Plain as well as elementary subject is i need the solid as well as elementary recepie! lol!
The following is what i got…
Im the hispanic mother perplexing to prepare the “healthy” dish for my diabetic father which doesnt engage beef or chicken. I grew up regulating simple mixture as well as never stocked up most in my cupboard as distant as artificial flavouring as well as booze as well as “dill weed” have been concerned. I need the recepie for salmon and/or shrimp which is not asking for “fancy” spices. I DO use olive oil, pam spray, the usual artificial flavouring similar to salt, pepper, Dash, Creole spices, vinegar… no “cumin”, paprika, ginger, etc… Veggies: i have tomatoes, immature as well as yellow onions, broccoli, carrots- side salad items.
again- I DO NOT HAVE: paprika, dill seed/weed, cumin, ginger, wine… im in progress it tonight as well as cant go to get these spices. (first replyer: i favourite your 3rd recepie)
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BAKED SALMON FILLETS OR STEAKS
Salmon fillets, any portion size, boned and skinned
Onion powder, to taste be generous
Garlic powder, to taste be generous
Dried dill, to taste be generous
Mrs. Dash, to taste be generous
Mayonnaise
Paprika
Wash and dry fillets. Spread thin coat of mayonnaise over salmon. Spray Pam or similar product over Pyrex or tin foil pan or rectangular pan (depending on amount and size of portions).
Sprinkle seasonings over fish ending with paprika. Bake in 375 degree oven for 10 to 20 minutes or until fish flakes easily.
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SIMPLE SALMON FILLET
Salmon fillet – 4 1/2 to 6 oz. per person (adult)
Drinkable dry white wine
butter
Salt
Garlic powder or cloves of garlic, pressed
Put fish on broiler pan. Splash liberally with wine. Season with butter, salt and garlic. Bake 7-8 minutes per pound fish (powder pink color). Then, BROIL until color you like (brown, to a crisp, etc.).
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BAKED SALMON FILLETS
2 tbsp. lemon juice
1/4 c. packed brown sugar
4 Market Day salmon fillets
1 tbsp. butter, melted
4 thin slices lemon
8 tsp. brown sugar
Heat oven to 375 degrees. Pour lemon juice into ungreased rectangular baking dish, 11″ x 7 1/2″ x 2″; sprinkle with 1/4 cup brown sugar. Arrange fillets in dish; drizzle with butter. Bake uncovered 15 minutes; turn. Place 1 slice lemon on each salmon fillet; sprinkle with 2 teaspoons brown sugar. Bake until fish flakes easily with fork, 15 to 20 minutes longer. Serve with juices from dish.
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SALMON FILLET WITH MUSTARD GLAZE
1 salmon fillet (1 1/2-2 lb.)
2 tbsp. Dijon mustard
1 tbsp. olive oil
1 tbsp. honey
1/4 tsp. grated lemon peel
1 tbsp. lemon juice
Parsley sprigs
Lemon wedges
Salt & pepper
Rinse salmon fillet and pat dry. Place fillet, skin side down, on a piece of heavy-duty foil set in a rimmed 10 x 15 inch pan. With a pair of scissors, cut through foil around the fish; discard the foil rim. Mix the mustard, oil, honey, lemon peel and lemon juice. Brush fish with all of the mustard mixture.
Broil fish about 5 inches from heat just until it looks slightly translucent and wet in thickest part (cut to test), 9-12 minutes. Lift foil to transfer fillet to a serving platter. Garnish with parsley and lemon wedges. Add salt and pepper to taste. Makes 4-6 servings.