Poached Salmon with Tarragon Sauce

Poached Salmon with Tarragon Sauce
This is great for company but you can half the recipe for dinner for the family.

Sauce:

• 2 large bunches of fresh tarragon(that is about 1 oz)
• 1/4 cup fresh chives chopped
• 1 LARGE shallot
• 1/2 cup fresh parsley (flat leafed)
• 1/2 cup mayo
• 1/2 cup sour cream
• 2 tsp. dijon mustard

To poach salmon:

• 2 cups white wine ( dry works better)
• 2 1/2 cups water
• 2 1/2 to 3 lb salmon fillet with skin

Make the sauce: 

1. Pick off tarragon leaves to measure one cup ( do not pack down).
2. Coarsely chop the shallot. In a food processor or blender put the tarragon, chives, and shallot and puree. Add remaining ingredients and blend until smooth and then salt and pepper to taste.
3. In a deep 10 inch skillet bring the water and wine to a simmer covered. Cut salmon into 6 pieces and season with salt and pepper. 
4. Sub merge 3 pieces skin side down (add some hot water to cover salmon if needed) cover and poach at a bare simmer 8 minutes. 
5. Transfer salmon with a slotted spoon to a platter. (the recipe calls for it to cool, but I like to keep it warm by putting a plate over it). 
6. Cook remaining salmon the same way. Transfer to the platter and top with sauce. Serve with snow peas sautéed with garlic and oil.

Swiss Baked Fish Fillets

Swiss Baked Fish Fillets

• 2 lb. fish fillets
• 1 cup sour cream
• 1/2 cup shredded Swiss cheese
• 1/4 cup finely chopped scallions or onion
• 3/4 tsp. salt
• 1/8 tsp. pepper
• 1 tsp. prepared mustard

1. Preheat oven to 425 degrees. Lightly grease a 2 1/2 qt. baking pan. Arrange fillets in baking pan. 
2. In small bowl, combine rest of ingredients. Spread over fillets. 
3. Bake for about 20 minutes or until fish is easily flaked with a fork. 
4. To brown surface, place baking pan under broiler for 1 to 2 minutes. 

Serves 6.

Haddock in Cream Sauce

Haddock in Cream Sauce

• 2 lbs. haddock fillets
• 1 Tablespoon green pepper, minced
• 2 Tablespoons lemon juice
• 1 cup cream
• 1 teaspoon prepared mustard
• 1/2 teaspoon Worcestershire sauce
• 1/2 cup celery, chopped
• 3 small onions, sliced
• Parsley and paprika

1. Preheat oven to 400 degrees. 
2. Spray large baking dish with vegetable cooking spray,place fish fillets and set aside. In large bowl, mix green peppers, lemon juice, cream,mustard, Worcestershire sauce, and celery. 
3. Pour over fish and top sauce with sliced onions. 
4. Bake for 30 minutes or until fish flakes easily. Garnish with parsley and paprika. 

Makes 6 servings.

Rosemary Roasted Salmon

• 2 large bunches fresh rosemary
• 1 large red onion, thinly sliced
• 1 2-pound center-cut salmon fillet, with skin
• 2 large lemons, thinly sliced
• 1/3 cup olive oil

Preheat oven to 500°F. Arrange half of rosemary sprigs in single layer in center of heavy baking sheet. Arrange sliced red onion atop rosemary. Place salmon, skin side down, atop red onion. Sprinkle with salt and pepper. Cover salmon with remaining rosemary sprigs. Arrange lemon slices over rosemary. Drizzle olive oil over. Sprinkle lemon slices with salt. (Can be prepared 8 hours ahead. Cover and refrigerate.)

Roast salmon until just cooked through, about 20 minutes. Transfer salmon to plates. Serve with roasted onions and lemon slices.

4 servings

Cedar Planked Salmon

Original Recipe Yield 6 servings  

Ingredients

• 3 (12 inch) untreated cedar planks
• 1/3 cup vegetable oil
• 1 1/2 tablespoons rice vinegar
• 1 teaspoon sesame oil
• 1/3 cup soy sauce
• 1/4 cup chopped green onions
• 1 tablespoon grated fresh ginger root
• 1 teaspoon minced garlic
• 2 (2 pound) salmon fillets, skin removed

Directions

1. Soak the cedar planks for at least 1 hour in warm water. Soak longer if you have time.
2. In a shallow dish, stir together the vegetable oil, rice vinegar, sesame oil, soy sauce, green onions, ginger, and garlic. Place the salmon fillets in the marinade and turn to coat. Cover and marinate for at least 15 minutes, or up to one hour.
3. Preheat an outdoor grill for medium heat. Place the planks on the grate. The boards are ready when they start to smoke and crackle just a little.
4. Place the salmon fillets onto the planks and discard the marinade. Cover, and grill for about 20 minutes. Fish is done when you can flake it with a fork. It will continue to cook after you remove it from the grill.

Marinated Grilled Shrimp

Marinated Grilled Shrimp

Ingredients

• 3 cloves garlic, minced
• 1/3 cup olive oil
• 1/4 cup tomato sauce
• 2 tablespoons red wine vinegar
• 2 tablespoons chopped fresh basil
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 2 pounds fresh shrimp, peeled and deveined skewers

Directions

1. In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
2. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
3. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.