Recipe: Recipes Using Salmon Fillets (5)

Recipes Using Fish Fillets: Salmon
9-9-99

Terrytx (10:18:03) :

Baked Salmon with Lemon Grass, Ginger and Garlic
Serving Size : 6

MARINATING PASTE
1 stalk lemon grass -- outer leaves removed, inner bulb minced
1 1/2 ounces fresh ginger root -- peeled
3 large cloves garlic -- peeled
1 small red chile pepper, fresh, hot, seeded
3 tablespoons dark sesame oil
1 1/2 tablespoons rice wine vinegar
Salt
Ground black pepper

6 salmon fillets (2-pound)
1 tablespoon dark sesame oil

For the paste, put all ingredients including 1 teaspoon salt and 1/4 teaspoon pepper in a food processor; process to a smooth paste. Brush salmon fillets with oil, then transfer, skin side down, to a baking dish. Spread 2 tablespoons of the paste on each fillet. Cover and refrigerate 2 hours. Heat oven to 400 degrees F. Bake salmon fillets until opaque throughout, about 12 minutes. Serve immediately.

Cook's Magazine April 1990

NOTES : Lemon grass is a citrus-scented, green fibrous stalk that is available in Asian markets as well as many supermarkets.

Terrytx (10:22:46) : My favorite...

Grilled Salmon Steaks with Mustard-Jalapeno Glaze
Recipe By :Better Homes and Garden-Low-Cal/Low Fat
Serving Size : 4

4 fresh or frozen salmon steaks
(about 1-1/4 lbs) -- cut 3/4" thick
3 tablespoons Dijon mustard
1 tablespoon frozen orange juice concentrate -- thawed
1 tablespoon light corn syrup
3 canned jalapeno pepper -- finely chopped
1/2 teaspoon lemon-pepper seasoning
1 teaspoon olive oil
4 thin strips orange peel -- optional

1. Thaw fish if frozen. Rinse fish; pat dry.
2. For glaze, stir together mustard, orange juice concentrate, corn syrup, peppers and lemon-pepper seasoning. Set aside.
3. Lightly brush both sides of fish with oil. Grill on the rack of an uncovered grill directly over med. coals for 6-9 min. or just till fish begins to flake easily, turning once halfway through. Brush salmon with glaze frequently during the last 2-3 min. of grilling. To serve, tie orange peel strips into loose knots to garnish each steak, if desired.

Terrytx (10:30:20) :
Grilled Fish Gurney Drive
Recipe By :The Barbecue Bible
Serving Size : 4

2 shallots (about 2 oz) -- peeled and chopped
6 cloves garlic -- peeled and chopped
2 large stalks lemongrass (or 6 small stalks), chopped -- (3-1/2 tbls)
1 1/2 tablespoons chopped fresh gingerroot
2 red or green serrano chilies -- seeded and chopped
2 tablespoons soy sauce
2 tablespoons fresh lime juice
1 tablespoon peanut oil
1 tablespoon water
4 (4oz) skinless salmon steaks, about 1" thick
4 banana leaves or heavy-duty foil, each a little larger than fish, or 8 large
collard greens or ti leaves

For the spice paste, combine shallots, garlic, lemongrass, ginger, chilies, soy, lime juice, oil, and water in a blender or food processor. Cover and blend to a smooth paste.
Transfer the spice paste to a wok or small nonstick skillet and cook over med. heat until slightly thickened, about 10 min. Transfer paste to a bowl and let cool.
In a grill with a cover, arrange preheated coals around a drip pan. Spread the past mixture atop the fish fillets. Place the fish on the banana leaves or foil rectangles or on a double layer of collard greens or ti leaves. Cover and grill for 15-20 min.* or until fish flakes easily with a fork.

* The cooking time is slightly longer because the fish is cooked on a leaf that shields it from the heat of the grill.

NOTES : This is from Panang, Malaysia.

Kelly,WA (12:40:06) :

SALMON FILLETS BURIED IN POTATOES

4 (7 oz) Skinless Salmon Fillet
Kosher salt and pepper
2 lb Russet Potatoes
12 tbsp Butter
1 tbsp Lemon Juice
1/2 cup Shallots
6 Large Scallions, sliced
1/2 cup Dry White Wine

Heavily butter 4 pieces of 9 x 12 inch aluminum foil.
Sprinkle with salt and pepper. Preheat oven to 450 degrees.
Shred potatoes and mix with lemon juice and scallions. Make a bed using half the potatoes on each piece of aluminum foil.
Place a salmon fillet on the potato bed, sprinkle with salt and pepper and cover with the remaining potatoes. Press down on the potatoes. Then enclose tightly in foil.
Place in oven for 15 minutes.
Meantime, combine shallots, wine and vinegar in saucepan.
Place over medium heat and cook until most of the liquid is evaporated.
Remove from the heat and beat in remaining butter. Add salt and white pepper to taste and set aside in a warm place.
When it is time to put dinner on the table, heat the broiler.
Unwrap the salmon and place close to the heat. Brown well, about 2 minutes per side.
Arrange the salmon on a platter. Serve sauce separately. Serves 4.

Kelly,WA (07:22:04) :

Poached Salmon with Cucumber-Dill Sauce
Yield: 4 servings

1 5" length of English cucumber
1/3 cup Light sour cream
1 Tbsp Low-fat mayonnaise
Slat to taste
1/4 tsp Dried dill
1 tsp Fresh lemon juice
1 -2 cups water
1 -2 cups dry white wine
4 Salmon fillets (about 1 lb.)

Cut cucumber in chunks and finely mince in a food processor. Add sour cream, mayonnaise, salt, dill and lemon juice; puree until smooth. In a saucepan or skillet that can hold salmon in a single layer, place enough water and wine in equal amounts to cover fillets (or use all water). Bring to a boil. Add salmon, reduce heat and simmer 5 minutes for 1/2" thick fillets. Test a fillet to make sure salmon is cooked through. remove salmon from liquid and drain briefly on paper towels. place on dinner plates and spoon a ribbon of sauce over the salmon.