Look for bright, leafy herbs that aren’t turning yellow. Fresh Herbs – I used dill and parsley, as these summer herbs work well on fish. You can use regular maple syrup too if that works for you, or substitute 2 tablespoons honey instead. Maple Syrup – I use Wholesome Yum Zero Sugar Maple Syrup, which is naturally sweetened, sugar-free, and tastes just like real maple syrup.If you don’t have lemon juice, you can try lime juice instead, or even orange juice if you like extra sweetness. Lemon Juice – The acid helps to tenderize the salmon, plus the tang of citrus pairs very well with fish.Olive Oil – I chose extra virgin olive oil for flavor, but avocado oil is suitable here too.For measurements, see the recipe card below. For a healthy meal and easy weeknight dinner, I recommend the following recipes.This section explains how to choose the best ingredients for marinating salmon, what each one does in the recipe, and substitution options. Salmon is best served with healthy side dishes. This salmon recipe is only 327 calories per serving. Just make sure that the skin is completely cleaned with no scales. Cook the salmon as is, with skin on, then discard the skin if you don’t want to eat it. Personally, I don’t eat salmon skin unless the salmon is deep-fried and the salmon skin becomes crispy.įor easy cooking, there is no need to remove the skin. When it comes to cooking salmon, one of the biggest questions is whether or not to cook with skin on or skin off. To serve, just reheat the salmon in a microwave for 1 minute. Just wrap it tight with a sheet of plastic wrap. You can certainly store cooked salmon in the refrigerator for a couple of days. The flesh will become tough and rubbery after freezing. I don’t recommend freezing cooked salmon because it will affect the texture of this salmon recipe.
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