Whole Story

The Official Whole Foods Market® Blog

Simple Salmon Supper

The first fish I folded into my cooking repertoire was farm-raised salmon. Not surprising, right? Lots of people start that way because it’s easy to prepare, versatile and affordable. I baked it with soy sauce and brown sugar, I glazed it with maple syrup, I coated it with mustard or I grilled it with veggies. Though the list of fish I cook with is far longer these days, I still reach for salmon for a quick, easy and delicious dinner.

Read on to find out how you could win a $50 Whole Foods Market gift card. UPDATE: Thanks to everyone that entered. Congrats to our randomly chosen winner, Tiffany!

Reap the health benefits of fish and the budget benefits of cooking at home with simple farm-raised salmon suppers. Fast enough for a weeknight and easy enough for a novice cook, these six recipes are…well, a great catch.

Salmon with Sautéed Swiss Chard. Very easy. Very tasty.

Baked Salmon with Lemon-Thyme Flaky Salt. Serve this dish with brown or wild rice and a green salad for a complete meal.

Roasted Salmon and Broccoli with Lemony Whole Wheat Linguine. Veggie? Check! Protein? Check! Grain? Check!

Salmon with Tomato-Olive Topping. Just a handful of ingredients equal a mouthful of goodness. (Time-saving tip: look for roasted tomatoes on the olive bar.)

Seared Salmon with Soy-Ginger Noodles

Seared Salmon with Soy-Ginger Noodles and Vegetables. Quick and satisfying.

Lemony Salmon with Whole Wheat Penne, Peas and Dill. The classic combination of salmon, peas and dill make this a timeless weeknight winner.

 

Responsibly FarmedKeep in mind, not all salmon is farmed the same! The standards behind our “Responsibly Farmed” seal prohibit antibiotics and parasiticides in feed, allow only non-synthetic pigments to be used, and require producers to protect wildlife and prevent the escape of farmed fish into the wild. 

We’re fishing around for more easy salmon dishes. Share your favorite simple salmon recipe in the comments below by March 31 and you could win a $50 Whole Foods Market® gift card.

The fine print: No purchase necessary. Promotion ends March 31, 2013, 11:59 PM CDT. Must be a legal resident of the US or Canada (except in Quebec, where it is void) age 18 or older to participate. Taxes on prize, if applicable, are the responsibility of the winner. Employees of Whole Foods Market, Inc., are not eligible. Void where prohibited.

Leave a reply

To provide feedback or ask a question about our company, a store or a product, please visit our Customer Service page.

For more information about posting comments to our blog, please see our Comment Posting Guidelines.

300 comments

Comments

Marla stone says …

Salmon filet marinated and cooked in kens light Cesar dressing add Red peppers Serve on bed of rice! Delish

Cheryl murphy says …

Easy shmeezy lemon peezey. This is the best recipe, and it tastes fantastic ! The first time my husband made it for me I thought he was crazy. Now we have it all the time, and serve it to our guests. They all ask for the recipe. Coat your salmon filet with yellow mustard ( yes the same kind you get at the ballpark). Next sprinkle on brown sugar. I like a lot, so i push a little extra brown sugar on mine. Bake at 350, until salmon is done. Fabulous, easy, delicious!

Brad Pankey says …

Simple mustard Salmon: Mix: 2 T Whole grain mustard (or your favorite) 1/4 cup plain yogurt (I used goats yogurt and it tuned out brilliant) Place fish on tin foil with skin. Spread the mustard mix on the fish (as much as desired). Cook in preheated grill at about 400. Eat.

JML says …

I bake salmon with dill & sliced onions in the oven in a covered pan. I serve the salmon with sliced lemons, steamed asparagus or spinach and basmati rice. I hope you enjoy it as much as I do!

Rene Leer says …

I grill samon over sliced onions for flavor, easy clean up, and added flavor. then serve with baked sweet potatoes (just bake in the oven, no cutting required--how easy is that!). The oilness of the fish tastes great with the natural sweetness of the sweet potatoes.

Anna M says …

Our favourite is to fold a salmon fillet in a packet of aluminum foil with some chopped garlic, ginger, lemon juice, salt, pepper, and thyme, and to pop it in a 350 degree oven for about 20 minutes or so. We like to eat this over rice with sauteed greens with vinegar and dried cranberries. Super easy, super fast, and the foil means minimum cleanup!

Marfa says …

Lemon-Dill Cream Sauce on Salmon: Cook the salmon however you like, I prefer it grilled, a bit of smokey flavor! Then prepare a cream sauce of... 1 tsp. fresh lemon juice 1 tablespoon dill weed 1 cup sour cream a pinch of salt Mix well and put a big dallop on top of salmon and enjoy! Much like this one: http://www.yummly.com/recipe/external/Seared-Salmon-with-Creamy-Dill-Sauce-The-Shiksa-Blog-48869 I also ♥ salmon Wellington, wrapped in phyllo dough. I still don't think farm raised salmon (what kind of pigments are used, and why is that necessary?) is better than wild caught salmon.

Rachel says …

I LOVE salmon and have cooked it many many ways ... but right now my favorite is maple - miso glaze. Glaze: 3 Tbsp white miso 2 Tbsp mirin 2 Tbsp maple syrup 2 teaspoons soy sauce 4 6-ounce skinless salmon fillets Broil 10mins or until flakey

Joe Goodenough says …

2 salmon filets, 6-8 oz each Mix together: Juice of one (organic) lemon 1/4 cup tamari On hot grill, cook 3 1/2 minutes each side, brushing with glaze Do not overcook! We like steamed broccoli with butter & Crazy Salt, fresh mixed greens with dill, cilantro, parsley & mung bean sprouts plus Wasa Hearty Crackers with butter Fast, delicious nutritious meal after a hard day's work! We usually make salads for work the next day, too, making in containers upside down so when we put on our plates, they're right side up! Doesn't take much more time to make lunch salads while we're at it. As business owners, we need good nutrition and time savings!

Heather McClees says …

My favorite way to eat salmon is simple yet so delicious. I grill Wild Atlantic Salmon with black pepper, parsley and lemon on top. After it is grilled, I set it aside. Then, in a bowl, I combine a mix of romaine lettuce, spinach and chopped kale. I toss all with a mix of the juice from one whole lemon and 3 tbsp. Annie's horseradish flavored mustard and add one whole chopped red bell pepper ( seeded), and 1 whole cucumber, chopped and seeded. Then I top with the grilled salmon , drizzle on a bit more lemon juice, along with some cracked black pepper. It makes a beautiful salad and is so healthy and satisfying.

Eileen says …

I make a pesto with garlic, cilantro, salt, pepper & olive oil...I then use the pesto to coat the salmon & sear the filet in a small pan. Finish in the oven. Serve with pasta.

Samantha Doerfler says …

I have a super easy, favorite recipe and everyone who tries it loves it! My sister-in-law initially gave me the idea. They live in Seattle and he husband loves to fish so they have super fresh salmon and use this method. It is so basic but so delicious! Marinate your salmon fillets covered in ceasar salad dressing (I love the Brianna's brand) for about an hour. Transfer them to foil packets with a generous amount of the dressing still on the fillet and grill. So easy and amazingly moist and flavorful! Enjoy!

Maureen Davis says …

I'm not sure if this would be considered an actual recipe, but my family and I love barbecued salmon for dinner. All I do is take a large salmon fillet sprinkle salt and pepper on the non-skin side of the fillet and then spread our favorite barbecue sauce on it and put in the fridge for at least an hour. In the meantime, I peel some potatoes and put them in a pot to boil for mashed potatoes. I preheat the oven to 375 degrees and put the salmon in my cast iron skillet. The salmon goes into the oven to cook. The cooking time varies depending on the size of the salmon fillet. I usually stick a fork into the thickest part of the salmon to test for doneness. About 5 minutes before I think it will be fully cooked I spread some more barbecue sauce on the salmon. The salmon is usually served with mashed potatoes and sauteed spinach seasoned with salt, pepper and fresh garlic. MMMMMM, delicious.

Reuben says …

Salmon tartare: finely chop fresh salmon filet (100g), add half a teaspoon of dijon mustard, some finely chopped onions, two teaspoons of lemon juice and some capers. It tastes great and it's very simple to make! Alternatively, if you're up for something warm, arrange a salmon filet of steaks on a baking sheet, top with fresh dill and add a generous amount of lemon juice. Bake at 375C for 20 minutes or until ready, and enjoy!

Amy Tong says …

Love Salmon! Here's my simple and easy recipe. Ingredient: 4 (6-ounce) salmon fillets, Salt and freshly ground black pepper, In a small bowl, mix 1/4 cup Dijon Mustard, 1 teaspoon chopped tarragon, and 1 teaspoon honey together. Cooking spray to grease the baking sheet, 4 thinly sliced lemon, for garnish, 4 pieces of parsley, for garnish. Method: preheat the broiler. Place the oven rack 6-inches below the broiler. Line a baking sheet with foil and grease the foil with cooking spray. Arrange the salmon fillets on the baking sheet and sprinkle with salt and pepper. Broil for 2 minutes. Then, spoon the mustard mixture evenly on each fillet, around 1 tablespoon each. Return the cooking sheet with glazed fillets into the oven and continue broiling until fillets are just cooked through and the glaze is golden brown, about 5 minutes longer. I usually serve this with brown rice and steam vegetables. Really simple and delicious.

Rose says …

I like Coconut Salmon! If you have time, marinate salmon in coconut milk (can be short - 1/2 hr). Coat salmon with a mixture of panko and sweetened coconut with a zing of lime and a little curry (more panko than coconut). Saute in coconut oil.

Karen Robinson says …

Easy as pie salmon Melt two tablespoons real butter and mix in 1/2 cup ponzu sauce let skillet get very hot. Put salmon in non skin side sear for two minutes flip over and cover saucepan cook three minutes for medium five for well done. Serve with greens and brown rice. Super easy super simple and super tasty.

Stacy Young says …

Disappearing Asian Salmon (So tasty even the leftovers seem to just dissapear) Ingredients: 1/2 cup mirin 1/2 cup sake 1/2 cup soy sauce 1/4 cup hoisin sauce 1/4 cup brown sugar 2 teaspoon of minced garlic 2 tablespoon minced ginger 1 1/2 pounds Salmon Recipe: Mix all ingredients except salmon in a large plastic bag. Add salmon and let marinate between 3 hours to overnight. The longer it marinates, the more flavorful it gets. When ready to cook preheat oven to 350 degrees. Pour all ingredients into a 9x13 baking pan and let cook between 15 and 25 minutes or until salmon flakes when touched with a fork. Great when served either warm over brown rice with steamed broccoli or cold the the next day over salad.

Karla says …

Roasted or BBQ's with sundried tomato pesto on top! AMAZING!!!!

Elizabeth Carrion says …

My family loves salmon! The simpler the recipe, the better. Here's a link our go to salmon recipe called Crispy Salmon Tropical Salad. http://latino.foxnews.com/slideshow/latino/health/2011/03/04/crispy-salmon-tropical-salad-recipe/#slide=1

Brittaney D. says …

Wasabi Mayo Salmon Ready in 30 minutes! 1 salmon filet, 1 cup of your favorite mayo, 1 tablespoon of wasabi powder, and 1 bag of crushed yukon gold potato chips. In a bowl, mix the mayo and wasabi powder. Place the salmon on a greased baking tray, skin side down. Spread the mayo mixture evenly over the top. Press crushed potato chips into the mayo. Bake mixture for about 20 minutes in the preheated oven, or until fish flakes with a fork. Voila! Paired perfectly with asparagus and corn!

Samantha Roller says …

I remove the skin of my salmon fillet and cut the flesh into one inch cubes. Next, I mix together one peeled, finely diced tomato, 1/2 finely diced red onion, 1 minced garlic clove, 1/2 tsp tumeric, 1/2 tsp cinnamon, 1/2 tsp chili powder, 1/2 tsp paprika and one generous pinch each of salt and pepper. Add 1 tbs extra virgin olive oil and mix together, then cover the salmon pieces with that aromatic mixture. Let marinade for at least thirty minutes (or overnight) while you prepare the side dishes (i.e. quinoa cooked in vegetable broth and garlic, brown rice with steamed peas or curry roasted vegetables). Add the salmon cubes and the marinade to a pan and occasionally move around for about 8-10 minutes until the flesh is no longer translucent. If you like, you can skewer the cubes and grill it outside for about 5 minutes on each side. Enjoy!

Sarah says …

We prefer farmed salmon to wild, and our recipe could not be simpler: 1. Heat oven to 350 degrees. 2. Place a piece of wax paper on baking sheet. 3. Place piece of salmon (whatever size) on wax paper. 4. Slather Annie Chun's Korean Sweet & Spicy Sauce on the fish. 5. Bake until just cooked (rare in the middle). 6. Serve with cabbage sauteed with vinegar, rice and braised carrots. You cannot go wrong with this meal!

James Pratt says …

Grill Boiled Salmon 1 6oz center-cut salmon 1/2 TBS butter 1/4 tsp Himalayan salt 1 square of aluminum foil Place salmon on foil. Put pat of cold butter on top of salmon. Grind salt on top of salmon. Wrap foil around salmon on all sides so that melted butter will not leak out when grilling. Grill at 500 degrees for 12 minutes, or until flaky. I prefer to grill this on a big green egg to control the temperature and searing. Serve with grilled asparagus and garlic.

Tanya Tracy says …

My favorite is Roasted Salmon with Cranberry Chutney 4 Salmon Steaks Wasabi Peas, 1 cup, crushed Extra virgin olive oil, 1/4 cup Italian seasoning, 2 tsp. Fresh Dill, minced Sea salt, to taste Aleppo Chili, to taste Juice from 1 Lime Preheat oven at 350 degrees bake setting. Marinade the steaks with lime juice, olive oil, dill, salt, chili and seasoning. Then baste the steaks in crushed wasabi peas followed by bread crumbs. Bake the fish for approximately 10 minutes on each side; then change the oven setting to roast 350 degrees and roast until golden brown. Remove promptly and allow to rest for a few minutes. Serve with Cranberry Chutney and Pearled Couscous.

Sheila says …

I love this "Simple Grilled Salmon with Mango Salsa", and I cheat a bit. :) Serves 4. Ingredients: 2 Tbsp sugar, 1 1/2 tsp orange zest, 3/4 tsp table salt, 1/4 tsp ground black pepper, 1 1/2 pound(s) uncooked salmon fillet(s), with or without skin, four 6-oz pieces, Whole Foods fresh Mango Salsa (from the salsa bar!!). Cook: Combine first 4 ingredients; rub mixture over salmon. Place salmon in a shallow dish; cover and marinate 8 hours or overnight. Grill any way, 4 min on each side. Top generously w/Whole Foods mango salsa. HUZZAH! :)

Pamela Palmer says …

Curried Salmon Wraps with Cilantro, Minted Cucumber Riata and Red Onion Make a pocket out of foil and place inside the following; salmon fillets, 1 spoon turmeric, 1 spoon hot chili powder, 1/2 spoon ground cilantro, 1 garam masala, pinch of black pepper, 1/4 cup of coconut milk, a squirt of ginger purée and a squirt of garlic purée and lastly 1 red onion cut into 8 pieces. Put this in the oven on 200 for 15 min. In the meantime spread the wrap with natural or Greek yoghurt, chopped mint and pieces of cucumber and roughly chopped cilantro. Put the piece break the cooked salmon into pieces, pour in the juices (or put into a bowl for dipping) wrap then eat! Enjoy!

David says …

cover salmon with lemon slices and dill to bake

Scott Poff says …

Pan fried with salt and pepper and a little olive oil. Seved with broccoli and melted cheese!!

Mary says …

Super Simple Wild Salmon Cakes Combine drained flaked canned wild salmon with freshly snipped chives, dill, zest and juice of 1 lemon, S&P, garlic powder, onion powder, few drops of sriracha, panko bread crumbs and just enough 365 Light Mayonnaise to bind. Form into cakes and coat with panko. Spray with olive oil and bake in 375 oven until crispy and warmed through.

Tracie udes says …

Mine is simple. Salmon with fresh dill, lemon and kosher salt. Baked at 400 degrees for 20 mins. So good

Michael Bennett says …

A quick reduction of butter, maple syrup, fresh ginger and lime juice. Brushed on before baking. Top with watercress and serve.

Nisa Hester says …

Coconut Curry Salmon Ingredients 1-2 tablespoons grapeseed oil or other flavorless oil 1 1/2 pounds fresh salmon, cut into 3-4 ounce portions Thai Coconut Curry Sauce 2 teaspoons grapeseed oil or other flavorless oil 2 tablespoons Thai curry paste 1/2 cup coconut milk plus 1 cup coconut milk, divided 1 1/2 tablespoons fish sauce 2 teaspoons organic sugar 1 teaspoon paprika fresh kaffir lime leaves, finely slivered, optional, for garnish Directions Oil a long piece of foil. Lay salmon pieces on top of foil and flip over so both sides of fish are oiled. Grill until just cooked through, about 5-6 minutes. You do not need to flip the fish if the grill cover is down. To make Thai Coconut Curry Sauce, cook 2 teaspoons oil, curry paste and 1/2 cup coconut milk in a small saucepan until fragrant, about 2-3 minutes. Add remaining 1 cup coconut milk, fish sauce, sugar and paprika. Bring sauce to a boil, then reduce heat and simmer a minutes longer until slightly thickened. To serve, spoon Thai Coconut Curry Sauce over grilled salmon. Sprinkle slivered kaffir lime leaves on top.

Nikia says …

Mi Casa Salmon Salad For Salmon (This is per person. Just increase accordingly for multiple persons) -1 Responsibly Famed Fresh Salmon Fillet -Salt to taste -Pepper to taste -1 T Onions (Diced Finely) -1 T Green Pepper (Diced Finely) -1 Cloves Garlic (Diced Finely) -1 TButter -1 t. Cilantro (Chopped) -Orange (Juice for salmon, rind for salad) Directions – Season salmon with salt and pepper and place on baking sheet or pan. Combine onions, peppers, garlic, cilantro and orange juice. Drizzle over salmon. Top salmon with a dab of butter. Toss Bake at 450 degrees . Time will depend on size of fillet. NOTE: The salmon can also be marinated over night; just add butter before baking. Salad -2 c. Mixed Greens -1-2 T Green Olives (Coarsely Chopped) -2 T Fresh Shredded Parmesan Cheese -Red Onions (Sliced Thinly) -Orange Zest ( a few shreds) Directions – Toss everything together. Add Dressing. Dressing -1T Balsamic Vinegar -3 T Olive Oil -Salt to taste -Black Pepper to taste -1 t. Diced Garlic -1-2 t. Orange Juice Directions- Wisk together. Note: This may be more dressing than you will need.

Rebecca Hanson says …

Baking salmon has always been the easiest, healthiest, and most delicious way to prepare salmon for me. Put coconut oil generously on the baking sheet. Place salmon on top and squeeze some lemon on it. I like a lot of garlic so I use Majestic Garlic spread basil or cilantro (sold at Whole Foods) and cover the salmon with it. This adds lots of flavor. Dont cook too long to keep the juiciness. Boom, amazing salmon. Super easy and good to add to any salad for leftovers!

Anna says …

I prepare a parchment packet with salmon filet and a simple herb sauce. Process equal parts (1/4 cup) low fat mayo and organic sour cream (or greek yogurt) with a tbsp. fresh squeezed lemon juice and a couple tbsps fresh parsley in a food processer until a light green color. Place filets in parchment skin side down and spread sauce to coat fish evenly. Then I close the packets and bake at 400 for 15 to 20 min or until desired doneness and steam some brocolli to go on the side. The great thing is, it's kid-friendly, quick and easy, and if you want a starch any simple grain or root vegetable works great!

Karen W. says …

Karen's Easy Lemon Salmon (Heart-healthy & low sodium) 1+ lb. salmon fillet Drizzle of olive oil Zest & juice of 1 lemon Desire amount fresh basil, chopped Ground black pepper, to taste Several shakes Herbes de Provence Enough whole wheat breadcrumbs or panko to cover 1.) Preheat oven to 450. Put aluminum foil in 8" square dish and spray with nonstick cooking spray. 2.) Put fish in pan. Drizzle with olive oil, lemon zest, and juice. 3.) Combine spices and bread crumbs. Spoon over fish. 5.) Cook at 450 degrees for ~20 minutes, until cooked through. Enjoy!

marcy albin says …

poached salmon in almond milk on a bed of rice, nested with baby bok chou: take about 4 filets of salmon, or steak cuts. season with garlic, himalyan sea salt, and rub with crushed black pepper corns. saute two white onions, cut into rings, two carrots, in small slices, in olive oil, till translucent, about 6 minutes. toss in a few cloves of garlic to saute' but do not let them burn. leaving half of the onions on the bottom of the pan, lay the filets on top. cover the tops of the filets with the rest of the onions and carrots. coer with almond milk, until the fish is totally covered. no more. bring to a quick boil, then cover and remove from the heat. let it sit for about 10 minutes, then carefully lift out the salmon, oions still on top, and serve each piece to each person, over a bed of brown rice, or couscous. saute baby boo chows, in olive oil, and garlic, and minced ginger for 2 minutes, until crisp, and soft. nestle the bok chou next to the salmon, and garnish with a flower, preferably an edible nasturtium. enjoy!

Becky Lewis says …

Drizzle salmon with olive oil sprinkle salt and pepper then place 1 tbsp feta cheese and one tbsp crumbled bacon on top place in open tin foil ind pouches bake 375 for 20-25min then broil for 3-5 min delicious

Rose says …

Broiled salmon with salsa butter! Quick! Easy!! Delicious!! Broil salmon under broiler 4" from heat, a few minutes each side. While fish is cooking, mix softened butter with a few tablespoons of salsa, a little lime juice and lime zest, cumin. Serve the salmon topped with the salsa butter.

Mark Spurlock MFT says …

Garlic Encrusted Grilled Salmon on a Herbal Salad. I came up with this to combine my three most favorite things: Grilling, Garlic, and Salmon. Crush through a garlic press two whole cloves. Mix with Olive oil in a small bowl to create a thick garlic paste. Take a Salmon filet skin down and put on cutting board to prepare. Apply crushed garlic to salmon (not skin side). Add Kosher Salt and Fresh ground Black Pepper. Be sure to oil skin with olive oil to avoid burning. Place Salmon in fish grilling basket. Grill on medium to high heat,With the majority of time with skin down. Occasionally turning over to face side to brown fish and garlic. Avoid burning garlic or it will become bitter. Place on Organic Herbal Salad mix. You can use your favorite dressing. I like Olive Oil, Braggs Aminos and Lemon or A creamy Balsalmic Dressing Twitter@MarkSpurlockMFT

Charles Thornton says …

Grilled Salmon and Shrimp Burgers 1 can of salmon 14.75oz (drained and flaked) or 14 oz of cooked salmon chopped and blended with a fork 1 cup of chopped cooked shrimp 1/2 cup mayonnaise(a little more if mixtures doesn't whole together) 3/4 cup bread crumbs 1/2 tsp. each sea salt salt,garlic powder and lemon pepper Combine all ingredients in a bowl. Form 4 or 5 patties and grill on lightly oiled skillet until golden brown on both sides. Serve with a salad or on a bun, tomatoes ,lettuce and condiments as desired.

Jennifer Goodman says …

I'm not sure how original this recipe is. My mom makes it for holiday dinners and its my favorite way to eat salmon. She takes the following ingredients and cooks them until she has a thick sauce: 1/2 cup Jack Daniels Whiskey, 1/2 cup Brown sugar, 1/4 cup soy sauce, 2 tbsp honey, 1/2 tsp ground ginger. We always put in on the Salmon after grilling it on a cedar plank, but its so good I think it could go on salmon cooked any way you please!

Laura @ Sprint 2 the Table says …

I make Mediterranean salmon burgers using lemon, rosemary, and dill. They are easy to make at the beginning of the week to take to lunch, and they freeze well. Low sodium and full of protein! Here's the recipe with pics: http://www.sprint2thetable.com/2012/12/mediterranean-salmon-burger/

WILLIAM COLQUHOUN says …

Grill salmon in bowl mix tablespoon of lemon juice, couple of pinches of dill, and 1/4 tablespoon of horseradish. Pour on top of salmon.

david says …

In a bowl mix 1 tablespoon of Dijon mustard with a TBSP of honey. Take 2 Tbsp of butter and heat until melted. Combine with the mixture of mustard and honey. Coat the top of salmon liberally and baked at 359 degrees for 15-20 depending on how you like your salmon cooked. Sevre with steam Broccoli or a vegetable of your choice. Enjoy.

Sheila Taney says …

Bake salmon with maple syrup and a little orange juice. Just enough to cover fish. Unfortunately I never measure. I just go by taste. Bake in glass dish until fish is done to likeness. Serve with brown rice and broccoli.

Elizabeth Sul-Celline says …

for each serving 6 oz wild salmon fillet, skin on 1/2 of a lemon sliced 2-3 whole frsh garlic cloves thyme sprigs salt, pepper for side- 1 cup cleaned haricot verts balsamic vinegar for dressing Place lemon slices, whole garlic cloves, and a sprig of fresh tarragon in a saute pan with 1/4 inch of olive oil. Heat it until oil bubbles lightly. Season room temperature salmon with sea salt and fresh ground black pepper, then place it in the oil skin side down. Cook over medium-low heat for 15-17 minutes, occasionally spooning some of the oil over the fish. Remove from the pan and let drain well. Saute fresh clean haricot verts in some of the pooaching oil, and season with salt, pepper, and a sprinkle of balsamic vinegar before serving alongside the salmon.

M J Pittman says …

Well...I've had this jerk rub (my recipe) custom blended for me by the World Spice Merchant staff in Seattle, WA. I use this almost like a blackening spice, sear the dusted salmon in light olive oil or a nut oil and finish it with fresh squeezed lime juice. Just pink in the middle and wonderfully delicious. I like to eat it with a fork with plenty of plain Hellmann's mayonnaise or sliced and tossed with a mixed greens salad with tomatoes, avocados, cukes and scallions, etc. -- with a citrus (instead of vinegar) vinaigrette. Simple and easy to prepare.

Meredith C says …

Really great Stuffed Salmon Recipe... Take salmon filets and cut a pocket/slit in the side Mix chopped artichoke hearts, fresh spinach, sundried tomatoes and feta cheese in a bowl Stuff the salmon with the mixture, drizzle with EVOO and salt and pepper to taste Cook on 350 for approximately 15 to 20 min Delicious!!

Pages