Need assistance with salmon recipes

[slknight]

I know almost nothing about cooking salmon, and personally don't like it at all. But my parents are coming to visit, and they eat a ton of it. They're fairly picky eaters because they don't use a lot of spices when cooking at home. But they've started to try more "flavorful" stuff at restaurants and generally really like what they order. They just don't try to make it themselves. So I'd like to find a few recipes to try out on them.

They like a restaurant called Loon Lake Lodge in Indy, and there are a few salmon dishes on the menu there that they've tried.

One is "Pecan encrusted - Pan seared with toasted pecans, poupon mustard, herbs, & spices."

The other is "Lemon dill - Broiled and laced with Lemon Dill Butter."

Any recipes or advice on how to make one of these? I looked for a pecan salmon recipe and couldn't find one, although I did find that pecan tilapia. Could I try to follow that and just sub salmon? I am a fish novice, so any ideas would be appreciated!

Also, any interesting side dishes that would go well with these? They need to be extremely low fat since my dad watches his fat due to heart problems.

Thanks,
Susan

[Vicanddi]

I haven't tried either of the recipes you mention. However, I am just learning to like salmon myself. I made the maple glazed salmon a few weeks back and i really liked it. (I'm not just saying that either! :D ) That may be a good way to go if you can't find the other two recipes you are looking for.

[Hoodone]

This is not exactly what you are looking for, but the mustard salmon part reminded me of this recipe. It has a lot of oil in the sauce, but I normally only make 1/2 a recipe of the sauce and even then there is a lot left over. The leftover sauce makes a good salad dressing! Plus it is olive oil which is supposed to be more heart healthy. This recipe is very easy to make, too.

Baked Salmon with Mustard Sauce

2 T. white vinegar
2 T. sugar
2 T. Dijon mustard
1 ½ t. dry mustard
½ cup olive oil
4 salmon pieces, 5-6 oz. each, or one larger piece
1 cup bread crumbs

Place first four ingredients in a blender and add oil until thick. Place salmon pieces or 1 larger piece in a 9 x 13 pan that has been coated with cooking spray. Season with salt, pepper and thyme. Spoon 1 T. sauce on each piece and press ¼ cup bread crumbs onto each piece. Bake in a 375 oven for 15-20 minutes or until fish is cooked. Serve with extra sauce.

[PamE]

Included below are a few salmon recipes we have tried and enjoyed. One calls for pecans and another dill.

Maybe one of these will work for you.



* Exported from MasterCook *

Lemon Herbed Salmon

Recipe By :Perlene Hoekema, Lynden, Washington
Serving Size : 8 Preparation Time :0:00
Categories : Fish/Seafood Main Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups fresh bread crumbs
4 garlic cloves -- minced
1/2 cup chopped fresh parsley
6 tablespoons grated parmesan cheese
1/4 cup chopped fresh thyme
or 1 tablespoon dried thyme
2 teaspoons grated lemon peel
1/2 teaspoon salt
6 tablespoons butter or margarine -- melted, divided
3 pounds salmon fillet -- (3 to 4 pounds)

In a bowl, combine bread crumbs, garlic, parsley, Parmesan cheese, thyme, lemon peel and salt; mix well. Add 4 tablespoons butter and toss lightly to coat; set aside.

Pat salmon dry. Place skin side down in a greased baking dish. Brush with remaining butter; cover with crumb mixture. Bake at 350F for 20-25 minutes or until salmon flakes easily with a fork. Yield: 8 servings.

Source:
"Taste of Home Country Cooking Recipe Collection, Vol. 1, 2000"

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Per Serving (excluding unknown items): 333 Calories; 16g Fat (44.6% calories from fat); 37g Protein; 8g Carbohydrate; 1g Dietary Fiber; 115mg Cholesterol; 483mg Sodium. Exchanges: 1/2 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat.

NOTES : "We sometimes send our delicious Washington salmon to Michigan for my sister to use in this family-favorite.

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* Exported from MasterCook *

Pesto-Crusted Salmon with Roasted Tomato Oil

Recipe By :Larry Boylan, owner, The Inn at Sugar Hill, Mays Landing, NJ
Serving Size : 4 Preparation Time :0:00
Categories : Fish/Seafood Main Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Roasted Tomato Oil:
3 ripe plum tomatoes -- halved and seeded
salt and pepper to taste
2 garlic cloves -- minced
1 cup extra virgin olive oil
Salmon:
1 cup fresh basil leaves
2 garlic cloves -- to 3, minced
2 tablespoons Parmesan cheese
3 tablespoons pecans -- roasted
extra virgin olive oil
plain breadcrumbs
4 (6-ounce) each salmon fillets -- to 8-ounces
salt and pepper to taste

Roasted Tomato Oil: Roast tomatoes in a 400F oven until dry and starting to char. Let cool a bit. Place in blender with remaining ingredients and puree.

In food processor, blend basil, garlic, Parmesan cheese, and pecans to form dry paste. Add enough olive oil to produce a runny paste. Scrape into bowl and add bread crumbs until crust has a slightly moist crumb texture. Set aside.

Preheat oven to 375F. Season salmon with salt and pepper. Apply a thin (about 1/8-inch) coat of crust to meat side of each fillet. Place salmon in baking dish, pesto-side-up, and drizzle with olive oil. Bake until desired doneness, about 8-10 minutes per inch of thickness of fish. Place fillets on plates. Drizzle with tomato oil.

Source:
"New Jersey Coastal Cuisine, collected in Best of the Best from the Mid-Atlantic Cookbook"
S(Web):
"http://www.recipelink.com/ch/2002/july/bestmidatlantic2.html on 05/02/03"
Copyright:
"Gwen McKee (Editor), Best of the Best from the Mid-Atlantic Cookbook (Quail Ridge Press 2001)"

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Per Serving (excluding unknown items): 246 Calories; 10g Fat (37.8% calories from fat); 36g Protein; 2g Carbohydrate; trace Dietary Fiber; 90mg Cholesterol; 161mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 1/2 Fat.


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* Exported from MasterCook *

Rocky Mountain Salmon

Recipe By :Jerry Anne Di Vecchio
Serving Size : 6 Preparation Time :0:40
Categories : August 2001 Food Guide
Main Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup firmly packed brown sugar
2 tablespoons dry white wine
2 tablespoons soy sauce
2 tablespoons butter or margarine
1 tablespoon lemon juice
2 pounds salmon fillet with skin -- see notes

In a microwave-safe 9- by 13-inch baking dish, combine brown sugar, wine, soy sauce, butter, and lemon juice. Heat in a microwave oven at full power (100%) until boiling, about 2 minutes, stirring several times. Let cool 10 to 15 minutes.

Rinse salmon, pat dry, and lay skin side up in sugar-soy marinade. Cover and chill at least 1 hour or up to 1 day.

Lift salmon from marinade, drain (reserve marinade), and lay skin side down on a sheet of heavy foil. Trim foil to outline of fish.

Transfer fish on foil to a grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds). Cover barbecue; open vents for charcoal. Cook until salmon is opaque but still moist-looking in center of thickest part (cut to test), or 140° on a thermometer, 20 to 25 minutes. With 2 wide spatulas, transfer fish to a platter.

Return marinade to microwave oven and heat at full power until boiling, 1 to 2 minutes, stirring several times. Pour into a small bowl.

Cut fish into portions, lift from skin onto plates, and add marinade to taste.

Per serving (from magazine): 338 cal., 51% (171 cal.) from fat; 29 g protein; 19 g fat (5.5 g sat.); 9.6 g carbo (0 g fiber); 471 mg sodium; 95 mg chol.

Source:
"Sunset Magazine; 08/01; Page 138"
Copyright:
"Sunset Publishing Corporation"
Start to Finish Time:
"1:40"
T(Marinate Time):
"1:00"

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Per Serving (excluding unknown items): 251 Calories; 9g Fat (33.6% calories from fat); 31g Protein; 10g Carbohydrate; trace Dietary Fiber; 89mg Cholesterol; 487mg Sodium. Exchanges: 4 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates.

NOTES : Instead of a fillet, you can use salmon steaks. If marinating salmon (through step 2) up to 1 day ahead, chill airtight. If time is short, use the marinade as a sauce instead; heat and spoon over cooked salmon.

At the two Tony's Meats & Specialty Foods in Littleton, Colorado, the cases are laden with foods judiciously seasoned and ready to cook. Mick Rosacci (Tony's son), who oversees the development of these preparations, shares this locally popular recipe for barbecued salmon. – Jerry Anne Di Vecchio

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* Exported from MasterCook *

Salmon with Dill

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Fish/Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons margarine
1/4 cup green onions -- sliced
10 3/4 ounces condensed, undiluted chicken broth
3 tablespoons lemon juice
1 tablespoon dried dill weed
1/2 teaspoon pepper
4 salmon steaks or red snapper
2 tablespoons Dijon mustard
1/4 cup fat-free sour cream

Heat margarine in skillet, stir in onions and cook translucent, add broth, lemon juice, dill, pepper. Bring to boil. Reduce heat to low and add salmon. Cover and poach about 15 minutes or until fish turns opaque and is firm to touch. Using slotted spatula remove fish to platter to keep war. Bring broth to boil and boil about 4 minutes or reduce to 1/2 cup. Reduce heat to low and stir in mustard and sour cream. Cook 1 to 2 ;minutes or just until heated through. Do Not Boil Serve over the fish.
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Per Serving (excluding unknown items): 1177 Calories; 51g Fat (39.5% calories from fat); 156g Protein; 19g Carbohydrate; 2g Dietary Fiber; 363mg Cholesterol; 3060mg Sodium. Exchanges: 0 Grain(Starch); 21 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 4 1/2 Fat; 1 Other Carbohydrates.


Nutr. Assoc. : 0 0 5844 0 0 0 4821 0 0


* Exported from MasterCook *

Salmon With Honey Mustard Glaze

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish/Seafood Main Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Honey Mustard Marinade (see recipe)
1 pound salmon fillet

Make Honey Mustard Marinade. Place salmon in shallow glass or plastic dish. Pour marinade over salmon. Cover and refrigerate at least 15 minutes but no longer than 1 hour.

Heat coals or gas grill for direct heat. Remove salmon from marinade; reserve marinade. Place salmon, skin side down, on grill. Cover and grill 4 to 6 inches from medium heat 10 to 15 minutes, brushing 2 or 3 times with marinade, until salmon flakes easily with fork. Discard any remaining marinade.

4 servings.

PREP: 5 MIN MARINATE: 15 MIN GRILL: 15 MIN

SUCCESS HINT: Fish generally takes about 10 minutes to grill for each inch of thickness. Add more time if the fillet is thicker; if you are grilling 2 thinner pieces, grill the fish for slightly less time.

VARIATION: The salmon can also be broiled instead of grilled.

1 Serving: Calories 220 (Calories from Fat 100); Fat 11g (Saturated 3g), Cholesterol 80mg; Sodium 290mg; Carbohydrate 6g (Dietary Fiber 0g), Protein 24g

Daily Value: Vitamin A 4%; Vitamin C 0%; Calcium 2%, Iron 4%

Diet Exchanges: 1/2 Starch, 3 Lean Meat

Source:
"Easy Weeknight Meals, Betty Crocker March 2002"
Copyright:
"©2002 General Mills, Inc."
Ratings : Points 0-10 5
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Per Serving (excluding unknown items): 192 Calories; 7g Fat (33.0% calories from fat); 23g Protein; 9g Carbohydrate; trace Dietary Fiber; 67mg Cholesterol; 411mg Sodium. Exchanges: 3 Lean Meat; 0 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0



* Exported from MasterCook *

Honey Mustard Marinade

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Marinades

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon packed brown sugar
1 tablespoon butter or margarine -- melted
1 tablespoon olive or vegetable oil
1 tablespoon honey
1 tablespoon soy sauce
1 tablespoon dijon mustard
1 clove garlic -- finely chopped

Mix all ingredients.

Source:
"Easy Weeknight Meals, Betty Crocker March 2002"
Copyright:
"©2002 General Mills, Inc."
Ratings : Points Not Rated 0
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Per Serving (excluding unknown items): 61 Calories; 3g Fat (43.0% calories from fat); 1g Protein; 9g Carbohydrate; trace Dietary Fiber; 8mg Cholesterol; 335mg Sodium. Exchanges: 0 Lean Meat; 0 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates.


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


* Exported from MasterCook *

Stuffed Salmon Florentine

Recipe By :Nanci Main and Jimella Lucas
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 tablespoons unsalted butter
2 tablespoons flour
3/4 cup milk
salt -- to taste
white pepper -- to taste
2 tablespoons sherry
10 ounces fresh spinach
6 tablespoons unsalted butter
3 scallions
1/2 cup yellow onions
1 cup mushrooms
1 teaspoon sweet basil
1 teaspoon dried oregano
1/4 teaspoon whole dried thyme
1/2 cup parmesan cheese
36 ounces salmon fillets (six each 6-oz.)
lemon juice
1/2 cup Seasoned Breadcrumbs (see recipe)
1/2 cup clarified butter
1/2 cup white wine
lemon slices
parsley

Heat unsalted butter in saucepan; sprinkle flour over it. Cook flour-butter mixture until it loses its starchy flavor - 3 to 5 minutes. Add milk, room temperature, seasoned with salt and white pepper to taste. Cook over moderate heat, stirring constantly. Once sauce grows thick and smooth (about a minute), add sherry, stir, and set aside. Drain well fresh spinach, chopped and blanched (* see notes) and put in clean saucepan with unsalted butter. Chop scallions, yellow onions, mushrooms; blend together and add to saucepan. Add dried sweet basil, dried oregano, whole dried thyme; mix well.

Sauté over medium heat, stirring frequently. After 5 minutes, add parmesan cheese, freshly grated. Stir over heat for about 5 minutes until cheese melts and blends in. Combine with white sauce, taste for seasoning, and cover. Refrigerate until it jells-between 2 and 4 hours.

Cut a slit in the side of each of six salmon fillets to make a pocket; leave 1/4 inch intact at each end. Squeeze lemon juice over each. Open each slit gently; place filling into cavity carefully (* see notes). Place stuffed salmon in large, shallow baking dish. Distribute evenly over the fillets seasoned breadcrumbs. Drizzle with clarified butter. Cover bottom of pan with white wine; bake in 425 degrees oven for 10 to 15 minutes (* see notes), until salmon is flaky. Serve with garnish of lemon slices and parsley.

Source:
"The Best of Ark and More!; page 79; ISBN: 1-55868-595-2"
S(Website):
"www.arkrestaurant.com"
Copyright:
"2000 by Nanci Main and Jimella Lucas"

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Per Serving (excluding unknown items): 611 Calories; 41g Fat (62.0% calories from fat); 41g Protein; 15g Carbohydrate; 3g Dietary Fiber; 180mg Cholesterol; 373mg Sodium. Exchanges: 1/2 Grain(Starch); 5 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 6 1/2 Fat.

NOTES : Many people think that with the salmon nature achieved its zenith; Stuffed Salmon Florentine displays this elegant food without detracting from its light and delicate flavor. When you are going to serve it, be sure to allow time to prepare and refrigerate the filling. Also, remember to prepare the bread crumbs ahead of time.

Chef's Notes:
For Seasoned Breadcrumbs, see page 188.

To blanch spinach, place it in a colander. Put the colander in a bowl or pot large enough to hold the colander, pour boiling water over it and let it stand in the water for l 1/2 minutes. Take it out and hold it till it's needed.

Use toothpicks to secure slits in fillets.

Be careful: do not overcook salmon; time will depend on the thickness of the fillets.

Ted and Carol Zell met Chefs Main and Lucas at their first restaurant, in Seaview, Washington; the chefs were working on their first cookbook. "We went in to lunch, and Nanci came out in her whites, looking for volunteers to return later and help test some of their new recipes. So we did-we'd only just met, and we were in the kitchen with Nanci and Jimella, just like we were old friends." Now the Zells keep a beach house in neighboring Ocean Park. And whether it's fish and chips in the bar or Salmon with Tomato-Orange Salsa in the dining room, a meal at THE ARK has become part of the ritual of the Zells' frequent visits.

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[slknight]

Hoodone, that looks good. I'm thinking I could combine that sauce recipe and the tilapia recipe with the pecans to come up with something pretty close.

Pam, thanks! Those look like some great choices too.

[PamE]

The Pesto-Crusted Salmon with Roasted Tomato Oil is one of our favorites and so is that Salmon with Dill recipe. YUMMERS!! :D

However, you will likely have a ton of the Roasted Tomato Oil leftover. I used some of it to make a shrimp scampi dish. You can do things like that with that leftover oil -- maybe even a salad dressing with some of that leftover oil.

The Rocky Mountain Salmon was probably our least favorite out of the bunch.

[KristinK]

Originally posted by PamE
Lemon Herbed Salmon
Thanks for this great recipe, Pam! I had copied this when you first posted it, and last night, it was another great change from our usual herbed grilled salmon. (We had just run out of propane anyway.)

I used a 1-pound fillet, so I cut the recipe by a third. I still only needed half of that to coat the fish (with skin), so I saved the remaining breading to make some chicken cutlets.

I skipped the butter entirely, for a loose topping, but I added 1 tablespoon lemon juice to bind the crumbs a little more. Next time, I'd try adding up to 2 tablespoons lemon juice, but I was worried that it might make it too lemon-y. Not the case, as there was only a slight hint of lemon, even with the lemon rind. The cheese (I used Pecorino Romano) also provided a mild flavor. The most flavor came from the herbs and garlic (probably because I used 3 cloves!). Oh, and before baking, I sprayed the breadcrumb topping with cooking spray to make it a little crispy.

It was delicious, and pretty enough for company. I served with parsley potatoes and steamed green beans.

[DmOrtega]

We always buy fillets and not steaks. It is pretty easy to run your fingers over the salmon and find the line of pin bones. Just pull them out with pliers. We brush on olive oil and sprinkle on salt and pepper then bake at 425 till the fish flakes easily and is cooked through, about 15-20 minutes.

[123Alice]

My very favorite (and easy and healthy) way to prepare salmon is to use a foil pouch in the oven. We always cut up some zucchini, yellow squash, carrots and green onions. Place this in the middle of the foil, put salmon on top, and then put equal amounts of honey and mustard over this. Seal the foil up tightly. Bake in a 350 degree oven until salmon is done and flakes easily with a fork. It's really delicious, easy, and I can't say enough positive things about this! Plus, it gives you a healthy side dish of veggies, which also taste wonderful in the honey/mustard mixture that drips down onto them.

Alice

[kjh01]

the salmon with dill is very easy: dot w/butter (or drizzle w/olive oil), and either dried or fresh dill, salt and pepper. Bake in oven at 425 until cooked through, NOT too dry - be careful!

Easy and yummy.

[chefjon]

As for a side dish, I find that fresh roasted asparagus goes really well with salmon. Scrape the skin off the asparagus, spray with a butter or olive oil flavored cooking spray, place on a cookie sheet, and bake in the oven at 450 degrees for 10 minutes or until tender. It really makes a difference to remove the skin from the stalks.