How to Cook Salmon

6 Salmon Fillets about 7 oz. each
1 1/2 oz. clarified butter
1 1/2 oz. Vegetable Oil
1 Lemon, thinly sliced

Mustard Sauce

1/4 cup Shallots, minced 1 oz. Butter
6 oz Dry white wine
1/2 cup Heavy cream
3/4 tbsp. Stone ground mustard
1/8 cup Chives, chopped
1/8 cup Parsley, chopped
Salt to taste

Garnish

Miniature pear tomatoes
Parsley sprigs

Arrange salmon fillets in baking pan, drizzle with combined butter and oil and top with lemon slices. Bake in 400°F oven 15 minutes or until flesh is no longer translucent.

To Prepare Mustard Sauce: Lightly saut shallots in butter; add wine and reduce until nearly evaporated. Add cream; cook and stir until thickened. Add mustard, chives, and parsley. Season to taste with salt.

To Serve: Ladle serving of sauce on serving plate, arrange lemon topped salmon on sauce. Garnish with pear tomatoes and parsley sprigs.

(recipe courtesy of Alaska Seafood Marketing Institute)

Serves 6.

From CookingCache.com

From an article found on the DallasNews.com website, “[h]ealth officials recommend eating at least two servings per week of omega-3 fatty acid-rich fish, such as salmon, herring and trout.”

A recipe for Ginger-Soy Salmon Fillets from the site:

1/4 cup sesame seeds
1/4 cup reduced-sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon brown sugar
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
1 teaspoon cornstarch
1/2 teaspoon five-spice powder
1/2 teaspoon freshly ground black pepper
1 (1-1/4-pound) center-cut salmon fillet, cut into 4 pieces
1/4 cup chopped fresh cilantro (optional)

Preheat oven to 400 F. Line a baking sheet with foil and coat it with cooking spray.

In a small saucepan, stir the sesame seeds over medium heat until they are lightly toasted, about 4 minutes. Transfer to a plate to cool.

In the same saucepan, whisk together the soy sauce, rice vinegar, sesame oil, brown sugar, ginger, garlic, crushed red pepper flakes, cornstarch, five-spice powder and black pepper. Stir the glaze over medium heat until simmering and thickened, about 2 minutes.

Sprinkle the top side of each salmon piece (not the skin side) with 1 tablespoon of the sesame seeds. Set the salmon, seeded-side down, on the prepared baking sheet.

Bake the salmon for 7 minutes. Turn the fillets over and top each one with about 2 tablespoons of the glaze. Continue baking for another 7 minutes, or until the fish is just opaque in the center.

Pull off and discard the skin from each fillet. Sprinkle with cilantro, if using. Makes 4 servings.

PER SERVING: Calories 326/Fat 17g (2 g sat)/Cholesterol 78mg/Sodium 621mg/Fiber 1g/Carbohydrates 11g/Protein 32g

The full article can be found here.

When Learning How to Cook Salmon, How Much is Too Much?


For those of you learning how to cook salmon, an article posted at Projo.com (The Providence Journal) reminds us of the uncertainties of long-term exposure to eating salmon.They state thatscience has not provided a definite answer on the impact to your health. They do know that grilling and baking are better for several reasons and that salmon is an excellent source of omega-3 fatty acids, which lowers the risk of cardiovascular disease and promotes neurological development.



An interesting quote in the article says:

The committee broadly concluded that the potential risks associated with PCBs from seafood are similar to those from meat, such as beef, pork or poultry.

So there you have it. Read the rest of the article here.