Good way to cook SALMON....?

These poached salmon steaks are served with a rich and delicious Hollandaise sauce.

Sauce:
1/2 cup butter
3 large egg yolks
1 tablespoon lemon juice
1/8 teaspoon salt
dash cayenne pepper or hot pepper sauce
2 tablespoons hot water

1 tablespoon lemon juice
1 tablespoon salt
1 small onion, sliced
fresh or freeze-dried dill or parsley
3 to 4 peppercorns
6 salmon steaks

Heat the butter in a heavy saucepan until hot and foamy, but do not let the butter brown. In a small bowl, whisk or beat egg yolks with 1 tablespoon lemon juice, 1/8 teaspoon salt, and cayenne pepper or hot sauce. Gradually beat in butter, then water. Return mixture to saucepan and beat over very low heat until mixture is slightly thickened. Serve immediately or let stand over warm water for up to 30 minutes.
Makes about 2/3 cup of sauce.
Put 4 cups of boiling water in a large skillet; add 1 tablespoon lemon juice, 1 tablespoon salt, onion slices, a few parsley or dill sprigs, and peppercorns. Bring to a boil; gently add the salmon steaks to the boiling mixture. Bring to a boil; reduce heat to a simmer. Cover and continue cooking for about 6 to 8 minutes, or until the salmon flakes easily with a fork. Remove carefully to a platter with a slotted spoon or spatula. Spoon 2 to 3 tablespoons of sauce over each salmon steak.

OR

Herb Baked Salmon

vegetable oil spray
3/4 pound salmon fillet
1 tablespoon Dijon mustard
1/4 cup parsley, fresh, chopped
1 teaspoon oregano, dried
1/2 teaspoon thyme, dried
1/2 cup plain bread crumbs
salt and pepper to taste
1 egg white

Preheat oven to 350°. Line a baking tray with foil and spray with vegetable oil spray, Wash salmon, pat dry, and spread mustard over the top. Mix parsley, oregano, thyme and bread crumbs together. Season with salt and pepper. Blend in egg white to bind mixture together. Spread over mustard. Bake in oven for 20 to 25 minutes, depending on thickness of fillets. Remove from oven and serve on individual plates with rice.

OR

Oriental Style Glazed Salmon

2 lbs. Salmon Fillets
1/2 cup Soy Sauce
juice from 1 Lemon
1 tbs. Sugar
3 tbs. Sherry
1-2 cloves minced Garlic
1 stick Butter or Margarine
Rinse Salmon fillets under cold water and let drain.

In a bowl blend Soy, Sugar, Lemon juice, Sugar and Sherry.

Add Salmon fillets to above mixture coating evenly.
Let stand 1 hour.

Melt Butter or Margarine in medium hot skillet.
Add Salmon to skillet. Cook 4 to minutes continually basting.

Carefully turn over and cook an add. 4 to 5 minutes
or until Salmon flakes easily. Continually basting.

Serve with white Rice.
 
so easy. cut into individual portions. put each piece on a piece of foil or parchment. place thin lemon slices, a couple sprigs of fresh dill on each, little bit of olive oil with salt & pepper. Fold up foil or parchment. Put in 425 oven for 20-25 minutes.
 
Back
Top