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.
To make salsa verde, combine parsley, pickles, capers, olive oil, garlic, lemon rind and juice in a bowl. Season to taste.
Heat a large non-stick frying pan on high. Cook salmon fillets, skin-side down, for 2-3 mins. Turn and cook for another 2-3 mins, or until cooked to desired doneness.
Top salmon and potatoes with salsa verde, and serve with steamed potatoes and broccolini.
For the salsa verde, combine parsley, gherkins, capers, oil, lemon peel and juice, and garlic in a medium bowl. Season to taste.
Heat a large nonstick skillet on medium-high heat. Cook salmon, 2-3 mins each side, until cooked to desired doneness. Serve with salsa verde and steamed greens, if desired.
ill a wide, shallow saucepan with water. Add carrot, onion and
Preheat the oven to 450\u00b0 F. Line rimmed baking sheet with foil.
In a small bowl, mix together: 2 Tbsp parsley, 2-3 pressed cloves garlic, 1/2 Tbsp Dijon, 1/2 tsp salt, 1/8 tsp pepper, 2 Tbsp oil and 2 Tbsp lemon juice.
Slice salmon into 4 portions and arrange them on a lined baking dish, keeping salmon skin-side-down.
Generously brush top and sides of salmon with sauce and top with fresh lemon slices.
Bake at 450\u00b0F for 12-15 min or until just cooked through and flaky. Don't over-cook.
Preheat oven to 425 degrees F.
Spray broiler pan with Pam and then place salmon skin side down (no need to turn this salmon) on the broiler rack. Sprinkle with salt and pepper and then cover the salmon with the horseradish and then the panko. Spray with Pam.
Bake for 10-15 minutes.
Preheat broiler and broil fish for a few minutes or until the breadcrumbs brown.
Grill salmon
4
to
6
inches
from
hot
coals, after brushing with 2 tablespoons olive oil.
Turn one time and cook 6 to 8 minutes on each side, or until fish flakes.
Serve with salsa sauce.
(If
steaks
are large, cut in half.) For sauce: Mix the vegetables
and
seasonings with 1/4 cup of olive oil. Place 1/3 of
the
mixture
in
blender
or food processor and blend 1 minute.
Stir
the blended mixture into the remaining chopped vegetables.
Serves 4.
on prepared baking sheet. Sprinkle salmon with salt and pepper. Place zucchini
75\u00b0F.
Line strainer with a double layer of paper
baking pan with the remaining oil. Season salmon with salt and pepper
br>Line a baking dish with parchment paper or foil, large
ngredients except salmon, in saucepan over moderate heat, stirring with a wire
live oil over the salmon and season lightly with salt and pepper
killet and season to taste with garlic (a little less than
. Line rimmed baking sheet with parchment paper which serves to
oil (big enough to wrap salmon with some overlapping).
Place foil
Place salmon on heavy-duty foil (large enough to wrap the salmon).
Layer salmon with lemon and onion slices, add wine, and sprinkle with parsley, pepper, and salt.
Seal foil tightly around salmon and bake at 350 degrees for 50 to 60 minutes until fish is flaky and tender.
Remove from oven; open foil and arrange salmon on a platter.
If you like, remove the skin before serving, and garnish with lemon wedges.
minute. Drain and rinse with cold water. Squeeze out as
Preheat oven 400 degrees F.
Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, and garlic powder.
Place each piece of seasoned salmon on a piece of foil large enough to fold over and seal.
Top the each piece of salmon with 2 lemon slices, 1 tablespoon of lemon juice, 2 tablespoons of wine, and 1 teaspoon of capers. Wrap up salmon tightly in the foil.
Back them 15-20 minutes.
nd salt in processor.
With machine running, drop garlic through