How Do You Cook Your Salmon

My favorite way to prepare salmon is to take it frozen, brush with olive oil, place in foil, sprinkle with lemon pepper and basil, and place slices of lemons all across it. Tightly seal the foil packet and bake in the oven for about 20 min at 425'.

For asparagus, I just steam it and then squeeze fresh lemon juice over it.

I steam asparagus with a steamer - but not too long because you still want it to be a little bit crunchy! Then I squeeze fresh lemon juice all over it and sprinkle on a little salt. Yummy! We love salmon too! We love to marinade it in soy sauce, ginger, brown sugar and garlic and then grill it. Another thing we like to do is rub Williams-Sonoma Potlatch seasoning on it and grill it or bake it. So good!

Salmon goes very well with soy sauce - I usually make a quick marinade using some sesame oil (just a little), soy sauce, ginger and honey - let it sit for a few mins and then throw it under the broiler.
Asparagus is best just simply steamed and served with a little lemon butter. Don't overcook or it will turn mushy. Leftover steamed asparagus can be cut up and used in omlettes, salads, stir fry dishes, or tossed with pasta.

I used to date a fishing guide up here in the NW, so we were up to our eyeballs in salmon. Sigh. Just TRY and deal with 40-100lbs of salmon a week. After we broke up I refused to eat it at all for 4 or 5 years. Even now... it's hard for me to actually BUY salmon. Below are my favorite ways we dealt with salmon.

((Always always always skinned, boned, and blood vein removed))

Typically:

Fillet: Olive oil, salt, pepper, seared for about 2 minutes or less per side (either in a smoking saute pan or under the broiler or on the grill - if on the grill then it marinates in the olive oil first). Sometimes I'll sprinkle on Roma herbs (italian herbs minus the rosemary), Tuscan herbs, or Herbs de Provence. Sometimes I'll mince up garlic in the olive oil.

Braised in ginger garlic cream sauce. Infuse butter with a couple of inches of ginger sliced and a few cloves of garlic, mashed in a deep sided sautee pan. Strain out ginger and garlic and return infused butter to pan. Roux it with a little flour. Add cream and stir until it reduces to a thick sauce. On the stove just put salmon in and allow it to simmer for about 30min... over grill make a foil pouch slightly open so smoke can add flavor and simmer for about 15-30 minutes)). Fav Variations include adding sweet onion &/or cillantro to the ginger garlic cream sauce

Salmon patties. Used crab cake mix but with salmon (salmon cake mix isn't half as good as crab cake mix).

Tempura / Fish'n'chips

Smoked with apple cider and cognac and spices

Cold smoked : lox

Poached and wrapped around a giant sea scallop

Lox on quiche with creme fraiche

Sashimi

My family likes it poached.
I just cooked salmon poached last night in fact.

All you do is:
1) slice up an onion, and saute it in some olive oil first, until it is caramelized. Then remove from pan.
2) Then, put in the salmon and add some chicken stock and white wine in the pan...enough to cover the fish.
3) Then on medium or medium low, simmer it until cooked...and the liquid is reduced. Salt as needed to taste. Or pepper.
4) I also add in some sliced up lemons (my family likes lemon on it), and squeeze in some of the lemon juice over the salmon. Leave the lemon slices in the pan, to cook along with the salmon.
5) You can also add in some minced up garlic.... to the pan too. Which is what I do.

6) Then when the salmon is cooked and done, its done!
I put it on a serving plate, drizzle some of the pan sauce over it, and then put the caramelized onions on top.

Easy.
Good.
Natural flavoring.

all the best,
Susan

We grill ours on a cedar plank with a little olive oil, kosher salt and dill. Simple and delicious. (It helps that we live in Texas and grilling is still an option :) )

We do this recipe and its fantastic. We actually leave otu the lemon pepper as I do not care for it. We also soak any salmon in milk for a little while. We have a neighbor who works with fish and he told us to do this. It reduces some of the "fishy" taste and natural acidity that many fish varieties have (consider the ligering "fish odor" famously attached to cooking fish). We grill it..YUM !!! Its the BEST thing ever!

We will let it marinade in the fridge for at least a day.

We actually usually do asparagas with it...but I hate the stuff. Teen daughter and hubby love it. They just do it up in apan with a litlte olive oil..then just as its done, add some Chef Paul Prudhommes Veggie Magic. We love Veggie magic. I have a friend who said to try this tho for asparagus.....she puts them in a baggie with a little olive oil and shakes up, then adds garlic salt. Lays them out on a cookie sheet and bakes for a few minutes at 350 (like 8-10 min maybe??) and says they are like veggie candy?? Everyone I know that has tried them LOVES them???

Good Luck!

http://allrecipes.com//Recipe/grilled-salmon-i/Detail.aspx

I cook in the oven with butter and lemon juice.
I fry off some prawns and add them to some white sauce.
I serve the salmon with the sauce poured over it. I also serve with roast potatoes and brocolli

Also I put the salmon in a dish with some tinned tomatoes,choppped onion and peppers and cook in oven for 25mins.
I serve this with french bread.

Asparagus,I keep it simple,boil it and toss in butter when cooked.
B.

Asparagus: I steam it for a very short time until it is a bit soft but not tender. Then I saute it in minced garlic, salt and butter until it is tender - but not soggy.

Salmon: I love salmon fillets medium rare, mmmmmm. So, this is the way my family prepares it:

I massage in olive oil, sea salt or kosher salt, and a touch of minced garlic. I am not conservative about how much oil I use, and I make sure to rub down that fish like no body's business - the oil needs to get into the meat to seal it.

Meanwhile, I've been heating up a grill - it should be on pretty darn hot. I don't know the actual terminology, but I don't let it cook slowly, because it loses flavor and moisture. I'll throw the fish on for maybe three-ish minutes per side - so that the outside is a bit blackened and the inside is tender and delicious.

cook it like you say.. then add a little honey, butter, and mustard to the pan.. mix well.. add a little garlic either powder or chopped.. then pour over salmon and serve.. really good.. like 1 t. mustard.. and 1 tablespoon honey.. oops i forgot.. 1 1/2 teas lemon juice.. yummo..

Asparagus is wonderful and easy to cook. Just take 1 piece of asparagus in both hands and bend until it snaps...that tells you where the asparagus is ripe (you can just cut the rest the same length as the one you snapped)- toss the bottom parts and just cook the top. I use a little olive oil and some Johnny's season salt in a pan on the stove and "stir-fry" it...delicious!

For salmon, I bake it in the oven with either some teriyaki sauce or italian dressing depending on the sides I want with it. Easy!

My favorite way to cook salmon is this simple and easy restaurant style recipe. The lentils are good but I usually just use the Salmon part.

http://www.foodnetwork.com/recipes/ina-garten/salmon-with...

As for asparagus, this is a great recipe and super easy!
http://www.foodnetwork.com/recipes/ina-garten/roasted-asp...

For other great recipes check out my site for easy weeknight meals that your family will love!
http://www.ittakesavillagedallas.com/It_takes_a_village/M...

VillageMom

Super jealous of Riley J below!!! ;) I LOVE salmon and my hubby is not so much a fan, which works out ok, cause then I get to have it all to myself-although my 2.5 yr old is a fan as well. I know most people don't eat salmon with butter as it is already an oily fish- but I love it just as I make it below. I could eat it everyday if I could afford it (Hey Riley, what is the number of your ex? lol)
My favorite- have to get it flash frozen to make sure it is fresh- if it smells fishy then it is not edible for me. I put pads of butter on it and salt and pepper and bake in 325 oven for about 20 mins or until the thickest part flakes on a fork. I usually make a lemon butter sauce, which is just that- lemon, butter, salt and pepper.
Asparagus- bake in oven with butter, salt, & pepper-not long- u want it crispy (I am going to try the broil suggestion below)
And top that off with some brown rice, and that is my favorite dinner.
I have given up ordering salmon out- it looks good on the menu, but I am always disappointed and end up sending it back. Now, if I am even looking at it my hubby says "u know better". My parents own a health food store and get their salmon flown in from Alaska- it is the best!

I like my asparagus drizzled in olive oil and sprinkled with tarragon and broiled for just a few minutes until crispy...it is so yummy!

As for salmon, we buy boneless, skinless fillets and I like mine marinated in a sweet teriyaki marinade and then broiled for 5 minutes per side ( these are small fillets) They should flake apart when done.

Just watch when you have eaten asparagus - some people have a reaction to it (not dangerous at all but it will make your urine very strong smelling)!!!

I love allrecipes. They have lots of good recipes for salmon. :)

For asparagus, I made this & love it:
http://allrecipes.com/Recipe/Parmesan-Asparagus/Detail.aspx
Super simple & quick. If you're baking your salmon, you can probably do both at once.

I grill my salmon on my george foreman grill with salt pepper and garlic mmmm, and I love throwing leftover pieces of it in spinach quiches!

I loved my salmon smoked or in a salmon chowder. For asparagus, I put it in tin foil, sprinkle it with butter buds and grill it.

I simply rub on a bit of olive oil, put whatever spices I want that day and pop it in a 325 degree oven for 20 minutes or so, depending on the thickness of the fish. Easy and you can vary spices to your taste.

I steam asparagus in the microwave with a little water in the bottom of the bowl/covered. Just don't cook it very long. Fork-tender but not mushy is what you want. Lemon is good on it.

We grill it in foil.
Little olive oil, salt, pepper and dill.. grill on one side for 4 minutes then other for another 4 to 5 minutes..

The asparagus I place in salted boiling water till it turns green, has a little bend to it.. then place it in Ice and cold water ASAP,, we like it crunchy.. A little butter, salt and lemon juice melted and poured on top.. yummy..

I like Pampered Chef seasonings, they have a few that I love on salmon, Citrus & Basil rub, sometimes I add garlic salt & I love their Sun-dried Tomato Herb & Parmesan Garlic oil dipping seasonings. I use them on fried potatos too and they are delish! I use my George Foreman grill and that has worked best for me. Cooks in just a few minutes and no flipping, you get pretty grill marks too!

I've grilled my raw asparagus with butter or olive oil with garlic, you can also try blanching them then grill, they will stay crunchy