How would you Cook your best meal with salmon?

Question

Is it good with dill sauce(homemade)? I saw it on food network.

Answer 1

I like to cook some wild Alaskan salmon smothered in honey and mustard (organic honey mixed with wholegrain mustard) wrap it in foil and bake in the oven....yummy!

Answer 2

This recipe is my own, based on the traditional Saarland recipe for salmon.
Per person 2 small or one big salmon steak, peppered and salted
fry in little oil and lots of butter for 3 minutes (until nearly done).
Take steaks out of the pan and put in oven to keep warm.
Pour a carton of fresh cream in the pan, add dill (tips only!!) or fennel, lemon juice to taste, and bring to the boil.
Simmer for a few minutes, stir to smoothen if necessary, taste and adjust your pepper/salt/dill/lemon and put the salmon back in,
simmer until salmon is done.
Serve immediately with baked/boiled potatoes and fresh green peas.

Simply delicious!

Answer 3

I like mine with Hollandaise sauce & fresh dill. I make mine from Knorr Sauce Mix. Whether grilled, broiled or poached.Here is a recipe I also like.

Cream lemon Dill Sauce.

Heat all ingredients together.
1/2 c whipping cream
1/2 c sour cream
Pinch of ground saffron
1 tsp lemon juice
Salt and pepper to taste
Fresh snipped dill

Answer 4

I love salmon broiled with teryaki sauce - about halfway through cooking I throw a LOT of chopped garlic mixed with sesame oil on top (I don't want to burn the garlic).

I've never made Salmon Coulibiac myself, but I've had it in a restaurant and it was incredible - by far the best salmon I've ever had. The salmon was covered with mushrooms, hard cooked eggs, etc and covered with a puff pastry - like Beef Wellington. It's a very time consuming dish. Martha Stewart published a recipe for it:

http://www.marthastewart.com/page.jhtml?type=content&id=tvs3773

Answer 5

The dill sauce does sound good, but there is an even easier option. Take salmon, put big chunks of butter on top. Place in 350 degree oven, until done to your liking. It's simple, but delicious.

Answer 6

One of the easiest and tastiest is to poach fillets in Orange juice. It takes away any "fishy" flavor but adds a delish orange tang.
Just put a couple of fillets in a small frying pan and pour OJ over the fish half way up. Put a pinch of dill on each and slow simmer for 5 min. covered. Then baste with the juice in the pan, cover and slow simmer 5 min. more.
(My sister never liked salmon before I had her try it cooked this way)

Answer 7

My father came up with this recipe for Salmon Wellinton and entered it in the Gilroy Garlic Festival in the 90's. It is the BEST!

Here is the recipe as posted on my wife's blog:

This recipe came from Dave’s dad, Jim. Jim made a hobby of entering the Gilroy Garlic Festival and in the process came up with some amazing recipes*.

The Salmon Wellington we had tonight STARTS with Jim’s recipe (can’t remember which year he entered this one in the Garlic Festival) but puts certain twists on it that come from the unique tastes our own family has. For starters, I use pie crust instead of puff pastry.

But, I’m getting ahead of myself….

Salmon Wellington

2 1/2 - 3 pounds of salmon fillets
2 pounds of frozen chopped spinach
lotsa garlic
2/3 c. toasted pine nuts
2 pie crusts (either homemade or Pillsbury)
Start by sauteing the minced garlic in a dab of olive oil. Add chopped spinach and saute until most of the water is cooked off. Meanwhile, be toasting the pine nuts in a small, dry skillet. Stir the pine nuts into the spinach and garlic mixture.

Roll out one pie crust to an oval that is slightly longer than your fillet. Place the salmon (be sure there is no skin on the underside of the salmon) onto the pie crust. Mound the spinach on top of the salmon. Pour 1/3 c. freshly squeezed lime juice over the spinach.

Roll out the other pie crust into an long oval that roughly matches the one that you’ve put the salmon and spinach on. Drape that crust over the top of the spinach and tuck the edges in under the salmon and spinach. Prick holes in the crust to let the steam escape. Transfer very carefully to a large baking sheet. In fact, after today’s frustration, I would recommend STARTING on that large baking sheet so you don’t need to move this thing anywhere!

Bake the Salmon Wellington in a 350° oven for about an hour, or until it’s golden brown. It should be smelling wonderful!

White Wine-Balsamic Vinegar-Blueberry Reduction

Meanwhile, back at the stove, start making that lovely purple sauce. I started with a recipe for a raspberry white wine reduction but did so much substituting (based on what I had on hand) that I really ended up with something completely new.

In a medium-sized saucepan, bring

1 1/2 c. dry white wine
1/2 c. balsami vinegar
2 T. lemon juice
3 scallions, chopped fine
2 T. minced garlic
to a gentle boil. Cook for about 20 minutes or until it’s reduced to about half the original volume. Strain out the garlic and onions and put reduction back into the pan.

Whirl together in a blender

2 c. fresh blueberries
1 c. Cran-Raspberry Juice
1/2 c. sugar
Add to reduction and bring back to a boil. Simmer for 15 minutes. Stir 2 T. cornstarch into 1/2 c. cold water. Add this mixture to the simmering sauce to thicken it. Cook it until it has thickened up a bit and then take off the burner.

After the salmon is done cooking, let it sit for about 10 minutes before cutting and serving.

Slice crosswise and drizzle reduction over the top. This is RICH food and it’s easy to eat WAY too much of it!

We completed the birthday dinner with homemade bread, good wine, and apple cake for dessert. It was a GREAT celebration.

* Jim was a finalist four times at the Gilroy Garlic Festival. One of those times he came in third and one of those times he won the grand prize. Garlic is family VALUE!

Answer 8

In my opinion Salmon is one of the most flavorful fishes that there could be and you don't want to add too many strong seasonings and herbs that can clash with its strong flavor.

I created several recipes with salmon as the main focus, all are very tasty and easy to make. One of the easiest and most tasteful one goes as follow:

4 pieces of Salmon steak (or filets)
1 medium lime
1 medium lemon
1 teaspoon of Paprika
1 teaspoon of dried oregano
3 garlic cloves
4 spoons of olive oil
1/2 cup of very finely chopped fresh cilantro
Salt to taste

Preparation:

If you have enough time to marinade your Salmon: mash or blend the garlic, olive oil, oregano and paprika pour over your Salmon (making sure to get it on both sides) and add the juice of one lime. (if you have time place it on a Ziploc bag in the refrigerator for at least 30 min or over night) if not heat your oven or grill on low heat and place your salmon (I some times use my stove top grill) and cook evenly for 4 min on each side or until desire cooking level. Then add your half cup of fresh chopped cilantro on the top and cut your lemon on fine wedges and press them on the top of your cilantro right before you take it out of the stove or grill (this not only will ad some more zest, but it will also make a beautiful presentation).

I normally serve this recipe with baked potatoes, mashed potatoes or rice.

You can take this recipe and add or replace the ingredients as you please always being mindful of the strong natural flavor of salmon.

One variation could be to add all ingredients and cook covered on low heat on an oven and add your lime at serving time.

Whatever way choose to cook it Salmon is a great tasting healthy fish that will most definitively benefit your body in any form you decide to consume it.

PS.:

If you want to I could email you my Cream of Salmon bisque recipe or my Salmon on coconut sauce, both are great and guaranteed to be loved even by the most demanding taste buds!

Answer 9

i would make salmon cakes witl dill sauce all you need is salmon 2 eggs bread crubs mix it all togeter make it into hamburger size cakes fry them in some olive oil make them a little dark they are yummy

Answer 10

I MAKE A GLAZE WITH 2 TBLS. HONEY, 2 TBLS. WHOLE- GRAIN MUSTARD AND 1 TBLS. FRESH LEMON JUICE. SLATHER IT ALL OVER THE SALMON AND BAKE. IT GIVES A NICE CRISP COATING. POACHING WITH LEMON AND DILL IS ALSO AN EXCELLANT WAY TO COOK SALMON.