To oven-steam, first fill a pan
Preheat oven to 400\u00b0F. Place salmon in a baking dish, pour
Preheat the oven to 325*. Lightly oil a
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.
DIRECTIONS FOR POACHED SALMON: In a very large skillet,
Preheat oven to 400\u00b0F.
Rub
arge enough to accommodate both salmon fillets side-by-side, without
Preheat oven to 425\u00b0F Coat a 9-inch glass pie pan or an 8-inch glass baking dish with cooking spray.
Place salmon, skin-side (or skinned-side) down, in the prepared pan. Sprinkle with wine. Season with salt and pepper, then sprinkle with shallots. Cover with foil and bake until opaque in the center and starting to flake, 15 to 25 minutes, depending on thickness.
When the salmon is ready, transfer to dinner plates. Spoon any liquid remaining in the pan over the salmon and serve with lemon wedges.
pieces.
season the salmon with the kosher salt and
inutes. Season both sides of salmon with 1/4 teaspoon salt
Remove skin if using fillets.
Cut fish into serving size pieces.
Season with seasoning salt and arrange in single layer in greased, shallow baking dish.
Pour wine over and cover with aluminum foil.
Bake at 450 for 10 min/inch of thickness or until opaque.
Remove from oven and drain cooking liquid into small saucepan.
Stir in remaining ingredients and heat until just warmed through.
Spoon over fish and serve immediately.
simmer.
Season the salmon lightly with salt and poach
Preheat oven to 350\u00b0. Combine carrots,
Preheat oven to 425\u00b0F.
Spray a 13x9 Pyrex dish with cooking spray.
Sprinkle salmon fillets, on both sides, lightly with garlic salt, and generously with freshly ground black pepper.
Place fillets (skin side down) in the Pyrex dish ~ top each fillet with about one teaspoon raw sugar.
Oven roast salmon at 425F for 9-12 minutes, depending upon thickness ~ cool for about 5 minutes in pan before serving ~ garnish with lemon wedges.
Preheat the oven to 500 degrees F (260
Combine dill, olive oil, lemon juice, honey, garlic, coriander, salt, and pepper in a small bowl.
Rinse salmon fillet under running cold water and pat dry with paper towels. Lay salmon skin-side down on a large piece of plastic wrap. Spread dill mixture all over the top of the fish, wrap well with plastic wrap, and refrigerate for 30 minutes.
Preheat the oven to 425 degrees F (220 degrees C). Unwrap salmon and place skin-side down in a baking dish.
Bake in the preheated oven until salmon flakes easily with a fork, 12 to 15 minutes.
In a 9 x 9 x 2-inch flameproof casserole, bring all ingredients except the salmon steaks slowly to a boil.
Reduce heat; cover and simmer for 5 minutes.
Remove veggies with a slotted spoon.
Add salmon steaks to casserole; simmer gently for 5 to 6 minutes until fish flakes easily when tested with a fork. Remove salmon with a slotted spatula.
Serve immediately or cool to room temperature and refrigerate, covered.
Strain and reserve cooking liquid for recipes that call for fish stock or court bouillon.
May be frozen.
pice paste all over the salmon and let it sit at
Preheat oven to 200C or 180C fan forced.
Place salmon in a
eppercorns into a large Dutch oven, bring to a boil and