Salmon Recipes Easy Biography
Source(google.com.pk)
Recipe 1: Salmon and vegetable kedgeree
Ingredients:
1 1/2 cups SunRice Basmati Rice (see note)
500g packet frozen vegetable mix
1 1/2 tablespoons vegetable oil
4 green onions, thinly sliced
3 teaspoons curry powder
2 x 150g hot-smoked salmon portions, skin removed, flaked
Method:
1. Cook rice in a saucepan of boiling, salted water for 10 to 12 minutes or until just tender, adding vegetables for the last 5 minutes.
2. Heat oil in a large, deep frying pan over medium heat. Cook onion, stirring, for 3 minutes or until softened. Add curry powder. Cook, stirring, for 1 minute or until fragrant. Add rice. Stir to combine.
3. Add vegetables and salmon. Season with salt and pepper. Cook for 2 to 3 minutes or until heated through. Serve.
Recipe 2: Sweet potato and salmon quiche
Ingredients:
2 sheets frozen shortcrust pastry, just thawed
400g sweet potato, peeled, cut into 2cm pieces
8 eggs
250ml (1 cup) thickened cream
150g portion hot-smoked salmon, skin removed, flaked
1 leek, thinly sliced
1/4 cup chopped fresh dill
100g camembert, thinly sliced
Method:
1. Preheat oven to 170C. Spray a round 4cm-deep, 23cm (base measurement) fluted tart tin, with removable base, with olive oil. Line with the pastry and trim any excess. Cover the pastry with baking paper and fill with pastry weights or rice. Bake for 10 minutes. Remove paper and weights or rice. Bake for a further 10 minutes or until light golden.
2. Meanwhile, place sweet potato in a microwave-safe bowl. Cover and cook on high for 7 minutes or until just tender. Set aside for 5 minutes to cool.
3. Whisk the eggs and cream in a bowl. Stir in the salmon, leek and dill. Season.
4. Arrange the sweet potato over the pastry base. Pour over the egg mixture. Arrange the camembert on top. Bake for 50 minutes or until just set. Serve warm or at room temperature.
Recipe 3: Buckwheat blinis with smoked salmon and dill cream
Ingredients:
1 egg
3/4 cup milk
1/2 cup self-raising flour
1/2 cup buckwheat flour
30g butter, chopped
150g smoked salmon, sliced
1/2 cup sour cream
2 tablespoons finely chopped fresh dill
2 teaspoons finely grated lemon rind
Dill sprigs, to serve
Method:
1. Combine egg and milk together with a fork. Sift flours into a medium bowl. Make a well in the centre. Gradually add the milk mixture to the flour mixture, stirring with the fork until combined. Set aside for 10 minutes to rest.
2. Melt a little of the butter in a large non-stick frying pan over medium-high heat. Using 2 level teaspoons mixture per blini, cook in batches of 8 for 2 minutes each side or until lightly browned, Transfer to a wire rack to cool. Repeat 3 times.
3. Divide smoked salmon evenly into 32 portions. Combine sour cream and dill in a small bowl. Season with salt and pepper.
4. Place blini on a platter. Top with sour cream mixture, salmon and lemon rind. Serve sprinkled with dill sprigs.
Recipe 4: Creamy asparagus and salmon pasta
Ingredients:
375g dried bow-tie pasta
1 bunch asparagus, cut into 3cm pieces
1 cup light thickened cream
2 teaspoons finely grated lemon rind
2 tablespoons lemon juice
2 tablespoons chopped fresh chives
415g can Paramount red salmon, drained, skin and bones removed, flaked
Method:
1. Cook pasta in a large saucepan of boiling salted water, following packet directions, until tender, adding asparagus for the last 3 minutes of cooking. Drain.
2. Return pasta and asparagus to pan. Add cream, lemon rind, lemon juice, chives and salmon. Season with salt and pepper. Toss to combine. Serve.
Recipe 5: Smoked salmon and lettuce bites
Ingredients:
2 green onions, thinly sliced
1 tablespoon drained baby capers, rinsed
1 tablespoon finely chopped fresh dill
2 teaspoons finely grated lemon rind
2 tablespoons lemon juice
1 tablespoon olive oil
200g Tassal smoked salmon, finely chopped
1 baby cos lettuce heart
Method:
1. Place onion, capers, dill, lemon rind, lemon juice and oil in a bowl. Season with salt and pepper. Separate lettuce leaves. Wash and pat dry with paper towel.
2. Just before serving, add salmon to caper mixture. Stir until well combined. Transfer to serving bowl. Spoon salmon mixture onto lettuce leaves. Serve.
Recipe 6: Salmon & corn patties
Ingredients:
600g sebago (brushed) potatoes, peeled, coarsely chopped
2 1/2 tablespoons olive oil
1 small red capsicum, halved, deseeded, finely chopped
185g (1 cup) fresh corn kernels
3 shallots, ends trimmed, thinly sliced
1 x 415g can red salmon, drained, skin and bones removed, flaked
1 egg, lightly whisked
45g (1/2 cup) dried (packaged) breadcrumbs
Mixed salad leaves, to serve
1 small avocado, halved, stone removed, peeled, finely chopped
1 large tomato, halved, deseeded, finely chopped
2 tablespoons chopped fresh coriander
1 tablespoon fresh lime juice
2 teaspoons olive oil
Method:
1. Cook the potato in a steamer basket over a saucepan of simmering water, covered, for 12 minutes or until tender. Transfer to a large bowl. Use a potato masher to mash until smooth.
2. Meanwhile, heat 2 teaspoons of oil in a large non-stick frying pan over medium heat. Add the capsicum and corn and cook, stirring occasionally, for 5 minutes or until the capsicum is soft. Stir in the shallot.
3. Add the capsicum mixture, salmon and egg to the potato. Season with salt and pepper. Stir until well combined. Divide the mixture into 8 equal portions. Shape each portion into a 2cm-thick patty. Place the breadcrumbs on a plate. Add 1 patty to the breadcrumbs and press firmly to coat. Transfer to a large plate. Repeat with remaining patties and breadcrumbs. Cover and place in the fridge for 30 minutes to chill.
4. Wipe the frying pan clean with paper towel. Heat the remaining oil in the pan over medium-high heat. Add half the patties and cook for 3 minutes each side or until golden. Transfer to a plate lined with paper towel. Repeat with remaining patties. (To freeze, see note.)
5. To make the avocado & tomato salsa, place the avocado, tomato, coriander, lime juice and oil in a small bowl and gently toss until just combined.
6. Divide the patties among serving plates. Spoon over the avocado & tomato salsa. Season with salt and pepper. Serve with mixed salad leaves.
Recipe 7: Coconut-poached salmon with Asian greens
Ingredients:
400ml can coconut cream
1 lemongrass stem (inner core only), finely grated
5cm piece of ginger, sliced
Finely grated zest and juice of 2 limes
1 tablespoon fish sauce
1 tablespoon caster sugar
2 spring onions, thinly sliced
4 x 180g skinless salmon fillets
2 tablespoons sesame seeds, toasted
Steamed Asian greens, to serve
Method:
1. Preheat the oven to 180°C.
2. Place coconut cream, lemongrass, ginger, lime zest and juice, fish sauce, caster sugar and spring onion in a saucepan over medium heat and bring to a simmer.
3. Meanwhile, place fish in a baking dish and pour over the hot coconut mixture. Cover with a piece of foil and bake for 10-12 minutes until fish is just cooked but still a little rare in the centre. Sprinkle over sesame seeds and serve with steamed greens.
Recipe 8: Kaffir lime salmon
Ingredients:
4 salmon fillets
1/2 cup Buderim Ginger Marmalade
1/4 cup lime juice
2 tablespoons brown sugar
1 tablespoon soy sauce
2 kaffir lime leaves, finely shredded
1 lemongrass stem, finely chopped
1/2 teaspoon dried chilli flakes
2 tablespoons fresh coriander, chopped
Method:
1. Make glaze: Stir Buderim Ginger Marmalade, lime juice, brown sugar, soy sauce, finely shredded kaffir lime leaves, finely chopped lemongrass stem and dried chilli flakes in a saucepan over low heat for 2 minutes or until marmalade dissolves. Increase heat to medium-low. Simmer for 8-10 minutes or until glaze thickens. Stir in chopped fresh coriander.
2. Preheat a barbecue grill or flat plate on medium-high. Cook 4 salmon fillets for 2 minutes each side or until almost cooked. Reduce heat to medium. Brush with glaze. Cook for 1-2 minutes each side or until salmon fillets are glossy and charred.
Recipe 9: Smoked salmon, pea and dill croquettes
Ingredients:
1/2 quantity Cheesy pea and herb risotto (see related recipe)
100g smoked salmon, chopped
1 tablespoon chopped fresh dill
2 eggs, lightly beaten
1 cup panko breadcrumbs
Vegetable oil, for shallow frying
1 small red onion, sliced
80g mixed baby salad leaves
1 avocado, chopped
1 tablespoon lemon juice
1 tablespoon olive oil
Method:
1. Combine cold risotto, salmon, dill and half the egg in a large bowl.
2. Place remaining egg and breadcrumbs in separate shallow dishes. Using 1/4 cup mixture at a time, shape mixture into small sausage shapes. Dip croquettes, 1 at a time, in egg, then roll in breadcrumbs to coat. Place on a baking tray lined with baking paper. Refrigerate for 30 minutes.
3. Meanwhile, make Avocado salad: Combine onion, salad leaves, avocado, lemon juice and oil in a bowl. Season with salt and pepper. Toss gently to combine.
4. Add enough oil to a deep frying pan to come 1cm up side of pan. Heat over medium heat. Cook croquettes, in batches, turning, for 3 to 4 minutes or until golden. Serve croquettes with salad.
Recipe 10: Pesto roasted salmon
Ingredients:
3 tbsp basil pesto
1 tbsp olive oil
Finely zested rind of 1 lemon
Salt & grinds of pepper
4 fillets boneless fresh salmon
Method:
1. Mix pesto with oil and lemon zest.
2. Preheat oven to 240C. Place fish fillets on a baking tray lined with baking paper (for easy clean up) and season with salt and pepper. Spoon over basil mixture and use the back of a spoon to spread evenly.
3. Bake fish for about 8 minutes without turning until just cooked (flesh should 'give' when gently pressed).
Salmon Recipes Easy Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Salmon Recipes Easy Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Salmon Recipes Easy Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Salmon Recipes Easy Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Salmon Recipes Easy Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Salmon Recipes Easy Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Salmon Recipes Easy Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Salmon Recipes Easy Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Salmon Recipes Easy Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Salmon Recipes Easy Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
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