Rachael Rays Mustard Crusted Salmon Recipes

WELL-DRESSED SALMON

Steps:

• On a cutting board, dice cucumber into 1/4-inch pieces - to peel or not to peel is up to you. Seed and dice the tomatoes into 1/4-inch pieces. Combine the cucumber, tomatoes and half of the shallots or red onion in bowl and reserve.
• In a small bowl, whisk together mustard, sugar, and white wine vinegar and remaining half of the shallots. Stream in extra-virgin olive oil while continuing to whisk. Stir in dill and season dressing with salt and pepper, to taste.
• Season the salmon with seafood seasoning and a little black pepper. Heat a nonstick skillet with a drizzle of extra-virgin olive oil over medium-high heat. Place salmon rounded side down and cook until golden and a little crispy at edges, 3 to 4 minutes. Flip and cook 2 minutes more for a pink center, 4 minutes for opaque fish.
• Transfer salmon to dinner or serving plates, top with the cucumber-tomato relish and cover with a liberal amount of dill dressing.

RACH'S SALMON EN CROUTE IS DECEPTIVELY EASY

Steps:

• Preheat oven 425˚F with rack at the center
• For fresh spinach, wash and stem the spinach, then bring a pot of water to a boil and place an ice water bath in large bowl on counter and a strainer in sink
• Salt the boiling water, cook spinach 1 to 2 minutes, then strain, add to ice bath to shock, drain and wring out excess liquid in clean towel, then chop
• For defrosted frozen spinach, wring out all excess liquid and finely chop, then loosen up with fingers
• Heat a skillet over medium heat with EVOO, 2 turns of the pan, add shallots and garlic, season with salt and white pepper
• Add wine, let it absorb
• Add spinach, nutmeg, lemon juice, crème fraiche or cream cheese, Parm and breadcrumbs, then remove from heat to cool
• For the salmon and pastry, combine butter, mustard, thyme, and dill
• Roll out puff pastry on a lightly floured surface just a bit to smooth seams, then cut each sheet in half across to form rectangles
• Place 2 rectangles each on a parchment-lined baking sheet sprinkled with a little flour
• Season the salmon with salt and pepper
• Place a piece of salmon on each piece of pastry and top with ¼ of the Dijon and herb mix, then turn over
• Top each bottom side of salmon with a layer of ¼ of the spinach and gently set in place with your hands
• Make an egg wash with 2 teaspoons water and a fork-beaten egg
• Brush egg wash onto the puff pastry, then fold in long sides to overlap in the middle, stretching the puff pastry gently if needed, to form a seam
• Press the ends to seal, then trim ends a bit and fold in to seal the packet, then turn and score the top in a crosshatch using a paring knife to vent and to add to the plate presentation
• Brush completed packets with egg wash and bake 20 to 25 minutes

RACHAEL RAY'S MUSTARD-CRUSTED SALMON

Steps:

• Preheat the oven to 375. Rub the salmon with the olive oil. Place on foil-or parchment paper-lined baking sheet. Cover with the dill and herbes de Provence. Spread the mustard on top ot cover completely.
• Bake the salmon until opaque, about 15 minutes.

SALMON AND DILL CHOWDER WITH PASTRY CRUST

Steps:

• Preheat the oven to 425 degrees F.
• Choose 4 bowls or shallow small casseroles to serve in and use one of them as a template to cut out 4 pastry pieces the size and shape of your serving dishes. Use a sharp paring knife to work around your dish. Arrange the pastry on a nonstick baking sheet or on a parchment paper-lined baking sheet. Beat the egg with a splash of water and brush the dough with egg wash. Bake for 10 to 12 minutes, or until deeply golden and puffed.
• Meanwhile, season the fish with a little salt and pepper. Place the salmon in a small skillet with the wine, just enough to come up to the top of the fillets. Add the bay leaf and lemon slices. Bring the fish to gentle boil, lower the heat, and then simmer for about 8 to 10 minutes, or until opaque.
• While the fish poaches, in a medium Dutch oven over medium-high heat, heat the extra-virgin olive oil. Add the onion, celery, and potatoes. Season with salt, pepper, and crab boil seasoning. Cover and sweat the vegetables for 8 minutes, stirring occasionally.
• Turn off the heat under the salmon. Remove the salmon to a dish and flake it up. Strain the broth and reserve about 1 to 1 1/2 cups.
• Add the chicken stock, reserved fish stock, and cream to the vegetables. While it comes to a boil, make a roux in small skillet. Melt the butter, and then whisk in the flour. Add the stock and whisk for 1 minute. Stir in the Dijon. Add the roux to the soup and cook for about 3 to 4 minutes to thicken the chowder to the consistency of loose gravy.
• Add in the peas, flaked salmon, and dill and heat through. Serve in individual dishes topped with pastry tops.