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 Lemon-Garlic Shrimp Skewers Recipe 1. In a bowl, mix salt and sugar. Add shrimp and stir gently to coat. Cover and chill 45 minutes to 1 hour. Rinse shrimp well and drain; also rinse and dry bowl. 2. 3. Wine Pick: Dry rosé or Sauvignon Blanc. 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
Phase One Stuffed Peppers with Turkey Italian Sausage, Ground Beef, and Mozzarella Recipe Sign up to customize your recipe discovery experience. Lets personalize your experience... What is your skill level in the kitchen? Beginner Intermediate Advanced Tell us about yourself I am a year old who cooks for Drag the slider to your age female male Choose the gender you identify with What are your favorite types of food? AmericanAsianCajun & CreoleChineseFrenchIndianItalianMediterraneanMexicanSouthern & Soul FoodThaiNone of these Your diet preferences Do you have any special diets? Lacto vegetarianOvo vegetarianPaleoPescetarianVeganVegetarianNone of these Your allergy preferences Do you have any food allergies? Dairy-FreeEgg-FreeGluten-FreePeanut-FreeSeafood-FreeSesame-FreeSoy-FreeSulfite-FreeTree Nut-FreeWheat-FreeNone of these Your taste preferences Tell us what additional ingredients you dislike or have allergies to. Ingredient 1Ingredient 2Ingredient 3Ingredient 4Ingredient 5Ingredient 6Add your ownWe'll never show you recipes with any ingredients you add here.
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.
Quinoa and Curried Shrimp Login to rate this recipe. Rated: 0 Average rating 0 from 0 reviews Nutrition Facts cal. (kcal) 432 Makes: 4 servings Prep 20 mins Cook 30 mins Stand 5 mins Carb Grams Per Serving: 41 Ingredients 1 pound fresh or frozen large shrimp 1 cup quinoa or whole wheat couscous (optional) 1 teaspoon olive oil 1 cup chopped onion 1 tablespoon grated fresh ginger 1/2 teaspoon curry powder 1/2 teaspoon ground cumin 1/4 teaspoon cayenne pepper 6 ounces fresh pea pods, trimmed and halved lengthwise (2 cups) 1/4 cup orange juice 3 tablespoons unsweetened light coconut milk 1/4 teaspoon salt 1/2 cup snipped fresh cilantro Directions Thaw shrimp, if frozen. Note *To cook couscous: In a medium saucepan bring 1-1/2 cups water to boiling. Nutrition Facts Per Serving: Servings Per Recipe: 4PER SERVING: 432 cal., 9 g total fat (3 g sat. fat), 173 mg chol., 360 mg sodium, 41 g carb. (6 g fiber, 15 g sugars), 33 g pro.
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.
Honey Baked Chicken Breasts Recipe Preparation Heat oven to 400°. Combine the honey, brown sugar, vinegar, and soy sauce in a small saucepan. Bring to a simmer. Combine the flour, salt, thyme, paprika, and pepper in a food storage bag; add chicken pieces and shake to coat. Put melted butter and oil in a baking dish. Serve these tasty chicken breasts with hot cooked rice or roasted or baked potatoes for a fabulous meal. Serves 4. Similar RecipesHoney Baked Chicken Drumsticks These delicious chicken legs are baked then coated with a honey, brown sugar, and lemon mixture. Honey Mustard Chicken Breasts A simple mixture of honey mustard, and apricot preserves flavors these delicious boneless chicken breast halves. Honey Dijon Baked Chicken Split bone-in chicken breasts are baked with a delicious mixture of honey, spicy mustard, and curry powder, for a super everyday meal. Tami's Honey-Mustard Chicken Thanks to Tami for sharing this easy honey and mustard chicken for the slow cooker.
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
Chicken, Sausage and Peppers Recipe Directions Heat 1 tablespoon butter in a large skillet over medium-high heat. Cook the sausage until golden, about 2 minutes. Add the onion, peppers, garlic, 1/2 teaspoon salt, and pepper to taste and cook 3 minutes. Transfer the chicken, sausage and vegetables to a platter with a slotted spoon. Per serving: Calories 335; Fat 14 g (Saturated 7 g); Cholesterol 95 mg; Sodium 891 mg; Carbohydrate 10 g; Fiber 2 g; Protein 36 g Photograph by Antonis Achilleos Recipe courtesy Food Network Magazine