Ideas for dinner party

[bosh]

Hello all, I'll be hosting a dinner get together with a few close friends in about a week and need some suggestions. For the main course I'll be cooking a steak with simple salt/pepper and pan sear -> oven to finish it off. A few of my friends really love salmon and asked me to cook it for them. I was looking at a few recipes online but couldn't find any that I liked. What do you all normally make for your dinner guests? To go along with the steak I thought about making a mushroom risotto or maybe mashed potatoes. What type of vegetables would you serve? Thanks.

[Polska]

www.wildoats.com/u/recipedetail11275/

[cjs]

Here's a wonderful roasted salmon recipe - it's been tried by many of us over the years here on C2C and everyone loves it.

ROASTED (OR GRILLED) SALMON

3 pounds Salmon fillet
1/2 lemon -- just the juice
2 tablespoons brown sugar -- packed
1 tablespoon fresh tarragon -- chopped

Rinse fish & pat dry.
Lay fillet, skin down on double thickness of foil.
Ream juice from lemon & brush over fish.
Sprinkle w/brown sugar and tarragon leaves.

Grill for approx. 10 min. or till temperature of 135°
or
Roast in a 425 oven for ~18 min. or to 135°

---

or the second best one - a Tom Douglas (Seattle Chef) rub for salmon that is out of this world.


DRY RUB FOR SALMON

Serving Size : 10

3 Tbsps firmly packed brown sugar
2 Tbsps paprika
2 tsps kosher salt
1 1/2 tsps freshly grd. black pepper
1 tsp chopped fresh thyme ( or 1/2 tsp. dried)

Combine the rub ingred.
Sprinkle fillets w/lemon juice
Coat either both or one side of each salmon fillet.

Roast at 375 - 400° to temp. of 140°.

Yield:
"4 oz. servings"


Serving Ideas : ----
The spice rub can be made a couple days ahead and stored, tightly covered, at room temp.
Good wine with the salmon - an Oregon Pinot Noir.


Nutr. Assoc. : 0 0 0 0 0

[SugarBrown]

A few of my friends really love salmon and asked me to cook it for them. I was looking at a few recipes online but couldn't find any that I liked.

Jean has the great salmon recipes, but here's another that I love...

Got this recipe from some golfing buddies in beautiful Revelstoke, B.C.!

2 salmon filets

1 1/2 cups Mayo (make it GOOD mayo, I love Best Foods, not Miracle Whip or Tang, blech!) (I've heard homemade is best!)
1 thinly sliced onion
1 thinly sliced lemon
1/4 cup or so of soy sauce
2 T fresh lemon juice
Garlic salt or powder to taste
S & P

Mix mayo, soy sauce, lemon juice, garlic powder, S&P together and spread over (hopefully boneless salmon filets).
Cover with lemon and onion slices.
Put filets together (skin outside), and wrap up with lotsa layers of aluminum foil and seal tightly.

Barbecue on the grill or coals or whatever you like to do for however long you like to cook salmon!!

Open up the foil when you're done.
Serve with onion and lemon slices still on.

[Gourmet_Mom]

My family's favorite salmon recipe:

Emeril Lagasse's Salmon Fillets With Sautéed Lemons and Onions

Recipe By :Emeril Lagasse
Serving Size : 4 Preparation Time :0:00
Categories : Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons sour cream, light -- or creme fraiche
1 1/2 teaspoons lemon juice
1/2 teaspoon salt
24 ounce salmon fillets -- skinned
2 tablespoons olive oil -- plus 2 tablespoons
1 medium yellow onion -- very thinly sliced
2 medium lemons -- ends trimmed and sliced into very thin rounds
12 ounces pasta -- bow tie recommended
2 tablespoons extra-virgin olive oil
1/4 cup scallions -- sliced
1 bunch parsley -- garnish

In a small bowl, stir to combine the sour cream, lemon juice, and salt. Set aside.

Meanwhile, lightly season the salmon on both sides with Essence.

In a large skillet or sauté pan, heat 2 tablespoons of the olive oil over medium-high heat. When the oil is hot, add the onions and cook just until beginning to get translucent, about 3 minutes. Spread the onions out so they cover the bottom of the pan. Place the salmon fillets on top of the onions and lower the heat to medium-low. Top the salmon with the lemon slices. Cover and cook until the salmon is just cooked through and the onions are caramelized, about 8 to 10 minutes. Be careful not to burn the onions while the salmon is cooking. If they begin to burn, add a little water to moisten them.

While the salmon is cooking, cook the pasta in a large pot of boiling, salted water. Drain and toss with remaining olive oil, salt, and scallions.

Divide the warm pasta among 4 large plates. Place 1 salmon fillet and the sautéed lemons and onions over each serving of pasta. Top with the sour cream sauce and drizzle with the extra-virgin olive oil. Garnish with parsley and serve.

I add a little dill to the sour cream sometimes.

[makeulaugh23]

ever try a salmon tartare on a potato chip or even do a gravlox instead. just something a little more out there i think if u want to try it

[ChefJune]

Falafel-Crusted Salmon on a bed of Spinach

This is a “restaurant-style” dish that is easy to make at home. It’s a very popular choice for my Cooking Class Parties, because almost everyone likes salmon. Everyone also wants to be able to present an impressive and delicious meal to family and friends with as little effort as possible.

6 servings

2 wild salmon fillets, about 1 pound each, skin removed
Dijon mustard
1 cup “Fantastic Falafel” mix
¼ teaspoon freshly ground black pepper
½ teaspoon freshly ground cumin
extra virgin olive oil (to film the pan)
2 additional tablespoons extra virgin olive oil
1 medium sized onion, chopped
2 bags (10 ounces each) fresh spinach, stemmed, well washed and dried
3 cloves garlic, finely chopped
1 teaspoon grated fresh ginger
4 tablespoons balsamic vinegar

1. Cut each salmon fillet into 3 equal servings. Put a thin coat of mustard on top of each piece.

2.. In a small flat bowl or plate, blend falafel mix with pepper and cumin. Place both the fish and falafel plates near your cooking surface.
3. Film a large non-stick skillet with the olive oil over medium-high heat. Dip the mustard side of each piece of salmon in the falafel mixture. Shake off excess and place in the hot oil, crumb-side down. Cook until almost done (and well browned) before turning the pieces over (about 4 minutes). Cook about 4 more minutes. Remove to a warm platter and keep warm.

4. Add about 2 tablespoons olive oil to the skillet and sauté the onion until soft (about 4 minutes). Add the garlic and ginger and sauté briefly. Add the well-dried spinach to the pan and cook until wilted. When the spinach is almost dry, add the balsamic vinegar and toss gently to coat the spinach.

5. Divide the spinach among 6 individual plates and arrange the salmon on top. Serve at once.

[ChefSwag]

I did a ginger-soy glazed grilled salmon. For veg, how about a simple grilled asparagus.