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    You are in: Home / Cookbooks / Today's Catch: Salmon
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    170 recipes in

    Today's Catch: Salmon

    [Cover photo by PaulaG.] Salmon is my favorite entree! See recipes for canned salmon in my cookbook Fish in a Can . See other kinds of fish in my companion Today's Catch cookbooks.
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    I believe this recipe came from a Bon Appetit magazine. It is a nice way to make salmon with wild mushrooms. I like to serve this dish with wild rice and a green veggie.

    Recipe #133574

    A healthy, good tasting entree. The flavors are all nice together. Cook time is approximate, depending on size of fillets and heat.

    Recipe #33260

    If you like garlic, you'll like this. It's very simple to prepare and a bit different from the usual grilled salmon fillet.

    Recipe #30825

    This is a great baked salmon recipe for beginners!

    Recipe #28199

    3 Reviews |  By SweetJ

    Although I haven't tried this recipe yet, it sounds pretty scrumptuous. My mom got this one out of a grilling cookbook that came with her Weber grill. She made it a few nights ago and has just raved about it since. She did have one suggestion (maybe 1/4 cup instead)...cut down on the soy sauce a bit. I guess its a little on the salty side.

    Recipe #133274

    2 Reviews |  By Kree

    I found this in a publication from my health insurance company of all places. It looks scrumptious! I'm storing it here so I don't lose it. It's cited as being from The New American Heart Association Cookbook, 25th Anniversary Edition. The cooking time includes the time to marinate.

    Recipe #129047

    7 Reviews |  By dojemi

    I found this recipe on another web site. It's a delicious and quick marinade for fish.

    Recipe #96861

    This makes a superb meal when you have friends coming over. Most of the prep work can be done the day before, it only takes minutes to throw together, it's colourful and healthy. Serve with fried rice (a combination of mint, coriander and shitake mushrooms in the rice works well).

    Recipe #90836

    This recipe was prepared by Mario Martel with Carl Murray of L'Astral Restaurant in the Loews Le Concorde Hotel in Québec City. Don't overcook the salmon. Cooking it slightly rare will give it a softer, more tender texture.The salsa can be served warm or cold and used with any fish. If salmon is too expensive, simply replace it with halibut. The salmon tournedos are placed on wild rice and vegetables and served with salsa and green asparagus which can be stood up by fixing them with a small skewer.

    Recipe #132606

    Recipe is courtesy of Twilight's Restorante in Boonsboro, MD. I have not made this dish, so I would be very interested in comments and suggestions.

    Recipe #48395

    This is very quick to prepare; I have marinated the salmon for as little as 1/2 an hour, yet it has plenty of flavor. For ease of preparation, we buy individually portioned salmon from a big-box store. We prefer to grill it on our indoor contact because it's SO quick. I've used straight brown sugar, Splenda Brown Sugar Blend, and straight Splenda - and they all work very well. But I think the brown sugar or the brown sugar blend will give you a little better color.

    Recipe #103469

    I saw something kinda like this on Food Network, with tuna...and I hate tuna, so I decided to try it with salmon instead!

    Recipe #85713

    This is a meal-in-one, but you can simply make the salmon on it's own and serve with other side dishes. Preparation time does not include marinading time.

    Recipe #91930

    From Gourmet Magazine- July 1996. Easy and delicious.

    Recipe #68837

    One of my very favorite cookbooks is a private printing done by some really neat ladies from Baton Rouge. One of them who had approved of my D.BTaGBs presented me with a signed copy. The book was C'est Si Bon, the best of Baton Rouge. The ladys were GREAT cooks. This is one of theirs. Do have it with some rice and greens.

    Recipe #55487

    From BHG. Per serving: 236 calories, 13 g fat, 50 mg cholesterol, 3 g carb, 0 g fiber, 24 g protein.

    Recipe #131809

    13 Reviews |  By Derf

    Simple and very good salmon!! Marinating time 15 minutes. from Heart Healthy Cooking by Becel

    Recipe #38487

    6 Reviews |  By Rita~

    Poached in lemon, champagne, olives, capers, and tarragon. The only fat in this is the healthy fat from the fish!

    Recipe #127701

    Gravad salmon, easy to make, good for guests and can be stored in the fridge for several days. It is deliciously salty. Serve it with Recipe #127650. Its sweetness goes well with the flavor of the fish. Serve the salmon at room temperature with bread and some dry white wine.

    Recipe #127934

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