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Simple Salmon Supper

The first fish I folded into my cooking repertoire was farm-raised salmon. Not surprising, right? Lots of people start that way because it’s easy to prepare, versatile and affordable. I baked it with soy sauce and brown sugar, I glazed it with maple syrup, I coated it with mustard or I grilled it with veggies. Though the list of fish I cook with is far longer these days, I still reach for salmon for a quick, easy and delicious dinner.

Read on to find out how you could win a $50 Whole Foods Market gift card. UPDATE: Thanks to everyone that entered. Congrats to our randomly chosen winner, Tiffany!

Reap the health benefits of fish and the budget benefits of cooking at home with simple farm-raised salmon suppers. Fast enough for a weeknight and easy enough for a novice cook, these six recipes are…well, a great catch.

Salmon with Sautéed Swiss Chard. Very easy. Very tasty.

Baked Salmon with Lemon-Thyme Flaky Salt. Serve this dish with brown or wild rice and a green salad for a complete meal.

Roasted Salmon and Broccoli with Lemony Whole Wheat Linguine. Veggie? Check! Protein? Check! Grain? Check!

Salmon with Tomato-Olive Topping. Just a handful of ingredients equal a mouthful of goodness. (Time-saving tip: look for roasted tomatoes on the olive bar.)

Seared Salmon with Soy-Ginger Noodles

Seared Salmon with Soy-Ginger Noodles and Vegetables. Quick and satisfying.

Lemony Salmon with Whole Wheat Penne, Peas and Dill. The classic combination of salmon, peas and dill make this a timeless weeknight winner.

 

Responsibly FarmedKeep in mind, not all salmon is farmed the same! The standards behind our “Responsibly Farmed” seal prohibit antibiotics and parasiticides in feed, allow only non-synthetic pigments to be used, and require producers to protect wildlife and prevent the escape of farmed fish into the wild. 

We’re fishing around for more easy salmon dishes. Share your favorite simple salmon recipe in the comments below by March 31 and you could win a $50 Whole Foods Market® gift card.

The fine print: No purchase necessary. Promotion ends March 31, 2013, 11:59 PM CDT. Must be a legal resident of the US or Canada (except in Quebec, where it is void) age 18 or older to participate. Taxes on prize, if applicable, are the responsibility of the winner. Employees of Whole Foods Market, Inc., are not eligible. Void where prohibited.

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300 comments

Comments

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!

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

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!

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.

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 ...

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!

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!

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.

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.

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.

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!

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.

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!

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.

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. ;-)

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!

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.

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

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.

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.

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..

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!

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 : )

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.

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.

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.

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.

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.

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!

Maureen Kramer says …

SESAME-CRUSTED SALMON WITH CITRUS MISO SAUCE 
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

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!

brad parriah says …

red snapper recipes.

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.

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.

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!

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

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.

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.

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!

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.

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

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.

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.

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!

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.

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.

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

Lily Kwan says …

I like to combine smoked salmon with cream cheese to make a quick and tasty dip.

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.

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.

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