Salmon Fillets

melli_2

easy wrote: »

Using up stuff from the freezer. I have a bag of salmon fillets, which I normally either just bake (in foil), or do with creme Fraiche and pasta type thingy.

I know I can put some in fish pie, but actually don't like it with too much salmon in it, and we had fish pie less than a week ago.

So anyone got any other ideas for nice comforting warming recipes, using salmon ?

salmon en croute? I'm going to try this at some point

jexygirl

put a layer of pesto on it and bake it in the oven for about 15 mins. Serve with veg or rice and a bit of bail oil or something drizzled around it.
Jex

Red_Cat

You can make Salmon en croute, basically a fillet in a puff pastry case with or without a sauce.

bearacus

my mum makes salmon and prawn carbonara with pasta and warm ciabatta. this is always a winner! she pan fries the samon and then flakes it.
she also does a similar dish keeping the salmon whole on a bed on green beans, dauphinoise potatoes and the prawn (carbonara type, she adds more cheese so its thicker) sauce over the top!

bearacus
x

Cat72

Hi, thanks for everyones help when I posted.
I ended up wrapping them in prosciutto and it was great- really intensified the salmon tastes and really easy.
I just wrapped each fillet in two slices of proscuitton- leaving space at top and bottom.
Out in oven at gas mark 200 for ten minutes and thats it !

Im also going to try salmon and mustard/honey sauce for this wknd.

MsDee

Hello everyone,

Tomorrow I plan on cooking salmon fillets (literally taken from pack, and wrapped up in tin foil parcles and bake in oven for 30 mins) with roasted veg and pots.

For the tin of roasted veg and pots I plan to cut up swede, parsnips, pots, carrots, onions and bung in a roasting tin, pour olive oil over it, salt and pepper and some sprigs of fresh rosemary and roast for an hour.

Any suggestions for a low calories, light sauce or juice for the salmon to make it a little wetter and more appetising.

Many thanks

Dee

bitsandpieces

How about salsa verde? - There are loads of variations, Nigel Slater's is nice http://www.toomanychefs.net/archives/001446.php

If the salmon needs more moisture, would cooking it a bit less be worth a try? I try to fry fillets till the centre is only just cooked - much beyond that and it does dry out.

lindadykes

I'd probably drain any juices from the salmon into a small saucepan, add some single cream and just warm through with some fresh herbs - probably thyme because that grows in my garden, a squeeze of lemon juice, sea salt and lots of freshly ground black pepper.

greenbee

Add some white wine or lemon juice to the salmon before wrapping it in foil, so that it has some liquid with it to cook in. This will help it keep moist AND make a nice sauce to go with it when you serve it.

conradmum

This sauce, from a Rachel Allen cookbook, is so delicious we're having it for the third time in as many weeks!

For 1lb salmon:

2 1/2 fl oz fish sauce (nam pla)
2 1/2 fl oz white wine
1 garlic clove crushed
1 1/2 tsp finely grated ginger
juice of one lime
half handful chopped coriander

Put everything in a saucepan except the lime and coriander, simmer gently until slightly thickened then pour half of it over the fish and put the fish in to bake.

When the fish is cooked, add the lime juice and coriander to the rest of the sauce and pour it over the fish before serving.

(I've made it without the coriander and it's still yummy. )