nd reduce heat to simmer for about 10 minutes (or until
For the Salmon: Cut the salmon 8 slices, crosswise and lay
FOR JERK SALMON:
Combine all wet
For the Salmon:
Season salmon fillets on both sides with
For the Salmon: Preheat the broiler.
In
For the salmon en papillote:
Preheat the
For the limed sour cream: Combine
For the Salmon:
Preheat oven to 350\
onstick cooking spray.
Place salmon on rack and brush with
Combine all marinade ingredients.
Rinse salmon fillets under cold water, place in a glass or ceramic dish, and pour the marinade over. Cover and place in the refrigerator for 1-3 hours, basting with the marinade once or twice.
Prepare the grill or preheat the broiler to high heat.
Drain the fish and place on foil on the grill or rack in oven. Cook until desired doneness, but avoid overcooking.
Serve at once, with lemon wedges if desired.
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.
Put the fish in a plastic bag with all the other ingredients and seal it with as much air pushed out as possible. Marinate for at least an hour, up to three.
When you are ready to cook, turn on the broiler in the oven. Then make a little dish out of aluminum foil with sides. Slide the fish on your 'dish' and add a little of the marinade on top. Put the fish skin side down.
Broil for 5-7 minutes.
about 20 minutes. Brush the salmon with olive oil and sprinkle
il and place side of salmon in pan. Salt and pepper
eat to low and simmer for 2 minutes. Remove from heat
Place salmon, skin side down on broiler rack. Broil for 10 minutes
Preheat broiler.
Rinse salmon and pat dry.
Arrange salmon, skin side down, in a foil-lined jelly-roll pan and rub thoroughly with soy sauce.
Season salmon with salt and pepper and broil about 4 inches from heat 12 to 15 minutes, or until just cooked through.
Transfer salmon to a platter and garnish with herbs.
Serve salmon warm or at room temperature with mustard dill sauce.
Preheat oven to broil
Mix glaze ingredients together.
Clean and de-bone salmon.
Coat one side of the salmon with the glaze. Place on a baking sheet.
Broil salmon within 8-10 inches of the coils, be careful not to get too close you don't want it cooking too fast.
It is done when it opaque and flakes easily in the center.
owl and cook on High for 1 1/2 minutes. Melt
Rinse the salmon steaks and pat dry with