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Place the steaks in a bowl. Mix together the wine, orange juice, garlic, and onion. Pour over the salmon and marinate for 1 hour. Place the salmon steaks in a lightly greased broiler pan. Pour the marinade into a saucepan. Brush the salmon steaks with half the melted butter. Place the broiler pan with the steaks about 4 inches below the heat source and broil for 5 minutes. Turn the salmon steaks, brush with the remaining butter and broil for another 5 minutes. Meanwhile, bring the marinade to a rapid boil and reduce it to about 1/3 cup. Remove from the heat and whisk in the butter, 1 tablespoon at a time. Whisk in the whipped cream. If necessary warm the sauce gently over low heat (do not allow it to boil). Season and serve over the salmon steaks.
This salmon recipe will serve 4.
Sprinkle both sides of the salmon fillet with salt and pepper. Mix the cornstarch and water in a small bowl to form a paste. Add the orange juice concentrate, lemon juice, and brown sugar. Stir the mixture well until all the ingredients are dissolved. Set aside. Pour half of the sauce into the bottom of a microwavable dish. Place the salmon fillet in the dish on top of the sauce. Pour the remaining sauce over the salmon. Cover the dish with plastic wrap. Vent to allow steam to escape. Microwave on high for 7-10 minutes(depending on your microwave. Consult your manual). Remove from microwave and carefully remove plastic wrap. Place the fillet on a plate. Stir the remaining sauce and pour over the fillet and garnish if desired.
This salmon recipe serves 3 to 4.
Boil the potatoes until tender and then mash them with a little milk and butter. Allow cooling to room temperature. Break the salmon into small flakes. Combine the salmon with the eggs, onions, parsley, and potatoes. Spread the crumbs on a cookie sheet. Form the salmon mixture into 8 1/2 cup balls and set on the crumbs. Press the balls to form 1/2-inch thick cakes, coating each side with the crumbs. Heat a large skillet and fry the cakes in oil for about 3 to 4 minutes until golden brown. Do not crowd the salmon cakes in the skillet. Keep salmon cakes warm in a 200-degree F. oven until all are cooked.
This salmon recipe will serve 4.
Drain salmon. Mix all ingredients in a loaf pan. Bake in a 375-degree F. oven for 1 hour. Optional: egg whites, beaten and folded in will give a very light and fulfilling loaf.
This salmon recipe will serve 3 to 4.
Melt 2 tablespoons of butter in a large skillet. Saute the onions until tender. Stir in the carrot, 4 teaspoons lemon juice, 1 cup white wine, water, bay leaf, cloves, thyme, and 1/2 teaspoon salt. Bring to a boil. Reduce heat and simmer for 10 minutes. Add the salmon steaks to the skillet and poach gently until the fish begins to flake easily with a fork. Cover the pan if the liquid doesn't cover the steaks. Remove fillets to a hot platter. Strain and reserve 1/2 cup of the liquid the salmon was cooked in. Melt 1 tablespoon of butter in a saucepan and gradually stir in 1 tablespoon of flour. Cook while stirring for 1 minute. Gradually stir in the reserved fish stock, 2 tablespoons white wine, and 1/2 teaspoon lemon juice, stirring until smooth. Simmer for 5 minutes stirring occasionally. Stir in the whipping cream and simmer until the sauce is thickened. Season and pour over the salmon steaks.
This salmon recipe serves 4.
Nick Nairn's Top 100 Salmon Recipes: Quick and Easy Dishes for Every Occasion
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