Best Salmon Recipes

 Best Salmon Recipes

Boiled salmon.

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Ingredients:- 6 oz. of salt to each gallon of water, sufficient water to cover the fish. 

Mode:- Scale and clean the fish, and be particular that no blood is left inside; lay it in the fish-kettle with sufficient cold water to cover it, adding salt in the above proportion. Bring it quickly to a boil, take off all the scum, and let it simmer gently till the fish is done, which will be when the meat separates easily from the bone. Experience alone can teach the cook to fix the time for boiling fish; but it is especially to be remembered, that it should never be underdressed, as then nothing is more unwholesome. Neither let it remain in the kettle after it is sufficiently cooked, as that would render it insipid, watery, and colourless. Drain it, and if not wanted for a few minutes, keep it warm by means of warm cloths laid over it. Serve on a hot napkin, garnish with cut lemon and parsley, and send lobster or shrimp sauce, and plain melted butter to table with it. A dish of dressed cucumber usually accompanies this fish. 

Time. 8 minutes to each lb. for large thick salmon; 6 minutes for thin fish.  

Note. Cut lemon should be put on the table with this fish; and a little of the juice squeezed over it is considered by many persons a most agreeable addition. Boiled peas are also, by some connoisseurs, considered especially adapted to be served with salmon. 

Salmon and caper sauce.

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Ingredients:- 2 slices of salmon, 1/4 lb. batter, 1/2 teaspoonful of chopped parsley, 1 shalot; salt, pepper, and grated nutmeg to taste. 

Mode:- Lay the salmon in a baking-dish, place pieces of butter over it, and add the other ingredients, rubbing a little of the seasoning into the fish; baste it frequently; when done, take it out and drain for a minute or two; lay it in a dish, pour caper sauce over it, and serve. Salmon dressed in this way, with tomato sauce, is very delicious. 

Time. About 3/4 hour.  

Collared salmon.

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Ingredients:- A piece of salmon, say 3 lbs., a high seasoning of salt, pounded mace, and pepper; water and vinegar, 3 bay-leaves. 

Mode:- Split the fish; scale, bone, and wash it thoroughly clean; wipe it, and rub in the seasoning inside and out; roll it up, and bind firmly; lay it in a kettle, cover it with vinegar and water (1/3 vinegar, in proportion to the water); add the bay-leaves and a good seasoning of salt and whole pepper, and simmer till done. Do not remove the lid. Serve with melted butter or anchovy sauce. For preserving the collared fish, boil up the liquor in which it was cooked, and add a little more vinegar. Pour over when cold. 

Time. 3/4 hour, or rather more.      

Smoked Scottish Salmon 200g

Curried salmon.

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Ingredients:- Any remains of boiled salmon, 3/4 pint of strong or medium stock, 1 onion, 1 tablespoonful of curry-powder, 1 teaspoonful of Harvey's sauce, 1 teaspoonful of anchovy sauce, 1 oz. of butter, the juice of 1/2 lemon, cayenne and salt to taste. 

Mode:- Cut up the onions into small pieces, and fry them of a pale brown in the butter; add all the ingredients but the salmon, and simmer gently till the onion is tender, occasionally stirring the contents; cut the salmon into small square pieces, carefully take away all skin and bone, lay it in the stewpan, and let it gradually heat through; but do not allow it to boil long. 

Time. 3/4 hour.      

Salmon cutlets.

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Cut the slices 1 inch thick, and season them with pepper and salt; butter a sheet of white paper, lay each slice on a separate piece, with their ends twisted; broil gently over a clear fire, and serve with anchovy or caper sauce. When higher seasoning is required, add a few chopped herbs and a little spice. 

Time. 5 to 10 minutes. 

Salmon a la genevese.

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Ingredients:- 2 slices of salmon, 2 chopped shalots, a little parsley, a small bunch of herbs, 2 bay-leaves, 2 carrots, pounded mace, pepper and salt to taste, 4 tablespoonfuls of Madeira, 1/2 pint of white stock, thickening of butter and flour, 1 teaspoonful of essence of anchovies, the juice of 1 lemon, cayenne and salt to taste. 

Mode:- Rub the bottom of a stewpan over with butter, and put in the shalots, herbs, bay-leaves, carrots, mace, and seasoning; stir them for 10 minutes over a clear fire, and add the Madeira or sherry; simmer gently for 1/2 hour, and strain through a sieve over the fish, which stew in this gravy. As soon as the fish is sufficiently cooked, take away all the liquor, except a little to keep the salmon moist, and put it into another stewpan; add the stock, thicken with butter and flour, and put in the anchovies, lemon-juice, cayenne, and salt; lay the salmon on a hot dish, pour over it part of the sauce, and serve the remainder in a tureen. 

Time. 1-1/4 hour.

Fresh Salmon Fillet 600gr x 2 Pack

Indulge in the finest quality fresh salmon fillets, perfectly portioned and ready to elevate your culinary experience. Each pack contains two generous 600g fillets, featuring the characteristic vibrant coral-pink hue and distinctive marbling that signals premium quality. The flesh presents beautiful, uniform striations and a firm, smooth texture that's ideal for a variety of cooking methods - from pan-searing and grilling to poaching and baking. These carefully cut fillets offer the perfect balance of lean protein and healthy omega-3 fatty acids, making them an excellent choice for nutritious meals. The convenient packaging ensures the fillets maintain their freshness and are ready to transform into a delectable main course. Whether you're planning an elegant dinner party or a healthy family meal, these salmon fillets deliver restaurant-quality results in your own kitchen. Store in the refrigerator and consume within the recommended timeframe for the best flavour and texture.

The Best Salmon Recipe

My Little Salmon Cookbook: Only the Best Salmon Recipes Every Chef Should Know!

free to read on kindle app or device!!

Get your copy of the best and most unique Salmon recipes from BookSumo Press!

Come take a journey with us into the delights of easy cooking. The point of this cookbook and all our cookbooks is to exemplify the effortless nature of cooking simply.

In this book we focus on Salmon. The My Little Salmon Cookbook is a complete set of simple but very unique Salmon recipes. You will find that even though the recipes are simple, the tastes are quite amazing.

So will you join us in an adventure of simple cooking?

Here is a Preview of the Salmon Recipes You Will Learn:

• Creamy Olives and Salmon Frittata
• Restaurant Style Linguine
• Chipotle Salmon
• Orange Serrano Salmon on Grill
• Salmon Appetizer Bowl
• California Sushi Salad II
• Zucchini Seafood Salad
• Eggs in a Boat II
• Roasted Seafood Basmati
• Alaskan Layered Crepes
• New Hampshire Salmon Crepes
• Japanese Spring Roll Wraps
• Skinny Hot Fish Tacos
• Alaskan Empanadas
• Saranac Lake Salmon
• 5-Ingredient Salmon
• New England Egg Salad
• Glazed Salmon Fillets with Orzo
• Spicy Salmon Fillets
• Connecticut Brunch Sandwiches
• European Grilled Cheese
• Much, much more!

Again remember these recipes are unique so be ready to try some new things. Also remember that the style of cooking used in this cookbook is effortless. So even though the recipes will be unique and great tasting, creating them will take minimal effort!

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