Mediterranean Salmon Fillet Recipes

Steps:

• Place salmon in a greased 15x10x1-in. baking pan; sprinkle with 1/4 teaspoon salt. In a small bowl, whisk the oil, vinegar, honey, mustard and remaining salt. Spoon 1 tablespoon over each fillet., In a large bowl, combine the tomatoes, onion, green pepper, olives and remaining oil mixture. Spoon over fillets. , Bake at 425° for 12-15 minutes or until fish flakes easily with a fork.

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate. Close cover.
• Combine cherry tomatoes, olive oil, shallot, tapenade, salt, basil, thyme, and pepper in a bowl; mix well.
• Lay out foil on a work surface, shiny side-up. Place each salmon fillet skin side-down in the center of a piece of foil. Cover each piece of salmon with 1/4 of the cherry tomato mixture. Fold up the edges of the foil over the salmon to create a parcel, making sure to seal the edges well.
• Turn down the heat of the grill and carefully place the foil parcels on the grate. Close the cover and cook until salmon is pale pink in the center and flakes easily with a fork, 7 to 8 minutes. Remove parcels and let them sit for a few minutes before opening.

Steps:

• Heat oven to 200C/fan 180C/gas 6. Lay the salmon on a board and, using an apple corer, make 18 holes in rows of hree in the salmon fillet, just going down to the skin, but not cutting all the way through.
• Take a piece of sun-dried tomato and an olive and, using a basil leaf as a wrapper, roll up into a tight little parcel. Each parcel should be just big enough to plug into one of the holes.
• As you roll each parcel, stuff them into the holes until they are all filled.
• Place the salmon fillet on a piece of greased foil on a baking tray, then season with salt and pepper and drizzle with the olive oil. Roast in the oven for 20 mins until just cooked. Remove from the oven and leave to cool until just warm, then carefully lift the salmon onto a serving dish and serve, or leave to cool completely (see Gordon's tips, below).

Steps:

• Mix together the olive oil and balsamic vinegar in a small bowl. Arrange the salmon fillets in a shallow baking dish. Rub garlic onto the fillets, then pour the vinegar and oil over them, turning once to coat. Season with cilantro, basil, and garlic salt. Set aside to marinate for 10 minutes.
• Preheat your oven's broiler.
• Place the salmon about 6 inches from the heat source, and broil for 15 minutes, turning once, or until browned on both sides and easily flaked with a fork. Brush occasionally with the sauce from the pan.

Steps:

• Rinse each fillet well under cold water then pat completey dry using paper towels.
• Spray one side of each piece of foil with cooking spray. then place one salmon fillet onto each piece coated foil.
• This is only optional; brush the top of each fillet with a light coat of olive oil.
• Sprinke each fillet with lemon pepper, salt and dried dill (to taste).
• Top each fillet starting with the chopped sun-dried tomatoes, then olives, feta and sprinkle about 2 tablespoons toasted pine nuts on top.
• Fold the long sides of foil over the fillets then roll up the short sides to seal.
• Place each packet seam sides up on a greased baking sheet.
• Bake 400 degrees F for about 18-20 minutes or until the fish flakes with a fork.