4 Ways To Cook Salmon
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4 Ways To Cook Salmon
Poached Salmon
INGREDIENTS
6 ounces skinless salmon fillet
Salt, to taste
Pepper, to taste
Peppercorns, to taste
1 lemon, sliced
Fresh thyme
PREPARATION
1. Fill a pan with enough water to submerge a fillet. Bring the water to a simmer.
2. Add salt, peppercorns, sliced lemon, and thyme to water.
3. Add salmon, cover the pan, and cook for 20 minutes.
4. Remove salmon from pan, and season with salt, pepper, and fresh lemon.
Pan-Fried Salmon
INGREDIENTS
6 ounces skinless salmon fillet
Salt, to taste
Pepper, to taste
Olive oil
1 lemon, sliced
Fresh thyme
PREPARATION
1. Heat oil in a nonstick skillet.
2. Season salmon with salt and pepper.
3. Lay the salmon on the skillet and watch the color rise to about two-thirds of the way up the salmon. Flip the salmon once and cook until done to taste, roughly 2-4 minutes longer.
4. Serve with lemon and thyme (optional).
Baked Salmon
INGREDIENTS
6 ounces skinless salmon fillet
Salt, to taste
Pepper, to taste
Olive oil
1 lemon, sliced
Fresh thyme
PREPARATION
1. Preheat the oven to 400˚F/200˚C.
2. Cover a sheet pan with foil or parchment paper.
3. Drizzle olive oil on the salmon, then season with salt and pepper. Top with lemon slices and thyme.
4. Bake for 10-12 minutes. (The salmon should flake easily with a fork when it’s ready.)
Parchment-Wrapped Salmon (En Papillote)
INGREDIENTS
Parchment paper or aluminum foil
6 ounces skinless salmon fillet
Salt, to taste
Pepper, to taste
Olive oil
1 lemon, sliced
Fresh thyme
PREPARATION
1. Preheat the oven to 400˚F/200˚C.
2. Fold the parchment paper in half, then open up.
3. Lay down the salmon. Drizzle oil and sprinkle salt and pepper. Lay lemon slices and thyme on top of the salmon.
4. Fold the parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges.
5. Bake for 13-15 minutes or until internal temperature of salmon reaches 145˚F/63˚C.
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Ina Garten's 5-Star Grilled Salmon | Barefoot Contessa | Food Network
Ina's soy sauce, dijon and garlic glaze is so simple, yet so perfect.
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
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Asian Grilled Salmon
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 34 min
Prep: 5 min
Inactive: 20 min
Cook: 9 min
Yield: 6 servings
Ingredients
1 side fresh salmon, boned but skin on (about 3 pounds)
For the marinade:
2 tablespoons Dijon mustard
3 tablespoons good soy sauce
6 tablespoons good olive oil
1/2 teaspoon minced garlic
Directions
Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking.
While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.
Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits.
Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.
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Easy Greek Tzatziki Sauce (Cucumber Yogurt Dip) #shorts
Learn how to make Tzatziki sauce. This Greek cucumber yogurt sauce is great with chicken, grilled veggies, pita, chips, gyros, or as a raw veggie dip.
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Russian Pie Salmon Coulibiac
Classic russian pie , Auguste Escoffier one how was inventor this meal.
4 serves
Quick Puff Pastry
All purpose flour 1 1/2 cup
Salt 2 tsp
Cold butter 227 g
Ice water 1/4 cup
To Make the Puff Pastry:
1.Pulse flour and salt in food processor. Add butter in cubes. Pulse about 12 times. Slowly add water, pulsing 5-6 times. If dry, add water 1 tsp at a time, pulsing twice in between additions and check consistency. Rest in fridge for 30 minutes.
2.Remove dough and roll into a rectangle. Fold the top third down to the centre, and the bottom third over (like a letter). Make a quarter turn clockwise and roll out. Repeat this process three times. Cut in two portions - 1/3 and 2/3. Wrap and place in fridge until ready to use. Meanwhile, prepare all the layers.
Rice Pilaf
Basmati rice 1/2 cup
Water 3/4 cup
Salt 1 tsp
Olive oil 1 tbsp
To Make the Rice:
1.Rinse rice. Strain and put in small sauce pot. Add water, salt and oil. Bring to a boil. Drop heat to low and cover for 20 min. Remove lid, add zest and fluff. Cool immediately on a sheet tray in the fridge.
Mushroom Duxelle
Olive oil 2 tbsp
Butter 1 tbsp
Brown button mushrooms 200 g
Garlic 1 clove
Thyme 1 tsp
Salt 1 tsp
Black pepper 1 tsp
To Make the Duxelle:
1.Add chopped mushrooms to hot pan with oil. Add butter, chopped garlic, thyme, salt. Cook until golden brown. Cool in fridge.
Butter Herbs
Italian parsley leaves handful
Dill leaves handful
Butter 25 g
To Make the Butter Herbs
1.Chopped all the herbs , mash with butter and put into refridgerator until chill.
Salmon & Egg Filling
Skinless salmon fillet 180 g
Salt taste
Black pepper taste
3 hard-boiled eggs, separate yolks and whites and mash with butter
Butter 20 g
Egg 1 egg wash
Assembly
1.Roll out the smaller third of dough into a square about ¼-inch thick. Trim to 1-inch larger all around the piece of salmon.
2.While keeping the layers tight and in the shape of the salmon, layer ½-inch thick each: rice, duxelle, egg whites. Place salmon and season with salt and pepper. Continue to layer egg yolks and butter herbs.
3.Roll out larger piece of puff pastry to same thickness as the bottom and gently lay it over the layers, smoothing out any air bubbles and pressing it to seal to the bottom edge of dough. Trim as needed. Using a fork, press top and bottom dough together along the border to make a tight seal. Egg wash.
4.Bake in 400°F/200°C convection oven for about 25 minutes or until puff is a deep golden colour. If oven is not convection, heat it to 425°F/220°C to ensure the puff pastry gets the initial zap of heat needed to puff.
Marco Pierre White - Salmon Piperade - Delicious Food Cooked Simply - BBC Maestro
Watch and learn how to cook salmon and piperade with Marco Pierre White, the youngest chef ever to be awarded three Michelin stars. This crisp fish dish brings world-class cooking to your kitchen and makes a perfect romantic dinner or healthy family meal.
This lesson is taken from Marco Pierre White’s BBC Maestro online course, Delicious Food Cooked Simply, which includes the full recipe for piperade.
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Jamie’s Quick and Easy Food | Salmon Nicoise and Egg Fried Rice
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