I need a simple and quick crab stuffed salmon recipe. I have salmon fillets and leftover King crab. If you could give me the recipe and an explanation how to stuff the crab inside the salmon... thanks.Crab stuffed Salmon recipe?
http://www.mccormickfoodservice.com/reci鈥?/a>
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http://www.all-about-cooking.com/salmon/鈥?/a>
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http://www.foodnetwork.com/recipes/food-鈥?/a>
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http://www.foodbuzz.com/recipes/444518-s鈥?/a>
Friday, July 30, 2010
Can someone give me a baked salmon recipe...?
Eg what to season the salmon with...a nice coating and maybe what to serve as a side dish.....Can someone give me a baked salmon recipe...?
Here's a basic Hawaiianized recipe...
In a mixing bowl, combine the following with a spoon.
1 can of pineapple chunks packed in juice, keep the juice!
3 tbsp tomato paste
1/4 cup soy sauce
1/2 cup balsamic vinegar
1/3 cup dark brown sugar
1 tbsp garlic powder
2 tsp onion powder
Mix until combined.
Preheat oven to 375. Make sure rack is in the middle.
Spray a baking pan with non-stick cooking spray and place 6-8 thawed salmon steaks, and pour the mixture over the top.
Place in the oven uncovered, for 15 minutes-30 minutes, or until the fish just flakes with a fork. Do NOT over bake, because that's gross.Can someone give me a baked salmon recipe...?
i've put herb and garlic cream cheese (light) on salmon, then baked it in the oven.. oh my god. sooo delicious.
We live in Alaska and cook salmon frequently. To get ready, place a sheet of aluminum foil over a cookie sheet. Coat the foil with butter, Crisco or lard. Oil just isn't as good. Set you oven at 400 degrees.
Use a thick fillet of really fresh salmon (Red Salmon is best), skinned on both sides. Using needle nosed pliers, pull out as many of the rib bones you can see or feel. Then melt 1/4 cup or more real butter.
In a shallow pan (a pie pan will do) pour 1/2 can of thawed, but not diluted limeade concentrate. Into that add about 1/2 cap full of liquid smoke. If you have an open bottle of scotch around, add 1 oz. of that and mix thoroughly.
You then slather the fillet through the liquid and place it on the foil. Immediately sprinkle with salt and dribble the butter over the fish. Put it into the hot oven right away!
In 20 minutes the fish will be done. You can check by cutting into the thickest part of the fillet. The meat should be opaque and hot to the touch. Not ';Ouch!'; hot, just hot. Just before serving, squeeze some fresh lemon juice over it. This works over charcoal, too, but it only takes about 14 minutes until done. Enjoy.
If you're doing a whole salmon, salt %26amp; pepper and put slices of lemon and onions and sprigs of parsley in the belly slit.
If you've just got a fillet, salt %26amp; pepper and arrange lemon and onion slices on the raw meat side (not on the skin side). If it's a skinned fillet, season with salt and pepper both sides, cover with aluminum foil, and serve it with an egg sauce. Egg sauce is your basic white sauce (2 tbsp butter and 2 tbsp flour, heated %26amp; mixed, and then 1 cup milk, stir until thick) plus a couple of sliced hard boiled eggs. Also excellent served with asparagus, snow peas, swiss chard, spinach saut茅ed with garlic... pretty much anything green goes with salmon. Including cabbage and kale.
EASY BAKED SALMON
1 salmon fillet or steak
1/2 to 1/3 c. half %26amp; half or milk
1/2 tsp. minced fresh dill, chopped chives or basil
Salt (opt.)
Preheat oven to 350 degrees. Place salmon in shallow baking dish and add half and half or milk so fish is half immersed. Sprinkle with dill, chives or basil and salt if desired. Bake 30 minutes, occasionally spooning liquid over salmon. Fish is done when mostly pale pink in center.
Here's a basic Hawaiianized recipe...
In a mixing bowl, combine the following with a spoon.
1 can of pineapple chunks packed in juice, keep the juice!
3 tbsp tomato paste
1/4 cup soy sauce
1/2 cup balsamic vinegar
1/3 cup dark brown sugar
1 tbsp garlic powder
2 tsp onion powder
Mix until combined.
Preheat oven to 375. Make sure rack is in the middle.
Spray a baking pan with non-stick cooking spray and place 6-8 thawed salmon steaks, and pour the mixture over the top.
Place in the oven uncovered, for 15 minutes-30 minutes, or until the fish just flakes with a fork. Do NOT over bake, because that's gross.Can someone give me a baked salmon recipe...?
i've put herb and garlic cream cheese (light) on salmon, then baked it in the oven.. oh my god. sooo delicious.
We live in Alaska and cook salmon frequently. To get ready, place a sheet of aluminum foil over a cookie sheet. Coat the foil with butter, Crisco or lard. Oil just isn't as good. Set you oven at 400 degrees.
Use a thick fillet of really fresh salmon (Red Salmon is best), skinned on both sides. Using needle nosed pliers, pull out as many of the rib bones you can see or feel. Then melt 1/4 cup or more real butter.
In a shallow pan (a pie pan will do) pour 1/2 can of thawed, but not diluted limeade concentrate. Into that add about 1/2 cap full of liquid smoke. If you have an open bottle of scotch around, add 1 oz. of that and mix thoroughly.
You then slather the fillet through the liquid and place it on the foil. Immediately sprinkle with salt and dribble the butter over the fish. Put it into the hot oven right away!
In 20 minutes the fish will be done. You can check by cutting into the thickest part of the fillet. The meat should be opaque and hot to the touch. Not ';Ouch!'; hot, just hot. Just before serving, squeeze some fresh lemon juice over it. This works over charcoal, too, but it only takes about 14 minutes until done. Enjoy.
If you're doing a whole salmon, salt %26amp; pepper and put slices of lemon and onions and sprigs of parsley in the belly slit.
If you've just got a fillet, salt %26amp; pepper and arrange lemon and onion slices on the raw meat side (not on the skin side). If it's a skinned fillet, season with salt and pepper both sides, cover with aluminum foil, and serve it with an egg sauce. Egg sauce is your basic white sauce (2 tbsp butter and 2 tbsp flour, heated %26amp; mixed, and then 1 cup milk, stir until thick) plus a couple of sliced hard boiled eggs. Also excellent served with asparagus, snow peas, swiss chard, spinach saut茅ed with garlic... pretty much anything green goes with salmon. Including cabbage and kale.
EASY BAKED SALMON
1 salmon fillet or steak
1/2 to 1/3 c. half %26amp; half or milk
1/2 tsp. minced fresh dill, chopped chives or basil
Salt (opt.)
Preheat oven to 350 degrees. Place salmon in shallow baking dish and add half and half or milk so fish is half immersed. Sprinkle with dill, chives or basil and salt if desired. Bake 30 minutes, occasionally spooning liquid over salmon. Fish is done when mostly pale pink in center.
What does it mean in a recipe when it says SALMON (DRAWN)?
You are possibly referring to drawn butter with salmon.
Drawn also can refer to removing entrails.
Drawn also can refer to removing entrails.
Need an EASY recipe for Salmon...?
Looking for an easy (easy means quick 30-45 min prep) recipe for salmon that I can either cook on the stove or in the oven. ( I don't have a bbq, wish I did.. )Need an EASY recipe for Salmon...?
Place salmon on double piece of buttered tinfoil. Drizzle olive oil and lemon juice over and season. You can place strips of red pepper/chilli on, sliced onions and 1 clove crushed garlic. (I like it with onion and beansprouts), fold foil so it makes a little ';parcel';. Place in preheated oven for 15 - 20 minutes. The bag will puff up so you know when it is done.Need an EASY recipe for Salmon...?
Slice the salmon into filets (between 1/4 and 1/2 inches thick) add pepper to both sides of salmon and grill for five minutes on each side serve warm with a mixture of lemon and lime juices as well as a small amount of salt to taste. (If you can't get the lemon or lime juice one wedge of each is fine). Best with rice pilaf (you can buy that anywhere and in a variety of quick prep packages.
I'm a guy....so that means I always look for the laziest way to do things. But.. wrap the salmon in tin foil, pour some GrillMates teriyaki sauce over it, close the tin foil and bake in the oven. Take it out every once in a while to pour some more of that teriyaki on.
I like to mix a seasoning of Paprika, onion powder, garlic powder, and Cayenne pepper. First spray the salmon with butter spray then sprinkle seasoning mixture on top of the salmon. Squeeze lemon juice on top. Then I take slices of tomatoes and put these on top of the salmon. Wrap in tin foil. Bake at 350 degrees for 25 min. It's wonderful. I hope that you enjoy.
are we talking canned or filets. canned my prefernce is croquets, made like a hamburger patty basically same ingrediants. filets I prefer baked on an oven rack with a little musturd spread all over
Simple Baked Salmon
* 2 salmon filets (approx. 1/2 lb each)
* olive oil
* tartar sauce
A quick and easy dish that requires very little effort. It works best with fresh salmon purchased the same day you plan to eat it.
Put salmon filets in a glass baking dish. Drizzle a little olive oil over the filets and flip them over a couple of times to spread the oil and get a little oil on the bottom of the baking dish and the under side of the filets.
Bake in a 350 degree oven for 15-30 minutes depending on the thickness of the filets. You want them to be cooked until they start to flake and become opaque inside, but don't dry them out.
Serve with tartar sauce and carrot salad.
Szechuan salmon cakes with Bangkok curry sauce
* a 1-pound piece salmon fillet
* 1/2 pound medium sea scallops
* 1/4 tsp Szechuan peppercorns
* 1/2 cup packed fresh coriander sprigs
* 2 scallions
* 1 large egg
* 1 cup fresh bread crumbs
* 1 Tbsp minced fresh lemongrass
* 2 Tbsp minced pickled ginger plus 1 Tbsp of juice from jar
* 1 Tbsp minced garlic
* 2 tsp Indonesian chili paste (sambal oelek)
* 2 tsp soy sauce
* 1/2 tsp salt
* 6 Tbsp peanut oil Accompaniments:
* cooked jasmine rice
* Bangkok curry sauce (recipe included)
Garnish: fresh coriander sprigs
Remove skin and any pin bones from salmon and cut into 1-inch pieces.
Remove tough muscle from side of each scallop if necessary.
Chill salmon and scallops, covered, 15 minutes. In a small skillet dry-roast peppercorns over low heat, stirring occasionally, until fragrant and several shades darker, about 1 minute.
Cool peppercorns and finely grind in an electric coffee / spice grinder.
Chop coriander and cut enough scallion diagonally into thin 1-inch pieces to measure 1/4-cup.
In a bowl lightly beat egg.
In a food processor pulse salmon and scallops 2 seconds, or until pieces are the size of peas. In a large bowl stir together salmon mixture Szechuan pepper, coriander, scallion, egg, and remaining ingredients except the oil.
Preheat oven to 250 F and line a baking sheet with waxed paper.
Form salmon mixture into 12 patties, each about 2 1/2 inches in diameter and 3/4 inch thick, transferring patties as formed to baking sheet (patties will be soft).
Salmon patties may be formed 4 hours ahead and chilled, covered.
In a 12-inch non-stick skillet heat 3 tablespoons oil over moderate heat until hot but not smoking and cook half of salmon cakes until golden brown and just cooked through, about 2 minutes on each side.
Transfer salmon cakes to a baking sheet and keep warm, uncovered, in middle of oven.
Cook remaining salmon cakes in remaining 3 tablespoons oil in same manner.
Server salmon cakes on rice, drizzled with curry sauce and garnished with coriander.
Cajun salmon pasta
* 2 thin filets Salmon, room temperature
* 1/2 medium onion (or 4 green onions), thinly sliced
* 2 cloves garlic, minced
* 1/2 medium bell pepper, thinly sliced
* 1/4 cup milk
* Cajun seasoning
* Pasta (preferably linguine), enough for two plates/meals
* Cherry tomatoes (optional)
Cook pasta.
Meanwhile, add 2-3 tsp olive oil to a medium-sized skillet.
Warm over medium heat.
Add onions - stir fry until they no longer have a 'bite'.
Then add bell pepper and garlic - stir fry until veggies are cooked but not limp.
Remove veggies.
Add 1 tsp. oil to the skillet and heat on med-hi.
Pour cajun seasoning over salmon filets, then drop them in the hot skillet - they should smoke.
Now the tricky part - the temperature of the burner may need adjusting depending on how thick the filets are, and how defrosted.
If the outside is browning too rapidly, simply lower the heat to medium to give the inside time to cook.
When the filets are blackened on one side, pour seasoning on the face-up side and flip them over.
Meanwhile - Once pasta is cooked and drained, immediately add about 1 tbsp olive oil and stir -
do not let pasta cool.
Heat the 1/4 cup milk to scalding (I microcook), and pour only as much into pasta as can be
absorbed.
At the same time, stir in about 1 tsp of cajun seasoning.
When salmon filets are blackened on both sides, remove from heat.
Quickly spoon pasta onto two serving plates, top with stir-fried veggies.
Then, taking a wooden spatula, break the salmon filets into bite-size chunks and spoon the chunks over top of the pasta.
Generously sprinkle grated parmesan cheese over pasta, and garnish with cherry tomatoes (sliced in two) and fresh parsley.
Serve with toasted garlic bread and a side salad.
Salmon congee
* 1/2 pound salmon fillet
* 2 tablespoons vodka
* 1 tablespoon soy sauce
* 3 tablespoons corn or olive oil
* 1 celery stalk, finely chopped
* 3 shallots, minced
* 1 jalapeno pepper, seeded and finely chopped (optional)
* 1 tablespoon peeled, grated gingerroot
* 1/3 cup rice (we'll use Minute Rice...usually you'll want long-grain sweet rice)
* 1/4 pound shrimp, peeled, deveined, cleaned and finely chopped
* 8 cups shrimp, fish or chicken stock
* 1 tablespoon minced lemon grass
* Juice from 1/2 a lemon
* Coarse salt
* 2 tablespoons chopped fresh thyme or basil leaves
Place the salmon fillet in a shallow dish.
Mix the vodka, soy sauce and 1 tablespoon of the oil in a small bowl.
Pour over the salmon.
Refrigerate for at least 30 minutes, turning once to coat.
Heat the remaining 2 tablespoons oil in a large stockpot.
Add the celery, shallots, jalapeno pepper and gingerroot.
Saut茅 over high heat, stirring, for 3 minutes.
Add the rice and shrimp to the stockpot.
Stir and add the stock.
Bring the liquid to a boil.
Reduce the heat, cover and simmer for 15 minutes, stirring occasionally to make sure that the rice does not stick to the bottom of the pot.
The rice should be firm, not mushy.
Meanwhile, remove the salmon from the marinade.
Slice thinly, on the diagonal, into paper-thin slices, 2 inches long and 1 inch wide; you will have 18-21 pieces.
Place 3-4 slices of salmon in each soup bowl, being careful to keep them in a single layer and not overlap any of the slices.
Add the lemon grass, if using, and set aside until the soup is finished.
Remove the soup from the heat and stir in the lemon juice.
Season with salt to taste.
Ladle the hot congee over the salmon and garnish with the thyme or basil leaves.
With a fork or knife, gently nudge the salmon to the surface of the soup.
By the time the soup is served, the thinly-sliced fish will be sufficiently cooked by the hot liquid
Bon Appetit!!!
Salmon filets wth creamy dill...
INGREDIENTS
1 1/2 cups mayonnaise
1/2 cup prepared mustard
1 teaspoon chopped fresh thyme
1 teaspoon dried oregano
1 teaspoon chopped fresh basil leaves
1 1/2 pounds salmon fillets
2 teaspoons dried dill, or to taste
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
In a bowl, stir together mayonnaise and mustard. Stir in thyme, oregano, and basil. Place salmon fillets on a baking sheet, and spread with the mayonnaise mixture. Sprinkle with dill weed.
Bake in preheated oven for 30 to 40 minutes, until the salmon is easily flaked with a fork.
prep time 5 mins!
Baked Salmon with Dill Mustard Sauce :
1 (2- to 3-pound) salmon fillet, 1 1/2-inches thick
3 tablespoons extra-virgin olive oil
Coarse kosher salt
Freshly ground black pepper
1/2 cup mayonnaise
1/2 cup sour cream
3 tablespoons minced fresh parsley leaves
2 tablespoons Dijon-style mustard
2 tablespoons minced fresh dill weed
2 teaspoons freshly squeezed lemon juice
Salt and freshly ground pepper to taste
Preheat oven to 350 degrees. Line the bottom of an ungreased broiling pan with aluminum foil and spray broiler rack with vegetable-oil cooking spray. Wash salmon and pat dry. Rub with olive oil, sprinkle with coarse salt and pepper, and place skin-side down onto rack.
In a small bowl mix together mayonnaise, sour cream, parsley, Dijon mustard, dill weed, lemon juice, salt, and pepper; cover bowl with plastic wrap and refrigerate for at least 3 hours before serving.
Bake salmon, uncovered, 8 to 12 minutes or until a meat thermometer registers an internal temperature of 140 to 145 degrees F (salmon will be slightly opaque in thickest part). NOTE: During this time the salmon continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the oven) and the juices redistribute. Carefully remove salmon from pan and transfer onto individual serving plates. Serve with the cold mustard dill sauce.
Approximately cooking times for salmon:
1/4 to 1/3-inch - 3 to 4 minutes
1/2 to 3/4-inch - 4 to 6 minutes
1 to 1 1/2-inch - 8 to 12 minutes
Makes 4 to 6 servings.
Easy Baked Salmon
Enjoy the essense of salmon with this quick and easy recipe. Although this recipe appears to be high in fat, salmon is considered a good source of beneficial omega fatty acids.
Ingredients
1 1/2 lbs Fresh salmon fillet or steaks
1 tbsp Butter
1/2 tsp Dill
Preparation
Preheat oven to 500. Put fish on foil-lined baking sheet. Dot with butter and sprinkle with dill.
Bake 10 minutes for each inch of thickness. Salmon should be opaque but not dry.
Cook's Notes
Serve salmon with lemon wedges. Rice, your favorite green vegetable, and warm French bread with butter make this a family meal good enough for company.
Nutrient Information
310 Calories
12.6 g Total Fat
2.3 g Saturated Fat
4.6 g Polyunsaturated Fat
0 g Carbohydrates
45 g Protein
197 mg Sodium
0 g Fiber
Recipe Detail
Total Preparation Time : less than 15 minutes
Course: Fish
Salmon
Actual Cooking Time: less than 15 minutes
Number of Servings: 4
Origin: American
Special Features: Quick to Prepare (under 30 minutes)
Simple (6 or less ingredients)
okay this is a kind of an indian type.
make a paste of cilantro, methi leaves, chillies, garlic, tomatoes, and salt.
Saute this paste and cook for 3-4 mins on sim heat. Add marinated salmon to this paste and keep the lid covered. U can wait till u think the salmon is cooked and eat with white rice
TERIYAKI SALMON...
cut the salmon into strips keep aside...in a pan saute onions and peppers add in diced pine apples and sliced carrots add in ur salmon strips toss the apparel it hardly takes a min to cook then blend in ur teriyaki sauce with a touch of oyster sauce and add some brocolli and finish of with a pinch of salt
Rub olive oil on the salmon,
lay it in a baking pan,
top with basil, olive oil and dill,
then slice lemons thin and cover top of fish
bake just until almost done, then pull out, let sit stove top for a couple minutes, because it continues to cook.
I make this with Steamed asparagus, !!!
Awesome!eye makeup
Place salmon on double piece of buttered tinfoil. Drizzle olive oil and lemon juice over and season. You can place strips of red pepper/chilli on, sliced onions and 1 clove crushed garlic. (I like it with onion and beansprouts), fold foil so it makes a little ';parcel';. Place in preheated oven for 15 - 20 minutes. The bag will puff up so you know when it is done.Need an EASY recipe for Salmon...?
Slice the salmon into filets (between 1/4 and 1/2 inches thick) add pepper to both sides of salmon and grill for five minutes on each side serve warm with a mixture of lemon and lime juices as well as a small amount of salt to taste. (If you can't get the lemon or lime juice one wedge of each is fine). Best with rice pilaf (you can buy that anywhere and in a variety of quick prep packages.
I'm a guy....so that means I always look for the laziest way to do things. But.. wrap the salmon in tin foil, pour some GrillMates teriyaki sauce over it, close the tin foil and bake in the oven. Take it out every once in a while to pour some more of that teriyaki on.
I like to mix a seasoning of Paprika, onion powder, garlic powder, and Cayenne pepper. First spray the salmon with butter spray then sprinkle seasoning mixture on top of the salmon. Squeeze lemon juice on top. Then I take slices of tomatoes and put these on top of the salmon. Wrap in tin foil. Bake at 350 degrees for 25 min. It's wonderful. I hope that you enjoy.
are we talking canned or filets. canned my prefernce is croquets, made like a hamburger patty basically same ingrediants. filets I prefer baked on an oven rack with a little musturd spread all over
Simple Baked Salmon
* 2 salmon filets (approx. 1/2 lb each)
* olive oil
* tartar sauce
A quick and easy dish that requires very little effort. It works best with fresh salmon purchased the same day you plan to eat it.
Put salmon filets in a glass baking dish. Drizzle a little olive oil over the filets and flip them over a couple of times to spread the oil and get a little oil on the bottom of the baking dish and the under side of the filets.
Bake in a 350 degree oven for 15-30 minutes depending on the thickness of the filets. You want them to be cooked until they start to flake and become opaque inside, but don't dry them out.
Serve with tartar sauce and carrot salad.
Szechuan salmon cakes with Bangkok curry sauce
* a 1-pound piece salmon fillet
* 1/2 pound medium sea scallops
* 1/4 tsp Szechuan peppercorns
* 1/2 cup packed fresh coriander sprigs
* 2 scallions
* 1 large egg
* 1 cup fresh bread crumbs
* 1 Tbsp minced fresh lemongrass
* 2 Tbsp minced pickled ginger plus 1 Tbsp of juice from jar
* 1 Tbsp minced garlic
* 2 tsp Indonesian chili paste (sambal oelek)
* 2 tsp soy sauce
* 1/2 tsp salt
* 6 Tbsp peanut oil Accompaniments:
* cooked jasmine rice
* Bangkok curry sauce (recipe included)
Garnish: fresh coriander sprigs
Remove skin and any pin bones from salmon and cut into 1-inch pieces.
Remove tough muscle from side of each scallop if necessary.
Chill salmon and scallops, covered, 15 minutes. In a small skillet dry-roast peppercorns over low heat, stirring occasionally, until fragrant and several shades darker, about 1 minute.
Cool peppercorns and finely grind in an electric coffee / spice grinder.
Chop coriander and cut enough scallion diagonally into thin 1-inch pieces to measure 1/4-cup.
In a bowl lightly beat egg.
In a food processor pulse salmon and scallops 2 seconds, or until pieces are the size of peas. In a large bowl stir together salmon mixture Szechuan pepper, coriander, scallion, egg, and remaining ingredients except the oil.
Preheat oven to 250 F and line a baking sheet with waxed paper.
Form salmon mixture into 12 patties, each about 2 1/2 inches in diameter and 3/4 inch thick, transferring patties as formed to baking sheet (patties will be soft).
Salmon patties may be formed 4 hours ahead and chilled, covered.
In a 12-inch non-stick skillet heat 3 tablespoons oil over moderate heat until hot but not smoking and cook half of salmon cakes until golden brown and just cooked through, about 2 minutes on each side.
Transfer salmon cakes to a baking sheet and keep warm, uncovered, in middle of oven.
Cook remaining salmon cakes in remaining 3 tablespoons oil in same manner.
Server salmon cakes on rice, drizzled with curry sauce and garnished with coriander.
Cajun salmon pasta
* 2 thin filets Salmon, room temperature
* 1/2 medium onion (or 4 green onions), thinly sliced
* 2 cloves garlic, minced
* 1/2 medium bell pepper, thinly sliced
* 1/4 cup milk
* Cajun seasoning
* Pasta (preferably linguine), enough for two plates/meals
* Cherry tomatoes (optional)
Cook pasta.
Meanwhile, add 2-3 tsp olive oil to a medium-sized skillet.
Warm over medium heat.
Add onions - stir fry until they no longer have a 'bite'.
Then add bell pepper and garlic - stir fry until veggies are cooked but not limp.
Remove veggies.
Add 1 tsp. oil to the skillet and heat on med-hi.
Pour cajun seasoning over salmon filets, then drop them in the hot skillet - they should smoke.
Now the tricky part - the temperature of the burner may need adjusting depending on how thick the filets are, and how defrosted.
If the outside is browning too rapidly, simply lower the heat to medium to give the inside time to cook.
When the filets are blackened on one side, pour seasoning on the face-up side and flip them over.
Meanwhile - Once pasta is cooked and drained, immediately add about 1 tbsp olive oil and stir -
do not let pasta cool.
Heat the 1/4 cup milk to scalding (I microcook), and pour only as much into pasta as can be
absorbed.
At the same time, stir in about 1 tsp of cajun seasoning.
When salmon filets are blackened on both sides, remove from heat.
Quickly spoon pasta onto two serving plates, top with stir-fried veggies.
Then, taking a wooden spatula, break the salmon filets into bite-size chunks and spoon the chunks over top of the pasta.
Generously sprinkle grated parmesan cheese over pasta, and garnish with cherry tomatoes (sliced in two) and fresh parsley.
Serve with toasted garlic bread and a side salad.
Salmon congee
* 1/2 pound salmon fillet
* 2 tablespoons vodka
* 1 tablespoon soy sauce
* 3 tablespoons corn or olive oil
* 1 celery stalk, finely chopped
* 3 shallots, minced
* 1 jalapeno pepper, seeded and finely chopped (optional)
* 1 tablespoon peeled, grated gingerroot
* 1/3 cup rice (we'll use Minute Rice...usually you'll want long-grain sweet rice)
* 1/4 pound shrimp, peeled, deveined, cleaned and finely chopped
* 8 cups shrimp, fish or chicken stock
* 1 tablespoon minced lemon grass
* Juice from 1/2 a lemon
* Coarse salt
* 2 tablespoons chopped fresh thyme or basil leaves
Place the salmon fillet in a shallow dish.
Mix the vodka, soy sauce and 1 tablespoon of the oil in a small bowl.
Pour over the salmon.
Refrigerate for at least 30 minutes, turning once to coat.
Heat the remaining 2 tablespoons oil in a large stockpot.
Add the celery, shallots, jalapeno pepper and gingerroot.
Saut茅 over high heat, stirring, for 3 minutes.
Add the rice and shrimp to the stockpot.
Stir and add the stock.
Bring the liquid to a boil.
Reduce the heat, cover and simmer for 15 minutes, stirring occasionally to make sure that the rice does not stick to the bottom of the pot.
The rice should be firm, not mushy.
Meanwhile, remove the salmon from the marinade.
Slice thinly, on the diagonal, into paper-thin slices, 2 inches long and 1 inch wide; you will have 18-21 pieces.
Place 3-4 slices of salmon in each soup bowl, being careful to keep them in a single layer and not overlap any of the slices.
Add the lemon grass, if using, and set aside until the soup is finished.
Remove the soup from the heat and stir in the lemon juice.
Season with salt to taste.
Ladle the hot congee over the salmon and garnish with the thyme or basil leaves.
With a fork or knife, gently nudge the salmon to the surface of the soup.
By the time the soup is served, the thinly-sliced fish will be sufficiently cooked by the hot liquid
Bon Appetit!!!
Salmon filets wth creamy dill...
INGREDIENTS
1 1/2 cups mayonnaise
1/2 cup prepared mustard
1 teaspoon chopped fresh thyme
1 teaspoon dried oregano
1 teaspoon chopped fresh basil leaves
1 1/2 pounds salmon fillets
2 teaspoons dried dill, or to taste
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
In a bowl, stir together mayonnaise and mustard. Stir in thyme, oregano, and basil. Place salmon fillets on a baking sheet, and spread with the mayonnaise mixture. Sprinkle with dill weed.
Bake in preheated oven for 30 to 40 minutes, until the salmon is easily flaked with a fork.
prep time 5 mins!
Baked Salmon with Dill Mustard Sauce :
1 (2- to 3-pound) salmon fillet, 1 1/2-inches thick
3 tablespoons extra-virgin olive oil
Coarse kosher salt
Freshly ground black pepper
1/2 cup mayonnaise
1/2 cup sour cream
3 tablespoons minced fresh parsley leaves
2 tablespoons Dijon-style mustard
2 tablespoons minced fresh dill weed
2 teaspoons freshly squeezed lemon juice
Salt and freshly ground pepper to taste
Preheat oven to 350 degrees. Line the bottom of an ungreased broiling pan with aluminum foil and spray broiler rack with vegetable-oil cooking spray. Wash salmon and pat dry. Rub with olive oil, sprinkle with coarse salt and pepper, and place skin-side down onto rack.
In a small bowl mix together mayonnaise, sour cream, parsley, Dijon mustard, dill weed, lemon juice, salt, and pepper; cover bowl with plastic wrap and refrigerate for at least 3 hours before serving.
Bake salmon, uncovered, 8 to 12 minutes or until a meat thermometer registers an internal temperature of 140 to 145 degrees F (salmon will be slightly opaque in thickest part). NOTE: During this time the salmon continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the oven) and the juices redistribute. Carefully remove salmon from pan and transfer onto individual serving plates. Serve with the cold mustard dill sauce.
Approximately cooking times for salmon:
1/4 to 1/3-inch - 3 to 4 minutes
1/2 to 3/4-inch - 4 to 6 minutes
1 to 1 1/2-inch - 8 to 12 minutes
Makes 4 to 6 servings.
Easy Baked Salmon
Enjoy the essense of salmon with this quick and easy recipe. Although this recipe appears to be high in fat, salmon is considered a good source of beneficial omega fatty acids.
Ingredients
1 1/2 lbs Fresh salmon fillet or steaks
1 tbsp Butter
1/2 tsp Dill
Preparation
Preheat oven to 500. Put fish on foil-lined baking sheet. Dot with butter and sprinkle with dill.
Bake 10 minutes for each inch of thickness. Salmon should be opaque but not dry.
Cook's Notes
Serve salmon with lemon wedges. Rice, your favorite green vegetable, and warm French bread with butter make this a family meal good enough for company.
Nutrient Information
310 Calories
12.6 g Total Fat
2.3 g Saturated Fat
4.6 g Polyunsaturated Fat
0 g Carbohydrates
45 g Protein
197 mg Sodium
0 g Fiber
Recipe Detail
Total Preparation Time : less than 15 minutes
Course: Fish
Salmon
Actual Cooking Time: less than 15 minutes
Number of Servings: 4
Origin: American
Special Features: Quick to Prepare (under 30 minutes)
Simple (6 or less ingredients)
okay this is a kind of an indian type.
make a paste of cilantro, methi leaves, chillies, garlic, tomatoes, and salt.
Saute this paste and cook for 3-4 mins on sim heat. Add marinated salmon to this paste and keep the lid covered. U can wait till u think the salmon is cooked and eat with white rice
TERIYAKI SALMON...
cut the salmon into strips keep aside...in a pan saute onions and peppers add in diced pine apples and sliced carrots add in ur salmon strips toss the apparel it hardly takes a min to cook then blend in ur teriyaki sauce with a touch of oyster sauce and add some brocolli and finish of with a pinch of salt
Rub olive oil on the salmon,
lay it in a baking pan,
top with basil, olive oil and dill,
then slice lemons thin and cover top of fish
bake just until almost done, then pull out, let sit stove top for a couple minutes, because it continues to cook.
I make this with Steamed asparagus, !!!
Awesome!
Smoked salmon dinner recipe please?
I've got a mate coming for dinner tomorrow and no time to shop, I have some smoked salmon in the freezer and all the usual storecupboard ingredients, I can get to the village shop in my lunch break so can get fresh stuff but nothing fancy so don't suggest rocket or creme fraich, any suggestions please?Smoked salmon dinner recipe please?
Here's an easy way to use that smoked salmon...
Flake up the smoked salmon (take a fork and pull the fillet apart into small pcs. so it's flakey). In a large pan, melt some butter, saute' 1-2 chopped shallots/green onions and add in the smoked salmon. After it's heated through, add to the pan 1 C. of heavy cream, 1 tsp. of fresh/dried dill weed, 1-2 cloves of minced garlic. Heat through again and season to taste with sea salt %26amp; fresh cracked pepper. If you can find some fresh/frozen green peas (thawed), add them into the mix as well. Turn it on low heat. Serve the smoked salmon mixture over hot pasta or steamed rice.Smoked salmon dinner recipe please?
Smoked salmon fishcake
Serves 2
Preparation time less than 30 mins
Cooking time less than 10 mins
Ingredients
For the fishcake
200g/8oz lightly smoked raw salmon, torn
150g/6oz canned Jersey new cooked potatoes, drained and sliced
1 tsp unsalted butter
2 tbsp double cream
1 tsp chopped fresh dill
1 tsp horseradish
a dash of Tabasco sauce
a pinch of salt
To serve
2 x 1 tsp Greek yoghurt
2 sprigs fresh dill
Method
1. In a medium bowl, mix the salmon with the remaining fishcake ingredients, except the potatoes.
2. Divide the salmon mixture into six portions and the potatoes into four portions.
3. Place two 7.5cm/3in cooking rings in a small frying pan.
4. Place one sixth of the salmon mixture into the bottom of each ring, and press down with the back of a spoon. Top each with a quarter of the potato slices. Spoon another sixth of the salmon mixture onto the potatoes, then top with a quarter of the potato slices again. Finish with a layer of salmon. The fishcake should come up to the top of each ring.
5. Drop the butter into the pan and place the pan on the heat.
6. Fry the fishcakes for 1-2 minutes on each side.
7. Using a fish slice, transfer the fishcakes to small serving plates.
8. Remove the rings from the fishcakes, and wipe the plates with a clean cloth.
9. Serve garnished with a spoonful of yoghurt and a sprig of dill.
1/4 lb smoked salmon
1 lb fettuccine (any pasta will be fine)
1/2 small onion, diced
2 tablespoons butter
6 ounces heavy cream
ground black pepper
1 tablespoon fresh basil (chopped fine)
Cook fettucine or other type pasta until al dente.
Meanwhile, saute onion in butter till soft in a heavy skillet or cast iron frying pan.
Add smoked salmon, cream and heat gently, stirring together until smooth.
Drain fettucine noodles, add the Salmon sauce, pepper to taste and stir-in gently.
Sprinkle with fresh basil and serve hot.
Serve this pasta recipe with french bread and have parmesan cheese at the table.
Pasta al salmone:
Slice the salmon into ribbons with kitchen scissors and fry until opaque in a little butter. Add a carton of double cream (small one will do for 2 of you unless you like lots of sauce) and allow to heat through. Meanwhile cook some pasta according to instructions. When cooked, mix the salmon and cream thoroughly with the pasta and serve with lots of freshly ground black pepper.
I haven't met anyone who doesn't like this and it's very easy - just don't let the cream boil dry!
Smoked Salmon is all ready to eat, I am assuming because I buy it and it is usually by the pound and pre-sliced.Thaw it out completely.
Buy fresh bagel and or mixed mini rolls and slice them in half into a bread basket.
Serve with a cheese plate mainly cream cheese, but cottage cheese is also acceptable and available in containers. Slice up a veggie platter containing tomato, cucumber and lettuce plus any other veggies that complement your salmon. You can offer wine or cold beverage of juice with the meal.
Fruit in a bowl can also be served at the same time, strawberries, blueberries,sliced pineapple, grapes and melon. The colors are lovely on the table. Like a fruit salad presentation.
If you like the fruit represents your dessert course with coffee or tea, maybe a tea cake or cookies.
How about some tasty salmon and sweetcorn cakes. All you need to buy are some potatoes, eggs, bread and salad and you can make a lovely meal quite easily! Here is a link for the recipe:
http://www.salmonrecipes.net/salmon-and-鈥?/a>
It does use fresh salmon aswel but you could always substitute this for all smoked salmon.
Good luck and have fun :)
Here's an easy way to use that smoked salmon...
Flake up the smoked salmon (take a fork and pull the fillet apart into small pcs. so it's flakey). In a large pan, melt some butter, saute' 1-2 chopped shallots/green onions and add in the smoked salmon. After it's heated through, add to the pan 1 C. of heavy cream, 1 tsp. of fresh/dried dill weed, 1-2 cloves of minced garlic. Heat through again and season to taste with sea salt %26amp; fresh cracked pepper. If you can find some fresh/frozen green peas (thawed), add them into the mix as well. Turn it on low heat. Serve the smoked salmon mixture over hot pasta or steamed rice.Smoked salmon dinner recipe please?
Smoked salmon fishcake
Serves 2
Preparation time less than 30 mins
Cooking time less than 10 mins
Ingredients
For the fishcake
200g/8oz lightly smoked raw salmon, torn
150g/6oz canned Jersey new cooked potatoes, drained and sliced
1 tsp unsalted butter
2 tbsp double cream
1 tsp chopped fresh dill
1 tsp horseradish
a dash of Tabasco sauce
a pinch of salt
To serve
2 x 1 tsp Greek yoghurt
2 sprigs fresh dill
Method
1. In a medium bowl, mix the salmon with the remaining fishcake ingredients, except the potatoes.
2. Divide the salmon mixture into six portions and the potatoes into four portions.
3. Place two 7.5cm/3in cooking rings in a small frying pan.
4. Place one sixth of the salmon mixture into the bottom of each ring, and press down with the back of a spoon. Top each with a quarter of the potato slices. Spoon another sixth of the salmon mixture onto the potatoes, then top with a quarter of the potato slices again. Finish with a layer of salmon. The fishcake should come up to the top of each ring.
5. Drop the butter into the pan and place the pan on the heat.
6. Fry the fishcakes for 1-2 minutes on each side.
7. Using a fish slice, transfer the fishcakes to small serving plates.
8. Remove the rings from the fishcakes, and wipe the plates with a clean cloth.
9. Serve garnished with a spoonful of yoghurt and a sprig of dill.
1/4 lb smoked salmon
1 lb fettuccine (any pasta will be fine)
1/2 small onion, diced
2 tablespoons butter
6 ounces heavy cream
ground black pepper
1 tablespoon fresh basil (chopped fine)
Cook fettucine or other type pasta until al dente.
Meanwhile, saute onion in butter till soft in a heavy skillet or cast iron frying pan.
Add smoked salmon, cream and heat gently, stirring together until smooth.
Drain fettucine noodles, add the Salmon sauce, pepper to taste and stir-in gently.
Sprinkle with fresh basil and serve hot.
Serve this pasta recipe with french bread and have parmesan cheese at the table.
Pasta al salmone:
Slice the salmon into ribbons with kitchen scissors and fry until opaque in a little butter. Add a carton of double cream (small one will do for 2 of you unless you like lots of sauce) and allow to heat through. Meanwhile cook some pasta according to instructions. When cooked, mix the salmon and cream thoroughly with the pasta and serve with lots of freshly ground black pepper.
I haven't met anyone who doesn't like this and it's very easy - just don't let the cream boil dry!
Smoked Salmon is all ready to eat, I am assuming because I buy it and it is usually by the pound and pre-sliced.Thaw it out completely.
Buy fresh bagel and or mixed mini rolls and slice them in half into a bread basket.
Serve with a cheese plate mainly cream cheese, but cottage cheese is also acceptable and available in containers. Slice up a veggie platter containing tomato, cucumber and lettuce plus any other veggies that complement your salmon. You can offer wine or cold beverage of juice with the meal.
Fruit in a bowl can also be served at the same time, strawberries, blueberries,sliced pineapple, grapes and melon. The colors are lovely on the table. Like a fruit salad presentation.
If you like the fruit represents your dessert course with coffee or tea, maybe a tea cake or cookies.
How about some tasty salmon and sweetcorn cakes. All you need to buy are some potatoes, eggs, bread and salad and you can make a lovely meal quite easily! Here is a link for the recipe:
http://www.salmonrecipes.net/salmon-and-鈥?/a>
It does use fresh salmon aswel but you could always substitute this for all smoked salmon.
Good luck and have fun :)
Salmon farfalle recipe urgent...help please?
need to know how to make the rich creamy sauce that makes this dish for a meal for my wife tonight..Salmon farfalle recipe urgent...help please?
Farfalle with Creamy Smoked Salmon and Vodka Sauce
FAST
TOTAL TIME: 30 MIN
SERVES: 6
ingredients
1 pound farfalle
2 tablespoons unsalted butter
1 small shallot, minced
1/4 cup vodka
2 1/4 cups heavy cream
4 ounces thinly sliced smoked salmon, cut into thin strips
Salt and freshly ground pepper
3 large egg yolks
2 tablespoons minced chives
directions
In a large pot of boiling salted water, cook the farfalle, stirring occasionally, until al dente.
Meanwhile, in a large, deep skillet, melt the butter. Add the shallot and cook over moderate heat until golden, about 3 minutes. Add the vodka and cook until evaporated, about 1 minute. Add 2 cups of the heavy cream and simmer over moderately high heat, stirring often, until reduced by half, about 4 minutes. Stir in the smoked salmon, season with salt and pepper and remove from the heat. In a small bowl, beat the eggs yolks with the remaining 1/4 cup of heavy cream.
Drain the farfalle. Add it to the skillet and stir well. Add the egg-yolk mixture and stir over low heat until warmed through and the sauce is creamy, about 30 seconds. Season with salt and pepper. Transfer the pasta to bowls, scatter the chives on top and serve.
Farfalle With Smoked Salmon and Peas
4 servings 25 min
2 tablespoons olive oil
1 medium red onion
3 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes (optional)
12 ounces farfalle pasta (bow tie)
1 cup frozen peas
1 (4 ounce) package smoked salmon, cut into thin strips
1/4 cup chopped fresh dill
1 lemon, zest of
salt
pepper
bring large pot of lighlty salted water to a boil.
while water heats combine the olive oil, onion, garlic and red pepper in a large skillet over medium high heat.
saute and stir frequently until onions are translucent.
add the pasta to the water and cook al dente or just firm at the center about 8 minutes.
while pasta cooks add peas to the onions and cook till warmed through and remove skillet from heat.
use a slotted spoon to move al dente pasta from the pot to the skillet a little water on the pasta is a good thing here.
if you want to drain the pasta first reserve 1/4 cup of the water and add it to the skillet with the drained pasta.
add the salmon, dill and lemon zest to the skillet and toss to combine.
the heat form the pasta will heat the salmon and its smoked so it does not need to be fully heated but you should follow your taste.
Leek and Smoked Salmon Farfalle
A smoked salmon pasta dish with a rich, creamy leek sauce.
Ingredients:
250g farfalle
2 x 15ml spoons olive oil
2 medium size leeks, thinly sliced
oil for deep fat frying
15g pack basil, stalks removed (optional)
125g pack smoked salmon, cut into thin strips
142ml carton single cream
salt and freshly ground black pepper
Method:
Place a large saucepan of boiling water over a moderate heat and add the pasta, cook according to instructions on pack.
Whilst the pasta is cooking, place the olive oil in a large frying pan over a gentle heat and saute the leeks for 10 minutes until tender.
Place a heavy based saucepan with 2cm of oil over a moderate heat. When hot fry the basil leaves for 5 seconds. Remove the leaves and drain on absorbent kitchen paper.
Drain the pasta and add to the leeks, stir in the salmon and cream. Season with lots of freshly grated black pepper and a little salt.
Return the frying pan to the heat and reheat gently for 2-3 minutes.
Pour into a suitable serving dish and sprinkle the basil leaves over the top. Serve immediately.
Farfalle with Salmon
Serves: 4
2 tablespoons olive oil
3 tablespoons butter
4 green onions chopped into small pieces
3 cloves minced garlic
1/2 cup white wine (can substitute with white grape juice)
2 tablespoons capers
1 1/2 pounds salmon fillets
1 pound farfalle or other pasta
1/3 cup (about) salt for water
Salt and pepper to taste
In a large saucepan or casserole, saut茅 onions and garlic in oil and butter just until onions begin to color. Add wine and capers and bring to a simmer. Add the salmon fillets, cover and simmer for about 10 minutes (5 minutes if only half an inch thick). Meanwhile, cook pasta in 4 quarts of salted water. When salmon is done, remove from heat and flake salmon fillets apart with two forks. Drain pasta well and add to salmon pan. Toss well and season with salt and pepper.
i hope one of these is what you are looking forSalmon farfalle recipe urgent...help please?
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Save to My Favorites Farfalle with Creamy Smoked Salmon and Vodka Sauce
FAST
TOTAL TIME: 30 MIN
SERVES: 6
ingredients
1 pound farfalle
2 tablespoons unsalted butter
1 small shallot, minced
1/4 cup vodka
2 1/4 cups heavy cream
4 ounces thinly sliced smoked salmon, cut into thin strips
Salt and freshly ground pepper
3 large egg yolks
2 tablespoons minced chives
directions
In a large pot of boiling salted water, cook the farfalle, stirring occasionally, until al dente.
Meanwhile, in a large, deep skillet, melt the butter. Add the shallot and cook over moderate heat until golden, about 3 minutes. Add the vodka and cook until evaporated, about 1 minute. Add 2 cups of the heavy cream and simmer over moderately high heat, stirring often, until reduced by half, about 4 minutes. Stir in the smoked salmon, season with salt and pepper and remove from the heat. In a small bowl, beat the eggs yolks with the remaining 1/4 cup of heavy cream.
Drain the farfalle. Add it to the skillet and stir well. Add the egg-yolk mixture and stir over low heat until warmed through and the sauce is creamy, about 30 seconds. Season with salt and pepper. Transfer the pasta to bowls, scatter the chives on top and serve.
Serves: 4
2 tablespoons olive oil
3 tablespoons butter
4 green onions chopped into small pieces
3 cloves minced garlic
1/2 cup white wine (can substitute with white grape juice)
2 tablespoons capers
1 1/2 pounds salmon fillets
1 pound farfalle or other pasta
1/3 cup (about) salt for water
Salt and pepper to taste
Organize your recipes and simplify meal planning...Download the Cook'n Recipe Organizer for FREE!
Farfalle with Salmon is from the Cook'n Italian collection. Click here to get this CD or download the recipes right now!
In a large saucepan or casserole, saut茅 onions and garlic in oil and butter just until onions begin to color. Add wine and capers and bring to a simmer. Add the salmon fillets, cover and simmer for about 10 minutes (5 minutes if only half an inch thick). Meanwhile, cook pasta in 4 quarts of salted water. When salmon is done, remove from heat and flake salmon fillets apart with two forks. Drain pasta well and add to salmon pan. Toss well and season with salt and pepper.
This is quite a nice one
Prep: 15 minutes; Cook: 25 minutes
12 ounces farfalle pasta
1 tablespoon olive oil
2 large finely chopped shallots (about 1/2 cup)
1 cup dry white wine
1/2 cup reduced-fat sour cream
1 (10-ounce) bag frozen peas
4 ounces thinly sliced smoked salmon
2 tablespoons fresh lemon juice
1 tablespoon minced tarragon
3/4 teaspoon salt (optional)
1/4 teaspoon black pepper (optional)
1. Cook pasta. Drain in a colander over a bowl, reserving 1/4 cup cooking liquid.
2. Heat oil in medium saucepan over medium-low heat. Add shallots; cook 5 minutes, stirring frequently. Add wine; simmer 8 minutes or until reduced to about 1/2 cup. Add sour cream, stirring with whisk until smooth. Remove from heat; stir in peas and salmon.
3. Combine pasta and reserved cooking liquid with cream sauce. Stir in juice and tarragon. Let stand 3 minutes for pasta to absorb sauce. Season with salt and pepper, if desired. Serve warm.
Note: Nutritional analysis includes Sugars 7g.
Yield: 4 servings (serving size: 2 cups)
Farfalle with Spicy Cream Sauce and Smoked Salmon
6 large garlic cloves, peeled and mashed
2 jalape帽o chilies, seeded
3 cups loosely packed fresh cilantro leaves
2 cups heavy cream
2 tablespoons fresh lime juice
Salt and freshly ground black pepper to taste
1 pound farfalle pasta (bow-tie pasta)
1 (10-ounce) package frozen petite green peas
1/3 pound sliced smoked salmon, cut into strips
4 green onions, chopped
With processor or blender, puree garlic, chili, cilantro, and cream until smooth. Add lime juice and blend. Season sauce with salt and pepper.
Cook pasta according to package directions; add peas during last 2 minutes of pasta's cooking time; drain; do not rinse. Return to same pot. Add sauce, salmon and green onions; toss to combine and serve.
Or try:
Farfalle with smoked salmon
3/4 16-ounce package farfalle or bow-tie
passta
1 large carrot, grated (about 1 cup)
1/3 cup dry vermouth or dry white wine
1 cup light cream or half-and-half
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 pound sliced smoked salmon, cut into
2-inch pieces
1 tablespoon chopped fresh dill
In saucepot, prepare farfalle as label directs but do not use salt in water; drain.
Meanwhile, in nonstick 10-inch skillet over medium-high heat, cook grated carrot and 1/2 cup water until tender, about 5 minutes.
Add vermouth and heat to boiling; cook 1 minute.
Stir in cream, salt, and pepper; heat to boiling.
Cook 1 minute.
Remove skillet from heat; stir in salmon pieces and chopped fresh dill.
Toss salmon mixture with pasta to serve.
BOTH ARE GREAT!!
Pasta d麓amore
2 dl cream
2 dl water
1 fish stock, cube)
2 tablespoons chives, chopped
1 1/2 tablespoon flour
grated zest and juice of 1/2 lemon
100 g smoked salmon, sliced and stripped
4 tablespoons red caviar
Mix all ingredients, except salmon and caviar, in a saucepan.
Cook for 3 minutes.
Add salmon and pour the sauce over fresh cooked pasta.
Red caviar on top and season with fresh black pepper
Farfalle with Creamy Smoked Salmon and Vodka Sauce
FAST
TOTAL TIME: 30 MIN
SERVES: 6
ingredients
1 pound farfalle
2 tablespoons unsalted butter
1 small shallot, minced
1/4 cup vodka
2 1/4 cups heavy cream
4 ounces thinly sliced smoked salmon, cut into thin strips
Salt and freshly ground pepper
3 large egg yolks
2 tablespoons minced chives
directions
In a large pot of boiling salted water, cook the farfalle, stirring occasionally, until al dente.
Meanwhile, in a large, deep skillet, melt the butter. Add the shallot and cook over moderate heat until golden, about 3 minutes. Add the vodka and cook until evaporated, about 1 minute. Add 2 cups of the heavy cream and simmer over moderately high heat, stirring often, until reduced by half, about 4 minutes. Stir in the smoked salmon, season with salt and pepper and remove from the heat. In a small bowl, beat the eggs yolks with the remaining 1/4 cup of heavy cream.
Drain the farfalle. Add it to the skillet and stir well. Add the egg-yolk mixture and stir over low heat until warmed through and the sauce is creamy, about 30 seconds. Season with salt and pepper. Transfer the pasta to bowls, scatter the chives on top and serve.
Farfalle With Smoked Salmon and Peas
4 servings 25 min
2 tablespoons olive oil
1 medium red onion
3 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes (optional)
12 ounces farfalle pasta (bow tie)
1 cup frozen peas
1 (4 ounce) package smoked salmon, cut into thin strips
1/4 cup chopped fresh dill
1 lemon, zest of
salt
pepper
bring large pot of lighlty salted water to a boil.
while water heats combine the olive oil, onion, garlic and red pepper in a large skillet over medium high heat.
saute and stir frequently until onions are translucent.
add the pasta to the water and cook al dente or just firm at the center about 8 minutes.
while pasta cooks add peas to the onions and cook till warmed through and remove skillet from heat.
use a slotted spoon to move al dente pasta from the pot to the skillet a little water on the pasta is a good thing here.
if you want to drain the pasta first reserve 1/4 cup of the water and add it to the skillet with the drained pasta.
add the salmon, dill and lemon zest to the skillet and toss to combine.
the heat form the pasta will heat the salmon and its smoked so it does not need to be fully heated but you should follow your taste.
Leek and Smoked Salmon Farfalle
A smoked salmon pasta dish with a rich, creamy leek sauce.
Ingredients:
250g farfalle
2 x 15ml spoons olive oil
2 medium size leeks, thinly sliced
oil for deep fat frying
15g pack basil, stalks removed (optional)
125g pack smoked salmon, cut into thin strips
142ml carton single cream
salt and freshly ground black pepper
Method:
Place a large saucepan of boiling water over a moderate heat and add the pasta, cook according to instructions on pack.
Whilst the pasta is cooking, place the olive oil in a large frying pan over a gentle heat and saute the leeks for 10 minutes until tender.
Place a heavy based saucepan with 2cm of oil over a moderate heat. When hot fry the basil leaves for 5 seconds. Remove the leaves and drain on absorbent kitchen paper.
Drain the pasta and add to the leeks, stir in the salmon and cream. Season with lots of freshly grated black pepper and a little salt.
Return the frying pan to the heat and reheat gently for 2-3 minutes.
Pour into a suitable serving dish and sprinkle the basil leaves over the top. Serve immediately.
Farfalle with Salmon
Serves: 4
2 tablespoons olive oil
3 tablespoons butter
4 green onions chopped into small pieces
3 cloves minced garlic
1/2 cup white wine (can substitute with white grape juice)
2 tablespoons capers
1 1/2 pounds salmon fillets
1 pound farfalle or other pasta
1/3 cup (about) salt for water
Salt and pepper to taste
In a large saucepan or casserole, saut茅 onions and garlic in oil and butter just until onions begin to color. Add wine and capers and bring to a simmer. Add the salmon fillets, cover and simmer for about 10 minutes (5 minutes if only half an inch thick). Meanwhile, cook pasta in 4 quarts of salted water. When salmon is done, remove from heat and flake salmon fillets apart with two forks. Drain pasta well and add to salmon pan. Toss well and season with salt and pepper.
i hope one of these is what you are looking forSalmon farfalle recipe urgent...help please?
Welcome! My Favorites Get 2 Risk Free Issues
Customer Service
Subscribe
Recipes
Recipes Main Page Recipe Galleries Menus Appetizers Beef Chicken Desserts Fast Fish/Seafood Grilling Healthy Pasta Pork Vegetables Wine
Wine Main Page Easy-to-Find Wines Find the Perfect Bottle American Wine Awards Restaurants
Restaurant Guide Where to Go Next Chefs
Chefs Main Page Best New Chefs Entertaining
Entertaining Main Page Cooking Club Travel
Travel Main Page Hotel Guide February F%26amp;W
Features %26amp; Columns Recipes
漏 David Loftus
Not in the mood for this recipe?
find 35 more recipes in our Fast Pasta slideshow
recipe tools
Printer-Friendly Page
Save to My Favorites Farfalle with Creamy Smoked Salmon and Vodka Sauce
FAST
TOTAL TIME: 30 MIN
SERVES: 6
ingredients
1 pound farfalle
2 tablespoons unsalted butter
1 small shallot, minced
1/4 cup vodka
2 1/4 cups heavy cream
4 ounces thinly sliced smoked salmon, cut into thin strips
Salt and freshly ground pepper
3 large egg yolks
2 tablespoons minced chives
directions
In a large pot of boiling salted water, cook the farfalle, stirring occasionally, until al dente.
Meanwhile, in a large, deep skillet, melt the butter. Add the shallot and cook over moderate heat until golden, about 3 minutes. Add the vodka and cook until evaporated, about 1 minute. Add 2 cups of the heavy cream and simmer over moderately high heat, stirring often, until reduced by half, about 4 minutes. Stir in the smoked salmon, season with salt and pepper and remove from the heat. In a small bowl, beat the eggs yolks with the remaining 1/4 cup of heavy cream.
Drain the farfalle. Add it to the skillet and stir well. Add the egg-yolk mixture and stir over low heat until warmed through and the sauce is creamy, about 30 seconds. Season with salt and pepper. Transfer the pasta to bowls, scatter the chives on top and serve.
Serves: 4
2 tablespoons olive oil
3 tablespoons butter
4 green onions chopped into small pieces
3 cloves minced garlic
1/2 cup white wine (can substitute with white grape juice)
2 tablespoons capers
1 1/2 pounds salmon fillets
1 pound farfalle or other pasta
1/3 cup (about) salt for water
Salt and pepper to taste
Organize your recipes and simplify meal planning...Download the Cook'n Recipe Organizer for FREE!
Farfalle with Salmon is from the Cook'n Italian collection. Click here to get this CD or download the recipes right now!
In a large saucepan or casserole, saut茅 onions and garlic in oil and butter just until onions begin to color. Add wine and capers and bring to a simmer. Add the salmon fillets, cover and simmer for about 10 minutes (5 minutes if only half an inch thick). Meanwhile, cook pasta in 4 quarts of salted water. When salmon is done, remove from heat and flake salmon fillets apart with two forks. Drain pasta well and add to salmon pan. Toss well and season with salt and pepper.
This is quite a nice one
Prep: 15 minutes; Cook: 25 minutes
12 ounces farfalle pasta
1 tablespoon olive oil
2 large finely chopped shallots (about 1/2 cup)
1 cup dry white wine
1/2 cup reduced-fat sour cream
1 (10-ounce) bag frozen peas
4 ounces thinly sliced smoked salmon
2 tablespoons fresh lemon juice
1 tablespoon minced tarragon
3/4 teaspoon salt (optional)
1/4 teaspoon black pepper (optional)
1. Cook pasta. Drain in a colander over a bowl, reserving 1/4 cup cooking liquid.
2. Heat oil in medium saucepan over medium-low heat. Add shallots; cook 5 minutes, stirring frequently. Add wine; simmer 8 minutes or until reduced to about 1/2 cup. Add sour cream, stirring with whisk until smooth. Remove from heat; stir in peas and salmon.
3. Combine pasta and reserved cooking liquid with cream sauce. Stir in juice and tarragon. Let stand 3 minutes for pasta to absorb sauce. Season with salt and pepper, if desired. Serve warm.
Note: Nutritional analysis includes Sugars 7g.
Yield: 4 servings (serving size: 2 cups)
Farfalle with Spicy Cream Sauce and Smoked Salmon
6 large garlic cloves, peeled and mashed
2 jalape帽o chilies, seeded
3 cups loosely packed fresh cilantro leaves
2 cups heavy cream
2 tablespoons fresh lime juice
Salt and freshly ground black pepper to taste
1 pound farfalle pasta (bow-tie pasta)
1 (10-ounce) package frozen petite green peas
1/3 pound sliced smoked salmon, cut into strips
4 green onions, chopped
With processor or blender, puree garlic, chili, cilantro, and cream until smooth. Add lime juice and blend. Season sauce with salt and pepper.
Cook pasta according to package directions; add peas during last 2 minutes of pasta's cooking time; drain; do not rinse. Return to same pot. Add sauce, salmon and green onions; toss to combine and serve.
Or try:
Farfalle with smoked salmon
3/4 16-ounce package farfalle or bow-tie
passta
1 large carrot, grated (about 1 cup)
1/3 cup dry vermouth or dry white wine
1 cup light cream or half-and-half
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 pound sliced smoked salmon, cut into
2-inch pieces
1 tablespoon chopped fresh dill
In saucepot, prepare farfalle as label directs but do not use salt in water; drain.
Meanwhile, in nonstick 10-inch skillet over medium-high heat, cook grated carrot and 1/2 cup water until tender, about 5 minutes.
Add vermouth and heat to boiling; cook 1 minute.
Stir in cream, salt, and pepper; heat to boiling.
Cook 1 minute.
Remove skillet from heat; stir in salmon pieces and chopped fresh dill.
Toss salmon mixture with pasta to serve.
BOTH ARE GREAT!!
Pasta d麓amore
2 dl cream
2 dl water
1 fish stock, cube)
2 tablespoons chives, chopped
1 1/2 tablespoon flour
grated zest and juice of 1/2 lemon
100 g smoked salmon, sliced and stripped
4 tablespoons red caviar
Mix all ingredients, except salmon and caviar, in a saucepan.
Cook for 3 minutes.
Add salmon and pour the sauce over fresh cooked pasta.
Red caviar on top and season with fresh black pepper
I am trying to cook salmon patties or cakes for dinner...does anybody have a good recipe?
Please consider that I am using salmon from a can...not fresh...do I need to fry them or can I bake them?I am trying to cook salmon patties or cakes for dinner...does anybody have a good recipe?
SALMON PATTIES
16 ounces pink salmon, canned
1 egg
1/3 cup onion, minced
1/2 cup flour
1 1/2 teaspoons baking powder
1 1/2 cups vegetable oil, for frying
Drain salmon. Set aside 2 Tablespoons juice in mixing bowl. Mix together salmon, egg, and onions until sticky. Stir in flour. Add baking powder to juice, then stir into salmon mixture. Form into small patties. Fry until golden brown (about 5 minutes).
Serving Size: 4I am trying to cook salmon patties or cakes for dinner...does anybody have a good recipe?
Hi. The greatest recipe I have ever found for fried salmon patties was on the site www.recipezaar.com. It is recipe #137575-titled ';Southern Fried Salmon Patties';.
I don't always add the chopped onions, and you can always add your own seasonings! I have added minced garlic, and salmon seasoning, plus a little salt and pepper. They turned out fantastic! My husband enjoyed them so much he ate the cold left-overs for breakfast the next morning!
Good luck!
I will admit that I have never made these, but I got the recipe from the food channel web site (Check there anytime you need a recipe. It is a great site since you can sort by difficulty and ordinary people give reviews) it is from Rachael Ray 30 minute meals. I thought it sounded pretty good.
Salmon Cakes
Vegetable or canola oil, for frying
3 (6-ounce) portions cooked salmon or 3 (6-ounce) cans salmon, drained well
1 1/2 cups cracker meal
2 large eggs, beaten
2 rounded teaspoons Old Bay seasoning blend
1/2 red bell pepper, seeded and finely chopped
20 blades fresh chives, snipped or chopped
2 to 3 tablespoons fresh dill, a handful, finely chopped
1 teaspoon cayenne pepper sauce
1 lemon, zested and juiced
Heat a large, heavy skillet with 1 inch of frying oil over moderate heat.
Flake the cooked cooled salmon with a fork. Add cracker meal to the bowl and work through the fish with your hands. Add the eggs, seasoning, pepper, chives, dill, pepper sauce, and the zest of one lemon to the bowl. Combine the ingredients well with your hands. If the mixture is a little wet, add a bit more cracker meal. Form 3-inch patties of salmon cakes 1-inch thick. You should yield 8 to 10 cakes. Fry cakes until golden in a single layer 3 or 4 minutes on each side. Drain on paper towel lined plate.
Hi !!!
Here you go...
Salmon Cakes II
Original recipe yield:
4 patties
PREP TIME 10 Min
COOK TIME 10 Min
READY IN 40 Min
INGREDIENTS
1 (14.75 ounce) can salmon, drained and flaked
1 small onion, minced
1 egg
1/2 cup fresh bread crumbs
1 tablespoon Worcestershire sauce
1/8 teaspoon hot pepper sauce
1/4 teaspoon ground black pepper
1/4 cup shredded Cheddar cheese
2 tablespoons chopped fresh parsley
2 tablespoons all-purpose flour for coating
1/4 cup butter
3 tablespoons olive oil
DIRECTIONS
Combine salmon, onion, egg, bread crumbs, Worcestershire sauce, hot pepper sauce, black pepper, cheese and parsley; mix well. Shape into four patties. Dust lightly with flour. Chill for 20 minutes.
In a large skillet heat butter and olive oil over medium high heat. Cook the patties until browned on both sides, about 10 minutes. Drain briefly on paper towels before serving.
One can pink salmon - do not drain - use entire can with liquid
One egg, stirred
One small onion, chopped, or heavy sprinkling of Ms. Dash
One entire sleeve of saltine crackers, crushed
Mix all ingredients in a large bowl. Form into patties.
Fry in lightly oiled pan (a cast iron pan works especially well.)
Cook for several minutes each side, until golden brown and crispy.
To double recipe, use 2 cans salmon and 1 and 1 half sleeves of saltine crackers.
To triple recipe, use 3 cans salmon and 2 sleeves of saltine crackers.
Very cheap recipe, and easy to make. And very yummy. Makes great leftovers, too, so make extra patties.
Salmon Patties ala Remoulade
1 (14.75 ounce) can canned salmon (bones removed)
1 egg beaten
1/2 cup italian seasoned dry bread crumbs
1/8 cup parmesan cheese (Kraft is fine)
1/4 cup chopped onion
1T prepared horseradish
1 tablespoon olive oil
Drain and reserve liquid from salmon. Mix egg, onion, bread crumbs and salmon together.
Make into patty's. If mixture is too dry to form into patties, add reserved liquid from salmon.
In a frying pan, heat olive oil. Place patties in pan. Brown on each side, turning gently. Drain on paper towels and serve with remoulade.
If you prefer to bake them you can. Coat the patties in the seasoned bread crumbs, place on a lightly greased baking sheet. Bake at 400 degrees for 30 minutes.
Remoulade
1 teaspoon dry mustard
1 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper (can be omitted)
2 teaspoons prepared horseradish
4 anchovies, minced
1 tablespoon minced capers (can be omitted)
2 tablespoons minced celery
3 tablespoons red wine vinegar
2/3 cup olive oil
Combine all ingredients; whisk together until well blended.
Makes about 1 1/2 cups of remoulade sauce.
SALMON PATTIES
16 ounces pink salmon, canned
1 egg
1/3 cup onion, minced
1/2 cup flour
1 1/2 teaspoons baking powder
1 1/2 cups vegetable oil, for frying
Drain salmon. Set aside 2 Tablespoons juice in mixing bowl. Mix together salmon, egg, and onions until sticky. Stir in flour. Add baking powder to juice, then stir into salmon mixture. Form into small patties. Fry until golden brown (about 5 minutes).
Serving Size: 4I am trying to cook salmon patties or cakes for dinner...does anybody have a good recipe?
Hi. The greatest recipe I have ever found for fried salmon patties was on the site www.recipezaar.com. It is recipe #137575-titled ';Southern Fried Salmon Patties';.
I don't always add the chopped onions, and you can always add your own seasonings! I have added minced garlic, and salmon seasoning, plus a little salt and pepper. They turned out fantastic! My husband enjoyed them so much he ate the cold left-overs for breakfast the next morning!
Good luck!
I will admit that I have never made these, but I got the recipe from the food channel web site (Check there anytime you need a recipe. It is a great site since you can sort by difficulty and ordinary people give reviews) it is from Rachael Ray 30 minute meals. I thought it sounded pretty good.
Salmon Cakes
Vegetable or canola oil, for frying
3 (6-ounce) portions cooked salmon or 3 (6-ounce) cans salmon, drained well
1 1/2 cups cracker meal
2 large eggs, beaten
2 rounded teaspoons Old Bay seasoning blend
1/2 red bell pepper, seeded and finely chopped
20 blades fresh chives, snipped or chopped
2 to 3 tablespoons fresh dill, a handful, finely chopped
1 teaspoon cayenne pepper sauce
1 lemon, zested and juiced
Heat a large, heavy skillet with 1 inch of frying oil over moderate heat.
Flake the cooked cooled salmon with a fork. Add cracker meal to the bowl and work through the fish with your hands. Add the eggs, seasoning, pepper, chives, dill, pepper sauce, and the zest of one lemon to the bowl. Combine the ingredients well with your hands. If the mixture is a little wet, add a bit more cracker meal. Form 3-inch patties of salmon cakes 1-inch thick. You should yield 8 to 10 cakes. Fry cakes until golden in a single layer 3 or 4 minutes on each side. Drain on paper towel lined plate.
Hi !!!
Here you go...
Salmon Cakes II
Original recipe yield:
4 patties
PREP TIME 10 Min
COOK TIME 10 Min
READY IN 40 Min
INGREDIENTS
1 (14.75 ounce) can salmon, drained and flaked
1 small onion, minced
1 egg
1/2 cup fresh bread crumbs
1 tablespoon Worcestershire sauce
1/8 teaspoon hot pepper sauce
1/4 teaspoon ground black pepper
1/4 cup shredded Cheddar cheese
2 tablespoons chopped fresh parsley
2 tablespoons all-purpose flour for coating
1/4 cup butter
3 tablespoons olive oil
DIRECTIONS
Combine salmon, onion, egg, bread crumbs, Worcestershire sauce, hot pepper sauce, black pepper, cheese and parsley; mix well. Shape into four patties. Dust lightly with flour. Chill for 20 minutes.
In a large skillet heat butter and olive oil over medium high heat. Cook the patties until browned on both sides, about 10 minutes. Drain briefly on paper towels before serving.
One can pink salmon - do not drain - use entire can with liquid
One egg, stirred
One small onion, chopped, or heavy sprinkling of Ms. Dash
One entire sleeve of saltine crackers, crushed
Mix all ingredients in a large bowl. Form into patties.
Fry in lightly oiled pan (a cast iron pan works especially well.)
Cook for several minutes each side, until golden brown and crispy.
To double recipe, use 2 cans salmon and 1 and 1 half sleeves of saltine crackers.
To triple recipe, use 3 cans salmon and 2 sleeves of saltine crackers.
Very cheap recipe, and easy to make. And very yummy. Makes great leftovers, too, so make extra patties.
Salmon Patties ala Remoulade
1 (14.75 ounce) can canned salmon (bones removed)
1 egg beaten
1/2 cup italian seasoned dry bread crumbs
1/8 cup parmesan cheese (Kraft is fine)
1/4 cup chopped onion
1T prepared horseradish
1 tablespoon olive oil
Drain and reserve liquid from salmon. Mix egg, onion, bread crumbs and salmon together.
Make into patty's. If mixture is too dry to form into patties, add reserved liquid from salmon.
In a frying pan, heat olive oil. Place patties in pan. Brown on each side, turning gently. Drain on paper towels and serve with remoulade.
If you prefer to bake them you can. Coat the patties in the seasoned bread crumbs, place on a lightly greased baking sheet. Bake at 400 degrees for 30 minutes.
Remoulade
1 teaspoon dry mustard
1 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper (can be omitted)
2 teaspoons prepared horseradish
4 anchovies, minced
1 tablespoon minced capers (can be omitted)
2 tablespoons minced celery
3 tablespoons red wine vinegar
2/3 cup olive oil
Combine all ingredients; whisk together until well blended.
Makes about 1 1/2 cups of remoulade sauce.
Need Help with a Salmon Recipe?
There was a dish I ate with Salmon and I want to know how to make it. It was a Salmon filet, with a citrus taste and a walnut crust. All i remember is them mixing together a bunch of things in butter for the Salmon. Any recipes will help. Thanks in advanceNeed Help with a Salmon Recipe?
Recipe is at the bottom of this link:
http://www.cooksrecipes.com/seafood/crun…
Need Help with a Salmon Recipe?
Salmon and asparagus salad
Maple-Dijon Dressing
1/3 cup maple-flavored syrup
2 tablespoons Dijon mustard
1 tablespoon olive or vegetable oil
Salad
1 lb salmon fillet (1/2 inch thick)
1 lb fresh asparagus spears
4 cups baby salad greens
1 cup shredded carrots (about 1 1/2 medium)
1 hard-cooked egg, cut into 8 wedges
Freshly ground black pepper, if desired
1. Heat gas or charcoal grill.
2. In small bowl, mix all Maple-Dijon Dressing ingredients with wire whisk.
3. Cut salmon crosswise into 4 pieces. Brush salmon with 1 tablespoon of the dressing. In large bowl, toss asparagus and 1 tablespoon of the dressing. Place asparagus in grill basket (grill “wok”).
4. When grill is heated, place asparagus and salmon, skin side down, on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook asparagus 7 to 10 minutes and salmon 10 to 15 minutes, shaking grill basket or turning asparagus occasionally, until asparagus is crisp-tender and salmon flakes easily with fork.
5. Slide pancake turner between salmon and skin to remove each piece from skin. On 4 plates, divide salad greens, carrots and egg. Top with salmon and asparagus. Sprinkle with pepper. Serve with remaining dressing.
Recipe is at the bottom of this link:
http://www.cooksrecipes.com/seafood/crun…
Need Help with a Salmon Recipe?
Salmon and asparagus salad
Maple-Dijon Dressing
1/3 cup maple-flavored syrup
2 tablespoons Dijon mustard
1 tablespoon olive or vegetable oil
Salad
1 lb salmon fillet (1/2 inch thick)
1 lb fresh asparagus spears
4 cups baby salad greens
1 cup shredded carrots (about 1 1/2 medium)
1 hard-cooked egg, cut into 8 wedges
Freshly ground black pepper, if desired
1. Heat gas or charcoal grill.
2. In small bowl, mix all Maple-Dijon Dressing ingredients with wire whisk.
3. Cut salmon crosswise into 4 pieces. Brush salmon with 1 tablespoon of the dressing. In large bowl, toss asparagus and 1 tablespoon of the dressing. Place asparagus in grill basket (grill “wok”).
4. When grill is heated, place asparagus and salmon, skin side down, on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook asparagus 7 to 10 minutes and salmon 10 to 15 minutes, shaking grill basket or turning asparagus occasionally, until asparagus is crisp-tender and salmon flakes easily with fork.
5. Slide pancake turner between salmon and skin to remove each piece from skin. On 4 plates, divide salad greens, carrots and egg. Top with salmon and asparagus. Sprinkle with pepper. Serve with remaining dressing.
Has anyone a recipe please for creamy smoked salmon and dill tart ?
Here is one ...... = )
Salmon and dill tart
PASTRY
1 1/4 cups all-purpose flour
Pinch of kosher salt
1 stick (4 ounces) unsalted butter, cut into small pieces and chilled
5 tablespoons ice water
FILLING
4 green onions
1/4 cup fresh dill
1 cup heavy cream
2 large egg yolks
1 large egg
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 pound thinly sliced smoked salmon or smoked salmon trout, cut into 1/2-inch strips
MAKE THE PASTRY: In a large bowl, mix the flour and salt. Using a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse meal. Sprinkle on the ice water and toss with a fork to evenly moisten. Pat it into a disk. Cover with plastic wrap and refrigerate until firm, about 1 hour.
Preheat the oven to 350掳. On a lightly floured surface, roll the pastry out to a 13-inch round about 1/8 inch thick. Fold the round in half and transfer it to an 11-inch fluted tart pan with a removable bottom. Unfold the pastry and gently press it into the pan without stretching. Trim off any overhanging pastry and refrigerate the shell for 30 minutes.
Line the pastry shell with foil and fill with pie weights. Bake for about 40 minutes, or until the edge starts to brown. Remove the foil and weights and bake until golden brown, about 10 minutes longer. Turn the oven down to 325掳.
MAKE THE FILLING: Cut the green onion into half inch pieces. In a medium bowl, whisk the cream with the egg yolks and whole egg and season with the salt and pepper. Scatter the green onion pieces, the chopped dill, and the smoked salmon strips in the pastry shell. Carefully pour the custard into the shell and bake for about 30 minutes, or until the custard is set. Transfer to a rack and let cool slightly before unmolding and serving.Has anyone a recipe please for creamy smoked salmon and dill tart ?
Here you go. I hope this helps.
Ingredients:
5 fillo sheets, thawed
3 tablespoons butter, unsalted, melted
4 large egg yolks
1 tablespoon Dijon mustard
3 large eggs
1 cup half and half
1 cup whipping cream
6 ounces smoked salmon, chopped
4 scallions, chopped
1/4 cup dill, fresh, chopped, or 1 tablespoon dill, dried
salt and pepper to taste
dill sprigs
Preparation
Generously butter 9 1/2 inch diameter deep dish pie plate. Place 1 phyllo sheeton a clean work surface (cover remaining pieces with plastic wrap, then withclean damp towel). Brush phyllo sheet with butter and fold in half lengthwise.Brush folded surface with butter. Cut in half crosswise to form a rectangle.
Place 1 fillo rectangle, buttered side down, in prepared pie plate, coveringbottom and letting pastry overhang 1 section of edge by 1/2 inch. Brush top ofphyllo in pie plate with butter. Place second fillo rectangle in pie plate,covering bottom and letting pastry over hang another section of edge by 1/2inch, brush with butter. Repeat process with remaining 4 fillo sheets, makingcertain entire surface of edge is covered to form crust. Fold overhang under toform crust edge flush with edge of pie plate. Brush crust edges with butter.(Can be prepared 4 hours ahead. Cover and refrigerate.)
Preheat oven to 350 degrees F.
Whisk yolks and mustard in medium bowl to blend. Beat in eggs, half and half,cream, salmon, scallions and chopped dill. Season to taste with salt and pepper.Pour into prepared crust. Bake until center is set, about 50 minutes. Transferto rack. Cool. Garnish with dill sprigs and serve slightly warm or at roomtemperature. Has anyone a recipe please for creamy smoked salmon and dill tart ?
*****Creamy Smoked Salmon and Dill Tart
Servings: Serves 6.
5 frozen phyllo pastry sheets, thawed
3 tablespoons unsalted butter, melted
4 large egg yolks
1 tablespoon plus 1 teaspoon Dijon mustard
3 large eggs
1 cup half and half
1 cup whipping cream
6 ounces smoked salmon, chopped
4 green onions, chopped
1/4 cup chopped fresh dill or 1 tablespoon dried dillweed
Dill sprigs
Generously butter 9 1/2-inch-diameter deep -dish pie plate. Place 1 phyllo sheet on work surface (cover remaining pieces with plastic wrap, then with clean damp towel.) Brush phyllo sheet with butter and fold in half lengthwise. Brush folded surface with butter. Cut in half crosswise. Place 1 phyllo rectangle, buttered side down, in prepared pie plate, covering bottom and letting pastry overhang 1 section of edge by 1/2 inch. Brush top of phyllo in pie plate with butter. Place second phyllo rectangle in pie plate, covering bottom and letting pastry overhang another section of edge by 1/2 inch; brush with butter. Repeat process with remaining 4 phyllo sheets, making certain entire surface of edge is covered to form crust. Fold overhang under to form crust edge flush with edge of pie plate. Brush crust edges with butter. (Can be prepared 4 hours ahead. Cover and refrigerate.)
Preheat oven to 350掳F. Whisk yolks and mustard in medium bowl to blend. Beat in eggs, half and half, cream, salmon, onions and chopped dill. Season to taste with salt and pepper. Pour into prepared crust. Bake until center is set, about 50 minutes. Transfer to rack. Cool Garnish with dill sprigs and serve slightly warm or at room temperature.
NOTE----Purchased phyllo pastry is used here instead of a regular pie crust for quick and easy assembly. This tart is best when served at room temperature.
ENJOY :-)
5 frozen phyllo pastry sheets, thawed
3 tablespoons unsalted butter, melted
4 large egg yolks
1 tablespoon plus 1 teaspoon Dijon mustard
3 large eggs
1 cup half and half
1 cup whipping cream
6 ounces smoked salmon, chopped
4 green onions, chopped
1/4 cup chopped fresh dill or 1 tablespoon dried dillweed
Dill sprigs
Generously butter 9 1/2-inch-diameter deep -dish pie plate. Place 1 phyllo sheet on work surface (cover remaining pieces with plastic wrap, then with clean damp towel.) Brush phyllo sheet with butter and fold in half lengthwise. Brush folded surface with butter. Cut in half crosswise. Place 1 phyllo rectangle, buttered side down, in prepared pie plate, covering bottom and letting pastry overhang 1 section of edge by 1/2 inch. Brush top of phyllo in pie plate with butter. Place second phyllo rectangle in pie plate, covering bottom and letting pastry overhang another section of edge by 1/2 inch; brush with butter. Repeat process with remaining 4 phyllo sheets, making certain entire surface of edge is covered to form crust. Fold overhang under to form crust edge flush with edge of pie plate. Brush crust edges with butter. (Can be prepared 4 hours ahead. Cover and refrigerate.)
Preheat oven to 350掳F. Whisk yolks and mustard in medium bowl to blend. Beat in eggs, half and half, cream, salmon, onions and chopped dill. Season to taste with salt and pepper. Pour into prepared crust. Bake until center is set, about 50 minutes. Transfer to rack. Cool Garnish with dill sprigs and serve slightly warm or at room temperature
I mix my smoked salmon with cream cheese, dill and lemon juice, then use the filling in crustless sandwiches. it's very good and a lot easier than making a tart.
Salmon and dill tart
PASTRY
1 1/4 cups all-purpose flour
Pinch of kosher salt
1 stick (4 ounces) unsalted butter, cut into small pieces and chilled
5 tablespoons ice water
FILLING
4 green onions
1/4 cup fresh dill
1 cup heavy cream
2 large egg yolks
1 large egg
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 pound thinly sliced smoked salmon or smoked salmon trout, cut into 1/2-inch strips
MAKE THE PASTRY: In a large bowl, mix the flour and salt. Using a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse meal. Sprinkle on the ice water and toss with a fork to evenly moisten. Pat it into a disk. Cover with plastic wrap and refrigerate until firm, about 1 hour.
Preheat the oven to 350掳. On a lightly floured surface, roll the pastry out to a 13-inch round about 1/8 inch thick. Fold the round in half and transfer it to an 11-inch fluted tart pan with a removable bottom. Unfold the pastry and gently press it into the pan without stretching. Trim off any overhanging pastry and refrigerate the shell for 30 minutes.
Line the pastry shell with foil and fill with pie weights. Bake for about 40 minutes, or until the edge starts to brown. Remove the foil and weights and bake until golden brown, about 10 minutes longer. Turn the oven down to 325掳.
MAKE THE FILLING: Cut the green onion into half inch pieces. In a medium bowl, whisk the cream with the egg yolks and whole egg and season with the salt and pepper. Scatter the green onion pieces, the chopped dill, and the smoked salmon strips in the pastry shell. Carefully pour the custard into the shell and bake for about 30 minutes, or until the custard is set. Transfer to a rack and let cool slightly before unmolding and serving.Has anyone a recipe please for creamy smoked salmon and dill tart ?
Here you go. I hope this helps.
Ingredients:
5 fillo sheets, thawed
3 tablespoons butter, unsalted, melted
4 large egg yolks
1 tablespoon Dijon mustard
3 large eggs
1 cup half and half
1 cup whipping cream
6 ounces smoked salmon, chopped
4 scallions, chopped
1/4 cup dill, fresh, chopped, or 1 tablespoon dill, dried
salt and pepper to taste
dill sprigs
Preparation
Generously butter 9 1/2 inch diameter deep dish pie plate. Place 1 phyllo sheeton a clean work surface (cover remaining pieces with plastic wrap, then withclean damp towel). Brush phyllo sheet with butter and fold in half lengthwise.Brush folded surface with butter. Cut in half crosswise to form a rectangle.
Place 1 fillo rectangle, buttered side down, in prepared pie plate, coveringbottom and letting pastry overhang 1 section of edge by 1/2 inch. Brush top ofphyllo in pie plate with butter. Place second fillo rectangle in pie plate,covering bottom and letting pastry over hang another section of edge by 1/2inch, brush with butter. Repeat process with remaining 4 fillo sheets, makingcertain entire surface of edge is covered to form crust. Fold overhang under toform crust edge flush with edge of pie plate. Brush crust edges with butter.(Can be prepared 4 hours ahead. Cover and refrigerate.)
Preheat oven to 350 degrees F.
Whisk yolks and mustard in medium bowl to blend. Beat in eggs, half and half,cream, salmon, scallions and chopped dill. Season to taste with salt and pepper.Pour into prepared crust. Bake until center is set, about 50 minutes. Transferto rack. Cool. Garnish with dill sprigs and serve slightly warm or at roomtemperature. Has anyone a recipe please for creamy smoked salmon and dill tart ?
*****Creamy Smoked Salmon and Dill Tart
Servings: Serves 6.
5 frozen phyllo pastry sheets, thawed
3 tablespoons unsalted butter, melted
4 large egg yolks
1 tablespoon plus 1 teaspoon Dijon mustard
3 large eggs
1 cup half and half
1 cup whipping cream
6 ounces smoked salmon, chopped
4 green onions, chopped
1/4 cup chopped fresh dill or 1 tablespoon dried dillweed
Dill sprigs
Generously butter 9 1/2-inch-diameter deep -dish pie plate. Place 1 phyllo sheet on work surface (cover remaining pieces with plastic wrap, then with clean damp towel.) Brush phyllo sheet with butter and fold in half lengthwise. Brush folded surface with butter. Cut in half crosswise. Place 1 phyllo rectangle, buttered side down, in prepared pie plate, covering bottom and letting pastry overhang 1 section of edge by 1/2 inch. Brush top of phyllo in pie plate with butter. Place second phyllo rectangle in pie plate, covering bottom and letting pastry overhang another section of edge by 1/2 inch; brush with butter. Repeat process with remaining 4 phyllo sheets, making certain entire surface of edge is covered to form crust. Fold overhang under to form crust edge flush with edge of pie plate. Brush crust edges with butter. (Can be prepared 4 hours ahead. Cover and refrigerate.)
Preheat oven to 350掳F. Whisk yolks and mustard in medium bowl to blend. Beat in eggs, half and half, cream, salmon, onions and chopped dill. Season to taste with salt and pepper. Pour into prepared crust. Bake until center is set, about 50 minutes. Transfer to rack. Cool Garnish with dill sprigs and serve slightly warm or at room temperature.
NOTE----Purchased phyllo pastry is used here instead of a regular pie crust for quick and easy assembly. This tart is best when served at room temperature.
ENJOY :-)
5 frozen phyllo pastry sheets, thawed
3 tablespoons unsalted butter, melted
4 large egg yolks
1 tablespoon plus 1 teaspoon Dijon mustard
3 large eggs
1 cup half and half
1 cup whipping cream
6 ounces smoked salmon, chopped
4 green onions, chopped
1/4 cup chopped fresh dill or 1 tablespoon dried dillweed
Dill sprigs
Generously butter 9 1/2-inch-diameter deep -dish pie plate. Place 1 phyllo sheet on work surface (cover remaining pieces with plastic wrap, then with clean damp towel.) Brush phyllo sheet with butter and fold in half lengthwise. Brush folded surface with butter. Cut in half crosswise. Place 1 phyllo rectangle, buttered side down, in prepared pie plate, covering bottom and letting pastry overhang 1 section of edge by 1/2 inch. Brush top of phyllo in pie plate with butter. Place second phyllo rectangle in pie plate, covering bottom and letting pastry overhang another section of edge by 1/2 inch; brush with butter. Repeat process with remaining 4 phyllo sheets, making certain entire surface of edge is covered to form crust. Fold overhang under to form crust edge flush with edge of pie plate. Brush crust edges with butter. (Can be prepared 4 hours ahead. Cover and refrigerate.)
Preheat oven to 350掳F. Whisk yolks and mustard in medium bowl to blend. Beat in eggs, half and half, cream, salmon, onions and chopped dill. Season to taste with salt and pepper. Pour into prepared crust. Bake until center is set, about 50 minutes. Transfer to rack. Cool Garnish with dill sprigs and serve slightly warm or at room temperature
I mix my smoked salmon with cream cheese, dill and lemon juice, then use the filling in crustless sandwiches. it's very good and a lot easier than making a tart.
Recipe for salmon sausage?
Rosy Seafood Sausage
Ingredients
2 pounds salmon fillets
2 cups water
2 cups dry white wine
4 tablespoons (1/2 stick) unsalted butter
2 carrots, peeled and minced
2 leeks, well rinsed, dried, and minced
2 ripe tomatoes, seeded and chopped
1/2 cup chopped fresh dill
1/2 cup fresh bread crumbs
2 egg whites
2 tablespoons Pernod
2 tablespoons fresh lemon juice
1 cup heavy or whipping cream
1 teaspoon dried tarragon
Pinch ground nutmeg
Pinch cayenne pepper
Salt and freshly ground black pepper, to taste
8 ounces fresh bay scallops, halved
Instructions Poach the salmon fillets in the wine and water in a large skillet just until cooked through. Cool and flake the salmon meat, removing all the bones. Refrigerate covered until cold.
Melt the butter in the skillet over medium-high heat. Add the carrots and leeks and saute for 7 minutes. Add the tomatoes and cook for 2 minutes more. Remove from heat and stir in the dill and bread crumbs. Process the salmon in a food processor fitted with a steel blade until smooth. Add the egg whites and process until blended. Add the Pernod, lemon juice, and cream and process until very smooth. Season with the tarragon, nut meg, cayenne, and salt and pepper to taste. Remove to a large mixing bowl.
Add the vegetable mixture and the halved bay scallops to the salmon mixture and stir to combine. Lay out a large sheet of strong plastic wrap. Shape a sixth of the seafood mixture into a log, 6 inches long and 1-1/2 inches wide, in the center of the plastic wrap. Wrap up very securely and twist each end of the plastic very tightly to make a mock sausage casing. Secure the ends with kitchen string if necessary. Repeat with the remaining seafood mixture to make 6 sausages. Refrigerate the sausages until firm, about 3 hours.
When ready to cook, fill a large Dutch oven or stock pot with water and heat to boiling. Add the sausages, still wrapped in plastic wrap, and simmer for 15 minutes, turning once halfway through the cooking time. Remove the sausages from the water. Unwrap and cut into thin slices. Serve hot, napped with Tomato Beurre Blanc.
Yield: 6 sausages, 12 appetizer portions
Tomato Beurre Blanc
Ingredients
1 cup fish stock, preferably homemade
1 cup dry white wine
1 ripe medium-size tomato, seeded and finely chopped
2 tablespoons finely chopped fresh basil
3/4 cup plus 2 tablespoons (1-3/4 sticks) unsalted butter, cut into small pieces
Salt and freshly ground black pepper, to taste
2 teaspoons fresh lemon juice
1 tablespoon snipped fresh chives
Instructions
Heat the stock, wine, tomato, and basil to boiling in a small saucepan over medium-high heat. Reduce heat to medium-low and cook, stirring occasionally, until the mixture is reduced to 1 cup. Reduce heat to low and whisk in the butter, 1 piece at a time. Season to taste with salt and pepper and stir in the lemon juice. Just before serving, stir in the chives. Serve hot.
Yield: About 2 cupsRecipe for salmon sausage?
i only have recepies for salmon patties actually i have tonnes of receipes i love cooking you can email me if you want tonnes of them. am great with desserts. its my specialityRecipe for salmon sausage?
Salmon Sausages with Parsley Sauce:
http://recipes.chef2chef.net/recipe-arch鈥?/a>eye makeup
Ingredients
2 pounds salmon fillets
2 cups water
2 cups dry white wine
4 tablespoons (1/2 stick) unsalted butter
2 carrots, peeled and minced
2 leeks, well rinsed, dried, and minced
2 ripe tomatoes, seeded and chopped
1/2 cup chopped fresh dill
1/2 cup fresh bread crumbs
2 egg whites
2 tablespoons Pernod
2 tablespoons fresh lemon juice
1 cup heavy or whipping cream
1 teaspoon dried tarragon
Pinch ground nutmeg
Pinch cayenne pepper
Salt and freshly ground black pepper, to taste
8 ounces fresh bay scallops, halved
Instructions Poach the salmon fillets in the wine and water in a large skillet just until cooked through. Cool and flake the salmon meat, removing all the bones. Refrigerate covered until cold.
Melt the butter in the skillet over medium-high heat. Add the carrots and leeks and saute for 7 minutes. Add the tomatoes and cook for 2 minutes more. Remove from heat and stir in the dill and bread crumbs. Process the salmon in a food processor fitted with a steel blade until smooth. Add the egg whites and process until blended. Add the Pernod, lemon juice, and cream and process until very smooth. Season with the tarragon, nut meg, cayenne, and salt and pepper to taste. Remove to a large mixing bowl.
Add the vegetable mixture and the halved bay scallops to the salmon mixture and stir to combine. Lay out a large sheet of strong plastic wrap. Shape a sixth of the seafood mixture into a log, 6 inches long and 1-1/2 inches wide, in the center of the plastic wrap. Wrap up very securely and twist each end of the plastic very tightly to make a mock sausage casing. Secure the ends with kitchen string if necessary. Repeat with the remaining seafood mixture to make 6 sausages. Refrigerate the sausages until firm, about 3 hours.
When ready to cook, fill a large Dutch oven or stock pot with water and heat to boiling. Add the sausages, still wrapped in plastic wrap, and simmer for 15 minutes, turning once halfway through the cooking time. Remove the sausages from the water. Unwrap and cut into thin slices. Serve hot, napped with Tomato Beurre Blanc.
Yield: 6 sausages, 12 appetizer portions
Tomato Beurre Blanc
Ingredients
1 cup fish stock, preferably homemade
1 cup dry white wine
1 ripe medium-size tomato, seeded and finely chopped
2 tablespoons finely chopped fresh basil
3/4 cup plus 2 tablespoons (1-3/4 sticks) unsalted butter, cut into small pieces
Salt and freshly ground black pepper, to taste
2 teaspoons fresh lemon juice
1 tablespoon snipped fresh chives
Instructions
Heat the stock, wine, tomato, and basil to boiling in a small saucepan over medium-high heat. Reduce heat to medium-low and cook, stirring occasionally, until the mixture is reduced to 1 cup. Reduce heat to low and whisk in the butter, 1 piece at a time. Season to taste with salt and pepper and stir in the lemon juice. Just before serving, stir in the chives. Serve hot.
Yield: About 2 cupsRecipe for salmon sausage?
i only have recepies for salmon patties actually i have tonnes of receipes i love cooking you can email me if you want tonnes of them. am great with desserts. its my specialityRecipe for salmon sausage?
Salmon Sausages with Parsley Sauce:
http://recipes.chef2chef.net/recipe-arch鈥?/a>
I need a recipe for salmon pasta, without cream? HELP !?
Season with lemon pepper %26amp; garlic.
Line a dish with foil, add slices of butter (1stick total), green, red or yellow peppers, %26amp; onions.
Lay fish on top %26amp; add more butter, peppers %26amp; onions.
Fold foil, so it's creates a pouch.
Cook in the oven at 325 degrees for about 1 hour.
Fish comes out every tender %26amp; full of flavor.
Serve ontop of the pasta with the butter as the sauce.I need a recipe for salmon pasta, without cream? HELP !?
baked salmon in lemon and corander sauce...with oven baked vegs
1 fresh lemon juiced mixed with 2 tbsp of fresh corander finly chopped 1tbsp of olive oil 1 galic clove ,and chargriled vegs baked in oven with salmon.......I need a recipe for salmon pasta, without cream? HELP !?
garlic sliced
extra virgin olive oil
may be this..
Ingredients: 80 g pasta, a piece of fresh salmon, chives, 2 tsp green olive pâté, 1 tsp capers, extra-virgin olive oil, salt, green and black pepper.
Cook pasta “al dente”. While pasta is cooking you can prepare the salmon, it is very quick. In a pan put some extra-virgin olive oil, salmon cut in small pieces, chopped chives, and black and green pepper. Stir well and cook for 5 minutes, then add chopped capers and olive pâté. Cook for 10 minutes and add salt.
Line a dish with foil, add slices of butter (1stick total), green, red or yellow peppers, %26amp; onions.
Lay fish on top %26amp; add more butter, peppers %26amp; onions.
Fold foil, so it's creates a pouch.
Cook in the oven at 325 degrees for about 1 hour.
Fish comes out every tender %26amp; full of flavor.
Serve ontop of the pasta with the butter as the sauce.I need a recipe for salmon pasta, without cream? HELP !?
baked salmon in lemon and corander sauce...with oven baked vegs
1 fresh lemon juiced mixed with 2 tbsp of fresh corander finly chopped 1tbsp of olive oil 1 galic clove ,and chargriled vegs baked in oven with salmon.......I need a recipe for salmon pasta, without cream? HELP !?
garlic sliced
extra virgin olive oil
may be this..
Ingredients: 80 g pasta, a piece of fresh salmon, chives, 2 tsp green olive pâté, 1 tsp capers, extra-virgin olive oil, salt, green and black pepper.
Cook pasta “al dente”. While pasta is cooking you can prepare the salmon, it is very quick. In a pan put some extra-virgin olive oil, salmon cut in small pieces, chopped chives, and black and green pepper. Stir well and cook for 5 minutes, then add chopped capers and olive pâté. Cook for 10 minutes and add salt.
Who has a delicious recipe for salmon patties and side dishes do u serve w/sauce or a gravy?
Broiled Lemon Pepper Salmon Patties
1 cup soft bread crumbs (about 1 1/2 slices bread)
1/4 cup reduced-fat mayonnaise or salad dressing
1 egg white, lightly beaten
1/2 tsp. lemon pepper
1 can ( 7 1/2 oz.) skinless boneless pink salmon, drained and flaked
Tartar sauce, if desired
Mix bread crumbs, mayonnaise, egg white and lemon pepper in med. bowl. Mix in salmon. Spoon salmon mixture into 4 mounds onto cookie sheet lined with waxed paper. Freeze about 8 min. or until firm enough to shape into patties.
Set oven control to broil. Spray broiler pan rack with cooking spray. Pat salmon mixture into 3'; round patties. Place on rack in broiler pan.
Broil patties with tops 3-5-inches from heat 6 min. Carefully turn patties, using a wide spatula. Broil about 2 min. longer or until golden brown. Serve with tartar sauce.
Per serving: cal 150, fat 8g, sat fat 1g, chol 30mg, sod 550mg, carb 6g, fiber 0g, prot 11g
Exchanges: 1/2 starch, 1 1/2 med.-fat meat
As the recipe says, tartar sauce is the way to go (in my opinion anyway). I also make frys with them...usually. Good luck!Who has a delicious recipe for salmon patties and side dishes do u serve w/sauce or a gravy?
Thanks for the best answer! lol, I just noticed that I put ';frys'; instead of ';fries';...oops :-) Report Abuse
Who has a delicious recipe for salmon patties and side dishes do u serve w/sauce or a gravy?
use one box of stove top stuffing mix and a large can of salmon ( do not drain) add 1 egg and mix then pat out into patties.. You can fry them or what ever. I bake or grill the salmon patties and serve them with long grain and wild rice, and usually corn on the cob or grilled veggie wedges.... I squeeze lemon juice over the Salmon.
1 can salmon skin and bones removed
1 egg
1/2 sleeve saltine crackers
salt pepper onion powder to taste
mix, form patties
fry in a bit of olive oil
serve with thousand island or dorothy lynch dressing
green beans or broccoli
salad
rice or baked tato
1 cup soft bread crumbs (about 1 1/2 slices bread)
1/4 cup reduced-fat mayonnaise or salad dressing
1 egg white, lightly beaten
1/2 tsp. lemon pepper
1 can ( 7 1/2 oz.) skinless boneless pink salmon, drained and flaked
Tartar sauce, if desired
Mix bread crumbs, mayonnaise, egg white and lemon pepper in med. bowl. Mix in salmon. Spoon salmon mixture into 4 mounds onto cookie sheet lined with waxed paper. Freeze about 8 min. or until firm enough to shape into patties.
Set oven control to broil. Spray broiler pan rack with cooking spray. Pat salmon mixture into 3'; round patties. Place on rack in broiler pan.
Broil patties with tops 3-5-inches from heat 6 min. Carefully turn patties, using a wide spatula. Broil about 2 min. longer or until golden brown. Serve with tartar sauce.
Per serving: cal 150, fat 8g, sat fat 1g, chol 30mg, sod 550mg, carb 6g, fiber 0g, prot 11g
Exchanges: 1/2 starch, 1 1/2 med.-fat meat
As the recipe says, tartar sauce is the way to go (in my opinion anyway). I also make frys with them...usually. Good luck!Who has a delicious recipe for salmon patties and side dishes do u serve w/sauce or a gravy?
Thanks for the best answer! lol, I just noticed that I put ';frys'; instead of ';fries';...oops :-) Report Abuse
Who has a delicious recipe for salmon patties and side dishes do u serve w/sauce or a gravy?
use one box of stove top stuffing mix and a large can of salmon ( do not drain) add 1 egg and mix then pat out into patties.. You can fry them or what ever. I bake or grill the salmon patties and serve them with long grain and wild rice, and usually corn on the cob or grilled veggie wedges.... I squeeze lemon juice over the Salmon.
1 can salmon skin and bones removed
1 egg
1/2 sleeve saltine crackers
salt pepper onion powder to taste
mix, form patties
fry in a bit of olive oil
serve with thousand island or dorothy lynch dressing
green beans or broccoli
salad
rice or baked tato
Does anyone know the recipe to Charleston's Restaurant's Mustard sauce they use on the grilled salmon?
I would love to prepare a grilled salmon at my house with this same sauce, it is so good but I am sure it is simple too.Does anyone know the recipe to Charleston's Restaurant's Mustard sauce they use on the grilled salmon?
10 min
4 servings
CloseTimes:Prep10 min
Ingredients
1/4 cup Dijon mustard
2 tablespoons whole-grain mustard
3 tablespoons honey
2 tablespoons prepared horseradish, drained
2 tablespoons finely chopped fresh mint leaves
Kosher salt and freshly ground black pepper
2 pound fillet salmon, skin on
2 tablespoons canola oil
1 bunch watercress, coarsely chopped
1 small red onion, halved and thinly sliced
2 tablespoons aged sherry vinegar
2 tablespoons extra-virgin olive oil
Directions
Whisk together the mustards, honey, horseradish, mint and 1/4 teaspoon of salt and 1/4 teaspoon of pepper in a small bowl. Let sit for at least 15 minutes before using. Can be made 1 day in advance and refrigerated but do not add the mint until just before using. Bring to room temperature before using.
Heat the grill to high.
Brush the salmon with the oil and season with salt and pepper. Place the salmon on the grill, skin side down, and grill until golden brown and slightly charred, about 3 minutes.
While the salmon is cooking, place the watercress and onion in a medium bowl, add the vinegar and oil and salt and pepper and toss to combine. Transfer the salad to a platter, top with the salmon fillet and drizzle each fillet with the mustard sauce.
10 min
4 servings
CloseTimes:Prep10 min
Ingredients
1/4 cup Dijon mustard
2 tablespoons whole-grain mustard
3 tablespoons honey
2 tablespoons prepared horseradish, drained
2 tablespoons finely chopped fresh mint leaves
Kosher salt and freshly ground black pepper
2 pound fillet salmon, skin on
2 tablespoons canola oil
1 bunch watercress, coarsely chopped
1 small red onion, halved and thinly sliced
2 tablespoons aged sherry vinegar
2 tablespoons extra-virgin olive oil
Directions
Whisk together the mustards, honey, horseradish, mint and 1/4 teaspoon of salt and 1/4 teaspoon of pepper in a small bowl. Let sit for at least 15 minutes before using. Can be made 1 day in advance and refrigerated but do not add the mint until just before using. Bring to room temperature before using.
Heat the grill to high.
Brush the salmon with the oil and season with salt and pepper. Place the salmon on the grill, skin side down, and grill until golden brown and slightly charred, about 3 minutes.
While the salmon is cooking, place the watercress and onion in a medium bowl, add the vinegar and oil and salt and pepper and toss to combine. Transfer the salad to a platter, top with the salmon fillet and drizzle each fillet with the mustard sauce.
What's your best salmon recipe?
I may not be able to use the grill b/c it's raining!What's your best salmon recipe?
So Blacken it- this is a great menu, blackened salmon, buttered noodles and green beans almondine, serve with a chilled white witn and enjoy!
BLACKENED SALMON
戮 lb. (3 sticks) unsalted butter, melted in a skillet
6 fish fillets 陆 to 戮 inch thick
Seasoning mix: ( or by Zatarains or Tony鈥檚 creole seasoning mix)
3 tbsp. sweet paprika
3 tsp. Salt
3 tsp. Onion powder
3 tsp. Garlic powder
1 tsp. Ground red pepper (preferably cayenne)
1 tsp. White pepper
1 tsp. Black pepper
1 陆 tsp. Dried thyme leaves
1 陆 tsp. Dried oregano leaves
Heat a large cast-iron skillet over very high heat until it is beyond the smoking stage and you see white ash in the skillet bottom (the skillet cannot be too hot for this dish), at least 10 minutes.
Meanwhile, pour 2 tablespoons melted butter in each of 6 small ramekins; set aside and keep warm. Reserve the remaining butter in its skillet. Heat the serving plates in a 250 degrees oven.
Thoroughly combine the seasoning mix ingredients in a small bowl. Dip each fillet in the reserved melted butter so that both sides are well coated; then sprinkle seasoning mix generously and evenly on both sides of the fillets; patting it in by hand. Place in the hot skillet and pour 1 teaspoon melted butter on top of each fillet (be careful, as the butter may flame up). Cook, uncovered, over the same high heat until the underside looks charred, about 2 minutes (the time will vary according to the fillet's thickness and the heat of the skillet). Turn the fish over and again pour 1 teaspoon butter on top; cook until fish is done, about 2 minutes more. Repeat with remaining fillets. Serve each fillet while piping hot.
To serve, place one fillet and a ramekin of butter on each heating serving plate.
Buttered Noodles
1 package (12 ounces) dried egg noodles
1/4 cup (4 tablespoons) butter, preferably unsalted
Salt and pepper to taste
Chopped fresh parsley for garnish
Cook the noodles in lightly salted water according to package directions. Drain and return to pot. Heat the butter in a small saucepan over medium-high heat until brown, watching carefully to make sure it doesn't burn. Pour the butter over the noodles. Add salt, pepper and parsley; stir until well-combined. Serve immediately.
Green Beans Almondine
1 lb. fresh green beans
1/2 c. cooking oil
1/2 tsp. salt
1 toe garlic, whole
1 c. sliced almonds
Wash and slice green beans 1 1/2 inches long. Toast almonds in oven until light brown. Bring 3 quarts of salted water to a boil. Cook uncovered for 5 minutes, then place beans in ice water to shock them, and keep their color bright green. Refrigerate.
When ready to serve, cover the bottom of a skillet with cooking oil. Add garlic, then green beans and stir fry until heated through. Fold in almonds and serve
What's your best salmon recipe?
Salmon Cakes Recipe
Vegetable or canola oil, for frying
3 (6-ounce) portions cooked salmon or 3 (6-ounce) cans salmon, drained well
1 1/2 cups cracker meal
2 large eggs, beaten
2 rounded teaspoons Old Bay seasoning blend
1/2 red bell pepper, seeded and finely chopped
20 blades fresh chives, snipped or chopped
2 to 3 tablespoons fresh dill, a handful, finely chopped
1 teaspoon cayenne pepper sauce
1 lemon, zested and juiced
Salad greens
Coarse salt
Extra-virgin olive oil, for drizzling
1/2 cup mayonnaise or reduced fat mayonnaise
1/2 cup chili sauce
2 tablespoons dill pickle relish
Heat a large, heavy skillet with 1 inch of frying oil over moderate heat.
Flake the cooked cooled salmon with a fork. Add cracker meal to the bowl and work through the fish with your hands. Add the eggs, seasoning, pepper, chives, dill, pepper sauce, and the zest of one lemon to the bowl. Combine the ingredients well with your hands. If the mixture is a little wet, add a bit more cracker meal. Form 3-inch patties of salmon cakes 1-inch thick. You should yield 8 to 10 cakes. Fry cakes until golden in a single layer 3 or 4 minutes on each side. Drain on paper towel lined plate.
Toss salad greens with coarse salt and the juice of the lemon you zested. Drizzle the greens with a little extra-virgin olive oil and re-toss the salad to coat.
Combine mayonnaise, chili sauce and relish in a small dish. To serve, place salmon cakes on a bed of baby greens, 2 cakes per person and top with chili mayonnaise sauce.
I love Salmon and Cod.
This is one of my favs:
Salmon Provencal
3 large plum tomatoes
3 shallots, coarsely chopped
1 Tbsp coarsely chopped fresh tarragon
1 Tbsp coarsely chopped fresh basil
1 Tbsp coarsely chopped fresh chives
1 Tbsp fresh lemon juice
1 Tbsp balsamic vinegar
Salt
2 Tbsp olive oil
4 salmon fillets, about 5-6 ounces each
Method
1 Preheat oven to 400掳F.
2 Blanch the tomatoes by plunging them into a pot of simmering salted water for 15-30 seconds, then plunging them into ice water for 1 minute. Drain the tomatoes and peel off and discard the skin. Cut the tomatoes into quarters, remove the core, seeds, and dice the flesh.
3 In a large bowl combine the tomatoes, shallots, tarragon, basil, and chives. In another bowl, whisk together the lemon juice, vinegar, olive oil and salt to taste. Add to the tomato mixture, toss to coat.
4 Arrange salmon fillets on an oiled baking sheet without crowding. Drizzle with olive oil and season lightly with salt. Bake until salmon is barely cooked through and lightly browned on the edges, 10-12 minutes.
5 To serve, spoon a couple tablespoons of the tomato mixture over each fillet. Serve immediately.
Serves 4.
I have a couple
marinate in soy sauce, ginger, a little lime juice, pepper, if you don't grill it throw in some onions while it cooks or put green onions on top it gives it a nice flavor
put it in a foil pouch with some tomatoes and onions - you could add spices and more veggies like green chilies or olives to make it taste mexican or italian and top with some cheese when done
Salmon Pockets.
4 200g Salmon Fillets.
1 Lemon. (thinly sliced)
1 Red Onion. (sliced)
2t Capers .(optional drained and rinsed)
2T Olive Oil.
Ground black pepper.
Preheat oven to 200C (400F)
Place each fillet on a sheet of tin foil.
Add sliced lemon, red onion, capers and black pepper.
Drizzle with oil wrap each to form a pocket.
Bake for 10-12 minutes and serve with vegetables or a salad.
They could also be cooked on the BBQ
I have two ways that I really like
1- coat in olive oil, and sprinkle parmesan cheese, basil, garlic,salt
2- coating it in a honey, mustard, soy sauce
i put in foil with lemon juice zest garlic and breadcrumbs
seal foil to make a pouch then bake for 15 min at 350
So Blacken it- this is a great menu, blackened salmon, buttered noodles and green beans almondine, serve with a chilled white witn and enjoy!
BLACKENED SALMON
戮 lb. (3 sticks) unsalted butter, melted in a skillet
6 fish fillets 陆 to 戮 inch thick
Seasoning mix: ( or by Zatarains or Tony鈥檚 creole seasoning mix)
3 tbsp. sweet paprika
3 tsp. Salt
3 tsp. Onion powder
3 tsp. Garlic powder
1 tsp. Ground red pepper (preferably cayenne)
1 tsp. White pepper
1 tsp. Black pepper
1 陆 tsp. Dried thyme leaves
1 陆 tsp. Dried oregano leaves
Heat a large cast-iron skillet over very high heat until it is beyond the smoking stage and you see white ash in the skillet bottom (the skillet cannot be too hot for this dish), at least 10 minutes.
Meanwhile, pour 2 tablespoons melted butter in each of 6 small ramekins; set aside and keep warm. Reserve the remaining butter in its skillet. Heat the serving plates in a 250 degrees oven.
Thoroughly combine the seasoning mix ingredients in a small bowl. Dip each fillet in the reserved melted butter so that both sides are well coated; then sprinkle seasoning mix generously and evenly on both sides of the fillets; patting it in by hand. Place in the hot skillet and pour 1 teaspoon melted butter on top of each fillet (be careful, as the butter may flame up). Cook, uncovered, over the same high heat until the underside looks charred, about 2 minutes (the time will vary according to the fillet's thickness and the heat of the skillet). Turn the fish over and again pour 1 teaspoon butter on top; cook until fish is done, about 2 minutes more. Repeat with remaining fillets. Serve each fillet while piping hot.
To serve, place one fillet and a ramekin of butter on each heating serving plate.
Buttered Noodles
1 package (12 ounces) dried egg noodles
1/4 cup (4 tablespoons) butter, preferably unsalted
Salt and pepper to taste
Chopped fresh parsley for garnish
Cook the noodles in lightly salted water according to package directions. Drain and return to pot. Heat the butter in a small saucepan over medium-high heat until brown, watching carefully to make sure it doesn't burn. Pour the butter over the noodles. Add salt, pepper and parsley; stir until well-combined. Serve immediately.
Green Beans Almondine
1 lb. fresh green beans
1/2 c. cooking oil
1/2 tsp. salt
1 toe garlic, whole
1 c. sliced almonds
Wash and slice green beans 1 1/2 inches long. Toast almonds in oven until light brown. Bring 3 quarts of salted water to a boil. Cook uncovered for 5 minutes, then place beans in ice water to shock them, and keep their color bright green. Refrigerate.
When ready to serve, cover the bottom of a skillet with cooking oil. Add garlic, then green beans and stir fry until heated through. Fold in almonds and serve
What's your best salmon recipe?
Salmon Cakes Recipe
Vegetable or canola oil, for frying
3 (6-ounce) portions cooked salmon or 3 (6-ounce) cans salmon, drained well
1 1/2 cups cracker meal
2 large eggs, beaten
2 rounded teaspoons Old Bay seasoning blend
1/2 red bell pepper, seeded and finely chopped
20 blades fresh chives, snipped or chopped
2 to 3 tablespoons fresh dill, a handful, finely chopped
1 teaspoon cayenne pepper sauce
1 lemon, zested and juiced
Salad greens
Coarse salt
Extra-virgin olive oil, for drizzling
1/2 cup mayonnaise or reduced fat mayonnaise
1/2 cup chili sauce
2 tablespoons dill pickle relish
Heat a large, heavy skillet with 1 inch of frying oil over moderate heat.
Flake the cooked cooled salmon with a fork. Add cracker meal to the bowl and work through the fish with your hands. Add the eggs, seasoning, pepper, chives, dill, pepper sauce, and the zest of one lemon to the bowl. Combine the ingredients well with your hands. If the mixture is a little wet, add a bit more cracker meal. Form 3-inch patties of salmon cakes 1-inch thick. You should yield 8 to 10 cakes. Fry cakes until golden in a single layer 3 or 4 minutes on each side. Drain on paper towel lined plate.
Toss salad greens with coarse salt and the juice of the lemon you zested. Drizzle the greens with a little extra-virgin olive oil and re-toss the salad to coat.
Combine mayonnaise, chili sauce and relish in a small dish. To serve, place salmon cakes on a bed of baby greens, 2 cakes per person and top with chili mayonnaise sauce.
I love Salmon and Cod.
This is one of my favs:
Salmon Provencal
3 large plum tomatoes
3 shallots, coarsely chopped
1 Tbsp coarsely chopped fresh tarragon
1 Tbsp coarsely chopped fresh basil
1 Tbsp coarsely chopped fresh chives
1 Tbsp fresh lemon juice
1 Tbsp balsamic vinegar
Salt
2 Tbsp olive oil
4 salmon fillets, about 5-6 ounces each
Method
1 Preheat oven to 400掳F.
2 Blanch the tomatoes by plunging them into a pot of simmering salted water for 15-30 seconds, then plunging them into ice water for 1 minute. Drain the tomatoes and peel off and discard the skin. Cut the tomatoes into quarters, remove the core, seeds, and dice the flesh.
3 In a large bowl combine the tomatoes, shallots, tarragon, basil, and chives. In another bowl, whisk together the lemon juice, vinegar, olive oil and salt to taste. Add to the tomato mixture, toss to coat.
4 Arrange salmon fillets on an oiled baking sheet without crowding. Drizzle with olive oil and season lightly with salt. Bake until salmon is barely cooked through and lightly browned on the edges, 10-12 minutes.
5 To serve, spoon a couple tablespoons of the tomato mixture over each fillet. Serve immediately.
Serves 4.
I have a couple
marinate in soy sauce, ginger, a little lime juice, pepper, if you don't grill it throw in some onions while it cooks or put green onions on top it gives it a nice flavor
put it in a foil pouch with some tomatoes and onions - you could add spices and more veggies like green chilies or olives to make it taste mexican or italian and top with some cheese when done
Salmon Pockets.
4 200g Salmon Fillets.
1 Lemon. (thinly sliced)
1 Red Onion. (sliced)
2t Capers .(optional drained and rinsed)
2T Olive Oil.
Ground black pepper.
Preheat oven to 200C (400F)
Place each fillet on a sheet of tin foil.
Add sliced lemon, red onion, capers and black pepper.
Drizzle with oil wrap each to form a pocket.
Bake for 10-12 minutes and serve with vegetables or a salad.
They could also be cooked on the BBQ
I have two ways that I really like
1- coat in olive oil, and sprinkle parmesan cheese, basil, garlic,salt
2- coating it in a honey, mustard, soy sauce
i put in foil with lemon juice zest garlic and breadcrumbs
seal foil to make a pouch then bake for 15 min at 350
Tuna / Salmon Spaghetti with pesto recipe?
I have recently tasted a spaghetti that has flaked fish, angel hair spaghetti, pesto, tomato sauce, mozzarella engredients, etc. (So good!)
I would like to cook it on my own but I can't find any good recipe in the net. Can somebody give me good recipe of this pasta dish?
And how can I make the fish didn't taste so much fishy? please help
Thanks!Tuna / Salmon Spaghetti with pesto recipe?
Smoked Salmon Pesto Pasta
INGREDIENTS:
5 ounces smoked salmon, cut into small pieces
1 onion, chopped
1 clove crushed garlic
2 cups sliced fresh mushrooms
3/4 cup prepared basil pesto sauce
3 tablespoons tomato paste
2 tablespoons olive oil
1 tablespoon chopped fresh basil
1/4 cup water
8 ounces spaghetti
--------------------------------------鈥?br>
DIRECTIONS:
Cook pasta in a large pot of boiling water until al dente.
In a skillet, heat olive oil over medium heat. Add onion, mushrooms, and garlic until onion is transparent and mushrooms are tender. Stir in tomato paste, pesto sauce, fresh basil, water, and smoked salmon; cook gently for 5 to10 minutes, or until desired consistency is achieved.
Drain pasta. Serve sauce over noodles.
I would like to cook it on my own but I can't find any good recipe in the net. Can somebody give me good recipe of this pasta dish?
And how can I make the fish didn't taste so much fishy? please help
Thanks!Tuna / Salmon Spaghetti with pesto recipe?
Smoked Salmon Pesto Pasta
INGREDIENTS:
5 ounces smoked salmon, cut into small pieces
1 onion, chopped
1 clove crushed garlic
2 cups sliced fresh mushrooms
3/4 cup prepared basil pesto sauce
3 tablespoons tomato paste
2 tablespoons olive oil
1 tablespoon chopped fresh basil
1/4 cup water
8 ounces spaghetti
--------------------------------------鈥?br>
DIRECTIONS:
Cook pasta in a large pot of boiling water until al dente.
In a skillet, heat olive oil over medium heat. Add onion, mushrooms, and garlic until onion is transparent and mushrooms are tender. Stir in tomato paste, pesto sauce, fresh basil, water, and smoked salmon; cook gently for 5 to10 minutes, or until desired consistency is achieved.
Drain pasta. Serve sauce over noodles.
What recipe do you make usually in the USA whit salmon or smoked salmon?
I am from ItalyWhat recipe do you make usually in the USA whit salmon or smoked salmon?
Ingredients:
Crisco庐 Original No-Stick Cooking Spray
4 (6 to 8 oz.) salmon fillets
Salt and pepper to taste
1/3 cup Crisco庐 Pure Olive Oil
2 teaspoons dried tarragon
4 teaspoons fennel seeds, crushed
1 tablespoon grated lemon peel
1 tablespoon fresh lemon juice
Lemon wedges
Directions:
1.HEAT oven to 450掳F. Spray a shallow baking dish with no-stick cooking spray. Arrange salmon fillets in prepared pan. Season both sides of fish with salt and pepper.
2.WHISK together oil, tarragon, fennel seeds, lemon peel and lemon juice in small bowl. Spoon mixture over salmon. Bake salmon just until cooked through, about 12 minutes. Serve with lemon wedges
sooooo good...best with corn on the cob and broccoliWhat recipe do you make usually in the USA whit salmon or smoked salmon?
I'm Italian as well. I love my salmon puttenesca or smoked salmon on crackers. If I smoke my own salmon, I eat that with a good rice pilaf. Salmon is good in anything. I use canned salmon for 'crab' cakes or salmon patties as well. Think I'll have salmon for dinner, now that I think of it. Yum.
Email me some of your ideas or recipes as I would love to share.
Grilled Salmon with lemon dill sauce, pan fried salmon with hollandaise or Bearnaise sauce and asparagus
We use a lot of the same flavors and ingredients as you do in Italy, as American food has been most heavily influenced by Italian and also french cuisine
This is a really good recipe. I have made this on many occasions.
http://allrecipes.com/Recipe/Grilled-Sal鈥?/a>eye makeup
Ingredients:
Crisco庐 Original No-Stick Cooking Spray
4 (6 to 8 oz.) salmon fillets
Salt and pepper to taste
1/3 cup Crisco庐 Pure Olive Oil
2 teaspoons dried tarragon
4 teaspoons fennel seeds, crushed
1 tablespoon grated lemon peel
1 tablespoon fresh lemon juice
Lemon wedges
Directions:
1.HEAT oven to 450掳F. Spray a shallow baking dish with no-stick cooking spray. Arrange salmon fillets in prepared pan. Season both sides of fish with salt and pepper.
2.WHISK together oil, tarragon, fennel seeds, lemon peel and lemon juice in small bowl. Spoon mixture over salmon. Bake salmon just until cooked through, about 12 minutes. Serve with lemon wedges
sooooo good...best with corn on the cob and broccoliWhat recipe do you make usually in the USA whit salmon or smoked salmon?
I'm Italian as well. I love my salmon puttenesca or smoked salmon on crackers. If I smoke my own salmon, I eat that with a good rice pilaf. Salmon is good in anything. I use canned salmon for 'crab' cakes or salmon patties as well. Think I'll have salmon for dinner, now that I think of it. Yum.
Email me some of your ideas or recipes as I would love to share.
Grilled Salmon with lemon dill sauce, pan fried salmon with hollandaise or Bearnaise sauce and asparagus
We use a lot of the same flavors and ingredients as you do in Italy, as American food has been most heavily influenced by Italian and also french cuisine
This is a really good recipe. I have made this on many occasions.
http://allrecipes.com/Recipe/Grilled-Sal鈥?/a>
Help me with my salmon recipe?
Help, my mom bought skinless salmon fillets, but i usually cook the ones with skin on, so i quickly came up with this for how im going to cook it
non stick pan, coat with olive oil, and heat to near smoking
butter one side of filet
lemon juice
pepper and salt
cook that side of fillet, well cooking season other side
any way, what are some good spices i could add?Help me with my salmon recipe?
some ground coriander and cayenne go nice with salmon. Not too overpowering, but spicy too, maybe some crushed cardoman, for an extra kick.
Or else, nutmeg, all spice, and some honey, sweeten it up..I love honey added to savoury food, and flash fried.Help me with my salmon recipe?
Because salmon is so flavorful, most salmon fillet recipes will be relatively simple
Pan Seared Salmon with Tartar Sauce
2 pounds of skinless salmon fillets cut into 6 equal pieces
2 陆 teaspoons olive oil
3 tablespoons all-purpose flour
1 teaspoon of salt
陆 teaspoon of pepper
]Tartar Sauce
8 ounces of Cr猫me Fraiche or mayonnaise
1 陆 tablespoons of sweet pickles chopped
2 tablespoons of capers chopped
1 ounce (about three tablespoons) of chives chopped
1 ounce (about three tablespoons) flat leaf parsley chopped
Salt and fresh pepper to taste
It鈥檚 best to make the tarter sauce first and let it chill as you cook the fish.
Mix together the cr猫me Fraiche, pickles, capers, chives, and parsley in a bowl and taste for salt and pepper.
Place the tartar sauce in the refrigerator until needed.
Mix together the flour and salt and pepper.
Lightly coat the salmon fillets with the flour mixture.
Place the oil in your pan and heat over a medium flame until hot.
Place the salmon into the pan and fry for 5 minutes.
Do not move the fish around in the pan.
After five minutes, carefully turn the fish over.
Cook for another 5-10 minutes.
The sides of the fish will tell you how the cooking is going. You will see the flesh turn to a light pink as it cooks. Once the whole fish is cooked, serve the salmon with the sauce
Grilled Salmon Fillet Satay
[edit]Ingredients
3 录 pounds of salmon fillet
2 cloves of garlic, mined or crushed in a garlic press
1 tablespoon of fresh basil, chopped
6 tablespoons of olive oil
Salt and pepper
Twenty-four 8-inch bamboo skewers
[edit]Instructions
Slice the salmon into 陆 thick slices.
Mix in a bowl the olive oil, basil, garlic, and add salt and pepper to taste.
Add the salmon to the bowl and toss to coat well.
Let the salmon rest, covered, in your refrigerator for at least one hour.
When ready to cook, thread the salmon lengthwise onto the skewers.
Grill over a medium hot grill about two minutes per side.
.
Try this recipe, it's really delicious and perfect for the skinless fillets:
Salmon with Lemon and Dill
1 pound salmon fillets
1/4 cup butter, melted
5 tablespoons lemon juice
1 tablespoon dried dill weed
1/4 teaspoon garlic powder
sea salt to taste
freshly ground black pepper to taste
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
Place salmon in the baking dish. Mix the butter and lemon juice in a small bowl, and drizzle over the salmon. Season with dill, garlic powder, sea salt, and pepper.
Bake 25 minutes in the preheated oven, or until salmon is easily flaked with a fork.
`````````````````````````````````
Here's how I cook skinless salmon fillets and they are really very good:
Put some flour, salt, and pepper in a brown paper bag or a plastic baggy. Shake 1 or 2 pieces of salmon in this bag to lightly coat with flour -- you don't want a heavy coating, just a dusting.
Then fry the fillets in a little olive oil -- not a deep layer of oil, but not just a coating -- enough so that the fillets can get nice and brown, which the flour coating will allow to happen. I don't like any spices other than the salt and pepper in the flour, and then I serve the fillets with a wedge of lemon so that you can squeeze on a little juice just before you eat it.
since you are using lemon juice I would suggest either cajun seasoning or greek seasoning if you have either, if not then dill
You could add a cajun spice, or black pepper %26amp; garlic salt. Or you could go buy a packet of grill marinade, they usually run about 70 cents in the package spice isle and marinate it in whatever flavor you like then pan cook OR broil for about 10 minutes would keep a skinless fillet from charring on one side. Also you could mince up some garlic, melt it in the microwave for 10 to 15 seconds with two butter pats, coat the salmon in olive oil and black pepper and right before done cooking pour garlic %26amp; butter over fillet. Those are the different things I do with my salmon.
non stick pan, coat with olive oil, and heat to near smoking
butter one side of filet
lemon juice
pepper and salt
cook that side of fillet, well cooking season other side
any way, what are some good spices i could add?Help me with my salmon recipe?
some ground coriander and cayenne go nice with salmon. Not too overpowering, but spicy too, maybe some crushed cardoman, for an extra kick.
Or else, nutmeg, all spice, and some honey, sweeten it up..I love honey added to savoury food, and flash fried.Help me with my salmon recipe?
Because salmon is so flavorful, most salmon fillet recipes will be relatively simple
Pan Seared Salmon with Tartar Sauce
2 pounds of skinless salmon fillets cut into 6 equal pieces
2 陆 teaspoons olive oil
3 tablespoons all-purpose flour
1 teaspoon of salt
陆 teaspoon of pepper
]Tartar Sauce
8 ounces of Cr猫me Fraiche or mayonnaise
1 陆 tablespoons of sweet pickles chopped
2 tablespoons of capers chopped
1 ounce (about three tablespoons) of chives chopped
1 ounce (about three tablespoons) flat leaf parsley chopped
Salt and fresh pepper to taste
It鈥檚 best to make the tarter sauce first and let it chill as you cook the fish.
Mix together the cr猫me Fraiche, pickles, capers, chives, and parsley in a bowl and taste for salt and pepper.
Place the tartar sauce in the refrigerator until needed.
Mix together the flour and salt and pepper.
Lightly coat the salmon fillets with the flour mixture.
Place the oil in your pan and heat over a medium flame until hot.
Place the salmon into the pan and fry for 5 minutes.
Do not move the fish around in the pan.
After five minutes, carefully turn the fish over.
Cook for another 5-10 minutes.
The sides of the fish will tell you how the cooking is going. You will see the flesh turn to a light pink as it cooks. Once the whole fish is cooked, serve the salmon with the sauce
Grilled Salmon Fillet Satay
[edit]Ingredients
3 录 pounds of salmon fillet
2 cloves of garlic, mined or crushed in a garlic press
1 tablespoon of fresh basil, chopped
6 tablespoons of olive oil
Salt and pepper
Twenty-four 8-inch bamboo skewers
[edit]Instructions
Slice the salmon into 陆 thick slices.
Mix in a bowl the olive oil, basil, garlic, and add salt and pepper to taste.
Add the salmon to the bowl and toss to coat well.
Let the salmon rest, covered, in your refrigerator for at least one hour.
When ready to cook, thread the salmon lengthwise onto the skewers.
Grill over a medium hot grill about two minutes per side.
.
Try this recipe, it's really delicious and perfect for the skinless fillets:
Salmon with Lemon and Dill
1 pound salmon fillets
1/4 cup butter, melted
5 tablespoons lemon juice
1 tablespoon dried dill weed
1/4 teaspoon garlic powder
sea salt to taste
freshly ground black pepper to taste
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
Place salmon in the baking dish. Mix the butter and lemon juice in a small bowl, and drizzle over the salmon. Season with dill, garlic powder, sea salt, and pepper.
Bake 25 minutes in the preheated oven, or until salmon is easily flaked with a fork.
`````````````````````````````````
Here's how I cook skinless salmon fillets and they are really very good:
Put some flour, salt, and pepper in a brown paper bag or a plastic baggy. Shake 1 or 2 pieces of salmon in this bag to lightly coat with flour -- you don't want a heavy coating, just a dusting.
Then fry the fillets in a little olive oil -- not a deep layer of oil, but not just a coating -- enough so that the fillets can get nice and brown, which the flour coating will allow to happen. I don't like any spices other than the salt and pepper in the flour, and then I serve the fillets with a wedge of lemon so that you can squeeze on a little juice just before you eat it.
since you are using lemon juice I would suggest either cajun seasoning or greek seasoning if you have either, if not then dill
You could add a cajun spice, or black pepper %26amp; garlic salt. Or you could go buy a packet of grill marinade, they usually run about 70 cents in the package spice isle and marinate it in whatever flavor you like then pan cook OR broil for about 10 minutes would keep a skinless fillet from charring on one side. Also you could mince up some garlic, melt it in the microwave for 10 to 15 seconds with two butter pats, coat the salmon in olive oil and black pepper and right before done cooking pour garlic %26amp; butter over fillet. Those are the different things I do with my salmon.
Recipe Ideas for Salmon?
Okay here are the three main ingredients that I need
Salmon
Rice
and a vegetable of any sort
NOOO ~WINE~
Can you please help me make one even if it doesn't include one of the requested base ingredients?
I'd appreciate anything simple to something complicated...Recipe Ideas for Salmon?
Aromatic Steamed Salmon With Shallots And Broccoli
serve this with steamed rice
Ingredients:
1 pound salmon fillet -- cut into 1 1/4-inch chunks
1/4 cup soy sauce PLUS';PLUS'; means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons soy sauce
1/4 cup sake
2 tablespoon Asian sesame oil
2 teaspoons juice from grated fresh ginger
Freshly ground pepper
2 tablespoons cornstarch
2 shallots -- chopped
4 ounces broccoli -- chopped into bite-size pieces
Put the salmon in a large bowl; set aside. Mix together the soy sauce, sake, sesame oil, ginger juice and pepper to taste in a small bowl; pour mixture over the salmon, stirring to coat each piece. Set aside 15 minutes.
Pat the salmon dry with paper towels; discard the marinade. Dust with the cornstarch. Put the shallots, broccoli and salmon in a heat- resistant bowl. Place in a steamer basket; cover basket. Steam until salmon is just opaque throughout, about 15 minutes. Serve drizzled with the cooking juices.
---------------
Citrus Salmon with Shredded Potato Crust - serve with rice
Ingredients:
2 salmon fillets, skin removed
1 lemon
2 medium baking potatoes (Idaho or Russet), shredded
coarse salt
pepper
6 tablespoons olive oil
Preheat oven to 250F. Squeeze lemon on both sides of each fillet. Rub both sides with salt and pepper. Squeeze excess water out of potatoes and then generously coat the salmon. Season salmon again with salt and pepper. Place salmon in heated oven for 15 minutes. Pour oil into a skillet over medium-high heat. Remove salmon from oven and place on to skillet. Let cook until crust is crispy and brown, then flip and repeat process for other side. Remove from pan and apply any last-minute seasonings or let sit for a few minutes and then serve
----------
Grilled Salmon With Honey Mustard Glaze Recipe
6 ounces salmon fillets -- brushed with oil
2 tablespoons honey
2 pinches Dry Coleman's Mustard
2 tablespoons water -- warm
2 teaspoons soy sauce
1 pinch salt -- to taste
1 pinch black pepper -- to taste
STEP ONE: Honey-Mustard Glaze-- In a bowl, combine honey, mustard, water, and soy sauce. Salt and pepper to taste.
STEP TWO: Prepare the Salmon Fillet-- Brush one six-ounce salmon fillet lightly with oil, season with salt and pepper.
Grill each side for 2-3 minutes. Turn the fish over carefully only once to mark the surface; cook to desired texture. Brush flesh side of fish with glaze before removing from grill. Serve at once.
----------
Salmon Roulade with Garlic Potatoes
Salmon is rolled around a creamy garlic potato filling here, and baked until lightly browned. Anchovies provide the exciting taste in the buttery lemon sauce.
Ingredients:
3 large red-skinned potatoes, peeled and quartered
1/2 cup white wine
6 oil-packed anchovy fillets (about 1/2 can)
2 teaspoons minced garlic
3/4 cup unsalted butter
3 tablespoons fresh lemon juice
Six 7-ounce pieces of salmon fillet, each about 1 inch wide, skin removed
2 tablespoons chopped chives
Prep:
1. Preheat the oven to 375 degrees F. Line a 9 x 13-inch baking dish with foil.
2. Place the potatoes in a medium saucepan, and add lightly salted water to cover. Bring to a boil, and cook until soft, about 20 minutes. Drain the potatoes and put them in a mixing bowl. Mash with 1 1/2 teaspoons of the garlic and 1/4 cup of the butter. Pass the potatoes through a food mill or ricer, then whip until smooth and fluffy.
3. Roll each salmon fillet into the shape of a donut, and affix the ends with a toothpick. Place them in the baking dish. Fill the center of each piece with the potatoes. Cover with foil and bake for 10 minutes. Remove the foil and bake until the potatoes are golden brown, about 5 minutes longer.
4. In the meantime, combine the wine, anchovies, and remaining 1/2 teaspoon garlic in a small saucepan. Cook, stirring often, until the anchovies are dissolved and only a few tablespoons of liquid remain. Remove from the heat and whisk in the lemon juice and the remaining 1/2 cup butter.
5. Using a spatula, transfer the salmon fillets to warmed plates. Carefully twist out the toothpick, leaving the roll intact. Drizzle the anchovy sauce over the rolls, sprinkle with the chives, and serve
--------Recipe Ideas for Salmon?
Cajun Salmon and Asian Greens (Serves 2)
For Salmon:
2 Salmon Fillets
1 tsp. white pepper
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. cayenne pepper
1 tsp. paprika
1 tsp. black pepper
For Asian Greens:
Selection of veg diced (Broccoli, Carrot, Asparagus, Red Pepper)
2 Tablespoons of Rice Wine Vinegar
1 Tablespoon of Nam Pla (Fish Sauce)
1 Teaspoon of Sesame Oil
A pinch of salt
In a large bowl combine the Rice Wine Vinegar, Nam Pla, Sesame Oil and salt, then add the diced veg and mix through. Cover and set aside in the fridge.
Mix the spices for the salmon together. Place the salmon fillets skin side down on a grill plate and sprinkle with the seasoning. Place under a hot grill for approx 7-8 mins.
While the Salmon is under the grill, in a hot frying pan stir fry the diced veg mix until soft.
The Salmon should be cooked by this time, if your worried it isn't cooked through, poke a knife into the centre of the flesh and check if it is still pink- if its is you may want to give it another minute or so under the grill.
When everything is cooked serve on a plate and enjoy!
1 whole salmon ( head removed)
STUFFING MIX
1 cup cooked wild rice
1cup cooked long grain brown or white rice( do not use Minuet rice)
1/2 lb bacon
1/2 cup parmesean cheese
parsely flakes
1/2 tsp. white pepper
1 tsp. Seasoned salt
1/4 tsp curry powder
1 lemon
1 stick of butter.
INSTRUCTIONS
1) Wash salmon Inside %26amp; out %26amp; pat dry.
2) Fry bacon until crisp %26amp; crumble
3) Mix all the Stuffing ingredients and mix well.
4) melt butter and squeeze juice of 1 lemon into it.
5) take pastry brush and paint inside cavity of fish with butter
6) Place salmon on sheet of Tin foil that is about 2 inches longer at the ends of the fish,
7) Holding Salmon on its back, pack stuffing into cavity
8) paint outside of salmon liberaly with butter.
9) Drizzle remaining butter over rice filling
10) Wrap tin foil around fish tightly, then wrap again with foil. Place wrapped fish in a long metal pan, Bake for 2 1/2 hrs at 300 F ( most Salmon are 5 lb + if fish is smaller reduce time by 45 min.)
With fish, i like to keep it simple.
1. Take each salmon fillet, brush a little olive oil on both sides. add some some kosher salt and black pepper.
2. place each fish in its own piece of aluminum foil. on top of the fish add 3 slices of lemon, 4 slices of onions, 1-2 each sprigs of rosemary and thyme, 2 tablespoons of diced red pepper, and about a tablespoon of capers. seal the pouch
3. place in a preheated 350 degree oven and cook for about 20 - 30 minutes.
Rice
1. saute 1oz each diced onion, and red pepper. season with salt %26amp; pepper
2. add 1cup of white rice and saute to a light golden color
3. add 2cups of chicken stock. (if using chicken broth, watch salt intake) add 1teaspoon each of chopped thyme and rosemary. add salt and pepper %26amp; 1 bay leaf. brig to a boil and down to a simmer.
4. cover and cook for 20minutes. uncover remove bay leaf and using a fork, fluff the rice by scraping the rice around. check seasonings
Vegetables: Green Beans
1. boil some water and add enough salt so you can taste it. add 1 tablespoon of sugar
2. add the fresh green beans (your amount) to the boiling water and cook for 6 minutes.
3. meanwhile, to a skillet, add 3 tablesoons of butter and melt. add 2onces of sliced mushrooms. add some salt and pepper.
4. when the beans are done. add the beans to the mushrooms and toss together. correct seasonings
Salmon omelette (served with steamed rice)
Here are the ingredients:
* 1 cup poached Alaska salmon or 1 can (7-1/2 oz.) salmon, drained
* 3 tbsps butter or margarine
* 6 eggs, beaten
* 1 tbsp finely chopped green onion
* salt and pepper
* 1/3 cup dairy sour cream
* 2 tbsps finely chopped parsley
For the preparing process, you can go to http://hubpages.com/hub/Seafood-Omelette鈥?/a>
here a few, Vote for me!!!
http://recipe-for.net/bread-recipes/crea鈥?/a>
http://recipe-for.net/salmon-recipes/cre鈥?/a>
http://recipe-for.net/salmon-recipes/asi鈥?/a>
try this: http://food.yahoo.com/search?tp=recipe%26amp;p鈥?/a>
Salmon
Rice
and a vegetable of any sort
NOOO ~WINE~
Can you please help me make one even if it doesn't include one of the requested base ingredients?
I'd appreciate anything simple to something complicated...Recipe Ideas for Salmon?
Aromatic Steamed Salmon With Shallots And Broccoli
serve this with steamed rice
Ingredients:
1 pound salmon fillet -- cut into 1 1/4-inch chunks
1/4 cup soy sauce PLUS';PLUS'; means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons soy sauce
1/4 cup sake
2 tablespoon Asian sesame oil
2 teaspoons juice from grated fresh ginger
Freshly ground pepper
2 tablespoons cornstarch
2 shallots -- chopped
4 ounces broccoli -- chopped into bite-size pieces
Put the salmon in a large bowl; set aside. Mix together the soy sauce, sake, sesame oil, ginger juice and pepper to taste in a small bowl; pour mixture over the salmon, stirring to coat each piece. Set aside 15 minutes.
Pat the salmon dry with paper towels; discard the marinade. Dust with the cornstarch. Put the shallots, broccoli and salmon in a heat- resistant bowl. Place in a steamer basket; cover basket. Steam until salmon is just opaque throughout, about 15 minutes. Serve drizzled with the cooking juices.
---------------
Citrus Salmon with Shredded Potato Crust - serve with rice
Ingredients:
2 salmon fillets, skin removed
1 lemon
2 medium baking potatoes (Idaho or Russet), shredded
coarse salt
pepper
6 tablespoons olive oil
Preheat oven to 250F. Squeeze lemon on both sides of each fillet. Rub both sides with salt and pepper. Squeeze excess water out of potatoes and then generously coat the salmon. Season salmon again with salt and pepper. Place salmon in heated oven for 15 minutes. Pour oil into a skillet over medium-high heat. Remove salmon from oven and place on to skillet. Let cook until crust is crispy and brown, then flip and repeat process for other side. Remove from pan and apply any last-minute seasonings or let sit for a few minutes and then serve
----------
Grilled Salmon With Honey Mustard Glaze Recipe
6 ounces salmon fillets -- brushed with oil
2 tablespoons honey
2 pinches Dry Coleman's Mustard
2 tablespoons water -- warm
2 teaspoons soy sauce
1 pinch salt -- to taste
1 pinch black pepper -- to taste
STEP ONE: Honey-Mustard Glaze-- In a bowl, combine honey, mustard, water, and soy sauce. Salt and pepper to taste.
STEP TWO: Prepare the Salmon Fillet-- Brush one six-ounce salmon fillet lightly with oil, season with salt and pepper.
Grill each side for 2-3 minutes. Turn the fish over carefully only once to mark the surface; cook to desired texture. Brush flesh side of fish with glaze before removing from grill. Serve at once.
----------
Salmon Roulade with Garlic Potatoes
Salmon is rolled around a creamy garlic potato filling here, and baked until lightly browned. Anchovies provide the exciting taste in the buttery lemon sauce.
Ingredients:
3 large red-skinned potatoes, peeled and quartered
1/2 cup white wine
6 oil-packed anchovy fillets (about 1/2 can)
2 teaspoons minced garlic
3/4 cup unsalted butter
3 tablespoons fresh lemon juice
Six 7-ounce pieces of salmon fillet, each about 1 inch wide, skin removed
2 tablespoons chopped chives
Prep:
1. Preheat the oven to 375 degrees F. Line a 9 x 13-inch baking dish with foil.
2. Place the potatoes in a medium saucepan, and add lightly salted water to cover. Bring to a boil, and cook until soft, about 20 minutes. Drain the potatoes and put them in a mixing bowl. Mash with 1 1/2 teaspoons of the garlic and 1/4 cup of the butter. Pass the potatoes through a food mill or ricer, then whip until smooth and fluffy.
3. Roll each salmon fillet into the shape of a donut, and affix the ends with a toothpick. Place them in the baking dish. Fill the center of each piece with the potatoes. Cover with foil and bake for 10 minutes. Remove the foil and bake until the potatoes are golden brown, about 5 minutes longer.
4. In the meantime, combine the wine, anchovies, and remaining 1/2 teaspoon garlic in a small saucepan. Cook, stirring often, until the anchovies are dissolved and only a few tablespoons of liquid remain. Remove from the heat and whisk in the lemon juice and the remaining 1/2 cup butter.
5. Using a spatula, transfer the salmon fillets to warmed plates. Carefully twist out the toothpick, leaving the roll intact. Drizzle the anchovy sauce over the rolls, sprinkle with the chives, and serve
--------Recipe Ideas for Salmon?
Cajun Salmon and Asian Greens (Serves 2)
For Salmon:
2 Salmon Fillets
1 tsp. white pepper
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. cayenne pepper
1 tsp. paprika
1 tsp. black pepper
For Asian Greens:
Selection of veg diced (Broccoli, Carrot, Asparagus, Red Pepper)
2 Tablespoons of Rice Wine Vinegar
1 Tablespoon of Nam Pla (Fish Sauce)
1 Teaspoon of Sesame Oil
A pinch of salt
In a large bowl combine the Rice Wine Vinegar, Nam Pla, Sesame Oil and salt, then add the diced veg and mix through. Cover and set aside in the fridge.
Mix the spices for the salmon together. Place the salmon fillets skin side down on a grill plate and sprinkle with the seasoning. Place under a hot grill for approx 7-8 mins.
While the Salmon is under the grill, in a hot frying pan stir fry the diced veg mix until soft.
The Salmon should be cooked by this time, if your worried it isn't cooked through, poke a knife into the centre of the flesh and check if it is still pink- if its is you may want to give it another minute or so under the grill.
When everything is cooked serve on a plate and enjoy!
1 whole salmon ( head removed)
STUFFING MIX
1 cup cooked wild rice
1cup cooked long grain brown or white rice( do not use Minuet rice)
1/2 lb bacon
1/2 cup parmesean cheese
parsely flakes
1/2 tsp. white pepper
1 tsp. Seasoned salt
1/4 tsp curry powder
1 lemon
1 stick of butter.
INSTRUCTIONS
1) Wash salmon Inside %26amp; out %26amp; pat dry.
2) Fry bacon until crisp %26amp; crumble
3) Mix all the Stuffing ingredients and mix well.
4) melt butter and squeeze juice of 1 lemon into it.
5) take pastry brush and paint inside cavity of fish with butter
6) Place salmon on sheet of Tin foil that is about 2 inches longer at the ends of the fish,
7) Holding Salmon on its back, pack stuffing into cavity
8) paint outside of salmon liberaly with butter.
9) Drizzle remaining butter over rice filling
10) Wrap tin foil around fish tightly, then wrap again with foil. Place wrapped fish in a long metal pan, Bake for 2 1/2 hrs at 300 F ( most Salmon are 5 lb + if fish is smaller reduce time by 45 min.)
With fish, i like to keep it simple.
1. Take each salmon fillet, brush a little olive oil on both sides. add some some kosher salt and black pepper.
2. place each fish in its own piece of aluminum foil. on top of the fish add 3 slices of lemon, 4 slices of onions, 1-2 each sprigs of rosemary and thyme, 2 tablespoons of diced red pepper, and about a tablespoon of capers. seal the pouch
3. place in a preheated 350 degree oven and cook for about 20 - 30 minutes.
Rice
1. saute 1oz each diced onion, and red pepper. season with salt %26amp; pepper
2. add 1cup of white rice and saute to a light golden color
3. add 2cups of chicken stock. (if using chicken broth, watch salt intake) add 1teaspoon each of chopped thyme and rosemary. add salt and pepper %26amp; 1 bay leaf. brig to a boil and down to a simmer.
4. cover and cook for 20minutes. uncover remove bay leaf and using a fork, fluff the rice by scraping the rice around. check seasonings
Vegetables: Green Beans
1. boil some water and add enough salt so you can taste it. add 1 tablespoon of sugar
2. add the fresh green beans (your amount) to the boiling water and cook for 6 minutes.
3. meanwhile, to a skillet, add 3 tablesoons of butter and melt. add 2onces of sliced mushrooms. add some salt and pepper.
4. when the beans are done. add the beans to the mushrooms and toss together. correct seasonings
Salmon omelette (served with steamed rice)
Here are the ingredients:
* 1 cup poached Alaska salmon or 1 can (7-1/2 oz.) salmon, drained
* 3 tbsps butter or margarine
* 6 eggs, beaten
* 1 tbsp finely chopped green onion
* salt and pepper
* 1/3 cup dairy sour cream
* 2 tbsps finely chopped parsley
For the preparing process, you can go to http://hubpages.com/hub/Seafood-Omelette鈥?/a>
here a few, Vote for me!!!
http://recipe-for.net/bread-recipes/crea鈥?/a>
http://recipe-for.net/salmon-recipes/cre鈥?/a>
http://recipe-for.net/salmon-recipes/asi鈥?/a>
try this: http://food.yahoo.com/search?tp=recipe%26amp;p鈥?/a>
Does anybody have a recipe for Bob Evans Garlic Herb Butter Salmon?
I am just looking for the recipe for the Garlic Herb ButterDoes anybody have a recipe for Bob Evans Garlic Herb Butter Salmon?
Only the Garlic Herb Butter?
1/2 lb butter
2 garlic cloves
Parsley
Chives
Lemon juice
Pepper
Salt (if using unsalted butter)
Remove butter from fridge and allow it soften for about 15 minutes before mixing in other ingredients.
Mash garlic by first peeling two cloves, then placing the garlic in a garlic press and squeezing. Once the garlic has come out of the press, place in a bowl and continue mashing with fork until the consistency is soft.
Chop parsley and chives and add to bowl with garlic. You will not need a great deal of parsley or chives. About 1 tbsp. of each for this recipe. Be sure to chop these ingredients finely.
Include 1/2 tsp. of lemon juice into the bowl.
Throw in a hefty dash of pepper. If the butter is unsalted, also be sure to add 1/4 tsp. of salt into the bowl.
Combine the now softened butter into the ingredients into the bowl. Stir with a spatula until well mixed.
Place in an air tight container and store in the fridge. Your garlic herb butter should last about two months.
-----Does anybody have a recipe for Bob Evans Garlic Herb Butter Salmon?
Maybe not quite the same, but close!!!!!
Ingredients
4 salmon steaks (skin removed)
5 tablespoons garlic butter (recipe below)
1 small onion, diced
1 garlic clove, minced
2 lemons, juice of or 1/4 cup bottled lemon juice
kosher salt
pepper
1/4-1/2 cup heavy whipping cream or milk
garlic herb butter
1/2 cup unsalted butter, softened
2 garlic cloves, finely minced
1/2 teaspoon paprika
1/8 teaspoon black pepper
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon kosher salt
Directions
1For butter, mix all ingredients in a food processor or by hand with a rubber spatula and store covered in the refrigerator until ready to use.
2Salt and pepper both sides of salmon. Melt butter in non-stick pan. Saute onion and garlic until soft, approximately 3-4 minutes. Add salmon steaks to the pan, pushing onions and garlic to the side and around the salmon. Cook salmon approximately 4-5 minutes and then flip. Add the lemon juice, squeezing over the salmon as it cooks. Cook salmon an additional 4-5 minutes or until it flakes easily. Remove salmon from the pan and keep warm. Add another 2-3 Tablespoons of butter to the pan. Allow to melt before adding cream or milk. Bring butter/onion/milk mixture to a simmer. Simmer 1 - 2 minutes until slightly thickened. Pour over salmon steaks and serve. Garnish with Parsley if desired.
Garlic herb butter
1/2 cup unsalted butter, softened
2 garlic cloves, finely minced
1/2 teaspoon paprika
1/8 teaspoon black pepper
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon kosher salt
Mix all ingredients in a food processor or by hand with a rubber spatula and store covered in the refrigerator until ready to use.
look their on web site
http://www.bobevans.com/
Only the Garlic Herb Butter?
1/2 lb butter
2 garlic cloves
Parsley
Chives
Lemon juice
Pepper
Salt (if using unsalted butter)
Remove butter from fridge and allow it soften for about 15 minutes before mixing in other ingredients.
Mash garlic by first peeling two cloves, then placing the garlic in a garlic press and squeezing. Once the garlic has come out of the press, place in a bowl and continue mashing with fork until the consistency is soft.
Chop parsley and chives and add to bowl with garlic. You will not need a great deal of parsley or chives. About 1 tbsp. of each for this recipe. Be sure to chop these ingredients finely.
Include 1/2 tsp. of lemon juice into the bowl.
Throw in a hefty dash of pepper. If the butter is unsalted, also be sure to add 1/4 tsp. of salt into the bowl.
Combine the now softened butter into the ingredients into the bowl. Stir with a spatula until well mixed.
Place in an air tight container and store in the fridge. Your garlic herb butter should last about two months.
-----Does anybody have a recipe for Bob Evans Garlic Herb Butter Salmon?
Maybe not quite the same, but close!!!!!
Ingredients
4 salmon steaks (skin removed)
5 tablespoons garlic butter (recipe below)
1 small onion, diced
1 garlic clove, minced
2 lemons, juice of or 1/4 cup bottled lemon juice
kosher salt
pepper
1/4-1/2 cup heavy whipping cream or milk
garlic herb butter
1/2 cup unsalted butter, softened
2 garlic cloves, finely minced
1/2 teaspoon paprika
1/8 teaspoon black pepper
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon kosher salt
Directions
1For butter, mix all ingredients in a food processor or by hand with a rubber spatula and store covered in the refrigerator until ready to use.
2Salt and pepper both sides of salmon. Melt butter in non-stick pan. Saute onion and garlic until soft, approximately 3-4 minutes. Add salmon steaks to the pan, pushing onions and garlic to the side and around the salmon. Cook salmon approximately 4-5 minutes and then flip. Add the lemon juice, squeezing over the salmon as it cooks. Cook salmon an additional 4-5 minutes or until it flakes easily. Remove salmon from the pan and keep warm. Add another 2-3 Tablespoons of butter to the pan. Allow to melt before adding cream or milk. Bring butter/onion/milk mixture to a simmer. Simmer 1 - 2 minutes until slightly thickened. Pour over salmon steaks and serve. Garnish with Parsley if desired.
Garlic herb butter
1/2 cup unsalted butter, softened
2 garlic cloves, finely minced
1/2 teaspoon paprika
1/8 teaspoon black pepper
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon kosher salt
Mix all ingredients in a food processor or by hand with a rubber spatula and store covered in the refrigerator until ready to use.
look their on web site
http://www.bobevans.com/
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