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Kelly Feigenbaum says ...
Savory Salmon 1 salmon, head & tail removed, butterflied and fileted into head to tail halves recipe is for one-half salmon (one filet can be frozen) double a length of tin foil so that folded it runs 2" longer than the filet do not use cooking spray lay filet on tin foil skin side down squeeze the juice of 1 lime the length of the filet grind black pepper over the filet to taste sprinkle "SPIKE SEASONING" over the filet to taste sprinkle lightly with garlic salt tear a single layer length of tin foil the length of the fish and place on top fold all four sides toward the fish, creating a packet grill for 17-20 minutes over medium low heat, or bake at 350 degrees about the same amount of time Prepare NEAR EAST RICE PILAF Prepare sauteed or steamed broccoli, green beans, or peas Remove fish to metal baking sheet, remove top layer of foil. The skin will stick to the foil; use a spatula to easily remove the fish from the skin and serve. Quick and easy! The fish is low fat and the fat added to the pilaf and vegetables is up to you!
02/01/2013 11:00:33 AM CST
heather miller george says ...
Pan seared salmon in garlic tossed with orzo, asparagus, feta, and the zest and juice of one lemon and a sprig of thyme....very simple yet oh so tasty and flavorful
02/01/2013 11:58:09 AM CST
Vanessa Clark says ...
JALAPENO APRICOT GLAZED SALMON 4 portions of salmon, 5-7 oz each 3/4 cup apricot or peach preserves 2 jalapenos (or 1/2-1 habanero, if you like more spice), chopped fine juice of 2 limes zest from 2 limes salt & pepper These can either be baked or cooked on the grill. If baking, put aluminum foil on a baking sheet. If grilling, pre-heat grill. Salt & pepper the salmon portions, and put on the grill or in a 350 degree oven. Meanwhile, mix preserves, peppers, juice & zest in a bowl. Approximately7-10 minutes after putting in oven or on grill, baste salmon with the sauce. Continue cooking until salmon is done to your liking and sauce is slightly carmelized, about 5 minutes more. Excellent with a corn & black bean salad, or even something richer, like goat cheese mashed potatoes!
02/01/2013 12:34:55 PM CST
Rose says ...
Salmon wrapped in Chard. Season salmon fillets. Zest one orange, then slice it into thin slices. Cut the stem from the chard and slice off the wide part of the rib. Place a fillet in a chard leaf, sprinkle with zest and orange slices and a little oil, and wrap. Add wrapped fillets, seam side down, so the fillets are nestled together in a greased baking dish. Bake at 425 preheated oven for approx. 15-17 min.
02/01/2013 12:40:55 PM CST
Heather Pratt says ...
Quick and Easy Salmon veggie pouch.. 2 salmon Fillet's 1 summer squash 1 zucchini 1/2 beet grated 2 cups fresh spinach or kale 2 tsp chopped sun dried tomato 1 tsp dill 1 tsp basil 1 tsp parsley salt and pepper to taste drizzle olive oil Set your oven to 450 take a sheet of aluminum foil, place summer squash ,zucchini, on bottom. Place salmon . on top.put seasonings on the salmon. Place chopped sundried tomato , greens , and half grated beet on the salmon . Drizzle with olive oil . Fold the aluminum foil loosely making sure there is no openings. place on a sheet pan ,put in oven for 20 minutes. This is one of my toddlers favorite dish .Enjoy and stay healthy!!! Even try individual pouches like I do and give everyone each one to unfold ...
02/01/2013 1:05:35 PM CST
Tami Ruffner says ...
I love to buy your pesto and put it on top of the Salmon. Bake it in a 400 degree oven for about 20 minutes. Easy and Delish!
02/01/2013 1:12:51 PM CST
Teddi Lund says ...
Super simple recipe: Set your oven to 400*. Drizzle a little bit of olive oil over the salmon and massage in ( I just used a salmon fillet straight from my freezer!) . Sprinkle with lemon zest, pepper, salt (if you want), paprika and dill. bake for 27 minutes and broil for the last three. Serve with steamed snow peas, broccoli and cooked wheat berries!
02/01/2013 1:35:55 PM CST
Mary M-M says ...
I fix my salmon in a micro-grill in the microwave. Just splash some lemon juice over it. Heat 2 minutes. Flip. Heat 1 more minute after splashing a little lemon juice on that side. Plate it up. Sprinkle with a little salt and you have a feast fit for a queen. So simple, delicious, and nutritious. Now I'm hungry.
02/01/2013 1:57:37 PM CST
Trisha says ...
I like my salmon basic and oh so salmon-y. I heat up the cast iron and a pat of butter, I sear it on one side and then top it with a lid and turn down heat. I steam it in its own salmon-y goodness and a itsy squeeze of lemon. Then serve it up with sauteed garlic and spinach. Um Yum Yum.
02/01/2013 2:25:00 PM CST
Karl R says ...
11 pages of recipes and so far no one has mentioned Salmon Piccata?! Remove skin and any pin bones from salmon fillets. Dip in mixture of flour, salt, and pepper. Saute in a bit of butter or butter/olive oil mix until almost done. Deglaze pan with 3/4 cup white wine (very mild-flavored Franzia Crisp White is my go-to cooking wine). Reduce until the sauce is about 1/4 cup. Add additional butter if needed to thicken. Add chopped fresh parsley, lemon slices, and capers. Return salmon to pan to coat with sauce and finish. Plate salmon and spoon sauce, including lemons, capers, and parsley, over. Sprinkle with additional fresh parsley.
02/01/2013 3:15:33 PM CST
Angela Grispon says ...
2, 4-6 oz salmon filets skins removed 1 orange 1 lemon 1/4 c sun dried tomatoes in oil (or not) 2 Tbsp dill Aluminum foil 1/2 c dry white wine Make 2 squares out of the foil large enough to wrap around the salmon like a little tent. Take one slice of lemon and one slice of orange and place it in the center of the foil. Add the salmon filets on top. Chop up the sun dried tomatoes and the dill together, divide evenly and place on the top of each filet. Use about a 1/4 cup of the wine on each filet and wrap the foil up in its tent. Place on a baking sheet in a 400 degree oven for 10 minutes. It's so simple and quick and it tastes like you slaved for HOURs!
02/01/2013 5:31:02 PM CST
Rosie says ...
Pineapple-Cilantro Salmon Fillets. Mix together small chunks of fresh pineapple and some juice, cilantro sprigs, sliced jalapeno, soy sauce, crushed garlic and set aside. Saute fillets in a small amount of oil and remove from pan. Add pineapple mix to pan and cook for a few minutes until slightly reduced. Add fillets back to pan, cover and cook for a few minutes more.
02/02/2013 12:17:41 PM CST
Marie says ...
I cook enough salmon for a quick, but different meal the next day - salmon cakes. Regardless of the initial marinade or coating, I just break up the salmon and add fresh bread and/or a variety of cracker crumbs – along with some lemon or lime juice, pepper, mustard, onion, garlic, and herbs – whatever is on hand. I use either an egg or olive oil as a binder to shape into thick patties, and bake, broil, or sauté until golden. It’s always a different combination, and tastes good even if they fall apart, as they sometimes do! My husband, who just needs an excuse to eat tartar sauce anyway, refers to those instances as salmon hash!
02/02/2013 1:35:52 PM CST
Rosie says ...
Pan-seared salmon with citrus-parsley butter. Prepare compound butter - add the juice of one lime, one lemon and half an orange (preferably a Clementine or other specialty orange), 1 1/4 cup unsalted organic butter, kneaded, and 1/3 cup fresh parsley. (can prepare ahead). Lightly flour salmon fillets, season with salt and pepper. Add small amount of oil and a little of the butter to pan and cook until browned on both sides. When done, serve with a dollop of the citrus-parsley butter on each serving.
02/05/2013 12:56:13 PM CST
Jennifer Wertz says ...
The easiest way to make a salmon dish for me is to go to a restaurant and have them make it for me. ;-)
02/05/2013 10:00:55 PM CST
VN Felix says ...
I love salmon and it loves me! I eat it often with just lemon pepper and a side of peas and carrots but my husband particularly likes salmon on a salad -- Caesar salad, tostada salad, Waldorf salad, anything. Try green onions, celery, and walnuts on salad greens with a little seasoned mayo or dressing of your choice and then salmon chunks and sliced peaches. Sometimes I decorate it with a sliced or chopped boiled egg. Peaches and salmon -- easy and fun!
02/06/2013 9:02:00 AM CST
Rose says ...
Salmon with fennel & carrots. Slice a fell bulb and two carrots and a shallot. Put in a baking dish. Add 1/4 c. dry white wine. Add salmon fillets, sal and pepper, and then add lemon slices over the fillets. Cover and cook at 400 degrees until salmon is cooked, about 30-45 min.
02/06/2013 2:35:53 PM CST
Dana says ...
I make a salmon dish that has won over so many "fish/salmon haters". Its roasted salmon with a garlic, ginger soy sauce on top of asparagus served with forbidden rice. For salmon you preheat over to 425 and place skillet in oven to heat. When oven is ready, remove pan, place salmon - skin side up - in pan and return to over for 10-12 minutes depending on thickness of salmon. For asparagus you can place in aluminum foil and sprinkle with EVOO and salt wrap up and place in over also.....or grill in grill pan on stove top. Forbidden rice is made according to package on stove top and naturally needs to be started prior to placing salmon in over due to prep time. For sauce I use 1 c gluten free low-sodium tamari, 1 -2 cloves chopped fresh garlic,. and approx 1 inch fresh ginger diced. Mix together and set aside. When salmon is done, peel off skin. To plate, I "weave" asparagus in criss-cross pattern, place a serving of rice on top, then top with salmon. The sauce is then poured on top to drizzle down on all ingredients. Its delicious and beautiful. Enjoy
02/07/2013 9:54:45 AM CST
Rosie says ...
Salmon poached in red wine court bouillon. Cut up carrots, celery and onion and add to Dutch oven. Add a little chopped ginger, red wine vinegar, dry red wine, a little sugar, some water, juice of an orange (preferably a special orange Cara Cara, Clementine, Satsuma, etc.) and juice of a lemon. Cook over medium heat until reduced. Add chopped parsley and salmon, and cook over low heat until salmon is done.
02/07/2013 1:04:43 PM CST
heather a pratt says ...
Alaskan sockeye salmon drizzle both sides with olive oil. season with sea salt, pepper, thyme, dill. heat up a non stick frying pan put the salmon skin side down first . cook for 8 minutes then flip and cook for 7 to 9 more minutes taking the oil from bottom of pan and putting over the skin . Take out of pan ..before cooking the salmon make a bed of fresh spring greens , cup quino , sun dried tomatoes about 2 table spoons chopped a green onion chopped including whites. squeeze lemon all over salad and fish , eat and enjoy a guilt free meal.
02/07/2013 7:01:52 PM CST
Lois Le Guen says ...
Salmon with orzo 3. (6) ounce salmon filets 8 ounces of organic whole wheat orzo Two large red peppers One large onion 3 cloves garlic 4 tablespoons canola oil Organic ponzu sauce 1/4 cup Organic teriyaki sauce 1/4 cup Prepare the orzo according to package.. Drain and put aside.. Saute onion and then add red peppers and then garlic thinly sliced with half the canola oil. Sauté on low heat until soft.. Remove from pan and add remaining oil to sauté salmon filets using low heat.. Add ponzu sauce and teriyaki sauce slowly when salmon is 3/4 cooked.. Arrange orzo on bottom of glass serving pan ... Pile 1/2 red pepper and onion and garlic on top of orzo . Add the cooked flaked salmon ( 2 inch pieces) add remaining sauces and then the rest of red peppers and onions and garlic.. Store in refridge when cool and heat until warm before serving. Enjoy..
02/11/2013 11:17:12 AM CST
Tina Holmes says ...
Take farm-raised salmon fillets, and top each fillet with about 1/2 tablespoon of quality tequila and a generous squeeze of fresh lime juice. Sprinkle with salt, if you so desire. Top with thin slices of fresh lime, and grill until done. Yum!
02/12/2013 10:11:05 PM CST
Dee W says ...
Fish is definitely at the bottom of my husband's preferred food list, so getting him to eat healthy is a challenge. Salmon's sweet and subtle taste is very versatile and complimentary to a wide range of flavors to make dishes irresistible. I like to first lightly sear my farm-raised salmon in a pan with a touch of walnut oil, a splash of lemon juice and a twist of black sea salt and white pepper. Then is goes in the oven for just a few minutes topped with a small dollop of gently mixed grapeseed oil veganaise and fromage blanc surrounded by rosemary and thyme leaves. French green beans accompany the salmon, tossed in a drizzle of melted unsalted butter, diced sweet onion and crushed garlic, with toasted almonds, heated to a tender crunch. Simmered in vegetable broth and diced baby heirloom tomatoes, hearty wild brown rice makes the perfect fluffy bed for the farm-raised salmon once the topping is slightly melted. Enjoy! Seconds are always welcomed : )
02/13/2013 8:58:22 AM CST
Rosie says ...
Honey-Soy Glazed Salmon. I got this recipe idea from March Family Circle. Mix 1/2 c honey, 2 tbp soy sauce, 2 tbsp. chopped garlic and t tbsp lime juice. Place salmon skin-side down on greased baking dish. Spoon half of sauce over fish. Bake at 450 for 10 min, then top fish with remaining sauce and bake for 5 min more.
02/13/2013 11:31:17 AM CST
Heidi M. says ...
Roasted Salmon with Brussels Sprouts Serves 4 Ingredients: 1 pound Brussels sprouts, trimmed and cut in half lengthwise 1 Tablespoon olive oil Sea salt Ground black pepper 4 skinless salmon fillets (6 to 8 ounces each) Directions: Preheat oven to 450 degrees. On a rimmed baking sheet, toss Brussels sprouts with oil, and season with salt and pepper. Spread on a baking sheet and roast for 10-15 minutes, turning occasionally. Season the salmon with salt and pepper. Place the fillets in the center the baking sheet pushing the Brussels sprouts to the sides. Roast the salmon until opaque, about 10 minutes.
02/13/2013 5:29:23 PM CST

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