Wild Coho Salmon Fillet Fried Peas Tomatoes Recipes

ROASTED WILD SALMON WITH TOMATOES, BASIL, AND CAPERS, PARMESAN-CRUSTED CAULIFLOWER, AND RICE

Steps:

• Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
• Season salmon with salt and pepper. Brush lemon and herb seasoning all over both sides of salmon.
• Place salmon on prepared baking sheet. Arrange cauliflower on another baking sheet, spray with cooking spray and sprinkle with Parmesan. Roast 15 minutes, until fish is fork tender and cauliflower is golden brown and tender.
• In a medium bowl, combine tomatoes, basil and capers. Season, to taste, with salt and pepper.
• Serve 4 of the salmon fillets with tomato mixture spooned over top. Serve half of the rice and all of the cauliflower with this meal. Reserve extra salmon fillets and extra rice for other meals.

WILD COHO SALMON FILLET, FRIED PEAS & TOMATOES

Steps:

• Melt 1/4 cup of the 1/2 cup in your frying pan set aside the rest. As soon as your butter begins to bubble. Put your fillets in the pan skin side down and salt & pepper. Quickly turn fillets over for about 2 minutes until slightly brown return the fillets to skin side down. Cook skin down until the salmon is almost done. Then turning the salmon over and browning the top until a deep golden brown. Just when salmon is about ready put the rest of the butter in the pan as soon as the butter is melted put your peas and pearl sized tomatoes in the fry pan with the salmon. Slice beefsteak tomato and put on your plates with salt & pepper and about a 1/2 teaspoon of olive oil over them on each plate.
• As soon as the pearl sized tomatoes pop and crack open and the peas and tomatoes are steaming hot. Plate the peas & tomatoes and salmon fillets pour left over butter in pan onto peas, tomatoes and salmon.
• Note: The way you like to fry really well done or just to done is OK and if your butter gets brown don't worry it will taste great either way! The salmon fillets can also go into the oven in a suitable fry pan with the skin side down in the fry pan as long as you baste the the fillets about every 5 minutes for 20 minutes oven temperature should be around 375 watch closely as they do go quickly to done in the oven. Every oven is different!

COHO SALMON FILLETS

Steps:

• Set a 10-inch nonstick saute pan over medium heat. Brush each fillet with the oil and sprinkle with kosher salt and black pepper. Place the fillets in the pan flesh side down. Cook for 2 minutes. Turn each fillet over and continue to cook for another 2 minutes. Transfer the fillets to a plate, cover loosely with foil, and allow to rest for 5 minutes before serving.

PAN-FRIED WILD SALMON

Steps:

• Rinse the salmon fillets and pat dry thoroughly with paper towels; season with sea salt.
• Heat the oil in a skillet over medium-high heat.
• Gently lay the salmon into the hot oil with the skin side facing up and cook until the the flesh side is golden brown, 5 to 7 minutes; turn and continue cooking until the skin side is slightly browned, about 5 minutes more. Remove the salmon from the skillet, allowing any oil to drain from the fish back into the pan.
• Remove the skin from the salmon fillets; fry the skin in the oil remaining in the skillet until crispy, 2 to 3 minutes. Serve the crispy skin with the salmon.