Salmon Medallions Recipes

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 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:

• 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.;