Medallions Of Salmon In Rhubarb Vinaigrette Recipes

Steps:

• Preheat grill to high.
• Place tied salmon steaks on the alder planks. Cut 1 1/2-inch hole in center of tied steaks. Finely mince fresh dill and mix with cream cheese. Spoon the mixture into the center of steaks. Season with lemon zest, paprika, salt, and cracked black pepper. Place planks on grill until they begin to smoke, reduce heat to medium low and cover grill. Cook slowly for 15 to 20 minutes or until the fish begins to flake easily. Do not overcook. Garnish with lemon wedges and fresh herbs.

Steps:

• Snap the ends of the asparagus off where they break naturally, peel the ends with the tips and steam until crisp-tender and still bright green, about 5 minutes. Set aside.
• Form each piece of salmon into a medallion by winding it around itself, starting with the thickest part. Tie each medallion with butcher's string, or secure with toothpicks. Place on a baking sheet lined with parchment, cover with plastic wrap and refrigerate.
• Place the salmon bones in a small saucepan. Add the wine, clam juice, shallots, bay leaf, parsley stems and thyme. Simmer to reduce to 1/2 cup. Strain through a fine strainer into a blender jar.
• Place the rhubarb in a saucepan, add 1/3 cup water and cook over low heat until the rhubarb has disintegrated, about 10 minutes. Add the rhubarb to the blender jar. Blend until smooth. Add the mustard, salt, pepper, lemon zest and olive oil to make a vinaigrette-style sauce. Adjust the mustard and oil to taste.
• Use a little of the olive oil to coat a heavy skillet. Season the medallions with salt and pepper, place them in the skillet, cover with a lid that fits into the skillet so it sits directly on the fish and cook over very low heat, turning frequently, until just done -- still translucent in the very center, 4 to 5 minutes. Remove the string or toothpicks.
• Spoon a pool of the sauce onto each plate. Add a medallion of salmon, top it with two asparagus tips and sprinkle with chopped cherries or cranberries and scallion slivers.

Steps:

• Combine the olive oil, vinegar, olives, chile de arbol powder, garlic, mustard and honey in a blender until smooth. Season with salt and black pepper.
• Place the salmon in a small baking dish; pour 1/2 cup of the olive vinaigrette on top and marinate 15 minutes. Preheat a grill to high or place a grill pan over high heat.
• Remove the salmon from the marinade; season with salt and black pepper. Grill 3 to 4 minutes per side, brushing with the remaining vinaigrette every 2 minutes.

Steps:

• For the Cajun spice mix, combine ingredients and store in a jar until ready to use.
• For the salmon, heat a nonstick skillet to almost smoking. Coat 2 sides of salmon in spice mix. Add oil to skillet and place salmon, on a spiced side down in skillet, turn salmon to the other side when spices start to blacken. If you like well done, transfer skillet to a 375 degree preheated oven for 3 minutes.
• For the blueberry vinaigrette, In a small pan reduce the juices of the blueberries and orange by half. Let cool, add lemon juice and shallots, 1/2 teaspoon each, chopped zest of orange and lemon. Stir in olive oil and season with salt and pepper to taste. Bring vinaigrette to room temperature before using.;
• For the potatoes, put diced potatoes on a dish or in a bowl and cover with plastic wrap. Place in microwave on and cook on full power for 4 minutes. Take out and stir, then put it back in for another 2 to 4 minutes until potatoes are tender. Heat oil in skillet to 350 degrees and fry off potatoes until crisp, about 11/2 minutes. Drain and reserve oil and put the potatoes aside. Put skillet back on stove top and add 3 tablespoons of reserved oil, add onions and saute until they start to turn golden. Then add jalapenos, red peppers, thyme and garlic. Saute 2 minutes, then add potatoes back to skillet. Cook 3 to 4 minutes more, tossing to combine ingredients. Salt and pepper to taste and keep warm in oven.;

Steps:

• In a small bowl, combine the onion, chives, parsley and garlic; set aside. Soak kitchen string in water. , Using tweezers or small pliers, remove pin bones from salmon by pulling the bones out at an angle. To debone salmon for rolling, start at one end of the stomach flap and cut between the bones and all the way toward the backbone. , Cut around the backbone and the small bone above it, cutting all the way up to, but not through, the skin holding the two sides together. Repeat on the other side so the center bones are completely separated from the salmon steak. , On each steak, trim off about 2 in. of skin from the end of the left stomach flap. Open steaks flat. Spoon onion mixture over salmon. Fold left side over filling. Carefully roll up salmon to form a circle. Wrap soaked kitchen string around the salmon rolls and tie., In a small bowl, combine the syrup, vinegar, hoisin sauce and sesame oil. Set aside 1 tablespoon sauce for serving. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack., Grill salmon, uncovered, over medium heat or broil 4 in. from the heat for 4 minutes on each side; basting frequently with reserved marinade. Turn salmon and grill 2-3 minutes longer or until fish flakes easily with a fork. Remove and discard string. Drizzle salmon with reserved sauce.

Steps:

• Preheat oven to 500 degrees, or its highest temperature.
• In a small saucepan, combine rhubarb and sugar.
• Cover and cook over low heat until rhubarb is falling apart, about 20 minutes, adding water if necessary.
• Stir in the lemon juice.
• The sauce should be the consistency of applesauce.
• Arrange salmon filets, skin side down, on a foil or parchment-lined baking pan.
• Season to taste with salt and pepper.
• Bake until almost opaque throughout, about 17-20 minutes.
• Spoon rhubarb onto center of warmed plates.
• Lift fillets from pan, leaving skin behind if desired.
• Place fillets on rhubarb.

Steps:

• In a large ovenproof skillet, cook onions in butter over medium heat for 15-20 minutes or until golden brown, stirring frequently., Add rhubarb and brown sugar; cook 3 minutes longer. Stir in the wine, ginger, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until rhubarb is tender, stirring occasionally., Place salmon over rhubarb mixture. Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork. Sprinkle with additional green onions if desired.

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with foil and lightly grease with 1 teaspoon olive oil.
• Place salmon tail skin-side down onto a paper towel. Place a knife at the point of the tail; use a sawing motion to carefully cut the salmon away from the skin. Trim off any connective tissue. Cut salmon in half lengthwise into 2 equal pieces. Cut each piece lengthwise into 3 long strips.
• Place 1 strip of salmon on the prepared baking sheet. Wind the strip into a spiral, with the thickest part in the center. Overlap the thin end of a second strip over the first; wrap around the spiral. Position the third strip in a way that maintains the circular shape. Repeat with the other 3 strips to form the second medallion.
• Fold a 15x4-inch piece of aluminum foil a few times to make a long strip about 1 1/2-inches wide. Rub the foil with the remaining oil and wrap it around the outside edges of a salmon medallion, creating a collar. Pinch foil together and make sure salmon is as round and uniformly thick as possible. Repeat with the second medallion.
• Mix mayonnaise, cayenne pepper, and lemon juice together in a small bowl.
• Season the tops of the medallions with salt; spread the mayonnaise mixture evenly over each one.
• Bake in the center of the preheated oven until just cooked through, about 10 minutes. Carefully remove foil.