Tag-Archive for » fillets «
This is a recipe I tagged to make for a game that I play on recipezaar as it sounded a little different from the usual salmon recipes. I am so glad I did as it was delicious, the corn salad was so light and refreshing and complimented the salmon so well. I also loved the combination of the cumin, lemon zest and paprika used on the fillet itself. To read more reviews on this recipe or to view more photos please click here. Be sure to check out other recipes by this chef whilst you are there as she has some fantastic ones.
Ingredients
1 1/2 Cups corn kernels, cooked and cooled
1/3 Cup sweet red pepper, chopped
1/4 Cup chives, snipped
3 Tablespoons fresh basil, thinly sliced
2 Tablespoons pure maple syrup
2 Tablespoons lemon juice
1/4 Teaspoon salt
1 1/2 Cups fresh blueberries
2 Teaspoons lemon peel, finely 
shredded
1 Teaspoon ground cumin
1/2 Teaspoon salt
1/4 Teaspoon black pepper
4 Salmon fillets each weighing between 4 to 5 ounces, fresh skinless
nonstick cooking spray
Lemon slice (optional)
Basil sprig (optional)
Paprika
Method
1. For the corn salad: In bowl combine corn, sweet pepper, chives, basil, maple syrup, lemon juice, and the 1/4 teaspoon of salt.
2. For the salmon seasoning mixture: In small bowl, combine lemon peel, cumin, the 1/2 teaspoon salt, and the black pepper.
3. Lightly coat both sides of salmon with nonstick spray.
4. Sprinkle seasoning mixture over salmon fillets.
5. For CHARCOAL grill, grill salmon fillets on the rack of an uncovered grill directly over medium coals for 8 to 12 minutes or until fish flakes easily when tested with a fork, carefully turning once halfway through grilling.
6. For GAS grill, preheat grill. Reduce heat to medium. Place salmon fillets on grill rack over heat. Cover and grill as above.
7. Sprinkle a bit of paprika on the salmon.
Serve grilled salmon with corn salad, garnish with lemon slices and/or fresh basil sprigs.
All photos taken by me unless otherwise stated.
I made these the other night as I had some salmon to use up and served them over salad it made for a delicious meal. I also made a sour cream herb sauce to accompany them using up some fresh herbs on my fridge. I cooked these on the stove top in a pan but they would also work on the BBQ just as well. You could also serve them in burger buns with some lettuce tomato and avocado.
Ingredients
800g Fresh salmon
1/2 Cup celery, chopped finely
2 Tablespoons fresh parsley, chopped finely
1 Tablespoon fresh dill, chopped finely
1 Teaspoon paprika
1 Teaspoon garlic powder
1 Tablespoon liquid garlic seasoning
Good pinch cayenne pepper
3 Green onions, chopped finely
3 Tablespoons mayonnaise
1 Tablespoon Dijon mustard
1 Tablespoon rice vinegar
1/2 Cup corn kernels
1 Large egg
1/2-3/4 Cup breadcrumbs
Herb Sauce
100ml Sour Cream
1 Tablespoon lemon juice
1 Tablespoon fresh dill, finely chopped
1 Tablespoon fresh parsley, finely chopped
1 Teaspoon dried tarragon
1/2 Teaspoon garlic powder
1 Teaspoon mint sauce
Pepper to taste
Method
1. Boil some salted water in a large pan, add salmon add cook until salmon flakes easily, drain water.
2. Remove skin from salmon and break up into chunks into a large mixing bowl.
3. Add all other ingredients except sauce ingredients, mix well shape into patties, 8 large and about 15-20 if you want to serve these as finger foods, refrigerate until needed.
4. Mix all sauce ingredients and again place in the fridge until ready to use.
5. Heat some oil in a large fry pan, cook patties either side until nicely browned.
To Serve: Either serve over salad as I did or serve in burger buns.
All photos taken by me unless otherwise stated.
