Salmon With Orecchiette Caramelized Onions And Horseradish Cream Recipes

SALMON WITH ORECCHIETTE, CARAMELIZED ONIONS, AND HORSERADISH CRE

Steps:

• Heat 2 tablespoons oil in heavy large skillet over medium-high heat.
• Add onions and saute until deep golden brown, about 28 minutes.
• Set aside.
• Boil cream and clam juice in heavy large saucepan until reduced to 1 cup, about 15 minutes.
• Remove from heat.
• Whisk in horseradish.
• Season sauce to taste with salt and pepper.
• (Caramelized onions and sauce can be prepared 1 day ahead. Cover separately and refrigerate.)
• Cook broccoli rabe in large pot of boiling salted water until crisp-tender, about 2 minutes.
• Using tongs, transfer to plate.
• Reserve cooking water.
• Cut broccoli rabe lengthwise in half, then chop coarsely crosswise.
• Return water in pot to boil.
• Add pasta and cook until tender but still firm to bite, stirring occasionally.
• Drain, reserving 1 cup cooking liquid.
• Return pasta to same pot.
• Add 2 tablespoons oil, caramelized onions, broccoli rabe, Parmesan cheese, and 3/4 cup reserved cooking liquid.
• Toss pasta mixture over medium-high heat until heated through, adding remaining reserved cooking liquid if pasta is dry, about 5 minutes.
• Season pasta to taste with salt and pepper.
• Meanwhile, sprinkle salmon with salt and pepper.
• Heat remaining 2 tablespoons oil in heavy large skillet over high heat.
• Add salmon to skillet, skin side up, and cook until brown on bottom, about 3 minutes.
• Turn salmon over and cook until skin is golden brown and crisp and salmon is just opaque in center, about 3 minutes longer.
• Bring horseradish sauce to simmer.
• Divide pasta mixture among 4 plates.
• Top with salmon, skin side down.
• Spoon horseradish sauce over salmon and serve.

SALMON WITH ORECCHIETTE, CARAMELIZED ONIONS, AND HORSERADISH CREAM

Steps:

• Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add onions and sauté until deep golden brown, about 28 minutes. Set aside.
• Boil cream and clam juice in heavy large saucepan until reduced to 1 cup, about 15 minutes. Remove from heat. Whisk in horseradish. Season sauce to taste with salt and pepper. (Caramelized onions and sauce can be prepared 1 day ahead. Cover separately and refrigerate.)
• Cook broccoli rabe in large pot of boiling salted water until crisp-tender, about 2 minutes. Using tongs, transfer to plate. Reserve cooking water. Cut broccoli rabe lengthwise in half, then chop coarsely crosswise. Return water in pot to boil. Add pasta and cook until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid. Return pasta to same pot. Add 2 tablespoons oil, caramelized onions, broccoli rabe, Parmesan cheese, and 3/4 cup reserved cooking liquid. Toss pasta mixture over medium-high heat until heated through, adding remaining reserved cooking liquid if pasta is dry, about 5 minutes. Season pasta to taste with salt and pepper.
• Meanwhile, sprinkle salmon with salt and pepper. Heat remaining 2 tablespoons oil in heavy large skillet over high heat. Add salmon to skillet, skin side up, and cook until brown on bottom, about 3 minutes. Turn salmon over and cook until skin is golden brown and crisp and salmon is just opaque in center, about 3 minutes longer.
• Bring horseradish sauce to simmer. Divide pasta mixture among 4 plates. Top with salmon, skin side down. Spoon horseradish sauce over salmon and serve.
• *Available at specialty foods stores and some supermarkets.

SMOKED SALMON AND CARAMELIZED ONION STUFFED CELERY STALKS

Steps:

• In a saute pan, heat olive oil over medium heat. Add onion slices; reduce heat to low. Cook, stirring occasionally, 15 minutes. Add sugar. Cook, stirring occasionally, until onions are caramelized, about 30 minutes. Remove from heat; set aside.
• In a medium bowl combine cream cheese and horseradish; divide mixture between 2 bowls. Coarsely chop one-quarter of the salmon, add to half the cheese mixture; add dill, and mix. Cut remaining salmon into thin slivers; set aside. Fill half the celery with mixture. Garnish each with a sliver of salmon and a dill tip or two. Fill remaining celery with remaining cheese mixture, garnish with reserved caramelized onions, and serve.

SMOKED SALMON WITH HORSERADISH CREAM

Steps:

• Pickled cucumber:
• Bring sugar, both vinegars, salt, and 1/3 cup water to a boil in a small saucepan, reduce heat and simmer, stirring, until sugar is dissolved, about 2 minutes. Remove from heat and add shallots, Fresno chile, and jalapeño. Let cool.
• Place cucumber spears in a glass jar and pour cooled liquid over. Cover jar and chill at least 3 hours.
• Do ahead
• Cucumber can be pickled 1 day ahead. Keep chilled.
• Pickled Red Onion:
• Bring chile, cinnamon, cloves, vinegar, sugar, and salt to a boil in a medium saucepan. Reduce heat and simmer, stirring, until sugar is dissolved, about 2 minutes. Add onion and cook, stirring, until just softened and bright pink. Transfer to a heatproof jar with a slotted spoon.
• Let brine cool, then pour over onion.
• Do Ahead
• Onion can be pickled 1 week ahead. Cover and chill.
• Horseradish Cream and Assembly:
• Mix horseradish, lemon juice, vinegar, sugar, and mustard powder in a small bowl.
• Whisk cream in another small bowl to soft peaks. Gently fold in horseradish mixture; season with salt and pepper.
• Divide salmon, pickled cucumber, and pickled red onion among plates. Top with dill and parsley sprigs; season with pepper. Serve with horseradish cream alongside.

SPICY SALMON WITH CARAMELIZED ONIONS

Steps:

• Combine the black pepper, paprika, cayenne pepper, minced garlic, Dijon mustard, brown sugar, onion powder, and salt in a small bowl. Stir in 1 tablespoon of olive oil to make a paste. Spread the paste all over the salmon fillets, and set aside to marinate at room temperature 30 minutes.
• Heat the remaining 2 tablespoons of olive oil in a small pan over medium heat. Stir in the onion, and cook until tender and golden brown, about 10 minutes. Heat a separate non-stick skillet over medium-high heat. Cook the salmon fillets in the hot skillet until golden brown on each side, and no longer translucent in the center, about 4 minutes per side. Pour the browned onions and olive oil over the salmon fillets to serve.

SALMON FILLET WITH CARAMELISED ONION

Steps:

• Heat 1 tablespoon olive oil in a pan add sliced onion, cook until onions soften, approx 5-8 Min's, lower heat, cook onions for an additional 5-10 Minutes until they turn golden.
• Add wine, water, vinegar, fig preserves, stock granules and honey, bring to the boil, reduce heat, simmer uncovered about 30 Minutes to caramelise onion and reduce liquid.
• Season with salt and pepper and add rosemary, stir to combine.
• For the Salmon.
• Season salmon fillets on both sides with salt and pepper.
• Heat remaining oil in a large pan add salmon, cook 3-6 Minutes a side depending on the thickness of the fillet.
• As a general rule I cook mine until nice and golden and fish flakes easily when a fork is inserted into flesh.
• Serve fish topped with onion and your favourite side dish.

SALMON TARTINES WITH HORSERADISH-WHIPPED CREAM CHEESE

Steps:

• In a bowl, beat together cream cheese and cream until light, fluffy, and approximately doubled in volume; fold in lemon zest and horseradish, adding more horseradish to taste if desired. Divide evenly among bread slices, spreading to edges. Top with gravlax, capers, onion, roe, dill, and more horseradish to taste. Serve with lemon wedges.