Ingredients Preparation
8 cups [2 L] water
Juice of 1 lemon
2 carrots, peeled and sliced
12 peppercorns
1 tablespoon [15 mL] coarse salt
6 to 10 parsley sprigs or
1 tablespoon [15 mL] dried parsley
1 bay leaf
3 to 4 pounds [1.4 to 1.8 kg] fresh salmon, in 1 piece
If Serving Hot
Finely minced fresh parsley or dill
Melted butter
Any desired hot sauce
If Serving Cold
Any desired garnishings
Any desired cold sauce

 Choose a microwave-safe dish, large enough for the salmon.
Mix in water, lemon juice, carrot slices, peppercorns, coarse salt, parsley and bay leaf.
Cover dish; microwave for 15 minutes on 'MAXIMUM'.
Wrap salmon into a damp cloth; sew wrapping so that fish is well wrapped.
Transfer wrapped salmon into boiling water mixture; with a laddle, sprinkle salmon boiling mixture 4 or 5 times.
Cover dish; microwave salmon on 'MEDIUM-MAXIMUM', 5 minutes per pound [454 g].
Leave to rest for 10 minutes.
Using two forks, transfer salmon onto a plate.
If serving salmon hot, unwrap and arrange salmon onto a serving plate.
Sprinkle salmon with minced parsley or dill and with melted butter; serve with a hot sauce.
If serving salmon cold, refrigerate wrapped salmon for 6 to 12 hours.
Unwrap and then garnish salmon to taste.
Serve cold salmon, along with a cold sauce.
 
 

Prawns Stuffed Sole Fillets [microwave]
From: Maude, Terrebonne, Quebec, Canada
Comments: Excellent served along with a white sauce.
Servings: 2

Ingredients Preparation

Stuffing
1 cup [250 mL] small prawns
1 tablespoon [15 mL] Italian-style breadcrumbs
1 tablespoon [15 mL] milk
1 tablespoon [15 mL] butter
1 tablespoon [15 mL] chilli sauce
1 tablespoon [15 mL] lemon juice
1 tablespoon [15 mL] green onions

Fish
4 large sole fillets
2 tablespoons [30 mL] butter
4 tablespoons [60 mL] breadcrumbs
Paprika, to taste
Bacon slices

Stuffing
Mix together all stuffing ingredients.

Fish
Wash, dry and then stuff fillets.
Roll fillets; secure with toothpicks.
Brush rolls with butter.
Roll into breadcrumbs.
Sprinkle with paprika.
Arrange bacon slices all around a microwave-safe dish.
Arrange fish rolls into the center of the dish.
Microwave for 7 to 9 minutes on 'MAXIMUM'.
Leave to rest for 3 minutes before serving.
 
 
 
 

Microwave Salmon-Vegetables

4 tbsp. matchstick size strips or larger carrots
1/4 cup tomatoes, diced
2 tsp. lemon juice
2 tsp. dry white wine
4 tbsp. sm. strips of celery
2 tsp. chopped fresh parsley
2 (6 oz.) 1/2 inch thick salmon fillets
Salt and pepper
Place two (10 inch) square pieces of plastic wrap on work surface. Place 2 tablespoons carrot and celery in center of each Place salmon over vegetables. Combine tomatoes, lemon juice, wine and parsley and spoon evenly on top of the fish. Season with salt and pepper, Wrap plastic around fish and seal tightly. Cook "bundles" in microwave on High until salmon is opaque, about 2 minutes. Unwrap and serve. A good diet and diabetic dish.
 
 
 
 
 

Title: Marinated Pacific Salmon
Yield: 1 Serving

Ingredients

      2 tb Kosher salt
    1/4 c  sugar
      2 ts coriander seeds
      2 ts fennel seeds
     15    whole black peppercorns
      3    bay leaves
    1/3 c  fresh dill; snipped
  1 1/2 c  dry white wine
      8    4 ounce salmon fillets; ,
           -skin on
           Olive oil for grilling
      6 c  fresh fennel shaved; paper
           -thin
           Lemon-Dill Vinaigrette

Instructions

In a sauce pan over high heat, combine the salt, sugar, coriander and
fennel
seeds, peppercorns, bay leaves and wine. Bring to a boil. Reduce the heat
and simmer for 1-2 minutes. Remove from the heat and add the dill and let
cool completely. Place the salmon fillets in a baking dish large enough to
hold them in a single layer. Pour on the cooled wine mixture and let the
salmon "cure" for 30 minutes only, turning once.

Remove the salmon from the "cure" and drain off any excess liquid. It is
fine if spices or dill adhere to the salmon.

Lightly brush the salmon with some olive oil. Place skin side down on a
prepared oak plank and roast in a preheated 475 degree oven for 4-5 minutes
or until salmon is just cooked through. Serve immediately on the plank if
desired, accompanied by shaved fennel and dressed with lemon-dill
vinaigrette.

Yield: 8 serving
 
 
 
 
 
 
 

Title: Microwave Salmon
Yield: 1 Serving

Ingredients

  -------------------------See Directions-------------------------------

Instructions

Arrange salmon steaks in a round micro-safe dish, large ends out. (I
usually interleave the thin ends.) Sprinkle each side
with onion powder, white pepper, dried dillweed and lemon juice. Cover
with waxed paper and micro on high. In my 900 watt oven, two steaks take
4-5 minutes. depending on their size. Try not to overcook. Do not add
salt before cooking.

These come our moist and delicious. We stopped ordering salmon in
restaurants because it's usually much better at home.
 
 
 
 
 
 
 
 
 

HERBED PAN ROAST OF SALMON from Emeril's site

ingredients:

4 salmon steaks, preferably tail end, 1 inch thick (7 to 8 ounces each)

1 teaspoon salt

1 teaspoon white pepper

4 teaspoons Dijon mustard

1 1/2 cups chopped fresh assorted herbs (tarragon, basil, chives, parsley, oregano, cilantro, or
any other herb of your choice)

1 cup water

preparation instructions:
Preheat the oven to 400F.

Sprinkle the salmon fillets on both sides with the salt and pepper. Spread the mustard on both
sides of each fillet, dredge them in the herb mixture, and pack the herbs into the fillets with your
hands.

Heat a large ovenproof skillet over high heat until very hot. Place the salmon fillets in the skillet
and sear them on the first side, for about 1 1/2 minutes. Flip the fillets over and remove the skillet
from the heat.

Add the water carefully around the fillets, place the skillet in the oven, and bake until the fish is
medium rare, for about 6 minutes.

Makes 4 main-course servings.
***********************************************************
Lemon Lime Microwave Salmon

2 Lemons, Cleaned
2 Limes, Cleaned
1 tsp. Cumin
1 tsp. Garlic, minced
2 tbsp. Olive Oil
6 tbsp. Butter, softened
4 Salmon Steaks or Fillets, 5-6 oz/each

Grate lemon and lime peel, thinly slice half of each,
juice the other halves. Combine 4 tbsp. of the lemon/lime
juice, cumin, garlic and olive oil. Pour over salmon placed
in a microwave safe dish. Lay Lemon and lime slices over salmon.
Season to taste with salt and pepper and cover. Mix butter,
remaining juice and peel in a bowl; refrigerate for at least 30 minutes.
Microwave salmon on high for 6-7 minutes. Serve with lemon butter.
Serves 4.
***********************************************************
Brazilian Rub

4 Salmon Fillets or steaks, 5-6 oz/each
1/2 large Orange, zest and juice only
1/2 large Lemon, juice only
2 tbsp. Brown Sugar
1 tbsp. Chili Powder
1 large Garlic Clove, minced
2 tbsp. Butter, melted

Marinate salmon in orange juice, lemon juice, salt and pepper
for 20 minutes at room temperature. Preheat oven to 425°.
Combine chopped orange zest, brown sugar, chili powder and garlic
together in a small bowl; rub well into marinated salmon.
Grease a foil-lined baking sheet with a little of the melted butter
and place rubbed salmon on top; drizzle with remaining butter and
any remaining marinade. Bake for 8-12 minutes depending on thickness
of salmon. Serve with lemon and orange wedges. Serves 4.
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