Baked Salmon

Recipe from Mom's Best Meals Taste of Home Magazine

1 salmon fillet (about 2 lbs)
1-1 1/2 teaspoons lemon pepper
1 teaspoon onion salt
1 small onion, sliced and seperated into rings
6 lemon slices
1/4 cup butter

Dill Sauce:
1/3 cup sour cream
1/3 cup mayonaise
1 Tablespoon finely chopped onion
1 teaspoon lemon juice
1 teaspoon prepared horseradish
3/4 teaspoon dill weed
1/4 teaspoon garlic salt
Pepper to taste

1. Line a 15in x 10in x 1 in baking pain with heavy-duty aluminum foil; grease lightly. Place salmon, skin skid down on foil. Sprinkle with lemon-pepper and onion salt. Top with onion and lemon slices. Dot with butter. Fold foil around salmon; seal tightly.

2. Bake at 350 degrees for 20 minutes. Open foil. Broil 4-6 in from the heat for 8-12 minutes or until the fish flakes easily with a fork.

3. Combine the sauce ingredients until smooth.

Asian Salmon

Recipe from sisterscafe.com

1 side of fresh salmon, boned, but skin on-cut into 6 servings (about 3 pounds)

For the marinade:
2 Tablespoons Dijon Mustard
3 Tablespoons Soy Sauce
6 Tablespoons Olive Oil
½ tsp minced garlic

Light BBQ and brush grilling rack with oil to keep fish from sticking. (I use tin foil)

While grill is heating, prepare marinade by whisking ingredients together. Drizzle half of the marinade onto the salmon (skin side down) and allow to sit for 10 minutes.

Place salmon skin-side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don’t worry, it will keep cooking as it sits.

Transfer fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove skin and serve warm, at room temperature or chilled.

***I actually baked my salmon on 350 degrees for 40 minutes. I probably should have only done it for 30 minutes, but it was fine.***

Salmon and Asparagus

Salmon
I use both fresh or frozen salmon.

Heat the oven to 350 degrees. Place thawed salmon in pyrex pan. Place 1/2 tablespoon butter slice on top of salmon. Sprinkle lightly with Lowry Garlic and Parsley seasoning salt. Bake 15-20 minutes,

Asparagus with Lemon Vinaigrette
Steam fresh asparagus in steamer/rice cooker for 11-13 minutes.

1/4 cup extra-virgin olive oil
2 tablesppons lemon juice
3/4 teaspoon fresh thyme leaves, chopped
1 clove garlic, minced
3/4 teaspoon coarse salt
Pinch pepper

In bowl, combine ingredients. Store, covered in refrigerator. Serve at room temperature.

Remove asparagus from heat and refresh under cold water; drain well. Toss asparagus with enough lemon vinaigrette to lightly coat.