Planked Stuffed Salmon Steaks For Two Recipes

PLANKED STUFFED SALMON STEAKS FOR TWO

Steps:

• FOR THE THAI CHILI AND MARINADE AND GLAZE: Place all above ingredients into a small mason jar. Shake well. Allow to sit for 20 to 30 minutes before using.
• This makes an excellent marinade for seafood and chicken and can also be brushed onto seafood and chicken during cooking to add a nice subtle flavour and glaze. Keeps well refrigerated for two weeks.
• PLANKED SALMON: Oil the seasoned cedar plank thoroughly on both sides. Place the salmon steak on the oiled plank.
• Using a sharp knife, make an incision through the centre of the salmon steak.
• Dice 4 of the 6 shrimp and mix into the crab meat, followed by the panko breadcrumbs, splash of olive oil and 1 tsp of the Thai chili marinade and glaze. Mix thoroughly and stuff into the salmon steak, placing one whole shrimp on top.
• Brush with a little more of the marinade glaze and place onto the upper rack of a barbeque preheated to 375 degrees Fahrenheit.
• Cook for approximately 7 to 10 minutes, brushing two to three more times with the marinade glaze throughout the cooking time. Serves 2.
• Chef Michael Bonacini.
• To season cedar plank: To reduce the burning of the wood to a point where you can effectively grill on a plank you need to make sure that it has been soaked in water for at least an hour. This will get the wood as wet as it can get and give you the time you need to get your fish completely cooked before the board starts really burning. If you notice that the board has caught fire while you are grilling, spray it down with water to put out the fire. This isn't to say that you don't want the board to burn a little. The smoldering of the wood is what creates the smoke and flavors the fish.

ROLLED STUFFED SALMON

Steps:

• Preheat oven to 450 degrees. Melt butter in a large skillet over high. Add leeks; cook, stirring, until just golden, about 4 minutes. Add chard; season with salt and pepper. Cook, tossing, until wilted, about 3 minutes. Let cool.
• In a small bowl, whisk together yogurt, lemon juice, mustards, garlic, and soy sauce.
• Butterfly salmon by cutting horizontally through middle along one long side, leaving other side intact. Open flat, like a book. Flip salmon, skinned-side up; season with salt and pepper. Spread top with 1/4 cup yogurt mixture. Top with dill sprigs, then chard mixture.
• With a long side facing you, roll up salmon into a tight log. Secure with 6 pieces of kitchen twine, starting about 1 1/4 inches from end and spacing evenly. Cut salmon into 6 equal pieces, slicing between twine. Tuck a dill sprig under twine on each roll.
• Place rolls in a baking dish and drizzle with oil, rubbing to coat. Season with salt and pepper. Roast until salmon is opaque on outside but still pink inside, about 15 minutes. Serve, with remaining yogurt mixture alongside.

STUFFED SALMON

Steps:

• Heat 1 teaspoon oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Remove from the heat and transfer to a bowl.
• Combine cream cheese and blue cheese in a microwave-safe bowl. Heat on high for 25 seconds.
• Add cheese mixture, spinach, bread crumbs, garlic, salt, and pepper to the onions; mix until well combined. Put stuffing in the freezer until chilled, 15 to 20 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Line a baking dish with parchment paper.
• Cut salmon into 2 portions. Slice each portion in half, leaving a connecting point at one side.
• Heat remaining oil in a skillet over medium heat. Add salmon and fry until colored a bit, about 15 seconds per side. Transfer salmon to the prepared baking dish.
• Take stuffing out of the freezer and make into 2 balls. Put 1 ball into each salmon portion.
• Bake in the preheated oven until fish flakes easily with a fork, 15 to 17 minutes. Garnish with lemon juice.

OVEN-ROASTED SALMON FOR TWO

Steps:

• Heat oven to 400°F.
• Mix mayo, mustard and dill until blended. Place fish in shallow ovenproof dish; drizzle with lemon juice. Spread with mayo mixture; sprinkle with cracker crumbs.
• Bake 12 to 14 min. or until fish flakes easily with fork. Meanwhile, cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 2 min.
• Drain pasta mixture in colander, reserving 2 Tbsp. of the cooking water. Heat oil in same saucepan on medium heat. Add garlic; cook and stir 1 min. Add pasta mixture and reserved cooking water; toss to coat. Top with cheese. Serve with fish.

GRILLED SALMON PACKETS FOR TWO

Steps:

• Sprinkle salmon with lemon-pepper. Place each salmon steak on a double thickness of heavy-duty foil (about 12 in. square). Top with carrots and peppers. Sprinkle with remaining ingredients., Fold foil around fish and seal tightly. Grill, covered, over medium heat for 15-20 minutes or until fish flakes easily with a fork.