first taste of salmon recipe please

Tigerprint

Ooh, you have reminded me, I love Teriyaki salmon, I must dig out the recipe I used.....

Steve059

Keep fish simple. Try this ...

POACHED SALMON

Serves 2

INGREDIENTS

2 x 250g fillets of salmon
2 tablespoons of oil
175ml of dry white wine

METHOD

Rinse the fish under cold water. Remove any excess water from the fish with some kitchen paper. Run your fingers along the fish and remove any remaining small bones with your thumb and forefinger or a pair of tweezers.

Put the fish, oil and wine into a frying pan on a medium heat. Cook for 10 minutes until the fish is firm.

ADDITIONS & ALTERNATIVES

Add a few sprigs of dill.

Use water instead of the wine.

... and then this ...

SALMON IN PASTRY

Serves 2

INGREDIENTS

½ a sheet of frozen ready rolled puff pastry
100g of mushrooms
1 quantity of poached salmon
1 tablespoon of oil
2 tablespoons of parsley
Some milk
Some oil
Some more milk

DEFROSTING

Defrost the frozen pastry according to the instructions on the packet.

METHOD

Wipe the mushrooms clean, cut the ends off the stalks and chop into small pieces. Break the salmon up into flakes.

Put the oil into a saucepan on a medium heat. Add the mushrooms. Fry them for 3 minutes. Stir frequently to stop them sticking.

Add the salmon and parsley. Mix thoroughly. Cook for another 3 minutes.

Remove the pan from the heat.

Unroll the pastry. Put the fish mixture on the middle of the pastry in a sausage shape. Pull the pastry over the top, so it overlaps. Moisten the edges and ends with some milk and gently press them together.

Rub some oil onto a baking tray. Put the roll on the tray. Brush the pastry with some more milk, which will make it come out of the oven shiny. Make a hole in the top of the pastry.

Cook in a preheated oven at 200°C, 400°F, gas mark 6 for 30 minutes.

Cornucopia

Pan-fry. Takes about 5 minutes each side. Sprinkle each side with herbs (I use a herb mill). Delicious.

I also like it in a Risotto.

Aldi do a large pack of frozen salmon fillets. It's about £3.50, and it you get about 5 individually packed fillets. I usually defrost them in the microwave before cooking.

meritaten

I love the Aldi Salmon fillets too - I always have some in the freezer.


but, don't forget tinned salmon! its just as nutritious! Pink salmon is milder in flavour and Red Salmon has the stronger taste. Both are delicious in sandwiches. with cucumber or with finely chopped onion or chives. or all of above! OH loves tinned Salmon with chips and peas. and the tinned version is already cooked, you can open the can and dump it in a bowl and mash with a fork for sandwiches (the bones and skin will mash in and are perfectly edible) or you can remove the skin and bones flake it a bit and serve with salad, chips, new potatoes etc. I like it plain but oh likes a little salt and pepper added.

FrugalWorker

if you don't like it, eat other fatty fish.

My Mum roasts it in the oven with a herby crust on it. If I was to replicate it, I'd slice an onion just to put a bed on the baking dish. Put the salmon on the onions. The herby crust is just a light stuffing with lots of herbs added in. I'd pan fry some onions, add in a bit more oil/butter, add in the bread crumbs, stir in lots of herbs (what ever you like best), put on top of salmon and roast in the oven for I'd guess about 30-40 min @ about 180. Extra time just for the crust on top.

My preference is salmon in a parcel.
http://www.jamieshomecookingskills.com/recipe.php?title=salmon-baked-in-a-foil-parcel-with-green-beans-and
- I don't follow a recipe. I use lemon/onion. Sometimes asian flavours - chili/soy/sesame seed/corriander, sometimes Italian: splash of white wine/lemon/basil/etc...

Cornucopia

The classic combination is Salmon & Dill. They work really well together.