Fish...

I'm a HUGE lover of salmon and for me the more it's baked the better, I have a few variations of how I make it, here's one, using boneless and if possible skinless salmon, sqeeze some lemon juice evenly all over, salt and pepper, and a home-made dressing: mayo, dill, salt & pepper, little lemon juice, spread on raw, wrap in tinfoil, bake on BBQ or in oven at 450 degrees celcius for about an hour depending on how big the salmon is.

MMMMMMMMM YUMMMMMY!

:)

I eat sushi all the time (okay when we can get a babysitter!), salmon (marinate it in italian dressing then grill..easy and yummy!). We eat alot of tilapia too.

For some reason, salmon doesn't agree with me. Unfortunately, I've never liked the taste of tuna either. I stick to the lighter tilapia, catfish, orange roughy, etc.

Sushi for lunch..

I love fish on the grill.

Salmon, seasoned with fresh cracked black pepper, very little salt(if any) and lightly coated with olive oil. Cook on the grill.

Red Snapper, grilled or pan fried in olive oil.

Trout, seasoned and coated in flour and pan fried in vegetable oil.

Definitely the classic way to eat salmon! Creamy sauce and dill and lemon. I should probably be trying to emphasize more fish considering how sick I've been, lately...

pb4 said...
I'm a HUGE lover of salmon and for me the more it's baked the better, I have a few variations of how I make it, here's one, using boneless and if possible skinless salmon, sqeeze some lemon juice evenly all over, salt and pepper, and a home-made dressing: mayo, dill, salt & pepper, little lemon juice, spread on raw, wrap in tinfoil, bake on BBQ or in oven at 450 degrees celcius for about an hour depending on how big the salmon is.

MMMMMMMMM YUMMMMMY!

:)

Wow thanks for all of the input. I made baked Salmon the other night with fesh lemon juice and cracked pepper. It was yummy! I am also really glad to hear that sushi settels pretty well with everyone. That is one thing that I have really been missing since i was diagnosed. :) I work down town just a block away from one of the best sushi places down there. I can't wait till I can go for lunch now. :)
I will be sure to try all of the recipies that you guys have given. I love to cook and look forward to making them.
:)
Thanks!

Fish tonight. Salmon w/ herb butter sauce..

I don't eat much meat, but when i do it is fish: here are my two favs:

Sole Almondine

Nonstick spray
4 (6-ounce) skinless sole fillets
1/4 cup melted butter
2 lemons, juiced
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon onion powder
1/4 teaspoon ground nutmeg
1 cup slivered almonds, roasted
Fresh chives, chopped


Preheat broiler. Spray a large, shallow baking dish with nonstick spray.

Place fillets in dish. In a bowl, combine butter, lemon juice, salt, pepper, onion powder and nutmeg. Brush fish with sauce, reserving half. Broil 6-inches from heat for 4-6 minutes, just until fish flakes. During last minute or so of cooking, stir roasted almonds into remaining sauce and spread over fish. Sprinkle with fresh chives of choice before serving.

Salmon in Foil:

4 (5 ounces each) salmon fillets
2 teaspoons olive oil plus 2 tablespoons
Salt and freshly ground black pepper
3 tomatoes, chopped, or 1 (14-ounce) can chopped tomatoes, drained
2 chopped shallots
2 tablespoons fresh lemon juice
1 teaspoon dried oregano
1 teaspoon dried thyme

Preheat the oven to 400 degrees F.

Sprinkle salmon with 2 teaspoons olive oil, salt, and pepper. Stir the tomatoes, shallots, 2 tablespoons of oil, lemon juice, oregano, thyme, salt and pepper in a medium bowl to blend.

Place a salmon fillet, oiled side down, atop a sheet of foil. Wrap the ends of the foil to form a spiral shape. Spoon the tomato mixture over the salmon. Fold the sides of the foil over the fish and tomato mixture, covering completely; seal the packets closed. Place the foil packet on a heavy large baking sheet. Repeat until all of the salmon have been individually wrapped in foil and placed on the baking sheet. Bake until the salmon is just cooked through, about 25 minutes. Using a large metal spatula, transfer the foil packets to plates and serve.