Salmon Ideas for tonight?!
I have some Salmon here and wanted some fresh Ideas on what I could do with it indoors!. With normal items that one would have in there pantry!. also sides im thinking wild rice with a romaine salad!. Any Ideas guys!?Www@FoodAQ@Com
Answers:
Where I live, salmon (we just call it "fish") is a food staple!. At one time, dried fish was dietary equivalent of rice, for example, in other places!. The best steelhead fishing in the world, they tell me!.
So there are jokes about new ways to new ways to serve fish!.
Last night, I served a salmon loaf, pretty much like a meatloaf, but that used pre-cooked (jarred) fish!. Very good topped with sour cream and dill!.
With a whole fish, I rub the skin with butter or oil, put slices of (peeled) sliced lemon and onion inside!. Some people chop these ingredients and add them to cooked rice, for a stuffing!.Either way, I like (chopped) parsley and dill!. Wrap loosely but securely in aluminum foil, and support it on a cookie sheet or something!. Bake at about 400F!. How long!? Depends on the size of the fish!. Fisheries Canada says about 10 minutes per inch of thickness!. I think that's way low for my taste, and go at least twice that!. Perhaps it might be better to calculate 20 min!./lb!.
Be careful, because really hot steam rushes out when you first unfold the foil package!.
I came up with the following 'recipe' shortly after I moved up here!. Wanted to feed people, but really didn't know how!. Needed to work fast!. Found a bottle of "President's Choice Memories of !.!.!." peanut sauce in the cupboard!. Coat fish with it!. Put two or three tablespoons of canola, corn, or sunflower oil into a skillet, and heat to "Medium or Medium-Low"!. If you like, scatter sliced onion on top!. Cover, and cook about 20 min!.
I was surprised to find this was a New Way to Cook Fish!. I suppose any other barbecue sauce would work, too!.
Bon appetit!
Www@FoodAQ@Com
So there are jokes about new ways to new ways to serve fish!.
Last night, I served a salmon loaf, pretty much like a meatloaf, but that used pre-cooked (jarred) fish!. Very good topped with sour cream and dill!.
With a whole fish, I rub the skin with butter or oil, put slices of (peeled) sliced lemon and onion inside!. Some people chop these ingredients and add them to cooked rice, for a stuffing!.Either way, I like (chopped) parsley and dill!. Wrap loosely but securely in aluminum foil, and support it on a cookie sheet or something!. Bake at about 400F!. How long!? Depends on the size of the fish!. Fisheries Canada says about 10 minutes per inch of thickness!. I think that's way low for my taste, and go at least twice that!. Perhaps it might be better to calculate 20 min!./lb!.
Be careful, because really hot steam rushes out when you first unfold the foil package!.
I came up with the following 'recipe' shortly after I moved up here!. Wanted to feed people, but really didn't know how!. Needed to work fast!. Found a bottle of "President's Choice Memories of !.!.!." peanut sauce in the cupboard!. Coat fish with it!. Put two or three tablespoons of canola, corn, or sunflower oil into a skillet, and heat to "Medium or Medium-Low"!. If you like, scatter sliced onion on top!. Cover, and cook about 20 min!.
I was surprised to find this was a New Way to Cook Fish!. I suppose any other barbecue sauce would work, too!.
Bon appetit!
Www@FoodAQ@Com
mustard glaze it was on martha and it was good
3 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
Salt and pepper
4 (6 ounce) fillets salmon, with skin
Chopped fresh dill (optional)
Preheat the oven to 425 degrees F!. In a small bowl, mix together olive oil, mustard, lemon juice, and 1/4 teaspoon each salt and pepper!.
Put salmon, skin side down, in a baking dish, and spoon mustard glaze over each piece of fish!. Bake until salmon is just cooked through and no longer red, 6 to 8 minutes!. Sprinkle with chopped dill, if desired, and serve!.Www@FoodAQ@Com
3 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
Salt and pepper
4 (6 ounce) fillets salmon, with skin
Chopped fresh dill (optional)
Preheat the oven to 425 degrees F!. In a small bowl, mix together olive oil, mustard, lemon juice, and 1/4 teaspoon each salt and pepper!.
Put salmon, skin side down, in a baking dish, and spoon mustard glaze over each piece of fish!. Bake until salmon is just cooked through and no longer red, 6 to 8 minutes!. Sprinkle with chopped dill, if desired, and serve!.Www@FoodAQ@Com
Alaska Salmon Bake with Pecan Crunch Coating --
INGREDIENTS
3 tablespoons Dijon mustard
3 tablespoons butter, melted
5 teaspoons honey
1/2 cup fresh bread crumbs
1/2 cup finely chopped pecans
3 teaspoons chopped fresh parsley
6 (4 ounce) fillets salmon
salt and pepper to taste
6 lemon wedges
DIRECTIONS
Preheat the oven to 400 degrees F (200 degrees C)!. In a small bowl, mix together the mustard, butter, and honey!. In another bowl, mix together the bread crumbs, pecans, and parsley!.
Season each salmon fillet with salt and pepper!. Place on a lightly greased baking sheet!. Brush with mustard-honey mixture!. Cover the top of each fillet with bread crumb mixture!.
Bake for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork!. Serve garnished with lemon wedges!.
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Asian Salmon --
INGREDIENTS
2 pounds salmon filets, with skin
2 tablespoons olive oil
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon packed brown sugar
2 cloves garlic, minced
1 pinch ground black pepper
2 tablespoons minced onion
1 tablespoon sesame oil (go easy on this, I don't use this much)
2 cups long-grain white rice
1 teaspoon dried dill weed
4 cups water
DIRECTIONS
Make several shallow slashes in the skinless side of the salmon filets!. Place filets skin-side down in a glass baking dish!. In a medium bowl, whisk together the olive oil, rice vinegar, soy sauce, brown sugar, garlic, pepper, onion and sesame oil!. Pour the liquid over the salmon, cover and refrigerate for 1 to 2 hours!.
Preheat the oven to 350 degrees F (175 degrees C)!. In a medium saucepan combine the rice, water and dill weed!. Bring to a boil, then cook over medium low heat until rice is tender and water has been absorbed, about 20 minutes!.
Remove cover from salmon, and bake in the marinating dish for about 30 minutes, or until fish can be flaked with a fork!. Serve salmon over the rice, and pour sauce over!.
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Blackened Salmon Fillets --
INGREDIENTS
2 tablespoons ground paprika
1 tablespoon ground cayenne pepper
1 tablespoon onion powder
2 teaspoons salt
1/2 teaspoon ground white pepper
1/2 teaspoon ground black pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
4 salmon fillets, skin and bones removed
1/2 cup unsalted butter, melted
DIRECTIONS
In a small bowl, mix paprika, cayenne pepper, onion powder, salt, white pepper, black pepper, thyme, basil and oregano!.
Brush salmon fillets on both sides with 1/4 cup butter, and sprinkle evenly with the cayenne pepper mixture!. Drizzle one side of each fillet with 1/2 remaining butter!.
In a large, heavy skillet over high heat, cook salmon, butter side down, until blackened, 2 to 5 minutes!. Turn fillets, drizzle with remaining butter, and continue cooking until blackened and fish is easily flaked with a fork!. Www@FoodAQ@Com
INGREDIENTS
3 tablespoons Dijon mustard
3 tablespoons butter, melted
5 teaspoons honey
1/2 cup fresh bread crumbs
1/2 cup finely chopped pecans
3 teaspoons chopped fresh parsley
6 (4 ounce) fillets salmon
salt and pepper to taste
6 lemon wedges
DIRECTIONS
Preheat the oven to 400 degrees F (200 degrees C)!. In a small bowl, mix together the mustard, butter, and honey!. In another bowl, mix together the bread crumbs, pecans, and parsley!.
Season each salmon fillet with salt and pepper!. Place on a lightly greased baking sheet!. Brush with mustard-honey mixture!. Cover the top of each fillet with bread crumb mixture!.
Bake for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork!. Serve garnished with lemon wedges!.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^!.!.!.
Asian Salmon --
INGREDIENTS
2 pounds salmon filets, with skin
2 tablespoons olive oil
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon packed brown sugar
2 cloves garlic, minced
1 pinch ground black pepper
2 tablespoons minced onion
1 tablespoon sesame oil (go easy on this, I don't use this much)
2 cups long-grain white rice
1 teaspoon dried dill weed
4 cups water
DIRECTIONS
Make several shallow slashes in the skinless side of the salmon filets!. Place filets skin-side down in a glass baking dish!. In a medium bowl, whisk together the olive oil, rice vinegar, soy sauce, brown sugar, garlic, pepper, onion and sesame oil!. Pour the liquid over the salmon, cover and refrigerate for 1 to 2 hours!.
Preheat the oven to 350 degrees F (175 degrees C)!. In a medium saucepan combine the rice, water and dill weed!. Bring to a boil, then cook over medium low heat until rice is tender and water has been absorbed, about 20 minutes!.
Remove cover from salmon, and bake in the marinating dish for about 30 minutes, or until fish can be flaked with a fork!. Serve salmon over the rice, and pour sauce over!.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^!.!.!.
Blackened Salmon Fillets --
INGREDIENTS
2 tablespoons ground paprika
1 tablespoon ground cayenne pepper
1 tablespoon onion powder
2 teaspoons salt
1/2 teaspoon ground white pepper
1/2 teaspoon ground black pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
4 salmon fillets, skin and bones removed
1/2 cup unsalted butter, melted
DIRECTIONS
In a small bowl, mix paprika, cayenne pepper, onion powder, salt, white pepper, black pepper, thyme, basil and oregano!.
Brush salmon fillets on both sides with 1/4 cup butter, and sprinkle evenly with the cayenne pepper mixture!. Drizzle one side of each fillet with 1/2 remaining butter!.
In a large, heavy skillet over high heat, cook salmon, butter side down, until blackened, 2 to 5 minutes!. Turn fillets, drizzle with remaining butter, and continue cooking until blackened and fish is easily flaked with a fork!. Www@FoodAQ@Com
SALMON PATTIES
16 ounces pink salmon, canned
1 egg
1/3 cup onion, minced
1/2 cup flour
1 1/2 teaspoons baking powder
1 1/2 cups vegetable oil, for frying
Drain salmon!. Set aside 2 Tablespoons juice in mixing bowl!. Mix together salmon, egg, and onions until sticky!. Stir in flour!. Add baking powder to juice, then stir into salmon mixture!. Form into small patties!. Fry until golden brown (about 5 minutes)!.
Serving Size: 4
TERIYAKI SALMON
2 c!. soy sauce
1/2 tsp!. garlic powder
2 tsp!. ginger
1 1/4 c!. sugar
1 1/2 c!. cooking sherry
1/2 tsp!. onion powder
1 c!. brown sugar
8-12 salmon steaks
Combine all ingredients except salmon in a saucepan and simmer for 45 minutes!. Do not boil!. Make sure sugar dissolves completely!. Cool!.
Marinate steaks 4 hours in sauce!. Barbecue steaks over hot coals until fish flakes easily when tested with a fork!. Reheat Teriyaki Sauce and pour over each individual dish to serve with salmon steaks
rice and aspargus sounds good!!! Hope this helps
Www@FoodAQ@Com
16 ounces pink salmon, canned
1 egg
1/3 cup onion, minced
1/2 cup flour
1 1/2 teaspoons baking powder
1 1/2 cups vegetable oil, for frying
Drain salmon!. Set aside 2 Tablespoons juice in mixing bowl!. Mix together salmon, egg, and onions until sticky!. Stir in flour!. Add baking powder to juice, then stir into salmon mixture!. Form into small patties!. Fry until golden brown (about 5 minutes)!.
Serving Size: 4
TERIYAKI SALMON
2 c!. soy sauce
1/2 tsp!. garlic powder
2 tsp!. ginger
1 1/4 c!. sugar
1 1/2 c!. cooking sherry
1/2 tsp!. onion powder
1 c!. brown sugar
8-12 salmon steaks
Combine all ingredients except salmon in a saucepan and simmer for 45 minutes!. Do not boil!. Make sure sugar dissolves completely!. Cool!.
Marinate steaks 4 hours in sauce!. Barbecue steaks over hot coals until fish flakes easily when tested with a fork!. Reheat Teriyaki Sauce and pour over each individual dish to serve with salmon steaks
rice and aspargus sounds good!!! Hope this helps
Www@FoodAQ@Com
I'm making salmon tonight too! The recipe I use is super easy and very yummy!. Just combine 1/4 cup maple syrup, 2 tablespoons soy sauce, 1 clove minced garlic, little salt/pepper!.!.!.marinade for only 20 minutes and cook in oven, uncovered for 20 minutes on 400 degrees!. This is based on 1 pound of salmon!. It is so easy and delish!Www@FoodAQ@Com
The most important factor when cooking salmon is that you don't overdo it!. Salmon should NEVER be cooked all the way through!.
Check out the link to a recipe (photo included) which goes in to greater detail!.Www@FoodAQ@Com
Check out the link to a recipe (photo included) which goes in to greater detail!.Www@FoodAQ@Com
i like to put a few dollops of cream cheese and fresh dill on top the salmon, then broil for about 20 minutes until fish is done!. the cream cheese gets a little crusty and its so yummy!
Www@FoodAQ@Com
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Bake it in a foil packet with some mushrooms, onions, rosemary, s&p, a dab of butter, and a splash of wine!.Www@FoodAQ@Com
When I have Salmon I usually pair it with Spinach and Mac-n-Cheese topped with Stewed Tomatoes!.Www@FoodAQ@Com