what to do with salmon?

Question

hi have some salmon fillets for tea tonight. only bought in those fresh ready meals that you steam with a sauce. i tried to cook it ages ago and was not too keen without a sauce. i have a huge amount mash left from yesterday so was thinking an easy fish pie. also something family friendly for 2 1/2 year old and 10 months would be ideal.

Answer 1

Absolutely, and for a bit of saltiness, get some smoked cod to add in as well.

Answer 2

Fab for fish pie - I add prawns as well! Stick a layer of tomatoes and onions on the bottom and you have another two veg towards your five a day as well!

Answer 3

let me tell you something pretty simple
take your salmon lay it on so aluminum foil
crush some garlic on it seasoning salt,pepper,oregano,lil parsley
and squeze some lemon on it
wrap it up in the foil with the lemon still in there (tightly)
pop dat in the oven for about 20 min when ever u think its done
i love it

Answer 4

or cook it w/ pasta saute lots of garlic in olive oil,add some cream,capers,mushrooms or asparagus..salt and pepper to taste..put some parmessan cheese on top and dill!

Answer 5

man thats sounds good

Answer 6

I use this recipe, but Grill on a BBQ with "Mesquite" wood chips for the nice smoke flavor, I dont use fresh dill but use a small dash of Dill powder, I dont use red pepper flakes, but do use a dash of cajun seasoning, and lemon-pepper.and feel the extra salt is unessesary with seafood

Broiled Dill Salmon

Ingredients:

½ cup melted butter or olive oil
2 tsp. lemon juice
1 tsp. salt
1 tbsp. fresh dill chopped
1/8 tsp. red pepper
4 salmon steaks, cut 1 inch thick (about 2 pounds)

Preparation:

1. Place melted butter, lemon juice, salt, fresh chopped dill and red pepper in small bowl and stir to combine.
2. Preheat broiler.
3. Place salmon steaks on lightly greased pan and brush with half of seasoned butter.
4. Broil, 5 inches from source of heat, 5 to 10 minutes.
5. Turn heat to 400°F, close oven and bake an additional 5 - 8 minutes.
6. Brush with remaining butter blend. Serve.

Beverage suggestions:

Light lager beer, Chenin Blanc
1. Source(s):
http://www.redlobster.com/seafood/recipe...
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Alaskan Salmon Chowder 1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green pepper
1 garlic clove, minced
1 can (14 1/2 ounces) chicken broth, divided
2 cups diced peeled potatoes
1 cup sliced carrots
1 teaspoon seasoned salt, optional 1/2 teaspoon dill weed
1 small zucchini, thinly sliced
1 can (14 3/4 ounces) cream style corn
1 can (12 ounces) evaporated milk
2 cups cooked salmon chunks or
2 cans (7 1/2 ounces each) salmon, drained and bones removed

In a sauce pan, cook onion, celery, green peppers and garlic in 1/4 cup broth until tender. Add potatoes, carrots, seasoned salt if desired, dill and remaining broth. Cover and simmer for 20 minutes or until vegetables are tender. Add zucchini; simmer for 5 minutes. Add corn, milk, and salmon; heat through.



Alaskan Bbq Salmon Recipe

1 cup brown sugar
1/2 cup honey
1 dash liquid smoke flavoring
1/2 cup apple cider vinegar
10 pounds whole salmon
Directions


Preheat a barbecue for a high heat.
In a small mixing bowl, combine brown sugar, honey, liquid smoke and vinegar.
Mix well.
Brush 1 side of the salmon with the basting sauce, then place the salmon (basted side down) on the grill.
When the salmon is 1/2 finished cooking, baste the top portion of the salmon and flip the filet so the fresh basting sauce is on the grill.
When the fish is almost finished cooking, apply the basting sauce and flip the salmon again.
Baste and flip the salmon once more and serve.
Be careful not to overcook the salmon as it will lose its juices and flavor if cooked too long.
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PAN-SEARED ALASKA SALMON WITH ORANGE VINAIGRETTE


4 Alaska salmon fillets or steaks (6-8 oz. each), thawed if necessary
1 cup orange juice
1-1/2 tbsp. red onion, minced
1-1/2 tbsp. lime juice
1 tsp. Honey-Dijon mustard 1 tsp. chili powder
1/2 cup fat free Italian salad dressing
4 tsp. fresh cilantro, chopped
1 tbsp. olive oil
salt and pepper, to taste
Sauce
Cook orange juice in a small saucepan over medium-high heat until it is reduced to the consistency of syrup (makes about 1/4 cup); let cool slightly. Place onion, lime juice, mustard and chili powder in a blender; add cooled syrup. Blend 30 seconds. Then, with blender running, slowly drizzle in the salad dressing so that the mixture emulsifies.

Pan-Seared Salmon
Preheat oven to 400°F. Lightly season the Alaska salmon fillets or steaks with salt and pepper. Heat and oven-proof saute pan 2 minutes, then add 1 tbsp. of olive oil. Sear the salmon fillets/steaks on one side for 2-3 minutes. Turn salmon fillets/steaks over and place the entire pan into the oven. Bake 4-8 minutes, or until fish flakes easily when tested with a fork. To serve, make a 1 oz. pool of the orange vinaigrette sauce in the center of 4 plates. Top with a salmon fillet/steak and garnish with 1 tsp. of chopped cilantro.

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POACHED ALASKA SALMON WITH SUN-DRIED TOMATO AND GINGER SAUCE


4 Alaska salmon fillets or steaks (6-8 oz. each), thawed if necessary
10 sun-dried tomatoes, oil packed, diced
2 cloves garlic, chopped
1/2 cup milk (2%)
2 tbsp. dry sherry
1 tsp. fresh ginger, grated
2 tsp. cornstarch
2 green onions, minced
salt and pepper, to taste
Place 3/4 cup water, the garlic and a pinch of pepper into a large skillet; bring to a boil. Add the Alaska salmon fillets or steaks to the skillet (in 1 layer); reduce heat to a simmer, cover tightly and cook 3 minutes. Turn the fillets/steaks over, cover, and cook until fish flakes easily when tested with a fork (approximately 4-6 minutes, depending on the thickness of the fish). Remove fillets/steaks from skillet and drain well. Place on a plate, cover, and hold in a warm place. Increase the heat on the poaching liquid to high and reduce the liquid by half, stirring frequently. Reduce heat to simmer, whisk in the milk, sherry, tomatoes, and ginger. Mix cornstarch with 1/4 cup of water; slowly pour this mixture into the poaching liquid. While whisking, bring the poaching liquid to a simmer and cook until thickened. Taste, adding salt and pepper as needed. Return salmon fillets/steaks to poaching liquid and heat through (about 2 minutes). Remove salmon from pan, placing on 4 warm serving plates. Top each fillet/steak with tomato ginger sauce, garnish with greeonion and serve. Makes 4 servings.

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CHAMPAGNE POACHED ALASKA SALMON


4 Alaska salmon steaks or fillets (6-8 oz. each), skin and bones removed
2 cups champagne
1/4 cup fresh lime juice
4 slices red onion
1 tbsp. capers, optional
4 sprigs fresh tarragon
1/2 cup honey Dijon mustard
1-1/2 tsp. fresh taragon, chopped
salt and pepper, to taste
Mix together mustard and chopped tarragon, hold aside. Season Alaska salmon steaks/fillets lightly with salt and pepper. Place in a pan just large enough to hold the salmon in 1 layer. Add the champagne, lime juice and just enough water to cover the fish. Remove the fish and bring the liquid to a boil. Return the salmon steaks/fillets to the pan. Top each with an onion slice, capers and tarragon sprig. Reduce heat to a simmer, cover pan with foil and poach at no more than a simmer fro 6-10 minutes (depending on the thickness of the salmon). Remove salmon steaks/fillets from the liquid and place on 4 warm serving plates. Top each piece of fish with 1 oz. of the mustard mixture and serve.

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LEMON GARLIC ALASKA SALMON


2 tbsp. butter*
2 tsp. minced garlic
1 tsp. lemon pepper
2 (4 to 6 oz. each) Alaska Salmon fillets or steaks, thawed if necessary
lemon wedges
Melt butter in large skillet over medium-high heat. Stir in garlic. Season salmon fillets or steaks on both sides with lemon pepper. Place fillets or steaks in pan and cook for 10 minutes per inch of thickness, measured at thickest part, or until fish flakes when tested with a fork. Flip fillets or steaks halfway through cooking to brown on both sides. Sprinkle with lemon juice before serving. Makes 2 servings.

*If desired, olive oil may be substituted for butter.


Pan-Poached Alaskan Salmon Piccata
Submitted by: Christine L.
Rated: 4 out of 5 by 24 members Prep Time: 5 MinutesCook Time: 25 Minutes Ready In: 30 Minutes
Yields: 2 servings

"This elegant dish of salmon filets poached in lemon juice and chicken bouillon, then topped with butter and capers, is a great way to impress your significant other. Serve over cooked fettuccine or on it's own with steamed vegetables and rice."

INGREDIENTS:
1/2 cup water
2 tablespoons lemon juice
1/8 teaspoon chicken bouillon granules
2 (4 ounce) fillets salmon
1 tablespoon butter
2 tablespoons capers
ground black pepper to taste
1 tablespoon chopped fresh parsley

DIRECTIONS:
1. Bring water and lemon juice to a boil in medium-sized skillet. Stir in chicken bouillon granules. Reduce heat to a simmer and place salmon fillets in pan. Cover and simmer over low heat, 10 minutes per inch of thickness, measured at thickest part; or until fish flakes when tested with a fork. Remove salmon from pan; keep salmon warm.
2. Boil remaining liquid in the skillet until it is reduced to approximately 1/4 cup. Whisk in butter and stir in capers. Spoon sauce over fish. Season with pepper and sprinkle with parsley.
1. http://recipes.allrecipes.com/utilities/...


Alaskan BBQ Salmon
Submitted by: Tim Jannott
Rated: 4 out of 5 by 49 members Prep Time: 10 Minutes
Cook Time: 17 Minutes Ready In: 27 Minutes
Yields: 16 servings

"Simple and sweet, this recipe for grilling a whole salmon fillet is sure to be a family favorite."

INGREDIENTS:
1 cup brown sugar
1/2 cup honey
1 dash liquid smoke flavoring
1/2 cup apple cider vinegar
1 (4 pound) whole salmon fillet
DIRECTIONS:
1. Preheat grill for high heat.
2. In a small bowl, mix together brown sugar, honey, liquid smoke, and vinegar.
3. Brush one side of the salmon with the basting sauce. Place the salmon on the grill, basted side down. After about 7 minutes, generously baste the top, and turn over. Cook for about 8 more minutes, then brush on more basting sauce, turn, and cook for 2 minutes. Take care not to overcook the salmon as it will loose its juices and flavor if cooked too long.
http://recipes.allrecipes.com/utilities/...


Also, several recipes located here:
http://www.welovefish.com/salmon.htm...