Preheat oven to 375.
Place butter in 9x9\" glass pan and place in oven to melt as oven preheats.
Once butter is melted, place salmon steaks in dish.
Sprinkle seasoning evenly over steaks.
Pour Diet Coke over steaks and bake approximately 40 minutes or until salmon is cooked all the way through.
Fabulous served with carmelized onions!
25\u00b0F.
Combine the salmon with the butter.
Add
Carefully separate salmon slices and spread on cream cheese.
Place a piece of green onion on one edge of salmon.
Roll salmon around green onion.
Cut rolls in half, place on serving plate with lemon wedges.
Serve immediately.
br>To Make The Blackened Salmon: Rinse salmon with water and place
ixed separately.
Mix together salmon, chopped dill, garlic powder, and
Wash and blot dry the salmon fillet, removing pin bones. Fillets
Mix all ingredients except salmon and Equal.
Marinate salmon for 2 to 3 hours in the mixture.
Drain marinade into a small shallow pan or skillet.
Heat to a simmer.
Use a spatula to place the salmon steaks into the hot liquid.
Cover lightly with foil. Cook salmon until it flakes.
Remove salmon to platter.
Add Equal to sauce and garnish each steak with 1 tablespoon of poaching liquid.
Makes 5 servings, 155 calories per serving.
Exchange diet 3 meats.
nd top with the salmon fillet. Season the salmon with salt and
w * cherry chip cake / diet cream soda * diet lemon-lime soda / lemon
Prepare the smoker with wood chips.
Place steaks on rack, and season with salt & pepper.
Smoke until the thickest part of the salmon is warm and slightly opaque (for a medium fillet), 14 to 18 minutes after closing the smoker lid, a few minutes longer for a fully cooked fillet/steak.
Use the smoked salmon in related recipes: Smoked Salmon Gone to Heaven or Fettuccine with Smoked Salmon, Peas and Leeks.
Combine all ingredients but salmon, oil and lemon.
On wax paper, shape mixture into 1 x 7-inch roll. Wrap and chill.
Brush salmon with oil. Barbecue, grill or broil 4-inches from heat 4 to 6 minutes on each side or until fish flakes when tested with a fork.
To serve, top salmon with 1 teaspoon each of the margarine and garnish with lemon wedges and parsley.
Makes 4 to 6 servings. Equals:
4 protein exchanges, 1/2 fat exchange plus herbed margarine (1 teaspoon = 1/2 fat).
In a 9 x 9 x 2-inch flameproof casserole, bring all ingredients except the salmon steaks slowly to a boil.
Reduce heat; cover and simmer for 5 minutes.
Remove veggies with a slotted spoon.
Add salmon steaks to casserole; simmer gently for 5 to 6 minutes until fish flakes easily when tested with a fork. Remove salmon with a slotted spatula.
Serve immediately or cool to room temperature and refrigerate, covered.
Strain and reserve cooking liquid for recipes that call for fish stock or court bouillon.
May be frozen.
o high and add wine, salmon, basil, oregano, garlic and capers
Preheat grill to medium heat. Mix dressing and lemon juice. Pour half of the dressing mixture over salmon in large resealable plastic bag. Seal bag; refrigerate while preparing the salsa.
Combine remaining dressing mixture, parsley, tomatoes, artichokes, cheese, and olives. Let stand at room temperature until ready to serve.
Remove salmon from the dressing mixture; discard bag and dressing mixture. Grill salmon 5 minutes on each side or until salmon flakes easily with fork. Serve with the salsa.
ixture into pan and lay salmon on top. Cook, stirring periodically
In a bowl, combine salmon, shallots, dill, horseradish, mayonnaise and pepper.
Let ripen at least 4 hours in the refrigerator.
(Keep only 1 to 2 days in the refrigerator.) Spread on thinly sliced cucumber rounds.
Can also be used as a dip for raw vegetables.
Preheat oven to 375\u00b0F.
Stir together mayonnaise and mustard.
Add spices (withhold dill and sprinkle on top later for a more professional presentation).
Arrange salmon on a baking sheet or pan.
Coat with sauce (add dill here if you've withheld it).
Bake for 30-40 minutes (salmon flakes when done).
Optional: When serving, spoon remaining sauce back over fish for a saucier version.
Melt margarine; stir in crumbs, 2/3 cup milk, 1 egg, onion and 1/2 teaspoon salt.
Stir in salmon and hard-cooked eggs.
Turn into 9-inch pie plate.
Combine potatoes and 3 tablespoons milk. Beat in remaining egg and 1 teaspoon salt.
Spoon around edge of pie.
Bake in 350\u00b0 oven for 30 to 35 minutes.
Makes 6 servings.
Drain salmon.
Mix cottage cheese, salmon and horseradish. Pack on bread.
In shallow bowl, combine lime juice and ginger root; add salmon fillets and let stand at room temperature for 15 minutes, turning fillets over every 5 minutes.