Salmon Medallions Food

SALMON TERIYAKI

Steps:

• Mix all the ingredients for the sauce together except the cornstarch and water in a small sauce pan. Heat until boiling reduce the heat and cook 5 minutes. Mix the cornstarch and water together and add to the sauce to thicken it. Set aside.
• For the salmon. Preheat oven 400 degrees. Add oil to a large skillet and let it get hot over medium high heat. Salt and pepper the salmon and add to skillet and let it sear on one side until the meat looks cooked about 1/3 of the way up. Flip the salmon and place it in the hot oven.
• Bake about 5 to 10 minutes depending on how thick the salmon is. Remove from oven when the middle of the salmon feels firm but not hard. Add 3 tbsp of butter to the pan and 3 sprigs of thyme. Push the salmon to the side and tilt the pan so you can use a spoon and Give the salmon a little bath with the butter and thyme mixture. Brush the teriyaki sauce on the salmon turning it over to get both sides. Remove salmon to serving plate and garnish with cilantro if desired

SALMON MEDALLIONS

Steps:

• Preheat grill to high.
• Place tied salmon steaks on the alder planks. Cut 1 1/2-inch hole in center of tied steaks. Finely mince fresh dill and mix with cream cheese. Spoon the mixture into the center of steaks. Season with lemon zest, paprika, salt, and cracked black pepper. Place planks on grill until they begin to smoke, reduce heat to medium low and cover grill. Cook slowly for 15 to 20 minutes or until the fish begins to flake easily. Do not overcook. Garnish with lemon wedges and fresh herbs.

ASIAN SALMON MEDALLIONS

Steps:

• In a small bowl, combine the onion, chives, parsley and garlic; set aside. Soak kitchen string in water. , Using tweezers or small pliers, remove pin bones from salmon by pulling the bones out at an angle. To debone salmon for rolling, start at one end of the stomach flap and cut between the bones and all the way toward the backbone. , Cut around the backbone and the small bone above it, cutting all the way up to, but not through, the skin holding the two sides together. Repeat on the other side so the center bones are completely separated from the salmon steak. , On each steak, trim off about 2 in. of skin from the end of the left stomach flap. Open steaks flat. Spoon onion mixture over salmon. Fold left side over filling. Carefully roll up salmon to form a circle. Wrap soaked kitchen string around the salmon rolls and tie., In a small bowl, combine the syrup, vinegar, hoisin sauce and sesame oil. Set aside 1 tablespoon sauce for serving. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack., Grill salmon, uncovered, over medium heat or broil 4 in. from the heat for 4 minutes on each side; basting frequently with reserved marinade. Turn salmon and grill 2-3 minutes longer or until fish flakes easily with a fork. Remove and discard string. Drizzle salmon with reserved sauce.