Salmon

Here's a recipe that I've found for salmon, I haven't tried it but it sounds good: Tex-Mex Salmon Prepared in: Chateau 8-pc. Non-Stick Cookware Set Makes 4 servings. 2 tablespoons olive oil 1 large onion, chopped 2 cloves garlic, minced 4 teaspoons sugar 1 teaspoon salt 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cloves 4 cups tomato puree 1 1/2 teaspoons lemon juice 1 1/2 teaspoons water 1 tablespoon cornstarch 2 fresh jalapeno chiles, seeded, and finely chopped 2 tablespoons capers, drained 4 6-oz. salmon steaks 1/3 cup thinly-sliced pimento-stuffed green olives 3 tablespoons finely chopped fresh cilantro Heat the oil in a wide frying pan over medium heat. Add the onion and garlic and cook, stirring often, until the onion is soft. Stir in the sugar, salt, cinnamon, cloves, and puree. Cook over high heat until a thick sauce forms. Blend the lemon juice, water and cornstarch together, and stir into the tomato mixture. Cook until the mixture boils. Nestle the salmon steaks into the sauce, cover and cook over medium-high heat for about 4 minutes. Then turn the salmon steaks, cover and cook another 4-5 minutes, or until the salmon begins to flake at the touch of a fork. Add the chiles and capers, and cook another 2-3 minutes. To serve, place the steaks on individual plates, and surround and top the fish with the sauce.

Smoked Salmon Pate For 6 people: 8oz Smoked salmon trimmings 1/2 Lemon (juice) 2oz Butter 2 tsp Mayonnaise 1 tsp Horseradish 45ml Creme fraîche pinch Cayenne pepper 1 tsp Dill Smoked salmon combined with dill, horseradish and crème fraîche Blend the salmon and lemon juice in a food processor. Melt the butter, continue to blend and slowly pour in the butter, add the rest of the ingredients until finely mixed but not over blended. Spoon into ramekins and refrigerate.

Funny thing. This recipe was in this mornings local paper. It's something different. I am going to try it at some point. Salmon with Pomegranate and Lentil Couscous 1 cup small green lentils 2 tablespoons olive oil 1 large onion, minced 2 cloves garlic, minced 1 apple, peeled, cored and cubed 1?2„3 cups (10 ounces) quick-cooking couscous 6 (6-ounce) salmon fillets Canola or olive oil, for frying Kosher salt, to taste Freshly ground black pepper, to taste Seeds from 1 large pomegranate 1 to 2 tablespoons coarsely chopped fresh lemon thyme, plus whole sprigs for garnish Pick through the lentils and discard any debris or small pebbles; rinse with cold water. In a large saucepan, combine the lentils with 2 cups water. Bring to a boil over high heat; reduce heat to medium and boil gently until tender, 20 to 30 minutes. Drain well; set aside. In a medium frying pan, heat the olive oil over medium heat. Add the onion and garlic and cook, stirring occasionally, until golden brown, about 4 minutes. Add the apple and cook until it begins to soften, 2 to 3 minutes. Sprinkle the couscous over the onion and apple mixture then add 2 cups boiling water. Remove from the heat, cover and let stand 5 to 8 minutes. Heat a large, nonstick saute pan over medium-high heat. Brush the salmon fillets with some oil and season with salt and pepper. Place, skin-side down, in the hot pan. Cook, without disturbing, until the skin is golden brown, 4 to 5 minutes. Turn the fillets over and continue cooking, until just done, 2 to 3 minutes. Remove from heat and tent with foil to keep warm. Lightly fluff the couscous with a fork and season to taste with salt and pepper. Add the lentils, all but 1 tablespoon of the pomegranate seeds and the thyme; toss gently to combine. Mound the couscous on a large serving platter. Place the salmon fillets over the couscous and garnish with the thyme sprigs and reserved pomegranate seeds. Serve immediately. Makes 6 servings.

Grilled Salmon with Lemon and Dill A tasty grilled salmon recipe, made with salmon steaks or fillets. INGREDIENTS: * 4 salmon steaks or fillets * Marinade: * juice of 1 large lemon or 2 small lemons * 1 teaspoon lemon zest * 2 tablespoons vegetable oil * 1 teaspoon dried dill * 1 clove garlic, minced PREPARATION: Place salmon in a shallow, non-reactive dish. Combine marinade ingredients; pour over salmon. Cover and refrigerate for 1 to 2 hours. Grill salmon directly over medium coals, basting with marinade, for about 4 minutes on each side or until fish flakes easily. Serves 4.

Grilled Salmon or Tuna Steaks For best flavor, grill salmon or tuna to medium rare or medium. Fish should still be pink or translucent in the center. Scroll down to see more fish recipes. INGREDIENTS: * 4 salmon or tuna steaks, good quality, about 1-inch thick * Marinade: * 1/4 cup soy sauce or tamari * 1/4 cup cooking sherry * 1 tablespoon fresh lemon juice plus 1/2 teaspoon zest * 1 small clove garlic, crushed and minced * 3 tablespoons olive oil PREPARATION: Arrange fish in a shallow, non-reactive dish. Whisk together marinade ingredients in a small bowl; pour over steaks. Cover and refrigerate for 1 to 1 1/2 hours, turning frequently. Place fish on a well-greased grill or grilling basket and grill over medium coals for about 3 to 4 minutes, basting frequently with marinade. Turn and cook for 3 to 4 minutes longer, or until fish is nicely grilled on the outside but still pink or somewhat translucent in the center. Serves 4.

Salmon should be made simple.I use black pepper and lemon juice. I then take bread crumbs and pack a thin layer on top. I cook it right on top of the stove. ALso I use a black crusted seasoning I get in the supermarket and cook it on the BBQ.Use dry ingredients on it. It will create a yummy crust. Also make sure the surface is hot but cook it on medium heat.

Salmon is a great food. So delicious and great for you. I love to just cook it with butter and sprinkle some dill on it and a little lemon juice and bake it at about 350 for about 30-45 minutes or until it flakes. Salmon is also great grilled on the bbq wrapped in foil.