Different ways to cook salmon

Nutritious, easy to cook and delicious, salmon is a great addition to your meals and it is also special enough to serve for a get-together. You could either poach it or pan fry it. Pan frying salmon produces succulent flesh and crisp skin. You need to use a heavy frying pan to fry this fish in butter or oil. For poaching the salmon, you could use chicken stock, fish broth or milk. Listed below are a few recipes to cook this tasty fish.

Salmon with caper sauce

Ingredients:
Tomato medley mix – 400 grams
Trimmed, sliced and washed leek – 1 small
Fennel seeds – 2 tsp
Olive oil – 2 spoons
Salmon – 1.5 kilograms
Thinly sliced lemon – 1 small
Dry white wine – ¼ c
Butter – 50 grams
Rinsed and drained capers – 2 spoons
Lemon grind, finely grated – 2 tsp
Parsley leaves, roughly chopped – 2 spoons

Preparation: Preheat the oven to 160 degrees C. Quarter the tomatoes and place them in a bowl. Add 1 spoon of oil, fennel seeds and leek and toss it. On a large baking tray, slightly overlapping, place the foil sheets. Top them up with a sheet of baking paper. On the baking paper, place the salmon. Over it spread the tomato mixture. On top, arrange the lemon. Sprinkle wine on top. Up to the centre, bring the 2 long sides of the foil and fold them to seal the dish. Roll up the ends so as to enclose the fish. Bake in the preheated oven for 40 minutes.

Over medium heat, in a small frying pan place the butter. After 2 minutes, add the lemon rind and the capers. Cook till the capers turn crispy. Season with pepper and salt. Onto a serving platter, gently transfer the salmon and sprinkle the caper sauce and parsley onto it.

Salmon with papaya mojo

Ingredients:
Dried oregano – 1 spoon
Sweet paprika – 1 spoon
Crushed garlic cloves – 3
Olive oil – 1.4 c
Skinless salmon fillet – 1 kilogram
Sunflower oil – 2 spoons
Papaya mojo:
Olive oil – ¼ c
Thinly sliced red onion – 1 small
Papaya – 1, cut into cubes
Drained and rinsed black turtle beans – 800 grams
Roughly chopped coriander leaves – 1 bunch
Finely grated zest and lemon juice – 2 limes

Preparation: Preheat the oven to 180 degrees C. In a bowl, place the paprika, oregano, olive oil and garlic and toss it. On a chopping board, place the fish and onto the top side of the fish, rub the marinade. Over high heat, place the sunflower oil in a non-stick roasting pan. Warm it for 2 minutes and add the fish, keeping the marinated side facing down and cook for 5 minutes or till the fish flesh gets blackened. Bake it for 10 minutes after transferring it to the preheated oven.

Meanwhile for the papaya mojo, in a bowl, place all the ingredients and mix them. Toss well to combine. Keep it aside. Onto a platter, invert the salmon and top it up with papaya mojo. Serve with extra lime halves and coriander leaves.
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