Griddled Salmon With Spring Onion Dressing Recipes

Steps:

• Heat the oven to 200C/180C fan/gas 6. To make the dressing, mash the anchovy on a board, and chop the capers into the mashed anchovy. Scatter the parsley over and chop everything together until it's all finely chopped and combined. Tip into a bowl with the shallot, mustard, vinegar and oil, stir well and set aside.
• Tip the quartered onions into a small roasting tin, drizzle with some of the oil, season, and toss. Roast for 10 mins, then toss the leeks through the onions. Roast for 15 mins more until the veg is golden and soft.
• Lay the spring onions in the tin and the salmon fillets on top, skin-side down. Season and drizzle with the rest of the oil. Roast for another 10 mins. When the salmon is cooked through, remove from the oven and spoon half the dressing over everything. Bring the tin to the table and serve the remaining dressing on the side.

Steps:

• Combine the black pepper, paprika, cayenne pepper, minced garlic, Dijon mustard, brown sugar, onion powder, and salt in a small bowl. Stir in 1 tablespoon of olive oil to make a paste. Spread the paste all over the salmon fillets, and set aside to marinate at room temperature 30 minutes.
• Heat the remaining 2 tablespoons of olive oil in a small pan over medium heat. Stir in the onion, and cook until tender and golden brown, about 10 minutes. Heat a separate non-stick skillet over medium-high heat. Cook the salmon fillets in the hot skillet until golden brown on each side, and no longer translucent in the center, about 4 minutes per side. Pour the browned onions and olive oil over the salmon fillets to serve.

Steps:

• Directions For marinade, combine Wish-Bone® Italian Dressing, soy sauce and ginger. Add salmon and 2/3 cup marinade to large, shallow nonaluminum baking dish or plastic bag; turn to coat. Cover, or close bag, and marinate in refrigerator, turning occasionally, up to 30 minutes. Refrigerate remaining 1/3 cup marinade. Remove salmon, discarding marinade. Grill or broil salmon, turning once and brushing occasionally with refrigerated marinade, until salmon flakes with a fork. Serve with Cucumber Salsa. *CUCUMBER SALSA - Combine 1/4 cup Wish-Bone Italian Dressing; 1 Tbsp. soy sauce; 1 large cucumber, peeled, seeded and diced; 2 green onions, chopped; 1/8 tsp. crushed red pepper flakes and 1 Tbsp. minced fresh parsley or cilantro.