salmon recipe

Lisa’s Salmon with Orange Sauce

Flexibility is what you need in preparing a delicious summertime meal and Lisa Corrado of Lisa Corrado Nutrition has just the main dish. This entrée can be cooked on the grill or in the oven(see below) and served hot or cold. The health benefits of this recipe will win you over. Salmon is loaded with omega-3 fatty acids, which can help prevent blood clots and irregular heart beats. Olive oil is high in monounsaturated fat, which can help lower cholesterol. Oranges and orange juice contain potassium, a nutrient responsible for making sure our muscles (including our hearts) contract properly.
Serves 2, easily multiplied
Salmon with Orange Sauce
Ingredients
2 5-ounce wild salmon fillets
freshly ground pepper
2 teaspoons extra virgin olive oil
1/2 medium red onion, thinly sliced
1/4 cup freshly squeezed orange juice
1 1/2 tablespoons low-sodium soy sauce (check label for gluten free if desired)
1 orange peeled, seeded, pith removed
Directions
Preheat oven to 425º. Place salmon on a cookie sheet, season with ground pepper. Roast until just cooked through, about 8 – 10 minutes depending upon thickness of fillets.
Meanwhile, heat the olive oil in a non-stick sauté pan over medium heat. Sauté the onion slices until tender, stirring often, about 3 – 5 minutes. Add orange juice and soy sauce; simmer for 2 – 3 minutes until slightly thickened. Slice orange into rounds and gently toss to coat with sauce. Serve sauce over salmon.
Download the printable Salmon with Orange Sauce PDF – great for shopping.

Grilled Salmon with Thai Coconut Curry Sauce

Surprise the family with this tasty combination of grilling flavors. The Salmon is easy to cook on the grill and the sauce cooks up quickly for a delicious summer main course. Serve with freshly made robust salad with all the great in-season vegetable choices.
Grilled Salmon with Thai Coconut Curry Sauce
(from Jeanette’s Healthy Living)
Serves 6
Ingredients
• 1-2 tablespoons olive oil
• 1 1/2 pounds fresh salmon, cut into 3-4 ounce portions
Thai Coconut Curry Sauce
• 2 teaspoons olive oil
• 2 tablespoons Thai curry paste (red or panang are my favorites)
• 1/2 cup coconut milk plus 1 cup coconut milk, divided
• 1 1/2 tablespoons fish sauce or soy sauce
• 2 teaspoons organic sugar
• 1 teaspoon paprika
• fresh kaffir lime leaves, finely slivered, optional, for garnish
Directions
1. Oil a long piece of foil. Lay salmon pieces on top of foil and flip over so both sides of fish are oiled. Grill until just cooked through, about 5-6 minutes. You do not need to flip the fish if the grill cover is down.
2. To make Thai Coconut Curry Sauce, cook 2 teaspoons oil, curry paste and 1/2 cup coconut milk in a small saucepan until fragrant, about 2-3 minutes. Add remaining 1 cup coconut milk, fish sauce, sugar and paprika. Bring sauce to a boil, then reduce heat and simmer a minutes longer until slightly thickened.
3. To serve, spoon Thai Coconut Curry Sauce over grilled salmon.
4. Sprinkle slivered kaffir lime leaves on top.

Jeanette Chen, a resident of New Canaan for 20 years, is the busy mom of 4 boys and author of a popular health and wellness food blog, Jeanette’s Healthy Living [http://jeanetteshealthyliving.com/]. She was recently nominated for Best Health Blog by Healthline and is always looking for ways to make healthier meals for her family and friends.
– See more at: http://jeanetteshealthyliving.com/2012/05/salmon-with-thai-coconut-curry-sauce.html#sthash.NzPj0uq9.dpuf

grilled salmon with coconut thai Jeanette's Healthy Living salmon recipe

Featured Recipe – Pistachio Crusted Salmon

Lisa Corrado, a long-time resident of New Canaan, is the owner of Lisa Corrado Nutrition and author of a Moment in a Busy Life blog. This week, she shares a super-easy recipe is special enough to serve for company. Reap the anti-inflammatory benefits of the wild salmon, olive oil and pistachios. It’s so delicious, you’ll forget how healthy it is. Serves 4
Pistachio-Crusted Salmon
Marinade:
½ cup white wine
¼ cup lemon juice
2 tablespoons extra virgin olive oil
½ teaspoon dried thyme leaves
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 tablespoon extra virgin olive oil
4 (5 ounce) wild salmon fillets with the skin on
1 cup finely chopped pistachios
Preheat oven to 400º. Mix marinade ingredients in a non-reactive bowl (glass, Pyrex). Add salmon, turn to coat and marinate for 10 minutes. After removing the salmon, reserve the marinade. Heat 1 tablespoon olive oil on medium-high heat, in a large non-stick sauté pan. Sauté the fillets, skin-side up until seared, 2 – 4 minutes. Remove fillets and place on a foil-lined baking sheet, skin-side down. Lightly brush with marinade. Press chopped nuts on tops of fillets and spray with a little olive oil. Bake for 4 – 8 minutes, until salmon is cooked to desired doneness and crust is golden.