Whats a realy nice simple recipe for salmon??

Nothing to fancy just something nice and tastey??


Preferably grilled?


xxWhats a realy nice simple recipe for salmon??
http://kraftfoods.com/kf/Search/SearchRe鈥?/a>Whats a realy nice simple recipe for salmon??
I like sweet basil and lemon lightly seasoned with salt and pepper.





I grow sweet basil and dry it they crumbly it on top; sometime I use a pat of butter to saute the fresh basil and use the same ingredient.





I also like a mixed pepper blend this is for a single serving:





pinch of the following:


Black pepper


White pepper


Chili pepper


dried green and red bell pepper


jalapeno pepper (optional) to taste I use 1/2 pinch


garlic powder


onion powder


Mix well, rub on salmon than saute on low heat.






http://search.foodnetwork.com/food/recip鈥?/a>
VERY SIMPLE...And everyone simple is always the best...





in a small bowl mix some 1 part oil, 1part lemon juice( same amount for both) a good amount of chili powder, salt %26amp; pepper to taste...that is it.





( if you want you can marinate but I usually don't have time and just baste it while cooking it..)





place it on the grill, (oil the fish first for it not to stick.) and baste it.


Oh it is so F^%26amp;$%% good.


I love it


.
I have two YUMMY salmon recipes that I alternate each week. (Our family loves salmon.)





1) Grilled Salmon Tacos:


Mix together Lawry's Fajita Season and just enough water to make a thick liquid (use more or less seasoning to suite your taste). Pour over 1lb of Salmon that has been cut into 3 or 4 pieces. Wrap fish in separate squares of foil that have been lightly brushed with butter, and fold foil over and pinch closed on the side. Grill fish for about 10-12 minutes over hot grill. Meanwhile, chop fresh tomato, onion, and cilantro and toss with lime juice. Also chop lettuce or use salad mix. When salmon is ready, simply set on a serving plate still in foil to keep hot. Heat flour tortillas, place fish (flaked a little with fork) in tortillas, top with veggies, and add some sour cream. Not only are these low fat, but absolutely delicious. We like to serve these with Rosarita Black Bean Refried Beans.





2) Salmon baked in foil with lemon white wine butter sauce.


Here is the link for the salmon. http://www.great-salmon-recipes.com/Bake鈥?/a>


I follow the recipe pretty closely, except I eliminate the veggies they suggest and top with chopped green onion (the green stems).


Here is what I use for the sauce (I make it while the salmon is cooking) http://www.gourmetbetty.com/Recipes/tila鈥?/a>


Ignore the tilapia part and scroll halfway down for the sauce. I use the white part of the green onions instead of shallots, and I just about double the recipe. I use regular olive oil instead of the lemon kind, and then once the sauce is done, I thicken it slightly by adding a couple tblsp. of flour. Also while the fish is cooking, I throw some brown rice in the microwave. The rice, fish, and sauce are done around the same time, but I keep it all covered while I cook a frozen veggie, usually corn with this. And when it's on sale, I cook fresh asparagus. This really is a simple recipe, and not much cleanup.





I hope these help, we just love them!
1/3 cup maple syrup -- grade B, if available


1 TB fresh ginger root -- peeled and grated


1 TB fresh lemon or lime juice


1 TB reduced sodium soy sauce -- or teriyaki sauce


1/4 tsp ground black pepper


1/8 tsp salt


1 lb salmon fillet -- skin on or salmon steaks





Preheat oven to 400掳F.


Mix all ingredients in a big bowl, and set aside 3 tablespoons of marinade for brushing on the salmon while cooking. Lay the steaks or salmon fillet in a flat pan and pour all but that 3 Tablespoons over the salmon. If possible, marinate the salmon fillet or salmon steaks for 15 minutes while the oven preheats. Another option is grilling over the bbq.





Roast salmon 10 minutes. Brush fish with remaining 3 T's of marinade and continue roasting until flesh flakes when tested with a fork - 10 to 15 minutes more.





The gentle maple and ginger combination is crazy good!



simple and tasty





Grilled Salmon with Herbed Butter Sauce








1 (5 to 6 pound) whole salmon


2 to 3 tablespoons olive oil


Salt and freshly ground black pepper


Herbed Butter Sauce, recipe follows





Preheat oven to 375 degrees F. Preheat a grill to high heat.


To make the fish: fillet the fish and remove all bones (You can ask your fishmonger to do this). Season the fish with the olive oil, and salt and pepper. Grill on both sides until the fish has clear grill marks, about 6 minutes per side. Remove from the grill, place on a sheet pan, and finish in the oven.


Transfer to a warmed platter and brush with Herbed Butter Sauce.





Herbed Butter Sauce:


2 shallots, minced


1 tablespoon unsalted butter, plus 1/2 cup cold unsalted butter


1/4 cup Chardonnay


2 tablespoons chicken stock


1 tablespoon white wine vinegar


1 tablespoon lemon juice


1/4 cup heavy cream


1/2 cup packed chopped tarragon leaves


2 tablespoons packed chopped parsley leaves


Salt and freshly ground black pepper





To make the sauce: in a small pan, sweat the shallots in butter. Add the wine, stock, vinegar, and lemon juice and simmer until reduced by half.


Stir in 3 tablespoons cream. Add half of the tarragon. Whisk in the cold butter, 1 tablespoon at a time, strain and add remaining tarragon and chopped parsley. Season with salt and pepper to taste.


Reserve warm.


---


This is baked but just as good as grilled





Baked Fresh Salmon





Ingredients





3 lb salmon%26lt;%26lt;%26lt;%26lt;%26lt;%26lt; use what ya have


1 ts salt


1 ts pepper, black


1/2 ts thyme


3 tb butter


1 1/2 c cream, light


3 onion; sliced


3 parsley sprig


1 garlic clove; quartered


1 bay leaf


2 cucumber; peeled %26amp; cut into strips





Instructions





Combine salt, pepper and thyme then rub all sides of the salmon. Melt butter in baking dish then add salmon and coat with the butter. Add light cream, onion slices, parsley, garlic, and bay leaf then arrange cucumber strips around the fish. Bake covered for 40 minutes or until center bone can be removed easily. Remove and discard bay leaf, onion, parsley and garlic before serving.


---


Dill Mustard Salmon:


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