ipper-lock bag. Put the salmon steaks into the bag, seal
Select 1 to 2 pound salmon filet(s).
Spray cooking oil, etc., on bottom of casserole dish.
Wash off and drain salmon filet and place in long, shallow baking dish.
Sprinkle with seasoned salt and Bay seasoning.
Dot with margarine and spread mayonnaise over top surface of fish.
Then squirt \"Real\" lemon juice over fish and sprinkle with dill weed.
Bake in oven preheated at 350\u00b0 to 375\u00b0 for 50 minutes.
Melts in your mouth!
Combine mayonnaise and mustard.
Toast bread if desired and spread each slice with mustard mixture.
Pile roast salmon, cheese, and lettuce on one slice of bread; top with second slice and enjoy!
vered. Lay the salmon out on the
dd the clam juice, smoked salmon, tomatoes (break up tomatoes while
Heat coconut oil in a pot over medium-high heat. Add onion and cook until translucent, about 5 minutes. Add green beans and saute until nearly tender, about 3 minutes. Pour in stock and bring to a boil. Add salmon, curry powder, and garlic powder. Add coconut cream, reduce heat, and simmer until salmon flesh flakes easily with a fork, 3 to 5 minutes. Season with salt and pepper; garnish with basil.
Brush remaining olive oil onto salmon; sprinkle salt and dill over
2 minutes.
Arrange salmon into the baked pie crust to cover
emon juice.
Dip each salmon fillet in Caesar mixture, then
he broiler.
Rub the salmon on both sides with the
Tired of cooking the same old way?
Polly Wilson shared this recipe with me for salmon steak.
(The recipe was given to her by a Danish woman over a Montreal fish counter!)
Put a salmon steak on slightly greased aluminum foil and sprinkle with dill weed. Drop a few drops of water on top to steam.
Seal foil tightly, making a \"tent.\"
Put on top rack of dishwasher and run through 2 dryer cycles and it will be perfectly baked!
arinade as possible from Gravad Salmon. If very salty, rinse slightly
In a processor mix together the flaked salmon, cream cheese, lemon juice and horseradish; blend until just smooth, occasionally scraping down sides of bowl.
Add in smoked salmon and dill; using on/off turns, blend JUST until salmon is finely chopped.
Season with salt and pepper to taste.
Cover and refrigerate mixture for 6-24 hours before serving or spreading on crackers or bread.
Delicious!
Preheat the oven to 350 degrees F (175 degrees C). Lay salmon fillet skin-side down on a wide piece of aluminum foil.
Drizzle olive oil and balsamic vinegar over salmon. Sprinkle lemon pepper, lemon juice, and salt on top. Fold foil up and over the fillet, tenting it at the top. Roll top down to seal salmon in foil. Transfer to a baking sheet.
Bake in the preheated oven until salmon flakes easily with a fork, about 1 hour.
roil.
make sure your salmon has no skin on it
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.
nd make for easy cleanup.
Wash the salmon filet and pat
Season salmon with salt and pepper.
Mix well and let stand.
Heat lightly oiled grill pan on medium-high heat. Grill seasoned salmon for 5 minutes on each side or until done.
Top with salsa and serve.
Tips: Checking salmon for doneness: Gently insert a fork tip into the thickest part of the fish. If the salmon easily separates (or flakes), it's ready.
Variations: Make the same recipe with grilled chicken.
Comments: Serve with baked sweet potato wedges.
If your salmon is frozen thaw it out,
9 inch pan (see Recipe #300887). Use lots of beans