Salmon is one of my favorite fish to eat. It pairs well with a lot of side dishes and cooks fairly quick. It leaves you feeling satisfied and full without making you feel guilty for eating it. You know exactly what I’m talking about.
Salmon is a fish that belongs to the family Salmonidae. It is closely related to trout and char. There are nine commercially important species of Salmon that can be found in the Atlantic (Atlantic salmon, genus Salmo) and Pacific oceans (eight species, genus Oncorhynchus). Most species of Salmon are anadromous, which mean that they spend part of their life in rivers and other part in the ocean. Some species of Salmon spend their entire life in rivers. Certain populations of Salmons are reduced to 3% of their original size due to over-fishing. Atlantic Salmon is one of the most endangered species of Salmon. (Source: http://www.softschools.com).
I hope you try these recipes out. Don’t forget to leave a comment below to let me know what you think!
2 carrots, chopped up into 1-inch pieces
1 celery stalk, chopped up into 1-inch pieces
1 small onion, peeled and halved (do not dice or mince it)
1 lemon, thinly sliced
Coarse sea salt
4 skinless salmon fillets (no bigger than 6 oz. each)
6 cups water
In a deep skillet or heavy pot, add the carrots, celery, onion, ½ of the lemon slices, 1 1/2 teaspoons salt, and 6 cups water. Bring to a boil. Reduce heat to a simmer, cover, and cook the carrot, celery onion and lemon for 8 minutes.
Season salmon with sea salt and gently lower into simmering liquid (you should have enough liquid to just cover the fish). Reduce to a very gentle simmer. Cover and cook about 5 minutes until salmon is opaque throughout. Use a spatula with slots to remove the salmon from the liquid. Use remaining lemon slices to put on the table with this fish.
Tip: Cook 8 minutes for large thick salmon; 5-6 minutes for thin fish.
2 – 6 ounce pieces of salmon
1 tablespoon Olive Oil
1/2 teaspoonful of chopped parsley
1 shallot, chopped
1/4 cup white wine
1/4 cup white vinegar
1/2 cup butter, room temperature and cubed
2 tablespoons water
2 tablespoons capers, drained
grated nutmeg (optional)
Preheat your oven to 400 degrees. Line a baking sheet with tinfoil and brush with olive oil. Make sure salmon is dry and season both sides with salt and pepper. Bake 20-25 minutes, until salmon flakes effortlessly.
In a small sauce pan add vinegar, wine and shallots. Simmer mixture until very little liquid is left and shallots are soft. Add butter, 2 tablespoons of water and whisk continuously over high heat until butter is melted and blended. Stir in parsley, nutmeg (if desired) and capers. Serve over Salmon.
1/3 cup soy sauce
1/3 cup oil (canola or vegetable)
1 teaspoon garlic powder
1 teaspoon curry-powder
1 teaspoon Worcestershire Sauce
6 salmon fillets (6-8 ounces each)
Mix soy sauce, garlic powder, curry-powder, Worcestershire sauce and oil in a resealable bag or container and refrigerate for 1 hour.
Remove salmon and throw away the marinade. Oil your grill and heat over medium heat. Place salmon on the rack skin side down. Cover and grill over medium heat for about 10-12 minutes or until fish flakes easily with a fork. Serve over white rice.
For more delicious and simple Salmon recipes click here The Very Best Salmon Cookbook