2 Tbsp Kraft Greek vinaigrette dressing, divided
2 Salmon fillets (4oz each)
1/4c. Breakstone’s or Knudesn sour cream
3 Tbsp. finely chopped fresh cilantro
1 small clove garlic, minced
Preheat grill to medium heat. Place 1 Tbsp. of the dressing in shallow plate. Place salmon, skin side up, in dressing to coat. Meanwhile, mix remaining dressing and the remaining ingredients until well blended, refrigerate until ready to serve. Place salmon, skin side down, on grill. Cover grill. Grill 10 min. or until salmon flakes easily with fork. Serve topped with sour cream mixture.
I'm a wife, mom of three boys. We are busy! My husband started his own IT company, we are home schooling and involved in our church. There is never a dull moment with three boys. One boy already eats like a teenager. I love to cook, sometimes simple and quick meals sometimes long fancy meals.
Showing posts with label salmon. Show all posts
Showing posts with label salmon. Show all posts
Monday, January 2, 2012
Sunday, April 26, 2009
Garlic-Dill Salmon
Garlic-Dill Salmon
From Every Day with Rachael Ray
April-May 2006
Ingredients
3 garlic cloves, finely chopped
3/4 cup fresh orange juice
2 teaspoons fresh lemon juice
1 tablespoon chopped fresh dill
4 salmon fillets (about 1 3/4 pounds total)
1. In a medium baking dish, combine the garlic, orange juice, lemon juice and dill. Place the salmon, skin side up, in the marinade and refrigerate for up to 3 hours. Preheat the oven to 375°. Discard half of the marinade and bake the fish in the remaining sauce until cooked through, about 15 minutes.
From Every Day with Rachael Ray
April-May 2006
Ingredients
3 garlic cloves, finely chopped
3/4 cup fresh orange juice
2 teaspoons fresh lemon juice
1 tablespoon chopped fresh dill
4 salmon fillets (about 1 3/4 pounds total)
1. In a medium baking dish, combine the garlic, orange juice, lemon juice and dill. Place the salmon, skin side up, in the marinade and refrigerate for up to 3 hours. Preheat the oven to 375°. Discard half of the marinade and bake the fish in the remaining sauce until cooked through, about 15 minutes.
Brown-Sugar-Mustard-Glazed Salmon
Brown-Sugar-Mustard-Glazed Salmon
From Every Day with Rachael Ray
March 2009
SERVES 4
Prep Time: 5 min
Cook Time: 10 min
Ingredients
1/3 cup brown sugar
2 1/2 tablespoons Dijon mustard
Juice of 1/2 lemon
Salt and pepper
Four 7-ounce salmon fillets
2 teaspoons vegetable oil
1. Preheat the oven to 400°. In a small bowl, whisk together the brown sugar, mustard, lemon juice and 1/2 teaspoon pepper.
2. Heat a large, ovenproof skillet over high heat. Rub the salmon with the oil, season with salt and pepper and place skin side up in the skillet. Cook until a crisp brown crust forms, about 3 minutes. Remove from the heat, flip the salmon and coat with the brown sugar mixture. Transfer the skillet to the oven and bake until the glaze caramelizes and the fish is cooked through, about 5 minutes.
From Every Day with Rachael Ray
March 2009
SERVES 4
Prep Time: 5 min
Cook Time: 10 min
Ingredients
1/3 cup brown sugar
2 1/2 tablespoons Dijon mustard
Juice of 1/2 lemon
Salt and pepper
Four 7-ounce salmon fillets
2 teaspoons vegetable oil
1. Preheat the oven to 400°. In a small bowl, whisk together the brown sugar, mustard, lemon juice and 1/2 teaspoon pepper.
2. Heat a large, ovenproof skillet over high heat. Rub the salmon with the oil, season with salt and pepper and place skin side up in the skillet. Cook until a crisp brown crust forms, about 3 minutes. Remove from the heat, flip the salmon and coat with the brown sugar mixture. Transfer the skillet to the oven and bake until the glaze caramelizes and the fish is cooked through, about 5 minutes.
Wednesday, April 22, 2009
Mustard-Crusted Salmon
Mustard-Crusted Salmon
From Every Day with Rachael Ray
April 2007
FOUR SERVINGS
Prep Time: 10 min
Cook Time: 15 min
Ingredients
1 1/3 pounds center-cut salmon fillet
1 1/2 tablespoons extra-virgin olive oil
3 tablespoons chopped fresh dill
or 1 1/2 tablespoons dried dill
1 1/2 tablespoons herbes de Provence
1/4 cup Dijon mustard
1. Preheat the oven to 375°. Rub the salmon with the olive oil. Place on a foil- or parchment-lined baking sheet. Cover with the dill and herbes de Provence. Spread the mustard over the top, using a table knife or rubber spatula to cover completely.
2. Bake the salmon until no longer translucent, about 15 minutes. Serve with wild rice.
From Every Day with Rachael Ray
April 2007
FOUR SERVINGS
Prep Time: 10 min
Cook Time: 15 min
Ingredients
1 1/3 pounds center-cut salmon fillet
1 1/2 tablespoons extra-virgin olive oil
3 tablespoons chopped fresh dill
or 1 1/2 tablespoons dried dill
1 1/2 tablespoons herbes de Provence
1/4 cup Dijon mustard
1. Preheat the oven to 375°. Rub the salmon with the olive oil. Place on a foil- or parchment-lined baking sheet. Cover with the dill and herbes de Provence. Spread the mustard over the top, using a table knife or rubber spatula to cover completely.
2. Bake the salmon until no longer translucent, about 15 minutes. Serve with wild rice.
Roasted Salmon with Lemon-Herb Matzo Crust
Roasted Salmon with Lemon-Herb Matzo Crust
From Every Day with Rachael Ray
April 2009
SERVES 8
Prep Time: 20 min
Cook Time: 10 min
Ingredients
Eight 1-inch-thick center-cut salmon fillets (6 ounces each), skinned
Salt and pepper
2 sheets matzo, finely ground
3 tablespoons finely chopped flat-leaf parsley
3 tablespoons finely chopped fresh thyme
Grated peel of 1 lemon, plus 1 tablespoon lemon juice
1 tablespoon grainy mustard
1/4 cup extra-virgin olive oil
4 tablespoons butter, melted
1. Preheat the oven to 425°. On a parchment-paper-lined baking sheet, place the salmon skinned side down; season with salt and pepper.
2. In a medium bowl, combine the matzo, parsley, thyme, lemon peel, lemon juice and mustard; season with salt and pepper. Stir in the olive oil and butter.
3. Cover the top of each salmon fillet completely with the matzo mixture, pressing to adhere. Roast until the salmon is just cooked through but still translucent in the center, about 10 minutes.
From Every Day with Rachael Ray
April 2009
SERVES 8
Prep Time: 20 min
Cook Time: 10 min
Ingredients
Eight 1-inch-thick center-cut salmon fillets (6 ounces each), skinned
Salt and pepper
2 sheets matzo, finely ground
3 tablespoons finely chopped flat-leaf parsley
3 tablespoons finely chopped fresh thyme
Grated peel of 1 lemon, plus 1 tablespoon lemon juice
1 tablespoon grainy mustard
1/4 cup extra-virgin olive oil
4 tablespoons butter, melted
1. Preheat the oven to 425°. On a parchment-paper-lined baking sheet, place the salmon skinned side down; season with salt and pepper.
2. In a medium bowl, combine the matzo, parsley, thyme, lemon peel, lemon juice and mustard; season with salt and pepper. Stir in the olive oil and butter.
3. Cover the top of each salmon fillet completely with the matzo mixture, pressing to adhere. Roast until the salmon is just cooked through but still translucent in the center, about 10 minutes.
Wednesday, February 11, 2009
Grilled Salmon with Herb Sauce
Grilled Salmon with Herb Sauce
Prep Time:
10 min
Total Time:
20 min
Makes:
2 servings
2 Tbsp. KRAFT Greek Vinaigrette Dressing, divided
2 salmon fillets (4 oz. each)
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
3 Tbsp. finely chopped fresh cilantro
1 small clove garlic, minced
Make It
PREHEAT grill to medium heat. Place 1 Tbsp. of the dressing in shallow plate. Place salmon, skin side up, in dressing to coat.
MEANWHILE, mix remaining dressing and the remaining ingredients until well blended; refrigerate until ready to serve.
PLACE salmon, skin side down, on grill. Cover grill. Grill 10 min. or until salmon flakes easily with fork. Serve topped with sour cream mixture.
Prep Time:
10 min
Total Time:
20 min
Makes:
2 servings
2 Tbsp. KRAFT Greek Vinaigrette Dressing, divided
2 salmon fillets (4 oz. each)
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
3 Tbsp. finely chopped fresh cilantro
1 small clove garlic, minced
Make It
PREHEAT grill to medium heat. Place 1 Tbsp. of the dressing in shallow plate. Place salmon, skin side up, in dressing to coat.
MEANWHILE, mix remaining dressing and the remaining ingredients until well blended; refrigerate until ready to serve.
PLACE salmon, skin side down, on grill. Cover grill. Grill 10 min. or until salmon flakes easily with fork. Serve topped with sour cream mixture.
Sunday, February 8, 2009
Soy-Glazed Salmon Steaks
Soy-Glazed Salmon Steaks
Martha Stewart
Prep: 5 minutes Total: 15 minutes
This skin-on, bone-in cut of salmon emerges from the oven juicy and flavorful; ours is brushed with an Asian-style mixture of soy, honey, and ginger.
Ingredients
Serves 4.
* 1 tablespoon soy sauce
* 1 tablespoon honey
* 1 teaspoon grated fresh ginger
* 4 salmon steaks (6 ounces each)
Directions
1. Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil; set aside. In a small bowl, whisk together soy sauce, honey, and ginger.
2. Place salmon on prepared baking sheet; brush with soy mixture. Broil until browned on top and opaque throughout, 5 to 6 minutes.
Martha Stewart
Prep: 5 minutes Total: 15 minutes
This skin-on, bone-in cut of salmon emerges from the oven juicy and flavorful; ours is brushed with an Asian-style mixture of soy, honey, and ginger.
Ingredients
Serves 4.
* 1 tablespoon soy sauce
* 1 tablespoon honey
* 1 teaspoon grated fresh ginger
* 4 salmon steaks (6 ounces each)
Directions
1. Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil; set aside. In a small bowl, whisk together soy sauce, honey, and ginger.
2. Place salmon on prepared baking sheet; brush with soy mixture. Broil until browned on top and opaque throughout, 5 to 6 minutes.
Thursday, February 5, 2009
Grilled Salmon Steaks with Mustard Sauce and Asparagus
Grilled Salmon Steaks with Mustard Sauce and Asparagus
Martha Stewart
Prep: 20 minutes Total: 35 minutes
Set aside half the grilled asparagus to serve with the Garlic-Marinated Chicken Cutlets. Cool completely, then refrigerate in an airtight container or resealable plastic bag, up to 2 days.
Ingredients
Serves 4.
* 1 tablespoon olive oil, plus more for grates
* 1/2 cup Dijon mustard
* 1/4 cup sugar
* 2 teaspoons white-wine vinegar
* 3 pounds medium-thick asparagus, trimmed
* Coarse salt and ground pepper
* 4 salmon steaks (6 to 8 ounces each)
* 4 slices grilled bread (optional)
Directions
1. Heat grill to high; lightly oil grates. Make mustard sauce: In a small bowl, whisk together mustard, sugar, and vinegar. Divide sauce between two bowls (about 1/2 cup each); use one for basting and the other for drizzling. Set aside.
2. In a large bowl, toss asparagus with oil; season with salt and pepper. Working in batches, if necessary, grill asparagus, turning occasionally, until lightly browned and tender, 4 to 8 minutes, depending on thickness of spears. Set aside.
3. Arrange salmon steaks on a baking sheet; season with salt and pepper. With a brush, baste each side lightly with some of the mustard sauce. Grill salmon steaks, basting with sauce again, until glazed and cooked through, 3 to 5 minutes per side. Transfer salmon to plates; drizzle with mustard sauce. Serve with half the asparagus and, if desired, grilled bread.
Martha Stewart
Prep: 20 minutes Total: 35 minutes
Set aside half the grilled asparagus to serve with the Garlic-Marinated Chicken Cutlets. Cool completely, then refrigerate in an airtight container or resealable plastic bag, up to 2 days.
Ingredients
Serves 4.
* 1 tablespoon olive oil, plus more for grates
* 1/2 cup Dijon mustard
* 1/4 cup sugar
* 2 teaspoons white-wine vinegar
* 3 pounds medium-thick asparagus, trimmed
* Coarse salt and ground pepper
* 4 salmon steaks (6 to 8 ounces each)
* 4 slices grilled bread (optional)
Directions
1. Heat grill to high; lightly oil grates. Make mustard sauce: In a small bowl, whisk together mustard, sugar, and vinegar. Divide sauce between two bowls (about 1/2 cup each); use one for basting and the other for drizzling. Set aside.
2. In a large bowl, toss asparagus with oil; season with salt and pepper. Working in batches, if necessary, grill asparagus, turning occasionally, until lightly browned and tender, 4 to 8 minutes, depending on thickness of spears. Set aside.
3. Arrange salmon steaks on a baking sheet; season with salt and pepper. With a brush, baste each side lightly with some of the mustard sauce. Grill salmon steaks, basting with sauce again, until glazed and cooked through, 3 to 5 minutes per side. Transfer salmon to plates; drizzle with mustard sauce. Serve with half the asparagus and, if desired, grilled bread.
Roasted Salmon with Lemon Relish
Roasted Salmon with Lemon Relish
Martha Stewart
Prep: 25 minutes Total: 25 minutes
This relish would also be good on roast chicken, or pork, or even as a topping for steamed broccoli.
Ingredients
Serves 4.
* 1/4 cup pine nuts
* 1/4 cup raisins
* Slivered zest and juice of 1 lemon
* 4 skinless salmon fillets (6 ounces each)
* Coarse salt and ground pepper
* 1/4 cup chopped fresh parsley
* 3 tablespoons olive oil
* 5 ounces baby spinach (about 5 cups), loosely packed
Directions
1. Preheat oven to 450 degrees. Spread pine nuts on a rimmed baking sheet; toast in oven, tossing occasionally, until lightly golden, 5 to 7 minutes. Remove from sheet, and reserve.
2. Meanwhile, place raisins and lemon zest in a small bowl; cover with boiling water. Set aside.
3. Place salmon fillets on the baking sheet used in step 1; season with salt and pepper. Roast until salmon is opaque throughout, 8 to 10 minutes.
4. Meanwhile, drain and discard liquid from raisins and lemon zest. Return raisins and zest to bowl; add lemon juice, pine nuts, parsley, and oil. Season with salt and pepper; stir to combine.
5. Dividing evenly, make a bed of spinach on each of four plates, place salmon fillet on spinach; spoon lemon relish over the top.
Martha Stewart
Prep: 25 minutes Total: 25 minutes
This relish would also be good on roast chicken, or pork, or even as a topping for steamed broccoli.
Ingredients
Serves 4.
* 1/4 cup pine nuts
* 1/4 cup raisins
* Slivered zest and juice of 1 lemon
* 4 skinless salmon fillets (6 ounces each)
* Coarse salt and ground pepper
* 1/4 cup chopped fresh parsley
* 3 tablespoons olive oil
* 5 ounces baby spinach (about 5 cups), loosely packed
Directions
1. Preheat oven to 450 degrees. Spread pine nuts on a rimmed baking sheet; toast in oven, tossing occasionally, until lightly golden, 5 to 7 minutes. Remove from sheet, and reserve.
2. Meanwhile, place raisins and lemon zest in a small bowl; cover with boiling water. Set aside.
3. Place salmon fillets on the baking sheet used in step 1; season with salt and pepper. Roast until salmon is opaque throughout, 8 to 10 minutes.
4. Meanwhile, drain and discard liquid from raisins and lemon zest. Return raisins and zest to bowl; add lemon juice, pine nuts, parsley, and oil. Season with salt and pepper; stir to combine.
5. Dividing evenly, make a bed of spinach on each of four plates, place salmon fillet on spinach; spoon lemon relish over the top.
Wednesday, February 4, 2009
Brown sugar & Honey & Lemon Salmon
Brown sugar & Honey & Lemon Salmon
Put salmon on 2 or 3 pieces of aluminum foil and smear oil on foil. Make sure foil extends 8” on ends and 4” on sides, place salmon. Cover salmon with brown sugar 1/16” all over. Sprinkle pepper and salt to taste on fish.
Slice lemons 1/16” and cover all of fish. Drip 2 spoons of honey on fish.
Wrap salmon with foil and seal all air leaks.
Grill on BBQ for 20-30 min. (after 20 min fork to see if it “flakes”)
Put salmon on 2 or 3 pieces of aluminum foil and smear oil on foil. Make sure foil extends 8” on ends and 4” on sides, place salmon. Cover salmon with brown sugar 1/16” all over. Sprinkle pepper and salt to taste on fish.
Slice lemons 1/16” and cover all of fish. Drip 2 spoons of honey on fish.
Wrap salmon with foil and seal all air leaks.
Grill on BBQ for 20-30 min. (after 20 min fork to see if it “flakes”)
Easy Salmon
Easy Salmon
1/4c. melted butter (or more)
1 or 2 garlic clove
1 tsp wrcheshire sauce (or more)
garlic salt or salt & pepper
Pour over salmon steaks (baste)
Bake at 350F 10-15 min, then turn over
1/4c. melted butter (or more)
1 or 2 garlic clove
1 tsp wrcheshire sauce (or more)
garlic salt or salt & pepper
Pour over salmon steaks (baste)
Bake at 350F 10-15 min, then turn over
Tuesday, February 3, 2009
Lime & Honey Glazed Salmon with Warm Black Bean and Corn Salad
Lime & Honey Glazed Salmon with Warm Black Bean and Corn Salad
From Rachael Ray
4 tbsp extra virgin olive oil
1 medium red onion, chopped
2 large garlic cloves, chopped
½ to 1 tsp crushed red pepper flakes
1 tsp ground cumin (1/3 palmful)
salt and freshly ground black pepper
juice of 2 limes
3 TBSP honey (3 gobs)
1 tsp chili powder (1/3 palmful)
4 6-oz salmon fillets
1 red bell pepper, cored, seeded and chopped
1 10-oz box frozen corn kernels, defrosted
½ cup chicken stock or broth
1 15-oz can black beans, rinsed and drained
2-3 tbsp fresh cilantro leaves (a handful), chopped
6 cups baby spinach
Preheat a medium skillet over medium heat with 2 tbsp of the EVOO (twice around the pan). Add the onions, garlic, red pepper flakes, cumin, salt, and pepper. Cook, stirring occasionally, for 3 minutes.
While the onions are cooking, preheat a medium no-stick skillet over medium-high heat with the remaining 2 TBSP of EVOO. In a shallow dish, combine the juice of 1 lime, honey, chili powder, salt, and pepper. Add the salmon fillets to the lime-honey mixture and toss to coat thoroughly. Add the seasoned salmon to the hot skillet and cook until just cooked through, about 3-4 minutes on each side.
To the cooked onions, add the bell peppers and corn kernels and cook for 1 minute. Add the chicken stock and continue to cook until the beans are just heated through. Remove the skillet from the heat and add the juice of the second lime, the cilantro, and spinach. Toss to wilt the spinach and then taste and adjust the seasoning. Serve the lime and honey glazed salmon on top of the warm black bean and corn salad.
From Rachael Ray
4 tbsp extra virgin olive oil
1 medium red onion, chopped
2 large garlic cloves, chopped
½ to 1 tsp crushed red pepper flakes
1 tsp ground cumin (1/3 palmful)
salt and freshly ground black pepper
juice of 2 limes
3 TBSP honey (3 gobs)
1 tsp chili powder (1/3 palmful)
4 6-oz salmon fillets
1 red bell pepper, cored, seeded and chopped
1 10-oz box frozen corn kernels, defrosted
½ cup chicken stock or broth
1 15-oz can black beans, rinsed and drained
2-3 tbsp fresh cilantro leaves (a handful), chopped
6 cups baby spinach
Preheat a medium skillet over medium heat with 2 tbsp of the EVOO (twice around the pan). Add the onions, garlic, red pepper flakes, cumin, salt, and pepper. Cook, stirring occasionally, for 3 minutes.
While the onions are cooking, preheat a medium no-stick skillet over medium-high heat with the remaining 2 TBSP of EVOO. In a shallow dish, combine the juice of 1 lime, honey, chili powder, salt, and pepper. Add the salmon fillets to the lime-honey mixture and toss to coat thoroughly. Add the seasoned salmon to the hot skillet and cook until just cooked through, about 3-4 minutes on each side.
To the cooked onions, add the bell peppers and corn kernels and cook for 1 minute. Add the chicken stock and continue to cook until the beans are just heated through. Remove the skillet from the heat and add the juice of the second lime, the cilantro, and spinach. Toss to wilt the spinach and then taste and adjust the seasoning. Serve the lime and honey glazed salmon on top of the warm black bean and corn salad.
Sunday, February 1, 2009
Grilled Salmon with Herb Sauce
Grilled Salmon with Herb Sauce
2 Tbsp Kraft Greek vinaigrette dressing, divided
2 Salmon fillets (4oz each)
1/4c. Breakstone’s or Knudesn sour cream
3 Tbsp. finely chopped fresh cilantro
1 small clove garlic, minced
Preheat grill to medium heat. Place 1 Tbsp. of the dressing in shallow plate. Place salmon, skin side up, in dressing to coat. Meanwhile, mix remaining dressing and the remaining ingredients until well blended, refrigerate until ready to serve. Place salmon, skin side down, on grill. Cover grill. Grill 10 min. or until salmon flakes easily with fork. Serve topped with sour cream mixture.
2 Tbsp Kraft Greek vinaigrette dressing, divided
2 Salmon fillets (4oz each)
1/4c. Breakstone’s or Knudesn sour cream
3 Tbsp. finely chopped fresh cilantro
1 small clove garlic, minced
Preheat grill to medium heat. Place 1 Tbsp. of the dressing in shallow plate. Place salmon, skin side up, in dressing to coat. Meanwhile, mix remaining dressing and the remaining ingredients until well blended, refrigerate until ready to serve. Place salmon, skin side down, on grill. Cover grill. Grill 10 min. or until salmon flakes easily with fork. Serve topped with sour cream mixture.
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