o 400 degrees.
Rinse salmon and pat dry.
Drizzle
f espresso rub. Set aside.
Rub the remaining espresso rub all sides
To make the mango salsa: combine all ingredients in a small bowl, and refrigerate for about 20 minutes.
For the baked salmon: preheat oven to 400 degrees.
Place fillets on a baking sheet lined with parchment paper.
Season each fillet with a pinch of salt, pepper, and a large pinch of garlic powder.
Cover with seasame seeds.
Bake for 10-12 minutes.
Serve with mango Salsa.
at dry the Salmon Steaks or Fillets.
Rub salt on both
150\u00b0C Place the salmon on a large sheet of
Rub fish with salt, pepper and lemon.
Wrap in foil.
Bake slowly at 250 - 300\u00b0 for three hours or until done.
Remove foil. Remove skin.
Place salmon on large platter.
Serve with melted butter and lemon.
Perfect side dishes to accompany the baked salmon are parsleyed new potatoes and green peas with pearl onions.
Lemon meringue pie would make an excellent dessert.
b>salmon with salt and pepper and place in the baking pan. Rub
ven to 325\u00b0F.
Rub the trout with 4 of
Preheat oven to 400 deg. F. In a small bowl, combine the butter, half of the lemon juice, chives, mustard, lemon peel, salt and pepper until well blended.
Line a baking sheet with foil. Rub one tablespoon of the mustard-chive butter over the foil. Place the fillets skin side down on the foil and spoon about one teaspoon of lemon juice over each fillet. Season with salt and pepper.
Spoon one tablespoon of mustard-chive butter over each fillet. Bake for about 15 minute.
Preheat oven to 350 degrees F.
Coat 9\" x 13\" disposable aluminum pan or oven-to-table roaster with oil spray.
Place fish on the oiled pan.
Rub fillet with seasonings and oilve oil.
Bake for 25 minutes or until knife easily flakes the fish. Do not overcook, the fish will become very tough. If this dish is to be frozen and reheated before serving, bake only 20 minutes.
Rub 1/2 teaspoon olive oil over the salmon and season lightly with
arinade as possible from Gravad Salmon. If very salty, rinse slightly
luminum foil.
Wash salmon and pat dry. Rub with olive oil
arge enough to hold the salmon with sheets of aluminum foil
Peel skin off of salmon fillet.
Place salmon in a baking dish. Poke holes in the salmon and place bits of garlic inside.
Sprinkle remainder of garlic over salmon.
Place potato slices and chopped onion around salmon.
Pour olive oil and lemon juice onto salmon, potatoes and onions.
Sprinkle with salt.
Cover with a lid or tight foil.
Bake at 325\u00b0 for 30 to 45 minutes or until fish is flaky.
Salt to taste and serve with French Salad (see Salads for recipe) and French Bread.
large enough to hold the salmon in a single layer. Coat
Rinse and pat dry large piece of fish.
Rub inside and out with your choice of herbs, salt and pepper.
Lay slices of onion and lemon within body cavity.
Lay salmon on large piece of heavy-duty foil and place in roasting pan.
Fold foil loosely over salmon and crimp top, making airtight.
Bake in 375\u00b0 oven for thirty minutes. Fold back foil and continue baking until it flakes, approximately 40 minutes longer.
Remove skin, lift out backbone and serve.
emon juice.
Dip each salmon fillet in Caesar mixture, then
Rub the salmon steaks with lemon juice and
If your salmon is frozen thaw it out,