Salmon Cooked in Coconut
Milk:
Ingredients:
4 Salmon steaks
1 inch piece Ginger, peeled and cut into small, very thin slices
2 Cloves garlic, peeled and cut into small, very thin slices
12 oz. Tomatoes, peeled and halved
1 Red chilli, de-seeded and sliced as finely as possible
1 Yellow pepper, de-seeded and thinly sliced
4 to 6 Cardamom pods, roughly crushed
14 oz. Coconut milk
Sea salt
juice of 2 limes
Fresh mint leaves, chopped
Procedure:
Put the fish steaks in a fairly shallow oven-proof dish with a lid,
into which they fit quite closely
Scatter the ginger, garlic, tomato, chilli and yellow pepper over and
around the fish and the cardamom pods in between
Empty the coconut milk into a separate bowl, add a good sprinkling of
sea salt and gradually stir in the lime juice. Pour the mixture gently
over and around the fish and cover the dish
Put the dish on the centre shelf of a preheated 300°F oven and
cook for 40 to 50 minutes, until the fish is lightly done. To discover
this insert a small, sharp knife into the centre of one of the steaks if
the flesh is slightly darker pink in the centre it will be perfectly
cooked. Remove from the oven
Before serving scatter the mint leaves on top
Notes:
Salmon fillets can be used in place of the steaks, however, the
cooking time may be less
Serve with potato or rice and veg.
Ingredients:
4 C. Cooked wide egg noodles
1 can Salmon, drained, bones and skin removed
1 jar (4.5 oz.) Sliced mushrooms, drained
1 jar (2 oz.) Diced pimientos, drained
1 1/2 C. Small-curd cotage cheese
1 1/2 C. (12 oz.) Sour cream
1/2 C. Mayo
3 T. Grated onion
1 Garlic clove, minced
1 1/2 t. Worcestershire sauce
1 t. Salt
1 C. (4 oz.) Shredded cheddar cheese
1/3 C. Dry bread crumbs
2 T. Butter
Procedure:
In a bowl, combine the noodles, salmon, mushrooms and pimientos
Combine cottage cheese, sour cream, mayo, onion, garlic,
Worcestershire sauce and salt
Add the cottage cheese mixture to noodle mixture and mix well. Stir in
cheddar cheese. Transfer to a greased 2 quart baking dish
Toss together the bread crumbs and butter; sprinkle over the casserole
Bake, uncovered, in a preheated 350°F for 30 to 35 minutes or
until bubbly
Notes:
Serve with potato or rice and veg.
Ingredients:
1/4 C. Pineapple juice
2 T. Fresh lemon juice
4 (6 oz.) Salmon fillets
2 T. Brown sugar
4 t. Chili powder
2 t. Grated lemon rind
3/4 t. Cumin
1/2 t. Salt
1/4 t. Cinnamon
Procedure:
Combine first 3 ingredients in a glass or stainless steel bowl and marinate in refrigerator 1 hour, turning occasionally
Preheat oven to 400°F.
Remove fish from bowl; discard marinade
Combine sugar and next 5 ingredients in a bowl. Rub over fish
Place in an 11 x 7 inch baking dish coated with cooking spray. Bake at 400°F for 12 minutes or until fish flakes easily when tested with a fork
Serve and garnish
Notes:
Serve with lemon, if desired
Serve with potato or rice and veg.
Can also be garnished with sprigs of fresh parsley
Salmon steaks can be used in place of the fillets
Other types of fish can be used in place of the salmon
Salmon in Vodka Cream Sauce with
Green Peppercorns:
Ingredients:
8 T. Butter
1 Onion, thinly sliced
1 Lbs. Spinach
6 Salmon fliets (6 oz. each)
Salt
Fresh ground black pepper
3 T. Olive oil
1 1/2 C. Whipping cream
1/2 C. Vodka
2 T. Green peppercorns in water, drained and crushed
3 T. Lime juice
1/4 C. Fresh chives, chopped
Procedure:
Combine 4 tablespoons butter and onion in large Dutch oven. Cover and
bake in a preheated 350°F oven until onion is golden brown, stirring
occasionally, about 45 minutes
Stir spinach into onion and bake until just wilted, about 3 minutes.
Remove from oven; keep warm
Season salmon with salt and pepper
Heat oil in heavy large skillet over high heat. Add salmon in batches
and cook about 3 minutes per side for medium. Transfer to platter. Tent
with foil to keep warm
Pour off excess oil from skillet. Add cream and vodka and boil until
slightly thickened, about 4 minutes. Add green peppercorns and remaining 4
tablespoons butter and stir until butter is just melted
Mix in lime juice, season with salt and pepper
Divide spinach and onion mixture among plates. Top each with salmon
fillet. Spoon sauce over. Sprinkle with snipped fresh chives
Notes:
Serve with potato or rice and veg.
Ingredients:
6 (4 to 6 oz each) Salmon fillets
16 oz. Whole berry Cranberry sauce
1/2 C. Cranberry juice cocktail
1/4 C. Soy sauce
1/4 C. Dry vermouth
1 T. Minced garlic
1 T. Brown sugar
1 1/2 t. Grated fresh ginger root
1 t. Asian sesame oil
Vegetable oil, as needed
Procedure:
Place salmon in a large, non-reactive pan or dish
Combine remaining ingredients except vegetable oil. Pour marinade over salmon, turning to coat both sides. Cover and marinate in the refrigerator, 1 hour
To cook, remove salmon from marinade, reserving marinade. Pat salmon dry with a paper towel
Heat small amount of oil in large skillet over medium-high heat
Cook salmon, working in batches if necessary, for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork
Remove salmon from pan and keep warm
Discard oil from pan. Add reserved marinade. Cook stirring occasionally, until sauce is thickened, about 8-10 minutes
Serve salmon fillets with approximately 1/4 cup sauce per serving
Notes:
Can be garnished with fresh herbs, lemon or lime twists, etc.
Do not over cook the salmon. You may want to under cook a little where it will be kept warm while making the sauce
The sauce can be thicken more by stiring in a little cornstartch water mix while it is simmering