Poached Salmon With Pine Nuts And Sun Dried Tomatoes Recipes

POACHED SALMON WITH PINE NUTS AND SUN-DRIED TOMATOES

Steps:

• Coat a large skillet with non-stick spray and cook the garlic over low heat for 30 seconds.
• Stir in the breadcrumbs and pine nuts, tossing continuously for 2 minutes, or until lightly toasted.
• Turn off the heat.
• Stir in the tomatoes, cheese and basil.
• Adjust seasoning to taste with sea salt and pepper.
• Set aside.
• Put about 4 cups of hot water, the lemon juice and bay leaf in a large skillet and bring to a boil.
• Place the salmon fillets in the boiling water, reduce and heat to medium-low and simmer for 8 minutes, or until cooked through.
• Add water if the fillets are not fully covered.
• Drain.
• Transfer the fillets to four plates and spoon 1 ½ tablespoons of the breadcrumb mixture on top of each serving.

AWARD WINNING SALMON WITH GARLIC AND SUN-DRIED TOMATOES

Steps:

• Combine garlic and salt and grind into a paste. Combine the garlic, parsley, dried tomatoes and olive oil in a bowl; blending all ingredients. Chill until ready for use.
• With a sharp knife, cut two lengthwise slits in the salmon fillet, dividing the surface of the fish into thirds. Cut to the skin, but not through it.
• Preheat grill.
• Spread half the garlic mixture over the fillet and into the slits. Place the fish on grill and barbecue over a medium heat. Close the lid and grill for 15 minutes.
• Spread the remaining garlic mixture on the fillet. Close the lid, turning the temperature to high and grill 10 minutes more, or until fish flakes when tested.
• Remove the fish from the grill.

COLD POACHED SALMON WITH TOMATO AND HERBS

Steps:

• To poach salmon, preheat oven to 350 degrees F. Season salmon all over with salt and pepper. Bring stock or juice to a boil in a large ovenproof skillet. Add fish, so they are barely touching, and bring liquid back to a boil. Turn fish over, then cover with a piece of parchment paper coated with olive oil. Transfer to oven and bake 5 minutes. Turn fish over, cover again, and bake an additional 2 minutes. (Drain and reserve the liquid in the pan for use as stock.) Transfer fish to a platter, cover with plastic wrap, and chill until serving time.
• To make dressing, remove stems and finely chop all herbs. If these fresh herbs are not available, substitute chives, mint, marjoram, or chervil. Watercress or the bright yellow leaves inside celery stalks are also preferable to dried herbs. Mix all ingredients in a small bowl, and reserve in refrigerator.
• To serve, arrange each fillet on a lettuce lined serving plate. Spoon on tomato and herb mixture. We like to serve with various garnishes such as radishes, sliced avocado, pickles or olives around the salmon.