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
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.
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! Beef, Barley And Vegetable Soup Recipe Step 1 Heat half the oil in a large saucepan over high heat. Add the beef and cook, stirring often, for 2-3 minutes or until browned. Transfer to a plate. Step 2 Add remaining oil to the pan. Add the onion and cook, stirring occasionally, for 5 minutes or until soft. Add the garlic and oregano, and cook, stirring, for 1 minute or until aromatic. Source Australian Good Taste - July 2009 , Page 64 Recipe by Chrissy Freer Photography by Steve Brown Shopping tip: For equally great results, use any beef cuts suitable for slow cooking, such as chuck steak or gravy beef.
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?) 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 *Typically you will buy a rack of lamb already "Frenched", or cut so that the rib bones are exposed. Method 1 Rub rib rack(s) all over with mixture of rosemary, thyme, and garlic. Yield: 1 rack serves 2 to 3 people.
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
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.) 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. One year ago: Dobos TorteTwo years ago: Strawberry Ricotta Graham TartletsThree years ago: Springy, Fluffy Marshmallows and Spanikopita TrianglesFour years ago: Breakfast Apricot Crisp and Dead Simple SlawFive years ago: Gateau de Crepes
Food - Recipes : Thai beef and mango salad Chicken Lentil Soup — Dinner Recipes from The Kitchn For me, especially when I'm focusing on my health or losing weight, there is nothing more comforting than having many containers of this nourishing, delicious, filling lentil soup with chicken stashed away in the freezer. Lentil soup is actually the very first dish I learned to cook, and I am still amazed at how easy it is to make something so much better than you get from a can. I'm also sentimental about this soup, so it will probably always be among my favorite things to make. I do prefer using bacon fat here—I spend extra on premium bacon so I always strain and save the rendered fat for making this soup. The smoky flavor it brings to the soup is a great complement to the earthy lentils, but butter and olive oil also work well. For a vegetarian version, just leave out the chicken and bacon fat (use olive oil instead). Chicken Lentil Soup Serves 8 to 10 Melt the bacon fat or butter in the bottom of a large Dutch oven over medium-high heat and add the onion, celery, carrots, and garlic.
Food - Recipes : Chocolate fruit cake 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
Gratin de blettes comme un crumble Il vous reste du pesto maison ? A moi aussi, et c’est une très bonne nouvelle, parce que c’est une base toute indiquée pour un délicieux crumble salé. La méthode consiste à remplacer une partie de la matière grasse de la pâte à crumble par une généreuse portion de pesto, qui apporte la consistance nécessaire et n’est pas en reste question saveur. Au passage, ce crumble s’avère être un excellent moyen de cuisiner les légumes quand on ne sait vraiment plus quoi en faire… Pour celui-ci, j’ai utilisé ma méthode favorite avec une petite botte de blettes : une fois cuites, j’en mixe la moitié en sauce crémeuse (ici, avec un peu de fromage de chèvre, là plutôt en béchamel). Verdict : « gratin-crumble »ultra savoureux et vivement apprécié, à refaire sans aucun doute. Gratin de blettes comme un crumble Pour 4 personnes Pour les blettes : 1 botte de blettes 50 g de fromage de chèvre frais 75 ml de lait végétal