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salmon

68 recipes
Baked salmon fillet with basil sauce
Baked salmon fillets
Baked salmon in the swimming position
Baked salmon steaks with apricot-horseradish sauce
Baked whole salmon
Braised blueback with white wine sauce
Braised salmon steaks with fennel and thyme
Brochettes of salmon
Broiled fillets of salmon with ginger cream
Broiled fillets of salmon with green sauce
Broiled pacific salmon steaks with salsa butter
Broiled salmon fillets in a horseradish-ginger crust
Broiled Salmon With Sweet Corn and Barley Risotto
Cajun salmon fillet grenobloise with angel hair pasta
Caribbean salmon fillets en papillotte
Carpaccio of marinated salmon
Cedar planked salmon with mustard mashed potatoess
Cold poached salmon steaks
Cold salmon and pasta
Cold salmon mousse
Coulibiac of salmon
Creamed fettuccine with smoked salmon
Creamed salmon casserole
Crispy salmon nuggets in kataifi crust
Croquettes of salmon with lemon-chive sauce
Fillet of salmon with sorrel sauce
Fillets of salmon in potato crust
Fillets of salmon with roasted garlic
Fried salmon steaks with white wine sauce
Glazed salmon bundles with sesame bok choy
Gravlax
Grilled salmon fillets with sun-dried tomatoes
Kedgeree of salmon with sea asparagus
Latkes and smoked salmon club sandwich with dill aioli
Mousse of smoked salmon
Pan-smoked salmon
Panko-crusted salmon
Potato galettes with smoked salmon and dill creme fraiche
Potato pancakes with smoked salmon and creme fraiche
Red pepper mousse
Rillettes of salmon
Roasted salmon with creamy endives
Salmon and spinach strudel
Salmon burgers
Salmon burgers with cole slaw
Salmon burgers with herb aïoli
Salmon wellington with arugula hollandaise
Salmon with lentils
Salmon-stuffed crab cakes
Smoked salmon and lobster Lorne cottage
Smoked salmon bagelettes
Smoked salmon corncakes
Smoked salmon crêpes au gratin
Smoked salmon eggs benedict
Smoked salmon mousse
Smoked salmon napoleons
Smoked salmon omelet
Smoked salmon roll
Smoked salmon roulades
Smoked salmon salad
Smoked salmon soufflé
Smoked salmon spirals
Smoked salmon spread with capers
Smoked salmon terrine
Smoked salmon with basil-dressed baby greens
Smoked salmon wrapped in cucumber sticks
Stuffed salmon fillet
The pan-seared salmon
THE SPECIES OF SALMON
There are two main varieties of salmon species:
Atlantic and Pacific. Although they are genetically almost identical, historically they do not interbreed.
Atlantic salmon is native to the northern Atlantic Ocean and rivers that flow into the Atlantic. It differs from Pacific salmon only in that it can spawn more than once.
Atlantic salmon, among all species of salmon, is the most suitable for smoking.
There are five main species of Pacific salmon:
Chinook, or King; Coho, or Silver; Sockeye; Chum; and Pink.
Chinook, or King salmon, accounts for about 20 percent of the total salmon fished in the Pacific and is one of the most commercially valuable fish in the world. Suitable for most recipes, Chinook salmon is often used for smoking.
Coho or Silver salmon, run 12 -18 lbs. and is considered by many to be the best salmon for barbecues. They have a firm bright red flesh, with a mild flavor.
Sockeye salmon, with its deep red flesh, is the smallest of the Pacific salmon, and for its rich flavor, the most sought-after variety.
Chum salmon is similar to Sockeye, with a milder and more delicate flavor.
Pink salmon are the most plentiful of all Pacific salmon species, with a mild flavor and light flesh color.
Steelhead salmon are genetically almost identical to native American trout, also known as Rainbow trout. Steelhead grow much larger than Rainbow trout, however.
Arctic Char, Brook trout and Lake trout are all part of the salmon and trout family. The flesh of Arctic char can be anywhere from dark red to quite pale pink. Brook trout are very popular with anglers. The rarer Lake trout are the largest of all the trout species.

Baked salmon fillet with basil sauce  Print Recipe

Serves: 6

Preparation time: 15 minutes

Cooking time:20 minutes

6-5-ounces salmon fillet, boneless and skinless
to taste salt and ground white pepper
3 tablespoons olive oil
1 tablespoon shallots, chopped
1 teaspoon garlic, minced
2 cups basil leaves, cut in small strips
1/2 cup dry white wine
1/2 cup heavy cream

Baked salmon fillet with basil sauce

Preparation:

Season the salmon fillets with salt and pepper. Heat a saute pan with the oil until hot. Saute the salmon fillets on one side for about 3 minutes. Turn salmon. Reduce the heat to medium and cook salmon for 3 to 5 minutes or until done. Transfer the salmon to a warm platter. Add the shallots and garlic to the pan. Cook over medium heat for a minute. Do not brown. Add the basil leaves and wine to the pan. Simmer to wilt the basil. Stir the cream into the sauce. Simmer to reduce sauce to half. Season to taste.

PRESENTATION
Arrange each salmon fillet on a hot plate. Spoon the sauce over.

Baked salmon fillets  Print Recipe

Serves: 4

Preparation time: 15 minutes

Cooking time:15 minutes

1/2 cup soft unsalted butter
2 tablespoons lemon juice
1 1/2 tablespoons chopped chives
2 teaspoons grainy Dijon mustard
1 teaspoon grated lemon peel
to taste salt and pepper
4 6-ounce salmon fillets, boned

Baked salmon fillets

Preparation:

Preheat oven to 400 degrees. In a small bowl, mix butter, half of the lemon juice, chopped chives, mustard, lemon peel, salt and pepper until well blended.
Line a baking sheet with foil. Rub one tablespoon of mustard-chive butter over foil. Place fillets skin side down on foil and spoon about one teaspoon of lemon juice on each fillet. Season with salt and pepper.
Top each fillet with one tablespoon of mustard-chive butter. Bake for 12 to 15 minutes.

PRESENTATION

Using a slotted spatula, place the fish fillets in the center of warm plates. Spoon the chive-butter sauce over. Serve hot.

Baked salmon in the swimming position  Print Recipe

Serves: 6

Preparation time: 20 minutes

Cooking time:40 minutes

one 6 to 8 pound salmon, whole
to taste salt and pepper
1/4 cup lemon juice
1 cup dry white wine
2 tablespoons butter, melted
2 cups water
3 cups hollandaise sauce (see recipe)

Baked salmon in the swimming position

Preparation:

Preheat the oven to 425 degrees. The whole salmon with the head and tail should be fresh or completely thawed, cleaned, scaled, and washed under cold water. Season the cavity of the fish with salt and pepper. Use the largest baking sheet that will fit in the oven. Line the baking sheet with heavy foil. Place the salmon on the baking pan in the 'swimming position'. Curve the tail of the fish for a more dramatic effect. Wrap the tail and the head of the salmon in buttered sheets of foil. Season the salmon with salt and pepper. Pour the lemon juice, white wine, and water in the pan. Brush the surface of the salmon with melted butter.
Measure the salmon across at its thickest part.
Bake 12 to 15 minutes per inch thickness. Baste the fish occasionally. Make sure that the pan juices do not dry out. Add more water if necessary. When the salmon is done, remove from the oven, cover with foil, and keep in a warm place. A few minutes before serving, remove the foil around the head and tail of the salmon. Peel away skin on both sides of the fish. If the fish was lying flat on the tray, it would be difficult to remove the skin off the bottom fillet. Scrape away the dark fatty layer adhering to the flesh. To transfer the whole salmon on a serving tray or platter, use four wide spatulas. One person slides two spatulas under the head and below, another slides the other two spatulas under the tail end and higher.
Synchronize the transfer of the whole salmon onto a serving tray or platter. Cover the fish with foil. Pour the pan juices in a small, heavy saucepan. Reduce the juices to one half cup. Pour and strain over the salmon. Garnish the platter with lemon baskets and parsley. Serve with hollandaise, parsleyed potatoes, and spinach, or green beans.

Baked salmon steaks with apricot-horseradish sauce  Print Recipe

Serves: 6

Preparation time: 10 minutes

Cooking time:12 minutes

1/4 cup apricot jam
2 teaspoons prepared horseradish
1 teaspoon white vinegar
4-8-ounce salmon steaks
4 sprigs fresh parsley

Baked salmon steaks with apricot-horseradish sauce

Preparation:

Preheat oven to 400 degrees.
In a small bowl, combine the apricot jam, horseradish, and vinegar.
Rinse salmon steaks under cold water and pat dry. Lay steaks on a lightly oiled baking pan. Spoon the sauce evenly over tops of steaks.
Bake the salmon steaks for ten minutes. Remove center bone to test for doneness.
PRESENTATION
Skin and bone the salmon steaks. Place each steak in the center of warm plates.

Baked whole salmon  Print Recipe

Serves: 6

Preparation time: 20 minutes

Cooking time:40 minutes

one 5 pound whole dressed salmon
to taste salt and freshly ground pepper
1/4 cup lemon juice
1 cup dry white wine
2 tablespoons butter, melted
2 cups water
2 tablespoons soft butter
4 tablespoons flour
6 medium mushroom caps
1 ounce butter
1 tablespoon lemon juice

Baked whole salmon

Preparation:

Preheat the oven to 425 degrees. The whole salmon with the head and tail should be fresh or completely thawed, cleaned, scaled, and washed under cold water. Season the cavity of the fish with salt and pepper. Use the largest baking sheet that will fit in the oven. Line the baking sheet with heavy foil. Place the salmon on the baking pan in the "swimming position". Curve the tail of the fish for a more dramatic effect. Wrap the tail and the head of the salmon in buttered sheets of foil. Season the salmon with salt and pepper. Pour the lemon juice, white wine, and water in the pan. Brush the surface of the salmon with melted butter.
Measure the salmon across at its thickest part. Bake 12 minutes per inch thickness. Baste the fish occasionally. When the salmon in done, transfer to a large serving platter. Remove skin from both sides. Cover with foil, and keep in a warm place. Strain the cooking liquid and reduce to two cups. Combine the butter and flour to form a smooth paste called beurre manié. Whip the mixture into the boiling stock to make a creamy sauce. Season to taste. Pour any juice from the platter in the sauce. Reduce the sauce to a medium-thick consistency. Pour a small amount over salmon. Saute the cleaned mushroom caps in butter and lemon juice.

PRESENTATION
Starting at tail end, use a fish knife and fork to cut the top fillet into serving size portions. Slide knife between the fillet and bone to lift the portions. Arrange each portion in the center of warm plates. To serve the second fillet, lift off tail and pull backbone away from flesh, removing the head all in one piece.The fillet is now boneless and easy to serve. Free skin from portions before serving. Spoon the sauce over salmon. Top with a mushroom cap. Serve with small parsleyed potatoes, and vegetables.

Braised blueback with white wine sauce  Print Recipe

Serves: 6

Preparation time: 20 minutes

Cooking time:40 minutes

2 tablespoon butter
5 medium shallots, peeled, minced
1-5 pound whole dressed salmon
3 cups dry white wine
to taste salt ground white pepper
1 bouquet garni
2 tablespoon butter
3 slices white bread
2 tablespoon vegetable oil
4 egg yolks
1 cup heavy cream

Braised blueback with white wine sauce

Preparation:

Preheat oven to 425 degrees. Melt two tablespoons of butter in a saucepan. Add the minced shallots and cook until golden. Spread into a baking pan large enough to hold the salmon.
Scale salmon. Wash under cold water. Pat dry. Place the whole fish, lying flat on the baking pan. Season the cavity with salt and pepper. Add the bouquet garni. Dot the fish with the two tablespoons of butter. Cover the pan with aluminum foil, and bake Measure the salmon at its thickest part. Bake 12 minutes per inch thickness. Baste the fish occasionally. While the fish is cooking, remove the crust from the bread. Cut the slices into triangles. Heat the oil in a frying pan. Fry the bread triangles in oil until golden brown on both sides. Remove from pan and keep warm. When the salmon in done, transfer to a large serving platter. Remove skin from the top side. Cover with foil, and keep in a warm place. Strain the cooking liquid and reduce to two cups. Beat the egg yolks with the cream. Pour into the reduced hot cooking liquid and whisk over low heat until the sauce thickens lightly. Do not boil the sauce as it may separate. Season to taste.

PRESENTATION
Starting at tail end, use a fish knife and fork to cut the top fillet into serving size portions. Slide knife between the fillet and bone to lift the portions. Arrange each portion in the center of warm plates. Before serving the bottom fillet, lift off tail and pull backbone away from flesh, removing the head all in one piece. Bottom fillet is now boneless and easy to lift into serving size portions. Free skin from portions before serving. Spoon the sauce over salmon. Garnish each plate with two slices of fried bread.

Braised salmon steaks with fennel and thyme  Print Recipe

Serves: 4

Preparation time: 15 minutes

Cooking time:30 minutes

4 8-ounce salmon steaks
1 pound fennel bulbs
1 tablespoon olive oil
2 tablespoons fresh thyme, chopped
1/4 cup white wine
salt and pepper to taste

Braised salmon steaks with fennel and thyme

Preparation:

Preheat oven to 400 degrees. Rinse salmon in cold water. Pat dry with paper towels. Trim the base and stalks of the fennel bulbs. Cut across into thin slices.
Heat the oil in a medium frying pan. Add the fennel and saute about 5 minutes, until softened. Add one half of the chopped thyme, white wine, salt and pepper, and cook for 2 minutes.
Transfer the fennel to a buttered baking dish.
Arrange the salmon steaks on top, and season with salt and pepper, and the remaining chopped thyme. Cover the fish with foil and bake for 10 to 12 minutes.
PRESENTATION
Transfer salmon steaks to warm plates. Cover with fennel and pan juices. Serve hot.

Brochettes of salmon  Print Recipe

Serves: 6

Preparation time: 20 minutes

Cooking time:20 minutes

2 1/2 pounds salmon fillet
to taste salt and pepper
1 tablespoon lemon juice
4 ounces butter
24 mushroom caps
1 tablespoon lemon juice
2 ounces fresh bread crumbs
2 tablespoons vegetable oil
5 cups cooked rice

Brochettes of salmon

Preparation:

PREPARATION
Bone and skin salmon. Cut into 1-inch cubes. Season with salt, pepper and lemon juice. Wash and drain the mushroom caps. Sprinkle with lemon juice. Saute the mushroom caps in half of the butter, for two minutes on each side. Alternate salmon pieces and mushroom caps on metal or bamboo skewers. Dip in remaining melted butter and roll in fresh bread crumbs.
Heat the oil in a large saute pan over medium-high heat. Saute the salmon brochettes until evenly golden brown.
PRESENTATION
Spoon the hot rice in the middle of warm plates. Arrange a brochette on each plate. Serve the hot sauce over the brochettes.

Broiled fillets of salmon with ginger cream  Print Recipe

Serves: 6

Preparation time: 20 minutes

Cooking time:30 minutes

6 6-ounces salmon fillets, with the skin
1 tablespoon vegetable oil
to taste, salt, ground black pepper
2 cups fish stock
1 cup dry white wine
2 tablespoons shallots, chopped
1 cup heavy cream
2 tablespoons fresh ginger, grated
2 ounces butter
2 tablespoons fresh ginger, peeled cut into fine strips
2 tablespoons fresh chives, cut into 1/2-inch sticks
1/2 teaspoon paprika

Broiled fillets of salmon with ginger cream

Preparation:

For the sauce:
In a large saucepan, combine the fish stock, white wine, and shallots. Bring to a boil and reduce the liquid by half. Add the heavy cream and the grated ginger. Bring the liquid back to a boil. Continue to reduce by half or until lightly thickened.
Strain the sauce through a fine strainer. Whisk in the butter, a few bits at the time. Set the sauce aside, and keep in a warm place.
Preheat the broiler. Wash the salmon fillets in cold water. Pat dry. Arrange side by side skin side up in an oiled oven-proof dish. Season with salt and pepper. Place the salmon under the broiler, 4 inches from the source of heat.
Broil for 10 to 12 minutes until the skin is crisp and the flesh is opaque.
PRESENTATION
Cover the bottom of 6 hot plates with some of the hot ginger sauce. Arrange a piece of salmon in the center of each plate. Sprinkle the salmon with strips of ginger and chives. Pour remaining sauce over the fish. Dust with paprika. Serve hot.

Broiled fillets of salmon with green sauce  Print Recipe

Serves: 4

Preparation time: 20 minutes

Cooking time:25 minutes

1 tablespoon fresh tarragon leaves
1 cup packed spinach leaves
1 cup packed watercress leaves
1/4 cup parsley or chervil leaves
4 6-ounce salmon fillets, skinned and boned
2 tablespoons olive oil
2 cups fish stock
1/2 cup chopped shallots
1 sprig fresh thyme
1 bay leaf
1/2 cup dry white wine
1/2 cup cold butter
to taste salt and ground black pepper
1/4 cup salmon roe

Broiled fillets of salmon with green sauce

Preparation:

Blanch the tarragon, spinach, watercress, parsley or chervil in boiling water for 2 minutes. Drain in a strainer and cool under cold running water for 1 minute. Squeeze dry and chop fine. Toss the salmon fillets in olive oil and 1 tablespoon of the blanched herbs. Cover and refrigerate for 1 hour.
Bring the fish stock, shallots, thyme and bay leaf to a boil in a medium saucepan over high heat. Add the white wine and simmer for 15 minutes. Strain the liquid through a fine sieve and discard the herbs and the shallots.
Add the chopped herbs to the fish stock and simmer for 5 minutes. Cut the cold butter into small pieces, and whisk piece by piece into the simmering stock. Season with salt and pepper; keep warm.
Preheat the broiler.
Season the salmon fillets with salt and pepper. Arrange side by side in an oiled oven-proof dish. Place the salmon under the broiler, 4 inches from the source of heat. Broil for 10 to 12 minutes until the flesh is opaque.
PRESENTATION
Divide the green herb sauce between 4 warmed plates, and place a salmon fillet in the center of each. Top each fillet with a dollop of salmon roe. Serve with seasonal vegetables.

Broiled pacific salmon steaks with salsa butter  Print Recipe

Serves: 4

Preparation time: 20 minutes

Cooking time:10 minutes

1/2 cup hot tomato salsa
1/4 cup fresh lime juice
1 teaspoon Dijon Mustard
1 garlic clove, minced
4 6-ounce Pacific salmon steaks, thawed if necessary
1/4 cup butter, softened
3/4 teaspoon lime zest, grated
1/4 teaspoon cumin, ground
to taste salt and pepper
1 tablespoon vegetable oil
for garnish: lime wedges

Broiled pacific salmon steaks with salsa butter

Preparation:

Set aside two tablespoons of salsa.
In a medium bowl, combine the remaining salsa, lime juice, mustard, and garlic. Coat salmon steaks in the marinade. Cover and refrigerate for at least 1/2 hour.
In a medium bowl, combine the soft butter with lime zest, cumin, and the two tablespoons of the reserved salsa. Mix well, and set aside.
Preheat broiler on high.
Remove salmon steaks from marinade (discard marinade); season with salt and pepper. Arrange side by side skin side in an oiled oven-proof dish.
Place the salmon under the broiler, 4 inches from the heat source. Broil 3 minutes per side, or until the fish just flakes when tested with a fork. Bone and skin the salmon steaks.
PRESENTATION
Arrange salmon steaks on warm plates. Spoon a teaspoon of salsa butter on top of each steak. Garnish plates with lime wedges, and a green vegetable (snap peas, or green beans). Serve hot.

Broiled salmon fillets in a horseradish-ginger crust  Print Recipe

Serves: 4

Preparation time: 10 minutes

Cooking time:15 minutes

4 5-ounce salmon fillets, skinned and boned
1 1/4 cups fresh bread crumbs
2 tablespoon fresh horseradish, grated or 1/4 cup prepared horseradish, squeezed dry
1 tablespoon fresh ginger, grated
1 tablespoon canola oil
1 tablespoon rice wine or sake
to taste, salt, ground white pepper
for the sauce:
2 tablespoon soy sauce
2 tablespoon rice wine or sake
2 tablespoon water

Broiled salmon fillets in a horseradish-ginger crust

Preparation:

Preheat the broiler.
Lightly oil a baking sheet. Wash salmon fillets under cold running water. Pat dry.
Set salmon on the baking sheet.
In a food processor, combine bread crumbs, horseradish, ginger, oil, rice wine or sake, salt and pepper. Process until well blended and moist.
Press one-fourth of the crumb mixture over the top of each salmon fillet. Broil about 4 inches from the heat source, until the crust is golden brown, and the salmon is opaque in the center, about 8 to 10 minutes.
For the sauce:
While the salmon is broiling, stir the sauce ingredients in a small bowl. Serve alongside the salmon.

Broiled Salmon With Sweet Corn and Barley Risotto  Print Recipe

Serves: 4

Preparation time: 35 minutes

Cooking time:1 hour

1 tsp fennel seeds
4 small skin-on salmon fillets, 1 pound (450 g) total
1 tsp (5 mL) olive oil
Pinch each salt and pepper
lemon wedges

Sweet Corn Barley Risotto:

2-1/2 cups (625 mL) vegetable broth
2 tsp (10 mL) olive oil
1 onion, diced
2 cloves garlic, chopped
1 cup (250 mL) pot barley
1 cup (250 mL) fresh corn kernels, (about 2 cobs) or frozen corn kernels
3 green onions, chopped
1/2 cup (125 mL) grated Parmesan cheese
1/4 cup (60 mL) chopped fresh chervil or parsley
1 tsp (5 mL) lemon juice
1/2 tsp pepper
1/4 tsp salt

Broiled Salmon With Sweet Corn and Barley Risotto

Preparation:

Sweet Corn Barley Risotto:
In saucepan, bring vegetable broth and 2-1/2 cups water to simmer; keep warm. Meanwhile, in large skillet, heat oil over medium-high heat; cook onion and garlic until onion is softened, about 3 minutes. Add barley; cook, stirring to coat, for 1 minute. Reduce heat to medium; stir in corn and green onions. Add hot broth mixture; cook, stirring occasionally, until creamy and barley is tender but still slightly firm in center, about 45 minutes. Stir in Parmesan cheese, chervil, sour cream, lemon juice, pepper and salt.

Meanwhile, using bottom of heavy skillet, crush fennel seeds. Arrange fish on greased rimmed baking sheet. Brush with oil; sprinkle with fennel seeds, salt and pepper. Broil, 6 inches (15 cm) from heat, until fish flakes easily when tested, about 7 minutes. Serve with risotto and lemon wedges to squeeze over top.

Cajun salmon fillet grenobloise with angel hair pasta  Print Recipe

Serves: 6

Preparation time: 20 minutes

Cooking time:20 minutes

2 ounces butter
2 pounds fillet of salmon
1 tablespoon white wine Worcestershire sauce
1/2 teaspoon onion salt
1 teaspoon See recipe for fish seasoning
1 teaspoon dry oregano
2 tablespoons capers
8 ounces angel hair pasta
2 ounces butter
1 cup See recipe for White Butter Sauce

Cajun salmon fillet grenobloise with angel hair pasta

Preparation:

Preheat oven to 450 degrees.
Butter a baking dish large enough for the salmon fillet. Extract all bones from the fillet. Rinse under cold water and pat dry. Place the salmon fillet skin side down in the baking dish. Season with the white wine Worcestershire sauce, onion salt, fish seasoning, and oregano.
Bake the salmon for 10 minutes.
Brown under a hot broiler for 2 to 3 minutes. Sprinkle capers over the fish.
Cook the angel hair pasta in salted boiling water according to the directions on the package.
Drain the pasta, and toss in butter.
PRESENTATION
Divide the salmon fillet into equal portions. Arrange each portion on a hot plate. Top with capers and cooking liquid.
Garnish with the steaming pasta. Serve with the white butter sauce.

Caribbean salmon fillets en papillotte  Print Recipe

Serves: 4

Preparation time: 20 minutes

Cooking time:30 minutes

4 5-ounce salmon fillet, boned, and skinned
4 sheets parchment paper
1/2 cup sweet red pepper, julienned
2 medium fresh tomatoes, julienned
1/2 cup fresh ginger, julienned
1/2 cup papaya, julienned
1/2 cup plantain banana, julienned
1/2 cup fresh pineapple, julienned
1/2 cup fresh mango, julienned
2 tablespoons orange blossom honey
3 tablespoons balsamic vinegar
1/4 teaspoon cinnamon, ground
1/4 teaspoon curry
1 lime
3 tablespoons olive oil
to taste salt and pepper
3 cups rice, cooked

Caribbean salmon fillets en papillotte

Preparation:

Preheat oven to 350 degrees.
Cut the red pepper in half, remove seeds, and cut across into fine julienne.
Peel the tomatoes by dipping in boiling water for about 30 seconds. Transfer to cold water. Peel the pulp off the tomatoes, leaving the seeds and inside for other use.
Peel the fresh ginger. Slice into fine julienne strips.
Peel the papaya. Cut in half, remove seeds, and cut into julienne.
Peel the plantain banana. Cut across in 2-inch sections. Slice sections into julienne strips.
Remove outer skin of pineapple. Slice lengthwise, and cut into 2-inch long julienne strips.
Peel the mango. Cut into slices, and julienne strips.
In a heavy bottom medium saucepan, combine the honey and vinegar. Add the red pepper, tomatoes, ginger, papaya, banana, pineapple, and mango. Bring to boil over medium heat. Cover and simmer for 15 to 20 minutes, stirring occasionally. Add the cinnamon, curry, and lime. Simmer for 5 more minutes.
Heat the olive oil in a medium frying pan. Season the salmon fillets with salt and pepper. Sauté over high heat for 30 seconds on each side. Transfer to a warm plate.
Cut each parchment sheet into large heart shapes. Place salmon in center of each parchment sheet. Top salmon with 2 heaping tablespoons of the sauce mixture. Seal the paper, and bake for about 8 minutes.
Pack the hot steaming rice in 6-oz individual round molds.
PRESENTATION
Arrange each salmon papillotte on warm plates.
Unmold rice molds on plates.

Carpaccio of marinated salmon  Print Recipe

Serves: 6

Preparation time: 30 minutes

1 pound salmon fillet, fresh
5 tablespoons green peppercorns, chopped
2 tablespoons lemon juice
to taste, salt
5 tablespoons olive oil
1 large sweet red pepper
2 large tomatoes
6 sprigs fresh parsley
12 slices toasted french bread

Carpaccio of marinated salmon

Preparation:

When serving raw fish, you must buy extra-fresh fish of the highest quality and serve it the same day. Bone and skin the salmon fillet. Cut into 6 equal slices.
Lay an 11-inch square sheet of plastic wrap flat on a working surface. Place one slice of salmon in the middle and cover with a second 11-inch square of plastic.
Gently flatten the salmon with a meat pounder, mallet, or a heavy skillet into a disk about 5 to 6 inches in diameter, shaping it as round and thin as possible. Repeat the same process with the other 5 pieces of salmon.
Stack the 6 wrapped salmon disks on a plate and refrigerate until needed.
In a cup, mix the green peppercorns, lemon juice, salt, and oil. Set the carpaccio dressing aside. Preheat broiler.
Split the red peppers in halves; remove seeds. Place the red pepper halves on an oiled baking sheet and broil until skin becomes dark, about 10 minutes. Remove from heat and let cool.
Peel the blackened skin off under cold water. Pat dry with paper towel, cut into matchsticks, and set aside.
Dip the tomatoes in boiling water for 8 to 10 seconds, transfer to cold water for a minute. Peel the tomatoes, split in halves, squeeze the seeds out. Cut tomato pieces into 1/4-inch dices, and set aside.
Remove the wrapped salmon slices from the refrigerator. Discard the top layer of plastic from each salmon disk and place salmon side down on a cold serving plate. Discard the remaining sheet of plastic. Repeat the same process with the remaining salmon disks.
PRESENTATION
Drizzle the carpaccio dressing equally over each salmon disk. Garnish each plate with the red pepper strips, diced tomatoes, and parsley sprigs.
Serve with toasted french bread.
Note: Another variation is to serve the salmon carpaccio with a gazpacho salad or a tabouleh salad.

Cedar planked salmon with mustard mashed potatoess  Print Recipe

Serves: 6

Preparation time:20 minutes

Cooking time:20 minutes

1 cup pure maple syrup
2 tablespoons finely grated peeled fresh gingerroot
4 tablespoons fresh lemon juice
3 tablespoons soy sauce
1 1/2 teaspoons minced garlic
an untreated cedar plank (about 17 by 10 1/2 inches) if desired
a 2 1/2-pound center-cut salmon fillet with skin
greens from 1 bunch scallions

Accompaniment:Mustard Mashed Potatoes

Cedar planked salmon with mustard mashed potatoess

Preparation:

In a small heavy saucepan simmer maple syrup, gingerroot, 3 tablespoons lemon juice, soy sauce, garlic, and salt and pepper to taste until reduced to about 1 cup, about 30 minutes, and let cool. (Maple glaze may be made 2 days ahead and chilled, covered. Bring maple glaze to room temperature before proceeding.)
Preheat oven to 350° F. If using cedar plank, lightly oil and heat in middle of oven 15 minutes; or lightly oil a shallow baking pan large enough to hold salmon.
Arrange scallion greens in one layer on plank or in baking pan to form a bed for fish.
In another small saucepan heat half of glaze over low heat until heated through to use as a sauce. Stir in remaining tablespoon lemon juice. Remove pan from heat and keep sauce warm, covered.
Put salmon, skin side down, on scallion greens and brush with remaining glaze. Season salmon with salt and pepper and roast in middle of oven until just cooked through, about 20 minutes if using baking pan or about 35 if using plank.
Cut salmon crosswise into 6 pieces. On each of 6 plates arrange salmon and scallion greens on a bed of mashed potatoes. Drizzle salmon with warm sauce.

Cold poached salmon steaks  Print Recipe

Serves: 6

Preparation time: 15 minutes

Cooking time:8 minutes

6-8 ounce salmon steaks
1 gallon court bouillon
1 cup grated cucumber
1 cup sour cream
1 teaspoon minced scallion
1 1/2 teaspoon lemon juice
3/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon chopped fresh dill

Cold poached salmon steaks

Preparation:

Poach salmon steaks in court bouillon. Chill salmon. Remove skin and bones.
PRESENTATION
Arrange salmon on plates or platter.
To make the sauce:
Squeeze out water from the grated cucumber.
Combine with the remaining ingredients, except dill. Spoon sauce over salmon. Sprinkle with chopped dill.

Cold salmon and pasta  Print Recipe

Serves: 6

Preparation time: 20 minutes

Cooking time:20 minutes

8 ounces small shell pasta
8 ounces salmon, cooked, boned and skinned
3 medium carrots
1 bunch watercress
1 cup Italian olives
2 tablespoons capers, rinsed

Dressing:
1/2 cup olive oil
1/4 cup lemon juice
1 tablespoon Dijon mustard
1 clove garlic, minced
1 teaspoon dry tarragon
to taste, salt and ground black pepper

Cold salmon and pasta

Preparation:

Cook the pasta to al dente stage, drain, and run under cold water, and drain again.
Flake the salmon and refrigerate.
Peel and slice carrots into 1/4 inch rounds. Cook in salted boiling water for 10 minutes. Drain.
Wash watercress, drain and remove coarse stems.
In a large bowl, combine and mix the dressing ingredients. Add the cooked pasta, salmon, carrots, watercress and olives. Toss and chill before serving.

Cold salmon mousse  Print Recipe

Serves: 8

Preparation time: 30 minutes

1 1/2 tablespoon unflavored gelatin
1/2 cup cold water
1/2 cup mayonnaise
to taste, salt, ground white pepper
1 teaspoon white wine worcestershire
1/4 teaspoon cayenne or hot pepper
2 teaspoons dill, chopped
1/4 teaspoon paprika
1 tablespoon fresh lemon juice
2 cups cooked salmon
1 cup heavy cream

Cold salmon mousse

Preparation:

Use finely flaked poached fresh salmon or canned salmon, skin and bones removed.
In a large mixing bowl, dissolve the gelatin in the water. Set aside for 5 minutes. Heat the gelatin over low heat while stirring. to melt the gelatin. Cool to room temperature.
Whisk melted gelatin in the mayonnaise, salt, ground white pepper, white wine worcestershire sauce, cayenne or hot pepper, chopped dill, paprika, and lemon juice. Refrigerate the mixture for 15 to 20 minutes or until it begins to thicken lightly.
Blend the salmon in a food processor. Whip the cream until thick and fluffy. Fold the salmon and cream into the gelatin mixture.
Transfer the mousse to a large decorative mold or individual molds and refrigerate for 3 to 4 hours to set.

PRESENTATION
Dip the mold or molds in warm water for a few seconds. Invert on a cold platter or individual plates. Garnish with sliced tomatoes, sliced cucumbers, and lemon wedges.
The salmon mousse can also be served as an hors d'oeuvre with toasts or crackers.

Coulibiac of salmon  Print Recipe

Serves: 6

Preparation time:40 minutes

Cooking time:30 minutes

1 1/2 pounds salmon fillet
1 tablespoon lemon juice
Salt and pepper to taste
1 medium onion, chopped
1 tablespoon oil
1 cup mushrooms, chopped
1 tablespoon parsley, chopped
2 cups cooked rice
1/2 cup velouté sauce
3 hard boiled eggs

1 tablespoon melted butter
1 recipe brioche dough (see recipe below)
1 egg, beaten
2 cups velouté sauce

Coulibiac of salmon

Preparation:

Preheat oven to 375 degrees. Wash salmon; pat dry. Remove any bones and skin and cut in equal halves. Season with salt, pepper and lemon juice.
Sauté onion in oil. Add the mushrooms and parsley. Cook over medium heat for 5 minutes. Mix in the cooked rice and 1/2 cup velouté sauce.
Roll out brioche dough into a rectangle 1/4 inch thick. Place on a baking sheet. Arrange a layer of onion rice mix , over the whole length of dough to within one inch from edges. Top with one piece of salmon.Place hard boiled eggs over salmon and top with second piece salmon so that eggs are sandwiched between salmon .
Brush edges of dough with egg. Fold over mix. Seal all edges and roll pastry so that seam is underneath. Brush dough with egg. Decorate with pieces of dough. Let rise at room temperature for 30 minutes. Bake at 375 F for 30 minutes.
To serve:
Place the whole coulibiac on a platter for display. Slice into portions. Serve on warm plates. Serve velouté sauce separately.

BRIOCHE DOUGH FOR COULIBIAC

1/2 cup warm water
1 tablespoon yeast
1 teaspoon sugar
1/2 cup flour

3 eggs
1 cup flour
1 tablespoon sugar
1 teaspoon salt
6 ounces soft butter
1 1/2 cups flour

PREPARATION
In a large mixing bowl, dissolve the yeast in the water with the sugar. Add the flour to make a soft dough. Set the dough in warm place until it doubles in volume.
Beat in the eggs, flour, sugar, and salt. Gradually add the butter and remaining flour and mix well. Transfer the dough to a working surface. Knead for about 10 minutes. Form into a ball. Place into a clean large bowl. Cover with film wrap. Let rise at room temperature until dough doubles in volume. Punch dough down. Cover and refrigerate overnight.

Creamed fettuccine with smoked salmon  Print Recipe

Serves: 6

Preparation time: 40 minutes

Cooking time:25 minutes

1 ounce butter 6 shallots, finely diced
3 garlic cloves, finely minced
4 ounces mushrooms, cut in julienne
1 cup dry white wine
1/2 chili pepper, chopped
1 cup heavy cream
to taste salt and pepper
3 medium tomatoes
1 1/2 pounds fettuccine
2 quarts chicken stock
3 ounces smoked salmon, slivered
1/2 cup fresh basil

Creamed fettuccine with smoked salmon

Preparation:

In a large skillet, melt the butter. Add the shallots, garlic, and mushrooms. Stir for one minute. Add the white wine. Boil to reduce by half. Blend in the chili pepper and cream. Reduce by half. Season with salt and ground pepper. Remove from heat.
Dip fresh tomatoes in boiling water fro 30 seconds. Transfer to ice cold water. Peel the tomatoes, cut in halves, and squeeze the tomato halves by hand to remove the seeds. Cut into strips and mix in the sauce.
Cook the pasta al dente in the boiling chicken stock, according to directions on package.
Drain (do not rinse). Just before serving, cut the fresh basil into a fine julienne.
PRESENTATION
Place the pasta in the center of each warm plate. Sprinkle with slivered salmon and basil over the top. Do not overheat the salmon.

Creamed salmon casserole  Print Recipe

Serves: 6

Preparation time:20 minutes

Cooking time:15 minutes

1 1/2 pounds cooked salmon
2 ounces butter
1/2 cup chopped onion
1 tablespoon chopped shallots
8 ounces sliced mushrooms
1/2 cup dry white wine
1 ounce flour
1/2 cup milk
1/2 cup heavy cream
to taste, salt and white pepper
1 tablespoon chopped parsley
1/2 cup breadcrumbs
2 cups cooked rice

Creamed salmon casserole

Preparation:

Preheat the oven to 350 degrees.
Break up the salmon. Discard any skin and bones. Set aside.
Melt butter over medium heat in a heavy skillet. Add onion, shallot, and mushrooms and sauté until tender. Add wine and cook to reduce by half. Cool mixture. Add the flour. Stir well. Pour in the milk and cream. Mix well and whisk to make a cream sauce. Season to taste with salt and pepper, and simmer for 5 minutes.
Mix in the salmon and heat through. Spoon salmon mixture in a casserole dish. Sprinkle with parsley, and breadcrumbs.
Bake in the oven for 15 minutes. Serve with the heated rice.

Crispy salmon nuggets in kataifi crust  Print Recipe

Serves: 4

Preparation time:15 minutes

Cooking time:10 minutes

1/4 pound kataifi dough, snipped into 4-inch lengths
1/3 cup basil leaves, finely shredded
1/3 cup chives, cut in 1-inch lengths
1 large egg
1 tablespoon water
All-purpose flour, for dredging
16 small bite-size cubes of salmon
Freshly ground pepper
Vegetable oil, for frying
Dipping sauce

Crispy salmon nuggets in kataifi crust

Preparation:

In a large, shallow dish, separate the kataifi dough into individual threads using your fingers. Add the basil and chives and toss to distribute throughout the pastry.
In a shallow bowl, beat the egg with the water. Spread the flour in another shallow bowl. Season the salmon cubes with salt and pepper. Dredge them in the flour and shake off the excess, then dip them in the beaten egg and roll in the kataifi; press to help it adhere.
Set a rack over a baking sheet. In a large, deep skillet, heat 1 inch of vegetable oil to 350°. Fry 4 or 5 salmon pieces at a time until the kataifi is golden brown and crisp, about 2 to 3 minutes minutes. Drain the salmon nuggets on the rack. Season with salt. Serve the nuggets with your favorite dipping sauce.

Croquettes of salmon with lemon-chive sauce  Print Recipe

Serves: 6

Preparation time:15 minutes

Cooking time:20 minutes

1 pound salmon fillet, poached or leftover salmon
3 tablespoons butter
1/3 cup flour
1 cup milk
to taste salt and ground white pepper
2 egg yolks
for the breading:
3/4 cup flour
2 eggs
2 tablespoons water
1/4 teaspoon salt
1/8 teaspoon ground white pepper
2 cups fresh breadcrumbs
oil for deep frying

for lemon -chive sauce:
6 ounces unsalted butter
1 tablespoon lemon juice
3 tablespoons chopped chives
to taste, salt and pepper
for garnish: parsley sprigs

Croquettes of salmon with lemon-chive sauce

Preparation:

Use freshly poached salmon fillet or leftovers.
To prepare the sauce:
Melt the butter in a medium heavy-bottomed saucepan over low heat. Add the flour and whisk for about 3 minutes. Whisk in the milk and bring to a boil, while whisking constantly. Season with salt and pepper to taste. Mix the egg yolks with a little of the hot sauce and return to the pan. Heat the sauce for two more minutes.
Flake the boneless and skinless salmon and blend into the sauce. Transfer the mixture to a dish, cover with plastic wrap, and refrigerate until cold.
Using a large tablespoon, shape the salmon mixture into pear shape croquettes. Dredge in flour, dip in the beaten egg and water, then roll in the bread crumbs seasoned with salt and pepper.
To prepare the chive sauce:
Melt the butter in a saucepan over low heat. Skim the foam from the surface. Remove from the heat and let stand until the milk solids settle to the bottom. Pour the clear butter into a container discarding the solids in the bottom.
Whisk the lemon juice into the clarified butter. Add the chives and season with salt and pepper. Keep the sauce warm. Deep fry the croquettes in hot oil for 3 minutes or until golden brown. Drain on paper towels.
PRESENTATION
Insert a small piece of parsley in he top of each croquette to represent the stem of a pear. Arrange two croquettes on each plate. Decorate with a sprig of fresh parsley. Serve the sauce separately.

Fillet of salmon with sorrel sauce  Print Recipe

Serves: 8

Preparation time:20 minutes

Cooking time:30 minutes

1 1/2 pounds salmon fillet, skinned and boned
2 tablespoons butter
2 tablespoons shallots, finely chopped
1/4 cup dry vermouth
1/2 cup dry white wine
1 cup fresh fish stock
1 cup heavy cream
1 tablespoon flour
2 tablespoons fresh sorrel, finely chopped
to taste, salt and freshly ground pepper
juice of half a lemon

Fillet of salmon with sorrel sauce

Preparation:

Place the salmon fillet on a flat surface and cut on the bias, against the grain, into 8 slices of equal weight. Place the slices between sheets of freezer paper and gently flatten the salmon with a meat pounder, mallet, or a heavy skillet into thin scallopini.
Melt a tablespoon of butter in a saucepan and add the shallots. Cook for a minute over medium heat. Do not brown shallots. Add the vermouth and wine. Simmer to reduce by half, then add fish stock. Cook for about five minutes, and strain the liquid, through a fine sieve while pressing all solids with the back of a ladle to extract their juices. Discard all solids. Add the cream to the liquid and simmer for 5 minutes.
Blend the remaining tablespoon of butter with the flour. Add bits by bits to the simmering sauce while stirring with a whip. Add the sorrel and cook until wilted. Season with salt and pepper to taste. Stir in the lemon juice. Keep sauce hot.
Using a non stick pan, cook the salmon pieces in the pan until golden on one side. Turn and cook on the other side for about a minute.
PRESENTATION
Spoon equal portions of the sauce in the center of hot plates. Place one piece of the cooked salmon in the center of the sauce. Serve immediately.

Fillets of salmon in potato crust  Print Recipe

Serves: 4

Preparation time:40 minutes

Cooking time:15 minutes

For the salmon in potato crust:
4 7-ounce salmon fillets, boned and skinned
to taste, salt, freshly ground black pepper
1 teaspoon chopped thyme
2 extra large baking potatoes, peeled
2 tablespoons unsalted butter
2 tablespoons vegetable oil

1 cup red wine sauce
4 small fresh thyme
1 tablespoon fresh chives, minced

Fillets of salmon in potato crust

Preparation:

Make each fillet as rectangle as possible (about 5 inches by 2 inches) by trimming off uneven edges with a sharp knife. Season the fillets with salt and pepper, and sprinkle them with thyme.
Cut the potatoes lengthwise into paper thin, long slices with a vegetable slicer on or a mandoline. Do not rinse the potato slices as the starch will help the wrapped slices stick together.
Place the potato slices on the working surface, overlapping the slices until they can be wrapped all around the fish. Season the slices of potato with salt.
Center the salmon fillet in the middle of the potato wrap and fold the edges of the potatoes over the salmon to enclose it entirely.
Since the potato slices are not washed, the starch discolors the potato rapidly. To avoid any discoloration, cook the wrapped salmon fillets immediately.
To cook the wrapped salmon fillet, melt the butter and oil in a nonstick frying pan over high heat. Add the fillet, with the potato seam side down, and sautè until golden brown, about 3 to 5 minutes on each side.
While the first fillet is cooking proceed with more potato slices and wrap another fillet. Cook as soon as it is made. Continue with the remaining salmon fillets.
Transfer the wrapped salmon on a baking sheet. Preheat oven to 450 degrees. Just before serving place the potato wrapped salmon in the oven for 5 minutes. Heat the red wine sauce. PRESENTATION
Place the wrapped fillets of salmon in the middle of 4 warm plates, and ladle the sauce around. Garnish with the thyme sprigs. Sprinkle the plates with minced chives.

Fillets of salmon with roasted garlic  Print Recipe

Serves: 8

Preparation time:15 minutes

Cooking time:50 minutes

2 medium heads of garlic, peeled
1/2 cup olive oil
3 tablespoons butter
8 6-ounce salmon fillets
4 teaspoons lemon juice
4 teaspoons fresh rosemary, chopped

Fillets of salmon with roasted garlic

Preparation:

Preheat oven to 400 degrees.
Place garlic in a ramekin dish. Pour enough oil to cover. Wrap in double thickness of foil. Bake until very tender, about 35 minutes.
Using a slotted spoon, transfer garlic and 1 tablespoon of oil to a small bowl. Squeeze garlic cloves out of heads of garlic. Place cloves and oil in a food processor. Add butter and purée. Season with salt and pepper.
Arrange salmon fillets on a baking sheet. Season with salt and pepper. Sprinkle each with lemon juice and spread 1 tablespoon of garlic butter purée over each.
Bake uncovered about 15 minutes. Sprinkle with rosemary.

Fried salmon steaks with white wine sauce  Print Recipe

Serves: 4

Preparation time:30 minutes

Cooking time:25 minutes

6-8-ounce salmon steaks
to taste salt and ground white pepper
2 teaspoons olive oil
2 teaspoons butter
2 tablespoons shallots, chopped
1 1/2 cups dry white wine
3/4 cup heavy cream
1 1/2 tablespoon butter, softened
2 teaspoons flour

Fried salmon steaks with white wine sauce

Preparation:

Wash the salmon steaks under cold running water. Pat dry. Season with salt and pepper.
Heat the oil and butter in a frying pan and cook the steaks over medium heat for 2 minutes on each side. Add the white wine and simmer for 10 minutes. Transfer the salmon steaks to a platter; cover with foil and reserve in a warm place.
Pour the cooking liquid in the frying pan into a medium saucepan. Add the heavy cream and boil for 5 minutes.
Combine the butter and flour in a small bowl. Mix well to form a paste. Drop pieces of the butter and flour mixture into the boiling liquid. Whisk until the sauce is smooth and medium thick. Season with salt and pepper to taste.
Simmer the sauce over low heat for about 10 minutes.
PRESENTATION
Bone and skin the salmon steaks. Arrange on warm plates. Divide the sauce between each plate pouring the sauce over the salmon steaks. Serve at once.

Glazed salmon bundles with sesame bok choy  Print Recipe

Serves: 4

Preparation time: 30 minutes

Cooking time:20 minutes

4 rice paper wrappers, (rounds 8-1/2 inch/21 cm)
1/4 cup shredded carrot
1/4 cup thinly sliced green onion
4 skinless salmon fillets, (about 1-1/4 lb/565 g)
2 tsp vegetable oil
4 tsp hoisin sauce

Sesame Bok Choy:
2 tsp soy sauce
1 tsp granulated sugar
1 tsp rice vinegar
1 tsp sesame oil
1 clove garlic, thinly sliced
1 tbsp thinly sliced fresh ginger
2 tsp sesame seeds
1 lb (454 g) baby bok choy, quartered

Glazed salmon bundles with sesame bok choy

Preparation:

Followed the instructions on the package of rice paper to soften and become pliable.
Remove and arrange in single layer on clean towel; pat dry.

Sprinkle 1 tbsp each of the carrot and green onion in center of each round; top with salmon. Tightly fold rice paper over salmon.

In ovenproof skillet, heat oil over medium-high heat; cook bundles until browned and crisp, 1 minute per side. Brush top and sides with hoisin sauce. Transfer to 400ºF (200ºC) oven; bake until slightly firm to the touch, about 7 minutes.

Sesame Bok Choy: Meanwhile, whisk together soy sauce, sugar and vinegar until sugar is dissolved.

In wok or skillet, heat sesame oil over medium-high heat; stir-fry garlic, ginger and sesame seeds until golden, about 2 minutes. Add bok choy and soy mixture; cover and cook until fork-tender, about 5 minutes. Serve with salmon bundles.

Gravlax  Print Recipe

Serves: 12

Preparation time:20 minutes

One 3- to 4-pound cleaned salmon without the head, skin on
1 cup salt
2 cups brown sugar
1 tablespoon freshly ground black pepper
1/4 cup spirits, like brandy, gin, aquavit, or lemon vodka
2 good-size bunches fresh dill, roughly chopped, stems and all
Lemon wedges for serving

Gravlax

Preparation:

1. Fillet the salmon or have the fish-monger do it; the fish need not be scaled. Lay both halves, skin side down, on a plate.

2. Toss together the salt, brown sugar, and pepper and rub this mixture all over the salmon (the skin too); splash on the spirits. Put most of the dill on the flesh side of one of the fillets, sandwich them together, tail to tail, and rub any remaining salt-sugar mixture on the outside; cover with any remaining dill, then wrap tightly in plastic wrap. Cover the sandwich with another plate and top with something that weighs a couple of pounds—some unopened cans, for example. Refrigerate.

3. Open the package every 12 to 24 hours and baste, inside and out, with the accumulated juices. When the flesh is opaque, on the second or third day (you will see it changing when you baste it), slice thinly as you would smoked salmon—on the bias and without the skin—and serve with rye bread or pumpernickel, and lemon wedges.

Grilled salmon fillets with sun-dried tomatoes  Print Recipe

Serves: 4

Preparation time: 15 minutes

Cooking time:15 minutes

4 salmon fillets with skin on (6 ounce portions)
3/4 cup sun dried tomatoes, finely chopped
2 tablespoons unsalted butter, softened
2 tablespoons grapeseed oil
1 tablespoon Mrs. Dash original blend seasoning
Pam cooking spray for high temp cooking
Aluminum foil

Grilled salmon fillets with sun-dried tomatoes

Preparation:

Remove salmon fillets from refrigerator and allow them to reach room temperature.

Make topping: In a small bowl, combine sun dried tomatoes and butter. Mix thoroughly and set aside.

Preheat grill or cast iron griddle to medium heat. Brush fillets with grapeseed oil and season with Mrs. Dash seasoning.

Generously spray cooking surface with cooking spray. Place fillets on the grill, skin side up. Grill side without skin for approximately 2-3 minutes, watching carefully not to burn.

Flip to skin down side and grill for 3-4 minutes. Cover with foil until skin is crispy.

Preheat oven to 375 degrees. Place generous portion of sun dried tomato topping on top of fillets. Heat for another 6-7 minutes, until sun dried tomatoes begin to crisp.

Serve immediately.

Kedgeree of salmon with sea asparagus  Print Recipe

Serves: 10 to 12

Preparation time: 30 minutes

Cooking time:1 hour

3 tablespoons butter
5 medium chopped scallions
2 cups sour cream
3 tablespoons curry powder
2 pounds salmon, poached
1 pound smoked salmon, diced
2 cups converted rice
4 cups chicken or vegetable broth
6 hard cooked eggs
1 tablespoon onion, chopped
2 tablespoons soft butter
2 tablespoons parsley, chopped
8 sprigs fresh parsley

1 cup lemon butter




Kedgeree of salmon with sea asparagus

Preparation:

Preheat oven to 400 degrees.
Melt the butter in a saute pan. Add the scallions and cook over low heat for 5 minutes. Add the sour cream and curry powder. Mix well.
Flake the boneless and skinless cooked salmon. Combine with the diced smoked salmon.
In a separate pot, stir the rice with the chicken broth. Bring to a boil. Cover and cook over medium heat until the liquid is almost absorbed.
While the rice is cooking, separate the egg yolks from the whites. Chop the egg whites.
Reserve. Chop the egg yolks and save for garnish.
Combine the rice and the salmon mixture. Mix in the egg whites. Butter a deep casserole dish large enough for the rice mixture. Spoon the salmon-rice mixture into the casserole dish. Bake at 400 degrees for 10 minutes. Lower the oven temperature to 350 degrees, and bake for 40 to 45 minutes.

PRESENTATION

Unmold the kedgeree unto a serving platter. Garnish the top with rows of the chopped egg yolks, chopped onion, and chopped parsley. Garnish the platter with sprigs of parsley.
Serve with the lemon butter.

Latkes and smoked salmon club sandwich with dill aioli  Print Recipe

Serves: 2

Preparation time:15 minutes

Cooking time:20 minutes

Latkes
2 pounds baking potatoes
1 medium white onion, grated
2 eggs, beaten
1 tablespoon cornstarch
oil for frying

AÏOLI
1/2 cup (125 mL) mayonnaise
1 tsp (5 mL) finely grated lemon zest
1 tbsp (15 mL) lemon juice
1 clove garlic, finely minced
1 tbsp (15 mL) finely chopped fresh dill
2 tsp (10 mL) capers, drained,
finely chopped
1/2 tsp (2 mL) freshly ground black pepper

6 oz (170 g) smoked salmon, thinly sliced
4 leaves bibb lettuce
4 slices ripe tomato

Latkes and smoked salmon club sandwich with dill aioli

Preparation:

Shred the potato and mix with grated onion. Using a clean kitchen cloth, squeeze the liquid out of the potatoes. Repeat the process until it's mostly drained.
Combine the potato mixture with the beaten eggs, cornstarch, and salt. Microwave for 30 seconds. Drain liquid once more, if needed.
Heat a pan with a small amount of vegetable oil. Working in batches, spoon 2 tablespoons of the mixture and form into small patties. Fry on both sides until golden brown.
Drain on a wire rack lined with paper towels. Repeat the process. Try to keep them the same size for even cooking time and presentation.
Remove latkes and pat them dry with paper towels; keep warm.


1. To make aïoli, combine mayonnaise, lemon zest, lemon juice, garlic, dill, capers and pepper in a medium bowl and mix thoroughly. Keep refrigerated until ready to use.

2. Preheat oven to 250°­F (121­°C).

3. Place latkes on a baking tray and heat in oven until warm but not too hot to touch, 3 to 4 minutes.

4. Spread a little aïoli over 4‑latkes. Top 2 with smoked salmon, and 2 with lettuce and tomato. Place lettuce-and-tomato-topped latkes on smoked-salmon-topped latkes. Top with final 2 latkes to make “triple-decker”-style club sandwiches.

Mousse of smoked salmon  Print Recipe

Serves: 6

Preparation time: 30 minutes

Cooking time:10 minutes

for the smoked salmon mousse:
1 cup aspic jelly prepared with instant jelly powder
8 slices black winter truffle
5 ounces smoked salmon
1 tablespoon mayonnaise
1 tablespoon unflavored gelatin
1/4 cup cold water
1/2 cup heavy whipped cream
4 ounces salmon caviar

Mousse of smoked salmon

Preparation:

Line a decorative mold with aspic jelly and decorate with truffle circles.
Cut the smoked salmon into pieces and puree in a food processor with mayonnaise. Dissolve gelatin in water. Allow to set for 5 minutes. Heat to melt gelatin and add to mixture while machine is working.
Fold in whipped cream.
Adjust seasoning, and pour into a mold. Mold should be half filled with smoked salmon mousse. Place a layer of caviar over salmon mousse.
Prepare trout mousse, following the same procedure.
Place on top of salmon mousse and caviar and chill until set.
PRESENTATION
Dip the mold in warm water. Invert onto a cold round serving tray. Decorate with chopped aspic jelly. Serve cold.

Pan-smoked salmon  Print Recipe

Serves: 4

Preparation time: 3 hours

Cooking time:15 minutes

2 teaspoons sugar
1 teaspoon coarse salt
1 teaspoon freshly ground pepper
4 4-ounce salmon fillets
1 tablespoon wood chips
1 teaspoon olive oil

Pan-smoked salmon

Preparation:

In a small bowl, combine the sugar, salt, and pepper.
Place the salmon fillets in a shallow dish, and sprinkle the mixture over each fillet. Turn the fillets over. Cover dish with plastic wrap, and refrigerate for 1 to 3 hours.
Line a 10-inch round cast-iron skillet with aluminum foil.
Cut a 2-inch hole in the center where the wood chips will be placed in direct contact with the bottom of the skillet.
Heat the skillet over high heat until very hot, about 3 to 5 minutes.
Line a heavy lid to fit the skillet. Brush the salmon fillets with the olive oil.
Arrange the wood chips in center of hot pan. Place a wire rack with 1-inch high feet in the hot skillet.
Arrange the salmon fillets on the rack. Cover tightly. Reduce the heat to medium. Smoke the salmon fillets for about 10 minutes.
Test the inside of fillets for doneness.
Serve at once or refrigerate and serve cold.

Panko-crusted salmon  Print Recipe

Serves: 4

Preparation time: 15 minutes

Cooking time:10 minutes

2/3 cup panko (Japanese dried bread flakes)
2 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
Kosher salt and freshly ground black pepper
2 tablespoons good olive oil
4 (6- to 8-ounce) salmon fillets, skin on
2 tablespoons Dijon mustard
2 tablespoons vegetable oil
Lemon wedges, for serving

Panko-crusted salmon

Preparation:

Preheat the oven to 425 degrees.

In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.

Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.

Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin.

Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges.

Potato galettes with smoked salmon and dill creme fraiche  Print Recipe

Serves: 6

Preparation time: 15 minutes

Cooking time:12 minutes

1/4 cup crême fraiche or sour cream
3 tablespoons shallots, minced
2 tablespoons fresh dill, minced
1 1/2 tablespoons fresh lemon juice
to taste salt and pepper
2 large Idaho potatoes
1/4 cup butter, melted
4 ounces smoked salmon, thinly sliced
1 1/2 ounces salmon caviar, (optional)
1 tablespoon fresh chives, chopped

Potato galettes with smoked salmon and dill creme fraiche

Preparation:

Preheat oven to 400 degrees.
Mix creme fraiche or sour cream, shallots, dill and one tablespoon lemon juice in a mixing bowl. Season mixture with salt and pepper. Cover and refrigerate until ready to use. (Mixture can be prepared a day ahead. Keep chilled.)
Peel and finely grate potatoes. Wash potatoes under cold water. Drain well. Toss potatoes with 2 tablespoons butter in bowl. Season with salt and pepper.
Heat a large cast iron skillet over high heat. Add remaining butter. Spoon 1/2 cups of grated potatoes in the skillet to make four round galettes.
Using a metal spatula, press and flatten potatoes into pancakes. Cook 2 minutes. Reduce heat to medium-high and cook until bottom is golden, about 4 minutes. Invert galette with a metal spatula. Cook until bottom is golden, about 4 minutes.
Transfer pan to oven; cook until galettes are crisp, about 10 minutes.
PRESENTATION
Place galettes on warm plates. Spread with creme fraiche. Top with salmon. Drizzle with a squeeze of lemon juice on each plate. Season with pepper. Garnish with caviar, (optional) and chives.

Potato pancakes with smoked salmon and creme fraiche  Print Recipe

Serves: 4

Preparation time:15 minutes

Cooking time:20 minutes

2 lbs peeled and cubed potatoes
1/4 cup cream
1/4 cup wheat flour or cornstarch
2 eggs, lightly beaten
5 oz (150 g) smoked salmon slices
2 tbsp creme fraiche or light sour cream
garnish chives and lemon wedges

Potato pancakes with smoked salmon and creme fraiche

Preparation:

Cook potatoes in salted water for 10-15 minutes until tender. Drain well and mash with 1 tablespoon cream.
Transfer potato to a large bowl. Whisk in flour, eggs and remaining cream. Season to taste.
Heat a large non-stick frying pan on medium spray with oil.
Add batter to the pan in 1/4 - cup measures. Cook pancakes, in batches, for 3-4 minutes, then flip over and cook for 2-3 minutes until golden and cooked through.
Transfer cooked pancakes to a baking tray and keep warm in the oven. Top pancakes with smoked salmon, creme fraiche and snipped chives. Serve with lemon wedges.

Red pepper mousse  Print Recipe

Serves: 6

Preparation time: 30 minutes

Cooking time:20 minutes

3 sweet red peppers
4 ounces creme fraiche or mascarpone cheese
to taste salt and pepper
4 eggs
1 egg yolk
6 small slices smoked salmon
anchovy cream (recipe below)

Anchovy cream:
2 teaspoons whipping cream
1 ounce anchovy, rinsed
1/2 cup mayonnaise
1 1/2 teaspoons lemon juice
1/2 shallot, sliced
to taste salt and pepper
Puree cream and anchovies in a blender until cream thickens. Transfer to a bowl. Add all ingredients.

Red pepper mousse

Preparation:

Wash peppers. Cut in halves. Remove seeds. Place in a pan. Broil until peppers are browned. Cover with foil until cooled. Peel peppers. Puree peppers, cream or mascarpone in a food processor. Add the eggs, salt and pepper. Process until smooth.
Butter six 4-ounce timbales. Fill with red pepper puree. Place in a baking pan. Pour hot water in pan to a depth of 1 inch. Bake timbales, until they are just firm to the touch. Let stand for 5 minutes.
Place sliced salmon in the center of 6 round plates.
Invert mousse over salmon. Serve with a dab of anchovy cream.

Rillettes of salmon  Print Recipe

Serves: 8

Preparation time: 20 minutes

8 ounces fresh salmon, cooked
8 ounces smoked salmon
1 teaspoon shallots, minced
1/2 cup unsalted butter, softened
1/4 cup parsley, chopped
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon capers
1 teaspoon cognac
1 teaspoon lemon peel, grated
1/4 teaspoon ground white pepper
8 slices pumpernickel or 4 dozens blinis

Rillettes of salmon

Preparation:

Remove any skin or bones from the cooked fresh salmon. Put in a mixing bowl of a food processor. Mix to a smooth paste. Cut smoked salmon into small dices.
Add to the fresh salmon paste together with shallots, soft butter, parsley, lemon juice, Dijon mustard, capers, cognac, lemon peel, and ground white pepper. Mix thoroughly.
Spoon salmon mixture into small crock or serving bowl. Refrigerate for an hour. Serve with thin slices of pumpernickel or blinis.
PRESENTATION
Place the salmon rillettes in the center of a round serving paltter. Arrange the pumpernickel bread circles, and or small blinis.

Roasted salmon with creamy endives  Print Recipe

Serves: 4

Preparation time:30 minutes

Cooking time:20 minutes

Four 6-oz (175-g) salmon filets, skin on
1 tablespoon olive oil
Salt and freshly ground pepper
1 teaspoon chopped thyme
2 tablespoons butter
4 Belgian endives, sliced lengthwise into quarters
½ teaspoon sugar
¼ cup white wine
½ cup chicken stock
¾ cup whipping cream
½ cup grated French Comté cheese or gruyere
2 tablespoons chopped parsley

Roasted salmon with creamy endives

Preparation:

Preheat oven to 450 F.
Rub salmon with olive oil and season with salt, pepper and thyme.
Heat butter in an oven-proof skillet over medium heat. Add endive and sprinkle with sugar. Cook on each side until lightly browned, about 4 minutes.
Top with salmon, place skillet in the oven and bake for 10 to 12 minutes or until white juices begin to appear and salmon is just cooked through. Move salmon and endives to a serving dish and keep warm.
Add wine to pan and bring to boil. Boil until wine is reduced to 2 tablespoons, scraping any bits from base of pan. Add stock and reduce by half. Add cream and boil until slightly thickened. Remove skillet from heat and stir in cheese. Season with salt and pepper. Pour sauce over salmon and endive and sprinkle with parsley.

Salmon and spinach strudel  Print Recipe

Serves: 6

Preparation time:20 minutes

Cooking time:25 minutes

2 cups cooked spinach, well drained and chopped
1 cup chopped onion
3/4 cup chopped fennel bulb
1 stick (1/2 cup) unsalted butter
2 tablespoons all-purpose flour
1/2 cup milk
2 tablespoons Ricard or other anise-flavored spirit
1/2 cup plus 2 tablespoons freshly grated Parmesan
2 lbs salmon fillet, boned and skinned
2 tablespoons water
2 tablespoons fine dry bread crumbs
six 18- by 14-inch sheets of phyllo, stacked between 2 sheets of wax paper and covered with a dampened kitchen towel
salt, pepper and lemon juice

Salmon and spinach strudel

Preparation:

In the saucepan cook the onion and the fennel bulb in 2 tablespoons of the butter over moderate heat, stirring, until the vegetables are softened, stir in the flour, and cook the mixture, stirring, for 1 minute. Add the milk and Pernod and cook the mixture, stirring, for 3 minutes. (The mixture will be very thick.) Stir the fennel mixture into the spinach with 1/2 cup of the Parmesan and salt and pepper to taste. The filling may be made 1 day in advance and kept covered and chilled.
Season the salmon fillet with salt, pepper and lemon juice.
In a small bowl stir together 2 tablespoons Parmesan and the bread crumbs.
Preheat the oven to 375°F. In a small saucepan melt the remaining 5 tablespoons butter. On a work surface arrange two 20-inch-long sheets of wax paper with the long sides slightly overlapping and facing you. Put 1 sheet of the phyllo on the wax paper, brush it with some of the butter, and sprinkle it with about 2 teaspoons of the Parmesan crumbs. On this, layer, brush, and sprinkle 4 more sheets of the phyllo in the same manner and lay the sixth sheet on top.
Spread the spinach filling in a 3-inch-wide strip, mounding it on the phyllo 4 inches above the near long side, leaving a 2-inch border at each end, and arrange the salmon on top, pressing it gently into the filling. Using the wax paper as a guide, lift the bottom 4 inches of the pastry over the filling, fold in the ends, and roll up the strudel tightly. Transfer the strudel carefully, seam side down, to a lightly buttered baking sheet, brush it with the remaining butter, and bake it in the lower third of the oven for 30 to 40 minutes, or until it is golden. Let the strudel cool to warm on the baking sheet on a rack. Serve the strudel warm, cut into 1-inch slices with a serrated knife, with the lemon wedges.

Salmon burgers  Print Recipe

Serves: 4

Preparation time: 20 minutes

Cooking time:12 minutes

4 kaiser rolls, or hamburger buns
1 tablespoon butter, softened
1 pound salmon, boned and skinned
1/2 cup seeded and diced red bell pepper
1/2 cup seeded and diced green bell pepper
2 tablespoons chopped green onion
1/4 teaspoon green tabasco sauce
1 tablespoon fresh dill, chopped
to taste salt, ground black pepper
1 egg white
1 tablespoon canola oil
2 teaspoon butter
4 thick slices large tomatoes
1/2 cup tartar sauce
2 cups cole slaw

Salmon burgers

Preparation:

Preheat the broiler. Lightly brush bread with butter. Broil on both sides for about 2 minutes. Set aside.
To prepare the salmon burger mixture:
Cube the boneless and skinless salmon. Chop finely on a cutting board. In a large bowl, combine the salmon with the red and green peppers, green onion, tabasco, salt and pepper to taste. Beat the egg white with a wire whisk until soft peaks form. Fold into the salmon mixture.
Divide into 4 equal portions, shape into patties 3/4-inch thick and 4 inches in diameter.
Refrigerate the patties on a tray until ready to use.
When chilled they hold together better.
Preheat a large nonstick skillet on the stove over medium heat until hot.
Brush the salmon burgers with canola oil on both sides, and carefully place in the skillet. Cook until browned, 3 to 5 minutes. Turn and continue cooking the burgers until they are browned and just cooked through.
PRESENTATION
Arrange each salmon burger on a bun. Top with a slice of tomato, one heaping tablespoon of tartar sauce, 1/4 cup mixed green salad and finish with another piece of bread.

Salmon burgers with cole slaw  Print Recipe

Serves: 6

Preparation time: 30 minutes

Cooking time:20 minutes

See Salmon Burgers recipe
Cole slaw:
1/3 cup mayonnaise
2 tablespoons cider vinegar
1 teaspoon sugar
1 teaspoon Dijon mustard
3 cups finely shredded cabbage
1 large carrot, shredded coarse
1 small red onion, sliced thin

Salmon burgers with cole slaw

Preparation:

Make cole slaw:
In a large bowl whisk together mayonnaise, vinegar, sugar, and mustard.
Add remaining cole slaw ingredients and salt and pepper to taste and toss to combine well.
Cole slaw may be made 4 hours ahead and chilled, covered.

Salmon burgers with herb aïoli  Print Recipe

Serves: 4

Preparation time: 15 minutes

Cooking time:10 minutes

2 small cloves garlic
salt
1-1/2 cups mayonnaise
1/3 cup finely chopped fresh chives
2 Tbs. finely chopped fresh dill
1-1/2 Tbs. Dijon mustard
1 Tbs. fresh lemon juice
1/8 tsp. cayenne
Freshly ground black pepper

5 brioche, hamburger or Kaiser buns, 1 cut into large cubes, the other 4 split
1 lb (2 cups) skinless salmon fillets, skinned and boned, cut into 1-inch pieces
2 oz. (4 Tbs.) unsalted butter

Salmon burgers with herb aïoli

Preparation:

Mash and chop the garlic with a pinch of salt. Transfer the garlic to a small bowl and stir in the mayonnaise, chives, dill, mustard, lemon juice, cayenne, 1/4 tsp. pepper, and salt to taste. Set the aïoli aside.

In a food processor, pulse the cubed bun into crumbs. Set aside 1/2 cup of the crumbs and save the rest for another use. Pulse the salmon until coarsely chopped, about 5 pulses. Transfer the salmon to a medium bowl and stir in 3/4 cup of the aïoli, the reserved breadcrumbs, 1/4 tsp. salt, and 1/8 tsp. pepper. Shape into four 1-inch-thick patties.

Heat 2 Tbs. of the butter in a 12-inch nonstick skillet over medium-high heat. When melted and hot (but not smoking or brown), add the patties and cook until they are firm and each side is crisp and golden-brown, 3 to 5 minutes per side.

Brush melted butter on the insides of the split buns. Put the buns on a baking sheet, butter side up, and toast under the broiler until light golden brown, 1 to 2 minutes.
Serve the burgers on the buns, spread with the remaining aïoli.

Serve with Spinach Salad.

Salmon wellington with arugula hollandaise  Print Recipe

Serves: 8

Preparation time:30 minutes

Cooking time:50 minutes

6 to 8 leaves of chard
2 tbsp butter
3 cups sliced leeks, white and light green portions only
½ cup (125 mL) cream
6 cups spinach
Salt and freshly ground pepper
8 oz (250 g) scallops, chopped
2 tsp paprika
1 tsp ground ginger
Pinch cayenne
1 tsp cinnamon
2 pieces (1½ lbs/750 g each) skinned salmon, preferably centre cut
1 pkg (450 g) pre-rolled puff pastry, thawed
1 egg, lightly beaten

ARUGULA HOLLANDAISE
½ cup (125 mL) butter
2 egg yolks
11/2 cups (375 mL) packed baby arugula
1/4 cup (60 mL) Greek yogurt
Salt and freshly ground pepper

Salmon wellington with arugula hollandaise

Preparation:

1 Bring a pot of water to a boil and immerse chard leaves. Boil for 1 minute, then drain. Refresh with cold water and drain again. Dry leaves with a paper towel. Remove and discard stems.

2 Heat butter in a skillet over medium-low heat. Add leeks and sauté until soft but not brown, about 6 minutes. Add cream and simmer until thickened, 1 to 2 minutes. Add spinach and cook for 2 more minutes or until spinach has wilted. Season with salt and pepper. Mix in scallops. Cool to room temperature.

3 Combine paprika, ginger, cayenne and cinnamon. Season both sides of salmon with salt, then sprinkle with spice mixture.

4 Preheat oven to 400°F (200°C).

5 Line a baking sheet with parchment paper. Place one 10-inch (25 cm) square piece of puff pastry on a lined baking sheet. Arrange 3 pieces of chard in center of pastry, leaving a 1/2 inch (1 cm) border. Brush edges with egg wash. Sprinkle chard with salt.

6 Place 1 piece of salmon on chard. Spread scallop mixture evenly over salmon. Top with second portion of salmon. Lay remaining chard leaves over fish, tucking in around the edges to wrap.

7 Roll second portion of pastry into a larger square, about 12 inches (30 cm). Lay over top, enclosing salmon. Cut away any excess pastry and pinch pastry edges to form a package. Brush with remaining egg wash and cut slits into top of pastry.

8 Bake for 30 to 35 minutes or until pastry is golden and salmon is cooked.

9 For Hollandaise, place butter in pot on medium heat and bring to boil. Meanwhile, place egg yolks, arugula and yogurt in food processor. Process until well combined. Pour bubbling butter slowly down through feeder tube while machine runs, scraping down the sides. Sauce will thicken. Season with salt and pepper. Serve warm.

Salmon with lentils  Print Recipe

Serves: 4

Preparation time: 20 minutes

Cooking time:40 minutes

1/2 pound French green lentils such as du Puy
1/4 cup good olive oil, plus extra for salmon
2 cups chopped yellow onions
2 cups chopped leeks, white and light green parts only
1 teaspoon fresh thyme leaves
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1 tablespoon minced fresh garlic
1 1/2 cups chopped celery (4 stalks)
1 1/2 cups chopped carrots (3 carrots)
1 1/2 cups Homemade Chicken Stock or good canned broth
2 tablespoons tomato paste
2 tablespoons good red wine vinegar
4 (8-ounce) center-cut salmon fillets, skin removed

Salmon with lentils

Preparation:

Place the lentils in a heat-proof bowl and cover with boiling water. Set aside for 15 minutes, then drain.

Meanwhile, heat the oil in a sauté pan, add the onions, leeks, thyme, salt, and pepper and cook over medium heat for 10 minutes, until the onions are translucent. Add the garlic and cook for 2 more minutes. Add the celery, carrots, chicken stock, tomato paste and lentils. Cover and simmer over low heat for 20 minutes, until the lentils are tender. Add the vinegar and season to ¬taste.
Preheat the oven to 450 degrees.

For the salmon, heat a dry oven-proof sauté pan over high heat for 4 minutes. Meanwhile, rub both sides of the salmon fillets with olive oil and season the tops with salt and pepper. When the pan is very hot, place the salmon fillets seasoning-sides down in the pan and cook over medium heat without moving them for 2 minutes, until very browned. Turn the fillets and place the pan in the oven for 5 to 7 minutes, until the salmon is cooked rare. Spoon a mound of lentils on each plate and place a salmon fillet on top. Serve hot.

Salmon-stuffed crab cakes  Print Recipe

Serves: 4

Preparation time:15 minutes

Cooking time:10 minutes

1 pound fresh lump crabmeat, drained
1/4 cup finely chopped green onions
1/4 cup finely diced roasted red peppers
2 tablespoons mayonnaise
1/2 teaspoon sea salt
1/2 teaspoon white pepper
3 slices smoked salmon, 1/4 inch thick
1 cup panko (Japanese breadcrumbs)
1/4 cup canola oil
Spicy Avocado Tartar Sauce (recipe below)
Garnish: fresh cilantro sprigs

Salmon-stuffed crab cakes

Preparation:

Stir together first 6 ingredients in a large bowl. Divide mixture into 8 balls.

Flatten each ball into a 3-inch patty. Divide smoked salmon into 4 pieces, and place in center of 4 patties. Place remaining patties over salmon, pressing edges to seal; coat cakes in breadcrumbs.

Heat oil in a large nonstick skillet over medium-high heat; add cakes, and cook, in batches, 3 to 4 minutes on each side or until golden. Drain on paper towels. Serve immediately with Spicy Avocado Tartar Sauce. Garnish with fresh cilantro sprigs, if desired.


Spicy Avocado Tartar Sauce

1 tablespoon wasabi powder
1 tablespoon water
1/2 cup mayonnaise
1 ripe avocado
1 1/2 tablespoons dill pickle relish
1 1/2 tablespoons chopped fresh cilantro
1 tablespoon lime juice
Preparation

Combine wasabi powder and water in a small bowl to form a paste. Add mayonnaise; stir until smooth.

Cut avocado in half; discard seed. Scoop avocado pulp into wasabi mixture, and mash to desired consistency. Add remaining ingredients; stir until combined.

Smoked salmon and lobster Lorne cottage  Print Recipe

Serves: 8

Preparation time: 30 minutes

2 envelops unflavored gelatin
1/3 cup cold water
1 cup parsley, chopped
1/2 up dill, chopped
1/2 up tarragon, chopped
1/2 up chives, chopped
2 ounces butter, softened
2 ounces cream cheese, softened
1/2 cup mayonnaise
1 pound lobster chunks, cooked
8 ounces smoked salmon, sliced
to taste salt and pepper
1 tablespoon lemon juice
1/4 teaspoon aromat seasoning

Smoked salmon and lobster Lorne cottage

Preparation:

Dissolve the gelatin in water. In a mixing bowl, combine the parsley, dill, tarragon, chives, butter, cream cheese, and mayonnaise. Melt the gelatin over low heat. Stir in the herb mixture.
Combine the lobster chunks with the green sauce. Arrange the smoked salmon slices on a sheet of film wrap in a 12 by 8-inch rectangle.
Spoon the lobster-herb mixture over the smoked salmon to form a log about a foot long. Lift the film wrap, and enclose the smoked salmon in the lobster mixture.
Twist both ends of the roll. Refrigerate for 3 to 4 hours, or until the roll is firm.
Remove the film wrap. Place the roll on a cutting board, and slice into -inch slices.

PRESENTATION
Arrange two slices of the smoked salmon and lobster roll on cold plates. Serve with cucumber salad, and tomato slices. Decorate with lemon baskets or wedges.

Smoked salmon bagelettes  Print Recipe

Serves: 10

Preparation time: 10 minutes

8 ounces cream cheese
4 ounces smoked salmon, boned and skinned
1 tablespoon chopped chives
10 miniature bagels
1 sprig fresh dill

Smoked salmon bagelettes

Preparation:

In a food processor, blend the cheese, smoked salmon and chives into a creamy consistency.
Spoon into a pastry bag fitted with a star tip. Toast bagel halves. Pipe salmon mixture on bagels. Garnish with dill.

Smoked salmon corncakes  Print Recipe

Serves: 4

Preparation time: 20 minutes

Cooking time:15 minutes

3/4 cup yellow cornmeal
6 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large egg, beaten lightly
1/2 cup plus 4 tablespoons buttermilk
6 tablespoons cream cheese, softened
1 cup fresh corn kernels or thawed frozen corn
6 tablespoons finely chopped fresh chives
1 teaspoon finely chopped jalapeño peppers
1 cup smoked salmon, finely chopped
4 tablespoons vegetable oil
for garnish:
sour cream
chopped red onion
lemon slices

Smoked salmon corncakes

Preparation:

In a medium bow, combine the cornmeal, flour, baking soda, and salt. In another medoum bowl, whisk together eggs, buttermilk, and cream cheese.
Chop half of corn coarsely and stir into buttermilk mixture with remaining corn, chives, jalapeño pepper, salmon, and cornmeal mixture until just combined.
In a large non-stick skillet heat oil over moderate heat. Drop batter by 1/4 -cup measures into skillet. Spread batter slightly to form 3 to 4-inch cakes and cook 2 to 3 minutes on each side, or until golden brown.
Transfer corncakes to a warm platter, and keep warm.

PRESENTATION
Arrange 2 corncakes on each warm plate. Serve with sour cream, chopped red onion, and lemon slices.

Smoked salmon crêpes au gratin  Print Recipe

Serves: 4

Preparation time: 15 minutes

Cooking time:15 minutes

for the crêpe batter:
1/2 cup all purpose flour
1/4 teaspoon salt
2 eggs
3/4 cup milk

2 tablespoons melted butter
1/2 pound smoked salmon, sliced thin
1 cup creme fraiche
to taste salt and ground white pepper
1 tablespoon melted butter, for the serving dish

Smoked salmon crêpes au gratin

Preparation:

Prepare the crêpe batter:
In a medium bowl, combine the flour, salt, eggs and milk. Whisk the ingredients until smooth. Let the batter rest 30 minutes at room temperature.
Make the crêpes. Use a 5-inch crêpe pan to make the crêpes. Heat the pan over medium heat. Coat pan with a little melted butter. Pour in 2 tablespoons of batter, tilting the pan to coat the bottom.
Cook the crêpe until golden brown (check the color by lifting the edges of the crêpe with a metal spatula). Then flip the crêpe with the spatula and cook the other side.
Transfer to a plate and cover with a sheet of parchment paper or foil. Repeat the same procedure until all crêpe batter is used.
Stack the crêpes as they are made.
Cut the salmon into 2-inch-long strips, about 1/4 inch wide.
Preheat the broiler. Brush a baking serving dish with the tablespoon of melted butter.
Lay the crêpes on a flat surface. Divide the strips of salmon between the crêpes, forming a line down the center of each.
Roll the crêpes into cylinders and arrange side by by side seam side down in the dish.
Season the crème fraiche with salt and pepper to taste and spoon over the crêpes.
Broil until the top is golden brown, about 5 minutes. Serve immediately.

Smoked salmon eggs benedict  Print Recipe

Serves: 2

Preparation time:30 minutes

Cooking time:20 minutes

2 English muffins, split and toasted
4 slices smoked salmon
2 poached eggs, see note below
1/2 cup Hollandaise sauce

Smoked salmon eggs benedict

Preparation:

Make the hollandaise.
To assemble the eggs benedict, place the sliced smoked salmon on each English muffin. Top with poached egg, drizzling the tops with hollandaise sauce. Serve immediately.







The controversy surrounding the "Perfect Poached Egg" is endless. The "add vinegar to water", "add salt to water" or " putting the raw egg in a sieve to strain the liquid part" before poaching are methods that do not compare to the "always perfect poached eggs" when using this egg poacher.





Egg poacher

Smoked salmon mousse   Print Recipe

Serves: 6

Preparation time: 15 minutes

8 ounces smoked salmon
1/2 cup mayonnaise
3/4 cup aspic jelly *
1 tablespoon lemon juice
1/4 teaspoon ground white pepper
1/2 cup heavy cream

Smoked salmon mousse

Preparation:

Remove bones and skin from the smoked salmon. Cut in pieces and mix in a food processor. Transfer to a mixing bowl and stir in the mayonnaise.
Run the mixture through a food mill. Mix in the cold liquid aspic jelly, lemon juice, wine and pepper.
Whip the cream until firm. Fold in the salmon mixture. Spoon the mousse into decorative molds.
Refrigerate until mousse is well set and firm. Unmold on serving dish or plate and surround with lettuce leaves.

* If aspic jelly is not available, substitute with 1 tablespoon of unflavored gelatin dissolved in 1/4 cup cold water. Set for 5 minutes. Melt over low heat, and use as directed for aspic jelly.

Smoked salmon napoleons  Print Recipe

Serves: 4

Preparation time: 15 minutes

Cooking time:10 minutes

for the sauce:
1/2 cup white wine vinegar
1/4 cup minced shallots
1 cup clam juice or fish stock
1/2 cup vegetable oil
4 large egg yolks
1/4 cup chopped fresh dill

for the napoleons:
6 phyllo pastry sheets
6 tablespoons melted butter
8 ounces smoked salmon, thinly sliced
4 teaspoons minced onion
1/2 cup virgin olive oil
1 1/2 tablespoons white wine vinegar
8 cups sliced yellow endives

Smoked salmon napoleons

Preparation:

for the sauce:
In a heavy medium saucepan, boil the vinegar and shallots until almost no liquid remains. Add the clam juice, or fish stock, and the oil. Simmer to reduce to 1 cup.
Whisk the egg yolks. Gradually whisk in the simmering sauce. Return sauce to pan; stir over low heat to thicken. Do not allow the sauce to boil. Strain into bowl. Mix in the dill.
Set aside in a warm area.
for the napoleons:
Preheat oven to 400 degrees.
Unroll the phyllo dough. Place one sheet on work surface. Brush with butter. Top with second sheet. Brush with butter. Continue the same procedure with the remaining four sheets.
Cut phyllo into twelve 4 1/2 by 2-inch rectangles. Place on a baking sheet, and bake for about 8 minutes, or until golden brown. Transfer plyllo sheets to a rack lined with wax paper; cool.
Place four phyllo sheets on work surface.
Cover each with slices of smoked salmon. Sprinkle with pepper. Sprinkle each with 1/4 teaspoon onion.
Spoon 1 teaspoon of the warm sauce cover. Top each with another phyllo rectangle, then salmon, pepper, and onion. Spoon 1 teaspoon over. Top with remaining phyllo rectangles.
Make a dressing by whisking the oil and vinegar.
Season with salt and pepper. Add the endive, and toss.

PRESENTATION
Divide the salad among 4 plates.
Top each with one napoleon. Serve, passing remaining sauce separately.

Smoked salmon omelet  Print Recipe

Serves: 2

Preparation time: 10 minutes

Cooking time:5 minutes

3 large eggs
1 green onion, finely chopped
1 tbsp butter
4 oz smoked salmon
2 oz cream cheese, cut into thin strips
1 tablespoon chopped dill

Smoked salmon omelet

Preparation:

Heat skillet with a teaspoon vegetable oil. Cook green onion for a minute or so, until aroma is released.
In a mixing bowl, beat eggs by hand with dill and green onion for about a minute.
Pour one half of the mixture into a buttered hot skillet and cook over medium heat, lifting edges with spatula several times to allow uncooked egg to run to bottom of skillet.
When bottom of omelet is firm, turn gently with spatula. Crumble 2 oz of smoked salmon on cooked eggs, and top with 1 oz strips of cream cheese.
Fold the other half-circle over the top of the half with the ingredients, cover skillet with lid, and cook for a minute or two over low heat. Serve with buttered toast or toasted bagels.
Make the second omelet.

Smoked salmon roll  Print Recipe

Serves: 6

Preparation time: 20 minutes

8 ounces cream cheese
1 teaspoon grated lemon rind
1 tablespoon lemon juice
1 tablespoon capers, drained
1 tablespoon dill, chopped
1 tablespoon Dijon mustard
1/4 teaspoon ground white pepper
8 ounces lox or Nova salmon, sliced
1 hothouse cucumber

Smoked salmon roll

Preparation:

In a medium mixing bowl, combine the softened cream cheese, lemon rind, lemon juice, capers, dill, mustard, and pepper until smooth. On a large sheet of wax paper, spread out the slices of salmon to form a rectangle. Spread the cream cheese mixture over the surface of the salmon.
Roll up the salmon tightly from one end, jelly roll style. Enclose in plastic wrap and refrigerate. Wash cucumber, dry and slice across into 1/4-inch slices.
Just before serving, slice the smoked salmon roll into -inch slices. Top each cucumber slice with a slice of salmon roll. Serve at once.

PRESENTATION
Serve this hors d'oeuvre on a tray. Arrange the cucumber and salmon rolls on the tray into two circles. Garnish center of tray with parsley or dill sprigs.

Smoked salmon roulades  Print Recipe

Serves: 8

Preparation time: 20 minutes

Cooking time:12 minutes

1 tablespoon butter, melted
4 tablespoons dill, chopped
1 tablespoon parsley, chopped
1 tablespoon parmesan cheese, grated
4 eggs yolks
1 tablespoon cornstarch
4 egg whites
1/4 teaspoon cream of tartar
6 ounces cream cheese, softened
1 tablespoon capers, drained
1/4 teaspoon salt
1/8 teaspoon ground white pepper
1/4 teaspoon seasoned salt
4 ounces smoked salmon, sliced

Smoked salmon roulades

Preparation:

Preheat oven to 375 degrees. Line a baking pan, 8-inch by 12 inch with parchment paper. Brush with butter.
In a medium mixing bowl, combine dill, parsley, parmesan cheese, egg yolks, and cornstarch. Whisk egg whites with the cream of tartar until medium stiff. Fold into the herb mixture.
Spread evenly over the surface of pan. Bake for 10 to 12 minutes. Remove from oven, and turn the pan over a sheet of wax paper or parchment paper. Peel away the paper lining. allow to cool.
In a medium mixing bowl, combine the cream cheese, capers, salt, pepper, and seasoned salt. Spread over the surface of the baked roulade. Arrange the slices of smoked salmon over the cream cheese mixture.
Roll up tightly from one end, jelly roll style.
Enclose in the wax paper or parchment paper and refrigerate for 2 hours or more.
PRESENTATION
Unwrap the salmon roulade, and slice into 1/4 inch circles. Arrange on a serving tray, and serve cold.

Smoked salmon salad  Print Recipe

Serves: 4

Preparation time: 15 minutes

10 ounces baby spinach, cleaned, drained
8 ounces smoked salmon
8 slices Swiss cheese

For dressing:
1/2 cup olive oil
1/4 cup wine vinegar
1 teaspoon honey
1/4 teaspoon salt
1/8 teaspoon white pepper

Smoked salmon salad

Preparation:

Trim stalks from spinach and shred leaves finely. Place in a large bowl. Cut smoked salmon and cheese into matchstick strips.
Heat the dressing ingredients in a pot. Bring to boil. Pour hot dressing over spinach and toss well.
PRESENTATION
Divide spinach among cold salad plates. Top with salmon and cheese. Vary the amount of spinach and cheese if desired.

Smoked salmon soufflé  Print Recipe

Serves: 4

Preparation time: 25 minutes

Cooking time:40 minutes

2 ounces butter
1 tablespoon shallots, minced
1/2 cup dry white wine
2 ounces flour
1 1/2 cups milk, scalded
1/4 teaspoon white pepper, ground
1/8 teaspoon nutmeg
8 ounces smoked salmon, chopped
4 ounces mushrooms, diced
1 ounce butter
5 egg yolks
5 egg whites
1/4 teaspoon cream of tartar
1 tablespoon butter, softened
1 tablespoon flour


Smoked salmon soufflé

Preparation:

Preheat the oven to 350 degrees.
Melt butter in a saucepan. Add shallots and wine. Reduce over medium heat until wine is almost evaporated. Stir in the flour and cook over medium heat for 5 minutes. Pour the milk in the roux. Whisk and heat until the sauce thickens and comes to a boil. Season with pepper and nutmeg.
Mix in the chopped salmon and the mushrooms sauteed in butter. Stir in the egg yolks.
Whip egg whites until medium stiff. Fold into the salmon mixture. Butter and flour a 7 inch (17.5 cm) round souffle mold.
Spoon the souffle mix into mold.
Bake 30 minutes at 350 F.(180 C). Serve immediately.

Smoked salmon spirals  Print Recipe

Serves: 4

Preparation time: 15 minutes

8 ounces smoked salmon, thinly sliced
8 ounces cream cheese, softened
1 tablespoon fresh dill, chopped
1 tablespoon tiny capers, drained
1 hot house cucumber
dill sprigs

Smoked salmon spirals

Preparation:

Arrange the smoked salmon slices on a sheet of film wrap in a 12 by 8 inch rectangle.
Mix the cream cheese with the chopped dill; spread over the surface of the smoked salmon.
Sprinkle capers over the cream cheese. Roll up the smoked salmon jelly roll style to form a cylinder. Enclose in the film wrap. Refrigerate for several hour, until the cylinder is firm. Wash the cucumber. Slice across in quarter inch slices.
Thaw salmon roll if frozen. Slice thinly, and arrange on cucumber slices. Garnish with dill sprigs.
PRESENTATION
Arrange the hors d'oeuvres on a tray. Garnish center of tray with a small bunch of fresh dill.

Smoked salmon spread with capers  Print Recipe

Serves: 8

Preparation time: 10 minutes

1 cup smoked salmon, chopped
6 ounces cream cheese, softened
1 teaspoon lemon juice
1 tablespoon milk
1 tablespoon capers, rinsed and drained
1/2 teaspoon seafood seasoning

Smoked salmon spread with capers

Preparation:

Combine all ingredients in a food processor. Mix until smooth. Transfer to a bowl. Cover with plastic wrap and chill. Serve with crackers or bread as an appetizer.

Smoked salmon terrine  Print Recipe

Serves: 8

Preparation time: 30 minutes

Cooking time:5 minutes

1 pound fresh spinach, stems removed
4 ounces cream cheese
4 ounces butter, softened
1 tablespoon Worcestershire sauce
1/2 teaspoon Tabasco Sauce
salt, ground pepper to taste
1 pound smoked salmon, sliced thin
2 bunches watercress or mache
1/2 cup vinaigrette dressing
16 slices toasted french bread

Smoked salmon terrine

Preparation:

Wash the spinach thoroughly in two or three changes of cold water. Cook in salted boiling water for about 4 minutes. Plunge the spinach in ice cold water. Drain and squeeze the excess of water out of the spinach.
Combine the cream cheese, butter, Worcestershire sauce, and Tabasco in a food processor. Mix to a smooth paste. Season to taste with salt and pepper.
Lightly butter the sides of a 1 1/2 quart terrine or a rectangular cake mold. Then, line the mold with parchment paper. Cover the bottom and sides of the mold with slices of smoked salmon. Spoon the spinach mixture into a pastry bag fitted with a medium size plain tube. Pipe a 1/4-inch layer of the spinach mixture over the bottom of the terrine or mold and smooth evenly.
Arrange a layer of smoked salmon over the spinach mixture. Continue to alternate layers of spinach and salmon, ending with salmon. Cover with film wrap, and refrigerate at least three hours.
Invert the terrine or mold onto a cutting board. Remove the layer of parchment paper, and slice the terrine into 1/2-inch slices with a knife that is dipped in hot water for each cut.
PRESENTATION
Toss the clean salad with the dressing. Divide the salad between the cold plates, and arrange in the center of the plates. Lay two slices of the salmon terrine over the lettuce in each plate.
Garnish with lemon wedges. Serve with toasted bread.
Note:
Marinated avocado slices may also be used as garnish with the terrine of salmon.

Smoked salmon with basil-dressed baby greens  Print Recipe

Serves: 8

Preparation time: 15 minutes

for basil dressing:
1 1/2 cups fresh basil leaves, washed and drained
1/4 cup olive oil
1/4 cup water
1/3 cup white wine vinegar
3 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper

1 pound smoked salmon, thinly sliced
1 pound mixed baby greens, cleaned and spinned
French bread

Smoked salmon with basil-dressed baby greens

Preparation:

For the basil dressing: In a blender, combine the basil, olive oil, water, white wine vinegar, garlic, salt and pepper. Puree until smooth. Transfer to a bowl. Cover a set aside.
PRESENTATION
Toss the clean salad with the dressing. Divide the salad between the cold plates, and arrange in the center of the plates. Roll slices of smoked salmon.
Divide between the plates and arrange on top of the lettuce. Serve with French bread.

Smoked salmon wrapped in cucumber sticks  Print Recipe

Serves: 6

Preparation time: 15 minutes

for the sherry vinegar dip:
1/4 cup sun-dried tomatoes in oil, drained and diced
3 scallions, white part only, thinly sliced across
1 tablespoon fresh dill, chopped
1/2 cup heavy cream
1 teaspoon ground coriander
1 1/2 tablespoon sherry vinegar
to taste salt and ground black pepper

for the smoked salmon sticks:
1/2 hothouse cucumber
1/4 pound smoked salmon, sliced thin

Smoked salmon wrapped in cucumber sticks

Preparation:

Prepare the sherry vinegar dip:
Mix the sun-dried tomatoes, scallions, dill, heavy cream, coriander, sherry vinegar, salt and pepper in a bowl. Refrigerate until ready for use. Wash cucumber under cold water. Cut across into 4 equal pieces. Split each piece into 6 to 8 sticks.
Cut the smoked salmon into strips, 1 inch wide and about 2 inches long. Wrap a strip of smoked salmon around the bottom of each cucumber stick and refrigerate.
PRESENTATION
Serve this hors d'oeuvre on a tray. Pour the dip in a small serving bowl and place in the center of the tray. Arrange the cucumber slices sticks on one side of the tray, and the toast fingers on the other side. Dip the cucumber-salmon sticks in the dip and enjoy with the toast.

Stuffed salmon fillet  Print Recipe

Serves: 6

Preparation time: 30 minutes

Cooking time:30 minutes

2 pounds fillet of salmon
Salt and freshly ground pepper to taste
1 cup fresh breadcrumbs
1 cup slivered almonds
1 cup parsley sprigs
1 teaspoon dry tarragon
3 tablespoons grated lemon zest
1/4 cup fresh lemon juice
4 ounces soft unsalted butter
Ground cayenne pepper to taste
2 tablespoons lemon juice
2 tablespoons melted butter
1 cup dry white wine

Stuffed salmon fillet

Preparation:

Preheat oven to 350 degrees
Skin the salmon fillet. Remove all bones. Rinse fillet under cold water, and pat dry.
Cut the fillet in half across. Season with salt and pepper.
To make the stuffing:
Combine the fresh breadcrumbs, almonds and parsley in a food processor.
Process to a coarse texture until well mixed. Blend in the tarragon, grated lemon zest, lemon juice, and butter. Season to taste with salt, pepper, and cayenne pepper.
Spoon the stuffing over the surface of one fillet. Top with the other salmon fillet, pressing the fillet to adhere to the stuffing. Tie the stuffed fillets with butcher twine to keep the shape
of the fish.
Place the fish on a baking sheet. Measure the thickness of the stuffed salmon at the thickest part. Pour lemon juice, melted butter and wine over surface of fish.
Bake about 15 minutes per inch of thickness, until the flesh is barely opaque throughout.

To serve:
Cut the fish crosswise into 1 to 11/2 -inch-thick slices.
Arrange in center of warm plates. Spoon the cooking liquid over each portion.
Garnish with steamed asparagus or other green vegetables. Serve hot.

The pan-seared salmon   Print Recipe

Serves: 2

Preparation time:20 minutes

Cooking time:12 minutes

two 8-oz salmon fillets with skin on
Brine: 3 Tablespoons of salt dissolved in 4 cups of water
1 teaspoon vegetable oil
1 recipe Sauce beurre blanc
Steamed red potatoes.
parsley for garnish

The pan-seared salmon

Preparation:

Immerse the salmon fillets in the cold brine for 15 minutes. Make the sauce while the salmon is in the brine.
Remove from the solution, pat to dry the excess moisture ensures that the fillets will cook to a golden brown.

Start the fillets skin side down in a cold oiled pan allows the interior to start cooking through gently; then, when the pan is fully hot, flip the fillets so that a crust can form on the flesh side and the fish can finish cooking through, about 10 minutes for a 1-inch thick fillet. Remove the skin.
Serve with steamed potatoes and beurre blanc.

The Pageturner {Salmon} Cookbook was created on a prodigious Canadian salmon river where Salmon is the King of fish
The Atlantic Salmon

The Salmon Cookbook