Place a large skillet over high heat.
Add the water and vinegar.
As the water begins to come to a boil, reduce the heat to medium and add the salmon.
Poach the salmon for about 8 to 12 minutes, until just firm.
Remove the salmon from the pan and drain on a paper towel.
Chill.
When ready to serve, place the olive oil, lemon juice, mustard, salt, thyme leaves, and honey in a small bowl.
Whisk until blended and serve on top of the chilled poached salmon.
Combine the mayonnaise, sour cream, horseradish, lemon juice, lemon zest, dill, tarragon, salt and pepper in a small bowl and mix well. Chill.
Place the water in a large skillet over high heat. Add the shallot, bay leaves, peppercorns and allspice. When the water begins to boil reduce the heat to medium low so that the water is barely shivering. Let the water heat at that temperature for about ten minutes.
Add the salmon filets to the poaching water and increase the heat slightly. Do not let the water come to a higher boil than a shiver.
Poach the salmon for about 8 – 12 minutes depending on thickness. Remove to a paper towel to blot dry and then place on a plate. Top with the mayonnaise and serve.
Place the horseradish, goat cheese, milk, salt, pepper and honey in a small bowl.
Using a fork, blend the ingredients together until smooth.
Place the water and vinegar in a large skillet over high heat.
When the water comes to a gentle simmer, add the salmon filets.
Poach the salmon for 8-12 minutes (longer for thicker filets).
Remove the salmon to a plate lined with a paper towel to drain.
When ready to serve, place the salmon on a plate and top with the horseradish. Serve.
Place the water and vinegar in a large skillet over medium high heat.
As the water begins to heat it will start to “shiver”. This is when the water is moving gently in the pan but no large bubbles are forming at the bottom of the pan – about 180°F to 190°F.
Add the salmon filets to the poaching water and increase the heat slightly.
Do not let the water come to a higher boil than a shiver. It can be helpful to use an instant thermometer.
Poach the salmon for about 7 – 12 minutes depending on thickness: for medium rare, about 7 to 8 minutes, and for well done, about 10 to 12 minutes.
Remove to a paper towel to blot dry and then place on a plate.
Let the salmon rest for about one minute and serve with your favorite sauce.
Place the water in a medium skillet over medium high heat.
When the water is almost boiling, add the salmon. Reduce heat to a shiver.
Poach for 8 to 10 minutes or until the flesh of the salmon is firm.
Remove to a paper towel and let cool.
Place the egg whites, salt, pepper, mustard, and Worcestershire sauce in a bowl and whisk until well blended.
Flake the salmon into small pieces about 1/2 inches long into the bowl.
Add the green onions, celery, peppers, and bread crumbs.
Fold together until well blended.
Pat into 4 disks.
Pat the chopped pecans on each side of the salmon cakes.
Place a large non-stick skillet or griddle over high heat (or an electric griddle on high).
When the griddle is hot, add 1 teaspoon of the oil and spread evenly.
Add the salmon cakes and reduce the heat to medium high.
Cook for about 8 minutes. Add the other teaspoon of olive oil, then turn the cakes over.
Cook for another 8 to 10 minutes and serve.
Mix the orange juice and honey together in a glass measuring cup. Place the measuring cup in the microwave and heat for 15 to 30 seconds. Swirl the mixture until it is well blended.
Cut the salmon filets into 8 triangles.
Preheat the oven to 450°F. Place a large non-stick skillet in the oven for about 10 minutes.
Remove and spray the skillet lightly with olive oil. Place the fillets in the pan, leaving space between each triangle. Spoon the sauce over the fillets and return the pan to the oven. Roast for about 3 minutes and baste the fish with sauce from the pan.
Turn on the broiler and cook for about 8 minutes longer. About every two minutes, spoon sauce over the fish.
About 1 minute before the fish is done, sprinkle fresh dill over the top of the fillets.
Place the water in a medium sauce pan over high heat.
When the water boils add the lentils.
While the lentils are cooking place the olive oil in a medium skillet over medium heat.
Add the onions and cook for 5 minutes. Stir frequently.
Add the carrots and cook for 8 minutes. Stir frequently.
When the lentils are done drain them and add to the onions and carrots.
Add the salt, pepper, thyme, white wine, and butter.
Cook until the wine has evaporated. Reduce the heat to low.
Preheat the oven to broil.
Mix together the peach preserves and the mustard.
Spray a baking tray with spray oil and place the salmon filets on the tray. Spread the peach mustard mixture across the top of the filets.
Place the tray in the oven under the broiler.
Cook for about 8 to 10 minutes.
While the salmon is cooking, gently reheat the lentils.
Divide the lentils between two plates and then top with the cooked salmon.
Serve.
Whisk together the molasses, cayenne pepper, salt, vinegar and paprika.
Place a large skillet in the oven and preheat to 400°F.
When the pan is hot add the olive oil to the pan and then the salmon filets.
Spoon the molasses glaze over the fish and roast for about 13 to 15 minutes.
Serve.
Place a medium skillet over medium heat and add 2 teaspoons of olive oil.
When the oil is hot add the celery and carrots and cook for about 5 minutes. Stir frequently.
Add the lentils and stir.
Add the water, stock, salt and marjoram.
Reduce the heat until the liquid is simmering.
Cook for about 20 to 25 minutes until the lentils are just soft. Stir occasionally.
When the lentils are about halfway done set the oven to broil.
Place a large skillet in the oven.
When the lentils are done add 1 teaspoon olive oil, stir and reduce the heat to low.
Add 1 teaspoon olive oil to the skillet in the oven and add the salmon filets.
Top each filet with 1 teaspoon of maple syrup and return the pan to the oven for about 4 minutes.
Turn the salmon over and top each with 1 teaspoon maple syrup. Cook for another 4 – 6 minutes.
Serve the lentils topped with the cooked salmon.
There will be a little sauce in the bottom of the skillet to drizzle over the salmon.
Place the pepper, cloves, coriander, cardamom, turmeric, and cumin in a small skillet and toast over medium-high for 2 minutes.
Reduce the heat or remove the pan from the heat if the spices begin to overheat or smoke.
Set the toasted spices aside to cool.
Place the olive oil in a large skillet over medium high heat.
Add the ginger and garlic and cook for about 1 minute. Stir frequently.
Add the onion and cook for about 5 minutes. Stir frequently.
Add the jalapeno, tomatoes, shrimp stock, optional tamarind paste, honey and salt.
Stir and simmer for one hour. Stir occasionally.
Place 1 cup of the sauce and the coconut milk in a blender with the toasted spices.
Blend the sauce until smooth.
Add the remaining sauce and blend gently but not until too smooth. There should be a slight texture to the sauce.
Return the sauce to the pan over medium-low heat.
Add the salmon and cilantro to the pan and cook for about 8 minutes. Stir gently once or twice.
Serve over Brown Rice (or the side of your choice), topped with the green onions.
