I like to put pepper, salt and dill weed on it, then put it in a foil packet with slices of citrus (lemon, lime, orange, whatever you have on hand) and maybe some garlic or onion, and bake it).
Voluntary Discomfort is the secret cornerstone of strength. We build our whole lives around increasing comfort and avoiding discomfort, and yet by doing so we are drinking a can of Weakness Tonic with every morning’s breakfast. ~Mr. Money Mustache 5K PR: 23:40 10K PR: 48:57 HM PR: 1:59:37 30K: 2:57:44
Fitness Minutes: (67,620)
9,840 8/7/12 8:21 A
I do the same thing cedarbark does only I steam it stove-top and just check it with a fork to see when it is done.
Fitness Minutes: (50)
996 8/7/12 7:41 A
I don't always use the same recipe, but a nice simple one I like:
Preheat oven to 350 F. Lay out thawed fillet into a baking pan, skin side down. (You can lightly oil the pan to keep the skin from sticking to the pan; if no skin, you can skip this step.)
I like to use a little lemon juice and/or thin slices of lemon, over the salmon. Sprinkle a little ground pepper and perhaps some oregano or other Italian seasonings over the top (well, under any lemon slices). Don't add salt -- not needed with ocean fish.
Bake for about 10 - 12 minutes and check it for done-ness. (If it is a thick fillet, bake a few minutes longer). No need to flip. Fish is done when it flakes, check with a fork, Some of us like the center to be a bit medium rare, others want it to flake all the way through. But don't over cook this fish -- it gets dry then.
Hope this helps! I LOVE salmon!
Edited by: CEDARBARK1 at: 8/7/2012 (07:43)
Got rid of the ticker cuz my scale decided to flatter me unduly. I haven't re-gained, just got a better, honest, scale.
Just because you steam it, doesn't mean you can't add herbs and spices. (A gripe at those insipid restaurant "healthy choice" menu selections.)
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