Fillet Of Salmon With Vegetable Bouillon And Littleneck Clams Food

SALMON WITH SUMMER VEGETABLES

Steps:

• Position a rack in the upper third of the oven and preheat to 425 degrees F. Toss the squash with 1 tablespoon olive oil on a baking sheet; season with 1/2 teaspoon salt and a few grinds of pepper. Roast until tender and golden around the edges, 15 to 20 minutes.
• Meanwhile, season the salmon with 1/2 teaspoon each salt and pepper and sprinkle with 2 tablespoons herbs. Refrigerate until ready to roast. Toss the tomatoes in a bowl with the scallions, the remaining 2 tablespoons herbs and 1 tablespoon olive oil, and 1/2 teaspoon salt; set aside.
• Remove the squash from the oven and push to one side of the baking sheet. Put the salmon on the other side, herb-side up. Return to the oven and roast until the salmon is cooked through and the squash is browned, about 7 minutes. Serve the salmon and squash with the tomato salad.

FLAVORFUL SALMON FILLETS

Steps:

• In a bowl or shallow dish, combine the first 9 ingredients. Add salmon and turn to coat; cover and refrigerate for 15 minutes, turning once., Drain fillets, discarding marinade. Place salmon on oiled grill rack, skin side down. Grill, covered, over medium heat or broil 4 in. from the heat until fish just begins to flake easily with a fork, 13-15 minutes.

FISH FILLET WITH CLAM SAUCE

Steps:

• Depending on what kind of flatfish you're using, either remove the top dark skin by pulling it off or cutting it off with a sharp knife or -- if the skin is relatively thin- leave it attached or scale it. Scrape the bottom white side to remove any scales and remove the sharp fins with scissors. (Or ask your fishmonger to do all of this.) Rinse the fish in cold water.
• Preheat the oven to 400 degrees. In a 4-quart pot, bring the wine to a simmer with the shallots. Add the mussels or clams, cover, and steam until they open -- about 7 minutes for mussels, 12 minutes for clams. Take the mussels or clams out of their shells, discard the shells, and reserve the meats. If the shellfish-steaming liquid is sandy, pour it slowly and carefully into a bowl, leaving the sand behind. Arrange the flatfish- dark skin side up- in a buttered or oiled dish that closely fits it and pour on the shellfish- cooking liquid. There should be enough liquid to come halfway up the sides of the fish. If there isn't, add some water or fish broth. Place the containers with the fish on the stove over medium heat until the liquid comes to a simmer. Loosely cover with aluminum foil and slide the fish into the oven . Braise for 5 to 12 minutes per inch of thickness. Carefully transfer the fish to individual platters or plates using a large spatula. Keep the fish warm while you're preparing the sauce. Strain the cooking liquid into a 2- quart saucepan and cook it down over high heat until 1/2 cup remains. Thicken the sauce by whisking in any optional thickeners and bringing it to a quick simmer. Once the sauce is thickened, add the lemon juice and parsley and season with salt and pepper to taste. Gently reheat the mussels or clams in the sauce -- don't let it boil -- and spoon the sauce and the mussels or clams over each fish.

BAKED SALMON FILLETS AND VEGETABLES

Steps:

• Preheat the oven to 325 degrees. Butter 2 pieces of foil or parchment paper and set aside. Season salmon with salt and pepper. Saute the vegetables in the butter for 2 to 3 minutes just until they begin to get tender. Add the cream and cook until most of it has been absorbed by the vegetables; season with salt and pepper. Place each salmon fillet on the piece of buttered parchment or foil and top with cooked vegetables. Seal the salmon and place the pouch on a baking sheet. Bake for 10 minutes. Remove the pouches from the oven transfer the salmon, vegetables and their juices to a heated plate. Serve as is just with French bread or with a side dish of cucumber curls and mint.

FISH FILLET WITH CLAM SAUCE

Steps:

• Depending on what kind of flatfish you're using, either remove the top dark skin by pulling it off or cutting it off with a sharp or - if the skin is relatively thin- leave it attached or scale it. Scrape the bottom white side to remove any scales and remove the sharp fins with scissors. (Or ask your fishmonger to do all of this.) Rinse the fish in cold water.
• Preheat the oven to 400 degrees. In a 4-quart pot, bring the wine to a simmer with the shallots. Add the mussels or clams, cover, and steam until they open - about 7 minutes for mussels, 12 minutes for clams. Take the mussels or clams out of their shells, discard the shells, and reserve the meats. If the shellfish-steaming liquid is sandy, pour it slowly and carefully into a bowl, leaving the sand behind. Arrange the flatfish- dark skin side up- in a buttered or oiled dish that closely fits it and pour on the shellfish- cooking liquid. There should be enough liquid to come halfway up the sides of the fish. If there isn't, add some water or fish broth. Place the containers with the fish on the stove over medium heat until the liquid comes to a simmer. Loosely cover with aluminum foil and slide the fish into the oven . Braise for 5 to 12 minutes per inch of thickness. Carefully transfer the fish to individual platters or plates using a large spatula. Keep the fish warm while you're preparing the sauce. Strain the cooking liquid into a 2- quart saucepan and cook it down over high heat until 1/2 cup remains. Thicken the sauce by whisking in any optional thickeners and bringing it to a quick simmer. Once the sauce is thickened, add the lemon juice and parsley and season with salt and pepper to taste. Gently reheat the mussels or clams in the sauce - don't let it boil - and spoon the sauce and the mussels or clams over each fish.

SALMON FILLET EN PAPILLOTE WITH JULIENNE VEGETABLE

Steps:

• Take a 15 by 36-inch piece of parchment paper and fold in 1/2 like a book. Draw a large 1/2 heart on paper with fold of paper being the center of the heart. Cut out heart and open. Lay fennel, leeks, carrots, and snow peas on parchment in center to 1 side of fold. Mix together salt, pepper, and ground coriander. Sprinkle vegetables with 1/2 of salt, pepper, and coriander. Lay salmon on top of vegetables and season with remaining salt, pepper and coriander. Top with the orange wedges and sprinkle with vermouth. Fold other side of heart over fish and starting at top of heart shape, fold up both edges of parchment, overlapping folds as you move along. Once you reach the end tip, twist several times to secure tightly. Place on microwave safe plate and cook for 4 minutes, on high in microwave, or until fish reaches 131 degrees. Open parchment carefully and serve for a complete meal.

FILLET OF SALMON WITH VEGETABLE BOUILLON AND LITTLENECK CLAMS

Steps:

• In a pot, combine 1 tablespoon of olive oil, 2 tablespoons shallots and 1 garlic clove (sliced thinly) over medium heat. Cook briefly until the shallots are wilted, then add 1/2 cup of white wine and the clams. Cover, bring to a boil, reduce to simmer, and cook for 5 minutes, stirring. As the clams open, remove them immediately with a slotted spoon. Remove meat from the shell and set aside. Strain the broth through a very fine sieve, return to the pan over medium heat and reduce to 1 cup (if the clams yield a cup of broth or less, there is no need to reduce).
• To another saucepan over medium heat, add 2 tablespoons of olive oil. Add the fennel, red onions and celery. Cook for 1 minute, stirring. Add the leeks and stir. Add the remaining wine, 3/4-cup water, thyme, bay leaf and whole clove of garlic. Do not add salt yet because the clam base is salty. Cook over high heat until the vegetables are only slightly crunchy and most of the liquid has evaporated. Cover, remove from heat, and keep warm.
• Place the salmon fillets on a steamer rack. Season with salt and pepper to taste. Place water in the bottom of the steamer, bring to a boil, and place the salmon rack over it, covered with foil. Cook over high heat for about 5 minutes; do not overcook. Remove from heat and keep warm.
• Meanwhile, to the vegetable saucepan, add the clam broth, scallions, tomatoes, remaining chopped shallots, basil, salt and pepper to taste, chives and the balsamic vinegar. Bring to a boil over medium-high heat and cook for about 5 minutes or until the liquid has reduced by about half. Remove the bay leaf and the thyme.
• Place each salmon fillet on the center of a warm plate. Arrange the vegetables and sauce over and around the fish. Garnish with celery leaves and sprinkle with sea salt.