The above recipes sound great! Right now my favorite way to make salmon is to put salmon fillet(s) and veges in a sauce together in the oven in like a foil tent. I'll put the recipe on here. My dad ate is (he is very particular) and he said that he would be happy if he had paid $50 in a restaurant for it. It's really easy! I am not going to put measurements, just use the stuff the way you like it, I do recommend a whole cube of butter though. Sliced and spread all over the top of veges. If you want to use different veges you can, these are just what I use. I like to represent every color.
1 Salmon Fillet
Asparagus
Red and Orange Bell Pepper, Sliced
Yellow Squash or Eggplant
Mushrooms, quartered (I like Enokis)
Shallot, sliced
Lemon, sliced and seeded
Rubbed or Fresh Sage
Salt and Pepper
Butter
Garlic, sliced
Grated Italian Cheese Blend (you can buy a bag of pregrated
in the cheese section of the store)
Preheat oven to 350.
Put a piece of foil in a large baking dish that is twice the length of the salmon. Tear off another piece the same size.
Lay the salmon in the middle of the first piece of foil. Slice little holes with a knife. Put garlic slices in holes. Top with sage leaves or rub with sage. Lay sliced shallot the length of the salmon. Slice the lemon and take out seeds. Lay it along the shallot slices. Put the asparagus in lengthwise. Then put the rest of the sliced veges in. Top with butter slices, salt and pepper. Put the other piece of foil on the top and seat the two pieces together somewhat tightly on the edges. Bake for 1 hour(longer if needed for bigger salmon) Top with grated cheese. Eat!!!What is your best recipe for salmon?
I just love this recipe from BETTY CROCKER'S COOKBOOK.
BAKE FISH FILLETS
4 Servings
Prep: 5 minutes
Bake: 375 degrees
Bake time: 20 minutes.
Ingredients:
1-pound sole, orange roughly, or other delicate fish fillets, about 3/4-inch thick.
2 tablespoons butter or stick margarine, melted
1 tablespoon lemon juice
1/4-teaspoon salt
1/4-teaspoon paprika
Methods:
1. Heat oven to 375 degrees. Spray rectangular pan, 13 x 9 x 2 inches, with cooking spray.
2. Cut fish into 4 serving pieces; place in pan. If fish has skin, place skin sides down. Tuck under any thin ends for more even cooking.
3. Mix remaining ingredients; drizzle over fish.
4. Bake uncovered 15 to 20 minutes or until fish flakes easily with fork. Remove skin from fish before serving if desired.
Poached - stuff it with lemon slices and wrap in a cheese cloth - place in water
Serving - cover with cucumber slices to simulate scales and serve with a dill sauce.
For dinner or main meal of the day:
Grilled Salmon_(remove skin) with Hoisin sauce(find in Asisn section of your market; use thin glaze) over it
Grits (yes, grits) with a pat of butter
Steamed string beans (the long beautiful ones)
Glass of Cabernet Sauvignon
Presentation: each side by side on plate OR salmon centered on top of grits with string beans at side on same plate. It has the gourmet look without the gourmet know-how.
OMG, when I first had this I thought they were being funny; giving me grits for dinner but the taste soon shut my mouth!
Marinate it in teriyaki sauce and grill it...yummy....
Simple... salt, pepper, a little dill weed, a little parsly, lemon juice!
Squeeze lemon juice over season salmon before baking. I like to cut cirles of lemon and lay them on top of the salmon while baking. This is so easy, a mouse could do it! Also I tried this with oranges, and it was so exotic tasting. You can also use limes for great color and fun for guest in the summer. Should bake @ 375 covered for 20 to 30 minutes. Uncover and bake an additional 10 to 15 minutes or until the lemons/lime/oranges, shrivel a bit. The salmon should look done... a light pretty peach-ish pink!
grilled with mixture of orange marmalade, honey and a little soy sauce. spoon it on the salmon as it cooks.
it is fresh? season, place in aluminum foil, place peppers, mushrooms, onions and olive oil, seal tightly bake at 350 for about 1/2 hour then broil for about 5 mins
There're a bunch of really nice tricks with Salmon. First of all, I like to broil it upside down so that the skin is hard, and cruchy. I also like to use it frozen, that way that middle doesn't over-cook.
Best recipes also tend to be the simplest, since salmon is so good. Either grate ginger, or put pickled ginger on top and bake it. BBQed is good too.
Other than that, there are a number of good sauces including hoisin sauce. I prefer it in small quantities. There's also the lee kum kee teriaki marinade. I add some ginger, and a bit of soya to it, and let it marinate overnight, and it's always a success.
If all else fails, you can fry the salmon up in pieces, and make an omlette with it ^_^
Eric
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