Week 2 of induction.. any legal recipes for cooking salmon??????????

Pompom2 · 01-19-2003, 01:33 AM

I am not a big fan of fish any way so I need to dr it up besides lemon juice. Any ideas???TIA

jo- · 01-19-2003, 05:52 AM

I toast some almonds in the oven with some seasonings such as garlic powder, dehydrated onions, cayenne, pepper, salt, just use your imagination.
You have to watch them carefully or the almonds will burn. I toast to a golden brown for about 10 minutes, on a cookie sheet at 350. Turn the almonds and shake the cookie sheet a few times when the almonds are in the oven. After they are cool, I crush them.

I use this for a coating on fish especially salmon, and chicken. I just vary the seasonings. I dip the fish in egg and then the crushed almond. I saute or fry depending on the recipe.

You can also add parmesan cheese, and porkrind flour to vary the breading.

jo

jo- · 01-19-2003, 05:58 AM

Don't use the almonds until after induction. Sorry I missed that.

You can use a combo of pork rind flour and parmesan cheese with seasoned with garlic, onion powder, pepper, and any other herb that you like. Dip in egg and then the 'breading'. Saute until cooked.

I love salmon.

jo

KamAZ · 01-19-2003, 07:48 AM

Here's what I do with salmon - and it's very yummy.

First, I don't use lemon juice on fish - I just think it makes them bitter.

For my salmon, I drizzle on a bit of olive oil, or cut some thin pieces of butter and spread around to moisten it. Then I chop up some fresh dill (I'm sure you could use dried dillweed, but the fresh is much better). Sprinkle on a tiny bit of salt or garlic salt, maybe sprinkle a little bit of dried parsley. the key is lots of dill.

I do this over a large sheet of foil, then fold up the foil over the salmon (fold it so that it can expand a bit as it cooks)

Bake it (place the foil-wrapped salmon on a baking sheet) at about 400 for 10-15 minutes - I have no idea how long - just check and see when it is done. You could try to sort of poach it in a pan also, if that would be easier, but I have good luck in the oven - it's moist and very yummy. Salmon and dill are awesome together. As a side dish, chop up some cucumber, sprinkle with fresh dill and salt, and top with some sour cream - very yummy!

Oh, and if you make leftover salmon, take small pieces and put it over a fresh green salad the next day - also very yummy.

01-19-2003, 01:33 AM	#1
Pompom2 Way too much time on my hands! Join Date: Jun 2002 Location: In a handbasket Posts: 11,701 Gallery: Pompom2 Stats: 5'2" 120 WOE: Lower Carb	Week 2 of induction.. any legal recipes for cooking salmon?????????? I am not a big fan of fish any way so I need to dr it up besides lemon juice. Any ideas???TIA

01-19-2003, 05:58 AM	#3
jo- Very Gabby LCF Member!!! Join Date: Jun 2002 Posts: 3,730 Gallery: jo- WOE: South Beach	OOPS Don't use the almonds until after induction. Sorry I missed that. You can use a combo of pork rind flour and parmesan cheese with seasoned with garlic, onion powder, pepper, and any other herb that you like. Dip in egg and then the 'breading'. Saute until cooked. I love salmon. jo

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01-19-2003, 05:52 AM	#2
jo- Very Gabby LCF Member!!! Join Date: Jun 2002 Posts: 3,730 Gallery: jo- WOE: South Beach	I toast some almonds in the oven with some seasonings such as garlic powder, dehydrated onions, cayenne, pepper, salt, just use your imagination. You have to watch them carefully or the almonds will burn. I toast to a golden brown for about 10 minutes, on a cookie sheet at 350. Turn the almonds and shake the cookie sheet a few times when the almonds are in the oven. After they are cool, I crush them. I use this for a coating on fish especially salmon, and chicken. I just vary the seasonings. I dip the fish in egg and then the crushed almond. I saute or fry depending on the recipe. You can also add parmesan cheese, and porkrind flour to vary the breading. jo

01-19-2003, 07:48 AM	#4
KamAZ MAJOR LCF POSTER! Join Date: Aug 2002 Location: an Arizonan stuck in Atlanta Posts: 1,981 Gallery: KamAZ WOE: Protein Power Start Date: Jan 14, 2003 (on and off since 1999)	Here's what I do with salmon - and it's very yummy. First, I don't use lemon juice on fish - I just think it makes them bitter. For my salmon, I drizzle on a bit of olive oil, or cut some thin pieces of butter and spread around to moisten it. Then I chop up some fresh dill (I'm sure you could use dried dillweed, but the fresh is much better). Sprinkle on a tiny bit of salt or garlic salt, maybe sprinkle a little bit of dried parsley. the key is lots of dill. I do this over a large sheet of foil, then fold up the foil over the salmon (fold it so that it can expand a bit as it cooks) Bake it (place the foil-wrapped salmon on a baking sheet) at about 400 for 10-15 minutes - I have no idea how long - just check and see when it is done. You could try to sort of poach it in a pan also, if that would be easier, but I have good luck in the oven - it's moist and very yummy. Salmon and dill are awesome together. As a side dish, chop up some cucumber, sprinkle with fresh dill and salt, and top with some sour cream - very yummy! Oh, and if you make leftover salmon, take small pieces and put it over a fresh green salad the next day - also very yummy.