The Simplest Ways to Make Best Dishes from Salmon
Salmon is an extremely popular fish in every country. The prominent type of salmon is the Loch Duart Salmon. This is because it larger, less fatty and contains larger filets.
Cooking salmon is easy and can be done by even the most modest, home cooks. There are many different ways to cook salmon. It can be grilled, poached, steamed or fried. Some people even use it in soups and stews.
When cooking with salmon, especially Loch Duart Salmon, you must be extremely careful because it is a very delicate fish. Here are some salmon recipes that are a must add to your recipe book.
Caesar Salmon Pizzas
2 6-inch Italian bread shells
½ cup bottled creamy Caesar salad dressing
2 cups torn fresh spinach
2 ounces smoked salmon, flaked, and skin and bones removed
¼ cup walnut pieces, toasted
¼ cup finely shredded parmesan cheese
2 tablespoons thinly sliced green onion
1 teaspoon capers, drained
- Lightly spread bread shells with some of the Caesar salad dressing. Place the bread shells on a baking sheet
- Top bread shells with spinach, salmon, walnuts, half of the Parmesan cheese, the green onion and if desired, capers.
- Bake in a 400 degree F oven for 8 to 10 minutes or until heated through. Drizzle with remaining Caesar dressing; sprinkle with remaining cheese.
Caramelized Salmon with Orange – Pineapple Slices
1 1 ½ pound fresh salmon fillets with the skin still on. 1 inch thick.
2 tablespoons sugar
2 ½ teaspoons finely shredded orange peel
1 teaspoon salt
¼ teaspoon freshly ground black pepper
2 oranges, peeled, sectioned and coarsely chopped
1 cup chopped fresh pineapple
2 tablespoons snipped fresh cilantro
1 tablespoon finely chopped shallot
1 fresh jalapeno, seeded and finely chopped
- Thaw fish, I frozen. Rinse fish; pat dry with paper towels. Place fish, skin side down in a shallow dish. In a small bowl stir together sugar, 1 ½ teaspoons of the orange peel, salt and pepper. Sprinkle mixture evenly over fish, rub in with your fingers. Cover and marinate in the refrigerator for 8 to 24 hours.
- Meanwhile, for salsa, in a small bowl, stir together remaining 1 teaspoon orange peel, the orange, pineapple, cilantro, shallot, and jalapeno pepper. Cover and chill until ready to serve or up to 24 hours.
- Drain fish, discarding any liquid. For a charcoal grill, arrange medium=hot coals around a drip pan. Test for medium heat above the pan. Place fish, skin side down, on greased grill rack over drip pan. Cover and grill for 14 to 18 minutes or until fish begins to flake when tested with fork.
- To serve, cut the fish into four equal pieces, cutting to, but not through the skin. Carefully slip a metal spatula between the fish and the skin, lifting the fish away from the skin. Serve fish with salsa.
2 cups frozen vegetables
2 tablespoons finely chopped jalapeno pepper
1 tablespoon butter
2 tablespoons all-purpose flour
2 cups milk
1 cu half-and –half or light cream
2 cups frozen hash brown potatoes
1 = 15 ounce can salmon, drained and flaked
¼ cup snipped fresh Italian parsley
2 tablespoons lemon juice
½ teaspoon salt
- In a large sauce pan, cook frozen vegetables and jalapeno in hot butter over medium heat. Cook for 3 to 5 minutes or until tender. Stir in flour, milk and half and half. Cook and stir until slightly thickened and bubbly. Cook for an additional 2 minutes.
- Stir in thawed hash brown potatoes, salmon, parsley, lemon juice, salt, and ½ tsp black pepper. Cook and stir until it was heated through.