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Leah says ...
4 TBSP Mayo, 1 TBSP green relish, a squeeze of lemon juice and salt & pepper to taste - mix together and spread on top of the salmon filet. Cook in the oven for 20min at 375 F. Simple and Delish!
01/06/2013 9:56:36 PM CST
Rosie says ...
Salmon in phyllo! If you thaw phyllo in the refrigerator, and soften a little butter, it is very fast & easy and yummy. *Take a sheet of phyllo, put a little butter on it. *Place another sheet on top it. *Put salmon on parchment with a dab of good creamed horseradish, salt & pepper to taste. *Wrap up. *Brush with beaten egg *Bake about 10 min at 425 degrees *Enjoy!!!
01/07/2013 1:43:44 PM CST
Kay says ...
I make a simple but delicious sesame crusted whole salmon stuffed with greens and veggies, roasted with lots of lemon juice, ginger & a little olive oil. So good, so acceptable for a simple or fancy dinner.
01/07/2013 2:16:09 PM CST
Christine Koch says ...
Salsa Salmon. Choose a salsa you like and mix with cream cheese (8 oz-12oz cream cheese), Salsa size varies. Mix both together. Then slowly melt cream cheese in salsa. You'll need to cut cream cheese into small chunks to help melt process (smaller the better). Once melted, wait for the mix to be luke warm then put thin layer underneath salmon on heavy aluminum foil (or tray) and use rest to cover salmon so no flesh is shown. Close foil on top or cover with lid. Pre-heat and cook at 350 for about an hour.
01/07/2013 2:21:55 PM CST
mom7021 says ...
I always grill my salmon over a bed of thin sliced lemons.
01/08/2013 9:28:30 AM CST
Juliana D says ...
Salmon with Cranberries, Rosemary and Pine Nuts This is a very easy recipe to make that will impress your family and friends...Instructions are for either grilling or pan sauteeing. For 4 Servings: Ingredients: Either one whole salmon (grilling) or 4 Fresh Salmon filets (sautee), Olive Oil, Lemon, Fresh Rosemary, Pine Nuts, Dried Cranberries, Salt/Pepper. Take 8-10 Rosemary sprigs and separate leaves from stalk. Add Rosemary to blender or food processor, along with 1/2- 2/3 cup pine nuts (lightly toasting the nuts is optional, but delicious), and 2/3 - 1 cup dried cranberries or cranraisins. Pulse blender until just mixed/chopped. Add zest from one lemon and stir. Season fish with salt/pepper to taste. Either grill or pan sautee the salmon and serve with salad. Grill: Stuff whole fish with rosemary/pine nut/cranberry/zest mixture and brush fish with olive oil. Lay stuffed fish on sheet of foil while grilling. Sautee: Heat 2 tablespoons olive oil in pan and sear one side of salmon filets until 1/3 done. Flip fish and top seared side with rosemary/pine nut/cranberry/zest mixture and continue sauteeing until done. Optional: Squeeze lemon juice over fish just before serving.
01/08/2013 5:12:44 PM CST
Mike McLarty says ...
Salmon and Puff Pastry - This recipe can be made for 1 or more. Preheat the oven to 400 degrees. Take a 5oz piece of salmon. Place it on a baking sheet. Drizzle the salmon with a little olive oil and sprinkle with sliced almonds. Also on the baking sheet, place a piece of puff pastry cut a little larger than your salmon. Place the baking sheet in the over and cook for 10min. Remove the baking sheet from the oven. Place the puff pastry on a plate. Slather it with your favorite pesto sauce (homemade or store bought). Place 1-2 slices of tomato on top of the pesto. Then top the whole thing with the salmon. Looks very elegant, actually very easy, and it tastes great!
01/08/2013 8:40:00 PM CST
Vicki Ho says ...
I grate ginger over the salmon, brush on teriaki-wasabi glaze, and bake.
01/09/2013 10:01:48 AM CST
Erin Bricker says ...
A healthy salad with fresh salmon, spinach leaves, avacado, sliced tomatoes, bee pollin, soy bacon bits, home made crutons, & shredded cheese. And our home made lemon/lime, olive oil and agave dressing! So healthy and refreshing!
01/09/2013 1:50:39 PM CST
Danielle says ...
Blackened salmon is delicious and versatile and one cooking preparation turns into three unique and satiating meals! Rub 1 pound salmon fillet with skin with your favorite blackening space or make your own (2 tbl each salt, sugar and paprika; 1 tbl each pepper, cayenne, thyme and oregano). Pour on a little olive oil and lay thinly sliced lemon on top. Roast in 400 degree oven for 15 minutes or until cooked as desired. Serve roasted with quinoa and kale salad. Cooked salmon can also be served in tacos! Shred into corn tortillas with your favorite toppings and serve with cabbage slaw and pinto beans and brown rice. Any leftovers can be turned into salmon salad by mixing with greek yogurt, red onion, capers, lemon juice and parsley – serve over salad or on an open faced sandwich. Yum!
01/09/2013 5:41:27 PM CST
Michael says ...
Full recipe at http://michaels-killer-recipes.blogspot.com: PNW Wild Alaska Salmon, the right way! Ok everyone! It's that time again- time for salmon season. The time of year that we in the PNW (Pacific NorthWest) start buying that fish fresh again, and finding great new recipes for it! However, now and again you buy something special and Copper River salmon is that "something special." It has a very short fishing season (1 or 2 weeks only), and the fish has distinctively deep red flesh, and tastes fatty even though it's not. It cooks up firm, and juicy, provided you don't leave it exposed to the broiler or the grill too long. If you don't cook salmon often, practice on a lesser piece of salmon first, and then plan to undercook the Copper River salmon just a touch. This spring, I went with something simple, truly PNW, easy to repeat, and a HUGE crowd-pleaser every time I serve this. You just can't miss with this... and so, I now share it with you. My marinade is really simple, takes very little time to put together, and keeps you from buying those high-sodium sauces on the ends of the aisles at every store around! This is healthier, tasty, and hard to screw up! It's sweet, savory, salty, it's worth it! PNW Teriyaki Salmon Prep time: 45 minutes Cook time: 15 minutes (8 minutes on the heat, 4-5 minutes resting) Mandatory Ingredients: 1/2 C Yoshida's Teriyaki marinade (or similar THICK teriyaki) 1/4 C Teriyaki, thin sauce style (even lite teriyaki would work here) 1 Smashed and chopped garlic clove 1/4 C Chopped ginger, or 3 T grated ginger (NO POWDER STUFF!) 2 T Brown sugar 1 Salmon filet Mandatory ingredients Optional Ingredients: 1/4 C Pineapple juice Crushed red pepper to taste 1 t Lemon zest 1 T Chopped chives In glass or plastic bowl, mix the top 4 mandatory ingredients. IF YOU WISH, add any of the top 3 optional ingredients. Dry salmon, and place SKIN-SIDE DOWN in a Pyrex dish or on a foil-lined baking sheet. Pour 1/2 of your sauce over the salmon, and place salmon in fridge for 1/2 hour, minimum. Pour the leftover sauce into a small sauce pan, and simmer to reduce by 1/2. Allow to cool, and reserve for people to pour on their salmon at their plates. Pull salmon from fridge, sprinkle with brown sugar, and allow to sit on counter for about 15 minutes to warm up a bit. Broil or grill your salmon for no longer than 8 minutes! Remove from heat, and let sit for 4-5 minutes for carryover cooking to take your salmon to perfection! It will be fully cooked from the top, and as you get closer to the skin (on the bottom), nearly creamy medium-rare that is in no way under cooked, trust me on this! As you plate, offer the reduced marinade for your best-est of friends and family to pour on their individual pieces... sprinkle some chopped chives on there too!
01/10/2013 6:30:02 PM CST
April says ...
Turn Sunday Night's Salmon Feast into an easy Monday meal with Salmon Quinoa Cakes. In a food processor combine 5-6 green onions (ends trimmed) with a large handful of cilantro and pulse. Add salt and pepper and your favorite seasoning blend. Add 1 cup of cooked quinoa (I usually use leftovers so has some veggies in it) pulse until combined then add 16-24 oz of cooked salmon and pulse to desired consistency. Form into patties and brown in oil. Top with a fresh diced tomato basil relish! Enjoy!
01/10/2013 7:12:40 PM CST
Lara Harris says ...
Salmon with lemon, capers, a little veggie broth over whole wheat orzo. So yummy and simple.
01/10/2013 10:48:55 PM CST
Tiffany says ...
I love salmon! My absolute favorite is sockeye salmon. When it comes to cooking salmon, I prefer using simple ingredients and pan sear it to get that nice brown color and caramelized outer. The seasoning is also fairly simple, I like to use coconut oil and some himalayan pink salt. Seriously, it sounds really really simple but I like simple and it tastes good! I also like stuffed salmon once in a while. Stuff them with goat cheese and spinach.
01/11/2013 8:29:06 PM CST
Rose says ...
Salmon cakes. They are totally different when you make your own with fresh salmon, and fast & easy, too. Rough chop salmon, some onion, a small amount of fresh herb such as cilantro, parsley, thyme, mix with one egg, and some lemon juice, salt and freshly cracked pepper. Pat into patties just enough so they will hold together. Saute in a small amount of oil (whatever is your fav) with the cover on. Flip when brown on the bottom and cook until done.
01/12/2013 11:43:21 AM CST
Rosie says ...
Horseradish Salmon Burgers. Pulse in the food processor skinless salmon, scallions, bread crumbs, egg, prepared horseradish, salt. Make into patties and cook in a small amount of oil with the top on the pan, about 7 min. per side. Serve with a nice bun, mayo, lettuce and thinly sliced onion.
01/12/2013 2:19:19 PM CST
Sarah says ...
My simple salmon supper recipe is great for both the budget conscious (can use either sustainable canned or fresh salmon) and those who may not "like" to eat a salmon filet (because the salmon is flaked throughout the recipe). Here is my Thai inspired Salmon Rice: You'll need 1 cup cooked rice (warm). In a skillet, poach 1/2 pound salmon in water to cover, with 1 scallion, some parsley and some whole peppercorns - 5-9 minutes until just cooked. Let cool then remove skin. Flake with fork. Meanwhile, toast 1/4 cup pignoles, and place in large bowl with 1/4 cup dried currants, zest and 2TBSP juice of one lime, 3TBSP olive oil, S&P to taste. Add flaked salmon and rice - stir to mix. Then gently blend in 1/2 cup basil (chiffonade) and top with Furikake! Alternatively, you can roast salmon at 350 for 10 mins., or use 1 can salmon, flaked. Serves 6 quickly and deliciously!!
01/12/2013 3:22:13 PM CST
Christina D says ...
Salmon salad with cream cheese dressing-- Season salmon fillets with salt and pepper. Cook in a skillet with cooking spray for 2-3 min on each side, depending on size of filet and desired doneness. Remove from pan and let stand and cool. Assemble salad with: 2 cups mixed greens; 1/4 c. chopped cucumber; 1 Tbsp. capers; 1 lg. hard boiled egg, chopped; and as much flaked salmon as you like! Top with cream cheese dressing (recipe below). A great quick meal--if you cook the salmon, make the dressing, and hard boil the eggs in advance--it is just assemble and eat. You could also top with some crumbled bagel chips if you need the crunch and really want to mimic the 'lox and bagel' feel. Cream Cheese dressing: 1/4 c. 1/3 less fat cream cheese, softened; 1/4 c., whole milk; 1/2 tsp. garlic, grated; 2 tbsp. scallions, finely chopped; juice of a quarter or a lemon; and salt and pepper to taste. Stir cream cheese until smooth. Mix in lemon juice. Drizzle the milk, stirring as you pour (use less milk if you want a thicker dressing). Stir in the garlic, scallions, salt and pepper.
01/12/2013 4:11:38 PM CST
Christina D says ...
Salmon salad with cream cheese dressing-- Season salmon fillets with salt and pepper. Cook in a skillet with cooking spray for 2-3 min on each side, depending on size of filet and desired doneness. Remove from pan and let stand and cool. Assemble salad with: 2 cups mixed greens; 1/4 c. chopped cucumber; 1 Tbsp. capers; 1 lg. hard boiled egg, chopped; and as much flaked salmon as you like! Top with cream cheese dressing (recipe below). A great quick meal--if you cook the salmon, make the dressing, and hard boil the eggs in advance--it is just assemble and eat. You could also top with some crumbled bagel chips if you need the crunch and really want to mimic the 'lox and bagel' feel. Cream Cheese dressing: 1/4 c. 1/3 less fat cream cheese, softened; 1/4 c., whole milk; 1/2 tsp. garlic, grated; 2 tbsp. scallions, finely chopped; juice of a quarter or a lemon; and salt and pepper to taste. Stir cream cheese until smooth. Mix in lemon juice. Drizzle the milk, stirring as you pour (use less milk if you want a thicker dressing). Stir in the garlic, scallions, salt and pepper.
01/12/2013 4:13:42 PM CST
Mei Ling Nelson says ...
Steamed Salmon 4oz salmon fillets;2 onions,sliced thin;salt and lemon;2tbs butter;dried or fresh terragon.Sprinkle salmon fillet with salt and lemon juice.marinate in fridge for several hours.Place onions in a pan with about 1/2 inch lightly salted water and butter.While onions simmer for 10minutes,rinse fillets thoroughly and pat dry.Add a good sprinkle of terragon to the pan,then arrange fillets on top of onions.Cover and steam gently until fillets are soft but still firm.Served with hot fluffy rice and bright green vegetable such as brocolli
01/12/2013 6:39:51 PM CST
Scott Barton says ...
Recipe for Curried Salmon Fillet: I make a curry salmon that my family loves. You can cook it by broiling or in-foil with the same preparation, depending on closely you want to watch it. Prep: 1.5 - 2 lbs Salmon fillet, skin on, but well-scaled. Ask your fishmonger for a mostly uniform thick fillet so it cooks evenly; I ask for a fillet cut near the head to avoid the tail portion where it thins out. If the market hasn't done so, use a tweezers to pull any remaining bones along the center length of the fillet. Rinse and dry the fillet. Mix together the following in a small bowl: About 1/3 cup olive oil, 2 tablespoons Bragg’s soy, 1 tablespoon curry powder, several cloves of crushed or finely minced garlic. Bragg’s works better than Asian soy or tamari. If you like a little more kick, add a pinch or two of ground cayenne. For broiling: Lay the salmon skin down in tray that you make from thick aluminum foil, to keep in the curry mixture, and put this on a study baking sheet to stay flat. Slice cross-cuts across the fillet about half depth. Pour the curry slurry over the top and work it into the cut crevasses with your fingers. Once done, flip it over so that the skin is up and just rub the skin so it has a thin layer of the oil on it. Let it sit for about 15 minutes. Put into the broiler with the skin up and cook for about 5 – 7 minutes until the skin starts to crisp and bubble. Remove it from the oven and pull the skin off. (Not to gross out, but we usually eat the crispy cooked skin while hanging out in the kitchen.) You will see the “grey stuff” underneath still on the fish. Use a knife to scrape and remove the grey from the surface. This has a strong, unpleasant taste and I like to remove it before serving. Put it back under the broiler for a minute or two if that side is still uncooked. Then bring it out again and turn the fillet over to cook the cross-cut side. Finish cooking for about 5 minutes depending on the thickness and you will have a result that is perfectly cooked in the center with a slight crispness to the top. We serve over rice or garlic mashed potatoes and pour the cooking liquid over it. For Cooking In-Foil: Place the fish skin down in a tray made from thick foil and hand crimp another piece of foil lengthwise along one edge so it can be folded over to seal the fish in a pouch before cooking. Put this foil tray on a baking sheet or oven dish for stability. Pour the curry mixture over the fish and use a spoon or hand to make sure it’s completely covered on top. Then bring the foil over it and seal the edges to make the pouch, making sure the foil isn’t touching the top surface of the fillet. Let sit for about 15 minutes to come closer to room temp and then put the tray in a 325 degree oven for about 20-25 minutes depending on thickness. Be careful opening the foil pack and check that the fish is cooked. If not, reseal and put back in for the necessary length of time. When ready, I slip a large spatula between the fillet and the skin at the bottom and lift out the fillet. I place it skin up on a transfer plate and scrape away the remaining grey stuff and skin before serving. We enjoy this over rice or garlic mashed potatoes and pour the cooking juices over for additional flavor.
01/13/2013 8:58:45 AM CST
Sam Stovall says ...
Salmon in Aspic 3 c V-8 Juice, 8 oz pkg Lemon Gelatin, 1/2 c Vinegar, 2 c [cooked] Salmon, 10 oz [cooked] Bag Mixed Veggies, Medium Onion - Chopped, Medium Pepper - Chopped, 1/2 c Celery - Chopped, Salt/Pepper Heat juice to boiling. Remove from heat and dissolve gelatin in hot juice. Chill until slightly thickened. Add remaining ingredients. Pour into 2 qt square serving dish , cover, refrigerate. Cut in squares to serve. I serve on lettuce leafs and top with dollop of greek yogurt.
01/15/2013 7:20:20 AM CST
Sarah says ...
Addendum to my 01/12 post: I forgot to write that there needs to also be 4 scallions, chopped. mixed into the final dish with the rest of the ingredients!!
01/15/2013 11:50:38 AM CST
Rose says ...
Bacon-wrapped salmon. Wrap bacon around salmon fillets. Bake at 375 for about 20 minutes or until fish is cooked through. Broil for a few minutes until bacon is crispy.
01/15/2013 1:50:33 PM CST
Rosie says ...
Salmon Southwest Frittata! In a large heavy (preferably cast iron ) skillet, add oil, salmon fillets, chopped onion, mushrooms and chopped red pepper. Cook for 15 min or until done. Chop up salmon into chunks (remove skin if necessary). Add taco seasoning. Turn down heat, add beaten eggs to mixture, cover and cook until eggs are set.
01/16/2013 12:08:19 PM CST

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