Poached Salmon with Lemon Caper Butter Sauce
1 pound salmon steaks
2 tablespoons butter
1 tablespoon capers, drained
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon cracked pepper
Bring water to a boil in a steamer. When steam rises off surface of pot, poach salmon for 10 minutes or until well cooked.
While salmon is cooking make the sauce. Melt butter in a small saucepan over medium to low heat. Add capers and cook for 1 minute. Add the lemon juice and remove from heat. Add salt and pepper and stir, then spoon over poached salmon fillets. Serve immediately.
Salmon with Asian Noodles
1 pound skinless salmon fillets
2 tablespoons sesame oil
2 tablespoons rice wine
2 tablespoons soy sauce
1 tablespoon brown sugar
1 garlic clove, minced
1 teaspoon fresh ginger, minced
1 12-ounce package Asian noodles (Singapore noodles work well)
1/4 cup frozen peas, thawed
1/2 cup peanuts
2 tablespoons vegetable oil
Cut salmon fillets into 1" pieces. Combine sesame oil, rice wine, soy sauce, brown sugar, clove, and ginger to make a marinade sauce. Pour sauce over salmon pieces and marinate for 1 hour.
Bring water to a boil and cook noodles according to package instructions. Drain noodles and set aside.
Heat oil in a wok and fry salmon pieces for about 1-2 minutes until golden. Drain on paper towel.
Next stir-fry onion and peas in wok. Stir in peanuts. Remove from heat. Add salmon and noodles and toss.
Oven Baked Salmon with Vegetables
4 Atlantic salmon fillets
1 tablespoon soy sauce
1 tablespoon lime juice
1/2 teaspoon honey
1 carrot, peeled
2 cups boiled white rice
Preheat oven to 400F (200C) degrees. Slice carrot and zucchini into thin strips and set aside.
In a small saucepan, mix soy sauce, lime juice, and honey until dissolved.
Next line baking tray with baking paper. Place salmon fillets on tray. Place vegetables on top and drizzle sauce over salmon and vegetables. Bake for about 10 minutes until salmon flesh looks cloudy an dis firm.
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