Salmonbarleypilaf Recipes

Steps:

• Put pearl barley and 1 1/4 cups water into a medium saucepan. Bring to a boil over medium-high heat; cover, and reduce heat to medium-low. Simmer until water has been absorbed and barley is tender, about 30 minutes. Drain any excess water, and return barley to saucepan. Fluff with a fork; cover, and set aside.
• Bring wine, 5 cups water, the peppercorns, 1/2 teaspoon salt, the bay leaf, and 1 tablespoon lemon juice to a boil in a large high-sided skillet over medium-high heat. Reduce heat to medium-low. Simmer 5 minutes. Add salmon; cook 4 minutes. Using a slotted spoon, transfer salmon to a nonreactive dish. Cover; let stand 5 minutes.
• Meanwhile, whisk together remaining tablespoon lemon juice, the oil, dill, and remaining 1/2 teaspoon salt in a small bowl; season with pepper.
• Toss together barley, salmon, onion, and cucumber in a large bowl. Gently fold in vinaigrette. Divide salad among six plates; garnish with dill, and serve with lemon wedges.

Steps:

• Drain and flake salmon.
• Add all other ingredients and mix lightly.
• Pour mixture into well greased 8"X4" loaf pan.
• Bake at 375 degrees for 40 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a mixing bowl, combine the salmon, cracker crumbs, milk, egg, salt, pepper, and melted butter. Mix thoroughly.
• Press the salmon mixture into a lightly greased 9x5 inch loaf pan.
• Bake in a preheated oven for 45 minutes or until done.

Steps:

• Heat oil in a 6 quart oven proof casserole.
• Add onion, carrot and celery.
• Saute 2-3 minutes , stirring constantly.
• Add salmon and break up with a fork.
• Add barley, vinegar, cilantro, pepper and 2 cups water.
• Bring to a simmer then place in 350 oven and bake 45 minutes or until liquid is absorbed.
• Stir before serving.

Steps:

• For the salmon: Preheat the oven to 300 degrees F. Bring a pot of water to a boil and season with salt.
• Put the canola oil in a pan set over medium-high heat. Season the fennel with salt and pepper. Once the oil is hot, add the fennel and cook on one side until golden brown, 2 to 3 minutes. Set aside.
• Meanwhile, cook the potato slices in the boiling water for 3 minutes, then drain and set aside.
• Cut 4 pieces of parchment paper into large heart shapes, then fold in half. Lift one side of each parchment heart, put some fennel in the center of the bottom half of each, then shingle the potatoes on top and follow with a piece of salmon. Top each salmon piece with a quarter of the white wine, butter, tarragon and shallots. Season with salt and pepper.
• Begin to close the parchment pieces by crimping the edges in small folds, continuing to fold over part of the previous fold, until the packets are completely closed. Place the packets on a baking sheet and bake for 15 to 18 minutes, depending on your desired doneness.
• For the tapenade: While the salmon is in the oven, combine the olives, capers, anchovy and garlic in a bowl. Add the olive oil, lemon juice and honey and mix until combined. Finish with the minced parsley.
• Open the packets at the table and top each with a spoonful of the tapenade.

Steps:

• Heat the oil in a large frying pan or shallow casserole pot and add the sliced onion. Fry over a medium heat for 10-12 mins or until the onion becomes golden and sticky. Stir in the coriander, turmeric and harissa paste and fry for 1 min.
• Cook the rice in the microwave following pack instructions. Add the rice to the pan and stir everything together, cooking for 5 mins. Stir large flakes of the salmon through the rice (discard any skin) and finish topped with the pistachios, pomegranate seeds, raisins and shredded parsley. Serve with lemon wedges to squeeze over, if you like.

Steps:

• In a large bowl, combine the salmon, onion, bread crumbs and butter. Stir in the egg yolks, lemon juice, parsley, salt and pepper. , In a small bowl, beat the egg whites on high speed until stiff peaks form. Fold into salmon mixture. , Transfer to a greased 8x4-in. loaf pan. Place in a larger baking pan. Add 1 in. of hot water to larger pan. Bake at 350° until a knife inserted in the center comes out clean, 40-45 minutes. Let stand for 10 minutes before slicing., Meanwhile, in a small saucepan, melt the butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in olives. Serve with salmon loaf.

Steps:

• Arrange eight 24-inch-long pieces of kitchen string, side by side and 1 1/2 inches apart, on surface. Overlap bay leaves atop strings in rectangle about same size as fish. Top bay leaves with overlapping rows of lemon slices. Sprinkle fish skin with coarse salt and freshly ground black pepper; place fish, skin side down, on lemon slices. Sprinkle fish flesh with coarse salt and pepper; drizzle with olive oil. Top with overlapping rows of lemon slices, then bay leaves. Tightly tie strings, securing lemon slices and bay leaves to fish. Place fish packet in grilling basket; close basket (basket does not have to close completely in order to support fish). DO AHEAD: Can be made 2 hours ahead. Chill salmon in basket. Bring to room temperature before grilling.
• Prepare barbecue (medium-high heat). Grill fish in basket until just firm to touch and thermometer inserted into thickest part registers 135°F, holding basket sides together to turn fish, about 20 minutes per side. Transfer fish to platter, with string knots up. Remove strings, bay leaves, and lemons from top side. Drizzle with oil; serve.

Steps:

• In a large saucepan, combine broth and wild rice. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in barley and brown rice; cover and simmer for 40-45 minutes or until grains are tender and the liquid is absorbed., Meanwhile, in a large nonstick skillet, saute the mushrooms, onion and celery in butter and oil until tender. Add garlic; cook 1 minute longer. Stir in the rice mixture, cheese, cream and pepper; heat through.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Rinse salmon fillets in cold water, place onto a plate, and squeeze a lemon over the salmon. Sprinkle fillets with salt and black pepper.
• Fold a piece of parchment paper in half crosswise, and center a salmon fillet on one side of the paper. Place 1 or 2 lemon slices on top of the salmon, and surround with 2 cut-up asparagus spears. Sprinkle 2 tablespoons of green onion over the lemon slices, and fold the parchment paper over the salmon. Fold the edges of the paper over several times, all around the open edges, to seal the salmon into a parchment paper envelope. (Do not tape the parchment paper closed.) Place the sealed envelopes onto a baking sheet, and brush the tops of each packet with about 1 teaspoon of olive oil.
• Bake in the preheated oven until the asparagus is tender and the salmon is opaque and slightly flaky, 20 to 25 minutes. To serve, place a packet onto a plate, and cut open the paper to release the aroma.