Preheat grill and oil grates. Season salmon fillets and brush with oil. Grill for 3 mins, or until skin is crispy. Flip over and cook for 2 mins, or until cooked to your liking.
Meanwhile, to make the pickled cucumber salad, combine all ingredients and toss gently to combine. Season to taste.
Serve salmon with pickled cucumber salad. Garnish with dill sprigs.
nife, score skin side of salmon, slicing 1/2-inch (1
tbsp butter.
Season salmon. Heat olive oil in a
erving dish.
Cut the salmon into 1/2-inch wide
an over moderate heat. Add salmon, skin-side down. Cook for
Combine flour and dill in a shallow bowl. Dust salmon in flour, shaking off excess. Dip in egg then coat in breadcrumbs. Chill for 15 mins.
Heat oil and butter in a frying pan over high heat. Working in batches, cook salmon for 2-3 mins per side, until golden and cooked to your liking. Drain on paper towels. Serve with watercress salad, aioli and lemon wedges.
killet on high heat. Cook salmon, skin-side down, for 2
hickened, set aside.
Cut salmon fillets into 2cm cubes and
Combine water and lentils in a saucepan. Bring to a boil. Reduce heat to low. Simmer for 15-20 mins, until just tender. Drain well.
Heat olive oil and butter together in a saucepan. Saute bacon, onion and garlic for 2 mins. Stir in cooked lentils and chicken stock. Simmer for 4-5 mins. Blend in chives and season to taste.
Spray a hot pan with oil. Sear 4 salmon fillets for 3-4 mins, each side, until cooked to taste. Serve with braised lentils, arugula leaves and lemon wedges.
he flavours to develop.
SALMON:
A few hours before
Remove skin and bones as desired.
Add rest of the ingredients to the salmon and combine well until the mixture holds together well (if it is too dry add a little mayo).
Forming a salmon cake with your hands, coat on both sides with the breadcrumbs.
Gently place in hot oil in your frying pan and cook over a medium heat until nicely browned.
Enjoy!
owl; cover and chill.
Salmon Cakes:
Heat 1 teaspoon
DIRECTIONS FOR POACHED SALMON: In a very large skillet,
Marinate the salmon after cutting it into strips (finger size) with lemon, salt, pepper, soy sauce and minced garlic. Add a drop of red wine, if desired. Keep in the refrigerator for 3 hours or overnight.
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!
Heat pan to a high heat.
Make small slits into Salmon on skin side (Don't cut all the way through).
Then add salt into each slit. If you have herbs add into slits.
After pan is at a Blazing heat drizzle olive oil onto skin.
Lay in pan skin first, cook for 2 minutes each side ( MAKE SURE TO SEASON BOTH SIDES!).
pray over medium heat. Sprinkle 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.
Rinse salmon fillets, place in a Pyrex 10 x 7 inch baking dish and drizzle with lemon juice.
In a food processor, place anchovies, rosemary, olives, garlic and olive oil; pulse until mixture turns into a coarse paste.
he flesh side of the salmon, place both together skin side