This was delicious...!

Prosciutto-Apple Salmon with Honey Mustard Vinaigrette

4 7-ounce Salmon filets
1 Apple, peeled, and sliced thin (coat with fresh lemon juice)
4 thin slices of Prosciutto ham
4 fresh Sage leaves
Cracked black pepper and Kosher salt, to taste
Fresh Watercress as accompaniment

Preparation
Lay out ham on wax paper or plastic wrap. In center of ham, layer slices of fresh apple that have been coated in lemon juice to prevent discoloring. Top apple slices with sage leaves. Lightly season salmon filet with salt and pepper and place flesh-side down on top of sage leaves, Wrap ends of ham around salmon to seal on skin side and roll over onto seal. Heat a non-stick oven proof sauté pan over medium-high heat. Add in 1 tablespoon of olive oil and sear fish with the seam side up until a light crust forms. Roll fish over and place into a 350°F oven for 8-10 minutes. Arrange watercress around a large serving platter, place salmon in center. Drizzle with vinaigrette (recipe on next page) and serve immediately.

Honey Mustard Vinaigrette

We had cedar planked fresh copper river salmon tonight - out of this world!

Doesn't anybody poach salmon anymore? I never read about it. Cold poached salmon with a sauce is a great warm weather dinner.

Good question. I bet I haven't had a poached salmon in years.

I had a great salmon lunch today. Here's the recipe, roughly paraphrased from The Barefoot Contessa:

2 lbs. of salmon
2 Tbsp. EVOO, plus more for cooking
2 Tbsp. Raspberry vinegar
3 stalks celery, smaill-diced (about 1 cup)
3/4 cup small-diced red onion
2 Tbsb. minced fresh dill
2 Tbsp. capers
salt and pepper to taste

Cut the salmon filets crosswise to four-inches wide pieces. Rub with EVOO and S&P and grill, skin on, 5 minutes on each side. Fish should be medium-rare. Remove to plate, cover with plastic wrap, and chill 2 hours. Remove skin, break in to large chunks, add to bowl with the rest of the ingredients and any juice from the salmon, and toss.

Served it w/ Pride Viognier.

I just noticed the vinaigrette portion was dropped off this:

Honey Mustard Vinaigrette

1 tblsp fresh Minced Ginger
2 tblsp chopped Shallots
2 tblsp Rice Vinegar
1 tblsp Stone Ground Mustard
2 tblsp Honey
1/2 cup Olive Oil
salt and pepper to taste

Combine all ingredients except oil in a blender. With the motor running add in oil to emulsify.


And here's another good one:


NDONESIAN-STYLE SALMON GRILLE

6 oz. (about 1/2 can) beer
1/2 cup orange marmalade
1/2cup soy sauce
3 tbsp. sugar
2 tbsp. oil
2 tsp. minced garlic
1 tsp. ground ginger
1 to 3 green onions, sliced
1 (11/2 to 21/2 lb.) Alaska salmon fillets or steaks
Blend together all ingredients except green onions and salmon. Place salmon in shallow baking dish; pour marinade over. Cover and refrigerate at least one hour. Remove from marinade and transfer salmon to sheet of heavy-duty foil cut about 2 inches larger than fish all around; bend edges up to make lip around fish. Sprinkle green onions over salmon. Cook salmon on hot grill, but not directly over heat source (coals or gas). Cover grill and open vents. Cook about 20 to 30 minutes, until fish is opaque and flakes easily.

Makes 6 to 8 servings.

This was shore lunch this weekend. DELICIOUS with fresh coho!

(Also great with Alaska halibut!)

Charred Sugar-Crusted Alaska Salmon

Quick & Easy

Dry Sugar Rub:
2 TBL sugar
1 TBL chili powder
1 tsp black pepper
1/2 TBL ground cumin
1/2 TBL paprika
1/2 TBL salt
1/4 tsp dry mustard
dash cinnamon

4 to 6 skinless ALASKA salmon fillets
2 TBL canola oil
1/4 to 1/3 cup hot Chinese style (or Dijon) mustard (optional)

Blend all dry rub ingredients. Generously coat one side of each fillet.

Heat oil in large heavy pan over med-high heat. Carefully place salmon seasoned side down. Cook about 2 minutes to sear. turn over carefully. Reduce heat to med and continue cooking 6-8 mins until fish is cooked (opaque) throughout.
Serve with mustard if desired.