Preheat oven to 450\u00b0.
Place salmon on baking sheet and season with salt and pepper.
Bake until no longer pink in the middle, 10-13 minutes.
Remove salmon from pan leaving skin on the baking sheet.
In a small bowl mix together lime juice, sugar, and soy sauce. Mix in chopped cilantro.
Serve salmon with sauce poured over it.
Preheat the oven to 450\u00b0 F. Line rimmed baking sheet with foil.
In a small bowl, mix together: 2 Tbsp parsley, 2-3 pressed cloves garlic, 1/2 Tbsp Dijon, 1/2 tsp salt, 1/8 tsp pepper, 2 Tbsp oil and 2 Tbsp lemon juice.
Slice salmon into 4 portions and arrange them on a lined baking dish, keeping salmon skin-side-down.
Generously brush top and sides of salmon with sauce and top with fresh lemon slices.
Bake at 450\u00b0F for 12-15 min or until just cooked through and flaky. Don't over-cook.
00b0F.
For the salmon, sprinkle evenly with 1/2 teaspoons salt
ngredients except salmon, in saucepan over moderate heat, stirring with a wire
b>SALMON: Rinse and dry the salmon filet; divide into four portions; sprinkle with
Season salmon with salt and pepper and sprinkle with some of the lemon juice.
Heat a large skillet over medium-high heat. Melt butter and oil together in the hot skillet. Add salmon; pan-fry for 3 minutes. Flip and cook until salmon is almost cooked through, 3 to 5 minutes.
Sprinkle remaining lemon juice onto one side of the pan. Add mustard and dill and mix. Pour in cream, mix with a spoon, and tilt pan so sauce runs around the salmon fillets. Cook for a few minutes until sauce thickens. Season with salt. Serve salmon with sauce.
Heat wine, water, lemon, dill and peppercorns on medium heat in a saute pan until close to boiling.
Reduce heat to a bare simmer. Using a spatula, place salmon fillets in liquid a single layer. Cover and simmer for 10 minutes, or until fish flake easily with a fork.
Chill salmon in the refrigerator. While salmon is chilling, combine yogurt, lemon juice, mustard and dill in a small bowl.
Serve salmon with sauce.
kin side of salmon.
Rub flesh side of salmon with half of
br>Add onions and sprinkle with 1/2 teaspoon salt.
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.
arragon, chives, and shallot with remaining sauce ingredients until smooth and season
b>Salmon meat side down on the grill and glaze the skin with
arlic clove, green onion, soy sauce, sherry, sugar, sesame oil, and
roiler.
Rub the salmon on both sides with the oil.
To make the dipping sauce, whisk together lime juice, sesame
hisk together maple syrup, soy sauce, lemon juice, chipotle chili, garlic
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
eat. Spray both sides of salmon with no stick cooking spray (or
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.
bouillon, pepper, bourbon and soy sauce. Bring to a boil and