Salmonwithlemonglazeandrosemarycrumbs Recipes

BAKED SALMON WITH A LEMON & HERB CRUMB

Steps:

• Pin bone the salmon and place it on a baking tray lined with non-stick baking paper skin side down. Coat the mayonnaise evenly over the top of the fish.
• Mix all the crumb ingredients together and using your fingers thoroughly mix together so the herbs, spices, and lemon zest totally mixes in with the crumbs. Spread evenly over the salmon and bake for 15 - 20 minutes (depending on how thick the fish is) at 200C and until the crust is golden brown and the salmon just cooked through.
• To make the sauce, mix all the ingredients together, season to taste and serve on the side.

LEMON ROSEMARY SALMON

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Arrange half the lemon slices in a single layer in a baking dish. Layer with 2 sprigs rosemary, and top with salmon fillets. Sprinkle salmon with salt, layer with remaining rosemary sprigs, and top with remaining lemon slices. Drizzle with olive oil.
• Bake 20 minutes in the preheated oven, or until fish is easily flaked with a fork.

LEMON- AND PARMESAN-CRUSTED SALMON

Steps:

• Heat oven to 375°F. Spray shallow baking pan with cooking spray. Pat salmon dry with paper towel. Place salmon, skin side down, in pan; brush with 1 tablespoon of the butter. Sprinkle with salt.
• Mix bread crumbs, cheese, onions, lemon peel and thyme in small bowl. Stir in remaining 1 tablespoon butter. Press bread crumb mixture evenly on salmon.
• Bake uncovered 15 to 25 minutes or until salmon flakes easily with fork. Serve immediately.

BAKED LEMON-BUTTER SALMON

Steps:

• Preheat oven to 400 F.
• Cut Salmon Filet width-wise into about 1-1/2 inch pieces.
• Spread a thin layer of butter/margarine over each salmon steak.
• Slice lemon, and place 1 slice of lemon on top of each salmon steak.
• Squeeze lemon juice out of unused portion of lemon evenly over each ste ak.
• Bake for 15-20 minutes.
• Serve with rice. Variations: The margarine is not necessary, however my husband says it's too bland without the margarine, and the lemon flavoring is stronger without the margarine. It also prevents drying if you like your salmon cooked thoroughly.
• Rach

GOURMET SALMON DINNER RECIPE BY TASTY

Steps:

• Make the creamy shallot potato puree: Melt 3 tablespoons of butter in a medium pan over medium-high heat. Add the shallots and cook for 3-4 minutes, until softened.
• Add the garlic and another tablespoon of butter and continue to cook for another 3-4 minutes, stirring frequently, until the shallots are browned.
• Add the milk, white pepper, and salt and stir to incorporate.
• Transfer the shallot mixture to a food processor and process until smooth.
• Mash potatoes in a large bowl. Add the shallot puree and continue to mash until fully incorporated. Set aside.
• Make the sautéed vegetables: Heat a drizzle of olive oil in a large pan over medium heat. Add the mushrooms and cook for 5 minutes, stirring occasionally, until starting to soften.
• Push the mushrooms to one side of the pan and add a bit more oil. Add the asparagus and season everything with salt and pepper. Cook for 5 minutes, until the vegetables are tender. Remove from the heat and set aside.
• Make the salmon: On a cutting board, cut 4 slits in the salmon skin, roughly ¼-inch (6 mm) apart and ½-inch (12 mm) into the salmon flesh. Season with salt, pepper, and thyme leaves.
• Heat a drizzle of olive oil in a medium pan over medium-high heat. Add the salmon, skin-side down. Cook for 3-4 minutes, or until a lighter pink color has reached ⅓-½ of the way up the side of the salmon.
• Flip the salmon and immediately add the butter, garlic, and a few sprigs of thyme. Stir the garlic and thyme around the pan to infuse the flavors and spoon the butter over the salmon for 2 minutes more, until the salmon is cooked through. Remove the salmon from the pan.
• Add the potato puree to plates and top with the sautéed vegetables and salmon.
• Enjoy!

SALMON WITH LEMON GLAZE AND ROSEMARY CRUMBS

Steps:

• Light the grill or preheat the broiler.In a small skillet, warm the 1/4 cup of olive oil withthe garlic and rosemary over medium heat until it is fragrant, about 1 minute. Add the bread crumbs and cook, stirring constantly, until it is golden and crisp, about 5 minutes. Remove the skillet from heat and add the lemon zest. Season with salt and pepper to taste. Remove the rosemary sprig and smashed garlic from the crumbs.
• Combine the honey with the lemon juice and mint sprigs in a small saucepan. Cook over high heat, stirring frequently for 1 minute.
• Brush the salmon fillets with olive oil and season well with salt and pepper. Grill over a medium high fire or broil, turning once, until lightly charred and just pink in the middle, about 10 minutes. Brush the honey and lemon glaze all over the fillets and grill until lightly lacquered, turning and brushing both sides, about 2 minutes. Move the grilled(or broiled) glazed salmon to plates. Sprinkle with the bread crumbs and serve immediately. Enjoy!