I’m always on the look out for new salmon recipes and when I spotted this one I knew I wanted to try it. I loved that I had all of the ingredients on hand too! This recipe came together quite quickly but I did have to make some modifications because of my kitchen equipment. The recipe directs you to cook one side of the salmon in the pan on the stove and then flip the salmon over and place the pan in the oven. Sadly, I don’t own a pan that can be put in the oven. If I had known almost 3 years ago that I would want/need better pans I would have registered for them! Argh! So, needless to say, I cooked the salmon in the pan and then transferred it to a baking pan and put it in the oven.
Salmon with Maple-Lemon Glaze
source: Cooking Light
- 2 tablespoons fresh lemon juice
- 2 tablespoons maple syrup
- 1 tablespoon cider vinegar
- 1 tablespoon canola oil
- 4 (6-ounce) skinless salmon fillets
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
1. Preheat broiler.
2. Combine first 4 ingredients in a large zip-top plastic bag. Add fish to bag; seal. Refrigerate 10 minutes, turning bag once.
3. Remove fish from bag, reserving marinade. Place marinade in a microwave-safe bowl. Microwave at HIGH 1 minute.
4. Heat a large ovenproof nonstick skillet over medium-high heat. Sprinkle fish evenly with salt and pepper. Coat pan with cooking spray. Add fish to pan; cook 3 minutes. Turn fish over. Brush marinade evenly over fish. Broil 3 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
I found this recipe in my recent issue of Everyday Food. It was listed as a recipe for one person but I knew it would be easy to double it. I loved how fast the fish cooked. I made one changed. I didn’t use arugula but instead used spinach. I also didn’t steam the spinach because my husband won’t/doesn’t eat steamed leafy greens. I think if I make this again I will serve it with another side dish. We were both left feeling like we needed more to eat. I was thinking of making potatoes but I quickly saw how fast the fish was going to cook. Next time I will put it with some rice or another starch.
I tried to find this recipe on Martha Stewart’s website and couldn’t find it but after Googling it I found it on another website and the author doubled it already.
Tilapia with Arugula, Capers and Tomatoes
source: Everyday Food but found here
1 cup cherry tomatoes, halved
1/2 tsp red-pepper flakes
*coarse salt & ground pepper
*4 bunches arugula (about 6 cups)
2 tbsp butter
2 tbsp fresh lemon juice
*2 tsbp capers, rinsed and drained
1. In a medium nonstick skillet, bring 1/4 cup water to a boil. Add tomatoes and red-pepper flakes; top with tilapia, and season with salt and pepper. Cover, and cook 3 minutes. Add arugula. Cover, and cook until tilapia flakes easily with a fork, about 2 minutes. With a slotted spoon, transfer tilapia and vegetables to a plate (reserve skillet).
2. Make sauce: off heat, add butter, lemon juice, and capers to skillet; swirl until butter has melted. Season sauce with salt and pepper. Serve tilapia over arugula and tomatoes; drizzle with sauce.
I bought some salmon at the grocery store on Sunday as I had planned to make it for dinner on Monday. When dinner time rolled around I really wasn’t sure how I wanted to cook it so I turned to my new trusty friend, Cooking Light. I searched the website and came across this recipe. It was very flavorful and extremely easy to prepare. Usually I have problems making sure that salmon is done but this recipe worked out perfect! This will stay in my fish rotation of recipes. I also loved that I had all of the ingredients on hand and they weren’t odd, maybe the Sesame Seeds were odd, but I had those from a salad that I made in the summer. I’m not looking forward to cleaning the pan, though. The sauce gets nice and baked on! It is actually still soaking in the sink. That will be my project for tonight! Enjoy!
source: Cooking Light
- 1 cup reduced-sodium soy sauce
- 1/4 cup honey
- 1/2 teaspoon finely minced garlic
- 4 pieces (about 6 oz. each) salmon fillet (see notes), skin on
- 2 tablespoons sesame seeds
1. In a 1- to 2-quart pan, mix soy sauce, honey, and garlic. Stir often over medium-high heat until glaze is reduced by about a third, 7 to 10 minutes.
2. Pour 3 tablespoons glaze into a small bowl and reserve. Pour remainder into a shallow 2- to 3-quart baking dish. Set salmon pieces in dish, skin side up; let stand 15 minutes. Turn salmon pieces over.
3. Bake in a 450° oven until salmon has turned opaque at the edges but is still translucent in the center (cut to test), 15 to 20 minutes. Remove from oven.
4. Increase oven heat to broil. Brush salmon evenly with about half the reserved glaze and sprinkle evenly with sesame seeds. Broil 6 inches from heat until sesame seeds are toasted and salmon is opaque but still moist-looking in center of thickest part (cut to test), 2 to 3 minutes.
5. Drizzle salmon with remaining reserved glaze. Use a wide spatula to transfer pieces to plates.
Well I have to start off by apologizing for the lack of pictures below. I didn’t know the pictures were out of focus until I loaded them on to the computer! Shoot! Too late now that all the food is in my belly!!
This recipe came from my most recent edition of Martha Stewart’s Everyday Food magazine. I searched for a bit and couldn’t fin the recipe online.
We hadn’t had fish in a while so I though this would be a good new recipe. Recently we had pork chops with Dijon mustard on them. We loved them so this recipe sounded good too! I loved how the fish stayed so moist. My one piece of advice is to cook the fish longer than called for if your pieces are thick. I learned that the hard way, by having to put them back in the oven! Argh!!! They tasted delicious after they came out of the oven the second time! Enjoy!
source: Everyday Food magazine
3 slices white sandwich bread
1 cup fresh parsley
1 TB Olive oil
coarse salt and ground pepper
4 skinless salmon fillets (6 oz each)
1. Preheat oven to 450 F. Line a baking sheet with aluminum foil; set aside. In a food processor, combine bread, parsley and olive oil; season with salt and pepper. Pulse until coarse crumbs form.
2. Place salmon on prepared sheet. Season with salt and pepper. Spread top of fillets with Dijon; top with crumb mixture, pressing firmly to adhere. Roast until salmon is opaque through out, 11 to 13 minutes.
I discovered this recipe several months ago when I first started buying Tilapia. Nate and I were in the mood for fish and everything else was pretty expensive so we decided to take a chance and buy some Tilapia. I really have no complaints about this fish. It is also great for “fish sticks”. This recipe is also quite easy.
Lemon Garlic Tilapia
- Preheat oven to 375 degrees F (190 degrees C). Spray a baking dish with non-stick cooking spray.
- Rinse tilapia fillets under cool water, and pat dry with paper towels.
- Place fillets in baking dish. Pour lemon juice over fillets, then drizzle butter on top. Sprinkle with garlic, parsley, and pepper.
- Bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 30 minutes.
This has become one of our favorite ways to have salmon anytime of year. We try to have some kind of fish once a week or every other week. This dish has become one of our standby main dishes after we go to the gym, we didn’t go today though! I first saw this recipe on the Martha Stewart show a few years ago. She suggests serving it with couscous and asparagus. I tried it with the asparagus once and I thought that it needed to be cooked longer. I’ll have to try it again soon. Here is the recipe that goes with the couscous and asparagus. Below is the recipe that I used.
Hoisin sauce can be found in the Asian section of your grocery store.
Salmon Steaks with Hoisin Glaze
source: Everyday Food
- 1 tablespoon fresh orange juice
- 2 tablespoons hoisin sauce
- 2 teaspoons honey
- 4 salmon steaks (each 8 to 10 ounces and 1 inch thick)
- Coarse salt and ground pepper
- Heat broiler. In a small bowl, whisk together orange juice, hoisin sauce, and honey.
- Rinse salmon steaks, and pat dry. Season both sides with salt and pepper. Place steaks on a rimmed baking sheet. Brush generously with glaze.
- Broil salmon about 4 inches from the heat source, basting once, until opaque in center, 10 to 13 minutes.
To quote Rachel Ray, “Yummo!” I’m really not a fan of her anymore but, these were yummy! We eat a lot of fish because it is healthy, but every once in a while you need new recipes! I found this recipe in my Everyday Food magazine again!
The recipe calls for Panko, but it is hard to find if you’re not in the mood to go on a hunt. I used bread crumbs instead. I served this with oven fries, which I will post the recipe for on Friday, because that’s what we’re having with dinner on Friday. I think my favorite part of this recipe was the dipping sauce.
Panko-Crusted Fish Sticks with Herb Dipping Sauce
source: Everyday Food
- 1 large egg, lightly beaten
- coarse salt and ground pepper
- 2 cups panko
- 1 tablespoon Old Bay Seasoning
- 2 tablespoons olive oil
- 1 1/2 pounds tilapia fillets, cut into wide strips
- 1/2 cup light mayonnaise
- 1/4 cup fresh parsley, chopped
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice, plus lemon wedges for serving
- 2 teaspoons prepared white horseradish
- Preheat oven to 475, with racks in top and bottom third. Line two baking sheets with aluminum foil; set aside.
- Place egg in a wide shallow bowl; season with salt and pepper. In another bowl, combine panko, Old Bay, and oil. Dip tilapia into egg, shaking off excess, then into panko mixture, pressing to adhere. Place on prepared baking sheets.
- Bake until lightly browned, 12 to 15 minutes, rotating sheets from top to bottom halfway through. Meanwhile, in a small bowl, stir together mayonnaise, parsley, mustard, lemon juice, and horseradish; season with salt and pepper. Serve fish sticks with sauce and lemon wedges on the side.
It is still blazing hot here in the Pacific Northwest so we are still on the barbecuing kick. This was my first time cooking fish in packets. I remember cooking meals in packets on the fire as a Girl Scout but we didn’t cook things long enough so the ingredients were a bit underdone and crunchy (potatoes).
If I do make this again I will cook the packets for a bit shorter than I did this time. I was weary of the fish being done (we’ve had problems in the past) so I cooked it for a few minutes longer (bad plan, it turned out almost rubbery). I used cod in this recipe which also might account for the slight rubberyness of the fish. It looks and smells delicious though! I also will slice the zucchini into larger pieces next time.
Emeril’s Fish Provencal
source: Everyday Food
- 2 teaspoons finely grated lemon zest
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon red-pepper flakes
- 1/4 teaspoon anise seed, crushed
- Coarse salt and ground pepper
- 1 small sweet onion, such as Vidalia, thinly sliced crosswise
- 6 small zucchini, thinly sliced
- 4 haddock, cod, or striped bass fillets (6 ounces each)
- 1 large tomato, seeded and chopped
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- Heat grill to medium. In a small bowl, combine lemon zest, Italian seasoning, red-pepper flakes, anise seed, 3/4 teaspoon salt, and teaspoon pepper. Set spice mixture aside.
- Place four 14-inch squares of heavy-duty aluminum foil on a work surface. Dividing evenly, place onion on one half of each square (leaving a 2-inch border), followed by the zucchini; season with salt and pepper. Top with fish; sprinkle with spice mixture. Top with tomato; drizzle with oil. Fold foil over ingredients; crimp edges to seal.
- Place packets on grill. Cover and grill until fish is just cooked through, 10 to 12 minutes. Remove packets from grill; open carefully (hot steam will escape), and transfer fish Provencal to serving plates.