Fresh wild salmon. Looking for flavor ideas
I have a beautiful side of salmon and about an hour till dinner. Any flavor ideas that will add but not detract from the fish?
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I have a beautiful side of salmon and about an hour till dinner. Any flavor ideas that will add but not detract from the fish?
13 Comments
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Metrics:
Difficulty: Easy
Yield: 2 Servings
Keywords: Salmon, Fish, Topping, Michael, Technique, Favorites, My Favorites
Attribution: Michael
Description: THIS WAS AN IMPROV. OF A BON APPETIT RECIPE. THE FISH WAS MOIST AND DELICIOUS.
Ingredients:
1 pound Salmon Fillets W/Skin On
1 Lemon, finely grated zest of
2 Tbsp or more X-Virgin Olive Oil
1 tsp Dried Basil
1 pinch Garlic Powder
Salt & Pepper To Taste
Directions:
Wash and dry the salmon.
Finely grate the zest of one lemon and add to a small bowl...add the 2 Tbsp. olive oil and dried basil; mix to combine. Spread this mixture evenly over the top and sides of the salmon. Season the fish with garlic powder, salt & pepper. Allow seasoned fish to sit for about 15 mins. before baking.
Preheat the toaster oven to 275*F.
Place the fish on a non-oiled, foil-covered toaster tray and bake for about 25 mins., then raise the heat to 450*F and bake just until fish is cooked through, but still moist, perhaps 6-8 mins.
Slide a spatula between the flesh and the skin, leaving the skin stuck to the foil. Serve with lemon wedges.
Here's a simple one I love from a friend who lives in Chapel Hill:
Coat a Pyrex dish with olive oil. Mix mayonnaise and coarse-grained mustard in equal measure, and top salmon filets with the mixture. Place in the Pyrex dish, add white wine to a depth of about an inch, and bake in a preheated 350-degree oven for 15-20 minutes (timing will depend on the thickness of the salmon, so check done-ness at the end of 15 minutes). Remove from oven before completely cooked because it will continue to cook once removed from the oven.
Voted the Best Reply!
SALMON FILLETS WITH BLACK BEAN SAUCE
Preheat over to 425F (220C)
Baking dish sprayed with vegetable spray
1/4c Chopped green onions
SAUCE
1/2c. Chicken stock
5tsp. Brown sugar
1tbsp. Black bean sauce
2 tsp. rice wine vinegar
2tsp. Soy sauce
2tsp. Sesame oil
1 1/4 tsp. cornstarch
3/4tsp. Minced ginger root
1/2tsp. Minced garlic
Put salmon fillets in single layer in prepared baking dish.
Sauce: in saucepan whisk together stock, brown sugar, black bean sauce, vinegar, soy sauce, sesame oil, cornstarch, ginger, & garlic; cool over medium heat, stirring, for 4 min , or until sauce thickens slightly.
Pout over fish & bake uncovered 10 min. Per incl(2.5 cm) thickness of fish or until fish flakes easily when pierced with fork.
Serve sprinkled with green onions.
Sauce will keep in fridge for up to 48h before using.
Good with other fish
This is always a hit!