DIRECTIONS FOR POACHED SALMON: In a very large skillet,
pieces.
season the salmon with the kosher salt and
arge enough to accommodate both salmon fillets side-by-side, without
OU THEY MIGHT BE THE BEST BROWNIES YOU'VE EVER TASTED.).
Cut salmon fillets into 4 portions.
In a large saucepan, bring white wine to a simmer. Place fillets in saucepan; cover.
Poach 12 minutes, or until the inner flesh has turned light pink.
Remove salmon with slotted spatula, cover, and place in 250 degree oven.
Combine hot poaching liquid in blender with remaining ingredients. Process for 1 minute. Always be careful when blending hot liquids!
Return to saucepan and whisk until thickened.
Serve poached salmon fillets with dill sauce spooned on top.
inutes. Season both sides of salmon with 1/4 teaspoon salt
In a bowl, combine peanut oil, balsamic vinegar, lemon juice, green onions, soy sauce, brown sugar, ginger, paprika, pepper, pepper flakes, salt, sesame oil, and garlic cloves.
Once properly mixed, combine salmon fillets with marinade.
Cover and place into refrigerator for 2-24 hours. The longer the better.
Place fillets on outdoor grill.
Cook fillets 4 minutes on each side. Enjoy.
simmer.
Season the salmon lightly with salt and poach
Preheat oven to 325.
Line pan with aluminum foil.
Spray foil lightly with pam.
Place fish on foil.
Brush mayo on top side of fish.
Cover the top layer lightly.
Sprinkly mrs. dash to cover the top layer.
Bake in over uncovered on 325 for 22-25 minute The fish will have an appearance that doesn't look done.
Place fork into fish. As soon as it appears flaky, it's ready to eat! The best fish ever!
arnish over the fish.
Salmon -- Takes just 10-12 minutes
ngredients except for the salmon)
DIRECTIONS
Salmon.
In a
Prepare the vinaigrette according to recipe #229445 by Chef Fordido.
little. This is the best size for me, I like
simmer, covered.
Cut salmon into 6 pieces and season
ts lowest setting. Add the salmon pieces, cover the skillet, and
nd mash well.
Place salmon in a frying pan and
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.
ven to 400\u00b0F. Place salmon in a baking dish, pour
80C fan forced.
Place salmon in a baking dish and
For salmon:
Combine first 5 ingredients