Recipe for salmon that wont taste like fish?

I'd like to put fish in my diet since its so healthy, but I dont like it at all! Is there a good rub for salmon that I wont taste the fish, or any way to cook it so as not to taste the fish?Thanks.Recipe for salmon that wont taste like fish?
INGREDIENTS (Nutrition)


1/3 cup soy sauce


1/4 cup orange juice concentrate


2 tablespoons vegetable oil


2 tablespoons tomato sauce


1 teaspoon lemon juice


1/2 teaspoon prepared mustard


1 tablespoon green onion, minced


1 clove garlic, minced


1/2 teaspoon minced fresh ginger root


4 salmon steaks (1 inch thick)


1 tablespoon olive oil


http://allrecipes.com/Recipe/Grilled-Sal鈥?/a>Recipe for salmon that wont taste like fish?
I eat a lot of salmon and one of my favorite ways to prepare it is en papillote. This is traditionally done with parchment paper but I use aluminum foil b/c I always have that available. Depending on the size of the fish you have yo need to cut a piece of tinfoil that will be able to hold the fish inside when folded in half.





Rinse the fish and pat dry with paper towels. Sprinkle with a little salt and black pepper. Cut up some vegetables that you like. I usually use whatever I have, asparagus, carrots or bell peppers cut into thin strips, green beans. Really whatever veggies you like. Place fish in the middle of the tinfoil piece you have already cut. Place vegetables around and on top of the fish. Add whatever seasonings or fresh herbs you like such as dill (always a good one w/ fish) Italian seasoning, lemon pepper, even Cajun spices. Drizzle a little olive oil over this and if you have white wine a couple TBSP of that (if not it's still delicious). Fold tinfoil over fish and crimp and fold the edges together so it is perfectly sealed. Place on a baking sheet and bake at 350* for about 20-25 minutes for an averaged size fillet, or about 45 minutes for a whole fish.





This is great b/c it requires practically no dishes and serve it with some sort of roasted potato or rice and you have a complete meal that's easy and has very little prep time and results in a no ';fish'; taste
The cajun suggestion sounds good. There are so many spices, it may mask the taste of the fish. Keep in mind that salmon is one of the strongest tasting fishes there are...to me, it's not possible for it to not taste ';fishy';. I suggest trying yourself on milder tasting fish....tilapia, cod, and mahi-mahi are all good choices.
id like to cook salmon become fish nugget.


Crush the salmon, mix with chopped carrot, 1 cloves of garlic, 1 cup corn flour, salt %26amp; pepper, water.


Shaped in bite size, mix with egg and roll in bread crumb, deep fried...
Buy only fresh salmon and don't bother with farm raised salmon to many artificial additives.If its fresh it won't taste fishy, Also you might really enjoy Tuna steaks OMG! they are delicious.I buy my seafood at Pike Place market in Seattle ( fresh is best)
Well, I like to keep things simple......Cajun. Rub cajun spice over a salmon fillet then pan fry or grill for above 3/4 minutes a side. Lovely and tasty, dead simple, and not fishy!
put some honey mustard in the mix while baking the salmon...that way it will not smell fishy and also use some fresh lemon juice, it will be tasty and odor free!
try eating a white fish like swordfish, it has a milder taste... i dont even think swordfish taste like fish
I have been fishing in Alaska for over 50 years now at my cabin up here in High country and here are all the recipes I have come up with over the years.





Salmon over Creamed Leeks with Apple Butter Sauce


Directions


Apple Butter Sauce:





Ingredients


1/2 cup (1 stick) butter


2 apples (your choice of variety), peeled, cored and diced small


2 cups apple juice


1/2 cup orange juice


1 tablespoon rice wine vinegar


2 tablespoons cornstarch


1/4 cup water





Cream sauce for leeks:





2 tablespoons olive oil


2 tablespoons butter


2 onions, chopped


1 cup white wine


6 leeks, white and tender green parts only, cut into 12 pieces lengthwise and thoroughly soaked in salt water to release grit


1/2 cup heavy cream


Salt


Freshly ground black pepper


Fish:





6 (8-ounce) salmon fillets


Coarse sea salt


Freshly ground pepper


Cayenne pepper, to taste


2 to 3 tablespoons oil


1/4 pound vermicelli, deep-fried or 2 tablespoons chopped lemon thyme, for garnish


For the apple butter sauce:


Melt butter in a saute pan and add apples, cooking over medium heat for a few minutes until they begin to soften. Add apple juice, orange juice and rice wine vinegar, cover and allow the apples to cook until very soft. Then uncover and allow liquid to reduce to about 1/3 of what you started with. Puree in a blender or food processor. Create a slurry by gradually whisking cornstarch into about 1/4 cup water and blend the slurry into the sauce. Return the sauce to the pot and allow to cook for a few minutes to thicken. Season with salt, if needed.








Begin the creamed leeks while the apples are cooking.





Heat the olive oil and butter in a medium saute pan over medium heat and saute onion until translucent. Deglaze the pan with wine and reduce until the liquid is almost all gone. (While you are waiting for the wine to reduce, start cooking the leeks.) Cook the leeks in simmering water until tender. Drain and set aside. When the wine has mostly evaporated, stir in the cream, season with salt and pepper, and lower heat to a simmer to allow to reduce and thicken. Strain this sauce and pour over the leeks and set aside briefly in a warm place.





For the fish:


Season the salmon fillets with coarse sea salt and both peppers. Place a little oil into the saute pan and bring to smoking point (you need a hot pan in order to get a crispy outside). Cook the salmon, skin side down leaving undisturbed (no peeking) for about 5 minutes, or until the skin begins to get crispy, then turn and begin cooking for 4 minutes more. This allows the surface of the fish to ';caramelize.'; (You may need more time on the salmon depending on the thickness). You can, if you wish, finish the salmon in a preheated 350 degree F oven. However, DO NOT OVERCOOK THE SALMON. Once you touch the flesh and it springs back up, it's cooked. Remember, because of carryover cooking, the fish will continue to cook after it is removed from the oven.





Reheat the apple butter sauce if necessary. Place 4 lengths of the creamed leeks on one side the serving plate, with a salmon fillet on the other. Spoon apple butter sauce on the fish and garnish with lemon thyme. (Please note: In the episode, since we had the deep- fryer going, we deep-fried some vermicelli pasta for a garnish with a flourish. You can do the same or use lemon thyme.)





Salmon in Lemon Brodetto with Pea Puree


Ingredients


Lemon Brodetto:


2 tablespoons olive oil


1 shallot, diced


2 lemons, juiced


1 lemon, zested


2 cups chicken broth


1 tablespoon chopped fresh mint leaves


Pea Puree:


2 cups frozen peas, thawed (about 10 ounces)


1/4 cup fresh mint leaves


1 clove garlic


1/2 teaspoon kosher salt


1/2 teaspoon freshly ground black pepper


1/2 cup extra-virgin olive oil


1/2 cup grated Parmesan


Salmon:


1/4 cup olive oil


4 (4 to 6-ounce) pieces salmon


Kosher salt


Freshly ground black pepper


Directions


To make the Lemon Brodetto, warm the olive oil in a medium saucepan over medium heat. Add the shallots and saute until tender, about 7 minutes. Add the lemon juice, zest, and broth. Bring to a simmer, and keep warm, covered, over low heat.





To make the Pea Puree, combine the peas, mint, garlic, salt, and pepper in a food processor and puree. With the machine running, add the olive oil in a steady drizzle. Transfer the pea puree to a small bowl and stir in the Parmesan. Set aside.





To make the Salmon, warm the olive oil in a large, heavy skillet over high heat. Season the salmon pieces with salt and pepper. Sear the salmon until a golden crust forms, about 4 to 5 minutes on the first side. Flip the fish and continue cooking until medium-rare, about 2 minutes more depending on the thickness of the fish.





To assemble the dish, add the tablespoon chopped mint to the Lemon Brodetto and divide between 4 shallow dishes. Place a large spoonful of Pea Puree into the center of each bowl. Place a salmon piece atop each mound of Pea Puree. Serve immediately.