4 8 ounce fish fillets
Kosher salt & fresh ground pepper
8 ounces crème fraiche
3 Tablespoons Dijon mustard
1 Tablespoon whole grain mustard
2 Tablespoons minces shallots
2 teaspoons drained capers
Preheat oven to 425 degrees
Place fish in an oven proof baking dish, skin side down. Sprinkle with salt and pepper.
Combine crème fraiche, both mustards, shallots, capers, a little salt and pepper in a small bowl. Spoon evenly over fish (completely covering fish)
Bake 10 to 15 minutes depending on the thickness of the fish, until it’s barely done.
(The fish will flake easily at the thickest part when it’s done)
Do Not Overcook It!
Serve with the sauce spooned over the top.
1 LB salmon fillet
2 Tablespoons Dijon mustard
6 Tablespoons panko crumbs
Heat oven to 400. Spread salmon with mustard. Top with panko crumbs. Bake 8 minutes or until done.
1 garlic clove, crushed with press
1 Tablespoon low sodium soy sauce
1 Tablespoon sesame oil
1 Tablespoon OJ or Sherry
1 1/2 teaspoons grated, peeled, fresh ginger
1 teaspoon honey
1/4 cup thinly sliced green onions, divided
Salmon fillet, with skin
Spray with cook spray a shallow dish large enough to hold salmon, whisk together garlic, soy sauce, sesame oil, OJ or sherry, ginger and honey; whisk in 2 Tablespoons of green onions.
Place fish into marinade flesh side down. Marinate for 3 hours or overnight. Remove fish from dish. Discard marinade. Turn fish into dish, skin side down.
Bake @ 350 degrees or until internal temperature reaches 140 degrees, about 20-25 minutes, depending on the size of the fillet.
Let rest for 5-10 minutes covered with foil. Temp will climb with carry over cooking. Serve with remaining green onions and toasted sesame seeds.
Note: We like to double the marinade, use only half and save the other half separate from what you marinate the fish with and serve on the side when you are ready to enjoy this dish.
2 Tablespoons brown sugar
1 Tablespoon chili powder
1 Tablespoon cumin
1/4 to 1/2 Teaspoon salt, if desired
Mix everything in a small bowl. Pat onto fish. Bake until internal temp is 145 degrees.
Recipe courtesy of Patty Noyes
1Lb Fresh Salmon
8 oz dry fettuccine
4 Tbsp. butter
2 Tbsp. minced shallots
4 oz fresh sliced mushrooms
1/2 cup heavy cream
3/4 cup grated parmesan cheese
3 Tbsp. fresh chives or green onions
1 Tbsp. lemon zest
salt and pepper
Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Bake salmon skin side down until fully cooked, about 15 minutes. Remove skin and break into chunks.
Cook fettuccine according to package instructions. Reserve 1/2 cup of cooking liquid.
Melt butter in a large saucepan over medium heat.
Add shallots and mushrooms, cook 2 minutes, then add cream and pasta water. Bring sauce to a boil. simmer over medium-high heat until thickened, 3-4 minutes.
Add fettuccine and parmesan to pan and toss to coat. Remove pan from heat. Stir in capers, chives, lemon zest, salmon; season with salt and pepper.
Recipe compliments of Al Roker
3/4 cup Maple syrup
1/3 cup balsamic vinegar
3 Tbsp, fresh ginger, peeled and minced
1/2-3/4 tsp hot red-pepper flakes
salt ( to taste)
3 LB salmon fillet, skin-on, boned
3-4 Tbsp extra-virgin olive oil
1. Prepare a charcoal fire or preheat a gas grill for direct grilling over a medium flame.
2. In a small bowl, mix together the first 6 ingredients.
3.Using a pastry brush, coat both sides of the salmon with olive oil.
4. Place the salmon , flesh side down on the grill. Cook until it loosens its grip on the grill, 7-8 minutes. Turn carefully, then spoon the sauce over the cooked side of the fish. Grill until the sauce has formed a glaze and the salmon flakes with a fork but is still a bit opaque in the center, about 4-5 minutes.
5. Remove from the grill and sauce.
Makes 6 servings
520 calories, 30g carbs, 52g protein, 20g fat 145mg cholesterol, 220 mg sodium, 0g fiber
Note: Much to our surprise this recipe turned out to be a keeper in our household. The sweet and savory sauce mixture gave the salmon a totally different dimension to salmon.