Have one salmon fillet,,, need a good quick recipe for it, serving for one,, and the grill is NOT available,, covered in snow. Any suggestions??

-- STAN (sopal@net-port.com), November 19, 2000

Answers

Fry potatoes in a little olive oil in a large skillet, when almost done, add the salmon, a little lemon juice, a little onion, cook no more than five minutes each side, depending on thickness of the filet. Add a vegetable, and your done. Annie in SE OH.

-- Annie Miller (annie@1st.net), November 19, 2000.

I like to marinate it with olive oil, dill weed, and garlic powder, then oven-broil or bake. Living alone, I often do this with a largish salmon fillet, so that I can use the cooked leftover salmon in a soup with potatoes, leeks, parsley, milk and chicken broth, and a little celery leaves. White pepper is nice with it.

-- Julie Froelich (firefly1@nnex.net), November 19, 2000.

pat brown sugar dill garlic and salt and pepper on the filet saute in butter. what ever way you cook it its good we have salmon often and its never good if you over cook it. ronda

-- ronda (thejohnsons@localaccess.com), November 19, 2000.

Drat -- I forgot to mention lime juice in that mix!!

-- Julie Froelich (firefly1@nnex.net), November 20, 2000.

I used to fish with a buddy who would do cooking when we were camping. We traveled light and he would fillet the fish then cut them up in small pieces about two or three inches square. Put the fish pieces in a skillet and add lots of onions cut up in little pieces, red chilis, garlic salt, black pepper (to taste) and other stuff we might have or borrow from other campers and stir-and-fry the fish. Sure was good in camp.

-- Shooter (jcole@apha.com), November 20, 2000.

Oh, I forgot, put a little lemon juice over all the stir-and- fry stuff. Not too much though.

-- Shooter (jcole@apha.com), November 20, 2000.

Stan, I know that fillet is long gone by now, but I thought that someone might like this recipe for future catches. : ) My husband and I are "chileheads", and we came up with this recipe a few years back Marinate your fillet in a little olive oil, lemon juice, garlic and hoseradish for 1-4 hours ( or quick-fix by marinating in Italian dressing with some horseradish added). Top the fillet with fresh ground black pepper, sliced fresh jalapenos (or any other hot pepper you have handy), sliced red onions and lemon slices- in that order.(Keeping the lemons on top keeps the red onion and jalapenos from charring. Put this under the broiler. Due to the veggies, it needs to cook a bit longer on the first side than you might expect. Once the top side is cooked, take it out, flip the whole works over so that the veggies are on the bottom, and cook the other side about 5 minutes (depending on the size of the fillet).Remove the lemon slices from the mix when you move it to the plate. Serve this over rice pilaf with a side of steamed broccoli, asparagus, or whatever suits you and VOILA! you've just made "Salmon Stallworth". (*G*) This is also excellent on the grill in aluminum foil. Enjoy!

-- Kristin, in C. Alabama (positivekharma@aol.com), November 25, 2000.