Salmon cooking ideas

I love my salmon and I like it simple like you describe it. Every once in a while I will sway from the typical lemon onto a greek style dish. Basically I just pepper the flesh out of the fillet and top it with feta cheese. On top add a few slices of tomatoe and if I have any green veggies/seasoning around. I like to serve it with steam brocolli or green beans.

I love mine cooked on a soaked cedar plank on the BBQ with a topping of chopped cilantro, sun dried tomato, green onion, pepper, garlic and olive oil. The cedar burns underneath and the salmon gets a nice smoked flavour.

I like mine with a chili powder,cumin,brown sugar rub.... mmmmmmm.

Ooo. Bump to read later. I love salmon but never know what to do with it.

I saute it w/ a little low sodium soy sauce (or one of those low calorie asian salad dressings, like 1/2 tbsp is all you need) and fresh ginger which adds very little calories. Serve it w/ asian slaw and it is very yummy!

295 calories per 5 ounce serving as described below - personally i use far less butter and it comes out just fine.

The technique of slow roasting gives a firm-bodied fish like salmon such a tender texture that it practically melts in your mouth. To test for doneness, look not for flakiness but for a change in appearance from translucent to opaque.

Serves 8
Ingredients:

3/4 stick (6 tablespoons) unsalted butter, softened, plus additional for buttering the roasting pan
3 tablespoons fine dry bread crumbs
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon mustard seeds
1 tablespoon fresh lime juice
2 teaspoons Dijon-style mustard
1 teaspoon honey
8 five-ounce pieces center-cut salmon fillet, skinned
Salt
1/2 teaspoon white pepper

Directions:

Put a rack in middle of oven and preheat oven to 225 degrees. Butter a roasting pan large enough to hold the salmon without crowding.

Stir together the butter, bread crumbs, parsley, mustard seeds, lime juice, mustard and honey in a small bowl until well combined.

Arrange the salmon skinned side down in the roasting pan and sprinkle with salt and white pepper. Spread mustard glaze evenly over salmon.

Roast until the fish is just cooked through (it will turn opaque), 25 to 30 minutes.

Recipe Source:

Adapted from vhef Sarah Stengner at the Ritz-Carlton in Chicago.

For something different, try this - http://www.winexmagazine.com/index.php/wine/vieweat/dishwasher-salmon/

I make this at least once a week, it's delicious!
2 (5 ounce) salmon fillets
Pinch salt
Pinch freshly ground black pepper
1/2 (10 ounce) package baby spinach, coarsely chopped
1 tablespoon prepared pesto
1 1/2 teaspoons chopped dry-packed sun-dried tomatoes
1 1/2 teaspoons pine nuts
Heat the oven to 400 degrees F. Make a slit two-thirds of the way through the center of each salmon fillet making sure not to cut all the way through. Season each fillet with the salt and pepper. In a bowl, combine the spinach, pesto, tomatoes, and pine nuts. Spoon 1/3 cup of the mixture into each slit.
Arrange the fillets on a broiler pan coated with cooking spray. Roast for 8 to 10 minutes or until the spinach mixture is heated through.

Ive been using infused oils to saute things a lot lately and am looking forward to trying it with salmon.

A tsp or 2 of infused oil - like garlic, rosemary or wasabi infused - inside foil square
place salmon on top- sprinkle with ginger and soy sauce (low sodium if you like) also some green onion.

Fold up foil and grill or bake for 10-12 minutes- yummmy fast food.