Flavorful Salmon recipe?

iVillage Member
Registered: 11-03-2003
Flavorful Salmon recipe?
4
Fri, 02-08-2008 - 9:34am
I'm not a big fish-eater, but I try to make it once a week. Can anyone recommend a good recipe with salmon, which is not bland and appropriate for Phase 1? Thanks!
iVillage Member
Registered: 11-12-2007
Fri, 02-08-2008 - 10:40am

First off, I am not one to do many complicated recipes. Call me unadventurous or just plain lazy, not sure which one. I do love salmon though. I usually buy the filets, not the steaks, at Walmart. I spray the flesh side with olive oil spray and put a bunch of Weber Grill Creations Zesty Lemon seasoning on it along with a bit of coarse salt and pepper. Then, I spray a grill pan with olive oil spray and get it fairly hot. Start with the flesh side down, cover,

iVillage Member
Registered: 12-06-2007
Fri, 02-08-2008 - 2:59pm

I have been roasting my salmon lately, and it's SO much better!

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iVillage Member
Registered: 10-04-2006
Fri, 02-08-2008 - 3:13pm

My 4 favorite salmon recipes:

Balsamic Glazed Salmon:

From the SB Quick and Easy Cookbook, pg 139. I've used a similar balsamic
reduction over strawberries before, but never thought of using on something savory.
Its very sweet/syrupy - it looks just like molasses (and its just as sticky/gluey -
so be careful, I got it all over my counter and it was a mess!) I did this a little
different than the recipe though. I made the glaze first, them brushed some of it on
the salmon BEFORE baking. Then I drizzled more on after baking. It make a nice carmelized
"crust" on the salmon that was really crispy.

4 salmon fillets
1 cup balsamic vinegar
2 teaspoons olive oil
1 teaspoon fresh lemon juice
salt and pepper

Heat oven to 450.
Season salmon with salt and pepper, place in oven proof baking dish and bake until
cooked through, 10-12 min. (I brushed salmon with some of glaze before baking)
While fish is cooking, place vinegar in small saucepan. Cook over medium high heat,
stirring frequently, until reduced to 1/3 cup - 8-10 min. Remove from heat, whisk in
oil and lemon juice and season with salt and pepper. Place salmon on serving plates
and drizzle with glaze.

Makes 4 servings
Per serving: 380 calories, 21g fat, 4.5g sat fat, 34g protein, 9g carb, 0g fiber, 100mg c
holesterol, 190 mg sodium

Salmon Patties (I always use fresh salmon that I have broiled, I don't like the canned)

(1) 14.75 oz can of salmon
3 eggs, slightly beaten
1/2 cup grated parmesan cheese
1/2 c finely chopped onion (I used frozen already chopped)
1/2 cup minced green pepper (I used tri-color frozen peppers I chopped up)
1 Tbsp. Worcestershire sauce
1 Tbsp. lemon juice
1 tsp dill (fresh is best)
salt and pepper to taste

Mix all ingredients together. Heat about 4 tbl. Smart Balance in a large
skillet to medium temperature. Make mixture into patties. Drop patties
into skillet. Don't let the skillet dry up, keep olive oil or Smart Balance
in it, so add as needed during cooking. Let patties brown well before flipping
, or they will fall apart. Carefully turn. When golden brown, remove patties to
a large serving plate. Pour sauce over and enjoy.

Sauce:

1/2 cup LF Mayonnaise (check for sugar)
1/4 cup water
1/4 cup 1% milk
1/4 tsp salt
1/4 tsp paprika
1/4 tsp curry

Mix all ingredients together. Stir until smooth - this takes a bit of
stirring. Put in microwave safe bowl and microwave on high for 30 seconds.
Let stand for 2 minutes and stir again, until creamy. Pour over patties
just before serving.

Salmon Burgers:
1 cup finely chopped red onion
1/4 cup thinly sliced fresh basil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (1-pound) salmon fillet, skinned and chopped
1 tablespoon hot pepper sauce
1 large egg white
Cooking spray

Combine first 5 ingredients in a large bowl. Combine hot pepper sauce and egg white in a small bowl; add egg white mixture to salmon mixture, stirring well to combine.

Divide the mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add salmon patties, and cook 3 minutes on each side or until desired degree of doneness.

Spinach and Sun-dried Tomato Stuffed Salmon

4 salmon fillets

1-10 ounce package baby spinach, coarsely chopped and sauteed
until tender

2 tablespoons prepared pesto

2 tablespoons chopped dry-packed sun-dried tomatoes

1 tablespoon pine nuts (optional)

salt and freshly ground pepper

Heat the oven to 400 degrees F. Make a slit two-thirds of the way
through the center of each salmon fillet making sure not to cut all
the way through. Season each fillet with the salt and pepper. In a
bowl, combine the spinach, pesto, tomatoes, and pine nuts. Spoon
1/3 cup of the mixture into each slit.

Arrange the fillets on a broiler pan coated with cooking spray.
Roast for 8 to 10 minutes or until the spinach mixture is heated through.

















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iVillage Member
Registered: 11-03-2003
Fri, 02-08-2008 - 8:28pm
Thanks so much!