The easiest way to prepare salmon in my opinion is to top it with any seasoning you like, I use cajun seasoning, lemon pepper, fresh dill with roasted minced garlic, or just plain seasoning salt. Then I top each fillet with about 4 pats (thin slices) of butter.
The butter helps the seasonings to absorb into the salmon and keeps the salmon moist.
Then I bake it for 15 minutes on 375.
For a side dish you could do roasted potatoes and roasted green beans. For the potatoes: Use 3 red potatoes, cut them into two inch cubes, toss them in lipton onion soup mix with 1 tbsp oil and shake them in a bag or bowl to coat. Put them on a baking fish and cook on 375 for 45 minutes. For the green beans, toss then in olive oil, with 1/4 tsp salt and black pepper to taste...you can also add minced garlic too. Bake those on 375 for 20 minutes.
For the dessert, buy 1 pound cake, cut it into cubes. Make your favorite flavor of pudding and buy your fav cookies. Crush the cookies in a bag and set aside. Layer the glasses with cubes of pound cake, then 2 tbsp of pudding, then cookie crumbs and repeat. My fav is to layer with pound cake, then cheese cake flavored pudding, then thawed sliced frozen strawberries, then crushed oreos, and repeating this until the glass is full, then you can top with whipped cream or drizzle with chocolate sauce.
Oh one more thing....for the salmon if you choose fresh dill with roasted garlic
Cut the top off of the head of garlic, drizzle with oil. Microwave for 1 minute, flip over and do another minute more. Take the cloves out and mix them with 4 tbsp butter, 1/2 tsp fresh cut dill, and sometimes I add 1 tsp lemon juice, a few shreds of lemon rind that is grated, and 1/2 tsp salt. Mix it all together and spread it over the salmon before baking.
ENJOY!Any ideas/ recipes for a 3course meal for 2 with baked salmon?
This is a great salmon recipe. My boyfriend just absolutly loves it. He says that a shrimp coctail would be the perfect appetizer. Check out kraftfoods.com for dessert ideas - I just love that website!!
Place salmon filets face side down in a baking dish (spray dish with pam first). Toss spinach leaves, sliced mushrooms and a chopped tomato in a little melted butter then spoon over fish. Bake at 375 for 26 mins or until fish is flaky. Wala - perfect dinner that includes veggies!
Have fun!
I just read a nice recipe on yahoo. It was for salmon pouches.
On a sqare of parchment paper layer the ingredients in this order.
Pat of butter
Thinly sliced red potatoes
Fresh spinach
Chopped green onion
Salmon filet
Sliced lemon
Sprinkle of dill
Wrap the ingredients like a package and baked at 375 for 10-15 min.
Deliceous and you can add what ever you like!
hmm. make a sauce for the fish, and as sides, serve rice and carrots (baby carrots with butter and fresh dill is different, elegant, and sooo good)
Alaska Salmon Bake with Pecan Crunch Coating is a family favorite of mine.
3 tablespoons Dijon mustard
3 tablespoons butter, melted
5 teaspoons honey
1/2 cup fresh bread crumbs
1/2 cup finely chopped pecans
3 teaspoons chopped fresh parsley
6 (4 ounce) fillets salmon
salt and pepper to taste
6 lemon wedges
Preheat the oven to 400 degrees F (200 degrees C). In a small bowl, mix together the mustard, butter, and honey. In another bowl, mix together the bread crumbs, pecans, and parsley.
Season each salmon fillet with salt and pepper. Place on a lightly greased baking sheet. Brush with mustard-honey mixture. Cover the top of each fillet with bread crumb mixture.
Bake for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork. Serve garnished with lemon wedges.
We serve this to drink with it Special Lemonade
2 medium lemons
1 1/2 cups sugar
2 cups milk
3 cups club soda, chilled
2 drops yellow food coloring (optional)
Additional sugar
Remove ends from lemons and discard. Remove lemon peel with a knife; set aside. Quarter lemons; squeeze juice into a bowl. Remove and discard white membrane. Place the peel and pulp in a blender or food processor; cover and process until coarsely chopped. Add peel mixture and sugar to lemon juice; mix well. Let stand for 30 minutes.
Stir in milk. Strain lemon mixture; add club soda and food coloring if desired. Serve immediately in sugar-rimmed glasses if desired.
Sidedish i Serve is Black Beans and Rice
1 medium onion, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1 garlic clove, minced
1/2 teaspoon dried basil
1/4 teaspoon pepper
1 tablespoon tomato sauce
1 (15 ounce) can black beans, rinsed and drained
1 cup cooked long-grain rice
1 tablespoon red wine vinegar
1/4 cup shredded Cheddar cheese
In a nonstick skillet that has been coated with nonstick cooking spray, saute the onion, green and red peppers, garlic, basil and pepper until tender. Stir in tomato sauce. Add beans, rice and vinegar; heat through. Transfer to a serving dish; sprinkle with cheese.
Desert I serve with it is Mini Pineapple Upside-Down Cakes
INGREDIENTS
2/3 cup packed brown sugar
1/3 cup butter, melted
2 (20 ounce) cans sliced pineapple
1 (18.25 ounce) package yellow cake mix
3 eggs
1/3 cup vegetable oil
12 maraschino cherries, halved
DIRECTIONS
In a small bowl, combine the brown sugar and butter; mix well. Spoon into 24 greased muffin cups. Drain pineapple, reserving the juice. Trim pineapple to fit the muffin cups; place one ring in each cup.
In a large mixing bowl, combine the cake mix, eggs, oils and 1-1/4 cups of the reserved pineapple juice; mix well. Spoon over pineapple, filling each cup two-thirds full. Bake at 350 degrees F for 20-25 minutes or until a toothpick comes out clean.
Immediately invert onto wire racks to cool. Place a cherry in the center of each pineapple ring.
All recipes I suggest have been tried by me or a member of my family.
I dont give out recipes i have never tried.
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