Delicious Salmon Recipes Biography
Source(google.com.pk)
Recipe 1: Delicious Salmon
Ingredients:
1/3 cup soy sauce
1/4 cup olive oil
1/4 cup brown sugar
2 teaspoons lemon pepper
2 cloves garlic, minced
1 pound skin-on salmon fillet
Directions:
1. Whisk together the soy sauce, olive oil, brown sugar, lemon pepper, and garlic in a shallow dish; lay the salmon fillets into the mixture with the skin side facing up. Allow to marinate in the refrigerator 4 to 8 hours or overnight.
2. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Remove salmon from the marinade and arrange on a baking sheet. Discard the marinade.
3. Cook the salmon under the broiler until lightly browned and the flesh flakes easily with a fork, 7 to 10 minutes. Allow the salmon to rest 5 minutes before slicing and serving.
Recipe 2: Salmon with salsa verde
Ingredients:
1 x 25g pack dill, roughly chopped
1 x 25g pack mint, tough stalks removed and roughly chopped
1 x 25g pack flat-leaf parsley, roughly chopped
1 x 25g pack chives, roughly chopped
1½ tbsp wholegrain mustard
2 tbsp capers
2 tbsp toasted pine nuts
1 x 200g tin green olive stuffed with anchovies, drained (85g)
2 lemons, juice only
4 salmon fillets
To serve (optional)
175g wild and white basmati rice
50g stoned marinated black kalamata olives
75g toasted pine nuts
1 red pepper, chopped
Method:
1. Preheat the oven to 200C/fan 180C/gas 6. To make the salsa verde, put the herbs, mustard, capers, pine nuts, olives and the juice of the 1 ½ lemons in a food processor and pulse until roughly chopped.
2. Put the salmon fillets on a lightly oiled baking sheet. Squeeze over the juice of the remaining half lemon and season with freshly ground black pepper. Cook in the oven for 10 – 12 minutes or until cooked through.
3. If serving with the rice, cook the rice according to the packet instructions. Mix together the olives, pine nuts and red pepper. Once the rice is cooked, stir through the olive mix.
4. Pile the salsa verde on top of the salmon fillets. Serve with the rice.
Recipe 3: Salmon with new potato & corn salad & basil dressing
Ingredients:
400g baby new potatoes
2 sweetcorn cobs
4 skinless salmon fillets
2 very large tomatoes, like beefsteak
For the dressing
2 tbsp red wine vinegar
2 tbsp extra-virgin olive oil
1 shallot, finely chopped
1 tbsp capers, finely chopped
handful basil leaves
Method:
1. Cook potatoes in boiling water until tender, adding corn for final 5 mins, then drain and allow to cool a little.
2. For the dressing, mix the vinegar, oil, shallot, capers, basil and some seasoning.
3. Heat grill to high. Rub a little dressing on the salmon and cook, skinned-side down, for 7-8 mins. Slice tomatoes and place on a serving plate. Slice the potatoes, cut the corn from the cobs and arrange over the tomatoes. Top with the salmon, then drizzle over the remaining dressing.
Recipe 4: Salmon & ginger fish cakes
Ingredients:
1 large sweet potato, cut into chips
4 tsp olive oil
2 x 140g/5oz skinless salmon fillets
thumbnail-size piece ginger, grated
zest 1 lime, plus wedges to serve
½ bunch spring onions, finely chopped
2 tbsp mayonnaise mixed with wasabi (optional)
Method:
1. Heat oven to 200C/180C fan/gas 6. Toss the chips in a roasting tin with 1 tsp oil. Season and bake for 20-25 mins.
2. Chop the salmon as finely as you can and place in a bowl with the ginger, lime zest and seasoning. Heat 1 tsp oil in a non-stick pan and soften the spring onions for 2 mins. Stir into the salmon, mix well and shape into 4 patties.
3. Heat remaining oil in the pan and cook the patties for 3-4 mins each side until golden and cooked through. Cover with a lid and leave to rest for a few mins. Serve 2 patties each with the chips, mayo and lime wedges for squeezing.
Recipe 5: Italian broccoli & salmon bake
Ingredients:
250g penne
300g broccoli, cut into large florets
25g butter
25g plain flour
600ml milk
100g mascarpone
8 sundried tomatoes (preserved in olive oil), drained and thickly sliced
2 tbsp small capers (optional) rinsed to remove excess salt or vinegar
8 anchovy fillets, halved (optional)
10 large fresh basil leaves, roughly torn
4 fresh skinless salmon fillets
50g mature cheddar, finely grated
Method:
1. Preheat the oven to 190C/gas 5/fan 170C and get out an ovenproof dish (measuring 20 by 30cm, and about 5cm deep). Meanwhile, put a large pan of water on to boil for the pasta. When it is boiling rapidly, tip in the pasta with a generous sprinkling of salt. Give it a stir, return to the boil and cook for 6 minutes. Add the broccoli, then return the water to the boil and cook for 4 minutes more, until the broccoli is on the firm side of just tender. Drain well.
2. While the pasta is cooking, put the butter, flour and milk in a large pan and heat, whisking or stirring continuously, until it thickens to make a smooth sauce. Remove from the heat and stir in the mascarpone, sun-dried tomatoes, capers (if using), anchovies (if using) and basil, then add the pasta and broccoli and season well.
3. Halve the salmon fillets widthways (you will see that there is an obvious divide on each fillet) then place the pieces in a single layer on the base of the ovenproof dish. Spoon the broccoli mixture on top, then scatter with the grated cheddar. (You can chill this for up to 4 hours if you want to get ahead.)
4. Bake for 30 minutes until the mixture is just starting to bubble round the edges and the mixture is pale golden – don’t let it go too dark or the fish will overcook.
Recipe 6: Smoked salmon & lemon risotto
Ingredients:
1 onion, finely chopped
2 tbsp olive oil
350g risotto rice, such as Arborio
1 garlic clove, finely chopped
1½ l boiling vegetable stock
170g pack smoked salmon, three-quarters chopped
85g mascarpone lite
3 tbsp flat-leaf parsley, chopped
grated lemon zest, plus squeeze of juice
handful rocket
Method:
1. Fry the onion in the oil for 5 mins. Add the rice and garlic, then cook for 2 mins, stirring continuously. Pour in a third of the stock and set the timer to 20 mins. Simmer, stirring occasionally, until the stock has been absorbed, then add half the rest of the stock and carry on cooking, stirring a bit more frequently, until that has been absorbed.
2. Pour in the last of the stock, stir, then simmer until cooked and creamy. Take from the heat and add the chopped salmon, mascarpone, parsley and lemon zest. Grind in some black pepper, but don’t add salt as the salmon will be salty enough. Leave for 5 mins to settle, then taste and add a little lemon juice if you like. Serve topped with reserved salmon (roughly torn) and some rocket.
Delicious Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Delicious Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Delicious Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Delicious Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Delicious Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Delicious Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Delicious Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Delicious Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Delicious Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Delicious Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
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