Ingredients:
1.5 lbs. fresh salmon roast OR 1 lb. canned salmon
1/2 tsp. liquid smoke
1 tbs.horseradish
1 tbs. lemon juice
1/2 lb. cream cheese, mashed
2 tbs. mayo
1 tbs. dried parsley flakes
Methods:
Steam the fresh salmon for about 45 minutes in a metal steamer. Cool the fish. Skin the salmon, remove the bones, and place the meat in a bowl. Add the remaining ingredients, and mix well.
Ingredients:
32 ounces fresh salmon fillets — 8-oz. portions
1 medium onion — chopped
1 carrot — chopped
1/2 bunch parsley sprigs
3 stalks celery — chopped
2 oranges — quartered
1 whole lemon — quartered
1 whole lime — quartered
1 bay leaf
1 1/4 gallons water
12 egg yolks
1 pound clarified butter — at 120°F
1 pinch salt — to taste
1 pinch black pepper — to taste
1/8 cup fresh orange juice
2 tablespoons orange zest
Methods:
Prepare the Citrus Court Stock– In a large pot, lightly saute onion, carrot, and celery. Add water, bay leaf, parsley, oranges, lemon, and lime. Bring to a boil; simmer for 25 minutes and strain. Place strained stock in pan large enough to hold salmon fillets. Keep liquid simmering.
Prepare the Orange Hollandaise– Whip the egg yolks with orange juice until light and frothy.
Slowly add butter while constantly whipping egg mixture. Add salt and pepper to taste.
Poaching the Salmon– Place the 4 salmon fillets in the simmering Citrus Court Stock.Salmon must be poached for 8 to 10 minutes. Remove from the stock and coat with the Orange Hollandaise.
Ingredients:
2 centre-cut salmon fillets, 6″ long x 1″ thick (2lbs total)
1/4 cup herbed cream cheese
2 Tbsp. butter, softened
1/4 tsp. each salt and pepper
Spinach mushroom filling:
2 1/2 cups oyster mushrooms or button mushrooms
2 tsp vegetable oil
1 Tbsp balsamic vinegar
1 pkg fresh baby spinach
1/4 tsp each salt and pepper
Methods:
Slice mushrooms. In large skillet, heat oil over medium heat cook mushrooms, stirring occasionally, until golden and no liquid remains, about 10 minutes.Sprinkle with vinegar toss to coat.Transfer to bowl.
Meanwhile, rinse spinach shake off excess water. In large saucepan, cover and cook spinach over medium heat with just the water clinging to leaves and stirring once, until wilted, about 3 minutes. Transfer to sieve press out moisture. Chop and add to mushroom mixture along with salt and pepper (Make ahead Cover and refrigerate for up to 24 hours).
Place each salmon fillet, skin side down, on cutting board. At one end, cut between flesh and skin just enough to grip skin.Holding skin with paper towel and knife flat but without moving pull skin back and forth to remove.Discard skin.
In small bowl, mash cream cheese to soften; spread over skinned side of fillets. Spread filling over 1 of the fillets, leaving 1/2″ border. Top with remaining fillet, cheese side down.
With kitchen string, tie together at 1″ intervals. Place on greased rimmed baking sheet. Spread butter over top; sprinkle with salt and pepper (Make ahead: Cover and refrigerate for up to 24 hours).
Roast in 400°F oven until gold and fish flakes easily when tested, about 40 minutes. Transfer to cutting board; let stand for 5 minutes. Using serrated knife and sawing motion, cut crosswise into 1″ thick portions.
Option – Dilled crab and Red Pepper Filling
Combine 7oz frozen crab meat, thawed and pressed to remove moisture; 1/4 cup each finely chopped green onion, chopped roasted sweet red pepper and mayonnaise; 2 Tbsp chopped fresh dill; and 1/4 tsp each salt and pepper.
Ingredients:
2 large carrots
2 medium yellow summer squash
2 medium zucchini
3 Tbs butter
2 Tbs fresh snipped parsley
2 garlic cloves, pressed
1/2 tsp salt
1/8 tsp ground black pepper
4 skinless salmon fillets
Methods:
1.)Peel carrots. Cut carrots, yellow summer squash and zucchini into long julienne strips using Julienne Peeler, avoiding seeds, to measure 4 cups vegetables.
2.) In Small Micro-Cooker, microwave butter on HIGH 30 seconds or until melted. Stir in parsley snipped with Kitchen Shears, garlic pressed with Garlic Press, salt and black pepper. Reserve 1 Tbs butter mixture. Using Pastry Brush, brush salmon fillets with remaining butter mixture.
3.) Heat Professional Grill Pan over medium heat 5 minutes. Add vegetables and reserved 1 Tbs butter mixture toss to coat using Bamboo Spatulas. Cook and stir 2 minutes or until vegetable are crisp-tender remove from pan and keep warm.
4.)Return pan to heat. Increase heat to medium-high. Place salmon in pan cook 3 minutes.Turn with Nylon Turner cook 3-4 minutes or until salmon flakes easily with fork.Serve over vegetables.
Ingredients:
Citrus-Balsamic Vinaigrette:
3/4 cup orange juice (fresh squeezed is best)
1/2 cup balsamic vinegar
2 TBS extra-virgin olive oil
2 TBS fine-minced onions
2 tsp coarse-chopped parsley
2 tsp coarse-chopped basil
2 tsp coarse-chopped mint
2 TBS fine-minced orange zest
1/4 tsp kosher salt
1/2 tsp fresh-ground black pepper
Pan-Roasted Salmon:
4 (6-ounce) skinless fillets of salmon
1 1/2 tsp kosher salt
1 tbs fresh-ground black pepper
2 tbs olive oil
Methods:
To make vinaigrette:
Preheat oven to 450°. Combine all ingredients in a glass jar, cover tightly with a lid or with plastic wrap, and shake vigorously. Set aside.
To make salmon:
Season all sides of the salmon with salt and pepper. In a nonreactive ovenproof skillet large enough to hold all the salmon in one layer, heat the olive oil over high heat until a drop of water sizzles when it hits the oil. Place the salmon in the pan with its original skin side down. Leave on the heat 2 minutes.
Using an oven mitt, transfer the pan to the oven and roast 8 to 10 minutes, which should result in the salmon being medium rare. If you want your fish a little more well-done, leave it in the oven a minute or two longer.
Again, using the oven mitt, remove the pan from the oven. Using a large heat-proof spatula, remove the cooked salmon to a serving platter or to dinner plates. Cover platter or plates with an aluminum foil tent while finishing .
Using a wad of paper towels, carefully wipe out any olive oil remaining in the skillet and put the pan back on the stove over high heat. Shake the vinaigrette in its jar again, and pour it into the hot pan. Heat through 30 seconds or until it just begins to bubble. Spoon the sauce over the salmon and serve. Makes 4 servings.