BROILED SALMON WITH HERBED LEMON BUTTER



8 (about 4 to 6 oz. each) Alaska salmon fillets

1/4 cup butter, melted

2 tablespoons lemon juice

2 tablespoons chopped parsley

1/4 teaspoon dill weed, rosemary or marjoram, crushed

1/4 teaspoon salt

1/4 teaspoon coarsely ground pepper



Line broiler pan with foil and place salmon fillets on

the well-greased rack. Combine remaining ingredients;

baste salmon with mixture. Broil 4 inches from heat

allowing 10 minutes cooking time per inch of thickness

measured at its thickest part or until salmon flakes

when tested with a fork at thickest part. Do not turn

salmon. Baste several times turning broiling.



Makes 8 servings

 

Salmon with Avocado

1 lb. salmon fillet
1 ripe avocado (peeled)
1 c. warm chicken broth
3 tbsp. sherry wine vinegar
Salt
Pepper
1/2 c. heavy cream

In blender puree all ingredients except salmon. Slice salmon and pound to flatten. Put salmon in HOT PAN - NO GREASE. Cooks VERY fast. Spread warm avocado mixture on plate. Serve salmon on top. Garnish with a small mixture of mayonnaise and tomato paste.

Sweet 'n' Hot Glazed Salmon



1 1/2 cups apricot nectar

1/3 cup chopped dried apricots

2 tablespoons honey

2 tablespoons reduced sodium soy sauce

1 tablespoon grated fresh ginger

2 cloves garlic, minced

1/8 teaspoon cayenne pepper

1/4 teaspoon ground cinnamon

1 (3/4 pound) salmon filet without skin



Preheat your oven's broiler, and grease a broiling pan.

In a saucepan over medium heat, mix together the apricot nectar,

dried apricots, honey, soy sauce, ginger, garlic, cinnamon and

cayenne. Bring to a boil, then reduce heat to medium-low, and simmer

for about 20 minutes, or until reduced by about half. Stir

occasionally to prevent burning. Remove 1/4 cup of the glaze for

basting, and set the remaining aside.

Place the salmon filet on the greased broiling pan, and brush with

glaze. Broil 3 inches from the heat for 8 to 12 minutes, or until

salmon flakes easily with a fork. Gently turn over once during

cooking, and baste frequently during the last 4 minutes. Serve with

remaining glaze.



Yield: 4 servings

Salt-Packed, Oven-Roasted Salmon



from "Think Like a Chef" by Tom Colicchio (Clarkson-Potter)



1 Tbs extra-virgin olive oil, plus more for garnish

4 skin-on fillets salmon, 3-5 ounces each

4 cups coarse sea salt

Freshly ground pepper



Heat oven to 400F degrees. Heat oil in oven-proof skillet

over medium-high heat until oil shimmers. Add salmon

fillets, skin-side down, about 1 inch apart; cook just

until skin crisps, 1-2 minutes. Remove skillet from heat.

Pour salt, working quickly, around and over each fillet,

mounding it slightly and patting it gently to ensure each

fillet is covered completely. Transfer skillet to oven;

roast until it is cooked through and flakes easily, about

10 minutes.



Remove skillet from oven. Carefully brush away salt from

top of salmon, using clean towel or spatula. (The top of

the salmon should appear rare but the sides should be

light pink and opaque.) Carefully transfer each fillet and

surrounding salt using spatula to rimmed baking sheet.

Brush away all remaining salt using towel. Transfer

fillets to individual plates, season with pepper to taste.

If desired, drizzle with oil to taste.



Yield: 4 servings



Notes: With this method, the flavorful juices remain where

they belong -- in the salmon. Do not, however, use the

oily sockeye variety with this technique and do not

substitute kosher or table salt for the coarse sea salt;

it will stick between the flakes of salmon.

Savory Salmon Steaks



6 (6 oz. ea.) small salmon steaks

3/4 cup Hidden Valley Ranch Dressing

2 tsp. chopped fresh dill OR 1/4 tsp. dried dill weed

1 tsp. chopped fresh parsley

  Lemon wedges

  Fresh dill sprigs, optional

   

Preheat oven to 375° F.



Arrange salmon in large buttered baking dish; spread 2 tablespoons salad

dressing

over each steak. Sprinkle with chopped dill and parsley.



Bake until fish flakes easily when tested with fork, 10 to 15 minutes.



Place under broiler 45 to 60 seconds to brown. Serve with lemon wedges and

garnish with

dill sprigs, if desired.



Yield: 6 servings.

APRICOT SAUCED SALMON



4 fresh or frozen salmon steaks, 3/4 inch thick (about 1-1/4 pounds total)

Nonstick spray coating

2 teaspoons cornstarch

1/4 teaspoon salt

Dash ground red pepper

1 5-1/2-ounce can apricot nectar

1 tablespoon honey

1 tablespoon white wine vinegar

2 cups watercress leaves or shredded spinach or romaine

1/2 of a medium cucumber, thinly sliced

1 tablespoon white wine vinegar

2 green onions, sliced (1/4 cup)



Thaw the salmon, if frozen. Rinse salmon; pat dry. Spray the unheated rack of a broiler pan with nonstick coating. Place salmon on rack. Broil 4 to 5 inches from heat for 8 to 12 minutes or until the salmon flakes easily when tested with a fork. (Or, spray a grill basket with nonstick coating. Place salmon in basket. Grill salmon on the grill rack of an uncovered grill directly over medium coals for 8 to 12 minutes or until salmon flakes easily with a fork, turning once.)



Meanwhile, for sauce, in a small saucepan combine the cornstarch, salt, and ground red pepper. Gradually stir in the nectar; add honey and 1 tablespoon vinegar. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Cover; keep warm.



In a large bowl toss together the watercress, spinach, or romaine; cucumber; and 1 tablespoon vinegar. Divide among 4 serving plates. To serve, place salmon on watercress mixture and spoon sauce over each serving. Sprinkle with green onions.

MAKES 4 servings.

Peppercorn Roasted Salmon



From First for Women magazine 5/2/05



8 servings

25 min 10 min prep



2 lbs whole salmon fillets

1 tablespoon extra virgin olive oil

1 teaspoon kosher salt

1 teaspoon crushed peppercorn blend

1/2 cup capers

1 tablespoon thyme leaves



Heat the oven to 450°F.

Place the fillet on a broiler rack coated with a bit of olive oil or

a cooking spray.

In a bowl, combine the rest of the ingredients.

Brush onto salmon.

Place the rack in the oven.

Reduce the heat to 425°F.

Roast 15 minutes or until the fish flakes with a fork.

Salmon with Basil



1-1/2 cups fresh basil leaves

3 TB + 2 tsp. olive oil

1-1/2 tsp. minced garlic

3/4 tsp. ground black pepper

1/2 tsp. lemon juice

1/4 tsp. salt

1 TB + 4 tsp. shredded Parmesan cheese, divided

4 (6 oz. ea.) salmon fillets



To make the Pesto: Combine the basil, oil, garlic, pepper, lemon juice, salt

and 1 TB Parmesan

cheese in a food processor; cover and process until finely chopped.



Place the salmon in a greased 9" x 13" baking dish. Spread 2 tablespoons

pesto over fillets.

(Cover and refrigerate remaining pesto for another use.)



Bake, uncovered, at 400° F., for 20 to 22 minutes or until fish flakes easily

with a fork.



Sprinkle with remaining cheese. Bake 2 to 3 minutes longer or until cheese is

melted. 



Yield:  4 servings.

Maple Marinated Roasted Salmon

A side of this roasted salmon is ample enough to feed a crowd. The marinade

of

maple syrup, lemon juice, ginger root, and soy sauce enhances the salmon's

flavor

without losing the marinade's own sweet identity.



3/4 cup maple syrup

2 TB grated and peeled fresh ginger root

2 TB lemon or lime juice OR white wine vinegar

2 TB reduced sodium soy sauce

1/2 tsp. ground black pepper

1/4 tsp. salt

1 (2-1/4 lb.) salmon fillet (skin on)



Heat oven to 400º F.



In a large baking dish, combine maple syrup, ginger root, lemon juice, soy

sauce,

pepper, and salt. Place salmon, skin-side up, in dish.



Cover, refrigerate, and marinate 15 minutes. Turn; marinate 15 minutes.



Line a large baking pan with parchment paper or foil. Place salmon on

parchment

or foil, skin-side down. Brush with marinade and place in oven. Roast salmon

10 minutes.



Brush fish with remaining marinade and continue roasting until flesh flakes

when

tested with a fork; 10 to 15 minutes more. Serve.



Serves: 6.



Note: Spray foil with non stick cooking spray.



Suggestion: Serve with French fries and cole slaw.
Maple Marinated Roasted Salmon

A side of this roasted salmon is ample enough to feed a crowd. The marinade

of

maple syrup, lemon juice, ginger root, and soy sauce enhances the salmon's

flavor

without losing the marinade's own sweet identity.



3/4 cup maple syrup

2 TB grated and peeled fresh ginger root

2 TB lemon or lime juice OR white wine vinegar

2 TB reduced sodium soy sauce

1/2 tsp. ground black pepper

1/4 tsp. salt

1 (2-1/4 lb.) salmon fillet (skin on)



Heat oven to 400º F.



In a large baking dish, combine maple syrup, ginger root, lemon juice, soy

sauce,

pepper, and salt. Place salmon, skin-side up, in dish.



Cover, refrigerate, and marinate 15 minutes. Turn; marinate 15 minutes.



Line a large baking pan with parchment paper or foil. Place salmon on

parchment

or foil, skin-side down. Brush with marinade and place in oven. Roast salmon

10 minutes.



Brush fish with remaining marinade and continue roasting until flesh flakes

when

tested with a fork; 10 to 15 minutes more. Serve.



Serves: 6.



Note: Spray foil with non stick cooking spray.



Suggestion: Serve with French fries and cole slaw.