Almond Chive Salmon Recipes

Steps:

• Put the potatoes in a pot and cover with cold water; season with salt. Bring to a boil and cook until tender, about 20 minutes; drain and return to the pot. Stir in the butter, 1/2 tablespoon chives, and salt and pepper to taste; cover to keep warm.
• Rinse the salmon under cold water; pat dry. Brush with 1 tablespoon olive oil and season with 1/2 teaspoon each salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the salmon, skin-side down; cook, shaking the skillet occasionally, until the skin is crisp, 5 minutes. Flip the salmon; continue cooking, flipping occasionally and sprinkling with the coriander and the remaining chives, until just opaque, about 7 more minutes. Remove from the skillet.
• Add the remaining 1 tablespoon olive oil, the cabbage and tarragon to the skillet. Cook over medium-high heat, stirring, until the cabbage is wilted, 3 minutes. Season with salt and pepper. Serve the salmon with the cabbage and potatoes.

Steps:

• Preheat oven to 400°.
• Combine first 5 ingredients in a food processor; add 1/4 teaspoon salt. Process until finely chopped.
• Sprinkle salmon with the remaining 1/4 teaspoon salt and pepper. Top fillets evenly with breadcrumb mixture; press gently to adhere. Place fillets on a baking sheet coated with cooking spray.
• Bake at 400° for 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with lemon wedges.

Steps:

• Preheat oven to 400°F.
• Place salmon in a shallow, greased baking dish.
• Combine cream cheese, tomatoes, mushrooms, chives, parsley, salt and pepper.
• Top salmon with cream cheese mixture and bake uncovered 12-15 minutes or until the fish flakes easily.
• Garnish and serve.

Steps:

• Place lime juice, horseradish, mustard and cream cheese in the bowl of food processor.
• Process until smooth.
• Add salmon and process until blended thoroughly.
• If your spread is too dense, add a tablespoon or two of milk. (This wasn't necessary when I made it.).
• Transfer to bowl and mix in chives.
• Season to taste with salt and pepper.

Steps:

• Make the chive oil by combining the chives, quarter teaspoon of salt and the peanut oil in a blender jar and whirling until the mixture is smooth. Pour into a clean jar, cover tightly and refrigerate. It keeps up to one month.
• In a saucepan of salted boiling water, blanch the cauliflower for five minutes, or until tender; then drain. In a second saucepan, blanch the greens for two minutes; drain, refresh and drain. Cover and cook the greens in one-quarter cup of lightly salted boiling water until they are almost tender, about 10 minutes (less for young leaves). Up to this point, the recipe can be prepared in advance.
• Preheat the oven to 225 degrees. Place a large skillet of boiling water on the lower oven shelf. Place the salmon pieces side by side on a metal baking sheet and set the sheet on the upper oven shelf and cook 10 minutes. Turn over and cook for one minute longer or until the fish flakes when touched with a fork. Note that the color of the salmon will not turn dull and the texture will be very juicy.
• In a large skillet, melt the butter over medium high heat, add the cauliflower and greens and saute, tossing, until hot. Season with pepper and arrange the greens and cauliflower in clumps on a large serving platter. Add four tablespoons of water to the skillet and boil quickly to combine the buttery juices and water; pour over the vegetables and drizzle the chive oil over the juices that fall onto the platter. Place the warm salmon in the center and spread a mixture of coarse sea salt and fresh snipped chives on top.

Steps:

• Mix ingredients just until blended.

Steps:

• In a bowl, combine the first six ingredients; set aside 1/3 cup for serving. Place salmon steaks on a broiler rack. Broil 4 in. from the heat for 9 minutes. Brush with remaining mayonnaise mixture. Turn salmon over; broil 9 minutes longer or until fish flakes easily with a fork. Serve with the reserved mayonnaise mixture.

Steps:

• Mix everything together except wine.
• Reserve 1/3 cup of sauce to serve with grilled fish.
• Stir wine into remaining sauce.
• Brush over fish before grilling. Grill salmon.
• Serve grilled salmon with the reserved sauce as you would tartar sauce.