Salmon-how do you like to cook it in the oven?

msmith404040 wrote: »

My doctor says I need more Omega 3s, so I bought some salmon. How do you like to cook it in the oven? I have some defrosting now for tonight. I looked for some marinades last night, but they all looked pretty full of calories at a glance.

How do you like to do yours?

Thanks!

Salmon is on the menu for tonight! I use roughly this recipe: https://www.gimmesomeoven.com/honey-mustard-salmon-in-foil/ but I use grey poupon instead of whole grain mustard. I plan to serve with green beans and quinoa. This is one of my favorite recipes and definitely something I consider a "treat" meal (mostly because it's a bit expensive, not because it's high on calories)

Poach the salmon off in some white wine, water and lemon juice with garlic, scallions, and tomatoes.

Lately. I like to rub the salmon with toasted sesame oil and a mesquite seasoning.

One of the best tasting salmon I ever had was when a big salmon was cut into 1-1/2 thick sticks and then the steaks separated from the spine to make 2 pieces. These were then marinated overnight with a little olive oil and fresh lime juice. Then they were broiled, skin side up until cooked through and the skin was all blistered and blackened. Delicious.

Fried in a small amount of extra virgin olive oil on a ribbed frying pan to drain the fat with lime, garlic and ginger - much better than in the oven. Sometimes top it with Chinese chilli sauce but this has a lot of sugar.

Alternatively it's good with pesto on top to compliment whole-wheat pasta

And farm raised salmon is an abomination!!!!! Blecch, won't eat that garbage.....

The lemon and dill several people mentioned is a classic combo for a reason. It's delicious! But... The other day I roasted some tomatoes in the oven (with basil, garlic, a little shallot, but minced onion would be fine if you don't have shallots on hand), then put the salmon on top, skin side down. 400 deg, about 15 min for the tomatoes, and another 15-18 min after you've added the fish. Baste the fish with the tomato sauce about half way through. I did this in an oven proof skillet, so after the fish was done, I removed it to keep warm and reduced the tomatoes a little on the stovetop, added a tablespoon or so of sun dried tomato pesto, and a little grated parmesan. I happened to have broccoli for a veg, but whatever you like, a little whole wheat pasta, great dinner for about 5-600 cal. Different types of salmon have different caloric values, so be sure you know what you're buying. You can buy a big fillet and have your butcher cut it into whatever size you like. ( I do about 4 oz) Salmon is one of our favorites, great nutritional bang for your buck.

I lay mine in some foil, then chop an onion, some garlic, mix in a little french mustard, dill weed, salt and ground pepper, olive oil and wrap it up before putting in a cast iron fry pan and putting that in the oven. BTW - I cook mine from the frozen state.

I bake mine on a drip pan, with a little salt/pepper, rosemary and lemon (and/or lime). Sometimes will do garlic and ginger instead of rosemary, depends on what my sides are for the meal.