Salmon Filets With Scallops Recipes

ROASTED SALMON WITH SCALLOPS AND MUSTARD BUTTER

Steps:

• Preheat the oven to 450 degrees F.
• Place the salmon piece or fillets skin-side up in a shallow ovenproof dish. Cook in the oven for 15 minutes.
• Meanwhile gently melt the butter in a small saucepan. Remove from the heat and stir in the mustard and dill. Season to taste. Remove the salmon from the oven and arrange the scallops round it, baste with the mustard sauce.
• Return to the oven for a further 5 minutes. Slice the salmon quite thickly and serve on top of the spinach rocket and spoon over the mustard butter.

SEARED SALMON FILLET

Steps:

• Heat a large non-stick pan over high with olive oil. Liberally season salmon with salt and pepper. Place skin side down in pan and reduce heat to medium-low. Do not move fillets. Allow to cook about 7 minutes or until well browned and cooked about three quarters of the way through. Turn fillets and cook about 3 minutes more, or until still just barely pink in the center. Serve immediately, with the skin side up.

SALMON AND SCALLOP STEW WITH HARD CIDER AND GINGER

Steps:

• Rinse scallops and remove the tough little cartilage from the side if it is attached. Trim or cut them so that all are about the same size.
• Rinse and trim salmon of all bones, skin and excess fat. Cut into chunks slightly larger than the scallops.
• Combine the ciders and grated ginger in a large saucepan and boil until reduced by a third.
• Place julienned ginger in a strainer or a cheesecloth sack and place in the saucepan with the cider mixture. Add fish stock, thyme and lemon juice, and simmer to reduce to 3 cups. Remove julienned ginger and reserve. Season broth with salt and pepper. Strain through a fine sieve or cheesecloth into a shallow pan.
• Place artichokes, leeks and julienned ginger and the scallops and the salmon in the broth. Over medium-low heat, gently stir mixture until the fish has cooked, about 10 minutes, but do not boil.
• Spoon evenly into warmed bowls, sprinkle with parsley and serve.

SALMON FILLETS BATHED IN GARLIC

Steps:

• Preheat oven to 450°F.
• Rinse fish and pat dry with paper towels.
• Sprinkle both sides of fillet with salt and black pepper; set aside.
• Combine the parsley, broth, wine, oil, garlic and red pepper.
• Place the fish, flat sides down, in a single layer in a 2-quart rectangular baking dish.
• Pour parsley mixture over fish.
• Bake in preheated oven for 8 to 12 minutes or just until fish flakes easily when tested with a fork.

SCALLOPS OF SALMON WITH DILL SAUCE, NEW POTATOES AND SUGAR SNAP PEAS

Steps:

• Place the potatoes in a medium-size saucepan and cover with cold water. Cook over medium heat until tender, about 12 minutes. Drain and keep warm. Meanwhile, bring a medium-size saucepan of salted water to a boil. Add the sugar snaps and blanch for 3 minutes. Drain. Toss with the potatoes and keep warm while preparing the salmon.
• Heat a large, heavy-bottomed nonstick skillet over medium heat until hot. Add the olive oil. Add the salmon and saute until just cooked through, about 2 1/2 minutes per side. Transfer the salmon to the center of a serving platter and keep warm. Add the wine to the pan and cook, stirring, until reduced to about 2 tablespoons. Stir in the dill. Pour the liquid into a small bowl. Whisk in the buttermilk and season with salt and pepper. Pour the sauce over the salmon. Place the potatoes and sugar snaps in a ring around the salmon and serve immediately.

SALMON FILETS WITH SCALLOPS

Steps:

• Heat oil in large skillet and fry bacon at medium until crisp. Reseve for other use. Salt and pepper each side of salmon and scallops. Saute salmon 3 minutes each side at med-high. Set aside and saute scallops 2 minutes each side at medium high. Set aside with salmon and keep warm. In same skillet, saute onions and garlic at med - high about 2 minutes. Add tarragon, oregano, lemon juice and wine. Simmer for 2 minutes. Whisk in cream and capers and simmer 5 minute. Serve sauce over salmon and scallops.