Salmon Fillets On Greens Recipes

SALMON FILLETS ON GREENS

Steps:

• In a large skillet, cook the salmon in butter and oil over medium-high heat for 2 minutes on each side. Sprinkle with basil and oregano. Reduce heat. Cover and cook for 10-15 minutes or until fish flakes easily with a fork., Meanwhile, in a small bowl, whisk together the mayonnaise, dill, milk, lemon juice, mustard and pepper until blended; set aside. Line two salad plates with lettuce. Layer with tomato, onion and chow mein noodles. Drizzle with salad dressing. Top with salmon.

SALMON FILLETS ON GREENS

Steps:

• In a large skillet, cook the salmon in butter and oil over medium-high heat for 2 minutes on each side. Sprinkle with basil and oregano. Reduce heat. Cover and cook for 10-15 minutes or until fish flakes easily with a fork., Meanwhile, in a small bowl, whisk together the mayonnaise, dill, milk, lemon juice, mustard and pepper until blended; set aside. Line two salad plates with lettuce. Layer with tomato, onion and chow mein noodles. Drizzle with salad dressing. Top with salmon.

FLEMING'S PRIME STEAKHOUSE SALMON WITH GREENS RECIPE

Steps:

• Prepare Fleming's Prime Steakhouse Salmon Curing Mixture according to the recipe below.
• Cover the bottom of a loaf pan big enough to hold the salmon with 1/3 of the curing mixture. Set aside.
• Place both pieces of salmon on a work table skin side down.
• Sprinkle evenly with 1/3 of the curing mixture.
• Sprinkle whisky evenly over each salmon.
• Place 1 salmon skin side down on the salt in the loaf pan. Then place the second salmon skin side up over the first salmon.
• Pack the remaining salt mixture over the top of the salmon. Cover with saran wrap then set a second pan on top of the salmon. Place a 8 to 10 pound weight on top of the pan (a bag of flour will work). Then place in the refrigerator for 3 to 4 days.
• Pull the salmon out of the salt mixture and press on the top to make sure it is firm to the touch "Cured". If not ready cover back up with the salt and place back in the cooler for another day. Lightly wash the salmon in a sink to remove all of the seasoning. Pat dry and place on a clean sheet pan. Cover, label, date and refrigerate.
• Cut the day old baguette into 1/4 inch thick slices then spread room temperature butter evenly over each piece. Cut the bread in half lengthwise then place on a sheet pan. Sprinkle with shredded Parmesan cheese and bake in a 350 degree oven for 7 to 8 minutes until crisp and golden brown, reserve. Trim off any hard skin from the top of cured salmon then cut the salmon; on an angle into thin slices.
• Place 3 to 4 pieces or 2 ounces of salmon along the bottom front of a plate. Cut the watercress so that there is only a 1 inch stem and place into a mixing bowl. Add the rice wine vinaigrette and toss well. Place on the plate resting on the top part of the salmon. Cut the radishes on a mandoline slicer into very thin julienne strips. Place 10 to 12 each on top of the watercress.

SALMON FILLETS W/GREEN SAUCE

Steps:

• Mix wine, olive oil, lemon juice, salt, pepper, thyme, marjoram and 2 tbsp parsley together and pour over salmon filets.
• marinate at least three hours, turning occasionally.
• bake salmon at 400 degrees for 15-20 minutes.
• while your salmon filets are marinating, make the sauce.
• place spinach, remaining parsley, watercress and green onions in a food processor and blend will.
• add lemon juice, mustard, basil and tabasco and blend again.
• add mayonnaise and blend.
• fold in capers.
• taste for seasoning and refrigerate until chilled.
• NOTE~~~~PREP TIME INCLUDES MARINATING TIME.

SEARED SALMON AND GREENS

Steps:

• Cook rice according to package instructions. Meanwhile, in a small bowl, combine soy sauce, lime juice, ginger, and agave, if using. In a large nonstick skillet, heat 2 teaspoons oil over medium-high. Season salmon with salt and pepper and cook until opaque throughout, 1 to 3 minutes per side; transfer to a plate. Wipe skillet clean with a paper towel.
• In same skillet, heat 2 teaspoons oil over medium. Add garlic and bok choy; season with salt and pepper. Cook, tossing, until bok choy is bright green, about 3 minutes. Serve salmon and bok choy with rice and soy-lime sauce.

SALMON CAKES WITH GREENS

Steps:

• Combine mayonnaise, 1 tablespoon shallots, 1 teaspoon mustard, buttermilk and juice in a bowl; set aside. Combine salmon, egg whites, remaining 1/4 cup shallots, capers, breadcrumbs, remaining 1 tsp mustard, salt and pepper in another bowl; mix well; shape into eight 3-inch-round patties. Heat oil in a large nonstick skillet over medium heat. Cook salmon cakes until bottom is golden, about 6 minutes; flip and cook until golden, 5 minutes more. Toss greens with half the buttermilk mixture; divide salad among 4 plates; top each with 2 salmon cakes. Serve with remaining dressing on the side.

SEARED SALMON WITH GRAPES ON A BED OF GREENS

Steps:

• Place all marinade ingredients in large zip lock bag and mix.
• Add fillets and toss to coat. Place in refrigerator for 1 hour.
• Meanwhile prepare dressing by mixing all dressing ingredients together. Chill.
• Heat grill pan and large wok or large pan to medium high heat.
• Remove salmon from marinade.
• In heated non stick pour oil just to cover lightly the bottom of the pan.
• Pan sear salmon 2 minutes.
• Flip salmon and cook till desired.
• Toss greens and grapes together with 1/3 of the dressing. Place salmon on top and garnish with seeds and scallions.
• Pour remaining dressing in a small bowl and pass if more is desired.

SALMON WITH GREENS & CRèME FRAîCHE

Steps:

• Heat the oil in a large, deep frying pan with a lid. Cook the leek for 5-10 mins until soft but not coloured, then pour in the stock. Simmer for a few mins until reduced slightly then add the crème fraîche and season. Cook for 1 min more.
• Tip in the peas and beans, nestle in the salmon fillets, then turn down to a simmer and cover. Cook for 12-15 mins, depending on the thickness of the salmon, until cooked through. Sprinkle on the chives and serve with mashed potato, if you like.

BARBECUED SALMON FILLETS

Steps:

• In a saucepan, heat oil over medium heat. Add onion, garlic, carrot, and celery. Cook vegetables until softened, 5 to 7 minutes. Add tomatoes; cook vegetables until very tender, about 10 minutes more. Add tomato paste, molasses, honey, sugar, mustard, cumin, 1 teaspoon salt, 1/4 teaspoon black pepper, cayenne pepper, and 2 cups water; stir to combine. Simmer gently until thickened, about 30 minutes. Transfer to the bowl of a food processor or blender; puree until smooth. Refrigerate until ready to serve.
• Preheat a grill or grill pan to medium hot. Season fish with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Brush generously with sauce. Grill until fish is cooked through, 2 to 3 minutes per side. When fish is done, remove and discard skin. Serve over pilaf drizzled with reserved sauce.

STICKY SALMON WITH CHINESE GREENS

Steps:

• Heat oven to 200C/fan 180C/gas 6. Place the salmon on a baking tray. Mix together the oyster sauce, teriyaki and honey, then brush a little over the fish. Roast for 8-10 mins until glazed and just cooked through. Set aside.
• Heat the oil in a wok, then fry the ginger, garlic and chilli for 1 min. Stir-fry the broccoli or any larger, harder veg for 3 mins, then add the leafy veg and cook for 1-2 mins more. Stir in the rest of the sticky sauce, heat through and serve with the fish.