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abbymum
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abbymum is offline  
Location: Welwyn Garden City, Herts
Joined: Jun 2004
Posts: 1,224
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27-12-2004, 09:04 PM

Salmon recipes

Here are some to start with I will post more soon
Mary

Salmon with watercress sauce
300ml/ 1/2 pt creme fraiche
30ml/2tbsp chopped fresh tarragon
2 tbsp butter
1 tbsp sunflower oil
4 salmon fillets
1 garlic clove crushed
120ml/ 1/2 cup dry white wine
1 bunch watercress
salt and black pepper

Gently heat the creme fraiche in a small pan until just begining to boil, remove from heat and stir in half the tarragon. Leave the herb sauce while cooking the fish.
Heat the butter and oil in a frying pan and fry the salmon fillets for 3-5mins on each side. Remove from the pan and keep warm.
Add the garlic and fry for a further 1min, pour in the wine and let it bubble until reduced to about 15ml/1tbsp.
Meanwhile strip the leaves off the watercress stalks, discard any damaged leaves.
Strain the herb cream into the pan and cook for a few minutes until the sauce has thickened. Stir in the remaining tarragon and watercress, then cook for a few minutes until wilted but still bright green. Season with salt and pepper and serve at once, spooned over the salmon.
This dish can be served with a mixed lettuce salad.

Sauteed salmon with cucumber
450g/1lb salmon skinned
3tbsp butter
2 spring onions, chopped
1/2 cucumber, seeded and cut into strips
4tbsp dry white wine
120ml creme fraiche
2tbsp chopped chives
2 tomatoes peeled seeded and diced
salt and pepper

Cut salmon into 12 thin strips then cut across into strips
melt the butter in a large frying pan and saute the salmon for 1-2mins. Remove the salmon strips with a slotted spoon and set aside.
Add the spring onions to the pan and cook for 2mins stir in the cucumber and saute for 1-2 mins, until hot.
remove and keep warm with the salmon.
Add the wine to the pan and let it bubble until well reduced. Stir in the cucumber, creme fraiche half the chives and season. Return the salmon to the pan and warm through gently. sprinkle the tomatoes and remaining chives over the top. Serve at once.

Salmon with herb butter
4tbsp butter
finely grated rind of 1/2 lemon
1tbsp lemon juice
1 tbsp chopped fresh dill
4 salmon steaks
2 lemon slices, halved
4 fresh dill sprigs
salt and pepper
Place butter, lemon rind, lemon juice, chopped dill and seasoning into a small bowl and mix together with a fork until throughly blended.
Spoon the butter on a piece of greaseproof paper and roll up smoothing with your hands into a sausage shape. twist the ends tightly, wrap in clingfilm and place in the freezer for 20mins until firm.
Meanwhile preheat oven to 190C/375F/Gas5. Cut out 4 squares of foil big enough to encase salmon steaks and grease lightly. Place a salmon steak in the centre of each square.
Remove the butter from the freezer and slice into 8 rounds. Place 2 rounds on top of each salmon with a halved lemon slice in the centre and a sprig of dill on top. Lift up the edges of foil and crinkle them together until well sealed. Lift the parcels onto a baking sheet and bake for 20mins Remove from the oven and place the unopened parcels on warmed plates. Open the parcels and slide the contents onto the plates with juices.
Serve with new potatoes and veg.
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Lel
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28-12-2004, 12:15 AM
Mary you are a star
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