Salmon Twist Recipes

Steps:

• Combine water, soy sauce, brown sugar, olive oil, lemon juice, cornstarch, garlic powder, and black pepper together in a saucepan; cook over medium-high heat until sauce is thickened, 5 to 10 minutes.
• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
• Arrange salmon fillets on the prepared baking sheet. Brush sauce on both sides of each fillet. Fold aluminum foil loosely over fillets and seal edges together creating a packet.
• Bake in the preheated oven until fish flakes easily with a fork, 12 to 15 minutes.
• Bring remaining marinade to a boil and serve alongside cooked salmon.

Steps:

• Heat 1 teaspoon olive oil in a saucepan over medium heat. Cook salmon in the hot oil until cooked through and flakes easily with a fork, 5 to 7 minutes per side.
• Heat 2 tablespoons olive oil in a separate saucepan over medium heat; add garlic and cook until fragrant, about 1 minute. Add tomatoes; cook until heated through, about 5 minutes. Pour balsamic vinegar into tomato mixture; add basil. Cook and stir tomato mixture until flavors blend, about 3 minutes.
• Place salmon on a plate and top with tomato sauce.

Steps:

• Cook macaroni til al dente; drain.
• Mix Italian dressing with hot macaroni; cool.
• Blend together mayonnaise, lemon juice and mustard.
• Stir in onions, olives, parsley, cucumber, celery, garlic salt and pdpper.
• Add drained salmon, broken into chunks; mix lightly.
• Chill 2 hours or more before serving on crisp greens.
• You can substitute tuna if you don't care for salmon.
• Cook time is chill time.

Steps:

• Preheat oven to 180°C.
• Place the spinach on the baking paper. Add the chilies, 3/4 of the mushrooms and the asparagus and season with some pepper.
• Place the salmon on top of asparagus and add the grated ginger and season with more pepper. Top the salmon with the rest of the mushrooms.
• Fold the paper over to enclose the filling. Fold in the edge to seal, leaving a gap of approx 3cm.
• Mix the wet ingredients into a 'dressing'. Adjust to taste.
• Pour the 'dressing' inside the paper through the gap. Now you can fold in the rest of the paper. The dressing will help keep the salmon moist and will add flavor to the dish.
• Place the fish on a large baking tray and bake for 12 minutes or until the salmon is just cooked. I prefer it medium done in the middle.
• Serve with a side salad.

Steps:

• Cut the cucumber on the diagonal into slices about 0.5-1cm thick. Twist the strips of salmon around the cucumber slices, then arrange on a serving plate.
• Mix together the crème fraîche, lemon juice and a little salt, then dollop a little on top of the salmon. Sprinkle over some black pepper and lemon zest before serving.

Steps:

• Preheat the oven to 425 degrees F.
• Cut two 15-by-24-inch pieces of parchment. Fold each in half crosswise like a book, then cut each into a heart shape. Open the hearts and place on a rimmed baking sheet.
• In a medium bowl, stir to combine the olives, capers, shallot, bell pepper, leeks and garlic. Add the vinegar and 1 tablespoon of the olive oil; stir to coat. Season lightly with salt and pepper--the capers and olives add their own saltiness to the mixture.
• Season both sides of each salmon fillet with salt and pepper. Place 1 fillet near the fold of each parchment heart. Drizzle each fillet with 1 tablespoon each olive oil and sambuca. Place 1 bay leaf on each fillet then top evenly with the olive mixture.
• Fold the halves of each heart together, crimping along the edge from top to bottom. When you reach the pointed end, twist it to shut each packet.
• Bake the packets on the baking sheet until they are slightly puffed and the salmon is cooked, 13 to 15 minutes. Remove from the oven, place on plates and carefully cut open the packets at the table.