Killer Salmon Recipes

KILLER SALMON

Steps:

• Preheat oven to 400°F.
• Pour Monster into a saucepan and bring to a boil, simmer until reduced to one-third; let cool.
• Combine crabmeat and spinach in a bowl, coat with some of the reduced Monster mixture and set aside.
• Lay salmon skin side up and make a cut width-wise, sprinkle with salt and pepper.
• Put crabmeat mix in the center of each salmon fillet and close the halves and flip over in a lightly oiled baking pan.
• Cut across to that a little of the crab meat is visible and drizzle some of the Monster mixture over the salmon.
• Sprinkle with salt, pepper, and parsley to taste and cover with foil.
• Cook for 20-25 minutes, removing the foil during the final 5 minutes; remove from the oven and let cool slightly.
• Warm remainder of the Monster reduction and whisk well, add the butter, salt, and pepper and spoon the sauce over the salmon.

SALMON WITH ANCHOVY-GARLIC BUTTER

Steps:

• Heat oven to 400 degrees. In a small bowl, mash together butter, anchovies, garlic, salt and pepper.
• In a large ovenproof skillet, melt about half the anchovy butter. Add fish, skin side down. Cook for 3 minutes over high heat to brown the skin, spooning some pan drippings over the top of the fish as it cooks. Add capers to bottom of pan and transfer to oven. Roast until fish is just cooked through, 8 to 10 minutes.
• Remove pan from oven and add remaining anchovy butter to pan to melt. Place salmon on plates and spoon buttery pan sauce over the top. Squeeze the lemon half over the salmon and garnish with chopped parsley. Serve.