Salmon

iVillage Member
Registered: 07-10-2007
Salmon
15
Wed, 07-18-2007 - 10:52pm

So, as I'm home studying for my CPA exam (not working), the deal is I am the one responsible for coming up with dishes for me and the dh to eat for dinner.

 

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iVillage Member
Registered: 06-22-2007
In reply to: sylvaniapdx
Thu, 07-19-2007 - 12:47am

Yummy!






iVillage Member
Registered: 08-16-2005
In reply to: sylvaniapdx
Thu, 07-19-2007 - 7:39am
I would also considering buying Mahi Mahi, it's really good it tastes like chicken to me it doesn't even taste like fish.

Smile,

Deirdre

iVillage Member
Registered: 11-22-2006
In reply to: sylvaniapdx
Thu, 07-19-2007 - 8:02am

We have had salmon once a week since the beginning of the summer....my family's favorite way so far has been with the seasoning "Blackened Redfish Magic" and then grill it.

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iVillage Member
Registered: 08-16-2005
In reply to: sylvaniapdx
Thu, 07-19-2007 - 8:48am
Those foil packs are the best aren't they?? Those foil packs with some red bliss potatoes, some olive oil, fresh dill, garlic, onions, green beans, asparagus tips, a little salt, pepper, on the grill, YUMMY!

Smile,

Deirdre

iVillage Member
Registered: 11-22-2006
In reply to: sylvaniapdx
Thu, 07-19-2007 - 11:12am
I just ate and you're making me hungry again! LOL! and YUM!

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iVillage Member
Registered: 09-06-2003
In reply to: sylvaniapdx
Fri, 07-20-2007 - 10:39pm

I cook. A LOT LOL. Here's a good one;

Almond-Chive Salmon

1/4 c sliced almonds
2 Tbsp chopped fresh chives(or greens of green onion)
1 Tbsp chopped fresh parsley
1/2 tsp lemon zest(grated lemon rind)
4x 6 oz. salmon fillets(about 1" thick)
1/4 tsp freshly ground pepper
cooking spray

- preh oven to 400
- combine first 5 ingred in food processor; add 1/4 tsp salt and process to finely chopped(looks like breadcrumbs) - can also do in blender
- place fillets on sheet sprayed with cooking spray(I put foil down to ease cleanup)
- coat fillets with mixture(pat it down...creates a sort of crust)
- bake at 400 for 15 - 20 mins or until fish flakes easily when tested with a fork

cal 302, fat 14g(sat 2.8), prot 33.5g, chol 80mg, sod 454mg, fiber 1.2g, iron 1.4mg carb 9.1g

when buying salmon buy fresh(as opposed to frozen) if possible. It should not smell OVERLY fishy. Freeze it if you do not plan to use within 2-3 days. You can rinse it prior to prepping. I prefer cooking without skin on unless I am grilling it. Buy boneless or pick them out prior to prepping(you can feel them pricking up through meat and pull them out with your fingers...or some people don't mind eating them. Most butchers will "de-bone" it for you while you shop as well.

Good luck. I am a recipe-a-holic so I'll dig up some more.
Kim

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iVillage Member
Registered: 11-12-2001
In reply to: sylvaniapdx
Fri, 07-20-2007 - 10:41pm

I never even thought about looking for the frozen ones at a warehouse club! Cool


iVillage Member
Registered: 09-06-2003
In reply to: sylvaniapdx
Fri, 07-20-2007 - 10:46pm

found another one in my "favourites"...sharing LOL

Maple Soy Salmon

4x 6oz. fillets(or one big fillet...that is what I usually do with most salmon recipes)
1/4 c real maple syrup(REAL...not fakey icky stuff)
2 tsp ea. soya sauce & lime juice
1 jalepeno pepper; seeded and minced(the seeds are flippin hot so don't use!)
1 or 2 cloves garlic minced
pinch pepper

- combine maple syrup, soya sauce, lime juice, jalepeno, garlic and pepper. Pour 1/2 over salmon; turn to coat(if using small fillets or don't if using one big one). Cover and refrigerate 30 mins min to marinade(can turn or baste if desired...or put in baggie!)
- place on foil line baking sheet(spray helps avoid sticking)
- bake at 450 until fish flakes easily(15, 20 mins); basting with remaining marinade throughout
- flip on the broiler for about 3 mins at the end to glaze the top - brown/glaze...not burnt

mmmmmm...the rael maple syrup makes it!

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iVillage Member
Registered: 11-22-2006
In reply to: sylvaniapdx
Sat, 07-21-2007 - 1:36pm
Wow!

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iVillage Member
Registered: 09-06-2003
In reply to: sylvaniapdx
Sat, 07-21-2007 - 3:36pm

Let me know what you think....I am borderline obsessed with cooking; I like knowing exactly what goes into my body and making it yourself is the best way right?!

I literally have a budget for cooking magazines LOL>

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