Salmon is one of my favorite fish, even though I do not get to eat it as much as I would like. You can can cook it spicy or sweet, rich or bland, salmons versitility is unending. Part of the fun of being a Chef is being able to try different recipies out on the general public. Not your family who may or may not tell you the truth about your creation. :-) Here a few tried and true.

The following recipies are enough for 2 large pieces of salmon or 4 smaller pieces.

Laquered Salmon (Asian Influence)

Take 2 cups soy sauce, 1 cup water,1/2 cup dark brown sugar, 1 bay leaf and 1/2 teaspoon ground ginger and combine in a saucepan. Bring to a boil and reduce the heat, simmer for about 20 minutes, until the sauce begins to thicken. Remove from heat, throw away the bay leaf. After it has cooled, use it as a glaze when you bake salmon. Goes VERY well with stir fried vegetables over rice.

Caramelized Salmon with Apricot Brandy Sauce

Caramelize your salmon by baking with dark brown sugar sprinkled on top.

Take 4 oz of dried apricots and finely chop. Put in a sauce pan and add 1 shot of brandy (more of less to your taste) and 2 cups of water. Bring to a gentle boil and reduce heat until apricots are rehydrated. Add a teaspoon of light brown sugar and some dried cranberries. Add more water at this point if the apricots absorbed most of it. You will want about 2 cups of sauce. Mix a little cornstarch with water; 1 tablespoon cornstarch to 2 tablespoons water. Bring mix back to a boil, then reduce heat to medium-high. Slowly whisk in the cornstarch mixture while the sauce is still rolling. If you go too fast it will clump and turn cloudy on you. Once sauce has begun to thicken a little, reduce heat to low and let simmer 2 minutes, stirring occasionally.

Baked Salmon with Cucumber Salsa and Cilantro Creme Fraiche

Season your salmon with sea salt, pepper and garlic, then bake.

For salsa, take 3 medium sized cucumbers and peel. Cut in half and take the seeds out. Lay lengthwise on a cutting board and cut into long strips about 1/4 inch thick. Come back the other way and dice. Dice to the same size 1/2 a red onion and 1/2 a red pepper. Place all in a bowl and mix in some rice wine vinegar, vegetable or canola oil, sea salt, pepper, garlic and a pinch of vinegar.

For the creme fraiche, you need 1 8-oz container of sour cream, 1 teaspoon rice wine vinegar and 1 tablespoon chopped fresh cilantro. Mix all together. (This is a cheaters way to make creme fraiche, as compared to the classical French version.)

Spoon salsa over baked salmon and top with cilantro creme fraiche.

Salmon with a Tomato Basil Butter Sauce

This sauce can be used as a companion to any way you want to cook your salmon, baked, frilled, pan seared or poached.

Take 1/2 cup of sun dried tomatoes and cut into strips width wise, soak in 1 cup of white wine. Take about 1/4 cup fresh basil leaves and julienne into thin strips width wise, set aside. Take a stick of butter and cut into medium sized chunks, toss in flour and remove the excess. Keep cold until you are ready to use them. Take sun dried tomatoes out of the wine and reserve the liquid. In a saute pan coated with a little olive oil, place your rehydrated chopped sun dried tomatoes, a 1/2 teaspoon of chopped fresh garlic, pinch of sea salt and pepper, heat. Add your basil after mixture is heated and saute a minute more. Add 1 cup white wine, to deglaze the pan. Bring heat up to a gentle boil and drop butter chunks in the pan one at a time, unti the sauce thickens.

I hope you try greatly enjoy whichever one of these you try!!