ach salmon fillet. Set aside.
Place olives, capers, oil and lemon
n the oven: oven steam salmon 15-18 minutes, or until
thyme, 1 tbsp olive oil, lemon juice and garlic. Season to
ntil chilled.
Place avocados, lemon juice, Tabasco and a pinch
aste. Cool slightly. Stir in salmon, spinach and dill. Spoon into
- 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.).
ring the apple juice and lemon juice to a boil in
Place the salmon in a shallow glass dish.
iplock bag,.
Add the salmon strips and turn gently to
Place salmon in a large bowl with
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.
Top each fillet with a lemon half, after first squeezing on
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.
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).
Wash rice with cold water until water runs clear; drain well.
Combine oil, onion and fennel in 2 1/2-quart rice cooker. Cook, stirring, about 3 mins or until vegetables soften. Stir in rice and 1 1/2 cups water; season and secure lid. Cook 2 mins.
Place fish on top of rice; secure lid. Cook about 8 mins or until cooker automatically switches to KEEP WARM.
Serve fish and rice with lemon wedges.
repare the salmon
In a small bowl, combine the lemon zest
bowl, mix the lemon juice, parsley, garlic, lemon zest, pecorino, cashews
o taste.
Add breadcrumbs, salmon, onion, lemon peel and juice, egg
arm.
Meanwhile, combine salmon, mascarpone, lemon zest, lemon juice and chives. Season