Salmon
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SirenSongWoman
Cathlete
No, so I sure hope you get some responses 
from someone who does.
Every time a throw a fillet in a skillet I stare at it and think 'There has to be more...'
I'd also like to know what vegetables are best with fish. Anyone?
from someone who does. Every time a throw a fillet in a skillet I stare at it and think 'There has to be more...'
I'd also like to know what vegetables are best with fish. Anyone?
atiman
Cathlete
Yes,
You'll need a lemon cut into slices, Vadalia onions slices, olive oil, fresh rosemary, garlic powder or cloves, salt and pepper. You really could add whatever spices you want to this dish. I even add asparagus or veggies to the top.
Spray and layer a ovensafe dish with half the onions, and place some lemons slices, a rosemary sprig in the center where the fish will be placed. Drizzle all w/olive oil. Place the salmon fillet or salmon steaks on top. Repeat the layering over the salmon and drizzle with oil. Shake whatever spices over the dish.
Cover loosely with aluminium foil. Bake at 375. Cook until the onions soften and then remove foil and cook until the fish is done. This taste best when the onions carmelise somewhat.
I'm sorry I can't give you a baking time...it's just something I know is done when I see it.
Namita
You'll need a lemon cut into slices, Vadalia onions slices, olive oil, fresh rosemary, garlic powder or cloves, salt and pepper. You really could add whatever spices you want to this dish. I even add asparagus or veggies to the top.
Spray and layer a ovensafe dish with half the onions, and place some lemons slices, a rosemary sprig in the center where the fish will be placed. Drizzle all w/olive oil. Place the salmon fillet or salmon steaks on top. Repeat the layering over the salmon and drizzle with oil. Shake whatever spices over the dish.
Cover loosely with aluminium foil. Bake at 375. Cook until the onions soften and then remove foil and cook until the fish is done. This taste best when the onions carmelise somewhat.
I'm sorry I can't give you a baking time...it's just something I know is done when I see it.
Namita
SirenSongWoman
Cathlete
>Yes,
>
>You'll need a lemon cut into slices, Vadalia onions slices,
>olive oil, fresh rosemary, garlic powder or cloves, salt and
>pepper. You really could add whatever spices you want to this
>dish. I even add asparagus or veggies to the top.
>
>Spray and layer a ovensafe dish with half the onions, and
>place some lemons slices, a rosemary sprig in the center where
>the fish will be placed. Drizzle all w/olive oil. Place the
>salmon fillet or salmon steaks on top. Repeat the layering
>over the salmon and drizzle with oil. Shake whatever spices
>over the dish.
>
>Cover loosely with aluminium foil. Bake at 375. Cook until
>the onions soften and then remove foil and cook until the fish
>is done. This taste best when the onions carmelise somewhat.
>
>I'm sorry I can't give you a baking time...it's just something
>I know is done when I see it.
Namita
Ummm. That sounds so good.
And I'm going to check out Epicurious.com
Even though I didn't author the original post I thank you both because I really need this info.
>
>You'll need a lemon cut into slices, Vadalia onions slices,
>olive oil, fresh rosemary, garlic powder or cloves, salt and
>pepper. You really could add whatever spices you want to this
>dish. I even add asparagus or veggies to the top.
>
>Spray and layer a ovensafe dish with half the onions, and
>place some lemons slices, a rosemary sprig in the center where
>the fish will be placed. Drizzle all w/olive oil. Place the
>salmon fillet or salmon steaks on top. Repeat the layering
>over the salmon and drizzle with oil. Shake whatever spices
>over the dish.
>
>Cover loosely with aluminium foil. Bake at 375. Cook until
>the onions soften and then remove foil and cook until the fish
>is done. This taste best when the onions carmelise somewhat.
>
>I'm sorry I can't give you a baking time...it's just something
>I know is done when I see it.
Namita
Ummm. That sounds so good.
And I'm going to check out Epicurious.com
Even though I didn't author the original post I thank you both because I really need this info.
banslug
Cathlete
Here are 2 that I like (the second one is my all time fave):
Barbecue Roasted Salmon
¼ C pineapple juice
2 T fresh lemon juice
4 (6 oz. @) salmon fillets
2 T brown sugar
4 t chili powder
2 t grated lemon rind
¾ t ground cumin
½ t salt
¼ t ground cinnamon
cooking spray
In a zip-top plastic bag, combine pineapple juice, lemon juice, and salmon fillets. Seal and marinate in the refrigerator for 1 hour, turning occasionally.
Preheat oven to 400F.
Remove fish from bag; discard marinade.
In a small bowl, combine brown sugar, chili powder, lemon rind, cumin, salt, and cinnamon. Rub over the fish; place in an 11” x 7” baking dish coated with cooking spray.
Bake for 12 minutes, or until fish flakes easily with a fork.
Original Source: Cooking Light Magazine, May 2001
Grilled Salmon
2 T peanut, canola, or olive oil
2 T balsamic or red wine vinegar
1 ½ t brown sugar
1 garlic clove, minced or ½ t garlic powder
2 T lite soy sauce
¾ t ground ginger powder
½ t dried red chili flakes
2 T chopped green onions, optional
2 salmon steaks or filets
In a glass baking dish, combine all ingredients except salmon steaks. Mix well.
Add salmon and flip to coat both sides.
Cover and marinade for 30 to 6 hours, stirring once or twice.
Place each salmon steak on a piece of aluminum foil and pour marinade over each. Fold aluminum into packets and place on a preheated grill. Grill for 10 to 15 minutes or until it flakes easily with a fork.
Original source: www.bfl.com community
When I make salmon at home, I eat it pretty much with any steamed veggie and LOVE it!
ENJOY!
Gayle
Barbecue Roasted Salmon
¼ C pineapple juice
2 T fresh lemon juice
4 (6 oz. @) salmon fillets
2 T brown sugar
4 t chili powder
2 t grated lemon rind
¾ t ground cumin
½ t salt
¼ t ground cinnamon
cooking spray
In a zip-top plastic bag, combine pineapple juice, lemon juice, and salmon fillets. Seal and marinate in the refrigerator for 1 hour, turning occasionally.
Preheat oven to 400F.
Remove fish from bag; discard marinade.
In a small bowl, combine brown sugar, chili powder, lemon rind, cumin, salt, and cinnamon. Rub over the fish; place in an 11” x 7” baking dish coated with cooking spray.
Bake for 12 minutes, or until fish flakes easily with a fork.
Original Source: Cooking Light Magazine, May 2001
Grilled Salmon
2 T peanut, canola, or olive oil
2 T balsamic or red wine vinegar
1 ½ t brown sugar
1 garlic clove, minced or ½ t garlic powder
2 T lite soy sauce
¾ t ground ginger powder
½ t dried red chili flakes
2 T chopped green onions, optional
2 salmon steaks or filets
In a glass baking dish, combine all ingredients except salmon steaks. Mix well.
Add salmon and flip to coat both sides.
Cover and marinade for 30 to 6 hours, stirring once or twice.
Place each salmon steak on a piece of aluminum foil and pour marinade over each. Fold aluminum into packets and place on a preheated grill. Grill for 10 to 15 minutes or until it flakes easily with a fork.
Original source: www.bfl.com community
When I make salmon at home, I eat it pretty much with any steamed veggie and LOVE it!
ENJOY!
Gayle
tneah
Cathlete
I remember Emeril had a very simple solution to boring salmon. It is yummy. Take your fillets and drizzle them with olive oil, then roll fillet in coarse salt--or kosher salt even. Bake in oven as usual. For some reason this turns out so dang good. If I can find the exact recipe I will post it. I believe when preparing seafood, less is more.
berry99
Cathlete
Glazed Grilled Salmon
Bon Appétit | July 1996
2 Servings; can be doubled.
3 tablespoons (packed) dark brown sugar
4 teaspoons Dijon mustard
1 tablespoon soy sauce
1 teaspoon rice vinegar
2 salmon filets
Prepare barbecue (medium-high heat).
Combine brown sugar, mustard, soy sauce, and vinegar in medium bowl; whisk to blend.
Brush 1 side of salmon steaks generously with half of glaze in medium bowl.
Place salmon steaks, glazed side down, onto barbecue. Grill until glaze is slightly charred, about 4 minutes.
Brush top side of salmon steaks with remaining glaze in medium bowl.
Turn salmon over and grill until second side is slightly charred and salmon is just opaque in center, about 5 minutes longer.
Salmon Baked in Foil
Recipe courtesy Giada De Laurentiis
4 (5 ounces each) salmon fillets
2 teaspoons olive oil plus 2 tablespoons
Salt and freshly ground black pepper
3 tomatoes, chopped, or 1 (14-ounce) can chopped tomatoes, drained
2 chopped shallots
2 tablespoons fresh lemon juice
1 teaspoon dried oregano
1 teaspoon dried thyme
Preheat the oven to 400 degrees F.
Sprinkle salmon with 2 teaspoons olive oil, salt, and pepper. Stir the tomatoes, shallots, 2 tablespoons of oil, lemon juice, oregano, thyme, salt and pepper in a medium bowl to blend.
Place a salmon fillet, oiled side down, atop a sheet of foil. Wrap the ends of the foil to form a spiral shape.
Spoon the tomato mixture over the salmon. Fold the sides of the foil over the fish and tomato mixture, covering completely; seal the packets closed.
Place the foil packet on a heavy large baking sheet. Repeat until all of the salmon have been individually wrapped in foil and placed on the baking sheet.
Bake until the salmon is just cooked through, about 25 minutes. Using a large metal spatula, transfer the foil packets to plates and serve.
Bon Appétit | July 1996
2 Servings; can be doubled.
3 tablespoons (packed) dark brown sugar
4 teaspoons Dijon mustard
1 tablespoon soy sauce
1 teaspoon rice vinegar
2 salmon filets
Prepare barbecue (medium-high heat).
Combine brown sugar, mustard, soy sauce, and vinegar in medium bowl; whisk to blend.
Brush 1 side of salmon steaks generously with half of glaze in medium bowl.
Place salmon steaks, glazed side down, onto barbecue. Grill until glaze is slightly charred, about 4 minutes.
Brush top side of salmon steaks with remaining glaze in medium bowl.
Turn salmon over and grill until second side is slightly charred and salmon is just opaque in center, about 5 minutes longer.
Salmon Baked in Foil
Recipe courtesy Giada De Laurentiis
4 (5 ounces each) salmon fillets
2 teaspoons olive oil plus 2 tablespoons
Salt and freshly ground black pepper
3 tomatoes, chopped, or 1 (14-ounce) can chopped tomatoes, drained
2 chopped shallots
2 tablespoons fresh lemon juice
1 teaspoon dried oregano
1 teaspoon dried thyme
Preheat the oven to 400 degrees F.
Sprinkle salmon with 2 teaspoons olive oil, salt, and pepper. Stir the tomatoes, shallots, 2 tablespoons of oil, lemon juice, oregano, thyme, salt and pepper in a medium bowl to blend.
Place a salmon fillet, oiled side down, atop a sheet of foil. Wrap the ends of the foil to form a spiral shape.
Spoon the tomato mixture over the salmon. Fold the sides of the foil over the fish and tomato mixture, covering completely; seal the packets closed.
Place the foil packet on a heavy large baking sheet. Repeat until all of the salmon have been individually wrapped in foil and placed on the baking sheet.
Bake until the salmon is just cooked through, about 25 minutes. Using a large metal spatula, transfer the foil packets to plates and serve.
hiitdogs
Cathlete
Salmon and Leeks baked in Parchment with Saffron Couscous
4 sheets of parchment paper
4 salmon filets (6 to 8 oz)
3 leeks (washed and thinly sliced)
Dry white wine
Olive oil
1 bunch cervil (other other fresh herbs like dill, tarragon, chives .....), chopped
Salt, pepper
Heat oven to 350 degrees. Put salmon, handful of leeks and herbs in parchment paper, drizzle with wine and olive oil, and sprinkle with salt and pepper.
Fold over parchment paper to enclose the fish, make small overlapping folds to seal the edges.
Put packages on a backing sheet and bake 10 to 15 min.
1 1/2 cups (whole wheat) couscous
1 1/2 cups veggie or chicken broth
1/2 cup currants
1/2 bunch green onions
1/2 black olives, pitted and chopped or slivered
Large pinch of saffron
Herb salt or sea salt (optional)
1 Tbsp olive oil or butter (optional)
Put couscous in a large bowl, in a saucepan bring veggie/chickenbroth and saffron to a boil, add salt, if needed. Pour broth over couscous and cover bowl with a plate or aluminium foil. Let sit for 10 minutes, then fluff with a fork, add olive oil or butter (if desired). Add currants, green onions, olives and pepper. Toss and serve with salmon
I usually serve some salad with balsamic dressing.
It is quick, easy and keeps washing the dishes to a minimum
4 sheets of parchment paper
4 salmon filets (6 to 8 oz)
3 leeks (washed and thinly sliced)
Dry white wine
Olive oil
1 bunch cervil (other other fresh herbs like dill, tarragon, chives .....), chopped
Salt, pepper
Heat oven to 350 degrees. Put salmon, handful of leeks and herbs in parchment paper, drizzle with wine and olive oil, and sprinkle with salt and pepper.
Fold over parchment paper to enclose the fish, make small overlapping folds to seal the edges.
Put packages on a backing sheet and bake 10 to 15 min.
1 1/2 cups (whole wheat) couscous
1 1/2 cups veggie or chicken broth
1/2 cup currants
1/2 bunch green onions
1/2 black olives, pitted and chopped or slivered
Large pinch of saffron
Herb salt or sea salt (optional)
1 Tbsp olive oil or butter (optional)
Put couscous in a large bowl, in a saucepan bring veggie/chickenbroth and saffron to a boil, add salt, if needed. Pour broth over couscous and cover bowl with a plate or aluminium foil. Let sit for 10 minutes, then fluff with a fork, add olive oil or butter (if desired). Add currants, green onions, olives and pepper. Toss and serve with salmon
I usually serve some salad with balsamic dressing.
It is quick, easy and keeps washing the dishes to a minimum
amyg
Cathlete
Duh... saw your post this morning and it took me until NOW 11 hours later to remember what I do with salmon, lol.
I salt/pepper both sides, toss the fish in a baking dish and then pour some Rose's Sweetened Lime Juice over it, to at least 1/4" up the side. Then I essentially poach the fish in the juice- 350 degrees for maybe 15-20 minutes depending on the fish.
Love this one; too simple for words, and it also tastes great cold.
I've also tried it with regular juice when I forgot and ran out of the Rose's, and another time with a margarita mix for the same reason. It works, but it just isn't as yummy.
I salt/pepper both sides, toss the fish in a baking dish and then pour some Rose's Sweetened Lime Juice over it, to at least 1/4" up the side. Then I essentially poach the fish in the juice- 350 degrees for maybe 15-20 minutes depending on the fish.
Love this one; too simple for words, and it also tastes great cold.
I've also tried it with regular juice when I forgot and ran out of the Rose's, and another time with a margarita mix for the same reason. It works, but it just isn't as yummy.
Sunshine 1528
Cathlete
We always grill ours and do it a few different ways - my favorites are:
Drizzle a little sesame oil and sprinkle some Paul Newman's Light ginger Soy dressing on it, let set at least while the charcoal is starting and then grill.
Or I like to use a light balsamic viniagrette dressing as a marinade.
If not marinating I'll spray a little light olive oil, granulated garlic and my favorite Garlic Festival spice blend which has paprika, garlic, chili pepper seeds, mesquite flavoring, a little salt. There are probably other similar blends out there.
Drizzle a little sesame oil and sprinkle some Paul Newman's Light ginger Soy dressing on it, let set at least while the charcoal is starting and then grill.
Or I like to use a light balsamic viniagrette dressing as a marinade.
If not marinating I'll spray a little light olive oil, granulated garlic and my favorite Garlic Festival spice blend which has paprika, garlic, chili pepper seeds, mesquite flavoring, a little salt. There are probably other similar blends out there.
Wendy Marie
Cathlete
Saw this idea at costco. Parchement paper on frying pan. A little live oil. Salmon and a bit of seasoning salt sprinkled on top. It's been our tradition to make salmon after my girls have their highland dance lesson. Easy. Fast. and Delish!
SirenSongWoman
Cathlete
Holy cow! This all sounds sooooo delicious. I'm printing out this entire thread so I'll never be at a loss again. Man, I can't wait until the Nutrition section of this site happens. Some of us who are only learning our way around the kitchen really need help.