LP's Baked Salmon

[taxlady]

Agree with the princess ��

This site has an app where you can search for safe and sustainable seafood: Seafood Recommendations from the Seafood Watch Program at the Monterey Bay Aquarium

You can also search on the website or print out a wallet card for your region.

You beat me to it. I use that app and like it.

The answer to how sustainable is wild salmon can be tricky. It probably depends on wild from where and what species.

 

[Dawgluver]

I use that app all the time too.

 

[PrincessFiona60]

Thank you. The answer from two reliable sources, and so fast!

You are very welcome. You know, we are just show-offs.

 

[GotGarlic]

You are very welcome. You know, we are just show-offs.

I know you are, but what am I?!

 

[PrincessFiona60]

I know you are, but what am I?!

B-R-A-T...good thing I like brats!

Have a possible wild salmon and asparagus meal coming up tomorrow. All this talk of fish has started a yearning.

 

[LPBeier]

LP, I tried your recipe 2 weeks ago and it came out so wonderful! I have another fillet to cook again this week. Since DH's heart problems we're trying to eat more fish which is something my mom never cooked a lot of (I only remember having fish sticks or creamed mackerel on toast). So simple and so good!

Glad you liked it, Jabbur. I do one of these about every 10 days or so as fish is the one thing I seem to be able to tolerate on a regular basis and salmon is the best. One large filet lasts us awhile with a main meal and then a lot of salads and sandwiches!

 

[LPBeier]

I like to add butter and garlic. This is a very good way to bake salmon.

Hi Roxanne! My mother used lots of butter when doing her salmon. Unfortunately I have to stay away from dairy and certain fats. The lemon covering the salmon keeps it very moist and flavourful without adding fat.

 

[Lance Bushrod]

Salmon fat is so good one does not need butter.
I like the idea of adding dill to cover the salmon
and will try that next time.

Yes, the wild salmon are doing fine. Last year there
were so many coho returning to the Kalama hatchery
and they were producing so many smolts the state
dumped 100,000 smolts into Riffe Lake where they
will become kokanee. Many other lakes received fish,
too.