I am looking for a quick and delicious salmon recipe, something simple with lime or lemon and butter. help!?!
4 (6-ounce) salmon fillets
1/4 cup extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon minced fresh rosemary leaves
8 lemon slices (about 2 lemons)
1/4 cup lemon juice (about 1 lemon)
1/2 cup Marsala wine (or white wine)
4 teaspoons capers
4 pieces of aluminum foil
Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, and rosemary. Place each piece of seasoned salmon on a piece of foil large enough to fold over and seal. Top the each piece of salmon with 2 lemon slices, 1 tablespoon of lemon juice, 2 tablespoons of wine, and 1 teaspoon of capers. Wrap up salmon tightly in the foil packets.
Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Place the foil packets on the hot grill and cook for 10 minutes for a 1-inch thick piece of salmon. Serve in the foil packets.
Answers: Salmon with Lemon, Capers, and Rosemary
4 (6-ounce) salmon fillets
1/4 cup extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon minced fresh rosemary leaves
8 lemon slices (about 2 lemons)
1/4 cup lemon juice (about 1 lemon)
1/2 cup Marsala wine (or white wine)
4 teaspoons capers
4 pieces of aluminum foil
Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, and rosemary. Place each piece of seasoned salmon on a piece of foil large enough to fold over and seal. Top the each piece of salmon with 2 lemon slices, 1 tablespoon of lemon juice, 2 tablespoons of wine, and 1 teaspoon of capers. Wrap up salmon tightly in the foil packets.
Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Place the foil packets on the hot grill and cook for 10 minutes for a 1-inch thick piece of salmon. Serve in the foil packets.
You just basically typed out the best "recipe" for salmon! Rub the butter on the fish add salt and fresh black pepper and either squeeze some lemon juice onto it or place a slice of lemon on top and bake in oven... OMG it is AMAZAING!
Salmon and Rice Primavera
2 tbsp all purpose flour
2 cups milk
1 cup long grain rice
4 oz herb and garlic flavoured cream cheese
1 1/2 cups hot water
salt and pepper
4 pieces boneless skinless salmon fillet (about 1 1/2 pounds)
2 cups frozen mixed baby vegetables, thawed
lemon wedges
1 - In a large nonstick skillet, whisk flour into milk; stir in rice, cream cheese, hot water, tsp salt and 1/4 tsp pepper. Bring to a simmer over medium-high heat, stirring often. Reduce heat to medium-low; cover and simmer for 15 minutes until rice is almost tender, gently stirring three times.
2 - Sprinkle salmon with salt and pepper. Working quickly, stir vegetables into rice and nestle salmon fillets on top. Cover and cook for about 15 minutes longer or until rice is tender and most of liquid is absorbed and white juices form on top of salmon.
3 - Remove from heat and let stand, covered, for 5 minutes. Serve with lemon wedges to squeeze over top.
People are encouraged to eat two servings of heart-healthy fish every week and this dish fits the bill! Better still, this one-pot meal is four food group balanced. Aiming to include foods from each food group at each meal is an easy way to ensure you get the daily nutrition you need for your busy life.
Hope you like it, I do!!!
1. Place sheet of foil on flat surface
2. Place salmon in center
3. Cut thin slices of lemon, place on top of salmon
4. Do likewise with butter
5. Add any of the following: feta, garlic, bell pepper, onion, green chili, pineapple, tomato, asiago, tomato, capers, asparagus, leeks, artichoke, bleu cheese (not much), ginger, soy, craked pepper.
6. fold foil over salmon
7 bake until tender
ta-dah
SALMON WITH LEMON LIME BUTTER
1/2 tsp. grated lemon zest
1/2 tsp. grated lime zest
2 tbsp. room temperature butter
1 1/2 lbs. salmon fillet
1/4 tsp. salt
Stir lemon and lime zests into the butter. Put the butter mixture on a piece of plastic wrap and roll to form a 1 inch cylinder. Either refrigerate or, if you're in a hurry, put in the freezer to firm while you cook the fish. Put the fish in a microwave-proof baking dish, thickest portion toward the edge of the dish. Pour in 1/3 cup water and sprinkle the fish with salt. Cover with plastic wrap and poke several holes in the plastic. Microwave on medium for 6 minutes and then turn the fish over and microwave 2 minutes longer. Top each portion with 2 thin slices of lemon lime butter and serve.
OR
SALMON WITH LEMON BUTTER
3 salmon steaks, 1 inch steaks
2 c. water
1 tsp. salt
1 tbsp. parsley flakes
1/2 c. butter
1 tbsp. lemon juice
Place salmon steaks in a skillet. Add the water and sprinkle with salt. When the water begins to boil, lower the heat and cover the skillet. Cook the fish for 7 minutes or until it flakes with a fork. Remove the salmon from the skillet and remove the skin and bone.
Melt the butter in a saucepan, add the lemon juice and parsley flakes. Stir well and serve with salmon. Serves 6.
OR
GRILLED SALMON STEAKS WITH LIME BUTTER
1/2 c. (1 stick) butter, melted
1/4 c. lime juice
1 tbsp. pepper
4 (9 oz.) salmon steaks
Lime wedges
Combine first 3 ingredients. Place salmon in glass baking dish. Pour lime butter over. Let salmon marinate while preparing barbecue or preheating broiler. Prepare barbecue (medium-high heat) or preheat broiler. Cook salmon until just opaque, brushing with lime butter marinade occasionally, about 4 minutes per side. Transfer to plates. Brush with any remaining lime butter. Serve immediately with lime wedges.
JM