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Answers: I do not have a grill or a grill rack for the oven so something that isnt with those. I dont like spicy things also. I just want a yummy salmon recipe, also if you know some great marinating sauces also.

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TARRAGON LEMON SALMON FILLETS

2 salmon fillets
tarragon
salt
lemon slices
butter
garlic powder

Place salmon skin side down on tin foil in baking sheet; cover with butter, then put seasoning on to taste.
Cover fish with lemon slices and tent the fish in tin foil, and bake at 375°F degrees for 20-30 minutes.

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Salmon with Bacon, Tomato, and Caper Vinaigrette

1/4 lb. slab bacon, diced
4 6 oz. pieces boneless, skinless salmon filet
olive oil
salt and pepper
1 ripe tomato, peeled, seeded and diced
11/2 tsp. capers
1 Tbsp. coarsely chopped parsley
1/2 tsp. prepared horseradish
2 tsp. balsamic vinegar


Over low heat, cook the bacon in a small frying pan until crisp. Remove from the heat.

Preheat the oven to 350F (175C). Drizzle the salmon with olive oil and season with salt and pepper. Heat a large, nonstick frying pan over medium-heat. Place the salmon, skin side up in the pan. Cook until the salmon is lightly browned. Flip the pieces over and cook until the skin is crisp. Transfer to the oven and cook for 4-5 minutes until cooked to medium. Remove from the oven.

Add the tomato, capers, parsley, horseradish, and balsamic vinegar to the bacon. Heat to a simmer and season with salt and pepper.

Transfer the salmon to warm plates and spoon the bacon vinaigrette over each piece.

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Crab Stuffed Salmon
Salmon is stuffed with a mixture of shallots, mascarpone cheese, crabmeat and Lemon Dill & Capers Sauce.

Ingredients
2 Shallots, minced
6 oz. Mascarpone or goat cheese
3-4 Tbsp. Robert Rothschild Farm Lemon Dill & Capers Sauce
1 lb. Crabmeat
4 Salmon filets
Butter, melted
Salt and pepper to taste

Directions
In a mixing bowl, combine the shallots, cheese, Lemon Dill & Capers Sauce and crabmeat.
Slice each salmon filet down the center to butterfly filet. Spoon a generous amount of crab filling onto 1 side of folded out filet. Fold other side of filet to close.
Place filets in baking dish and brush a little melted butter on top of stuffed salmons. Sprinkle with salt and pepper to taste. Place in 375 degrees F oven for about 15-20 minutes.

Great marinating sauces can be found at: http://www.robertrothschild.com/Categori...

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You can just put it on a baking tray and bake at 350 until it gets flaky, or you can wrap it in parchment with flavouring agents and bake a 420 until flaky (for small filets it's around 15 minutes. Make sure you drizzle a tiny bit of vegetable oil on it.

- Spread pureed dill over the salmon filet - then bake it. You can throw it into the parchment with sliced oranges as well as the dill, and that tastes pretty decent.
- Spread minced garlic over it, a teaspoon of soy sauce (try to get sweet soy sauce) and some chopped green onions, then bake.
- Wrap it in parchment with three or four thin slices of lemon and a sprinkle of ground black pepper.
- Maple syrup mixed with garlic paste and a quarter teaspoon of pepper - spread it over the salmon and bake.

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marinate the salmon at least an hour (up to 3 hours) in:

soy sauce, Black pepper, garlic powder, green onions, a little ground ginger and some olive oil. Use enough to cover whatever quantity of salmon you have.

Get a grill surface smoking hot and coat with non-stick cooking spray. Place salmon pieces skin side down on grill (or you can use saute pan). Let it sit for a couple minutes and turn when golden brown (about 4 minutes). Cook other side for at least a minute and up to 5 minutes depending on how well done you want the meat to be. Pour marinade over salmon in the last 30 seconds or so before plating.

Serve with a vegetable cous cous and mandarin orange cake.

Vegetable cous cous

2 cups cous cous
4-1/2 cips chicken broth or vegetable stock
1 medium onion, chopped
2 carrots, chopped
2 stalks celery, chopped
1 English Cucumber, diced
1 fresh tomato, seeded and diced
1/2 cup soy sauce
1/4 cup same broth used for cooking cous cous
2 TBSP sesame seeds
1/2 cup chopped fresh Flat leaf parsley

Bring broth to a boil and pour over cous cous in a bowl. Cover with plastic wrap and set aside for 15 minutes.

Meanwhile, chop your vegetables up and sautee onion, celery and carrot in 2 TBSP olive oil. Add seasonings, broth and soy sauce. Pour over the cous cous and fluff it with a fork.

Next, add cucumber, tomato and fresh parsley. Mix thoroughly.

Mandarin Orange cake

Yellow cake mix
1 can mandarin orange segments, drained
reserved orange liquid

Prepare the cake mix according to directions. At the last minute, fold in drained orange segments and bake as usual.
While cooling cake, pour 1/2 the reserved liquid over the cake.

Mix remaining liquid with 1/4 cup of confectioner's sugar to form a pourable glaze. Add water as needed to get the right consistency.

When cake is cooled, pour the glaze over the cake and serve with more orange segments on each plate.

Enjoy this meal, it is mostly healthy and very tastey!

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*******HERB BASTE FOR SALMON
2 tbsp. olive oil
2 tbsp. melted butter
1 tbsp. fresh chopped basil
1 tbsp. fresh chopped parsley
1 tsp. grated lemon peel
Salt and pepper to taste
4 salmon steaks or 1 salmon fillet (about 1 lb.)
Combine all ingredients except salmon. Baste salmon with mixture, cooking according to desired methods. Makes 4 servings.
MICROWAVE:
Brush with baste; place on microwavable roasting rack. Cover with wax paper; cook on high until fish flakes. Rotate once during cooking period and baste with additional marinade.
BAKE:
Brush with baste and bake in preheated 450 degree oven, about 10 minutes per inch of thickness. Brush with baste as needed.
BOIL:
Brush with baste and boil 4 to 6 inches from heat, 10 minutes per 1 inch thickness. Brush with baste as needed.

*****SALMON STEAK GREEN BEAN WITH SAUCE
4 salmon steaks
2 c. water
2 tbsp. lemon juice
1 tsp. salt
1 (9 oz.) frozen French green beans
1 c. skim milk
1/2 c. cubed Swiss cheese
2 tbsp. flour
1 tbsp. butter
1/4 tsp. salt
Put steaks into large skillet; add water, lemon juice and salt. Bring to a boil and reduce heat. Cover and simmer 10 minutes. Cook beans and drain.
In blender combine milk, cheese, flour, butter and salt. Pour mixture into saucepan and stir until thick and bubbly. Stir in beans and cook 2 minutes more. Drain salmon and put on warm platter. Spoon bean sauce over salmon.

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Baked Salmon


Ingredients
Salmon fillet
Garlic Garlic? to taste
Seasoned Salt to taste
2 Tbsp. olive oil
Spinach & Herb Dip Mix to taste
Black pepper to taste
Fried onions

Directions
Place salmon on aluminum foil; coat both sides with Garlic Garlic? and Seasoned Salt. Pour oil on one side of salmon. Sprinkle top with Spinach & Herb Dip Mix and pepper. Wrap fillet with foil; place on baking sheet. Bake at 350° for 20 minutes. Remove from oven; sprinkle with fried onions. Bake an additional 5-10 minutes.


this is the way my mom makes it

http:.//tastefullysimple.com/web/dgood...

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