Vermouth Salmon Recipes

Steps:

• Preheat broiler.
• Combine all ingredients, except salmon fillets, in a small bowl, stir with whisk (or fork).
• Spoon a couple of teaspoons of sauce over salmon filets and let them sit for 10-15 minutes (you can marinate longer if you like, just make sure not to use too much of your sauce).
• Place salmon fillets on a broiler pan coated with cooking spray.
• Brush with 1/2 of remaining honey mixture.
• Broil 8 minutes or until fish flakes easily when tested with a fork, basting frequently with remaining honey mixture.

Steps:

• Preheat oven to 375 degrees. Turn up edges of 1 sheet of foil so juices will not run out. Place slamon in the center of foil. Sprinkle with salt, lemon pepper and garlic powder. Place dill and lemon slices on top of salmon. Pour vermouth evenly over fish.
• Cover fish with second sheet of foil. Crimp edges of foil together to seal packet, leaving head space for heat circulation. Place packet on baking sheet. Bake 20-25 minutes or until salmon flakes easily when tested with fork.

Steps:

• For fish stock: Pour water into large pot and add bones, white wine, carrots, onion and leek. Simmer for 30 minutes over low heat. Strain and discard bones and vegetables. Season stock with salt and pepper and reduce to half its volume.
• Poach fillets with Vermouth and 3/4-cup stock in large pan over low heat for 10 minutes.
• Pour off most of stock from fillets into saucepan and bring to a boil. Meanwhile, sprinkle fish with remaining vermouth and season. Keep warm on low heat.
• Strain the boiling stock into a clean pan and reduce over high heat to 1/2 cup. Add cream and boil again. Beat egg yolks in bowl and add cream sauce to yolks. Pour all back into pot and reduce heat to low. Do not boil. To serve, arrange fillets on a platter, coat with sauce, and garnish with sliced truffle.

Steps:

• Preheat the oven to 425 degrees.
• Place the salmon fillet in a glass, ceramic, or stainless-steel roasting dish and season it generously with salt and pepper. Whisk together the olive oil and lemon juice and drizzle the mixture evenly over the salmon. Let it stand at room temperature for 15 minutes.
• In a small bowl, stir together the scallions, dill, and parsley. Scatter the herb mixture over the salmon fillet, turning it so that both sides are generously coated with the green herbs. Pour the wine around the fish fillet.
• Roast the salmon for 10 to 12 minutes, until almost cooked in the center at the thickest part. The center will be firm with just a line of uncooked salmon in the very center. (I peek by inserting the tip of a small knife.) Cover the dish tightly with aluminum foil and allow to rest for 10 minutes.
• Cut the salmon crosswise into serving pieces and serve hot with lemon wedges.

Steps:

• Preheat the grill to high. Make the sauce: pour the stock, cream and Noilly. Put into a medium-sized saucepan and boil rapidly until reduced by three-quarters. Turn off heat and keep warm.
• Brush the salmon on all sides with half the melted butter and season. Place on a lightly buttered baking tray and grill for 8 minutes until just cooked through.
• While the salmon is cooking, bring a large pan of salted water to the boil, add the kale and cook for 3-4 minutes. Remove, drain well and return to the pan, then add the remaining melted butter and toss. Cover pan to keep warm.
• Bring the sauce to a simmer, then whisk in the chilled butter one piece at a time. Stir in the thyme and season to taste.
• To serve, divide the kale between 4 warmed plates and top each with a piece of salmon. Spoon some of the sauce over the fish and the rest around the kale. Serve with steamed new potatoes and any remaining sauce in a small jug.