Whole Story

The Official Whole Foods Market® Blog




Rosie says ...
Grilled Salmon-Cheese Rolls. Poach salmon fillets over low heat in small amt of water, then set aside. Melt butter pat in a skillet and add chopped onion and a little sugar. Cook until golden, add dark beer and cook down until syrupy. Remove from heat and add salmon, flaking the salmon, and adding a little whole grain mustard. Open long rolls and sprinkle liberally with grated jarlberg cheese, add salmon mixture. Add butter pat to skillet and toast filled rolls until bread is toasted and cheese melted, a few minutes per side.
02/14/2013 1:14:55 PM CST
Rose says ...
Maple Soy Salmon Fillets. Combine 1/4 c soy sauce, 1/2 c real maple syrup, 1 tbsp fresh grated ginger, 1/4 c white wine, 2 tbsp white vinegar, 1/2 c. chopped scallions. Add grapeseed oil to a fry pan and cook fillets (however many you need) until browned on both sides and flesh is opaque, remove from pan. Add the soy-maple mixture to the pan, scraping up any browned bits, and boil until significantly reduced. Top the fillets with the sauce.
02/15/2013 11:09:21 AM CST
Kristen Arnold says ...
This is a recipe I made up myself: Cranberry Glazed Salmon 4 Salmon Filets 1 Onion 1 Tbsp Olive Oil 1/2 cup whole cranberry sauce 1/4 cup soy sauce 1/4 cup white wine Salt and Pepper to Taste Saute the onions until they are translucent. Add cranberry sauce, soy sauce, wine, salt and pepper to the onions. Bring to boil, reduce to simmer until it forms a thick sauce. In a large oven-safe skillet, fry the Salmon fillets 2 minutes on each side, pour sauce over the fillets then place pan under broiler. Broil 5-6 minutes, or until salmon is cooked through. (cooking times may vary depending on the thickness of the fillets). I serve this over rice. This recipe goes great with every kind of vegetable but I like it with green beans.
02/15/2013 11:49:09 AM CST
Erich F says ...
pesto roasted salmon with a baby potabella orzo. Preheat the oven to 400, boil the orzo and sautee the sliced mushrooms, Top the Salmon with a good pesto (prefferably homemade) and bake in the oven about 15 minutes. Once the pasta has absorbed all the water, stir in the mushrooms. plate the orzo and place the fish on top. The whole proccess should take less than 30 minutes. Stuff your face and enjoy!
02/16/2013 1:40:40 PM CST
Maureen Kramer says ...
1 cup greek yogurt
, 2 tablespoons frozen orange juice concentrate, thawed,
 1 tablespoon yellow miso (fermented soybean paste)*, 
 1 tablespoon toasted sesame oil,
 1 teaspoon grated peeled fresh ginger,
 1/2 teaspoon grated orange peel, 1 1/2 pounds skinless salmon , 
1 tablespoon vegetable oil,
 5 tablespoons sesame seeds (white and/or black), 

Whisk first 6 ingredients in medium bowl to blend well. Season miso sauce to taste with salt and pepper. (Can be made 1 day ahead. Cover; refrigerate. Bring to room temperature before serving.) Line large baking sheet with foil. Brush salmon with vegetable oil. Sprinkle salmon with salt and pepper. Place sesame seeds on small plate. Coat 1 surface of each salmon piece with sesame seeds. Arrange salmon, sesame-coated side up, in single layer on prepared baking sheet. (Can be made 6 hours ahead. Cover; chill.) Preheat oven to 400°F. Bake salmon uncovered until just cooked through, about 12 minutes; transfer to platter. Serve warm, passing orange-miso sauce
02/20/2013 6:22:51 AM CST
Kayla says ...
Heat oven to 325 degrees. Take a sheet of aluminum foil and drizzle enough olive oil to cover bottom. Place salmon on oil, and sprinkle a little minced garlic, salt, and pepper on to the fish. Drizzle a little bit more olive oil. Top with whole basil leaves and lemon slices. Seal all ingredients in aluminum foil. Bake for around 15-20 minutes (depends on the size of the fish!) Enjoy :) One of my favorite easy and delicious dinners. Goes great with steamed broccoli and brown rice!
02/20/2013 10:19:00 AM CST
brad parriah says ...
red snapper recipes.
02/20/2013 2:45:44 PM CST
Erica says ...
Best salmon ever- marinate 1.5# salmon in 1/4 cup olive oil. 1/4 cup soy sauce, 1T dijon, 1 lime juiced, cracked black pepper, sliced scallions, and really anything else you'd like (ginger, garlic...). Marinate for 5-30 minutes skin up then flip over and stick in the oven at 375 for ~20 minutes (until only dark pink in the middle. My favorite is served with roasted veggies (sweet potatoes, brussel sprouts...) and quinoa on the side.
02/20/2013 7:27:41 PM CST
Sarah says ...
Preheat oven to 400. Squeeze lemon over salmon and season with your favorite seasoning (e.g., old bay, cajun, 5 spice, or just salt and pepper). Bake on cookie sheet at 400 until opaque, about 7 min for 3/4 pound of salmon. Meanwhile, mix grainy mustard, EVOO, and brown sugar; keeping it fairly thick. Remove salmon from oven and preheat broiler on Hi. Brush a generous layer of mustard mixture onto salmon. Broil until glaze bubbles a little and gets crispy ~ about 3-5 min. Serve with your choice of sides or on salad! Tastes great with asian flavors.
02/20/2013 9:29:15 PM CST
Erin says ...
I spread a little mayo on top of a salmon filet and then sprinkle season salt on top. Bake at 350 for 20 minutes. Tasty and EASY!
02/21/2013 9:34:49 AM CST
Susan Williams says ...
I make a delicious pistachio crusted salmon. I brush the salmon with Dijon mustard mixed with a little lemon juice. Chop pistachios in the food processor, pulse with bread crumbs, some olive oil and a little salt and pepper. Brown in a hot cast iron skillet for 2 minutes per side, and finish for 8 minutes in a 350º oven. Here's a link to the recipe with some beautiful pictures: http://wildlifeinthewoods.blogspot.com/2013/02/pistachio-crusted-salmon.html
02/24/2013 3:16:23 PM CST
Lisa F. says ...
This is my easy go to salmon recipe, we usually have it once a week. Delicious! 1/4 cup of lime juice, 1/4 cup orange juice, 1tbs. red wine vinegar, 1 tsp. olive oil, a dash of tarragon, and salt and pepper to taste. Stir and pour the marinade over the salmon. Broil until the salmon flakes.
02/25/2013 1:09:33 AM CST
Susan Williams says ...
Pistachio Crusted Salmon: I paint mine with Dijon mustard and lemon juice, then coat it in bread crumbs and finely chopped pistachios. Brown it for two minutes each side in a hot cast iron skillet, then finish for 8 minutes in a 350º oven. I have a picture I'd love to show you of this dish, but am afraid a link to it might disqualify me from commenting.
02/25/2013 7:36:37 AM CST
Rosie says ...
Salmon Quinoa Salad. Poach salmon fillets in a small amt of liquid, when done, remove skin, etc. cut into chunks. Cook red quinoa (takes about 15 min). In a bowl, mix quinoa, salmon, raspberries, red leaf lettuce, beets, arugula, chopped fresh red pepper, chopped red walnuts, chopped onion. Make a dressing with walnut oil, balsamic vinegar, a little honey & sea salt. Toss and serve!
02/25/2013 1:51:30 PM CST
Karen Forristal says ...
Greek Yogurt-Roasted Salmon - The topping keeps the salmon moist and is a nice complement to the fish without being overwhelming. Preheat oven to 425 degrees and line baking sheet with foil. Place salmon with skin down and sprinkle with salt and pepper (if desired) and about 1/2 tsp lemon peel or lemon-pepper blend (Lawry's is tasty!). Spread plain greek yogurt over top and sides of salmon. Roast about 25 minutes for a 1 lb salmon fillet (1/2 inch thick). It's also good with tarragon or dill. For our next adventure, we plan to try lemon greek yogurt with dill.
02/25/2013 5:16:31 PM CST
Dolores Kearney says ...
For two 5oz Salmon fillets, mix together the following ingredients for the marinade. Zest of one orange 4 TBSP low sodium soy sauce 2 TBSP clear honey 1 TSP ground ginger 2 TSP rice wine vinegar or balsamic vinegar 1 TSP chilli flakes (optional) Pour marinade over salmon and leave in fridge overnight To cook salmon heat 1 TBSP sunflower oil in a non-stick frying pan, when hot add the salmon and cook for 4-5 minutes before turning. pour in remaining marinade and cook for another 5-6 minutes. You want the salmon to be quite dark and the marinade to be sticky and reduced
02/25/2013 7:01:02 PM CST
Rosie says ...
This is a Nobu recipe! So easy, so good! Nobu's Crispy-Skinned Salmon with Daikon & Soy. Put oil in a hot skillet and then add salmon fillets. Cook skin side down on high heat, then cook on all 3 sides. Place fillets on plates, and put a mound of grated daikon radish on plate. Pour 1/4 tsp soy sauce over each mound, and garnish with lemon wedges. They like to cook the fish no more than 5 min, that is opaque on the outside, slightly rare inside, but I like mine totally cooked through. With the excellent salmon at Whole Foods, the quality of the fish really shines through in a simple recipe like this.
02/26/2013 12:15:02 PM CST
Alan Benner says ...
This is so easy and you will love it. Take salmon in serving sized portions and place on no stick foil that has been seasoned with a sea salt and lemon-pepper and a drizzle of olive oil. add small potatoes that have been microwaved for about 3 minutes on high and punctured with a fork. Season top of package with salt and lemon-pepper and a drizzle of balsamic vinegar and olive oil. Spread a layer of sliced sweet onion and discs of zucchini on top. Close pack and throw on hot grille for 15 min. Let sit after removal-enjoy with a pino grigio. each pack serves one.
02/28/2013 5:31:09 PM CST
Meghan says ...
Honey Mustard Salmon with Kale and Quinoa Ingredients Salmon Filet, skin on (any amount) Honey (or agave or maple syrup) Dijon mustard Kale (I use frozen) olive oil Shallots Quinoa Water Sea salt, pepper Heat oven to 375 degrees F. Combine mustard and sweetener until it reaches your desired taste (I prefer mine a bit more mustard-y). Make enough to coat your salmon filet. Place salmon on an aluminum foil-lined cookie sheet sprayed lightly with cooking spray. Brush (or spoon) honey-mustard mixture over salmon. Place in oven and bake 12-15 minutes or until salmon flakes off easily with a fork. Meanwhile, prepare quinoa according to package directions adding a dash of sea salt to the boiling water. In a frying pan, heat olive oil, add shallots and cook until soft and fragrant. Add frozen kale and cook until kale is thawed and wilted. Sprinkle with sea salt and pepper. Remove salmon from oven, serve slices of salmon over quinoa and kale. Note: any type of green (spinach, chard, etc) may be substituted for kale, and rice, farro, etc may be substituted for quinoa. Bon Appetit!
03/02/2013 11:21:48 AM CST
Rose says ...
Did u know there is a fairly new cookbook "Salmon the Cookbook"? by Bill Jones. An easy & pretty fast recipe is Salmon Sorrel Chowder. You cook salmon fillets, sorrel & shallots in a skillet 7-10 minutes, add butter, let melt, add flour (for a roux). Stir in wine & fish stock, and cook to reduce liquids for approx 15 min. Add cream, break fillets into chunks, cook another 10 min. Garnish with fresh chervil.
03/03/2013 12:42:59 PM CST
B Brooks says ...
Blackened Salmon Salad: Gluten and dairy free. Salmon Filet one per person, Blackening Seasoning, 2-3 cups per person Spring Mix , Baby Spinach, Argula, Tomatoes, carrots, broccoli any other veggies you like in salad, Creamy Balsamic Vingarette or Dressing of Choice. Sprinkle salmon with seasoning, blacken in cast iron skillet or on the grill turning when each side is blackened. Prepare salad, add cooked salmon and top with dressing. Prep time 15 minutes.
03/05/2013 11:05:13 AM CST
Ashley Rose says ...
SALMON 1can salmon 1/3 cup mayo 2  tbl.  Each minced onion and parsley 1/2 tbs each pepper & dried dill weed 3/4 cup shred sharp cheddar cheese 1. Drain salmon, take bones out and break up. 2. Mix in all above ingredients. Eat in one of following ways: -cold -on English muffin -in large mushroom, baked at 350 degrees for 20 minutes
03/12/2013 3:53:46 PM CDT
Lily Kwan says ...
I like to combine smoked salmon with cream cheese to make a quick and tasty dip.
03/30/2013 11:56:11 PM CDT
Gail Alexander says ...
What a disappointment. Shame on you. Farmed is never as good as wild and farmed still has problems even your way. Can't count on you anymore.
04/21/2013 12:32:58 PM CDT
Susie Lance says ...
Teriyaki grilled salmon with corn-peach salsa: Cost grate witha nonstick spray; preheat grill. Combine 3 tsp teriyaki sauce, 2 tsp lime juice and 4 1/2 tsp honey in a baking dish, stir well and marinate 4 skinless salmon fillets for 5 to 10 mins. For salsa mix 2 ears grilled corn(removed from cob) 1 fresh peach, finely chopped, 2 tomatoes, chopped 1/4 c finley diced onion, 1/4 c minced cilantro, 1 tbsp each read wine vinegar and lime juice. set salsa aside for 1 hr. Grill salmon uncovered 4 to 5 mins on each side or until flaky. Remove salmon from grill top with salsa misture and garnich with lime wedges.
06/18/2013 4:33:21 PM CDT