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Salmon Recipe Ideas


Requested by Chef Charley
edited by SAMCROcker

3 Recipes

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Salmon in Orange Sauce
4 fresh salmon fillets, skinned and deboned
2 tbsp butter
1 small onion, minced
1/4 cup fresh mixed herbs (use whatever you like, i.e. dill, thyme, parsley, cilantro)
2 cups fish stock
1 cup dry white wine
2 tbsp capers
1 cup crème fraîche or sour cream
Juice and zest of 2 oranges
8 orange slices for decor
salt and pepper
1. Season salmon fillets with salt and pepper. Set aside.
2. In a large saucepan saute minced onions in butter until aromatic and tender. Add herbs and cook an additional 30 seconds to release some of their flavors.
3. Add stock, wine, and capers and increase heat to medium­-high. Allow to simmer for 2 min. and then gently whisk in crème fraîche, zest and orange juice. Reduce heat.
4. Add salmon to sauce and let simmer on low heat for 5 min. Serve fillets with sauce over them and decorate with orange slices.

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Salmon Quesadillas
2 garlic cloves, minced
1 tsp vegetable oil
1 can (1/4 - ­3/4 oz) salmon, drained, bones and skin removed
1 - 2 tsp dried basil
1/2 tsp pepper
1 tbsp butter or margarine, softened
4 flour tortillas (8 inches), warmed
2 cups (8 oz) part­-skim shredded mozzarella cheese
guacamole or salsa
1. In a skillet, saute garlic in oil until fragrant. Stir in salmon, basil and pepper. Cook over medium heat until heated through.
2. Meanwhile, spread butter over one side of each tortilla. Place tortillas, butter side down, on a griddle. Sprinkle each with 1/4 cup cheese. Spread 1/4 cup salmon mixture over half of each tortilla. Fold other half over the filling.
3. Cook over medium heat 1­2 min. on each side or until golden brown and cheese is melted. Cut each into wedges. Serve with guacamole or salsa. Yield: 4 servings
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Alaska Salmon Bake with Crunchy Pecan Coating
Salmon is a great fish to eat but man does it ever get overplayed. Here's a take on salmon that even your difficult eaters will enjoy. This also makes for a nice entree on your holiday table.
6 fillets (4 oz each) salmon (use a nice wild caught one for best flavor)
3 tbsp whole grain dijon mustard
3 tbsp butter, melted
5 tsp honey
3 tsp chopped fresh flat leaf parsley
1/2 cup fresh bread crumbs
1/2 cup finely chopped pecans
6 lemon wedges
kosher salt and fresh cracked pepper to taste
1. Preheat the oven to 400 degrees F (200 degrees C).
2. In a small bowl, mix together the mustard, butter, and honey. In another bowl, mix together the bread crumbs, pecans, and parsley.
3. Season each salmon fillet with salt and pepper. Place on a lightly greased baking sheet. Brush with the mustard­-honey mixture. Then cover the top of each fillet with bread crumb mixture.
4. Bake for 10 min. per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork. Serve garnished with lemon wedges.

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