salmon

bengardening

15 years ago

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

Sort by:Oldest

Comments (5)

luckygardnr
15 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
15 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.
Related Discussions
Salmon or coral colored roses, please suggest.
Q
Comments (65)
I bought the above from Antique Rose Emporium this spring 2022 for its winter hardiness. Hopefully the bloom is larger than my own-root Tess of the Urbervilles (the parent of the above Prairieville Prince). Below 10th-year own-root Carding Mill is my most favorite salmon/orange rose: Below own-root Liv Tyler is salmon-pinkish and is a heavy bloomer & very healthy in my alkaline clay. Pic. taken at near 90 F. For the best scent salmon-pink goes to Sweet Promise, its scent is WAY BETTER than Sweet Mademoiselle. Below Sweet Promise is fresh apple blossoms, and Sweet M. is myrrh & nectarine: Below are Sweet Mademoiselle (more orange), but I prefer the scent of Sweet Promise (2007 French Romantica):
...See More
Perfect Salmon Fillets?
Q
Comments (20)
I've cooked on a cedar plank in the oven. Works, but boy it sure fills the house with the aroma. Not sure I'd do it again, but it was interesting. This is my current favorite for salmon: https://www.bonappetit.com/recipe/slow-roasted-salmon-with-harissa Slow-Roasted Salmon With Harissa The first time we ran a recipe for slow-cooked salmon poached in olive oil, surrounded by fennel and citrus slices, and casually pulled apart, readers swooned. We swooned! It became an instant, oft-imitated classic. We’ve riffed on it ourselves, running flavor variations over the years, including this new one. The reason it has become such a staple: The low temp and abundance of olive oil make it nearly impossible to overcook. You’ll forget there’s any other way. Ingredients 4 servings ⅓ cup extra-virgin olive oil ¼ cup harissa paste (our favorite is New York Shuk) 1 garlic clove, grated 1 lemon, halved 1 2-lb. skinless center-cut salmon fillet Kosher salt Mixed tender herbs (such as parsley, cilantro, dill, and/or chives; for serving) Preparation Step 1 Preheat oven to 275°. Whisk oil, harissa, and garlic in a medium bowl. Pour half of harissa oil into a 2.5-qt. baking dish and swirl to coat. Thinly slice a lemon half and remove any seeds; scatter slices in dish. Step 2 Season salmon on all sides with salt and place in dish. Pour remaining harissa oil over salmon, spreading evenly over flesh with a pastry brush or spoon. Roast 15 minutes. Remove from oven and baste fish with harissa oil pooled in dish. Return to oven and continue to roast until flesh flakes apart easily with a spoon but is not quite cooked through, 10–20 minutes longer. Step 3 Use spoon to break up salmon into irregular pieces. Arrange salmon and lemon slices on a platter. Drizzle with any harissa oil left in dish, squeeze remaining lemon half over, and scatter some herbs around.
...See More
Wild salmon in the NE?
Q
Comments (54)
If the MA in your user name refers to a New England state, you're closer to harvesting action than I am on the West Coast. That's perhaps why the knowledge and broader availability of the better variety differs in our distantly separated regions. I've had mixed experiences at Whole Foods - in conversation with the fish counter manager once, I learned that he can order either wet or dry but tended to order wet, figuring the lower price point would sell better. He knew there was a difference but not until after talking with me did he understand what it is. Fortunately, the wholesale supplier I use is not really much out of the way. It's not in a retail neighborhood but it's somewhere I kinda pass by a few times a month. The minimum quantity is 5 pounds so each visit provides a supply that lasts awhile.
...See More
Let's talk lox and smoked salmon
Q
Comments (31)
"Apparently in the past the salmon was dilled and salted, wrapped in a cloth and buried in a bog. It sounds unlikely doesn't it but that is what he says.I doubt they do it like that these days." This is not unlike the Icelandic method of curing shark, called Hakarl. After preparing the shark pieces they are buried under the sand on the beach to ferment for a few weeks, which converts toxic chemicals in the shark flesh to make it edible. Well, "edible" for very low values of edible. It is described as "an acquired taste", one which even the late great Anthony Bourdain was not eager to acquire LOL
...See More
lynn_d
15 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
15 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
15 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

Related Discussions

lynn_d

lisa_fla

OklaMoni

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US