Baked Lemon Garlic Salmon

Description: A simple and flavorful recipe featuring salmon fillets
baked with a zesty lemon garlic marinade. This dish is perfect for a
healthy and quick dinner, garnished with fresh
parsley for a burst of color and freshness.

Instructions:
Preheat your oven to 375°F (190°C).
Place 4 salmon fillets on a baking sheet lined with parchment paper.
Mix 2 tablespoons olive oil, 4 minced garlic cloves, juice and
zest of 1 lemon, salt, and pepper in a small bowl.
Brush the mixture over the salmon fillets.
Bake for 15-20 minutes or until the salmon flakes easily with a fork.
Garnish with fresh parsley and serve.

Grilled Honey Mustard Salmon

Description: This grilled honey mustard salmon recipe
combines the tangy sweetness of honey and
mustard with a hint of lemon. The salmon is grilled to perfection
and topped with fresh dill, making it an ideal
choice for a summer barbecue or a family meal.

Instructions:

Preheat your grill to medium-high heat.
In a small bowl, whisk together 2 tablespoons Dijon mustard,
2 tablespoons honey, 1 tablespoon olive oil, 1
tablespoon lemon juice, salt, and pepper.
Brush the mixture over 4 salmon fillets.
Grill the salmon for 4-5 minutes per side, or
until cooked through and the fish flakes easily with a fork.
Garnish with fresh dill and serve.

Pan-Seared Salmon with Creamy Dill Sauce

Description: Enjoy perfectly pan-seared salmon fillets
paired with a creamy dill sauce. This elegant dish
is easy to prepare and offers a rich and savory flavor,
perfect for impressing guests or a special dinner at home.

Instructions:

Season 4 salmon fillets with salt and pepper.
Heat 2 tablespoons olive oil in a large
skillet over medium-high heat.
Add the salmon fillets and cook for 4-5 minutes per side,
or until the fish is cooked through
and flakes easily with a fork.
In a small bowl, mix 1 cup sour cream,
1 tablespoon lemon juice, 1 tablespoon
fresh dill, and 1 teaspoon Dijon mustard.
Serve the salmon fillets with the
creamy dill sauce on the side.

Fish can be poached in fish stock, dry
vermouth or dry chablis (broth can also
be used for a sauce.) Use a large pot,
add stock or liquid and heat as necessary
to maintain a slow simmer. (Do not
allow liquid to boil as it will break down
the fish.) Cover pan while simmering
and do not turn the fish. Carefully
remove poached fish from the liquid
when done and serve hot or cold with a
sauce such as dill, cucumber, hollandaise,
butter and lemon, anchovy
butter or caper butter. A whole fish will
require 15-20 minutes cooking time. A
1-inch thick fillet will poach in about 10
minutes.