In Search of a Few Good Salmon Recipes
For years the health benefits of salmon have been touted in the media. As a source of Omega-3 fatty acids – one of the good fats – salmon’s health benefits also have been widely researched. Chief among the advantages is lowering one’s risk of heart disease. Although some other fish are also high in Omega-3 fatty acids (including mackerel, herring, and sardines), salmon seems to be most frequently mentioned. The American Heart Association currently recommends that adults try to incorporate two or more servings a week of one of these fish into their diet.
I love fish, but have a tendency to cook mild white fish such as tilapia, sole, and cod. But a few weeks ago I decided to try to start incorporating salmon into my diet on a regular basis.I do have one, nearly fail safe recipe for salmon fillets. I put salmon between thick layers of fresh dill and poach it. But I can only get fresh dill weed for about one month in the summer, so this tends to be a late August/early September dish.
Since this is winter, and no fresh dill is available, I decided to try incorporating salmon in other ways into my diet. Not so easy. I started with a few salmon fillets. First, I baked one after marinating it with lemon juice and a bit of olive oil and pepper. Boring. The next night I tried poaching one in a bit of white wine. Again, boring. And not so tasty.
Never one to give up too quickly, I decided to grill a salmon fillet. I don’t have access to an outdoor grill, so used my trusty George Foreman indoor grill. I marinated the fillet once again in a bit of olive oil and lemon juice. Clearly I don’t have the knack for grilling salmon as it came out quite dry and overcooked.
I then flipped to canned salmon, which was a bit more of a success. I made a salmon salad sandwich (reduced fat mayo, pickles, celery, and canned salmon). Placed on whole wheat bread with some lettuce and tomato, it was quite tasty. I next found a recipe for baked salmon patties which in theory sounded good. The canned salmon was mixed with panko bread crumbs, one egg, and a variety of seasonings. Clearly I did something wrong because the patties all mushed together into one rather big blob. It tasted okay but just didn’t work out as planned.
So out of all of this I have one new way of making salmon: salmon salad sandwiches. I do like them and could probably eat them twice a week for years. But I really would like to add a bit of variety into my salmon eating. Do you ever cook salmon? If you do, what are your favorite ways of preparing it. Alternatively, do you eat mackerel, herring, or sardines? I like all three of those, but have only ever had them in restaurants, so would be very curious to learn about any ideas you have for making them at home.
-LinnieGayl
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Thanks for the sauce, MaggieB. It sounds good.
Magdalen, I’ve never cooked salmon that way. Sounds quite easy.
Rosario, I like green beans and love pesto. That sounds really tasty!
Fenwick, adding a splash of vinegar and some cucumbers sounds really good. I’m going to try adding them for variety!
Kathy, wow! eggs benedict with salmon never occurred to me. Very clever.
Thanks, everyone!
I do a similar one, but wrapped in foil. Cut a big rectangle of foil, put a thick layer of green beans in the middle, season a salmon fillet and lay it on top. Cover it with green pesto. Make a parcel with the foil, and stick in the oven for about 15 mins. Cooking it like that will steam it, and it will be nice and moist.
I like salmon benedict. Instead of ham I use salmon and with the hollandaise yummy!
I often make your salmon salad sandwiches,LineyGay. For variety I put in fresh slices of cucumber dotted with a splash of vinegar or lemon. I like the crunch of cucumber and vinegar with the salmon.
I don’t cook salmon but I do eat the “simply grilled” version (not that many calories or sodium) at Cheesecake Factory and you can get two healthy sides with it. There is also a Fresh Express cafeteria near where I work that has baked salmon (cooked with onions and lemon — I scrape those off). Cheap and tasty.
My husband LOVES salmon, way more than I do, so he’s actually learned to cook it himself. That way he can have it pretty much once a week. (Suits me; I love not having to cook.)
He makes it “en papillote” which just means it’s baked inside a parchment paper parcel. Here’s the recipe: Maple-Soy Salmon en Papillote. But there are a lot of recipes that use this cooking method, so Google them and pick out the one(s) that suit your taste and/or use what veggies & condiments you have on hand.
I also will make salmon risotto, which is “regular” risotto to which I add raw salmon, cut into bite-sized pieces, and frozen peas, then season to taste.
Creamy Dill Sauce
Ingredients
1/4 cup reduced-fat mayonnaise
1/4 cup nonfat plain yogurt
2 scallions, thinly sliced
1 tablespoon lemon juice
1 tablespoon finely chopped fresh dill, or parsley
Freshly ground pepper, to taste
Combine ingredients in small bowl. Mix well.
Easy Salmon Recipe.
2 4 ounce salmon fillets
about 1/4 cup Pesto (homemade, or store bought)
Preheat oven to 375. Line pan with foil and spray with cooking spray. Place salmon in pan and spread pesto on top of fish. Bake for about 15 minutes or until fish is flaky.
Great with pasta with garlic and oil or just some steamed veggies.
Let me know what you think.
Amy
Thanks, MaggieB, the salmon patty recipe sounds good. I think the Creamy Dill sauce part may have been chopped off.
I’ve been allergic to fish the last few years but thiis is a recipe often recommended to me. Due to the allergy I havent’ tried it but hopefullly it will work for you.
Ingredients
3 teaspoons extra-virgin olive oil, divided
1 small onion, finely chopped
1 stalk celery, finely diced
2 tablespoons chopped fresh parsley
15 ounces canned salmon, drained, or 1 1/2 cups cooked salmon
1 large egg, lightly beaten
1 1/2 teaspoons Dijon mustard
1 3/4 cups fresh whole-wheat breadcrumbs, (see Tip)
1/2 teaspoon freshly ground pepper
Creamy Dill Sauce, (recipe follows)
1 lemon, cut into wedges
Preparation
1.Preheat oven to 450°F. Coat a baking sheet with cooking spray.
2.Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and celery; cook, stirring, until softened, about 3 minutes. Stir in parsley; remove from the heat.
3.Place salmon in a medium bowl. Flake apart with a fork; remove any bones and skin. Add egg and mustard; mix well. Add the onion mixture, breadcrumbs and pepper; mix well. Shape the mixture into 8 patties, about 2 1/2 inches wide.
4.Heat remaining 1 1/2 teaspoons oil in the pan over medium heat. Add 4 patties and cook until the undersides are golden, 2 to 3 minutes. Using a wide spatula, turn them over onto the prepared baking sheet. Repeat with the remaining patties.
5.Bake the salmon cakes until golden on top and heated through, 15 to 20 minutes. Meanwhile, prepare Creamy Dill Sauce. Serve salmon cakes with sauce and lemon wedges.