Jellied Salmon Recipes

Steps:

• Pat fillets dry with a paper towel. Season on both sides with salt and pepper.
• Heat a large, heavy sauté pan or cast-iron skillet over high heat. When the pan is hot, add the oil, and swirl it around. When the oil begins to shimmer, place the fillets in the pan, flesh side down, and allow to sear for about a minute, until the salmon has just started to pick up some color and releases easily from the pan.
• Use a spatula to turn the fillets onto their skin side, lower heat to medium and let them sizzle until the fish is caramelized around its bottom edges, approximately 2 to 3 minutes. (You may wish to use your spatula to press down on the fillets for the first 10 or 15 seconds to keep the skin from curling in the heat.)
• Turn heat to low, and add butter and diced jalapeño to the far side of the pan, then use the handle to tilt the pan away from you. Use a spoon to baste the fish with the sizzling butter and jalapeño. Continue basting, quickly and repeatedly, until the fish is golden all over and cooked through, 45 to 90 seconds more, depending on the thickness of the salmon. Remove fillets from the pan, leaving the bulk of the butter and oil in it, and serve immediately, garnished with the chopped fresh herbs.

Steps:

• Thaw fish, if frozen. Rinse fish pat dry. In saucepan melt jelly over low heat remove. Stir in next 7 ingredients. Place fish in shallow dish, pour mixture over fish. Cover and refrigerate 1 to 2 hours turning fish occasionally.
• Remove fish from marinade, reserve marinade. For charcoal grill, arrange medium hot coals around edge of grill. Test for medium heat in center of grill. Place fish on greased piece of heavy-duty foil in center of grill. Cover your grill and cook 15-18 minutes or until fish flakes.
• For gas grill adjust your grill for indirect cooking. Grill over medium heat as above. Bring reserved marinade to boiling reduced heat. simmer uncovered 10-15 minutes or until reduced to 1/2 cup. Drizzle over fish sprinkle fish with cilantro,peppers,and onions.

Steps:

• Sprinkle gelatin on cold water and let stand for five minutes.
• Add boiling water and stir until gelatin dissolves.
• Add lemon juice, salt and sugar.
• Rinse a round shallow pan or mold in cold water or spritz lightly with cooking spray.
• Pour a portion of the gelatin in the bottom and set aside to congeal in the refrigerator.
• When firm, place salmon in center of the pan; arrange hard-boiled eggs, olives, celery and green pepper artistically around the salmon.
• Add remaining gelatin and chill until firm.
• Unmold onto a large platter and garnish with thin slices of cucumber, lemon and radishes.

Steps:

• Preheat broiler. In a small saucepan, combine jam, soy sauce, garlic and ginger; cook and stir until mixture comes to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until mixture is reduced by half., Sprinkle salmon with salt and pepper. Place in an ungreased 15x10x1-in. baking pan. Broil 4-6 in. from heat 8-10 minutes or until fish just begins to flake easily with a fork, brushing with 2 tablespoons jam mixture during the last 2 minutes of cooking. Just before serving, brush with remaining jam mixture.

Steps:

• Food process all the glaze ingredients until finely pureed. Simmer 2-3 mins over med heat. Reserve 1/4 cup of glaze and put aside. Add 2 tablespoons of butter to the rest of the glaze over heat. Skin the fillets. Season with salt and pepper. Spread 1/2 tablespoon of glaze to each side of fillet. Prep aluminum foil boats for grilling. Place fillets presentation side down. Arrange on grill. Cook 6-8 mins then flip with tongs. Add glaze to fillet. Grill another 1-2 mins. Salmon is done when sides are lighter in color and middle is slightly translucent. Serve with reserved fresh glaze. Serve with green salad and lemon wedge.

Steps:

• Sprinkle gelatin on cold water and let soften 5 minutes.
• Add boiling water, stir until dissolved.
• Stir in salt, lemon juice and liquid from salmon. Cool.
• Chop celery, parsley and chives nice and fine.
• Remove skin and large bones from salmon, and break it up with a fork.
• Combine cottage cheese with green relish, mayonnaise, celery, parsley and chives.
• Stir in gelatin mixture.
• Fold in salmon.
• Pour into loaf pan, salad bowl, or ring mold. Chill until firm. (1½ to 2 hours).

Steps:

• Soften gelatin in cold water dissolve in boiling water cool. Add vinegar (lemon juice may be substituted), mayonnaise (yogurt or combination of mayonnaise and yogurt may be substituted), salt, pepper, and catsup chill until mixture begins to thicken. Drain salmon discard skin and bones flake. Fold into thickened gelatin mixture along with diced eggs and sliced olives. Chill until set. Unmold and slice to serve. Garnish with fresh parsley and lemon wedges.