Baked Salmon

I made this for Jason's birthday dinner. The poor man lives with a woman, me, who hates fish. Fortunately for him I love him enough to cook it for him every year for his birthday. He loved this recipe, so I am posting it for the rest of you. Baked Salmon

From: Cooks.com

2 Tbs. lemon juice
1/4 cup + 3 Tbs. packed brown sugar, divided
4 salmon fillets
1 Tbs. butter, melted
4 thin lemon slices

Preheat oven to 375 degrees. Pour lemon juice into ungreased 9x13 pan. Sprinkle with 1/4 cup brown sugar. Arrange fillets in the bottom of the dish; drizzle with butter. Bake uncovered for 15 minutes; turn. Place 1 slice of lemon on each salmon fillet and sprinkle with the remaining brown sugar. Bake until fish flakes easily with fork, 15 to 20 minutes longer. Serve with juices from dish.

Salmon With Yogurt Dill Topping

We had a BBQ a little while back with a bunch of friends from Kirksville. We used this topping for the Salmon and everyone was raving about it. I of course couldn't give a good review of it as I hate fish, but as everyone was asking for the recipe, I felt that it was worth posting.Salmon with Yogurt Dill Topping

From: Janet is Hungry

1 1/4 cups plain fat free yogurt
20 kalamata olives, chopped
15 cherry tomatoes, chopped
1 1/2 tsp. dried oregano
6 cloves garlic, minced
2 Tbs. fresh dill, chopped

Mix all ingredients together in a bowl. Spoon on top of Salmon. (We grilled our Salmon on some foil, so the skin would come off nicely. I placed the salmon on the grill and then spooned the yogurt mixture over top.

Pan-Seared Salmon with Sweet and Spicy Asian Glaze

I make fish once a year for Jason's birthday. This is because I HATE fish. It stinks and tastes worse and grosses me out to cook with it. But my husband loves fish, so once a year I prove how much I love him by gagging while I make him dinner. As I didn't taste this meal and can't vouch for it, I am posting this according to my husband's recommendation. He raved about it, so.....Pan-Seared Salmon with Sweet and Spicy Asian Glaze

From: My Personal Cookbook

Marinade:
juice of 1 orange
3 Tbs. rice wine vinegar
2 Tbs. soy sauce
2 Tbs. olive oil
1 small red or green chile pepper,thinly sliced
1 Tbs. fresh ginger, peeled and grated (man oh man do I love my microplane grater)

Salmon:
(1 1/2" thick) salmon fillets
1/8 tsp. kosher salt
1/8 tsp. freshly ground pepper
2 tsp. olive oil
2 Tbs. fresh cilantro leaves

In a shallow glass dish, combine all of the marinade ingredients. Add the salmon and turn to coat. Cover and refrigerate, turning once, at least 30 minutes.

Remove the salmon from the marinade; reserving the marinade. Sprinkle salmon with the salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add salmon, skin side down, and cook 3-4 minutes. (I had to turn the heat down on mine, it was way too hot, it was simply burning up all of the oil.) With a spatula, turn salmon and cook 3-4 more minutes, until just opaque in the center. Transfer the salmon to a platter; cover with foil to keep warm.

Discard and drippings from the skillet. Add the marinade and cook over medium-low heat 2-3 minutes or until it is thickened and syrupy. Drizzle the glaze over the salmon and sprinkle with cilantro.

Tilapia Parmesan

I was a little worried about using Tilapia as it is typically very boring, flavor-wise. However, I needn't have worried. What the tilapia lacked in flavor, the cheese mixture more than made up for. I think next time, I'll skimp on the mayonnaise a bit as I don't think it needed quite that much. But it really was very yummy and not fishy tasting AT ALL. My children all requested 2nds.

Tilapia Parmesan
from Recipezaar
* 2 lbs tilapia fillets (orange roughy, cod or red snapper can be substituted)
* 2 tablespoons lemon juice
* 1/2 cup grated parmesan cheese
* 4 tablespoons butter, room temperature
* 3 tablespoons mayonnaise
* 3 tablespoons finely chopped green onions
* 1/4 teaspoon seasoning salt (I like Old Bay seasoning here)
* 1/4 teaspoon dried basil
* black pepper
* 1 dash hot pepper sauce

Preheat oven to 350 degrees. Butter the bottom of a 9x13 baking dish. Lay fillets in pan in single layer. Brush the top of the fillets with the lemon juice. In a small bowl, combine the cheese, butter, mayonnaise, onions and seasonings. Mix well with a fork. Place the baking dish in the preheated oven for 10-20 minutes or until the fish just begins to flake. Spread the cheese mixture on the tops of the fish. Cook about 5 minutes or until cheese is browned. Do not overcook.

Side suggestions: Rice. Steamed Veggies. I'm terrible at sides. Anyone have a suggestion?

Salmon with Mango Salsa

This meal was exceptionally easy and really yummy. Confession: I've never cooked anything under the broiler before. I was SHOCKED at how amazingly easy it was! Definitely doing this again. And the salsa in this was so so so good. So light and refreshing. Loved it.



Salmon with Mango Salsa
from: Dinner Tonight
* 1/2 medium red onion, finely chopped
* 1 jalapeno chile, minced (ribs and seeds included for more heat, if desired)
* 1 ripe mango, peeled, pitted, and diced (about 1 cup)
* 2 tablespoons chopped fresh cilantro, plus sprigs for garnish
* 3 tablespoons fresh lime juice
* 1 small cucumber, peeled, and diced (about 1 cup)
* Coarse salt and freshly ground pepper
* 4 skinless salmon fillets, (6 ounces each)

Directions

1. In a medium bowl, combine salsa ingredients, season with coarse salt and ground pepper.
2. Heat broiler. Season salmon fillets with salt and pepper. Arrange salmon on a rimmed baking sheet, broil 4 inches from heat source until filets are opaque throughout, 8 to 10 minutes.
3. To serve, place fillets on serving plates, and spoon salsa over fish. Garnish with cilantro sprigs, if desired.