Creamy Baked Salmon Steaks
Baked Salmon with Tomato Concasse
Braised Salmon Steaks With Cilantro


Creamy Baked Salmon Steaks

4 salmon steaks
1/2 cup garlic mayonnaise
2 green onions, sliced
1 Tbsp chopped roasted red jalapeno peppers
2 Tbsp chopped dill
garnish: chopped tomatoes

Heat oven to 45O degrees.* Place salmon steaks on foil lined pan, season
with
salt and pepper. In bowl, combine mayo, green onions, peppers, and dill.
Spread mixture over salmon. Bake 10 min. or until flaky. Place on serving
platter and apply garnish. Makes 4 servings.*

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Baked Salmon with Tomato Concasse

Salt and pepper
1/4 cup minced fresh dill
4 (6 to 8 oz. ea.) large salmon fillets

Tomato Concasse

1 Tbsp olive oil, plus more for the salmon
2 cans (14 oz. ea.) diced tomatoes, drained
1/4 cup fresh dill, minced
1 tsp. minced garlic
1 Tbsp butter, optional

Heat 1 tablespoon of the olive oil in a saucepan over medium high heat.
Add tomatoes (tomatoes can be pureed in a food processor or blender for a
smoother sauce) and garlic. Bring to a boil, stirring well. Reduce heat
and simmer until slightly reduced and thickened, about 10 minutes. Whisk
in the butter, if desired, until it is melted and incorporated.

Preheat oven to 400 F. Meanwhile, brush a roasting pan or baking sheet
with oil. Arrange salmon filets on the pan, skin side down. Brush fillets
with olive oil, sprinkle with salt, pepper and minced dill. Place pan in
oven and bake for 10 minutes. (Fillets thicker than 1" will require about
12 minutes. Serve immediately, topped with the Tomato Concasse.

Yield: 4 servings.
SimpleMeals Digest
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Braised Salmon Steaks With Cilantro St. Pete Times

4 salmon steaks (about 1/2 pound each)
2 tablespoons olive oil
1 onion, thinly sliced
3 medium carrots, peeled and sliced into thin rounds
2 cloves garlic, very finely chopped
3/4 cup dry white wine
2 tablespoons chopped fresh cilantro
1 tablespoon finely chopped fresh flat-leaf parsley
1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper, to taste
Preparation and cooking time: about 30 minutes.

Press on the salmon steaks to feel for the pin bones and remove them with
your fingers or with pliers. In a large, nonstick frying pan, heat the oil
over medium-high heat. Cook the steaks until just browned on one side;
flip them, and brown the other side. Remove the salmon from the pan; drain
the fat. In the same pan, cook the onion, carrots and garlic over
medium-high heat until soft and slightly golden, about 7 minutes. Add the
wine and 3/4 cup water to the pan to deglaze it. Put the salmon back in
the pan, cover, and cook until done, another 10 to 12 minutes. Remove the
salmon from the pan, leaving the liquid and vegetables in the pan. Taste
the sauce and, if necessary, boil for a few minutes to reduce it to
intensify its flavor. Add the cilantro and parsley to the sauce. Swirl in
the butter. Season with salt and pepper to taste. Arrange the vegetables
over the salmon and spoon the sauce over all. Makes 4 servings.


SimpleMeals 4444
From: Sandy U. >
FROM ANN IN FLA



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