Trout with Lime and Thyme (from RecipeZaar.com)
- 2 trout fillets
- 1 tablespoon olive oil
- 1 tablespoon minced fresh thyme or 1/2 tablespoon dried thyme
- 2 cloves garlic, minced
- 1/2 teaspoon coarse-grind black pepper
- 1/8-1/4 teaspoon cayenne pepper
- 1 lime, juice of
- In a plastic zipper bag, combine all ingredients and mix well to coat the fish fillets.
- Allow to marinate in the refrigerator at least 2 hours.
- When ready to cook, discard marinade and grill, broil or saute trout as you normally would (I like to saute it for about 10 to 15 minutes total, turning once, until fish flakes easily).
Chardonnay Poached Salmon with Dill Dijon Whipped Cream (from FoodNetwork.com)
- 3 cups Chardonnay
- 3 cups water
- 1 lemon, sliced
- 1 tablespoon black peppercorns
- 10 juniper berries, crushed
- 3 bay leaves
- 1 stem fresh basil
- 3 fronds fennel
- 1 (2 1/2 to 3 pound) salmon fillet, skin on
- Olive oil
- 2 lemons, sliced for garnish
- 1 bunch dill, for garnish
- 2 (18 1/2-inch or 10 1/2-inch) foil pans
- Pastry brush
Preheat the oven to 350 degrees F.
Put the Chardonnay, water, lemon, peppercorns, juniper berries, bay leaves, basil and 2 fennel fronds into a large saucepan. Place the pan over high heat and bring the liquid to a boil. Reduce the heat to low and let the liquid simmer for 10 minutes. Remove from the heat, discard the fennel and basil and let cool.
Put the salmon into the foil pan and top with the remaining fennel frond. Pour the poaching liquid over the salmon. Cover the pan with foil and seal it tightly. Place the pan into the preheated oven for 20 minutes. Remove the foil halfway through the cooking process and baste the salmon. Reseal and finish poaching. Remove the pan from the oven, remove the foil and brush the top of the salmon with the poaching liquid to remove any white bits.
When the pan is cool enough to handle place it over your sink. With a sharp knife, make a few punctures in the bottom of the pan to let the poaching liquid drain. Place the pan directly into the second pan to prevent dripping. Brush the salmon with olive oil, cover with foil and refrigerate overnight.
To serve, cut the end off the foil pan and, with a spatula, slide the salmon onto a platter. Fan the lemon slices out along the top and garnish the sides with the dill. Serve with Dill Dijon whipped cream on the side.
Ingredients for Dill Dijon Whipped Cream:
- 1/2 cup heavy cream
- 1 tablespoon Dijon mustard
- 2 teaspoons dill, chopped
- Salt and pepper
Pour the heavy cream into a large bowl and, using an electric mixer on high, beat until soft peaks form. Add the mustard and continue to beat on medium for 1 minute. Fold in the dill and season with salt and pepper, to taste.
Transfer to a decorative bowl for serving.
Citrus Baked Salmon (From FoodNetwork.com)
- 4 slices fresh lemon
- 4 slices fresh orange
- 4 (6 to 8-ounce) skinless salmon fillets
- Sea salt and freshly ground black pepper
- 2 tablespoons freshly chopped dill
- 2 tablespoons sun-dried tomatoes in oil, plus 1 tablespoon oil from jar
- 2/3 cup white wine
Preheat the oven to 375 degrees F.
In a large 9 by 13 shallow baking dish place 1 lemon slice with 1 orange slice side by side so you’ll end up with 4 groups. Each salmon fillet will have its own bed of citrus. Season each fillet with salt and pepper then place each salmon fillet over the 2 slices of lemon and orange. In a small bowl mix the dill, sun-dried tomatoes and tomato oil. Divide mixture on top of the salmon fillet, then drizzle with the wine. Place the baking dish in the oven and cook for 8 to 10 minutes.