Salmonwithbaconandmushrooms Recipes

Steps:

• Cut salmon into 4 equal portions.
• Lightly butter a 13x9 baking dish.
• Place salmon in the dish.
• Heat butter in skillet and add mushrooms and green onions.
• Saute over medium heat until mushrooms are tender.
• Stir in flour, parsley and salt.
• Add milk and bring to a boil.
• Cook and stir until thick, then add wine or water and lemon juice.
• Boil one minute, then pour sauce over salmon.
• Bake at 350° for 20 to 25 minutes or until fish flakes easily.

Steps:

• Place mushrooms and butter in a small microwave-safe bowl. Cover and microwave on high for 3-4 minutes or until mushrooms are tender, stirring twice. Add the lemon juice and seasonings., Place salmon in an 8-in. square microwave-safe dish; top with mushroom mixture. Cover and microwave on high for 4-6 minutes or until fish flakes easily with a fork. Let stand for 5 minutes before serving.

Steps:

• Heat one tablespoon of the oil in a nonstick frying pan. Season the salmon and fry for 3 minutes skin-side up. Transfer to a plate.
• Fry the bacon for 4-5 minutes. Add the red onion, fry for 2 minutes, then add the mushrooms, cook for 5 minutes more and stir in the lemon zest.
• Put the salmon on top of the onion mixture in the pan (or use an ovenproof dish) and broil on high for 2-3 minutes. Mix the vinegar, the rest of the oil and the rosemary with a pinch of sugar and season.
• Spoon over the salmon. Good with celeriac mash or crispy roast potatoes.

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease a baking sheet liberally with olive oil.
• Place the salmon fillets onto the baking sheet skin-side-down. Sprinkle the fillets with garlic powder, dill, salt, and pepper. Lay the bacon strips over the fillets to cover completely. Do not overlap the bacon strips.
• Bake in the preheated oven until the salmon is no longer translucent in the center, 20 to 25 minutes. Turn the oven on to broil and cook until the bacon has crisped, 1 to 2 minutes.

Steps:

• Preheat the oven to 300ºF. Cover a baking sheet with foil and lightly oil the foil. Place the salmon on top. Season with salt and pepper. Fill a roasting pan with boiling water and place it on the oven floor.
• Place the salmon in the oven and bake until the fish flakes and white bubbles of protein appear on the surface, 10 to 20 minutes, depending on the size of the fillets. Remove from the heat.
• Meanwhile, cook the mushrooms. Heat a large, heavy frying pan over medium-high heat and add 1 tablespoon of the olive oil. When the oil is hot (you can feel the heat when you hold your hand above the pan), add the mushrooms and cook, stirring or tossing in the pan, for a few minutes, until they begin to soften and sweat. Add the remaining oil, turn the heat to medium, and add the shallots, garlic, and herbs. Stir together, add 1/2 teaspoon salt and freshly ground pepper to taste, and cook, stirring often, for another 1 to 2 minutes, until the shallots and garlic have softened and the mixture is fragrant. Add the wine and cook, stirring often and scraping the bottom of the pan, until the wine has just about evaporated. Taste and adjust seasonings. Remove from the heat.
• Serve the salmon with a spoonful of mushrooms on top or on the side.

Steps:

• In a large skillet, heat oil at medium heat. Add mushrooms, leeks and pepper and cook about 8 minutes or until veggies have soften. Put the salmon pieces on the veggies in the skillet.
• Meanwhile, in a small bowl, mix ginger, soy sauce, sesame oil and garlic. Spread the mixture on the salmon. Cover and cook for about 10 minutes or until the flesh is easy to flake with a fork. Sprinkle with green onion. Serve with quarters of lemon.

Steps:

• Place salmon fillets, skin sides down in a baking dish which has been sprayed with a non stick cooking spray (Pam or similar).
• Mix remaining ingredients until well blended, then spoon over the salmon.
• Bake at 375 degrees F for 20- 25 minutes or until the salmon flakes easily with a fork.

Steps:

• Using a food processor combine 1 garlic clove, green onion, soy sauce, sherry, sugar, sesame oil, and chili-garlic sauce.
• In a glass baking dish, arrange salmon and coat with marinade. Let sit for approximately 5 minutes.
• Preheat your oven to 500 degrees.
• On a rimmed baking sheet, arrange salmon, with some marinade still clinging. (Transfer the remaining marinade from the glass dish into a small sauce pan.).
• In the oven, roast the fish for about 8 minutes, or until just opaque in center.
• On the stove top over medium-high heat, bring the sauce to a boil and set aside to use a a glaze for the fish.
• Over a high flame, heat olive oil in a large nonstick pan.
• Add bok choy and mushrooms and remaining garlic.
• Stir fry veggies until bok choy is wilted and the mushrooms are tender (approx. 4 minutes). Season, to taste, with salt and pepper.
• Divide vegetables among four plates. Top with salmon and brush with glaze.

Steps:

• Heat oil in heavy large skillet over medium-high heat. Season salmon with salt and pepper. Add to skillet; sauté until just cooked through, about 3 minutes. Using slotted spoon, transfer salmon to plate. Add garlic to same skillet; sauté 30 seconds. Add mushrooms; sauté 2 minutes. Add green onions, tomato, wine and capers; cook until mushrooms are tender, about 5 minutes. Add linguine, dill, lemon juice and salmon and toss. Season with salt and pepper.