rape two slices of smoked salmon over the leaves and pancakes
rush olive oil on the salmon (all sides.)
Season generously
salt and pepper salmon
Heat up saute pan to med high heat
Note make sure to use pan with no melting attachments
pre heat oven 400\u00b0F.
add oil to pan
then place fish sear till 1/4 of the side is cooked
flip over and place in the over 6 min
for the sauce
in a small sauce pot add wine, shallots bay leaf and pinch of saffron
Reduce till almost dry discard bay leaf
add heavy cream, stir and reduce til slightly thick
salt and pepper to taste.
small bowl.
Place salmon in a shallow dish and
ntil well blended.
Place salmon on a baking sheet and
ightly salt skin side of salmon.
Rub flesh side of
Lay salmon flat in baking pan (9 x 12-inch).
Sprinkle with salt, pepper and lemon juice.
Mix equal amounts of mayonnaise and sour cream to cover the fish.
Sprinkle with dill spice and chives, then add the bread crumbs.
Bake at 425\u00b0 for 20 to 30 minutes (when fork flakes all the way through).
Serve immediately.
Melt 1 1/2 tablespoons butter in a small microwave-safe bowl. Set aside.
Mix brown sugar, coconut, and salt together in a shallow bowl.
Heat remaining butter in a cast iron skillet over medium-high heat. Dip each piece of salmon first into the melted butter and then into the coconut mixture; drop into the hot butter. Sear quickly, about 2 minutes. Flip and sear on the other side, about 2 minutes more.
Remove skillet from the heat and cover for a few minutes or until ready to serve; this helps caramelize the coconut crust.
Boil wild rice and bay leaf in
Preheat oven to 300 degrees. Sprinkle a large roasting pan with olive oil. Lay the salmon in the pan with the skin-side down. Rub a thin slick of oil over the salmon and season with salt. Roast until just cooked through, 20 to 30 minutes.
Meanwhile, dissolve wasabi powder in 8 teaspoons of water. Whisk into sour cream and season to taste with salt. Add more wasabi if desired. Serve with salmon.
br>Place each piece of salmon, skin down, on a piece
o a boil and cook wild rice for 30-45 minutes
Cook skin down until the salmon is almost done. Then turning
eason both sides of the salmon fillets with salt and pepper
Put the salmon fillets in a small frying
dd the reconstituted tomato, cooked wild rice, salmon, cream, and basil and
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.
1.To prepare salmon cakes: Flake salmon into a bowl, removing any
he skin side of the salmon fillets with some olive oil
Cook the rice according to package directions.
Drain.
Meanwhile, pour a little olive oil in a frying pan and heat.
Saute the celery and red pepper for 3-4 minutes.
Add in the spring onions and salmon and cook until the salmon is done.
Put the rice in a large bowl, then stir in the vegetables, salmon and all the remaining ingredients.
Mix well, adjust seasonings to taste and serve.