Barely Cooked Salmon With Parmesan Polenta And Mushroom Consommé Recipes

BARELY COOKED SALMON WITH PARMESAN POLENTA AND MUSHROOM CONSOMMé

Steps:

• Place the button mushrooms in a pan, cover with 8 cups of the water, and bring to a boil. Lower the heat to a simmer and cook for 3 hours.
• Strain the stock through a fine-mesh strainer, pressing on the mushrooms to release the liquid. You should have at least 2 cups mushroom stock. Season to taste with salt and pepper. Pour into a saucepan and set aside. (The stock can be made in advance and refrigerated for up to 3 days, or frozen for up to a month.)
• Trim the gyromitre or morel mushrooms, discarding the stems, and halve them. Because these mushrooms can be particularly sandy, soak them in cold water to remove any dirt. Lift out of the water, rinse, and repeat two more times.
• Heat the canola oil in a large sauté pan over high heat. Add the mushrooms, shallots, and garlic, season with salt and pepper, and sauté until the mushrooms are tender and have given up their liquid, but are not dry, 10 to 15 minutes. Add 3 tablespoons of the butter and the parsley and toss to incorporate. Set the pan aside.
• Bring the milk, the remaining 2 cups water, and 4 tablespoons of the butter to a boil in a medium saucepan. Lower the heat to a simmer. Whisking constantly, slowly add the polenta, continuing to whisk until the polenta is completely incorporated. Cook for 5 minutes. The polenta will be very thin. Add the Parmesan and stir to incorporate. Set the pan aside.
• Cut the salmon crosswise into 1-inch slices. Pull the ends of each side together, as if you were closing a book, and secure with a toothpick. In a flameproof shallow casserole large enough to accommodate all the salmon fillets, bring 1/4 inch of generously salted water to a simmer. Season each fillet on both sides with salt and pepper and add to the casserole. Gently poach for 3 to 5 minutes, until the salmon is warm to the touch on top, but still quite rare on top and inside.
• Meanwhile, gently reheat the mushroom broth, the wild mushrooms, and polenta. If the mushrooms are dry, add another tablespoon of butter and a bit of water to moisten.
• To serve, spoon a circle of polenta into the center of each plate. Spoon 1/4 cup of the mushroom broth around each polenta circle. Place 2 salmon fillets on each bed of polenta and spoon the mushrooms over the salmon. Serve immediately.

PARMESAN CRUSTED SALMON

Steps:

• Lightly season the salmon with salt and pepper. Generously coat 1side of the salmon with the finely grated Parmesan. In a non-stick saute pan, add approximately 3 tablespoons vegetable oil and place over high heat. When the oil is hot, carefully place the salmon in the pan cheese side down. Turn temperature down to medium heat and allow the salmon to cook about 4 minutes before flipping over. The idea is to form a nice crispy, lightly brown crust. Turn salmon and allow to cook another 3 or 4 minutes. Remove from pan and set aside in a warm place until plating.
• Sun-Dried Tomato Pesto Paste:
• In a blender or food processor, add the sun-dried tomatoes along with their oil, the garlic cloves, and 1/4 cup of extra-virgin olive oil. Process the mixture on high speed approximately 1 minute until almost smooth. The mixture should be slightly chunky. Season with salt and pepper, to taste.
• Basil Pesto
• In a blender or food processor, place the extra-virgin olive oil and garlic clove. Process until smooth. Add the basil leaves, and process for about 1 minute until mixture is relatively smooth. Add the Parmesan and process again until fully incorporated. Season the pesto with salt and pepper, to taste.
• To plate:
• Place a small mound of mash potatoes in the center of the plate. Place the asparagus on top of the mashed potatoes at an angle. Then put the salmon nicely on the plate, overlapping the asparagus. Drizzle the plate with both pestos and garnish the plate with the Parmesan crisp by securing it in the bed of mashed potatoes.
• Preheat the oven to 350 degrees F.
• Heavily grease a cookie sheet (parchment paper is optional, but if using parchment, make sure it is heavily greased). In a 5-inch diameter circle, sprinkle the coarsely grated Parmesan. Make sure there is just enough to fill the circle, don't over do it! Place in oven and bake for approximately 8 minutes, or until golden brown. Remove from oven and allow to cool before lifting from cookie sheet. Be extremely gentle with them they are very brittle when cool.
• Cut off about 2 inches of the ends of the asparagus, as they tend to be very coarse and tough. Blanch asparagus in boiling, well-salted water until tender. Shock them in ice water to keep them from cooking any further and hold them until you are ready to plate. Right before plating, in a saute pan over a low flame, melt the butter with the asparagus. Once the asparagus are hot, season with salt and white pepper.
• Place the potatoes in cold, salted water over high heat. Cook thoroughly and strain. In a separate pot, heat heavy cream and butter. Using a potato masher, mash potatoes. Slowly incorporate the cream and butter mixture. Season with salt and white pepper, to taste.

GRILLED SALMON AND POLENTA

Steps:

• Preheat a grill to medium high. Toss the tomatoes with 1 tablespoon olive oil, the garlic, 3/4 teaspoon salt and a few grinds of pepper on a large piece of foil. Add the thyme sprigs and bring up the edges of the foil slightly. Pour in the wine and fold the edges together to form a packet; set aside.
• Brush both sides of the polenta rounds with the remaining 1 tablespoon olive oil; season with salt and pepper. Season the salmon with the chopped thyme, salt and pepper.
• Oil the grill grates. Grill the foil packet until the tomatoes are soft, 10 to 12 minutes. Meanwhile, grill the polenta and the salmon skin-side down, 3 to 4 minutes; flip and grill until well marked and the salmon is just cooked through, 3 to 4 more minutes.
• Divide the salmon and polenta among plates. Spoon the tomatoes and juices over the top. Sprinkle with the chives.

SALMON WITH POLENTA

Steps:

• In a Dutch oven, saute celery and onion in 1 tablespoon oil until tender. Add the tomatoes, tomato sauce, parsley, 1/2 teaspoon salt, Italian seasoning, thyme, basil and pepper. Cover and simmer for 1 hour, stirring occasionally., In a large heavy saucepan, bring water and remaining salt to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon for 15-20 minutes or until polenta is thickened and pulls away cleanly from the sides of the pan., Place flour in a large shallow bowl; coat salmon on both sides. In a large skillet, brown salmon in remaining oil. Transfer salmon to tomato mixture; cook, uncovered, until fish just begins to flake with a fork, 3-5 minutes. Serve salmon and sauce with polenta.

PARMESAN POLENTA WITH EGGS AND ROASTED MUSHROOMS

Steps:

• 1. Preheat oven to 475. 2. Chop mushrooms into 1/2 inch pieces. 3. Toss mushrooms with oil, pepper flakes, and salt on a baking sheet. 4. Spread in single layer and roast until browned, about 10 mins. 5. Meanwhile, whisk polenta, milk, water, and salt together in saucepan and bring to a boil over medium heat, covered. 6. After reaching a boil, turn heat to low and let sit with lid cracked for 15 minutes. 7. While polenta is cooking, heat nonstick skillet over medium heat and crack the eggs so that they are sunny side up. 8. Cook about a minute and then add a few tablespoons of water to the skillet. Water will sizzle - cover so the yolks steam and set to your liking. I like mine somewhat viscous so I wait for the steamed yolks to 'skin' over with egg white. This will happen naturally with the method above. 9. Mix Parmesean into polenta, plate on a dish, spoon mushrooms over and top with egg. Garnish with snipped chives. Eat and enjoy!

SALMON WITH PARMESAN CRUST

Steps:

• Spray 9x13 baking pan with cooking spray, such as Pam.
• Mix together garlic, onion, mayo, and lemon pepper in a food processor.
• Place, milk, mayo mixture, and cheese in 3 separate bowls.
• Dip each piece of salmon first in the milk, then in the mayo mix, and then the cheese.
• Place skin side down in baking dish.
• Sprinkle any remaining cheese over the fish.
• Bake at 350 degrees for 30 minutes.

PARMESAN BAKED SALMON

Steps:

• Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Coat a 2-quart square or rectangular baking dish with nonstick cooking spray. Set aside.
• In a small bowl stir together mayonnaise dressing, Parmesan cheese, the green onions, and the Worcestershire sauce. Spread mayonnaise mixture over fish fillets evenly, about 1/4 inch thick.
• Bake, uncovered, in a 450 degree oven just until fish flakes easily with a fork (allow 4 to 6 minutes per 1/2inch thickness of fish).

BAKED SALMON WITH PARMESAN HERB CRUST

Steps:

• Preheat oven to 425º F. Line rimmed baking sheet with parchment paper which serves to keep the fish moist and make for easy cleanup.
• Wash the salmon filet and pat dry with paper towels. Sprinkle both sides of the fish with salt and pepper. Place salmon, skin side down, onto lined baking sheet. Cover salmon with another piece of parchment paper.
• Bake salmon for 10 minutes. While it bakes, stir all remaining ingredients together in a small bowl.
• Remove salmon from oven and discard top piece of parchment paper. Top the salmon with herb and cheese mixture. Return to oven uncovered and bake until the internal temp registers 135º F. The Parmesan cheese should be melted and golden brown.
• Remove the fish and let it rest for 5 minutes before serving.

PARCHMENT BAKED SALMON

Steps:

• Place an oven rack in the lowest position in oven and preheat oven to 400 degrees F (200 degrees C).
• Place salmon fillet with skin side down in the middle of a large piece of parchment paper; season with salt and black pepper. Cut 2 3-inch slits into the fish with a sharp knife. Stuff chopped basil leaves into the slits. Spray fillet with cooking spray and arrange lemon slices on top.
• Fold edges of parchment paper over the fish several times to seal into an airtight packet. Place sealed packet onto a baking sheet.
• Bake fish on the bottom rack of oven until salmon flakes easily and meat is pink and opaque with an interior of slightly darker pink color, about 25 minutes. An instant-read meat thermometer inserted into the thickest part of the fillet should read at least 145 degrees F (65 degrees C). To serve, cut the parchment paper open and remove lemon slices before plating fish.

PANKO PARMESAN SALMON

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a 9x13-inch baking pan.
• Place salmon fillets into the baking pan and sprinkle evenly with lemon juice. Season with salt and pepper.
• Combine panko, Parmesan cheese, olive oil, Italian seasoning, and garlic powder in a bowl. Sprinkle mixture evenly over the salmon.
• Bake in the preheated oven until topping is lightly browned and salmon flakes easily with a fork, 15 to 20 minutes.

PARMESAN BAKED SALMON RECIPE

Steps:

• Heat oven to 400°F.
• Mix mayo, cheese and pepper until blended.
• Place fish in shallow foil-lined pan; drizzle with lemon juice. Cover with mayo mixture; sprinkle with cracker crumbs.
• Bake 12 to 15 min. or until fish flakes easily with fork.

MUSHROOM PARMESAN POLENTA

Steps:

• In small skillet, saute mushrooms in butter until lightly browned, 5 minutes.
• Set aside.
• Bring water to boil in medium pan.
• Gradually add cornmeal, stirring constantly, until mixture is smooth and soupy.
• Continue cooking and stirring over medium heat until mixture is as thick as cooked oatmeal.
• Stir in cheese and half-and-half.
• Season with salt and pepper.
• Stir in mushrooms.
• Serve immediately.

PARMESAN CRUSTED SALMON RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• In a medium bowl, mix the parmesan crust ingredients.
• In a separate bowl, whisk egg. Dredge the salmon in the egg, then parmesan.
• Lay the salmon on a baking sheet. Lay asparagus beside the salmon. Drizzle with olive oil, then season with salt and pepper.
• Bake for 10-12 minutes.
• Enjoy!

SALMON WITH POLENTA

Steps:

• In Dutch oven saute celery,onion and garlic in 1 tablespoon olive oil until tender, about 10 minutes.
• Add tomatoes, tomato sauce, parsley, Italian seasoning,thyme,basil and pepper.
• Cover and simmer 20 minutes, stirring occasionally.
• In large heavy sauce pan bring water and salt to a boil.
• Reduce heat to a gentle boil and slowly whisk in polenta.
• Cook and stir with wooden spoon 15 to 20 minutes or until polenta is thickened and pulls away cleanly from sides of pan.
• Place flour in a large shallow bowl or plate; coat salmon on both sides.
• In large skillet lightly brown salmon in remaining 1 tablespoon of oil.
• Transfer salmon to tomato mixture and cook, uncovered about 5 minutes or until salmon flakes easily with a fork.
• Serve salmon and sauce over polenta.

BAKED PARMESAN CRUSTED SALMON

Steps:

• Preheat oven to 400 degrees.
• Combine mayo, cheese, and red pepper; set aside. note: I often add a bit more red pepper after a small taste test.
• Lay salmon fillets on a foil-lined baking pan. Squeeze fresh lemon juice over each fillet.
• Spread each fillet evenly with mayo mixture. Cover mayo with cracker crumbs.
• Bake 12 to 15 minutes or until salmon flakes easily with a fork.

PARMESAN AND PARSLEY CRUST SALMON

Steps:

• Turn the oven on to 400 degrees.
• Season the salmon fillets and put onto a lightly buttered non-stick baking tray.
• Whizz the breadcrumbs, parsley, lime juice, olive oil and Parmesan in a food processor.
• Cover the salmon with the breadcrumb mixture and bake in the oven for 10-12 minutes until the salmon is cooked through and the breadcrumbs are golden.