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Post by TaQuilla on Feb 6, 2007 14:42:30 GMT -5
Since salmon is the ultimate health food, I thought I'd share. Here's some of my favorites: Salmon w/tomatoes
INGREDIENTS 2 1/2 tablespoons garlic oil (can use olive oil) 2 (6 ounce) fillets salmon salt and pepper to taste 1/2 teaspoon dried dill weed 1/4 teaspoon paprika to taste 2 fresh tomatoes, diced (or canned equivalent of diced tomatoes) 1 1/2 teaspoons minced garlic 1 teaspoon lemon juice 3 tablespoons chopped fresh parsley (or 3 teaspoons dried) 1/4 cup grated Parmesan cheese 2 tablespoons butter (or olive oil) 4 dashes hot sauce
DIRECTIONS Heat the garlic oil in a skillet over medium heat. Season the salmon with salt, pepper, dill, and paprika, and cook in the hot oil 1-2 minutes on each side. Mix in the tomatoes, garlic, and lemon juice. Continue cooking until salmon is easily flaked with a fork. Mix the parsley, Parmesan cheese, butter (or oil), and hot pepper sauce into the skillet, and continue cooking 1 to 2 minutes, until well mixed. Serve over cooked rice (preferably brown ), or pasta (preferably whole wheat).
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Post by TaQuilla on Feb 6, 2007 14:50:14 GMT -5
I don't know how you feel about blackened fish, but we love it around here:
Blackened Salmon Fillets
INGREDIENTS 2 tablespoons ground paprika 1 tablespoon ground cayenne pepper 1 tablespoon onion powder 2 teaspoons salt 1/2 teaspoon ground white pepper 1/2 teaspoon ground black pepper 1/4 teaspoon dried thyme 1/4 teaspoon dried basil 1/4 teaspoon dried oregano 4 salmon fillets, skin and bones removed melted butter or olive oil
DIRECTIONS In a small bowl, mix paprika, cayenne pepper, onion powder, salt, white pepper, black pepper, thyme, basil and oregano. Brush salmon fillets on both sides with butter/oil, and sprinkle evenly with the cayenne pepper mixture. Drizzle one side (the top) of each fillet with butter/oil (or spray w/Pam to save on fat and calories). In a large, heavy skillet over high heat, cook salmon, butter side down, until blackened, 2 to 5 minutes. Turn fillets, drizzle with remaining butter, and continue cooking until blackened and fish is easily flaked with a fork.
I usually just make up a bunch of the seasoning, and keep it in a ziplock for a quick meal, it also tastes good on chicken, or other fish.
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Post by TaQuilla on Feb 6, 2007 14:55:43 GMT -5
Baked Dijon Salmon
INGREDIENTS 4 (4 ounce) fillets salmon 3 tablespoons prepared Dijon mustard salt and pepper to taste 1/4 cup Italian-style dry bread crumbs (preferably w/no hydrogenation) about 2T butter, melted (or olive oil)
DIRECTIONS Preheat oven to 400 degrees F (200 degrees C). Line a shallow baking pan with aluminum foil. Place salmon skin-side down on foil. Spread a thin layer of mustard on the top of each fillet, and season with salt and pepper. Top with bread crumbs, then drizzle with melted butter. Bake in a preheated oven for 15 minutes, or until salmon flakes easily with a fork.
Don't you just love fish, so quick and easy to cook!
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