Smoked Salmon With Sweet Onions Recipes

Steps:

• Whisk eggs and heavy cream together in a large mixing bowl.
• Take a large nonstick pan and set over medium heat. When the pan is heated add the butter and spread out evenly over the surface of the pan. Once it starts to foam turn the heat down and add eggs. Using a spatula swirl the eggs quickly in a circular motion as you gently shake the pan back and forth to cook evenly, you don't want any color.
• Once the eggs begin to set, drop the pieces of salmon, small spoonfuls of cream cheese, and green onions over the top. Season with salt and pepper, then as you slide it out onto your cutting board, roll 1 side over the top as you go to form an omelette.
• Slice crosswise into portions and serve.

Steps:

• Combine the black pepper, paprika, cayenne pepper, minced garlic, Dijon mustard, brown sugar, onion powder, and salt in a small bowl. Stir in 1 tablespoon of olive oil to make a paste. Spread the paste all over the salmon fillets, and set aside to marinate at room temperature 30 minutes.
• Heat the remaining 2 tablespoons of olive oil in a small pan over medium heat. Stir in the onion, and cook until tender and golden brown, about 10 minutes. Heat a separate non-stick skillet over medium-high heat. Cook the salmon fillets in the hot skillet until golden brown on each side, and no longer translucent in the center, about 4 minutes per side. Pour the browned onions and olive oil over the salmon fillets to serve.

Steps:

• In a shallow glass dish (or zip lock bag) combine the sugar, salt, pepper, bay leaves, and wine.
• Stir to dissolve the sugar and salt.
• Place the salmon fillet in the solution; cover and refrigerate for at least 2 hours, preferably overnight.
• Remove and blot the marinade from the salmon.
• Place the Alder wood chips in the base of the smoker and position the drip pan and rack.
• Line the drip pan with aluminum foil and pour about 1/3 cup of the marinade into the drip pan.
• Lay the fillet on the smoker rack, skin side down, and cover with several layers of the sliced sweet onions, placing potatoes and peppers around the salmon.
• Cover and smoke in the usual fashion for 15 - 18 minutes.
• Transfer the fish and sliced onions carefully with a spatula to a serving platter.
• Garnish with the parsley and lemon wedges.
• Serve with your favorite dill sauce (my favorite Recipe #102047).

Steps:

• Heat pan over low heat add oil to heat.
• Add onions and cover to keep onions moist.
• Remove cover and stir occasionally.
• Do not allow onions to brown.
• Cook until the onions are translucent and soft but have not started to brown about 5 minutes.
• Season with salt pepper and herbs if you desire and proceed with the recipe that calls for sweating onions.

Steps:

• Peel and cut onions into quarters or eighths and slice in food processor.
• Heat oil in nonstick skillet and saute onion, partly covered, about 10 minutes.
• When onion begins to soften, stir in ginger and vinegar; cover and continue cooking over low heat until onion is soft, 5 minutes more.
• Wash and dry fish. Grill on stove-top grill, or broil. Measure fish at thickest point, and cook 8 to 10 minutes to the inch.
• Wash and stem grapes. Add grapes, oregano and thyme to onion; season with pepper and cook, covered, until the rest of the meal is ready, a few minutes longer. Arrange salmon on two dinner plates and top with onion-grape mixture.