Spicy Salmon With Caramelized Onions Food

SPICY SALMON WITH CARAMELIZED ONIONS

Steps:

• Combine the black pepper, paprika, cayenne pepper, minced garlic, Dijon mustard, brown sugar, onion powder, and salt in a small bowl. Stir in 1 tablespoon of olive oil to make a paste. Spread the paste all over the salmon fillets, and set aside to marinate at room temperature 30 minutes.
• Heat the remaining 2 tablespoons of olive oil in a small pan over medium heat. Stir in the onion, and cook until tender and golden brown, about 10 minutes. Heat a separate non-stick skillet over medium-high heat. Cook the salmon fillets in the hot skillet until golden brown on each side, and no longer translucent in the center, about 4 minutes per side. Pour the browned onions and olive oil over the salmon fillets to serve.

SPICY TERIYAKI GLAZED SALMON WITH CUCUMBER-GREEN ONION RELISH

Steps:

• Combine first seven ingredients in a small saucepan and bring to a boil. Remove from heat and let cool. Preheat grill. Season the salmon with salt and pepper to taste. Grill for 3 to 4 minutes on each side. Brush with the glaze during the last 1 minute of cooking.
• Combine cucumber, onion, vinegar and oil in a small bowl and season with salt and pepper to taste. Let sit 30 minutes.

SWEET AND SPICY GRILLED SALMON

Steps:

• Preheat an outdoor grill or grill pan on medium high.
• Mix together the hot sauce, brown sugar, paprika and cayenne in a small bowl. Transfer 1 tablespoon of the mixture to a large bowl and whisk in the mayonnaise; set aside the rest of the sauce. Add the chives, celery and onions to the bowl with the mayonnaise and toss well.
• Sprinkle the salmon with salt and pepper. Brush the grill grate lightly with oil. Lay the salmon on the grill, skin-side up, and cook until distinct grill marks appear and the salmon releases easily from the grate, 2 to 3 minutes. Turn and brush the fish with some of the reserved sauce. Continue to cook the fish, brushing the pieces periodically with the sauce, until the salmon fillets are glazed and just cooked through, 13 to 15 minutes more.
• Transfer the fillets to individual plates and serve with the celery slaw.

SPICY SALMON WITH CARAMELIZED ONIONS

Steps:

• Combine black pepper, paprika, cayenne pepper, minced garlic, Dijon mustard, brown sugar, onion powder, and salt in a small bowl. Stir in 1 tablespoon olive oil to make a paste.
• Spread paste over salmon fillets; set aside to marinate at room temperature for 30 minutes.
• Heat remaining 2 tablespoons olive oil in a small pan over medium heat. Stir in onion; cook until tender and golden brown, about 10 minutes.
• Heat a separate nonstick skillet over medium-high heat. Cook salmon fillets in the hot skillet until golden brown on each side and no longer translucent in the center, about 4 minutes per side.
• Pour caramelized onions and olive oil over salmon fillets to serve.

SALMON FILLET WITH CARAMELISED ONION

Steps:

• Heat 1 tablespoon olive oil in a pan add sliced onion, cook until onions soften, approx 5-8 Min's, lower heat, cook onions for an additional 5-10 Minutes until they turn golden.
• Add wine, water, vinegar, fig preserves, stock granules and honey, bring to the boil, reduce heat, simmer uncovered about 30 Minutes to caramelise onion and reduce liquid.
• Season with salt and pepper and add rosemary, stir to combine.
• For the Salmon.
• Season salmon fillets on both sides with salt and pepper.
• Heat remaining oil in a large pan add salmon, cook 3-6 Minutes a side depending on the thickness of the fillet.
• As a general rule I cook mine until nice and golden and fish flakes easily when a fork is inserted into flesh.
• Serve fish topped with onion and your favourite side dish.

ROASTED SALMON WITH CARAMELIZED ONIONS AND FIGS

Steps:

• Swirl olive oil in bottom of medium nonstick skillet.
• Add onions and sprinkle with 1/2 teaspoon salt.
• Cover and cook over medium-low heat, stirring occasionally, until onions are soft, about 10 minutes.
• Remove cover and cook, stirring often, until onions are golden, 15 to 20 minutes.
• Stir in figs, wine, broth, vinegar and fresh rosemary.
• Increase heat to high and simmer until sauce thickens, about 5 minutes.
• Add salt and pepper to taste.
• Keep warm.
• Preheat oven to 450 degrees.
• Sprinkle salmon with salt and pepper to taste.
• Place on lightly oiled heavy baking sheet.
• Roast for 7 to 10 minutes or until fish flakes.
• Sprinkle salmon with parsley.
• Serve over fig sauce.
• This recipe can be doubled or tripled.

SPICY SALMON WITH CARAMELIZED ONIONS

Steps:

• Combine black pepper, paprika, cayenne pepper, minced garlic, Dijon mustard, brown sugar, onion powder, and salt in a small bowl. Stir in 1 tablespoon olive oil to make a paste.
• Spread paste over salmon fillets; set aside to marinate at room temperature for 30 minutes.
• Heat remaining 2 tablespoons olive oil in a small pan over medium heat. Stir in onion; cook until tender and golden brown, about 10 minutes.
• Heat a separate nonstick skillet over medium-high heat. Cook salmon fillets in the hot skillet until golden brown on each side and no longer translucent in the center, about 4 minutes per side.
• Pour caramelized onions and olive oil over salmon fillets to serve.

SPICY SALMON WITH CARAMELIZED ONIONS

Steps:

• Combine black pepper, paprika, cayenne pepper, minced garlic, Dijon mustard, brown sugar, onion powder, and salt in a small bowl. Stir in 1 tablespoon olive oil to make a paste.
• Spread paste over salmon fillets; set aside to marinate at room temperature for 30 minutes.
• Heat remaining 2 tablespoons olive oil in a small pan over medium heat. Stir in onion; cook until tender and golden brown, about 10 minutes.
• Heat a separate nonstick skillet over medium-high heat. Cook salmon fillets in the hot skillet until golden brown on each side and no longer translucent in the center, about 4 minutes per side.
• Pour caramelized onions and olive oil over salmon fillets to serve.

CARAMELIZED SALMON

Steps:

• Combine basil and ginger.
• Coat the salmon fillets with basil/ginger mixture on both sides and refrigerate for at least 4 hours or overnight.
• When ready to cook for serving, combine the soy sauce, orange liqueur, orange rind, and shallot in a bowl; set aside.
• Heat olive oil in a skillet over medium-high heat.
• Combine the black pepper and sugars in a shallow dish.
• Press one side of the salmon fillets into the mixture, then sauté the fillet, sugar-side-down, to caramelize the sugars, for about 2 to 3 minutes.
• Then quickly pour the soy mixture into the pan before the sugar burns, stirring to dissolve any caramelized bits floating around the pan.
• Turn the fillets over and lower the heat to medium; cover the pan and cook for 5 to 8 minutes longer, until fillets are cooked through (they will be dark pink in the middle).
• Remove fillets from skillet and place on serving platter; melt the butter in the pan then add the Marsala, stirring the bottom with a wooden spatula, and simmer for 3 minutes to deglaze the pan, then pour over the fillets.
• Decorate with orange slices, serve, and enjoy!
• Adapted from a recipe posted to Gail's Recipe Swap by PegW.