"PEPPERED SALMON FILLET"

This simple dish is flavored with a generous amount of freshly ground pepper. I like the flavor of freshly ground pepper, especially the combination of black and white pepper. I use a traditional wooden pepper mill with a mushroom top that you turn to grind the peppercorns. If you do not have a pepper mill, simply crush the peppercorns, maybe using a mortar and pestle, or using a large knife to crush the peppercorns against the cutting board.

For this dish, I used salmon belly fillets (I buy this from the Ranch market), but you can always use whichever salmon fillet you prefer. Thin sliced fillets work best for this dish.

-CHICHAY

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"PEPPERED SALMON FILLET"

What You Need:

• freshly ground pepper
• 4-6 pieces of salmon belly fillets (or any salmon fillet)
• salt
• 2 tsp garlic powder
• 1 tbsp olive oil
• 3 tbsp lime juice
• 1 tbsp honey

Prep:
-Mix together the olive oil, lime juice, garlic powder and honey.

-Marinate the salmon in the mixture for at least half an hour.

How To:
-Preheat oven to 450 degrees F (230 degrees C), or heat up a grill pan oven medium-high heat.

-Season salmon with salt and a generous amount of the freshly ground pepper.

-If using the oven, arrange salmon on a broiling sheet. Place in the preheated oven, and bake for 5 minutes. Increase heat to 500 degrees F (260 degrees C), turn fillets, and broil for 5 minutes more.

-If cooking using the grill pan, spray the pan lightly with olive oil, and cook the salmon for about 2-3 minutes on each side, depending on the thinkness of your fish.

-Best served over rice, and a side of salad with balsamic dressing.

"ORANGE MARINATED SALMON STEAK"

Here's a simple Asian-style "Orange Marinated Salmon Steak" which is a perfect dish for those who do not enjoy the sourness of lemon. Using the orange juice adds subtle acidity to your marinade, but still has the natural sweetness that does not overpower the natural salmon taste.

-CHICHAY

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"ORANGE MARINATED SALMON STEAK"

What You Need:

• 4 fresh or frozen salmon steaks, 1 to 1 1/4 inches thick
• 3 tbsp olive oil
• 1/4 cup orange juice (fresh or store-bought will do)
• 1/4 cup dry white wine (optional)
• 3 tbsp flat-leaf parsley, minced
• 2 cloves garlic, minced
• 1/3 tsp. salt or 1 tbsp of soy sauce
• Dash of pepper

Prep:
-In a small bowl, combine oil, orange juice, white wine, parsley, garlic, salt or soy sauce, and pepper. Whisk all the ingredients together.
-Place the salmon steak pieces in a shallow baking dish and pour the marinade on the steaks.
-Turn the salmon steak pieces to coat with the marinade.
-Cover and refrigerate for a minimum of 2 hours, turning the salmon once
while it is marinating.

How To:
-Drain the salmon, reserving the marinade.
-Season the salmon steaks with salt and pepper, and spray each side with olive oil.
-Grill the salmon on an uncovered grill (or a grill pan, or in the oven) for about 5-7 minutes.
-Turn and grill for another 5-7 minutes more, or until the salmon flakes easily when tested with a fork.

-While grilling the salmon steak, heat up the leftover marinade (plus 2 tbsp water) in a small pot. Bring this to a boil, then lower the heat, and let it simmer, and reduce this for about 5-7 minutes, and when done, set aside. This will be your final glaze for the salmon.
-When the salmon steaks are done, transfer to a dish, brush with the orange glaze, and serve with your favorite side dish.

"SALMON IN A SICILIAN SAUCE (Ella Stemperata)"

When I cooked this dish the first time, I was so excited because this dish has some of my favorite ingredients (in terms of flavor) namely onions, olives, tomatoes, and capers! I even enjoy having these in my pizza and pasta!

This sauce that I made for the salmon here is what they call Ella Stemperata in restaurants. This Ella Stemperata is a Sicilian-style sauce, a combination of garlic, olives, capers and raisins that is sometimes used with tuna, swordfish, halibut, chicken, and even rabbit meat! The other day I saw a TV show featuring halibut with this Sicilian sauce, and that's what inspired me to make this for my salmon fillets today. I am telling you this dish is so tasty...I suggest you double the portions of your ingredients if you want to have left overs for the next meal!

[CHICHAY TIP: The way you cook your salmon when baking this depends on your preference. I like my salmon a bit rare in the center, so I cook it in the oven for less than 10 minutes. If you like your salmon well done, then you have to make sure it is baked for 10 minutes or more, depending on the thickness of your fillet.]

- CHICHAY

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"SALMON IN A SICILIAN SAUCE"

What You Need:

• 1/2 cup all-purpose flour Salt and ground black pepper
• 2 (1/2-inch to 1-inch thick) Salmon fillet (about 8 ounces each)
• extra-virgin olive oil
• 1 medium-size onion, chopped
• 2 celery stalks, chopped
• 1 cup canned diced tomatoes, drained)
• 3 tablespoons green olives,chopped
• 3 tablespoons pine nuts, toasted (almonds will do as well)
• 3 tablespoons raisins (plumped in hot water)
• 2 tablespoons capers, rinsed 3 cloves garlic, finely minced
• 1/2 cup Shiraz (or any wine that you have)

Prep:

-Preheat the oven to 400 degrees F.
-Lightly oil (with Pam olive oil spray) a baking dish that will accommodate the fish fillet.
-On a flat plate, stir together the flour with a little salt and pepper, then dredge the fish in the seasoned flour and shake off the excess.

How To:
-In a saute pan, heat about 2 tablespoons olive oil over medium-high heat.

-Cook the fish on both sides until lightly browned - maybe for about 1-2 minutes on each side.

-Carefully remove the fish from the pan and transfer to the prepared baking dish.
-In the same saute pan, heat 2 tablespoons olive oil over medium heat.

-Add the onion and celery and saute until soft, maybe for about 7-10 minutes.

-Add the tomatoes, and simmer for 3 minutes to thicken slightly.

-Add the olives, pine nuts, raisins, capers, garlic, and wine and simmer for 8 to 10 minutes to blend the flavors.

-Taste and adjust the seasoning by adding salt and pepper.
-Pour the sauce over the fish and bake this for about about 10 minutes.

-Serve on a bed of sauteed shaved zuccini or spinach, and/or a side of brown rice.

[CHICHAY TIP: Instead of baking, you can also make this dish in a saute pan: Just place the cooked fish in the sauce in the pan, cover, and simmer gently over low heat for about 10 minutes.]

"BALSAMIC-GLAZED FISH STEAK" (salmon version)

This Balsamic-Glazed Fish Steak recipe may be used for other kinds of fish fillets, such as halibut and tuna. The balsamic glaze works well for people who are kind of picky about their fish, in terms of fish flavor. The tangy sweet glaze locks in the flavors of the fish, and every bite of the fish just melts in your mouth!

[CHICHAY TIP: adjust the sweetness or the tangy taste depending on your preference. For more intense sweetness, add sugar or splenda aside from the honey.]

-CHICHAY

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WHAT YOU NEED:

• 2 pcs. 1-inch thick salmon fillets


• 4 cloves garlic, minced


• 1 tablespoon white wine


• 2 tablespoons honey


• 1/3 cup balsamic vinegar


• 4 teaspoons Dijon mustard


• salt and ground black pepper to taste


• 1 tablespoon chopped fresh oregano (optional)

PREP:

Preheat oven to 400 degrees F.

Line a baking sheet with aluminum foil, and spray with non-stick cooking spray.

HOW TO:

Coat a small saucepan with non-stick cooking spray.

Over medium heat, cook and stir garlic until soft, about 3 minutes.

Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper.

Simmer, uncovered, for about 3 minutes, or until slightly thickened.

Arrange salmon fillets on foil-lined baking sheet. Make sure the fillets are skinless. If not, then carefully peel the skin with a paring knife.

Brush fillets with balsamic glaze, and sprinkle with oregano.

Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork.

Once cooked, brush fillets with remaining glaze, and season with salt and pepper.

Use a spatula to transfer fillets to serving platter.

Serve over buttered veggies or steamed white rice and salad on the side.

"Baked Salmon"

My husband and I love salmon - sashimi, sinigang, grilled, tossed in a salad of greens, paksiw, and most especially baked!

I learned this creamy, tasty baked salmon dish from my batchmate in highschool. He posted this years ago and from then on, I try to prepare this on special occasions for my family and friends. It's always a bit hit, I am telling you, just follow the recipe and you won't miss making this lovely dish!

But of course I also cook it once in a while for my husband - whenever I could find a cook salmon steak cut at the store. If you do not like the skin of the salmon, you can trim it before cooking. It also cuts the cooking time in half, since the salmon meat is tender and doesn't take long to get cooked.

By the way, I often make my dishes a bit healthier than the original recipes but adding less salt, oil, and the like. I am posting the original recipe, but just so you know, when I cook it, I use "light" mayo, and I use "Splenda" instead of sugar, and I use "Kikkoman Soy Sauce - Less Sodium". I tried both recipes, and it tastes the same, so it's up to you which ingredients you would want to use.

- Chichay

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"BAKED SALMON"

What You Need:

boneless salmon fillet, about 6 pcs

Sauce:

• 1 cup mayonnaise
• 1/4c Kikkoman soy sauce
• 1/2 tsp Black Pepper Powder
• 1 tsp garlic powder
• 4 tsp sugar
• 2 tbsp juice of lemon

How To:
- combine and mix all sauce ingredients in a bowl
- arrange the salmon fillet pieces on a baking dish
- pour over sauce on fillet, cover with foil
- and bake @ 160degC (300-300degF) for about 40mins
- When done, remove foil cover and cook for another 5-10mins till the sauce becomes brown.

Serve with rice and/or salad