Sexy Salmon And Sassy Slaw Food

SEXY SALMON

Steps:

• 1. Take fillets and coat them in the spices: Montreal seasoning, seasoning salt and paprika.
• 2. Add 2 to 3 tablespoons of butter to a pan and add fish. Cook on both sides for about 3 to 4 minutes.
• 3. Add fish in a baking dish and top it off with two pats of butter. Bake in oven for about 3 minutes (not too long or else fish will get tough). Remove and enjoy!

SEXY SALMON AND SASSY SLAW

Steps:

• Preheat oven to 350°F.
• In 8x8 baking dish, pour in the wine, add the dill sprigs & top with salmon, skin side up. Bake for 25 - 30 minutes.
• Toss together cabbage, jicama, snow peas & green onions.
• Whisk together all ingredients for the vinaigrette. Set aside 2 TB & toss the rest with the slaw.
• Whisk together the 2TB reserved vinaigrette with the 2TB melted butter.
• To serve:
• Place about 3/4c slaw on a plate. Set a piece of salmon on top. Drizzle with vinaigrette/butter mixture.

WILD SALMON WITH RADISH & ORANGE SLAW

Steps:

• Mix the paprika, cumin seeds, cinnamon and orange zest, then rub the mixture over the salmon fillets.
• Boil the baby potatoes whole in their skins for 15 mins until tender. Drain, then thickly slice.
• Heat the grill to high and grill the peppers for 5 mins on each side or until cooked through and charred, then peel off their blistered skins and dice the flesh. Put in a bowl with the chillies, olive oil, lemon juice and zest, spring onions, radishes and sliced potatoes.
• Cook the salmon under the grill for 5 mins, skin-side up, then turn. If not already cooked, grill for a further 1-2 mins. (Wild salmon cooks much faster than farmed.)
• Toss the olives, chopped orange and mint through the potatoes and serve half with half of the salmon. Chill the remainder for another day. Will keep covered and chilled for up to two days.