Lunch

Salmon Corn Chowder

Summary:

Perfect for a cold, rainy day, this chowder adds new flavor to an old favorite.

Ingredients:

• 2 cans condensed cream of celery soup
• 1 onion, chopped
• 1 cup celery, chopped
• 1 can creamed corn
• 1 can whole-kernek corn, drained
• 14 ¾ ounces cooked salmon
• 2 cups evaporated skim milk

Directions:

Combine all ingredients into a large saucepan. Cook until warmed through.

Serve with cornbread

Yield:

10

Fruited Couscous Stuffed Roast

Summary:

The mix of sweet and salty in this dish works perfectly with this intricate entrée.

Ingredients:

• 1 stalk celery, chopped (½ cup)
• 1 medium onion, chopped (½ cup)
• 1 tablespoon margarine or butter
• ⅔  cup chicken broth
• ½  cup apple cider or apple juice
• ½  teaspoon ground coriander
• ¼  teaspoon ground allspice
• 1/8  teaspoon pepper
• 1-½  cups corn bread stuffing mix
• 1-½  cups chopped pear
• ½  cup couscous
• ½  cup golden raisins
• ¼  cup snipped parsley
• 1 3-pound fresh salmon roast (about 8 inches long and 2-¼ inches thick), boned, or one 4- to 5-pound whole dressed salmon (with head and tail)
• 1 tablespoon cooking oil
• Pear wedges (optional)
• Celery leaves (optional)

Directions:

• For stuffing, in a medium saucepan cook celery and onion in margarine or butter until onion is tender but not brown; remove from heat. Stir in chicken broth, apple cider or apple juice, coriander, allspice, and pepper.
• In a medium bowl combine stuffing mix, chopped pear, couscous, raisins, and parsley. Add celery mixture; toss lightly to mix.
• Rinse fish; pat dry with paper towels. Fill fish cavity with 1 cup of the stuffing. Tie or skewer fish closed. Place stuffed fish on a greased rack in a large shallow baking pan. Place the remaining stuffing in a 1-quart casserole; cover casserole.
• Brush outside of fish with oil; cover loosely with foil. Bake fish and stuffing in a 350 degree F oven about 50 minutes for a salmon roast (50 to 60 minutes for a whole dressed salmon) or until fish flakes easily with a fork and stuffing is heated through. Garnish with pear wedges and celery leaves, if desired. Makes 8 servings.

Recipe from Better Homes & Gardens web site: www.bhg.com

Yield:

8

Swirly Salmon Sandwich Wraps

Summary:

This terrific new way to wrap up lunch takes no time at all and never compromises taste.

Ingredients:

• ½ cup cooked, flaked salmon
• 2 tablespoons grated carrot
• ¼ cup ranch salad dressing
• 2 whole wheat flour tortillas (7 inches in diameter)

Directions:

• Gently stir salmon and carrot into ranch dressing. Spread half of salmon mixture on each tortilla, almost to edge. Roll up tightly to make a "wrap."
• Refrigerate until chilled. If desired, slice each wrap diagonally into several pieces.

Yield:

2

Honey-Ginger Salmon

Summary:

Honey and ginger are the perfect ingredients for spicing up a delicious salmon filet.

Ingredients:

• 1 ½ lb. Salmon fillet; about 1 inch thick, cut into 6 pieces.
  
  Marinade
• ½ cup orange juice
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon canola oil
• 1 tablespoon peeled and minced fresh ginger
• ¼ teaspoon salt
• ¼ cup pure clover honey (Burleson's Honey recommended)

Directions:

• Place salmon in glass baking dish. In small bowl, stir together the orange juice, cilantro, oil, ginger and salt. Pour over salmon and marinate for at least 30 minutes.
• Preheat boiler. Remove salmon to a broiler rack that has been placed in a baking pan and coated with cooking spray. Broil (about 5 inches from heat) about 5 minutes per side or until salmon is nearly opaque in the center.
• Meanwhile, add honey to orange juice marinade. Microwave mixture on high for 1 minute or until boiling. Pour over salmon and grill or broil 2 minutes longer or until salmon flakes easily with fork.


• Grilling Instructions
• Preheat grill to medium-high. Place salmon directly on grill, skin-side down. Grill for about 7 minutes per side or until salmon begins to flake.

Yield:

4

Salmon Roasted in Butter

Summary:

The tarragon, dill and parsley add delicate flavor to this simple dish.

Ingredients:

• 4 tablespoons (½ stick) butter or extra virgin olive oil
• 1 (2- to 3-pound) salmon fillet, skin on (but scaled) or off
• Salt and freshly-ground black pepper to taste
• 1 teaspoon minced fresh tarragon
• 1 tablespoon chopped dill
• 2 tablespoons chopped fresh parsley leaves

Directions:

• Preheat the oven to 475°F. Melt the butter (or heat the olive oil) in a medium roasting pan, either on top of the stove or in the oven as it preheats.
• Stir in the tarragon, dill, and half the parsley. Place the salmon in the pan, flesh side down, and put the pan in the oven. Roast about 5 minutes, then turn and roast 3 to 6 minutes longer, until the salmon is done (peek between the flakes with a thin-bladed knife).
• Sprinkle with salt and pepper, garnish, and serve immediately, with the pan juices spooned over, and garnished with the parsley.
• Courtesy of Chef Mark Bittman

Yield:

4

Glazed Guava Jerk Salmon

Summary:

Recipe created by Andre Palmer, who attends Le Cordon Bleu Miramar, FL

Ingredients:

Andre Palmer's Baked Glazed Guava Jerk Salmon

• 1/2 lb Salmon
• To taste garlic powder
• To Taste onion powder
• To taste salt
• To taste black pepper
• Olive oil
• 4 oz Jerk seasoning (Grace in particular but any will do.)
• 1/3 cup Guava paste
• 2 cups sugar
• 2 cups water

Rice and Beans:

• 1/2 red kidney beans
• 2 cup long grain white rice
• 2 cloves garlic
• 2 stalks of scallions
• 2 cups coconut milk

Directions:

Preparation Time: 2 hours

Salmon:

• Season salmon with garlic, and onion powder, salt and black pepper.
• Lightly coat salmon with olive oil so it will not stick to the grill.
• Let cook on each side for 3-5 minute on each side until it begin to flake then remove from grill.

For Jerk:

• Place sugar, water, and guava paste into pot and boil until it reduced to make a simple syrup.
• Mix the simple syrup with the jerk and let simmer for a 5 minutes.
• Place salmon into pot while simmering for 2 minutes and then take it out.

Rice and Beans:

• Cook beans in water seasoned with garlic, salt, and black pepper until 3/4 cooked.
• Add rice, coconut milk, and chopped scallions with enough water to cover the rice and beans if needed.
• Bring to a boil and let simmer for 20-30 min.

Yield:

1

Baked Rosemary & Lemon Salmon

Summary:

...

Ingredients:

• 1 fillet farmed salmon, skin-on, between 4 to 6-pounds
• 2 tablespoon olive oil
• Salt and freshly ground black pepper
• 2 to 4 bunches fresh rosemary sprigs
• Lemon slices

Directions:

Preheat oven to 350 degrees F.

Place salmon skin side down on tin foil in a large roasting pan and season with olive oil, salt and pepper. Place the 2 or 3 sprigs of rosemary (reserve extra sprigs for garnish) and lemon slices over the salmon so that they are overlapping the salmon. Cover the salmon in aluminum foil and roast for 15 minutes or until internal temperature reaches 145 degrees F on an instant-read thermometer.

Using a large fish spatula, remove the side of salmon from the roasting pan and place on a platter. Garnish with sprigs of fresh rosemary and lemon wedges.

Yield:

2

Salmon with Asian Flair

Summary:

3-4 pounds of fresh farmed salmon fillet, skin on, boneless

Ingredients:

• 2 1/2 tablespoons Dijon style mustard
• 4 tablespoons soy sauce
• 6 tablespoons olive oil
• 1 teaspoon minced garlic
• Grilling technique can be gas or charcoal briquettes.

Directions:

While the grill is heating, portion or cut the salmon skin side down into 4 equal pieces. Mix together the mustard, soy sauce, olive oil, and minced garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.

Place the salmon skin side down on the hot grill throw away the marinade used on the salmon. Cover the grill and cook for 10 to 15 minutes. Remove the salmon and allow it to rest for 10 minutes. The salmon will be pink in the center making it tender and juicy.

Transfer the salmon to a serving plate, skin side down, and pour the reserved marinade on top.

Yield:

3

Farmed Salmon Quesadillas

Summary:

...

Ingredients:

• Cooking spray
• 8 flour tortillas
• 2 1/2 cups shredded Monterey Jack cheese
• 2 cooked farmed salmon fillets (flaked apart into chunky pieces)
• 1 teaspoon chili & lime powder
• 1/2 cup sliced pickled jalapeno peppers
• 2 Hass avocados, pitted and flesh removed from skin
• 2 tablespoons fresh lime juice
• 4 tablespoons chopped fresh cilantro leaves Salt & pepper to taste

Directions:

Coat a large frying pan with cooking spray and preheat to medium-high.

Arrange half of the tortillas on a flat surface. Top each tortilla with 1 cup of the cheese. In a mixing bowl mix the salmon with the chili & lime powder and place on top of tortilla layered with cheese. Top with sliced jalapeno peppers and a second tortilla. Place tortillas on hot frying pan and cook 2 to 3 minutes per side, until golden brown and cheese melts.

In a blender, combine avocado and lime juice until smooth. Transfer to a bowl, gently mix in cilantro and season with salt and pepper. Serve salmon quesadillas with avocado on the side.

Yield:

2

Honey and Soy Sauce Salmon

Summary:

...

Ingredients:

• 2 chopped scallions including greens
• 3 tablespoons good quality soy sauce
• 1 tablespoon rice vinegar
• 2 tablespoons orange blossom honey
• 1 teaspoon minced fresh ginger
• 1 pound skinless farmed salmon fillet cut into 4 portions
• 1 teaspoon toasted sesame seeds

Directions:

Whisk the first five ingredients just until the honey is dissolved to make the sauce. Place salmon portions in a sealable plastic bag, add 3 tablespoons of the sauce and refrigerate; let marinate for 15 minutes. Reserve the remaining sauce.

Preheat broiler. Line a small baking pan with foil and coat with cooking spray. Transfer the salmon to the pan and throw away the leftover marinade and plastic bag. Broil the salmon 4 to 6 inches from the heat source until cooked through, 6 to 10 minutes. Drizzle with the reserved sauce and garnish with toasted sesame seeds. Enjoy !

Yield:

2

Willet Feng's Salmon Soup

Summary:

Recipe created by Willet Feng, who attends Le Cordon Bleu Austin, TX

Ingredients:

Salmon and Spinach Soup:

• 1 shallot
• Fish bones (preferably from the head and tail)
• Farmed Salmon fillet (4 to 6 oz per person)
• Baby spinach
• 2 cans of chicken broth (14 oz each)
• 1 baguette
• 4 oz butter
• 4 garlic cloves
• 1 Tbsp chopped parsley
• Juice of 1 lemon
• Parmesan cheese
• Vegetable oil
• Cayenne pepper
• Salt
• Pepper

Directions:

Preparation Time: 30 minutes

Set a pot on medium high heat and drizzle in about one tablespoon of oil.

Thinly slice one shallot and drop it into the pot. Saute until caramelized, but not burnt (otherwise your soup will taste bitter). Once they have taken on some color, add fish bones and sear. Do not crowd the pot; split into two batches if necessary. Remove after searing. Deglaze with 2 cans of chicken broth and season with cayenne pepper and salt. Return the bones and simmer for at least 20 minutes.

Skin and thinly slice your salmon fillet against the grain. Arrange in a single layer in a bowl with baby spinach. Cover and refrigerate until ready to serve.

To serve, heat the soup until boiling, then ladle into prepared bowls. Make sure to submerge the salmon slices so they are cooked. Serve with garlic parmesan toast (recipe to follow). Serves 2 to 4.

Garlic Parmesan Toast

Preheat oven to 350 F.

First, make the compound butter. Finely mince garlic. If you dislike chunks of garlic, sprinkle kosher salt liberally over the minced garlic and press with the edge of your knife until it forms a paste. Next, run your knife through some parsley once. Then add butter (room temperature is easier to work with, but chilled is fine). Slice the butter over the garlic and parsley and give it a rough chop. Add lemon juice and season with salt and pepper. Continue chopping and smearing until combined. If making in advance, roll up the compound butter in parchment paper and store in the fridge for up to 7 days.

Slice a baguette on the bias no more than 1 inch thick. Spread compound butter on top and add parmesan cheese. Bake for approximately 15 minutes or until the cheese is melted and the baguette slices are crispy.

Yield:

2

Salmon Burgers

Summary:

Go the American way with a healthy salmon burger that?s delicious and nutritious!

Ingredients:

• 2 pounds skinless, boneless salmon, cut into 1-inch pieces
• ⅓ cup mayonnaise
• ½ cup chopped green onions
• 1 clove garlic, minced
• 2 teaspoons grated fresh ginger
• 1 teaspoons sesame oil
• 1 teaspoon soy sauce
• ¼ teaspoon freshly ground coarse black pepper
• 1 teaspoon kosher salt
• Sourdough buns or shepherd's bread
• Lettuce leaves
• Mayonnaise with powdered wasabi or minced jalapeno chile stirred in

Directions:

• Grind salmon pieces in food processor by pulsing until it is a small chop consistency. In a bowl, mix the salmon with mayonnaise, green onions, garlic, ginger, sesame oil, soy sauce and pepper. Cover and chill for 1 to 2 hours.
• Form into patties and cook in a non-stick skillet over medium-high heat, about 3 minutes per side, until a crispy crust forms. Serve on toasted sourdough buns with lettuce leaves and spicy mayonnaise.

• Tip: Burgers should be formed into ¼ pound patties about ¾ inch thick. It is best to turn a burger only once during cooking. The salmon burger mixture should be mixed and chilled for 1-2 hours before cooking.

Yield:

8

Salmon Mango Sauce & Florettes

Summary:

Recipe created by James Tahann, who attends Le Cordon Bleu Miramar, FL.

Ingredients:

James Tahhan's Seared Salmon With Tropical mango Sauce and Potatoe Florettes

• 1 Tbsp Garlic
• 1 Tbsp Thyme
• 2 Large Potatoes
• 2 Large Mangoes
• 2 Cups White Wine
• 2 Oz Palm SUgar
• 12 Oz Salmon
• 2 Oz Heavy Cream
• 2 Oz Eggs(beaten)
• 2 OzButter
• 1 Bunch Cilantro(for Garnish)

Directions:

Preparation Time: 30 minutes

• Sautee Garlic shallots and thyme, deglaze pan with wine.
• Cook mangoes with palm sugar and wine, reduce it by half and blend the two mixtures together
• Sear salmon until golden brown, and place at a 375 degree oven
• Make a potatoe mash, and mix with butter, cream and egggs, place the mixture in a pastry bag and shape them into florettes with star tip, and bake for 15 min at a 175 Degree oven
• Then broil until golden brown.
• Garnish with cilantro

Yield:

4

Salmon Wellington w/Scallop

Summary:

Recipe created by Warren McDonald, who attends Le Cordon Bleu Austin, TX

Ingredients:

Salmon Wellington with Scallop Mousse and Saffron Beurre Blanc

• 2 Filets North American Farm Raised Salmon
• Puff Pastry
• Scallop Mousse
• Saffron Beurre Blanc

Scallop Mousse

• 2 bunches of cilantro, chopped
• 2 shallots chopped
• 2 jalapenos chopped
• 8-10 Bay Scallops
• Juice of one lime
• 2 cups heavy cream
• Salt and Pepper to Taste

Saffron Beurre Blanc

• 2T Saffron
• 2 or 3 shallots rough chop
• 3 cloves garlic whole
• 2 C White wine, Reduce
• ¼ cup of heavy cream
• 1 Pound Butter
• Juice of 3 lemons

Directions:

Preparation Time: 1 hour

Scallop Mousse Procedure:

Pulse Cilantro, shallot, jalapeño. Pulse until the mixture is smooth Add heavy cream, scallops, pulse another 2-3 min. Add lime juice and pulse 2-3 more times till smooth. Keep cool and place in piping bag.

Saffron Beurre Blanc Procedure:

Add Rough Chop shallot, whole garlic clove, and lemon juice to in wine and reduce by ½. Add cream and juice of lemons and reduce. Add saffron. Reduce. Put reduction in blender on high and liquefy any solid ingredients, Add about a # of SOFT butter while blending. Strain any remaining solids.

Yield:

2

Asian Citrus Sesame Salmon

Summary:

Recipe created by Lauren Ellerbeck, who attends Le Cordon Austin, TX.

Ingredients:

Lauren Ellerbeck's Polynesian Teriyaki Glazed Salmon

Rub:

• Light Brown Sugar
• Sugar in the raw (turbinado)
• Grapefruit zest
• Orange zest
• Soy sauce
• Black sesame seeds, garnish
• White sesame seeds, garnish

Soba Noodle Salad:

• Water
• Soba Noodle Base
• Soba Noodles
• Oil
• Butter
• Red onions
• Shitake Mushrooms
• Rau Den leafs
• Pinenuts, optional

Sauteed Vegetables:

• Butter
• Gangala Root
• Carrots
• Snow Snap Peas
• Red Bell Pepper

Directions:

Preparation Time: 15 minutes

• Preheat oven 350 degrees. Cover baking sheet with foil, butter small area for salmon and place salmon there. Set aside
• Boil water with soba noodle base
• Make rub starting with light brown sugar and turabinado sugar in a bowl then remove zest from orange and grapefruit, add. Finish with splash soy sauce
• Cover salmon steaks with rub
• Place in the oven for 6-8 minutes, depending on size

Noodles:

• Cook until au dente, about 5 minutes
• Strain and coat with oil to prevent sticking
• Slice red onions and mushrooms. clean and dry rau den leafs
• Sautee onions, then mushrooms (about 30 sec apart)
• Remove from heat and combine noodles in sautee pan
• Add rau den.

Sauteed Vegetables:

• Sautee gangala root in butter
• Add carrots snow peas
• When fully cooked add bell pepper, brunoise

Plate and enjoy.
Umami! (delicious, the 5th taste)

Yield:

2

Salmon Tikin Xic

Summary:

Recipe created by Margarito Aranda, who attends Le Cordon Austin, TX

Ingredients:

Margarito Aranda's Salmon Tikin Xic

• Farm raised salmon
• Banana leaf
• Achiote paste (annatto)
• Orange juice
• Chipotle pepper, in adobo
• Red onion, julienne
• Habanero pepper, seeded
• Whole butter
• Fresh Oregano, minced
• Coarse Kosher salt
• Ripe plantain
• Black peppercorns, ground
• Cinnamon, ground
• Red wine vinegar
• Cilantro
• Salmon roe
• Pomegranate seed, when available

Directions:

For Achiote Rub:
Mix 8 oz of dry achiote paste with 8 fl oz orange juice. When all solids have been dissolved properly add finely minced chipotle with adobo. Season with salt, black pepper and a touch of cinnamon.

For Xni Pec: (side dish)
Steep onions and strips of habanero pepper in acidulated water, drain and toss with red wine vinegar. Drain and add cilantro, minced. Season with salt and oregano. Allow to rest.

Brush some of achiote sauce onto dry banana leaf. Place salmon onto sauce. With a pastry brush liberally cover the entire salmon with sauce. Sprinkle some oregano on top as well as onion slices and finally whole butter. Using the banana leaf, wrap the salmon similar to a package. Completely cover this package with foil to protect banana leaf from burning which could change the flavor profile of the dish. Grill, 4-6 minutes on each side. Allow to rest 2-4 minutes while wrapped.

Fry long slices of ripe plantain. Drain and salt.

Plating:
Unwrap salmon and save a piece darkened banana leaf. Place leaf on plate and mount salmon onto leaf, with plantains pertruding from under leaf. Take achiote sauce reserve into a saute pan and swirl in butter, drizzle onto salmon and plate. Plate Xni Pec onto side of salmon. Top salmon with some roe, and top pomegarnate seed onto Xni Pec. Enjoy.

Yield:

2

Pistachio Crusted Salmon

Summary:

Recipe created by Vertima Smith, who attends Le Cordon Bleu Dallas, TX

Ingredients:

Vertima Smith's Pistachio Crusted Salmon with Apricot Piquant Sauce

• Farmed Raised Salmon
• 1 Cup of Pistachios (Chopped)
• 1 Cup of Apricot Preserves
• 1/2 cup Balsamic Vinegar
• Kosher Salt - To Taste
• Crushed Black Pepper - To Taste
• 1/4 Teaspoon of Olive Oil

Directions:

Preparation Time: 20 minutes

• Step 1: Four Cut Salmon Fillets
• Step 2: Season with Salt and Pepper to taste
• Step 3: Glaze Salmon fillets with Piquant Sauce, Flesh side only
• Step 4: Crush fillets with Chopped Pistachios
• Step 5: Heat Olive Oil in a Frying Pan
• Step 6: Saute Fillets about 7 mintues on each side for a Medium Rare

Piquant Sauce:

• Step 1: Pour balsamic vinegar in a sauce pan, and bring to a simmer for 2 min.
• Step 2: Mix in the Arpicot Preserves and reduce until sauce thickens, reduce by half

Yield:

4

Baked Salmon w/Creamy Tapenade

Summary:

Recipe created by Cameshelle Collins, who attends Le Cordon Bleu Dallas, TX

Ingredients:

Cameshelle Collins's Baked Salmon with a Creamy Tapenade Sauce

• Italian Parsley
• Celery
• Red Bell Pepper
• Egg
• Bread Crumbs
• Shallots
• Flour
• Salt
• Pepper
• Fennel Powder
• Herb De Providence
• Fresh Rosemary
• Fresh Salmon

Directions:

Preparation Time: 30 minutes

Slice/dice up 1 lb. fresh salmon, add chopped celery, chopped italian parsley, chopped shallots, fresh rosemary, one egg, 3 tsp of flour, (add\'l four to dust salmon pattie on). Add spices, one tsp of salt, pepper, fennel powder, herb de providence, and salt and pepper. Three cups of med hot peanut oil in pan and lightly fry on each side for 2 mins for salmon pattie to a croquette. Lay on paper towels to dry out.

Yield:

6

Seared Salmon Pinwheel

Summary:

Recipe created by Larry Defeo, who attends Le Cordon Pittsburgh, PA.

Ingredients:

Larry Defeo's Marinated Seared Salmon Pinwheel over a bed of leek Ragout with clams, garnished with baby carrots, aspargus, and a puff pastry

Marinated seared salmon pinwheel:

• 4 - 2 oz salmon pinwheels

Marinade:

• 1/4 c balsamic vinegar
• 1/4 c soy sauce
• 1 T honey

Leek ragout with clam:

• 4 oz leeks, sliced into 1/8 inch coins
• 1/2 c mirepoix, brunoise
• 1/4 c shiitake mushrooms, julienne
• 1 clove garlic, minced
• 2 oz white wine
• 6 oz heavy cream
• 2 oz whole butter
• 10 clams, scrubbed

Puff pastry:

• Sheet of puff pastry

Baby carrots

Asparagus

Directions:

Preparation Time: 1 hour

Salmon:

• Marinade salmon
• Sear in hot pan until color is achieved
• Doness should be medium-rare to medium
• Put in oven, if necessary, to achieve doness

Ragout:

• Sweat mirepoix, leeks, garlic, and shiitake mushrooms in butter until tender
• Add white wine and heavy cream
• Reduce to nappe consistency
• Add clams during last 7 minutes of cooking (depending on size)
• Season to taste

Fleuron:

• Roll out puff pastry dough until 1/8 inch thick
• Cut out crescent shapes and place on sheet tray
• Bake at 425 degrees until golden brown

Carrots and asparagus:

• Boil in hot, salted water until tender
• Season to taste

Yield:

2

The Swan's Nest

Summary:

Recipe created by Philippe Verain, who attends Le Cordon Bleu Austin, TX

Ingredients:

Philippe Verain's The Swan's Nest

Gelee Nest:

• 2oz Water
• 4oz Lemon Juice
• 1T Sugar
• ¼t Gelatin

Pate a Choux:

• 1C Water
• 4oz Butter
• 1C Flour
• 4 Eggs (ea)

Sweat Pea Puree:

• 8oz sweat Peas
• 1oz Water
• 1t Sugar
• Salt To Taste

Salmon Eggs:

• 3oz Salmon
• 1oz Cream Cheese
• Salt To Taste
• 1t Paprika
• 1t Curry
• 2t Sugar
• Sugar As Needed

Salmon Mousse:

• 5oz Salmon
• 2oz Cream Cheese
• 1oz Heavy Cream
• Salt To Taste

Directions:

Preparation Time: 2 hours

Gelee Nest:

• Stir all together
• Let gelatin bloom
• Heat up gently just to dissolve gelatin and sugar
• Pour about 3 oz in an aluminum muffin mold
• Cool

Pate a Choux:

• Bring water and butter to a boil
• Turn heat off and add flour at once, stir
• Incorporate one egg at the time by mixing
• Pipe shells to create a swan using a star tip
• Bake at 400 F until golden brown
• Once nice and brown bake at 300 F for 5 minutes
• Cool
• Cut in half horizontally and cut the top half in half yet vertically to create the base and the wings
• Pipe "S" shaped with a thin round tip to create the neck
• Bake at 400 F until golden Brown
• Cool

Sweat Pea Puree:

• Simmer peas
• Strain peas
• Add all together and puree
• Strain and cool

Salmon Eggs:

• Poach salmon in water
• Puree salmon with the Cream cheese to a paste, Salt To Taste
• Cool in the fridge
• Form ½ oz egg shaped spheres
• Cool in the freezer until stiff
• Mix Paprika, Curry, and Sugar at equal portion
• Roll to coat the eggs with an even layer of spices
• Mist lightly with water
• Sprinkle sugar on eggs and flame eggs gently to create a thin caramel shell around the eggs without burning the spices
• Cool

Salmon Mousse:

• Poach Salmon in water
• Mix all until smooth
• Strain
• Cool
• Pipe a shell with a star tip to create the swan's body

Yield:

2

Salmon with Hoisin Sauce

Summary:

Amount Per Serving Calories: 382 | Total Fat: 23.1g | Cholesterol: 99mg

Ingredients:

• 6 (6 ounce) skinless, farmed salmon fillets
• ⅓ cup soy sauce
• ¼ cup hoisin sauce
• 2 tablespoon chili garlic sauce
• 2 tablespoons fresh lemon juice
• 1 tablespoon grated fresh ginger root
• 1 clove garlic, pressed
• 2 tablespoons olive oil

Directions:

Whisk together the soy sauce, hoisin sauce, chili sauce, lemon juice, ginger, garlic, and olive oil in a 9x13 inch baking dish. Place the salmon fillets into the marinade, and turn to evenly coat. Cover the dish with plastic wrap, and marinate in the refrigerator for 30 minutes.

Preheat an oven to 350 degrees F (175 degrees C). Remove and discard the plastic wrap from the salmon, use a spoon to scoop up the marinade that has collected in the bottom of the baking dish, and drizzle it over the salmon fillets.

Bake in the preheated oven until the salmon flakes easily with a fork, about 30 minutes.

Yield:

6

Lemon Pepper Salmon

Summary:

Amount Per Serving Calories: 327 | Total Fat: 25g | Cholesterol: 83m

Ingredients:

• 4 farmed salmon fillets
• 4 tablespoons olive oil
• 4 tablespoons fresh lemon juice
• 1 teaspoon chopped fresh parsley
• ½ teaspoon garlic powder
• Salt and ground black pepper to taste
• 1 tablespoon whole black peppercorns

Directions:

Preheat oven to 350 degrees F (175 degrees C).

Whisk together the butter, lemon juice, parsley, garlic powder, salt, and pepper. Stir in the peppercorns. Dip the salmon into the sauce so the flesh side is coated, and set aside.

Heat the olive oil in an ovenproof pan over medium-high heat. When the oil begins to smoke, add the salmon, placing it skin side up into the skillet. Cook for until the flesh is seared and golden brown, about 1 minute.

Place the pan into the preheated oven, and cook until the salmon flakes easily with a fork, 10 to 12 minutes. Serve immediately.

Yield:

4

Honey Mustard Broiled Salmon

Summary:

Amount Per Serving Calories: 303 | Total Fat: 19.2g | Cholesterol: 75mg

Ingredients:

• 1 tablespoon butter, melted
• 1 tablespoon olive oil
• 1 tablespoon Worcestershire sauce
• 3 tablespoons honey mustard
• 2 tablespoon brown sugar
• 2 tablespoon garlic powder
• 1 pound farmed salmon portions

Directions:

Combine the melted butter, vegetable oil, Worcestershire sauce, honey mustard sauce, brown sugar, and garlic powder in a large bowl. Whisk to combine. Reserve 2 tablespoons marinade for basting. Place the salmon in a shallow dish and pour the remaining marinade over. Cover and chill for 45 minutes.

Preheat the oven's broiler and set the oven rack about 5 inches from the heat source.

Broil salmon for 12 minutes, brushing occasionally with the reserved marinade. Salmon is done when it is glazed from the marinade and flakes easily with a fork.

Yield:

4

Farmed Salmon Skewers

Summary:

Soak the skewers in water for 20 minutes prior to use to avoid burning

Ingredients:

• 9 - 10 oz farmed salmon fillet, skinless
• 2 tablespoon of olive oil
• 1 tablespoon of chopped fresh dill
• 1 tablespoon of chopped ginger
• 2 tablespoon of chopped garlic
• 1 ½ teaspoons of hoi sin sauce
• Pinch of pepper
• Wooden skewers (soaked in water for 20 minutes prior to use to avoid burning)

Directions:

• Cut the farmed salmon into lengthways strips, about one-inch wide.
• On each wooden stick, skew a piece of farmed salmon to form an s-shape.
• Mix together the olive oil, dill, ginger, garlic, oil, hoi sin sauce, and pinch of pepper to form a paste.
• Coat the farmed salmon in the paste.
• Cover and refrigerate for 60 minutes.
• Preheat your grill to medium-high.
• Lightly oil grill rack.
• Grill the farmed salmon for about five minutes, until the flesh is just opaque at most thick part, and the outsides are charred slightly.
• Serve on top of brown rice and enjoy!

Yield:

10

Salmon Steaks with Ginger

Summary:

Dress up your salmon fillets with a tangy ginger sauce.

Ingredients:

• 1 tablespoon fresh lime juice
• 2 teaspoons olive oil
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon ground cumin
• 1-¼ pounds skinless salmon fillet, cut into 4 pieces
• 2 teaspoons grated fresh ginger
• ¼ teaspoon minced garlic
• 1 plum tomato, seeded and chopped
• ¼ teaspoon ground cumin
• ¾ cup plain fat-free yogurt
• 1 green onion, thinly sliced
• 1 tablespoon chopped fresh mint
• Dash red pepper sauce
• ¼ teaspoon salt
• ⅛ teaspoon freshly ground black pepper
• Lime wedges and fresh mint sprigs, for garnish

Directions:

• For the marinade, combine lime juice, olive oil, ½ teaspoon salt, ¼ teaspoon pepper, and ¼ teaspoon cumin in small bowl. Place salmon in 10-inch microwave-proof glass pie plate. Brush each fillet with marinade. Cover with plastic wrap and let stand at room temperature 30 minutes. 
• For the Ginger Sauce, combine ginger, garlic, tomato, and the ¼ teaspoon cumin in 1-quart microwave-proof bowl. Microwave on 100 percent power (High) 30 seconds; stir in yogurt, green onion, chopped mint, red pepper sauce, ¼ teaspoon salt, and ⅛ teaspoon pepper. Set aside.
• Turn back one section of plastic wrap covering salmon. Microwave on 100 percent power (High) 2 minutes. Rotate plate; microwave 1 to 2 minutes more or until fish flakes easily with a fork. Let stand, covered, 2 minutes.
• Place salmon fillets on 4 serving plates; spoon ginger sauce on top. Garnish each serving with lime wedges and mint sprig, if desired. Makes 4 servings.
• Nutrition facts per serving:
• calories: 255
• total fat: 11g
• cholesterol: 79mg
• sodium: 506mg
• carbohydrate: 5g
• protein: 31g

Recipe from Ladies' Home Journal web site: www.lhj.com

Yield:

2

Phylo Wrapped w/Bourbon Cream

Summary:

Recipe created by Steven Herff, who attends Le Cordon Bleu Austin, TX

Ingredients:

Steven Herff's Phylo Wrapped Salmon with Bourbon Cream

• Garlic 4 cloves
• Shallots 2
• Shitake mushrooms 2 cups
• Yams 3lb
• Fresh Sage 1T
• Butter 2 sticks
• Cream 2 cups
• Salmon 2.5 lbs
• Phyllo dough 1 package
• American bourbon 1/2 cup

Directions:

Preparation Time: 1 hour 30 minutes

Saute 1T Shallot and 1t garlic. Add Mushrooms, salt and pepper. Sweat Mushrooms for 2-3 min. Remove from heat.

Saute 1T shallot and 1t garlic until soft. Add diced yams, salt and pepper. Add water to cover yams and boil 15-20 min until soft. Strain Yams and add 1/2 cup cream 2T butter and 2T fresh sage. Puree.

Wrap salmon with some mushrooms in the phyllo. Bake 30-40 min at 400. Saute 2T shallot and 1T garlic. Add 1/2 cup bourbon. reduce. Add 1 1/2 cups cream, salt and pepper. reduce again.

Yield:

5

Salmon Napoleon

Summary:

This flaky delight of a dish is a mouth-watering way to prepare salmon three meals a day!

Ingredients:

• 800 g salmon fillet
• Salt and pepper
• Juice of 1 lemon
• 1 package frozen puff pastry dough
• 12 spring onions
• 300 g argula
• 3 scallions
• 1 dl white wine
• 1 dl white wine vinegar
• 250 g unsalted butter
• Salt and pepper
• Cayenne pepper
• 1 chervil plant

Directions:

Salmon:

• Cut the salmon up into small pieces and place them in a buttered baking dish.
• Bake at 180° C for 8-12 minutes, depending on the thickness of the pieces.

Puff Pastry:

• Divide the pastry slabs into 4 rectangles and brush with egg yolk.
• Bake at 200° C for 12-15 minutes, until the dough has risen nicely and has a golden color.
• Divide the pieces in two before filling.

Spring Onion and Argula Salad:

• Cook the vegetables for 45 seconds in lightly salted, boiling water, just before filling the puff pastry.
• Remember to drain the vegetables well first.

  Chervil Butter Sauce:

  • Peel and finely chop the scallions.
  • Remove the leaves from the chervil plant.
  • Place the stems and chopped scallions in a saucepan along with the white wine and white wine vinegar. Bring to a boil.
  • Once the mixture has come to a boil, turn down the heat until it simmers and reduce until only about 2 tablespoons of liquid remain, beyond the scallions.
  • Beat in pats of butter at low heat, turning off the heat while beating in the last of the butter.
  • Season to taste with salt and pepper and a pinch of cayenne pepper. Strain the sauce and add the chervil leaves.
  • Begin layering, starting with the puff pastry on the bottom, then a piece of salmon, then vegetables, followed by the sauce and pastry cover. Serve immediately.
   

  Recipe from PanFish ASA Chef Sverre O. Sebjørnsen

  
  

  Yield:

  4

  
  

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