combine some fresh spinach, chopped tomato, sliced mushrooms and some sun-dried tomato vinaigrette; pour over salmon in baking dish (sprayed) - bake 375 20 - 25 min tll done
1/2 cup crushed potato chips
1/4 cup dry bread crumbs
1 teaspoon dried dill
1 clove garlic, pressed
1 large salmon fillet (about 3 pounds), skin on
2 tablespoons Dijon mustard
Freshly ground black pepper
Lemon wedges
Preheat the oven to 375° F.
Combine crushed potato chips, bread crumbs, dill, and garlic; set aside.
Place salmon skin-side down on a lightly oiled, foil-lined baking sheet. Remove any pinbones with a pair of needle-nosed pliers. Brush surface of salmon with mustard, spreading it evenly. Sprinkle potato chip mixture over mustard, packing it lightly with fingertips so that it adheres to the surface. Season with pepper. (I like fresh cracked pepper.)
Bake until crust is golden brown and salmon is opaque when a knife is inserted at the center of the thickest part, about 30 minutes. Transfer fillet in one piece to a large serving platter, leaving skin on baking sheet; garnish with the lemon wedges.
1/3 cup soy sauce
1 teaspoon grated lemon zest
1/4 cup freshly squeezed lemon juice
2 tablespoons olive oil
2 cloves garlic, minced
2 teaspoons Dijon mustard
2 teaspoons dark sesame oil
1 tablespoon minced fresh herbs, such as parsley, basil, or rosemary
2 pounds salmon fillets, preferably from the middle of the fish, skin on (but scaled), pin bones removed
Garnish: chopped fresh herbs, lemon wedges
Special equipment: bamboo skewers, soaked in water 1 hour before using
Whisk together the first eight ingredients. Cut the salmon into 1-1/2- to 2-inch cubes or large rectangles (if the pieces are too small, the salmon will dry out during cooking). Thread the fish chunks on two parallel skewers (this makes it easier to turn them during cooking), then place in a shallow baking dish and pour marinade over all. Cover and place in refrigerator about 1 hour, turning once.
Bring your grill to high heat. Brush salmon again with marinade (you can reserve the marinade to use as a sauce; simmer over medium heat 5 minutes before serving). Grill fish directly over the burners or coals on one side 4 minutes, then turn. Grill another 4 to 6 minutes until opaque. Garnish with fresh herbs and lemon wedges and serve.
1 5-pound sockeye salmon (4-5 pounds)
1 lemon, sliced
1 strip bacon
1/2 cup light Karo syrup
1 cup ketchup
1 medium onion, sliced
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1. Remove head and tail from salmon and fillet. Place one-half skin side down on a large sheet of foil in a baking pan. Add spices and layer with lemon, onion, and bacon.
2. Mix syrup and ketchup; pour half of this mixture over the fillet. Place second fillet flesh side down over the first; pour rest of sauce over all. Seal with the foil and bake 30-40 minutes at 400 E Fish will flake easily with a fork in the thickest part when it is done. Do not overbake. Serve hot.
Serving Ideas: Oven baked potatoes or corn would make a good accompaniment with a green salad.
