1. Baked salmon with lemon and herbs:
Salmon Recipe Steps Ingredients for Baked Salmon with Lemon and Herbs
Ingredients:
- 4 salmon fillets (5-6 ounces each), skin-on
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter, melted
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cloves garlic, minced
- 1 lemon, zested and juiced
- 1/4 cup fresh parsley, chopped
Instructions:
1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
2. Line a baking sheet with parchment paper.
3. Pat the salmon fillets dry with paper towels.
4. In a small bowl, combine the olive oil, butter, thyme, salt, pepper, garlic, and lemon zest.
5. Brush the salmon fillets with the marinade.
6. Place the salmon fillets on the prepared baking sheet and bake in the preheated oven for 10-12 minutes, or until cooked through and flaky.
7. Squeeze the juice of the lemon over the salmon.
8. Garnish with parsley and serve.
2. Grilled salmon with tomato and basil sauce:
Ingredients:
- 4 salmon fillets (5-6 ounces each), skin-on
- 1 cup of grape tomatoes, halved
- 1/4 cup of fresh basil leaves, chopped
- 1/4 cup of extra virgin olive oil
- 2 cloves of garlic, minced
- 1/4 teaspoon of salt
- 1/4 teaspoon of pepper
Instructions:
1. Preheat your grill to medium-high heat.
2. In a large bowl, combine the salmon, grape tomatoes, and basil.
3. Drizzle the salmon and vegetables with olive oil and sprinkle them with garlic, salt, and pepper.
4. Use tongs to toss the salmon and vegetables until they have been lightly coated with the olive oil mixture.
5. Place the salmon, skin side down, and the vegetables on the hot grill grate and cook them for 5-7 minutes per side, or until the salmon has been cooked through and the vegetables are tender.
6. Serve and enjoy.
3. Salmon poke bowl:
Ingredients:
- 1 lb. salmon fillet, cut into 1-inch cubes
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon honey
- 1 teaspoon Sriracha sauce
- 1 avocado, sliced
- 1/2 cup cucumber, sliced
- 1/4 cup red onion, sliced
- 1/4 cup edamame, cooked and shelled
- 1 tablespoon furikake seasoning
- Brown rice, cooked
- Lime wedges, for serving
Instructions:
1. In a large bowl, combine the salmon, soy sauce, sesame oil, honey, and sriracha sauce. Toss to coat.
2. Cover the bowl and refrigerate for at least 15 minutes, or up to overnight.
3. To assemble the poke bowls, divide the brown rice among 4 bowls.
4. Top each bowl with the salmon, avocado, cucumber, red onion, and edamame.
5. Sprinkle with furikake seasoning and serve with lime wedges.