Salmon Croquettes
1 (6 ounce) can salmon, drained and flaked
1 egg
1/4 cup finely chopped celery
1/4 cup sliced green onion
1 tablespoon chopped fresh dill weed
1/2 teaspoon garlic powder
1/3 cup wheat germ
3 tablespoons olive oil
Add to Recipe Box
My folders:
Add to Shopping List
Customize Recipe
Add a Personal Note
What to Drink?
Pinot Gris
DIRECTIONS
In a medium bowl, mix together the salmon, egg, celery, green onion, dill, and garlic powder. Form the mixture into golf ball sized balls, and roll in wheat germ to coat.
Heat oil in a large skillet over medium heat. Flatten the balls slightly, and fry for about 10 minutes, turning as needed, until golden brown.
Salmon with Wine ingredients list:
1 陆 lb of salmon fillets.
1 garlic clove, crushed and minced.
陆 cup of dry white wine.
6 tablespoons of butter.
2 tablespoons of bacon drippings.
2 tablespoons of lemon juice.
1 teaspoon of whole tarragon.
陆 teaspoon of oregano leaves.
陆 teaspoon of thyme leaves.
Rice, to serve with.
Instructions for Salmon with Wine:
Trim the salmon fillets to 1陆 inch pieces.
Using a suitably sized frying pan, slowly cook enough bacon, to provide 2 tablespoons of drippings.
Remove the bacon (only the drippings are needed for this recipe).
Saute the fish in the drippings over a medium heat, turning gently.
Remove to a baking dish and keep warm.
Deglaze the pan with some of the wine and scrape the residue from the pan over the fish.
In a saucepan, melt the butter and add the crushed garlic, tarragon, oregano and thyme.
Cook, over a low-to-medium heat, for about 3 minutes; stirring occasionally.
Remove from the heat and add the lemon juice and white wine.
Pour this sauce over top of the salmon.
Bake at 400掳F for about 10-12 minutes.
Serve over rice, spooning pan juices over top.Does anybody knows a good recipe for salmon .?
Honey-Glazed Salmon with Roasted Corn Salsa
This is good without the salsa too!
Ingredients:
For the salsa:
3 ears of corn, shucked
2 tomatoes, peeled, seeded and chopped
1 small yellow onion, finely chopped
2 Tbs. olive oil
1 Tbs. red wine vinegar
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1/4 tsp. Tabasco or other hot-pepper sauce, or
to taste
2 Tbs. finely chopped fresh flat-leaf parsley
For the salmon:
1/2 cup honey
2 Tbs. balsamic vinegar
1 Tbs. plus 2 tsp. vegetable oil
6 center-cut salmon fillets with skin intact, each
6 to 8 oz.
Salt and freshly ground pepper, to taste
Directions:
To make the salsa, prepare a hot fire in a grill. Place the corn on the grill rack 5 to 6 inches from the fire and cook, turning often, until the kernels have softened and are lightly browned, about 10 minutes. Let cool completely, then cut off the kernels from each ear with a sharp knife, cutting the length of the ear and rotating it with each cut. Alternatively, remove the kernels with a kernal cutter.
In a large bowl, combine the corn kernels, the tomatoes, onion, olive oil, red wine vinegar, salt, pepper and hot-pepper sauce. Stir well, then taste and adjust the seasonings. Cover and refrigerate. Stir in the parsley just before serving.
To prepare the salmon, in a small saucepan, stir together the honey, balsamic vinegar and the 1 Tbs. vegetable oil. Bring to a boil over high heat, reduce the heat to medium-low and cook, stirring often, until reduced by half, 2 to 3 minutes.
In a heavy, large nonstick fry pan over medium-high heat, warm the 2 tsp. vegetable oil. Season the salmon with salt and pepper and place, skin side down, in the pan. Brush the tops generously with the honey mixture and cook for 5 minutes. Turn the salmon over and brush again with the honey mixture. Cook, turning occasionally and brushing with the honey mixture, until the salmon is glazed and opaque throughout, 5 to 7 minutes more. Transfer to warmed individual plates. Pass the salsa at the table. Serves 6.Does anybody knows a good recipe for salmon .?
===
Lemon Rosemary Salmon
1 lemon, thinly sliced
4 sprigs fresh rosemary
2 salmon fillets, bones and skin removed
coarse salt to taste
1 tablespoon olive oil, or as needed
Preheat oven to 400 degrees F (200 degrees C).
Arrange half the lemon slices in a single layer in a baking dish. Layer with 2 sprigs rosemary, and top with salmon fillets. Sprinkle salmon with salt, layer with remaining rosemary sprigs, and top with remaining lemon slices. Drizzle with olive oil.
Bake 20 minutes in the preheated oven, or until fish is easily flaked with a fork.
=========================
Salmon with Red Wine sauce
Ingredients
1 tablespoon cooking oil
4 salmon steaks, about 1 inch thick (about 2 pounds in all)
Salt
Fresh-ground black pepper
1/2 cup red wine
2 scallions, bulbs and green tops chopped separately
3 tablespoons butter, cut into pieces
Directions
Heat the oven to 450漏. Put the oil in a small stainless-steel, enameled, or nonstick roasting pan and heat in the oven for 5 minutes. Season the fish with 1/2 teaspoon salt and 1/4 teaspoon pepper. Put the fish in the hot pan; cook in the oven until just done, about 8 minutes.
Remove the fish from the pan and transfer to paper towels to drain. Pour off any oil remaining in the pan. Put the pan over moderate heat and add the wine and the chopped scallion bulbs. Bring to a boil, scraping the bottom of the pan to dislodge any brown bits. Cook until the wine is reduced to approximately 3 tablespoons, 1 to 2 minutes.
Reduce the heat to low and whisk in the butter. Season the sauce with a pinch each of salt and pepper. Put the fish on plates, browned-side up. Sprinkle the scallion greens over the top. Spoon the sauce around the fish.
Notes
Fish Alternatives
Firm tuna steaks would taste delicious with the red-wine sauce. Milder fish steaks to use include halibut and cod.
http://allrecipes.com/Recipe/Grilled-Sal鈥?/a>
I hope this can help you..
lemon salmon! mmmm :)
you should go to a cooking site :)try rachel ray. google it. you can find anything on there.. goodluck
No comments:
Post a Comment