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Help, I need a simple, quick recipe for salmon to impress the in-laws!

My in-laws are coming to town for the 1st time and I'm a little freaked out at the thought of cooking for them because they are ultra picky about things being too greasy, too salty... basically, too anything. Since I also have to go pick them up at the airport, I need something that cooks up pretty fast (i.e. no roasts, etc.), so I was thinking of preparing a side of salmon (there will be 7 of us for dinner). Another thing: I will probably be serving it with rice, kimchee and a couple of other simple banchans (Korean style sides) with dinner.

Thanks in advance!

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  1. barefoot contessa has a delicious asian grilled salmon that would go well with your sides.
    http://www.foodnetwork.com/food/recip...

    1. Thanks beelzebozo! Since I don't have a gril, do you think that would be just as good baked in the oven?

      2 Replies
      1. re: spkspk

        Could also do something En Papillote.....parchment or foil...using whatever flavorings you crave that will compliment the salmon....makes for nice individual presentation , user friendly......this is all moot if you wanted to make the entire side part of the presentation, however the moist foil method would also work on the side as well......

        1. re: Saddleoflamb

          Yes - baking is easy and delish. I recently did a baked salmon with a Romesco sauce that was terrific - whole salmon is more dramatic but a filet will work, too - rub with olive oil and use salt and pepper and any herbs you like - wrap in foil and bake -- meanwhile saute red pepper, onion, garlic and then set aside when tender - put blanched almonds in food proessor andgrind - then add tender veggies and puree - salt, pepper, taste - yummm... serve on top of salmon... terrific, easy and beautiful (recipe from New York Times Passover Cookbook if you need exact amounts - I etnd to think of receips ars guidelines unless I'm baking). Enjoy.

      2. I have my own recipe. Combine 3 cups of baby spinach, 2 cups of mushroomschopped, 2 medium size tomatoes diced and 1/4 cup sundried tomato salad dressing. Place salmon in foilwrap cover with mixture, tent the foilwrap and bake in 375 degree oven for approximately 40 minutes. I use a thermometer to check salmon and when it reaches 170 degrees it is done.

        1 Reply
        1. re: Isabelle

          Yum!! It's not too liquidy when done? I"m thinking the spinach sweats, mushrooms sweat, tomaotes sweat and then 1/4 cup of more liquid?

        2. An alternative is to simply poach for a few minutes in water with salt, pepper corns, and lemon juice. Serve with a couple of sauces that each can spoon on or dip. For example--a mix of soy sauce, fish sauce, lime juice & chopped chiles & chives or somethinng more Korean. This way you won't have anything basically too greasy, salty, or anything. Since you're (I assume) doing things Asian style, serve the whole fillet or portions on a bed of chopped iceburg or napa and sprinkled with chopped chives or thinly sliced green onion.

          5 Replies
          1. re: Sam Fujisaka

            I love to serve fish on lettuces.I made a shrimp dish the other night using a mix of plum sauce, ginger root, garlic and soy. Skewered and laid on a salad bed or lettuces, tomatoes, scallions, cilantro, and other things. But you could skewer the salmon and do the very same thing. I love all seafood on lettuces or cabbages, exactly as you say.

            Here is ia photo of my last shrimp dish, but I have salmon in the freezer waiting to be done the same way. You can skewer a larger length of salmon for a nice serving on a bed of greens. And it is never greasy.

             
            1. re: chef chicklet

              chef, exactly. The greens are healthy and eaten with the fish or shrimp, and sauce; and presentation is always good.

              1. re: Sam Fujisaka

                great textures, hot and cold thing, lots of flavors not to mention it just looks so darn pretty!

              2. re: chef chicklet

                I made the following recent recipe from bon appetit for a dinner party last night. (salmon with lemon-pepper sauce and watercress-herb salad) It was delicious, looked elegant, and can be prepped entirely before hand and cooked quickly. I made the sauce and marinade the day before; you can wash the greens before hand too. Then you just have to marinate the salmon for 15 or 20 minutes, bake for 15 minutes, and you're ready to serve.

                http://www.epicurious.com/recipes/foo...

                1. re: DGresh

                  yum that looks terrific! We would gobble that up, thanks for the link!

            2. If your in-laws are fans of garlic, my mom makes this great garlic-pepper salmon fillet really quick in the toaster oven (I guess it's easier for her to control and monitor than in the larger oven, but if you are feeding seven, then go with the oven). Since you are serving it with Asian/Korean sides it would probably go quite well, and you can adjust the garlic to your liking.

              I'm not sure of the exact proportions, but all you have to do is top some salmon fillets (we don't use any more than an inch thick, it may get tough and chewy) with a little olive oil, minced garlic, lots and lots of pepper, and chopped cilantro leaves. Squirt with a little lime juice and dash with soy sauce. You can throw in red pepper for extra spiciness too. My family loves garlic so this is a good one for us!

              Edit: our toaster oven doesn't have exact temperature settings, only a gradient. So if you are baking it in the oven, I would look up other baked salmon recipes, see how hot they turn it up, and keep monitoring it so that it doesn't get dry and tough. Good luck!