Salmon Recipe??

IHOP · January 2011

Hi, does anyone have a quick and simple salmon recipe? I admit I'm not a seafood person but have tried to incorporate salmon because everyone says it is so healthy and the thing to do. But...I just can't. What is the secret?

lago · January 2011

This looks pretty good and similar to how my husband prepares it:
http://allrecipes.com//Recipe/baked-salmon-ii/Detail.aspx

migallen · January 2011

Ok, the way I cook salmon in the oven; place about a pound of salmon on tin foil (long enough so that you can close it), then I add salt and pepper, dill, fresh garlic, onions, lemon juice, capers, and sometimes potatoes cut up really small. Close the tin foil and I bake it for about 30 minutes. My kids love it, they call it slammin' salmon.

Enjoy. I've been trying to eat better too, more bok choy, broccoli, no beef, no alcohol, etc.

min

lago · January 2011

BTW any recipe that calls for butter or margarine for fish like salmon or tuna I replace with extra virgin olive oil. Much healthier for you.

alex56 · January 2011

Another food thread - fabulous! I live in Maine and we eat a lot of salmon. I rub it with olive oil, ground pepper, curry powder.and a little garlic powder. Wrap it in foil and bake @ 350 (it steams actually) until it's just cooked through. Great cold too! It's hard to screw up salmon so experiment with the herbs & veggies you love. The tumeric in curry powder is supposed to be a great cancer anti-inflammatory so I started using it in a lot of dishes. I think it's particularly good on salmon though.

RebzAmy · January 2011

just spread a thin layer of mayo and cook in the oven for 15-20 mins - yum! Or you can spread with dill sauce or tartare sauce or jack daniels sauce which turns into a yummy sticky sweet sauce - they're all yum and very simple.

suzanneinphoenix · January 2011

Hubby cooks it on the grill......put salmon in reynolds wrap with olive oil, a little pepper or other seasonings of your choice.....does not take long to cook, either!

Claire_in_Seattle · January 2011

I usually broil these days. Just put under the broiler, dot with butter, and put some dill on top.

I serve with rice and veggies. Soooooooo easy.

Even easier ever since I realized that I could line the pan with foil.

I don't think the butter adds anything other than flavor, as sinks down around the fish, and isn't served with it. I like just a trifle underdone in the center.

This works equally for fresh and frozen. These days, I am keeping flash frozen in the freezer.

There are also salmon burgers. Those I saute and serve with a dill/caper sauce on top. YUM.

tougherthanithought · January 2011

I make it several ways, but these are my favorites:

1. Brush w/ butter or olive oil and a little dill and broil until done

2.Wisk 2T soy sauce, 1T rice vinegar, 1T honey, & 1tsp minced fresh ginger. Place salmon in zip lock bag w/ 3T marinade & refridgerate about 15 minutes. Reserve remaining marinade. Broil salmon until cooked through (or you can bake at 300 for 20-30 minutes). Drizzle w/ reserve sauce and top w/ toasted sesame seeds.

sheila888 · January 2011

Its so nice to meet Salmon Lovers. Smile

My friends make fun of me because Im always eating it.

grdnslve · January 2011

if you have any left over, it is wonderful in alfredo sauce over noodles......

sheila888 · January 2011

Anjanita · January 2011

My husband and I celebrated an anniversay at a bed and breakfast and were fed some fantastic salmon for our evening meal. The chef didn't have measurements for the dish but was generous enough to tell me what he had rubbed the fish with. I've had good luck duplicating the flavor by guessing at the amounts according to our tastes.

Salmon Rub: brown sugar, chili powder, cumin, cinnamon, lemon zest.

I go light on the chili powder and cinnamon.

AddisonBrown · January 2011

Hi,

Here are some of the benefits of cooking salman than any other fish because of its healthier benefits. It is highly concentrated with fatty acid called omega-3, which helps in the prevention of cardiovascular disease and cancer. Aslo it enhances brain health and improve immunity system.

Thanks

Adison Brown

somanywomen · January 2011

Easy Pan Fry Method.....Melt olive oil in skillet (I use cast iron) spray salmon with olive oil spray then shake on top/bottom of it some Old Bay seasoning and pan fry each side until done (can also be done in oven).....An easy clean up for any skillet esp, cast iron is to poor a little vinegar into pan after you take food out, but while pan is still hot, cover until it cools down and it will clean right up......

clariceak · January 2011

My favorite marinade for grilled salmon

1/4 cup extra virgin olive oil

1/4 cup soy sauce

1 tsp rice vinegar

1/4 cup Dijon mustard

3 tb horseradish

2 tb brown sugar

I'm spoiled. I live in Alaska and my brother is a commercial fisherman so we often have fresh salmon right off the boat.

Makratz · January 2011

Clariceak....I am jealous!!!

We need to be careful of the amount of farmed salmon that we eat. I read there are alot of chemicals in their feed. Why would they do that??

Sierra · January 2011

Oh my, when I see the photo of the

salmon, must get some for tonite

sometimes I get the organic

but it is so pricey.. my goodness

Most of my recipes are similar to yours

I use olive oil

might put a bit of mayo and mustard on

but usually it is just plain

with lemon juice

love it

and a tad of Dill

ps.. o/t the seafood in MAINE is delicicious

i used to go every year!

Sierra

best

clariceak · January 2011

The chemicals are used to discourage parasites which are common and easily spread when you have salmon growing in an unnatural conditions like pens. Now a company is requesting approval from the FDA for genetically modified farmed salmon so they will grow faster and bigger.

lago · January 2011

"FDA for genetically modified farmed salmon so they will grow faster and bigger"

Oh yuck. I hope they will label it. This is why I hate Purdue chicken. The chicken breast is so big compared to the rest of the chicken I don't see how the chicken could even walk. Scary. I also find them very fatty.

InTwoPlaces · January 2011

Lago, have you seen the movie "Food inc" ? It's scary and how the treat the chicken it's just unbelievable.

I also read about that the want to geneticall modify the Salmon, I will refuse to eat it.

Organic meat here in US is very expensive, but I don't want to eat the Hormone filled meat that I otherwise need to buy. I can't understand how FDA can allow this ,in Sweden, where I'm from it's forbidden.

Makratz · January 2011

I guess I will have to find sockeye salmon. That is about 13.99 a pound here. I love my salmon but it's getting very expensive!

clariceak · January 2011

After I watched Food Inc with my family, my kids ask "is it organic? before I serve them chicken or beef. Many of the production raised chicken literally can't walk. Their skeleton can't support the enormous weight caused by drugs.

If you buy wild salmon from Alaska you don't have to worry about chemicals or genetic modification. Also, the wild salmon runs here have been managed properly and are very healthy at this time. It's too bad it is so expensive.

Our distance from the source of our food enables us to be superficially more comfortable, and distinctly more ignorant." Gary Synder

Sierra · January 2011

Oh goodness,

about the chicken

I will only eat organic

and no, I could not watch that movie

I used to live years ago

with my grandmother and was the biggest baby

when I found out, they slaughtered the chickens

oh, my.. I was of course v. young

re the salmon.. first I heard of GM

terrible

Actually o/t

last night on coast to Coast

there was a man on

talking about FDA etc.

Some items in our stores look so big

I wont buy them anymore, not normal

What about the salmon in the Tin?

do any of you use that, it says wild

on the one I get cloverleaf

Canadian one

Sierra

SarahsMom · January 2011

I take a little brown sugar and maple syrup, heat in the microwave for maybe 20 seconds, pour over Salmon before preparing. You can also add a touch of bourbon for nice flavor, too.

lago · March 2011

This just posted today in the Chicago Tribune

salmon

---------------------------------------------------------------------------------------------
Guinness-glazed salmon with bacon and caramelized cabbage
---------------------------------------------------------------------------------------------

Prep: 30 minutes | Cook: 40 minutes | Makes: 6 servings

Serve the salmon and cabbage with a scoop of the horseradish whipped potatoes.

INGREDIENTS*
• 3 thick slices applewood smoked bacon, finely chopped
• 1 tablespoon butter
• 2 shallots, finely chopped
• 1 small carrot, peeled, finely chopped
• 1 celery rib, finely chopped
• 1 bottle (12 ounces) Guinness Extra Stout
• 1 large sweet onion, halved, thinly sliced
• 1 head savoy cabbage, quartered, very thinly sliced
• 2 cloves garlic, finely minced
• 1 1/2 teaspoons salt
• 1 tablespoon dark brown sugar
• 2 teaspoons flour dissolved in 1 tablespoon water
• Freshly ground pepper
• 6 pieces salmon fillet, each about 1/3 pound
• Olive oil

DIRECTIONS
1. Put a third of the bacon into a small saucepan; add butter, shallots, carrot and celery. Cook over medium-low heat until vegetables soften, about 10 minutes. Stir in Guinness; simmer gently until slightly reduced, about 15 minutes.

2. Meanwhile, cook remaining bacon and the onion in a large skillet, stirring until nicely caramelized, about 10 minutes. Add cabbage, garlic and 1/2 teaspoon of the salt; cook, stirring, until wilted and crisp-tender, about 10 minutes. Set aside. (Or refrigerate covered for up to 2 days.)

3. Strain Guinness mixture over a bowl. Stir the solids from the strainer into cabbage mixture. Return liquid to the saucepan; stir in sugar, dissolved flour, 3/4 teaspoon of the salt and 1/2 teaspoon pepper. Heat to a simmer, stirring constantly until thickened, about 5 minutes. Remove from heat. (Sauce will keep for several days.)

4. Heat oven to 425 degrees. Put salmon, skin side down, onto an oiled baking sheet. Generously oil the top of the salmon. Sprinkle with remaining 1/4 teaspoon of the salt and pepper to taste. Brush top of salmon with some of the Guinness glaze. Bake in the middle of the oven, until fish almost flakes, about 12 minutes.

5. Meanwhile, reheat cabbage and remaining Guinness glaze if necessary. Put a mound of cabbage on each warm plate. Top cabbage with a salmon fillet. Drizzle salmon lightly with the Guinness glaze.

Nutrition information
Per serving: 368 calories, 35% of calories from fat, 14 g fat, 3 g saturated fat, 103 mg cholesterol, 17 g carbohydrates, 38 g protein, 787 mg sodium, 5 g fiber

source link Recipe for Horseradish whipped potatoes also on this link.

* I might try and substitute with turkey or chicken bacon and reduce the sugar & salt to be healthier.

NatureGrrl · March 2011

Lago, it's PErdue chicken, not Purdue... sorry, I don't mean to be picky, I hope you don't think I'm being mean... it's just that I'm a Purdue alum (and have lived most of my life here in Purdue country) and don't want the university connected with that awful chicken! I love newspaper recipes, they're often really really good, and that one looks scrumptious! (I wonder if dark Dos Equis would work in place of the Guinness?).

So much of our food is already genetically modified. Scary stuff.

I can get Alaksa wild salmon here but it's pricey. Still, I'm trying to eat more of it. One tip from our local seafood market: don't thaw frozen salmon; cook it right from the freezer for a much moister result. So far I'd have to say that's right, but if I'm marinating the salmon, I have to thaw it -- but the marinade usually offsets any drying effects.

Here's what is by far my favorite salmon recipe: salmon with sesame and orange-ginger relish (sort of a salsa in my mind). Has some of my favorite ingredients: citrus, ginger, and cilantro. Very easy, and the relish is a light and bright addition to the fish.

Love this thread!

lago · March 2011

OMG just the name of that recipe sounds delish.

BTW I can't spell anything. I used to get all A's in grade school except for spelling and penmanship. I'm pretty sure I'm a little dyslexic but I've never been tested.

Baxter · April 2011

I live in Maine too. I like to buy salmon when I can afford to. For me, fish always needs a sauce or something. I want to eat more healthy, but sometimes I find that sifting through all this information can be a fulltime job,

anyway...The easiest recipe I've ever found is taken from a restaurant in Rockport Mass. The taste is similar. I just foil line a pan..spray a little olive oil for sticking ...top the salmon with Hoisin sauce (in the oriental food aisle) throw on a few scallions and bake for 30 minutes at 350 degrees. After cooking, top with some chow mein noodles.You could add some pea pods, water chestnits or other chinese vegtable if desired. I am too lazy and usually just use the Hoisin sauce and crunchy noodles.

apple · April 2011

i prefer any combo of dill, garlic, capers, and lemon. I make a sauce with crushed capers, mayo, caper juice. and put a little dollop on top after I bake or sautee it with garlic and dill. just a dab.

maybe sliced lemon or tomatoes. it's all good.

Salmon Recipe??

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