Salmon recipes

SALMON






Place salmon fillets in a large deep skillet or divide between 2 skillets if you do not have a pan large enough to accommodate all 8 portions. The additional portions will provide the cooked salmon for salmon cakes on another night. Pour wine and water into the pan so that just the very top of the salmon is exposed. Add a bay leaf and a bouquet of a few sprigs each fresh tarragon, dill and parsley to the pan and set it down into the liquid. Place the pan or pans over high heat and bring the liquid to a boil. Reduce heat to medium low and cover the pan. Poach salmon for 10 minutes or, until fish is firm and opaque.





(6-ounce) salmon fillets, skin on
Salt and freshly ground black pepper
Peanut oil
2 tablespoons butter
1 tablespoon oil
2 red onions, cut into 1-inch dice
3 tablespoons balsamic vinegar
3 tablespoons red wine
3 sprigs fresh thyme
1/2 cup heavy cream
1 tablespoon butter
Chive flowers, as garnish
Season the salmon with salt and pepper on both sides. Make 2 or 3 slits across the skin of the salmon. Place a cast-iron skillet over high heat. Add enough peanut oil to lightly coat the bottom of the pan. Just as the oil begins to smoke add the salmon, skin-side down and cook for 4 minutes. Lower the heat and cook the salmon all the way on the same side, about 10 minutes - it will cook from the bottom up. During the last 30 seconds or so, spoon some of the oil over the top of the salmon to help cook it through.
While the salmon is cooking, make the sauce. In a stainless steel saute pan over medium heat, add 1 tablespoon butter and the oil. When the butter is melted, add the onions and cook until translucent but not browned, about 6 minutes, stirring constantly. Season with salt and pepper. Deglaze with the balsamic vinegar and red wine. Add the thyme and cook until the liquid is almost completely reduced, about 3 minutes. Add the cream and bring to a simmer. Cook until the cream is slightly reduced and starts to thicken, about 3 to 4 minutes, stirring occasionally. Be careful as the cream could boil over at this point. Once the cream is reduced, remove the thyme sprig. Season, to taste, with salt and pepper. Stir in the remaining butter.
Spoon the onion marmalade onto plates. Top with the salmon and garnish with chive flowers.








(2-pound) salmon fillet, with skin
1/2 cup kosher salt
3 tablespoons sugar
1/4 cup chopped fresh dill
1/4 cup lemon-flavored vodka
2 tablespoons grated lemon zest
2 tablespoons grated lime zest
2 tablespoons grated orange zest
Remove any tiny pin bones from the salmon with a pair of needle nose pliers or tweezers. Rinse the salmon under cold running water and pat dry. Place salmon, skin side down, on several large sheets of plastic wrap.
In a small mixing bowl, combine salt, sugar, dill, vodka and lemon, lime and orange zests. Spread the sugar/salt/citrus mixture evenly over the fleshy side of the fish, pressing it into the flesh. Wrap the salmon tightly in the plastic wrap and place skin side down n a large baking dish. Place a flat glass or ceramic dish on top of the salmon and weight the dish with several heavy cans or a brick and refrigerate for at least 24 hours and up to 48 hours.
Unwrap the salmon and rinse all of the cure off under cold, running water. Pat dry and slice diagonally into paper-thin slices.





(6-ounce) salmon fillets
4 tablespoons soy sauce
2 garlic cloves, pressed in a garlic press or minced and mashed to a paste
4 teaspoons fresh lemon juice
2 teaspoons sugar
8 teaspoons coarsely ground pepper
4 tablespoons olive oil
In a sealable plastic bag combine well the soy sauce, garlic, lemon juice and sugar, add the salmon, coating it well and let it marinate, sealed and chilled for 30 minutes. Remove the salmon from the bag, discarding the marinade, pat it dry and press 2 teaspoons of the pepper onto each piece of salmon, coating it thoroughly. In a heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it saute the salmon for 2 minutes on each side, or until it just flakes.
Transfer the salmon with a slotted spatula to paper towels and let it drain for 30 seconds.





1 pound butter
1 to 2 lemons, juiced
4 to 5 garlic cloves, crushed
1 bunch cilantro, stems removed and chopped
3 green onions, thinly sliced
1 (4 to 5 pound) salmon fillet
Melt the butter and squeeze in lemon juice and add crushed garlic, cilantro and green onions and mix well. Place salmon fillet on a piece of aluminum foil that is large enough to completely wrap and seal the fillet. After placing the salmon on the foil, brush or pour the butter mixture on the salmon. Seal the salmon in foil. Place on the barbecue grill and cook for 10 to 12 minutes per side. Any longer will dry out the salmon. Cut in portions and serve immediately.
Fish can also be cooked in a preheated 350-degree F oven for 35 to 40 minutes.