tand while salmon cooks.
For the salmon, arrange salmon on a parchment
o 450 degrees.
Sprinkle salmon with salt and pepper to
iddle shelf, bake the salmon and the fennel for about
Cook udon noodles according to instructions. Drain and set aside to cool.
Slice salmon into strips.
Combine oil, rice vinegar, mirin, lime juice and wasabi in a small bowl.
When cool, place udon noodles in serving dish, and toss salmon, snow peas and spanish onion through.
Pour oil wasabi mixture over the salmon and noodles.
Sprinkle chives over the dish. Serve at room temperature.
Can be refrigerated overnight and served at room temperature next day.
nd pepper.
Make the salmon salad: Roast the bell peppers
nd add 10 of the roasted garlic cloves. Pour the hot
aking dish, and place the salmon fillets in the center. Season
he dish.
Place the salmon in the center of the
hicken,corn, bacon, cayenne and roasted red pepper.
Bring back
1. Place the salmon fillet in a nonreactive roasting
teaspoon olive oil. Add salmon and turn to coat; let
small bowl.
Place salmon in a large glass dish
Mix together the margarine, brown sugar, soy sauce and sherry.
Pour half of this marinade over the salmon fillets for at least 20 minutes.
Spray your barbeque grill with nonstick cooking spray.
Grill the salmon for 4-5 minutes with the skin side up. Turn the fish over and pour the rest of the marinade over it. Cook for 3-5 more minutes until the salmon flakes nicely or until it is done the way you like it.
irst time you make this recipe and then go up or
live oil.
Roast until salmon is opaque and cooked through
5 minutes.
Place the salmon steaks on an oiled baking
lack pepper.
Place the salmon slices onto a baking sheet
Preheat oven to 375\u00b0F.
In a plastic bag, place salmon filets and chili sauce. Seal bag, releasing as much air as possible, and marinate at room temperature for 30 minutes.
Place salmon in a baking dish and roast for 20 minutes or until fish flakes easily when tested with a fork.
Preheat oven to 450\u00b0.
Combine chopped mango, onion, mint and orange juice in a bowl. Cover and chill.
Spread harissa over both sides of salmon fillets; sprinkle with salt. Place salmon on a baking sheet coated with cooking spray. Bake at 450\u00b0 for 20 minutes or until the fish flakes easily when tested with a fork.
Serve with the mango salsa.
Preheat oven to 425\u00b0F.
Spray a 13x9 Pyrex dish with cooking spray.
Sprinkle salmon fillets, on both sides, lightly with garlic salt, and generously with freshly ground black pepper.
Place fillets (skin side down) in the Pyrex dish ~ top each fillet with about one teaspoon raw sugar.
Oven roast salmon at 425F for 9-12 minutes, depending upon thickness ~ cool for about 5 minutes in pan before serving ~ garnish with lemon wedges.