Classic Alaskan Grilled Salmon
Heavy Duty Tin Foil
Two Large Onions Sliced
Brown Sugar
Butter or Margarine
Salt %26amp; Pepper
Place two large pieces of tin foil down.
Spread sliced onion pieces from one onion,
on tin foil the length of the salmon.
Lay salmon whole or fillet pieces on top of the onion slices.
Salt %26amp; Pepper to taste.
Lightly spread butter or margarine on salmon.
Sprinkle with your hand, brown sugar over salmon (Medium coverage)
Cover salmon with remaining onion slices.
Cover salmon with two pieces of tin foil and crimp sides together. Place on grill and check after about 10 min.
Do not over cook the salmon.
When salmon changes color and can be flaked with a fork your fish is done.
Watch the salmon very closely after the first 10 min
MARINATED ALASKA SALMON SALAD
1/4 cup white wine vinegar
4 tsp. sugar
1 tbsp. olive oil
1/2 tsp. salt
1/4 tsp. dill weed
1/2 bay leaf
5 peppercorns
1 lb. Alaska Salmon, thawed if necessary, boned, skinned and cut into 1'; chunks
1/2 cup thinly sliced onion
1/2 lemon, thinly sliced
Lettuce
12 cherry tomatoes
1 small cucumber, sliced
In 1-quart microwave-save container, measure and combine vinegar, sugar, oil and seasonings; mix well. Microcook, covered, at HIGH (100%) 1-1/2 to 2 minutes or until mixture boils. Add salmon. Microcook, covered, at MEDIUM-HIGH (70%) 2 to 3 minutes or until salmon barely flakes when tested with a fork; gently stir salmon after 1-1/2 minutes. Layer salmon, onion and lemon in small bowl; pour cooking liquid over all. Refrigerate, covered overnight. Drain and serve on lettuce-lined salad platter with tomatoes and cucumber slices. Makes 4 servings
BLACKENED ALASKA SALMON PO BOY SANDWICH
4 Alaska salmon steaks or fillets (4-6 oz. each), boneless and skinless
4 6-inch French rolls, lightly toasted, remove some of inside breading
1 cup shredded cabbage (mix of green and red, if possible)
8 slices tomato
4 tbsp. low fat mayonnaise
1/4 cup plus 1-2 tsp. prepared Cajun spice
oil
salt and pepper, to taste
Heat a heavy skillet over high heat for 15-20 minutes. Mix mayonnaise with 1-2 tsp. of Cajun spice. Taste, add salt, pepper or more Cajun spice as necessary; hold aside. Lightly oil both sides of the Alaska salmon steaks/fillets and sprinkle with the remaining Cajun spice (the more you add, the hotter it becomes). Place salmon in the hot skillet to blacken; cook 2-3 minutes on the first side, turn and finish cooking. Cooking time will vary based on the thickness of fish and the heat of pan. Spread 1 tbsp. of the mayonnaise mixture onto each French roll. Top each with a blackened salmon steak/fillet, 2 slices of tomato and 1/4 cup of the shredded cabbage and serve. Makes 4 servingsI would love some great healthy salmon, talapia, and flounder recipes?
SALMON FILET WITH MANGO CILANTRO SALSA
The following is an excerpt from the book ';Eat Right for Your Metabolism'; by Felicia Drury Kliment.
Salmon Filet with Mango Cilantro Salsa:
4 6-ounce portions salmon filet
Mango Cilantro Salsa:
1 ripe mango, peeled and 陆-inch diced
录 cup chopped scallion, green part only
录 cup diced red bell pepper
1 tablespoon finely diced fresh jalapeno
1 tablespoon chopped fresh cilantro
1 small clove garlic, minced
1 tablespoon freshly squeezed lime juice
录 teaspoon salt
陆 teaspoon extra-virgin olive oil
Bake salmon filet at 400潞F for 15 to 20 minutes, depending on the thickness of the salmon. For Mango Cilantro Salsa, lightly toss all ingredients in bowl. Chill in refrigerator for at least 1 hour for flavors to meld. Serve salsa as an accompaniment to salmon. Mango Cilantro Salsa also goes nicely with grilled meat or chicken.
Yield: 4 servings
Nutrition Information: 245 calories, 7 g fat, 35 g protein, 11 g carbohydrate, 2 g dietary fiber, 88 mg cholesterol, 251 mg sodium
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BOW-TIE PASTA WITH SALMON AND TOMATOES
6 ounces bow-tie pasta
7 ounces salmon fillet, skinned
1 pat butter
salt and freshly ground black pepper
6 tablespoons sour cream
陆 cup ketchup
1 tablespoon snipped chives
3 plum tomatoes, peeled, seeded, and chopped
Cook the pasta in a large pot of lightly salted boiling water according to the instructions on the package. Put the salmon into a suitable microwave dish, dot with the butter, and season with salt and pepper. Cover with microwave-safe plastic wrap, pierce a few times, and cook for 2 to 2陆 minutes, according to the thickness of the fish. Strain and reserve the juices from the fish.
Heat the sour cream, ketchup, and fish juices in a large pan, stirring until blended. Add the chives and tomatoes, season to taste with salt and pepper, and simmer for 1 minute. Carefully flake the salmon, checking that there are no bones, and add to the sauce. Drain the pasta and toss with the sauce.
4 portions.
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TALAPIA WITH PESTO
Pesto:
2 bunches of fresh basil, chopped
1/2 cup olive oil
1 garlic clove, minced
1 package Ricotta cheese
Fish Dish:
4-6 pieces tilapia
pesto sauce (from above recipe)
1-2 large ripe tomatoes, 1/2 inch sliced
Pesto:
In a blender, combine all ingredients and puree. Continue to add more olive oil if sauce is too dry for your preference. Keep in mind you want the pesto sauce to be more on the thicker side.
Fish:
Arrange fish in a baking dish or pan. Spoon pesto sauce over each fillet of fish. Place a 1-2 slice (s) of tomato on top of each fillet.
Bake at 350掳F for 20-30 minutes or until fish is cooked throughout. Additionally, you can place a slice of bocconcini or mozzarella cheese on top of the tomato, if desired.
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BAKED FLOUNDER WITH CREAM OF CELERY
SAUCE
4 flounder fillets
1 can of Campbell's Cream of Celery Soup
1 heaping tablespoon Hellman's mayonnaise
1 tablespoon lemon juice
Preheat Oven 425掳F.
Combine Cream of Celery Soup, mayonnaise, and lemon juice. Coat the bottom of baking pan with mixture.
Lay fillets on top, and coat top with remaining mixture. Bake for 20-30 minutes or until top browns slightly.
Serve over rice, with asparagus on the side.
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FLOUNDER ROLL UPS STUFFED WITH CRAB
MEAT
1 1/2 lb. skinless flounder or fish fillet of choice
1 lb. crab meat
1/2 c. dry bread crumbs
2 (10 1/2 oz.) cans condensed cream of mushroom soup
Dash each of salt, pepper, paprika and lemon
1/2 stick butter
Cheddar or Colby cheese
Wash and dry fish thoroughly. Cut in to 3 inch strips. Remove cartilage from crab meat. In small bowl, mix crab meat, bread crumbs and 1/2 cup Newburg sauce (or soup). Spread stuffing evenly over fish fillets. Roll up firmly and place cut side down on foil lined baking pan. Sprinkle with salt, pepper, paprika and lemon juice. Put butter on top of each fish. Bake at 350 degrees until fish flakes easily about 20 to 30 minutes. Top with Cheddar or Colby cheese then top with Newburg sauce or soup. Heat.
Makes 6 servings.
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Make sure you get clean FILLETS. and make sure they are not fried. this recipe not only looks and smells delicious and healthy, but it really is!
I only eat tilapia (i dont know why ive never tried any other fish)
for about 7 fillets you need
-1/2 stick butter
-1 1/2 fresh squeezed lime juice
- 1 teaspoon coarse black pepper
- 1 teaspoon lemon pepper
1/2 teaspoon salt
1 teaspoon garlic salt
2 or 3 bell peppers *optional sliced or chopped
melt the butter in the skillet
add the lime and fish
cook on high, add all the ingredients
cook until you see some brown or where you can tell it got crispy
serve with a salad and white rice side
Lemon pepper seasoning is always good on fish. With the salmon, I'd season it with dill, lemon, salt, and pepper.
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