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Superhealthy salmon burgers

Superhealthy salmon burgers
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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

Easy Roast Chicken Print Friendly Version Bookmark It! Print Friendly Version Log in to bookmark! Photo by: AlwaysButter.com Description This is what you do with that value pack :) Details Ingredients Related Tips 1 whole free-range or corn fed chicken, broken down into 8 pieces (or 8 of your favorite chicken pieces, skin on and bone- in preferable) 2 tbsp soy sauce 1 tbsp light brown sugar 2 tbsp red wine vinegar 3 tbsp olive oil 4 shallots, chopped 2 cloves of garlic, minced Handful of fresh parsley Salt and Pepper Directions 1. 2. 3. 4. submitted by AlwaysButter - much more here! 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

Classic Rack of Lamb Recipe I live for lamb chops. Juicy, tender, rare (please please give me rare), deep reddish pink, browned, crusty, herbed, fatty goodness. So when my father sent me on a mission to make rack of lamb (what? 8 lamb chops in a row?) I was all over it. My version (with guidance from Mike the butcher at Corti Brothers ) uses a simple rub with olive oil, garlic, salt, pepper, fresh chopped rosemary and thyme. Beneath the recipe I’ve included links to rack of lamb recipes from other food bloggers, and a recipe for a breaded herb crusted version from chef Gordon Ramsay that my father likes. The cooking time depends on how big your rack of lamb is, and how rare you want it cooked. Ingredients 1 or more Frenched* lamb rib racks with 7 to 8 ribs each (1 1/2 to 2 pounds for each rack, figure each rack feeds 2-3 people) For each rib rack: 2 teaspoons chopped fresh rosemary 1 teaspoon chopped fresh thyme 2 cloves garlic, minced Salt Pepper 2 Tbsp olive oil Method Yield: 1 rack serves 2 to 3 people.

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. 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 ½ cup vegetable oil, for frying 2 cloves garlic, minced 1 whole onion, chopped 1 teaspoon minced fresh ginger 1 whole tomato, chopped

Food - Recipes : Thai beef and mango salad 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. This week, we’re cooking heart-healthy and nutritious salmon, as well as Brussels sprouts and mashed cauliflower. 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 How to Make It That’s right, do it – just walk away!

Use Your Cast Iron Pan and a Tortilla to Make World Class Bar-Style Pizza in Under 12 Minutes With the right technique, regular flour tortillas make excellent thin-crust bar-style pizzas. [Photographs: J. Kenji Lopez-Alt] I've gotta tell you that in the catalog of easy, cheat-y pizza recipes that start with some form of pre-baked bread base, flour tortilla-based pizzas ranked pretty low on my list. Certainly below French bread pizza, lower than English muffin pizza (my first love), and even lower than matzoh pizza. They always seemed a little too far removed from pizza for me, tasting more like pizza-flavored open-faced quesadillas. Well, I'm happy to tell you that all that has changed and I'm now going to take the position that given the proper technique, a couple of tricks, and the aid of a cast iron skillet, flour tortillas are actually the best way to make quick thin-and-crisp, bar-style pizza at home, producing results that are worlds better than any frozen product out there, and a good deal better than the majority of delivery options as well. Here's how to do it.

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

Food - Recipes : Mediterranean chicken with potatoes 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.

Slow roast lamb in sloe gin | Good Food Channel Ingredients 1x1.3 kg leg of lamb, or carvery shoulder of lamb 2 tbsp freshly chopped mint 2 large red onions, quartered 1 tbsp olive oil 150 ml sloe gin, or purple grape juice Tips and Suggestions For a more informal dinner, serve the joint with the meat juices and a selection of breads and salads. Want to know the best way to carve a leg of lamb? Method 1. 2. 3. 4. As part of National Butcher's Week, the Meat Trades Journal has set up a butchers listing service www.findabutcher.co.uk where consumers can find their nearest butcher.

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. Recipes: Seabass with Chilli, Ginger and Lime 1 Slash each side of the fish two or three times with a sharp knife. 2 Finely grate the rind of 1 lime and squeeze out the juice into a shallow dish large enough to hold both fish in a single layer. 3 Stir in the chilli, garlic, ginger, soy sauce and honey. Add the fish and turn to coat. 4 Cover and refrigerate for 20-30 minutes, turning once. 5 Place each fish on a double layer of foil. Season with salt and freshly ground black pepper. 6 Tuck a couple of sprigs of coriander into the cavity of each fish.

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