Spring Thyme Salmon Food

SLOW-BAKED SALMON WITH LEMON AND THYME

Steps:

• Preheat oven to 275°F. Line a rimmed baking sheet with aluminum foil. Brush with 1/2 tablespoon oil. Place salmon fillets, skin side down, on prepared baking sheet. Mix remaining oil, thyme, and lemon zest in a small bowl. Spread thyme mixture over salmon fillets, dividing equally. Season with salt and pepper. Let stand 10 minutes to allow flavors to meld.
• Bake salmon until just opaque in center, 15-18 minutes. Serve with lemon wedges.

THYME SALMON WITH SAGE PASTA

Steps:

• Place the salmon pieces into a mixing bowl. Drizzle with 2 tablespoons of extra virgin olive oil, then toss with 4 cloves of crushed garlic. Refrigerate at least 30 minutes.
• Preheat an oven to 350 degrees F (175 degrees C).
• Line a baking sheet with aluminum foil. Place the salmon onto the foil, and season with salt and thyme. Fold the foil over the salmon to form a sealed pouch. Bake in the preheated oven until the salmon is no longer translucent in the center, 15 to 20 minutes.
• Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink, then return to the cooking pot.
• Melt the butter in a small saucepan over medium heat. Cook until the butter has browned lightly. Stir in the sage and garlic until the sage has wilted. Stir in 1 tablespoon of olive oil ,the frozen peas, the juice of 1 lime, and 1 1/2 teaspoons of salt. Stir into the pasta, and place into a serving bowl. Remove the salmon from the foil, and place onto the pasta. Squeeze another lime over top to serve.

SPRING THYME SALMON

Steps:

• Combine white wine, olive oil, thyme, mustard, garlic salt, basil, onion, and pepper in a zipper plastic bag.
• Add salmon seal.
• Refrigerate 30 minutes, turning occasionally.
• Preheat broiler or grill. Place fish on broiler pan or grill and spoon enough marinade over fish to cover top. Broil or grill to desired doneness.
• Sprinkle with lemon juice just before serving.

CRANBERRY THYME SALMON

Steps:

• Preheat oven to 375°F Oil a baking sheet.
• Cut salmon into four 6 oz portions. Sprinkle each with salt and pepper. Place skin side down on the baking sheet.
• Combine panko, cranberries, onion, 2 T. melted butter and lemon peel in a medium bowl and blend well. Season with salt and pepper. Spoon onto salmon, dividing equally. Press to adhere. Drizzle with remaining butter.
• Bake until topping is golden and salmon is just cooked, about 20 minutes.

ORANGE THYME SALMON

Steps:

• Combine olive oil, mustard, thyme, orange juice,and a little salt and pepper. Rub on salmon.
• Heat grill or broiler to high. Sear salmon - 1-2 min on each side.
• Reduce heat to med. Cook salmon about 5 min per side. During last minute, top with orange slices.

SPRING THYME SALMON

Steps:

• Combine white wine, olive oil, thyme, mustard, garlic salt, basil, onion, and pepper in a medium bowl or self-closing plastic bag. Add salmon and cover or seal. Refrigerate 30 minutes, turning occasionally.
• Preheat broiler or grill. Place fish on broiler pan or grill and spoon enough marinade over fish to cover top. Broil or grill to desired doneness. Sprinkle with lemon juice just before serving.

SPRING THYME SALMON

Steps:

• Mix the orange juice, oil, thyme, mustard, garlic, salt and pepper in a small bowl.
• Place the salmon in a large resealable bag or glass dish.
• Add the marinade and turn to coat well.
• Refrigerate for 20 minutes, turning occasionally.
• Remove the salmon from the marinade.
• Discard any remaining marinade.
• Broil 10 minutes or until the fish flakes easily.