Arrange shrimp, oysters and salmon on a serving platter. Keep well chilled until ready to serve.
To make the sauces, combine all ingredients for each sauce in 3 separate serving bowls. Serve seafood platter with sauces for dipping.
simmer while preparing salmon sauce.
Salmon Sauce:
Melt butter
In a shallow dish, combine kecap manis, lime juice and garlic. Add salmon to marinade, turning to coat well.
Heat 1 tablespoon of oil in a non-stick frying pan on medium. Add salmon, skin side down. Brush with marinade occasionally and cook for 3-4 minutes each side or until cooked to taste.
Heat remaining oil in wok on medium. Stir-fry vegetables with sauces for 1-2 minutes or until just wilted. Serve salmon with greens.
ngredients for sauce to be mixed separately.
Mix together salmon, chopped
Wash and blot dry the salmon fillet, removing pin bones.
nd top with the salmon fillet. Season the salmon with salt and
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.
For the salmon cakes, boil or steam the
For relish:.
Combine the tomatoes,
For Salmon Spread:
In large bowl, add salmon, lemon juice, crackers, mayonnaise or
For the salmon, place the salmon in a shallow dish. Whisk
For the fritter mixture, combine the
emaining ingredients. Set aside.
For salmon salad, bring 4 cups water
For the fennel remoulade, trim fennel, reserving small fronds. Using a mandoline or sharp knife, thinly slice fennel and place in a bowl. Add mayonnaise, mustard, capers and lemon juice and stir to combine.
Spread bread with butter. Place smoked salmon slices on bread. Top with fennel remoulade, onion, salmon roe and reserved fennel fronds. Serve.
For Salmon - combine extra virgin olive oil
Salmon fillet (at least 2 inches
killet and simmer (medium-low) for 15 minutes.
Mix cornstarch
at will be used for placing the salmon filets.
Place boards
ater and allow to soak for 2 hours. Drain and add
For Salmon, Rice and Pastry: Bring medium