Salmon Recipes

Scotch Salmon:

Dust a 6 to 7 ounce salmon filet lightly in flour
In a pan, heat 2 tablespoons of clarified butter and brown the salmon slightly on one side
Add salt and white pepper to taste and turn fillet over
Add 1/2 teaspoon minced garlic, 1/2 teaspoon minced shallot, 1/4 teaspoon Dijon mustard and 1/4 teaspoon brown sugar
After these cook for a few seconds, add 1 Tablespoon raspberry vinegar
With the fillet still in the pan, deglaze it with a "round" of Scotch about 1/4 cup Add 1/4 cup orange juice. Move pan in a circular motion to blend ingredients
Reduce the sauce until it begins to thicken. Finish with 1/4 cup heavy cream and a round of Drambuie about 3 tablespoons
Garnish with creme fraiche and candied orange zest

Make wasabi sauce: mix wasabi powder and water to make a paste, let stand for 10 minutes. Mix in heavy cream and season to taste with salt
Coat the fish with sesame seeds and sauté in oil on both sides, in a skillet, until it flakes (i.e., is just done)
Season to taste with soy sauce
Transfer to a serving plate and top with the wasabi sauce, sprinkle with a garnish of finely slivered red bell pepper and green onion

Wasabi (Japanese horse radish) is an essential condiment in Japanese cuisine. It's the light green paste that accompanies sushi, seafood, noodle dishes, and more. Typically, people dip sashimi (raw fish) slices in a mixture of wasabi and soy sauce. Wasabi is said to be effective as an antidote to prevent food poisoning. That is one reason that wasabi is served with sushi and raw fish slices
Can be served with rice and vegetables

Place the salmon steaks in a Pyrex baking dish
Whisk together the mustard, soy sauce, orange juice and oil in a bowl. Pour the sauce over the salmon steaks and marinade for 2 to 3 hours
When ready to serve, place the salmon under a hot grill. Baste with the marinade, and grill for 4 minutes per side
Transfer to a platter and serve

Mix the mustard, lemon juice, and molasses together and brush the mixture over the salmon steaks, then dredge the steaks in the bread crumbs
Set fish on a rack for ten minutes
Heat the olive oil in a nonstick pan over medium-high heat. When hot, cook the steaks for about five minutes per side, until the salmon has browned and flakes easily
Serve and garnish

Place half the fish, skin side down, in a deep glass dish
Spread dill over fish. Sprinkle dry ingredients over dill
Top with the other half of the fish, skin side up
Cover with foil and weight with a board and a five pound weight. Refrigerate for 48 to 72 hours, turning the salmon and basting every 12 hours with accumulated juices
To serve, remove the fish from marinade, scrape away dill and spices, and pat dry. Slice salmon thinly on the diagonal and serve on small plates or squares of black bread
Garnish with lemon wedges and black pepper and accompany with a Dill Mustard Sauce

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