he skinless side of the salmon fillet. Now add a little salt
Combine salsa ingredients (tomatoes through black pepper).
Mix well and chill.
Sprinkle salmon with salt and pepper.
Heat a large non-stick skillet and coat it with olive oil.
Saute salmon fillet, skin side up, until lightly browned (about 3 minutes).
Turn fillet, cover, and cook over medium heat until it is opaque throughout. (about 5 minutes).
Cut fillet diagonally into 4 slices.
Serve with Tomato Salsa.
Bake salmon fillet until tender and flaky.
To make Hollandaise, separate egg yolks, add cayenne pepper and lemon juice.
Whip over double boiler until \"pudding like\".
Remove from heat and whip butter slowly into mixture.
Whip thoroughly. Spread over salmon fillet.
Add chopped parsley for garnish.
Rinse salmon fillet and pat dry.
Place fillet, skin side down, on a piece of heavy-duty aluminum foil placed in 10 to 15-inch pan.
With scissors, cut foil around fish; discard the rim.
Fold a 16 x 12-inch (or larger) piece of parchment paper in half and crease.
Unfold paper and place the salmon fillet in one half.
Sprinkle fish with fresh dill sprigs and julienned leek and carrot.
Fold paper over and crimp edges.
Place on a plate and microwave on High for 4 1/2 minutes or just until opaque.
Sprinkle with salt.
Serves 4.
Preheat oven 375 degrees.
Place salmon fillet on large sheet of thick aluminum foil(or two sheets to add width).
Add sliced onions and garlic on salmon.
Gently pour teriyaki marinade/sauce on top.
Pull up sides of aluminum foil to make a leak free packet.
Place salmon packet on baking sheet.
Cook for 35-45 minutes. Check by opening packet slightly (be careful, extremely hot steam!).
Cut into portions and serve.
Preheat the oven to 350 degrees F (175 degrees C). Lay salmon fillet skin-side down on a wide piece of aluminum foil.
Drizzle olive oil and balsamic vinegar over salmon. Sprinkle lemon pepper, lemon juice, and salt on top. Fold foil up and over the fillet, tenting it at the top. Roll top down to seal salmon in foil. Transfer to a baking sheet.
Bake in the preheated oven until salmon flakes easily with a fork, about 1 hour.
1. Place the salmon fillet in a nonreactive roasting dish
mix all the sauce ingredients together.
lay the salmon fillet on a foil-lined oven tray and cover in the sauce.
bake at 350 for about a half an hour.
Put the salmon fillet, skin side down, on a large piece of foil. Mix the crushed peppercorns, juniper berries, salt and sugar then rub into the salmon flesh. Spread 3 sprigs worth of chopped dill on top then wrap the salmon tightly in the foil. Place between two wooden cutting boards then weigh the top board down with kitchen weights or cans and refrigerate for 2 days.
To finish, mix the mustard, honey, vinegar and remaining dill and season to taste. Drizzle in the oil and mix well. Slice the salmon fillet and serve it with the sauce.
hopped onion.
Lay out salmon fillet. Pat dry with a paper
Score flesh side of salmon fillet at 1 1/2-inch
sparagus to taste.
Season salmon with salt and black pepper
Remove the skin from the salmon by slicing it with a
Rinse and pat dry salmon fillet.
Sprinkle salt and pepper on the inside of fillet.
Press in 10 slices of garlic and 10 of ginger.
Heat oil in a skillet and stir-fry 5 slices of ginger. With the seasoned side down, pan fry the salmon until the edges are cooked (turn opaque and slightly brown).
Turn the fillet over and fry until done.
Remove the salmon from the skillet and discard the garlic and ginger.
Serve with lemon wedges or sprinkle fried salmon with finely chopped walnuts as preferred.
n a small pot. Place salmon fillet into clam juice; poach until
Rinse fillet and place it in a Pyrex casserole dish.
Pierce repeatedly with fork, then pour on soy sauce and lemon juice. Sprinkle on salt, m.s.g. and spices.
Cover dish with plastic wrap.
Set aside overnight or for 30 minutes.
To cook, place in microwave for 12 minutes on High or wrap in foil and place on grill for 10 to 12 minutes.
astry on cutting board. Halve salmon fillet and lay one half in
Soak the salmon fillet in a brine solution for
200 degrees C).
Place salmon fillet with skin side down in