Best Salmon Bella Donna Recipes

SALMON BELLA DONNA

Steps:

• Season the salmon filets with salt and pepper and dredge in flour lightly.
• Heat a large saute pan and a good drizzle of olive oil to medium heat.
• Add the filets when the oil is hot and saute' for 3 minutes on each side.
• Add the vodka, garlic, nutmeg and shrimp to the pan and stir.
• Now add the cream and simmer for 4 to 5 minutes until cooked through.
• Finish the sauce with the parmesan cheese, salt and pepper.
• I served this with fresh garlic asparagus and dinner salad. Next time I may serve the filets over pasta. If you like salmon and creamy sauce this recipe will not disappoint. Yum.

THE BEST HONEY-GLAZED SALMON

Steps:

• Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil. Spray the foil with cooking spray if you plan on eating the salmon skin. (If you do not plan on eating the skin, you can skip this step.) Place the salmon fillets, skin-side down, onto the prepared baking sheet.
• Whisk together the honey, lime zest, and juice in a small bowl. Remove 2 tablespoons of the mixture to another small bowl and set aside. Brush the remaining honey-lime mixture over top of the salmon fillets.
• Combine the brown sugar, cumin, paprika, garlic, 2 teaspoons salt and a few grinds of pepper in a medium bowl. Press the brown sugar mixture all over the salmon (about 1 heaping teaspoon on each portion). Crimp all 4 sides of the foil to create a border around the salmon to help collect the juices so they don't spread and burn. Bake until the glaze is shiny and turning golden in some spots, and the salmon is firm and flakes easily when pressed, 10 to 12 minutes.
• Drizzle the reserved honey-lime mixture over top of the salmon just before serving.

THE BEST BAKED SALMON

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with foil. Mix the brown sugar, paprika, garlic powder, cayenne pepper, 1 teaspoon kosher salt and a generous amount of freshly ground black pepper in a small bowl. Mix the panko with the parsley, butter, 1/4 teaspoon kosher salt and a few grinds of black pepper in another small bowl.
• Place the salmon skin-side down on the prepared baking sheet and spread the surface with the Dijon. Press the brown sugar mixture all over the salmon then top with the breadcrumb mixture. Crimp all four sides of the foil to create a border around the salmon, this will help collect the juices so they don't spread and burn. Bake until the breadcrumbs are golden brown, and the salmon is firm and flakes easily when pressed, 15 to 18 minutes. Cut into four equal portions for serving.

BELLA DONNA

Steps:

• Rim martini glass with sugar mix.
• Shake rum, amaretto and sour mix with ice. Strain into glass and serve.