Ingredients:
• 1-1/2 kg Fresh salmon fillet or steaks
• 1 tbsp Butter
• 1/2 tsp Coriander leaves
How to make Easy Baked Salmon:
• Preheat oven to 500 F.
• Put fish on foil-lined baking sheet.
• Dot with butter and sprinkle with Coriander leaves.
• Bake 10 minutes.
• Salmon should be opaque but not dry.
• Easy Baked Salmon is ready.

Answered by Sharad Singh , an ibibo Master, at 6:05 PM on September 16, 2008

Prep/ total time: 25 minutes
Yield: 4 servings
NI: 244 calories, 13g fat, 0 fiber

2 tbsp brown sugar
4 tsp chili powder
2 tsp grated lemon peel
3/4 tsp ground cumin
1/2 tsp salt
1/4 tsp ground cinnamon
4 salmon fillets ) 4 oz each

Combine the first six ingredients; rub over salmon. Place in baking dish coated with nonstick cooking spray. Bake, uncovered at 350F for 15-20 minutes or until fish flakes easily with a fork.
Balsamic Dressing
70.3 calories, 6.8g fat, .3 fiber (just the dressing)
-2 tbsp balsamic vinegar
1 tbsp olive oil
1/4 tsp salt
1/4 tsp pepper

4-5c Lettuce mixture and broccoli slaw
10-12 grape or cherry tomatoes halved.
1/3 English cucumber thinly sliced
1/3 red onion thinly sliced in rounds.
1/4 yellow pepper finely diced.
4 sliced radishes
Toss salad fixings and enjoy!

Answered by Nidhi Singh , an ibibo Master, at 5:06 PM on September 14, 2008

Main Ingredient: Fish


Picture Not Available
Print_RecipePrint
MyRecipe
POST_RecipePost Recipe
Salmon with mustard Sauce E-Mail

3 tbsp Mustard Sauce
to taste Black Peppers
1/2 cup Fresh Cream
1 tbsp Garlic Paste
5 piece Salmon Fish
to taste Salt
1/2 cup Vinegar


) Brush salmon pieces with garlic paste, salt, and black peppers.

2) Mix vinegar with the rest of the ingredients and mix well with Salmon fish and put the pieces of salmon in an oven dish and cover with foil.

3) Let salmon bake in preheated oven on mark 6 for half an hour. Then take it out and remove foil and again put in oven and now grill for another 10 minutes. When salmon turns brown remove from oven.

Answered by Madhurima , an ibibo Master, at 1:11 PM on September 14, 2008

well, INGREDIENTS

salmon fillet
2cm piece fresh ginger, peeled
2 kaffir lime leaves
1 stick lemon grass
½ clove garlic, chopped finely
¼ large red chilli, seeded, sliced
1 stem fresh coriander, chopped
1 tablespoon grated palm sugar
1 tablespoon lime or lemon juice
splash light soy sauce

Splash fish sauce

METHOD


This month's prize recipe is sent in by Richelle Carroll of North Ringwood, Victoria. "I have always had a passion for cooking, especially south east Asian food and love to be able to spend all day shopping for fresh ingredients and cooking up a feast in the kitchen. My daughter Mia loves to help me cook and I hope she will grow up with the same passion that I have for cooking," says Richelle. "I created this salmon recipe myself, as salmon is one of my daughter’s favourite foods, as well as mine but also needing to find a way to cook salmon without the smell. It's easy to make, delicious and healthy, great for a single diner, or increase the quantities for more."

For more: http://aww.ninemsn.com.au/arti cle.aspx?id=307122

Answered by Satya ~ , an ibibo Master, at 11:04 AM on September 14, 2008

INGREDIENTS

salmon fillet
2cm piece fresh ginger, peeled
2 kaffir lime leaves
1 stick lemon grass
½ clove garlic, chopped finely
¼ large red chilli, seeded, sliced
1 stem fresh coriander, chopped
1 tablespoon grated palm sugar
1 tablespoon lime or lemon juice
splash light soy sauce

Splash fish sauce

METHOD


This month's prize recipe is sent in by Richelle Carroll of North Ringwood, Victoria. "I have always had a passion for cooking, especially south east Asian food and love to be able to spend all day shopping for fresh ingredients and cooking up a feast in the kitchen. My daughter Mia loves to help me cook and I hope she will grow up with the same passion that I have for cooking," says Richelle. "I created this salmon recipe myself, as salmon is one of my daughter’s favourite foods, as well as mine but also needing to find a way to cook salmon without the smell. It's easy to make, delicious and healthy, great for a single diner, or increase the quantities for more."

Answered by Gyan Singh , an ibibo Master, at 3:15 PM on September 13, 2008

INGREDIENTS

salmo n fillet
2cm piece fresh ginger, peeled
2 kaffir lime leaves
1 stick lemon grass
½ clove garlic, chopped finely
¼ large red chilli, seeded, sliced
1 stem fresh coriander, chopped
1 tablespoon grated palm sugar
1 tablespoon lime or lemon juice
splash light soy sauce

Splash fish sauce

METHOD


This month's prize recipe is sent in by Richelle Carroll of North Ringwood, Victoria. "I have always had a passion for cooking, especially south east Asian food and love to be able to spend all day shopping for fresh ingredients and cooking up a feast in the kitchen. My daughter Mia loves to help me cook and I hope she will grow up with the same passion that I have for cooking," says Richelle. "I created this salmon recipe myself, as salmon is one of my daughter’s favourite foods, as well as mine but also needing to find a way to cook salmon without the smell. It's easy to make, delicious and healthy, great for a single diner, or increase the quantities for more."

Answered by Prashant , an ibibo Citizen, at 7:50 PM on September 12, 2008

1 pound fish filets or steaks, thawed
1 tablespoon cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon prepared mustard
1/8 teaspoon black pepper
1/2 cup melted butter

Method --
Preheat oven to 450 degrees. Arrange a single layer of fish in a shallow baking dish. Combine remaining ingredients. Pour half of the sauce mixture over the fish. Bake for 20 minutes, basting with remaining sauce. Sprinkle with paprika and chopped parsley.

Answered by Seema , an ibibo Master, at 2:18 PM on September 11, 2008

Sensational Thai baked salmon

INGREDIENTS

salmo n fillet
2cm piece fresh ginger, peeled
2 kaffir lime leaves
1 stick lemon grass
½ clove garlic, chopped finely
¼ large red chilli, seeded, sliced
1 stem fresh coriander, chopped
1 tablespoon grated palm sugar
1 tablespoon lime or lemon juice
splash light soy sauce

Splash fish sauce

METHOD


This month's prize recipe is sent in by Richelle Carroll of North Ringwood, Victoria. "I have always had a passion for cooking, especially south east Asian food and love to be able to spend all day shopping for fresh ingredients and cooking up a feast in the kitchen. My daughter Mia loves to help me cook and I hope she will grow up with the same passion that I have for cooking," says Richelle. "I created this salmon recipe myself, as salmon is one of my daughter’s favourite foods, as well as mine but also needing to find a way to cook salmon without the smell. It's easy to make, delicious and healthy, great for a single diner, or increase the quantities for more."

Answered by jaivir , an ibibo Master, at 7:19 PM on September 09, 2008

INGREDIENTS

salmon fillet
2cm piece fresh ginger, peeled
2 kaffir lime leaves
1 stick lemon grass
½ clove garlic, chopped finely
¼ large red chilli, seeded, sliced
1 stem fresh coriander, chopped
1 tablespoon grated palm sugar
1 tablespoon lime or lemon juice
splash light soy sauce

Splash fish sauce

Method


Remove the skin from the salmon if desired. Remove the pin bones in the salmon with tweezers.


Preheat barbecue or preheat oven to 220°C/200°C fan-forced.


Slice ginger thinly then cut into long thin strips. Remove the centre rib from the lime leaves; shred the leaves finely. Cut about 6cm from the end of the lemon grass stalk — you will only need the tender white section. Discard tough outer layer and green top section. Split lemon grass in half, remove the V-shaped centre. Chop the lemon grass finely.


Place the salmon on a sheet of lightly greased foil on an oven tray; top with all ingredients. Fold up foil to enclose salmon and form a parcel. Barbecue (or cook in oven) for about 8 minutes or until done as desired. Salmon is best served rare in the centre.


Serve with steamed rice, Chinese broccoli and lime wedges, if desired.


Not suitable to freeze. Suitable to microwave in baking paper, not foil.

Answered by kokila vani , an ibibo Advisor, at 3:09 PM on September 09, 2008

Well kartis

sensational Thai baked salmon
Richelle Carroll AWW November Prize recipe

Serving size: Serves 1
Cuisine type: Modern Australian, Thai
Cooking time: Less than 30 minutes
Special options: Egg free, Gluten free, Heart friendly, Lactose free, Low Carb
Course: Main
Favourite flavours: Seafood

INGREDIENTS

1 salmon fillet
2cm piece fresh ginger, peeled
2 kaffir lime leaves
1 stick lemon grass
½ clove garlic, chopped finely
½ large red chilli, seeded, sliced
1 stem fresh coriander, chopped
1 tablespoon grated palm sugar
1 tablespoon lime or lemon juice
splash light soy sauce
splash fish sauce

METHOD

Remove the skin from the salmon if desired. Remove the pin bones in the salmon with tweezers.

Preheat barbecue or preheat oven to 220°C/200°C fan-forced.

Slice ginger thinly then cut into long thin strips. Remove the centre rib from the lime leaves; shred the leaves finely. Cut about 6cm from the end of the lemon grass stalk – you will only need the tender white section. Discard tough outer layer and green top section. Split lemon grass in half, remove the v-shaped centre. Chop the lemon grass finely.

Place the salmon on a sheet of lightly greased foil on an oven tray; top with all ingredients. Fold up foil to enclose salmon and form a parcel. Barbecue (or cook in oven) for about 8 minutes or until done as desired. Salmon is best served rare in the centre.

Serve with steamed rice, Chinese broccoli and lime wedges, if desired.

Answered by Priyanka C , an ibibo Master, at 1:50 PM on September 09, 2008