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On this page is a recipe for individual fillets of salmon, with numerous variations. For baked salmon fillets, click on button to left. BRAISED SALMON, INDIVIDUAL FILLETS Salmon for a Small Party For a few guests it is hard to beat pan-steamed salmon fillets for quickness and elegance. The cooking can be done in about 15 minutes. Pan-steamed fillets are moister than most grilled or broiled fillets, and do not dry out if they stand for a time before serving. The cooked fillets may be garnished with a wide variety of sauces, starting with simple sour cream and dill. The number of fillets is limited by the size of your largest skillet. If you have too many guests, the fillet can be baked whole in the oven. Per person Salmon fillet, cut into individual servings, or 1"
steaks, Rinse fillets in cold water. Place them in pan in a single layer so that they are not touching. Season with salt, thyme, and bay leaf. (May be done in advance to this point.) Add wine and water to cover bottom of pan generously. Cover pan and bring rapidly to simmer. Simmer until salmon is done, about 130 degrees F. on the instant dial thermometer (see Basics). Time will be about 15 minutes, depending on thickness of fillets and vigor of simmer. Place some sour cream on or beside each fillet and sprinkle with dill. (Or serve in a bowl and let guests help themselves.) Decorate with lemon slices. Various Sauces and Butters In place of sour cream and dill, substitute any of the following. Also remember classic plain mayonnaise, diet permitting. Dill-Yogurt Dressing Cucumber and Sour Cream Cucumber and sour cream are a classic sauce for salmon. Yogurt enriched with a little mayonnaise is very good as well. This dressing is also excellent for chilled salmon. Per person Cucumber, 1/4 Peel cucumber. Split lengthwise and scoop out seeds with a
spoon. Make 1/8 inch dice. Variations Lemon Butter See Lemon Butter in the sauce section. Lime-Dill Butter Among its other uses, this excellent butter, containing lime juice, dill, and garlic, goes well with salmon. See Lime Dill Butter in sauce section. Variation Piperade As elsewhere, red and green peppers can be used for attractive color. Serves 4, about 1 cup Onions, finely chopped, 2 ounces, ½ cup Sauté onions in olive oil 5 minutes or until translucent. Stir in red and green peppers, then garlic, thyme, salt, and pepper. Sauté until peppers are tender, 5 to 10 minutes. Variation Salsa Use a favorite salsa. For a mild salsa using tomatoes and green peppers or chilies, seasoned with oregano and cumin, see Slightly Cooked Salsa in sauce section. Garlic Yogurt Stir minced garlic or (preferred) pureed garlic into yogurt or thick yogurt cream. Red Pepper Sauces See Red Pepper Sauces in sauce section. Greek Salads A little Greek Salad, well drained, can serve as a relish for salmon. See various versions in the Salad Section. |
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