Salmon Filet Recipes

ch_client=”articlealley”;ch_type=”mpu”;ch_width=550;ch_height=250;ch_color_title=”006699″;ch_color_site_link=’006699′;ch_non_contextual=4;ch_noborders=1;ch_vertical=”premium”;ch_font_title=”Arial”;ch_font_text=”Arial”;ch_sid=”A1_550x250_No1″;var ch_queries=new Array( );var ch_selected=Math.floor((Math.random()*ch_queries.length));if (ch_selectedSalmon Fillet Recipes
Index
1. Salmon Fillet Recipes Introduction
2. Alaskan Salmon Recipes
3. Atlantic Salmon recipes
4. Oriental Salmon Recipes
5. Wild Salmon VS Farm Raised Salmon
6. Breaded Canned Salmon Recipes
7. Smoked Barbequed Salmon
8. Exquisite Healthy Salmon Recipes
S almon Fillet Recipes Introduction
Thousands of women and men, that desire to find out, how to fix salmon fillet recipes, and
would like to guarantee it’s safe to eat. Salmon is a pleasant-tasting and nutrient rich fish, whether you
have a diabetic condition, a pregnant woman, or a young child. Folks, who tend not to like or have
never made an attempt to eat seafood, would prefer the taste of salmon.
It’s sold either frozen, fresh, canned, or smoked and it contains omega-3 fat-like acids, and with
no mercury in native salmon. Each individual four ounce servings of undomesticated salmon gives, a
whole day’s necessity of vitamin D. In that same fillet of salmon, consists of more than half of
beneficial sources of B12, niacin, selenium, B6, calcium, and magnesium.
Wild salmon is an outstanding resource of nutrition for anybody, even more so for young
children and elderly individuals. Since salmon is quite easy to digest in the stomach and is wonderfully
yummy. One of the healthiest fish in salt or freshwater is salmon and that can be purchased at the
market for consuming. Folks with diabetic issues or pregnant women, don’t need to bother with salmon
being a hazardous food item to consume.
Truth be told there’s very little if any amounts of mercury found in salmon fillets. In that
respect there are recipes to adapt to what diabetics may have on their diets, younger children, and
pregnant women. It has been made evident that individuals who consume salmon, can help them
improve eye health and prevented the forming of muscular degeneration and vision loss all thanks to
the Omega-3 fatty acids and other nutrients in salmon.
The Omega-3 fatty acids found in salmon are also known for supporting brain wave functions
by increased memory, relaxing the brain and prevents such illnesses. Such as Parkinson’s, Alzheimer’s
diseases, migraines, headaches, lupus, Lyme disease, multiple sclerosis, bones, joints, visual
development, and ear infections. Also the omega-3 fatty acids have, beneficial properties that were
studied in many treatments of numerous mental conditions such as depression, bi-polar disorder, and
schizophrenia.
All other species of fish in freshwater or saltwater don’t even come close toeas and controls the
largest abundance of wild salmon. the outstanding amount of nutrients, vitamin supplements, and
minerals that salmon delivers, to anything that feasts upon them. There are several places and regional
areas, that salmon are imported and exported, from the Pacific Ocean, the Atlantic Ocean, and
freshwater rivers or streams. Pacific salmon live in Alaskan waters throughout Northern Pacific
coastline areas.
The popular king, sockeye, coho, and chum salmon varieties thrive in Alaska. Sockeye salmon,
is famous for the bright red coloration of the flesh and are harvested in all of these regions. The fish in
Alaska are generally larger than other types and can be found in rivers, streams and deep ocean waters.
Atlantic salmon are found along the northern Atlantic coastlines, salmon from this area may be smaller
and less colorful than the Pacific varieties but are just as flavorful.
Larger lakes, rivers and ocean waters create a suitable habitat for varieties such as the bay,
black, silver, sockeye, and other salmon species. Many salmon production farms are located along the
Atlantic Ocean areas. There are various ways to serve and prepare salmon to individuals.
Grilling is a quick and yummy idea for cookouts and the fish can be marinated or slightly
sprinkled with seasoning before grilling. The fillets are ready to dish out, in a short time, and leftovers
can be used in salads or pasta. Baking salmon gives it an incredible flavoring and comes through when
baked in a modern temperature oven and tastier with light seasoning, bread crumbs, or fresh herbs and
spices.
Poaching salmon is a process that uses a liquid base, gently steams the pink meat, and often
served as a whole fish. Smoked fresh salmon may be cooked in smokers allowing the fish to be kept for
a longer duration of time. This favorite is served in sandwiches and bagels. Sashimi is for sushi chefs or
anybody else who wants to give it a try.
When doing this oriental style, choose only fresh salmon and offer thin slices along with
wasabi and ginger. Broiling salmon flavors the flesh by using a marinade of mustard, lime juice, and
tarragon. For a sweeter taste, add honey or caramel ice cream topping. It should be placed on a rack,
skin side down and cooked in a preheated broiler which has been coated with canola, nonstick spray.
The marinade is then spread over the salmon.
Canned salmon burgers mixed with uncooked oatmeal, chopped onion, and an egg. To add
flavor put lemon juice or bottled horseradish added to side of dish. The burgers should be cooked until
a brown crust is formed on both sides. All of these way in how to cook or serve salmon, are all
delicious period. View at
Alaskan Salmon Recipes
Garlic Lemon Alaskan Salmon
1 tbsp. Butter or 1 ? tbsp. olive oil
1 tsp. minced garlic
1 tsp. lemon pepper
2 (4 to 6 oz. each) Alaska salmon fillets or steaks
2 Lemon wedges
Melt the butter in large skillet over medium to high heat. Stir in the minced garlic.
Season salmon fillets or steaks on both sides with lemon pepper. Place fillets or steaks in pan
and cook for 8-10 minutes per inch of thickness, measured at thickest part, or until the fish
flakes when tested with a fork. Flip over fillets or steaks halfway through cooking to brown on
both sides. Sprinkle with lemon juice before serving. Makes 2 servings.
Fiery Glazed Alaskan Salmon
(4) 6 oz. Alaska salmon steaks or fillets, thawed
? cup peanut oil or vegetable oil
1 tbsp. soy sauce
2 tsp. balsamic vinegar
1 tbsp. chopped green onions
1 tsp. brown sugar
? clove garlic, minced
? tsp. grated ginger
? tsp. red chili flakes
? tsp. sesame oil
1 pinch of salt
Put the salmon steaks or fillets in a glass dish. Whisk together remaining ingredients and pour
on the salmon. Cover with plastic wrapping and marinate in refrigerator for 4 hours. Remove salmon
from marinade and place on a greased grill 5 inches from coals or electric. Grill for 10 minutes per inch
of thickness, measured at thickest part of fillet, or until fish just flakes. Turn halfway after 5 minutes of
cooking. Makes 4 servings.
Cajun Alaskan Salmon
1/4 cup butter
2 tbsp. Cajun Blackened seasoning mix
1 tbsp. minced garlic
? cup vermouth or white wine
? cup finely chopped pecans or walnuts
4 (4 to 6 oz. each) Alaska salmon fillets or steaks, thawed lemon wedges
Melt butter in large skillet over medium?high heat. Stir in Cajun seasoning and garlic. Cook for 2
minutes, stir constantly. Add vermouth. Cook a few minutes, stir constantly. Add Alaska Salmon fillets
or steaks. Cook for 10 minutes per inch of thickness, determined at thickest ration, or until fish just
flakes when tested with a fork. Squirt lemon over salmon and serve immediately. Makes 4 servings.
Cream Cheese Stuffed Salmon Fillets
6 salmon fillets
4 oz. cream cheese
3 tbsp. grated Parmesan Cheese
1 tbsp. chopped parsley
1 tbsp. fresh or dried chopped basil
? tbsp. chopped green onions
2 tbsp. Butter, melted
2 tbsp. Lemon juice
Salt and Pepper
serves 6
Clean, wash, and dry the fish. With a extremely sharp knife, make a cut through skin on the
upper part of the steak where the fins are located. On both sides of the vertebrate, make a incision to
form a pocket to stuff the stuffing and put to the side. Combine both cheeses, parsley, basil, and green
onions, then blend thoroughly. Separate into 6 equivalent rations. Form each portion into a flat circle.
Place one circle into the pocket of every fillet fasten openings with toothpicks. Put salmon on a well
greased broiling pan and combine butter with lemon juice, salt, and pepper. Baste salmon with the
butter mixture and broil for 5 minutes. Then turn, baste, and cook for another 5 minutes. For more
information please look up
Atlantic Salmon Recipes
Poached Atlantic Salmon
Ingredients Poaching Liquid
1 Salmon Fillet 1 large onion, diced
? of a lemons juice
1 bay leaf
1 tsp. Salt
? cup of dry white wine for every 2 cups of
water.
Directions
Thaw out seafood, cover, and simmer poaching liquid ingredients for 20 minutes. Rinse off your
fillets with cold water and pat dry. Bring poaching liquid to a light boil in poaching pan or pot and
lower fish into simmering liquid. There should be just enough liquid to cover over the fish and if not
add both the white wine and water to cover it. Reduce the heat, cover, and have it simmer gently and
begin timing the fish when it is simmering in the white wine and water. Cook 15-20 minutes, when
done, lift fish from liquid being especially careful since fish may break apart.
Atlantic Salmon with Tomatoes
Ingredients
200 grams sun-dried tomatoes
1 cup basil leaves
2 preserved lemons, sliced
1 tsp saffron
1 tbsp ground black pepper
1 salmon fillet
125ml vinegar
100 ml light red wine
500 ml olive oil
Method
Combine in a food processor tomatoes, lemons, basil, pepper, salt, saffron, and mix until it
becomes smooth. Add vinegar, red wine, and oil insmall amounts alternately. Blend until you have
created a smooth dressing. Preheat oven to 350 degrees and spoon dressing over the salmon ration and
bake until browned or if want a little longer.
Tasmanian Atlantic Salmon Pizza
Ingredients
1 salmon fillet
1 frozen pizza
? cup Napoli sauce
1 cup of grated mozzarella cheese
3 tbsp sour cream
1 tbsp grated lemon zest
2 yellow onions, chopped
1 tbsp dill sprigs
Instructions
Preheat the oven to 400-450 degrees Fahrenheit and brown pizza base on a lightly oiled sheet
pan. Spoon on the napoli sauce, grated mozzarella, and smoked salmon on the top. Combine sour
cream, lemon zest, and dollop it on the salmon fillet. Top the onion and dill, then bake for 15-20
minutes until cheese melts.
Barbarossa Atlantic Salmon
What you will need:
1 fillet of Salmon
A squeeze of a lemon slice
? cup of any cream
1 tsp green peppercorns
A pinch of salt
Dash of brandy and or white wine
Chopped chives and garnish with parsley
Technique:
Use a healthy cooking spray and heat up a frying skillet. Sizzle salmon on one side until
browned, this should only take a few minutes, turn once only and do not burn it. Salmon should not be
cooked all the way through, because salmon needs to be pink in the middle. When you want to turn the
fish fillet use a thick spatula or else the salmon will fall apart into pieces. Drizzle lemon slice juices
onto fillet while cooking and put the cream, peppercorns, salt, brandy, or white wine, and garnish with
parsley and chopped chives. The sauce will thicken as it simmers, it will serve only one person.
Pecan Atlantic Salmon Bake
What to put in
1 Tbsp Mustard
1 Tbsp Butter
3 Tbsp Honey
? cup Bread crumbs
? cup minced Pecans
? cup chopped walnuts
4 4-6 oz fresh or thawed out Atlantic Salmon Fillets
1 tbsp of a mix of Salt and Pepper
4 Lemon wedges
1tsp chopped parsley
How to make it
Mix the butter, honey, and mustard into a small dish. Then combine bread crumbs, pecans,
walnuts, parsley in a bowl and set bot of the dishes aside. Shake seasoning on each of the salmon fillets
with salt and pepper, then place them on a lightly greased baking sheet or broiling pan. Swipe each
fillet with mustard and honey mixture, after that pat the top of the fillet with bread crumb mixture.
Bake at a temperature of 450 degrees for 10 minutes for every 1 inch of thickness. Test salmon with a
toothpick to see if it will flake and if it does not cook it a few minutes longer. Please visit
recipes.com for more information.
Oriental Salmon Recipes
Asian Salmon
Ingredients
1/2 cup soy sauce
1/2 tbsp fresh or no pulp orange juice
1/2 tbsp fresh lime juice
1/2 tbsp prepared Chinese mustard
1/2 tsp Chinese five spice powder
4 (4 ounce size) salmon fillets
1 tablespoon sesame oil or
oil cooking spray
1 tbsp sesame seeds
Directions:
Using a spoon, mix soy sauce, juices, mustard, and spice powder in a shallow pan or dish. Add
the salmon and turn to soak all sides with marinade. Cover with plastic wrapping and refrigerate 1 hour
and 30 minutes. Bring salmon to room temperature before broiling and preheat broiler. Remove salmon
from the marinade and pat dry with paper towels. Rush the top and sides of fillets with sesame seed oil
and place on the broiler pan. Broil 4 in from the heat until salmon is thoroughly cooked in about 5
minutes. Then, heat up a medium skillet over medium-high or until hot. Put sesame seeds in and stir
continuously, toast until golden, this should take about 1 minute. After that immediately transport
sesame seeds into a small bowl and remove skin from salmon fillets. Place each salmon fillet on a
serving plate and Garnish the top of each with sesame seeds. Serve the salmon immediately.
Sake Ginger Glazed Salmon
Ingredients
? cup Sake
? cup Soy Sauce
1 cup sweet Japanese rice
1 tbsp freshly grated ginger
1 clove garlic, minced up
A pinch of Red Chili Peppers Powder
? cup of white sugar
2 lbs salmon fillets
Olive oil
Method:
Mix the soy sauce, sake, sweet yellow rice, ginger, chile flakes, and white sugar in a bowl. Put
the salmon steak filets in a stable freezer bag. Then pour the marinade into a freezer bag and place it in
a baking dish and place in your refrigerator and chill at least 2 hours or overnight.
1. When grill brush the grill grates with olive oil and heat your grill on medium. Remove salmon
from the bag preserve the marinade and place salmon on the grill rack or aluminum foil over the
rack, skin is side down. Brush occasionally with marinade glaze and cook the salmon 10-20
minutes, until it can be flaked.
2. When pan frying heat a few tablespoons of olive oil in a frying pan over a medium high burner.
Drain the salmon and reserve the juice and fry the salmon 5 minutes per side, while basting
frequently with the marinade. Serve the salmon as soon it is cooked thoroughly and flake with a
fork.
When baking you need to preheat oven to 350 and line a baking pan with aluminum foil. Brush the
upside of the foil with olive oil and drain the reserve of marinade. Place the salmon on foil skin down
and bake 10-20 minutes until it browns. The salmon will flake when it is cooked throughout. When it
starts to fall apart from the skin, you need to immediately take the salmon out of the oven and it serves
four.
Wild Salmon vs Farm Raised Salmon
Many people don’t know the difference between wild salmon and farm raised salmon. For
example, when you go to the grocery store and see fresh wild salmon fillets it is usually not from thech_client=”articlealley”;ch_type=”mpu”;ch_width=550;ch_height=250;ch_color_title=”006699″;ch_color_site_link=’006699′;ch_non_contextual=4;ch_noborders=1;ch_vertical=”premium”;ch_font_title=”Arial”;ch_font_text=”Arial”;ch_sid=”No2″;var ch_queries=new Array( );var ch_selected=Math.floor((Math.random()*ch_queries.length));if (ch_selected
Pacific Ocean. The fillets came from the Atlantic Ocean where they have farms, that raise salmon that
were wild at one point in time and were given special formulated feed in a fish farm. True wild salmon
thrive out in the Pacific Ocean. They are born in a stream, swim out to the ocean, grow in the ocean,
swim back to where they were hatched from, mate, lay eggs, and will shortly end up dying afterwords.
Atlantic Salmon are placed in a hatchery, grow, and feed in a restricted area, majority of the
time they are turned into commercial food products and are exported across the world to other countries
or in grocery stores. This Atlantic Ocean process of salmon hatchery is called aquaculture and is done
in other countries and places like, The Great Lakes. In the United States the salmon farms make
approximately is higher than 80 percent of the salmon that are on the market each day. Thirty percent
comes from the traditional hatcheries and the other fifty percent are raised in aquaculture or open pen
nets off shore. These farms can raise up to one million salmon a time. The farmed salmon are confined,
fed a steady diet of special formulated protein food pellets, and when they eat it, they become fatter
than wild salmon, with not much more omega-3 than expected, but actually less per every three ounces.
Farm raised salmon don’t have as healthy amount of fatty acids as wild salmon does.
Carcinogenic chemicals are found in farmed raised salmon and are purchased from U.S. Grocery stores
have so much higher levels of PCB that pose an increased risk for cancer. The United States has banned
PCB to be used in all items, but they persist in the environment and end up in animal fat. When the
farmed salmon from U.S. Grocery stores were tested, their salmon that was farmed contained up to
twice the fat of wild salmon. The test also found sixteen times the PCB compared to those found wild
salmon, four times the levels in beef, and 3.4 times the levels found in other types of seafood.
Other studies have shown in Canada, Ireland, and Britain have found their results the same or
similar. Diseases and parasites, which normally exist in extremely low levels in fish scattered around
the oceans, could run rampant in a densely packed oceanic feedlots. There chances for survival, farmed
fish are vaccinated, while as small fry, and later are given antibiotics or pesticides to avoid the
infections. Sea lice, is another particular problem, in a study a fisherman brought two baby pink salmon
covered with them. A biologist later went around salmon farms examining more than seven hundred
baby pink salmon and found out that seventy-eight percent were covered with a fatal load of sea lice
while, juvenile salmon that she netted farther from the farms were largely lice-free.
Sea lice, in particular, are a problem. In a recent L.A. Times story, Alexandra Morton, an
independent biologist and critic of salmon farms, is quoted as beginning to see sea lice in 2001 when a
fisherman brought her two baby pink salmon covered with them. Examining more than 700 baby pink
salmon around farms, she found that 78 percent were covered with a fatal load of sea lice while
juvenile salmon she netted farther from the farms were largely lice-free. Well, there you have it unless
you want cancer, want to eat a sick fish, or would you rather have an extremely healthy wild salmon
that is not farm raised and is a cancer fighter, there is no contest eat wild salmon.

Breaded Canned Salmon Recipes
Salmon Croquettes
Items to make:
3 red potatoes, mashed and cooked
14 oz canned or packaged pink salmon, drained
1 tsp mustard
3 tbsp mayonnaise
2 large eggs, battered
10-16 oz cheese flavored cookies, crushed
polyunsaturated cooking oil
Procedure:
Combine mashed potatoes, onion, salmon, mustard, mayonnaise, egg, and seasoning of your
liking. Shape the mixture into croquettes and roll in the cookie dough crumbs for breading and heat oil
in skillet. Cook croquettes over medium until they turn golden brown and strain.
Breaded Fried Salmon Patties
1-2 cans of Pink salmon 14-16 oz per can
4 eggs
? cup of Andy’s Fish Breading or which ever you like to use
1 cup Instant potato flakes
1 Large onion, minced
2 ? minced garlic cloves
? teaspoon celery seeds
? cup extra virgin olive oil
1 cup more of Fish Breading (for coating)
Process:
Drain the juice inside of the canned salmon and beat eggs in a large dish, stir gently into.
Combine the salmon, minced onion, garlic, celery seeds, potato flakes and ? cup of Andy’s Fish
Breading. Divide the contents in the dish into little balls about 2 ? inches, as the size of a golf ball.
Turn the dough balls into flat salmon patties and coat each salmon patty by dipping into the Andy’s Fish
Breading. Drizzle the extra virgin olive oil into a pan and turn the dial up to medium and allow 3-4
minutes for the oil to get hot. Gently put the salmon patties into the heated oiled pan and cook for 5
minutes on each side. Do not turn the patties more than once and the salmon breading will be golden
brown colored when the patty is done. Then remove the patties and drain patties on a paper towels and
design it with fresh parsley, dill weed, or lemon slices as a substitute.
Breaded Salmon With Oregano
Ingredients
1 ? lb Salmon Fillet
Vegetable oil spray
2 tbsp Mustard
? cup Fresh chopped parsley
2 tsp Dry oregano
? Dried thyme
? cup bread crumbs
1 egg white
salt and pepper pinches
Method
Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with aluminum. Then use
vegetable oil spray, wash salmon, pat dry, and spread mustard on the top of the salmon. Combine
parsley, oregano, thyme, and bread crumbs together. Spread mustard on the salmon fillet and bake in
oven for approximately 20-25 minutes. When the filet is done, remove from the oven, served on
individual plates. Serves 2.
Deep Fried Salmon Fritters
Recipe:
2 lbs of Red salmon
1 cup sifted all purpose flour
? tsp baking powder
1 ? cup yellow cornmeal
3 eggs, beaten lightly
2 cups of milk
Procedure:
Drain salmon and break into little bite size pieces. Sift flour with baking powder, salt, and stir in
cornmeal. Mix eggs, milk, and stir other dry ingredients, then fold in the salmon. Plop spoonfuls in to
deep fat fryer, fry until golden brown, and drain out the salmon paper towels. Serves five.

Smoked Barbecued Salmon
Smoked Salmon With Soy Sauce and White Wine
Contents:
2 lbs Salmon Fillets
2 cups Water
2 cups Soy sauce
1 cup Dry White wine
? cup Non-iodized salt
1 tablespoon Onion powder
1 teaspoon Garlic powder
? cup Pepper
1 teaspoon Tabasco sauce (optional)
Preparation:
Combine all of the ingredients except the salmon fillets, reassuring that all of the dry
ingredients are dissolved. The recipe will make a little more than a quart of juice and should be enough
for 2lbs of salmon. Depending on the thickness of the salmon and the size of the cut of every piece, you
may need may need to increase the liquid ingredients. Place the salmon in a non-metallic bowl and
cover it with the juices with all of the ingredients in it. Make sure all the fillets or steaks are covered
completely with the juices. Refrigerate for 6 hours, but if you don’t have room in your refrigerator, then
you need to place bags of ice on the fish and juices. Regardless the fish needs to stay cold.
Grilled Salmon in Barbeque Sauce
Items needed
3 Salmon fillets 6 oz each
BBQ Sauce:
1 large Minced onion
2 cups Tomato ketchup
? Dark rum
? cup Worcestershire sauce
2 tablespoons Cider vinegar
? cup Chili powder
? tablespoons Paprika
3 tablespoons Peanut oil
? teaspoon Ground cumin
? teaspoon Ground coriander
? tablespoon Salt
1 tablespoon Ground Black Pepper
1 clove of Minced garlic
Procedure:
Prepare Barbeque Sauce, by heating oil in a saucepan on medium temperature, then saute
onions and garlic for 3 minutes or until tender. Then add the remaining ingredients, except the salmon
and bring to a roaring boil, then turn it down to a simmer for 5 minutes. Remove from heat, let it cool
to room temperature, and coat salmon with ? of the barbeque sauce, reserve the remainder of the sauce
for dunking it. Place fish in a refrigerator and allow it to marinade for 2 hours and preheat your grill to
your liking of degrees. Place salmon skin side down on a lightly oiled grill cover and cook for 12
minutes per inch of thickness. Remove from grill and serve with barbeque sauce and it should serve for
three.
Fennel Smoked Salmon
Ingredients
2 lbs Salmon Fillets
? cup Kosher salt
2 Bulb Fennel
Water half filled saucepan
Black pepper shaker
Method
Place Salmon fillets in a skinny baking dish, but big enough to place water in a saucepan, then
cover the salmon with a lid. Begin adding salt, heat up the saucepan until salt is completely dissolved.
Chill and drizzle over the salmon, let it sit in the refrigerator over night. Place salmon on oven racks or
any rack to dry the salmon, let sit for 30 minutes, and prepare the smoker. Cut fennel bulb into skinny
slices from top to bottom, then when the smoker is ready place the fennel on a grater and put salmon
fillets on top of the fennel. Sprinkle pepper and let smoke for about 1 to 1 ? hours, when it is done the
salmon will no longer appear wet, flakes easily, but is still moist. Serves four people.

Exquisite Healthy Salmon Recipes
Glazed Salmon with Watermelon Salsa
Salsa Ingredients
2 limes
3 cups seedless watermelon, cubed
? cup chopped mint leaves
? cup chopped yellow onion
1 little seeded jalapeno pepper, diced
Glazed Salmon Ingredients
? cup hoison sauce
? Chinese 5 spice powder
5 Salmon chopped up into steaks
Process:
Prepare the grill for covering and turn it on to medium temperature. Start preparing the salsa by
grating the lime’s peel, squirt one tablespoon of juice out of the lime, and put mixing bowl. Combine
lime peel, juice from lime, with a cup of watermelon cubes, mint, yellow onion, and the jalapeno
pepper in bowl. This should make about 3 2/3 cups, then stir hoison sauce and the Chinese five-spice
powder. Put the salmon steaks on the grill rack when hot over medium temperature and spread hoison
sauce mix over the salmon steaks. Put the lid on the grill, cook for about three minutes, flip over the
salmon steaks, and spread the rest of the hoison sauce combination on them. Flip them over one last
time and let them cook for another three minutes. Uncover the grill lid and serve the salmon steaks with
the salsa, which will serve 5 people.
Marinated, Kiwi, and Mango Salsa Salmon
Preparation items:
6 Salmon Fillets 6 oz each
3 tablespoons Honey
4 teaspoons soy sauce
2 tablespoons Olive oil
1 tablespoon black pepper
Canola or vegetable cooking spray
Relish Ingredients:
1 cup diced fresh mango
1 cup fresh cubed kiwifruit
1/4 cup chopped fresh cilantro
1/2 cup fresh orange juice
Procedure
Prepare the salmon, by mixing the soy sauce, honey, olive oil, and black pepper, then place in a
zip lock plastic bag, seal, but flip it over after 10 minutes. Meanwhile the salmon is soaking in the
sauce, go ahead and heat the grill or a nonstick pan on a medium hot burner. Then remove salmon from
the bag and throw away the excess marinade and coat pan with cooking spay. Cook the salmon for five
minute on each side and when the flesh, starts to flake off when you test it too see if it’s done. While the
salmon is cooking, create the relish from the ingredients, mix, and serve over the salmon.
Smoked Salmon and Tangy Horseradish Sauce
Ingredients:
1/3 cup of Mayonnaise
1 tablespoon Chopped fresh parsley
2 tablespoons Prepared horseradish
? cup Mustard
1 tablespoon Black pepper
12 slices Brown soda bread
12 slices of thin smoked salmon
Directions:
Combine the first 5 ingredients into a little dish and mix together. Place 2 pieces of the brown
soda bread on 6 plates, each piece with one salmon slice, and either 1 tablespoon or teaspoon of sauce.
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Salmon Filet Recipes
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Sodexo’s Recipes for a Better Tomorrow Culinary Competition was held at the venerable James Beard House this year and each of the finalists can be proud of the sustainably prepared cuisine cooked in the kitchen of the James Beard House, where the best chefs in America create fundraising dinners on a daily basis. The competition looked at taste, presentation, and support of Sodexo’s goals for the environment, local communities and health & wellness

Sodexo Chef Jason Murchison of Napa Valley Unified Schools was named winner with his "Chocolate Espresso Braised Pork over Jasmine Rice with Grilled Sweet Corn & Avocado Salad." Chef Murchison competed against four other Sodexo chefs including

Chef Joshua Chandler, Shenandoah Valley Westminster
Cider Glazed Pork Loin with White Sweet Potato and Carrot Swirl Puree

Chef Andrew Cox, Harvard Kennedy School
All Natural Vermont Roast Turkey with Organic Quinoa Pilaf and Citrus

Executive Chef Leanne English, University of New Brunswick
Ginger Salmon with Citrus Coriander Maple Glaze, Roasted Fingerling Potatoes and Sautéed Fiddleheads

Chef Jesse Kraft, St. Barnabas Medical Center
Pan Seared Cod Filet with Beet Vinaigrette and Pumpkin Quinoa Risotto

Videos from each of the chefs are available at www.youtube.com/user/SodexoCSR

For more information about Sodexo’s Better Tomorrow Plan, visit www.sodexoUSA.com and click the link for Corporate Citizenship.

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