I am sick of eating chicken these days, so i went out and bought some fresh salmon fillets… came across this recipe on internet. It turned out pretty good so i thought id share with you all Keep in mind that this recipe could turn out better like the ones they serve in restaurants if u had a grill..its so cold n snowy here and its a pain in a$$ to go outside and use the BBQ ..so stick with oven or electric grill’s
Feel free to share some of ur recipies for seafood dishes if they are healthy only!
1.In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally.
2.Preheat oven to 375 degrees F (190 degrees C).
3.Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.
i make something like that marinade. it turned out soooo good. however i tried the same with halibut steak and it came out weird....i think its because i skipped the lemon juice.
i have wild flounder at home and i wanna try this marinade with flounder...lets see how it turns out.
I love salmon and recently i got this book from the library and its the best grilling book i have ever came across. Its called Betty Crocker Grilling Made Easy. I will note down all the yummy recipes from it.
Here's an easy recipe from that book:
Salmon with Nectarine Salsa
2 Salmon fillets, 1/2 inch thick (1 pound each)
1/2 cup lemon juice
4 medium nectarines, chopped
1/2 cup chopped fresh cilantro
2 teaspoons chopped jalapeno chili
Cut each salmon fillet crosswise into 3 pieces.
In ungreased 11x7 inch glass baking dish, place salmon, skin down. Drizzle with 1/4 cup of lemon juice.
Remove salmon from baking dish, place skin down on grill. Cover and grill over medium heat 10 to 20 minutes until salmon flakes easily with fork.
In medium bowl, mix remaining ingredients and remaining 1/4 cup lemon juice. Serve nectarine salsa over salmon.
I love salmon’s taste and don’t go to such lenghts to prepare. Wild salmon is extremely oily, meat is tender and taste’s so much better than fish-poo-infested Atlantic Salmon.
I posted a bachelor proof ( ) pan seared salmon recipe – it’s simple and quick to prepare. You sautee fish on its skin essentially preparing it in its oils as salmon is rich in oil. 7 and 1/2 minutes and it’s ready to eat.
Keep in mind that this recipe could turn out better like the ones they serve in restaurants if u had a grill..its so cold n snowy here and its a pain in a$$ to go outside and use the BBQ ..so stick with oven or electric grill’s
) pan seared salmon recipe – it’s simple and quick to prepare. You sautee fish on its skin essentially preparing it in its oils as salmon is rich in oil. 7 and 1/2 minutes and it’s ready to eat.