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Natural Salmon Recipes
| Salmon fillets with spinach and white wine |
| Tarragon Salmon |
| Salmon fillets with Herbs |
| Fresh Salmon with Hollandaise sauce |
| Grilled Salmon with Raspberries and Thyme |
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SALMON FILLETS WITH SPINACH AND WHITE WINE 3 servings Ingredients:
Directions: Saultee the spinach in a non-adhesive frying pan and add salt. Salt the Salmon fillets and cook in a non-adhesive frying pan. Sprinkle the bottom with a little bit of olive oil and cook for about 4 minutes on each side.Boil the white wine and the fresh cream for 30 seconds, add the butter in hard pieces. Place the Salmon fillets on the spinaches and surround with the sauce and the tomatoes pulp. Sprinkle the Salmon with fresh green onion and serve. |
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TARRAGON SALMON 4 servingsIngredients:
Butter the baking dish with a little bit of Lurpak butter, place the Salmon fillets on top, season, and bake in the oven for about 15-25 minutes. Peal and finely chop the onions, melt some butter in a pan and lightly fry onions until it looks transparent, pour the wine and the tarragon, let it boil for a few minutes, add the fish broth and let it cook for about 1o minutes at medium heat to thicken, then add the butter and cook in medium heat stirring constantly until getting an homogeneous and soft sauce. Serve on a plate with some sauce on top of the Salmon. |
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SALMON FILLET WITH HERBS 4 servings Ingredients:
Melt the butter first and mix it with the Tarragon and onion. If you prefer, use olive oil instead of butter. Place the Salmon fillets on Pyrex, pour on top the mixture you already made. Add salt and pepper. If you prefer let it marinate for 10 minutes. Place the Pyrex in the microwave for 2 to 3 minutes. Grill or Frying Pan Directions:Set the frying pan or grill at medium heat with butter or olive oil, the dry tarragon, and onion. When it is hot, place the fillet preciously seasoned with salt and pepper. Then, turn them over so that they are cooked on both sides. Maintain at slow heat for 4 minutes. Finally, sprinkle the Salmon with the sauce that is in the frying pan. |
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FRESH SALMON WITH HOLLANDAISE SAUCE 4 servings Ingredients:
Melt the butter in a frying pan. Let it cool a little. Mix all the ingredients in the same frying pan for a few minutes at high heat. Beat it constantly until it reaches a creamy texture, remember not to let it boil. The sauce should be made hours before preparing the salmon and kept in the refrigerator to attain a better consistency. The Salmon Put a little nit of olive oil on both sides of the Salmon. Heat a frying pan with a little bit of olive oil. Place the Salmon fillerts. Cook them for about 5 minutes on both sides, at medium heat. You can cover the frying pan to maintain the humidity of the fillets. When the Salmon is ready, heat the sauce for a few seconds and pour on top. You may accompany it with rice or boiled potatoes. |
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GRILLED SALMON WITH RASPBERRIES AND THYME
By: Master Chef Marc Cummings
Make sure that the grill is clean and use a little of olive oil before placing the Salmon. Cook the Salmon for about 5 to 6 minutes on both sides or until ready, making sure to pour liquid from the marinate on the Salmon while being cooked. You may accompany with pasta, glazed vegetables or other of your preference. |
