Baked Salmon With Herbed Mayonnaise Food

BAKED SALMON WITH HERBED MAYO

Steps:

• Preheat oven to 350°F. Line a baking pan with foil.
• In a small bowl, combine together mayonnaise, parsley, lemon juice and seasoning salt. Mix well.
• Place salmon fillet on prepared pan. Spread mayonnaise mixture evenly over the salmon.
• Bake salmon fillet for 20-25 minutes or until salmon flakes easily with a fork.
• Serve and enjoy!

BAKED SALMON WITH HERBED MAYONNAISE

Steps:

• Combine all ingredients (except salmon).
• Stir well.
• Add a few dashes of seasoning salt and a few grinds of fresh pepper. Taste for seasoning preference. All measurements are approximate.
• Place fish into a baking pan sprayed with oil or rubbed with olive oil or butter.
• Season lightly with seasoned salt and pepper then generously spread mayo mixture all over the top of the fish. Make it to the thickness you prefer. I had about 1/4 in or so.
• Bake uncovered in a 450 degree oven until fish is almost done (mine took 15-20 min for fillets which seemed a bit long, but they weren't done.)
• Then broil until lightly golden.

POACHED FILET OF SALMON WITH HERB MAYONNAISE

Steps:

• Combine all ingredients except salmon in medium saucepan. Simmer for about 15 minutes. Carefully place salmon, skin side down, in liquid. The liquid should completely cover the fish. Poach salmon until done, about 10 to 15 minutes, depending on the size of the fish. When salmon is cooked, carefully remove it from the poaching liquid and let cool about 30 minutes. Serve chilled with Herb Mayonnaise.
• In food processor, combine all ingredients until smooth, about 2 minutes. Refrigerate until ready to serve.

ROASTED SALMON WITH MUSTARD-HERB CRUST, ARUGULA MAYONNAISE, AND PUMPERNICKEL TOAST

Steps:

• Make the mustard crust: In a bowl, combine the mustard, lemon juice, fresh herbs, salt and pepper, and stir together. Stir in the olive oil, and then the bread.
• Preheat the oven to 450 degrees F. Put the salmon, skin side down, on a parchment-lined baking sheet. Drizzle with olive oil. Spoon the bread mixture onto the salmon and smooth with a spatula to cover completely. Put the baking sheet into the oven and roast until the salmon is just cooked through but still translucent in the center, about 10 minutes.
• When the salmon is cooked, take it out of the oven and set aside. Combine the mayonnaise, the chopped arugula, and the lemon juice in a blender and puree. Season with salt and pepper.
• To serve, transfer the salmon to a serving platter by holding 2 opposing corners of the parchment paper and lifting the whole thing off the baking sheet and onto the platter, parchment and all. Spoon the mayonnaise into a serving bowl and garnish with remaining arugula. If serving with cocktail bread set the salmon out with the arugula mayonnaise, and the arugula leaves and let guests make open-faced sandwiches by spreading the toast with the mayonnaise, adding a leaf or 2 of arugula, and finishing with a spoonful of the salmon.

BAKED SALMON WITH HERB SAUCE

Steps:

• Cut fillet in 4 serving pieces. Place large side of fillet toward edge of Pyrex baking dish with center open. Pierce fish, dot fish with butter, and cover with plastic wrap.
• Microwave Medium (50%) for 5 minutes.
• Mix mayonnaise, parsley, onion, and dill together.
• Spread mayonnaise mixture on top of fillets and microwave Medium (50%) covered for 5-6 minutes before serving.
• Garnish with lemon wedges.
• If steaks are used, arrange with thin ends toward center of dish.
• One inch steaks should be microwaved 5 minutes a medium power, covered with mayonnaise mixture and microwaved for 5-6 minutes longer.

MOOSEWOOD DRESSED-UP SALMON CAKES WITH HERBED MAYONNAISE

Steps:

• Chop potatoes, onions, and carrots.
• Place in a large covered saucepan with water to cover.
• Bring to a boil; then lower the heat and simmer for about 10 minutes, until the vegetables are tender.
• Place the fish on top of the vegetables, return to a simmer, and cook for about 2 minutes, until the fish flakes easily with a fork.
• Drain in a colander.
• In a large bowl, mash the drained vegetables and fish with a potato masher until thoroughly mixed.
• Add the egg, mayonnaise, mustard, fresh lemon juice, herbs, chopped garlic, salt, pepper and ¼ cup of the cracker meal or breadcrumbs. Mix thoroughly.
• In a skillet or frying pan, heat about ¼ inch of oil until it sizzles. (Less oil is needed in a nonstick frying pan.)
• With the cracker meal or bread crumbs handy and working over a large plate, pat and shape the fish mixture into six cakes.
• As you finish each one, sprinkle both sides with cracker meal and carefully place it in the pan.
• Fry the cakes for about 4 minutes on the first side, until golden brown and crisped.
• Then flip the cakes and cook for 2 or 3 minutes on the other side.
• Drain on paper towels to absorb some of the oil.
• Serve with lemon wedges, or combine all of the Herbed Mayonnaise ingredients to offer, if you wish.

GRILLED SALMON SANDWICHES WITH HERBED MAYONNAISE

Steps:

• Heat grill to medium-high; brush grates with vegetable oil. Rub both sides of salmon with olive oil. Stir together paprika, brown sugar, 1 teaspoon coarse salt, and 1 teaspoon pepper; rub over both sides of fish. Place fish, skin-side down, on grill and cook, flipping once, until just cooked through, 2 to 3 minutes a side. Transfer to a plate.
• Stir together herbs and mayonnaise. Grill rolls, cut-sides down, until just toasted, about 1 minute. Spread cut sides with herbed mayonnaise. Divide salmon among rolls; top with lettuce, tomato, and cucumber. Season with flaky salt, pepper, and a squeeze of lemon; serve.

CHILLED SALMON WITH HERB MAYONNAISE

Steps:

• Prepare the salmon:.
• In a baking dish large enough to hold the salmon, combine the 1 cup oil and basil, vinegar, salt and pepper. Add salmon and turn to coat evenly with marinade. Cover with plastic wrap.
• Refrigerate for at least 30 minutes or up to several hours.
• Preheat the oven to 350*F. In a large, heavy skillet, heat 2 tablespoons of oil over medium-high heat. Sear the salmon fillets for 1 minute per side, then transfer to a large oven-safe dish. Bake about 10 minutes (if you want the center translucent, cook a minute or two less).
• If serving chilled, let cool, then cover with plastic wrap and refrigerate.
• Make the mayonnaise:.
• In a food processor, blend the herbs, shallots, lemon juice, oil, salt and pepper for 1 minute. Add the mayonnaise and blend well. Taste and adjust seasoning. If sauce is too thick, add a little more oil. Cover with plastic wrap and refrigerate.
• To serve:.
• Arrange the lettuce or spinach and the radishes on a large platter. Place the salmon on the greens, drizzle with the herb mayonnaise, and garnish with fresh minced chives. Serve with more sauce on the side. Enjoy!