Salmon

Two great flavors are combined to create this easy and delicious recipe. Salmon and mushrooms are a perfect pairing! Serves:4 Prep time:10 mins Cook time:20 mins Total time:30 mins Ingredients 4 Alaska Salmon fillets (4 to 6 oz. each) Salt and pepper, to taste 2 cups flour ½ cup olive oil 1 cup Marsala wine 2 cups mushrooms, sliced 2 cups chicken stock 2 teaspoons fresh thyme 2 Tablespoons cold butter 4 fresh thyme sprigs, for garnish Instructions 1. Season Alaska Salmon fillets with salt and pepper, to taste. Place the flour on a plate, season with salt and pepper, to taste. Dredge both sides of each salmon fillet in the seasoned flour, shaking off the excess flour. 2. Heat a large sauté pan, add the olive oil, then place each piece of salmon into the pan. Cook for 2 to 4 minutes, turn the fillets over and cook until almost done. Remove fillets from pan; hold aside. 3. Off the heat, carefully add the Marsala wine to the pan, scraping the bits off the bottom. Return pan to the heat ...

PREP TIME: 20 minutes / TOTAL TIME: 55 minutes / SERVINGS: 4 INGREDIENTS 1 tsp vegetable oil 2 Tbsp vegetable oil 1 c millet ½ lb boneless, skinless salmon fillets 1 tsp low sodium soy sauce 1 Tbsp low sodium soy sauce 2 c snow peas, trimmed ¼ c rice wine vinegar 1 Tbsp toasted sesame oil 2 tsp grated fresh ginger 1 tsp minced garlic ¼ tsp salt ½ c minced scallions ½ c finely chopped red bell pepper DIRECTIONS 1. BRING 2½ cups of water to a boil in medium saucepan. Meanwhile, coat bottom of large saute pan with 1 teaspoon of the vegetable oil. Add millet and cook, stirring, over medium low heat until it gives off a toasted aroma, about 10 minutes. Add boiling hot water. Cover and cook over medium low heat until water is absorbed and millet is tender, about 25 minutes. Uncover and cool. 2. MEANWHILE, coat salmon with 1 teaspoon of the soy sauce. Heat large skillet over high. When hot, add fillets, reduce heat to medium, and cook until browned, about 3 minutes. Turn and cook until sal...

PREP TIME:  5 minutes / TOTAL TIME: 20 minutes / SERVINGS: 4 INGREDIENTS ⅔ c fat free sour cream 1 tsp freshly squeezed lemon juice 2½ tsp chopped fresh dill, divided 1 Tbsp olive oil 1 pkg (28 oz) frozen diced potatoes with onions and peppers 2 c flaked seared wild salmon (about ½ lb) ⅓ c chopped scallions 1 tsp dijon mustard METHOD 1. BLEND sour cream, lemon juice, and 1½ tablespoons of the dill in small bowl. Season with salt and freshly ground black pepper. Set aside. 2. COAT large nonstick skillet with cooking spray. Add oil and heat over medium heat. Spread potatoes evenly over bottom of pan, cover, and cook, stirring occasionally, 10 minutes or until heated through. Remove cover, raise heat to medium high, and press potatoes with large spatula. Cook 5 minutes or until potatoes brown and begin to crisp, turning occasionally. 3. COMBINE salmon, scallions, mustard, and the remaining 1 tablespoon dill in medium bowl while potatoes cook. Season with salt and freshly ground bla...

PREP TIME: 10 minutes / TOTAL TIME: 16 minutes / SERVINGS: 4 Ingredients 1 can (15 ounces) pink salmon, drained, skin removed ¼ c finely chopped onion or scallions 1 lg egg, beaten ⅓ c dried whole wheat bread crumbs or crushed soda crackers ¼ tsp ground black pepper Lemon wedges, coarse mustard, or prepared horseradish, for serving Directions 1. COMBINE the salmon, onion or scallions, egg, breadcrumbs or crackers, and pepper in a mixing bowl. With clean hands or 2 forks, mix until blended. Shape into 4 patties. 2. COAT a large nonstick skillet lightly with cooking spray and warm over medium heat. Place the patties in the pan and cook for about 3 minutes, or until golden on the bottom. Flip and cook for about 3 minutes longer, or until heated through. 3. SERVE with lemon wedges, mustard, or horseradish. NUTRITION (per serving) 167 cal, 29 g pro, 3 g carb, .5 g fiber, 1 g sugars, 5 g fat, .4 g sat fat, 455 mg sodium Source: www.prevention.com

A sweet-and-spicy mix of chili powder, cumin and brown sugar is charred on grilled salmon for an easy weeknight dinner. Total:17 minPrep: 10 minCook: 7 min Yield: 6 servings, serving size: 1 salmon fillet Level: Easy Ingredients Nonstick cooking Spray 2 tablespoons packed light brown sugar 1 tablespoon chili powder 1 teaspoon ground cumin 1/8 teaspoon salt 1/8 teaspoon freshly ground black pepper 6 (6-ounce) salmon fillets, skin and any pin bones removed 1 tablespoon olive oil Directions 1.  Coat your grill or a grill pan with cooking spray and preheat over medium heat. While the grill is heating, combine the brown sugar, chili powder, cumin, salt, and pepper. Brush each salmon fillet with 1/2 teaspoon of the oil, then rub each fillet with about 1/2 tablespoon of the spice mixture. 2.  Grill the salmon, flesh side down, until charred, 4 to 5 minutes. Flip the salmon and cook another 5 to 6 minutes for medium doneness. For well done fish, cook an additional 1 to 2 minutes. Remo...

NORI CRUSTED SALMON WITH SOBA NOODLES AND STEAMED BOK CHOY 4 SERVINGS Ingredients INGREDIENTS: SALMON 4 (4 ounce) salmon llets, skin removed 1 teaspoon olive oil 2 nori sheets (dried seaweed sheets), toasted INGREDIENTS: MARINADE 1 teaspoon paprika 11⁄2 tablespoons sesame seeds 1 teaspoon pepper 2 teaspoons olive oil 1 shallot, minced 1 teaspoon garlic, minced Method Marinade    Break up nori sheets. Add paprika, sesame seeds and pepper.   In a small sauté pan, heat olive oil (1 teaspoon) over medium heat. Add shallots and garlic. Sauté over medium heat for 1 minute until shallots and garlic soften and turn slightly brown. Remove from heat.   Marinade the four salmon llets for 2 hours.  Salmon   Preheat oven to 325 degrees.  Heat olive oil (1 teaspoon) in a sauté pan. Sear salmon skin side up for 2 minutes. Turn and sear on other side, approximately 2 minutes.  Transfer salmon llets to baking dish, skin side down and pat nori crust on...

Garlicky. Lemon. Ingredients YIELDS: 4  SERVINGS 4 tilapia Kosher salt Freshly ground black pepper 5 tbsp. butter, melted 2 cloves garlic, minced 1/4 tsp. red pepper flakes Juice and zest from 1/2 a lemon 1 lemon, sliced into rounds Directions PREP TIME: 0:05 TOTAL TIME: 0:20 Preheat oven to 400°. Season tilapia with salt and pepper and place on a small baking sheet.  Mix together butter, garlic, red pepper flakes, lemon juice, and zest then pour over tilapia. Place lemon rounds on top and around tilapia.   Bake tilapia for 10-12 minutes or until fish is fork tender.  Source: www.delish.com

PREP 5mins COOK 25mins 4 Servings  The trick to perfectly cooked salmon is to gently bake the fish in a little liquid — such as wine, stock, or water. Then cover the dish and bake until just cooked through. You could call this oven poached salmon. It’s practically no-fail. If your fish is quite thick, expect that the cooking time will be a few minutes longer than what we share below. INGREDIENTS One 1 1/2-pound salmon fillet, or two 12-ounce fillets, preferably wild-caught 1 tablespoon olive oil Salt and fresh ground black pepper 1 lemon, cut into slices 3 to 4 sprigs of fresh dill, plus more for serving 1/2 cup dry white wine, such as Sauvignon blanc (substitute: fish stock, chicken stock, or water) DIRECTIONS Heat oven to 325 degrees F. Lightly oil and season both sides of the salmon with salt and pepper. Arrange lemon slices and fresh herbs on the bottom of a baking dish large enough to fit the salmon, and then place the salmon, skin-side down, onto the bed of lemon and herbs. P...

The benefits of mistreatment wild salmon compared to farm raised salmon is immeasurable. Wild caught fish ar wide thought to be the healthier selection, however the flavour profiles ar very totally different moreover. Our seminar nowadays can specialise in data that may profit our guests regarding the environmental and health blessings of untamed salmon, moreover as showcasing some unbelievable recipes that highlight this superb macromolecule. INGREDIENTS : 1 to 1-1 ½ lbs. Wild Salmon, pin bones removed ½ cup dry white wine ½ cup water 1 cup leeks or shallot 5-6 sprigs of fresh dill Juice of 1 lemon, freshly squeezed Salt and pepper to taste  PROCEDURE : Add the wine, water, leeks or shallot, dill and lemon juice to a sauté pan and bring to a simmer on medium heat. Season fillets with salt and pepper and place skin side down in pan. Cover and cook for 5-10 minutes until salmon is cooked to your desired doneness. Do not overcook. Source: www.farmhouserg.com

Alaskan Grizzly Bears snag salmon fresh out of the stream. We like to add some woodsy flavor and wood-fire smoke for a gourmet meal that's fit for any burly man who loves the wild. DIFFICULTY   1/5 PREP TIME      15 MINS COOK TIME    3 HRS SERVES            4 - 6 INGREDIENTS 1 CUP BROWN SUGAR 1 TBSP. BLACK PEPPER 1/2 CUP COARSE SALT 1 CUP VODKA 1-1/2 TO 2 LB. SALMON(PREFERABLY WILD CAUGHT) PREPARATION In a bowl, whisk together brown sugar, pepper, salt, and vodka. Place the salmon in a large re-sealable bag. Pour in the marinade and massage into the salmon. Refrigerate for 2-4 hours. Remove from bag and dry with paper towels. When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Keep on the Smoke setting and smoke salmon, skin-side down, for 30 minutes. Increase grill temperature to 225 degrees F. Cook salmon for an additional 45 to 60 minutes. Serve with lem...