salmon

bengardening

13 years ago

Does amyone have a good fresh salmon recipe they would like to share preferably a baked one.

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Comments (5)

luckygardnr
13 years ago
This is my tried and true way of cooking salmon. If you don't like dill, try tarragon or rosemary, or you can eliminate the herb altogether. The sauce is also great on chicken.

Barbecued Salmon Fillets with Yogurt Dill Sauce

2 Salmon fillets
1 Tbsp lite olive oil
Juice of Ã¯Â¿Â½ lemon
Freshly ground pepper
Freshly chopped dill or Ã¯Â¿Â½ tsp dried

Marinate salmon in a Ziploc freezer bag with lemon, oil, pepper and dill for up to 2 hours.

Yogurt Dill Sauce

1-cup plain yogurt
Ã¯Â¿Â½ cup chopped sweet onion
1 tbsp freshly chopped dill
1 tbsp mayonnaise
2 tsp limejuice
2-4 drops Tabasco sauce, or to taste

Heat barbecue to 425 F. Place marinated salmon fillets, skin-side down, on double thickness tinfoil sheet, with the sides turned up to form a lip. Set timer to 13 minutes, but start checking salmon after 10 minutes. When salmon is just completely opaque, remove from BBQ. Slip a spatula between the meat and the skin to remove from skin to the plate. Serve with steamed new potatoes, and salad, and top with yogurt dill sauce.

Note: This can easily be done in a 425 F oven. Delicious!
luckygardnr
13 years ago
Sorry about the weird stuff above. That's juice from 1/2 lemon , 1/2 tsp dill, and 1/4 cup chopped sweet onion.
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lynn_d
13 years ago
The yogurt dill sauce sounds wonderful! I love dill with salmon.

One of my easy salmon recipes is to sprinkle the filets with soy sauce,lemon ang some garlic, sprinkle with brown sugar and let them marinate for a few hours. I then either bake or broil them. Topped with luckgardnr's dill sauce they would be great!
lisa_fla
13 years ago
This was Allrecipes daily recipe today-

Paper Salmon

2 (5 ounce) salmon fillets or steaks
2 tablespoons frozen green peas
2 cloves garlic, crushed
2 dashes lemon juice
1 tablespoon olive oil
Directions

Preheat the oven to 425 degrees F (220 degrees C).
Place each piece of salmon on a large (12 inch) circle of parchment paper so that they are 1 inch from the center. Cover each with a spoonful of peas, a clove of crushed garlic, a squeeze of lemon juice and a drizzle of olive oil. Fold the paper over into a packet and seal the edges by crimping and folding like a pasty. Place on a baking sheet.
Bake for 15 minutes in the preheated oven, or until fish is able to flake with a fork. To serve, place the packets onto serving plates and cut open the center in the shape of a cross.
OklaMoni
13 years ago
Grilled Salmon and mixed vegetables

I got both recipes via a "healthy living cooking school session".
( T = tablespoon t = teaspoon c = cup)
Salmon

about 1/2 lbs per person

basting sauce

4 T lemon juice
1 T vegetable oil
2 T Worcestershire sauce
dash salt and pepper

Combine all ingredients and baste salmon filets. DO NOT remove skin from filets and be sure to coat skin with oil so skin will not stick to grill. Place filets on a hot gas or charcoal grill, skin side down ( broiler in oven can be substituted) (( I used the George Foreman grill, 10 minutes)). Baste on more time, about 1/2 way through the cooking process. Broil for 10 to 12 minutes depending upon thickness of filets. DO NOT TURN the filets! When filets are cooked, salmon will be flaky and opaque in appearance. Serve with dill sauce if so desired.

Dill sauce

4 T light mayonnaise
4 T light sour cream
2 t prepared mustard
1 t dried dill weed.

Combine all ingredients and microwave for 1 minute.

Nutrition info

40 calories, 2.4 g total fat, 0 g saturated fat, 10 mg cholesterol, 1 g total carbohydrate, 0 g fiber, 124 sodium

Vegetables

1 T diet margarine
2 c small red potatoes, unpeeled and cooked
1/4 t seasoned salt
2 t chives
1/2 c tomatoes, chopped
1/4 c bell peppers, chopped
1/2 c zucchini, chopped
1/4 c green onion, chopped
1/2 c mushrooms, sliced
1/4 c cheddar cheese, grated
1/4 c Monterey jack cheese, grated
1 T reduced fat sour cream
1/4 medium avocado, peeled and sliced
1 pinch paprika

Cut cooked potatoes in 1/4 inch cubes. Season with salt and chives

Place potatoes, tomatoes, bell pepper, zucchini, green onions, and mushrooms in a non stick skillet, treated with vegetable spray, layering everything. Mix the cheeses, and place on top of the veggies.

Cover with a domed lid. Heat till cheese is completely melted, about 5 minutes.

Slide cooked vegetables onto a dinner plate, loosing edges by scraping around sides with rubber spatula. Top with avocado slices, sour cream and paprika.

salmon

Comments (5)

luckygardnr

luckygardnr

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lynn_d

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