Caramelized Salmon Food

CARAMELIZED SALMON

Steps:

• Combine basil and ginger.
• Coat the salmon fillets with basil/ginger mixture on both sides and refrigerate for at least 4 hours or overnight.
• When ready to cook for serving, combine the soy sauce, orange liqueur, orange rind, and shallot in a bowl; set aside.
• Heat olive oil in a skillet over medium-high heat.
• Combine the black pepper and sugars in a shallow dish.
• Press one side of the salmon fillets into the mixture, then sauté the fillet, sugar-side-down, to caramelize the sugars, for about 2 to 3 minutes.
• Then quickly pour the soy mixture into the pan before the sugar burns, stirring to dissolve any caramelized bits floating around the pan.
• Turn the fillets over and lower the heat to medium; cover the pan and cook for 5 to 8 minutes longer, until fillets are cooked through (they will be dark pink in the middle).
• Remove fillets from skillet and place on serving platter; melt the butter in the pan then add the Marsala, stirring the bottom with a wooden spatula, and simmer for 3 minutes to deglaze the pan, then pour over the fillets.
• Decorate with orange slices, serve, and enjoy!
• Adapted from a recipe posted to Gail's Recipe Swap by PegW.

CARAMELIZED SALMON

Steps:

• Combine the sugar, salt, and black pepper in a shallow bowl. Dip each filet into the bowl and coat the entire surface of the salmon with the sugar/salt mixture.
• Heat a little bit of olive oil in a large nonstick skillet over medium heat. When the oil is hot, add the salmon, skin side down in the pan, and saute for about 5 minutes. If you're worried about the burnt sugar in the pan (or if there's too much oil/liquid) just drain it off or spoon it out of the pan. If there's a lot of oil splattering, turn the heat down. I would not recommend going higher than medium heat.
• Flip each salmon filet (carefully! keep the skin on there because it helps the filets hold together) and saute for another 2-3 minutes. Flip to the side and saute each of the sides for another 2-3 minutes, if the filet is thick enough.
• Preheat the broiler to 450 degrees. Sprinkle the top of each salmon filet with a teaspoon or two of additional sugar/salt mixture. Transfer the pan from the stovetop into the oven. Let the salmon broil for 5-10 minutes, checking occasionally to make sure it's not burning. The sugar in the pan might look burnt but that's okay as long as the tops of the salmon are looking golden brown. When the salmon is done cooking, remove from the oven and allow to cool for a few minutes (that sugar gets HOT). Gently peel off the skin before eating - it will be very dark because it's totally caramelized with sugar, and it should come off very easily.

WHISKEY CARAMELIZED SALMON

Steps:

• Place butter and brown sugar in a large skillet over medium heat.
• When butter is melted, place salmon fillets in the pan & add whiskey; Be careful of flare-up.
• The sugar will start to caramelize & the alcohol will cook off; 2 to 3 minutes.
• Cook in the sauce until salmon flakes; this depends on the thickeness of the salmon.
• Serve sauce over the salmon ; garnish with lemon slices, Enjoy.

CARAMELIZED SALMON WITH SOY-ORANGE GLAZE

Steps:

• Up to 24 hours before serving, place the salmon fillets in a nonreactive pan. In a food processor, combine and finely chop the ginger, peppercorns and cilantro. Roll the salmon fillets in the mixture, cover with plastic wrap or another plate and refrigerate overnight.
• Combine the sugar and pepper on a plate or in a shallow bowl.
• Heat the oil in a skillet.
• Scrape the excess ginger mixture from the fish and discard.
• Press the flesh (top) side of the salmon fillets into the sugar-pepper mixture and sauté them, seasoned side down, to caramelize the sugar, about 2 to 3 minutes.
• Quickly, before the sugar burns, pour the soy sauce and orange juice into the pan, swirling and stirring well to dissolve the caramelized bits.
• Turn the salmon skin side down. Lower the heat to medium. Cover the pan and let the salmon finish cooking for 5 to 8 minutes longer, or until it is cooked medium rare.
• Transfer the salmon fillets to a clean towel to drain before serving.

CARAMEL GLAZED SALMON

Steps:

• Sprinkle salmon with salt and cayenne; set aside., In a small bowl, combine the brown sugar, mustard, butter and dill. Place salmon skin side down on a greased broiler pan. Broil 4-6 in. from the heat for 5 minutes. Brush half of the glaze mixture over fillets. Broil 7-10 minutes longer or until fish flakes easily with a fork, brushing occasionally with remaining glaze.

SALMON FILLET WITH CARAMELISED ONION

Steps:

• Heat 1 tablespoon olive oil in a pan add sliced onion, cook until onions soften, approx 5-8 Min's, lower heat, cook onions for an additional 5-10 Minutes until they turn golden.
• Add wine, water, vinegar, fig preserves, stock granules and honey, bring to the boil, reduce heat, simmer uncovered about 30 Minutes to caramelise onion and reduce liquid.
• Season with salt and pepper and add rosemary, stir to combine.
• For the Salmon.
• Season salmon fillets on both sides with salt and pepper.
• Heat remaining oil in a large pan add salmon, cook 3-6 Minutes a side depending on the thickness of the fillet.
• As a general rule I cook mine until nice and golden and fish flakes easily when a fork is inserted into flesh.
• Serve fish topped with onion and your favourite side dish.

SALMON WITH CARAMELIZED LEEKS

Steps:

• Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with foil, and spray with cooking spray.
• Trim away the root end, tough outer leaves, and dark green tops of the leeks. Cut the leeks lengthwise into quarters, then crosswise into thirds. Wash the leeks well to remove any grit, and drain in a colander.
• Melt the butter in a large skillet over medium-high heat, and cook and stir the leeks until they have started to soften, about 5 minutes. Sprinkle the leeks with brown sugar, and cook until they turn brown, 15 to 20 minutes. Stir in the matchstick carrots, sprinkle with kosher salt, and cook and stir until the carrots are tender, about 5 minutes.
• Place the salmon on the prepared baking sheet, rub the fillets with olive oil, and sprinkle with salt and pepper. Roast the salmon until the flesh is opaque and flakes easily but isn't dry, about 10 minutes per 1 inch of thickness. Remove the cooked fillets to plates, and top each fillet with 1/4 of the caramelized leeks and carrots.

ROASTED SALMON WITH CARAMELIZED ONIONS AND FIGS

Steps:

• Swirl olive oil in bottom of medium nonstick skillet.
• Add onions and sprinkle with 1/2 teaspoon salt.
• Cover and cook over medium-low heat, stirring occasionally, until onions are soft, about 10 minutes.
• Remove cover and cook, stirring often, until onions are golden, 15 to 20 minutes.
• Stir in figs, wine, broth, vinegar and fresh rosemary.
• Increase heat to high and simmer until sauce thickens, about 5 minutes.
• Add salt and pepper to taste.
• Keep warm.
• Preheat oven to 450 degrees.
• Sprinkle salmon with salt and pepper to taste.
• Place on lightly oiled heavy baking sheet.
• Roast for 7 to 10 minutes or until fish flakes.
• Sprinkle salmon with parsley.
• Serve over fig sauce.
• This recipe can be doubled or tripled.

SPICY SALMON WITH CARAMELIZED ONIONS

Steps:

• Combine the black pepper, paprika, cayenne pepper, minced garlic, Dijon mustard, brown sugar, onion powder, and salt in a small bowl. Stir in 1 tablespoon of olive oil to make a paste. Spread the paste all over the salmon fillets, and set aside to marinate at room temperature 30 minutes.
• Heat the remaining 2 tablespoons of olive oil in a small pan over medium heat. Stir in the onion, and cook until tender and golden brown, about 10 minutes. Heat a separate non-stick skillet over medium-high heat. Cook the salmon fillets in the hot skillet until golden brown on each side, and no longer translucent in the center, about 4 minutes per side. Pour the browned onions and olive oil over the salmon fillets to serve.