Perfectly Cooked Salmon With 2 Fruit Slaw Recipes

Steps:

• To make cashew cheese, in a medium bowl, combine the cashews with 1 cup of water and allow to soak for 2 hours. Drain and add cashews to a blender with goats cheese and coconut milk. Blitz until smooth, set aside.
• Preheat oven to 375 F, or 190°C Line a baking sheet with parchment paper and spread beets on top evenly. Drizzle with 2 tablespoons olive oil, season with salt and scatter thyme over. Roast for 35-40 minutes or until tender. Keep oven on for salmon.
• In a medium bowl, combine the kumquats, pomegranate seeds and cabbage. In a medium saute pan over low heat, toast the pepitas (without oil) for 3-4 minutes or until they start to toast and have a nutty aroma. Let cool slightly, then add into the cabbage bowl. Drizzle in 1 tablespoon olive oil, season to taste with salt and set aside.
• Season the salmon filets with salt. Heat a medium non-stick oven safe frying pan over medium high heat. Add 1 tablespoon olive oil to a pan and cook the salmon, skin side down, on medium-high heat for 3-4 minutes or until skin is crispy. Turn salmon over and transfer to the oven to finish cooking for a further 3 minutes until salmon is cooked through.
• To serve, smear a dollop of the cashew cheese on the plate then place 4 beet pieces among the cheese before topping with a spoonful of the slaw. Plate the salmon and finish with a squeeze of lemon and chopped parsley.

Steps:

• Heat oven to 425 degrees. Arrange salmon on a rimmed baking sheet. Rub with 1 tablespoon of the oil and season with salt and pepper. Roast until opaque and medium throughout, about 10 minutes.
• Meanwhile, in a small skillet, toast the sesame seeds over low heat, stirring, until golden, about 3 to 4 minutes; scrape into a large bowl. Add sesame oil, scallions, ginger, lemon juice, mayonnaise, garlic and remaining 2 tablespoons oil; season with salt and pepper. Whisk to combine. Reserve 1/4 cup of the vinaigrette in a small bowl.
• To the large bowl, add bean sprouts, cabbage, carrots and chickpeas, and season with salt and pepper. Mix well.
• Spoon reserved vinaigrette over the salmon and serve with the slaw.

Steps:

• In a large bowl, combine the first eight ingredients; add 1/4 teaspoon salt and 1/8 teaspoon pepper. Let stand at room temperature for at least 30 minutes., Sprinkle salmon with remaining salt and pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill salmon, covered, over medium heat or broil 4 in. from the heat for 6-9 minutes on each side or until fish flakes easily with a fork. Serve salsa with a slotted spoon with salmon.

Steps:

• To marinate salmon, put a large piece of aluminum foil on work surface.
• In a small cup or bowl whisk together lime juice and cognac.
• Rub both sides of salmon steaks with mixture.
• In another cup or bowl combine sugar, salt and pepper and then rub both sides of each salmon steak with about 2 teaspoons of the mixture.
• Lay half of the dill in the center ofthe aluminum foil and then place steaks over the dill and then place remainder of the dill on top of the steaks. Pull foil over salmon and seal to form package. Cover foil package with a plate or heavy weight and refrigerate for 24 - 48 hours.
• 2 hours before serving or thirty minutes before starting to cook the salmon, pour oil into the insert of the slow cooker and preheat it on High with cover on.
• Remove salmon from foil and discard dill and with a damp towel wipe seasonings off fish.
• Place the salmon steaks in one layer in slow cooker. Cook on high for 90 minutes - check temperature - it should read 140-degrees F. DO NOT OPEN COVER OR CHECK FISH FOR 90 MINUTES.
• Serve fish with mustard dill sauce (recipe is below).
• To make the mustard dill sauce: whisk sauce ingredients together in a small bowl.

Steps:

• Combine the grapefruit juice and shallot in a small bowl; set aside.
• Score the skin side of the salmon and season all over with salt and pepper.
• Heat 1 tablespoon of the oil in a large nonstick skillet over medium- high heat. Place the salmon skin side down in the skillet. Cook until the skin is browned and crisp, about 5 minutes. Flip the fillets, reduce the heat to medium, and cook until the fish is barely opaque at the center of each fillet, about 4 more minutes. Set aside.
• In a large bowl, whisk together the grapefruit juice-shallot mixture, yogurt, and remaining 1 tablespoon of oil. Add the grapefruit segments, avocado, and cabbage and toss gently to combine; season with salt and pepper. Top the slaw with cilantro and serve alongside the salmon.

Steps:

• Mix the paprika, cumin seeds, cinnamon and orange zest, then rub the mixture over the salmon fillets.
• Boil the baby potatoes whole in their skins for 15 mins until tender. Drain, then thickly slice.
• Heat the grill to high and grill the peppers for 5 mins on each side or until cooked through and charred, then peel off their blistered skins and dice the flesh. Put in a bowl with the chillies, olive oil, lemon juice and zest, spring onions, radishes and sliced potatoes.
• Cook the salmon under the grill for 5 mins, skin-side up, then turn. If not already cooked, grill for a further 1-2 mins. (Wild salmon cooks much faster than farmed.)
• Toss the olives, chopped orange and mint through the potatoes and serve half with half of the salmon. Chill the remainder for another day. Will keep covered and chilled for up to two days.