How to Cook Salmon

Whether the deep ruby salmon or the lighter pick variety, you need to know how to cook salmon because it's a diet staple these days. Fortunately, salmon is farmed now so there is little angst about depleting valuable resources as we find with other fish varieties.

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Greek Style Marinade
0.25	cup	chopped flat leaf parsley
0.5	cup	beef stock
0.5	cup	olive oil
0.5	cup	red wine vinegar
1	whole	bay leaf
1	special	diced tomatoes
1	pound	white pearl onions, halved
1	teaspoon	ground cumin
1	teaspoon	orange zest, long strip
1	teaspoon	sugar
2	teaspoons	cinnamon sticks
3	teaspoons	honey
3	teaspoons	olive oil
5	cloves	garlic, halved

Combine the marinade ingredients and place the fish with the marinade in a Ziploc bag. Fish does not require more than an hour in the fridge to marinade and in fact, will toughen with long exposure. You may, however, freeze immediately to save for later.

Salmon Fillet with Mediterranean Notes Served with a Side Sauce
Choose one menu entry that sounds good to you	Flavor? Appearance? Texture? Ease? Time?
Greek Style Salmon Fillet with Alfredo Sauce
Greek Style Salmon Fillet with Bearnaise Sauce	this seems doubtful since Bearnaise matches red meats better.
Greek Style Salmon Fillet with Bechamel Sauce
Greek Style Salmon Fillet with Beurre blanc Sauce
Greek Style Salmon Fillet with Bordelaise Sauce
Greek Style Salmon Fillet with Chasseur Sauce
Greek Style Salmon Fillet with Colbert Sauce
Greek Style Salmon Fillet with Espagnole Sauce
Greek Style Salmon Fillet with Hollandaise Sauce
Greek Style Salmon Fillet with Lyonnaise Sauce
Greek Style Salmon Fillet with Newburg Sauce
Greek Style Salmon Fillet with Pesto Sauce
Greek Style Salmon Fillet with Romanoff Sauce
Greek Style Salmon Fillet with Tartar Sauce
Greek Style Salmon Fillet with Veloute Sauce

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