Enjoy easy recipe salmon and salmon recipes for you and your family, and why salmon is great for you...

Here are two easy recipe salmon and salmon recipes for you!

Are you looking for new ideas to cook healthy and delicious meals for your family? Salmon recipes and easy recipe salmon are healthy, nutritious and inexpensive for creating great meals for you and your loved ones.

#1 Salmon Recipes and easy recipe salmon - Salmon Mousse

• 3/4 cup of clam juice or fish stock
• 2 envelopes of unflavored gelatin (use Knox if you can)
• 2 cans (6 ounces each) or fresh wild salmon - red sockeye salmon (make sure you remove all the bones from the salmon)
• 6 flat anchovy fillets
• 2 tablespoons of capers
• 2 chopped green onions
• 1/2 juice of a lemon
• 1 tablespoon of chopped fresh dill
• 8 drops of Tabasco
• 1 3/4 cups of sour cream

Parsley and dill to garnish the easy salmon recipes - salmon mousse. In a small pan, warm the clam juice together with the gelatin. Stir the gelatin until is dissolved and warm. Make sure it does not boil.

Put the salmon, anchovy fillets, capers, green onions, lemon, dill and Tabasco in a food processor. Add the gelatin mixture to the food processor - make sure all of the mixture is smooth. Add the sour cream and blend for a minute until it is well mixed.

Spray Pam into a container and pour the mixture. Refrigerate for several hours or overnight.

Remove the salmon mousse from the mold, and garnish it with parsley and fresh dill. This may become one of your favorite easy salmon recipes and salmon recipes!

Review this easy recipe salmon book - by S.G. Tennant.

This book is excellent and will help you cook salmon and other types of fish.

It has 35 illustrated recipes and they are all delicious - all dedicated to salmon. Some are easy salmon recipes while others are more involved but definitely worth it!

#2 Easy Salmon Recipes and easy recipe salmon - Salmon (poached) on a bed of Spinach and Rosemary Roasted Potatoes

For the spinach:

• 1 pound of spinach (make sure you wash it very well
• 3 tablespoons of lemon juice
• 1/2 teaspoon of zest from the lemons
• 1 teaspoon of Dijon mustard
• 3 tablespoons of olive oil
• salt and pepper

Wash the spinach and steam it (moderate heat - for 3 or 4 minutes) with only the water that clings to the leaves after you wash it.

Drain the spinach with cold water to stop the cooking - squeeze gently the spinach to extract some of the water and set aside.

Whisk the lemon juice, with the mustard, lemon zest, salt and pepper in a bowl (all together). Add slowly 2 tablespoons of the olive oil to the mixture in the bowl. Keep whisking until it is well mixed. Set aside!

To poach the salmon:

• 4 salmon fillets or salmon steaks
• 2 tablespoons of red wine vinegar
• 3 tablespoons of chopped shallots
• 2 tablespoons of fresh tarragon and fresh chives

Make sure you use a fish poacher - add two inches of water and the vinegar and bring to a simmer. Place the fish inside the fish poacher and cook it for 4 or 5 minutes if cooking salmon fillets, 6 or 7 minutes if cooking salmon steaks (low heat is recommended when cooking the fish).

In a frying pan, cook the shallots in olive oil (use medium heat for this and cook the shallots for 2 minutes) - add the spinach to the shallots and olive oil and cook it for another 2 minutes. Season it with salt and ground pepper only if necessary.

Rosemary roasted potatoes:

• 1 1/2 pounds of red and white potatoes
• 1/8 cup of olive oil
• 3/4 teaspoon of salt and black pepper
• 1 tablespoon of garlic (3 cloves)
• 2 tablespoons of fresh rosemary (chopped very fine)

Turn on the oven to 400 degrees F.

Cut the potatoes in half or perhaps quarters and place them in a bowl with the garlic, olive oil, salt, pepper and the chopped rosemary. Make sure the mixture is all over the potatoes.

Place the potatoes in a baking dish and roast them for one hour. While the potatoes are baking, turn the potatoes twice with a spatula so they can brown in all sides.

Remove the potatoes once they are cooked. Move the salmon and the spinach to a platter. Mix and whisk 1/4 cup of the poaching liquid left to the dressing you made earlier with lemon juice, mustard, lemon zest, olive oil, salt and pepper.

Spoon the dressing over the salmon and spinach and sprinkle the minced chives or tarragon. Serve the rosemary potatoes with the salmon and spinach. Enjoy - this too may become one of your favorite easy salmon recipes!

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