets, fresh salmon, smoked salmon, canned salmon. This gives you so many different possibilities to prepare your salmon. No matter the way you choose to cook salmon, salmon is always a delicacy.
Broiled Salmon Fillets With Fennel Sauce
Ingredients:
2 lb salmon fillets, boneless
2 tablespoon olive oil
1/2 cup water
5 tablespoon butter, room temperature
1/8 teaspoon nutmeg
1/8 teaspoon cayenne
3/4 lb head of fennel
Directions:
Preheat the broiler. Cut the fillets into 4 equal portins, either rectangular or square in shape. Sprinkle with the oil and rub to coat on both sides. Set aside. Trim the fennel and cut into 1/4-inch cubes. Put the fennel in a saucepan and add the water a 1 tbsp of the butter. Cook 5 min. Pour the fennel mixture into the container of a food processor or blender and add the remaing butter. Process to a very fine puree. Pour the puree into a small saucepan and bring to a boil. Add the nutmeg and cayenne and stir. Let simmer about 3 min. Meanwhile, place the salmon pieces under the broiler about 4-in. from the source of heat. Cook about 4 min. on one side, turn and cook about 4 min. on the other side. Transfer the salmon to a warm
serving dish. Serve with hot fennel sauce spooned over or on the side.
2 lb salmon fillets, boneless
2 tablespoon olive oil
1/2 cup water
5 tablespoon butter, room temperature
1/8 teaspoon nutmeg
1/8 teaspoon cayenne
3/4 lb head of fennel
Directions:
Preheat the broiler. Cut the fillets into 4 equal portins, either rectangular or square in shape. Sprinkle with the oil and rub to coat on both sides. Set aside. Trim the fennel and cut into 1/4-inch cubes. Put the fennel in a saucepan and add the water a 1 tbsp of the butter. Cook 5 min. Pour the fennel mixture into the container of a food processor or blender and add the remaing butter. Process to a very fine puree. Pour the puree into a small saucepan and bring to a boil. Add the nutmeg and cayenne and stir. Let simmer about 3 min. Meanwhile, place the salmon pieces under the broiler about 4-in. from the source of heat. Cook about 4 min. on one side, turn and cook about 4 min. on the other side. Transfer the salmon to a warm
serving dish. Serve with hot fennel sauce spooned over or on the side.
Salmon and Avocado Pasta Salad
Ingredients:
6 unces dry pasta (macaroni, penne, rotini, or shells)
1 can (14 3/4 oz) salmon
2 tablespoon french dressing
1 bunch green onion, thinly sliced
1 red bell pepper, thinly sliced
3 tablespoons cilantro or parsley, chopped
2 tablespoons light mayonnaise
1 lime, juiced and rind grated
1 tablespoon tomato paste
3 ripe avocados, diced
1/2 cup sour cream
Lettuce leaves to serve on
Salt and pepper to taste
Paprika to taste
Directions:
Cook the pasta according to package directions. Drain and toss with the French dressing. Allow to cool. Drain and flake the salmon. Add to the pasta with the green onions, sliced bell pepper and cilantro. Whisk together the lime juice and grated rind, the mayonnaise, sour cream and tomato paste until thoroughly combined. Toss the pasta salad with the dressing. Season to taste with salt and pepper; cover
and chill. Before serving, gently toss the avocados into the salad. Spoon the salad onto a bed of lettuce leaves. Sprinkle with paprika for garnish.
6 unces dry pasta (macaroni, penne, rotini, or shells)
1 can (14 3/4 oz) salmon
2 tablespoon french dressing
1 bunch green onion, thinly sliced
1 red bell pepper, thinly sliced
3 tablespoons cilantro or parsley, chopped
2 tablespoons light mayonnaise
1 lime, juiced and rind grated
1 tablespoon tomato paste
3 ripe avocados, diced
1/2 cup sour cream
Lettuce leaves to serve on
Salt and pepper to taste
Paprika to taste
Directions:
Cook the pasta according to package directions. Drain and toss with the French dressing. Allow to cool. Drain and flake the salmon. Add to the pasta with the green onions, sliced bell pepper and cilantro. Whisk together the lime juice and grated rind, the mayonnaise, sour cream and tomato paste until thoroughly combined. Toss the pasta salad with the dressing. Season to taste with salt and pepper; cover
and chill. Before serving, gently toss the avocados into the salad. Spoon the salad onto a bed of lettuce leaves. Sprinkle with paprika for garnish.
Sauted Salmon Steaks
Ingredients:
4 salmon steaks
1 tablespoon butter
1 teaspoon soy sauce
1/4 teaspoon garlic powder
4 each lemon slices
In a large non-stick skillet, melt margarine and add soy sauce and garlic powder. Add salmon and cook 4-5 minutes. Turn and continue to cook 4-5 minutes or until fish flakes easily. Garnish with lemon slices.
4 salmon steaks
1 tablespoon butter
1 teaspoon soy sauce
1/4 teaspoon garlic powder
4 each lemon slices
In a large non-stick skillet, melt margarine and add soy sauce and garlic powder. Add salmon and cook 4-5 minutes. Turn and continue to cook 4-5 minutes or until fish flakes easily. Garnish with lemon slices.
Salmon Recipes Pictures
by zaza
Hi,
I love cooking (and eating :-)
So, I created a website to share with other people great recipes. Take a look at http://www.weloveseafood.com
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