Does anyone have any good recipes for salmon?? I am not a huge fan of it but I would like to start eating more. My BF and DS love it so I want to cook it more often but just dont have any good recipes?
Here is my current, favorite recipe for salmon. It is simple and delicious. I serve it over brown rice (there's usually some tasty sauce to spoon over the rice) with a green vegetable.
Maple-glazed salmon
INGREDIENTS
1/4 cup maple syrup
2 tablespoons soy sauce
1 clove garlic, minced
1/4 teaspoon garlic salt
1/8 teaspoon ground black pepper
1 pound salmon
DIRECTIONS
In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
Preheat oven to 400 degrees F (200 degrees C).
Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.
NUTRITION INFORMATION
Servings Per Recipe: 4
Amount Per Serving
Calories: 265
Total Fat: 12.4g
Cholesterol: 67mg
Sodium: 639mg
Total Carbs: 14.2g
Dietary Fiber: 0.1g
Protein: 23.1g
Reducing balsamic vinegar (simmering it until it decreases in volume) turns it into a thick and flavorful glaze that, because of its sweet taste, pairs perfectly with rich salmon. Once you have this easy sauce mastered, you can try it on grilled steaks, chicken, or pork.
4 (6-ounce) salmon fillets
1 cup balsamic vinegar
2 teaspoons extra-virgin oil
1 teaspoon fresh lemon juice
Salt and freshly ground black pepper
Heat oven to 450 degrees Farenheit
Season salmon with salt and pepper; place in an ovenproof baking dish and bake until opaque throughout, 10 to 12 minutes.
While fish is cooking, place vinegar in a small saucepan. Cook over medium-high heat, stirring frequently, until reduced to 1/3 cup, 8 to 10 minutes. Remove from heat, whisk in oil and lemon juice, and season with salt and pepper. Place salmon on serving plates and drizzle with glaze.
Makes 4 servings
Nutrition at a Glance
Per Serving: 380 calories, 21g fat, 4.5g saturated fat, 34g protein, 9g carbohydrate, 0g dietary fiber, 100mg cholesterol, 190mg sodium
We eat salmon a lot, but since it's pricey (I only eat wild) I end up making salmon patties a lot (with canned salmon.)
I add the follow to one 14oz can of salmon to make 4 patties:
1 egg
1t dijon mustard
a couple handfuls of bread crumbs (whole wheat is good)
whatever seasoning I'm in the mood for (herbs, spices, capers, but no salt! Otherwise they'll be salty.)
Form into patties and brown in a pan on the stove. I usually just serve these with a salad or other veggie, but they make great salmon burgers too.
Let's try this again! This recipe was taken from the paperback version of the South Beach Diet Cookbook on page 162. I've also done something similar to this with pork chops. Yumm-O!
Cut the fish into 4 equal-size portions. Combine the olive oil, lemon juice, salt, pepper, garlic, and rosemary in a bowl. Brush the mixture onto the fish.
To grill, arrange the fish on a grill rack or use a grill basket sprayed with olive oil cooking spray. Grill over medium-hot coals until the fish flakes easily (allow 4-6 minutes per 1/2" of thickness). If the fish is more than 1" thick, gently turn it halfway through grilling.
To broil, spray the rack of a broiler pan with olive oil cooking spray and arrange the fish on it. Broil 4" from the heat for 4-6 minutes per 1/2" of thickness. If the fish is more than 1" thick, gently turn it halfway through broiling.
To serve, top the fish with capers, if using, and garnish with rosemary sprigs, if desired.
Serves 4
Nutrition at a Glance:
Per Serving: 231 calories, 23g protein, 1g carbohydrates, 15g fat, 3g saturated fats, 213mg sodium, 67mg cholesterol, og fiber
Here is one for you AngelMae, It is from Paula Dean's cookbook
SALMON FROM THE GARDEN
2 SALMON FILETS
HOUSE SEASONING
SAGE, ROSEMARY, THYME
LEMON OR ORANGE SLICES
TAKE SALMON, PUT BUTTER ON TOP
SPRINKLE HOUSE SEASONING ON TOP
SPRINKLE THE SAGE, ROSEMARY, THYME
IF USING FRESH HERBS, STRIP GREEN LEAVES OFF STEM
PUT LEMON OR ORANGE SLICES ON TOP
LAY ON FOIL AND MAKE A TENT.
BAKE AT 350 DEGREES FOR 13 MINUTES
HOUSE SEASONING IS:
1 CUP SALT
1/4 CUP BLACK PEPPER
1/4 CUP GARLIC POWDER
THIS RECIPE IS VERY GOOD, I MAKE IT ALL OF THE TIME
I like lemon, garlic, salt, pepper, and olive oil. I make a marinade of those things, put the salmon in a bag with the marinade, and leave it sit in the fridge for at least an hour. Reserve some marinade, though. Afterwards I make a cute little packet with tin foil of the salmon and mixed vegetables of your choice (sugar snap peas, broccoli, carrots, and mixed bell peppers are my favorite). Serve over rice or pasta. When serving with pasta I use the rest of the marinade as a dressing and toss to coat the pasta and the veggies.
This is my all-time favorite salmon recipe. It's a great change of pace from typical fish recipes.
Broiled Salmon and Fresh Berry Sauce
1/2 cup sliced green onions
3 tbsp brown sugar
3 tbsp soy sauce
1 cup orange juice
2 tbsp white wine vinegar
1/2 tsp salt
1/4 tsp ground white pepper (or black pepper)
1 lb salmon
1 tbsp corn starch
2 cups fresh raspberries
Combine all ingredients except salmon and raspberries in a bowl and whisk well. Add salmon and marinate for half an hour.
Remove salmon from marinade (reserve marinade) and broil.
While salmon is cooking, heat reserved marinade in saucepan. Mix cornstarch with small amount of marinade then add to the saucepan and continue heating until sauce is somewhat thickened and heated through. Add raspberries and cook 1 minute more. Pour sauce over salmon. You may want to serve this in bowls because, even with the cornstarch, the sauce is soupy.
We eat salmon all of the time. I like to get a big filet and simply broil it for 9-10 minutes (skin side down), until it flakes but is still very pink in the middle. We love sashimi, so we like it on the rare side! Then we serve it with soy sauce, ginger and wasabi. So easy and quick. Add steamed rice and salad and it's a meal.
I marinade my salmon in freshly chopped cilantro and squeezed lime juice. It adds a naturally sweet but subtle flavour to the fish. I serve it over brown rice and sprinkle a little bit of slivered almonds overtop.
Salmon????
I posted another recipe yesterday but it disappeared.
