For the Salmon: Cut the salmon 8 slices, crosswise and lay
For the Salmon: Preheat the broiler.
In
For the salmon en papillote:
Preheat the
For the Salmon:
Season salmon fillets on both sides with
FOR JERK SALMON:
Combine all wet
For the Salmon:
Preheat oven to 350\
For the limed sour cream: Combine
oil and boil rapidly for 10 minutes. Then reduce
Add 25g of Butter to a small sauti pan.
Add Chanterelles and shallots, cover with a lid and sweat for a few minutes.
Make a space for the salmon in the pan, add wine and fish stock.
Poach for 4-5 minutes, take out fish and keep warm.
Reduce cooking liquid by two thirds, take out mushrooms.
Cut butter into small cubes and whisk in to make sauce. Add lemon juice abd peas.
Return mushrooms, add broad beans and peas, check seasoning.
Place salmon on plate with sauce to the side I found this recipe on a site among others.
garlic and ginger and cook for 2-3 minutes, or just
25\u00b0F.
Dredge the salmon in flour, using more as
In a small bowl, combine all ingredients except for the salmon, blending well.
Put the salmon in a bowl to marinate and pour the mix over the fish, making sure to cover both sides of the fish with the dressing.
Marinate at least 1 hour before cooking.
If broiling, broil 5-6 minutes on each side, turning once.
If baking, bake at 350 degrees in a preheated oven for 15-20 minutes.
latively evenly coated. Let stand for at least an hour,
DIRECTIONS FOR POACHED SALMON: In a very large
(For the Poaching liquid, use the
reezer for 30 minutes.
Next use 2 can of salmon. I
Prepare the vinaigrette according to recipe #229445 by Chef Fordido.
For the Salmon:
Divide salmon into 4 pieces.
season the salmon with the
shallow baking pan for the salmon. Halibut can be substituted for the salmon, Alaskan
For The Salmon:.
Pre-heat oven to