Spicy Salmon Recipes

Steps:

• Preheat an outdoor grill or grill pan on medium high.
• Mix together the hot sauce, brown sugar, paprika and cayenne in a small bowl. Transfer 1 tablespoon of the mixture to a large bowl and whisk in the mayonnaise; set aside the rest of the sauce. Add the chives, celery and onions to the bowl with the mayonnaise and toss well.
• Sprinkle the salmon with salt and pepper. Brush the grill grate lightly with oil. Lay the salmon on the grill, skin-side up, and cook until distinct grill marks appear and the salmon releases easily from the grate, 2 to 3 minutes. Turn and brush the fish with some of the reserved sauce. Continue to cook the fish, brushing the pieces periodically with the sauce, until the salmon fillets are glazed and just cooked through, 13 to 15 minutes more.
• Transfer the fillets to individual plates and serve with the celery slaw.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a medium baking dish with aluminum foil. Lightly grease foil.
• With a mortar and pestle, grind together the garlic, chile pepper, and olive oil. Mix into a thick paste with the mustard, lime juice, salt, and pepper. Place the salmon fillets in the prepared baking dish, and coat with the paste mixture.
• Bake salmon 12 to 15 minutes in the preheated oven, or until fish is easily flaked with a fork.

Steps:

• Coat your grill or a grill pan with cooking spray and preheat over medium heat. While the grill is heating, combine the brown sugar, chili powder, cumin, salt, and pepper. Brush each salmon fillet with 1/2 teaspoon of the oil, then rub each fillet with about 1/2 tablespoon of the spice mixture.
• Grill the salmon, flesh side down, until charred, 4 to 5 minutes. Flip the salmon and cook another 5 to 6 minutes for medium doneness. For well done fish, cook an additional 1 to 2 minutes. Remove to a platter and serve immediately.
• Excellent source of: Protein, Thiamin, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Pantothenic Acid, Copper, Phosphorus, Potassium, Selenium
• Good source of: Folate, Magnesium

Steps:

• Place chiles and water in a skillet and simmer until soft, about 2 minutes. Add sesame oil and garlic; cook until fragrant, 1 to 2 minutes. Stir in blueberries, apple cider vinegar, sugar and salt. Bring to a boil and cook, mashing berries with a wooden spoon until a thick sauce forms, 5 minutes. Remove from heat. Divide sauce over salmon fillets.

Steps:

• Preheat oven to 375°. Place salmon on a 15x10x1-in. baking pan coated with cooking spray. Sprinkle with garlic powder and cayenne. Spoon salsa over top., Bake 12-15 minutes or until fish flakes easily with a fork.

Steps:

• Heat the oven to 450 degrees. Pat the salmon fillets dry with a paper towel and place them in an ovenproof baking dish large enough to hold them without crowding.
• In a small bowl, combine the brown sugar, salt, mustard powder, paprika, chili powder, pepper and garlic powder; mix well with a fork.
• Sprinkle the spice rub over the fillets, then turn them, pressing gently, to coat all sides with the rub. Brush the fillets all over with the olive oil.
• Roast the salmon for 12 to 14 minutes, depending on the thickness of the fillets, until it flakes easily and is just cooked in the center. Let the salmon rest for 5 minutes, then sprinkle lightly with salt and serve.

Steps:

• Heat oven to 200C/180C fan/gas 6. Cook the potatoes in a large pan of boiling salted water for 6 mins. Drain in a colander and leave to steam dry for a few mins. Toss the potatoes in a roasting tin with 1 tbsp oil, the turmeric, ground cumin and chilli flakes and plenty of seasoning. Roast for 20 mins, tossing halfway through. Boil the kettle.
• Put the spinach in a colander and pour over boiling water until wilted. Use the back of a wooden spoon to squeeze out most of the water. Rub the salmon generously with the spice paste and drizzle with oil. Stir the spinach through the potatoes and top with the salmon, skin-side down. Increase the heat to 220C/200C fan/gas 7. Return to the oven for 20-25 mins or until the salmon is just cooked. Remove the salmon to stir the cream into the potatoes, then replace the salmon and serve with lemon wedges for squeezing over.

Steps:

• OPEN THE CANS OF SALMON AND DISCARD THE JUICE INTO THE SINK OR A BOWL.
• HAVE THE SALMON FACING TOWARD YOU AND YOU SHOULD SEE A SMALL ROUND WHITE OR OPAQUE CIRCLE IN THE MIDDLE. THAT IS THE BONE, GENTLY PULL APART THE SALMON (FROM BOTH SIDES, LIKE BREAKING OPEN A MUFFIN) FROM WHERE THE BONE IS AND IT SHOULD BE ONE LONG SPINE LOOKING PIECE. REMOVE THE ENTIRE PIECE, SOMETIMES ONE CAN WILL HAVE TWO STRINGS OF BONE SO JUST TURN THE SALMON OVER AND LOOK FOR ANOTHER BONE. DON'T WORRY ABOUT THE LITTLE BONES ON THE SIDE, THOSE WILL COOK DOWN TO A GEL AND YOU WON'T TASTE IT.
• AFTER DE-BONING THE SALMON BREAK IT APART WITH A FORK AND ADD THE SEASONING SALT, GARLIC POWDER, & CRUSHED RED PEPPER (ADD ALL TO TASTE), EGGS, 1/3 ITALIAN BREAD CRUMBS AND MIX TOGETHER.
• NOW IT'S TIME TO MAKE THE BREADING, PUT THE FLOUR, ½ CORN MEAL/ BREAD CRUMBS AND SALT AND PEPPER IN BOWL AND SIFT TOGETHER WITH A FORK.
• TAKE AN AMPLE AMOUNT OF THE SALMON MIXTURE AND MOLD IT INTO A PATTIE NO BIGGER THAN THE PALM OF YOUR HAND AND COVER BOTH SIDES WITH THE BREADING.
• AFTER THE OIL HAS HEATED IN THE FRYING PAN ( IT WILL LOOK LIKE LITTLE WAVES OF RIPPLES) PLACE PATTIES INTO THE HOT OIL.
• They should hold together, let them reach a nice dark golden brown on each side and when you take them out put them on a paper towel on a plate. For an extra kick squeeze fresh lime juice on them as soon as you take them out of the pan, just before they cool.

Steps:

• Drizzle olive oil into a medium skillet over medium-high heat.
• In a small bowl, combine spices. Season all sides of salmon filets. Add to skillet when oil is glistening hot.
• Cook for 5-7 minutes on each side or until a crispy, thin brown outside layer forms and fish flakes easily when fork-tested. Do not over-cook, or salmon will be tough.

Steps:

• Place the first 5 ingredients in a blender or food processor; cover and process until mixture resembles fine crumbs. , In a bowl, combine the eggs, salmon, onion, green pepper, jalapeno, garlic and 1/2 cup crumb mixture. Shape into eight 1/2-in.-thick patties. Coat with remaining crumb mixture., In a large nonstick skillet over medium heat, cook patties in oil until golden brown, 4-5 minutes on each side.

Steps:

• Heat a large, lidded shallow pan over a medium heat. Tip in the curry paste and fry briefly, stirring constantly, until sizzling and aromatic. Add the lentils with about quarter of a can of water and season. Heat until simmering then lay salmon on top, skin side up.Cover and leave salmon to cook for 6-8 minutes until it feels firm when prodded.
• While salmon is cooking, make the dressing. Mix together the olive oil and lemon juice and season well. When salmon is cooked lift it out of the pan with a fish slice and set aside. Turn the heat up, stir in the spinach and a third of the dressing and cook until the spinach has just wilted. Spoon the lentils and spinach onto two plates then sit the salmon on top. Drizzle over the remaining dressing and serve.