Any salmon recipes for a non-seafood person?

I'm not a seafood person, but hearing about all the benefits of eating Salmon (fish in general) compels me to add it to my diet. Are there any recipes that will make fish tolerable?Any salmon recipes for a non-seafood person?
yes There are many








I prefer salmon grilled. get the sockeye if you can





take a large fillet with skin and cover the skinless side with course pepper. Slice limes so uo can but a row all the way across teh fish. Squeeze extra lime on uncovered fish. Salt (a little bit) just before you hit the grill. It's best to do the lime just before cooking also. Salt and lime will pre-cook the fish a little while waiting to grill





Have your grill nice and hot (300?) place teh fillet skin down on the grill and let it go for about 10 -12 minutes. You'll know it's ready when the fish lifts right up and the skin stays on teh grill. Serve with bread or couscous and a salad. ( i like to take hearts of romaine. paint w/ olive oil and let them grill for a couple of minutes on a side. just enough to warm them up.








OR





Take 1 can of salmon, drain %26amp; flake, roll around in a couple of tablespoons of melted butter





lightly beat 4 eggs, add 1/2 cup finely chopped bread crumbs and spices to suit. blend in fish and mix well. Place in a buttered mold and steam for 1 hour (or bake 325 for about an hour. I always add lime slices to the top of this one also before cooking. This makes a Salmon loaf that looks a little wet but tastes yummy. Very palatable for folks unused to fish.





(Avoid Talapia. It has as much fat as bacon)Any salmon recipes for a non-seafood person?
/4 cup pineapple juice


2 tablespoons fresh lemon juice


4 (6-ounce) salmon fillets


2 tablespoons brown sugar


4 teaspoons chili powder


2 teaspoons grated lemon rind


3/4 teaspoon ground cumin


1/2 teaspoon salt


1/4 teaspoon ground cinnamon


Cooking spray


Lemon wedges (optional)





INSTRUCTIONS:


Combine first 3 ingredients in a zip-top plastic bag; seal and marinate in refrigerator 1 hour, turning occasionally.


Preheat oven to 400 degrees.


Remove fish from bag; discard marinade.


Combine sugar and next 5 ingredients (sugar through cinnamon) in a bowl. Rub over fish; place in an 11 x 7-inch baking dish coated with cooking spray.


Bake at 400 degrees for 12 minutes or until fish flakes easily when tested with a fork. Serve with lemon, if desired.



here are a few of our favorite recipes for salmon..... these have a marinade over the salmon so you do not taste so much of the salmon....





SALMON BAKE WITH A CRUST


INGREDIENTS.........


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


DIRECTIONS


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.





SALMON WITH TOMATO SALSA


INGREDIENTS...........


1/4 cup fresh lime juice


1/4 cup extra virgin olive oil


2 tablespoons soy sauce


3 tablespoons shallots, chopped


1 teaspoon sugar


1/2 cup diced pineapple


2 large plum tomatoes, diced


1/4 cup chopped fresh basil


salt and pepper to taste


4 (6 ounce) fillets salmon


1/2 cup chicken broth


lemon pepper to taste


DIRECTIONS


Preheat oven to 375 degrees F (190 degrees C).


Whisk together lime juice, olive oil, soy sauce, shallots, and sugar. Stir in the pineapple, tomatoes, and basil. Season with salt and pepper. Cover, and refrigerate. Remove from refrigerator 10 to 15 minutes before serving.


Place salmon in a 9x13-inch pan. Pour chicken broth over the top, and sprinkle with lemon pepper.


Bake in a preheated oven until fish flakes easily with a fork, about 30 to 40 minutes. Serve with salsa on the side.





HONEY GRILLED SALMON


INGREDIENTS................


1 teaspoon ground ginger


1 teaspoon garlic powder


1/3 cup soy sauce


1/3 cup orange juice


1/4 cup honey


1 green onion, chopped


1 (1 1/2-pound) salmon fillet


DIRECTIONS


In a large self-closing plastic bag, combine ginger, garlic, soy sauce, orange juice, honey, and green onion; mix well. Place salmon in bag and seal tightly. Turn bag gently to distribute marinade. Refrigerate for 15 to 30 minutes.


Preheat an outdoor grill for medium heat and lightly oil grate.


Remove salmon from marinade, shake off excess, and discard remaining marinade. Grill for 12 to 15 minutes per inch of thickness, or until the fish flakes easily with a fork.





SALMON WITH A DILL SAUCE


INGREDIENTS...........


1 1/2 cups mayonnaise


1/2 cup prepared mustard


1 teaspoon chopped fresh thyme


1 teaspoon dried oregano


1 teaspoon chopped fresh basil leaves


1 1/2 pounds salmon fillets


2 teaspoons dried dill, or to taste


DIRECTIONS


Preheat oven to 375 degrees F (190 degrees C).


In a bowl, stir together mayonnaise and mustard. Stir in thyme, oregano, and basil. Place salmon fillets on a baking sheet, and spread with the mayonnaise mixture. Sprinkle with dill weed.


Bake in preheated oven for 30 to 40 minutes, until the salmon is easily flaked with a fork.





Good Eating......... :)





















1 cup soft bread crumbs (about 2 slices bread)


1/2 cup Bisquick Heart Smart庐 mix


1 tablespoon Dijon mustard


1/4 teaspoon pepper


8 medium green onions, finely chopped (1/2 cup)


2 eggs, slightly beaten


1 can (14 3/4 oz) red salmon, skin and bone removed, drained and flaked


2 tablespoons margarine or butter


4 whole wheat burger buns, split


Lettuce leaves


4 tablespoons dill dip or Ranch dip








1. In medium bowl, mix all ingredients except margarine, buns, lettuce and dill dip. Shape mixture into 4 patties, using heaping 1/2 cupfuls for each patty.


2. In 10-inch nonstick skillet, melt margarine over medium heat. Cook patties in margarine over medium heat 10 to 12 minutes, turning once, until brown and cooked through.


3. Fill buns with lettuce, salmon patties and dill dip.


High Altitude (3500-6500 ft): No change






I really like the Salmon Milano that you can buy from the deli section in Costco. It has a butter/garlic/basil sauce that really delicious. Even my kids and husband like it (and they are like you.)





I like this recipe to sort of mimic that Costco recipe (since I am not living near Costco right now)


Grilled Salmon with Basil Lemon Butter


http://www.wholefoodsmarket.com/recipes/鈥?/a>





Basil Lemon Butter


8 ounces unsalted European-style butter, softened


8 leaves fresh basil


Juice and zest from one lemon


Sea salt to taste





Salmon


2 (6 to 8 ounce) Copper River salmon fillets


Vegetable oil for cooking


Sea salt and freshly cracked black pepper to taste








Method


To make the compound butter, place butter in a mixing bowl. Layer basil leaves on top of one another and roll tightly, like a cigar. Thinly slice, creating slivers of basil. Place basil in the bowl. Add lemon zest and lemon juice and incorporate all ingredients using a potato masher, pastry blender or a spatula. Add salt to taste. Place butter on one end of a 10-inch square piece of parchment paper. Roll butter in the paper, creating a cylinder, about 5 inches long. Twist the ends and freeze for about an hour before using.





For the salmon, heat a grill or grill pan over medium high heat. Brush salmon on both sides with oil. Sear skin side down 3 to 4 minutes. Flip and cook 3 to 4 minutes longer. The general rule for coking fish fillets is 10 minutes per inch of fish, but in the case of wild salmon you definitely do not want to overcook the fish and medium to medium rare is preferred by most wild salmon connoisseurs.





Remove salmon from grill and take butter out of the freezer. Thinly slice one or two medallions of compound butter right though the parchment paper. Peel away the parchment paper and top salmon with the butter. Garnish with basil or lemon wedges to the plate, if desired.








Nutrition


Per serving (about 7oz/195g-wt.): 370 calories (220 from fat), 25g total fat, 7g saturated fat, 115mg cholesterol, 370mg sodium, 1g total carbohydrate (0g dietary fiber, 0g sugar), 34g protein
Stay away from the canned salmon. Try broiled or poached salmon dishes. If you can get Alaskan or Sockeye salmon. Try that, they are real good and tasty. Good salmon does not taste fishy. Canned salmon is the worst thing for your first taste of salmon.
Make a dip. Or grill it with a veg. kabob. or if you like sushi rolls.





Go to BettyCrocker.Com, and look around. Good luck.
Yep. the main thing it has to be really fresh. we got it last week from Uncle Jims'. My MIL rubbed it with a chinese rub %26amp; baked it. It was so soft %26amp; yummy.
umm.. u could toast some toast and melt some cheese(if u like cheese), cut a tomato, and make a Salmon sandwich by placing each ingridient over the other! tasty and easy!!