nch sheet of heavy-duty foil on a baking pan; lightly
Lay the salmon filets in a shallow glass
arge piece of heavy duty foil with 1 tbsp butter. Combine
ou prep the salmon.
Tear two pieces of foil (big enough
epper.
Place 4 large foil sheets on baking sheet.
o 350\u00b0.
Place salmon, skin down, on ungreased roasting
Line a small sheet pan with non stick aluminum foil. Arrange salmon on baking sheet. Sprinkle fillets evenly with 2 tablespoons of Mrs. Dash original seasoning blend. Place in preheated 450 oven for about 10 minutes, or until fish flakes easily.
Meanwhile, saute peppers in 1/4 cup reserved pineapple juice until crisp-tender. Add remaining Mrs. Dash, pineapple and ginger. Remove from heat.
Arrange salmon on serving plates topped with pineapple salsa.
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.
If your salmon is frozen thaw it out,
arinade as possible from Gravad Salmon. If very salty, rinse slightly
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.
To marinate salmon, put a large piece of aluminum foil on work surface
nd season to taste. Place salmon on the fennel.
Mix
Preheat the oven to 400\u00b0F.
Put two fillets of fresh, boneless salmon on a piece of foil and sprinkle evenly with the chopped ginger and garlic.
Squeeze the lemon juice over both pieces of fish then sprinkle with chopped cilantro. Wrap loosely in the foil and bake for 13-15 minutes, or until the fish is cooked through.
Serve with green salad leaves, dressed with a drizzle of olive oil and balsamic vinegar.
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.
at dry.
Place salmon uncovered in aluminum foil and place inside
iece of silver foil, large enough to wrap the salmon in a
Preheat oven to 425.
Place large sheet of foil on baking sheet.
Spray foil with vegetable oil spray.
Mix shallots, capers and dill in small bowl.
Place salmon on foil; sprinkle with lemon pepper seasonings.
Spread shallot mixture over salmon.
Dot with butter.
Fold up foil edges to enclose salmon; seal.
Bake salmon just until opaque in center, about 28 minutes.
Open foil; transfer salmon to platter.
Spoon any juices over.
Garnish with lemon wedges and serve.
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.