Slap it over a grill and let it sizzle.Good Salmon Recipe??
Salmon with Creamy Dill Sauce
There's nothing like fresh salmon when it nearly melts in your mouth. The sour cream sauce is subtly seasoned with dill and horseradish so that it doesn't overpower the delicate salmon flavor.
Ingredients:
1 salmon fillet (about 2 pounds)
1 to 1-1/2 teaspoons lemon-pepper seasoning
1 teaspoon onion salt
1 small onion, sliced and separated into rings
6 lemon slices
1/2 cup butter
DILL SAUCE:
1 cup sour cream
1 cup mayonnaise
1 tablespoon finely chopped onion
1 teaspoon lemon juice
1 teaspoon prepared horseradish
3/4 teaspoon dill weed
1/4 teaspoon garlic salt
Pepper to taste
Directions:
Line a 15-in. x 10-in. x 1-in. baking pan with heavy-duty foil; grease lightly. Place salmon skin side down on foil. Sprinkle with lemon-pepper and onion salt. Top with onion and lemon. Dot with butter. Fold foil around salmon; seal tightly,
Bake at 350掳 for 20 minutes. Open foil. Broil 4-6 in. from the heat for 8-12 minutes or until the fish flakes easily with a fork.
Combine the sauce ingredients until smooth. Serve with salmon
This is simple but tasty.
1 part dark soy sauce
1 part English (or strong) mustard
1 part honey.
Mix together and pour over the salmon. Leave to marinade for at least 1/2 an hour.
Put under a medium hot grill (broiler) and cook until done to your taste.
Quick Good Fat Salmon Patties Recipe
Ingredients
1(15ounce)can salmon(pink salmon has as much beneficial omega-3 as more expensive red salmon)
8 low-fat saltine crackers or fat-free saltine crackers, crushed
1/2 cup egg substitute
black pepper, to taste(use cracked pepper for more bite)
Directions
1Drain salmon; remove and discard skin.
2Mash salmon.
3Combine with crackers and egg substitute.
4Form into four patties; sprinkle with pepper.
5In a non-stick pan coated with canola oil, saute over medium heat until patties are browned, 2-3 minutes per side.
6Serve with lime or lemon wedges.
7Or try this quick sauce:.
8Combine 1/2 cup non-fat yogurt, 1 tbsp.
9horseradish and a dash of lemon juice.
Really Easy and Good Salmon Pate'
Recipe #128173 | 5 min | 5 min prep | 1 1/2 cups (Change Servings)
Serve this with crackers, and your guests will never want to leave, it is that good, and easy too! Plan ahead, this needs to be refrigerated overnight, so make a day ahead. Recipe can be doubled if desired. I have even used this pate to make party sandwiches... also it freezes very well.
Ingredients
1(7 1/2ounce)can red salmon, drained
1 1/2 tablespoons minced onions
1 tablespoon fresh lemon juice
1/2 teaspoon finely grated lemon rind
2 tablespoons mayonnaise
1/2 cup butter or margarine, melted
1 1/2-2 tablespoons fresh dill or
1/4 teaspoon dried dill
salt and black pepper
Directions
1In a bowl, blend all ingredients until smooth.
2Transfer to a glass bowl.
3Cover and refrigerate overnight.
BLACKENED SALMON
戮 lb. (3 sticks) unsalted butter, melted in a skillet
6 fish fillets 陆 to 戮 inch thick
Seasoning mix: ( or by Zatarains or Tony鈥檚 creole seasoning mix)
3 tbsp. sweet paprika
3 tsp. Salt
3 tsp. Onion powder
3 tsp. Garlic powder
1 tsp. Ground red pepper (preferably cayenne)
1 tsp. White pepper
1 tsp. Black pepper
1 陆 tsp. Dried thyme leaves
1 陆 tsp. Dried oregano leaves
Heat a large cast-iron skillet over very high heat until it is beyond the smoking stage and you see white ash in the skillet bottom (the skillet cannot be too hot for this dish), at least 10 minutes.
Meanwhile, pour 2 tablespoons melted butter in each of 6 small ramekins; set aside and keep warm. Reserve the remaining butter in its skillet. Heat the serving plates in a 250 degrees oven.
Thoroughly combine the seasoning mix ingredients in a small bowl. Dip each fillet in the reserved melted butter so that both sides are well coated; then sprinkle seasoning mix generously and evenly on both sides of the fillets; patting it in by hand. Place in the hot skillet and pour 1 teaspoon melted butter on top of each fillet (be careful, as the butter may flame up). Cook, uncovered, over the same high heat until the underside looks charred, about 2 minutes (the time will vary according to the fillet's thickness and the heat of the skillet). Turn the fish over and again pour 1 teaspoon butter on top; cook until fish is done, about 2 minutes more. Repeat with remaining fillets. Serve each fillet while piping hot.
To serve, place one fillet and a ramekin of butter on each heating serving plate.
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