Pour cold water and lemon juice into an electric pressure cooker (such as Instant Pot(R)). Place a steamer rack inside; spray with cooking spray. Place frozen salmon fillets on the rack, skin-side down. Cover and close vent.
Set cooker to the Steam 2 setting; cook for 3 to 4 minutes. Release vent immediately when pot beeps.
Check salmon for desired doneness; fish should flake easily with a fork. Season with salt and pepper. Cover pot to keep salmon warm until serving.
Rinse the salmon and pat dry with paper
emon juice.
Dip each salmon fillet in Caesar mixture, then
Cook udon noodles according to instructions. Drain and set aside to cool.
Slice salmon into strips.
Combine oil, rice vinegar, mirin, lime juice and wasabi in a small bowl.
When cool, place udon noodles in serving dish, and toss salmon, snow peas and spanish onion through.
Pour oil wasabi mixture over the salmon and noodles.
Sprinkle chives over the dish. Serve at room temperature.
Can be refrigerated overnight and served at room temperature next day.
rying pan and fry the salmon for 2 mins on each
Mix together the margarine, brown sugar, soy sauce and sherry.
Pour half of this marinade over the salmon fillets for at least 20 minutes.
Spray your barbeque grill with nonstick cooking spray.
Grill the salmon for 4-5 minutes with the skin side up. Turn the fish over and pour the rest of the marinade over it. Cook for 3-5 more minutes until the salmon flakes nicely or until it is done the way you like it.
irst time you make this recipe and then go up or
Rinse any ice glaze from frozen salmon under cold water and pat
he flavours to develop.
SALMON:
A few hours before
DIRECTIONS FOR POACHED SALMON: In a very large skillet,
Thaw salmon if frozen.
In large skillet, combine water, lemon juice and pepper.
Bring to a boil.
Add salmon.
Simmer, covered, for 7 to 10 minutes, until fish flakes easily.
Remove salmon from liquid and serve.
Serves 4.
Thaw salmon, if frozen.
In large skillet, combine water, lemon juice, onion, celery, salt and pepper.
Bring to boil; simmer 5 minutes.
Add salmon; simmer, covered, 7 to 10 minutes or until fish flakes easily with a fork.
Remove salmon from liquid with spatula.
Chill or serve hot.
Serve salmon with lemon wedges.
If desired, top salmon with tartar sauce and garnish with fresh dill weed.
Makes 4 servings.
il the grate.
Rinse salmon thoroughly and place on a
Remove skin and bones as desired.
Add rest of the ingredients to the salmon and combine well until the mixture holds together well (if it is too dry add a little mayo).
Forming a salmon cake with your hands, coat on both sides with the breadcrumbs.
Gently place in hot oil in your frying pan and cook over a medium heat until nicely browned.
Enjoy!
Drain salmon, reserving 1/4 cup liquid.<
Brush salmon with Italian dressing, and season with Blackened Saskatchewan Shake.
Start your Traeger on smoke with lid open for 5 minutes to get started, then turn up to 325\u00b0.
Place salmon on the grill and cook for 20 to 30 minutes, until fish is flaky (be careful not to over cook).
Remove salmon from grill and enjoy!
marindade.
If using frozen salmon, thaw before using.
Cut
Rinse salmon; pat dry.
Combine remaining ingredients in a mixing bowl; brush over salmon.
Place salmon in a greased grill basket (or directly on the grill, if you do not have one).
Grill until salmon flakes easily when tested with a fork, brushing often with the sauce.
Turn halfway through grilling.
Preheat oven 350 F Fillet salmon, leaving skin on.
Place fillets, skin side down on a buttered pan.
Drizzle soya sauce over fillets.
Sprinkle granulated garlic and brown sugar over salmon Bake 1 hour at 350 F Garnish with parsley and sliced lemon.
**This can also be Barbequed over medium heat and cooked until white juices appear on the top of the flesh**** I have also baked this using a whole cleaned salmon, for a nice pesentation.
**.
Defrost Salmon patties for 10 minutes (Note: