Salmonfilletswgreensauce Recipes

Steps:

• Mix wine, olive oil, lemon juice, salt, pepper, thyme, marjoram and 2 tbsp parsley together and pour over salmon filets.
• marinate at least three hours, turning occasionally.
• bake salmon at 400 degrees for 15-20 minutes.
• while your salmon filets are marinating, make the sauce.
• place spinach, remaining parsley, watercress and green onions in a food processor and blend will.
• add lemon juice, mustard, basil and tabasco and blend again.
• add mayonnaise and blend.
• fold in capers.
• taste for seasoning and refrigerate until chilled.
• NOTE~~~~PREP TIME INCLUDES MARINATING TIME.

Steps:

• In a food processor or blender, puree parsley leaves, cilantro leaves and stems, water and fresh lemon juice, garlic cloves, and coarse salt until smooth.
• Place salmon in a single layer on a heatproof plate. In a 12-inch skillet fitted with a round rack, bring 1 inch of water to a simmer over medium heat. Place plate with salmon on rack. Spoon half of parsley mixture on fillets.
• Cover; steam until fish flakes with a fork, 7 to 9 minutes (add more water as needed). Transfer salmon to serving plates; discard skin. Stir juices from steaming plate into remaining parsley mixture; spoon over salmon.

Steps:

• In a large skillet, cook the salmon in butter and oil over medium-high heat for 2 minutes on each side. Sprinkle with basil and oregano. Reduce heat. Cover and cook for 10-15 minutes or until fish flakes easily with a fork., Meanwhile, in a small bowl, whisk together the mayonnaise, dill, milk, lemon juice, mustard and pepper until blended; set aside. Line two salad plates with lettuce. Layer with tomato, onion and chow mein noodles. Drizzle with salad dressing. Top with salmon.

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with foil. Mix the brown sugar, paprika, garlic powder, cayenne pepper, 1 teaspoon kosher salt and a generous amount of freshly ground black pepper in a small bowl. Mix the panko with the parsley, butter, 1/4 teaspoon kosher salt and a few grinds of black pepper in another small bowl.
• Place the salmon skin-side down on the prepared baking sheet and spread the surface with the Dijon. Press the brown sugar mixture all over the salmon then top with the breadcrumb mixture. Crimp all four sides of the foil to create a border around the salmon, this will help collect the juices so they don't spread and burn. Bake until the breadcrumbs are golden brown, and the salmon is firm and flakes easily when pressed, 15 to 18 minutes. Cut into four equal portions for serving.

Steps:

• Heat a large non-stick pan over high with olive oil. Liberally season salmon with salt and pepper. Place skin side down in pan and reduce heat to medium-low. Do not move fillets. Allow to cook about 7 minutes or until well browned and cooked about three quarters of the way through. Turn fillets and cook about 3 minutes more, or until still just barely pink in the center. Serve immediately, with the skin side up.

Steps:

• Wash salmon fillets well.
• Pat dry and place in a shallow bowl.
• In a separate bowl, whisk together, white wine, maple syrup, lemon juice and dijon mustard.
• Add oregano, thyme, dill, garlic and mix well with the liquid ingredients.
• Pour mixture over fillets; cover and let it marinate in the refigerator for about one hour.
• In your covered pan, combine butter and olive oil and heat well.
• Do not allow to get too hot, you don't want to burn the salmon during the browning process.
• Place salmon fillets, flesh side down in the pan; RESERVE THE LIQUID and set aside.
• Cover pan and let fillets brown for about 5 minutes.
• Turn salmon fillets over to skin side down.
• Cover pan and let brown, again for about 5 minutes.
• Pour reserved marinade into the pan over salmon.
• Cover pan and allow to continue cooking until the liquid starts to bubble.
• Place slices of lemon on the salmon; leave fish skin side down in the pan.
• Turn heat down to medium; cover pan and continue cooking until salmon flakes easily.
• Depending on thickness of fillets, this final stage will take approximately 10 minutes; more time for thicker fillets.
• Remove fillets from pan with a wide spatula and transfer to plates; cover to keep warm.
• (NOTE: The skin can be easily removed prior to serving by inserting the wide spatula between the flesh and skin).
• Turn up heat under pan.
• Allow liquid to reduce until almost caramel.
• Remove from heat and spoon juices over the salmon fillets.
• Serve with crusty, multi-grain rolls, salad and/or your favourite vegetables.
• (NOTE: Heat varies between stoves. Judge and adjust settings according to your own equipment).

Steps:

• In a small bowl, combine sour cream, butter, onion, dillweed, thyme, salt and pepper to taste and mix well.
• Season fillets lightly with salt and pepper and place in single layer in lightly buttered shallow baking dish; spread sour cream mixture over fillets.
• Bake in 425 F oven for about 12 minutes or until sauce is bubbly and fish is opaque.

Steps:

• Preheat oven to 450 degrees.
• If frozen, partially thaw fillets and cut into serving size pieces.
• Place in a greased baking dish.
• Combine sour cream or yogurt, mustard, onion, dill, and mayonnaise.
• Season with salt and pepper.
• Spread mixture over fish.
• Bake 20 minutes per inch of thickness of fish if frozen or 10-12 minutes if thawed.
• When just done, sprinkle with the cheeses and a dash of paprika.
• Broil 1 minute or until the cheese is bubbly and flecked with brown.
• Serve with lemon wedges.

Steps:

• Preheat oven to 400°F.
• Place the filets skin-side down in a baking dish.
• Squeeze the lemon over and lightly sprinkle with salt and white pepper, then sprinkle the dill over the filets and let set for fifteen minutes.
• Spread the mayonnaise evenly over the entire surface.
• Place on a high shelf in the oven, just under the broiler element, and bake for 10 to 15 minutes for each inch of thickness.
• Turn on the broiler for a few minutes, just until the mayonnaise starts to brown.

Steps:

• Preahat oven to 350 degrees.
• Lightly grease a baking pan that will hold the fish in a single layer.
• Place salmon in the pan, and sprinkle with salt and pepper.
• In a bowl, blend soup, milk, mustard, and butter; pour over fillets and then sprinkle with bread crumbs.
• Bake for 35 minutes, or until the fish flakes.