Personal Development Community

Hi there,

I’ve been advised to put more fish into my diet, particularly salmon, so I’m interested in recipies that don’t taste particularly “fishy”. 

Once upon a time, as a child, I got very sick eating fish.  I have avoided it ever since.

BUT NOW I’m trying again.  Any recipies, advice, etc, would be appreciated.  Thanks so much!

Cheers,
~ Josette ~

first off, if it tastes fishey you probably shouldn’t be eating it. fresh yummy fish won’t smell like fish, and shouldn’t taste bad. My favorite way of making salmon is very easy and fairly healthy, I use cajun spices, you can make your own blend or use the mix with the crocodile on the shaker, you can also use the “salmon magic” blend but its a different taste. you score some furrows in the meat and pour lemon juice on the fish, then shake the seasoning on, enough so that its well seasoned but not crusted. Then you can either broil or break out the grill for the spring! I use more lemon and spices at the table. I’ve heard that one should use olive oil on salmon but lemon is yummy and healthier, and the whole reason salmon is more nutritious is becase it is a fatty fish on its own!

Yes, the fresher the better. I like to cut salmon into squares and skewer them with red onion and bell pepper, spritz with lemon juice, season with black pepper and broil or grill. Makes a great appetizer.

My favorite entre is halibut or other mild whitefish seasoned with rice wine vinegar, a little butter, and rosemary. Again broiled or grilled, served with wild rice, mushrooms and zucchini.

I converted a chicken souvlaki recipe for use on sole once, way too strong. When I figure out the proper marinade for the fish, I’ll post it here. Should go great with greek salad and garlic sweet potato.

My sister makes a killer ginger salmon dish ... I might have to hold her kids ransom to get it from her though ... 

Regardless of whether I broil or grill my fish, I always lay the fillet rib-side up on the shiny side of aluminum foil, score the top and spritz the juice/wine/vinegar on it, lightly brush on melted butter if needed, and sprinkle the seasonings on sparingy. You can easily overpower fish with too much of anything so keep it light. It gets cooked right on the foil so that the juices can’t drip away, helps keep it nice and moist. I don’t know if rib-side up makes a difference, it just looks appealing and that’s how I’ve always cooked it. I never score fish steak prior to seasoning.

I really appreciate the recipes - thank you!  Any more, please keep ‘em coming. 

Hey, Josette,

I’m not a big fish/seafood eater either, usually, but last month I was treated by a vendor to a nice dinner and had the salmon, and it was terrific. I have yet to make it for myself.

I made this for Easter dinner with the family:

4 salmon fillets
thinly sliced lemon
olive oil
fresh dill (1/2 c)

Make 4 foil squares, lay a piece of salmon on each, drizzle some olive oil, lay a few slices of lemon on top, season with dill and fold into a little packet (securely pinching the folds closed) , onto a baking sheet and into the 450 deg oven for 20 min. The salmon comes out nice and evenly poached.  I served it with an asparagus and red pepper baked risotto and steamed broccoli and cauliflower.

I also got a neat salmon recipe from a friend, but with the spinach dip and phyllo, it sounds a little decadent, so it might be a special occasion meal for us:
Prepare 3 of sheets of phyllo pastry for each fillet of salmon, take fillet of salmon and place on the phyllo stack, put a dollop/layer of spinach dip on on the salmon and then wrap the phyllo around it. place it a 350 deg oven for 25-30min.  There is probably more to it and when I make it, I’ll probably look up a couple of similar recipes.
Actually I found a similar one on the weight watchers website:
http://www.weightwatchers.ca/food/rcp/index.aspx?RecipeID=55231

Thanks Ann and Paula

If anyone has a lead on a jerk flavored fish recipe, I would love that as well. I’ve seen the seasonings in the store, but like my chili, I’d love to learn how to make my own jerk seasoning. I suspect a lot of those pre-mixed seasonings have MSG in them.

I get a mild rash around my lips when I have MSG - so that’s pretty much anytime I eat out.

Love the fish recipes, please keep them coming.

Thank you!

I have never tried this on fish, but this is the jerk marinade I use for pork and chicken:

3/4 cup water
1/3 cup fresh lemon juice
1/3 cup chopped white onion
1 tablespoon packed brown sugar
1 tablespoon chopped green onion
1 tablespoon extra virgin olive oil
3/4 teaspoon sea salt
3/4 teaspoon ground allspice
3/4 teaspoon ground cinnamon
3/4 teaspoon ground black pepper
1/2 teaspoon crushed, dried thyme
1/4 teaspoon cayenne pepper, or to personal taste

Put everything in a blender and blend until smooth. Save back 1/3 cup for basting. Marinade, covered in fridge for 8-12 hours. The longer it marinades, the hotter it gets.

Keep in mind, if you are truly attempting to get the health benefits from salmon, do not use farm raised but get the wild alaskan or canadian salmon.  Lots of chemicals that are not good for you being found in most farm raised salmon, and in alaska and canada they control the amount that can be fished to make it sustainable for future years.  A place i have bought before (a bit pricey, but it arrives frozen and well packaged) is from http://www.vitalchoice.com.

A few recipes i’ve done:

1. Stir fry some veges and cut up salmon into small pieces to add in late in the cooking, serve on basmati white rice or brown rice.  i get the coconut oil warm, add in fresh minced garlic, the add veges - types i use lots are broccoli, cauliflower, red beets (start these items first, as the harder items take longer to cook), then later i might add zuchinni, squash, bell peppers (prefer red and/or yellow), and last i might add in mushrooms (from shitake to portobella to regular white), any of the thicker green leafed stuff (cut into thin strips and toss in), and basically anything you like.  By doing this you don’t get the strong taste of any but you get their health.  Many times i’ll sprinkle in a rub (see below) or just add a few spices, and my kids like teryaki added.

OR

2.  Bake in oven at about 375, put olive oil on top and bottom, and sprinkle minced garlic all over it, cook until garlic is candied (crunchy and sweeter).

OR

3.  For easy cooking, get some already mixed rubs...i got a bunch from http://www.dizzypigbbq.com, and the Raging River Rub is for salmon.

Enjoy,
Kevin

Ditto on the fishiness! Fish should smell like the ocean and have clear eyes if whole.

Everyone love this recipe!

Caramelized Maple-Garlic Glazed Salmon

1(2 1/2 lb) Salmon Fillet (can be cut into 6 fillets)
1 tea Salt
2 Table light butter (or 1T light butter plus 1T light olive oil)
1/3 cup Real Maple Syrup, divided in half (I have never tried sugar free, but its the sugar that makes it caramelize)
1 tea granulated Garlic (garlic powder, I have not tried fresh garlic)
1 Table chopped fresh Chives

Melt butter in large skillet over med heat. Add salmon f illet skin side up, cook 2 min.
Place salmon skin side down in a lightly oil sprayed broiler pan; brush with half the syrup.
Broil salmon 5 inches from heat for 5-7 minutes until syrup caramelized and salmon is flaky.
Brush with remaining syrup; sprinkle with garlic and chives.

Serves 6
Time 10-20 min.