An easy salmon dinner?!


Question:

An easy salmon dinner?

i want to make an easy salmon dinner for a ladt of 99 yrs old she loves salmon but i am not a very good cook.
but i would love to do something realy nice for her. she is a lovely lady and will be 100 in 4 weeks somebody please help me i need it for tomorrow, for her sunday lunch.
also what to do to accompany the salmon thank you.


Answers:
This is so easy.

Salmon Fillets.

Lightly salt fillet. Place a knob of butter on a medium high heat, ribbed frypan, and when it stops sizzling add fillet skin side down.
As it cooks you will see it changing colour and when it is about 1/3 cooked, carefully turn.
Cook until a further 1/3 is cooked and remove to a warmed plate and cover with foil.
Add some more butter and some fresh herbs:-
Fennel: for an aniseed taste.
Mint.
Parsley.
Let cook for a few minutes and remove from heat. The cast iron will keep it warm.

As an old girl she may still not have her choppers, so she could munch on these with her gums.

Mash.
Carrot & Parsnip Mash.
Mash the two together.
Add salt and ground black pepper

Pea Mash.
Fold hot cooked minted peas into mashed potato.

a salmon filet, spread mustard (fancy if you like) and italian bread crumbs, simple but good......... then grill it

Alright, I would first take some cut salmon, then spice it up with MC Season all, garlic powder, Accent, umm... and a pinch of cayenne pepper. Then, I would put it in the oven till it is well done! Well, to go with it I'll just....damn, I'm sorry. I usually eat that by itself! So you' have to think of something to put with it. Sorry again, hope what I said helped!

GOOD LUCK! (^_^)

i have a great quick one. it is an individual dinner...meaning for each portion....it is cooked seperately.
get a piece of foil
in the center put the portion of fish for one person
drizzle with olive oil, salt to taste and pepper
put three clices of lemon (round slices)
drizzle one table spoon of balsamic vinegar
a stem of rosmary
wrap up the foil so that the fish can not be seen, make sure no air can get in
preheat oven to 400 degrees for about 15-20 min
put in the wrapped fish and cook for about 15 minutes....peak in 15 minutes and make sure it is done....if not give more time.....like 3-5 minutes...do not overcook....when serving squeese fresh lemon on it.

you're lucky! Salmon is easy to make!
Just take you fish, add herbs like dill and tarragon. Top with Butter and a bit of onions, if wanted. Squeeze lemon juice right before cooking and before serving. Cook at 350* for like 20 min.

at the grocery market there are packs of rice pilaf or cous cous that pairs well. They take a short time to make and are easy. The brand is called Near East. They're good.

Asparagus goes well with salmon. Just add salt, Pepper and Olive Oil and cook in the oven with the fish--probably less cooking time.

salmon, lemon juice, salt and pepper and mayo spread over the top. Bake it at 350 for 30 mins. or until its cooked. You can add some parsley on top for color.

For starters, a salad made of lettuce, radicchio, anis, thinly-sliced carrots and red onion, served with an olive oil and wine vinegar dressing.

A main course consisting of filet of salmon baked in butter with a couple of lemon slices on top, seasoned with a bit of salt, pepper and Italian parsley. Chunks of red potatoes spiced with salt, pepper, paprika, parsley and rosemary sautéed in butter. Asparagus spears salted and blanched in water and olive oil with a generous amount of chopped garlic. All served with a bottle of delicious Chardonnay.

And for dessert, blueberry pie with vanilla ice cream. Finish with coffee or tea and a liqueur of your choice.

I would make poached salmon for a 99 year old, and would accompany it with boiled new potatoes and green beans.
Here's a step-by-step guide to cooking the salmon (and it gives a dressing too!):
http://www.videojug.com/film/how-to-make...
Good luck!

Steam the salmon fillet, just add a bit of salt and a few slices of lemmon will do....

Place salmon steak on Aluminum Foil, shiny side facing the steak. Marinate with olive oil, black pepper and herbs. Wrap tightly but not too tight that air cannot escape. Put in preheated oven (about 220) for 15 mins. Remove but do not open until about 20 mins later. Check if cooked thoroughly. Serve with broccoli and sliced carrots heated with butter.

How SWEET of you!

Here is my favorite, simple recipe:

Buy wild salmon fillets (not wild caught or farm raised). The flavor is strong and it won't need any additional seasonings or sauces.

Bake at 350 for 15 minutes.

Serve over orzo (rice shaped pasta) cooked in chicken broth.

Garnish with finely chopped bell peppers (red, orange and green).

Try the following

Chargrilled smoked salmon with rocket and parmesan

55g/2oz fresh parmesan
4 tbsp olive oil
2 tbsp balsamic vinegar
sea salt and freshly ground black pepper
200g/7oz rocket leaves
225g/8oz sliced smoked salmon

Method
1. Using a potato peeler, shave the parmesan into thin strips, set to one side.
2. Mix the olive oil together with the vinegar and some seasoning. Mix into the rocket leaves and place on the plates.
3. Heat a griddle pan to a high heat. Fold each slice of smoked salmon into three to make one thicker slice. Season with black pepper and drizzle on one side with a little olive oil.
4. When the pan is very hot, place the salmon on it, oiled side down, and leave for about 15 seconds and then turn a quarter turn and cook for a further 15 seconds and then remove. Do not turn it over, only cook on one side.
5. Sprinkle the rocket with the parmesan shavings and place the salmon, charred side up, on the top. Serve immediately.

or Salmon steaks with Muscadet, watercress and dill potatoes

750g/1?lb potatoes
1 small bunch dill
75g/3oz unsalted butter
4 salmon steaks, each weighing about 200g/7oz
50ml/2fl oz Muscadet or other dry white wine
120ml/4fl oz fish stock or chicken stock
1 tbsp fresh parsley, chopped
75g/3oz watercress
25ml/1fl oz virgin olive oil
1 tsp white wine vinegar
salt and freshly ground black pepper

Method
1. Cut the potatoes into long, triangular finger-length pieces. Place in a pan with the dill (keeping a few sprigs to garnish) and simmer gently in salted water.
2. Preheat the oven to 200C/400F/Gas6. Clarify 25g/1oz of the butter by melting it gently in a small pan then leaving it for 4-5 minutes until the solids fall to the bottom. Pour the clear butter off into the frying pan. Season the salmon steaks with salt and pepper. Heat the clarified butter, add the salmon and brown on both sides. Remove the pan from the heat and leave for 30 seconds. Pour over the wine, place the pan in the oven and cook for about 5 minutes.
3. Remove the salmon steaks from the pan and keep warm while you make the sauce. Pour the stock into the pan, bring to the boil and add the remaining butter. Boil rapidly to reduce the volume by half then add the parsley.
4. Arrange the salmon, watercress and the potatoes on four warmed plates. Mix together the olive oil, wine vinegar and ? tsp of salt and spoon over the watercress. Pour the sauce over the fish and serve

or Hot smoked salmon with warm potato and mange tout salad

2x140g/5oz salmon fillets
knob ginger, finely chopped
1 garlic clove, finely chopped
1 shallot, finely chopped
1 tbsp dark, sweet soy sauce (ketjap manis)
1 tbsp maple syrup
1 lime, juice only
salt and freshly ground black pepper
310g/11oz new potatoes
140g/5oz mange tout
1 lemon, juice only
knob of butter
olive oil
handful of shredded coriander and basil
oakwood smoked chippings used for smoking, NOT FUEL!

Method
1. Mix together the ginger, garlic, shallot, soy sauce, maple syrup and lime juice.
2. Take one sheet of foil, 30cm/12in long, lay salmon piece unmarinaded on one half of foil, drizzle marinade on and season well.
3. Fold the foil over and turn it into envelope so the salmon is completely sealed. Take another sheet of foil, sprinkle the chippings on one half - put the bag containing the salmon on top of the chippings.
4. Take a sharp knife and prick the top of the inner bag 20 times, fold the outer foil over the top and seal it in.
5. Put the foil parcel on a hot griddle pan. Smoke for about 7-10 minutes
6. You can put it in the oven to finish it off or you can put it on the barbecue.
7. Boil the new potatoes until tender and do the same with the mange tout
8. Toss together the potatoes with some olive oil, lemon juice and a knob of butter. Mix in the herbs and serve with the salmon.

This is the easiest recipe for salmon you'll ever see and I promise you, although it sounds way too easy, you'll not be disappointed.

1 wild caught salmon filet (NOT salmon steak)
Lemon pepper seasoning

Season both sides of the filet, skin side too.
Wrap loosely in wax paper
Place on dinner plate and put in microwave for 3 minutes.
Turn the filet packet over and microwave for another 3 minutes.
Depending on the size of the filet, you might have to microwave for one more minute. Just check to see if the entire filet is opaque and no longer deep pink anywhere.
When you pull the wax paper off the filet, it will bring the skin with it. I remove the brownish layer that exists between the skin and meat.
You'll have a perfectly cooked salmon filet. I like to serve it with cucumber dill sauce which is simply Marzetti's dill dip and finely chopped cucumber.
You really should try salmon this way, I never do it any other way and if there's leftover salmon, oh my.......the best salmon patties you ever tasted.
Good Luck!

here is a easy one for u. 2 salmon steaks 2 tablespoons butter 80 ml dry white wine salt and pepper fresh dill and tarragon a sprig of each one lemon 1lb dried penne pasta 2 tablespoons olive oil
bring a large pan of water to the boil when ready put in pasta to cook with a little olive oil for about 12 mins. in another pan put the salmon, butter,wine pinch salt with dill and tarragon and the lemon. cover and bring to boil and simmer for 10 mins then its ready. put pasta on dish salmon on top and u can by a parley sauce to go over salmon ma kid likes this to good luck




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