4 pounds of salmon frozen
2T canola oil
4t chives
2t salt and pepper
4t tarragon leaves
dash of lemon juice


bake at 345 for half hour. serve with whole green beans and brown rice

anyone have any ideas for topping on fish? chutney, fruit, ect?

Actually...just good old parsley works really well for topping fish.

Or were you looking for something more like a sauce/salsa type thing for it?

sauce salsa type thing

Ah ok. I saw a few recipes for stuff like that a while ago but I'll be damned if I can actually remember any of them.

With Salmon I usually just toss it on the grill and sprinkle some lemon pepper on it...lol

don't you know poaching salmon can get you in trouble


where is your license

you know the fee you pay the govt for the privilege of fishing for salmon

or hunting wildlife (the thing i always wondered is if the state says the wildlife belongs to them why they are not responsible for the damage the wildlife does [like when they run into the road and get hit] just seems like a double standard)

sorry started as a tease joke dang got carried away ........again

in best forrest vioce

salmon with grilled asparagus.....my fav...sometimes served with a dillsauce...or a creamy haollandaise type of sauce......

I like Hollandaise sauce, here's my recipe:



Hollandaise Sauce




Ingredients:

* 3 Egg Yolks
* 1 tsp Water
* 1/4 tsp Salt
* 1/2 lb Butter
* 1/2 tsp Lemon Juice
* 1 tbsp Hot Water (optional)

Preparation:

1. Put egg yolks and water in top of a double boiler, stir briskly with a wooden spoon.

2. Place over hot, not boiling water.

3. Slowly add melted butter stirring occasionally.

4. Cook until mixture thickens, making sure the water in the bottom of the double boiler does not come to a boil.

5. Stir in salt and lemon juice and cook an additional 2–3 minutes, stirring constantly.

6. If a thinner sauce is desired add the 1 tbsp of hot water.

Enjoy!

I use piquante sauce a lot on mine. I smoked salmon this weekend and took

one tomato
1/2 inch slice of onion
1 tsp of garlic juice
1 canned chilpolte pepper
1 tsp of adobo sauce from the canned chilpoltes
Juice of 1/2 lime
1 TBS (more or less) raspberry preserves

Processed it to a fine chop in the food processor and poured it over the fish.

If you want it spicier, just add more chilpolte and adobo sauce.
If you want it sweeter, add more preserves.

thanks metalwing that actually sounds good