Salmon Paprikish Recipes

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with foil. Mix the brown sugar, paprika, garlic powder, cayenne pepper, 1 teaspoon kosher salt and a generous amount of freshly ground black pepper in a small bowl. Mix the panko with the parsley, butter, 1/4 teaspoon kosher salt and a few grinds of black pepper in another small bowl.
• Place the salmon skin-side down on the prepared baking sheet and spread the surface with the Dijon. Press the brown sugar mixture all over the salmon then top with the breadcrumb mixture. Crimp all four sides of the foil to create a border around the salmon, this will help collect the juices so they don't spread and burn. Bake until the breadcrumbs are golden brown, and the salmon is firm and flakes easily when pressed, 15 to 18 minutes. Cut into four equal portions for serving.

Steps:

• Heat the oven to 400°F. Line a rimmed baking sheet with foil, then coat it lightly with cooking spray.
• In a small bowl, mix together the paprika, garlic powder, salt, pepper, and lemon zest. Add 1 tablespoon of the olive oil, then mix well.
• Set the salmon on the prepared pan. Gently rub the oil-seasoning mixture over the salmon. Set aside.
• In a medium bowl, toss the green beans with the remaining 1 tablespoon of olive oil, the garlic, and salt. Arrange the green beans around the salmon.
• Roast for 25 minutes or until the fish flakes easily when tested with a fork. Sprinkle the green beans with the almonds. Drizzle the lemon juice over the salmon.

Steps:

• Preheat the oven to 425°F.
• Place the peppers onto a baking sheet and drizzle with olive oil. Transfer to the oven and roast for 20 minutes, or until scorched in places. Place the peppers into a bowl, cover with plastic wrap and set aside.
• Place a good solid baking sheet into the oven to heat up for about three minutes.
• In a bowl, mix together the olive oil, paprika, sea salt and freshly ground black pepper. Brush this spiced oil all over the salmon.
• Lightly oil the hot baking sheet and place the salmon onto it, skin-side down. Bake for 10-12 minutes, or until the salmon is cooked but still a little pink inside.
• When the peppers are cool enough to handle, peel off the skin and cut the flesh into strips, discarding the core and seeds.
• For the dressing, whisk all the dressing ingredients together in a bowl until slightly thickened. Place the salad leaves into a bowl, drizzle over the dressing and stir to coat the leaves.
• To serve, place the sald onto serving plates and top with the salmon, skin-side up.
• Arrange the pepper strips and capers on top of the salmon.

Steps:

• Dredge salmon in paprika.
• Place in hot oil skin side down.
• Fry for about 2-4 minutes Turn, Fry til cooked,2 to 4 minutes.
• While salmon is cooking, saute mushrooms,garlic,in butter in separate pan.
• In bowl, mix sour cream, lemon juice or wine together.
• To serve place salmon on plate, put on good dollop of sour cream, top with mushrooms and garnish with paprika.