A while back, I told you all how catfish was my favorite fish to eat, and it still is. However, salmon is definitely my favorite fish to cook, and is a close second behind catfish in terms of eating. Many people shy from preparing and eating salmon, out of fear for the bones that can sometimes be an annoyance. However, if cleaned correctly, or purchased from quality grocer, salmon can be prepared any number of ways, each equally as delicious as the next. I’ve listed two salmon dishes that I’ve made in the past that have earned a permanent place in my recipe book, based on taste and the enthusiastic reactions of those for whom I’ve prepared them.
½ cup vegetable oil
¼ cup lemon juice
¼ cup soy sauce
1 teaspoon ground mustard
1 teaspoon ground ginger
¼ teaspoon garlic powder
4 6oz salmon filets
1. In a large bowl, combine oil, lemon juice, soy sauce, mustard, ginger, and garlic powder and mix well. Set aside and refrigerate ½ cup of the mixture in a separate bowl.
2. Add the salmon filets to the large mixture bowl, cover, and allow to marinate in the refrigerator for 1 ½ hours, flipping once.
3. Once allowed to marinate, drain and discard the marinade and place the salmon on a broiler pan.
4. Broil 3-4 inches from the heat for 5 minutes. Brush with the ½ cup marinade from earlier and flip the filets, broiling them for another 5 minutes or until they flake easily with a fork. Brush with remaining marinade.
Salmon Vegetable Bake
2 cups thinly sliced carrots
2 cups fresh sliced mushrooms
½ cup sliced green onion
2 teaspoons fresh oregano, or ½ teaspoon dried oregano (crushed)
¼ teaspoon salt
¼ teaspoon black pepper
4 cloves garlic, halved
4 teaspoons olive oil
4 6oz salmon filets
1. In a small saucepan, cook the carrots, covered, in a small amount of boiling water for 2 minutes. Drain and set aside.
2. Prepare four, oven-safe, foil pouches, or tear off four, 24-inch strips of 18-inch wide foil and fold each in half.
3. In a large bowl, combine carrots, mushrooms, green onion, oregano, salt, pepper, and garlic and toss gently.
4. Divide vegetables among the foil pouches, placing them in the center, and place a salmon filet on top of each collection of vegetables.
5. Close the pouches tightly, in order to allow steam to build inside during cooking and place them in a single layer on a baking pan. Bake in a 350 degree oven for roughly 30 minutes or until the carrots are tender. Open pouches carefully, to allow the steam to escape and cool, then transfer the contents of each onto a plate.
Both of these recipes have turned out great for me in the past and I know they’ll put a huge smile on the faces of your dinner guests. Yes, there’s always a chance of finding a few small bones, but that happens with almost any cooked fish. It isn’t a big deal though. Simply set them aside and continue the amazing meal. Salmon is a very healthy fish, filled with Omega-3 fatty acids and high protein. Serve with a Chardonnay or Sauvignon Blanc to accentuate the flavor and your guests will be impressed with your culinary skills, as well as your tastes, and will no doubt ask when the next get together will be.