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Cooking Instructions
 Ocean Legacy Atlantic Salmon is very easy to prepare. Place a 5 to 7 oz Salmon fillet on aluminum foil with a splash of olive oil salt and pepper. Loosely wrap the foil over the salmon and place in the oven or on the barbeque at 425 degree for 15 – 20 minutes. The salmon is cooked when it pulls apart easily and there is a consistent light pink colour through the fillet.
Salmon can also be poached on the stove with water some chopped onions and white wine. You can serve the salmon hot or cold with a little dill weed and lemon placed on the salmon.
If you want to be a little adventurous we also have some recipes:
Salmon Fillets in Chipotle Sauce
| Prep Time: 15 minutes |
Cook Time: 7 minutes |
Servings: 4 |
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| Ingredients: |
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- 2 cloves garlic
- 2 chipotle peppers in adobo sauce
- juice of 1 lime
- 1/2 cup mayonnaise
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- 1/2 cup sour cream
- 4 (6-oz.) salmon fillets
- 2 tbsp. vegetable oil
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Prepare:
- Process garlic, chipotles and lime juice in food processor or blender to make fine purée. Transfer to bowl; add mayonnaise and sour cream; mix well. Set aside.
- Salt and pepper salmon to taste. Heat oil in large nonstick skillet over high heat. Add fillets skin side down and cover loosely with foil. Cook about 2 minutes. Turn fillets and quickly brown other side. Reduce heat to low and cook 5 minutes more until fish flakes easily with a fork.
- Trasfer to serving platter. Brush fillets with some sauce; serve additional sauce on the side.
Per Serving: 603 calories, 2g carbohydrate, 40g protein, 46g fat, 0g fiber, 137mg cholesterol, 256mg sodium
Brown Sugar-Ginger Glazed Salmon
| Prep Time: 5 minutes |
Cook Time: 10 minutes |
Servings: 4 |
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| Ingredients: |
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- 1 tbsp. dark brown sugar
- 1 tsp. Dijon-style mustard
- 1 tsp. lower-sodium soy sauce
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- 1/4 tsp. ground ginger
- 4 (4-oz.) fresh salmon fillets
- Sesame seeds, toasted (optional)
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Prepare:
- Preheat broiler. Coat broiler rack with nonstick cooking spray; set aside.
- In small bowl combine sugar, mustard, soy sauce and ginger.
- Season fish with pepper to taste and place skin side up on broiler rack. Cook 6 inches from heat source 3 minutes. Turn fish; brush with sugar mixture. Broil 1 to 2 minutes more, or until sugar melts and fish flakes easily with a fork. Sprinkle with toasted sesame seeds, if desired.
Per Serving: 175 calories, 4g carbohydrate, 23g protein, 7g fat, 0g fiber, 62mg cholesterol, 100mg sodium
Hickory Pan Smoked Salmon with Horseradish-Tomato Sauce
| Servings: 8 |
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Ingredients:
Salmon: |
Sauce: |
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- 2 lb salmon filet, cut into 8 portions
- 1/2 tsp. cracked black pepper
- 2 tsp. shallots, minced
- 1 tsp. garlic, chopped
- 2 tbsp. fresh squeezed lime juice
- 1/2 tsp. sea salt
- Disposable roasting pans (optional)
- Hickory chips
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- 1 tbsp. extra virgin olive oil
- 1 tbsp. shallots, minced
- 2 tsp. garlic, minced
- 1/4 cup tomato paste concentrate (tube)
- 2 tbsp. fresh squeezed lemon juice
- 1 tbsp. rice wine vinegar
- 2 cups diced plum tomatoes, canned, drained
- 1 1/2 cups low-sodium chicken broth
- 2 tsp. fresh thyme, chopped
- 2 tbsp. prepared horseradish
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Salmon:
Combine cracked black pepper, shallots, garlic and lime juice in a medium mixing bowl. Add salmon portions and coat evenly. Let marinate for 15 minutes. Place salmon on a roasting rack set over a thin layer of hickory chips in a roasting pan. Cover tightly with foil or roasting pan lid. Place over direct heat until the smoke from the chips can be smelled. Continue to smoke for 2-3 minutes. (Note: If left to smoke too long it will have a disagreeable flavor.) Remove salmon from smoker (salmon should be light golden in color) and place on a sheet pan and complete cooking in a 350°F over (internal temperature of 140°F). Sprinkle with sea salt and serve with horseradish tomato sauce.
Sauce:
In a medium saucepan, heat olive oil over medium heat. Add shallots and garlic, and sauté for one minute. Add tomato paste and sauté for an additional minute. Add lemon juice, vinegar, diced tomatoes, chicken broth, thyme and horseradish. Bring to a simmer and allow reducing for approximately 15 minutes. Remove from heat and purée sauce with a hand-held blender or food mill. Serve.
Per Serving: 260 calories, 4g carbohydrate, 26g protein, 15g fat, 3g sat fat, 0g trans fat, 2.11g omega-3 fat, 0g fiber, 70mg cholesterol, 260mg sodium, 6% vitamin A, 25% vitamin C, 2% calcium, 4% iron
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