Best Salmon Recipes Biography
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Recipe 1: Salmon with Spring Vegetables
Ingredients:
4 (6-ounce) boneless, skinless salmon fillets
Kosher salt, to taste
Freshly ground pepper, to taste
2 large eggs
1 small shallot, minced
1 small garlic clove, minced
2 tablespoons red wine vinegar
3 tablespoons olive oil
8 ounces asparagus, trimmed and halved crosswise
1 cup shelled English peas
1/2 cup coarsely chopped and loosely packed herbs such as basil, mint, tarragon, chervil, and/or flat-leaf parsley
Preparation:
1. Line a baking sheet with lightly greased parchment paper. Season salmon with kosher salt and pepper. Bake at 325° for 12 to 15 minutes or until salmon is no longer translucent but still moist-looking in center. Set aside.
2. Place eggs in small saucepan, and cover with water. Bring to a boil; remove from heat, cover, and let stand 15 minutes. Rinse eggs with cold water, and let cool. Peel, dice, and set aside.
3. Whisk together shallot and next 3 ingredients in a medium bowl. Season with kosher salt and pepper.
4. Bring a 2-quart saucepan of salted water to a boil. Cook asparagus 30 to 60 seconds or until crisp-tender; lift out with a slotted spoon, rinse with cold water, and add to vinaigrette. Cook peas in same boiling water until just cooked, about 1 minute. Drain in a colander, rinse with cold water, and add to asparagus and vinaigrette. Sprinkle in herbs, and toss gently.
5. Transfer salmon to plates using a spatula. Spoon asparagus mixture evenly over salmon. Sprinkle diced eggs over vegetables. Serve warm or at room temperature.
Recipe 2: Orange-Sauced Chicken
Ingredients:
1/4 cup fresh orange juice
1/4 cup fat-free, less-sodium chicken broth
1 tablespoon orange marmalade
1 teaspoon fresh lemon juice
3/4 teaspoon cornstarch
1/8 teaspoon dried crushed rosemary
1/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 (4-ounce) skinless, boneless, chicken breast halves
1 tablespoon Italian-seasoned breadcrumbs
1 teaspoon olive oil
Cooking spray
1 teaspoon chopped fresh flat-leaf parsley
Preparation:
1. Combine first 8 ingredients in a medium bowl, stirring with a whisk.
2. Dredge chicken in breadcrumbs.
3. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken, and cook 3 to 4 minutes on each side or just until lightly browned on both sides. Add broth mixture; cover, reduce heat, and simmer, stirring occasionally, 4 to 5 minutes or until chicken is done. Sprinkle with parsley.
Recipe 3: Salmon Chowder with Bacon
Ingredients:
2 (8-ounce) salmon fillets
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup butter
1 cup chopped onion
1/2 cup chopped celery
3 tablespoons all-purpose flour
3 cups chicken broth
1/2 teaspoon salt
1 pound red potatoes, cut into 1/2-inch pieces
1 (9-ounce) package frozen corn, thawed
2 cups half-and-half
6 thick-cut bacon slices, cooked and crumbled
Preparation:
1. Sprinkle salmon with kosher salt and pepper; place on a foil-lined baking sheet. Bake at 400° for 15 minutes or until desired degree of doneness. Flake fish into 1/2-inch pieces; set aside.
2. Melt butter in a large Dutch oven over medium heat. Add onion and celery, and sauté 5 minutes or until tender. Add flour; stir until mixture is smooth. Cook, stirring constantly, 1 minute. Gradually whisk in chicken broth. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in 1/2 teaspoon salt.
3. Add potato, reduce heat, and simmer 20 minutes or until potato is tender. Stir in corn and half-and-half. Cook 6 minutes or until heated. Add cooked salmon, stirring gently to combine. Spoon into individual bowls; top with crumbled bacon.
Recipe 4: Salmon-stuffed Crab Cakes
Ingredients:
1 pound fresh lump crabmeat, drained
1/4 cup finely chopped green onions
1/4 cup finely diced roasted red peppers
2 tablespoons mayonnaise
1/2 teaspoon sea salt
1/2 teaspoon white pepper
3 ounces smoked salmon
1 cup panko (Japanese breadcrumbs)
1/4 cup canola oil
Spicy Avocado Tartar Sauce
Garnish: fresh cilantro sprigs
Preparation:
1. Stir together first 6 ingredients in a large bowl. Divide mixture into 8 balls.
2. Flatten each ball into a 3-inch patty. Divide smoked salmon into 4 pieces, and place in center of 4 patties. Place remaining patties over salmon, pressing edges to seal; coat cakes in breadcrumbs.
3. Heat oil in a large nonstick skillet over medium-high heat; add cakes, and cook, in batches, 3 to 4 minutes on each side or until golden. Drain on paper towels. Serve immediately with Spicy Avocado Tartar Sauce. Garnish with fresh cilantro sprigs, if desired.
Recipe 5: Salmon and Brie Breakfast Strata
Ingredients:
1 (8-ounce) round Brie
1 (16-ounce) round loaf bread, cubed
8 ounces hot smoked salmon, skin removed and broken into pieces
1 cup freshly grated Parmesan cheese
8 large eggs
4 cups half-and-half
1 teaspoon seasoned salt
Garnish: sliced green onions
Preparation:
1. Trim rind from Brie, if desired; cut cheese into cubes. Layer bread, Brie, salmon, and Parmesan in a lightly greased 13- x 9-inch baking dish.
2. Whisk together eggs, half-and-half, and seasoned salt; pour evenly over salmon mixture. Cover and chill 8 hours.
3. Bake, uncovered, at 350° for 55 minutes or until casserole is set. Garnish, if desired.
Recipe 6: Sesame-Soy Salmon
Ingredients:
1/3 cup light brown sugar
1/4 cup soy sauce
2 teaspoons rice wine vinegar
2 (6-ounce) salmon fillets
1 teaspoon olive oil
1 teaspoon sesame oil
1 tablespoon sesame seeds
2 tablespoons chopped fresh chives
Preparation:
1. Combine brown sugar, soy sauce, and vinegar. Brush half of soy mixture over salmon, and let sit 10 to 15 minutes.
2. Heat oils in a large nonstick skillet over medium-high heat. Sauté salmon 3 to 4 minutes, turn, and brush with remaining soy mixture. Cook 3 minutes or until desired degree of doneness. Sprinkle with sesame seeds and chives.
Recipe 7: Smoked Salmon and Fingerling Potatoes
Ingredients:
12 fingerling potatoes (about 1 pound), halved lengthwise
1 1/2 tablespoons extra-virgin olive oil
4 ounces thinly sliced smoked salmon
1/2 cup crème fraîche or sour cream
1 tablespoon caviar or capers
Cracked black pepper, to taste
Preparation:
1. Toss potatoes in olive oil on a rimmed baking sheet. Bake at 425° for 20 minutes or until golden brown and tender. Let cool
2. Arrange pieces of smoked salmon on potatoes; top each with a dollop of crème fraîche and sprinkling of caviar and pepper.
Best Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Best Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Best Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Best Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Best Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Best Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Best Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Best Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Best Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Best Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
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