alt and pepper and refrigerate for at least 4 hours to
Wash the salmon well under cold water then
basil and oregano.
Brush salmon fillets EVOO until moist, and sprinkle
For the sauce, put the capers, parsley, dill, sage, anchovy fillets, garlic
Wash salmon fillets well.
Pat dry and
Combine water and lentils in a saucepan. Bring to a boil. Reduce heat to low. Simmer for 15-20 mins, until just tender. Drain well.
Heat olive oil and butter together in a saucepan. Saute bacon, onion and garlic for 2 mins. Stir in cooked lentils and chicken stock. Simmer for 4-5 mins. Blend in chives and season to taste.
Spray a hot pan with oil. Sear 4 salmon fillets for 3-4 mins, each side, until cooked to taste. Serve with braised lentils, arugula leaves and lemon wedges.
Sprinkle the side of salmon fillets without skin with thyme, salt and pepper.
In a skillet, melt butter at medium-high heat. Add salmon fillets, skin side up, and cook for about 4 minutes or until the bottom of fillets is lightly golden.
Flip the salmon fillets and sprinkle with green onions and lime zest. Keep on cooking for 3 to 6 minutes or until the fish flakes easily with a fork. Serve with quarters of lime.
Wash the salmon filets and pat dry with
Season salmon fillets with salt, pepper, garlic powder and thyme. Turn salmon over and
for about 3 minutes, or until slightly thickened.
Arrange salmon fillets on
For Sauce: Mix all sauce ingredients in small bowl.
Season with salt and pepper.
(Can be made 1 day ahead. Cover and chill.) For Salmon: Spray grill rack generously with nonstick spray.
Prepare barbecue (nedium-high heat).
Whisk oil, horseradish, soy sauce, garlic, salt and pepper in another small bowl.
Brush oil mixture over both sides of salmon fillets.
Grill salmon just until opaque in center, about 4 minutes per side.
Transfer salmon to plates.
Serve with sauce.
lmost smoking.
Add the salmon fillets and sear to brown, about
Season salmon fillets with salt and pepper. Melt
killet from time to time, for about 5 minutes or until
Blend the vinegar, olive oil, honey, lime juice, lemon juice, orange zest, garlic, sugar, ginger, chili powder, chili flakes and salt in a large baking dish then pop in the salmon fillets. Spoon marinade over salmon for one hour. Turn the fish and marinate for a further hour.
Cook for 4 or 5 minutes aside on a grill at medium heat. Dead easy!
Preheat oven to 375 degrees F (190 degrees C).
In a bowl, stir together mayonnaise and mustard. Stir in thyme, oregano, and basil. Place salmon fillets on a baking sheet, and spread with the mayonnaise mixture. Sprinkle with dill weed.
Bake in preheated oven for 30 to 40 minutes, until the salmon is easily flaked with a fork.
In a bowl whisk together the first 8 ingredients.
Pour into n a large heavy ziploc plastic bag.
Add in the salmon fillets; seal bag tightly, and turn bag to coat evenly.
Place in the refrigerator for 2 hours.
Remove the fillets from the bag and reserve the marinade.
Place the fillets on a preheated outdoor grill (sprayed with cooking spray) or under the oven broiler.
Cook for about 6 minutes on each side, basting with reserved marinade until the fish flakes easily when tested with a fork.
Season with salt and pepper.
In small saucepan, melt butter and brown sugar.
Whisk in Dijon mustard, olive oil, grated gin and soy sauce.
Construct a \"tray\" for salmon fillets out of aluminum foil.
Place fillets on aluminum foil, and pour sauce over salmon.
Place on grill (medium heat) and cook for approximately 20 minutes.
00b0F
Take four salmon fillets (do NOT use salmon steaks!) of about
In nonstick pan sprayed with no-fat cooking oil, saute onion, bell pepper and garlic until just limp.
In mixing bowl, crumble crabmeat; add onion mixture, egg white, bouillon, salt, pepper and hot sauce, if desired.
Add crushed saltines and liquid butter as needed to make patties.
Place salmon fillets in baking dish and top with crabmeat patties.
Sprinkle with paprika and top with lemon.
Bake in preheated 350\u00b0 oven for approximately 15 minutes or until salmon flakes and patties are browned.
Serves 2.