roil.
make sure your salmon has no skin on it
ike rice flour, available at Whole Foods or health food stores. It
DIRECTIONS FOR POACHED SALMON: In a very large skillet,
Drain and flake salmon, reserving liquid.
Add reserved liquid, sour cream, mayo and seasonings to salmon.
Mix thoroughly.
Turn into pie plate, lined with Whole Wheat Crust.
Sprinkle with crumbs reserved from crust.
Bake at 400\u00b0 for 45 minutes or until filling is set.
Serves 6.
1. Prepare salmon by removing skin and bones (
Preheat oven 350 F Fillet salmon, leaving skin on.
Place fillets, skin side down on a buttered pan.
Drizzle soya sauce over fillets.
Sprinkle granulated garlic and brown sugar over salmon Bake 1 hour at 350 F Garnish with parsley and sliced lemon.
**This can also be Barbequed over medium heat and cooked until white juices appear on the top of the flesh**** I have also baked this using a whole cleaned salmon, for a nice pesentation.
**.
he flavours to develop.
SALMON:
A few hours before
If whole, split salmon in two down the back; place salmon on hot barbecue skin side down on foil.
Cook until you can turn it over onto heavy foil, approximately 5 to 10 minutes (depending on the size of your fish).
Peel the skin and any brown color and fat off; discard.
Drizzle garlic butter and spread Parmesan cheese over until you get a thick crust.
Cover with barbecue lid or foil and cook until done and crust is brown.
If company is coming, make a lot, as they inhale this as fast as you can cook it.
Place the whole salmon on a generous piece of foil.
Slice the oranges and lemons, peel and all.
Peel and slice the onion. Place 3 or 4 blobs of butter on the fish and a row or oranges, lemons and onion.
Distribute the rest of the butter over and around the fish, ditto for the oranges, lemons and onion.
Keep a few slices of citrus for garnish.
Season lightly with seasoned salt and garlic powder.
Wrap the fish securely in the foil.
Bake for 1 hour at 350\u00b0 in the center of your oven; garnish with parsley.
Brush salmon with Italian dressing, and season with Blackened Saskatchewan Shake.
Start your Traeger on smoke with lid open for 5 minutes to get started, then turn up to 325\u00b0.
Place salmon on the grill and cook for 20 to 30 minutes, until fish is flaky (be careful not to over cook).
Remove salmon from grill and enjoy!
Wash salmon inside and out.
Be sure to wash away blood in the spinal vein on the inside.
Scrape the outside of the salmon under running water to wash.
Dry the salmon inside and out.
Add all ingredients in the order specified for your bread machine.
Set machine on whole wheat setting, 1 1/2 lb. loaf and start.
Don't omit the vitamin C powder (ascorbic acid); it is the key to making a low sodium loaf that does not collapse while baking. Available at Whole Foods & similar stores. 1250 mg of crushed vitamin C tablets may be used instead.
n a large bowl, combine whole wheat flour, white flour, garlic
In a bowl, combine peanut oil, balsamic vinegar, lemon juice, green onions, soy sauce, brown sugar, ginger, paprika, pepper, pepper flakes, salt, sesame oil, and garlic cloves.
Once properly mixed, combine salmon fillets with marinade.
Cover and place into refrigerator for 2-24 hours. The longer the better.
Place fillets on outdoor grill.
Cook fillets 4 minutes on each side. Enjoy.
Rinse salmon fillets, place in a Pyrex 10 x 7 inch baking dish and drizzle with lemon juice.
In a food processor, place anchovies, rosemary, olives, garlic and olive oil; pulse until mixture turns into a coarse paste.
You can find it at Whole Foods or in the bulk bins
Wash salmon and pat dry.
Sprinkle inside with salt and pepper. Arrange overlapping slices of onion, lemon and parsley in cavity. Brush salmon with oil.
Place in well-oiled or foil-lined baking pan.
Bake in 450\u00b0 oven.
Bake, allowing 10 minutes baking time per inch of thickness.
Should flake easily when done of thickest part. Do not turn.
mix all the sauce ingredients together.
lay the salmon fillet on a foil-lined oven tray and cover in the sauce.
bake at 350 for about a half an hour.
arge bowl, flake apart the salmon and remove any large bones
he bottom.
Stand your salmon up on a piece of