It was such fun being with the folks at Good Morning Texas today! Here are the recipes from my segment, Salmon, 3 Ways. Enjoy!
Orange Glazed Salmon
1-2 pound salmon fillet
¼ cup brown sugar
2-3 tablespoons teriyaki sauce
Salt and pepper
Preheat oven to 350 degrees. Place salmon in a baking dish, salt and pepper the meat. Drizzle teriyaki sauce over fish. Zest the orange and mix it into the brown sugar, rub the sugar paste all over the surface of the fish. Cut orange into slices and place on top of the seasoned fish. Bake uncovered for 20-25 minutes until fat from meat bubbles to the surface.
Salmon En Croute with Basil Cream
1 package Pepperidge Farm puff pastry
1 2-3 pound salmon fillet
1 4 ounce package cream cheese
¼ cup basil pesto
Salt and pepper
Preheat oven to 400 degrees. In a small bowl combine cream cheese and pesto and mix well. Place salmon fillet on top of one sheet of puff pastry, salt and pepper fish. Spread basil cream over the salmon. Beat egg slightly and using a pastry brush, brush egg wash onto the pastry around the edge of the salmon. Place the second sheet of puff pastry over the basil salmon and once again cut away excess pastry. Seal the edges by crimping with a fork or fingers. Brush the top of the pastry with remaining egg wash and bake for 30-40 minutes until pastry is beginning to brown. Let pastry cool 8-10 minutes before slicing to serve.
Pecan Crusted Salmon
1 ½-2 pounds salmon fillet
1/3 cup spicy brown mustard
1/3 cup honey
1 tablespoon Worcestershire sauce
¼ teaspoon Tony Chachere’s Creole seasoning
1/3 cup pecans finely chopped
1/3 cup panko bread crumbs
Preheat oven to 350 degrees, place salmon in a baking dish and sprinkle with seasoning salt. In a small bowl mix honey, mustard and Worcestershire sauce, using a pastry brush, cover the top of the meat with a generous coating of the mixture. In a separate bowl, mix bread crumbs and pecans. Sprinkle the top of the fish with the crumbs and press them down into the mustard coating. Bake uncovered for 18-22 minutes until fish is firm to the touch.