David and Nicole's Recipes

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Apr 19, 2008 1

Habanero Salmon

  • 1 tbsp butter
  • 1 shallot, minced
  • 1 scallion, minced
  • 2 cloves garlic, sliced
  • 1 habanero, seeded, minced
  • 1/3 cup ketchup
  • 1/2 cup water
  • the juice of half a lime
  • 1 tbsp sherry vinegar
  • kosher salt
  • cracked pepper
  • olive oil
  • 2 salmon fillets
  1. Melt the butter in a saucepan and saute the shallot, scallion, garlic, and habanero for 3 minutes.
  2. Stir in the ketchup, water, lime juice, and vinegar.
  3. Bring to a low simmer.  Season with 1/4 tsp kosher salt and cracked pepper.  Simmer 6 minutes.
  4. Meanwhile rinse the salmon and pat dry.
  5. Season generously with kosher salt and cracked pepper.
  6. Heat the olive oil in a skillet and panfry the salmon, until medium.
  7. Serve with the sauce.

Jun 22, 2007 1

Salmon with Cider Sauce

  • olive oil
  • 1 shallot, minced
  • 1/2 cup hard apple cider
  • 2 tbsp cider vinegar
  • 1 tbsp heavy cream
  • 3 tbsp butter
  • 2 salmon fillets
  • sea salt
  • cracked pepper
  1. Heat 1 tbsp of olive oil in a small saucepan.
  2. Saute the shallot until tender.
  3. Add the apple cider and the vinegar and bring to a boil until reduced by half.
  4. Stir in the cream and bring back to a boil.
  5. Whisk in the butter until melted.  Keep warm.
  6. Rinse and pat dry the salmon.  Heat some olive oil in a skillet.
  7. Place the salmon skin side down in the skillet and season with the salt and pepper.
  8. Pan fry on both sides until cooked.
  9. Serve with the sauce.

Apr 22, 2007 1

Chile Salmon

  • 2 salmon fillets
  • 2 tsp ancho chile powder
  • 1/4 tsp cumin
  • cracked pepper
  • sea salt
  • 3 tbsp butter, softened
  • 1 canned chipotle in adobo sauce, minced
  • olive oil
  1. Rinse and pat dry the salmon.  Preheat the grill. Drizzle the salmon with a little olive oil
  2. Sprinkle on the herbs and then season the salmon well.
  3. Grill the salmon, being careful not to dry it out.
  4. Meanwhile, combine the butter with the chipotle.
  5. Remove the fish from the grill and pour on the chipotle butter.
  6. Serve.

Jan 13, 2007 1

Salmon Rice Bowl

  • 1/2 cup white rice
  • 1 tablespoon minced, peeled fresh ginger
  • 1 tablespoons sugar
  • 1 Thai red chile, seeded,chopped
  • 4 garlic cloves, minced 
  • 4 garlic cloves, whole
  • juice of half a lime
  • 1 tablespoons Asian fish sauce
  • 2 cups bean sprouts
  • 1 tablespoon vegetable oil
  • 2 4 oz. salmon fillets
  • Salt and freshly ground pepper

  1. In a medium saucepan, bring 1 cup of water and the rice to a boil. Cover, reduce the heat to low and cook the rice for 15 minutes. Remove the pan from the heat and let stand for 5 minutes.
  2. Meanwhile, combine the ginger with the sugar, chile and chopped garlic.
  3. Stir in 1/4 cup of water, the lime juice and the fish sauce.
  4. Heat the oil in a large nonstick skillet. Season the salmon generouslywith salt and pepper.
  5.  Add the salmon to the skillet and cook over moderately high heat , skin side down until it is crispy and is cooked most of the way through.
  6. Add the whole garlic cloves. Turn the salmon and cook over moderate heat until opaque throughout but not dry.
  7. Mound the rice in bowls. Top with the beansprouts.  Place the salmon, garlic cloves and ginger-lime sauce and serve.

Jan 5, 2007 0

Salmon Terriyaki

  • 2 salmon fillets
  • 1 tbsp sugar
  • 1/4 cup soy sauce
  • 1 garlic clove, crushed
  • 1 tbsp sake
  • 1 tbsp minced fresh ginger
  1. Combine the sugar, soy sauce, garlic, sake, and ginger in a saucepan.  Heat until the sugar dissolves.
  2. Pour the sauce over the salmon and then chill for 4 to 12 hours.
  3. Grill until done.

Dec 17, 2006 0

Sauteed Salmon with Leeks

  • 1 shallot, minced
  • thyme
  • parsley
  • 1/2 bay leaf
  • 3 peppercorns
  • 1/3 cup dry white wine
  • 3 tbsp champagne vinegar
  • 2 tbsp heavy cream
  • 4 oz. butter, cut in pieces
  • chicken stock
  • 2 salmon filets,
  • kosher salt and white pepper
  • canola oil
  1. Put the shallots, 1/4 tsp dry thyme, 1 tbsp parsley, 1/2 bay leaf, and then peppercorns in a saucepan with the white wine and vinegar.
  2. Bring to a boil, reduce the heat and simmer until the liquid is reduced to 1 tbsp. 
  3. Add the heavy cream and simmer to reduce by half.  Begin adding the butter, one piece at a time, whisking.  Keep warm, but do not simmer.  Stir in 2 tbsp chicken stock.
  4. Let the salmon stand at room temperature for 15 minutes.
  5. Season the fish on both sides with salt and white pepper.
  6. Heat 1/8th of an inch of canola oil in a large non-stick pan.  When it is hot, place the salmon in the pan skin side down for about 6 minutes.
  7. Turn on its other side for about 1 minute.
  8. Serve with the sauce.

Nov 27, 2006 0

Salmon Terriyaki

  • 2/3 cup soy sauce
  • 3 tbsp sugar
  • 2 cloves garlic, crushed
  • 2 tbsp sake
  • 2" fresh ginger, peeled and grated
  • 2 large salmon fillets, skin on
  1. Combine everything but the salmon in a small saucepan.
  2. Heat, stirring, until the sugar is melted.
  3. Cool completely.
  4. Pour the sauce over the salmon and marinate for 2 hours.
  5. Grill the salmon, basting frequently.
  6. Serve.

Nov 27, 2006 0

Tamari Salmon

  • 2 tbsp butter
  • 2 salmon fillets
  • 2 scallions, minced
  • cayenne
  • 2 tbsp sake
  • 3 tbsp tamari
  • 1 tsp sugar
  • 1" fresh ginger, grated
  1. Melt the butter in a large non-stick skillet.
  2. Add the scallions and saute for 1 minute.
  3. Add the fillets, skin side down.
  4. Season lightly with cayenne.
  5. Sprinkle with the sake and the tamari.
  6. Add the sugar and the ginger.
  7. Cook the fish longest, skin side down, then turn and finish cooking.
  8. Serve.

Nov 26, 2006 0

Tangy Salmon Steaks

  • 2 salmon steaks
  • salt and pepper
  • 1/2 cup white wine
  • 2 scallions, minced
  • juice of half a lemon
  • pinch of powdered ginger
  • 1/4 cup butter, melted
  1. Lightly season the steaks with salt and pepper.
  2. Combine the wine and the scallions in a small saucepan.  Bring it to a boil, then lower the heat and reduce the wine.
  3. Grill the salmon, basting with the butter.
  4. Once the salmon is flaky, add the lemon juice, and pepper to the wine.  Check seasoning, and add salt and pepper if necessary to the wine.
  5. Serve the steaks with the reduced wine.

Nov 18, 2006 1

Terriyaki Salmon

  • 1 lb salmon fillet, cut in two
  • 1/4 cup soy sauce
  • 2 tsp sugar
  • 1 tbsp lemon juice
  • 2 tsp fresh ginger, minced
  • 1 clove garlic, minced
  • 2 tbsp sake
  • 2 tbsp butter, melted
  1. Combine the soysauce, sugar, lemon juice, ginger, garlic, and sake in a pan just large enough to hold the salmon.
  2. Stir to dissolve the sugar.
  3. Lay the salmon, skin side up, in the sauce and marinade for 1 to 2 hours.
  4. Grill until flaky, basting frequently.
  5. Remove the salmon from the heat and brush with the melted butter.
  6. Serve.

 

February 2012
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