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    You are in: Home / Cookbooks / Salmon
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    39 recipes in

    Salmon

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    I found this in a supermarket magazine and adapted it to suit my taste. It's really simple to make but looks impressive enough to serve to guests.

    Recipe #218355

    12 Reviews |  By chia

    This is a great way to use up leftover salmon, and makes a wonderful sandwich , or serve them over salad greens

    Recipe #61493

    From Cooking Light (November 2002).

    Recipe #117372

    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

    2 Reviews |  By Rita~

    Healthy fresh and low carb. You will love this! Buy the freshest salmon and use all the marinade I suggest and you will get a nice explosion of flavor in your mouth! Do enjoy and add whatever veggie you like to the salad! Quick and easy tooo!

    Recipe #215526

    This is the easiest and most delicious meal that I make! It turned my non-fish eating husband into a salmon maniac! It is quick simple and so luxurious. I have wowed many a guest with this simple recipe.

    Recipe #53909

    213 Reviews |  By Mirj

    Super easy, sweet and spicy!

    Recipe #13982

    I like this recipe because it is simple and easy to make. I've actually made the guacomole in advance, so that the flavours set in. This is good as part of a light supper, when some of your other recipes are just not ready yet, and you need an extra few minutes to wait.

    Recipe #211503

    Misoyaki, litterally "charred miso" is a typical Hawaiian preparation for butterfish. The glaze works well with any richly flavored fish, in fact, the higher in fat the fish, the better. Halibut and black cod can also be substituted for the salmon in this recipe. Miso, fermented soybean paste, is an important foundation of Japanese cuisine, and it comes in several different colors depending on the type of bean and length of the fermentation period. White miso is milder in flavor and less salty than other types and works best in this recipe. The salmon turns out very tender, delicious and full of flavor. Serve with jasmine rice and sauteed japenese vegetables.

    Recipe #96797

    For the grill, or can be broiled.

    Recipe #30469

    Very classy salmon. One we have at least twice a month. This is SOOOO GOOOD!!!

    Recipe #17978

    This is a GREAT preperation of salmon. The combination of flavors compliments the fish so well! I found this recipe in a fancy cooking magazine at the catering company I worked at. The best part is that it's so easy & quick!!

    Recipe #191699

    This is a Ina Garten recipe that looked delicious and healthy! I haven't tried it but I sure plan to!!

    Recipe #189991

    Steamed baby red potatoes and a crunchy cucumber and snow pea salad are great accompaniments to this flavourful salmon.

    Recipe #95266

    You will love the taste of this salmon with it's sweet and savory glaze. Serve this with a side of steamed aromatic rice.

    Recipe #87497

    I normally bake my salmon but recently tried it this way. My family thought it was great and requested I make it this way again.

    Recipe #158901

    A friend of mine made this at last year's 4th of July celebration, and after much begging and groveling, shared this super-easy, fun, and VERY yummy recipe, which you can easily double or triple for a big crowd! The cold left-overs (if any) the next day are FABULOUS! TRY THIS WITH CHICKEN!! Grill 4 Chx breasts 4-5 min ea side, then finish in 350 degree oven in covered pan with butter & olive oil for +/-20 min. OH! MAGNIFICENT (great sandwiches w/tomato, cream cheese, and avocado).

    Recipe #125897

    66 Reviews |  By GaylaJ

    This recipe was published in Cooking Light. I make it a bit different than it originally appeared, though (I don't use fat-free mayonnaise, saltines, etc. and also add some additional ingredients to suit my taste). If you would like to make the original version, just stick with the fat-free items and omit the last 4 items in the ingredient list (mayo through Tabasco) and you will have the original recipe. Prep time includes 20 minutes chilling time for the salmon cakes.

    Recipe #119417

    I saw this on Sara's Secrets and couldn't wait to try it! The sauce brings out the sweetness in the fish. Enjoy!

    Recipe #118010

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