Place salmon on double piece of buttered tinfoil. Drizzle olive oil and lemon juice over and season. You can place strips of red pepper/chilli on, sliced onions and 1 clove crushed garlic. (I like it with onion and beansprouts), fold foil so it makes a little ';parcel';. Place in preheated oven for 15 - 20 minutes. The bag will puff up so you know when it is done.Need an EASY recipe for Salmon...?
Slice the salmon into filets (between 1/4 and 1/2 inches thick) add pepper to both sides of salmon and grill for five minutes on each side serve warm with a mixture of lemon and lime juices as well as a small amount of salt to taste. (If you can't get the lemon or lime juice one wedge of each is fine). Best with rice pilaf (you can buy that anywhere and in a variety of quick prep packages.
I'm a guy....so that means I always look for the laziest way to do things. But.. wrap the salmon in tin foil, pour some GrillMates teriyaki sauce over it, close the tin foil and bake in the oven. Take it out every once in a while to pour some more of that teriyaki on.
I like to mix a seasoning of Paprika, onion powder, garlic powder, and Cayenne pepper. First spray the salmon with butter spray then sprinkle seasoning mixture on top of the salmon. Squeeze lemon juice on top. Then I take slices of tomatoes and put these on top of the salmon. Wrap in tin foil. Bake at 350 degrees for 25 min. It's wonderful. I hope that you enjoy.
are we talking canned or filets. canned my prefernce is croquets, made like a hamburger patty basically same ingrediants. filets I prefer baked on an oven rack with a little musturd spread all over
Simple Baked Salmon
* 2 salmon filets (approx. 1/2 lb each)
* olive oil
* tartar sauce
A quick and easy dish that requires very little effort. It works best with fresh salmon purchased the same day you plan to eat it.
Put salmon filets in a glass baking dish. Drizzle a little olive oil over the filets and flip them over a couple of times to spread the oil and get a little oil on the bottom of the baking dish and the under side of the filets.
Bake in a 350 degree oven for 15-30 minutes depending on the thickness of the filets. You want them to be cooked until they start to flake and become opaque inside, but don't dry them out.
Serve with tartar sauce and carrot salad.
Szechuan salmon cakes with Bangkok curry sauce
* a 1-pound piece salmon fillet
* 1/2 pound medium sea scallops
* 1/4 tsp Szechuan peppercorns
* 1/2 cup packed fresh coriander sprigs
* 2 scallions
* 1 large egg
* 1 cup fresh bread crumbs
* 1 Tbsp minced fresh lemongrass
* 2 Tbsp minced pickled ginger plus 1 Tbsp of juice from jar
* 1 Tbsp minced garlic
* 2 tsp Indonesian chili paste (sambal oelek)
* 2 tsp soy sauce
* 1/2 tsp salt
* 6 Tbsp peanut oil Accompaniments:
* cooked jasmine rice
* Bangkok curry sauce (recipe included)
Garnish: fresh coriander sprigs
Remove skin and any pin bones from salmon and cut into 1-inch pieces.
Remove tough muscle from side of each scallop if necessary.
Chill salmon and scallops, covered, 15 minutes. In a small skillet dry-roast peppercorns over low heat, stirring occasionally, until fragrant and several shades darker, about 1 minute.
Cool peppercorns and finely grind in an electric coffee / spice grinder.
Chop coriander and cut enough scallion diagonally into thin 1-inch pieces to measure 1/4-cup.
In a bowl lightly beat egg.
In a food processor pulse salmon and scallops 2 seconds, or until pieces are the size of peas. In a large bowl stir together salmon mixture Szechuan pepper, coriander, scallion, egg, and remaining ingredients except the oil.
Preheat oven to 250 F and line a baking sheet with waxed paper.
Form salmon mixture into 12 patties, each about 2 1/2 inches in diameter and 3/4 inch thick, transferring patties as formed to baking sheet (patties will be soft).
Salmon patties may be formed 4 hours ahead and chilled, covered.
In a 12-inch non-stick skillet heat 3 tablespoons oil over moderate heat until hot but not smoking and cook half of salmon cakes until golden brown and just cooked through, about 2 minutes on each side.
Transfer salmon cakes to a baking sheet and keep warm, uncovered, in middle of oven.
Cook remaining salmon cakes in remaining 3 tablespoons oil in same manner.
Server salmon cakes on rice, drizzled with curry sauce and garnished with coriander.
Cajun salmon pasta
* 2 thin filets Salmon, room temperature
* 1/2 medium onion (or 4 green onions), thinly sliced
* 2 cloves garlic, minced
* 1/2 medium bell pepper, thinly sliced
* 1/4 cup milk
* Cajun seasoning
* Pasta (preferably linguine), enough for two plates/meals
* Cherry tomatoes (optional)
Cook pasta.
Meanwhile, add 2-3 tsp olive oil to a medium-sized skillet.
Warm over medium heat.
Add onions - stir fry until they no longer have a 'bite'.
Then add bell pepper and garlic - stir fry until veggies are cooked but not limp.
Remove veggies.
Add 1 tsp. oil to the skillet and heat on med-hi.
Pour cajun seasoning over salmon filets, then drop them in the hot skillet - they should smoke.
Now the tricky part - the temperature of the burner may need adjusting depending on how thick the filets are, and how defrosted.
If the outside is browning too rapidly, simply lower the heat to medium to give the inside time to cook.
When the filets are blackened on one side, pour seasoning on the face-up side and flip them over.
Meanwhile - Once pasta is cooked and drained, immediately add about 1 tbsp olive oil and stir -
do not let pasta cool.
Heat the 1/4 cup milk to scalding (I microcook), and pour only as much into pasta as can be
absorbed.
At the same time, stir in about 1 tsp of cajun seasoning.
When salmon filets are blackened on both sides, remove from heat.
Quickly spoon pasta onto two serving plates, top with stir-fried veggies.
Then, taking a wooden spatula, break the salmon filets into bite-size chunks and spoon the chunks over top of the pasta.
Generously sprinkle grated parmesan cheese over pasta, and garnish with cherry tomatoes (sliced in two) and fresh parsley.
Serve with toasted garlic bread and a side salad.
Salmon congee
* 1/2 pound salmon fillet
* 2 tablespoons vodka
* 1 tablespoon soy sauce
* 3 tablespoons corn or olive oil
* 1 celery stalk, finely chopped
* 3 shallots, minced
* 1 jalapeno pepper, seeded and finely chopped (optional)
* 1 tablespoon peeled, grated gingerroot
* 1/3 cup rice (we'll use Minute Rice...usually you'll want long-grain sweet rice)
* 1/4 pound shrimp, peeled, deveined, cleaned and finely chopped
* 8 cups shrimp, fish or chicken stock
* 1 tablespoon minced lemon grass
* Juice from 1/2 a lemon
* Coarse salt
* 2 tablespoons chopped fresh thyme or basil leaves
Place the salmon fillet in a shallow dish.
Mix the vodka, soy sauce and 1 tablespoon of the oil in a small bowl.
Pour over the salmon.
Refrigerate for at least 30 minutes, turning once to coat.
Heat the remaining 2 tablespoons oil in a large stockpot.
Add the celery, shallots, jalapeno pepper and gingerroot.
Saut茅 over high heat, stirring, for 3 minutes.
Add the rice and shrimp to the stockpot.
Stir and add the stock.
Bring the liquid to a boil.
Reduce the heat, cover and simmer for 15 minutes, stirring occasionally to make sure that the rice does not stick to the bottom of the pot.
The rice should be firm, not mushy.
Meanwhile, remove the salmon from the marinade.
Slice thinly, on the diagonal, into paper-thin slices, 2 inches long and 1 inch wide; you will have 18-21 pieces.
Place 3-4 slices of salmon in each soup bowl, being careful to keep them in a single layer and not overlap any of the slices.
Add the lemon grass, if using, and set aside until the soup is finished.
Remove the soup from the heat and stir in the lemon juice.
Season with salt to taste.
Ladle the hot congee over the salmon and garnish with the thyme or basil leaves.
With a fork or knife, gently nudge the salmon to the surface of the soup.
By the time the soup is served, the thinly-sliced fish will be sufficiently cooked by the hot liquid
Bon Appetit!!!
Salmon filets wth creamy dill...
INGREDIENTS
1 1/2 cups mayonnaise
1/2 cup prepared mustard
1 teaspoon chopped fresh thyme
1 teaspoon dried oregano
1 teaspoon chopped fresh basil leaves
1 1/2 pounds salmon fillets
2 teaspoons dried dill, or to taste
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
In a bowl, stir together mayonnaise and mustard. Stir in thyme, oregano, and basil. Place salmon fillets on a baking sheet, and spread with the mayonnaise mixture. Sprinkle with dill weed.
Bake in preheated oven for 30 to 40 minutes, until the salmon is easily flaked with a fork.
prep time 5 mins!
Baked Salmon with Dill Mustard Sauce :
1 (2- to 3-pound) salmon fillet, 1 1/2-inches thick
3 tablespoons extra-virgin olive oil
Coarse kosher salt
Freshly ground black pepper
1/2 cup mayonnaise
1/2 cup sour cream
3 tablespoons minced fresh parsley leaves
2 tablespoons Dijon-style mustard
2 tablespoons minced fresh dill weed
2 teaspoons freshly squeezed lemon juice
Salt and freshly ground pepper to taste
Preheat oven to 350 degrees. Line the bottom of an ungreased broiling pan with aluminum foil and spray broiler rack with vegetable-oil cooking spray. Wash salmon and pat dry. Rub with olive oil, sprinkle with coarse salt and pepper, and place skin-side down onto rack.
In a small bowl mix together mayonnaise, sour cream, parsley, Dijon mustard, dill weed, lemon juice, salt, and pepper; cover bowl with plastic wrap and refrigerate for at least 3 hours before serving.
Bake salmon, uncovered, 8 to 12 minutes or until a meat thermometer registers an internal temperature of 140 to 145 degrees F (salmon will be slightly opaque in thickest part). NOTE: During this time the salmon continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the oven) and the juices redistribute. Carefully remove salmon from pan and transfer onto individual serving plates. Serve with the cold mustard dill sauce.
Approximately cooking times for salmon:
1/4 to 1/3-inch - 3 to 4 minutes
1/2 to 3/4-inch - 4 to 6 minutes
1 to 1 1/2-inch - 8 to 12 minutes
Makes 4 to 6 servings.
Easy Baked Salmon
Enjoy the essense of salmon with this quick and easy recipe. Although this recipe appears to be high in fat, salmon is considered a good source of beneficial omega fatty acids.
Ingredients
1 1/2 lbs Fresh salmon fillet or steaks
1 tbsp Butter
1/2 tsp Dill
Preparation
Preheat oven to 500. Put fish on foil-lined baking sheet. Dot with butter and sprinkle with dill.
Bake 10 minutes for each inch of thickness. Salmon should be opaque but not dry.
Cook's Notes
Serve salmon with lemon wedges. Rice, your favorite green vegetable, and warm French bread with butter make this a family meal good enough for company.
Nutrient Information
310 Calories
12.6 g Total Fat
2.3 g Saturated Fat
4.6 g Polyunsaturated Fat
0 g Carbohydrates
45 g Protein
197 mg Sodium
0 g Fiber
Recipe Detail
Total Preparation Time : less than 15 minutes
Course: Fish
Salmon
Actual Cooking Time: less than 15 minutes
Number of Servings: 4
Origin: American
Special Features: Quick to Prepare (under 30 minutes)
Simple (6 or less ingredients)
okay this is a kind of an indian type.
make a paste of cilantro, methi leaves, chillies, garlic, tomatoes, and salt.
Saute this paste and cook for 3-4 mins on sim heat. Add marinated salmon to this paste and keep the lid covered. U can wait till u think the salmon is cooked and eat with white rice
TERIYAKI SALMON...
cut the salmon into strips keep aside...in a pan saute onions and peppers add in diced pine apples and sliced carrots add in ur salmon strips toss the apparel it hardly takes a min to cook then blend in ur teriyaki sauce with a touch of oyster sauce and add some brocolli and finish of with a pinch of salt
Rub olive oil on the salmon,
lay it in a baking pan,
top with basil, olive oil and dill,
then slice lemons thin and cover top of fish
bake just until almost done, then pull out, let sit stove top for a couple minutes, because it continues to cook.
I make this with Steamed asparagus, !!!
Awesome!
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