Packed with healthy fats, plus lots of vitamins and minerals, salmon is not only healthy but extremely versatile as this recipe collection proves. Cooking it seems to intensify the taste to the point that it gets too strong for me. However, I have on occasion had cooked Salmon that was very mild that was a lighter shade of pink in color that did not taste to fishy once cooked. I did this recipe (with the apple filling) twice now and my dough never gets flaky and awesome like yours.
Keep in mind though that for a very large salmon fillet like the one I used, 8 tablespoons is not a terribly huge amount when divided between 4-6 servings. Heat a little olive oil in a nonstick skillet over medium to medium-high heat and place the salmon, skin side down (if you left the skin on) in the pan.
I tried one internet recipe that looked promising but I ended up throwing it out. I just happened to have fresh Sockeye salmon in the fridge and made this recipe for dinner tonight. Line a baking tray / sheet with a large piece of foil, big enough to fold over and seal to create a packet (or 2 long pieces of foil over lapping each other lengthways to create your salmon packet, depending on the width of you fillet).
Add fish and marinade to pan; cook fish 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Thank you so much Olena for the organic” information..now that engineered salmon is available I’m very skeptical of it all.
Set the temperature on your sous vide cooker according to the chart and allow it to preheat while the salmon rests. Use bottled minced garlic, purchased broccoli florets, and skinless, boneless salmon for an even easier diabetes-friendly meal. Salmon makes a great centerpiece at a dinner party, and our salmon en croute looks particularly impressive.