RECIPES—you caught it—
now to cook it and eat it……..4/4/09
ROASTED SALMON
5-6 ounce pieces of Salmon, skin on
2 TSP. olive oil
1 tbsp. chopped chives
1 tbsp. fresh tarragon
Preheat oven to 425’. Line a baking sheet with foil. Rub salmon all
over with the olive oil. Roast skin side down until fish is cooked all
of the way through, about 12 minutes. (Check at 10 minutes to see if
fish flakes easily, baking longer only if it does not. Using a metal
spatula, lift salmon off of skin and place on serving dish. Sprinkle
with herbs.
This recipe is from the Mayo Clinic website and comes with the
recommendation to eat two servings of fish a week. Salmon is a good
source of Omega 3 fatty acids which help keep blood from forming clots
and help prevent a heart attack.
Buttery Sweet Grilled Salmon
1-2 lbs Salmon Filets
½ cup dark brown sugar
2 tablespoons soy sauce
2 tablespoons dry sherry
4 tablespoons melted butter
Place salmon filet in a pan. Combine
all ingredients, pour over the salmon and let it sit for 15 minutes. Grill for
about 10 -15 minutes, until the salmon begins to flake, brushing with the sauce
as it cooks.
Charred sugar-crusted salmon
Dry sugar rub:
2 tbsp sugar
1 tbsp chili powder
1 tsp black pepper
1/2 tbsp ground cumin
1/2 tbsp paprika
1/2 tbsp salt
1/4 tsp dry mustard
Dash of cinnamon
4 to 6 skinless fillets
(4-6 oz each)
2 tbsp canola oil
Blend all ingredients for the dry sugar
rub. Generously coat one side of each salmon fillet with the mixture.
Heat oil in large heavy pan over
medium-high heat. Carefully place salmon fillets in pan, seasoned side down.
Cook about 2 minutes to sear; turn fillets over. Reduce heat to medium and
continue cooking
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Teriyaki Grilled Salmon
INGREDIENTS
4 Salmon fillets, thawed
1/4 cup brown sugar, not packed
3 tbsp. oil
3 tbsp. soy sauce
1-1/2 tbsp. minced fresh garlic
1-1/2 tbsp. minced fresh ginger
1 sheet (12 x 18 inch) heavy duty aluminum foil
In a shallow baking dish, combine brown
sugar, oil, soy sauce, garlic and ginger. Place Alaska salmon
steaks/fillets in baking dish. Turn fish over several times to coat;
refrigerate 30 to 45
minutes. Remove salmon from marinade. Cook
on foil sheet on medium hot grill, turning once during cooking, about 6 to 12
minutes per inch of thickness. Do not overcook.
Makes 4 servings.
Bronzed Salmon in a Butter-Wine Sauce
4 Salmon steaks or fillets (4 to 6 oz.
each), fresh, thawed or frozen
1 Tablespoon olive or canola oil
2 Tablespoons of your favorite seafood
seasoning
1/4 cup white wine or chicken broth
1 Tablespoon butter
Directions: Rinse any ice
glaze from frozen salmon under cold water; pat dry with paper towel. Heat a
heavy nonstick skillet over medium-high heat. Brush both sides of salmon with
oil. Place salmon in heated skillet and cook, uncovered, about 3 to 4 minutes,
until browned. Shake pan occasionally to keep fish from sticking.
Turn salmon over and sprinkle with seafood
seasoning. Cover pan tightly and reduce heat to medium. Cook for 2 minutes; add
the wine and butter to pan. Continue to cook, uncovered, an additional 4 to 6
minutes for frozen salmon OR 1 to 2 minutes for fresh/thawed fish. Cook just
until fish is opaque throughout and sauce is reduced. Drizzle sauce over salmon
when serving.