Paillard Of Salmon With A Ginger Shallot Vinaigrette Baby Greens With Papaya And Basil Recipes

FAST SALMON WITH A GINGER GLAZE

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Season salmon fillets with salt.
• Place salmon on the preheated grill; cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.
• Combine water, rice vinegar, brown sugar, chile paste, ginger, garlic, and soy sauce in a small saucepan over medium heat.
• Bring mixture to a boil, reduce heat to medium and simmer until barely thickened, about 2 minutes.
• Sprinkle basil on top of salmon; spoon glaze over basil.

SOY GINGER SALMON

Steps:

• Rub salmon with about 1 tablespoon brown sugar. Lightly sprinkle with lemon pepper and garlic powder; rub seasoning into fish.
• Into a small saucepan set over medium heat, pour soy sauce and olive oil. Stir in ginger and remaining brown sugar, lemon pepper, and garlic powder. Bring to a gentle simmer, stirring constantly until sugar has dissolved. Remove from heat, stir in orange juice.
• Place fish and marinade into a resealable plastic bag, seal, and refrigerate overnight, or for at least 3 hours.
• Preheat broiler. Place fish in a foil-lined baking pan. Reserve marinade.
• Broil fish skin-side up, 2 minutes. Remove from oven, pull skin off with tongs. Baste with marinade, return to oven, and broil 2 minutes more. Turn fish, and broil until fish flakes easily, about 4 minutes. Remove from oven, and let sit 5 minutes before serving.

MUSTARD-SHALLOT VINAIGRETTE

Steps:

• In a container with a tight lid, preferably a glass jar, combine shallot, vinegar and mustard. Close tightly and shake well to mix. Add salt and pepper, and shake again.
• Add olive oil 1/3 cup at a time, shaking very well after each addition, until smooth and emulsified (you may want to wrap a kitchen towel around the container, just in case). Taste and add more olive oil, 1/4 cup at a time, if dressing is too tart.
• Use immediately or refrigerate up to 3 weeks. The chilled olive oil will form a lump, so remove from refrigerator 30 minutes before using to allow it to liquefy. Shake well before serving to re-emulsify.

LIME & GINGER SALMON

Steps:

• Mix the lime juice, ginger, garlic, soy and vinegar with some black pepper. Pour half over the salmon fillets and leave to marinate for 10 mins.
• Heat the grill to High. Lay the salmon on a non-stick baking tray and grill for 5-6 mins each side or until cooked through. Meanwhile, heat a wok with the remaining marinade and the stock, add the baby corn and broccoli, stir-fry for about 5 mins, then add the pak choi and cook for 2 mins more.
• Serve the salmon on top of the vegetables with any sauce from the pan and sprinkle with the spring onions.

PAILLARD OF SALMON WITH A GINGER SHALLOT VINAIGRETTE

Steps:

• Preheat broiler, cut salmon into thin slices, arrange 1/6 of the slices on a sheet of plastic wrap, cover with a second piece of plastic wrap and pound out salmon to 1/4-inch thickness. Transfer paillard to a plate, repeat with remaining salmon. Combine all vinaigrette ingredients, season paillards, drizzle entire surface with vinaigrette. Place plate under broiler for one minute or until salmon just turns opaque. Remove plate, cool 1 minute, dress greens with remaining vinaigrette, add papaya and basil and place small handful of salad at the center of each plate. Yield: 6 servings Original Title: PAILLARD OF SALMON WITH A GINGER SHALLOT VINAIGRETTE, BABY GREENS WITH PAPAYA AND BASIL CHEF DU JOUR KATY SPARKS SHOW #DJ9478 Busted and entered for you by: Bill Webster Converted by MM_Buster v2.0m.

STEAMED SALMON SALAD WITH GRAPEFRUIT-GINGER DRESSING

Steps:

• Season fish with salt, pepper, cumin, and lime juice and steam in a bamboo steamer or a pot with a steamer insert until tender, about 3 minutes per side. Set aside 10 minutes to cool. Mix dressing ingredients in a small bowl. With a fork, coarsely flake the fish; toss with greens and just enough dressing to lightly coat leaves. Divide among 4 plates. Arrange avocado slices and grapefruit sections on top of each salad and drizzle lightly with dressing. Top with bean sprouts.

SALMON WITH GARLIC AND GINGER

Steps:

• In a food processor, combine the parsley, ginger and garlic; cover and process until minced. Add the lemon juice, lime juice, salt, tarragon and pepper; cover and process until blended. While processing, gradually add oil in a steady stream. Spread mixture over salmon fillets. Place in a shallow 2-qt. microwave-safe dish, positioning the thickest portion of fish toward the outside edges. Cover and chill for 30 minutes., Cover and microwave on high for 3-5 minutes or until fish flakes easily with a fork. Let stand, covered, for 2 minutes before serving.

GRILLED SALMON WITH CRUNCHY SWEET MUSTARD VINAIGRETTE

Steps:

• Vinaigrette:
• Whisk the vinegar, mustard, and shallot together in a medium bowl. Gradually whisk in the honey, then the oil, until the dressing is emulsified. Season to taste with salt and pepper. (The vinaigrette can be made a few hours in advance, covered, and kept refrigerated. Bring to room temperature and whisk or shake well before serving.)
• Salmon:
• 1. Heat your grill to high.
• 2. Brush the fish on both sides with oil and season with salt and pepper. Grill the salmon skin side down until the skin is lightly charred and crisp, 4 to 5 minutes. Turn the fillets over, reduce the heat to medium or move to a cooler part of the grill, and cook until just cooked through but not falling apart, 2 to 3 minutes more.
• 3. Remove the fish to serving plates or a platter and spoon a few tablespoons of vinaigrette over each fillet. Serve immediately.

SALMON WITH TOMATO VINAIGRETTE

Steps:

• Preheat the oven to 425°.
• In a bowl, toss the tomatoes with the shallot, capers, vinegar and 1/2 teaspoon of salt.
• In a medium ovenproof skillet, heat 1 tablespoon of the olive oil. Season the salmon with salt and pepper and add it to the skillet, skin side up.
• Cook over moderately high heat until well-browned on the bottom, about 3 minutes. Carefully flip the fillets.
• Transfer the skillet to the oven and roast until the salmon is cooked through, about 7 minutes. Transfer the fish to plates and pour off any fat in the skillet.
• Place the skillet over moderate heat and add the tomato mixture along with the cumin, canola oil and the remaining 2 tablespoons of olive oil. Cook, scraping up any bits stuck to the skillet, until the tomatoes just soften, about 2 minutes.
• Pour the sauce over the salmon, sprinkle with the parsley and basil and serve right away.