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961 Views 15 Replies 10 Participants Last post by  drgenie
Ok, I'm going to start several threads on some new foods... First salmon.<br><br>
I know fish is good for you, and we are both trying to eat better. So... we bought these frozen salmon fillets last night.<br><br>
How should we cook them? We (mostly DH) isn't into weird, unusual foods. So if there is a tried and true, non-weird (I know, that is in the eye of the beholder! <img alt="biggrin.gif" src="">) way to cook these and have them be good, please share!
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Congrats on trying something new. I normally go for fresh over frozen, but make sure not to rush the defrost.<br><br>
I like salmon a lot, and my favorite recipe is simple.<br><br>
Rinse fish with cool water and pat dry with a paper towel.<br>
Squeeze lemon juice over fish.<br>
Rub fish with a coat of olive oil.<br>
Season liberally with Dill Weed.<br><br>
Bake at 375F for about 15-20 minutes, depending on size of portions. Check the thickest part of the filet to ensure cooked all the way through. I think the key is the olive oil, which helps ensure lock in the moisture. Serve with lemon and with rice, and/or sauteed or steamed veggies.<br><br>
I hope some of the real culinary pros come here with better salmon recipes.
This is delicious...<br><br>
1/4 cup maple syrup (use real maple syrup if you can, not that sugar renamed)<br>
2 tablespoons soy sauce<br>
2 clove garlic, minced<br>
1/8 teaspoon ground black pepper<br>
1 pound salmon<br>
In a small bowl, mix the maple syrup, soy sauce, garlic, and pepper.<br>
Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.<br>
Preheat oven to 400 degrees F (200 degrees C).<br>
Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.
I went with frozen because they were on sale, and because I'm hesitant to try it. And I didn't want it to go bad in the fridge if we opted for something else first!
wyrillco - Tell me how it turns out because I really like finding new foods that I like that are actually good for me, and I have recently found that I like fish. I am so sick of frozen pizzas. <img alt="wink.gif" src=""><br><br>
These recipes sound great and root's sounds like even <i>I</i> could do it. <img alt="biggrin.gif" src=""><br><br>
Salmon is way up there on my list. In my opinion it is so flavorful on its own it doesn't need a lot of dressing up.<br><br>
A really quick way to do it is shake some teriyaki on and cook it in a grill pan starting with the skin side -- maybe 6 minutes each side? I just check it obsessively. That's delicious with asparagus & brown rice.
It's also mighty fine raw, on a little bobsled of sushi rice!
I agree it doesn't need much dressing up. Let me be a snob, however, and say you really need pacific salmon, not atlantic. Wild caught is also best for the environment. In June, the expensive and oh-so-delicious Copper River salmon becomes available. If you buy some, get it fresh and don't put anything on it but a little dill and/or lemon.
So when I'm in Seattle this summer, will I be able to get good fresh salmon?
Back when I ate meat, I would thaw the frozen salmon, and then broil with lemon, a little butter and some Mrs. Dash. It doesn't take much to make salmon taste good!
Are you kidding? You'll be able to pick the type and possibly even river from whence came the salmon. If you get the choice, go for king.
Oh yes. It was only when I visited Seattle last summer for the first time that I realized I knew nothing at all about real salmon. If you live on the east coast, you've probably never tasted the kind of salmon you can get in Seattle without any particular effort. Next time I go, I'm going to eat it every day.<br><br>
So since I grew up in KS and live in CO now, I probably have no idea, huh? <img alt="biggrin.gif" src=""><br><br>
Thanks all!
All the fish I ever get are from dinky little WI lakes...and I love 'em! <img alt="biggrin.gif" src=""><br><br>
I can't wait until I get to eat some of the "good stuff."<br><br>
This is my absolute favorite salmon recipe. It takes minutes to put together and I've made it for company several times with rave reviews. I usually add a little more honey than the recipe calls for to balance the sweet/mustard flavor, and you can get the whole big fillet (basically one side of the salmon) if you are making it for more than two or if you want lunch leftovers)<br><br>
Alaska Salmon Bake with Pecan Crunch Crust<br>
Prep: 15 min, Cook: 10 min.<br><br>
•2 Tbs. Dijon mustard<br>
•2 Tbs. unsalted butter, melted<br>
•1 Tbs. plus 1 tsp. honey<br>
•1/4 cup breadcrumbs<br>
•1/4 cup pecans or walnuts, finely chopped<br>
•2 tsp. parsley, chopped<br>
•4 salmon fillets, thawed if frozen, 6 ounces each<br>
•1 lemon, cut into wedges<br><br>
Preheat oven to 450°F. Mix first 3 ingredients in a bowl and set aside. Mix breadcrumbs, pecans and parsley in another bowl. Season salmon with salt and pepper to taste and place on a lightly greased baking sheet or broiling pan. Brush each fillet with mustard-honey mixture and top with a spoonful of breadcrumb mixture. Bake 10 minutes per inch of thickness, or until salmon flakes when tested with a fork. Serve with lemon wedges.
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