Salmon Filets With Scallops Recipes

PAN FRIED SALMON AND SCALLOPS

Steps:

• Note: This meal can be cooked indoor/outdoors today we are cooking it outside on the grill, see method below! Method: First start the gas or propane BBQ on high, clean grill with brush and place cast iron or a frying pan safe for grill top. Then add flour and some sea salt, pepper, ground or fresh dill and onion powder to plastic bag then toss together, add salmon pieces and roll in flour, remove onto plate. Then roll all your scallops in flour mixture and then remove to plate. After heat the cast iron pan or BBQ safe pans and turn BBQ down to medium heat, add garlic butter and oil to one pan for salmon and scallops, then olive oil to the other for mushrooms and onions. Place salmon in one pan, skin side up, if room in same pan add some scallops or wait until salmon is fried. Fry salmon 3 to 4 minutes on one side and the same on the other side. Add more butter or oil if needed. Cook scallops only until golden brown on both sides and remove, adding more butter or oil if needed. In other pan add oil and garlic butter, chopped onion and mushrooms fry until starting to soften or a light golden brown. Add sea salt and pepper, continue cooking on low, until ready to serve. Pre-steam rice inside on stove top or serve side dish of choice. Then plate all of your delicious food, mushrooms and onions first, then salmon and scallops, serve with fresh bread, steamed rice and a rolls or bread sticks. RHUBARB SUMMER DRINK: 1 CUP RHUBARB 1 CUP WILD PLUMS or BERRY of choice ( optional ) 1/2 CUP SUGAR 2 CUPS WATER EXTRA INGREDIENTS 1/2 CUP FROZEN OR FRESH RHUBARB 1/2 CUP BERRIES ICE, as needed Soda water or sparkling water, as needed METHOD: In a saucepan add rhubarb, wild plums or berries, sugar and water, then bring to a boil. When mixture is completely boiled, strain through a strainer. While liquid is hot pour some in mason jars for later use and after it comes to room temperature store in fridge for a week or more. To make a fresh jug or rhubarb summer drink you will in about one jar or 1/2 cup of the simple syrup ( rhubarb juice ) and pour will cold in jug of ice. Add 2 cups of cold water and stir with spoon or stick of rhubarb. Serve in a glass of ice and top with soda water or sparkling water and extra berries or rhubarb. Enjoy

BAKED SALMON

Steps:

• Pat salmon dry. Place in a greased 13x9-in. baking dish. Brush with butter. Combine remaining ingredients; pour over salmon. , Bake, uncovered, at 425° for 15-20 minutes or until fish flakes easily with a fork.

BALSAMIC-GLAZED SALMON FILLETS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, and spray with non-stick cooking spray.
• Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened.
• Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze, and sprinkle with oregano.
• Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze, and season with salt and pepper. Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil.