Easy and a really good recipe, to make pink salmon with? Help!!!?

Try this:


http://www.kraftfoods.com/main.aspx?s=re鈥?/a>





Here's one from it:





1/4 cup maple-flavored or pancake syrup


2 Tbsp. GREY POUPON Dijon Mustard


1 tsp. minced garlic


1/4 tsp. ground ginger


1/8 tsp. ground red pepper (cayenne)


4 salmon fillets (4 oz. each)


1 Tbsp. oil





COMBINE syrup, mustard, garlic, ginger and pepper; cover. Refrigerate several hours to allow flavors to blend.


PREHEAT grill to medium-high heat. Brush salmon evenly with oil.


GRILL 4 min. on each side or until salmon flakes easily with fork, brushing frequently with the syrup mixture.Easy and a really good recipe, to make pink salmon with? Help!!!?
Easy Salmon





INGREDIENTS


6 (4 ounce) fillets salmon


1 (.7 ounce) package dry Italian-style salad dressing mix


1/2 cup water


2 tablespoons lemon juice


1 cup fresh sliced mushrooms


DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C). Lightly butter one 9x13 inch baking dish.


In a cup, combine salad dressing mix, water and lemon juice.


Arrange salmon fillets in a single layer in the prepared baking dish. Pour the water mixture over the top and place the sliced mushrooms over the salmon.


Bake, covered, for 15 minutes. Remove cover and bake for an additional 15 minutes, basting with cooking liquids.





Baked Salmon Fillets Dijon





INGREDIENTS


4 (4 ounce) fillets salmon


3 tablespoons prepared Dijon-style mustard


salt and pepper to taste


1/4 cup Italian-style dry bread crumbs


1/4 cup butter, melted


DIRECTIONS


Preheat oven to 400 degrees F (200 degrees C). Line a shallow baking pan with aluminum foil.


Place salmon skin-side down on foil. Spread a thin layer of mustard on the top of each fillet, and season with salt and pepper. Top with bread crumbs, then drizzle with melted butter.


Bake in a preheated oven for 15 minutes, or until salmon flakes easily with a fork.





Salmon with Dill





INGREDIENTS


1 pound salmon fillets or steaks


1/4 teaspoon salt


1/2 teaspoon ground black pepper


1 teaspoon onion powder


1 teaspoon dried dill weed


2 tablespoons butter


DIRECTIONS


Preheat oven to 400 degrees F (200 degrees C).


Rinse salmon, and arrange in a 9x13 inch baking dish. Sprinkle salt, pepper, onion powder, and dill over the fish. Place pieces of butter evenly over the fish.


Bake in preheated oven for 20 to 25 minutes. Salmon is done when it flakes easily with a fork.





Salmon with Brown Sugar and Bourbon Glaze





INGREDIENTS


4 tablespoons butter


1/2 cup dark brown sugar


4 (6 ounce) salmon steaks


1/3 cup bourbon whiskey


DIRECTIONS


Melt butter in a large heavy skillet over medium heat. Stir in brown sugar. Place salmon fillets on top of brown sugar mixture. Cook for 5 minutes on medium heat. Turn salmon, and pour bourbon around the fillets. Continue cooking for 5 minutes, or until fish flakes easily with a fork. Spoon glaze over the salmon, and serve.Easy and a really good recipe, to make pink salmon with? Help!!!?
How to make the Salmon? Or just side dishes?





Salmon should be baked or grilled with a little bit of olive oil and a blend of your favorite seasonings (try seasoned salt, lemon pepper and plain, black pepper), serve with steamed veggies over white rice. Enjoy!
Check THIS out!...


http://www.recipezaar.com/72657
throw it in the oven at 350C for one hour top it with onions


cook rice, make coleslaw, boiled potatoes
Best Answer - Chosen by Asker





If you want a very simple, cheap, but extremely elegant meal follow these directions.





1 fillet of rainbow trour or atlantic pink salmon per person OR 2 small chicken breasts per person


1 large red onion cut into circles


1 bottle of Kraft: Balsamic Vinagrette


1 bottle of seedy dijon mustard (Earls is good)


1 bag of baby spinach per 3 people





First, cut up the onion into large circles (cut the onion whole and pop the pieces out of each other)


sautee them in a little bit of vegetable oil until they're soft


add in 1 tblsp of the dijon mustard, 2 if you're feeling lucky


add in 1 cup balsamic vinagrette and half a cup of warm water. allow everything to simmer for about 20 minutes or until it's thickened up a little bit\


In a separate pan, brown the chicken with a bit of veg. oil. Just for about 4-6 minutes on each side. (If you're using the fish, you're going to want to make sure the oils about an inch high and it's been on the high heat a while- cook each side for 8 minutes)


Take the spinach and rip it up a bit so that the leaves aren't too big. Set it up on the plates you'll be serving the dinner on.





Note: do NOT add the fish to the dressing while it's simmering. Cook the fish in a separate frying pan. However if you're using chicken, you may add it to the dressing while it's simmering. It sucks in the flavours and makes the chicken juicy.





Dress the bed of greens with some of the warm vinagrette you've made - make sure some onions get in as well. You may also transfer the dressing and greens in to a large bowl and pre-mix them, however you won't have the opion of more or less dressing.





Finish by placing the chicken breast (or fish) on top of the bed of greens, and lay another couple of spoonfulls of the dressing on top.





All of this prep and cooking normally takes me about 30 mins, and i always get compliments on it. It looks like something that would cost 45 dollars a plate in a restaurant, but it averages out pretty cheap and its delicious... and healthy! (If your grandparents are wine drinkers, a dry red wine goes great with this)
an easy way to cook salmon is to just sprinkle with lemon pepper


%26amp; put some olive oil in a pan %26amp; fry a couple min or more on each side or you may put it on the grill with the same brush with olive oil %26amp; sprinkle with lemmon pepper
i don't know it's hard to keep my mind out the gutter just with the question
You cant go wrong with this


Seared Salmon with Cilantro-Cucumber Salsa


This easy-to-make salsa topping turns the fish into a fiesta; keep the recipe around for a low-cal dip with low-fat chips.





Serves 4


1/2 cucumber, peeled, halved, lengthwise, seeded, halved lengthwise again, and thinly sliced crosswise


1 cup cherry tomatoes, quartered


1/2 yellow or orange bell pepper, seeded and cut into 1-inch julienne3


2 Tablespoons chopped shallot or red onion


1 Tablespoon chopped fresh cilantro (fresh coriander) plus sprigs for garnish


1 Tablespoon lime juice


1-1/2 teaspoons canola oil


1 teaspoon honey


1/2 teaspoon red pepper flakes


1 teaspoon salt


4 salmon fillets, each 5 oz., about 1 inch thick


1/4 teaspoon freshly ground black pepper


Lime wedges for garnish








In a bowl, combine the cucumber, tomatoes, bell pepper, shallot, and chopped cilantro. Toss gently to mix.


In a small bowl, whisk together the lime juice, 1 teaspoon of the canola oil, the honey, red pepper flakes, and 1/2 teaspoon of the salt. Pour the lime mixture over the cucumber mixture and toss gently to mix and coat evenly. Set aside.


Sprinkle the salmon fillets on both sides with the remaining 1/2 teaspoon salt and the black pepper. In a large nonstick frying pan, heat the remaining 陆 teaspoon canola oil over medium-high heat. Add the fish to the pan and cook, turning once, until opaque throughout when tested with the tip of a knife, 4-5 minutes on each side.


Transfer the salmon fillets to warmed individual plates and top each with one-fourth of the salsa. Garnish the plates with the cilantro sprigs and lime wedges. Serve immediately.





Serving Size: 1 fillet plus salsa
Go to your grocery store and look for a blackening seasoning blend. Place the fish skin side down in a greased oven safe pan. Liberally coat the fish with the blackening seasoning and bake at 350 until the fish is flaky. You can remove the skin and serve.
Salmon goes great with asparagus. If you have a good combination, the easiest way to utilize is to just toss the ingredients together with some pasta or rice and sauce; so this should be easy.





Just prepare some good bite-sized pasta that holds sauce, like farfalle (for oily sauce and to hold sprinkled-on cheese) or rigatoni (for thicker sauces). Bake or pan fry the salmon, with or without the skin, until it flakes nicely in small chunks (don't cook it to the point that it disintegrates) and break it off into little chunks. If you keep the skin on, you may want to slice it so the skin stays on each chunk. (I like the taste of the skin, especially pan fried skin-side down and finished in the oven; but it detracts from the color, having silver or grey skin in a pink fish dish.) Slice the asparagus thinly and at a bias, the way you would green onions for a garnish--so they look like little diamonds. (Note on the asparagus: Don't overcook it. Steam it on the stovetop in a skillet, and it should be crisp/bright when done. Then let it cool a bit and slice. It should be easy to make clean cuts if it's not overcooked.) Then you've got three components for a basic Italian chop suey; it's just missing sauce.





I recommend a rose sauce, which is basically just a butter and cheese sauce (like alfredo) with some tomato and other flavors that has a nice salmon-pink color. There are a lot of different recipes for rose sauce, and it could have different consistency depending on your preparation; that's why I say choose your pasta to match the sauce. You could also add rose wine, or just go with a straight rose wine sauce (a kind of gravy made with rose wine and butter). Whatever you do, remember that the salmon and asparagus combo is the star of the dish. The sauce should just bring all the elements together. So don't make it too powerful.





While all the ingredients are still warm (ideally you should finish each at the same time), toss the pasta and asparagus in the rose sauce. Add the salmon at the end both to make sure everyone gets the same amount and to leave it less-inside the sauce. The salmon should just be sort of pressed into the sauce. It will get folded into the pasta as it is eaten, but at least the first bite should highlight that strong salmon flavor. Then you could add grated cheese, or just bring a grater to the table.





One more note: Be sure to use a plate that's somewhat deep-set and has an outer rim. A lot of people have these ';soup plates'; that they use like bowls, but those are pasta plates. You need that wall to catch the pasta on your fork (though you could improvise with a big spoon). I prefer totally white service, and it should be heavy.





You could also deconstruct this dish and mix it up by, for example, using salmon steak instead of salmon fillet, cutting the asparagus into larger pieces, and serving it like a regular American dinner plate, with the sauce poured over top and the pasta served as a side dish (maybe couscous--or rissoto instead of pasta).
The easiest recipe only require 3 main ingredients. I have made this for so many people and they always ask how I made it and with what! It really tastes gourmet and like something you've spent hours making. Believe it or not, it's very flavorful!





Ingredients:


salmon fillet


mayonaise (full fat)


grated parmasean cheese





Directions: Wash salmon and pat dry. Place onto an oiled baking dish. Take a whopping spoon of mayo and apply a pretty thick coat to the top of the salmon, totally covering it. Then, dust with lots of parmasean cheese. Bake slowly at 380 degrees or until salmon cooks to your liking. Sprinkle with black pepper. Serve it cooled, at room temperature. Personally, I love when its chilled or cool.
http://www.recipezaar.com/28862