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Five Great Ways To Cook Salmon Fillets 

 Originally Written: July 30, 2013

By  Hanna Trafford

filletSalmon fillets are one of my favourite. After cooking it several traditional ways – like grilling with lemon juice, I started looking for some more creative ways to prepare this wonderful food. I am sharing the top five I tried – they are all equally delicious and easy to make!

Salmon with Sautéed Tomatoes:

Salmon 1

 

This recipe will take you about 20-25 minutes to prepare:

  1. Cook 1 cup of couscous.
  2. Then cook 2 pints of grape tomatoes with 1/4 teaspoon of kosher salt in 2 tablespoons of olive oil in a large, non stick skillet over medium-high until soft – about 4-6 minutes.
  3. Fold in 1/4 cup of chopped fresh dill and transfer to a plate.
  4. Season 4 6 oz. pieces of skinless salmon fillet with 1/2 teaspoon each kosher salt and fresh ground black pepper.
  5. Cook salmon in 1 tablespoon of olive oil in the skillet until opaque throughout – 4-6 minutes per side.
  6. Serve over the tomatoes and couscous.

Salmon Tacos with Cabbage Slaw:

Salmon 2

This recipe will take about 20 minutes to prepare.

  1. Season 1 lb. of skinless salmon fillet with 1 teaspoons of cumin and 1.4 teaspoon each kosher salt and ground black pepper.
  2. Cook in 1 tablespoon of olive oil in a large nonstick skillet over medium-high hear until opaque throughout – 4-6 minutes per side.
  3. Flake the fillets and toss with 2 cups of thinly sliced red cabbage and 1 chopped avocado with 3 tablespoons of lime juice, 2 tablespoons of olive oil and 1.2 teaspoon of kosher salt.
  4. Serve wrapped in 8 warm corn tortillas with the slaw and cilantro.

Roasted Salmon with Pesto Vegetables:

Salmon 3

This recipe will take only about 10 minutes to prepare.

  1. On a rimmed baking sheet, toss 2 thinly sliced bell peppers, 1 thinly sliced red onion and 4 slices of bread (torn) with 2 tablespoons of olive oil.
  2. Nestle 4- 6oz. salmon fillets in the mixture and season with 3./4 teaspoon of kosher salt and 11/4 teaspoon of ground black pepper.
  3. Roast at 450F until the salmon is opaque throughout and the vegetables are tender – about 8-10 minutes.
  4. Serve topped with 1/4 cup of pesto.

Salmon and Arugula Salad:

Salmon 4

This recipe will take about 25 minutes to prepare

  1. Season 3.4 lb. of salmon fillets with 1/4 teaspoon of each kosher salt and fresh ground black pepper.
  2. Cook in 1 tablespoon of olive oil in a large non stick skillet over medium high heat until opaque throughout. – 4-6 minutes per side
  3. Let cool and flake.
  4. Toss with 2 bunches of arugula, 1-15 oz. can of chick peas (rinsed) , 1/.4 sliced small red onion, 1/2 sliced cucumber, 1/4 cup sliced kalamata olives and 1/4 cup of your favourite vinaigrette.

Salmon with Fennel and Carrots:

Salmon 5

This recipe will take about 45 minutes to prepare.

  1. In a 9 by 13 baking dish, toss 1 sliced bulb of fennel, 2 sliced carrots, 1 sliced shallot and 1/4 cup of dry white wine.
  2. Top with 4 6 oz. pieces of skinless salmon fillets
  3. Season with 3/4 teaspoon of kosher salt and 1/4 teaspoon of fresh ground black pepper.
  4. Top with 1 sliced lemon.
  5. Cover with foil and roast at 400F until the salmon is opaque throughout – 30-35 minutes.
  6. Sprinkle with chopped fennel fronds.

Hope you will enjoy these recipes – please send me your comments, your input is always welcomed and very much appreciated!

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Hanna Trafford


Hanna is the mother of two grown sons Dan and Dusan Nedelko, and is also the Grandmother to Jax, Cohen and Mila. She is the lead editor of Mama Knows and is hoping to create an exchange of communications with other grandmothers, mothers and daughters - giving everyone the opportunity to learn and share about everything that is "Mama"

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