Salmon, rich in omega-3 fatty acids, vitamin D, tastes always delicious cooked in whatever recipe. There are so many recipes about how to cook salmon. The four salmon recipes in this article, are very simple to prepare, heavenly delighting and healthy.
Grilled Salmon with Dijon Mustard
(3 servings)
Ingredients:
1.5 lb skin-less salmon steak
1 tbsp Lemon juice
2 tbsp Dijon mustard
4-5 cloves of garlic (finely chopped)
2 tbsp olive oil
1 tbsp soy sauce
1/2 tbsp black pepper powder
1 tsp crushed red pepper
Salt to taste
1 tbsp Lemon juice
2 tbsp Dijon mustard
4-5 cloves of garlic (finely chopped)
2 tbsp olive oil
1 tbsp soy sauce
1/2 tbsp black pepper powder
1 tsp crushed red pepper
Salt to taste
Preparation:
1. In a mixing bowl, whisk together all the ingredients except salmon. Rub the mixture on the salmon fillets. Cover the mixing bowl with an aluminum sheet and refrigerate it for at least an hour.
2. Now pre-heat the grill to the medium heat and brush the racks with oil.
3. Coat the salmon fillets again with olive oil and place them on the grill. Let them dazed for 5-7 minutes each side. Cooked salmon should be firm and flaky.
4. Now put the salmon fillets on a plate and serve it with sliced lemon and Dijon mustard.
2. Now pre-heat the grill to the medium heat and brush the racks with oil.
3. Coat the salmon fillets again with olive oil and place them on the grill. Let them dazed for 5-7 minutes each side. Cooked salmon should be firm and flaky.
4. Now put the salmon fillets on a plate and serve it with sliced lemon and Dijon mustard.
Crispy and juicy Salmon with the Orzo
(2 servings)
Ingredients:
1 lb orzo(one kind of pasta).
1.5 lb skin-less salmon fillets (cut into equal pieces)
1 cup butter
1/2 cup green peas
1-2 tsp red paprika powder
1.5 tbsp black pepper powder
1-2 tsp garlic paste
1 tbsp lemon juice
2 cups of crushed and unsalted potato chips
1/3 cup spring onions finely sliced
2 tbsp olive oil
Salt to taste
1.5 lb skin-less salmon fillets (cut into equal pieces)
1 cup butter
1/2 cup green peas
1-2 tsp red paprika powder
1.5 tbsp black pepper powder
1-2 tsp garlic paste
1 tbsp lemon juice
2 cups of crushed and unsalted potato chips
1/3 cup spring onions finely sliced
2 tbsp olive oil
Salt to taste
Preparation:
1. In a mixing bowl, marinade the salmon fillets with lemon juice, a pinch of salt, and 1 tbsp black pepper powder. Set aside for 1 hour.
2. Pre-heat your broiler.
3. Now cook the orzo following the direction is written on its package. Drain the extra water from it. Cool it.
4. Meanwhile, take a small bowl. Whisk the butter into it and add paprika powder, garlic paste, and salt to taste. Mix them well.
5. Coat the fillets first in the butter mixture and then roll in the crushed potato chips.
6. Place the fillets on the broiler. Cook for 5 minutes.
7. While the salmon is broiling, place a saucepan on the gas oven and heat 2 tbsp olive oil.
8. Toss the green peas into the saucepan and stir-fry for 2 minutes. Now add the orzo. Mix it well with the peas. Sprinkle salt to taste, 1/2 tbsp black pepper powder, and sliced spring onions. Cook for 5 minutes.
9. Now serve the crispy salmon with the orzo.
2. Pre-heat your broiler.
3. Now cook the orzo following the direction is written on its package. Drain the extra water from it. Cool it.
4. Meanwhile, take a small bowl. Whisk the butter into it and add paprika powder, garlic paste, and salt to taste. Mix them well.
5. Coat the fillets first in the butter mixture and then roll in the crushed potato chips.
6. Place the fillets on the broiler. Cook for 5 minutes.
7. While the salmon is broiling, place a saucepan on the gas oven and heat 2 tbsp olive oil.
8. Toss the green peas into the saucepan and stir-fry for 2 minutes. Now add the orzo. Mix it well with the peas. Sprinkle salt to taste, 1/2 tbsp black pepper powder, and sliced spring onions. Cook for 5 minutes.
9. Now serve the crispy salmon with the orzo.
Poached Salmon
(2-3 servings)
Ingredients:
1.5 lb Salmon fillets (cut into equal pieces)
3 cups of water
1 cup onions minced
1 cup carrots diced
1/2 cup parsley minced
1/2 cup unsalted butter
2 tbsp black pepper powder
1 tbsp lemon juice
Salt to taste
3 cups of water
1 cup onions minced
1 cup carrots diced
1/2 cup parsley minced
1/2 cup unsalted butter
2 tbsp black pepper powder
1 tbsp lemon juice
Salt to taste
Preparation:
1. Marinade the salmon fillets with 1 tbsp lemon juice, salt, and 1 tbsp black pepper powder. Wrap it in muslin and refrigerate it for 1 hour.
2. In a large skillet, pour the water and place it on a high flame.
3. After 2 minutes, add the onions, carrots, parsley to the water. Sprinkle the remaining 1 tbsp black pepper powder and salt to it.
4. Cover the skillet with a lid. Simmer and boil for 5-6 minutes.
5. Now place the muslin wrapped salmon fillets into the water. Cook them in a very low flame until they become firm and flaky.
6. Remove the fillets from the water with a spatula, and unwrap them very carefully from the muslin.
7. Place them on a plate and serve with wasabi paste or Hollandaise sauce.
2. In a large skillet, pour the water and place it on a high flame.
3. After 2 minutes, add the onions, carrots, parsley to the water. Sprinkle the remaining 1 tbsp black pepper powder and salt to it.
4. Cover the skillet with a lid. Simmer and boil for 5-6 minutes.
5. Now place the muslin wrapped salmon fillets into the water. Cook them in a very low flame until they become firm and flaky.
6. Remove the fillets from the water with a spatula, and unwrap them very carefully from the muslin.
7. Place them on a plate and serve with wasabi paste or Hollandaise sauce.
Baked Salmon Salad
(4 servings)
Ingredients:
2 lb skin-less salmon fillets (cut into small pieces)
2 tbsp lemon juice
2 tbsp black pepper powder
2-3 tsp garlic paste
2 boiled eggs (cut into small pieces)
2 cucumbers (peeled and diced into small cubical shapes)
1 cup red, green, and yellow bell pepper diced
1 cup chopped onions
5-6 tbsp mayonnaise
Salt to taste
Lettuce
2 tbsp lemon juice
2 tbsp black pepper powder
2-3 tsp garlic paste
2 boiled eggs (cut into small pieces)
2 cucumbers (peeled and diced into small cubical shapes)
1 cup red, green, and yellow bell pepper diced
1 cup chopped onions
5-6 tbsp mayonnaise
Salt to taste
Lettuce
Preparation:
1. In a mixing bowl, marinade the salmon fillets with 1 tbsp lemon juice, 1 tbsp black pepper powder, garlic paste, and salt to taste. Refrigerate it for 1 hour.
2. Place the salmon fillets in an oven proof baking dish. Cover it with an aluminum sheet.
3. Set the oven on 175 C. Bake the fillets for 20 minutes. Remove them from the oven and put them on a plate.
4. Now, take a large mixing bowl. Add the diced cucumber, diced bell peppers, chopped onions, 1 tbsp lemon juice, and diced boiled eggs into the bowl, one by one. Sprinkle 1 tbsp black pepper powder, and salt to taste. Mix all the ingredients well.
5. Now add the small fillets of salmon into the mixture. Toss gently to mix well. Salmon salad is ready.
6. Spread the mayonnaise over the salad and serve with lettuce.
2. Place the salmon fillets in an oven proof baking dish. Cover it with an aluminum sheet.
3. Set the oven on 175 C. Bake the fillets for 20 minutes. Remove them from the oven and put them on a plate.
4. Now, take a large mixing bowl. Add the diced cucumber, diced bell peppers, chopped onions, 1 tbsp lemon juice, and diced boiled eggs into the bowl, one by one. Sprinkle 1 tbsp black pepper powder, and salt to taste. Mix all the ingredients well.
5. Now add the small fillets of salmon into the mixture. Toss gently to mix well. Salmon salad is ready.
6. Spread the mayonnaise over the salad and serve with lettuce.
You can even pour the salmon and egg mixture into 4-5 bread slices and enjoy the Baked Salmon Sandwich.
Article Source: http://EzineArticles.com/expert/Oindrila_Bhattacharyya/2251808
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