What's a good recipe for salmon?

My girlfriend only eats fish for meatWhat's a good recipe for salmon?
Grilled Salmon





1 1/2 pounds salmon fillets


lemon pepper to taste


garlic powder to taste


salt to taste


1/3 cup soy sauce


1/3 cup brown sugar


1/3 cup water


1/4 cup vegetable oil





Season salmon fillets with lemon pepper, garlic powder, and salt.





In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.


Preheat grill for medium heat.





Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.








Baked Dijon Salmon





1/4 cup butter, melted


3 tablespoons Dijon mustard


1 1/2 tablespoons honey


1/4 cup dry bread crumbs


1/4 cup finely chopped pecans


4 teaspoons chopped fresh parsley


4 (4 ounce) fillets salmon


salt and pepper to taste


1 lemon, for garnish





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


In a small bowl, stir together butter, mustard, and honey. Set aside. In another bowl, mix together bread crumbs, pecans, and parsley.





Brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture.





Bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork. Season with salt and pepper, and garnish with a wedge of lemon.What's a good recipe for salmon?
Smoked Salmon Vodka Cream Sauce





A rich and creamy sauce that will compliment your favorite pasta. Easy to double or triple if you need more than 2 servings worth. Serve with your favorite pasta





INGREDIENTS


1 tablespoon butter


1 tablespoon finely diced onion


1/2 cup diced smoked salmon


2 fluid ounces vodka


1/4 cup heavy whipping cream


1/4 cup chopped tomatoes


1/2 cup tomato sauce


salt to taste


ground black pepper to taste


1 pinch ground nutmeg


1/8 tablespoon cayenne pepper








DIRECTIONS


In a large saucepan saute butter and onion with smoked salmon. Once the pan begins to lightly smoke, pull saucepan away from heat source and add the Vodka.


When the Vodka has burned off, return the sauce to heat source and mix in the tomatoes, tomato sauce and heavy cream.


Season sauce with salt, pepper, nutmeg, and chile pepper. Reduce sauce to desired consistency; serve
BLACKENED SALMON FILLETS





2 Tbs. ground paprika


1 Tbs. ground cayenne pepper


1 Tbs. onion powder


2 tsp. salt


1/2 tsp. ground white pepper


1/2 tsp. ground black pepper


1/4 tsp. dried thyme


1/4 tsp. dried basil


1/4 tsp. dried oregano


4 salmon fillets, skin and bones removed


1/2 C. unsalted butter, melted





In a small bowl, mix paprika, cayenne pepper, onion powder, salt, white pepper, black pepper, thyme, basil and oregano. Brush salmon fillets on both sides with 1/4 C. butter, and sprinkle evenly with the cayenne pepper mixture. Drizzle one side of each fillet with 1/2 the remaining butter. In a large, heavy skillet over high heat, cook salmon, butter side down, until blackened, 2-5 minutes. Turn fillets, drizzle with remaining butter, and continue cooking until fish is blackened and easily flaked with a fork. Makes 4 servings.





SALMON IN LEMON DILL SAUCE





4 (5 oz.) salmon fillets


5 tbsp. fresh lemon juice, divided


3/4 tsp. dried dill weed


3/4 tsp. lemon pepper


10 tbsp. butter, divided


1 shallot, minced


1 tbsp. white wine vinegar


5 tbsp. white wine, divided


1/2 c. heavy cream


1/2 c. milk


1/2 tsp. dill weed


1 tsp. parsley


1 tsp. dried thyme


Salt and white pepper to taste





Place salmon in a shallow dish, and rub with 3 tablespoons lemon juice. Season with dill weed and lemon pepper. Cover and allow to stand 10-15 minutes. Heat 2 tablespoons butter in a saucepan over medium heat and saut茅 shallot 2 minutes, until tender. Mix in remaining lemon juice, vinegar, and 1/4 cup wine. Simmer until reduced by at least one-half. Stir in cream and milk. Season with dill, parsley, thyme, salt, and white pepper. Cook and stir until thickened. Whisk in 1/4 cup butter. Set aside and keep warm. Heat remaining 1/4 cup butter in a skillet over medium heat. Place salmon in the skillet, skin side up, and cook 1-2 minutes, until seared. Set salmon aside. De-glaze the skillet with remaining 1 tablespoon wine, then mix in the cream sauce. Return salmon to the skillet, and cook 8 minutes in the sauce, or until easily flaked with a fork. Serve with the sauce. Makes 4 servings.
my recipe. i don't have it on this computer, so i'm just going to list the ingredients and let you pick the amounts (it really is to taste, anyway).





thyme (NECESSARY!)


apple juice (organic is the best to use in this case)


extra-virgin olive oil


fresh-ground black pepper


white onion (use a whole one, and throw it in at the same time as the salmon)


red apple (or fuji)


salmon (however much you can fit, pretty much)


very little lemon juice. not even a quarter of a lemon squeezed.





cook all the above in a pan. the apple juice is poured in with it, and creates a good, sweet taste within the salmon.





at the same time, boil one or two whole apples in a pot until they are about fully cooked inside (you should be able to tell from the skin, it shrivels a bit). when you serve the salmon, cut these apples in half.





and you should also prepare wild rice with this. altogether, it is a nice, earthy meal.





i like it a lot! lol.
Linda's Easy Poached Salmon





1 large salmon fillet


2 lemons


1 cup mayonnaise


1 bunch fresh dill


1 bunch green onions


1 bunch parsley


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Fill a skillet, large enough to hold the salmon, with 1 inch of water. Add juice of 1/2 lemon, 4 sprigs parsley, 4 sprigs dill. Bring to a boil and carefully add salmon.


When the water is about to boil again turn it down to simmer and cover. Time for 20 minutes. Turn off the heat and let the salmon cool in the pan 30-45 minutes.


Meanwhile, make a green mayonnaise:


chop 2 tablespoon each of the parsley, green onions and dill. Mix with the mayonnaise and refrigerate.


Carefully remove the salmon from the pan. For immediate service carefully turn over and remove any skin if it came with it. Put in on a serving platter. Garnish with lemon slices, dill and parsley. Serve with the green mayonnaise. This is good hot or cold.


Asparagus goes really well with this as do mashed potatoes or boiled potatoes.
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.