I have 5 pounds of salmon.

I would make a few different types of cooked salmon. One BBQ with different spices!, Another would be to make a brown sugar and mustard sauce and bake it on (Or again BBQ which is even better!)

My family likes it plain and adding fresh lemon juice on it after. (I'm not much of a lemon juice fan so I avoid that one)

PHILADELPHIA ROLL SUSHI.

oh my god, I would stab someone for some right about now.

Grilled Garlic Dijon Herb Salmon
Skinnytaste.com
Servings: 4 • Serving Size: 1 fillet w lemon • Old Points: 5 pt • Points+: 6 pt
Calories: 233.6 • Fat: 7.9 g • Protein: 34.7 g • Carb: 3.1 g • Fiber: 0.1 g • Sugar: 0.2 g
Sodium: 240.6 mg (without salt)


Ingredients:

4 garlic cloves
1 tsp dried Herbs de Provence
1 tsp red wine vinegar
1 tsp olive oil
2 tbsp Dijon mustard
olive oil spray (I used my misto)
4 (6 oz) wild salmon fillets, 1" thick (if frozen, thaw first)
salt and fresh ground pepper to taste
4 lemon wedges for serving

Directions:

In a mini food processor, or using a mortar and pestle mash garlic with the herbs, vinegar, oil, and Dijon mustard until it becomes a paste. Set aside.



Season salmon with a pinch of salt and fresh pepper. Heat a grill or grill pan over high heat until hot. Spray the pan lightly with oil and reduce the heat to medium-low. Place the salmon on the hot grill pan and cook without moving for 5 minutes.

Turn and cook the other side for an additional 3-4 minutes spooning on half of the garlic herb mustard sauce.



Turn and cook 1 more minute spooning the other side of the fish with remaining sauce. Turn once again and let the fish finish cooking about one more minute. Note: the fish should have a total cooking time of about 9-10 minutes per inch. If your fish is thinner, reduce the total cooking time.

Transfer the fillets to plates and serve with fresh lemon wedges.

making salmon tonight. olive oil, lemon juice, dijon mustard, chopped garlic, old bay seasoning, cracked black pepper (yum).

Someone just gave me a recipe today that sounds excellent. I can't wait to try it.

Ginger Salmon in Parchment Paper

Ingredients:
•4 cups shredded Napa cabbage
•1 red bell pepper, steamed, peeled, seeded and thinly sliced
•1 cup snow peas, halved
•4 4-oz salmon fillets, skin removed
•1/4 cup low-sodium soy sauce
•1 tbsp peeled and minced fresh ginger
•2 scallions, chopped
•1 clove garlic, finely chopped
•1 tsp sesame oil
•1/4 tsp black pepper

Instructions:
1.Preheat oven to 400°F.
2.Cut four large pieces of parchment paper. Fold in half and then unfold and set aside.
3.Combine cabbage, bell pepper and snow peas in a bowl. Divide them equally on the parchment paper squares.
4.Place salmon fillets on top of vegetables.
5.In a small bowl, whisk together soy sauce, ginger, scallions, garlic, sesame oil and black pepper. Drizzle sauce over fish. Fold parchment edges to seal and place each closed package on a large baking sheet. Bake for 20 minutes or until fish flakes easily. Serve.

Nutrients per serving:
Calories: 230, Total Fats: 8 g, Saturated Fat: 2 g, Trans Fat: 0 g, Cholesterol: 60 mg, Sodium: 660 mg, Total Carbohydrates: 10 g, Dietary Fiber: 4 g, Sugars: 5 g, Protein: 27 g, Iron: 1 mg

BONUS: This meal fights aging

HOW? Salmon provides loads of omega-3 fatty acids. These polyunsaturated fats have recently been shown to help fend off age-related diseases and visible signs of aging by protecting chromosomes that affect life span from damage.

“Serve this dish with a side of organic brown rice for a heart healthy meal.” - Nathalie, Oxygen readerYou may also like...

Source: http://www.oxygenmag.com/Health/Articles/Ginger-Salmon-in-Parchment-Paper.aspx

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