Search is still not working - any idea when this might be fixed

ISO your favorite salmon recipes, friend at work was gifted a whole salmon

and is relying on my for great recipes.

Naturally, I am relying on you ((hugs))

thanks!

 
Looks more complicated than it is: Cowboy-Spiced Salmon with Tomato Remoulade & Spinach

Cowboy-Spiced Salmon with Tomato Remoulade & Spinach

("Grill Blend Cowboy Spice" mix, courtesy of Grady Spears at "Reata")
3 Tbsp each, KOSHER SALT, PASILLA CHILE POWDER
2 Tbsp each dried GRANULATED GARLIC, SUGAR, CUMIN, BLACK PEPPER
1 Tbsp dried THYME
(the fish)
1 lb fresh SALMON FILLET, about 1" inch thick
1 Tbsp DIJON MUSTARD
1 Tbsp EXTRA-VIRGIN OLIVE OIL
(the remoulade)
1 clove GARLIC, finely minced
1 tsp DIJON MUSTARD
2 large fresh TOMATOES, diced with juice
2-4 Tbsp WHITE WINE
(the spinach)
1 Tbsp EXTRA-VIRGIN OLIVE OIL
4 cloves GARLIC, finely minced
10 loose cups FRESH SPINACH, washed & cleaned
SALT & FRESHLY GROUND BLACK PEPPER to taste

Several hours before you want to eat, mix all the ingredients for the Grill Blend together and reserve in an airtight container.

Place the salmon fillet on a good sized piece of plastic wrap. Spread one side of the fish with half the Dijon then dust with some (I don't know, ½-1 tsp?) of the Grill Blend. Turn over and repeat on the other side. Wrap the seasoned fish in the plastic, and return to the fridge for at least an hour or two, up to 3 hours. (Use the left-over Grill Blend mix for grilled or broiled steaks, pork ribs etc.)

When ready to cook, heat olive oil in a non-stick sauté pan and sear the salmon 3-4 minutes per side. Remove to a platter and tent with foil to keep warm. Return the hot sauté pan to the heat, add the minced garlic and quickly toss. Once the garlic becomes fragrant, add the tomatoes, Dijon and 2 tablespoons of the white wine. Cook on high heat until most of the liquid is gone. Turn heat off and let this rest in the pan until you're ready to serve. If you find you've "over-reduced" the tomato mixture, just add a little more of the white wine and reheat.

Spinach is easy. Find a lidded-pan, large enough to hold all the spinach. Heat the olive oil, add the minced garlic (do NOT let it brown or, as you know, it'll go bitter) and cook until it's opaque, about 3-4 minutes on medium. Turn the heat to high, add all the spinach (just cram it into the pot) and press the lid down. Cook for 1-2 minutes, remove lid, add salt and pepper, toss the spinach until it's JUST wilted.

To assemble, put some spinach on the plate, top with some salmon and a healthy dollop of the remoulade. Kind of daub the plate with a little more remoulade, dust with a little more of the Grill Blend and you're good to go. Serves 2-3, depending on the capacity of your eaters.

 
And this favorite, I use as a starter: Crispy Salmon Cakes

Crispy Salmon Cakes
From Chef Michael Lomonaco 1996 The secret of a perfect salmon cake is to use the finest, freshest salmon money can buy, and plenty of it!

1 lb poached or baked SALMON - chilled, boneless, and skinless
1 SWEET RED PEPPER, diced
1 Tbsp VEGETABLE OIL
6 slices FRESH WHITE BREAD, crusts removed
1 Tbsp finely chopped FRESH GARLIC
1-2 JALAPEÑO PEPPERS, seeded and finely chopped
¼ cup chopped FRESH CILANTRO LEAVES
¼ cup MAYONNAISE
2 Tbsp OLD BAY BRAND SEASONING
SALT and FRESHLY GROUND BLACK PEPPER to taste
VEGETABLE OIL for sautéing

Remove all bones and skin. Cut into pieces. Sauté the diced sweet peppers in the 1 Tbsp vegetable oil until wilted and set aside to cool. Place the bread in a food processor fitted with a metal blade, and process until finely crumbled. Measure and reserve 2 Tbsp of the bread crumbs to use in the filling. The remaining bread crumbs will be used to coat the salmon cakes.

Mix salmon with sweet peppers, garlic, jalapeño peppers, cilantro leaves, and mayonnaise. Add the Old Bay, 2 Tbsp bread crumbs, salt and pepper. Mix well, then refrigerate 20 minutes before continuing.

Place the reserved bread crumbs in a tin. Form 8 equal-sized portions of salmon. With the palm of your hand, pat each portion in to a disk-shaped cake approximately ¼" thick. (It is important for the salmon cakes to be the same thickness so they will cook uniformly.) Press each cake into the bread crumbs, turning them so they coast evenly on all sides. Refrigerate at least 1 hour to prevent the cakes from crumbling during cooking.

Preheat the oven to 375º F. No more than 30 minutes before you plan to serve the salmon cakes, add enough vegetable oil to cover the bottom of an ovenproof sauté pan. Heat until just before it begins to smoke. Add the salmon cakes gently, being careful not to crowd the pan. (Cook in two batches if necessary.) When the salmon cakes are well browned on both sides, bake them 6 minutes to ensure that they are fully cooked and hot at the center. Serve with Chili Mayonnaise or mayonnaise flavored with mustard or horseradish, and garnish with a small salad. Serves 8 as an appetizer, 4 as an entrée.

 
Here is a search workaround....

in case you miss it above. Note both sites are beta and are still under construction. I don't think there are plans to move the current Swap info over to the other format.

Use Google or the search engine of your choice and put in:

(name of your search) site:eat.at

Examples:

meyer lemon curd site:eat.at (the more words the more refined the search will be)

or

chili site:eat.at

or

mariadnoca site:eat.at

or

cathyz chicken site:eat.at

 
Steve, I think you posted this once AGES ago, maybe at Gails? Anyway, I

have made it numerous times and love it every time! Thanks for reminding me about it.

 
Broiled Salmon with Cilantro and Lime

BROILED SALMON WITH CILANTRO AND LIME

INGREDIENTS:

1/2 cup cilantro leaves, finely chopped
1 clove garlic, large, finely chopped
2 tablespoons lime juice
1 tablespoon olive oil
1/2 teaspoon salt (I use 1/8 tsp salt)
4 salmon steaks, 3/4 inch thick (can also use fillets)

DIRECTIONS:

Place fish on plate.
Combine cilantro, garlic, lime juice, oil and salt in a bowl.
Set 2 Tbsp aside in a separate bowl.
Pour the cilantro mixture over the fish (do not use the 2 Tbsp reserved marinade). Cover and let it sit 10 minutes.
Spray broiler rack with nonstick cooking spray.
Place salmon on rack and brush with 1 tablespoon marinade.
Broil 6" from heat about 3-4 minutes.
Turn steaks over, and brush with remaining tablespoon of marinade.
Broil 3 more minutes or until cooked through.

4 servings.

Note: If salmon steaks or fillets are thicker than 3/4 inch, increase cooking time, use less marinade at a time, and baste accordingly.

http://www.recipezaar.com/15911

 
Salmon in Ginger Butter Sauce

SALMON IN GINGER BUTTER SAUCE

2 salmon steaks (or fillets) -- 1/2 pound each
3 Tablespoons dry sherry (I used dry white wine)
2 Tablespoons soy sauce
1 Tablespoon sesame oil (oriental type/dark)
1 Tablespoon fresh ginger -- finely minced
2 Tablespoons chopped fresh parsley
2 Tablespoons butter (I omitted this)
freshly ground pepper
salt
1 lemon -- cut in quarters

(My note: If doing salmon steaks, rub one side with half the marinade, broil for 5 minutes, turn over and brush the other side with the rest of marinade, then broil another 5 minutes or so, or until cooked through).

Combine sherry or wine, soy sauce, and oil. Rub fillets with this marinade. Rub ginger across top of fillets, dot with butter (optional) , then sprinkle on parsley. Add black pepper and a sprinkle of salt to taste.

Preheat oven to 550 degrees, then turn oven to Broil. (My note: I just use the broiler). Place salmon (fillets) about 4 inches below heat and cook without turning until fish turns a lighter pink, just becomes firm to the touch, and begins to flake when prodded with a fork. (Alternately, steam in rack in a steamer over boiling water for 10 minutes. Serve with lemon wedges).

Adapted from Pacific Flavors by Hugh Carpenter

 
Broiled Salmon with Sweet Red Pepper Sauce

BROILED SALMON WITH SWEET RED PEPPER SAUCE

INGREDIENTS:

2 medium red bell peppers
2 cloves garlic, unpeeled
2 teaspoons red wine vinegar
1 teaspoon olive oil
1 lb salmon fillets or salmon steaks

DIRECTIONS:

1. Preheat broiler.
2. Broil peppers on both sides until black and blistered.
3. Place in metal bowl and cover with plastic wrap. Let cool about 15 minutes.
4. Meanwhile, lower oven heat to 400 degrees F.
5. Wrap garlic in foil; roast in oven about 10-15 minutes or until soft. Peel and set aside.
6. Peel peppers over a bowl to catch any juice; discard stems and seeds.
7. In a blender or food processor, puree peppers and their juice with the garlic, vinegar, and oil. Set aside.
8. Reset the broiler.* Salt and pepper the salmon. Broil about 4-5 minutes on each side (for steaks), or to desired doneness.
9. To serve: Drizzle red pepper sauce over salmon.

*Note: Can also cook the salmon over the grill.

Makes 2-3 servings.

Adapted from my files.

 
Baked Salmon Stuffed with Mascarpone Spinach

* Exported for MasterCook 4 by Living Cookbook *

Baked Salmon Stuffed with Mascarpone Spinach

Recipe By : Bon Appétit | February 2002
Serving Size : 8 Preparation Time:
Categories : Fish and Shellfish


Amount Measure Ingredient -- Preparation Method

1 10-ounce bag fresh spinach leaves
1/2 cup cream cheese (about 4 ounces), room temperature
1/2 cup mascarpone cheese,* room temperature
pinch of ground nutmeg
8 6- to 8-ounce salmon fillets with
-- skin (each about 1 inch thick)
Olive oil
2 2/3 cups fresh breadcrumbs from French bread with crust
1/2 cup (1 stick) butter, melted
1/2 cup freshly grated Parmesan cheese

1. PreparationCook spinach in large pot of boiling water just until wilted,
about 30 seconds. Drain; rinse with cold water. Squeeze spinach dry, then
finely chop. Place in small bowl. Mix in cream cheese, mascarpone, and
ground nutmeg. Season to taste with salt and pepper. Cut one 3/4-inch-deep,
2 1/2-inch-long slit down center of top side of each salmon fillet, forming
pocket for spinach mixture. Fill each slit with spinach mixture, dividing
equally among salmon fillets. (Can be made 4 hours ahead. Cover and chill.)

2. Preheat oven to 450°F. Brush rimmed baking sheet with olive oil. Sprinkle
salmon fillets with salt and pepper. Mix breadcrumbs, melted butter, and
Parmesan cheese in medium bowl. Top each salmon fillet with breadcrumb
mixture, pressing to adhere. Place salmon fillets, skin side down, on
prepared baking sheet. Bake salmon until opaque in center, about 12 minutes.
Transfer to plates and serve.

3. * Italian cream cheese sold at Italian markets and also at many
supermarkets.

Nutrition (calculated from recipe ingredients)Calories: 588
Calories From Fat: 390
Total Fat: 43.8g
Cholesterol: 173.8mg
Sodium: 286.4mg
Potassium: 949.1mg
Carbohydrates: 2.5g
Fiber:
 
Slow-Cooked Salmon with Creamy Leeks and Red Wine Butter

* Exported for MasterCook 4 by Living Cookbook *

Slow-Cooked Salmon with Creamy Leeks and Red Wine Butter

Recipe By : Saveur
Serving Size : 4 Preparation Time:
Categories : Fish and Shellfish


Amount Measure Ingredient -- Preparation Method

1 cup red wine
2 shallots (1 roughly chopped, 1 finely chopped
8 Tbs unsalted butter (6 tbsp. softened, 2 Tb diced
2 tsp chopped flat-leaf parsley plus 1 Tab thinly sliced
Kosher salt and freshly ground black
-- pepper, to taste
3 medium leeks (white and light green parts only),
julienned and washed
1/2 Tbs finely chopped marjoram
1/2 Tbs finely chopped thyme
1 tsp crushed fennel seeds
1/3 cup dry vermouth
2 cups heavy cream
1 Tbs fresh lemon juice
4 8-oz. skinless boneless salmon filets
3 Tbs extra-virgin olive oil
1 clove garlic, finely chopped

1. Combine red wine and roughly chopped shallots in a 1-quart saucepan;
bring to a boil over high heat. Boil until reduced to 1 tbsp., about 13
minutes. Strain the wine through a fine sieve into a bowl; discard shallots.
Let wine cool. Add softened butter and chopped parsley and season with salt
and pepper. Stir with a fork until well combined. Transfer red wine butter
to a sheet of plastic wrap and roll tightly into a 1"-thick cylinder about
5" long. Twist ends of plastic wrap to seal tightly. Chill until firm. (The
red wine butter may be made and refrigerated up to 1 week in advance.)

2. Heat remaining butter in a 12" skillet over medium-high heat. Add the
leeks, marjoram, thyme, and fennel, season with salt, and cook, stirring
occasionally, until slightly wilted, about 2 minutes. Add the vermouth and
cook, stirring occasionally, until almost all the liquid has evaporated,
about 8 minutes. Add the cream and lemon juice and cook, stirring
occasionally, until the leeks are soft and the cream has thickened, about 25
minutes. (Add a little water if leeks become dry.) Season with salt and
pepper. Keep leeks warm, covered, over low heat.

3. Heat oven to 275°. Arrange the salmon on a foil-lined baking sheet. In a
small bowl, combine the remaining shallots, olive oil, and garlic. Rub
salmon with the shallot mixture and season with salt and pepper. Roast the
salmon until medium rare, about 12 minutes. Cut four 1⁄4"-thick slices of
the red wine butter, place 1 on top of each filet, and let melt slightly in
the oven, about 3 minutes.

4. To serve, spoon some of the leeks onto the center of 4 plates. Using a
spatula, place a salmon filet atop each. Garnish with remaining parsley.

Nutrition (calculated from recipe ingredients)Calories: 696
Calories From Fat: 489
Total Fat: 55.6g
Cholesterol: 142.9mg
Sodium: 52.8mg
Potassium: 805.3mg
Carbohydrates: 37.4g
Fiber:
 
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