Salmon Bella Donna Recipes

SALMON BELLA DONNA

Steps:

• Season the salmon filets with salt and pepper and dredge in flour lightly.
• Heat a large saute pan and a good drizzle of olive oil to medium heat.
• Add the filets when the oil is hot and saute' for 3 minutes on each side.
• Add the vodka, garlic, nutmeg and shrimp to the pan and stir.
• Now add the cream and simmer for 4 to 5 minutes until cooked through.
• Finish the sauce with the parmesan cheese, salt and pepper.
• I served this with fresh garlic asparagus and dinner salad. Next time I may serve the filets over pasta. If you like salmon and creamy sauce this recipe will not disappoint. Yum.

SALMON CURED WITH DILL AND PERNOD

Steps:

• Cut the salmon fillet in 2 pieces crosswise and place one piece in a deep dish, skin side down. Combine the salt, sugar, peppercorns, and fennel seeds in a small bowl. Wash and shake dry the dill and arrange it over the fish. Sprinkle dry mixture evenly over the dill and salmon. Add Pernod over the top of salmon. Place the other piece of salmon over the dill and spices, skin side up. Cover the dish with plastic wrap or aluminum foil. Place a smaller dish on top of the plastic wrap and weight it with heavy cans. Refrigerate the salmon for at least 2 to 3 days, turning it every 12 hours and basting it with the liquid that collects.
• To serve, lay the salmon fillets flat on a cutting board and scrape off most of the dill and spices. Slice with a long, thin knife, as you would for smoked salmon. Lay the slices of bread on a cutting board, spread with the Gravlax Sauce, and place a slice of salmon on top, covering the bread completely. Cut each bread slice in half, decorate with a sprig of dill, and serve at room temperature.
• Whisk together the Dijon mustard, honey mustard, whole-grain mustard, ground mustard, sugar, and vinegar in a medium bowl. Combine the olive and grapeseed oils in a small measuring cup. Slowly add the oil mixture to the mustard mixture, whisking constantly, until emulsified. Stir in the dill and salt.

BELLA DONNA

Steps:

• Rim martini glass with sugar mix.
• Shake rum, amaretto and sour mix with ice. Strain into glass and serve.

PAN SEARED SALMON II

Steps:

• In a large skillet, melt the teaspoon of butter and fry the salmon fillets until they are flaky on the inside and a little golden on the outside.
• In a medium skillet, place the oil, red pepper and yellow pepper; saute for 3 minutes. Set aside.
• In a small bowl, combine garlic and lemon juice. Drizzle over the finished salmon fillets. Place the cooked peppers on top of the filets. Serve immediately.