YUMMY SALMON DISHES SKIN
YUMMY SALMON DISHES FREE

YUMMY SALMON DISHES SKIN

This is one of my favorite salmon recipes! I use farm-raised for the higher fat content (even though I know wild is better for you) & I cook skin side up. I tried the salmon as written and it was very good! But, 'Clean up is a breeze-just ball up the foil and toss it away.' In this age of sustainable living isn't it time to stop using so much aluminum foil?

If you use a meat thermometer (deciding if you want close to rare at 110 of medium rare at 125 degrees) your salmon will come out perfectly no matter how thick or thin your fish is.

To assess the salmon’s doneness, insert an instant-read thermometer into the thickest part of the fish and look for an internal temperature of 125☏ for medium-rare or 140☏ for well-done. Serve with a squeeze of fresh lemon juice and whatever side dish you like- asparagus, brussels sprouts, potatoes, or salad all work. Cooking the fillets skin side down as we do here will render the skin as tender as the flesh you can choose to eat it or use a spatula to lift the meat and leave the skin behind. Of course, there are many ways to cook salmon and if you’re looking for crispy salmon skin, this is not it. Want to make this easy baked salmon recipe even easier? Keep a stash of herby lemon-garlic butter on hand-instead of using oil and fresh herbs, place a pat on top of the fish before baking.

YUMMY SALMON DISHES FREE

We chose to brush these fillets with a simple mixture of olive oil, lemon zest, and thyme, but feel free to experiment: Top each piece with lemon slices tossed in minced garlic and melted butter-or use sesame oil and a sprinkle of shichimi togarashi (or your favorite seasoning blend). The former will allow the heat of the oven to circulate all around the fish so that it cooks evenly, preventing dried-out tops with raw middles. But we want to put one important tip up front: Cook your pieces of salmon on a sheet pan, not in a baking dish. Almond meal would work just as well too.This easy recipe for baked salmon is bound to become one of your go-to weeknight main dishes. Gluten Free: We tried three different GF options – almond flour, crushed Chex cereal, and GF oats. All three turned out to be great substitutes, but we liked the smooth texture and flavor of the almond flour version the best. It probably has one day max in the fridge once it’s been mixed up. When you’re ready to eat, pop them in a nonstick skillet to reheat because it will retain crispiness! The slaw, however, is best eaten right away. The burgers will keep pretty well in the fridge (~3 days) or freezer (~3 months). If you happen to have a jar of Sunshine Sauce in your fridge, use that to make the slaw! Just mix cabbage with yogurt, add some Sunshine Sauce, and polish it off with a little dill. You can read more about their sourcing/fishing methods here. I really, really like Wild Planet for quality canned salmon. I would recommend looking for a brand of canned salmon that is caught in the US. If you don’t have any cooked salmon handy, use canned salmon! That’s what I usually do.

If you use a seasoned breadcrumb mix, reduce the amount of salt in the burgers by about 1/2.įor the salmon, you could use leftover steamed, poached, grilled, baked, whatever kinda salmon. Panko gives a really nice texture whereas whole wheat breadcrumbs would be a good choice if you want to skip the refined grains. Salmon Burgers: Frequently Asked Questionsīreadcrumbs are important here.

Serve it as a main protein alongside some potatoes or rice, veggies, or a simple salad.

Plop these on a bun to make it a true burger (maybe even topped with the slaw!? or just some yogurt, avocado, mayo, tomato, whatever).

Make the slaw part even easier and grab your favorite salad kit from the store! (See: these Spicy Salmon Burgers too).

What Else To Serve with These Salmon BurgersĪs made abundantly clear, I love these on top of this slaw for a fresh little high-protein lunch situation, but as always, you have options!

Serve your delicious salmon burgers on top of a bed of crunchy slaw!.

Toss your slaw ingredients together in a bowl.

Sear the salmon patties in a hot skillet with oil until brown and crispy on each side.

Mix all your salmon burger ingredients in a bowl and form them into patties (this should make 3-4!).

What I love about this recipe is that it’s not just pantry-friendly, but also omg-it’s-5pm-and-I-need-dinner-now friendly. How You’ll Make These Salmon Burgers Happen

Yummy salmon dishes