Here ya go, cookie. (In general, I apply the sauces/marinades a little at a time, instead of all at once. Also, if the fillets are very thick, I usually finish them in a 450 F oven):
SALMON IN GINGER BUTTER SAUCE
2 salmon steaks or fillets -- 1/2 pound each
3 Tablespoons dry sherry (my note: I used dry white wine)
2 Tablespoons soy sauce
1 Tablespoon sesame oil -- oriental type
1 Tablespoon fresh ginger -- finely minced
2 Tablespoons chopped fresh parsley
2 Tablespoons butter (my note: I omitted this)
freshly ground pepper
salt
1 lemon -- cut in quarters
DIRECTIONS:
Combine sherry, soy and oil. Rub fillets with this marinade. (My note: If doing steaks, rub one side with half the marinade, broil for 5 minutes, turn over and brush the other side with the rest of marinade, then broil another 5 minutes or so, or until cooked through). Rub ginger across top of fillets, dot with butter, then sprinkle on parsley. Add black pepper and a sprinkle of salt to taste. (From the poster: "This can be done several hours in advance-I have also done it while the oven was heating when I was short on time)."
Preheat oven to 550 degrees, then turn oven to Broil. Place salmon (filets) about 4 inches below heat and cook until fish turns a lighter pink, just becomes firm to the touch, and begins to flake when prodded with a fork, about 5 minutes on each side for salmon steaks.
(Alternately, steam in rack in a steamer over boiling water for 10 minutes. Serve with lemon wedges).
Edited from: Pacific Flavors by Hugh Carpenter
BROILED SALMON WITH LIME CILANTRO
INGREDIENTS:
1/2 cup cilantro leaves, finely chopped
1 clove garlic, large, finely chopped
2 tablespoons lime juice
1 tablespoon olive oil
1/2 teaspoon salt (I use 1/8 tsp salt)
4 salmon steaks, 3/4 inch thick (can also use fillets)
DIRECTIONS:
Place fish on plate.
Combine cilantro, garlic, lime juice, oil and salt in a bowl.
Set 2 Tbsp aside in a separate bowl.
Pour the cilantro mixture over the fish (do not use the 2 Tbsp reserved marinade). Cover and let it sit 10 minutes.
Spray broiler rack with nonstick cooking spray.
Place salmon on rack and brush with 1 tablespoon marinade.
Broil 6" from heat about 3-4 minutes.
Turn steaks over, and brush with remaining tablespoon of marinade.
Broil 3 more minutes or until cooked through.
4 servings.
posted at:
http://www.recipezaar.com/15911BROILED SALMON WITH SWEET RED PEPPER SAUCE
INGREDIENTS:
2 medium red bell peppers
2 cloves garlic, unpeeled
2 teaspoons red wine vinegar
1 teaspoon olive oil
1 lb salmon fillets or salmon steaks
DIRECTIONS:
1. Preheat broiler.*
2. Broil peppers on both sides until black and blistered.
3. Place in metal bowl and cover with plastic wrap. Let cool about 15 minutes.
4. Meanwhile, lower oven heat to 400 degrees F.
5. Wrap garlic in foil; roast in oven about 10-15 minutes or until soft. Peel and set aside.
6. Peel peppers over a bowl to catch any juice; discard stems and seeds.
7. In a blender or food processor, puree peppers and their juice with the garlic, vinegar, and oil. Set aside.
8. Reset the broiler. Broil salmon to desired doneness (about 4-5 minutes on each side for salmon steaks).
9. To serve: Drizzle red pepper sauce over salmon.
*Note: Can also cook the salmon over the grill.
Makes 2-3 servings.
Adapted from my files.
SPICY GRILLED SALMON STEAKS WITH BLACK BUTTER
INGREDIENTS:
1 1/2 teaspoons freshly ground black pepper
1/2 teaspoon paprika
1/4 teaspoon cayenne
1 teaspoon minced garlic
1 tablespoon minced onion
1/2 teaspoon crumbled dried thyme
1/4 teaspoon salt
1 tablespoon olive oil
2 salmon steaks (1 pound), each about 1 inch thick
1 tablespoon unsalted butter, (optional)(I omit it)
DIRECTIONS:
In a bowl stir together the black pepper, the paprika, the cayenne, the garlic, the onion, the thyme, the salt, and the oil until the mixture forms a stiff paste. Pat the paste onto both sides of each salmon steak.
Heat an oiled ridged grill pan *(see note) over moderately high heat until it is smoking and in it sauté the salmon for 3 to 4 minutes on each side, or until it is cooked through.
Optional: While the salmon is cooking, in a small skillet cook the butter over moderate heat, swirling the skillet, until it is dark brown, but do not let it burn. Transfer the salmon to heated plates and pour the butter over it. (I omit this).
Makes 2 servings.
*Note: This can also be cooked on the grill.
(This spice rub can also be used on chicken).
Source of Recipe: Gourmet 1990
http://www.epicurious.com/recipes/food/ ... tter-12840
