My Favorite Salmon

Here is another three ingredient recipe.  Well really, it is so simple, I’m not sure  you can call it a recipe.  I cannot describe how delicious Salmon tastes when cooked like this.  Everyone who I have served this too, says it is the best Salmon they have ever eaten!

Ingredients

Olive Oil

Tony Chachere Creole Seasoning

1.5 lbs of Salmon (will feed four so buy more or less depending on your needs)

Directions:

Preheat oven to 425 degrees

Brush fish with olive oil

Sprinkle on Creole Seasoning to taste (not too much or it will be too salty)

Place in hot oven and cook for 15-20 minutes depending on how thick your cut of fish is.  Do not overcook or it will be tough.

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Pecan Crusted Salmon

Ever since I ate the Pecan Crusted Trout at Roaring Fork, I’ve been using pecans to crust all kinds of things.  Some dishes have turned out better than others, but this one was a winner!  When Geoff bit into this salmon, he said, “Wow, that is good!”  I found this recipe at Kalyn’s Kitchen.  If you would like a great resource for South Beach friendly recipes, you should visit her blog.  She is very passionate about the South Beach Way of Living and I’m sure you’ll find many delicious recipes there!

Ingredients:

1 lb salmon

Creole Seasoning (or any other seasoning rub you like)

4 T finely chopped pecans

1 T Dijon mustard

1 tsp. mayo
Instructions:

Preheat oven to 425

Sprinkle salmon with whatever seasoning you are using
Finely chop the pecans with a meat mallet or a rolling pin.
Mix together the Dijon mustard and mayo in a small bowl and spread it over the surface of the salmon, until it’s completely covered.
Sprinkle the pecans over the fish, pressing them down so they stick.
Roast the salmon for 10-12 minutes, or until it feels barely firm to the touch when it’s pressed with your finger.  (I had to cook a little longer because my salmon fillet was really thick on one end)

Pecan Crusted Tilapia with Lemon Caper Sauce

Geoff and I recently ate at the Roaring Fork and I had a Pecan Crusted Trout with a caper sauce that was really fantastic.  I’ve been on the lookout for a recipe ever since.  I found a recipe for pecan crusted trout from Cooking Light and found the lemon caper sauce here.  We used Tilipia because it is so much more economical and it came out wonderful.

Pecan-Crusted Tilapia

All-purpose flour for dusting fish

1 egg, beaten to blend

¼ cup finely ground pecans

¼ cup Panko bread crumbs, unflavored

Kosher salt and freshly ground black pepper

4 (6-ounce) tilapia fillets

1 – 2 tablespoons canola oil
Salt and pepper the fish, coat lightly with flour and dip in a beaten egg. Combine the pecans and bread crumbs and dredge fish in nut mixture. Heat the canola oil over medium heat in a non-stick skillet large enough to accommodate the fish. Do not crowd the fish and, if necessary, cook in batches. Place the fish in the pan and cook, turning once, until fish flakes easily with a fork. Remove the fish, cover and keep warm. Serves four. If desired, drizzle the Butter Caper sauce over fish. 

Optional Butter Caper Sauce
1/4 cup dry white wine

1/4 cup lemon juice

1/4 cup cold unsalted butter, cut into pieces

2 tablespoons capers, drained

2 lemon wedges

 1.  Pour white wine into the skillet, and allow to boil as you dissolve the cooked bits from the bottom of the pan. Add the lemon juice, and allow to come to a boil, cook for a few minutes until reduced by half.

2.   Sprinkle the cubed butter into the boiling sauce. Swirl and shake the pan vigorously to dissolve the butter, thus thickening the sauce. The butter must never come to rest, or the sauce will separate and become oily. Once the butter has completely incorporated, remove from heat and stir in capers.

Grilled Salmon

I’ve always loved eating salmon at seafood restaurants, but never knew how easy it was to cook at home until last year.  When you have three hungry teenagers to feed, fresh fish is not usually in the budget.  Now that there are just two of us in  the Hughey household, we have branched out to try nicer cuts of meat and fish.  When we decided to try our luck with grilling salmon the result was delicious!  This is  a perfect work night meal.  Your entire dinner can be prepared and cooked in less than 20 minutes!

1 Lb Salmon

1 Tbs Olive Oil

Juice of one lemon

1/4 Tsp Salt

Pinch Freshly Ground Black Pepper

2 Cloves Minced Garlic

1 tsp dried basil

1 tsp dried oregano

Cut the fish into 4 equal size portions.  Combine olive oil, lemon juice, and spices in a bowl.  Brush into fish.

To Grill:  Arrange the fish on a grill rack or use a grill basket sprayed with olive oil cooking spray.  Grill over medium meat until the fish flakes easily (allow 4-6 minutes per ½ inch of thickness).  If the fish is more than 1 inch thick gently turn halfway through grilling.

Easy Baked Fish

If you want to add more fish to your diet, here is a delicious and easy way to bake Tilapia or any other white fish.  If you keep all the ingredients to this recipe on hand, you can have dinner made in 30 minutes!  I found this recipe in an issue of  Cooking Light over fifteen years ago and I’ve been making it ever since.

1/2 pounds tilapia or other white fish fillets

1 tablespoon fresh lime juice

1 tablespoon  mayonnaise

1/8 teaspoon onion powder

1/8 teaspoon black pepper

1/2 cup  breadcrumbs (I use Progresso Plain Breadcrumbs)

1 1/2 tablespoons butter , melted

2 tablespoons chopped fresh parsley

Preheat oven to 425°.

Place fish in an 11 x 7-inch baking dish coated with cooking spray. Combine lime juice, mayonnaise, onion powder, and pepper in a small bowl, and spread over fish. Sprinkle with breadcrumbs; drizzle with butter. Bake at 425° for 20 minutes or until fish flakes easily when tested with a fork. Sprinkle with parsley.