nd pepper both sides of salmon.
Melt butter in non
ours before you want to cook the salmon, wipe each of the
DIRECTIONS FOR POACHED SALMON: In a very large skillet,
s not worth the best salmon you'll ever have. Almost
In a cup or bowl combine seasoning (cajun seasoning - salt) and rub over salmon -- you will have extra for another purpose.
Cook salmon in the oil in a grill pan or skillet over medium high heat for 3-5 minutes, turn and cook other side for 3-5 minutes.
In a small cup blend marmalade and lime juice; swirl in the skillet until melted; turning fish to glaze on all sides and cook until salmon is cooked through and begins to flake.
Pat salmon dry.
In small bowl,
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!
Place salmon in a large bowl with
ntil butter begins to foam. Cook salmon, skin-side down, uncovered, for
arge saucepan over medium heat. Cook shallots, stirring, until soft. Add
b>salmon, tossing to coat. Refrigerate 15 mins to marinate.
Meanwhile, cook
Combine salmon fillet and miso paste in medium bowl; set aside to marinate. Cook noodles in a medium saucepan of boiling water until tender; drain.
Meanwhile, heat oiled wok on high heat. Cook salmon, in batches, until cooked to desired doneness. Remove from wok.
Reheat oiled wok; stir-fry noodles with sauce until heated through. Season to taste.
Serve noodles topped with salmon, green onions and salmon roe.
Preheat oven to 425\u00b0F. Cook potatoes in boiling water for
In a bowl, mix rice vinegar, sugar, soy sauce and crushed red pepper to make sauce. Add sliced onion, carrot and celery to the sauce and mix again.
Lightly season the salmon with salt and pepper. Sprinkle cornstarch over the seasoned salmon, 1 tsp per side.
Grease a skillet and cook salmon on med-high heat. Cook about 3-4 minutes each side until well done.
Place hot salmon in the sauce.
Store salmon in refrigerator overnight. .
Serve with 1 cup white Japanese rice per person.
an over medium-high heat. Cook salmon for 2 mins per side
until tender. Add rice and cook, stirring, for 1 min. Stir
utter on low heat and cook until light golden brown with
basil and oregano.
Brush salmon fillets EVOO until moist, and
Cook noodles according to package directions. Drain.
Meanwhile, coat salmon in cornstarch
For the Thai Dipping Sauce, blend or process all ingredients until almost smooth. Season to taste with additional fish sauce, sugar or lime juice, as required.
Rub oil on salmon; season. Heat a large skillet on high heat. Cook salmon, skin-side down, for 5 mins, or until skin is crisp, pressing down with a spatula to prevent curling. Turn salmon; cook for 1 min, or until cooked to desired doneness.
Combine cucumbers, radishes and cilantro leaves in a medium bowl.
Serve salmon with cucumber salad and dipping sauce.