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Red Lobster Sesame Ginger Seared Salmon with Asian Vegetables In reply to
4 ounces broccoli florets
4 ounces snow peas
8 ounces button mushrooms, sliced
2 ounces red bell pepper, cut into thin strips
Kosher salt
Fresh ground black pepper
4 (10- to 12-ounce) fillets fresh grouper, skinless
3 tablespoons vegetable oil
Chef Paul Prudhomme’s Blackened Redfish Magic
28 ounces cooked linguini (10 to 12 ounces raw pasta)
12 ounces Sesame Ginger sauce (we recommend
Lawry’s Stir Fry Sesame Ginger)
2 tablespoons green onions, thinly sliced
Blanch broccoli and snow peas for two minutes and dip in ice bath to stop cooking.
Toss broccoli, snow peas, mushrooms and red peppers and season with Kosher salt and fresh ground black pepper.
Lightly brush both sides of the grouper with vegetable oil and lightly season with Chef Paul Prudhomme’s Blackened Redfish Magic.
Preheat a nonstick sauté pan over medium heat. Add 1 tablespoon of oil to pan. Sear the seasoned fillets for 3 to 4 minutes per side.
Place the grouper in a baking dish with a small amount of water and finish in a 450 degree F oven for approximately 8 minutes or until its internal temperature reaches 130–135 degrees.
While finishing the grouper in the oven, preheat another nonstick sauté pan over medium heat. Add 1 tablespoon of oil to pan. Once the oil is hot, add the vegetables and sauté for 2 to 3 minutes.
Add the pasta and Sesame Ginger sauce. Toss with vegetables and cook for 3 to 4 minutes.
Evenly portion noodles in four large pasta bowls and top each with a grouper fillet.
Drizzle the remaining sauce over the dish and garnish with green onions.
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Mock Salmon Loaf In reply to
1/2 cup peanut butter
1 cup tomato juice
2 tablespoons margarine
2 tablespoons onion, chopped
2 tablespoons parsley
1 teaspoon salt
2 eggs, beaten until frothy
1 cup raw carrots, grated
1 cup toasted bread crumbs
Mix peanut butter and tomato juice. In margarine, sauté (don't brown) onions and parsley. Add salt, eggs, carrots, and crumbs. Mix. Bake in greased loaf pan for 45 to 50 minutes at 350 degrees F or fry in patties.
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AWESOME BLACKENED SALMON SALAD In reply to

Wild salmon fillet, best with skin left on
Mixture of favorite Cajun spices (I use
cayenne and McCormick Montreal Steak
Seasoning or Magic Cajun Seasoning)
Olive oil
Favorite salad greens
Ponzu dressing (orange juice, soy sauce, garlic,
rice wine vinegar, extra
Virgin olive oil)

Prepare fresh salad and toss with dressing. Pile on center of
plates.

Rub a lemon over the fish and rub seasoning into fish. Coat well
and press in to fish with fingers. Heat a cast iron or heavy pan till
smoking. Very important! The rest goes very quickly, so be ready.
Add olive oil to pan and immediately add salmon. Sear salmon for
about one minute on each side (2 minutes tops). There will be lots
of smoke! Open windows and doors! Flip salmon onto salad,
easily peeling off the skin. The salmon should be a bit rare in the
middle!
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Andrea's Restaurant Capelli d'Angelo Andrea In reply to
Serves four entrées, eight appetizers
2 tablespoons butter
1/2 cup chopped onion
1 1/2 teaspoons chopped garlic
3 ounces smoked salmon, sliced into strips
1/2 cup 100-proof vodka
1/2 cup dry white wine
1 cup fish stock
2 cups whipping cream
Salt and white pepper to taste
1 pound fresh angel hair pasta (cappellini)
2 teaspoons black caviar
In a skillet over medium heat, heat the butter until it bubbles. In it sauté the onions and garlic until they turn translucent. Add salmon and sauté until the color changes to a pale orange.
Pour in the vodka and carefully flame it. When flame dies out, remove pan contents and keep warm.
Without cleaning the pan, add the wine and fish stock and bring it to a boil. Add the cream and reduce the sauce over medium-low heat by about half. Add salmon mixture and return to a simmer. Taste sauce, then add salt and pepper to taste. You may not need any more salt. Smoked salmon sometimes carries a lot of it, enough to affect the salt content of the whole dish).
Meanwhile, cook the pasta al dente. Remember that angel hair cooks very quickly- a minute or two is enough. Drain the pasta well, but save 1 cup of the water.
Put pasta into skillet of sauce with 2 tablespoons of the water the pasta was cooked in. Toss briefly over low heat to coat pasta well with sauce.
Serve the pasta with lots of sauce and 1/2 teaspoon of caviar.
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Cedar Plank Salmon 2 In reply to
   1 Untreated Cedar Plank (14"x 7"x 1"Untreated)
1/2 Cup Kraft Signature Sundried Tomato & Oregano Dressing
1/4 Cup Finely Chopped Fresh Parsley
1/4 Cup Finely Chopped Sundried Tomatoes In Oil
1 Tbsp Vegetable Oil
1 Salmon Fillet ( 1" Thick Skin Removed)

Soak cedar plank at least 4 hours in water or overnight.
Preheat BBQ on Medium Heat.
Mix Dressing,Parsley,sundried tomatoes then set aside
Brush plank with vegetable oil then top the salmon
Grill for 10 minutes then brush dressing mixture on top of salmon,then grill for another 10 Minutes or until salmon flakes easily with fork.







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