Place salmon, skin side down, in a
Place salmon in a baking dish with garlic and white wine and season with black pepper. Cover with foil and bake in a medium oven for 20 minutes or until cooked.
Steam the potatoes and the brocolli.
Take the salmon out of the baking dish and cut roughly into 2 inch cubes. Stir together the salmon with the potatoes and brocolli in a large bowl, with the creme fraiche and serve immediately in pasta bowls.
olden brown. Sprinkle over the salmon, arugula and shaved Parmesan.
f olive oil. Lay the salmon down in the pan, skin
Combine salsa ingredients in medium bowl.
Salt to taste.
Cover and allow to stand 1 to 2 hours in the refrigerator.
Grill SeaBear Healthy Heart Wild Salmon Fillets (Sockeye Fillets).
and serve salsa on top.
s not worth the best salmon you'll ever have. Almost
Preheat oven to 375\u00b0F.
In a small bowl, mix basil leaves, fennel and butter cubes.
Season to taste with salt and pepper. Place sockeye salmon onto an oiled rimmed baking sheet.
Stuff basil mixture into belly cavity of salmon and bake for 40 minutes or until firm to the touch and flesh is opaque and just beginning to flake.
To serve, spoon additional stuffing onto each portion and drizzle with pan juices.
NOTE: You can use one type of basil instead of the three different varieties.
Salt and pepper the salmon fillet and sprinkle 1 Tbsp
lack pepper.
Place the salmon slices onto a baking sheet
25\u00b0F.
Dredge the salmon in flour, using more as
Preheat oven to 500 degrees.
In a glass baking dish, mix rice, water and bouillon cube.
Cover.
Put dish in oven and immediately turn off the oven.
\"In the morning, you will wake to perfect wild rice, every time. Not really sure how much it makes.
I'm estimating!
salt and pepper salmon
Heat up saute pan to med high heat
Note make sure to use pan with no melting attachments
pre heat oven 400\u00b0F.
add oil to pan
then place fish sear till 1/4 of the side is cooked
flip over and place in the over 6 min
for the sauce
in a small sauce pot add wine, shallots bay leaf and pinch of saffron
Reduce till almost dry discard bay leaf
add heavy cream, stir and reduce til slightly thick
salt and pepper to taste.
1. Prepare salmon by removing skin and bones (
nd discard any bones from salmon, then cut into 1-inch
he length of the salmon.
Lay salmon whole or fillet pieces
ub the top of the salmon with the sesame oil and
heet of aluminum foil, place salmon fillet in the middle with
Rinse the salmon fillets and pat dry thoroughly
he salad dressing.
Brush salmon fillets with remaining 1 teaspoon
n the asparagus. Lay the salmon on top of the asparagus