Wash the salmon well under cold water then
Wash salmon fillets well.
Pat dry and
apers, parsley, dill, sage, anchovy fillets, garlic and 4 tablespoons of
Sprinkle the side of salmon fillets without skin with thyme, salt and pepper.
In a skillet, melt butter at medium-high heat. Add salmon fillets, skin side up, and cook for about 4 minutes or until the bottom of fillets is lightly golden.
Flip the salmon fillets and sprinkle with green onions and lime zest. Keep on cooking for 3 to 6 minutes or until the fish flakes easily with a fork. Serve with quarters of lime.
Wash the salmon filets and pat dry with
n large skillet.
Dredge salmon fillets in flour.
Fry the
Season salmon fillets with salt, pepper, garlic powder and thyme. Turn salmon over and
ntil slightly thickened.
Arrange salmon fillets on foil-lined baking sheet
about 10 minutes.
Season salmon fillets with salt and pepper. Slide
Preheat the broiler and set oven rack 4 inches from the heat.
Place the salmon fillets on a baking sheet.
Drizzle with the oil; season with salt and pepper.
Broil until just cooked through, 6 to 8 minutes.
To make the sauce, combine the hummus with 5 tablespoons water in a small skillet over medium-high heat.
Simmer 1 to 2 minutes, then season with lemon juice, salt and pepper.
Drizzle the sauce over the salmon fillets and serve.
For Sauce: Mix all sauce ingredients in small bowl.
Season with salt and pepper.
(Can be made 1 day ahead. Cover and chill.) For Salmon: Spray grill rack generously with nonstick spray.
Prepare barbecue (nedium-high heat).
Whisk oil, horseradish, soy sauce, garlic, salt and pepper in another small bowl.
Brush oil mixture over both sides of salmon fillets.
Grill salmon just until opaque in center, about 4 minutes per side.
Transfer salmon to plates.
Serve with sauce.
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.
lmost smoking.
Add the salmon fillets and sear to brown, about
basil and oregano.
Brush salmon fillets EVOO until moist, and sprinkle
an with foil. Put the salmon fillets on it. Brush with oil
00b0F
Take four salmon fillets (do NOT use salmon steaks!) of about
Heat oil in large skillet over medium-high heat.
Add onion and cook, stirring occasionally, until translucent, about 5 minutes.
Place salmon fillets over onion in skillet.
Pour on soy sauce.
Cover and simmer over medium-low heat until salmon is just opaque in center, 10 to 12 minutes.
Transfer the salmon to platter.
Preheat oven to 375 degrees F (190 degrees C).
In a bowl, stir together mayonnaise and mustard. Stir in thyme, oregano, and basil. Place salmon fillets on a baking sheet, and spread with the mayonnaise mixture. Sprinkle with dill weed.
Bake in preheated oven for 30 to 40 minutes, until the salmon is easily flaked with a fork.
In a bowl whisk together the first 8 ingredients.
Pour into n a large heavy ziploc plastic bag.
Add in the salmon fillets; seal bag tightly, and turn bag to coat evenly.
Place in the refrigerator for 2 hours.
Remove the fillets from the bag and reserve the marinade.
Place the fillets on a preheated outdoor grill (sprayed with cooking spray) or under the oven broiler.
Cook for about 6 minutes on each side, basting with reserved marinade until the fish flakes easily when tested with a fork.
Season with salt and pepper.
In a small bowl, mix paprika, cayenne pepper, onion powder, salt, white pepper, black pepper, thyme, basil and oregano.
Brush salmon fillets on both sides with 1/4 cup butter, and sprinkle evenly with the cayenne pepper mixture. Drizzle one side of each fillet with 1/2 remaining butter.
In a large, heavy skillet over high heat, cook salmon, butter side down, until blackened, 2 to 5 minutes. Turn fillets, drizzle with remaining butter, and continue cooking until blackened and fish is easily flaked with a fork.