Plan ahead the salmon will need to marinade for at least 8 hours, this marinade is enough for up to 16 ounces of salmon- you may adjust the fresh garlic and cayenne pepper to taste --- you will LOVE this!
This lovely baked salmon never lasts too long in our household. My DH absolutely loves salmon and I have cooked it many ways over the years for him. This recipe is one of his favorites cooked in the oven with dried parsley, olive oil and lemon juice.
DH and I made this for dinner last night and thought it was excellent. Another winner from Keiko O Aoki's "Easy and Healthy Japanese Food for the American Kitchen." DH and I doubled the green onions and found the salmon had to cook for significantly longer (about 20 mins) than what was posted in the recipe (though we realize oven heating times vary). This was very easy and required very little prep. I should mention that I always use reduced sodium soy sauce (I prefer San-J Tamari).
*This recipe is a personal treasure* ! The literal translation of the Icelandic word *Gravlaxsosa* is "smoked (or pickled) salmon sauce", but its versatility widens its use horizons. When I 1st came to Iceland & tasted this, I was in love for a lifetime. I've always bought it in commercially prepared jars, but only just recently acquired the recipe for it. I promise you will adore this easy-fix taste sensation! (Time does not include overnight refrigeration)
When I saw this recipe in the March issue of Cooking Light I knew that this would be a hit....I was just suprised on how much! My DH and DD are not keen on cilantro, but they were really impressed with this recipe. It is fast, easy and I would definately serve this to company. I served this with garlic scented brown jasmin rice and roasted beets. Devine!!!
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!
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.
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).
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.
As usual, I'm not sure where this recipe comes from, but we make it for small dinner parties. The parcels look so elegant, but the recipe takes no time at all! I make my own pesto with basil and mint for this, but you could use a jar pesto. Fresh is so much nicer tho!
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.