Salmon
Honey
Ginger Grilled Salmon
Ingredients:
1 teaspoon McCormick® Ground Ginger
1 teaspoon McCormick® Garlic Powder
1/3 cup soy sauce
1/3 cup orange juice
1/4 cup honey
1 green onion, chopped
1 1/2 pounds salmon fillet
Instructions:
In a large self-closing plastic bag, combine first six ingredients;
mix well. Place salmon in bag and seal tightly. Turn bag gently to distribute
marinade. Refrigerate 15 minutes or up to 30 minutes for stronger flavor.
Turn bag occasionally. Lightly grease grill rack. Preheat grill to medium
heat. Remove salmon from marinade; reserve the marinade. Grill 12-15
minutes per inch of thickness or until fish flakes easily with a fork.
Brush with reserved marinade up until the last 5 minutes of cooking
time. Discard leftover marinade.
Bacon-Wrapped
Salmon with Wilted Spinach
Ingredients:
4 (5- to 6-oz) center-cut pieces skinless salmon fillet (about 1 1/2
inches thick)
1/2 teaspoon salt
1/4 teaspoon black pepper
4 teaspoons whole-grain or coarse-grain mustard
4 bacon slices
2/3 cup sliced shallots (2 large)
2 tablespoons olive oil
10 oz baby spinach (16 cups packed), rinsed but not dried
Special
equipment: 4 (10- to 12-inch) metal skewers
Instructions:
Preheat broiler and put broiler pan under broiler so that its rack is
about 4 inches from heat. Pat fish dry and sprinkle with salt and pepper,
then spread curved sides with mustard. Lay 1 bacon slice lengthwise
along top of each fillet, tucking ends of bacon under fillet (ends will
not meet). Thread 1 skewer through length of each fillet, entering and
exiting fish through bacon to secure it. Arrange fish, bacon sides down,
on preheated rack of broiler pan and broil 3 minutes, then turn over
and broil until fish is just cooked through and bacon is crisp, 3 to
4 minutes more. While salmon broils, cook shallots in oil in a 12-inch
heavy skillet over moderate heat, stirring occasionally, until beginning
to brown, 3 to 5 minutes. Add spinach and cook, covered, stirring occasionally,
until spinach is just wilted, 1 to 2 minutes. Season with salt and pepper.
Serve salmon with spinach. Makes
4 servings.
Sauted
Salmon with New Potatoes
Ingredients:
4 (6 oz.) American Pride Norwegian Salmon Fillet
1 cup homemade mayonnaise
1/4 cup chopped cilantro
1/4 teaspoons minced garlic
1/3 cup finely chopped red onion
1/3 cup finely chopped celery
2 pounds cooked quartered unpeeled new potatoes
2 tablespoons olive oil
1 cup sugar, (in a pie tin)
Salt and pepper
***For garnish: Fresh cilantro sprigs & Parsley***
Instructions:
1. In a mixing bowl, combine the mayonnaise, cilantro, garlic, onion,
and celery together. Mix thoroughly.
2. Fold in the new potatoes, carefully not to break up the potatoes.
3. Season with salt and pepper and refrigerate for 1 hour.
4. Season each fillet with salt and pepper and then dredge the salmon
in the sugar.
5. In a saute pan, heat the olive oil until hot. Caramelize the salmon
for 2 to 3 minutes on each side for medium rare.
6. Place the potato salad in the center of the plate and lay the salmon
against the salad.
7. Garnish with fresh cilantro sprigs and parsley.
Alaska
Salmon Bake with Pecan Crunch Coating
Ingredients:
3 tablespoons Dijon mustard
3 tablespoons butter, melted
5 teaspoons honey
1/2 cup fresh bread crumbs
1/2 cup finely chopped pecans
3 teaspoons chopped fresh parsley
6 (4 ounce) fillets salmon
salt and pepper to taste
6 lemon wedges
Instructions:
Preheat the oven to 400 degrees F (200 degrees C). In a small bowl,
mix together the mustard, butter, and honey. In another bowl, mix together
the bread crumbs, pecans, and parsley. Season each salmon fillet with
salt and pepper. Place on a lightly greased baking sheet. Brush with
mustard-honey mixture. Cover the top of each fillet with bread crumb
mixture. Bake for 10 minutes per inch of thickness, measured at thickest
part, or until salmon just flakes when tested with a fork. Serve garnished
with lemon wedges.
Salmon,
Dill and Cream Cheese Spread
Ingredients:
1 1/2 cups flaked cooked salmon (about 6 ounces)
4 ounces cream cheese
1 tablespoon fresh lemon juice
1 tablespoon prepared white horseradish
4 ounces smoked salmon
2 tablespoons chopped fresh dill
Thinly sliced baguette rounds
Instructions:
Combine first 4 ingredients in processor. Blend until just smooth, occasionally
scraping down sides of work bowl. Add smoked salmon and dill. Using
on/off turns, blend just until smoked salmon is finely chopped. Season
spread with salt and pepper. Transfer to small bowl. Serve with baguette
rounds. Makes about 2 cups.
