Here are two favorite salmon recipes that use no mayo and no cream. I especially like the pepper crusted salmon -- the pepper is much milder than you might think when it's cooked like this.
SALMON IN PEPPER CRUST
2 Tablespoons Soy Sauce
1 Large Garlic Clove (Mashed to a Paste)
2 Teaspoons Fresh Lemon Juice
1 Teaspoon Sugar
2 Salmon Fillets, Skinned (6 ounces each)
4 Teaspoons Coarsely Ground Black Pepper
2 Tablespoons Olive Oil
1. In a sealable plastic bag combine soy sauce, garlic, lemon juice, and sugar; mix well.
2. Add salmon, shake to coat well, squeeze all the air out of bag and seal it; let salmon marinate in refrigerator for 30 minutes, turning bag over once or twice.
3. Remove salmon from the bag and pat it dry; discard marinade.
4. Press 2 teaspoons of the black pepper onto each piece of salmon, coating it thoroughly on all four sides.
5. Heat the olive oil in a heavy skillet over moderately high heat until it is hot but not smoking.
6. Saute the salmon for 2 minutes on each side (8 minutes total for each piece), or until it just flakes.
7. Transfer the salmon with to paper towels and let it drain for 30
seconds.
8. Serve with lemon or lime wedges.
Serves 2.
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INDIAN GLAZED SALMON
1½ Tablespoons Brown Sugar, Firmly Packed
1 Teaspoon Ground Coriander
½ Teaspoon Ground Fennel Seeds (crush in mortar)
¼ Teaspoon Cayenne
¼ Teaspoon Ground Cardamon
¼ Teaspoon Ground Cumin
¼ Teaspoon Salt
⅛ Teaspoon Ground Pepper
⅛ Teaspoon Ground Cloves
⅛ Teaspoon Ground Cinnamon
½ Tablespoon Lemon Juice
1 Tablespoon Melted Butter
2 Boneless Salmon Fillets, with Skin (1-inch thick, 6 ounces each)
1 Sweet Onion (about ½ pound)
1 Tablespoon Finely Chopped Fresh Cilantro
Lemon Wedges
1. Adjust oven rack so that it is about 7 inches from broiler, and then preheat oven to 400 degrees.
2. Line a 9” X 12” baking dish with aluminum foil.
3. Measure all the spices and mix together in a small bowl or measuring cup. Add the lemon juice and melted butter, and mix to form a paste.
4. Cut off ends of onion, peel it, and cut in half lengthwise (from end to end). Stand each half on end and cut into ¼-inch pie-shaped wedges. Break apart pieces and set aside.
5. Rinse salmon pieces and pat dry. Put in foil-lined baking dish, leaving about 1 inch between them.
6. Scatter onion pieces around salmon.
7. Use a spoon or pastry brush to coat top and sides of salmon with the spice mixture (use all of it).
8. Bake salmon for 15 minutes at 400 degrees, then turn on broiler.
9. Broil for about 4 to 6 minutes, until top of salmon is well browned.
10. Use spatula to remove salmon and onions from pan (leave salmon skin in pan if it comes off) and put on serving plate.
11. Sprinkle with chopped cilantro and put lemon wedges on plates.
Serve with rice (preferably Indian basmati rice) and a veggie.
NOTE: Instead of the Indian spices, you can substitute just about any BBQ sauce or glaze with great results.
