When I was growing up my parents used to only buy salmon steaks. I didn’t even know salmon fillet existed and I didn’t like salmon steaks very much. Nowadays, salmon is practically everywhere and in every form!
From fish displays at the grocery store to restaurant menus and of course the sushi counter, you have to swim pretty fast upstream to run away from salmon. Not only does it taste great, but it is relatively affordable, easy to prepare and loaded with Omega 3 fatty acids.
Salmon is a high quality protein source that is low in saturated fat, although total fat is high, the type of fat is one of the best fats out there.
Omega-3 fatty acids are one of only 2 essential fatty acids in our diet (along with Omega-6), which means our body cannot produce these fatty acids on their own, it is essential that we get them in our diet or a supplement.
Omega-3s play an important role in brain function and structure, as well as bone and nervous system growth and development. They have also been found to help lower LDL or “bad” cholesterol, which can decrease risk for heart disease. Omega-3 fatty acids have been shown to help control inflammation, decreasing the risk for diabetes, arthritis, and even some cancers. One more bonus, salmon is good for your skin too! The USDA recommends at least 8 ounces of fish per week, equivalent to two standard size servings.
Is salmon safe?
Many people are legitimately concerned about mercury and the high toxicity of farm-raised fish. Farmed salmon has been shown to contain high levels of PCBs (toxins). If you are staying away from salmon because of concerns over toxicity you may be making a mistake. According to a 2006 study in the Journal of American Medical Association, the benefits of eating farmed salmon still outweigh any risks imposed by contaminants. If you follow the FDA guidelines, up to 12 ounces of fish each week is safe for most everyone.
The best choice is to find wild salmon, which is low in toxins and higher in Omega-3 fatty acids. Prepare it simply Pan Seared and you have a quick, restaurant quality, delicious dinner any night of the week. For a more kid friendly approach try these baked Salmon Fish Sticks. However, it is also higher in price. An alternative to fresh wild salmon is canned or packets of salmon. These are usually made from wild salmon and can be mixed into a salad or sandwich and make excellent Salmon Cakes. I try and balance my salmon intake between farmed and wild. Most of the time if I eat salmon at a restaurant or sushi place I assume it is farmed, but at home I go “wild”!
Most Americans do not eat enough fish to meet their Omega-3 needs. Luckily, we have a longstanding Jewish tradition to eat fish on Shabbat. Whether you serve a fancy gefilte fish terrine or pickled herring out of a jar this is one Jewish food custom that was ahead of its time. Don’t forget bagels and lox on Sunday morning. That is another great way to help your family catch their fish!
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I absolutely love smoked salmon for breakfast. I also love to cedar plank salmon on the grill. My fave recipe for smoked salmon is a tortilla with chive cream cheese, spinach leaves and salmon, wrapped and cut into pinwheels. Great for parties.
I like baked salmon.
i love talapia on the grill
My favorite fish dish us Asian Ahi Tuna with Wasabi Sauce.
Fish tacos
Gianna’s marinated salmon:
Drizzle a few salmon filets with olive oil, red wine vinegar and salt. Grill until salmon flakes with a fork.
I love marinated salmon.
I love baked flounder and mixed rice.
Poached salmon!
i love me some lemon pepper tilapia!!!
I love to grill it in the barbeque with lemon and dill.
ORANGE GLAZED SALMON
1 ½ pounds salmon fillet (I had them cut slices for me)
1/3 cup orange marmalade
1 tablespoon Dijon mustard
1 teaspoon ginger (I used some dried ground ginger)
salt free citrus-herb seasoning (I used some lemon-pepper no salt –if using lemon pepper, season to taste, added some dried thyme, can crush some basil
Rinse salmon fillet under cold water and pat dry with paper towels. If using fillet cut into 6 portions and place salmon fillets in a large zip-top bag. (I butterflied each slice) Set aside.
In a small bowl stir together remaining ingredients. Pour into zip-top bag. Squeeze air from bag and seal. Marinate in refrigerator for 1 to 2 hours. ( did it for 1 hour)
Remove salmon from refrigerator 30 minutes before cooking, and bring to room temperature.
Light broiler and line baking sheet or broiler pan with aluminum foil.
Remove salmon from marinade and place on baking sheet. Discard marinade. Broil salmon 6 to 8 inches from heat source for 6 to 8 minutes or until cooked through. Do not overcook.
Serve immediately.
I would like to try the nova salmon.Thanks for the contest.
My favorite is salmon with a little lemon and some seasonings
I like tuna gravy on toast
I love salmon patties.
My family loves Trout Almondine. It’s a favorite.
I love baked salmon, thanks!
i make the Mustard-Panko-Crusted Sole from Ronnie Fein’s Hip Kosher Cookbook:
Ingredients:
3 tablespoons extra virgin olive oil
1 tablespoon Dijon mustard
2 tablespoons lemon juice
4 thin white-fleshed fish fillets (such as sole)
1 1/2 cups panko
1 1/2 teaspoons finely grated fresh lemon peel
1 teaspoon paprika
3/4 teaspoon mustard seeds
Salt, to taste
Preparation:
1. Preheat oven to 450 degrees Fahrenheit (230 degrees Celsius).
2. Mix the olive oil, mustard, and lemon juice and dredge the fillets in this mixture to coat them completely.
3. Mix the panko with the lemon peel, paprika, mustard seeds, and salt to taste. Mix well to blend ingredients. Dredge the fillets in the panko and press onto the fish to coat all sides.
4. Place the fish on a lightly oiled baking sheet. Bake for about 8 minutes, or until fish is cooked through and crust is lightly crispy.
i like Mustard-Panko-Crusted Sole
kolpin4680 at gmail dot com
My fave is sushi! Or bagels & lox with lotsa red onion.
I love grilled salmon, pretty much with any recipe. Also I love making salmon patties with leftover salmon.
Nearly a weekly Shabbos dish. Easy to make ahead and serve hot, cold or room temp…with a vinaigrette or romesco sauce. Preheat oven to 500F. Line a baking sheet with heavy duty foil. Spray it with Pam/similar stuff or drizzle with a little olive oil. Place fish skin side down. Drizzle with olive oil, season with salt, pepper and sprigs of fresh rosemary. You can slice some lemon and drape them across the top of the fillet and subsitute tarragon instead of rosemary. I often sprinkle herbs de provence or a herby mixture (summer savory/Italian). Sometimes I spritz a little lemon juice. Then close the fish into the foil packet leaving room for air to circulate. Bake for 10 minutes based on a thickness of about 1″ (if your salmon side is really thick it’ll take a bit longer) but you really don’t want to overcook the fish. We here in Seattle often like it a little toward the less done. But this way ends up with a moist, tender fish.
I love honey mustered salmon.
I put a little olive oil in the bottom of a casserole pan add the salmon sprinkle on some salt and black pepper a dash of turmeric then bake. I use frozen salmon so I bake it for 20 minutes at 350. While cooking I mix some real honey and brown mustard to make a glaze you can play with the amounts as I like it thick on my salmon. Then I turn it over and add a glaze of honey and brown mustard and cook for 5 to 6 minutes more. Enjoy.
I luuurve salmon. You want quick and easy??? Dowse your salmon fillets with Iron Chef General Tso’s sauce and just bake until done. Too easy, sooo delish
I like to take Vita herring in wine and cut into smaller bites, stuff into fresh pita add the onions and Voila, instant goodness
I love baked salmon, but submitted a tilapia recipe 🙂
We love salmon cakes. I took a crab cake recipe and modified it for tasty salmon cakes.
Fish Tacos FTW!!! Disclaimer: I’m a California girl so that’s pretty much all I eat. 😉
I found this at all recipes.com it’s amazing
Blackened Tilapia with hobo sauce
Ingredients
3 tablespoons paprika
1 tablespoon onion powder
1 pinch garlic powder
1 teaspoon ground white pepper
1 teaspoon ground black pepper
1 teaspoon cayenne pepper, or to taste
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon celery seed
1 tablespoon kosher salt, or to taste
1 pound tilapia fillets
1 lemon, cut into wedges
4 slices white bread
1 tablespoon vegetable oil
Directions
1. In a small bowl or jar with a lid, make the spice blend. Mix together the paprika, onion powder, garlic powder, white pepper, black pepper, cayenne pepper, oregano, thyme, celery seed and kosher salt. Coat the fish fillets with the spice mixture, and allow to sit at room temperature for no longer than 30 minutes.
2. Heat a heavy skillet over high heat. Add oil, and heat until it is almost smoking. Place the fillets in the pan, and cook for about 3 minutes per side, or until fish is opaque and can be flaked with a fork. Remove from the pan, and place onto slices of white bread. Pour pan juices over them and squeeze lemon juice all over. Do not underestimate the white bread. It gets quite tasty soaking up all the juices.
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i love tuna patties
amy16323(at)gmail(dot)com
My favorite fish dish is Cedar Planked Salmon. Thanks for the chance! 🙂
I like making salmon or tuna patties and putting them in sandwiches.
My favorite fish is Flounder and I submitted a recipe
My favorite fish dish is poached salmon fillet.