Pan Poached Alaskan Sockeye Salmon Wild Caught Recipes

Steps:

• Remove Alaska Sockeye salmon from refrigerator 15 minutes before cooking. Heat grill to 375°F. Cut 2 pieces of wide, heavy-duty aluminum foil about 6-inches longer than the salmon side. Stack the foil pieces (shiny side down) on a baking sheet and spray generously with cooking spray. Place the salmon, skin side down, in the middle of the foil. Fold the foil sides and ends up (1 to 2-inches) to make a shallow pan around the salmon, leaving at least a 1-inch margin around the fish. Season salmon with salt and pepper. In a small bowl, mix together the wine, butter, garlic and herbs. Spoon the mixture over the top of the salmon, drizzling with any remaining liquid. Carefully transfer the foil pan to the center of the preheated grill. Do not cover the salmon with foil or close the foil over the salmon. Close grill cover and cook for 10 to 13 minutes, cooking just until fish is lightly translucent in the center - it will finish cooking from retained heat. Remove from the grill and let rest a few minutes before serving.
• Roast in an oven preheated to 375°F, cooking 12 to 15 minutes, until lightly translucent in the center. Be sure to let the salmon rest a few minutes before serving.

Steps:

• 1. First lay the salmon, skin side down, on a papertowel and sprinkle with some of the Mrs. Dash Seasoning about 1/2 capful.
• 2. Toast your almonds in a skillet add 1 teaspoon of the olive oil infused with garlic on medium high heat for about 5 minutes or until lightly toasted. Do not burn. Remove and place on a papertowel until cool. In the same pan saute your brussel spouts for 5 minutes on medium heat, remove and slice in half.
• 3. In larger saucepan combine your tomatoes, mushrooms, add the brussel sprouts, bring to a boil, place salmon on top, sprinkle another cap full of the Mrs. Dash Seasoning, the remaining teaspoon of olive oil, reduce heat to medium low, and cover with foil. Poach the salmon for 15 minutes or until fork flaky. While the salmon is cooking chop your almonds.
• 4. Plate the veggies, top with salmon and sprinkle the top with the chopped toasted almonds. Serve with light caesar salad with low fat croutons and dressing.
• 5. Notes: If you do not have olive oil infused with garlic, use just the plain olive oil and add 1 tsp. of garlic powder or mince two cloves of garlic.

Steps:

• Rinse the salmon fillets and pat dry thoroughly with paper towels; season with sea salt.
• Heat the oil in a skillet over medium-high heat.
• Gently lay the salmon into the hot oil with the skin side facing up and cook until the the flesh side is golden brown, 5 to 7 minutes; turn and continue cooking until the skin side is slightly browned, about 5 minutes more. Remove the salmon from the skillet, allowing any oil to drain from the fish back into the pan.
• Remove the skin from the salmon fillets; fry the skin in the oil remaining in the skillet until crispy, 2 to 3 minutes. Serve the crispy skin with the salmon.

Steps:

• Bring water and lemon juice to a boil in medium-sized skillet. Stir in chicken bouillon granules. Reduce heat to a simmer and place salmon fillets in pan. Cover and simmer over low heat, 10 minutes per inch of thickness, measured at thickest part; or until fish flakes when tested with a fork. Remove salmon from pan; keep salmon warm.
• Boil remaining liquid in the skillet until it is reduced to approximately 1/4 cup. Whisk in butter and stir in capers. Spoon sauce over fish. Season with pepper and sprinkle with parsley.

Steps:

• Combine the stock, wine, thyme, garlic, shallot and lemon zest in a wide, deep pan and bring to a simmer. Add the salmon, a pinch of salt and a grind of pepper. Partially cover and simmer until the salmon is fully cooked, 8 to 10 minutes.
• Serve with an arugula salad, lemon slices and olive oil drizzled on top.