Salmoncouscousanddillparcels Recipes

THE ULTIMATE SALMON IN PARCHMENT

Steps:

• Preheat oven to 350 degrees F. Place 2 sheet trays in oven to warm.
• To make the curry butter: Combine ingredients in a food processor and pulse until smooth.
• To prepare the Salmon and Mussels: Begin by making a seasoning with fennel and coriander seed and salt and pepper. Pound spices in a mortar and pestle, or grind with a coffee grinder, until you have a rough powder.
• In a large mixing bowl combine couscous, cilantro, lemon zest and half the spice mix. Stir well to combine, drizzle with olive oil, then divide evenly among 4 large pieces of parchment (big enough to create a folded pocket for the salmon). Nestle into the couscous 1 frozen chicken stock cube for each portion. Top with the piece of salmon and then sprinkle with remaining spice mix. Squeeze lemon juice over the top of each piece of fish and couscous then set 4 mussels around the fish in each packet. Fold over the parchment to create a pocket and trim paper to make a heart shape. Crimp over the edges, working from one end to the other to secure the paper tightly then brush with olive oil so the paper doesn't burn. Carefully transfer the parchment pockets to the hot sheet trays (you will probably need to put 2 per tray) then bake in the oven for 20 to 25 minutes.
• When done, the paper will puff up. Cut open tableside with scissors, top with curry butter, and shower with fresh chopped scallions and cilantro.

DILL POACHED SALMON

Steps:

• Place the salmon fillets in a large pot, and pour in the chicken stock. Bring to a boil, reduce heat to low, and place dill in the pot. Cover, and cook 15 minutes, or until fish is easily flaked with a fork.

SALMON, DILL AND CREAM CHEESE SPREAD

Steps:

• Combine first 4 ingredients in processor. Blend until just smooth, occasionally scraping down sides of work bowl. Add smoked salmon and dill. Using on/off turns, blend just until smoked salmon is finely chopped. Season spread with salt and pepper. Transfer to small bowl. Serve with baguette rounds.

SALMON WITH LEMON AND DILL

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
• Place salmon in the baking dish. Mix the butter and lemon juice in a small bowl, and drizzle over the salmon. Season with dill, garlic powder, sea salt, and pepper.
• Bake 25 minutes in the preheated oven, or until salmon is easily flaked with a fork.

LEMON DILL SAUCE FOR SALMON

Steps:

• Heat cream cheese and lemon juice in a saucepan over medium heat and whisk until smooth. Slowly whisk in milk until incorporated and continue to heat until warmed through. Season with dill, salt, and pepper.

SALMON WITH CUCUMBER DILL SAUCE

Steps:

• In a large resealable plastic bag, combine the first five ingredients; add salmon. Seal bag and turn to coat; refrigerate for 30 minutes, turning occasionally. Meanwhile, in a small bowl, combine the cucumber sauce ingredients. Cover and refrigerate until serving., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on grill rack. , Grill, covered, over medium heat or broil 4 in. from the heat for 12-15 minutes or until fish flakes easily with a fork. Serve with cucumber sauce.

SALMON FILLETS WITH DILL COUSCOUS AND SPICY KALE

Steps:

• In a large skillet, heat 2 tablespoons oil over medium high heat and cook onion for 4 minutes; add kale, crushed red pepper flakes, season with salt and pepper, and a few pinches of freshly grated nutmeg.
• Add chicken stock, cover, reduce heat, and simmer 10 minutes.
• Uncover and stir in radish and half the lemon juice.
• Meanwhile, in another skillet, heat remaining tablespoon of oil over medium high heat.
• Season salmon with Old Bay Seasoning and cook in second skillet, turning once, until cooked through, about 5 minutes; sprinkle with half the lemon juice.
• In a medium saucepan, combine 1 1/4 cup chicken stock, butter, 1/2 teaspoon salt, cover and bring to a boil.
• Stir in couscous and dill, remove from heat, cover and let stand 5 minutes; fluff with fork.
• Serve salmon on top of kale with couscous on the side; top salmon with cucumber.

SALMON FILLETS OVER COUSCOUS

Steps:

• Preheat the oven to 350 degrees F.
• Add a drizzle of olive oil to glass pan and place the salmon. Squeeze the juice of 1 lime over the top of the salmon and sprinkle with the House Seasoning. Top with pads of butter. Wrap in the foil and bake for 25 to 30 minutes. Serve on a bed of couscous.
• House Seasoning: Combine all ingredients in a bowl.
• Couscous: Combine water or chicken stock, salt and butter in a saucepan, over medium heat and bring to a boil. Stir in couscous. Add diced tomatoes, crumbled feta, and green onions. Remove from heat, cover and let stand for 5 minutes.
• Uncover, fluff with a fork, and serve hot or cold.

SALMON WITH DILL

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Rinse salmon, and arrange in a 9x13 inch baking dish. Sprinkle salt, pepper, onion powder, and dill over the fish. Place pieces of butter evenly over the fish.
• Bake in preheated oven for 20 to 25 minutes. Salmon is done when it flakes easily with a fork.

GARLIC AND DILL SALMON

Steps:

• In a food processor, process garlic to a rough mince, add dill and olive oil and pulse a few times to combine.
• Lay fish fillets in a baking dish, skin side down. Rub garlic mixture over fish. Refrigerate for 2 hours.
• Preheat an oven to 375 degrees F (190 degrees C).
• Bake in preheated oven for 15 minutes. Do not overcook.

POACHED SALMON WITH DILL SAUCE

Steps:

• In a large nonstick skillet, combine the water, wine, onion and celery. Bring to a boil. Reduce heat; add salmon and poach, uncovered, for 5-10 minutes or until fish is firm and flakes easily with a fork., Meanwhile, in a small bowl, combine the sauce ingredients. Serve with salmon.

BROILED SALMON WITH LEMON AND DILL

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Rub salmon down in olive oil. Cut your lemon in half and set 1 half off to the side. Cut the other half into 1/4-inch thick slices. Lay them on a broiler pan and lay the salmon on top of them. You just need enough to cover the bottom of the salmon so it's not touching the pan. Sprinkle with dill, garlic powder, salt, and pepper. Lightly squeeze the remainder of the lemon over the whole salmon; not too much, you don't want your seasoning to run off.
• Cook in the center of the preheated oven on a low broil until easily flaked with a fork but still juicy, 15 to 20 minutes.

DILL-SPICED SALMON

Steps:

• In a small bowl, whisk together the dill, chile powder, coriander, cumin, along with a generous pinch of kosher salt and freshly ground black pepper.
• Transfer half of the spice mixture to a medium bowl and stir in the mustard to make a paste.
• Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the garlic and cook until toasted, 1 to 2 minutes. Stir the toasted garlic butter into the paste.
• Season the salmon fillets with salt and the dry spice blend on both sides.
• Wipe out the large skillet. Melt 1 tablespoon butter in the olive oil in the large skillet over medium-high heat.
• When the oil shimmers, add the salmon fillets, skin-side down. Add 1 tablespoon butter and about half of the lemon wedges. Cook, continuously spooning the pan liquid over the fillets, until the skin is crispy, about 4 minutes. You'll see the color changing as the salmon cooks from the bottom.
• Flip the salmon, add 1 tablespoon butter, spread the paste on the skin with a rubber spatula and cook, continuously spooning the pan liquid over the fillets, until cooked through, 2 to 3 minutes. Squeeze the remaining half of the lemon wedges over the fillets. Transfer the fillets to a plate and spoon over the sauce. Garnish with fresh dill and serve with lemon wedges. Let the salmon rest for a few minutes before serving if desired.

LEMON-DILL SAUCE FOR SALMON

Steps:

• Whisk mayonnaise, sour cream, mustard, lemon zest, lemon juice, Cajun seasoning, and dill together in a bowl until well blended.

PARCHMENT LEMON DILL SALMON RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• Fold the parchment paper in half, then open up.
• On one half, lay down the asparagus. Drizzle on oil and sprinkle on salt & pepper.
• Lay the salmon on the asparagus, and add more oil, salt, and pepper.
• Place the onion, lemon, and dill on the salmon.
• Fold the parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges.
• Bake for 20 minutes or until internal temperature of salmon reaches 145˚F (63˚C).
• Enjoy!

SALMON AND COUSCOUS

Steps:

• Preheat oven to broil. Place foil on cookie sheet and set aside.
• Bring 1 3/4 cups water to a boil in a pot; add 1/4 teaspoon of the salt and the couscous. Cover and cook 8 minutes, stirring occasionally. Set aside.
• Meanwhile, in a cup of small bowl combine crumbs and 1 tablespoon dill; set aside.
• Sprinkle salmon with remaining 1/4 teaspoon salt and the pepper and place on cookie sheet. Place directly under broiler and cook for 5 minutes. Remove from oven and lower rack (6 inches from heat source).
• Brush salmon with mustard and sprinkle with the crumb mixture, pressing to adhere. Spray with Pam. Return to oven and cook another 2 minutes.
• Stir remaining dill, spinach and chicken broth into the couscous and let sit for 5 minutes before serving with the salmon.

SALMON CROQUETTES WITH DILL SAUCE

Steps:

• To make the dill sauce, whisk together the yogurt, mustard, and dill in a small bowl. Set aside.
• Drain the salmon, and then remove and discard the bones and skin. Mix the salmon, celery, onion, eggs, salt, and pepper in a good-size bowl. Form the mixture into 8 patties. Slick a medium skillet with the olive oil and heat it over medium-high heat. Cook the patties until browned on both sides, about 5 minutes per side.
• Put a dollop of the dill sauce on top of each patty and serve.

HIGH-CALCIUM SALMON COUSCOUS

Steps:

• Combine the sesame oil and chopped onion in a large saucepan.
• Place over medium heat and cook, stirring frequently, until the onion starts to brown.
• Add the canned milk and chicken stock to the saucepan and bring to a boil.
• Remove the pan from the heat and stir in the coconut extract and couscous.
• Cover tightly, and allow to stand for at least 7 minutes.
• Spoon the couscous into a large bowl.
• Add the salmon, chopped scallions and ginger, and toss thoroughly.

SALMON AND COUSCOUS

Steps:

• Put your couscous in a bowl, then pour over just enough water to cover it.
• Set aside for 3 minutes to allow the couscous to soak up the water.
• Slice the salmon widthways into finger-size or twofinger-size strips (I've made 3 out of each fillet), drizzle with olive oil, and season with salt and pepper.
• Heat a non-stick frying pan and add the courgettes, asparagus tips and chilli. The vegetables will need 2-5 minutes, depending on their size and on your taste.
• Heat another non-stick frying pan and add the salmon strips (non-skin side first). They will need one minute on each side.
• Mix the tomatoes, lemon juice, 4 tablespoons of the olive oil and the coriander into the couscous and season to taste.
• Add the couscous to the veggies in the pan and mix.
• Put the salmon strips on top of the couscous, place a lid on and put back on a high heat for a minute.
• Serve:.
• Slide everything on to plates and spoon over some sour cream.

WILD SALMON PARCELS WITH DILL-SHALLOT BUTTER

Steps:

• Heat oven to 375°F. In small bowl, beat all Dill-Shallot Butter ingredients with electric mixer on medium speed until blended; set aside.
• Cut 12 (15x10-inch) pieces of cooking parchment paper. Fold each piece in half crosswise and crease, then open again. Place 1 salmon fillet near fold. Sprinkle each fillet with 1/4 teaspoon each salt and pepper; spread evenly with Dill-Shallot Butter. Top with lemon slices. Fold paper; seal edges well with narrow folds. Place packets on 2 large cookie sheets.
• Place 1 pan on middle oven rack and another on lower oven rack. Bake 12 minutes. Switch pans; bake 11 minutes longer or until fish flakes easily with fork.

SALMON, COUSCOUS AND DILL PARCELS

Steps:

• Preheat oven to 190C (fan forced).
• Line a baking tray with baking paper.
• Put stock and water in a small saucepan and bring to the boil over a medium heat.
• Remove pan from the heat and add couscous and cover and set aside for 3 minutes.
• Using a fork, separate the grains and then trasfer to a medium bowl and set aside for 10 to 15 minutes to cool slightly.
• Add succhini, lemon zest, lemon juice, dill, shallot and olives to the couscous and season with pepper and toss to combine.
• Place 1 pastry sheet on a dry surface and spray with cooking spray and then top with another pastry and repeat this process until all 4 sheets are used.
• Cut pastry stack in half crossways.
• Spoon couscous mixture onto centre of each pastry stack and top with salmon.
• Fold in sides of pastry and roll up and put pastry seam side down ont he baking tray.
• Spry with cooking spray and sprinkle with poppy seeds or sesame seeds, if you like.
• Bake for 15-20 minutes or until pastry is golden brown and the salmon is just cooked.
• Serve the parcels with the suggested steamed broccoli and snow peas or a simple green salad.