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Friday, June 17, 2022

Recipe: Salmon Supreme

With an assortment of fresh vegetables, this spicy salmon makes it seem as if you just dined in a five star restaurant. Serve over rice. Delicious

Salmon Supreme Ingredients

  • 2 (4 ounce) fillets salmon

  • 1 small yellow squash, chopped

  • 1 small zucchini, chopped

  • 2 roma (plum) tomato, thinly sliced

  • 1 carrot, sliced

  • 1 cup sliced mushrooms

  • 2 tablespoons Creole-style hot pepper marinade

  • 2 slices lemon

How to Make Salmon Supreme

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Place salmon fillets in a piece of foil large enough create a sealed packet, and layer with squash, zucchini, tomato, carrot and mushrooms. Drizzle with Creole-style hot pepper marinade, and top each fillet with a lemon slice.

  3. Seal foil tightly around salmon and vegetables. Place packet on a medium baking sheet. Bake 25 minutes in the preheated oven, or until vegetables are tender and fish is easily flaked with a fork.

Salmon Supreme Nutritions

  • Calories: 262.4 calories

  • Carbohydrate: 10.7 g

  • Cholesterol: 73.9 mg

  • Fat: 11.3 g

  • Fiber: 3.6 g

  • Protein: 29 g

  • SaturatedFat: 2.2 g

  • ServingSize:

  • Sodium: 152.2 mg

  • Sugar: 5.7 g

  • TransFat:

  • UnsaturatedFat:

Salmon Supreme Reviews

  • I LOVE every single ingredient of this recipe, but I still think that it needed some help as it was very "plain" (but then again I enjoy plain steamed veges). I am fortunate to have a Pop that goes salmon fishing for me (well he likes to fish, and sorta likes salmon & Im not the best candidate for fishing and love salmon), so needless to say, I always have some. Well I think that the baking dish could be exempted (the foil is just the same), as it took longer to bake, and well I think it would be better on the grill & with some spicing up. I flaked the fish & mixed it with the veges for a nice pre-Superbowl lunch tomorrow. Thanks Eric

  • I made this for my husband last week and he absolutely loved it I added extra hot sauce, a little olive oil and som "Spike" vegetable seasoning. This will definitely go in the rotation and I may try it with a different kind of fish.

  • This was ok. Not something I would make again though.

  • I made lots of changes to this recipe and I turned out great I am adding it to my rotation I didnt use the tomatoes, carrots, hot pepper or lemon slices. And I forgot the mushroom. but I added lots of green bell pepper and onion. I also created a completely different marinade: soy sauce, brown sugar, water, olive oil. Mix till sugar is disolved then pour into foil packets. Delish

  • I put this in a glass pan instead of wrapping it in foil because I was afraid the tomatoes and the marinade would not react well with foil. I was glad I did. There was a lot of juice in the pan. It would have been a MESS in a foil packet. I used a Cajun marinade recipe from tabasco.com and followed the instructions as given. It turned out DELICIOUS It did take almost an hour to cook and needed some salt. Based on those things and the imagined horror of cooking in a foil packet, I am only going with 4 stars. I do highly recommend this recipe though.*I plan to follow another reviewers suggestion of using Spike seasoning instead of salt next time I make this What a great ideaI made this again and used eggplant instead of squash because thats what I had on hand. It was still delicious.

  • Very delicious, healthy and easy. I did add some fresh basil, and sprinkled olive oil on layers.

  • I put this in a glass pan instead of wrapping it in foil because I was afraid the tomatoes and the marinade would not react well with foil. I was glad I did. There was a lot of juice in the pan. It would have been a MESS in a foil packet. I used a Cajun marinade recipe from tabasco.com and followed the instructions as given. It turned out DELICIOUS It did take almost an hour to cook and needed some salt. Based on those things and the imagined horror of cooking in a foil packet, I am only going with 4 stars. I do highly recommend this recipe though.*I plan to follow another reviewers suggestion of using Spike seasoning instead of salt next time I make this What a great ideaI made this again and used eggplant instead of squash because thats what I had on hand. It was still delicious.

  • While I really like hot, spicy foods, I didnt want to spoil the flavour of the salmon, so I substituted the hot sauce with a seafood seasoning rub. I loved the recipe and will definitely make it again.

  • Very good and easy,, made this for my wife,, she really likes it,, i used potato instead of the squash,,, no hot sauce for my wife so sprinkled with rosemary and thyme (everyone singing now?),, really like how moiste it is.. i prefer baking or grilling anyday,, anyway, this is really very good

Source: Salmon Supreme

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