Need a salmon recipe?

Okay I have lemon, salmon, bread, and pasta. Tell me how to properly cook the salmon in the ovenNeed a salmon recipe?
Place salmon skin side down in a baking dish. Put a dollop of butter on each piece and squeeze some lemon juice on the salmon. Cook at 350 for about 35 minutes.Need a salmon recipe?
Citrus Baked Salmon


Recipe courtesy Danny Boome Ltd


Show: Rescue Chef


Episode: Healthy Eats














4 slices fresh lemon


4 slices fresh orange


4 (6 to 8-ounce) skinless salmon fillets


Sea salt and freshly ground black pepper


2 tablespoons freshly chopped dill


2 tablespoons sun-dried tomatoes in oil, plus 1 tablespoon oil from jar


2/3 cup white wine


Preheat the oven to 375 degrees F.


In a large 9 by 13 shallow baking dish place 1 lemon slice with 1 orange slice side by side so you'll end up with 4 groups. Each salmon fillet will have its own bed of citrus. Season each fillet with salt and pepper then place each salmon fillet over the 2 slices of lemon and orange. In a small bowl mix the dill, sun-dried tomatoes and tomato oil. Divide mixture on top of the salmon fillet, then drizzle with the wine. Place the baking dish in the oven and cook for 8 to 10 minutes.





*
How to Make Lemon Garlic Salmon Pasta


Although this is a great summery feeling meal, it's also great for cold nights when you don't want to do too much involved cooking.








Things You鈥檒l Need:


2 salmon fillets


1 clove garlic, pressed


1/2 lemon


1 lb. bowtie pasta


1 1/2 tablespoons butter


Garlic salt


Green beans


Cooking spray


Step1Chop the ends off of a hand full of green beans. Wash them. Spray a frying pan with cooking spray, turn on medium heat, add beans. Spray beans, sprinkle with garlic salt, and cook for 3-5 minutes. Should be crisp to taste, but not hard. Put aside.


Step2Cook the pasta according to directions on the box. This can be cooking while you're working on the salmon, if you can multi-task!


Step3Put the salmon on a baking sheet, if you'll be using a conventional oven, or a toaster tray, if using the toaster oven. Put slices of butter along the top of the salmon, and sprinkle with garlic and garlic salt. Squeeze lemon over the top, and cook at 350 degrees for 20 minutes, or until edges are brown.


Step4Drain pasta, and toss with green beans. Put a serving of pasta in each bowl, and top with salmon. Enjoy!
Salmon Fillet With Mustard Sauce


Yield: 6 Servings





Ingredients





6 salmon fillets abt 7 oz each


1 1/2 oz clarified butter


1 1/2 oz vegetable oil


1 lemon, thinly sliced





-----------------------%26gt;%26gt;%26gt; MUSTARD SAUCE:-----------------------------


1/4 c shallots, minced


1 oz butter


6 oz dry white wine


1/2 c heavy cream


3/4 tb stone ground mustard


1/8 c chives, chopped


1/8 c parsley, chopped


1 salt to taste





--------------------------%26gt;%26gt;%26gt; GARNISH:--------------------------------


1 miniature pear tomatoes


1 parsley sprigs





Instructions





Arrange salmon fillets in baking pan, drizzle wirth combined butter and oil


and tip with lemon slices. Bake in 400 degree oven 15 minutes or until


flesh is no longer translucent.





To Prepare Mustard Sauce: Lightly saute shallots in butter; add wine and


reduce until nearly evaporated. Add cream; cook and stir until thickened.


Add mustard, chives, and parsley. Season to taste with salt.





To Serve: Ladle serving of sauce on serving plate, arrange lemon topped


salmon on sauce. Garnish with pear tomatoes and parsley sprigs.


-------


Baked Herb Stuffed Salmon





Sea salt and freshly ground black pepper


Extra-virgin olive oil


2 medium salmon fillets, about 2 1/2 pounds (1.1 kilograms) skin on, scaled and pinboned


2 lemons


Bunch fresh marjoram


Bunch fresh dill


Bunch fresh basil


Handful stoned black olives


Bunch flat-leaf parsley





Preheat the oven to 400 degrees F (200 degrees C/gas 6).


Cut 5 lengths of string and lay them out on the work surface next to each another, leaving gaps in between. Sprinkle salt and pepper over the work surface, and drizzle with olive oil. Lay 1 salmon fillet, skin side down, on top. Sprinkle salt and pepper over the salmon, then, using a fine grater, grate the zest of 1 lemon over the top. On top of that lay the marjoram, dill, and basil, broken up, and the olives.


Season the flesh side of the other salmon fillet with salt and pepper, and grate over the second lemon. Place 1 fillet on top of the other, thin end to thick, then tie them together and trim the string. Put the fish parcel on an oiled baking tray, and scatter over any remaining bits of herb. Thinly slice the 2 lemons and place on top of and round the salmon. Drizzle with olive oil, then roughly chop the parsley and sprinkle over the top.


Bake in the preheated oven for about 20 minutes





Top this with:


Hollandaise sauce or





1)Bearnaise


2)Choron


3)Foyot


4)Grimrod


5)Maltaise


6)Mousseline (Chantilly Sauce
Tasty Baked Salmon


1 (1 pound) salmon


1 cup sour cream


1/2 teaspoon salt


1/8 teaspoon pepper





Preheat oven to 450 degrees F.





Drain salmon; place in 9-inch pie plate. Pour sour cream over salmon. Sprinkle with salt and pepper. Bake 20 to 30 minutes or until cream becomes thick and has a few brown patches.





Serve with lemon quarters.
Please don't cook fish for 35 minutes. It will be very dry! VERY DRY! Rule of thumb is...for every inch of thickness for ANY FISH...you cook 10 minutes.





You will take it off and then cover and let it continue to cook on it's own. It is like meat..it will continue to rise in temp for about 5 to 8 minutes.





You can put the salmon in a frying pan..just add a little olive oil...and cook at about 350. Watch the sides of the fish. When it is opague about half way up the side....then flip it.





ONLY 10 minutes for 1 inch! Add some lemon butter to it.....or put a pat of butter on it and squeeze some lemon juice on it. Add salt and pepper. You can add a little dill to it too...very nice touch!





You don't need anything else. Salmon has a wonderful flavor all it's own.





I teach people how to cook salmon all the time....and they come back and let me know it is great to know how to cook fish without it being dry.





You don't need to overcook anything! You want it moist and just done! Not OVERDONE








If you have leftovers..make salmon patties. but instead of using egg or mayo as a binding agent...use red pepper HUMMUS. It is great and moist and binds beautifully with it.





You can use Hummus in meatloaf too. No fat and it makes things very moist.
Good advice. DON'T overcook salmon or any fish. It will be dry and tasteless.


Got leftovers next day? I posted a splendiferous recipe for Pasta with Salmon and Gorgonzola on Suite101.com. It works with smoked salmon as well.
Salt n pepper the salmon n lemon zest cook the salmon wit oil and squezz the lemon make the pasta until its cook till eldente n pour it the broth if you have chicken stock put it in wit the oil n lemon if you have capers put it in too