Salmon With Rosemary Sauce Food

ROSEMARY ROASTED SALMON

Steps:

• Place half of rosemary sprigs in a single layer in the center of a baking pan.
• Place sliced red onion ontop of the rosemary.
• Place salmon filet on top of the onion with skin side down.
• Sprinkle salmon with salt and pepper.
• Cover salmon with remainder of rosemary sprigs.
• Place lemon slices over rosemary.
• Drizzle olive oil over filet.
• Sprinkle with salt.
• In a preheated 500 degree oven, roast salmon for about 20 minutes or until cooked through.
• Serve salmon with onion and lemon.

SALMON WITH ROSEMARY SAUCE

Steps:

• Place 1 teaspoon rosemary, the parsley, peppercorns and lemon in cheesecloth; tie securely.
• Heat broth and cheesecloth bag to boiling in 10-inch skillet; reduce heat. Cover and simmer 5 minutes.
• If fish fillets are large, cut into 4 serving pieces. Place fish fillets in skillet; add water, if necessary, to cover. Heat to boiling; reduce heat. Simmer uncovered 5 to 10 minutes or until fish flakes easily with fork.
• Remove fish to serving platter and keep warm. Reserve 1/3 cup broth mixture. Discard cheesecloth bag and remaining broth mixture.
• Mix half-and-half and cornstarch. Heat half-and-half mixture, reserved broth mixture, 1 teaspoon rosemary and the salt to boiling in skillet over medium heat. Boil and stir 1 minute. Pour over fish.

SALMON WITH LEMON, CAPERS, AND ROSEMARY

Steps:

• Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, and rosemary. Place each piece of seasoned salmon on a piece of foil large enough to fold over and seal. Top the each piece of salmon with 2 lemon slices, 1 tablespoon of lemon juice, 2 tablespoons of wine, and 1 teaspoon of capers. Wrap up salmon tightly in the foil packets.
• Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Place the foil packets on the hot grill and cook for 10 minutes for a 1-inch thick piece of salmon. Serve in the foil packets.

BALSAMIC AND ROSEMARY GRILLED SALMON

Steps:

• Season salmon fillets to taste with sea salt, and place into a shallow, glass dish. Whisk together vinegar, olive oil, lemon juice, garlic, and rosemary; pour over salmon fillets. Cover, and refrigerate at least 30 minutes.
• Preheat an outdoor grill for medium-high heat, and lightly oil grate.
• Remove salmon from marinade, and shake off excess. Discard remaining marinade. Cook on preheated grill until fish is opaque in the center and flakes easily with a fork, about 4 minutes per side.

ROSEMARY SALMON AND VEGGIES

Steps:

• Preheat oven to 400°. Place salmon in a greased 15x10x1-in. baking pan. Combine oil, vinegar, rosemary, garlic and salt. Pour half over salmon. Place asparagus and red pepper in a large bowl; drizzle with remaining oil mixture and toss to coat. Arrange around salmon in pan; sprinkle with pepper., Bake until salmon flakes easily with a fork and vegetables are tender, 12-15 minutes. Serve with lemon wedges.

GRILLED SALMON WITH LEMON-ROSEMARY MARINADE & SAUCE

Steps:

• Cut salmon into 4 portions and place in a shallow dish.
• Wisk lemon juice, olive oil, chopped fresh rosemary, garlic, salt and freshly ground pepper to taste in a small bowl.
• Use 2 tablespoons of the lemon juice mixture to marinate the salmon.
• Cover and marinate in the refrigerator for 20 to 30 minutes.
• Stir 4 tsp chopped pitted Kalamata olives into the remaining lemon juice mixture for sauce.
• While salmon marinates, heat grill to medium-high.
• Just before cooking, lightly oil grill rack by rubbing a piece of oil-soaked paper towel over surface (use tongs to hold paper towel).
• Do not spray a hot grill with cooking spray; it could cause an explosion.
• Place salmon pieces skin side up, on grill.
• Close lid and cook for 4 minute.
• Using two metal spatulas, carefully turn salmon pieces over; cook just until opaque in the centre and fish flakes when tested with a fork 4 to 8 minutes longer, depending on thickness.
• Serve the salmon with the sauce and lemon or lime wedges.

LEMON ROSEMARY SALMON

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Arrange half the lemon slices in a single layer in a baking dish. Layer with 2 sprigs rosemary, and top with salmon fillets. Sprinkle salmon with salt, layer with remaining rosemary sprigs, and top with remaining lemon slices. Drizzle with olive oil.
• Bake 20 minutes in the preheated oven, or until fish is easily flaked with a fork.

CASHEW AND ROSEMARY ENCRUSTED SALMON WITH HIBISCUS-LIME SAUCE

Steps:

• In a mixing bowl, combine cashew nuts, coconut, chopped rosemary, and bread crumbs. Dredge the fillets of salmon in flour, then dip in beaten eggs. Next roll the fillets in the cashew, coconut, rosemary, and bread crumbs mixture. In a frying pan with hot olive oil, pan fry salmon fillets to desired doneness and set aside.
• Hibiscus-Lime Sauce: For the preparation of the sauce, pour off the excess of the olive oil, keeping 1 tablespoon and saute the shallots and hibiscus flowers. Add white wine and reduce until almost dry, then add the heavy cream and reduce to half of its volume. Lower the heat and gradually add the butter, whisking at all times alternating with lime juice, until thoroughly incorporated, adjust the seasoning with salt and pepper. Served with sliced encrusted salmon.

SALMON WITH GARLIC-ROSEMARY BUTTER

Steps:

• Place salmon skin side down on a broiler pan. Combine butter, garlic, honey and rosemary. Brush one-third of mixture over salmon. Broil 3-4 in. from the heat for 7-9 minutes or until fish flakes easily with a fork, basting occasionally with remaining butter mixture.