Your All-Time Favorite Salmon Recipe?

[SusanL]

I have salmon in the fridge, I can't decide how to make it today. What is your favorite recipe? Hope that I am not repeating a thread...

[maureen k]

I absolutely LOVE the Barbeque Roasted Salmon that appeared on the last page of the May 2001 issue. It's to die for!!
Maureen:D

[emilycat]

Hey, Susan :)
I'm sure you'll get even more responses, but here are a couple of threads that have some awesome recipes on them -- I think I've copied nearly all of them off.

http://www.cookinglight.com/vbb/showthread.php?s=&threadid=6545&highlight=Peggy+salmon

http://www.cookinglight.com/vbb/showthread.php?s=&threadid=5460&highlight=salmon

[kwormann]

I think Salmon with Pesto would be good. I made Ahi with pesto adn it turned out wonderful, so Id try Salmon! I cut slits in the fish then marinated it in pesto for several hours before grilling it. Then serve it with the pesto:)

[KValley]

Susan,

Grilled Salmon with Ginger-Orange Mustard Glaze has become my new favorite. It's from CL Complete A simple recipe, but a complex, interesting mix of flavors. Ginger and salmon is a fantastic combination.

Have fun choosing! Julie

Grilled Salmon with Ginger-Orange Mustard Glaze

1/4 cup fresh orange juice
1/4 cup soy sauce
1/4 cup cream sherry
1/4 cup Dijon mustard
2 T grated peeled fresh ginger
2 T honey
4 (6-oz) salmon fillets (about 1 inch thick)
cooking spray
green onions and lemon slices (optional)

1. Combine first 6 ingredients in a large zip-lock bag. Add fish to bag; seal and marinate in refrigerator for 30 minutes. Remove fish from bag; reserve marinade.

2. Prepare grill or broiler.

3. Place fish on grill rack or broiler pan coated with cooking spray. Cook 5 minutes on each side until fish flakes easily when tested with a fork, basting frequently with reserved marinade.

4. Place remaining marinade in a saucepan; bring to a boil. Serve with fish; garnish with green onions and lemon slices, if desired. Yield: 4 servings

Calories: 375; Fat 15.7gm; Protein 37.2gm; Carb 14.1gm; Fiber 0.1gm; Chol 115mg; Iron 1.2mg; Sodium 1364mg; Calc 15mg

[katygirl]

I am also a big fan of the Barbeque Roasted Salmon. The recipe is on the CL recipe finder website. I would have to say that it is my current salmon favorite. Let us know what you try

:D Katy

[Grace]

We LOVE the Maple Glazed Salmon from the March 2000 issue. It is our favorite of the four or five we've tried in the last few months. I've repeated it several times too, rather than trying any new recipes because it is so good. Let me know if you would like me to post it for you.

[SusanL]

Thank you everyone~ I tried Kima's recipe and didn't use the wheatberries, I also grilled eveything, so I didn't want to heat up the kitchen. Thanks, next week it will be the Maple Glazed Salmon!!
Here it is..
HeartSmart Cooking for Family and Friends by Bonnie Stern
Roasted Salmon Salad Nicoise
4 Tbsp. olive oil, divided
1 bsp. chopped fresh rosemary
1/2 tsp. salt
1/2 tsp. pepper
2lb. baby potatoes, cleaned and halved
6 plum tomatoes, cut in wedges
2 heads garlic
1lb. asparagus, trimmed and peeled about 1 inch up stems (can substitute green/yellow beans or peppers)
2lb. salmon fillet, skin removed
1/3c. balsamic vinegar
2c. cooked wheat berries,rice or barley
2 tbsp. fresh tarragon
1 small bunch chives

1. In a small bowl combine 2Tbsp. oil, rosemary and s&p. Toss potatoes with half this mixture.
2. In a single layer, arrange tomato wedges skin side down on a parchment-lined baking sheet along with the potatoes. Cut top quarter off the heads of the garlic and wrap the garlic in foil.
3. Roast the potatoes, tomatoes and garlic in a preheated 400F oven for 40 mins. Then scatter the asparagus over the vegetables. Roast 15 mins. longer until potatoes and garlic are tender and asparagus is bright green.
4. Meanwhile, coat salmon with remaining oil/rosemary mixture. Place salmon on another lined baking sheet. About 20 mins. before the vegetables are ready place the salmon in the oven and roast 18-20 mins. or just until cooked through.
5. For dressing, in a medium bowl whisk vinegar with s&p.. Squeeze the roasted garlic into dressing. Whisk in remaining oil.
6. Combine a few tablespoons of dressing with the wheat berries.
7. Arrange 8c. salad greens on a platter. Top with wheat berries. Arrange the potaatoes down the center and tomatoes and asparagus along sides. With a large spatula place the salmon on top of the potatoes. Drizzle the remaining dressing over salad. Sprinkle with tarragon. Cut chives into 2inch pieces and sprinkle over top.
Serves 8

Oops- I forgot to include 8cups mixed salad greens in the ingredient list.
To cook wheat berries, place 3/4c. in a large saucepan with plenty of cold water. Bring to a boil and simmer gently for 1-1 1/2 hours. or until tender. Drain well. Can be done well ahead.

[catharine]

As I just posted on another thread, my three favorites are (in no particular order):

1) Orange and Bourbon Grilled Salmon
2) Easy Pesto Salmon
3) Salmon with Roasted Corn and Tomato Salsa

Let me know if you need help locating these. They are each so good but very differrent. That's what I love about salmon - so versatile.

Let us know what you choose and how it comes out.

[Cathy]

The orange & bourbon recipe and the other with the corn salsa sound wonderful. Would you post what thread they are on or where to find the recipes? TIA

[Irene Bartlett]

Our favorite is a recipe from the March 01 issue : Pepper, Coriander, and Sesame Seed-Crusted Salmon. I've probably made it 7 or 8 times and it's wonderful. I made the Mustard and Honey glazed last week (and several different salmon recipes during these last months) and it was very good but the other one stays our favorite.

[Missi]

Mine would have to be Honey Vermouth Broiled Salmon !!

[HighSierra]

My wife and I really love Salmon With Grainy Mustard and Herb Sauce, from the April 2001 issue (page 211). I have made it several times, serving it over rice with garlic broccoli (from the CL recipe database).

Another good recipe is: basic baked salmon with beurre blanc sauce. This was part of our 4th of July menu.

[catharine]

Originally posted by Cathy
The orange & bourbon recipe and the other with the corn salsa sound wonderful. Would you post what thread they are on or where to find the recipes? TIA

Cathy,

I am at work and I don't have the recipe for the salmon with corn and tomato salsa [if anyone has Mastercook and would be so kind as to save me the typing, I believe it is from 1998].

The orange and bourbon salmon can be found through the recipe finder (if it is back up and running).

Please let me know if you don't find these and I will follow up.

Catharine

[SQ]

Originally posted by KValley

Grilled Salmon with Ginger-Orange Mustard Glaze has become my new favorite.

Julie, we had this tonight and it was superb! Thanks for posting it. DH and I both loved the sauce. Served it w/basmati rice and grilled veggies.

[Susann]

Dh is going oot for a few days so I am preparing to make all the foods that he does not eat. Tomorrows theme is fish. I am going to make Kima's roasted salmon salad. Any ideas if I should decrease the baking time since I will be preparing 1/8th the recipe? Thanks in advance :)

[SusanL]

I would think a half hour to roast the veggies, that is usually the minimum time I allow for roasting veggies for 2. Make some extra and serve over pasta for lunch the next day!!
Are you making the wheat berries? If so, let me know how it turns out, DH hates couscous, anything that doesn't "look right"!

[Susann]

I appreciate the help, SusanL! Do you think I should adjust the time for the salmon?

Unfortunately, I do not have any wheat berries kicking around, but I am thinking of substituting brown rice or (more likely) whole wheat couscous. I will post the results. :)

[KathyLeary]

Originally posted by maureen k
I absolutely LOVE the Barbeque Roasted Salmon that appeared on the last page of the May 2001 issue. It's to die for!!
Maureen:D

I couldn't agree more! That was the best salmon I have ever had.

Kathy

[LGBurns]

The recipe for Grilled Salmon with Ginger-Orange Mustard Glaze sounds so delicious--I'd like to try it on the grill this weekend. However, the recipe calls for 4 6-oz salmon fillets, and I have a 1 lb fillet from Trader Joe's in my freezer. Any thoughts on how to adapt cooking and marinating time? Thanks!

[chefandi]

Does anyone one have any good smoked salmon recipes that are served cold?

[kwormann]

Originally posted by chefandi
Does anyone one have any good smoked salmon recipes that are served cold?


Yes, ona bagel with cream cheese, capers and tomato....:D


Actually, I dont have a "recipe", but I like to mafe frittata with smoked salmon, goat cheese, chopped tomato and fresh dill!

[KValley]

Originally posted by LGBurns
The recipe for Grilled Salmon with Ginger-Orange Mustard Glaze sounds so delicious--I'd like to try it on the grill this weekend. However, the recipe calls for 4 6-oz salmon fillets, and I have a 1 lb fillet from Trader Joe's in my freezer. Any thoughts on how to adapt cooking and marinating time? Thanks!

Linda,

I used a 1 lb fillet, as well. I just halved the ingredients, still marinated for half an hour, and cooked to flake- I didn't time it, but I'm guessing it was still about 5 mins per side.

This is so delicious- let me know what you think!


Julie

Actually, I didn't halve the recipe- I sort of eyeballed it to 2/3, 'cause I had some marinade to spare.

[Terrytx]

Another vote for the Broiled Salmon with Honey and Vermouth!

[funnybone]

Originally posted by maureen k
I absolutely LOVE the Barbeque Roasted Salmon that appeared on the last page of the May 2001 issue. It's to die for!!
Maureen:D

I felt this way about the recipe the first two times I made it. The last time I made it, DH and I took one bite and just hated it. We couldn't figure out why. I followed the recipe exactly, like the previous times. So why did it not taste right this time?! I realized the difference was the cinnamon. The first 2 times I used regular, grocery store cinnamon. The last time I used Penzey's (not sure if it was the Vietnamese or Cassia one, I have both) but it was awful. Obvioulsy I should stick to using those 2 cinnamons for baking.

Has anyone else encountered this? Just wondering if all those who tried it the first time and hated it, did so because of the cinnamon they used.

[Deedy]

:confused: Honey and vermouth? Sounds good..is it a CL recipe?

[Terrytx]

Yes, and here it is if you missed it. I think it would be good grilled also.


* Exported from MasterCook *

Broiled Salmon with Honey and Vermouth

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons honey
2 tablespoons dry vermouth or white wine
1 1/2 teaspoons grated peeled fresh ginger
1 1/2 teaspoons country-style Dijon mustard
1/8 teaspoon salt
1/8 teaspoon black pepper
2 (6 ounce) salmon fillets, about 1 inch thick

Preheat broiler.

Combine first 6 ingredients in a small bowl; stir with a whisk. Place salmon on a broiler pan coated with cooking spray, brush with half of the honey mixture. Broil 8 minutes or until fish flakes easily with a fork, basting frequently with remaining honey mixture.

366 cal, 14.6g fat, 35g pro, 18.8g carb, 111mg chol, 346mg sod.

Source:
"Cooking Light-5/00"

[Deedy]

Terry...thanks for posting the recipe - it sounds really good!!:)

[Roff]

I have a recipe for marinated roasted salmon that is spectacular. It is marinated in soy sauce, garlic, and ginger, and then roasted in the marinade. Serve it on a bed of watercress and thinly sliced red onions with a vinergatte. I will send or post the entire recipe if anyone would like it.

[kwormann]

I am making a Spicy Grilled Tuna, Cuban Style, that might be good with salmon.



* Exported from MasterCook *

SPICY GRILLED TUNA, CUBAN STYLE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Protein/Fats Seafood


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup olive oil
1 teaspoon salt
2 teaspoons cayenne pepper
1/3 cup lemon juice
3 large cloves garlic -- minced
3 large shallots -- minced
2 teaspoons ground cumin
1 bunch cilantro -- leaves only, finely
chopped
6 pieces tuna fillet -- (6 ounce)
Vegetable oil -- for greasing the
grill
Lemon wedges -- for garnish

In a small mixing bowl, combine the olive oil, salt, cayenne pepper, lemon
juice, garlic, shallots, cumin, and about 3/4 of the cilantro (reserve the
remaining cilantro for garnish).

Place the tuna fillet in a large glass or ceramic dish. Rub your fingers
over the fish to check for and remove any remaining bones, and pour the
marinade over the tuna. Make sure the fish are evenly coated on both sides
and marinate for 1 hour in the refrigerator, turning once.

Brush a grill or broiler pan with vegetable oil and heat it to high heat.
Grill the fillets for 4 to 5 minutes on each side, until done to your
liking. Garnish with the remaining cilantro and the lemon wedges.

Yield: 6 servings



- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 121 Calories; 12g Fat (87.9%
calories from fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 358mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2
Vegetable; 0 Fruit; 2 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

[SusanL]

I have downloaded this thread and am now as happy as a clam (salmon?) As salmon is one of my favorite fish, I will be making many different versions for us to enjoy!!

Roff Please post it here! I can never have enough Salmon recipes!!
Kim Once again you pull through with a fabulous recipe, I will have to get some salmon this week and try it, I just happen to have cilantro in the fridge, but alas, no salmon! Thank you, my morning buddy!! You were really up early this AM!!
(Wonder how Val is feeling? Has she posted lately?)

[kwormann]

Yes, Susan, we are closing on a house tomorrow and I havent been sleeping well......