Salmon Recipies

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Simple Baked Salmon

• 2 salmon filets (approx. 1/2 lb each)
• olive oil
• tartar sauce

1. A quick and easy dish that requires very little effort. It works best with fresh salmon purchased the same day you plan to eat it.
2. Put salmon filets in a glass baking dish. Drizzle a little olive oil over the filets and flip them over a couple of times to spread the oil and get a little oil on the bottom of the baking dish and the under side of the filets.
3. Bake in a 350 degree oven for 15-30 minutes depending on the thickness of the filets. You want them to be cooked until they start to flake and become opaque inside, but don't dry them out.
4. Serve with tartar sauce and carrot salad.

Baked Herb Stuffed Salmon

• Sea salt and freshly ground black pepper
• Extra-virgin olive oil
• 2 medium salmon fillets, about 2 1/2 pounds (1.1 kilograms) skin on, scaled and pinboned
• 2 lemons
• Bunch fresh marjoram
• Bunch fresh dill
• Bunch fresh basil
• Handful stoned black olives
• Bunch flat-leaf parsley
• Preheat the oven to 400 degrees F (200 degrees C/gas 6).

1. Cut 5 lengths of string and lay them out on the work surface next to each another, leaving gaps in between. Sprinkle salt and pepper over the work surface, and drizzle with olive oil. Lay 1 salmon fillet, skin side down, on top. Sprinkle salt and pepper over the salmon, then, using a fine grater, grate the zest of 1 lemon over the top. On top of that lay the marjoram, dill, and basil, broken up, and the olives.
2. Season the flesh side of the other salmon fillet with salt and pepper, and grate over the second lemon. Place 1 fillet on top of the other, thin end to thick, then tie them together and trim the string. Put the fish parcel on an oiled baking tray, and scatter over any remaining bits of herb. Thinly slice the 2 lemons and place on top of and round the salmon. Drizzle with olive oil, then roughly chop the parsley and sprinkle over the top.
   Bake in the preheated oven for about 20 minutes.
   (c) Jamie Oliver 2002

Salmon with Ginger Glaze

• ¼ c packed brown sugar
• 2 Tbsp Dijon mustard
• 1 Tbsp grated fresh or 1 tsp ground ginger
• 4 6-oz wild Pacific salmon fillets, about 1" thick, skinned
• ½ tsp salt
• ½ tsp freshly ground black pepper

1. Coat rack of broiler pan with cooking spray. Preheat broiler.
2. In small bowl, whisk sugar, mustard, and ginger. Season both sides of fillets with salt and pepper. Place salmon on broiler rack and brush glaze on top. Broil (6" from heat) 8 to 10 minutes or until fish is lightly browned and opaque.
   3. Serve each fillet on top of a lightly dressed mixed green salad.
3. Makes 4 Servings

Cooking Time: 8-10 minutes
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