For the lime mayonnaise, combine all ingredients and salt and pepper to taste in a small bowl and mix well. Refrigerate until needed.
For the salmon- Combine the garlic, lime rind, lime juice, salt and pepper to taste in a large bowl. Rub the salmon with the lime mixture.
Heat butter and oil in a shallow frying pan, add the salmon, flesh side down, and cook until lightly browned. Turn, cook until done as desired Serve salmon with lime mayonnaise and an extra wedge of lime, if desired.
1/2 cup pine nuts, garlic and thyme in a food
n the garlic and cook
ail and fins of the salmon with kitchen scissors and pat
sugar, garlic and 1 tbs of grated ginger. Place the salmon in
op of each fillet with garlic powder, then pepper them generously
eanwhile, place salmon in a dish. Combine oil, garlic and lemon juice
Place salmon liquid in mixing bowl, add lemon juice, salt, pepper, sour cream and dill weed.
Mix to smooth sauce.
Break salmon in large chunks; place in greased 1-quart casserole.
Pour sour cream sauce over salmon.
Spread with onion; sprinkle with parsley.
Cover and bake at 350\u00b0 for 30 minutes.
Yields 4 servings.
uarters.
mince or grate garlic.
cut lemon into wedges
teaspoons garlic; whisk to combine.
Place salmon skin-side down
baking sheet.
Rinse salmon; pat dry with paper towels
Rinse salmon and pat dry.
Cut
Place salmon liquid in mixing bowl, add lemon juice, salt, pepper, sour cream and dill weed.
Mix to smooth sauce.
Break salmon in large chunks; place in greased 1-quart casserole.
Pour sour cream sauce over salmon.
Spread with onion; sprinkle with parsley.
Cover and bake at 350\u00b0 for 30 minutes.
Yields 4 servings.
Preheat oven to 350 degrees F (180 degrees C). Line a rimmed 9x12-inch baking sheet with parchment paper and grease with cooking spray. Place salmon fillets and asparagus in a single layer.
Combine olive oil, lemon juice, and garlic in a bowl. Drizzle garlic mixture over salmon and asparagus. Season with salt and pepper. Place lemon rounds on top.
Bake in the preheated oven until salmon flakes easily with a fork, 15 to 20 minutes.
ith cooking spray.
Place salmon fillet on top of one
Prepare linguine according to pkg directions, drain and set aside.
In skillet, saute garlic and olive oil.
Add salmon, chicken broth, parsley, salt and cayenne pepper.
Cook over medium heat until heated through.
Add linguine to salmon mixture in skillet, and toss to coat.
In small bowl, mix first four ingredients.
Pour the marinade over the salmon in a baking dish, coat well.
Flip the salmon to skin-side up, cover, and marinate in the refrigerator for at least 30 minutes or as long as all day. [I have pushed this to 'the night before'!].
Preheat oven to 400 degrees F.
Flip the salmon back over to the skin side down.
Bake salmon for 15 minutes, covered.
Next, broil salmon for 5 minutes [remove cover], or until salmon is easily flaked with a fork.
Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13 inch pan with cooking spray.
Arrange the salmon skin side down in the prepared pan, and lightly coat with the Dijon mustard. Place the garlic and onion slices on the salmon fillets. Season with tarragon, salt, and pepper.
Bake 20 minutes in the preheated oven, or until salmon is easily flaked with a fork.
In the work bowl of a blender or food processor, combine all the ingredients except the fish.
Blend until a fine paste is formed.
Scrape into a bowl.
Add the salmon steaks and mix well to coat the steaks on both sides.
Cover and refrigerate for at least 2 hours.
Heat the barbecue or broiler to high.
Place the salmon steaks on the grill or 4 inches (10 cm) away from the broiler element and grill 3-4 minutes on each side for medium, brushing with the marinade.
Serve immediately.
Preheat oven to 400 degrees F (200 degrees C). Line a medium baking dish with aluminum foil. Lightly grease foil.
With a mortar and pestle, grind together the garlic, chile pepper, and olive oil. Mix into a thick paste with the mustard, lime juice, salt, and pepper. Place the salmon fillets in the prepared baking dish, and coat with the paste mixture.
Bake salmon 12 to 15 minutes in the preheated oven, or until fish is easily flaked with a fork.