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The best salmon fish cakes recipe

The best salmon fish cakes recipe
Related:  SalmonDinners

Jambon grillé à la moutarde accompagné de ses légumes de saison - Les Delices De Marina Pour 4 personnes Préparation : 20 minutes Cuisson : 20 minutes · 4 tranches de jambon braisé d’1 cm d’épaisseur ( Rayon traiteur ) · 800g de pomme de terre à chair ferme · 300g de petits pois · 1 poivron rouge · 3 c à s de moutarde à l’ancienne · 4 c à s de moutarde · 2 c à s de chapelure · 1 brin de romarin · 3 brins de ciboulette · 25 cl de bouillon de légumes · Huile d’olive · Poivre Préparation : - Ecosser les petit pois. - Mélanger les deux moutardes, la chapelure et 1 filet d’huile d’olive. - Dégraisser les tranches de jambon et les dorer dans une poêle huilée 2 min de chaque côté. - Couper les tranches en 2 et les servir sur les légumes.

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: 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! 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.

Heavenly Mashed Potatoes | Side dish recipe This amazing potato recipe is inspired by something we always had at my house growing up. We could call them heavenly potatoes because they were just that good. My favorite meal were these Heavenly Mashed Potatoes and honey ham. Heavenly Potatoes Serves 5 to 7 Ingredients:4 russet potatoes, peeled and cut into chunks1/3 cup heavy cream1/4 cup (1/2 stick) unsalted butter2 garlic cloves, minced1/4 cup cottage cheese, pureed2 tablespoons chives, thinly slicedsalt and pepper to tasteoptional garnish:chivesmelted butter Directions: 1.

broccoli parmesan fritters Last week, it was pointed out to me that among the 750 recipes in the archives, there is but a single recipe that utilizes broccoli. Just one! (It’s a great one, though.) For comparison, there are 11 recipes that use cauliflower and 26 with mushrooms. What terrible oversight could have led to this? Please understand: this is not one of those stories about how preciously advanced my toddler’s tastes are, how early he took an interest in foie gras and how he turns his nose up at white flour pastas, preferring farro. I have a theory that you can tuck almost any finely chopped or shredded vegetable — be it potatoes, zucchini, or an Indian-spiced mix — into a savory pancake, fry it in small mounds until crisp on both sides, serve it with a dollop of a sour cream or yogurt sauce and they will be inhaled. So, you know where this is going. And with that, I had them for lunch instead. Broccoli Parmesan Fritters There’s a lot of broccoli and very little pancake in this fritter.

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

Food - Recipes : Thai beef and mango salad Food - Recipes : Chocolate fruit cake Tom Kerridge’s potato and corned beef pie recipe | The Sunday Times Magazine The Sunday Times, November 11 2018, 12:01am During the war, tinned corned beef, known as “bully beef”, was a staple for soldiers in the trenches. Potato pies were also common, as they were a dish of thrift during lean times. This proper tasty pie mixes corned beef hash with a crispy pastry crust and is perfect for keeping tummies warm over the winter months. Serves 8 people For the filling 750g floury potatoes, peeled and cut into 1cm dice75g butterVegetable oil1 large onion, diced200g flaked salt beef from the deli counter or chopped corned beef from a tin60g cheddar, grated2 tsp picked thyme For the pastry 500g plain flour½ tsp bicarbonate of soda100g polenta150g dripping3 egg yolks1 tbsp double cream1 tbsp picked thyme leaves 01 To make the filling, put the potatoes in a pan of simmering water and cook until just tender and starting to break up. 02 Heat the butter and a splash of vegetable oil in a large frying pan.

Gratin dauphinois, recette d'Emmanuel Renaut, chef 3* Megève 27 août 2012 Gratin dauphinois, recette d'Emmanuel Renaut, chef 3* Megève Voilà une recette classique qui m'a donnée beaucoup de mal. Oui bon, je sais, ce n'est pas très diététique pour attaquer la rentrée, mais on a toutes et tous besoin un jour de faire un bon gratin dauphinois ! Le gratin Dauphinois -1.5 kg de pommes de terre (éviter les pommes de terre nouvelles) -600g de crème fraîche -lait -40g de beurre -4 gousses d'ail -sel, poivre Couper les pommes de terre en fines rondelles Beurrer un plat à gratin et le frotter avec 2 gousses d'ail écrasées Remplir le plat par couches successives de pommes de terre Au fur et à mesure, saler, poivrer, ailler et couvrir de lait (et de crème) Enfourner 1h30 à four moyen et déguster le gratin fondant Je crois qu'il existe autant de recettes de gratin dauphinois que de personnes dans le monde. Commentaires Poster un commentaire

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