Posted by admin | Posted in fly fishing | Posted on 07-09-2010
Tags: recipes, salmon arm singles, salmon singles, salmon singles sale, singles in salmon arm bc
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Salmon Singles

Low Fat Salmon Recipes
Finding delicious has just become easier since you found our website. There are many wonderful low fat salmon recipes that will please your palate plus the palates of your dinner guests or family.
This first low fat salmon recipe uses yummy ingredients such as low or non-fat sour cream and low or non-fat mayonnaise to create a delectable creamy salmon recipe that is perfect for any occasion.
For this recipe you will need:
2 pounds of salmon filets,
¾ cup of low or non-fat sour cream,
1/3 cup of low or non-fat mayonnaise,
2 tablespoons of all purpose flour,
2 tablespoons of lemon juice,
8 ounces of low or non-fat cream cheese,
1 minced clove of garlic,
1/3 cup of your favorite white wine,
salt, pepper, and paprika to taste.
Pre-heat your oven to 400 degrees Fahrenheit. Wash the salmon and pat it dry with a paper towel.
Use a non-stick spray such as Pam and spray your 9x13 inch baking dish. Place the salmon filets in the baking dish with the skin down in a single layer. In a medium size bowl, blend together the sour cream, mayonnaise, flour, lemon juice, cream cheese, garlic, and wine until smooth and well blended.
Now, with the back of a spoon spread the mixture over the salmon. Sprinkle with the salt, pepper and paprika to your liking. Do not cover and bake for around 20. You can use a meat thermometer to ensure your salmon is done and not overcooked. The internal temperature should be 140 degrees Fahrenheit. The salmon will still cook once you remove it from the heat source. Do not go by color alone.
You can also prepare low fat salmon recipes on your grill or barbeque and create some wonderful low fat sauces to enhance the flavor of your salmon.
A great sauce to serve alongside grilled salmon is a low fat lemon dill sauce.
For this sauce you will need:
2 tablespoons of non-fat mayonnaise,
2 tablespoons of lemon juice,
1 teaspoon of Dijon mustard,
¾ teaspoon of dill weed,
salt and pepper to taste.
Blend together all ingredients with a wire whisk and refrigerate until ready to serve.
About the Author
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Animal names and collective nouns - patterns?
I probably learned this in fourth-grade science, but forgot and it's been bugging me lately so now I'll bug you all.
Why is it that for certain kinds of animals we have so many collective nouns in English that are the same as singular: that is, the singular and the plural forms are the same? Examples: sheep, elk, moose, etc; and perch, goldfish, trout, salmon, haddock, cod, etc. Is it a special ruminant-fish thing, did we get those groups of words from a single older language, or what is going on with this, if anything?
elks??
Here's my theory. I'm guessing, but it sounds good to me:
A long time ago, when the human race as we knew it consisted of the Anglos and the Celts and the Saxons and the Gauls ...
Let's say for arguments sake that we mostly speak a form of English that evolved from Anglo. What animals were the Anglos familiar with, and how did they refer to them?
Well, it goes like this. Papa Anglo tells his wife: "Arrrgh, my wife, tonight we eat of the haddock."
Another night he says "We eat of the sheep".
Any creature that was typically netted or farmed in large number was typically referred to in the plural.... a usage which has persisted despite dropping "of the" in favour of "a" as our use of the language changed.
That suggests that animals like ducks and geese were mostly migratory at that time, not yet domesticated or farmed.
Farming moose could be problematic.
Chum Salmon Fishing in British Columbia






























































