il and then add in all the vegetables and cook for
prinkle the salmon with a little salt. Coat salmon on all sides with
tter Sauce.
Fillet the salmon, removing all the bones.
Remove
Drain canned salmon and carefully remove all bones, skin and dark brown
In cup, mix honey, cumin, coriander, salt, lime peel, pepper, and 1 tsp very hot water until blended.
With tweezers, remove any bones from salmon. With hands, rub honey-spice mixture all over salmon pieces.
Lightly oil grill. Place salmon on grill over medium-heat and cook 4 minutes. With wide metal spatula, carefully turn salmon over; cook 4 to 5 minutes longer, just until salmon turns opaque throughout and flakes easily when tested with a fork.
Sprinkle salmon with cilantro and serve with lime wedges.
an with parchment paper, place salmon onto pan.
In a
inutes more.
Sprinkle the salmon with a tbsp or so
ade well in advance.
Salmon Marinade -- I like this to
Preheat grill.
Place foil down on the counter top (enough to fold around salmon).
Cut salmon fillets into two pices.
Place on top of foil. Salt and Pepper salmon.
Slice lemon and squeeze juice all over salmon.
Slice second lemon into slices and place on top of salmon.
Fold foil to encase salmon.
Place on grill and cover until cooked through (flakes with fork but is still juicy).
Divide all the ingredients except the salmon between 2 skillets.
If you do not have one big enough to hold all the salmon.
Add the salmon filets and bring the liquid to a simmer over medium heat.
Lower to a medium low heat and gently simmer until the fish is medium to medium well about 6 minutes.
an. Arrange 2 to 3 salmon fillets on top; cover with
Mix maple syrup and dijon mustard.
Place aluminium foil in a baking sheet, place salmons on top.
Rub sauce (do no use all) on salmon. Bake at 350 degrees.
After 5 minutes open oven and rub more sauce into salmon (this will make it juicy).
Bake for additional 5 minutes or until ready.
All done, enjoy.
Mix salsa ingredients in a small bowl; cover and set aside.
Rinse salmon fillets, then pat dry with paper towels.
Mix together cumin, paprika, chili powder, and olive oil; season with salt and pepper to taste.
Rub spices all over salmon then let salmon marinate, in the refrigerator, for 30 minutes, or up to 2 hours, no longer.
Preheat grill to medium heat or preheat broiler.
Grill salmon 6 to 8 minutes per side, turning once; or broil 10 minutes.
To serve, plate salmon and spoon salsa over top.
Preheat oven to 350 degrees F (175 degrees C). Spray one side of a sheet of aluminum foil large enough to fold over all the salmon with cooking spray.
Arrange salmon on the prepared side of the foil. Sprinkle with sage, thyme, paprika, and pepper. Fold foil over salmon to enclose.
Bake salmon 20 minutes in the preheated oven, or until easily flaked with a fork.
Saute onion in a small amount of oil.
Add bread crumbs and crisp a little.
Combine all with salmon.
Bake in a greased casserole for 30 to 45 minutes at 350\u00b0.
This is a dieter's delight.
egrees C).
Trim the salmon fillets, if necessary, to remove
Rub the marinade all over salmon and marinate for 2 hours.
Preheat grill to medium high.
Place marinated salmon skin side down on grill and cook for 5 to 6 minutes until skin is crisp and easy to lift from grill.
Turn fillets over and baste liberally with honey hoisin BBQ glaze.
Continue to cook for another 4 to 5 minutes for medium doneness.
Turn fillets over and baste meat side liberally with the glaze before removing from grill.
You may cook this in the oven if you so desire.
Mix all dry spices together.
press Garlic and rub all over salmon.
cover with dry seasonings.
drizzle w/ 1 tbsp olive oil over spices making paste.
Grill 9-12 minutes depending on thickness. Serve with lime wedges.
Mix together all but salmon and bread crumbs.
Mix well, then add the salmon and bread crumbs.
Bake in a greased 9 x 5-inch loaf pan at 350\u00b0 for 1 hour.
Preheat oven to 400\u00b0.
In a 2-quart baking dish, layer half of each of the following:
spinach, potatoes, seasoning from potato mix and dry salad dressing mix.
Pour on 1 cup boiling water and 1/2 cup milk.
Top with all of salmon, distributing evenly. Repeat layers with remaining ingredients in same order, ending with milk.
Cover with aluminum foil and bake 30 to 35 minutes, or until hot and bubbling.
Let stand 5 minutes before serving.