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Jeffrey Effrey asked the following question:
I need a good recipe for salmon that still tastes good and if you can throw in some sides that’d be great too.
I need a good recipe for salmon that still tastes good and if you can throw in some sides that’d be great too.
December 3rd, 2009 at
you can bake it.combine mayo with 2 chopped tomatoes(or more,just so you have enough to cover the fish),then put on top of the fish.preheat oven to 400 degrees.or you can use carrots instead of tomatoes,or actually any veggies.you don’t even really need mayo,you can use olive oil.so long as the fish is covered in vegetables.bake it for about 20 minutes,or until cooked.rice goes great with fish,so while your salmon is cooking,you can boil some white rice.and chop up a quick salad.a lovely dinner
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December 4th, 2009 at
Salmon Filet with Mango Cilantro Salsa:
4 6-ounce portions salmon filet
Mango Cilantro Salsa:
1 ripe mango, peeled and ½-inch diced
¼ cup chopped scallion, green part only
¼ cup diced red bell pepper
1 tablespoon finely diced fresh jalapeno
1 tablespoon chopped fresh cilantro
1 small clove garlic, minced
1 tablespoon freshly squeezed lime juice
¼ teaspoon salt
½ teaspoon extra-virgin olive oil
Bake salmon filet at 400ºF for 15 to 20 minutes, depending on the thickness of the salmon. For Mango Cilantro Salsa, lightly toss all ingredients in bowl. Chill in refrigerator for at least 1 hour for flavors to meld. Serve salsa as an accompaniment to salmon. Mango Cilantro Salsa also goes nicely with grilled meat or chicken.
Yield: 4 servings
Nutrition Information: 245 calories, 7 g fat, 35 g protein, 11 g carbohydrate, 2 g dietary fiber, 88 mg cholesterol, 251 mg sodium
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
BROILED HONEY-LIME SALMON WITH
TARRAGON
2 tbsp. Dijon mustard
Juice of one freshly squeezed lime
2 tsp. olive oil
1 tbsp. honey
1 1/2 tsp. dried tarragon
2 tbsp. dry or semi-dry sherry
1/4 tsp. salt
1 1/4 to 1 1/3 lbs. salmon fillets, 1/2 to 5/8 inch thick
Nonstick vegetable spray
1. To make the marinade, thoroughly combine the first 7 ingredients.
2. Place the salmon fillets in a shallow, nonmetal dish and top with the marinade. Turn to coat the other side. Marinate in the refrigerator for about an hour, turning once or twice.
3. Preheat the broiler. Coat the broiler-pan rack with the nonstick spray.
4. Place the salmon on the rack, skin side down. Spoon the marinade over the fish.
5. Broil the fish 4 to 6 inches from the heating element for 5 to 6 minutes or until the fish is done. (No need to turn.)
Makes 4 servings. Salmon’s special flavor is highlighted by Dijon mustard, lime juice, and tarragon. Honey adds a slightly sweet accent. Serve the fish with fresh lime wedges.
Fish alternatives: Mako shark, swordfish, bluefish, tuna, pompano, freshwater trout, mahimahi, sablefish, whitefish.