Asian Pan-seared Salmon on Bean Sprouts and Japanese Eggplants Whenever school starts, I’m always asked by other moms how I made my sons like fish and vegetables when they were growing up. There was no secret to it. I just cooked fish and vegetables regularly on weeknights, weekends or any day possible. I just cooked, served and called everyone to dinner. Every single day, we just sat down to what was in front of us and gave thanks for the blessings we were given. There was always more value given to delicious, good healthy food in our household, more than anything else. This pan-seared salmon coated with bread crumbs is a favorite at our table. Then I tried to make the entire dish look more appetizing by having a quick sautéed vegetable medley served underneath the fish fillet. Asian Pan-seared Salmon on Bean Sprouts & Japanese Eggplant Servings: 2 to 4 1 pound salmon fillets, approximately 2 large pieces (or use any other fish fillet preferred) Juice from a lemon 2 Tablespoons soy sauce ¼ cup flour 1 egg, beaten ½ cup breadcrumbs 2 cloves garlic, minced
Plank Grilling Article Salmon with green beans & pesto This is so simple to put together – a portion of salmon, a handful of green beans, a dollop of good-quality pesto and a little squeeze of lemon juice. Such a great combination. It’s lovely with rice, new potatoes or crusty bread. If you want to impress, unwrap the parcels at the table and serve straight from them. serves 2 Ingredients • 2 handfuls of green beans • sea salt and freshly ground black pepper • 2 lemons • 2 x 150g chunky salmon fillets, skin on, scaled and bones removed • 2 heaped tablespoons green pesto • olive oil To prepare your salmon • Preheat your oven to 200°C/400°F/gas 6 • Trim your beans by cutting off the stalk ends but leave the wispy tips on • Put the beans into a large pan of boiling water with a pinch of salt and cook for 3 to 4 minutes • Halve one of the lemons • Get yourself just under a metre of kitchen foil and fold it in half to give you two layers • Drain and put half of the green beans in the middle of the foil To cook and serve your salmon
Basic Salmon, (+ recipes for Brussels Sprouts, Cauliflower) Hey girls! It’s a new week, and I’m here with three more awesome recipes to add to your repertoire. After the last few weeks of heavy, sugary, and buttery holiday treats, I’m craving something lighter, and well, more New Year’s Resolution-friendly. Salmon is loaded with omega-3s and oodles of good fats – the kind that flushes out bad cholesterol and gives you shiny hair and clear skin. Sure, the sprouts are seasoned with a dash of sugar and the cauliflower calls for some creamy fats, but personally, I see nothing wrong with adding a small amount of decadent ingredients to otherwise healthy items. As always, leave a comment and tell us what you think of these recipes, and any tweaks or secrets that you’ve learned while making dishes similar to these. Let’s get cooking! Basic Salmon Adapted from the Pioneer Woman What You’ll Need A salmon filet (usually 1 lb lasts me 3-4 meals, depending on how hungry I am!) How to Make It That’s right, do it – just walk away! Moist, flakey, and perfect.
Chinese Style Salmon Marinade Chinese style salmon marinade that works wonders and lifts an ordinary salmon fillet or salmon steak into something a bit special for the barbecue. Ingredients - serves 6 6 x 5/6oz/140g - 175g fresh Salmon fillets or Salmon Steaks Marinade: 6 fl oz/170ml light soy sauce 4 fl oz/130ml olive oil 2 teasp sesame oil 2 Tabs grated fresh ginger Juice of 1 lime 4 cloves garlic, crushed 4 spring onions (scallions), finely chopped Place the Salmon fillets or Salmon steaks in a non-corrosive dish such as glass, ceramic or stainless steel. Alternatively put them into a plastic bag (saves on washing up). Mix all the ingredients together and pour over the Salmon. Leave to marinate for 1 - 2 hours. When the barbeque is hot, take the salmon out of the marinade and place, skin side down, on top of the grill. Baste 1 or 2 times with the marinade and cook for about 5 minutes or until seared underneath. Turn the Salmon over and baste again. Cherie has shared this salmon recipe with us.
Asian-Style Salmon Stir-Fry Recipe from CDKitchen home > recipes > meals / dishes > dinner meals > fish and seafood dishes > fish > salmon recipe at a glance ready in: 30-60 minutesserves/makes: 4recipe id: 38232cook method: stovetop ingredients 3 tablespoons oyster sauce2 tablespoons rice wine vinegar2 teaspoons minced ginger1 teaspoon soy sauce2 cloves garlic, minced1 1/2 pound salmon, skinned, boned and cut into 3/4" cubes5 teaspoons oil1/2 pound bean sprouts1/2 pound snow peas1 cup sliced green onions1 red bell pepper, cut into strips1/2 teaspoon Asian sesame oil1/4 teaspoon sugar1/8 teaspoon black pepper directions In a medium bowl, combine two Tbsp of the oyster sauce with vinegar, ginger, soy sauce and one clove garlic. In a nonstick skillet or seasoned wok, heat two teaspoons of the oil over high heat. Add sprouts, peas, green onions and red pepper. Drain fish, discarding marinade. added by preston_pittman nutrition 317 calories, 12 grams fat, 13 grams carbohydrates, 38 grams protein per serving. comments & reviews
25 ways with salmon fillets goodtoknow Recipes Subscribe to our magazine Get the digital edition Download our app Saved recipes | Log in | Register | Welcome! 25 ways with salmon fillets Share0 Tweet0 Email0 25 ways with salmon fillets Salmon fillets are full of flavour, not too expensive and an easy way to give your family meals a healthy boost. Previous 1/26 Next Your comments comments powered by Disqus Browse our other pictures See full list More Salmon Seared salmon and greek yogurt salad Save Chinese salmon parcel Crispy salmon and potato sauté Reggae Reggae king prawn and salmon linguini Smoked salmon stir-fry facebook twitter Goodtoknow on Twitter Follow @GTKrecipes google+ Receive our recipes email Most liked on Facebook this week 13 amazing things to make with Mini Eggs this Easter Maltesers rocky road bars Strawberry ice lollies Flower cookies Homemade food: 10 tricks every mum should know Easter chocolate fudge cake Cups to grams weight converter Easter chick cupcakes How to make rhubarb crumble Mini Egg brownie tart Home Shop Contact us
Recipe: Lindsey Bareham’s salmon, pea and dill fishcakes | Times2 Leftovers prompted these moreish fishcakes — a few Jersey royal potatoes, some peas and pickings from a Cornish salmon and trout. Mayonnaise from a jar held the crushed mixture together and dill added its fresh aniseedy snap. A dusting of flour ensures crusty edges. These quantities make four plump fishcakes, but you may prefer, as I did, to conjure eight smaller ones. Serves 2Prep 15 minCook 15 min Ingredients 200g boiled, peeled new potatoes150g boiled fresh peas10g fresh dill1½ tbsp mayonnaise150g cooked salmon2 tbsp flourVegetable oil for frying Method Place the potatoes in a mixing bowl and crush them with a potato masher. Want to read more? Register with a few details to continue reading this article. All articles now feature tags allowing you to explore related topics and articles Dismiss
Indian salmon with cauliflower squares Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk Ingredients For the spicy mustard sauce: 2 tbspwholegrain mustard by Sainsbury's 2 tspgaram masala by Sainsbury's 4 tbspcoconut cream by Sainsbury's 1 tbspwater For the fish: 4 salmon fillets by Sainsbury's, about 150g each, skin on For the cauliflower squares: 400 gcauliflower florets, washed 2 cloves garlic, skin on 2 medium British free-range eggs by Sainsbury's, beaten 1 tbspcornflour by Sainsbury'sfreefrom naan or salad, to serve Method 1 Preheat the oven to 200°C, fan 180°C, gas 6. Spicy Baked Salmon | Main Course Recipes | GoodtoKnow We earn a commission for products purchased through some links in this article. A variation on the traditional baked salmon recipe, this dish adds an oriental touch with some chilli powder, cumin and ground coriander. Ingredients 900g (2lb) piece salmon fillet10ml (2tsp) mild chilli powder 10ml (2tsp) ground coriander 10ml (2tsp) ground cumin 2.5ml (1/2tsp) freshly ground black pepper squeeze lemon or lime juice 30ml (2tbsp) oil To serve: 90ml (6tbsp) mayonnaise 2 spring onions, trimmed and finely chopped Finely grated rind and juice from 1 lime Lime wedges and spring onion curls (see tip), to garnish Method Preheat the oven to 200°C, 400°F, Gas 6. Click to rate (86 ratings) Sending your rating Video of the Week
Parmesan Crusted Salmon & Broccoli {One Pan Recipe!} Once you try this simple Parmesan Crusted Salmon Dinner, you’ll be hooked! You get perfectly golden Parmesan salmon with a hint of lemon and herb flavor paired with crisp and tender roasted broccoli. All in a single pan, making easy cleanup! Share on Pinterest Parmesan Crusted Salmon Recipe One thing I’ve been intrigued with lately is the idea of cooking a meal on a sheet pan. I don’t really understand how you can add traditional pasta noodles to cold water and then bring it to a boil and cook it with everything else and end up with noodles that have a great texture. I’ve seen a few sheet pan dinners around and I love the idea of that! And in this Parmesan crusted salmon and broccoli recipe, the baking sheet is lined in foil so clean up is a breeze. You get perfectly golden, Parmesan and breadcrumb crusted salmon with a hint of lemon and herb flavor paired with the deliciousness of crisp tender roasted broccoli. Share on Pinterest Parmesan Crusted Salmon Ingredients Share on Pinterest Salmon