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Gina says ...
Thaw 2 salmon fillets, approx 5 oz each. Sprinkle with Simply Organic All Purpose Seasoning. Heat nonstick pan to low/medium heat, add a little organic olive oil and about a tsp. of Bragg's Amino's. Saute until browned, cutting into smaller pieces to allow for thorough cooking. Serve with quinoa or brown rice and salad or sauteed leafy green of your choice....
01/28/2013 6:21:44 PM CST
Tiffany says ...
I love salmon! It's my favorite fish! I usually like to keep the salmon very simple and with little ingredients, that way I can be able to taste the salmon. Season with himalayan pink salt and pan sear the salmon. But before putting the salmon into the pan, I like to saute the garlic in the oil first, then put the salmon in. It gives it a nice garlicky flavor. I like to serve it with a side of sauteed cauliflower with plain white rice or mashed sweet potatoes or homemade baked sweet potato fries/wedges.
01/28/2013 8:37:25 PM CST
Hilary Wilson says ...
One of my favorite ways to eat salmon also happens to be very simple, which is a salmon baguette from a collection of recipes aptly titled "Easy Food." You heat the oven to 425 degrees Farenheit, split a baguette (2" across, 8-9" long) lengthwise without cutting through entirely, spread each side with pesto (about 4-5 tablespoons total) and top with overlapped thinly sliced fresh salmon fillet (9 oz., without skin), season with salt and freshly ground pepper, wrap the baguette in oiled foil, and bake for about 30 minutes. Open the foil slightly to release steam, and then return to the oven for a few minutes. Cut the baguette in half and enjoy!
01/29/2013 10:05:36 AM CST
Parker the Fishmonger says ...
This is only 'complicated' the first time you do it. Use your oven or on a grill. Cut into the salmon fillet at a 30 to 45 degree angle every 1/2 inch. Cut just to the skin so it remains 'intact'. Make a quick marinade slurry by squeezing an orange, (seasonal mandarines are great!) and mix in with light brown sugar to make a citrus sweet slurry. Spoon the slurry into each cut by lifting the fillet (I use a wooden spoon handle under the skin) and finish with a thin coating over the top. The marinade will caramelize to keep the moisture in the fish. Set your oven on broil, center rack, cook uncovered till glaze is golden and meat flakes, about 12 mins. Prepare a salad plate of baby spinach greens, drizzle a little raspberry-balsalmic on the spinach, spatula three slices of salmon off of the skin onto the bed of spinach, garnish with a few mandarin slices, candied pecan bits, dried cranberries. Serve the salmon hot or cold, either way is totally ok. Serve with warm, toasted crusty bread. Chilled sparkling wine makes it all go down easy! I've got a photo if you want one.
01/29/2013 11:32:08 AM CST
Rose says ...
Salmon Omelette. Cut fresh salmon into chunks. Saute with small amt of oil. Set aside. Add beaten eggs to large saute pan, cook until set. Add salmon to one side of eggs, then add chopped red or green pepper, onion, and shredded cheddar (or other) cheese. Cover for a minute or so until cheese melts.
01/29/2013 11:59:05 AM CST
Beverly goodman says ...
Mix one fourth grain mustard ..with two tab,espoons brown sugar.broil yummy.
01/29/2013 7:21:15 PM CST
aaron keeping says ...
Favourite salmon ever. I once had a vegetarian try it because people thought it was so good. Marinade: cayenne, tabasco, worchester, white wine, lemon juice, soy, sugar, ginger, garlic Sauce: lots of butter, brown sugar, lemon juice, white wine, garlic, tabasco, pepper, onion, salt Soak in the marinade for an hour. Bbq on one side (10 min/in), flip over and as cooking keep applying the cooked sauce. amazing
01/29/2013 8:48:48 PM CST
Megan Ware says ...
My go-to salmon recipe is a salmon-veggie bake with fresh mushrooms and carrots, wrapped up in foil packets and baked to trap in all the flavors of orange zest and oregano. I serve it with a side of cous-cous. Read the full recipe below or check out the recipe and pics on my blog-- http://meganwarerd.com/2013/01/25/fresh-fish-friday-salmon-edition/ 1lb salmon 4 carrots, thinly sliced diagonally 2 cups sliced mushrooms 4 green onions, diced (white and green part) 2 teaspoons shredded orange peel 1/2 teaspoon dried oregano 5 garlic cloves, cut into fourths 1/4 teaspoon black pepper 4 teaspoons olive oil 2 oranges, thinly sliced 1. Preheat oven to 350 degrees. Steam carrots for about 5 minutes. In a large bowl, combine carrots, mushrooms, green onions, orange peel, oregano, garlic and pepper. Stir. 2. Tear off four 2x2ft pieces of aluminum foil. Fold each in half and divide the vegetables evenly in the center of each piece. Divide fish into four pieces and place on top of veggies. Drizzle one tsp olive oil over each piece and top with orange slices. Fold the ends of the foil inward and roll down, creating an enclosed packet. 3. Place foil packets on a baking pan and bake for about 30 minutes or until fish flakes with a fork and carrots are tender. Enjoy!
01/30/2013 12:18:43 PM CST
Rosie says ...
Salmon and Grapefruit Salad. Citrus, esp one not too sweet, is a great combo with salmon. If you can find it, you can use Oroblanco. Poach salmon fillets in small amount of water and allow to cool to lukewarm. In the meanwhile, prepare salad. I like to use Olivia's Spring Mix, sometimes also add frisee and arugula. Cut grapefuit into sections and into small chunks. Add the salmon, grapefruit, also chunks of fresh coconut and walnut pieces. Mix a dressing of grapeseed oil, raw honey and coconut vinegar. Toss well and enjoy!
01/30/2013 12:38:43 PM CST
Kathrin says ...
Fry salmon in a pan in olive oil, add a decent amount of chopped fresh basil leaves for the last 2-3 minutes. Serve with coconut rice. This recipe is easily done with all stored/frozen food, as long as you cultivate your own basil plant.
01/30/2013 12:49:35 PM CST
Chi says ...
Simple Mustard Salmon Ingredients: 1 1/2 lb Atlantic Salmon Mustard of your choice (Dijon works well) Salt & Pepper Preheat the oven to 375 degrees. Line a rimmed baking sheet with parchment paper. Place salmon skin side down on parchment and sprinkle with salt & pepper. Spread a thin layer of any mustard of your choice (although Dijon is our favorite) over the entire piece. Bake for 10 to 20 minutes depending on how well done you like your salmon. Enjoy!
01/30/2013 3:57:04 PM CST
Kay Reeves says ...
Using a filet of Salmon, season with Old Bay Seasoning and fresh ground pepper. In pan, heat about 2 tbsp of EVOO, a tbsp of butter, 2 minced garlic cloves, zest of lemon, and about a tbsp of fresh thyme. Saute salmon until pink part is clear, about 2-3 minutes on each side. Serve with pasta. Pasta Recipe: Whole wheat paste cooked according to directions After cooking pasta, use about 1/2 to 1 cup of the pasta water (amount depends on how much pasta you are cooking). Add basil pesto (about 1/2 cup), zest of one lemon, juice from 1/2 the lemon. Serve salmon on top of pasta.
01/30/2013 4:24:08 PM CST
Zee Gardner says ...
Here is my favourite salmon recipe. PANKO ENCRUSTED SALMON WITH DIJON MUSTARD = YUM!!! Preheat oven to 450 c Combine the panko crumbs with the parsley, lemon zest, minced garlic, olive oil, sea salt and freshly cracked pepper, to taste. Combine with your fingers until evenly mixed. Spoon the Dijon mustard on top of the salmon and spread evenly. Season the fish with sea salt and freshly cracked pepper. Press the panko mixture thickly on to of the mustard… the mustard will help the panko adhere. Bake in 450 oven for 15-20 mins. Really hope I win cuz nothing NOTHING would make me happier then a gift card at Wholefoods, my favourite place in the whole wide world to shop :) Have a wonderful day!!!
01/30/2013 4:32:16 PM CST
Annie says ...
A great last minute salmon dish - fast, easy, and yummy! Take some miso paste and add some water so it's easy to spread. Salt the skin side. Sear skin side down in a teaspoon of EVOO. Once the skin is crispy, finish in a preheated oven at 375F for 5 minutes. Serve with garlic stir fried leafy greens.
01/30/2013 4:45:54 PM CST
Jennifer Crowley says ...
I just use some fresh squeezed Oranges and salt. Marinate as long as you like in fridge -pour in baking dish and top with orange slices--simple and easy and a switch from usual lemon/dill combo. Bake in oven until done...super yummy and always a treat!
01/30/2013 4:54:21 PM CST
Anne says ...
Salmon with broccoli, kale and basil. delish.
01/30/2013 5:18:25 PM CST
Sue K says ...
Grilled Salmon Salad with Citrus Vinaigrette Drizzle salmon with a little olive oil; rub in the zest of one orange and one lemon. Season with salt and pepper. Chill at least 30 min. Grill salmon until barely cooked. Remove from grill and let rest on platter. Toss greens with vinaigrette made from juice of orange, 2Tbsp white wine vinegar; 1 sm chopped shallot, 3Tbsp olive oil, salt/pepper. Divide greens among 4 plates. Garnish with goat cheese, blackberries, roasted asparagus and salmon.
01/30/2013 5:30:10 PM CST
Anneth Winkler says ...
My family loves salmon. I make it very simply - 2 lbs. salmon. Turn oven to 450 degrees. Line the pan with foil, spray with baking spray. Rinse and dry the salmon. Spray the salmon with baking spray and sprinkle lemon pepper spice until the entire salmon is covered. Bake on the top rack for exactly 20 min. It can be accompanied with any side dish.
01/30/2013 5:52:37 PM CST
Chelsea Wisch says ...
1/4 cup gluten free soy sauce 1 tablespoon Dijon Mustard 2 tablespoons brown sugar 2 tablespoons Nanko Rice Vinegar Original flavore Salt for seasoning Salmon about an inch and a half in thickness Lightly season salmon with salt and bake in the oven on middle rack at 400 degrees for 15 minutes. Mean while, combine remaining ingredients in small pot. On medium heat, stir glaze until it begins to bubble up the sides of the pot. Remove from heat and set aside. Turn oven to broil and move oven rack up to the second notch from the top. Baste fish with the glaze you just made, reserving some for more basting. Broil until glaze begins to bubble. Take fish out and baste again once glaze bubbles, repeat until you have the desired amount of glaze on fish and fish is cooked through. I serve it with A Taste of Thai Garlic Basil Coconut rice.
01/30/2013 6:06:54 PM CST
Juliet Gales says ...
This salmon is unbeatable. Big words, I know...but I promise, this delivers: Pesto Salmon en Papillote - Preheat oven to 450. Place 6 oz. salmon filet on a rectangle of parchment paper, sprinkle with salt and pepper. Smear 2-3 Tbsps of pesto on top of salmon (I like it good and thick!). Bring long ends of parchment together, fold over 3-4 times, roll each and yuck under filet. Place filets (one per per person) in a shallow baking dish and place in oven. Bake @ 450 approximately 10-12 minutes depending on thickness of fish. Serve alongside brown rice and steamed broccoli. You'll never want salmon WITHOUT pesto again! Enjoy!!
01/30/2013 6:09:38 PM CST
Winston and Cathy says ...
We make a delicious broiled salmon! Everyone who has eaten it goes crazy with how moist and delicious it is. You take equal parts safflower mayonnaise and sour cream. Mix in garlic powder, salt and pepper to taste, dill or chopped scallions or chopped chives. Spread on the raw salmon. Place on a broiler pan skin-side down and broil until salmon flakes when checked in the middle with a knife. This can also be sauteed on top of the stove. You don't want to turn the salmon - you cook it on one side only.
01/30/2013 6:20:37 PM CST
John Bromley says ...
Salmon with asparagus, baby potatoes, cherry tomatoes, fresh basil and balsamic vinegar. Optional extras, capers and Anchovies. Set the oven to 400f. For quickness cook the potatoes, a small hand full for each salmon steak, in the microwave for 5 minutes. Warm some olive oil in an oven prove dish. Put the potatoes in the warm oil and cook until just starting to brown. Then put the asparagus in with the potatoes, cook for 5 or 10 minutes, depending how much you like your asparagus cooked. Move aside the potatoes and asparagus and put in the salmon skin side down, pour a little olive oil onto the salmon add an handful of the cherry tomatoes. Spoon over 2 or 3 tablespoons of balsamic, to taste. The option, add a tablespoon or two of capers and 2 or 3 anchovies per salmon steak. When it's ready sprinkle over a handful of fresh basil leaves. Serve straight from the dish. Delicious!!
01/30/2013 6:22:44 PM CST
Cheryl Markman says ...
Salmon BBQ Basting Sauce 1 c butter or olive oil (or a combination) 1/3 c lemon juice 1 ½ t soy sauce 1 ½ t Worcestershire sauce 2 T parsley flakes 1 t dried basil 1 t dried oregano ½ t garlic powder salt and pepper to taste Melt butter and add remaining ingredients. Baste on salmon while grilling to desired doneness. Enjoy!
01/30/2013 6:23:02 PM CST
Mindy Mashburn says ...
Wasabi Salmon - Place salmon in an oven proof pan. Coat with olive oi, salt and pepper to taste. Coat the top of salmon with crushed wasabi peas (pulverize in food processor) and pat down. Sprinkle with soy sauce. Bake in a 425 degree oven until cooked through to desired level (I like it medium rare). Serve with snow or snap peas and rice. Really great Asian flavors!
01/30/2013 6:28:53 PM CST
Tracy Wolfe says ...
Pan Seared Salmon with Sesame Oil and Lemon Zest Heat a nonstick pan on medium heat. Spritz with olive oil. Place the salmon, skin down in the pan. make sure the salmon is nice and dry (pat with paper towel if needed). This aids in browning. Sprinkle the top with 1 teaspoon seseme oil and approximately 1 teaspoon lemon zest. Cover pan and cook for 3 minutes. Flip salmon, cover again and continue to cook for 3 minutes until it appears cooked through. Flip one more time to ensure the lemon/sesame side is browned. Add a little more zest and sesame seeds for garnish. Serve with a side of cooked pearl barley and braised chard.
01/30/2013 6:49:43 PM CST

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