MM. RICHARDSON

Salmon Recipes


Salmon Spring Rolls


 Ingredients;

2 (8-ounce) salmon fillets
1 tablespoon extra-virgin olive oil
2 Spring Roll Wrappers*
2 teaspoons light soy sauce 
1 tablespoon fresh ginger root, chopped 
2 tablespoons green onions, chopped 
2 cups chopped fresh spinach leaves


Spring Roll Wrappers or Rice Paper Wrapper can be found in Asian markets and online.
They will keep in your cupboard indefinitely.
As they are fragile, keep them flat and handle them gently.




Preparation & Method

Preheat grill to high temperature.
Sear salmon fillets on both sides for one minute on high temperature.
Remove salmon from grill and place on spring roll wrappers.
Top salmon with soy sauce, ginger and green onions.
Moisten the end of the spring roll wrappers with water.
Wrap the wrappers around the salmon fillets and brush outside with olive oil.
Cook on a griddle, sauté pan, or bake in a 375 degree oven for 5 minutes.
Serve on a bed of fresh spinach.

Smoked Salmon Pinwheels




A good savoury finger-food recipe using Scotland's finest once again.
Fish has been smoked for hundreds of years, probably since the prehistoric era.
Not only does the process preserve the fish,
it also adds distinctive and delicious flavours, depending on the types of wood used for the woodchips.

Brown bread - 1 large loaf , sliced and crusts removed
Butter - 110g (4 oz), softened
Smoked salmon - 350g (12 oz), thinly sliced
Lemon juice



METHOD

  1. Butter each slice of bread, cover with salmon. Sprinkle on some lemon juice. If you like, add a little freshly ground black pepper as well.
  2. Roll up each piece. Wrap in foil and chill for about an hour.
  3. Slice each roll and arrange on a serving dish.


    Salmon with Lime and Watercress Sauce

    INGREDIANTS

    Salmon steaks - 4 x 150-175g (5-6 oz)
    Lime - 1, zest and juice
    Watercress - 1 bunch
    Thick Greek-style natural yogurt - 300 g (11 oz)
    Salt and pepper

     

    METHOD

    1.      Put the salmon steaks into a frying pan and add cold water to come halfway up their sides. 
    Add the lime juice. 
    Heat gently until almost boiling, then turn off the heat. 
    Turn the salmon steaks over and let them cool in the water for about 15-20 minutes, when they will be cooked. 
    Check that the flesh flakes easily and looks opaque.

    2.      Reserve a few sprigs of watercress for garnish, then blend the remainder with the yogurt and lime zest in a blender or food processor. 
    If you don't have a blender, just chop the watercress finely and stir it into the yogurt. 
    Season to taste.



    Salmon with Lemon Herb Mayonnaise

    Prep: 5 min, Cook: 10 min.
    • 1 tsp. lemon zest, grated
    • 1 Tbs. plus 1 tsp. unsalted butter
    • 2 Tbs. parsley, minced
    • 1/4 cup fat-free mayonnaise
    • 4 6 ounce salmon steaks
     

    Prepare broiler or grill.
    Combine all ingredients, except salmon, in a bowl. Season with salt and pepper to taste.
    Mix thoroughly and chill. Cook salmon 5-6 minutes per side,
    or until just cooked throughout.
    Serve salmon with a spoon of lemon mayonnaise.

    The recommended wines are: Sauvignon Blanc, Merlot, or White Zinfandel.





    Smoked Salmon Mousses

    Scottish salmon is regarded by many to have the best flavour of any. Scotland has always been famous for its traditional smoke-houses.
    They give flavour to the fish by smoking over woodchips and do not add any artificial additives.
    You don't need to buy whole slices of smoked salmon for this recipe, offcuts and odd pieces can be used which are much cheaper.

    Serves 6


    Single cream - 300 ml (½ pint)
    Bay leaves - 2
    Lemon juice - 1 tbsp
    Paprika - large pinch
    Smoked salmon pieces - 110g (4 oz)
    Milk - 150 ml (¼ pint), approximately
    Gelatine - 1 tbsp
    Water - 3 tbsp
    Cucumber slices - to garnish

    METHOD

    1. Place the cream and bay leaves in a pan, gently heat until warm but not boiling. Leave to infuse for a few hours.
    2. Discard the bayleaves. Pour the cream into a blender or food processor. Add the lemon juice, paprika and most of the salmon pieces, reserve 6 small pieces for garnish. Blend everything together.
    3. Pour the mixture into a measuring jug and add enough milk to make up the quantity to 600 ml (1 pint). Stir well.
    4. Sprinkle the gelatine over the water and leave to soak for a few minutes. Heat until dissolved. Allow to cool for a minute before whisking into the salmon mixture.
    5. Pour the mixture into 6 ramekins and chill for at least 2 hours.
      Serve garnished with the reserved smoked salmon and cucumber slices.


    SALMON ROLLS IMPERIAL

    Serves: 10

    INGREDIENTS FOR THE SALMON:
    3 pounds of salmon fillet
    1 pound 4 ounces of turbot fillet
    30 oysters ( Imperial )
    1 cup of heavy cream
    Blanched leaves of spinach
    Salt pepper
    Noilly Prat
    Dry white wine

    PREPARATION OF THE SALMON:
    Run the turbot in a food processor, then through a fine sieve.
    Place a bowl with the turbot on ice and keep in a cool place 20 minutes.
    Season the turbot with salt and freshly ground pepper.
    Slowly fold in the heavy cream. Season with Noilly Prat.
    Open oysters, reserving the juice for the sauce.
    Enrobe 20 of the oysters in spinach leaves.
    Slice the salmon in 10 escalopes and flatten them.
    Lightly salt the escalopes and cover them with turbot force meat.
    Plate 2 oysters on each escalope and roll up the escalope.
    Place the salmon rolls in a buttered skillet, added the juice from the oysters and dry white wine.
    Poach for 10 minutes slow heat.

    INGREDIENTS FOR THE SAUCE:
    3 cups of stocks from the salmon rolls and fish stock
    2 cups of heavy cream
    3 ounces of butter
    10 oysters, trimmed

    PREPARATION OF THE SAUCE:
    Reduce the stock and the heavy cream until desired consistency.
    Dice the remaining oysters, and with the cold butter, work them into the sauce.




    King Salmon baked in parchment paper
    with wild mushroom salad and baby leeks

    Serves four


    Ingredients
    -for the porccini butter
    1/4 oz. Dried porccini mushrooms
    2 oz. Sherry wine
    1/2 lb. Sweet butter
    1 Tbl. Minced shallot (about 1 shallot)
    1 tsp. Fresh thyme leaves, chopped
    1 Tbl. Fresh Italian parsley leaves, chopped
    1 tsp. Fresh chervil leaves, chopped
    1 Tbl. Sherry wine vinegar

    -for the mushroom salad
    1 lb. Assorted wild mushrooms
    1 Tbl. Minced shallot (about 1 shallot)
    1 Tbl. Sweet butter
    2 Tbls. Virgin olive oil
    1 tsp. Fresh thyme leaves, chopped
    1 Tbl. Fresh parsley leaves, chopped
    1 tsp. Fresh chervil leaves, chopped
    1 Tbl. Sherry wine vinegar
    1/4 Fresh lemon, juice

    -for the salmon






    1-1/2 lbs. Skinless, boneless salmon filet
    12 each Baby leeks, outer layer peeled off and root removed, cut about 4" long
    2 oz. Dry vermouth
    4 oz. Porccini butter

    Preparation
    -for the porccini butter
    Rehydrate the dried mushrooms in the sherry for 20 minutes then drain and chop finely. Combine with the butter in a mixing bowl with the shallot, thyme, Parsley, chervil and Sherry wine vinegar. Mix using a paddle until all ingredients are uniformly incorporated. Roll into a 1-1/2" diameter cylinder in a sheet of baking paper and chill until ready to use. (May also be frozen).

    -for the mushroom salad
    Remove the stems from the mushrooms and cut the larger mushrooms into smaller pieces. Heat a large saute pan over medium flame and add the butter and olive oil. When the butter is melted, add the shallots and saute for 2 minutes. Add the mushrooms and increase the heat to cook off the water that will be released. When the mushrooms become soft, remove from the heat and add the chopped herbs, vinegar and lemon juice. Toss well to mix and season to taste. Allow to cool and reserve.

    -for the salmon
    Simmer the leeks for five minutes in a suitable pot of salted boiling water. Remove and cool. Prepare the salmon in parchment: Divide the salmon filet into four evenly sized portions (about 6 oz. each). Cut each portion through the center, but not quite all of the way, and fold the sides down exposing the end grain of the meat.

    Fold four pieces of parchment paper in half and place three of the baby leeks across the center. Follow this with one of the salmon steaks then place two slices of the porccini butter over the top of the salmon steaks and splash on about 1 Tbl. Of vermouth. Fold the top of the parchment over the fish and seal the package by folding the sides repeatedly over.

    When ready to serve, roast the salmon in parchment paper on a baking pan in a very hot (500 F.) oven for seven to ten minutes or until the bags thoroughly inflates and the paper becomes light brown.

    While the salmon is cooking, spoon the mushroom salad into the center of four warm plates. Remove the salmon from the oven and open the bags. Transfer the salmon along with the leeks onto the mushrooms. (It is usually easy to open one end of the bag and slide the salmon out.) Top the roasted salmon with baby watercress tossed in olive oil and seasoned with salt and pepper.



    Salmon Baked in Parchment
    with potato fennel puree and lobster butter

    Serves Four

    Ingredients
    -for the salmon
    1-1/2 lbs. Fresh salmon filet, boneless and skinless

    1/2 each English cucumber, peeled, seeded and sliced into 1/4" slices
    1/2 each Celery stalk, washed and sliced into 1/8" slices
    2 each Large shallots, peeled and sliced into thin rings
    1 Tbl. Sweet butter

    1/4 lb. Sweet (unsalted) butter
    1 each Large shallot, peeled and minced fine
    1 Tbl. Each: chopped chervil, Italian parsley and celery leaves
    1 each Juice of lemon

    1/2 cup Each: chervil, Italian parsley, mache and celery leaves
    1 tsp Virgin olive oil

    -for the puree
    3 each Russet potatoes, peeled and cut in half lengthwise
    2 each Fennel bulbs, cut in half and cored
    1 each Medium celery root, peeled and cut into quarters
    8 clove Garlic
    1/4 cup Extra virgin olive oil
    1/2 cup Heavy cream

    -for the lobster butter
    1 Tbl. Olive oil
    2 each Medium shallots, peeled and sliced
    5 each White peppercorns, cracked
    1 cup Dry white wine
    1/2 cup Vermouth
    1-1/2 cup Lobster stock
    5 oz. Sweet butter, cubed
    3-4 sprig Fresh thyme, leaves only, chopped fine
    1/2 each Bay leaf
    1/2 each Juice of fresh lemon


    Method
    1. Prepare the salmon in parchment: Divide the salmon filet into four evenly sized portions (about 6 oz. each). Cut each portion through the center, but not quite all of the way, and fold the sides down exposing the end grain of the meat. Season well with salt and freshly ground black pepper.

    In a suitable saute pan, saute the cucumber, celery and shallots in butter until they soften. Season lightly with salt and black pepper. Allow to cool.

    In the work bowl of a food processor, puree the butter until soft and smooth, scraping the sides down often with a rubber spatula. Add the chopped herbs and lemon juice and puree to incorporate. Season to taste with salt and pepper.

    Fold four pieces of parchment paper in half and cut into the shape of a large heart (see photos). Place one quarter of each of the sauteed vegetable onto the center of one side of the heart. Lay one of the salmon steaks over the vegetables then spread about two tablespoons of the herb butter evenly over the top. Fold the other side of the heart over the fish and seal the package by folding the sides repeatedly over.(see photo)

    2. Prepare the puree: Steam the potato, fennel and celery root in a steamer until soft. Roast the garlic cloves, still in the skin, in the oven at 400 F. until the flesh becomes golden brown and soft then remove from the skin. Combine the fennel, olive oil and roasted garlic in the food processor and puree until smooth. Pass the potato and celery root through the fine plate of a food mill and follow with the pureed fennel. Heat the cream and stir it in then season to taste with salt and pepper. Keep in a warm place.

    3. Prepare the sauce: Sweat the shallots in olive oil until translucent. Add the bay leaf, peppercorns, wine and vermouth and reduce slowly to 20% of original volume. Add the lobster stock and reduce again to 20% of original volume. Remove from the heat and whisk in the cubed butter, a small amount at a time and the fresh thyme. Add the lemon juice and salt and pepper to taste then strain through a fine strainer and reserve in a warm place.

    4. Finish the dish: When ready to serve, roast the salmon in parchment paper on a baking pan in a very hot (500 F.) oven for eight to ten minutes or until the bags thoroughly inflates and the paper becomes light brown.

    While the salmon is cooking, spoon the puree into the center of four warm plates. Toss the fresh herbs and celery leaves in a small bowl with the olive oil and season to taste with salt and pepper. Remove the salmon from the oven and open the bags. Transfer the salmon along with the vegetables onto the puree. (It is usually easy to open one end of the bag and slide the salmon out.) Top the roasted salmon with the tossed herb salad then ladle the sauce around the plates.