Preparing salmon...?!
I live a very healthy lifestyle and recently added a lot of fish to my diet!. What are some of your favorite ways to prepare salmon besides the old salt, pepper, oil, and lemon juice!?Www@FoodAQ@Com
Answers:
Here are two I like!. Enjoy!
Salmon with Roasted Cherry Tomatoes
2 cups cherry tomatoes
1 1/2 teaspoons chopped fresh thyme
1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves, minced
2 (6-ounce) salmon fillets (about 1 inch thick)
2 tablespoons fresh lemon juice
Preheat oven to 400!. Combine first 6 ingredients in a jelly roll pan coated with cooking spray; toss to coat tomatoes!. Bake at 400° for 15 minutes!. Add fish to pan!. Bake an additional 10 minutes or until fish flakes easily when tested with a fork!. Serve the tomato mixture over fish!. Drizzle with lemon juice!.
Serve with rice or couscous & roasted asparagus!.
http://find!.myrecipes!.com/recipes/recipe!.!.!.
--------------------
Lime-Steamed Salmon
2 limes
1 pound salmon fillet, skinned and cut into 3 pieces about 1 inch thick
1 tablespoon grated fresh ginger
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons toasted sesame oil
2 cups trimmed baby (small) green beans (about 8 oz!.) or one 9-ounce package frozen French-cut green beans
Lime wedges (optional)
Finely shred 2 teaspoons peel from the limes; set aside!. Thinly slice limes and lay slices evenly in the bottom of a steamer basket!. Place the fish in a single layer on top of the lime slices!. Stir ginger, reserved lime peel, salt, and pepper into sesame oil; brush generously over fish!.
Place fresh or frozen beans in the upper section of the steamer container!. Steam the fish and beans according to manufacturer's directions for 12 to 15 minutes or until just cooked through!. (If beans are not tiny, you may need to remove the fish and steam beans for an additional 4 to 5 minutes!.) Let stand 1 minute!.
To serve, arrange beans in a serving dish; remove fish from lime slices and arrange fish on top of beans!. If desired, serve with lime wedges!. Makes 3 servings!.
http://www!.bhg!.com/recipes/fish/salmon-t!.!.!.Www@FoodAQ@Com
Salmon with Roasted Cherry Tomatoes
2 cups cherry tomatoes
1 1/2 teaspoons chopped fresh thyme
1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves, minced
2 (6-ounce) salmon fillets (about 1 inch thick)
2 tablespoons fresh lemon juice
Preheat oven to 400!. Combine first 6 ingredients in a jelly roll pan coated with cooking spray; toss to coat tomatoes!. Bake at 400° for 15 minutes!. Add fish to pan!. Bake an additional 10 minutes or until fish flakes easily when tested with a fork!. Serve the tomato mixture over fish!. Drizzle with lemon juice!.
Serve with rice or couscous & roasted asparagus!.
http://find!.myrecipes!.com/recipes/recipe!.!.!.
--------------------
Lime-Steamed Salmon
2 limes
1 pound salmon fillet, skinned and cut into 3 pieces about 1 inch thick
1 tablespoon grated fresh ginger
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons toasted sesame oil
2 cups trimmed baby (small) green beans (about 8 oz!.) or one 9-ounce package frozen French-cut green beans
Lime wedges (optional)
Finely shred 2 teaspoons peel from the limes; set aside!. Thinly slice limes and lay slices evenly in the bottom of a steamer basket!. Place the fish in a single layer on top of the lime slices!. Stir ginger, reserved lime peel, salt, and pepper into sesame oil; brush generously over fish!.
Place fresh or frozen beans in the upper section of the steamer container!. Steam the fish and beans according to manufacturer's directions for 12 to 15 minutes or until just cooked through!. (If beans are not tiny, you may need to remove the fish and steam beans for an additional 4 to 5 minutes!.) Let stand 1 minute!.
To serve, arrange beans in a serving dish; remove fish from lime slices and arrange fish on top of beans!. If desired, serve with lime wedges!. Makes 3 servings!.
http://www!.bhg!.com/recipes/fish/salmon-t!.!.!.Www@FoodAQ@Com
Believe it or not, brushing it with BBQ sauce and broiling or grilling is very good!. Salmon is a big enough fish to stand up to stronger flavors!. Recently made BBQ salmon with sauted veggies and cheese grits!. Yum!. I've also used teriyaki, mustard and Italian dressing (seperately, not together)!.Www@FoodAQ@Com
Here's a great marinade-Teriyaki
Fresh ground ginger, a little soy sauce (you can use light), minced garlic, and finely chopped onion (dry will work also)
*optional- a little brown sugar or dash of pineapple juice!.Www@FoodAQ@Com
Fresh ground ginger, a little soy sauce (you can use light), minced garlic, and finely chopped onion (dry will work also)
*optional- a little brown sugar or dash of pineapple juice!.Www@FoodAQ@Com
we put butter and lemon pepper on it
You can blacken it
you can put mayo (yes mayo) and onions on it, it helps to keep it moist!.
or you can grill it on tinfoil and do a white wine cream sauceWww@FoodAQ@Com
You can blacken it
you can put mayo (yes mayo) and onions on it, it helps to keep it moist!.
or you can grill it on tinfoil and do a white wine cream sauceWww@FoodAQ@Com
kabobs
http://grilling!.safeway!.com/blog/3/2008/!.!.!.Www@FoodAQ@Com
http://grilling!.safeway!.com/blog/3/2008/!.!.!.Www@FoodAQ@Com
Pan-fried Salmon
Easy salmon fillets in less than 10 minutes!.
Step 1 Prep pan
Preheat a non-stick pan, spray it with canola oil, and add the spices of your choice!. This layer of spice will adhere to the underside of your fish, avoiding the messy procedure of seasoning on the counter!.
I used fresh ground black pepper and some cajun seasoning!.
Step 2 Prep and add fish
Rinse your salmon and pat it dry!.
Holding the fish over the sink, lightly rub it down with a thin layer of cornstarch!. Give your fish a gentle shake to remove any excess cornstarch; this is intended to be an extremely thin layer!. The cornstarch will help seal moisture into your fish, and help form a slightly crispy exterior!.
Drop it skin-side down in the pan and cook over medium-high heat!.
Step 3 Spray and season
Spray the top surface of the fish with the canola oil!. This will ensure it has enough oil to prevent sticking when you flip it later, and will help spices stick to the surface!.
Add the same spices that you originally added to the pan!. I added black pepper and cajun seasoning, trying to get roughly the same ratio as I did in the pan!.
Step 4 Flip
Keep an eye on the thick end of the fillet to see how far through it's cooked!. You want to flip the fish when it's slightly less than 1/3 of the way through the fish!.
After flipping, watch until it has cooked slightly less than 1/3 of the way from the other side!. The center will continue to cook after you remove the fish from the hot pan; if you wait until there's no pink left in the center the fish will overcook on the plate!. Fish are delicate!.
If you like, press the thick end up against the side of the pan to sear it before removing the fish!.
Step 5 Serve
Let the fish sit off the heat for 2-5 minutes to finish cooking and redistribute juices, then plate and serve quickly!.
Serve with lemons and the side dishes of your choice!.
Cajun Seasoning
26 oz table salt
5 T cayenne pepper
3 T black pepper
3 T onion powder
3 T garlic powder
3 T chili powder
1 T thyme
1 T sweet basil
1 T bay leaf
Add all the seasoning, except salt, in a blender!. Cover and blend to a fine consistency!.
Mix the blended spices with the salt until you achieve a uniform color!.
Use as you would salt!.
----
Creole Seasoning Blend
1 T salt
1 1/2 t garlic powder
1 1/2 t onion powder
1 1/2 t paprika
1 1/4 t dried thyme
1 t red pepper
3/4 t black pepper
3/4 t dried oregano
1/2 t ground bay leaves
1/4 t chili powder
Combine all ingredients; store in an airtight container!.
Use with seafood, chicken, beef, or vegetables!.
Yield: 1/4 cup!.Www@FoodAQ@Com
Easy salmon fillets in less than 10 minutes!.
Step 1 Prep pan
Preheat a non-stick pan, spray it with canola oil, and add the spices of your choice!. This layer of spice will adhere to the underside of your fish, avoiding the messy procedure of seasoning on the counter!.
I used fresh ground black pepper and some cajun seasoning!.
Step 2 Prep and add fish
Rinse your salmon and pat it dry!.
Holding the fish over the sink, lightly rub it down with a thin layer of cornstarch!. Give your fish a gentle shake to remove any excess cornstarch; this is intended to be an extremely thin layer!. The cornstarch will help seal moisture into your fish, and help form a slightly crispy exterior!.
Drop it skin-side down in the pan and cook over medium-high heat!.
Step 3 Spray and season
Spray the top surface of the fish with the canola oil!. This will ensure it has enough oil to prevent sticking when you flip it later, and will help spices stick to the surface!.
Add the same spices that you originally added to the pan!. I added black pepper and cajun seasoning, trying to get roughly the same ratio as I did in the pan!.
Step 4 Flip
Keep an eye on the thick end of the fillet to see how far through it's cooked!. You want to flip the fish when it's slightly less than 1/3 of the way through the fish!.
After flipping, watch until it has cooked slightly less than 1/3 of the way from the other side!. The center will continue to cook after you remove the fish from the hot pan; if you wait until there's no pink left in the center the fish will overcook on the plate!. Fish are delicate!.
If you like, press the thick end up against the side of the pan to sear it before removing the fish!.
Step 5 Serve
Let the fish sit off the heat for 2-5 minutes to finish cooking and redistribute juices, then plate and serve quickly!.
Serve with lemons and the side dishes of your choice!.
Cajun Seasoning
26 oz table salt
5 T cayenne pepper
3 T black pepper
3 T onion powder
3 T garlic powder
3 T chili powder
1 T thyme
1 T sweet basil
1 T bay leaf
Add all the seasoning, except salt, in a blender!. Cover and blend to a fine consistency!.
Mix the blended spices with the salt until you achieve a uniform color!.
Use as you would salt!.
----
Creole Seasoning Blend
1 T salt
1 1/2 t garlic powder
1 1/2 t onion powder
1 1/2 t paprika
1 1/4 t dried thyme
1 t red pepper
3/4 t black pepper
3/4 t dried oregano
1/2 t ground bay leaves
1/4 t chili powder
Combine all ingredients; store in an airtight container!.
Use with seafood, chicken, beef, or vegetables!.
Yield: 1/4 cup!.Www@FoodAQ@Com