Salmon

Mmmm... salmon! Simple, amazingly fast:

Honey (or maple) Glazed -- Pan-fried

Salmon - 3 oz portions per person (don't cut it up if the fillets are 6 or 9 or 12 oz.. whole salmon has better flavour than cut up, and it stops it getting too dry)
Maple syrup or liquid honey - 2 tbsp per serving (so 1/4 c for 2, 1/2 c for 4)

Pat dry the salmon. Measure the thickness of the salmon in the thickest place, and calculate the cooking time based on 10 minutes per inch (so if it's 3/4 of an inch, it will take 7.5 minutes to cook). Divide the time in half (for each side). (You can cook frozen salmon without thawing it by doubling the number.) Now that you know the number, you can cook this:

Heat a pan on medium high, add enough oil to stop it sticking (lots if it's a regular steel pan, just a bit if it's non-stick) and let the oil heat until it's almost smoking, then put the fish into the pan. Cook it the one side's time, then turn it over (do not turn it over or try to move it until it's completed its time the first side) gently with a spatula. Pour the honey or maple syrup onto the salmon, and cook for the remaining time, moving the fish around a little to kind of coat the bottom in the melted, carmelizing sugar. If it gets dryish and bubbly add a tablespoon or two of water to the pan to stop the sugar burning. As soon as the time is done, remove it from the pan, let it rest a minute or two and serve.

You can add salt or pepper, or both, if you'd like - but this is awfully good just by itself.

If it is a filet, then you can broil it -about 15min. It can get dry though, so I use a sauce of some kind. You can use any of the marinade sauces from the store, italian dressing or make your own with lemon, oil and herbs. I cover a cookie sheet with foil, lay the fillet on it, cover with sauce and let sit on the counter for 30min. Then under the broiler for 10min, take out, put more sauce on and back under the broiler until done (about 5more min) this makes like a glazed crust on the outside. Sometimes the edges get a little black from the broiler cooking the glaze, but it is all so yummy!

I use filets and bake them with pesto smeared on top. Something about the pesto tames the fish taste. You have to like pesto, though, and since my kids don't think the green mash is appealing, I cook some for them with just butter and a seasoned salt blend on top. I can't remember how long I bake it for, but I often Google recipes and have found some great ones and details about time and temp. Leftovers make an awesome salmon salad. Just use it like canned tuna. I also cook it with the skin (down) and it peels right off after it bakes.

I have a really good salmon recipe. It sounds gross, but is soooo good! My kids are 7, 5 and 15 months. They devour it and so does my VERY picky hubby.

1 1/2 pounds fresh spinach, stems removed and well rinsed
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Six 8-ounce redfish fillets or other white-fleshed fish fillets, such as snapper (I USE SALMON)
Cashew-Garlic Butter

Directions

Preheat the oven to 350 F.

Divide the spinach among six 15-inch squares of aluminum foil or parchment paper. Season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.

Lay the salmon fillets on a work surface and season on both sides with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.

Using a flat metal spatula, smear both sides of each fillet liberally with the cashew butter.

Lay a fillet on top of each portion of spinach, fold up to enclose the fillets, and tightly crimp the edges to seal the pouches.

Place on a large baking sheet and bake for 20 minutes.

To serve, transfer the packages to warmed dinner plates.

Yield: Makes 6 servings

Cashew-Garlic Butter

1 cup salted roasted cashews
2 sticks unsalted butter, at room temperature
1 1/2 teaspoons fresh lemon juice
1 tablespoon minced garlic
1 teaspoon salt
1 teaspoon Emeril's Red Pepper Sauce or other hot pepper sauce

Directions

In a food processor, pulse the cashews until coarsely chopped, being careful not to over blend into a paste.

Add the butter, lemon juice, garlic, salt, and hot pepper sauce, and pulse until the cashews are finely chopped and the other ingredients are well blended.

Transfer to a small bowl, cover, and set it aside. (The butter may be made several days in advance, covered tightly and stored in the refrigerator. Bring to room temperature before using.)

Yield: Makes about 1 1/4 cups

Recipe courtesy of Emeril Lagasse, © 2002.

I just make mine really simple...mostly because my son likes simplicity. But sometimes simpplicity is best. I dress the salmon with with a couple "globs" of butter and salt and pepper to taste. Put it in oven on 350 for 25-30 minutes. I have found that of I try to grill it , it becomes tough. It is the best this way for us at least. The butter melts and helps it cook very nicley. Let me know how you like it. Costco has the best salmon too for the most reasonable amount of money.

I liked wrapped in tinfoil shiny side to the food, a few sprigs of rosemary, and covered w/ lemon slices. Ck on line for cooking time.
A. H