Salmon Fillets With Apple Butter Food

CEDAR PLANK BRAIDED SALMON WITH APPLE BUTTER SAUCE

Steps:

• To prepare Apple Butter Sauce: blend the mayo, butter and tarragon in a bowl and chill until serving time. Makes 2 cups Apple Butter Sauce.
• Fillet the salmon, removing all the bones.
• Remove the skin and pin bones.
• Oil the cedar planks and place the salmon on it.
• Slice through the salmon, from the wide end, lengthwise, to about 2 inches from the tail end.
• Repeat this motion to cut a total of seven strips that are each about 1/2" to 3/4" wide.
• Keep the tail end intact.
• Where the fish is intact at tail end, strips will be narrower.
• Measure out half of the maple syrup and reserve.
• Combine remaining maple syrup with whiskey, or liqueur.
• Brush whiskey mixture all over salmon strips to generously coat.
• Season with salt and pepper.
• To braid: Mentally label the strips starting from the left as numbers 1 through 7.
• Starting with strip number 4 lift it over strips 1 through 3, so that it is now on the outside left-hand side.
• Next, take strip number 3 and lift it over strips 5 through 7 (to the right side).
• Now, start again, renumbering the strips from 1 through 7.
• Again, lift (the new) strip number 4 to the far left and (the new) strip number 3 to the right.
• Continue in this manner until you have braided the whole length of fish.
• Repeat braiding steps for second fillet.
• Pat the braided fish into one compact length.
• Either skewer the loose ends together or simply press together to keep in place.
• At this point, the planked, braided salmon can be set on a backing sheet, covered and chilled overnight.
• To finish the salmon: pour the maple butter and reserved syrup generously over the salmon; use a pastry brush to force the liquid into nooks and crannies.
• Season with salt and pepper.
• Preheat BBQ to medium heat, or oven to 350°F.
• To Barbeque the Salmon: Place the plank on a grill, over medium heat, on the upper rack, if your bbq has one.
• Close lid (or cover salmon with foil roasting pan).
• Cook for 20 to 25 minutes, or until fish flakes easily when tested with a fork and internal temp for the fish reaches 120°F.
• Alternatively: Preheat oven to 350°F.
• To roast the salmon in the oven, place the plank on a foil lined, rimmed baking sheet and bake in a preheated oven for 30 to 35 minutes.
• Remove plank and salmon from heat.
• Dust salmon liberally with maple sugar.
• Salmon may be served hot or cold right from the plank.
• Garnish with fresh herbs if using.
• Serve with chilled Apple Butter Sauce.

SALMON OVER CREAMED LEEKS WITH APPLE BUTTER SAUCE

Steps:

• For the apple butter sauce: Melt butter in a saute pan and add apples, cooking over medium heat for a few minutes until they begin to soften. Add apple juice, orange juice and rice wine vinegar, cover and allow the apples to cook until very soft. Then uncover and allow liquid to reduce to about 1/3 of what you started with. Puree in a blender or food processor. Create a slurry by gradually whisking cornstarch into about 1/4 cup water and blend the slurry into the sauce. Return the sauce to the pot and allow to cook for a few minutes to thicken. Season with salt, if needed.
• Begin the creamed leeks while the apples are cooking.
• Heat the olive oil and butter in a medium saute pan over medium heat and saute onion until translucent. Deglaze the pan with wine and reduce until the liquid is almost all gone. (While you are waiting for the wine to reduce, start cooking the leeks.) Cook the leeks in simmering water until tender. Drain and set aside. When the wine has mostly evaporated, stir in the cream, season with salt and pepper, and lower heat to a simmer to allow to reduce and thicken. Strain this sauce and pour over the leeks and set aside briefly in a warm place.
• For the fish: Season the salmon fillets with coarse sea salt and both peppers. Place a little oil into the saute pan and bring to smoking point (you need a hot pan in order to get a crispy outside). Cook the salmon, skin side down leaving undisturbed (no peeking) for about 5 minutes, or until the skin begins to get crispy, then turn and begin cooking for 4 minutes more. This allows the surface of the fish to "caramelize." (You may need more time on the salmon depending on the thickness). You can, if you wish, finish the salmon in a preheated 350 degree F oven. However, DO NOT OVERCOOK THE SALMON. Once you touch the flesh and it springs back up, it's cooked. Remember, because of carryover cooking, the fish will continue to cook after it is removed from the oven.
• Reheat the apple butter sauce if necessary. Place 4 lengths of the creamed leeks on one side the serving plate, with a salmon fillet on the other. Spoon apple butter sauce on the fish and garnish with lemon thyme.
• For the apple butter sauce: Melt butter in a saute pan and add apples, cooking over medium heat for a few minutes until they begin to soften. Add apple juice, orange juice and rice wine vinegar, cover and allow the apples to cook until very soft. Then uncover and allow liquid to reduce to about 1/3 of what you started with. Puree in a blender or food processor. Create a slurry by gradually whisking cornstarch into about 1/4 cup water and blend the slurry into the sauce. Return the sauce to the pot and allow to cook for a few minutes to thicken. Season with salt, if needed.
• Begin the creamed leeks while the apples are cooking.
• Heat the olive oil and butter in a medium saute pan over medium heat and saute onion until translucent. Deglaze the pan with wine and reduce until the liquid is almost all gone. (While you are waiting for the wine to reduce, start cooking the leeks.) Cook the leeks in simmering water until tender. Drain and set aside. When the wine has mostly evaporated, stir in the cream, season with salt and pepper, and lower heat to a simmer to allow to reduce and thicken. Strain this sauce and pour over the leeks and set aside briefly in a warm place.
• For the fish: Season the salmon fillets with coarse sea salt and both peppers. Place a little oil into the saute pan and bring to smoking point (you need a hot pan in order to get a crispy outside). Cook the salmon, skin side down leaving undisturbed (no peeking) for about 5 minutes, or until the skin begins to get crispy, then turn and begin cooking for 4 minutes more. This allows the surface of the fish to "caramelize." (You may need more time on the salmon depending on the thickness). You can, if you wish, finish the salmon in a preheated 350 degree F oven. However, DO NOT OVERCOOK THE SALMON. Once you touch the flesh and it springs back up, it's cooked. Remember, because of carryover cooking, the fish will continue to cook after it is removed from the oven.
• Reheat the apple butter sauce if necessary. Place 4 lengths of the creamed leeks on one side the serving plate, with a salmon fillet on the other. Spoon apple butter sauce on the fish and garnish with lemon thyme.

SALMON-APPLE BURGERS

Steps:

• Combine the cider, apples, 2 shallots, 2 tablespoons vinegar, 1 teaspoon curry powder, and salt and pepper to taste in a saucepan and bring to a boil. Cook until the liquid evaporates, about 12 minutes; let cool slightly. Stir in 2 tablespoons chopped cilantro.
• Meanwhile, pulse three-quarters of the salmon in a food processor until finely ground. Add the remaining salmon; pulse until chopped. Transfer to a bowl; stir in the panko, mayonnaise and the remaining shallot, 2 tablespoons cilantro, 1 tablespoon vinegar and 2 teaspoons curry powder. Add salt and pepper. Form into four 1/2-inch-thick patties.
• Melt the butter in a large nonstick skillet over medium-high heat. Add the patties and cook until browned and cooked through, 2 to 3 minutes per side. Butter the buns and sandwich with the salmon burgers, mayonnaise, the apple relish and more cilantro. Serve with chips.

LEMON-BUTTER BAKED FROZEN SALMON

Steps:

• Position an oven rack in center of the oven and preheat to 450 degrees F. Line a rimmed baking sheet with aluminum foil and brush with oil.
• Rinse the salmon fillets with cold water and pat them well with paper towels. Place the fillets, evenly spaced, in the middle of the prepared baking sheet.
• Bake for 8 minutes; remove the baking sheet from the oven and season the tops of the fillets with 1 teaspoon salt. Continue to bake until the salmon is opaque throughout and the insides flake easily when you insert a paring knife between the layers, 5 to 8 more minutes, depending on the desired doneness (cook until bright pink for rare, pale pink for medium and orange for well done).
• Meanwhile, whisk together the lemon juice and mustard in a large bowl. Add the butter and a pinch of salt and whisk until the sauce is smooth. Top each salmon fillet with some sauce.

APPLE CIDER-GLAZED SALMON

Steps:

• Preheat the oven to 300 degrees F. Fit a baking sheet with a wire rack.
• In a medium saute pan, heat the butter and canola oil over medium heat. Season the salmon with salt and pepper on both sides and cook on one side until light golden brown, 2 to 3 minutes. Flip the fillets, then add the apple cider and shallots and raise the heat to medium high to bring the liquid to a simmer. Cook the fish another 2 minutes, then gently remove the fillets to the rack and transfer to the oven. Bake 8 to 10 minutes for medium rare.
• Meanwhile, continue simmering the pan sauce over medium-low heat, whisking often, until slightly reduced, about 2 minutes. Whisk in the honey and mustard and continue to simmer until slightly reduced, 2 to 4 minutes more. Whisk in the creme fraiche and simmer, whisking often, until the sauce is thick and glossy and coats the back of a spoon, 3 to 5 minutes more. Taste and adjust the seasoning, adding apple cider vinegar as desired.
• Transfer the salmon to serving plates and spoon the sauce over the fish. Garnish with the tarragon, mint, chives and jalapeños.

SALMON FILLETS WITH APPLE BUTTER

Steps:

• Melt butter in skillet. Add onions and brown.
• Place in casserole dish and put fillets on onions. Spread with a thin layer of apple butter.
• Cook in oven at 375 F for 20 to 25 minutes.

BAKED LEMON-BUTTER SALMON

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a baking dish with cooking spray and place salmon fillets in the dish.
• Place butter in a microwave-safe bowl and microwave on high in 30-second increments until melted, 30 seconds to 1 minute.
• Mix lemon juice, salt, and pepper into the melted butter; pour over the salmon.
• Bake in the preheated oven until fish flakes easily with a fork, 12 to 18 minutes.

SALMON FILLETS AND LEMON BUTTER SAUCE

Steps:

• Season salmon fillets with salt, pepper, garlic powder and thyme. Turn salmon over and repeat. Using your hands, rub seasoning into salmon. Let marinate for a minimum of 10 minutes.
• In medium non-stick skillet heat oil over medium to high heat.
• Add salmon and cook for 4 minutes.
• Gently turn salmon over and repeat.
• While waiting for your salmon to cook, microwave butter until melted. Usually about 30-40 seconds.
• Add lemon juice to melted butter and mix.
• Remove salmon from pan and place on dish.
• Spoon lemon butter sauce over the top of each salmon fillet.
• Suggestion:.
• Serve with warm rice and add a side of freshly steamed veggies such as fresh cut green beans and sliced almonds.

SALMON FILLETS WITH ORANGE BASIL BUTTER

Steps:

• Heat gas grill on medium-high or charcoal grill until coals are ash white.
• Combine butter, orange juice, basil and orange peel in small bowl; reserve 2 tablespoons butter mixture. Brush remaining butter mixture onto fish; sprinkle with garlic pepper.
• Place fish onto grill. Grill, turning once, until fish reaches at least 145* or edges flake easily with fork (10 to 12 minutes).
• To serve, drizzle fish with reserved butter mixture. Sprinkle with almonds and basil leaves if desired.

HERBED SALMON FILLETS

Steps:

• In a small bowl, combine sour cream, butter, onion, dillweed, thyme, salt and pepper to taste and mix well.
• Season fillets lightly with salt and pepper and place in single layer in lightly buttered shallow baking dish; spread sour cream mixture over fillets.
• Bake in 425 F oven for about 12 minutes or until sauce is bubbly and fish is opaque.

PAN-FRIED SALMON

Steps:

• Melt butter in a large, heavy skillet over medium heat. Pour in lemon juice and swirl the skillet to mix melted butter and lemon juice.
• Place salmon fillets, flesh side down, in the pan and cook until browned, about 3 minutes. Spoon lemon butter over the top of the fillets as they cook. Turn fillets over with a spatula and cook for an additional 1 or 2 minutes, depending on the thickness of the fillets. Season with salt and pepper.

LEMON-BUTTER SALMON

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Combine bread crumbs, melted butter, and Parmesan cheese in a bowl; stir until well blended.
• Cut lemon in half. Squeeze one half into the butter mixture. Cut the other half into 3 slices and set aside.
• Place each salmon fillet on a piece of aluminum foil and fold up the sides. Brush olive oil onto fillets, then pour butter mixture over top and place a slice of lemon on each one.
• Broil on the top rack in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes.

ONE-PAN GARLIC BUTTER SALMON RECIPE BY TASTY

Steps:

• Preheat oven to 375°F (190°C).
• In a bowl, mix butter, garlic, lemon juice, salt, and pepper.
• Lay salmon fillets on a pan, and evenly distribute the marinade.
• Place broccoli on both sides of the salmon, and drizzle on olive oil, salt, pepper, and parmesan.
• Bake 18 minutes.
• Serve and garnish with parsley.
• Enjoy!

ROASTED SALMON WITH BUTTER

Steps:

• Preheat oven to 475 degrees. Place butter on a rimmed baking sheet and season with salt and pepper. Place sheet in oven until butter melts, about 1 minute.
• Carefully remove sheet from oven and place salmon on top of butter, skin side down; season with salt and pepper. Return sheet to oven.
• Roast until salmon is just cooked through, 8 to 12 minutes, checking frequently. It will flake easily when done. Sprinkle with parsley and serve.

HERB-ROASTED SALMON FILLETS

Steps:

• Preheat oven to 425°. Place salmon in a greased 15x10x1-in. baking pan, skin side down. Combine remaining ingredients; spread over fillets. Roast to desired doneness, 15-18 minutes.

SALMON FILLETS WITH RED BUTTER SAUCE

Steps:

• Wipe the salmon fillets dry with paper towels. Combine the olive oil, thyme and sugar and spread over the salmon. Leave for an hour at room temperature or overnight, refrigerated.
• Melt one tablespoon butter in a small saucepan and saute the shallots and ginger for one minute without browning. Place in the jar of a blender with the wine, water and vinegar. Reduce to a puree.
• Return the mixture to the saucepan and simmer until reduced to one-third of its volume. Keep warm.
• Meanwhile, broil the salmon fillets until cooked (about five minutes on each side), taking care not to dry them out.
• Off-heat, stir the remaining butter into the sauce. Season to taste with salt and pepper. Pour the sauce over the fish fillets and serve.