Around here we’re pretty big falmons (falmons = fans of salmon). Once a month or so I stock up on dirt cheap Manager’s Special salmon (read: salmon fillets with a “use by tomorrow” date) and freeze it. We eat salmon once or twice a week, often for about $1.50 per person (which in salmon world is pretty flopping awesome – haha, get it?). We love salmon, but eating it the same way every time could get old after a while. Recently I tried a new salmon recipe and it was really tasty. So, for you fellow falmons out there, I’d like to share a few of my favorite (and fairly healthy for the most part!) salmon jazzer-uppers with you. You could probably substitute in another similar fish of your choice if you wish. You can thank me later. I’m not crafty enough to think up these creations all on my lonesome. So I’ll give credit where credit is due – to the blog Annie’s Eats (which always features incredible looking recipes – you really should check it out!) and our good friends over at AllRecipes.com. I’ve obviously tweaked them all a touch, but they’re still quite tasty and worth a try if you like fish. If not, you may be bored for the next 10 minutes. In which case, tune in in a day or two for a non-seafood related topic of discussion.
- Maple Salmon – stir together 1/4 cup of sugar-free maple syrup, 1 teaspoon of lite soy sauce, 2 cloves of fresh minced garlic, a sprinkle of ground black pepper, and a blob of ginger paste (I told you I use ginger like a madwoman). Pour the marinade over a fillet of salmon, wrap salmon and marinade in tinfoil and set in the fridge for 30 minutes. Transfer to a 400 degree oven for 20-25 minutes (depending on the thickness of your salmon). Great with green beans and rice.
- Firecracker Salmon – mix a bit of vegetable oil or peanut oil, lite soy sauce, balsalmic vinegar, green onions, brown sugar, fresh minced garlic, ginger paste (you can’t escape!), sesame oil, red pepper flakes, and salt to taste into a marinade. Marinade and refrigerate overnight and cook on the grill or in the oven. I’d serve this with a bowl of black beans, fresh corn on the cob and a few avocado slices.
- Lemon Dill Salmon – sprinkle raw salmon with garlic salt, freshly squeezed lemon juice, and fresh dill a more traditional salmon. Since this is so simple, I would think nearly any side would work well – mashed potatoes, sweet potatoes, mixed veggies, etc.
- Strawberry Salmon – in a bowl combine fresh diced strawberries, some green onion and parsley, a dash of red wine vinegar, a bit of lemon juice, a drizzle of olive oil, a bit of honey, and salt and pepper to taste. Use to top cooked salmon after cooking and before serving. This would be awesome with a fresh spinach salad topped with some fruit and nuts and a side of grilled asparagus.
- Candied Salmon – mix a bit of brown sugar with a little oil and a dab of Dijon mustard. Spread over salmon along with some chopped candied pecans and cook in the oven – or on a cedar plank if you have one. Mmm. A set of cedar planks is most definitely on my to-acquire list! Candied salmon is always a good compliment to lemon wild rice pilaf and carrots, peas or broccoli.
- Tropical Salmon – top salmon with thin slices of brie cheese and small pieces of fresh mango before cooking. Great served with brown rice and a veggie like broccoli!
- Crusted Salmon – combine panko bread crumbs, fresh parsley, lemon zest, a pinch of salt and black pepper, and a touch of olive oil. Mix in a bowl until evenly coated. Brush each raw salmon fillet with a bit of mustard and salt and pepper to give the bread crumbs something to stick to. Press panko mixture onto each fillet and cook each fillet in vegetable oil, panko side down, in a skillet on the stove for a few minutes to brown. Finish baking in oven.
- Creamy Dill Salmon – mix lite sour cream, low fat mayo, some finely chopped onion, lemon juice, a touch of horseradish (if you dare), dill weed, garlic salt, and salt and pepper to season. You can sprinkle pre-cooked salmon with some fresh squeezed lemon and garlic salt, then top with creamy dill sauce and bake.
- Phyllo Wrapped Salmon – brush phyllo dough with melted butter and layer together to create a thicker crust. Top seasoned salmon with some goat cheese and wrap with phyllo dough. Refrigerate for 30 minutes to set, then bake.
- Salmon Burgers – for this one you combine freshly diced red pepper, panko bread crumbs, fresh minced garlic, skinned and chopped salmon fillets, one beaten egg white, a bit of lite soy sauce, a squeeze of lemon juice, and a little salt. Use a bit of vegetable oil to grill the mixture above into salmon patties. Combine garlic, low fat mayo, cilantro, a dash of cayenne pepper and lemon juice to make a cilantro mayo sauce. Add a bun, lettuce, onion, and tomato to complete. I’d serve with baked sweet potato fries with a light honey lime dip!
