Salmon Fillets

I've got a couple frozen salmon fillets in my freezer right now.

In the past, I've always just oven-baked them and ate them with barbecue sauce or salsa or herbs. But that's getting a bit old now.

What are some great ideas to make this salmon?? Simple, nice ideas would be much preferred :)
Would oven-baking them be the only way -- any other ideas? I tried pan frying them the other day, but it didn't taste that different/special.

(some things I have in my fridge that maybe I could use.... laughing cow wedges, cottage cheese, fat free cheese slices, apple sauce, milk, salsa, bbq sauce, mustard, soy sauce, cauliflower, egg whites, roasted red peppers - hmm maybe a purree?, etc just to throw out a few things, maybe someone can come up w/ something creative that i couldnt!!)

i usually make a glaze of mayo, soy sauce, brown sugar, and a little hot mustard and cook them skin-side down on the bbq - ten minutes for every inch of thickness.

I just made AWESOME salmon fillets tonight

with no added butter or oil

 

all i did

 

take a large square of parchment paper, put the salmon a litte off center

season with salt, and fresh cracked pepper and dill

put a few capers on it along with two lemon slices 

a quick dash of white wine

seal up the parchment into a pouch, put it on a cookie sheet and bake at 350 for about 20-25 minutes

 

the most delicious, moist buttery salmon youve ever had

with no added butter or oil

I always keep a bag of frozen salmon fillets in the freezer. Usually I just thaw them and pan fry them with salt & pepper, maybe some lemon juice, but my husband and I were getting a little bored with them, too.

Last time I made them I used a recipe off the bag and they were so good! They looked almost "blackened" because of all the spices, but tasted great.

2 cloves of minced garlic (or 1 tsp from the jar in the fridge)
1 tsp dried basil
1 tsp ground black pepper
1 tsp fresh parlsey, chopped (or 1/2 tsp from the jar on the spice rack)
6 tbls light olive oil
1 tbls lemon juice

Mix everything to make a marinade. Pour over salmon fillets and marinate for 1 hour in the fridge, turning occasionally.
**Preheat the oven to 375.
Place salmon in aluminum foil, pour over marinade, seal and bake in a glass dish for 35-45 min.

**So, I marinated them, but then pan fried them on top of the stove (I don't turn on my oven in the summer!) until they flaked easily (maybe 5-10 minutes).

Exquisite! and the best thing was, I had all of the ingredients on hand.

Dijon salmon

coat the top of each salmon fillet with good dijon mustard.  Bake as usual.

Salmon Dill Packets

Season the fish with salt and pepper.  Place a sprig of fresh dill and a thin lemon slice on top of each salmon piece.  Wrap in foil and bake at 350 F for 20 to 30 minutes depending on the thickness of the pieces. 

Creamy Caper or Dill Sauce

Combine 8 ounces of non fat Greek style yogurt with 2 tablespoons of chopped capers or 2 tablespoons of chopped fresh dill.  Finely mince the green part of 2 scallions and 1/4 tsp salt and a dash of fresh ground pepper.  Mix well and refrigerate for several hours (overnight is best.)  You can add a squeeze of fresh lemon or lime juice just before serving, or serve with lemon or lime wedges.

BBQ.  I have a fish grill thingy, you can put the fish straight on the grill, but you will have to coat it with evoo. 

I stuff garlic into the Salmon and grill it for about 15 minutes, turning after about 7.5 minutes.  Then I just squeeze some lemon over the top. 

On the side, I have 1/4-1/2 cup of brown rice and  about 1-1.5 cups grilled peppers (green, red, orange), zuccini, or whatever else you like. 

Healthy and delicious!

Salmon is a favorite. I nuke 'em. Thick filets take about 3 minutes, certainly no more than 5.

I usually pour a little rice wine vinegar and add dried dill. Last night instead of dill I used Mrs. Dash tomato/basil/garlic.

Put them in a glass pan. season to taste. cover tightly with wrap. cook on high 3 minutes until they flake with a fork. Don't overcook.

Last night I nuked a couple of artichokes (about 20 minutes they were big), and we ate them and then the salmon. I was very happy. My daughter used butter on her artichoke, but I didn't, and I enjoyed the taste!

I buy them skin on and bake them skin side down (the omega 3 fats run off and crisp the skin) then grill the skill and serve with mashed sweet potato and asparagus. To save cals steam/microwave the cauliflower head until soft and disgusting then whizz in the blender with some natural yogurt (or you could try the laughing cow cheese as long as it was warm) and garlic to make fauxtatoes. FOr an asian twist I add ground ginger. You could soak in soy and ginger and that would be nice.

The boyf likes them with cheese melted on top but Im not a fan
You could use leftovers in an asian omlette

Mm saving these recipes

I made salmon cakes tonight. Cook salmon enough to flake like a can of tuna or use  canned salmon. Add 1 beaten egg bread crumbs minced garlic and onion salt pepper make itnto patties pan fry in a little oil until golden brown serve over a green salad with my new obsession. 2 tbs each light mayo sour cream plain yogurt generous squirt of sriracha (depending how spicey you like it). Serve on top of salmon cake. I recipe analyzed it and 2 decent size cakes are 250ish each so flippen good!