1½ lb. Norwegian or domestic salmon fillets with skin removed (fish market will do this)
garlic powder to taste
Lawry's seasoned salt to taste
1 tsp. liquid Parkay margarine
5 oz. apple juice
½ cup sliced almonds -- sauteed in margarine until browned
lemon for garnish
Preheat oven to 350° F.
Rinse fillets and arrange in glass baking dish.
Sprinkle with garlic powder and seasoned salt.
Squeeze margarine over fish.
Bake ½ hour.
During baking, baste fish with apple juice 2 or 3 times.
Sprinkle almonds on top of fish.
Garnish with lemon. Serves 3 to 4.
2 lb. skinless salmon fillets
½ cup finely diced tomatoes
½ cup finely diced zucchini
3 Tbsp. butter
2 Tbsp. minced onions
1 cup shredded Swiss cheese
Rinse salmon; pat dry.
Cut fillets into 6 equal portions.
Place in single layer in buttered baking dish.
Sprinkle with salt, pepper, tomato and zucchini.
Melt butter in small skillet; saute onion until golden brown.
Pour onions and butter over vegetables.
Bake in 425° F. oven until fish is translucent in thickest part.
Remove from oven; sprinkle with cheese.
Bake 4-inches from heat until cheese is melted and salmon is opaque and flakes easily.
BROWN SUGAR SALMON
2 salmon fillets
1 clove garlic -- crushed
¼ cup brown sugar (or use more to taste)
½ cup butter
Fillet salmon, cut into steak sized chunks.
Melt butter; add brown sugar and garlic and mix together.
Brush mixture onto salmon pieces with skin on bottom.
Let it set for 10 minutes, then broil until done.
1 qt. soy sauce
1 lb. brown sugar
1 tsp. dry mustard
2 cloves garlic, minced
1 Tbsp. minced ginger
½ cup white wine
6 salmon fillets (8 oz. each) or
one whole 6 to 7 lb. salmon -- filleted.
3 Tbsp. toasted sesame seed
Prepare teriyaki marinade by combine soy sauce, brown
sugar, mustard, garlic, ginger and wine.
Place fillets in marinade and allow to sit 4 to 6 hours (or up to 12 hours).
Remove salmon from sauce and wrap loosely in foil.
Grill on barbecue about 10 minutes or bake in oven at 375° F. for 20 minutes.
Be careful not to overcook!
Top with sesame seed.
Hi: I know this will reach you too late, but something I have been intrigued about is "Plank Salmon". The salmon is cooked on a cedar slab. There was a segment on Martha and it looked simple and I would think the flavour would be enhanced rather than being over-powered. If you are interested, I could locate the information. Susan