Published: Wednesday, February 6, 2013, 12:01 a.m.
Two tasty treatments for salmon
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It's probably time to wander out to the freezer and retrieve another piece of salmon, and then try to figure out how to fix it this time around.
Well, thanks to a nice helping of recipes sent along by www.salmonfromnorway.com, here are two possibilities that caught my eye.
Both are totally different from any others I've ever seen.
See what you think of:
Salmon fettuccine with spicy tomato and roasted red pepper sauce
1 pound salmon fillet, skinned and deboned
4 cloves garlic
1 yellow onion
1 bunch fresh basil
1 can (14.5 ounces) whole canned tomatoes
11/2 cups roasted red peppers
1 tablespoon extra-virgin olive oil
1 teaspoon chili flakes
1 pound fettuccine
Salt and fresh-cracked pepper
Cut salmon into 1-inch pieces and set aside. Chop garlic finely. Chop onions. Wash basil and remove leaves from stems. Drain tomatoes and reserve juice; turn into food processor along with roasted peppers and pulse several times, leaving some chunks.
In a large saucepan over medium heat, add the olive oil and saute garlic and onions for 2 to 3 minutes, without browning. Add the tomato-red pepper mixture, 1/2 of the reserved tomato juice and chili flakes to the pan. Season with salt and pepper and cook for 15 to 20 minutes.
Cook pasta according to package instructions while sauce cooks.
Add salmon to sauce and let cook 3 to 4 minutes. Add basil to sauce. Toss pasta with sauce and serve. Makes 4 servings.
Foil-baked salmon with potatoes, apples and shallots
4 (5-6-ounces each) salmon fillets
1 lemon
4 red potatoes
2 apples
4 shallots
4 tablespoons butter
Salt and fresh-cracked pepper
4 sprigs fresh dill
4 tablespoons extra-virgin olive oil
Preheat oven to 375 degrees.
Cut lemon into slices. Cut potatoes in half and parboil. Core apples and cut into wedges. Thinly slice the shallots.
Place a 12-inch square of foil on a flat surface. Lightly butter center of foil. Place 1 salmon fillet in center. Season with salt and pepper. Top salmon with piece of butter, sprig of dill and slice of lemon.
Arrange a quarter of the potatoes and apples and shallots around salmon fillet. Drizzle 1 tablespoon oil over the potatoes, apples and shallots. Bring 2 sides of foil together and fold over. Fold remaining sides over to create tightly sealed package. Repeat for remaining salmon fillets. Bake foil packages for 12 to 15 minutes or until cooked to desired temperature. Makes 4 servings.
Well, thanks to a nice helping of recipes sent along by www.salmonfromnorway.com, here are two possibilities that caught my eye.
Both are totally different from any others I've ever seen.
See what you think of:
Salmon fettuccine with spicy tomato and roasted red pepper sauce
1 pound salmon fillet, skinned and deboned
4 cloves garlic
1 yellow onion
1 bunch fresh basil
1 can (14.5 ounces) whole canned tomatoes
11/2 cups roasted red peppers
1 tablespoon extra-virgin olive oil
1 teaspoon chili flakes
1 pound fettuccine
Salt and fresh-cracked pepper
Cut salmon into 1-inch pieces and set aside. Chop garlic finely. Chop onions. Wash basil and remove leaves from stems. Drain tomatoes and reserve juice; turn into food processor along with roasted peppers and pulse several times, leaving some chunks.
In a large saucepan over medium heat, add the olive oil and saute garlic and onions for 2 to 3 minutes, without browning. Add the tomato-red pepper mixture, 1/2 of the reserved tomato juice and chili flakes to the pan. Season with salt and pepper and cook for 15 to 20 minutes.
Cook pasta according to package instructions while sauce cooks.
Add salmon to sauce and let cook 3 to 4 minutes. Add basil to sauce. Toss pasta with sauce and serve. Makes 4 servings.
Foil-baked salmon with potatoes, apples and shallots
4 (5-6-ounces each) salmon fillets
1 lemon
4 red potatoes
2 apples
4 shallots
4 tablespoons butter
Salt and fresh-cracked pepper
4 sprigs fresh dill
4 tablespoons extra-virgin olive oil
Preheat oven to 375 degrees.
Cut lemon into slices. Cut potatoes in half and parboil. Core apples and cut into wedges. Thinly slice the shallots.
Place a 12-inch square of foil on a flat surface. Lightly butter center of foil. Place 1 salmon fillet in center. Season with salt and pepper. Top salmon with piece of butter, sprig of dill and slice of lemon.
Arrange a quarter of the potatoes and apples and shallots around salmon fillet. Drizzle 1 tablespoon oil over the potatoes, apples and shallots. Bring 2 sides of foil together and fold over. Fold remaining sides over to create tightly sealed package. Repeat for remaining salmon fillets. Bake foil packages for 12 to 15 minutes or until cooked to desired temperature. Makes 4 servings.
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