Whole Story

The Official Whole Foods Market® Blog

 

300 Comments

Comments

Elizabeth H says ...
I like to combine spinach, tomatoes, red pepper, kalamata olives, garlic and Greek oregano in a food processor to stuff salmon before grilling! This with a side of tabouli salad and garlic bread is a sure winner for dinner guests!
01/30/2013 6:59:27 PM CST
Marika Nakamura says ...
My favourite salmon recipe is on my blog www.jpinsider.com, but I'll post it here too! It's salmon baked in tin foil. Put all sorts of veggies in fairly large piece of foil (and shape it like a bowl). I usually put in onions, potatoes, sliced carrots and broccoli. Place the salmon on top of the veggies and pour some Japanese mayo on top with some garlic, salt, pepper. I sometimes add a bit of Japanese miso paste to make it a little more salty. Close up the foil and bake for 15 min or so on 360-370F. The salmon cooks perfectly and the sauce is soaked into the veggies and fish. Yum! Serve with some Japanese rice or brown rice and some miso soup! It's so easy, mess-free, healthy (since it uses no additional oil) and YUMMY. What more can you ask for :) ?
01/30/2013 7:00:02 PM CST
mary says ...
Marinate with olive oil, lemon juice, shallots, capers for about an hour. Broil until it starts to become flaky on the outside but is still somewhat rare in the middle.
01/30/2013 7:04:32 PM CST
Katie M. says ...
Take salmon out of refrigerator 30 mins before cooking. You don't want to cook it cold. Preheat oven to 250 (nice & low). Make a little bed on a cooking sheet for the salmon to cook on. Ie. thin sliced red onions, chopped parsley and some lemon slices. Place salmon on the bed & drizzle with a little olive oil. Season with a little black pepper. Cook for 30mins. It will come out so deliciously cooked. It will melt in your mouth. You don't want to over cook salmon on a high temp. Low and slow wins this race for perfect salmon!
01/30/2013 7:11:42 PM CST
janet russell says ...
Salmon with Sofrito and rice 1 large salmon "roast". 1 red pepper,diced 1 green pepper, diced 1 small onion, diced 1 tsp minced garlic 1 Tablespoon minced fresh parsley 1 Tablespoon minced fresh basil 1 Tablespoon minced fresh oregano Mix and saute in olive oil until slightly soft. Add 1 Tablespoon of tomato paste. Put salmon in a roasting dish. Put the mixture on top and bake til Salmon is tender. Cook some white rice and place this salmon with mixture on top of rice. To Servce break up the fish with mixture onto the rice Easy, delicious and my mom made this 50 years ago when my dad would go salmon fishing way out from SFO. He would bring back whole salmon and we would share the large salmon roasts with the neighbors since we didn't have big freezers etc.
01/30/2013 7:13:56 PM CST
janet russell says ...
Salmon with Sofrito and rice 1 large salmon "roast". 1 red pepper,diced 1 green pepper, diced 1 small onion, diced 1 tsp minced garlic 1 Tablespoon minced fresh parsley 1 Tablespoon minced fresh basil 1 Tablespoon minced fresh oregano Mix and saute in olive oil until slightly soft. Add 1 Tablespoon of tomato paste. Put salmon in a roasting dish. Put the mixture on top and bake til Salmon is tender. Cook some white rice and place this salmon with mixture on top of rice. To Servce break up the fish with mixture onto the rice Easy, delicious and my mom made this 50 years ago when my dad would go salmon fishing way out from SFO. He would bring back whole salmon and we would share the large salmon roasts with the neighbors since we didn't have big freezers etc.
01/30/2013 7:14:01 PM CST
Michelle Fagone says ...
Marinate in a mix of coconut aminos, Dijon, pure maple syrup, Sriracha and a pinch of sea salt. Cook stovetop on a grilling pan. Serve with a squeeze of lime!
01/30/2013 7:14:02 PM CST
Michelle Fagone says ...
Marinate in a mix of coconut aminos, Dijon, pure maple syrup, Sriracha and a pinch of sea salt. Cook stovetop on a grilling pan. Serve with a squeeze of lime!
01/30/2013 7:14:06 PM CST
Jenny Constable says ...
Everyone LOVES this dish and it's so quick and easy. Line a cookie sheet with foil and lay salmon in middle. Pour real maple syrup over the salmon and sprinkle with Chef Paul Prudhomme's MAGIC Salmon Seasoning. Fold tin foil up around fish and bake at 400F until white fat starts coming out. That's it! This makes for a deliciously different salmon dish :) Leftovers taste great (if there are any).
01/30/2013 7:29:22 PM CST
Patricia Harris says ...
Sprinkle a little salt and Mrs Dash's Extra Spicy seasoning all over salmon steaks. Broil them on both sides until well-done, and serve with your favorite sides.
01/30/2013 7:36:44 PM CST
Stanley Leshner says ...
I place salmon on a microwave safe plate after rinsing it off. I top it with garlic power, salt, pepper (and sometimes substitute lemon pepper for regular pepper). I dabble a little mayonnaise on top of it and microwave up to three servings for 2 - 3 minutes on high (or full microwave temperature). It is quick and turns out delicious every time. It is great served with mixed vegetables and Farro from Whole Foods.
01/30/2013 7:39:06 PM CST
Yvette Benitez says ...
I love to broil salmon it's quick, easy & you can vary it . My favorite is an Asian version. I season the salmon with salt/pepper and brush with hoisin sauce ( for a kick I add a little sirachi sauce) broil for about 8 minutes until crispy & cooked through. Meanwhile I boil rice noodles. I place some warmed ( about 1/3 cup) whole foods miso broth in bottom of bowl place noodles then salmon on top with chopped cilantro and scallions. Delicious!
01/30/2013 7:42:59 PM CST
Ariana Vincent says ...
Ariana's Salmon Delight... I purchase my wild salmon at Whole Foods because I trust that the salmon has been kept refrigerated properly, selected for quality, kept in a clean, temperature-controlled environment and is truly wild salmon and not farm raised. I began eating more salmon after doing some research regarding keeping my cholesterol at a healthy level; the Omega-3s in salmon are one factor in maintaining a heart-healthy diet. I prefer broiling salmon because I feel it is one of the healthiest ways to prepare fish. Properly broiling salmon keeps the fish moist and succulent. Preheat the oven to 425 degrees before cooking the fish. Line a rimmed baking sheet with aluminum foil. The cooking time depends on the size and thickness of the salmon. Cook the salmon with the skin on to keep the fish together. Broiling the salmon gives the outside a crisp texture, while the inside remains moist. I did some online research and discovered that for the best results with whole salmon, bake it in the oven first, then brush approximately 2 tablespoons of olive oil on the fish, squeeze the juice from some organic limes over the fish, and then finish it under the broiler for 1 to 2 minutes to crisp the outside. Use the color and the texture of the fish as the indicator to when the fish is done cooking. When done, the salmon should look opaque and it should flake easily. To test the flakiness, insert the tines of a fork into the salmon and pull. The fish should come apart easily when the salmon is completely cooked. Right before the fish has completed cooking, place some fresh herbs on top of the fish as a garnish. You can use fresh dill or your can what I did and use Jacob's Farm Organic Seafood Mix purchased in the fresh produce section of Whole Foods. The mix contains chervil, dill, parsley and tarragon. Serve with a fresh, organic, garden salad; I prefer Earthbound Farms herb salad from Whole Foods. The results are mouthwatering, succulent, nutritious meal that is ready in under 15 minutes.
01/30/2013 7:53:44 PM CST
Stanley says ...
Poached Salmon with Dill Sauce. Serves 10 - 12. (Reduce Salmon Size for smaller portions) 6 - 9 pound salmon, 1 stalk of celery cut into large chunks, 1 small onion - quartered, 2 springs parsley, 1 tablespoon kosher salt, 1/2 teaspoon white pepper, fresh dill springs, 2 lemons - thinly sliced. Purchase farm salmon with skin on it. Place in a shallow roasting pan or fish poacher the following ingredients: the celery, onion, parsley, salt and pepper. Add enough cold water to just cover all the ingredients by 1 inch. Simmer gently for 20 minutes. Add the salmon fillets, skin side down, cover and poach on low for 15 minutes. Remove from heat and allow to cool in the poaching liquid. Carefully remove the fish fillet using two large spatulas. Place, skin side down, on a large platter lined with lettuce. If you prefer, you can gently pull away the skin first. Poke a spring of fresh dill through the center of each lemon slice and decorate the fish with lemon slices. Serve the salmon at room temperature or chilled with Cucumber-Dill sauce. If you are making this for family, or in a hurry, simply poach the salmon in liquid. Measure the salmon, at the thickest part, and allow to cook 10 minutes for each inch of thickness. CUCUMBER DILL SAUCE. 2 cucumbers, 6 sprigs fresh dill, 1 cup sour cream, 1/2 cup mayonnaise, 1 teaspoon prepared horseradish (white). Place all the ingredients in a blender or food processor and blend for 1 minute. Pass in a serving bowl as an accompaniment to Poached Salmon.
01/30/2013 7:56:58 PM CST
Aimee Ralph says ...
My fiance gets a decent sized piece of salmon for two people and cooks in a broiler. He puts some Modena style balsamic vinegar and olive oil over the fish as well as some Italian seasoning mix (McCormick makes a good one). He then lets it sit in the fridge for 30 minutes before broiling in a glass pan. It takes about 10 minutes on each side uncovered to cook thoroughly. Add an extra 5-10 for crispiness on the edges. A great tip: cook with the skin on, and remove after cooking, or keep on and let the skin get crispy. Always love having this for dinner and is a great go-to meal if frozen packs are in the freezer.
01/30/2013 8:14:05 PM CST
Liz H says ...
Place your salmon in an oven-proof baking dish, then spread a layer of pesto over it. Get a jar of sweet red peppers and slice into fat strips, which are laid in a single layer on top of the pesto layer. Cover dish with foil and bake at 400 degrees, for however long depending on the size of the filet. The colors in this dish are beautiful, and flavors are fantastic - no salt needed.
01/30/2013 8:19:09 PM CST
Debbie Chizewer says ...
Add siracha to Japaese mayo to get a link pink color and spiced to your taste combo. Brush all sides of Salmon with spicy mayo and then dip in Panko crumbs. Bake on 400 for 20 minutes. Easy, beautiful, and always a hit.
01/30/2013 8:25:01 PM CST
Jan King says ...
Slow-Roasted Salmon with Cherry Tomatoes from Bon Appetit Preheat oven 325. Pour 4 tbsp olive oil in roasting pan just large enough to fit the salmon, one 3 lb center cut salmon fillet. Make a bed of herbs in bottom of pan - use fresh thyme sprigs. Top with salmon. Drizzle salmon with 2 tbsp olive oil and season with salt and pepper. Top with 8 oz small cherry tomatoes. Bake until salmon is cooked through, 25-30 minutes. The salmon comes out moist and infused with the fresh herb flavor. Super easy, great taste, dinner on the table in 1/2 hr!
01/30/2013 8:36:00 PM CST
Lynn Daniels says ...
I marinate the salmon fillets in soy sauce, minced ginger, minced garlic, toasted sesame oil, rice wine & lime juice. i then broil them. Dinner starts with a salad of arugula, roasted beets, toasted walnuts, goat cheese & a drizzle of balsamic vinagrette. The salmon can be served with wild rice cooked in chicken broth & with toasted pumpkin seeds added on top. A vegetable of steamed string beans or pea pods is nice. Fresh fruit (berries) are good for dessert. A little dark chocolate is always delightful.
01/30/2013 8:49:58 PM CST
Leah says ...
Marinate salmon with olive oil, tamari and lemon; meanwhile make the cucumber-yogurt - sour cream sauce by combining one cup yogurt, one cup sour cream, with finely chopped peeled and seeded cucumbers, dill and paprika. Broil salmon on high, 5 - 10 minutes depending upon thickness. Last two minutes, put sauce on to broil as well. Then eat!
01/30/2013 8:50:57 PM CST
MIa says ...
Honestly, the beginning of this sounds like an ad for farm-raised salmon. I am glad to see the recipes (which look great), do not say that too. I have news for you: That the Seafood Watch Sustainable Guide says all farmed salmon, including Atlantic, should be avoided. Unless it has been changed, farmed salmon is always a lesser choice than wild. Many more comtaminants than wild. I don't know why the author mentioned farm-raised specifically anyway, more than once. I am a Whole Foods customer and do enjoy your stores. Sincerely, Mia Elias
01/30/2013 9:44:02 PM CST
kerry says ...
My favorite way to cook salmon is to put a big filet in a pie pan, cover the bottom of the pan with white wine, squeeze the juice of 1 whole lemon, sprinkle it with salt and pepper, then smear a good dab of an equal mix of grainy mustard and St. Dalfur's ginger orange marmalade all over the top. Poach it in the oven at 375 for about 10 minutes, and it comes out juicy, tender and super flavorful.
01/30/2013 9:54:15 PM CST
christine says ...
this is good either hot or cold. salmon-squeeze lemon juice over it, cut up green onion over fish. cook at 375 for aprox. 16 min. spread with low fat sour cream and fresh dill cook for 6 more min. thats it.
01/30/2013 9:55:06 PM CST
Julie says ...
Tossed Salad with Salmon Fillet: Preheat oven to 400*. Rub olive oil on salmon fillet, top with salt and ground pepper. Roast for 8-12 min depending on thickness, until flakes easily with fork. While salmon cooks, prepare a tossed green salad with a variety of lettuces, vegetables, diced cheese. To serve, fill plate or bowl with salad, place salmon fillet on top. Drizzle with low fat Italian dressing (or your favorite kind). Yum!
01/30/2013 10:00:08 PM CST
Jim says ...
I place a salmon filet on a piece of foil with olive oil, lemon juice, salt, pepper, and some rosemary that I cut from a plant that my wife has in the kitchen. I wrap up the salmon in the foil and cook in the oven with gruyere scalloped potatoes that cook on convection at about 380 for 45 minutes. I adjust the salmon time to coincide with the completion of the potatoes. Depends on how you like your salmon. I cook by feel, doesn't everyone?
01/30/2013 10:03:03 PM CST

Pages