Friday 30 January 2015

Best Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos

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

Best Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos

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