Salmon Fillets in Pesto Sauce

This is a really easy recipe to make it sounds like a lot of ingredients but they are just going in a blender so it does not take a really long time to prepare. This recipe could also be done on the BBQ cooking salmon as a whole rather than cutting it down into individual fillets.


Ingredients

4-6 Salmon fillets (This makes enough sauce for 6 servings.)
3/4 Cup chopped fresh mint, packed
3/4 Cup freshly grated Parmesan cheese
1/2 Cup chopped fresh coriander, packed
8 Cloves garlic, peeled
3 Green onions, sliced
1/2 Cup roughly chopped fresh basil
2 Teaspoons chili sauce
1/2 cup olive oil, divided use
3 Tablespoons lemon juice
1/2 cup white wine, divided use
Pepper to taste
1/2 cup whipping cream
1 Teaspoon chicken stock
Parmesan Cheese, grated (extra for topping)



Method

1. In a food processor, add mint, Parmesan cheese, coriander, garlic, green onions, basil, chili sauce. Carefully pour 1/4 cup olive oil in while blending thoroughly, set to one aside.

2. In a large dish, combine 1/4 cup olive oil, lemon juice, 1/4 cup white wine and pepper. Add salmon and marinate 15 minutes.

3. Heat some oil in a pan and cook salmon until starts to flake 4-6 Min's a side depending on the thickness of the fillet. Or grill on the BBQ 12-15 Min's, again according to the weight you have bought.

4. While salmon is cooking. Combine in a saucepan, cream and 1/4-cup white wine and bring to a boil, reduce heat and simmer stirring a couple of minutes until reduced slightly, add chicken stock and stir to dissolve, add the garlic mixture, simmer a few more minutes, stirring to allow the potent flavour of the garlic to settle down.

To Serve: Arrange salmon on a plate pour sauce over and top with grated parmesan cheese. I served mine with wild rice and herbs, but serve with you favourite vegetables or salad whatever you prefer.


All photos taken by me unless otherwise stated.

Jack Daniels Glazed Salmon

I found this recipe on the Internet awhile ago when searching for a copycat TGI's Jack Daniels sauce recipe and have made it several times since then. It goes great with chicken, shrimp, ribs and as I made it last night salmon. I changed a couple of things, but I will write the recipe as I found it and list the changes I made and you can decide how you want to make it. Every time I have made it, I cook the meat or fish with glaze and then drizzle a little extra over the top, it is oh so yummy!

Ingredients

Salmon or whatever meat you want to use
1 Head garlic
1 Teaspoon olive oil
2/3 Cup water
1 Cup pineapple juice
1/4 Cup Kikkoman's teriyaki sauce
1 Teaspoon soy sauce
1 1/3 Cups dark brown sugar
3 Teaspoons lemon juice
3 Teaspoons minced white onions
1 Teaspoon Jack Daniels Whiskey (I use 2 Tablespoons)
1 Teaspoon crushed pineapple
1/4 Teaspoon cayenne pepper (I use about a teaspoon


Method

To roast garlic

1. Cut about 1/2” off the top of the garlic.

2. Cut the roots so that the garlic will sit flat.

3. Remove the papery skin from the garlic, but leave enough so that the cloves stay together.

4. Put garlic in a small casserole dish or baking pan, drizzle with olive oil and cover with a lid or foil.

5. Bake in a preheated 325 degree oven for 1 hour.

6. Remove and let it cool until you can handle it.

For Glaze

1. Combine water, pineapple juice, teriyaki sauce, soy sauce and brown sugar in a saucepan over medium high heat.

2. Stir occasionally until mixture boils, then reduce heat to simmer.

3. Add remaining ingredients to pan and stir.

4. Squeeze out 2 t of roasted garlic and whisk to combine with pan mixture.

5. Let simmer for 35-45 minutes or until sauce has reduced by 1/2 and is thick and syrupy.

6. Make sure it doesn’t boil over.

7. To use, grill meat until almost done, then use the glaze otherwise it will burn.

It makes about 11/2 cups but, you can freeze it, if you want to use a smaller amount it does go a little runnier being frozen and thawed but still retains a lovely flavour.


All photo's taken by me unless otherwise stated.

Sheila's Best Salmon

Here is another Zaar members recipe, again I haven't posted one for awhile so I thought it was about time, that and being just after Christams, it is nice not to have to think of what your going to do for dinner.

I thought this was very good, I served mine over wild rice with mushrooms, so I did make a sauce to go with it. If you are serving with rice, it is nice to have a sauce to pair with it, but the topping goes great with the salmon if serving by itself, and would not need anything to accompany it. If you enjoy this recipe and would like to read all the reviews or see more photo's please click here.


Ingredients

3 Tablespoons butter, melted
1 Onion, sliced
1 1/2 lbs Salmon fillets
1/2 Cup mayonnaise
1/4 Cup freshly grated parmesan cheese
1 Teaspoon worcestershire sauce
1/2 Teaspoon paprika
1/2 Teaspoon salt (I didn't use salt.)
2 Tablespoons lemon juice
Oregano (I sprinkled with dill instead of oregano.)
Parsley


Method

1. Pour butter in a 9"x13" pan.

2. (I use parchment paper to line a metal pan or a'Pammed' Pyrex dish.) Arrange onion evenly in bottom of dish.

3. (I usually put hard butter and onions in the pan together and place in preheated oven to melt the butter. Just don't forget to watch it!) Place salmon in a single layer on top of onions.

4. Combine mayo, cheese, worcestershire sauce, paprika and salt

6. Spread over top of salmon.

7. Sprinkle with oregano and parsley.

8. Bake at 350 degrees for approx 35 minute depending on thickness of salmon.


All photo's taken by me unless otherwise stated.

4th of July Grilled Salmon *or Chicken!*

Here is another recipe I tried from a recipezaar member, it was absolutely delicious.

I did it with salmon but will definitely be making again and will try with chicken next time. If you like this recipe or would like to see more photo's and reviews click http://www.recipezaar.com/125897.

Ingredients

2-8 salmon steaks (4-6 oz. ea., or a couple large fillets) or chicken breasts (4-6 oz. ea.)
1/2 cup peanut oil
4 tablespoons soy sauce
4 tablespoons balsamic vinegar
4 tablespoons scallions, chopped
1 tablespoon brown sugar
2 garlic cloves, minced
1 1/2 teaspoons ground ginger
1 teaspoon crushed red pepper flakes (more if you're brave or insane)
1 teaspoon sesame oil
1/2 teaspoon salt


Method

1. Into a large zip-lock bag or storage container, make marinade out of peanut oil, soy sauce, vinegar, green onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt. Combine well, and insert fish or chicken. Seal and marinate in refrigerator 4-24 hours.

2. Oil and preheat grill on medium-high heat. Grill fish ~5 minutes per side, until fish just flakes with a fork. (10 minutes total, per 1” of thickness at thickest point of fillet).

I only did 2 fillets and I placed fillets in ovenproof dish poured some of the marinade over and baked for about 10 minutes. I served mine with stir fry vegetables.


All photo's taken by me unless otherwise stated.