Salmon

1/4 C. ALMOND MEAL
1/3 C. PANKO
1/4 TSP. GROUND CORIANDER
1/8 TSP GROUND CUMIN
4 SALMON FILLETS (2 LBS)
3 TSP. LEMON JUICE
1/2 TSP KOSHER SALT
1/4 TSP GROUND BLACK PEPPER
COOKING SPRAY
4 LEMON WEDGES
PREHEAT OVEN TO 500 DEGREES.
COMBINE FIRST 4 INGREDIENTS IN SHALLOW PAN, SET ASIDE.
BRUSH TO TOPS AND SIDES OF FISH WITH JUICE, SPRINKLE WITH S & P.
DREDGE TOP AND SIDES OF EACH FILLET IN ALMOND MIX.
PLACE SKIN SIDE DOWN ON BROILER PAN COATED WITH COOKING SPRAY.
SPRINKLE REMAINING BREAD CRUMBS MIX OVER FISH.
BAKE AT 500 FOR 15 MINUTES UNTIL FISH FLAKES WITH FORK.
SERVE WITH LEMON WEDGES.
SERVES APPROX 4.

 

2 lbs. salmon (4 portions)
2 tablsp. dark brown sugar
2 tabsp. dijon mustard
1 teasp. ground black pepper
1/4 teasp. kosher salt
14 teasp. ground ginger
1/4 teasp. ground coriander
1 minced garlic clove
Prepare grill.
Combine first 7 ingredients without the salmon.
Stir until blended. Spread mustard mix over fish.
Let stand for 15 minutes.
Place fish skin side down on foil pan on grill.
Close lid and grill 30 minutes over med/low heat until fish flakes when tested with fork.
Serves approx 4.

 
 
 

2 lbs salmon fillet
1 lemon
3/4 tea5 minutes. sp. kosher salt divided
1/2 teasp ground black pepper divided
6 garlic cloves peeled
1 sliced whole wheat or multigrain bread
1 teasp. chopped mint or mint flakes
2 tabsp. virgin olive oil
1/16 crushed red pepper
16 oz. baby spinach washed
Preheat oven 450 degrees.
Zest lemon. Cut lemon into 4 wedges and set aside.
Sprinkle salmon with S & P.
Coursely chop 1 garlic clove and put in food processor with zest from lemon.
Tear bread into chunks and add to food processor along with mint, 1/4 tsp. salt and 1/4 tsp. pepper.
Process until course crumbs form and transfer to small bowl.
Stir in 1 tsp. oil and set aside.
Heat 2 tsp oil in oven proof skillet over medium heat.
Add salmon cook 3 minutes.
Turn fish with spatula, pat crumbs over surface and transfer to oven and roast.
While salmon cooks, heat remaining oil in large skillet over medium heat.
Add sliced garlic and red pepper.
Saute 1 minute until garlic is lightly browned.
Add spinach, season with remaining 1/4 tsp. salt and toss.
Serve over spinach with lemon wedges.  
Approx 4 servings.

 
 
 

2 tbsp. orange juice
1 tbsp. ginger preserves
1 tbsp. balsamic vinegar
4 salmon fillets (2 lbs)
1 tbsp. and 1 tsp. salt free citrus herb seasoning
1 orange slice
Preheat broiler, line baking sheet with foil and set aside.
In sauce pan over medium heat, combine orange juice, ginger and balsamic vinegar.
Simmer until preserves melt. Remove from heat and set aside.
Season each salmon fillet with 1 tsp. citrus herb seasoning.
Place fillets on baking sheet, broil for 2 minutes, turn and broil for 2 more minutes.
Spoon glaze over each fillet. Top each with an orange slice and broil 1 minute. 
Serves approx. 4

 
 
 
 
 
 
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