Cooking salmon is definitely one of my tasks to do last Christmas eve. For me without my favorite salmon in the table, would be an incomplete meal that's why I made sure I got a good and yet very simple salmon recipes ready. And it's the baked salmon and salmon steak which were really so simple recipes to cook. Well I really needed simple ones since I've got heaps of recipes to do for the big day. Check it out and enjoy...
SALMON BAKED IN SLICES
First,take out the bone and cut the flesh into slices. Season them with cayenne and salt and melt two ounces of butter that has been rolled in flour, in a half pint of water, and mix with it two large glasses of port wine, two table-spoonfuls of catchup, and two anchovies. This allowance is for a small quantity of salmon. But if you're cooking for a large dish you must proportion the ingredients accordingly. Let the anchovies remain in the liquid till they are dissolved. Then strain it and pour it over the slices of salmon. Tie a sheet of buttered paper over the dish, and put it into the oven. You may bake trout or carp in the same manner.
SALMON STEAKS
Split the salmon and take out the bone as nicely as possible, without mangling the flesh. Then cut it into fillets or steaks about an inch thick. Afterwards, dry them lightly in a cloth, and dredge them with flour. Take care not to squeeze or press them. Have ready some clear bright coals, such as are fit for beef-steaks. Let the gridiron be clean and bright, and rub the bars with chalk to prevent the fish from sticking. Broil the slices thoroughly, turning them with steak tongs. Send them to table hot, wrapped in the folds of a napkin that has been heated. Serve up with them anchovy, or prawn, or lobster sauce.
Hope you'll enjoy these very easy salmon receipes and I'd like to wish you a Merry Christmas and a wonderful New Year in 2008.
Today, let me share with you what my Italian workmate shared with me. Let me tell you, he's also a salmon lover like me. He's already cooked lots of salmon recipes in years but he just gave the copy of these two Italian recipes, his favorites. Well, I've tried these recipes last weekend. One on Saturday and the other was on Sunday. The whole family loved it and I thought of sharing it here in my blog. Hope you'll enjoy these another great recipes for salmon.SALMONE ALLA PERIGO (ITALIAN)
Ingredients:
Salmon, forcemeat of fish, truffles, butter, Madeira, croutons of bread, crayfish tails, anchovy butter.
Procedures:
Cut a bit of salmon into well shaped fillets, and marinate them in lemon juice and a bunch of herbs for two hours, then wipe them, put a layer of forcemeat of fish over each, and decorate them with slices of truffle. When you put them into a well-buttered saute-pan with half a cup of stock and a glass of Madeira or Marsala, cover with buttered paper and put them into a moderate oven for twenty minutes. Afterwards, arrange the fillets in a circle on croutons of bread, garnish the centre with crayfish tails and with truffles cut into dice, with a quarter of a pint of Velute sauce, and half a teaspoonful of anchovy butter. Glaze the fillets and serve.
SALMONE ALLA GIARDINIERA
Ingredients:
Salmon, forcemeat of fish, vegetables, butter,Bechamel, and Espagnole sauce.
Procedures:
Prepare the fillets as above, and put on each a layer of white forcemeat of fish. Cook a macedoine of vegetables separately, and garnish each fillet with some of it, then cook them in a covered stewpan. Put a crouton of bread in an entree dish and garnish it with cooked peas, mixed with Bechamel sauce, stock, and butter. Around this place the fillets of fish, leaving the centre with the peas uncovered. Pour some rich Espagnole sauce round the fillets and serve.
First,take out the bone and cut the flesh into slices. Season them with cayenne and salt and melt two ounces of butter that has been rolled in flour, in a half pint of water, and mix with it two large glasses of port wine, two table-spoonfuls of catchup, and two anchovies. This allowance is for a small quantity of salmon. But if you're cooking for a large dish you must proportion the ingredients accordingly. Let the anchovies remain in the liquid till they are dissolved. Then strain it and pour it over the slices of salmon. Tie a sheet of buttered paper over the dish, and put it into the oven. You may bake trout or carp in the same manner.
Split the salmon and take out the bone as nicely as possible, without mangling the flesh. Then cut it into fillets or steaks about an inch thick. Afterwards, dry them lightly in a cloth, and dredge them with flour. Take care not to squeeze or press them. Have ready some clear bright coals, such as are fit for beef-steaks. Let the gridiron be clean and bright, and rub the bars with chalk to prevent the fish from sticking. Broil the slices thoroughly, turning them with steak tongs. Send them to table hot, wrapped in the folds of a napkin that has been heated. Serve up with them anchovy, or prawn, or lobster sauce.
