Inever eat fish but in red lobster, so I never cook fish, I bought some wild salmon today at Aldi's and want a simple healthy way to cook it...I like my fish raw in sushi, so hope these taste ok.....
The easiest thing to do with fish, IMO, is bake it.
Take your filet of salmon, brush it lightly with a little olive oil, season with some salt and pepper, and bake it in a 400 deg oven for about 10-15 mins, skin side down. It should flake easily when you take a fork to it.
Sometimes I'll bake it that way and then saute some mushrooms and onions and garlic to spoon over the top. Mmmmm.
Cook it on your outdoor gas grill. Season with your favorite seasonings (pepper, lemonjuice, soy sauce, paprika, blackening seasonings, dill - whatever you like on salmon) or leave it plain. Preheat the grill and put the salmon right on the grill skin side down. Cook until the salmon flakes - the color on salmon turns less intense - more pink as it cooks. Don't let it get too overdone, it gets dry. Squeeze some lemon on top. The skin gets nice and crispy and is a nice counterpoint to the smooth fish.
I poach it. Fill a microwavable dish half full with water. Bring it to a boil, then put in the fish and let it sit for about 20-25 minutes. (The flaky part is right.) Serve with lemon or dill sauce. Delicious!
Allrecipes is my favorite website for new recipes. Try some of these - many of them are baked. Just beware of the ingredients Most of the recipes have nutritional values. Just remember that salmon has higher fat than most fish - BUT they are "good" fats - as long as you eat them in moderation.
I like mine baked, i do it two ways
1. mix olive oil, chopped garlic clove, and grated ginger in a bowl, then spread it over the salmon, squeeze some lemon juice over it and bake for about 10-15min.
2. spray with pam olive oil spray, squeeze lemon juice over it, and sprinkle with lemon pepper, bake.
I think i might try to grill salmon too, that sounds yummy
I live in the NW and eat my fair share of salmon. My niece, nephew, brother, and I caught about 75 lbs of salmon in one trip last year, heh.
My favorite way is an old NW favorite. It sounds wrong to many people but it works oh so well.
Take your salmon and cover it in a sweet BBQ sauce like Bullseye for example. Wrap it in foil and put it on the BBQ. You may want to spray some PAM on the foil or the skin might stick. I usually leave it on for at least 20 minutes and then check to see if it's flaky and done.
The BBQ sauce gives it a slight smokey flavor but the real key is that it keeps the salmon extremely moist.
Serve with grilled asparagus and you have a wonderful meal.
The quality of the fish matters - if at all possible avoid Atlantic Farm Raised salmon. On the flipside I've heard many people swear that Copper River salmon has a superior flavor but I can't tell the difference. I do prefer Chinook (King) to Coho (Silver) for flavor though.
Meatier fish (like Salmon, tuna or bass), can be grilled just like a piece of meat. It just doesn't take as long. Make sure the grill is clean and I always wipe the grill down with a paper towel soaked in canola oil before I put the fish on. It prevents the fish from sticking.
Lighter fish (like cod, tilapia), I wrap in a foil packet with a little lemon juice, chopped onions and salt/pepper. You can either throw these on the grill or bake in the oven. I grew up eating perch this way.
I have baked it in the oven covered with a paste made of mashed garlic, a bit of olive oil, and some salt and topped the fillet with lemon slices for some tang. You could change it up by adding different herbs - parsley, dill, and tarragon go very well. A sprinkle of capers could add some pizazz as well.
Teriyaki style is super easy, just coat with teryaki sauce on top and broil until flaked easily with a fork. You could also use Dijon mustard, pesto (which is super yummy, but not quite low-fat so you'll have to balance out the rest of the day), etc. I think that anyone could come up with a very tasty sauce, marinade, etc. with the basic ingredients found in their condiment shelf in the fridge or in the pantry. I haven't tried these, but I can imagine that something neat can be done with maple syrup, balsamic vinegar, sundried tomatoes, wasabi paste, ginger, soy sauce, etc. (as long as they're not all combined together )
Can you tell that I'm a fish person? I absolutely love it and always have!
Need help with fish...
how about wrapping it in tin foil?
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