Salmon Mollee Recipes

SALMON MOLLEE

Steps:

• Mix the turmeric and salt in a bowl and roll the fish in the mixture.
• Leave to sit while you make the sauce.
• If using cardamom pods or whole cloves, crush to a fine dust.
• Melt the butter or oil in a frying pan and add onion, garlic, ginger and spices (except cinnamon stick, if using), cooking gently for 2-3 minutes until onion starts to soften.
• Add the coconut milk and cinnamon stick, simmering gently until thick (8-10 minutes).
• Taste and adjust with lemon juice.
• You can let the dish sit for up to 15 minutes at this point if you want to delay dinner a bit.
• Add the fish to the sauce, gently stirring it to loosen the turmeric and cover the fish.
• Cook for 10 minutes over a medium heat or until the salmon is just cooked.
• Garnish with coriander and serve over rice or, if you prefer, very thin, cooked Asian noodles.

MAPLE SALMON

Steps:

• In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
• Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
• Preheat oven to 400 degrees F (200 degrees C).
• Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.

FRESH SALMON OMELET

Steps:

• Remove the skin and bones from the salmon; cut into 1/2-in. chunks. In a 10-in. skillet, saute the salmon, onion and green pepper in 1 tablespoon butter. Remove and set aside., In a small bowl, beat eggs. Melt remaining butter in same skillet over medium heat; add eggs. As eggs set, lift edges, letting uncooked portion flow underneath. , When the eggs are set, spoon salmon mixture over one side, then sprinkle with cheese and pepper; fold omelet over filling. Cover and let stand for 1-1/2 minutes or until the cheese is melted., If desired, make a tomato rose. With a small sharp knife, peel the skin in a thin continuous strip, starting from the base of the tomato. Roll up tightly, skin side out, from the stem end. Tuck end of strip under rose and place on omelet. From green pepper, cut two leaves. Arrange on each side of tomato rose.