Cold Salmon Baked In Foil With Light Watercress Sauce
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Fish
Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 6-Ounce Salmon Steaks
1/4 Cup Fresh Parsley -- chopped
1/4 Pound Mushrooms -- wiped clean, sliced
8 Teaspoons Lemon Juice
Salt And Fresh Ground Pepper -- to taste
-----Sauce-----
1/2 Cup Watercress Leaves -- firmly packed
1/4 Cup Parsley Leaves -- firmly packed
1/4 Cup Chives -- finely chopped
1 Tablespoon Fresh Dill Sprigs
1 Cup Plain Low-Fat Yogurt -- (or non-fat)
2 Tablespoons Mayonnaise -- reduced-calorie
1 1/2 Tablespoons Lemon Juice
Salt And Freshly Ground White Pepper -- to taste
-----Garnish-----
Lemon Wedges
Watercress Leaves
1. Preheat the oven to 450F. Cut four pieces of aluminum foil into
16鈥?squares.
2. Place each salmon steak on the prepared foil. Top each with 1
tablespoon of the parsley. Distribute the mushrooms over each, top
with 2 teaspoons of the lemon juice, and finally a sprinkling of
salt and pepper.
3. Seal the packages of foil shut tightly, place on a baking sheet,
and bake for about 15-20 minutes, or until the fish flakes. Cool
and chill for 6 hours or overnight.
4. To prepare the sauce: Chop the watercress, parsley, chives, and
dill in a food processor or blender. Place in a bowl, add the
remaining ingredients and stir together until well-mixed. Place in
a covered container and chill until ready to use.
5. If taking to a picnic, tote the packets as is and serve them with
the sauce on the side. If serving at home, remove the salmon from
the foil and serve on a platter surrounded by lemon wedges and
watercress leaves, with the sauce on the side.
Variation: Halibut steaks may be substituted for salmon.
Serves: 6
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Dilled Baked Salmon Steaks
Salmon steaks are baked with dill and sour cream.
Cook Time: 23 minutes
Ingredients:
* 4 salmon steaks
* 2 tablespoons fresh lemon juice
* 1 tablespoon very finely minced onion
* 1/4 teaspoon salt
* dash pepper
* 1/4 cup sour cream
* 1 teaspoon lemon zest
* 1/2 teaspoon dried dill
* lemon wedges
Preparation:
Place salmon steaks in a buttered baking dish. Combine lemon juice and onion; sprinkle a little over each salmon steak. Season with salt and pepper. Bake, uncovered, at 350掳 for about 20 minutes, or until fish flakes easily with a fork. Remove from oven; spread sour cream over salmon steaks. Sprinkle with lemon zest and dill. Return to the oven for 3 minutes.Serve salmon steaks with lemon wedges.
Salmon steaks recipe serves 4.
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Zesty Baked Salmon Steaks
Baked salmon steak recipe.
Ingredients:
* 4 to 6 salmon steaks
* 1 envelope Italian salad dressing mix
* 1/2 cup water
* 2 tablespoons lemon juice
* 6 to 8 ounces fresh sliced mushrooms, saut茅ed in 2 to 3 tablespoons butter
* 1/4 cup grated Parmesan cheese
Preparation:
Arrange salmon steaks in a buttered 13 x 9 x 2-inch baking dish. Combine salad dressing mix, lemon juice, and water; pour over salmon. Cover dish with aluminum foil. Bake at 350掳 for 20 minutes. Top salmon with saut茅ed mushrooms and sprinkle with Parmesan cheese. Continue baking uncovered for another 10 minutes.
Serves 4 to 6.
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Here is a list of baked salmon recipes for you to enjoy.
Stuffed Baked Salmon Recipe
Ingredients
1 whole salmon
1/3 cup green onion finely chopped
2 cups sliced mushrooms
1 teaspoon olive oil
2 cups fresh spinach chopped
1 lemon sliced thin
录 cup fresh dill chopped
Salt and pepper
Preheat oven to 400. Dry fish and place in greased oven proof pan. Saut茅 mushrooms and green onions in fry pan with olive oil until the onions start to clarify. Mix in spinach and cook for one minute. Stuff fish with mixture of mushrooms, onions and spinach. Sprinkle fish with dill, salt and pepper and cover with lemon slices. Bake for 25 minutes.
Cucumber Sauce
Ingredients
2 cups peeled cucumber diced
2 cups peeled papaya diced
2 tablespoons freshly chopped dill
2 tablespoons lime juice
Pepper
Stir together ingredients and let sit until salmon has baked. Drain sauce before serving and pour over baked salmon.
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Cilantro Butter Baked Salmon Recipe
Ingredients
1 陆 pounds of salmon fillet
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup butter
2 tablespoons fresh cilantro chopped
2 tablespoons fresh lime juice
1/2 teaspoon fresh ginger grated
Combine butter, cilantro, lime and ginger. Place in oven safe dish. Rub fish with butter mixture and sprinkle with salt and pepper. Bake until salmon is opaque throughout, 15-20 minutes.
A simple baked salmon recipe that is sure to satisfy even the most selective palette.
0000000000000000000000000000000000
Pecan Crusted Baked Salmon Recipe
Ingredients
1 陆 pound salmon fillet
陆 teaspoon vegetable oil
salt and pepper
1 陆 cups chopped pecans
2 陆 tablespoons melted butter
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
Preheat over to 350. Grease oven safe pan with oil. Place salmon fillet skin side down and sprinkle with salt and pepper. Mix pecans, melted butter, Worcestershire sauce, and lemon juice in bowl. Spread on salmon. Bake in over for 20 minutes
00000000000000000000000000000000
Baked Salmon with Crab Recipe
Ingredients
2.5 pound salmon filet
1 teaspoon season salt
1 1/2 cups mayonnaise
3/4 pound imitation crab, shredded
Dash of pepper
Preheat oven to 350. Grease large oven safe baking pan. Remove skin from salmon. Mix season salt, mayonnaise, crab and pepper. Place half of crab mixture in the bottom of the pan, and add salmon, cover salmon with the rest of the crab mixture. Cover with foil and bake for 20 minutes. Remove foil and broil until top is golden brown. Makes 5 to 6 servings.
0000000000000000000000000000000Any good easy recipes for Baked Salmon Steak?
This one is easy and it tastes good:
6 salmon steaks, 1 inch thick
1/3 cup butter or margarine
1/2 teaspoon salt
1/4 teaspoon paprika
1 teaspoon worcestershire sauce
2 tablespoons grated onion
1. Preheat oven to 350F degrees.
2. Place salmon steaks in a greased shallow baking dish.
3. Melt butter, add seasonings and Worcestershire sauce and spread this mixture over the fish. Sprinkle one teaspoon grated onion over each steak. Bake in a moderate oven 25 to 30 minutes.Any good easy recipes for Baked Salmon Steak?
Salmon Baked in Paper
Ingredients:
3 tomatoes, seeded and chopped
2 shallots, finely chopped
2 Tbs. chopped fresh marjoram or oregano or
1/2 tsp. dried
3 Tbs. fresh lemon juice
2 Tbs. olive oil, plus more for oiling paper
Salt and freshly ground pepper, to taste
6 skinless salmon fillets, each about 6 oz. and
of uniform shape
Directions:
Preheat an oven to 400掳F.
In a small bowl, stir together the tomatoes, shallots, marjoram, lemon juice, the 2 Tbs. olive oil, salt and pepper.
Rinse the fish and pat dry. Cut 6 sheets of parchment about 12 inches square. Fold each sheet in half, open like a book and brush the paper to one side of the crease with olive oil. Place a fillet on each oiled side. Spoon the tomato mixture over the fish, dividing it evenly.
Fold the parchment paper over the fish. Tightly seal each package by folding the edges over several times and creasing firmly. Place the packages on 2 baking sheets.
Bake until the salmon is opaque throughout, about 15 minutes. To check for doneness, open a package and pierce the fish with a knife.
Slide the packages onto individual plates and allow the diners to open their own packages. Serves 6.
BAKED SALMON STEAKS
3 salmon steaks (about 1/2 lb each)
lemon juice
Ritz crackers, crumbled
garlic and onion powder
3 pats butter (1 tablespoon each)
salt and pepper, to taste
1 tablespoon fresh parsley, minced
Spray a shallow sided aluminum baking pan with olive oil spray. Place fish steaks on pan, each with a pat of butter on top. Sprinkle evenly with garlic and onion powder and a pinch each of salt and pepper. Crumble the crackers evenly your hands) over the top of the fish (using your hands). Sprinkle with minced parsley.
Broil (on the top rack), without turning, until the edges of the fish are browned and the flesh is a whitish pink (no longer clear) and it starts to look flaky when touched with a fork. This will take about 10-15 minutes, depending on your oven and the size of the fish steak.
Squeeze lemon juice over top before serving garnished with a sprig of fresh parsley and lemon wedges
OR
BAKED SALMON STEAK
4 salmon steaks, cut 3/4'; thick
1/2 c. water
1/2 c. dry white wine
1/4 c. butter, melted
1 tbsp. lemon juice
1/4 tsp. dried dill
Dash salt %26amp; pepper
1 c. stuffing mix
2 tbsp. chopped parsley
Wash fish. Sprinkle with salt. Place fish in a shallow baking dish. Combine water and wine; pour over fish. In a mixing bowl combine butter, lemon juice, dill, salt and pepper. Add stuffing and parsley; top fish with mixture. Bake, uncovered at 350 degrees for 35 minutes. Serves 4. Serve with Dill Sauce.
DILL SAUCE:
1/2 c. light mayonnaise
1/2 c. light sour cream
2 tbsp. chopped parsley
1 green onion, chopped
2 tbsp. fresh lemon juice
1 clove garlic, minced
1 tsp. dill
Salt %26amp; Pepper to taste
OR
SALMON STEAKS BAKED IN WINE
4 salmon steaks, 1'; thick
3/4 c. dry, white wine
Salt, lightly to taste
1 tsp. finely chopped tarragon or 1/2 tsp. dried tarragon
Preheat oven to 500 degrees. Place salmon steak in shallow baking dish. Pour on wine and sprinkle with tarragon. Bake 10 to 12 minutes or until fish flakes easily when tested with a fork
OR
BAKED SALMON AND DRESSING
1 tbsp. butter
1 sm. onion, finely chopped
3 c. zucchini, shredded
1 c. carrot, shredded
1/4 c. parsley, minced
1-2 tbsp. fresh basil or tarragon, minced or 1/2-1 tsp. dried basil or tarragon
4 salmon steaks (4 oz. each)
1 tsp. fresh lime juice
Salt %26amp; pepper to taste
Preheat oven to 350 degrees. In a skillet over medium heat melt butter. Add onion. Saute until tender. Add zucchini, carrot, parsley and basil; mix lightly.
Lightly grease a 10 x 10 inch baking dish. Place vegetable mixture in prepared dish. Coat salmon steaks with lime juice. Arrange over vegetable mixture; sprinkle with salt and pepper. Cover. Bake for 30 minutes. Uncover. Bake for 10 minutes longer or until fish flakes easily.
Makes 4 servings.
OR
BAKED SALMON WITH CHEESE SAUCE
6 filleted salmon steaks
1 tbsp. lemon juice
1 chopped onion
1 tsp. salt
1/2 tsp. pepper
1/4 c. melted butter
SAUCE:
3 tbsp. butter
3 tbsp. flour
1 1/2 c. milk
1 c. grated cheese
Put fish in baking pan and cover with above ingredients. Bake at 375 degrees 35 to 40 minutes.
Cheese sauce: In a skillet, melt 3 tablespoons butter. Add 3 tablespoons flour; mix until smooth. Add 1 1/2 cups milk and 1 cup grated cheese. Mix until thick. Pour cheese sauce over baked fish and brown under broiler 7 to 10 minutes.
OR
SALMON SOUR CREAM BAKE
2 (8 oz.) fresh or frozen salmon steaks, 1 inch thick
1/4 c. sour cream
1/4 c. mayonnaise
1/4 c. sliced green onion
1 tsp. lemon juice
1/4 tsp. salt
Dash ground red pepper
1/4 c. shredded cheddar cheese
Thaw salmon, if frozen. Halve steaks lengthwise, perpendicular to cutting surface removing center bone. Place the 4 steaks in 10 x 6 x 2 inch baking dish. Bake uncovered, in 450 degree oven for 12 to 15 minutes, just until fish flakes. Meanwhile, blend sour cream, mayonnaise, green onion, lemon juice, salt and red pepper. Spoon over salmon. Sprinkle cheese on top. Bake 3 to 5 minutes more, until sauce is heated through. Makes 4 servings
OR
DIJON BAKED SALMON WITH MOUSSE TOPPING
1/2 lb. filet of sole (or firm white fish), cut in 1 inch pieces
1 egg
1/4 c. heavy cream
2 tbsp. Dijon mustard
In blender or food processor, combine all ingredients. Blend until smooth. Set aside.
4 salmon steaks, 1 inch thick
3/4 c. dry white wine
1 tbsp. chopped onion
1/4 c. heavy cream
2 tbsp. butter (or butter)
2 tbsp. Grey Poupon Dijon Mustard
Arrange salmon in shallow baking dish. Spoon mousse on salmon. Add wine. Bake in preheated 450 degree oven 20 minutes. Remove salmon to serving platter. Keep warm. Pour fish liquid into large skillet. Add onion, cream and butter. Boil, stirring until reduced by one half. Mix in mustard. Serve salmon with sauce. Serves 4.
JM
There are great ideas in this online cookbook:
http://www.fastrecipes.com/cookbook/
You can always ask members of their forum. Good luck!
Thursday, December 31, 2009
Does anyone have a good salmon recipe?
I enjoy it baked or grilled with brown sugar on top. Very simple: just sprinkle brown sugar on and cook it through. V. Tasty!!!Does anyone have a good salmon recipe?
my mom maked this salmon alfredo......all u hav 2 do if cook spaghetti, strain it, and add salmon and alfredo sauce!!!!ENJOY!!!
smooches!!!!Does anyone have a good salmon recipe?
i batter it with crushed cashews and put on the grill with butter !
Try allrecipes.com or foodnetwork.com You can find some good recipes there.
1 teaspoon chopped fresh rosemary leaves or 1/2 teaspoon dried rosemary leaves
4 fresh parsley sprigs
3 peppercorns
1/4 lemon
1 can (14 ounces) chicken broth
1 pound salmon or other full-flavored fish fillets
1/2 cup half-and-half
1 teaspoon cornstarch
1 teaspoon chopped fresh rosemary leaves or 1/4 teaspoon dried rosemary leaves
1/2 teaspoon salt
1. Place 1 teaspoon rosemary, the parsley, peppercorns and lemon in cheesecloth; tie securely.
2. Heat broth and cheesecloth bag to boiling in 10-inch skillet; reduce heat. Cover and simmer 5 minutes.
3. If fish fillets are large, cut into 4 serving pieces. Place fish fillets in skillet; add water, if necessary, to cover. Heat to boiling; reduce heat. Simmer uncovered 5 to 10 minutes or until fish flakes easily with fork.
4. Remove fish to serving platter and keep warm. Reserve 1/3 cup broth mixture. Discard cheesecloth bag and remaining broth mixture.
5. Mix half-and-half and cornstarch. Heat half-and-half mixture, reserved broth mixture, 1 teaspoon rosemary and the salt to boiling in skillet over medium heat. Boil and stir 1 minute. Pour over fish.
I like my salmon as simple as possible, especially if it is a good piece. Pretty much all I put on is, sea salt, black peper, olive opil and lime. If it isn't the best piece of fish, them I might add some soy and ginger to it.
I think it is best grilled, but pan frying in a cast iron skillet is great, becasue you can get the heat a lot higher than in a non-stick.
Mix 1/2 cup heavy cream, 3 tbsp smooth dijon mustard, 2 tbsp grainy dijon mustard, salt pepper and 3 tsp fresh dill. In a baking dish place salmon fillets ot steaks and pour mixture over them. Bake at 350 for 30 minutes.
I always put ranch, dried parm, dill, garlic, lemon juice, lemon pepper, and perhaps cumin on it while it bakes. It comes ou really well!!
We like to take the salmon fillets and fry it fast in hot oil so it browns. Then drain off the oil and put soy sauce, brown sugar, and some garlic in the pan and cook it until it starts to thicken. Add the salmon, turning so it gets coated with the sauce, sprinkle chopped green onions over the top and serve with steamed rice and a salad. Delicious!
Yes
a lightly toasted bagel( of your choice)buttered with cream cheese- dont be stingy with it!, smoked salmon, (olives if preferably) a splash of lemon juice and a crack of pepper
amazing!
my mom maked this salmon alfredo......all u hav 2 do if cook spaghetti, strain it, and add salmon and alfredo sauce!!!!ENJOY!!!
smooches!!!!Does anyone have a good salmon recipe?
i batter it with crushed cashews and put on the grill with butter !
Try allrecipes.com or foodnetwork.com You can find some good recipes there.
1 teaspoon chopped fresh rosemary leaves or 1/2 teaspoon dried rosemary leaves
4 fresh parsley sprigs
3 peppercorns
1/4 lemon
1 can (14 ounces) chicken broth
1 pound salmon or other full-flavored fish fillets
1/2 cup half-and-half
1 teaspoon cornstarch
1 teaspoon chopped fresh rosemary leaves or 1/4 teaspoon dried rosemary leaves
1/2 teaspoon salt
1. Place 1 teaspoon rosemary, the parsley, peppercorns and lemon in cheesecloth; tie securely.
2. Heat broth and cheesecloth bag to boiling in 10-inch skillet; reduce heat. Cover and simmer 5 minutes.
3. If fish fillets are large, cut into 4 serving pieces. Place fish fillets in skillet; add water, if necessary, to cover. Heat to boiling; reduce heat. Simmer uncovered 5 to 10 minutes or until fish flakes easily with fork.
4. Remove fish to serving platter and keep warm. Reserve 1/3 cup broth mixture. Discard cheesecloth bag and remaining broth mixture.
5. Mix half-and-half and cornstarch. Heat half-and-half mixture, reserved broth mixture, 1 teaspoon rosemary and the salt to boiling in skillet over medium heat. Boil and stir 1 minute. Pour over fish.
I like my salmon as simple as possible, especially if it is a good piece. Pretty much all I put on is, sea salt, black peper, olive opil and lime. If it isn't the best piece of fish, them I might add some soy and ginger to it.
I think it is best grilled, but pan frying in a cast iron skillet is great, becasue you can get the heat a lot higher than in a non-stick.
Mix 1/2 cup heavy cream, 3 tbsp smooth dijon mustard, 2 tbsp grainy dijon mustard, salt pepper and 3 tsp fresh dill. In a baking dish place salmon fillets ot steaks and pour mixture over them. Bake at 350 for 30 minutes.
I always put ranch, dried parm, dill, garlic, lemon juice, lemon pepper, and perhaps cumin on it while it bakes. It comes ou really well!!
We like to take the salmon fillets and fry it fast in hot oil so it browns. Then drain off the oil and put soy sauce, brown sugar, and some garlic in the pan and cook it until it starts to thicken. Add the salmon, turning so it gets coated with the sauce, sprinkle chopped green onions over the top and serve with steamed rice and a salad. Delicious!
Yes
a lightly toasted bagel( of your choice)buttered with cream cheese- dont be stingy with it!, smoked salmon, (olives if preferably) a splash of lemon juice and a crack of pepper
amazing!
I am looking for a really good salmon recipe! ?
I really want a tangy, crisp flavor to the salmon. Something Unique too.I am looking for a really good salmon recipe! ?
To me it is abhorrent to do anything other than lightly salt Salmon, but a friend prepared this for me and I grudgingly have to admit ';it ain't too bad';.
Ginger Glazed Salmon Steaks.
Ginger Glaze:
2 tablespoons grated fresh ginger
2 tablespoons minced garlic
2 tablespoons minced scallion, white part only
2 tablespoons chopped cilantro
1 tablespoon hot chili paste
1/2 cup rice wine vinegar
1/4 cup Mirin (Japanese rice wine) or dry sherry
2 tablespoons hoisin sauce
1/2 cup chicken stock
1 tablespoon vegetable oil
4 7-ounces salmon steaks
Salt
Fried basil leaves, for garnish
Basil mashed potatoes
Sesame asparagus
Preheat oven to 450 degrees.
Make glaze: In a small saucepan combine all ingredients and bring to a boil. Simmer 30 seconds and remove from heat. Cool to room temperature.
Heat oil in a heavy-bottomed, ovenproof skillet until smoking. Season salmon with salt. Sear first sides until golden brown. Turn steaks and roast in oven for 3 minutes. Brush with Ginger Glaze. Roast for 1 minute more. Serve with potatoes and asparagus, garnished with basil leaves.
Makes 4 servings
I am looking for a really good salmon recipe! ?
Sweet and Tangy Glazed Salmon
INGREDIENTS
85 g butter
330 g brown sugar
70 ml lemon juice
2 g dried dill weed
1 g ground cayenne pepper
455 g salmon fillets, with skin
lemon pepper to taste
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DIRECTIONS
Preheat an outdoor grill for high heat.
Melt the butter in a saucepan over medium heat, and mix in the brown sugar, lemon juice, dill, and cayenne pepper. Cook and stir until the brown sugar is dissolved. Reduce heat and simmer until ready to brush onto the salmon.
Season salmon with lemon pepper, and place directly on the grill grate, skin side down. Brushing frequently with the butter and brown sugar glaze, cook the salmon 20 minutes, or until easily flaked with a fork. Reserve some of the glaze for serving.
I love salmon, and the best way to cook it is grilled. First season (to taste which means I do not use too much) with sea salt and freshly ground pepper. Sea salt is larger crystals, and I like to see that I do not put too much salt on my food.) Next put slices of sliced fresh lemon and white onion (Walla Walla are still in season and these are the very best) on each salmon piece or in the cavity of the whole salmon. I like to squeeze a little extra lemon juice on the flesh also. You could add Old Bay Seasoning which would give it a little more spice. I like it without this, as the flavor of the salmon really stands out with the punch of lemon. Wrap it in aluminum foil and put it on the grill. I do not turn the salmon, but I check it to see that the flesh is done. This really depends on how big your fish is and if you have filets, steaks or the whole fish.
I watched Yan Can Cook and he made an interesting fish dish that I adapted to salmon I cooked the other night - tangy and unique. Make a marinade of soy sauce, sesame oil, minced garlic, ginger grated finely, a dash of sugar, and freshly ground pepper. Marinate the salmon in the marinade for at least an hour. Then put the salmon in a large piece of aluminum foil. Spoon the remaining marinade over the top of the salmon pieces. Seal the foil, making a packet and bake at 350 degrees until done. I got a little impatient and opened the packet up and let it bake some of the marinade off. My husband loved it!
Hope these give you a few ideas.
Take a whole salmon. Season it with lemon pepper. Add some lemon slices along the top side of the fish. You can use dill weed instead of the lemon pepper, if desired. Wrap the fish in aluminum foil, being careful to seal it completely. Take the wrapped fish, and wrap it again in heavy duty aluminum foil, making certain that it is securely wrapped.
Place the foil-wrapped fish in the top rack of an empty dishwasher, and run it through two complete cycles, WITHOUT detergent or rinse aids.
Remove the fish. Remove the outer foil, and carefully open the inside foil, and plate the fish.
Regards,
Dan
Here are a few recipes that were handed down or from when I lived in OR. Hope you enjoy they are all very yummy!!!!
Alaska Salmon Bake
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.
Balsamic-Glazed Salmon Fillets
INGREDIENTS
6 (5 ounce) salmon fillets
4 cloves garlic, minced
3 tablespoon white wine
1 tablespoon honey
1/3 cup balsamic vinegar
4 teaspoons Dijon mustard
salt and pepper to taste
1 tablespoon chopped fresh oregano
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, and spray with non-stick cooking spray.
Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened.
Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze, and sprinkle with oregano.
Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze, and season with salt and pepper. Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil.
Firecracker Grilled Salmon
INGREDIENTS
8 (4 ounce) fillets salmon
1/2 cup peanut oil
4 tablespoons soy sauce
4 tablespoons balsamic vinegar
4 tablespoons green onions, chopped
3 teaspoons brown sugar
6 cloves garlic, minced
1 1/2 teaspoons ground ginger
4 teaspoons crushed red pepper flakes
1 teaspoon sesame oil
1/2 teaspoon salt
DIRECTIONS
Place salmon filets in a medium, nonporous glass dish. In a separate medium bowl, combine the peanut oil, soy sauce, vinegar, green onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt. Whisk together well, and pour over the fish. Cover and marinate the fish in the refrigerator for 4 to 6 hours.
Prepare an outdoor grill with coals about 5 inches from the grate, and lightly oil the grate.
Grill the fillets 5 inches from coals for 10 minutes per inch of thickness, measured at the thickest part, or until fish just flakes with a fork. Turn over halfway through cooking.
Grilled Salmon with Curried Peach Sauce -Yummy!!!
INGREDIENTS
2 fresh peaches, peeled and diced
1/3 cup honey
2 teaspoon curry powder
salt and pepper to taste
2 salmon steaks
DIRECTIONS
Preheat an outdoor grill for medium-high heat, and lightly oil grate.
Stir together the peaches, honey, and curry powder in a small saucepan over medium heat. Bring to a simmer, and cook until the peaches break down, and the sauce thickens, about 10 minutes. Season to taste with salt and pepper.
Season the salmon steaks with salt and pepper, and cook on the preheated grill until the fish flakes easily with a fork, 5 to 10 minutes per side depending on the thickness of the steaks. Pour the peach sauce over the salmon to serve.
Parmesan Crusted Salmon
INGREDIENTS
1/2 cup Parmesan cheese
1 cup Italian seasoned bread crumbs
1 teaspoon dried tarragon
2 teaspoon dill weed
1 cup white wine
1/4 cup teriyaki sauce
1 tablespoon melted butter
1/4 cup chopped red onion
2 tablespoon minced garlic
2 pounds salmon steaks
DIRECTIONS
In a shallow, medium bowl mix Parmesan cheese, Italian seasoned bread crumbs, tarragon and dill.
In a medium saucepan over medium heat, blend white wine, teriyaki sauce, butter, red onion and garlic. Cook and stir until onions are tender.
Press one side of each salmon steak into the Parmesan cheese mixture. Place steaks crust side up in saucepan with white wine mixture. Cook over medium high heat until most of the liquid is reduced, 10 to 15 minutes, then flip with a spatula. Continue cooking until crust is golden brown and fish is easily flaked with a fork.
SALMON TERIYAKI MARINADE
1/2 c. soy sauce
1/2 c. water
1 tbsp. oil
2 tbsp. vinegar (malt)
1 tbsp. brown sugar
2 cloves garlic, chopped
1 tbsp. Worcestershire sauce
Marinate at least 4 hours. Bake 45 minutes at 350 degrees or grill.
if you don't like this recipe, my favorite quick salmon is a bottle of teryaki over the top of the salmon. put it in the oven for the same amount of time, 5 minutes before it's done, sprinkle some black sesame seeds on top
http://allrecipes.com/Recipe/Salmon-in-L鈥?/a>
this recipe is SUPER!!!
To me it is abhorrent to do anything other than lightly salt Salmon, but a friend prepared this for me and I grudgingly have to admit ';it ain't too bad';.
Ginger Glazed Salmon Steaks.
Ginger Glaze:
2 tablespoons grated fresh ginger
2 tablespoons minced garlic
2 tablespoons minced scallion, white part only
2 tablespoons chopped cilantro
1 tablespoon hot chili paste
1/2 cup rice wine vinegar
1/4 cup Mirin (Japanese rice wine) or dry sherry
2 tablespoons hoisin sauce
1/2 cup chicken stock
1 tablespoon vegetable oil
4 7-ounces salmon steaks
Salt
Fried basil leaves, for garnish
Basil mashed potatoes
Sesame asparagus
Preheat oven to 450 degrees.
Make glaze: In a small saucepan combine all ingredients and bring to a boil. Simmer 30 seconds and remove from heat. Cool to room temperature.
Heat oil in a heavy-bottomed, ovenproof skillet until smoking. Season salmon with salt. Sear first sides until golden brown. Turn steaks and roast in oven for 3 minutes. Brush with Ginger Glaze. Roast for 1 minute more. Serve with potatoes and asparagus, garnished with basil leaves.
Makes 4 servings
I am looking for a really good salmon recipe! ?
Sweet and Tangy Glazed Salmon
INGREDIENTS
85 g butter
330 g brown sugar
70 ml lemon juice
2 g dried dill weed
1 g ground cayenne pepper
455 g salmon fillets, with skin
lemon pepper to taste
Add to Recipe Box
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Add a Personal Note
DIRECTIONS
Preheat an outdoor grill for high heat.
Melt the butter in a saucepan over medium heat, and mix in the brown sugar, lemon juice, dill, and cayenne pepper. Cook and stir until the brown sugar is dissolved. Reduce heat and simmer until ready to brush onto the salmon.
Season salmon with lemon pepper, and place directly on the grill grate, skin side down. Brushing frequently with the butter and brown sugar glaze, cook the salmon 20 minutes, or until easily flaked with a fork. Reserve some of the glaze for serving.
I love salmon, and the best way to cook it is grilled. First season (to taste which means I do not use too much) with sea salt and freshly ground pepper. Sea salt is larger crystals, and I like to see that I do not put too much salt on my food.) Next put slices of sliced fresh lemon and white onion (Walla Walla are still in season and these are the very best) on each salmon piece or in the cavity of the whole salmon. I like to squeeze a little extra lemon juice on the flesh also. You could add Old Bay Seasoning which would give it a little more spice. I like it without this, as the flavor of the salmon really stands out with the punch of lemon. Wrap it in aluminum foil and put it on the grill. I do not turn the salmon, but I check it to see that the flesh is done. This really depends on how big your fish is and if you have filets, steaks or the whole fish.
I watched Yan Can Cook and he made an interesting fish dish that I adapted to salmon I cooked the other night - tangy and unique. Make a marinade of soy sauce, sesame oil, minced garlic, ginger grated finely, a dash of sugar, and freshly ground pepper. Marinate the salmon in the marinade for at least an hour. Then put the salmon in a large piece of aluminum foil. Spoon the remaining marinade over the top of the salmon pieces. Seal the foil, making a packet and bake at 350 degrees until done. I got a little impatient and opened the packet up and let it bake some of the marinade off. My husband loved it!
Hope these give you a few ideas.
Take a whole salmon. Season it with lemon pepper. Add some lemon slices along the top side of the fish. You can use dill weed instead of the lemon pepper, if desired. Wrap the fish in aluminum foil, being careful to seal it completely. Take the wrapped fish, and wrap it again in heavy duty aluminum foil, making certain that it is securely wrapped.
Place the foil-wrapped fish in the top rack of an empty dishwasher, and run it through two complete cycles, WITHOUT detergent or rinse aids.
Remove the fish. Remove the outer foil, and carefully open the inside foil, and plate the fish.
Regards,
Dan
Here are a few recipes that were handed down or from when I lived in OR. Hope you enjoy they are all very yummy!!!!
Alaska Salmon Bake
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.
Balsamic-Glazed Salmon Fillets
INGREDIENTS
6 (5 ounce) salmon fillets
4 cloves garlic, minced
3 tablespoon white wine
1 tablespoon honey
1/3 cup balsamic vinegar
4 teaspoons Dijon mustard
salt and pepper to taste
1 tablespoon chopped fresh oregano
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, and spray with non-stick cooking spray.
Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened.
Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze, and sprinkle with oregano.
Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze, and season with salt and pepper. Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil.
Firecracker Grilled Salmon
INGREDIENTS
8 (4 ounce) fillets salmon
1/2 cup peanut oil
4 tablespoons soy sauce
4 tablespoons balsamic vinegar
4 tablespoons green onions, chopped
3 teaspoons brown sugar
6 cloves garlic, minced
1 1/2 teaspoons ground ginger
4 teaspoons crushed red pepper flakes
1 teaspoon sesame oil
1/2 teaspoon salt
DIRECTIONS
Place salmon filets in a medium, nonporous glass dish. In a separate medium bowl, combine the peanut oil, soy sauce, vinegar, green onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt. Whisk together well, and pour over the fish. Cover and marinate the fish in the refrigerator for 4 to 6 hours.
Prepare an outdoor grill with coals about 5 inches from the grate, and lightly oil the grate.
Grill the fillets 5 inches from coals for 10 minutes per inch of thickness, measured at the thickest part, or until fish just flakes with a fork. Turn over halfway through cooking.
Grilled Salmon with Curried Peach Sauce -Yummy!!!
INGREDIENTS
2 fresh peaches, peeled and diced
1/3 cup honey
2 teaspoon curry powder
salt and pepper to taste
2 salmon steaks
DIRECTIONS
Preheat an outdoor grill for medium-high heat, and lightly oil grate.
Stir together the peaches, honey, and curry powder in a small saucepan over medium heat. Bring to a simmer, and cook until the peaches break down, and the sauce thickens, about 10 minutes. Season to taste with salt and pepper.
Season the salmon steaks with salt and pepper, and cook on the preheated grill until the fish flakes easily with a fork, 5 to 10 minutes per side depending on the thickness of the steaks. Pour the peach sauce over the salmon to serve.
Parmesan Crusted Salmon
INGREDIENTS
1/2 cup Parmesan cheese
1 cup Italian seasoned bread crumbs
1 teaspoon dried tarragon
2 teaspoon dill weed
1 cup white wine
1/4 cup teriyaki sauce
1 tablespoon melted butter
1/4 cup chopped red onion
2 tablespoon minced garlic
2 pounds salmon steaks
DIRECTIONS
In a shallow, medium bowl mix Parmesan cheese, Italian seasoned bread crumbs, tarragon and dill.
In a medium saucepan over medium heat, blend white wine, teriyaki sauce, butter, red onion and garlic. Cook and stir until onions are tender.
Press one side of each salmon steak into the Parmesan cheese mixture. Place steaks crust side up in saucepan with white wine mixture. Cook over medium high heat until most of the liquid is reduced, 10 to 15 minutes, then flip with a spatula. Continue cooking until crust is golden brown and fish is easily flaked with a fork.
SALMON TERIYAKI MARINADE
1/2 c. soy sauce
1/2 c. water
1 tbsp. oil
2 tbsp. vinegar (malt)
1 tbsp. brown sugar
2 cloves garlic, chopped
1 tbsp. Worcestershire sauce
Marinate at least 4 hours. Bake 45 minutes at 350 degrees or grill.
if you don't like this recipe, my favorite quick salmon is a bottle of teryaki over the top of the salmon. put it in the oven for the same amount of time, 5 minutes before it's done, sprinkle some black sesame seeds on top
http://allrecipes.com/Recipe/Salmon-in-L鈥?/a>
this recipe is SUPER!!!
You best low fat salmon recipe?
Bake it in a covered casserole on a bed of fresh spinach (add a little water to the dish) and season with fresh or dried dill and garlic, salt and pepper. You can squeeze a little lemon juice on it to serve it.
I also like to poach it in white wine, also seasoned with fresh dill and garlic. Very moist that way.You best low fat salmon recipe?
bake it with lemon pepper or fresh lemon juiceYou best low fat salmon recipe?
Salmon Pattie
* 2 tbsp maple syrup
* 1 tbsp freshly grated ginger
* 1/4 cup reduced-sodium soy sauce
* 2 tbsp chopped scallions
* 1 tbsp lime juice
* 4 5-ounce salmon fillets
PREPARATION:
Combine maple syrup, ginger, soy sauce, lime juice and scallions in a large resealable plastic bag. Add salmon fillets. Seal, pressing out excess air, and refrigerate for 20 minutes.
Coat broiler pan with nonstick cooking spray. If grilling, spray grill before preheating.
Remove salmon from plastic bag, reserving marinade, and place on broiler rack or grill. Cook for 10 minutes until fish flakes easily. Brush with marinade once or twice during cooking.
Serves 4.
Per Serving: Calories 237, Calories from Fat 76, Total Fat 8.4g (sat 1.8g), Cholesterol 64mg, Sodium 587mg, Carbohydrate 8.7g, Fiber 0.2g, Protein 31.5g
Blacken the salmon on the stove in a pan light seasoning thyme, pepper, and salt. Then after its blackened throw it in the oven, in an oven safe pan until its done. Tastes delicious and its light.
I make this salmon fillet very simply
purchase a whole fillet of salmon or one side of salmon no skin
I cut it into serving size portions 4'; x 3';and wash them
you will need a small 7';to 8 '; frying pan. stainless steel preferred with a lid
1 tbsp margarine, olive oil or butter.
Add 1/2 cup water
1 tbsp lemon juice
1/2 tsp chicken soup powder base to warming water
a little sprinkle of pepper and garlic powder
heat on burner to medium
when the mixture comes to a simmer place fillets in the pan and cook slowly on one side
turn fillets over onto second side and cook until done
about 4 minutes on each side
remove from burner and cover with lid
let stand 4 more minutes
They are now done Poached Salmon Fillets
That was easy.
This is super quick and simple and very low fat. To a large degree, how good it is depends on the quality of the fish. Try to get a fillet of wild, Atlantic salmon and it'll be fantastic.
First, you'll need a good vinaigrette. It can simply be: 1 part olive oil to 2 parts balsamic vinegar. Add about 1/2 tsp dijon mustard (Maille is a great brand) per 1/4 cup vinaigrette, but it can be more or less to taste.
Cook the salmon on fairly high heat in a heavy skillet (nonstick helps). I use a little olive oil to stop it sticking in the beginning, but it will give off its own oils as it cooks. I usually remove the skin so that it can brown on both sides. You don't have to, but if you do -- start it with the skin side down, turn it over after about 2 minutes and the skin should lift off easily with a spatula.
You'll want it to brown enough to be crispy, but remember that it is done as soon as the center becomes opaque. That is why you use high heat. It will take about 5 minutes per side, a little more if it is really thick. Don't turn it too often or it will fall apart.
Lift it out onto the plate and drizzle with the vinaigrette right before you serve it.
It's great with a sliced tomato salad tossed w/the same dressing.
Salmon Fillets.
Lightly salt fillet. Place a knob of low fat butter on a medium high heat, ribbed frypan, and when it stops sizzling add fillet skin side down.
As it cooks you will see it changing colour and when it is about 1/3 cooked, carefully turn.
Cook until a further 1/3 is cooked and remove to a warmed plate and cover with foil.
Add some more low fat butter and some fresh herbs:-
Fennel: for an aniseed taste.
Mint.
Parsley.
Let cook for a few minutes and remove from heat. The cast iron will keep it warm .black heads
I also like to poach it in white wine, also seasoned with fresh dill and garlic. Very moist that way.You best low fat salmon recipe?
bake it with lemon pepper or fresh lemon juiceYou best low fat salmon recipe?
Salmon Pattie
* 2 tbsp maple syrup
* 1 tbsp freshly grated ginger
* 1/4 cup reduced-sodium soy sauce
* 2 tbsp chopped scallions
* 1 tbsp lime juice
* 4 5-ounce salmon fillets
PREPARATION:
Combine maple syrup, ginger, soy sauce, lime juice and scallions in a large resealable plastic bag. Add salmon fillets. Seal, pressing out excess air, and refrigerate for 20 minutes.
Coat broiler pan with nonstick cooking spray. If grilling, spray grill before preheating.
Remove salmon from plastic bag, reserving marinade, and place on broiler rack or grill. Cook for 10 minutes until fish flakes easily. Brush with marinade once or twice during cooking.
Serves 4.
Per Serving: Calories 237, Calories from Fat 76, Total Fat 8.4g (sat 1.8g), Cholesterol 64mg, Sodium 587mg, Carbohydrate 8.7g, Fiber 0.2g, Protein 31.5g
Blacken the salmon on the stove in a pan light seasoning thyme, pepper, and salt. Then after its blackened throw it in the oven, in an oven safe pan until its done. Tastes delicious and its light.
I make this salmon fillet very simply
purchase a whole fillet of salmon or one side of salmon no skin
I cut it into serving size portions 4'; x 3';and wash them
you will need a small 7';to 8 '; frying pan. stainless steel preferred with a lid
1 tbsp margarine, olive oil or butter.
Add 1/2 cup water
1 tbsp lemon juice
1/2 tsp chicken soup powder base to warming water
a little sprinkle of pepper and garlic powder
heat on burner to medium
when the mixture comes to a simmer place fillets in the pan and cook slowly on one side
turn fillets over onto second side and cook until done
about 4 minutes on each side
remove from burner and cover with lid
let stand 4 more minutes
They are now done Poached Salmon Fillets
That was easy.
This is super quick and simple and very low fat. To a large degree, how good it is depends on the quality of the fish. Try to get a fillet of wild, Atlantic salmon and it'll be fantastic.
First, you'll need a good vinaigrette. It can simply be: 1 part olive oil to 2 parts balsamic vinegar. Add about 1/2 tsp dijon mustard (Maille is a great brand) per 1/4 cup vinaigrette, but it can be more or less to taste.
Cook the salmon on fairly high heat in a heavy skillet (nonstick helps). I use a little olive oil to stop it sticking in the beginning, but it will give off its own oils as it cooks. I usually remove the skin so that it can brown on both sides. You don't have to, but if you do -- start it with the skin side down, turn it over after about 2 minutes and the skin should lift off easily with a spatula.
You'll want it to brown enough to be crispy, but remember that it is done as soon as the center becomes opaque. That is why you use high heat. It will take about 5 minutes per side, a little more if it is really thick. Don't turn it too often or it will fall apart.
Lift it out onto the plate and drizzle with the vinaigrette right before you serve it.
It's great with a sliced tomato salad tossed w/the same dressing.
Salmon Fillets.
Lightly salt fillet. Place a knob of low fat butter on a medium high heat, ribbed frypan, and when it stops sizzling add fillet skin side down.
As it cooks you will see it changing colour and when it is about 1/3 cooked, carefully turn.
Cook until a further 1/3 is cooked and remove to a warmed plate and cover with foil.
Add some more low fat butter and some fresh herbs:-
Fennel: for an aniseed taste.
Mint.
Parsley.
Let cook for a few minutes and remove from heat. The cast iron will keep it warm .
Can anyone tell me good (and easy!) sweet and sour salmon recipe?
Sweet and Sour Salmon
1 salmon fillet (around a pound)
1 onion, sliced
1 sweet pepper
1/2 lb mushrooms, sliced
2 tablespoons butter
1 (20 ounce) can pineapple chunks
1/2 cup sugar
2 tablespoons cornstarch
1/2 teaspoon dry mustard
1/2 cup white vinegar
1 tablespoon soy sauce
1 (14 1/2 ounce) can stewed tomatoes
Pull bones out of salmon with pliers and cut into chunks, then poach in water.
Saute onion, pepper and mushrooms in butter until tender.
Add tomatoes and cooked salmon.
Drain pineapple, reserve syrup.
Combine sugar, cornstarch and mustard. Stir in with the pineapple syrup, vinegar and soy sauce. Add to onion mixture. Cook, stirring constantly until thick and clear. If needed, may be thinned with water.
Add pineapple chunks. Serve over rice.Can anyone tell me good (and easy!) sweet and sour salmon recipe?
Sweet and sour salmon recipes:
http://www.cooks.com/rec/search?q=sweet+鈥?/a>
1 salmon fillet (around a pound)
1 onion, sliced
1 sweet pepper
1/2 lb mushrooms, sliced
2 tablespoons butter
1 (20 ounce) can pineapple chunks
1/2 cup sugar
2 tablespoons cornstarch
1/2 teaspoon dry mustard
1/2 cup white vinegar
1 tablespoon soy sauce
1 (14 1/2 ounce) can stewed tomatoes
Pull bones out of salmon with pliers and cut into chunks, then poach in water.
Saute onion, pepper and mushrooms in butter until tender.
Add tomatoes and cooked salmon.
Drain pineapple, reserve syrup.
Combine sugar, cornstarch and mustard. Stir in with the pineapple syrup, vinegar and soy sauce. Add to onion mixture. Cook, stirring constantly until thick and clear. If needed, may be thinned with water.
Add pineapple chunks. Serve over rice.Can anyone tell me good (and easy!) sweet and sour salmon recipe?
Sweet and sour salmon recipes:
http://www.cooks.com/rec/search?q=sweet+鈥?/a>
What is your best fresh salmon recipe?? (low fat please)?
the salmon that I am using is
filits that were frozen
I am thawing them now I need a great way to cook it for a late dinner.
also if you know of a way to quickly thaw it without making it tuff
thanksWhat is your best fresh salmon recipe?? (low fat please)?
I always just season mine and throw them on the grill. Mix a little olive oil, lemon juice, garlic, salt, and pepper and brush on the fillets. Grill them up until done. If you want, make a glaze to go on top. You can mix soy sauce with garlic and honey and cook down to reduce it to a glaze. Very easy, and very yummy. Oh, sorry, and to thaw it, just put it in cool water for a little bit.What is your best fresh salmon recipe?? (low fat please)?
You could put them in parchment paper and cook them with veggies and a little bit of olive oil and lemon juice.
I would also season it with some salt and pepper.
Or this one sounds good...:
What You Need:
2 cloves garlic, minced
6 tablespoons light olive oil
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped
2 (6 ounce) Wild Salmon Dinner Fillets
Preparation:
1.In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally.
2.Preheat oven to 375 degrees F (190 degrees C).
3.Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.
i sprinkle it with salt, pepper, pinch of freshly grated lemon zest, toasted black and white sesame seeds, and i put thinly sliced ginger root slices on top, and i foil up a pan, and cover the fish with foil. i bake at 300 for 30 mins so it doesnt get tough. in the last few mins, if i feel like i want some sauce on it, i melt a teaspoon of smart butter/margarine and i reduce 1/2 cup of some white wine, then i add my lemon juice from the zested lemon i used earlier. it will pretty much WOW anyone. the key to making it good...the fresh lemon %26amp; fresh ginger.
Sounds weird but is the best salmon I have had. I brush teriyake sauce on the salmon then dip in bread crumbs and add a little more sauce. I either grill them or put a light coat of olive oil in the pan and fry them. I make some rice and yummy a great healthy dinner!
One way I do it is sprinkling it with garlic pepper and grilling it on the BBQ. Another way I do it is to poach it. I put it on a wire rack in a covered pan and add a little water. Then I steam it until I start smelling it and then it's done. This method makes it very moist. I serve it with a wedge of fresh lemon to squeeze over it as I am eating it.
i put frozen salmon pices in a pan with a tight lid. before covering i sprinkle soy sause seseme seed oil ground pepper and ground ginger on it. Just a little water cover tightly and cook low for about 20 min
filits that were frozen
I am thawing them now I need a great way to cook it for a late dinner.
also if you know of a way to quickly thaw it without making it tuff
thanksWhat is your best fresh salmon recipe?? (low fat please)?
I always just season mine and throw them on the grill. Mix a little olive oil, lemon juice, garlic, salt, and pepper and brush on the fillets. Grill them up until done. If you want, make a glaze to go on top. You can mix soy sauce with garlic and honey and cook down to reduce it to a glaze. Very easy, and very yummy. Oh, sorry, and to thaw it, just put it in cool water for a little bit.What is your best fresh salmon recipe?? (low fat please)?
You could put them in parchment paper and cook them with veggies and a little bit of olive oil and lemon juice.
I would also season it with some salt and pepper.
Or this one sounds good...:
What You Need:
2 cloves garlic, minced
6 tablespoons light olive oil
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped
2 (6 ounce) Wild Salmon Dinner Fillets
Preparation:
1.In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally.
2.Preheat oven to 375 degrees F (190 degrees C).
3.Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.
i sprinkle it with salt, pepper, pinch of freshly grated lemon zest, toasted black and white sesame seeds, and i put thinly sliced ginger root slices on top, and i foil up a pan, and cover the fish with foil. i bake at 300 for 30 mins so it doesnt get tough. in the last few mins, if i feel like i want some sauce on it, i melt a teaspoon of smart butter/margarine and i reduce 1/2 cup of some white wine, then i add my lemon juice from the zested lemon i used earlier. it will pretty much WOW anyone. the key to making it good...the fresh lemon %26amp; fresh ginger.
Sounds weird but is the best salmon I have had. I brush teriyake sauce on the salmon then dip in bread crumbs and add a little more sauce. I either grill them or put a light coat of olive oil in the pan and fry them. I make some rice and yummy a great healthy dinner!
One way I do it is sprinkling it with garlic pepper and grilling it on the BBQ. Another way I do it is to poach it. I put it on a wire rack in a covered pan and add a little water. Then I steam it until I start smelling it and then it's done. This method makes it very moist. I serve it with a wedge of fresh lemon to squeeze over it as I am eating it.
i put frozen salmon pices in a pan with a tight lid. before covering i sprinkle soy sause seseme seed oil ground pepper and ground ginger on it. Just a little water cover tightly and cook low for about 20 min
Looking for recipes/ways to cook salmon on the b.b.que....would you share what you do to have it taste great??
We make it once a week on the BBQ .... I like mesquite grilling pellets on there ...... Then either brush the salmon FILET (not steak) with olive oil (or spray with olive oil Pam), sprinkle with some Creole seasoning %26amp; dried dillweed...grill 5-8 min on each side (until it flakes %26amp; is white inside) ..... serve with this sauce: 1/4 c. EACH sour cream and Creole (or Dijon) mustard and 2 TB. dried dillweed......... Grill some zucchini halves and/or bell pepper halves at the same timeLooking for recipes/ways to cook salmon on the b.b.que....would you share what you do to have it taste great??
Salmon on a cedar plank. I have done that many times and i love it. find the recipe here http://www.foodnetwork.com/food/recipes/鈥?/a>Looking for recipes/ways to cook salmon on the b.b.que....would you share what you do to have it taste great??
Check out my cook book it has some awesome recipes for Salmon and other healthy fish...
http://www.lulu.com/content/2181835
Salmon on a cedar plank. I have done that many times and i love it. find the recipe here http://www.foodnetwork.com/food/recipes/鈥?/a>Looking for recipes/ways to cook salmon on the b.b.que....would you share what you do to have it taste great??
Check out my cook book it has some awesome recipes for Salmon and other healthy fish...
http://www.lulu.com/content/2181835
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