Salmon Recipes Oven with Sauce Grilled Easy for Christmas Pinoy Healthy With Rice Pan Indian Style : Baked Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos

Thursday, 15 January 2015

Baked Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos

Baked Salmon Recipes Biography

Source(google.com.pk)

Recipe 1:

Ingredients:
2 cloves garlic, minced
6 tablespoons light olive oil
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped
2 (6 ounce) fillets salmon

Directions:
1. In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally.
2. Preheat oven to 375 degrees F (190 degrees C).
3. Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.

Recipe 2:

Ingredients:
1.5 lbs salmon fillets (this was a wild sockeye)
2 Tbsp parsley, freshly chopped
2 large or 3 small garlic cloves, pressed
1.5 tsp Dijon mustard (we used grey poupon)
1/2 tsp salt
1/8 tsp ground black pepper
1/8 cup mild olive oil (not extra virgin)
2 Tbsp of fresh lemon juice

Directions:
1. Line a rimmed baking sheet with foil and later regretted it while scrubbed fiercely for a day and a half.
2. In a small bowl,mix together: 2 Tbsp chopped parsley, 2-3 pressed cloves garlic, 1.5 tsp Dijon mustard, 1/2 tsp salt, 1/8 tsp of pepper, 1/8 cup of olive oil and 2 Tbsp of lemon juice. Smell it; it’s simply amazing!
3. Slice salmon into even portions: I ended up with 4 generous cuts of salmon. Lay them onto a lined baking dish with the skin-side-down.
4. Generously brush all sides of salmon with sauce and top with fresh slices of lemon.
5. Bake at 450°F for 12-15 min or until just cooked through and flaky. Don’t over-cook or it will be dry. There you have it! An easy, excellent dish.

Recipe 3:

Ingredients:
12 ounce salmon fillet, cut into 4 pieces
Coarse-grained salt
Freshly ground black pepper
Toasted Almond Parsley Salsa, for serving
Baked squash, for serving, optional

Directions:
Preheat the oven to 450 degrees F.Season salmon with salt and pepper. Place salmon, skin side down, on a non-stick baking sheet or in a non-stick pan with an oven-proof handle. Bake until salmon is cooked through, about 12 to 15 minutes. Serve with the Toasted Almond Parsley Salad and squash, if desired.

Recipe 4:

Ingredients:
4 (5 ounces each) salmon fillets
2 teaspoons olive oil plus 2 tablespoons
Salt and freshly ground black pepper
3 tomatoes, chopped, or 1 (14-ounce) can chopped tomatoes, drained
2 chopped shallots
2 tablespoons fresh lemon juice
1 teaspoon dried oregano
1 teaspoon dried thyme

Directions:

Preheat the oven to 400 degrees F.Sprinkle salmon with 2 teaspoons olive oil, salt, and pepper. Stir the tomatoes, shallots, 2 tablespoons of oil, lemon juice, oregano, thyme, salt and pepper in a medium bowl to blend.Place a salmon fillet, oiled side down, atop a sheet of foil. Wrap the ends of the foil to form a spiral shape. Spoon the tomato mixture over the salmon. Fold the sides of the foil over the fish and tomato mixture, covering completely; seal the packets closed. Place the foil packet on a heavy large baking sheet. Repeat until all of the salmon have been individually wrapped in foil and placed on the baking sheet. Bake until the salmon is just cooked through, about 25 minutes. Using a large metal spatula, transfer the foil packets to plates and serve.

Recipe 5:

Preheat the oven to 450 degrees F for fillets or 350 degrees F for a dressed fish. You can bake the fillets at a lower temperature, if desired, but remember to increase the cooking time. Bake salmon fillets or steaks, uncovered, for 4 to 6 minutes per 1/2-inch thickness. For a dressed salmon, bake for 6 to 9 minutes per 8 ounces of fish. To test for doneness, insert a fork into the salmon and gently twist. The salmon is done as soon as it begins to flake. Be sure to test at the minimum baking time. When done, the salmon will be opaque with milky-white juices.

Recipe 6:

1. Preheat oven to 350 degrees F. For each packet, cut an 18x24-inch piece of heavy foil and fold it in half to get an 18x12-inch piece.

2. Place desired vegetables, such as precooked carrots, sliced mushrooms, and sliced green onions, onto foil. Place one 4-ounce salmon fillet, cut 3/4 inch thick, atop the vegetables. Drizzle with 1 teaspoon olive oil or melted butter. You can also add a splash of dry white wine if you like. Sprinkle with salt and ground black pepper and, if desired, a little snipped fresh oregano or dill, finely shredded orange peel, and/or minced garlic. If desired, top with a couple of halved orange slices.

3. To make the packet, bring together two opposite foil edges and seal with a double fold. Fold remaining edges together to completely enclose the food, allowing space for steam to build. Place the foil packets in a single layer in a shallow baking pan.

4. Bake about 30 minutes or until fish begins to flake when tested with a fork and vegetables are tender (open packets carefully to check doneness, as hot steam will escape).