Salmonsouposcar Recipes

EASY SALMON DINNER RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C)
• Add potatoes to a parchment paper-lined baking sheet.
• Season with olive oil, thyme, salt, and pepper.
• Bake for 20 minutes.
• To prepare salmon marinade, combine lemon juice, garlic, onion powder, paprika, thyme, parsley, and honey, and stir until evenly combined.
• On the same baking tray, push the potatoes to one side of the tray and add salmon and asparagus.
• Season the salmon and asparagus with olive oil, salt, and pepper. Brush the marinade on the salmon.
• Top salmon with lemon slices and thyme springs.
• Bake for 12-14 minutes or until salmon is cooked.
• Enjoy!

SALMON OSCAR RECIPE - (4.5/5)

Steps:

• 1. Cook crzo pasta according to package (to al dente). 2. To cook the sauce: In a small saucepan, sauté garlic and butter until garlic is softened. 3. Add white wine and bring to a simmer; reduce wine by half. 4. Add chicken broth and heavy cream; let simmer for 5-7 minutes or until sauce begins to thicken. 5. Squeeze the juice of 1/2 fresh lemon into the sauce and season with salt and pepper to taste. Turn off heat and set aside. 6. In a 10" sauté pan heat 3 Tbsp butter and cooked Orzo, for approximately 2 minutes, finish with grated parmesan cheese, and place onto the center of a large serving platter. 7. Season the salmon with salt and pepper, and then press the face side of the salmon into the asiago herb breadcrumbs until thoroughly coated on one side. 8. Coat a large sauté pan with soybean oil and cook the salmon (breaded side down), for approximately 3 - 4 minutes or until golden brown, flip and cook for an additional 3 - 4 minutes and an internal temperature of 145° is reached. 9. Place the salmon on top of the orzo. 10. Place the white wine cream sauce into an 8" sauté pan with the sundried tomatoes, jumbo lump crab meat, asparagus, whole butter and juice of 1/2 lemon, and bring to a simmer; cook for 30 seconds. 11. Pour the sauce around the salmon and orzo placing the ingredients on the top and around the salmon. 12. Garnish with lemon wedges.

BEST EVER SALMON SAUCE

Steps:

• Heat butter, soy sauce, mustard, garlic, ketchup, and Worcestershire sauce in a saucepan over medium heat until butter is melted and sauce comes to a gentle simmer, about 10 minutes. Serve warm.

SALMON WITH SALSA FRESCA

Steps:

• Start a charcoal or gas grill; fire should be moderately hot and grill rack about 4 inches from heat source. Or, heat oven to 500 degrees.
• Chop tomatoes and combine them in a bowl with onion, chili, cilantro, lime juice and some salt. Set aside.
• Sprinkle fish with salt and pepper. If grilling, rub fish with a little oil as well; put it on grill, skin side down, and let it sit for 4 to 5 minutes, then turn once (don't worry if part of skin sticks to grill). Cook for about 3 minutes more, until medium-rare.
• If roasting, heat a large nonstick skillet over high heat for a minute. Add oil and, a few seconds later, salmon, skin side up. Sear for a minute, then transfer to oven and roast until medium-rare, about 10 minutes. Allow to rest for a minute or so, then remove skin. Turn over and serve, passing salsa at the table.

PROVENCAL SALMON

Steps:

• Combine the olive oil, sherry vinegar, basil, shallots, tomatoes, lemon rind, chives, and tarragon. Season with salt and pepper to taste. Let marinate overnight, unrefrigerated.
• Cut carrots, leek and celery into julienne. Cook them in 1 cup strained court bouillon until tender but still crisp. Drain and reserve.
• Wrap each salmon fillet in foil and poach in court bouillon for approximately 5 minutes. To check the degree of doneness, remove 1 package from the liquid and unwrap. The center should still be slightly pink. To serve, divide julienne of vegetables among serving plates. Arrange salmon fillets in the center of the julienne and top each fillet with a tablespoon of the sauce pistou. Serve remaining sauce separately.
• Slice carrots, celery and leek into 1/4 inch pieces. Place in the bottom of a saucepan.
• Add the remaining ingredients and bring to a boil. Boil for 20 minutes.
• Yield: Makes about 2 quarts

SALMON SOUP OSCAR

Steps:

• Flake salmon and break up any noticeable pieces of skin and bone. Do not drain.
• Combine salmon, tomatoes, onion, celery, water, bay leaves, salt, and pepper in a large soup pot. Add more water if you like a thinner soup. Bring to a boil, then cover and simmer 30 minutes or until celery is tender. Remove and discard bay leaves.
• Remove pot from heat, wait ten minutes, and then add the almond extract.
• Serve in heated bowls.