Dianes Salmon With Salmoriglio Sauce Recipes

MARINATED SALMON WITH SALMORIGLIO SAUCE

Steps:

• Preheat oven to 400 degrees.
• Sprinkle a little bit of the vinegar on the fish filets, rinse them and pat them dry on a paper towel.
• Rub a little bit of salt into the filets.
• Place the fish into an oven safe casserole dish.
• On one side sprinkle the filets with half of the lemon juice and then coat them with half of the bread crumbs.
• Note if you need more than 1/3 of a cup of bread crumbs use them it's up to your taste. I also used italian bread crumbs and they were very tasty.
• Drizzle the filets with olive oil. Make sure that all of the bread crumbs are coated in olive oil even if you need to use more than the suggested amount so that it crisps up nicely.
• Turn the filets over and repeat steps 5-7 with the remaining olive oil, lemon juice, and bread crumbs.
• Cover the fish and marinade at room temperature for 30 minutes.
• While the fish marinades, make the sauce by adding the thyme, lemon juice, mustard and salt to taste to a food processor and pulse for 1 minute.
• Add the butter and process until smooth.
• Slowly drizzle in the olive oil until the sauce fully incorperates into a smooth mayonnaise like consistency.
• After the fish has marinaded, place the casserole dish uncovered in the 400 degree oven. Again, cooking times may vary depending on what type of fish you use. I cooked the 6 oz 1-1 1/2 in thick salmon filets that I used for 13 minutes on each side, and then broiled them on one side for 2 minutes to give the crust some color. You could also grill the fish if you prefer.
• Serve the fish with the sauce drizzled over them.
• Enjoy!

DIANE'S SALMON WITH SALMORIGLIO SAUCE

Steps:

• WASH FISH WITH VINEGAR DRY AND TOP WITH S&P AND CRUMBS SPRINKLE OLIVE OIL ATOP GRILL 10 MINUTES PER INCH..GRILL SKIN SIDE DOWN. DO NOT TURN FISH IN FOOD PROCESSOR COMBINE ALL INGREDIENTS SERVE ATOP COOKED FISH

BROILED PORTERHOUSE WITH SALMORIGLIO

Steps:

• For the salmoriglio: In a medium bowl, whisk together the garlic, rosemary, thyme, lemon zest, lemon juice, olive oil and salt. Set aside at room temperature for at least 45 minutes or in the refrigerator for up to 8 hours to let the flavors marry.
• For the steak: Remove the porterhouse from the refrigerator 30 minutes prior to cooking; preheat the oven to 450 degrees F.
• In a 12-inch stainless steel or cast-iron skillet, heat the olive oil over high heat for 3 minutes. Sprinkle the steak all over with the salt. When the oil begins to show slight wisps of smoke, add the steak to the pan and cook undisturbed for 2 minutes. Flip the steak and transfer the pan to the oven. Roast for 7 to 10 minutes for medium doneness. Remove from the oven and immediately spoon 2 tablespoons of the salmoriglio over the steak. Let rest for 10 minutes before slicing. Serve with the remaining salmoriglio.

SALMON DIANE

Steps:

• Melt butter in saucepan over medium heat. Add salmon fillets garlic rub side down and cook for approximately 2 minutes per side or until cooked. Set aside and keep warm.
• Place remaining butter into saucepan over medium low heat scraping up crumbly browned bits and add shallots stirring until desired tenderness is reached. Add lemon juice, Dijon mustard, dill, Worcestershire Sauce, and brandy. Stir between additions.
• Light sauce with barbecue lighter and flambe'. Shake and stir sauce after flame goes out.
• Add cream cheese and half and half. Add parsley and chives stirring between additions. Pour sauce over salmon fillets and enjoy. Serves two.