|add a few slices of ginger for extra added attraction|
|Easy and Delicious. https://www.foodnetwork.com/recipes/ina-garten/panko-crusted-salmon-recipe-2107225 - ( New Window )|
| In comment 16125704 Grey Pilgrim said:
Easy and Delicious. https://www.foodnetwork.com/recipes/ina-garten/panko-crusted-salmon-recipe-2107225 - ( New Window )
This looked good, so I made it tonight, and it is good. Thanks.
Very different than what I usually do, though. I take a cast iron skillet, put it on high, and throw in a couple of chunks of butter. Meanwhile, I dry the salmon filets and coat the tops solidly with Adams' New England Bay (similar to Old Bay). When the butter stops foaming, I put the filets in the skillet top side down first, for 4 minutes or so, then flip them, reduce the heat, and go another 3 minutes or so. Basically produces blackened salmon, which Mrs S likes.
Best two use two spatulas for the flipping, BTW.
| I usually rub a little olive oil on the salmon pieces and then bake it on parchment at 400. For seasoning, I usually do it two ways: Salt, pepper and Tajin (a mexican seasoning) or salt pepper, dill and a slice of lemon on each piece. Takes about 20 or so minutes. Easy minimal work meal.
I have also made it with cedar planks on the grill but that's a bit more of a production. Tajin - delicious stuff - ( New Window )
|I ended up making Creamy Tuscan Salmon, mainly because I had heavy cream that I needed to use. I was excellent. its similar to the "Marry Me Salmon". I will try a bunch of these! thanks again. Link - ( New Window )|
| In comment 16125966 Jolly Blue Giant said:
I ended up making Creamy Tuscan Salmon, mainly because I had heavy cream that I needed to use. I was excellent. its similar to the "Marry Me Salmon". I will try a bunch of these! thanks again. Link - ( New Window )
lol, I didn't mentions Tuscan salmon in a cream sauce because you asked for "healthy"
| I have also cooked, and do cook a lot of salmon. As much as I hate the fish, it does play well with almost any flavors, and cooking methods. In my experience, sweet glazes, either sugar, honey, or fruit puree based all work great. Salmon is also a great fish to blacken. I've seen a bunch of posters using mustard, and I know people love it that way.
If I'm using mustard, I sear the fish on the flesh side, over medium heat until a nice golden brown crust starts to form. then I flip it over in the pan for only about 45 seconds, then put it on a baking dish. Then, on the golden brown side, I put a thin layer of Dijon (any mustard you like), and top that with a layer of bread crumbs that have some chopped herbs in them. Them pop it into the oven until the salmon is cooked to your preference. A real simple, and totally unhealthy sauce to serve with it is a Dijon cream. Two parts heavy crew, to one part dijon, add salt & pepper to taste, bring to a simmer, and it's done.
If you want to grill it, make sure your grilling rack is nice & hot, and go for it, but please do yourself a favor, and NEVER cook fish on top of aluminum foil on the grill. See glazes go great on grilled salmon, and I like to make a glaze out of pineapple juice, sugar, honey, and a good dose of ancho chile powder. Just add it all together, and reduce it until it thickens up enough to glaze the fish.
My wife favorite way to eat salmon is blackened. High heat, cast Iron pan, a little melted & clarified butter, and a lot of smoke in your kitchen. If you are going to blacken, make si=ure your seasoning isn't too salty. IMO some commercial seasonings (Tony Chachere's) are too salty for blackening. I make my own, and if you'd like here's the ratios I use. T= Tbs. t + tsp
10 T paprika
8 T granulated Garlic
4 T Diamon Crystal kosher salt
4 T black pepper
4 T granulated Onion
1 t cayenne pepper (or more)
1 t dried basil leaves
1 t dried thyme leaves.
Please don't use powdered garlic, or onion, get the granulated. Same for the thyme & basil, don't get ground, get the dry one that says 'leaf'.
Hope someone finds this useful, actually I'm so late to posting on this thread, I hope someone reads it at all!