Need a good SALMON recipe?

Question

and good sides please i really need help

Answer 1

Baked Salmon Recipe :

1 cup brown rice
2-1/2 cups water
1 lb. salmon fillet
1/4 cup orange juice
1 tsp dried rosemary
1 tsp dried dill weed
1 tsp dried basil
1 tsp lemon pepper
1 tsp of dry mustard

Preheat oven to 350 degrees. In a saucepan bring 2 1/2 cups of water to a boil. Add the rice and stir. Reduce heat, cover and simmer for 20 minutes.
In large pan, add just enough water to cover the bottom of the pan. Lay the salmon filet in the pan, skin side down. Place cooked rice around the outside of the fish. Sprinkle the orange juice over the fish and rice.
In a small bowl, combine the dill weed, basil, mustard, lemon pepper, rosemary and sprinkle over the fish and rice.
Cover with aluminum foil and bake in a preheated oven for 30 to 40 minutes or until the salmon is tender and flaky.

Side dishes

Sometimes I'll saute fresh green beans with a little bit of olive oil and almonds, asparagus is great too OR sauted spinach. I saute garlic in olive oil then add the fresh spinach. Just before I serve it I sprinkle crumbled feta over it.
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Answer 2

Salmon Cakes

1/2 pound poached Salmon (to poach you just simmer it half submerged in water, flip it over and do the same to the other side, When it flakes with a fork, it is done)

2T Fresh Dill
1/4 C. Bread Crumbs
1 whole egg
1/4 of a small onion
Salt and pepper

Flake all of your poached salmon. Place in a large bowl. Add all of you ingredients and mix thoroughly. (If the mixture is a little dry, try adding a little bit more egg) Form into patties that are 1/2 an inch thick and 2 inches across. Lightly fry in oil until a toasty golden brown

This recipe goes great with salad, as an appetizer, or just with some fries and coleslaw. It is very versatile. I hope you try the recipe and enjoy it. You can also use canned salmon instead of poaching your own, just make sure to drain off all of the liquid.

Answer 3

I like to use
1/2 cup dark brown sugar (packed)
2 tbsp dijon mustard
2-3 tsp teriyaki sauce
3 tbsp orange juice
2 tbsp ground ginger
Make a paste with the above ingredients
Brush salmon steaks with this marinade and let sit in fridge for at least 1 hour
Spray cookie sheet and place steaks on sheet and place under broiler and let the salmon get crispy. Continue to brush with marinade while broiling and it will get crunchy. I finish the salmon in the oven for about 9 minutes. It is nice to serve with steamed broccoli, asparagus and rice pilaf or wild rice.

Answer 4

I like to marinate in Italian dressing for at least an hour, then place salmon skin side down in center of large piece of foil. Add thin sliced red onions, chopped garlic, lemon slices & a couple of pats of butter. Seal into pouch & grill over medium coals til fish is flakey. Serve with garlic wild rice, grilled silver queen corn on the cob & homemade garlic bread!!

Answer 5

Get a good, inexpensive teriyaki marinade. Let it set for at least one hour(or overnight) in the fridge
Broil it in the oven
Serve it with a nice green veg, like fresh asparagus or fresh broccoli-steamed
Or over a bed of raw baby spinach with some seasoned brown rice on the side

Answer 6

we eat a lot of salmon and my kids like salmon patties when i have leftover salmon chunks or steaks
flake the salmon
add 1/2 sleeve of crushed saltines
2 eggs and a splash of milk...
mix together and form patties
fry in a little butter until golden brown

Answer 7

Lemon Pepper salmon try that season it with just a little lemon pepper seasons salt cook with a little olive oil and viola its done and taste great

Answer 8

Place salmon on foil sprayed with cooking spray. Sprinkle with "Old Bay" seasoning and dot with butter.
Either place on a grill, or under the broiler on low until fish flakes, about 10 minutes.
Serve with sauteed asparagus and either red potatoes or garlic mash potatoes (you can get these instant.)

Answer 9

salmon steaks. simple and quick
sautee in mazola olive oil cooking spray season with mrs dash lemon herb shaker serve with lemon wedge side rice pilaf and string beans with chardonnay white as a beverage.

Answer 10

my favorite is grilled (open flame) with a light teriaki glaze and I serve it with steamed asparagus and a wild rice pilaf