Salmon Cups With Two Sauces Food

TERIYAKI SALMON LETTUCE CUPS

Steps:

• Cook the rice as the label directs. Whisk the vinegar and sugar in a small bowl until the sugar dissolves, then stir into the rice. Let the rice cool to room temperature.
• Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the salmon in a single layer and cook until golden, 2 to 3 minutes. Flip and add the teriyaki sauce; cook, spooning the sauce over the salmon, until cooked through, about 3 more minutes.
• Divide the rice among the lettuce cups. Top each with a piece of salmon, some sauce, the pickled ginger, scallions and nori.

SALMON WITH CHERMOULA SAUCE AND COUSCOUS

Steps:

• Make the chermoula: Combine the cilantro, 1/4 cup parsley leaves, the garlic, 1 teaspoon cumin, 1 teaspoon coriander and the lemon zest and juice in a food processor. Pulse until finely chopped. While the machine is running, slowly drizzle in 1/4 cup olive oil and process until smooth. Season with salt and pepper.
• Meanwhile, heat a saucepan over medium-high heat. Add 1 tablespoon olive oil and the zucchini and cook, stirring, until crisp-tender, 1 minute. Add the harissa, 1 1/4 cups water and a big pinch of salt and bring to a boil. Stir in the couscous, then cover, remove from the heat and wait 5 minutes; fluff with a fork. Stir in the 2 tablespoons chopped parsley; season with salt.
• Season the salmon with the remaining 1 teaspoon each cumin and coriander and a few pinches each of salt and pepper. Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the salmon and cook until browned, 3 to 4 minutes per side. Divide among plates and top with the chermoula. Serve with the couscous and lemon wedges.

SALMON WITH CREAMY DILL SAUCE

Steps:

• Line a 15x10x1-in. baking pan with heavy-duty foil; grease lightly. Place salmon skin side down on foil. Sprinkle with lemon pepper and onion salt. Top with onion and lemon. Dot with butter. Fold foil around salmon; seal tightly,, Bake at 350° for 20 minutes. Open foil carefully, allowing steam to escape. Broil 4-6 in. from the heat for 3-5 minutes or until the fish flakes easily with a fork., Meanwhile, combine the sauce ingredients until smooth. Serve with salmon.

SALMON CUPS WITH CHEESE SAUCE

Steps:

• Preheat oven to 375 degrees and start your water boiling for step 6.
• In a bowl, combine the cornflakes, milk, eggs, butter, onion, garlic salt, pepper, and salmon.
• Divide into 4 equal portions.
• Place four greased 8 ounce custard cups in a 11 X 7 X 2 inch baking dish.
• Fill cups with salmon mixture; gently press down with a spoon until flattened.
• Fill baking dish with boiling water to a depth of 1 inch.
• Bake, uncovered, for 30 minutes or until a meat thermometer reads 160 degrees.
• For cheese sauce: in a medium sized saucepan, melt butter over medium heat.
• Stir in flour until smooth; gradually add the milk.
• Bring to a boil; cook and stir for one minute or until thickened.
• Add cheese, pimentos, salt, garlic, and pepper; cook and stir until cheese is melted.
• Pour over salmon.