well, tranks. I need a recipe to make Salmon, please! I really want that for Cristmas, is a gift for me

Answer 1

My dad's recipe for Salmon Wellinton is the BEST:

Today is Dave’s birthday and such an occasion calls for the very best food we can possibly muster. Salmon Wellington is one of our all-time favorites. 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.

Enjoy!

Answer 2

Quick Easy Poached Salmon Salmon filet skin removed Cut into bite sized pieces 3x3 or so 1/2 cup water seasoned with 1/2 tsp chicken soup base powder 1/2 tsp lemon juice Bring above ingredients to simmer or low boil in non stick fry pan place salmon pieces into pan cook about 3 minutes on each side Turn off burner and cover and remove from stove Serve after 5 minutes with your choice of side. EASY TARTAR SAUCE 1/4 cup Kraft Miracle Whip Add 1 tsp green sweet relish Serve as a garnish on fish.

Answer 3

2 salmon steaks, 1-1/2 inches thick
oil
1/2 pound mushrooms, sliced
4 tablespoons butter
1/2 pound shrimp, finely chopped
salt
freshly ground pepper
fennel or tarragon
1 teaspoon salt
1 pint sour cream


Instructions
Brush the salmon well with oil and place one steak on the bottom of a baking dish. Saute the mushrooms in butter until just soft, add the chopped shrimp, and let the mixture cook for 1 minute. Spread it on the steak in the pan, salt and pepper to taste, and top with the second steak. Mix the herb and 1 teaspoon of salt with the sour cream and pour it over the fish. Bake 20 minutes at 450 degrees F.

Credits

Answer 4

I would either buy a whole salmon cu it up into steaks or but fillets from your butcher either way marinate them in oregano,garlic,thyme and dill with lemon juice and good olive oil when ready to bake in oven barbecue or whatever add a wedge of lemon fresh basil or dry a tomato slice on top of each salmon and a teaspoon of butter,salt and white pepper if you have it. .If cooking on barbecue wrap in tin foil
oven the same thing.I love this recipe ....I got salmon fillets in freezer i was wondering what i was going to have for supper tonight thanks for the idea it is soooooooooo yummy.

Answer 5

cut your salmon into stakes or filet's and smoke then using mesquite. best eating in town.