When salmon becomes 5.99 lb or less, this fish becomes on our menu for the week. I buy enough for one meal and then at least a pound for the freezer. Salmon has lots of omega three fatty acids. Its healthy also if you are pregnant rather than shark, mackerel, etc.
Omega three fatty acid help your baby's brain development and is even beneficial before conceiving. Another huge plus is the easy cleanup. Goes on a pan and only one dish to wash.
One tip if you think you'll like the skin of the salmon is to descale it. The butcher at the Sprouts grocery store in California taught me this. The nutrients are in the skin as well, so you can grab a knife and find wherever the "against the grain" or scale is. If you're not sure you can run your knife down and it will just slip if you haven't found the side yet. Once you see the scales coming off or resistance, you have found it. Continue in all of the areas of the skin and then wash off the salmon to get any excess of the scales. Then you can cook it skin side down however you choose and eat the skin too!
I bought the new cookbook that Our Best Bites just came out with, called "400 calories or less with Our Best Bites." This was the first recipe we picked out and made from it.
The salmon was delicious and have now made it several times and even for our vegetarian friends for dinner. Stay tuned for another of our favorite salmon recipes so far and how I may combine our two favorite salmon recipes together.
The steps I think are important from my experience, I will put in bold. You can serve this with quinoa, rice, and/or steamed vegetables. If you have on hand or need to get rid of onions, I slice an onion and put seasoning on it, then lay the salmon underneath the onions for extra flavor.
SPICY CITRUS SALMON
Makes 8 (4 ounce) servings
(For Roger and I, I buy either a half a pound each of salmon or occasionally 3/4 pounds of salmon each. If its at a good price, double the amount to put the quantity in the freezer).
A whole filet of salmon is rubbed with citrus garlic butter and either roasted or grilled in this deceptively simple, super-elegant dish.
2 pounds salmon filet
1/4 teaspoon red pepper flakes
1/2 teaspoon minced garlic
2 teaspoons orange zest
2 teaspoons lime zest
2 teaspoons lemon zest
4 tablespoons salted butter, softened
Salt and pepper, to taste
Once you've made this more than once you can decide if next time you would want to one and a half times the butter/herb mixture to make sure there is lots of flavor.
1. Brush a lined baking sheet with olive oil, set aside.
2. Preheat the oven to 425 degrees F. When the oven is fully heated, place the pan in the oven to preheat the pan.
3. Rinse fish and pat dry with paper towels. (So the butter mixture will stick to the salmon). Mix red pepper flakes, garlic, and citrus zest with butter. Reserve 1 tablespoon of the seasoned butter and set aside. Spread remaining butter over the fish and season with salt and pepper.
4. Carefully place fish, skin side down, on the hot baking sheet and cook 14-18 minutes or until the thickest part of the fish flakes easily with a fork and internal temperature measures at least 145 degrees F. Remove from oven and spread reserved butter over fish. Serve immediately.
Grilling instructions: To grill the salmon, preheat an outdoor grill to medium high heat. Rinse the filet with cool water and pat dry with paper towels. Reserve 1 tablespoon of the seasoned butter and spread the rest over filet. Brush the grate of the girls with oil and carefully place the fish, skin side down, o the grill. Close the lid and cook 10-15 minutes or until the thickest part of the fish flakes with a fork. Remove from heat, place on a serving platter, and spread with reserved butter. Serve immediately.
Happy cooking!
Copyright "400 Calories or Less with Our Best Bites", page 116.
And stay tuned for freezer meals/ snacks to have on hand as I prepare for this baby to come.
Thanks for stopping by and for your comments!
Omega three fatty acid help your baby's brain development and is even beneficial before conceiving. Another huge plus is the easy cleanup. Goes on a pan and only one dish to wash.
One tip if you think you'll like the skin of the salmon is to descale it. The butcher at the Sprouts grocery store in California taught me this. The nutrients are in the skin as well, so you can grab a knife and find wherever the "against the grain" or scale is. If you're not sure you can run your knife down and it will just slip if you haven't found the side yet. Once you see the scales coming off or resistance, you have found it. Continue in all of the areas of the skin and then wash off the salmon to get any excess of the scales. Then you can cook it skin side down however you choose and eat the skin too!
I bought the new cookbook that Our Best Bites just came out with, called "400 calories or less with Our Best Bites." This was the first recipe we picked out and made from it.
The salmon was delicious and have now made it several times and even for our vegetarian friends for dinner. Stay tuned for another of our favorite salmon recipes so far and how I may combine our two favorite salmon recipes together.
The steps I think are important from my experience, I will put in bold. You can serve this with quinoa, rice, and/or steamed vegetables. If you have on hand or need to get rid of onions, I slice an onion and put seasoning on it, then lay the salmon underneath the onions for extra flavor.
SPICY CITRUS SALMON
Makes 8 (4 ounce) servings
(For Roger and I, I buy either a half a pound each of salmon or occasionally 3/4 pounds of salmon each. If its at a good price, double the amount to put the quantity in the freezer).
A whole filet of salmon is rubbed with citrus garlic butter and either roasted or grilled in this deceptively simple, super-elegant dish.
2 pounds salmon filet
1/4 teaspoon red pepper flakes
1/2 teaspoon minced garlic
2 teaspoons orange zest
2 teaspoons lime zest
2 teaspoons lemon zest
4 tablespoons salted butter, softened
Salt and pepper, to taste
Once you've made this more than once you can decide if next time you would want to one and a half times the butter/herb mixture to make sure there is lots of flavor.
1. Brush a lined baking sheet with olive oil, set aside.
2. Preheat the oven to 425 degrees F. When the oven is fully heated, place the pan in the oven to preheat the pan.
3. Rinse fish and pat dry with paper towels. (So the butter mixture will stick to the salmon). Mix red pepper flakes, garlic, and citrus zest with butter. Reserve 1 tablespoon of the seasoned butter and set aside. Spread remaining butter over the fish and season with salt and pepper.
4. Carefully place fish, skin side down, on the hot baking sheet and cook 14-18 minutes or until the thickest part of the fish flakes easily with a fork and internal temperature measures at least 145 degrees F. Remove from oven and spread reserved butter over fish. Serve immediately.
Grilling instructions: To grill the salmon, preheat an outdoor grill to medium high heat. Rinse the filet with cool water and pat dry with paper towels. Reserve 1 tablespoon of the seasoned butter and spread the rest over filet. Brush the grate of the girls with oil and carefully place the fish, skin side down, o the grill. Close the lid and cook 10-15 minutes or until the thickest part of the fish flakes with a fork. Remove from heat, place on a serving platter, and spread with reserved butter. Serve immediately.
Happy cooking!
Copyright "400 Calories or Less with Our Best Bites", page 116.
And stay tuned for freezer meals/ snacks to have on hand as I prepare for this baby to come.
Thanks for stopping by and for your comments!