Grilled Salmon Fillets
Choose thick skin-on fillets, as they'll hold together on the grill. Be gentle when turning the fish; it's best to use two spatulas, placing one under and one over the fillet.
Choose thick skin-on fillets, as they'll hold together on the grill. Be gentle when turning the fish; it's best to use two spatulas, placing one under and one over the fillet.
Flavour these fillets with any number of glazes. Serve with green beans and rice pilaf.
Crunchy coated fillets have all the appeal of deep-frying without the fat. Serve with carrot, celery and rutabaga sticks, and hot potato salad plus a dollop of Light Tartar Sauce or salsa.
The flavours of tart mustard and sweet apple combine into the perfect brushing sauce for the fish. Serve with a crunchy, fresh green-bean salad and seasoned grilled potato slices.
This French style of cooking uses parchment paper packets to steam fish, vegetables or shellfish, locking in the flavours and juices. You can eat right out of the packet.
