nto one 9X9 or round pan.
Layer two: Stir together
Break cooked salmon into pieces into a mixing
t.
if using canned salmon, drain water.
for food
In a bowl, combine salmon, shallots, dill, horseradish, mayonnaise and pepper.
Let ripen at least 4 hours in the refrigerator.
(Keep only 1 to 2 days in the refrigerator.) Spread on thinly sliced cucumber rounds.
Can also be used as a dip for raw vegetables.
Mix the first 7 ingredients and pour over cooked salmon. Marinate at least 2 hours or longer, turning occasionally.
Serve cold on lettuce.
Coat a large skillet with olive oil and place over medium heat.
When hot, add the fillets to the pan skin side down; season with salt and pepper.
Cook for 7 minutes until the skin is nice and brown.
Turn the fish over and cook for 7 minutes on the other side.
Keep warm while preparing the sauce.
In a small bowl whisk together sour cream, dill, lemon juice, shallot, red pepper flakes and horseradish.
Season with salt and pepper. Serve the sauce over the pan-seared salmon.
et aside.
Heat grill pan and large wok or large
he oil in a frying pan and add the onions, mushrooms
o 400\u00b0F. Line baking pan with parchment paper.
Combine
simmer, covered.
Cut salmon into 6 pieces and season
Drizzle sesame oil over salmon and rub over all sides
ender. Keep oven on for salmon.
In a medium bowl
Preheat oven to 325.
Prepare filling: Heat butter and saute onion and mushrooms. Stir in flour and combine well. Remove pan from heat.
Distribute salmon evenly in unbaked pie shell. Dot with lumps of cream cheese and add cooked onions and mushrooms. Sprinkle with chives.
Prepare custard: In a large bowl, whisk together eggs and half & half. Add salt and cayenne. Pour over filling. Sprinkle with Parmesan cheese.
Bake until golden brown and slightly puffed in the center.
Let cool 15 minutes before slicing. Serve warm.
eppers in a large saute pan over medium-low heat and
br>Add the cut up salmon to the bowl and mix
s dissolved, then boil, swirling pan occasionally, until mixture is a
Heat the grill or broiler.
Lightly dust the salmon with flour on both sides.
In a sauce pan wide enough to to accommodate the fish, bring cream, capers, lemon juice, salt and pepper to low simmer.
While the sauce is simmering, cook salmon over grill or under broiler until halfway done.
When sauce thickens and reduecs to about half, add partially cooked salmon to pan and continue to simmer until salmon is cooked through.
Transfer salmon to serving plate and pour cream sauce over and around fish.
Season salmon with salt and pepper and sprinkle with some of the lemon juice.
Heat a large skillet over medium-high heat. Melt butter and oil together in the hot skillet. Add salmon; pan-fry for 3 minutes. Flip and cook until salmon is almost cooked through, 3 to 5 minutes.
Sprinkle remaining lemon juice onto one side of the pan. Add mustard and dill and mix. Pour in cream, mix with a spoon, and tilt pan so sauce runs around the salmon fillets. Cook for a few minutes until sauce thickens. Season with salt. Serve salmon with sauce.
. Line a rimmed baking pan with non-stick foil.
In a small non-reactive heavy-bottomed pan, place salmon, skin side down (keeping the skin on makes it easier to remove the salmon from the pan later). Top with 2 tablespoons of coarsely chopped cilantro, the ginger, garlic, wine, and water.
Cover and simmer, allowing 8 minutes per inch of thickness, until cooked through (when salmon flakes easily with a fork).
Serve the salmon with pan juices and garnish with remaining 2 tablespoons coarsely chopped cilantro. Side dishes of rice and steamed broccoli will make the colors pop.