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Salmon Tetrazzini In reply to
4 ounces uncooked spaghetti
1 lb salmon
2 cups Milk
2 tablespoons butter or margarine
2 tablespoons flour
1/4 teaspoon salt
Dash of pepper
Dash of nutmeg
1 tablespoon Dijon mustard
1 tablespoon dry sherry
1 (3 ounce) can sliced mushrooms, drained
2 tablespoons dry bread crumbs.
2 tablespoons grated Parmesan cheese
Cook spaghetti according to directions; drain. Drain salmon, save liquid. Flake into large pieces. Add milk to salmon liquid to make 2 cups.
Melt butter or margarine in pan. Blend in flour, salt, pepper and nutmeg. Add salmon liquid and milk mixture all at once. Cook on medium heat, stir constantly until thick and smooth. Add mustard and sherry. Stir in spaghetti, mushrooms and salmon. Turn into 1-quart casserole.
Combine crumbs and Parmesan cheese and sprinkle over top. Bake at 350 degrees F for 35 to 40 minutes. May microwave on HIGH for 3 minutes, turn and 2 minutes.
Serve with salad.
Serves 6.
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Salmon with Creamy Tequila-Lime Sauce In reply to
1 1/2lb salmon fillets
1 tablespoon tequila
1 tablespoon lime juice
1/2 cup sour cream
2 tablespoons chopped fresh parsley
1 tablespoon chopped chives
1/2 teaspoon grated lime peel
Dash of salt and white pepper
2 tablespoons butter, melted
Lemon and lime slices (for garnish)
Cilantro sprigs (for garnish)
In nonreactive container (not aluminum) that is large enough to hold salmon in a single layer arrange salmon.
Combine tequila and lime juice in a small bowl. Pour over fillets and turn to coat. Cover with plastic wrap and refrigerate for 30 minutes.
In blender combine sour cream, parsley, chives, lime peel, salt and pepper and process until smooth; set aside.
Preheat broiler. Transfer salmon to broiling pan, reserving marinade. Pour marinade into a bowl; add butter and stir to combine.
Broil salmon, basting with marinade mixture, until fish flakes easily..3 to 4 minutes depending on thickness. Transfer salmon to serving platter; top with any juices from bottom of broiling pan and any remaining marinade mixture. Spoon sour cream mixture over fillets and garnish.
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Slow Roasted Salmon In reply to
Makes 6 servings
3 tablespoons fruity extra-virgin olive oil
6 (1/2 inch thick) fillets of salmon, skin on
Salt and freshly ground pepper
1/2 cup chopped fresh herbs of your choice, such
as tarragon, parsley or chives
2 tablespoons finely grated lemon peel (yellow part only)
Gently rub olive oil into flesh side of salmon and season lightly with salt and pepper. Combine herbs and peel and sprinkle over the top, gently pressing into flesh.
Place salmon, skin side down, on nonstick or parchment-lined baking sheet. Roast at 250 degrees F for 16 to 18 minutes or until just cooked through but still slightly opaque in the center (check with tip of knife). Serve warm or at room temperature.
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Smoked Salmon Mousse In reply to
1 tablespoon green onion or shallots, fine chopped
2 tablespoons plus 1/4 cup unsalted butter, soft (divided )
2 to 5 ounces smoked salmon, boned and flaked
1/4 cup cream cheese
1/4 cup sour cream
2 tablespoons lemon juice
1/4 cup whipping cream, whipped
1 tablespoon vodka
Sauté onion in 2 tablespoons butter in a small skillet until golden. Add salmon, stir and remove from heat.
Place salmon mixture in a blender or food processor. Add sour cream, cream cheese and 1/4 cup softened butter. Blend well. Add lemon juice and vodka. Blend until smooth and remove to a bowl. Fold in whipped cream. Spoon into a mold or a small plastic container and refrigerate up to 2 days.
Serve chilled, but not cold. (You can dip bottom and sides in warm water to loosen and unmold, inverting onto a serving plate, if you wish.)
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Crescent Salmon Loaf In reply to
1 lb salmon
1/2 cup sour cream
3/4 cup cooked rice
1 teaspoon lemon juice
1 teaspoon salt and pepper
1 teaspoon dill seed
1/4 cup melted butter
1 package crescent rolls
2 hardboiled eggs
Mix together all but the crescent rolls and eggs. Roll out crescent rolls into one large rectangle. Put 1/2 of ingredients on top of crescent roll. Sprinkle hard-boiled eggs (chopped) over mixture. Then put remaining 1/2 of mixture over eggs; bring up sides of crescent roll to form loaf. Pinch together and place on cookie sheet. Bake at 375 degrees F for 20 to 25 minutes. Serve with creamed peas.
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Ritz-Crusted Balsamic Salmon In reply to
1/2 medium yellow onion, chopped
5 to 6 tablespoons balsamic vinegar
4 tablespoons olive oil
2 salmon filets
6 Ritz crackers, finely crushed
Grated Parmesan cheese
Garlic powder, to taste
Lemon pepper, to taste
Oregano, to taste
Sauté the chopped onion in the vinegar and oil until transparent. Push mixture to sides of skillet and insert the two salmon filets, skin-side down. Never flip them! Spoon the onion sauce over the filets and cook (covered if possible to retain moisture) until filets are nearly done.
In a small bowl, mix cracker crumbs with equal parts of Parmesan cheese. Add a couple drops of olive oil to moisten the crumb mix. Coat the cooking salmon with the crumb mix, spooning any sauce from the skillet over the tops of the crumbed filets. Cook fish thoroughly.
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Pineapple Salmon in a Bag In reply to
Serves 4
1 large foil roasting bag
1 fresh whole salmon*
2 cups fresh pineapple chunks, drained
1 cup salted butter, softened
3 tablespoons fresh parsley, chopped
1 tablespoon fresh chives, chopped
1 shallot, finely chopped
2 teaspoons coarsely ground black pepper
1 teaspoon dried cayenne pepper
Parsley sprigs to garnish
* If using frozen salmon, defrost thoroughly in refrigerator before using. Make sure there are no ice crystals in the inner cavity
Preheat oven to 375 degrees F (175 degrees C). Grease inside of roasting bag and put it on a cookie sheet.
Using a food processor, blend butter, parsley, chives, shallot, black pepper and dried cayenne pepper for about 3 minutes using the pulse button. Do not over do. The butter should be speckled with the herbs.
Spoon the butter onto a plate and allow to set. Cut butter into 1/4 inch chunks. Set aside.
Wash salmon with water. Place fish inside the roasting bag and top with the pineapple and chunks of butter. Carefully roll up the bag opening in the direction of the top of the bag to keep in the heat, prevent the juices from leaking and to ensure a good blending of flavors.
Bake in the oven for 45 minutes, or, if using a barbecue, follow the barbecue's manual directions for foil baking fish according to weight.
Serve hot garnished with parsley sprigs.
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Bloody Mary Salmon In reply to
1 pound salmon fillets
Salt and pepper to taste
1 cup spicy bloody Mary mix
lace salmon fillets in a medium baking dish, and season with salt and pepper. Pour spicy bloody Mary mix over the fillets. Cover, and refrigerate at least 30 minutes.
Preheat the broiler. Broil approximately 7 minutes, until fish is easily flaked with a fork and surface is lightly browned.
Makes 2 servings.
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Bisquick Salmon Crusty In reply to
2 cups salmon
1/4 cup mayonnaise
1/2 tablespoon minced onion
1/2 teaspoon salt
1/2 tablespoon chopped parsley
Reserve 6 (one inch) chunks of salmon. Toss rest of salmon with mayonnaise mixture. Prepare 1 recipe of Bisquick biscuits. Take 2/3 of dough and roll to a 6 x 16-inch rectangle. Place salmon mixture down center of dough, bring sides up and pinch edges to seal. Place on baking sheet with sealed edge down. Shape into a ring. Make 6 diagonal slits in top of ring to insert reserve salmon in them. Top each with butter. Bake at 375 degrees F to 400 degrees F for 15 to 20 minutes.
Extra dough can make biscuits.
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Beer Batter Salmon with Cole Slaw In reply to
3/4 cup non-alcoholic beer
1 cup flour
1 cup tempura flour
8 (1-2 ounce) chunks fresh salmon
Place oil in deep fryer, according to the manufacturers instructions, and bring the temperature to 350 degrees F.
Combine the non-alcoholic beer with the flour to make a consistency similar to pancake batter.
Dredge the salmon in tempura flour and then dip into the non-alcoholic beer-flour mixture. Drop into the hot oil and cook for 3-4 minutes, or until done.
Serve with malt vinegar or cucumber dill sauce.
Cole Slaw
1/3 cup apple cider vine
3 tablespoons granulated sugar
2 cups green cabbage, finely shredded
3 tablespoons mayonnaise
1 1/2 tablespoons sweet pickle relish
1/2 teaspoon cracked black pepper

Mix together the vinegar and sugar and let the mixture sit for 30 minutes. Then toss the vinegar-sugar mixture with the cabbage and refrigerate for 2 hours.
Just prior to serving, add the remaining ingredients to the cabbage mixture and toss well.
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Baked Whole Fresh Salmon In reply to
Stuff the cavity of the salmon with butter. Mix the following:
1 pint sour cream
1/2 teaspoon dill weed
Garlic powder
Salt and pepper
Scallions, chopped and browned
Rub the outside of the fish with butter and sprinkle with garlic powder. Pour above mixture over the fish and sprinkle with grated cheese. Bake in aluminum foil at 375 degrees F for about 45 minutes.
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Poached Salmon In reply to
4 medium-size 1 inch-thick salmon steaks
1/2 cup good quality dry white wine
1/2 cup lemon juice
3 tablespoons dark brown sugar
3 garlic cloves, finely minced
1 teaspoon dill
Combine lemon juice, white wine, brown sugar, dill and garlic in a skillet. Next, bring mixture to boil and simmer for a few minutes allowing it to reduce by half. Place salmon steaks and clamp lid down. Cook for about 4 minutes on each side.
The brown sugar allows the fish to caramelize beautifully! The combination of the lemon juice and white wine is even more awesome - flavor goes to the bone. Enjoy!
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Baked Salmon Squares with Parsley Cream Sauce In reply to
3 tablespoons butter, melted
2 cups milk
3 large eggs, beaten
1 lb salmon
2 cups soft bread crumbs
1 tablespoon finely chopped onion
2 tablespoons lemon juice
3/4 teaspoon salt
3/4 teaspoon pepper
Parsley Cream SauceIn a bowl, combine melted butter, milk and well beaten eggs. Flake and clean salmon. Add crumbs (broken up bread pieces), onion, lemon juice, salt and pepper. Place in 8-inch square, greased pan. Pour egg mixture over salmon and blend well. Bake 375°F for 40 minutes.
Serve with Parsley Cream Sauce.
Parsley Cream Sauce
1/4 cup butter
1/4 cup flour
2 cups milk
Salt and pepper
ParsleyMelt butter and add flour. Add milk, salt, pepper and parsley. Cook until thick and creamy.
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Anchorage Baked Salmon In reply to
2 large onions
2 cups water
2 cups tomato juice
1 tablespoon catsup
1/2 cup firmly packed brown sugar
1/2 cup vinegar
2 tablespoons Worcestershire sauce
1 teaspoon garlic salt
1 teaspoon chili powder
2 bay leaves
4 whole cloves
4 (8 ounce) salmon steaks
Cut onions into 1/2-inch slices, and separate into rings. Combine onion rings and water in a saucepan; bring to a boil over medium heat. Reduce heat, and simmer, uncovered, 20 minutes. Add tomato juice and next 8 ingredients, stirring well; simmer 1 hour. Remove and discard bay leaves and cloves. Set sauce aside.
Brown salmon steaks on both sides in a large nonstick skillet. Place salmon in a 13 x 9-inch baking dish. Pour sauce over salmon, and bake at 350 degrees F for 30 minutes or until fish flakes easily when tested with a fork.
Yields 4 servings.
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Caramelized Salmon with Cherry Salsa In reply to
1 1/2 pounds fresh or frozen salmon fillet with skin
3 tablespoons brown sugar
1 tablespoon grated orange peel
1/2 teaspoon coarsely ground pepper
1 ripe mango or papaya, seeded, peeled and chopped
1 cup frozen tart cherries, thawed, drained and halved*
2 tablespoons chopped fresh mint, basil or cilantro
2 teaspoons balsamic vinegar
1/4 teaspoon crushed red pepper

Thaw fish, if frozen.
Stir together brown sugar, orange peel and pepper. Place fish, skin side down, in a shallow pan. Rub sugar mixture over fish. Cover and refrigerate 2 to 8 hours.
Remove fish from pan, draining off any juices. Place salmon, skin-side down, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium-hot coals. Grill for 20 to 25 minutes, or until fish flakes easily. Do not turn fish.
Meanwhile, toss together mango or papaya, cherries, mint, vinegar and red pepper. Spoon fruit salsa over warm fish. Serve immediately.
Makes 4 servings.
* 1/2 cup dried tart cherries can be substituted for frozen tart cherries.
NOTE: To bake salmon instead of grilling, spray a baking dish with nonstick cooking spray. Put salmon, skin-side down, in pan. Rub with sugar mixture. Cover with foil and refrigerate 2 to 8 hours. Bake, covered, in a preheated 350°F oven for 25 minutes. Remove cover and bake 5 to 10 minutes, or until fish flakes easily. Prepare fruit salsa as directed above. Spoon over warm fish. Serve immediately.
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Grilled Salmon and Pasta In reply to
1/4 cup fresh lemon juice
2 tablespoons chopped fresh oregano
1 garlic clove, minced
1/2 teaspoon freshly ground pepper
1/2 cup Star® Extra Virgin Olive Oil
12 ounces fresh salmon (1-inch thick)
2 large (about 6 ounce) Portabella
mushroom caps, cut into thick strips
2 medium green or golden zucchini,
halved lengthwise
1/2 pound capellini or spaghetti pasta,
cooked al dente
1/4 cup chopped Star® Spanish Olives
Sprigs of fresh oregano (for garnish)
Prepare barbecue grill for direct cooking (medium heat).
Thirty minutes before needed, combine lemon juice, oregano, garlic, pepper and olive oil. Reserve two thirds of olive oil mixture. Brush remaining olive oil mixture onto salmon, Portabella mushrooms and zucchini while grilling. Repeat brushing with olive oil mixture several times during cooking.
When cooking is completed, break salmon into bite-size pieces, cut mushroom strips and zucchini halves into 1-inch pieces; set aside and keep warm.
Heat reserved olive oil mixture in large skillet and add cooked capellini; heat thoroughly. Divide capellini and grilled ingredients among 4 plates and sprinkle 1 tablespoon chopped Spanish olives over the top of each serving. Garnish each plate with fresh oregano sprig.
Serves 4.
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Grilled Salmon Steaks 2 In reply to
Basting Sauce
1/2 cup margarine
Cayenne pepper, to taste
3 dashes dill
1/2 cup ReaLemon® juice
4 cups brown sugar
Mix together. The sauce should be the consistency of pancake batter.
Put salmon steaks on grill or in special holder for grilling. Grill to desired doneness, basting often with sauce. Serve with extra sauce. Recipe can be reduced for a smaller amount.
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Grilled Salmon with Tarragon Butter In reply to
4 servings
I make this for hubby at least once a week and he just loves it. I just one serving, except when the kids are over for dinner then I make the 4 servings. I use my George Foreman's Grill and have made it on the bbq. I serve it with an herbed buttered risotto and a sliced tomato salad. I, on the other handm don't care for any kind of fish, except for shrimp, snow crab legs and lobster.
1/2 cup Land O Lakes sweet butter, softened
1 tablespoon fresh tarragon leaves, chopped,
or 1 teaspoon dried
1 teaspoon lemon juice
4 (1-inch) thick salmon steaks
Prepare grill placing coals to one side, heat until coals are ash white. Make aluminum foil drip pan; place opposite coals.
In small bowl stir together butter, tarragon and lemon juice.
Spread 1 to 2 teaspoons butter mixture on both sides of each salmon steak.
Place salmon on grill and grill, turning once, until salmon flakes with fork (10 to 12 minutes). Serve salmon with remaining butter mixture.
NOTE: You can add 2 to 3 tablespoons of fresh chopped chives or to your taste. I add a lot more because of the taste the chives add to the salmon, and hubby likes it that way.
Helpful Hint: Substitute either of the following butters for the tarragon butter.
Lemon-Chive Butter
Stir together 1/2 cup Land O Lakes Butter, softened, 1/2 teaspoon grated lemon peel and 4 to 6 drops hot pepper sauce.
Garlic-Parsley Butter
Stir together 1/2 cup Land O Lakes Butter, softened, 3 tablespoons chopped fresh parsley and 1/4 to 1/2 teaspoon garlic salt.
I have used the lemon chive and garlic parsley butters and hubby says they all taste delicious
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Skewered Salmon In reply to
About 1 1/4 pound salmon steak
1/4 cup olive oil
Fresh juice of 1/2 lemon
1 garlic clove, minced
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
Place four 8-inch wooden skewers in a shallow plate with water and let them soak 30 minutes.
Meanwhile, cut the salmon steaks into 1 1/2-inch cubes (remove skin and bone). Place in a bowl. Add olive oil, lemon juice, garlic, thyme, salt and pepper. Toss to coat (you may cover and chill the salmon at this point several hours or overnight).
Heat a charcoal or gas grill or broiler. Thread the salmon onto the damp skewers, covering exposed ends with aluminum foil if desired (the fish doesn't cook long enough to set the wood on fire, but the skewers will char). If the fish pieces are oblong, skewer through the shortest sides so the skewer goes through the piece lengthwise. Push the pieces together so they are touching. Cook the skewered fish about 6 inches from the heat for about 5 minutes or until it is cooked through (no need to turn the skewer). It should still be silky in the middle and not exactly flaky.
Serves 4.
Serve with rice and snow peas or other green vegetable.
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Smoke-Barbecued Salmon In reply to
1 (3 1/2 to 4 pound) salmon
1 tablespoon chopped parsley
1/2 teaspoon dill weed
1/2 teaspoon sugar
1/4 teaspoon salt
1 clove garlic, minced
1/2 teaspoon grated lemon peel
2 cups hickory chips
Vegetable oil
Mix spices and rub over the fish. Let stand at room temperature. Burn coals down until they are covered with gray ash.
Meanwhile, put hickory chips in water for 30 minutes, then drain well. Put hickory chips on the coals. Put fish on a greased grill. Cover the barbecue and open dampers just a crack. The fish will be done in about 20 minutes.
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Sweet Bourbon Grilled Salmon In reply to
1/4 cup pineapple juice
2 tablespoons soy sauce
2 tablespoons brown sugar
1 teaspoon Kentucky bourbon
1/4 teaspoon cracked black pepper
1/8 teaspoon garlic powder
1/2 cup vegetable oil
Salmon fillets
Snipped fresh chives
Combine pineapple juice, soy sauce, sugar, bourbon, pepper and garlic powder and stir to dissolve sugar. Add oil.
Marinade salmon fillets for at least 1 hour and up to 4 hours. Grill.
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Re: [tubeN2] Salmon Recipies In reply to
Grilled Salmon with Asparagus and vinaigrette Ingredients: 4 eight- to ten-ounce pieces of fresh salmon fillets, skinless 1/2 cup canola oil McCormick's Season All 1 lb. fresh asparagus spears, medium size Sun-dried tomato basil vinaigrette (recipe below) 4 portions of your favorite savory rice recipe (Red Lobster suggests a wild/white rice blend) Preparation: Grilled Salmon 1. Lightly brush both sides of fillets with oil and season with McCormick's Season All. 2. Pre-heat grill to medium-high heat and grill fish for 4-5 minutes until well marked. 3. Turn fish over and continue grilling another 5-6 minutes or until your fresh fish preference is reached. Grilled Asparagus 1. Measuring from the tip, cut stems off about 5" down. Discard stems. 2. Toss asparagus in 3 tbsp. oil; add salt and pepper to taste. 3. Grill asparagus for about 1 minute, then roll and grill another minute or until tender. Sun-Dried Tomato Basil Vinaigrette (Yield: 8 ounces) Ingredients: 6 ounces canola oil 2 ounces red wine vinegar 2 ounces sun-dried tomatoes in oil, finely chopped ˝ cup chopped fresh basil 2 tbsp. red onion, diced 1 tsp. fresh garlic, minced Salt and pepper to taste Preparation: 1. In a large bowl, mix canola oil, red wine vinegar, sun-dried tomatoes, fresh basil, red onions and garlic. 2. Using a wire whip, mix ingredients until incorporated. 3. Whip in salt and pepper to taste and warm slightly. Chef's Tip: When serving, place a heaping portion of rice on the center on a large dinner plate. Place fish leaning on half of the rice. Place asparagus next to fish and rice. Pick two pieces of asparagus and criss-cross over fish. Spoon two ounces of warm vinaigrette over fish. Serve with a lemon wedge.

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(This post was edited by Hutch00 on Feb 27, 2005, 5:29 PM)
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by lonehunter

How do you do it? Take one small salmon—or a piece of salmon (under 10 lbs. works best), wrap it well with aluminum foil (use at least 2 sheets), find a suitable rack in your dishwasher, insert, close door, and start. Though detergent isn't necessary, there is no reason you can't wash your dishes and cook the salmon at the same time. Just be sure the salmon is tightly wrapped.

What happens? Depending on the model of your dishwasher and the parts of its cycles, the salmon is boiled, steamed, and baked.

The results? One moist and tender salmon ready for eating. Simply remove from dishwasher and, opening foil carefully, place on platter. There will be no cooking odors at all.

Note: Much depends on the strength of your dishwasher and what cycle(s) you use, as well as the size of fish you insert. A certain amount of experimenting is probably necessary. If one full cycle is not enough, simply run it through again, or part(s) of a cycle. Also, cheesecloth can be used instead of foil, and vegetables can be cooked separately at the same time.

And of course, you can use all your favorite touches: enclosing fish with various herbs, such as dill or thyme, thin-sliced vegetables, lemon slices, special sauces, etc. Salmon cooked in foil with fresh apricots, or oranges and grapes, is excellent. The true secret, as with all foil cookery, is to make sure that the fish is wrapped tightly enough that it does not leak! And, of course it takes a certain faith—like the first time you baked a goose in a brown paper bag.
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Buca di Beppo Salmon Siracusa In reply to
2 ounces Calamata olives, pitted
2 ounces white wine
2 lemon wedges
4 ounces bruschetta mixture
4 ounces artichoke hearts, quartered
1 ounce garlic, chopped, peeled
2 ounces capers
2 ounces lemon juice
2 ounces olive oil
1 tablespoon oregano, dry
1 teaspoon pepper
1 teaspoon salt
2 ounces garlic
Olive oil
15 ounces salmon, fresh

Fresh salmon filet should be 6-8 pounds and pin bone out. Remove the skin from fresh salmon and portion to 5 ounces each. Brush both sides of fresh salmon lightly with garlic olive oil and sprinkle with salt, pepper and oregano. Refrigerate.
In sauté pan combine remaining ingredients except for lemon wedges and heat. Make sure the olives are cut in half. When liquid is hot, add marinated fresh salmon, cover and cook until fish is cooked (approx. 5 minutes). Fresh salmon should be firm but tender to the touch.
To serve place 1/2 of sauce on a 15-inch platter. Place fresh salmon on sauce. Top with remaining ingredients and garnish with lemon wedges.
Don't overcook the salmon or it will be too dry and tough. Use fresh Atlantic or Pacific salmon only.
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Hyde Park Grill Bacon Wrapped Salmon Roulade In reply to
1 (8 ounce) piece salmon
Salt and pepper to taste
4 strips bacon
1/2 cup Roquefort cheese
1 teaspoon cayenne pepper
2 ounces clarified butter
2 ounces all-purpose flour
1/4 cup minced shallot
1 tablespoon minced garlic
1/2 cup Roquefort cheese
4 cups clean, picked spinach
1 tablespoon diced shallot
Salt and pepper to taste
2 ounces olive oil
Salmon: Butterfly and lay out 8 ounce salmon filet. Pound out with mallet until 1/4 inch thick, salt and pepper. Mix Roquefort cheese, Japanese bread crumbs and cayenne pepper; spread on salmon. Roll salmon into a tube.
Lay out bacon; roll salmon filet with bacon and tie off with string. Slice into four (2 ounce) portions, roll in flour and sear in hot pan with olive oil. Finish in oven at 350 degrees F for three minutes.
Roquefort Shallot Béchamel: Take flour and oil, cook in pan to form a light roux. Add shallots, then 1 quart cream; add 1/2 cup Roquefort cheese and mix well. Cook until lightly thickened.
Spinach: Heat sauté pan until smoking hot, add olive oil and shallots and sauté for 15 seconds, then add 4 cups spinach. Sauté briefly and salt and pepper to taste.
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