n the oven: oven steam salmon 15-18 minutes, or until
Combine beans, garlic, ginger, rice wine and soy sauce in a small bowl.
Place each salmon fillet on a banana leaf (or foil square) and season. Top with bean mixture. Gather leaf at top and fold edges to seal. Tie with butcher's twine to secure. Steam, covered, for 5 mins, or until cooked to your liking. Unwrap and sprinkle with chili and cilantro.
Heat oil in a frying pan until slightly smoking. Pour over salmon. Serve with steamed rice.
- A easy way to steam salmon is to individually wrap the
Spread 1tsp butter over each salmon filet. Sprinkle 1tsp lemon pepper on top.
Place in microwave-safe dish. Add water or white wine. Cover with plastic wrap.
Cook 4 to 5 minutes, or until fish is not pink and is flaky. (Adjust time according to thickness of salmon filet and your oven and quantity being prepared.).
Place the salmon in a shallow glass dish.
o high.
Place the salmon, skin side down, on a
iplock bag,.
Add the salmon strips and turn gently to
tick spray.
Place the salmon, skin side down, in the
otatoes finish cooking. Place a salmon parcel on each plate and
Combine all ingredients in skillet except salmon.
Simmer for 10 minutes.
Add salmon fillets and cook on medium heat for 5 to 10 minutes on each side or until fish flakes easily.
Remove to a serving platter.
Drain vegetables and place on top of fillets.
he flavours to develop.
SALMON:
A few hours before
Make sauce: Combine lime juice through scallion in a small bowl and whisk in oil with a tiny whisk or a fork. Set aside.
Rub ginger and garlic on the salmon.
Arrange salmon in a steamer basket coated with spray.
Run 2 inches of water into a saucepan and bring to a boil. Place steamer basket in saucepan, cover and steam 8 minutes.
Add snow peas to fish, cover again, and steam about 4-5 more minutes until peas are tender crisp.
Lay out a bed of snow peas on each of 2 dinner plates, top with fish and drizzle sauce over the top.
In a large skillet, heat oil at medium heat. Add mushrooms, leeks and pepper and cook about 8 minutes or until veggies have soften. Put the salmon pieces on the veggies in the skillet.
Meanwhile, in a small bowl, mix ginger, soy sauce, sesame oil and garlic. Spread the mixture on the salmon. Cover and cook for about 10 minutes or until the flesh is easy to flake with a fork. Sprinkle with green onion. Serve with quarters of lemon.
DIRECTIONS FOR POACHED SALMON: In a very large skillet,
Bring a pan of water to the boil. Finely slice the ginger and lay in the base of a steamer (preferably a bamboo one).
Squeeze the lemon or lime juice over the salmon, season with salt and sit the fillets on top of the ginger.
Place the steamer over the water, cover with the lid and cook for 5 minutes or until the fish is cooked. Serve immediately with stir-fried vegetables and noodles or rice.
Slice the lemons thinly and lay them down on the steaming rack or pan.
Lay the salmon on the lemon slices.
Sprinkle with dill.
Steam until cooked and lightly pink (about 3 minutes per inch of fish).
Brush salmon with Italian dressing, and season with Blackened Saskatchewan Shake.
Start your Traeger on smoke with lid open for 5 minutes to get started, then turn up to 325\u00b0.
Place salmon on the grill and cook for 20 to 30 minutes, until fish is flaky (be careful not to over cook).
Remove salmon from grill and enjoy!
In a bowl, combine peanut oil, balsamic vinegar, lemon juice, green onions, soy sauce, brown sugar, ginger, paprika, pepper, pepper flakes, salt, sesame oil, and garlic cloves.
Once properly mixed, combine salmon fillets with marinade.
Cover and place into refrigerator for 2-24 hours. The longer the better.
Place fillets on outdoor grill.
Cook fillets 4 minutes on each side. Enjoy.
Rinse salmon fillets, place in a Pyrex 10 x 7 inch baking dish and drizzle with lemon juice.
In a food processor, place anchovies, rosemary, olives, garlic and olive oil; pulse until mixture turns into a coarse paste.
PATTIES: Drain liquid from salmon and reserve for sauce.