Salmonfilletwithfreshtomatosalsa Recipes

Steps:

• Line a baking sheet with parchment paper and set aside.
• Prepare the side of salmon by cutting away the thinner belly fat and picking out any pin bones.
• To remove the skin, cut the meat away from the skin with a long knife starting at the tail end. Firmly hold the skin in one hand, hold the knife at a low angle, and continue slicing between the skin and meat until you reach the end. Cut the salmon into 8 to 10 equal portions and set aside in the fridge.
• Melt the butter in a large skillet over medium heat and add in the panko, garlic powder and herbs. Season with salt and pepper and cook, stirring frequently, until the panko is golden brown. Transfer the panko into a shallow dish and allow to cool to room temperature.
• Meanwhile, in a separate shallow dish, whisk together the eggs, mayonnaise and Dijon with 1/2 teaspoon each of salt and pepper. Retrieve the salmon from the fridge and, using a paper towel, dry off the outside of each fillet. Dip the salmon into the egg mixture, being sure to coat the entire surface, then press into the panko to coat and transfer to the prepared baking sheet.
• At this point, you can cook the salmon or cover lightly with plastic and place the full baking sheet in the freezer. Once the salmon is frozen, transfer to a heavy-duty freezer bag and store in the freezer for up to 3 months.
• To cook the fillets, either fresh or frozen, preheat your oven to 425 degrees F (220 degrees C) and lightly grease a baking sheet with nonstick cooking spray or line with parchment paper. Arrange the fillets on the prepared pan, leaving a few inches of space between each and bake the fresh fillets for 15 to 18 minutes, or the frozen for 22 to 25 minutes, or until cooked through and the fish flakes easily with a fork.

Steps:

• Preheat the oven to 350 degrees F.
• Saute the onion and butter in a 10-inch oven-proof omelet pan over medium-low heat until translucent, about 5 minutes.
• In a large bowl, beat the eggs. Add the heavy cream, goat cheese, smoked salmon, scallions, dill, salt, and pepper and combine. Pour the mixture over the onions and place the omelet pan in the center of the oven. Bake the frittata for about 50 minutes, until it puffs and a knife inserted in the middle comes out clean. Serve hot directly from the pan.

Steps:

• Heat oven to 450 degrees.
• Cut 4 square pieces of parchment paper or foil.
• and coat each with cooking spray.
• In medium bowl, combine the garlic, tomatoes, onions, oil, lemon rind, dill, parsley and capers.
• Season with the salt and pepper.
• Mix well.
• Place each fillet on the prepared parchment paper or foil.
• Top with equal amounts of tomato mixture.
• For each packet, bring 2 opposite edges of paper or foil together over the top of the fish and fold over several times.
• Twist each of the open ends to close the packet and make a tight seal.
• Place the packages on a baking sheet.
• Bake for 10 minutes for every 1 inch of thickness of fish, or until the center portion of the fish flakes easily when tested with a fork.

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:

• Combine salsa ingredients (tomatoes through black pepper).
• Mix well and chill.
• Sprinkle salmon with salt and pepper.
• Heat a large non-stick skillet and coat it with olive oil.
• Saute salmon fillet, skin side up, until lightly browned (about 3 minutes).
• Turn fillet, cover, and cook over medium heat until it is opaque throughout. (about 5 minutes).
• Cut fillet diagonally into 4 slices.
• Serve with Tomato Salsa.

Steps:

• Melt butter in a large, heavy skillet over medium heat. Pour in lemon juice and swirl the skillet to mix melted butter and lemon juice.
• Place salmon fillets, flesh side down, in the pan and cook until browned, about 3 minutes. Spoon lemon butter over the top of the fillets as they cook. Turn fillets over with a spatula and cook for an additional 1 or 2 minutes, depending on the thickness of the fillets. Season with salt and pepper.

Steps:

• Combine everything in a small bowl.
• Salt and pepper to taste.
• Spoon into a pita with some lettuce or spinach, onto whole grain bread, or into a wrap.

Steps:

• Cook fettuccine according to package directions., Meanwhile, in a large skillet, saute onion in butter until tender. Add the tomato, lemon juice, parsley, lemon zest and salt; cook and stir until heated through., Drain fettuccine; add to skillet. Stir in salmon and heat through. Sprinkle with pine nuts.

Steps:

• Preheat the oven to 425°.
• In a bowl, toss the tomatoes with the shallot, capers, vinegar and 1/2 teaspoon of salt.
• In a medium ovenproof skillet, heat 1 tablespoon of the olive oil. Season the salmon with salt and pepper and add it to the skillet, skin side up.
• Cook over moderately high heat until well-browned on the bottom, about 3 minutes. Carefully flip the fillets.
• Transfer the skillet to the oven and roast until the salmon is cooked through, about 7 minutes. Transfer the fish to plates and pour off any fat in the skillet.
• Place the skillet over moderate heat and add the tomato mixture along with the cumin, canola oil and the remaining 2 tablespoons of olive oil. Cook, scraping up any bits stuck to the skillet, until the tomatoes just soften, about 2 minutes.
• Pour the sauce over the salmon, sprinkle with the parsley and basil and serve right away.

Steps:

• Start a charcoal or gas grill; fire should be moderately hot and grill rack about 4 inches from heat source. Or, heat oven to 500 degrees.
• Chop tomatoes and combine them in a bowl with onion, chili, cilantro, lime juice and some salt. Set aside.
• Sprinkle fish with salt and pepper. If grilling, rub fish with a little oil as well; put it on grill, skin side down, and let it sit for 4 to 5 minutes, then turn once (don't worry if part of skin sticks to grill). Cook for about 3 minutes more, until medium-rare.
• If roasting, heat a large nonstick skillet over high heat for a minute. Add oil and, a few seconds later, salmon, skin side up. Sear for a minute, then transfer to oven and roast until medium-rare, about 10 minutes. Allow to rest for a minute or so, then remove skin. Turn over and serve, passing salsa at the table.

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.