Salmon Recipes - Page Two

Salmon Recipes II

Baked Salmon
Ingredients
1 cup brown rice
2-1/2 cups water
One pound salmon filet
1/4 cup orange juice
1 teaspoon dried dill weed
1 teaspoon dried rosemary
1 teaspoon dried basil
1 teaspoon of dry mustard
1 teaspoon lemon pepper

Directions
Preheat oven to 350-degrees. In a saucepan, bring 2-1/2 cups of water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
In a large pan, add enough water to cover the bottom of the pan. Lay the salmon filet in the pan, pink side up. Place cooked rice around the outside of the fish. Sprinkle the orange juice over the fish and rice.
In a small bowl, combine the dill weed, rosemary, basil, mustard, lemon pepper and sprinkle over the fish and rice. Cover with aluminum foil.
Bake in a preheated oven for 30 to 40 minutes or until the salmon are tender and flaky.
Recipe makes four servings.
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Salmon Arrosoto with Rosemary
*Pungent rosemary, used rarely with fish, complements salmon's rich flavor.
Ingredients:
Two large bunches fresh rosemary
One large red onion, thinly sliced
2-pound salmon fillet cut from center of fish, skin on

Directions:
Preheat oven to 500-degrees.
Wash the rosemary, and pat it dry. Place one bunch on a shallow baking sheet. Sprinkle the onion on top of the rosemary.
With tweezers, remove any bones from the salmon. Season the salmon with kosher salt or regular salt, and ground black pepper. Place on the onion, skin side down. Cover the salmon with the remaining bunch of rosemary, saving a few sprigs for garnish.
Roast for 20 minutes. The fish will be moist. Do not over cook.
Remove the salmon from the oven. Transfer to a platter with the cooked onion. Serve with sprigs of fresh rosemary.
Recipe makes six servings.
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Salmon Burgers with Dill Tartar Sauce
Ingredients:
Ten ounces skinless salmon fillet, cut into 1-inch pieces
3 tablespoons plus ½-cup purchased or homemade tartar sauce (divided)
2 tablespoons chopped fresh dill (divided)
¼ teaspoon salt
¼ teaspoon black pepper
1 teaspoon grated lemon peel
Two sesame seed rolls split
Red onion slices
Four leaves of lettuce or spinach

Directions:
Place salmon, 3-tablespoons tartar sauce, 1-tablespoon dill, salt and pepper in processor. Blend using on/off turns until coarsely ground. Form into two ½-inch thick patties. (You can make this up to six hours ahead, cover and refrigerate). Prepare grill on medium-high heat. Whisk remaining ½ cup tartar sauce, remaining 1-tablespoon dill and lemon peel in medium bowl to blend. Grill rolls until toasted. Transfer to two plates and spread bottom halves generously with sauce mixture.
Grill patties until fish is cooked through, about two minutes per side. Place burgers atop sauce on rolls. Top each with onion slices, two lettuce or spinach leaves, and top half of roll. Serve, passing remaining sauce mixture separately.
Recipe makes two servings and does double well.
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Alaskan Salmon Chowder
Ingredients:
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green pepper
1 garlic clove, minced
1 (14.5 ounce) can chicken broth, divided
2 cups diced peeled potatoes
1 cup sliced carrots
1 teaspoon seasoned salt (optional)
1/2 teaspoon dill weed
1 small zucchini, thinly sliced
1 (14.75 ounce) can cream-style corn
1 (12 fluid ounce) can fat free evaporated milk
2 cups cooked salmon chunks or 2 cans (7-1/2 ounces each) salmon, drained and bones removed

Directions:
In a saucepan, cook onion, celery, green pepper and garlic in 1/4-cup broth until tender. Add potatoes, carrots, and seasoned salt if desired and dill and remaining broth. Cover and simmer for 20 minutes or until vegetables are tender. Add zucchini; simmer for five minutes. Add corn, milk and salmon; heat through.
Nutritional Analysis: One 1-cup serving (prepared with low-sodium broth, no-salt-added corn and evaporated skim milk and without seasoned salt) equals:
Nutritional information per serving:
Calories: 225
Sodium: 147mg
Cholesterol: 27mg
Carbohydrate: 29g
Protein: 20g
Fat: 4g
Diabetic Exchanges: 2 lean meat, 1-1/2 starch, and 1 vegetable.
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Broiled Tarragon Salmon
Ingredients:
Four salmon fillets, about 1-inch thick, and 6-ounces in weight
4 teaspoons tarragon mustard
1 cup of dry bread crumbs
2 tablespoons butter
1/4 cup grated Parmesan cheese
Juice of one lemon
Salt and pepper to taste

Directions:
Rinse salmon with cold water and pat dry. Coat each fillet with approximately one teaspoonful of tarragon mustard. Lightly brown the bread crumbs in butter and the other ingredients except lemon juice. Evenly divide the crumb mixture on top of each fillet. Place fillets on cookie sheet.
Place cookie sheet in upper third of oven, but not too close to broiler element, as crumb mixture will burn before fish is cooked through. Broil approximately ten minutes or until fish flakes easily when tested with a fork. Squeeze 1/4 lemon on each piece and serve. (Alternately, you may bake for 15-20 minutes in a 375-degree oven and then broil until crumb mixture in golden).
Recipe makes four servings.
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Salmon Spread
This creamy spread is actually a "lighter" appetizer, yet it is easy to make and special enough for company.
Ingredients:
One carton (8 ounces) fat free cream cheese spread
2 tablespoons grated onion
1 tablespoon lemon juice
1 teaspoon prepared horseradish
½ teaspoon prepared mustard
One can of (14-1/2-ounces) salmon, drained, bones and skin removed
2 tablespoons minced fresh parsley
Crackers or bread

Directions:
In a bowl, combine the cream cheese, onion, lemon juice, horseradish and mustard. Stir in the salmon. Sprinkle with parsley. Serve with crackers or as a sandwich spread.
Recipe makes 2-cups of spread.
Nutrition Information per serving (1/4-cup):
Calories: 103
Total Fat: 3g
Saturated Fat: 1g
Cholesterol: 22mg
Sodium: 411mg
Carbohydrate: 2g
Fiber: 0
Protein: 15g
Diabetic exchange: 2 lean meat
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Salmon Pot Pies
Ingredients:
One can of (6 ounces) skinless boneless pink salmon, well drained
1 cup water
1 teaspoon or 1 cube chicken-flavored bouillon
1 cup frozen vegetables
1 cup milk
2 tablespoons cornstarch
1/2 to 1 cup shredded Cheddar cheese
One can of (8 ounces) refrigerated crescent roll dough

Directions:
In a medium saucepan, combine water, vegetables and bouillon. Bring to a boil; cook for two minutes over medium heat. Dissolve cornstarch in milk; stir into vegetables and cook until thickened. Stir in salmon and cheese. Spoon mixture into four (one to 1-1/2-cup) individual pie pans or casserole dishes. Separate crescent dough into four rectangles; cut each rectangle into six strips. Firmly press topping, crisscrossing six dough strips over each potpie; trim excess dough. Bake pies at 375-degrees for 15 to 20 minutes.
Recipe makes four servings.
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Lemon Grass and Citrus Poached Salmon
This is a very light and delicate dish with a smooth and subtle lemon and citrus flavor that melts in your mouth. Also serves well cold. Best if served with vegetables and a good teriyaki sauce.
Ingredients:
2-1/2 pounds salmon filet
1 quart chicken stock
1 quart orange juice
2 cups white wine
1 small yellow onion, chopped
2 tablespoons minced garlic
2 cups chopped lemon grass
1 teaspoon salt
1 teaspoon white pepper

Directions:
Remove skin from salmon, then cut into desired portions.
In a large pot, combine chicken stock, orange juice, white wine, onion, garlic and lemon grass. Season with salt and white pepper. Bring to a boil for five minutes. Reduce heat to a low boil. Place the salmon in the poaching liquid until flaky and tender, about five minutes.
Recipe makes ten servings
Nutrition Information:
Calories 317
Protein 25g
Total Fat 13g
Sodium 702mg
Cholesterol 67mg
Carbohydrates 16g
Fiber 0g
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Pecan Salmon Roll
This is a wonderful spread for crackers. This recipe is easy and quick with just the right amount of spice. It does not taste too fishy, either - an added bonus!
Ingredients:
1 (8 ounce) package cream cheese, softened
1 green onion, minced
1 tablespoon fresh lemon juice
1 tablespoon prepared horseradish
1/4 teaspoon cayenne pepper
1 (14.75 ounce) can salmon, drained and flaked
1/2 cup chopped pecans
2 tablespoons chopped fresh parsley

Directions:
In a medium bowl, beat together cream cheese, green onion, lemon juice, horseradish, and cayenne. Fold in salmon until well blended. Cover, and chill in the refrigerator at least two hours.
Shape the cream cheese and salmon mixture into a log, approximately 8-inches long. Roll log in pecans and parsley to coat. Refrigerate until serving.
Recipe makes 16 servings.
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Sauteed Salmon with Whiskey Sauce
Ingredients:
1 tablespoon butter
One shallot, minced
One salmon fillet (12 ounces) or two fillets (6 ounces each)
Salt and pepper
1/4 cup Irish whiskey
1 teaspoon apple cider vinegar
1 tablespoon minced fresh tarragon
1/4 cup whipping cream
Lime wedges

Directions:
Melt butter in medium skillet. Add shallot and sauté two to three minutes.
Season salmon with salt and pepper to taste. Sauté salmon three to four minutes per side. Remove to plate. The salmon is not going to have cooked all the way through at this point; that is okay.
Add whiskey, vinegar and tarragon to skillet and simmer one minute. Add cream. Season with salt and pepper. Return the salmon to the skillet. Cover and cook one to two minutes per side.
Divide fillet in half. Arrange half on each of two plates. Top with sauce and serve with lime wedges on the side.
Recipe makes two servings.
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See also: Fish and Seafood Recpes!