2 salmon steaks
1 shallot, finely chopped
1/2 c. parsley, finely chopped
1/4 c. white wine
3 T. butter
1/2 c. heavy cream
Half a lemon
Cover the salmon with some olive oil, salt and pepper. Grill it until done.
Meanwhile, in a sauce pan, melt the butter. Add the shallots and cook them until beginning to brown. Add the white wine and reduce a bit. Add the juice of one lemon, the cream, and the parsley. Cook until the flavors have melded together.
Spoon this sauce over the salmon.
Easy and tasty! Another great combination!
Ingredients for the salmon:
6 oz. skinless salmon
1 minced garlic clove
1/2 t. paprika
Salt & pepper
Ingredients for the avocado top:
1 avocado, chopped
1/4 red onion, chopped fine
1 T. cilantro, chopped
1 T. olive oil
1 T. lime or lemon juice
Salt & pepper to taste
Preheat the oven to 400. Season the salmon with the salt, pepper, garlic, paprika and olive oil.
Bake for 12 minutes.
Meanwhile, mix the avocado topping ingredients and set aside until the salmon in done.
Spoon the avocado mix over the salmon.
Tasty and pretty easy – it just takes a little time to put all the spices together!
1 1/2 t pepper
1/2 t. paprika
1/4 t. cayenne pepper
1 t. minced garlic
1 T. Dijon mustard
1 T. brown sugar
1/2 t. onion powder
1/4 t. salt
1 T. olive oil
6 oz. salmon steak
1 1/2 T. minced onion
Combine all the ingredients from the pepper to the salt in a bowl and mix well. Add the olive oil and make a paste.
Wash and dry the salmon fillets. Place the paste on top and let it sit for about 30 minutes.
Saute the onions in some olive oil until caramelized. Set aside.
In the same pan, place the salmon and cook about 4 minutes each side (being careful not to the burn the paste).
When it is cooked through, plate it. Place the caramelized onions on top and add a drizzle of olive oil.
There are so many ways to dress salmon steaks. This one is not too soy sauce-ish, if you know what I mean! I like soy sauce but sometimes it overpowers everything!
1 lb. salmon fillet
2 shallots, chopped
1 T. minced ginger
1 t. chili infused oil
1/4 c. sherry vinegar
2 T. soy sauce
Preheat the oven to 350. Season the salmon fillets and place them in a greased casserole dish, skin side down.
Bake in the oven until done – around 15 minutes depending on the thickness.
While the salmon is baking, combine the shallots, ginger, chili oil, vinegar and soy sauce in a small saucepan. Bring to a boil, lower the heat, and reduce by half.
When the salmon is done, pour the sauce on top.
Sorry, no picture….I was so hungry, I forgot to grab my camera!!
Yet another easy salmon recipe – it’s so easy to spice up this great fish for a healthy meal.
1 large salmon fillet (wild is best)
Pinch of salt
1-2 T. chili paste sauce (depending on how spicy you like it)
1 sliced green onion
Preheat the broiler with the top rack about 8 inches from the heat source
Season the salmon fillet with salt. Spread the chili paste over the top of the fillet.
Drizzle some olive oil over the fillet.
Broil the salmon for about 5 minutes per side, being careful not to burn it.
Serve it with the sliced green onions.
Easy and flavorful – that’s the best way to have salmon! You can adjust the spice to your liking…
1 lb. salmon (I like the wild)
3 t. pepper
1 t. paprika
2 t. minced garlic
2 T. Dijon mustard
1 T. brown sugar
1 t. onion powder
1/2 t. cayenne pepper
1/2 t. salt (or salt substitute)
1/2 c. chopped onions
Mix all ingredients, except salmon and onions. Add just enough olive oil to make a paste. Spread the paste on the salmon and let sit for about 20 minutes.
Heat up a frying pan and add olive oil. Saute the onion until it is translucent and starting to brown. Add the salmon and cook until browned on each side and cooked through. You may have to cover it and reduce the heat to cook the inside after charring the outside.
I have gotten really picky about my salmon ever since some friends went to Alaska and came back with the most amazing tasting fish ever! From that time on, I never buy farm raised anymore! The pinker the color, the better in my opinion! When it is fresh, it barely needs any dressing up at all, but this light sauce is not overpowering, letting the true flavor of the salmon shine through! The trick is not to overcook it!
4 salmon steaks
4 cloves of garlic, minced
1 t. Herbs de provence
1 t. Red wine vinegar
2 T dijon mustard
1 t. Olive oil
Mix together all the sauce ingredients into a paste.
Heat the grill or a grill pan.
Season the salmon and place on the grill.
Grill for 5 minutes and turn it over. Coat the top of the fish with the sauce. Cook for another 4 minutes.
Turn it over, coat the other side with the sauce, and cook for another few minutes.
Flip it over one more time and cook for another couple of minutes until the salmon is cooked through.