Killer Salmon Recipes

Steps:

• Heat 1 tablespoon of the oil in a medium skillet over high heat until hot. Reduce the heat to medium; add the onion and cook, stirring occasionaly, until softened, about 5 minutes. Transfer the onion to a medium bowl. Set the skillet aside.
• Add the salmon, chiles, tortillas chips, mayonnaise, egg, garlic and cumin to the onion in the bowl and stir until combined.
• Form the mixture into 4 patties. Coat the patties lightly in flour on all sides.
• Add the remaining 2 tablespoons of oil to the skillet and heat over high until hot; reduce the heat to medium and add the patties. Saute' until well browned on both sides, 4 to 5 minutes per side.
• Meanwhile, cook corn according to package directions, drain well and add to salsa. Heat just until hot.
• Serve the patties topped with corn salsa.

Steps:

• Preheat oven to 400°F.
• Pour Monster into a saucepan and bring to a boil, simmer until reduced to one-third; let cool.
• Combine crabmeat and spinach in a bowl, coat with some of the reduced Monster mixture and set aside.
• Lay salmon skin side up and make a cut width-wise, sprinkle with salt and pepper.
• Put crabmeat mix in the center of each salmon fillet and close the halves and flip over in a lightly oiled baking pan.
• Cut across to that a little of the crab meat is visible and drizzle some of the Monster mixture over the salmon.
• Sprinkle with salt, pepper, and parsley to taste and cover with foil.
• Cook for 20-25 minutes, removing the foil during the final 5 minutes; remove from the oven and let cool slightly.
• Warm remainder of the Monster reduction and whisk well, add the butter, salt, and pepper and spoon the sauce over the salmon.

Steps:

• Slice salmon diagonally into 6 four-ounce portions about 1/2 to 3/4 inch thick (or have your fishmonger slice it). Place on a cutting board or baking sheet. Season both sides generously with salt and pepper.
• Put cream in a mixing bowl and beat with a whisk until just barely thickened. Add 1/4 teaspoon salt, some freshly ground pepper, the mustard, the cayenne and the lemon zest. Beat again until soft peaks form, but don't let the cream get too stiff. Fold in chives. Taste and adjust seasoning.
• Put butter in a large cast-iron skillet over medium-high heat. When butter begins to foam, add salmon pieces and reduce heat slightly. Cook gently on one side for about 2 minutes, then flip and cook one minute more. Turn off heat and let rest for 2 minutes. Salmon should be cooked through but moist. Be careful not to overcook.
• Transfer salmon to a platter or individual plates. Spoon some savory whipped cream over each serving. Garnish with tarragon, watercress and flowers, if desired.