Anybody have any ideas? I normally either blacken mine or season / garlic, lemon, salt & pepper then pan saute.

Tonight along w/ the Salmon I will be making steamed aspargus, wild rice pilaf, and a salad of mesculan greens, blue cheese crumbles, sliced almonds, & dried cranberries w/ a citrus vinaigrette.

:yum: :yum: I can smell it

Slice in through the center an add crab!

Saute it until just done. Separately mix up in a bowl a cup of sour cream or Greek yogurt, the juice of a lemon, some seasoned salt, and a tablespoon or two of dill weed. Mix thoroughly and serve over the salmon.

:drool:

Salmon is best served/eaten raw :yay:

I like to lay it on sliced onions and lemon, season it with thyme, wrap it in foil and bake it :drool:

By the by, what time's dinner? I'm hungry and yours sounds good! :biggrin:

4 salmon fillets, 5 to 6 oz each
1/2 large orange, zest and juice only
1/2 large lemon -- juice only
Salt and pepper to taste
2 tablespoons brown sugar
1 tablespoon chili powder
1 large garlic clove -- minced
2 tablespoons butter -- melted

Directions

In a shallow dish large enough to hold the salmon, combine the juices salt and pepper. Add the salmon, turning to coat with the marinade. Let marinate at room temperature for 20 minutes, turning the fillets once.Preheat oven to 425 degrees. Line a shallow baking pan with aluminum foil and grease with a little of the melted butter.In a small dish, combine the orange zest, brown sugar, chili powder and minced garlic. Rub the marinated salmon with the brown sugar mixture. Place in the pan and drizzle with the remaining melted butter.Bake for 8 to 12 minutes.

seriously, so good.

seriously, so good.

Wow, that really does sound good. :yum:

4 salmon fillets, 5 to 6 oz each
1/2 large orange, zest and juice only
1/2 large lemon -- juice only
Salt and pepper to taste
2 tablespoons brown sugar
1 tablespoon chili powder
1 large garlic clove -- minced
2 tablespoons butter -- melted

Directions

In a shallow dish large enough to hold the salmon, combine the juices salt and pepper. Add the salmon, turning to coat with the marinade. Let marinate at room temperature for 20 minutes, turning the fillets once.Preheat oven to 425 degrees. Line a shallow baking pan with aluminum foil and grease with a little of the melted butter.In a small dish, combine the orange zest, brown sugar, chili powder and minced garlic. Rub the marinated salmon with the brown sugar mixture. Place in the pan and drizzle with the remaining melted butter.Bake for 8 to 12 minutes.

I think I am going to try this one just because it sounds so yummy... and the vinaigrette I am making for the salad calls for cara cara oranges & lemons so this will go perfectly. I hope it is good! thanks :love:

I think I am going to try this one just because it sounds so yummy... and the vinaigrette I am making for the salad calls for cara cara oranges & lemons so this will go perfectly. I hope it is good! thanks :love:

I used to have a bunch of salmon recipes, but we only use this one now (and occasionally one with pasta).

I think I am going to try this one just because it sounds so yummy... and the vinaigrette I am making for the salad calls for cara cara oranges & lemons so this will go perfectly. I hope it is good! thanks :love:
Can you fix dinner for me, too?

This sounds delicious. :yum:

Wrap in heavy foil with onions, tomatoes salt, pepper. Grill outside 10-15 minutes on a side.

Anybody have any ideas? I normally either blacken mine or season / garlic, lemon, salt & pepper then pan saute.

Tonight along w/ the Salmon I will be making steamed aspargus, wild rice pilaf, and a salad of mesculan greens, blue cheese crumbles, sliced almonds, & dried cranberries w/ a citrus vinaigrette.

Stoneground mustard and honey, pour on top and bake :yum:

the other recipe I have is this one

(I made this one up! (the other I just found some place))

Salmon (1 big fillet from Nicks) (I have no idea how big)
Fresh Basil (a lot) (coarsly chopped into bits)
1 Red Pepper (chopped to about 1/4" thick x 2-3" long)
1 Yellow Pepper (chopped to about 1/4" thick x 2-3" long)
1 Shallot (minced - diced - whatever .... cut up lol)
1 tbsp diced up garlic
1/2 Box of Angel Hair pasta (though I'd guess any kind would do)
Olive Oil (huh ka ka ka ka)
Lemon Juice (enough to cover the bottom of your Salmon)
Pepper and Salt to taste

Put aluminum foil on your baking pan. DO NOT GREASE THE ALUM. FOIL! THIS IS IMPORTANT!

Let your salmon soak in the lemon juice for 20 min.
Place the salmon on the pan and bake at 425 for about 10 minutes.

Cook pasta per instruction on box

Put some Olive Oil in a pan and slowly sautee the Peppers and Shallot. When they get bendy, but not mooshey they're pretty much done. Toss in the garlic and remove from the heat.

When the salmon is done, take from the oven. Because you didn't grease the pan, you should be able to stick a spatula between the skin and the meat (you don't want fish skin in your pasta). Flake the Salmon into the pasta and add the peppers/shallot/garlic and toss with the Basil.

eat!

Can you fix dinner for me, too?

This sounds delicious. :yum:
But of course :love:
Stoneground mustard and honey, pour on top and bake :yum:
hmm that sounds good too!

I go to Costco and get a huge piece of Salmon every 2 weeks and cut it up for one night each week. It cooks up so quick it is a perfect weeknight meal but I find that I cook it the same way every time we have it... so I am looking for ways to mix it up. I am thinking maybe next week trying a asian flavored salmon w/ ginger or maybe I might try the mustard and honey. Any ideas on sides to serve w/ it if I cook it w/ the honey&mustard?

Anybody have any ideas? I normally either blacken mine or season / garlic, lemon, salt & pepper then pan saute.

Tonight along w/ the Salmon I will be making steamed aspargus, wild rice pilaf, and a salad of mesculan greens, blue cheese crumbles, sliced almonds, & dried cranberries w/ a citrus vinaigrette.

I cup lite soy sauce, 2 tsp crushed garlic mix pur on the salmon sprinkle sesame seeds bake for 20 minutes.....note no salt because the soy sauce is salty after it bakes.

But of course :love:

hmm that sounds good too!

I go to Costco and get a huge piece of Salmon every 2 weeks and cut it up for one night each week. It cooks up so quick it is a perfect weeknight meal but I find that I cook it the same way every time we have it... so I am looking for ways to mix it up. I am thinking maybe next week trying a asian flavored salmon w/ ginger or maybe I might try the mustard and honey. Any ideas on sides to serve w/ it if I cook it w/ the honey&mustard?

I used to put it on top of mesclune salad with sliced almonds, red onions, ripe vine tomatoes.

I'm thinking string beans, quinoa or couscous with pine nuts and garlic.

I discovered a recipe by Ina Garten I absolutley love. It's called Eli's Asian Salmon.


2 1/4 pounds center-cut salmon fillet (1 1/2 inches thick)
1 cup soy sauce
1/4 cup rice vinegar
1/4 cup freshly squeezed lemon juice (2 lemons)
2 tablespoons oyster sauce
1 tablespoon fish sauce
1 tablespoon toasted (dark) sesame oil
1 1/2 teaspoons chili paste
1/2 cup sliced scallions (2 scallions)
2 tablespoons minced garlic (8 large cloves)
2 tablespoons minced fresh ginger
1 1/2 cups panko (Japanese bread crumbs)Directions

Line an 8 by 12-inch baking pan with aluminum foil. Place the salmon in the pan.
In a mixing cup, combine the soy sauce, rice vinegar, lemon juice, oyster sauce, fish sauce, sesame oil, chili paste, scallions, garlic, and ginger. Pour 1/3 of soy sauce mixture over the salmon fillet. Sprinkle the panko evenly over the fillet. Pour the rest of the soy sauce mixture evenly over the panko. Be sure to soak the panko completely and if any runs off, spoon back onto the salmon. Set aside for 15 minutes, leaving all the sauce in the pan.
Meanwhile, preheat the oven to 500 degrees F. Roast the salmon for 18 to 20 minutes, or for about 12 minutes per inch at the thickest part of the salmon. The internal temperature will be 120 degrees F on a meat thermometer when it's done. Remove from the oven, wrap tightly with aluminum foil, and allow to rest for 15 minutes. Serve hot or at room temperature.

I usually smoke it. 225 degree indirect heat. Soaked Hickory chunks over a lump charcoal fire. 1 1/2 hours. Salt, Pepper, Old Bay and Lemon Juice on the Salmon. I like using a fillet with the skin on. Put it Skin side down on heavy foil, Season it and put on the smoker. My wife loves it. I bet you could bake it at 250 - 275 with the same seasons till firm and it would be good.

I love salmon and aspargus. Yummy! Best combo ever.

I bake my aspargus in the oven so it doesn't get soft and mushy. On a pan i lay them out flat and drizzle EVOO over them lightly. Spinkle onions and garlic ove them and salt and pepper. Onion and garlic salt work the same. Bake in the oven till they are tender yet not mushy. I saw this on foodnetwork once, have done it this way since.

Also I like holandaise sauce with it.

4 salmon fillets, 5 to 6 oz each
1/2 large orange, zest and juice only
1/2 large lemon -- juice only
Salt and pepper to taste
2 tablespoons brown sugar
1 tablespoon chili powder
1 large garlic clove -- minced
2 tablespoons butter -- melted

Directions

In a shallow dish large enough to hold the salmon, combine the juices salt and pepper. Add the salmon, turning to coat with the marinade. Let marinate at room temperature for 20 minutes, turning the fillets once.Preheat oven to 425 degrees. Line a shallow baking pan with aluminum foil and grease with a little of the melted butter.In a small dish, combine the orange zest, brown sugar, chili powder and minced garlic. Rub the marinated salmon with the brown sugar mixture. Place in the pan and drizzle with the remaining melted butter.Bake for 8 to 12 minutes.

Thanks so much for the recipe. :love: It turned out scrumptious! :drool:

The only alteration I made was I added 1/4 tsp of cayenne pepper. I will definitley be making this again!!!

awesome =)

I will try the cayenne pepper next time I make it

(cayenne is my favorite kind of pepper)

It All Sounds Yummy.....i've Done A Teriyaki Marinade, With Salmon, And Cooked It In The Oven On 350 For 20 Min.......salmon Tends To Be Very Dry So Take It Out As Soon As The Edges Begin To Flake.............good Luck, Let Us Know How It Turns Out...........

I grilled some salmon yesterday and it was mushy. :yuck: I drizzled with a little olive oil, salt, pepper and garlic. When it was done, I drizzled with a little lemon. I don't know what I did wrong but it was nasty. To much oil? Did I cook it to long, not long enough?

I grilled some salmon yesterday and it was mushy. :yuck: I drizzled with a little olive oil, salt, pepper and garlic. When it was done, I drizzled with a little lemon. I don't know what I did wrong but it was nasty. To much oil? Did I cook it to long, not long enough?

Where did you get the salmon from? That sounds like a problem w/ the fish not the way you prepared it :shrug:

Where did you get the salmon from? That sounds like a problem w/ the fish not the way you prepared it :shrug:

Woodburns. So maybe it was mushy to start off with?

Woodburns. So maybe it was mushy to start off with?

Yup could have been pre frozen then thawed then frozen again (that can make the fish mushy) or it could have been bad (rotten) but since you ate it and are alive I doubt it was :lol:

Yup could have been pre frozen then thawed then frozen again (that can make the fish mushy) or it could have been bad (rotten) but since you ate it and are alive I doubt it was :lol:

Definitely wasn't rotten. I know what that smells like :dead: