Steamed Salmon with Basil, Lemon and white Wine 4 – 6oz Salmon Fillets3 Tbs Basil and Lemon Seasoning (find at grocer)1 Lemon thinly slicedSea Salt & Pepper¼ C white wine2 TBS butter cubedPre-heat oven to 425 degrees. Season each side of Salmon with S & P and Basil and lemon seasoning. Take a large piece of heavy duty foil, large enough that you can tent. Place lemon slices on the bottom of foil and place the Salmon fillets on top. Add the butter and close the ends of the foil leaving the top open. Pour in the wine and seal the foil making a tent. Place on a cookie sheet and bake in the oven for 12 to 15 minutes
Note: the French version is published on La cuisine de Babeth.At the beginning of the week, while unrevealing my favorite papillote recipe, I told you all about the good and the bad effects of salmon (oily fishes in general) on your health. I hope it wasn't a lecture, though. The main point was: yes of course salmon is super good for your health, it's loaded with vitamins and OMEGA 3, but sadly because of human pollution it's also loaded with dioxins and PCBs. So my advice was and still is: eat oily fish but not a huge amount of it, basically don't make oily fish your diet cornerstone.Well I had some fresh salmon steaks' leftover and I don't like to waste stuff, I was trying to figure out how to accommodate it without doing a papillote sequels. They're usually insipid, take Hollywood 's sequels as an example ... So my brain was working hard and BINGO! a salmon risotto!I re-used, as a base, for my recipe the goat cheese and mache one I presented here. I just didn't have any white wine
Note: French version of this post is here.After all the craziness and the non-sense calories wise and long-preparation wise in our plates and kitchens during the holiday season, let's go back to more simple and healthy cooking, would you?Also I should mention that the recipe I'm about to reveal will not create too many dishes to clean. I love that part.Let's be serious here and talk about the beneficial effects of salmon and also restrictions. Salmon is an oily fish fully loaded with OMEGA 3 polyunsaturated fatty acids and vitamins. If you're not been living in a cave for years you know that OMEGA 3 fatty acids are good for your health. But also with human pollution you shouldn't eat too much of oily fish, that's a shame - but true - and can be dangerous. Dioxins and PCBs (polychlorinated biphenyl) can be present in oily fish and may jeopardize your health if you're eating a very large amount and for a long period of time oily fish.But there is no reason to stop eating farmed salmon
I am trying to eat more fish and more greens in the New Year. This recipe is quick, easy, and delicious. My husband really liked this dinner, so I will be making it a lot for my family. He said the spinach was the best he has ever tasted- what a sweetheart. [...]
Fat food, sweets and sedentary - not a good combination for anyone.
Eating and drinking more calories than I have burnt up has caused me weight gain during the Christmas Holiday. Now I have to stay...
[[ This is a content summary only. Visit my website for full links, other content, and more! ]]
A Salmon Sun Orchid (Thelymitra rubra) that I spotted growing in the forest near Strathfieldsaye. These fragile native orchids grow to around 25 cm in height and the flower only opens during bright sunny days.
<br />
<br />EXIF: Canon EOS 30D : 1/400 sec : f/5.6 : 100 mm : ISO 100
All fish are great sources of protein and low in saturated fat. But cold-water fish, like salmon, mackerel and herring, are premiere sources of omega-3 essential fatty acids. These are fats our bodies can’t produce, so it’s essential we include them in our diet. Omega-3s offer many benefits such as:They reduce the risk of heart disease and cancer. They minimize the symptoms of arthritis and inflammatory diseases. They contribute to healthy skin and hair. They may help with depression. Don’t love fish? You can get your omega-3s from flaxseed, walnuts, almonds and grass-fed beef, although the oils are of a lesser nutritional quality than the those found in seafood.Salmon is an easy fish to obtain. Most grocery stores and many restaurants carry it. It's also easy to cook. The high fat level makes salmon perfect for grilling, roasting or sautéing without sticking or drying out. Although wild salmon can be pricey, it has an amazing flavor and higher levels of omega-3s than farm-raise
Very cool video from the Chemical Brothers
[[ This is a content summary only. Visit http://www.ulamonge.blogspot.com for full links, other content, and more! ]]
(serves 2)Ingredients:4-5oz salmon fillets4 sheets filo pastry1 oz butter1 tsp grated ginger1 clove garlic (pressed)1 spring onion (finely chopped)1 Tblsp fresh coriander (finely chopped)zest & juice of 1 limesalt & pepper
MethodMix together lime zest and juice, garlic, spring onion, ginger and coriander. Melt butter.Lay out 1 sheet of filo, and brush with butter. Lay second sheet on top, brush with more butter. Lay a salmon fillet about 2-3 inches from short side of pastry, season to taste and put half of lime mixture on top.Fold short end of pastry over salmon, then fold in the 2 long sides.Fold the salmon over twice more, and cut off the remaining pastry. Do the same with the other fillet.Put the parcels on a well-greased baking sheet, and just before baking brush with the remaining butter.Cook at gas mark 5 for 20-25 mins, until brown and crispy.Tag : Thai food Recipes , Salmon , Garlic source: cs.cmu.edu :Delia Smith's summer collection
It's another fish recipe. And another recipe using the rather good wild alaskan salmon from Sainsburys. This one comes with a lovely foamy, creamy, lemony chive sauce...
Table of contents for How to cook salmonHow to cook salmon Pt-2How to cook salmon Remember the salmon steak will continue to cook after you have taken it out of the broiler or grill.
To make the salmon sauce place one tablespoon of mayonnaise in a bowl along with one tablespoon of natural yoghurt, add finely chopped parsely or dil, the zest of half a lemon, a teaspoon of lemon juice and season well with salt and pepper. Mix well and serve with your salmon fillet or steak. Enjoy your meal and happy cooking.
In case you didn’t see the video in part 1 of this series… here it is again
Tags: cooking books, cooking recipe, quick cooking
Next in seriesTags
Cooking Tips
Table of contents for How to cook salmonHow to cook salmon Pt-2How to cook salmon
Today we are going to show you how to cook a salmon fillet and a salmon steak. The salmon steak is a cross section cut from the fish and it is cooked with the bones in. The salmon fillet is boneless and a more expensive cut. Put one cup of all- purpose flour on a plate and season well with salt and pepper. Place the salmon fillet skin side down on the seasoned flour and press down well coating the skin in the flour. Heat some olive oil in a skillet or frying pan over medium heat. When hot, place the fillet skin side down on to the pan and cook for 5 to 10 minutes until the skin is golden brown and crispy. Season the top of the fillet with salt and pepper and place into the oven at 400° F or 200° C for 6 minutes.
Place the salmon fillet on a rack in a roasting pan, season well with salt and pepper, drizzle on it some olive oil and brush evenly on the steak. Do the same on the other side. Place under
This was my first attempt at salmon cakes and I already have a few ideas to change it up a bit. They came out a little dry because I over cooked them in the broiler, can you tell from the picture?
Oh did I tell you the husband liked them! SHHhhhh I [...]
"Tunnbröd" (thin bread) is a Swedish flatbread and comes in many variants. It can be soft, or it can be hard and crispy. The dough is made from any combination of wheat, barley and rye. From my point of view, "tunnbröd" looks like Matzoth (Jewish in origin). Flat, perforated crisp crackers of flour and water, baked in large rounds or squares. I am not familiar with this bread, so, I really cannot tell. Perhaps somebody else knows.This website has recipes for "tunnbröd", unfortunately only available in Swedish 4 Homemade "Tunnbröd"Crispy "tunnbröd" differs from "knäckebröd" (crisp bread). It is thinner, more compact and contains less air bubbles.Soft "tunnbröd" is sometimes used as a wrap for other food, not unlike a crêpe or burrito. A popular fast food dish is soft "tunnbröd" rolled around mashed potatoes and a hot dog. A substitute for the soft variant in the U.S. could be a floppy flour tortilla.This is a dish that is popular in Sweden, often served as a starter at restaur
Eat salmon to feel better? Sounds fishy doesn't it? (no pun intended)Well, its true. At least that is what researchers at the University of Pittsburgh have found.It appears that people who have less omega-3 fatty acids in their blood tend to be more pessimistic and impulsive than their counterparts who have higher blood levels.What's the connection between omega-3 fatty acids and salmon?Salmon, and other fatty fish such as mackerel, are rich sources of omega-3's.A follow up study to this work was recently reported on at a meeting of the American Psychosomatic Society. These same U of Pittsburgh researchers found that in a group of 55 healthy individuals, those who consumed the most omega-3's actually had a larger volume of gray matter in their brains! This is the area of the brain from which mood and behavior stem.Interesting, but does this mean you should run out and stock your fridge with salmon?Its probably a little premature to go overboard with this, becau
Greeks view the olive, the bread and the wine as symbols of life. The olive, the fruit of the sacred tree, is processed in many ways. Oiled or vinegared, they accompany practically all dishes.Bread is a necessary accompaniment to all meals. Often bread is served with Feta Cheese. Feta, which has been known in Greece for centuries, always accompanies their traditional country salad.I won´t say this salad is a Greek dish even though many ingredients are items of a Greek Country Salad. I have been to Greece twice and never did I see Feta Custard on the menues. I wrote down this recipe several years ago and don´t remember where it originated. This salad is a meal in itself; tremendously tasty and healthy.INGREDIENTS:Serves 4* 600 g salmon, cut into cubes* salt and pepper* olive oil* 1 large tomato, cut into chunks* ½ cucumber, cut into slices* 1 red onion, cut into slices* black olives* green olives* salt, pepper and sugarCROUTONS:* white bread, cut into roughfly 1 cm cubes* 2 cloves ga
Tomorrow, the 17th of May, it is public holiday (Ascension Day) in Sweden.Tomorrow Norway celebrates its Constitution. Norwegians certainly know how to celebrate their National Day!Hurray for Sweden’s neighbour-country and all the people of Norway on their National Day on the 17th of May!A special warm greeting to my Norwegian friends!INGREDIENTS:Serves 6* 6 slices of salmon fillets (150 grams/each)* salt* pepperSAUCE:* 5 dl (500 ml) crème fraiche* 100 g red caviar* 5 tablespoons chives, finely chopped* lemon juice, freshly pressed* salt* black pepper* ½ teaspoon sambal oelekMETHOD:1. Combine sauce ingredients, taste with lemon juice, salt, pepper and sambal.2. Set aside in the fridge for a while.3. Sprinkle salmon fillets with salt and pepper4. Heat a large non-stick skillet over medium-high heat.5. Place fillets in the pan, grill about 3 minutes on each side.Serve together with the sauce and fried potatoes.(Norway continues to be the world’s largest salmon producer with increas
This report describes the evidence for invasion of Pacific Northwest streams by Atlantic salmon (Salmo salar) that have escaped from
marine salmon farms, and assesses the potential impact of farmed salmon invasion on native fishes inhabiting streams on National Forest System
lands. The current risk to streams on National Forest lands in the Pacific Northwest from Atlantic salmon invasions appears to be low and is
limited to a few areas in northwest Washington and southeast Alaska. However, long-term risks may be substantial if fish continue to escape
from marine rearing pens or freshwater hatcheries. The two greatest threats appear to be that (1) Atlantic salmon could transmit a serious
disease or parasite to native fishes, and (2) escaped salmon could eventually adapt to local conditions, leading to self-sustaining
populations. If Atlantic salmon populations are eventually established, this species' preference for swiftly flowing stream habitats could
facilitate c
Show All