Salt And Pepper Salmon With Shiitakes And Leeks Recipes

Steps:

• Run your finger up and down the center of the salmon feeling for any pin bones. Remove any that you find with a needle-nosed pliers or tweezers. With a sharp knife cutting across the width of the salmon, divide it into 4 equal portions. Lightly salt the salmon and let sit a couple minutes; this will help you get crispy skin.
• Heat a 2-count, about 2 tablespoons, of olive oil in a large skillet over medium-high heat until the oil is almost smoking. Season the salmon with pepper, and rub about 1 1/2 tablespoons butter on the skin side of each fillet. Add the salmon to the pan, skin-side down. To get super crispy skin, cook the salmon almost to completion, about 6 minutes.
• Flip the salmon and cook until flesh side is nicely seared, 1 to 2 minutes.
• Transfer the salmon to a platter and serve with the Smashed Potatoes.
• Put the potatoes into a large pot, cover them with cold water, and add a large pinch of salt. If they're large, cut them in half. Bring to a boil and simmer until the potatoes are fork tender, 20 to 30 minutes. Drain. Stick a fork into the potatoes, 1 at a time, lift them out of the colander and peel with a paring knife. Toss the potatoes into a bowl and roughly crush them. Drizzle with olive oil and season with salt and pepper.
• Heat 2 tablespoons olive oil with the butter in a medium saucepan over medium heat until the butter melts. Add the pearl onions, sugar, and lemon juice and cook, stirring frequently, until the onions are browned, 5 to 6 minutes. Add the lemon slices, peas, and lemon zest and continue cooking until the peas are hot. Season with salt and pepper. Dump the vegetables over the potatoes in the bowl, drizzle with extra-virgin olive oil add the parsley and dill and taste for salt and pepper. Scatter the watercress over the top, fold it in just until it wilts and call it a day.

Steps:

• Trim the roots and leaves from the leeks, leaving the soft white stem. Chop the stem into sections and place in a colander over the sink, or in a bowl of water. Rinse the leeks very thoroughly, these are notoriously grainy vegetables and you don't want the dirt to end up in your food, and pat dry. In a straight edge sauté pan with a lid over medium heat add the butter and allow to melt. Then add the leeks and sauté until tender. About 8 minutes.
• Once the leeks are tender pour in the chicken broth until it just covers the leeks. If you need a little more broth than the 2 cups called for, add a little more bit by bit. Then, add the salmon steaks on top, making sure they are separated a little. If there is skin on the salmon, place the skin side up so that the fish is resting directly on the leeks.
• Turn up the heat so that the broth is simmering. Place the lid on the pan and cook the salmon for 8 minutes. After that, check to make sure the steaks are cooked through. If not, continue cooking for 1-2 more minutes.
• Divide the leeks between two plates. Serve one salmon steak on top of each bed of leeks. Sprinkle with salt and pepper to taste.

Steps:

• Run fingers lightly over salmon fillets to check for bones.
• Saute shallots in peanut oil over medium-low heat until lightly cooked, then set aside to cool. Add 1 tablespoon each of chopped parsley and mint. Rub this mixture over the salmon. Season to taste with salt and pepper. This may be done ahead of time. Refrigerate salmon until ready to continue.
• Place 3/4 cup of fish stock in the bottom of a steamer, and bring to a boil over medium heat. Place fish on rack; cover and steam until fish is cooked through. Cooking time will depend on thickness of fillets: plan on 9 minutes per inch of thickness. When fish is done, remove from steamer, and place each fillet on a warm plate. Set aside in a warm place while finishing the recipe.
• While salmon is steaming, coarsely chop eggs and set aside.
• In a small saucepan, combine remaining 1/4 cup of fish stock with stock from steamer, bring to a simmer, and cook julienned vegetables for 3 minutes. Add peas and cook 1 minute more.
• Remove vegetables with a slotted spoon, leaving juices in pan, and arrange around each salmon fillet.
• Place the saucepan with the juices over medium heat. Bring to a boil, and reduce to approximately 2 tablespoons. Over low heat, whisk in butter, a tablespoon at a time. Season with salt, pepper and lemon juice. Add remaining mint and parsley.
• Garnish the fish with chopped eggs, and spoon the butter sauce over the fish and vegetables. Serve with small buttered new potatoes, if desired.

Steps:

• Preheat a large skillet over medium heat with 1 tablespoon of the EVOO, once around the pan. Add the chopped bacon and cook, stirring every now and then, until crisp, about 2 to 3 minutes. While the bacon is getting crisp, get the leeks ready.
• To clean the leeks, cut each in half lengthwise, then thinly slice each half into half moons. Fill a large bowl with cold water, transfer the sliced leeks to the water, swish and swoosh the leeks around in the water, and then let them sit without messing with them for a minute. Using your hands, skim the leeks from the water without disturbing the grunge that has settled to the bottom. Drain the leeks thoroughly, feeling them for grit. If you feel some, repeat the cleaning process with a clean bowl of water. Don't forget to thoroughly wipe off your cutting board after chopping the leeks, otherwise the next thing you chop on the board will have sand and grit in it.
• Once the bacon is crisp, remove it from the skillet to a paper-towel-lined plate and reserve. Don't wipe the skillet out there is lots of bacon flavor in there. Return the skillet to the stove top over medium heat and add the leeks, half the garlic, the thyme, red pepper flakes salt, and pepper and cook, stirring occasionally, for 3 minutes. Add the white wine and cook for 1 minute, then add the chicken stock and half-and-half or heavy cream. Bring the mixture up to a simmer, then turn down the heat to medium low. Simmer the mixture for about 10 to 12 minutes, until tender and creamy.
• While the leeks are cooking, start the salmon. Season the salmon on all sides with some salt and pepper. On a plate, combine the parsley, dill, the remaining garlic, and the lemon zest. Gently press one side of each salmon fillet into the herb mixture. Preheat a medium or large nonstick skillet over medium heat with the remaining 2 tablespoons of EVOO. Once the oil is hot, add the salmon fillets herb side down. Cook the salmon about 2 to 3 minutes on the herb side, then turn the heat up to medium high, flip the salmon, and continue to cook for 4 to 5 minutes, or until cooked through.
• Add the reserved crispy bacon to the leeks and stir to combine. Divide the leeks among 4 serving plates. Top each pile of leeks with a portion of the salmon. Cut the lemon into wedges and squeeze the juice over the fish. Serve with some crusty bread on the side.

Steps:

• Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with foil, and spray with cooking spray.
• Trim away the root end, tough outer leaves, and dark green tops of the leeks. Cut the leeks lengthwise into quarters, then crosswise into thirds. Wash the leeks well to remove any grit, and drain in a colander.
• Melt the butter in a large skillet over medium-high heat, and cook and stir the leeks until they have started to soften, about 5 minutes. Sprinkle the leeks with brown sugar, and cook until they turn brown, 15 to 20 minutes. Stir in the matchstick carrots, sprinkle with kosher salt, and cook and stir until the carrots are tender, about 5 minutes.
• Place the salmon on the prepared baking sheet, rub the fillets with olive oil, and sprinkle with salt and pepper. Roast the salmon until the flesh is opaque and flakes easily but isn't dry, about 10 minutes per 1 inch of thickness. Remove the cooked fillets to plates, and top each fillet with 1/4 of the caramelized leeks and carrots.

Steps:

• Run your finger up and down the center of the salmon feeling for any pin bones.
• Remove any that you find with a needle-nose pliers or tweezers.
• Using a sharp knife, cut across the width of the salmon, dividing it into 4 equal portions.
• Lightly salt the salmon and let it set a couple of minutes (this will help you get crispy skin).
• Heat about 2 tablespoons olive oil in a large skillet over med-high heat until the oil is almost smoking.
• Season the salmon with pepper, and rub about 1 ½ tablespoons butter on the skin side of each fillet.
• Add the salmon to the pan, skin side down; to get crispy skin, cook the salmon almost to completion, about 6 minutes.
• Flip the salmon and cook 1-2 minutes or until the flesh side is nicely seared.
• Transfer salmon to a platter and serve.

Steps:

• Preheat oven to 400 degrees.
• Remove roots, outer leaves, and tops from leeks. Cut leeks in half lengthwise. Rinse thoroughly with cold water, and cut each half into 3 inch julienne strips.
• Melt butter in a large nonstick skillet over medium heat. Add leeks to pan; cook 4 minutes or until slightly wilted, stirring occasionally. Stir in brown sugar and 1/4 teaspoon salt; cook 20 minutes or until edges are browned, stirring occasionally. Remove from heat: stir in juice. Keep warm.
• Place salmon on a baking sheet coated with cooking spray; sprinkle salmon with remaining 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/8 teaspoon red pepper. Bake salmon at 400 degrees fro 8-10 minutes or until fish flakes easily when tested with a fork. Place one filet on each of 4 plates; top with leek mixture.

Steps:

• Preheat oven to 450 degrees. On a large rimmed baking sheet, toss leeks with oil; season with salt and pepper. Roast, tossing once, until beginning to soften, 12 to 15 minutes.
• Remove leeks from oven, toss with pan juices to coat, and push to edges of baking sheet. Arrange salmon pieces in center, and season generously with salt and pepper.
• Return to oven; roast until salmon is just opaque throughout, 10 to 15 minutes (depending on thickness). Serve salmon with leeks and lemon wedges.

Steps:

• Cook the leeks: Put the leeks into a large microwave dish and sprinkle over 2 tablespoons water. Cover the dish with cling film and pierce a couple of times with a fork. Cook on 850W for 3 minutes, then leave to stand for 1 minute.
• Make the sauce: Whisk the olive oil, mustard, honey and lemon juice together and season with a little salt and pepper. Scatter the tomatoes on top of the leeks and spoon over half the sauce.
• Cook the salmon: Lay the salmon fillets side by side on top of the vegetables and spoon the remaining sauce over them. Replace the cling film and continue cooking on 850W for 9 minutes. Leave to stand for a couple of minutes before serving.

Steps:

• Heat the oil in a medium nonstick skillet over medium heat. Add the mushrooms and the water and cook until the mushrooms are wilted, about 5 minutes. Season with the salt and pepper to taste.
• Steam the lettuce over the steaming liquid for 30 seconds. Remove the liquid from the heat. Cut the center stem out of each leaf and overlap the flaps where the stem was. Season the salmon with salt and pepper.
• Place 1 piece of salmon on the center of each leaf and top with some mushrooms. Fold the sides of the leaf in over the salmon and mushrooms. Then fold the bottom over the salmon, rolling it up to make a tight package. Repeat.
• Bring the steaming liquid back to a simmer, place the salmon in the steamer, cover and steam for 8 minutes. Place 2 packages on each of 4 plates and serve immediately.