Top Salmon Recipes
Brandy Said:
Recipe for Salmon with carmelized nuts?We Answered:
try this one..CARMELIZED SALMON WITH CHERRY SALSA
Makes 4 servings.
1-1/2 pounds fresh or frozen salmon fillet with skin
3 tablespoons brown sugar
1 tablespoon grated orange peel
1/2 teaspoon coarsely ground pepper
1 ripe mango or papaya, seeded, peeled and chopped
1 cup frozen tart cherries, thawed, drained and halved*
2 tablespoons chopped fresh mint, basil or cilantro
2 teaspoons balsamic vinegar
1/4 teaspoon crushed red pepper
Thaw fish, if frozen. Stir together brown sugar, orange peel and pepper. Place fish, skin side down, in a shallow pan. Rub sugar mixture over fish. Cover and refrigerate 2 to 8 hours.
Remove fish from pan, draining off any juices. Place salmon, skin-side down, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium-hot coals. Grill for 20 to 25 minutes, or until fish flakes easily. Do not turn fish.
Meanwhile, toss together mango or papaya, cherries, mint, vinegar and red pepper. Spoon fruit salsa over warm fish. Serve immediately.
* ½ cup dried tart cherries can be substituted for frozen tart cherries.
Note: To bake salmon instead of grilling, spray a baking dish with nonstick cooking spray. Put salmon, skin-side down, in pan. Rub with sugar mixture. Cover with foil and refrigerate 2 to 8 hours. Bake, covered, in a preheated 350°F oven for 25 minutes. Remove cover and bake 5 to 10 minutes, or until fish flakes easily. Prepare fruit salsa as directed above. Spoon over warm fish. Serve immediately.
PECAN CRUSTED SALMON
See also: Pecan: A Nut from America
Ingredients
• 1 cup chopped pecans
• 2 cloves garlic, minced
• 1 teaspoon paprika
• Salt and pepper to taste
• Two 8-oz. salmon fillets
• Salted butter as needed
Directions
Mix the chopped pecans with the garlic, paprika, salt and pepper.
Melt some of the butter and brush the salmon fillets with it on each side.
Coat both sides of the salmon fillets with the pecan mixture.
Heat the remaining butter in a skillet over medium heat and sauté the salmon on each side until golden brown.
For thicker fillets you may need to finish them in the oven. Thus you will need to employ an oven-proof skillet.
After sautéing each side place the skillet into a preheated 400 degree oven until the fish reaches an internal temperature of 135-140 degrees.
Mae Said:
I want to make a pan-seared salmon dinner for my parent's 20th anniversary dinner, directions and recipes?We Answered:
1)STRAWBERRY, SPINACH & ALMOND SALAD
1 bag loose fresh spinach
1/2 pint fresh strawberries, halved
1 tablespoon slivered almonds, toasted
1 tablespoon sliced almonds, toasted
dressing:
1/4 cup vinager
1/4 cup sugar
1/4 cup salad oil
Remove stems from spinach; wash leaves thoroughly, and pat dry. Tear into bite-size pieces. Combine spinach, strawberries, and almonds in a large bowl; cover and chill. Just before serving, pour dressing over salad; toss gently.
2)
Pan Seared Salmon
Cooking spray
4 (6-ounce size) salmon fillets (about 1 inch thick)
1/2 teaspoon salt, divided
1/4 teaspoon black pepper
1 teaspoon olive oil
1 tablespoon thinly sliced shallots
1 1/2 cup presliced mushrooms
2 cups fresh spinach
1 teaspoon grated lemon rind
1 teaspoon fresh lemon juice
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle fish with 1/4 teaspoon salt and pepper. Add fish to pan; cook 5 minutes on each side or until fish flakes easily when tested with a fork. Remove fish from pan, and keep warm.
Add oil and shallots to pan; sauté 1 minute. Add mushrooms in a single layer; cook 2 minutes (do not stir). Cook an additional 2 minutes, stirring frequently. Add spinach; cook 30 seconds or until spinach wilts. Remove from heat; stir in 1/4 teaspoon salt, rind, and juice. Serve over fish.
NUTRITION PER SERVING CALORIES 298 (43% from fat); FAT 14.4g (sat 3.3g, mono 6.5g, poly 3.3g); PROTEIN 37.8g; CARB 2.8g; FIBER 0.7g; CHOL 87mg; IRON 1.7mg; SODIUM 394mg; CALC 52mg;
SAFFRON RICE WITH PARMESAN CHEESE
Saffron is the worlds most expensive spice.
1/2 small onion, minced
1/2 cup long grain rice
4 tablespoons butter
1/4 cup red wine
1/4 teaspoon saffron, chopped fine
1/4 cup parmesan cheese
2 beef bouillon cubes
1-1/4 cups water
Dissolve bouillon in 1-1/4 cups hot water, add saffron.
In small skillet over moderate heat, melt 2 tablespoons butter, add onion, rice and red wine- cook on medium low heat until onion and rice are clear and wine has cooked off. Add 1/3 of the beef broth cover and cook slowly until cooked off. Continue until all the beef broth has been used approximately 45 minutes. Then add 2 more tablespoons of butter and parmesan cheese and cook until melted about 3 minutes. Serve immediately.
3)
Sex in a Pan Recipe
1 cup flour
1/2 cup butter or margarine
3/4 cup chopped pecans
1 (8oz) package cream cheese, softened
1 cup confectioners' sugar
1 tub whipped topping, 32 ounces
1 package (4oz) vanilla instant pudding
1 package (4oz) chocolate instant pudding
3 cups cold milk, divided
1 square semisweet chocolate, shaved, or mini semisweet chocolate chips
Combine flour, butter and pecans and press into a 9x13x2-inch baking pan. Bake at 350° for 25 minutes. Cool in pan on rack.
Combine cream cheese and confectioners' sugar and spread over pecan mixture. Spread half of the whipped topping over the cream cheese layer.
Mix package of vanilla pudding using 1-1/2 cups of milk. Spoon evenly over the whipped topping; spread until layer is even. Mix package of chocolate pudding using remaining 1-1/2 cups milk. Spread on top of vanilla pudding. Spread remaining whipped topping on top and sprinkle with shaved semisweet chocolate or mini chocolate chips.