Salmon Fillets Ragout Recipes

GARLIC BUTTER SALMON RECIPE

Steps:

• Season salmon: Take salmon out of fridge 30 minutes prior to cooking. Sprinkle both sides with salt and pepper.
• Sear salmon 3 mins: Heat oil in large non stick skillet over medium-high heat. Add salmon, presentation side (ie. curved side) down, and cook for 3 minutes until golden.
• Turn, cook 1 min, then add butter: Turn salmon and cook the other side for 1 minute. THEN put the butter in.
• Baste 1 1/2 minutes: Once butter is melted and foaming, add garlic and immediately start spooning the bubbling butter continuously over the salmon for 1 1/2 minutes. To do this, tilt the pan slightly so the butter pools on one side. Use a large spoon to scoop the butter up and spoon it over the salmon.
• Remove salmon from stove: Check Internal temperature of salmon. It should be 50°C/122°F for medium-rare (optimum juiciness pull temp). Remove salmon to a plate. Rest for 3 minutes - it will rise to 53°C/127°F. (See Note 2 for internal temperatures)
• Add lemon juice to butter: Put pan back on unlit stove to keep butter hot. Add lemon juice.
• Serve: Place salmon on serving plates. Spoon over butter (be judicious, it's rich!), garnish with a sprinkle of parsley. Pictured in the post with Cauliflower Mash and leafy greens with French Vinaigrette.

ROASTED SALMON FILLETS WITH SEAFOOD RAGOUT

Steps:

• Heat 1 Tbsp. oil in a wide pot (about 12" wide) set over medium, to medium-high heat. Add onions and garlic and cook 3 to 4 minutes. Add wine, stock, diced tomatoes, tomato paste, oregano and cayenne. Simmer 5 minutes, and then remove from the heat. Preheat the oven to 375 degrees F. Place the salmon fillets, or whole side of salmon, skin-side down on a very large baking sheet lined with parchment paper. Drizzle salmon with the 2 Tbsp. oil and orange juice; season with salt and pepper. Bake the fish 15 minutes, or until cooked through. While the salmon bakes, finish ragout by setting the pot with the tomato mixture back over medium, to medium-high heat. When simmering, season with salt and pepper, then add clams, mussels and shrimp. Cover and cook until clams and mussels just open, and the shrimp are heated through, about 3 to 4 minutes. When cooked, set a piece of salmon into each of 8, heated shallow bowls. (If you cooked a whole side of salmon, cut it into portions with sharp knife.) Divide and top salmon with ragout. Sprinkle with parsley and serve. Note: Discard any clams or mussels that do not close when squeezed before cooking, or that do not open after cooking. Both are signs the bivalve was dead before cooking it and should not be eaten. Recipe Options: Instead of salmon, try another fish fillet in this recipe, such as halibut or cod. Instead of shrimp, use an equal weight of Dungeness crabmeat, heating it as you would the shrimp. Or, use a mix of crab and shrimp in this recipe. Dungeness crabmeat can be found in our seafood department showcase. If you enjoy its licorice-like taste, instead of oregano, used dried tarragon in the ragout.

CRISPY SALMON FILLETS

Steps:

• Line a baking sheet with parchment paper and set aside.
• Prepare the side of salmon by cutting away the thinner belly fat and picking out any pin bones.
• To remove the skin, cut the meat away from the skin with a long knife starting at the tail end. Firmly hold the skin in one hand, hold the knife at a low angle, and continue slicing between the skin and meat until you reach the end. Cut the salmon into 8 to 10 equal portions and set aside in the fridge.
• Melt the butter in a large skillet over medium heat and add in the panko, garlic powder and herbs. Season with salt and pepper and cook, stirring frequently, until the panko is golden brown. Transfer the panko into a shallow dish and allow to cool to room temperature.
• Meanwhile, in a separate shallow dish, whisk together the eggs, mayonnaise and Dijon with 1/2 teaspoon each of salt and pepper. Retrieve the salmon from the fridge and, using a paper towel, dry off the outside of each fillet. Dip the salmon into the egg mixture, being sure to coat the entire surface, then press into the panko to coat and transfer to the prepared baking sheet.
• At this point, you can cook the salmon or cover lightly with plastic and place the full baking sheet in the freezer. Once the salmon is frozen, transfer to a heavy-duty freezer bag and store in the freezer for up to 3 months.
• To cook the fillets, either fresh or frozen, preheat your oven to 425 degrees F (220 degrees C) and lightly grease a baking sheet with nonstick cooking spray or line with parchment paper. Arrange the fillets on the prepared pan, leaving a few inches of space between each and bake the fresh fillets for 15 to 18 minutes, or the frozen for 22 to 25 minutes, or until cooked through and the fish flakes easily with a fork.

SALMON FILLETS WITH WILD MUSHROOM RAGOûT

Steps:

• Melt 3 tablespoons butter in heavy large skillet over medium heat. Add shallots and sauté 2 minutes. Increase heat to medium-high. Add mushrooms; sauté until beginning to brown, about 8 minutes. Add clam juice and wine; boil until liquids are syrupy and almost evaporated, about 20 minutes. (Can be made 6 hours ahead. Cover and chill. Rewarm over medium heat, stirring frequently.) Add cream to mushrooms; boil until thickened, about 1 minute. Mix in chopped tarragon. Season with salt and pepper.
• Preheat broiler. Arrange salmon skin side down on broiler pan. Brush with lemon juice, then butter. Sprinkle with salt and pepper. Broil until just cooked through, without turning, about 6 minutes. Transfer to plates. Spoon mushrooms over. Garnish with tarragon.

SALMON FILLETS RAGOUT

Steps:

• Melt butter in skillet.
• Add garlic and onion and sautee about 3 minutes. Reduce heat to medium.
• Add mushrooms and sautee until mushrooms are tender about 8 minutes.
• Add clam juice and wine and bring to a boil.
• Continue to cook until liquid turns syrupy about 15 minutes.
• Add cream and boil for 2 minutes.
• Stir in tarragon, salt and pepper.
• Remove from stove.
• Meanwhile, place salmon on a greased baking dish in a single layer.
• Brush fillets with olive oil and lemon juice.
• Broil salmon 4 inches from heat source, for about 8 minutes. Turn salmon over and broil for another 8 minutes.
• Plate salmon. Top with mushroom ragout.
• Serve.