Sentences with phrase «of salmon fillet»

1 sheet of puff pastry, 1 egg (beaten), 300 - 500g of salmon fillet cut into 4 «matchstick» shapes (long rather than fat or the pastry won't wrap around them), 1 tub of spinach, cashew & parmesan dip.

Owners of senior pets have also reported adding a sprinkling of our salmon fillet treats into their older dog or cat's food dish to stimulate appetite.

What do you think causes a larger insulin spike: a large apple and all its sugar, a cup of oatmeal packed with carbs, a cup and a half of white flour pasta, a big bunless burger — no carbs at all — or half of a salmon fillet?

Coat both sides of each salmon fillet evenly with seasoning; cover and cook for 3 — 4 minutes per side or until opaque throughout and blackened.

WEST PALM BEACH, Fla. — For the crowd of mostly baby boomers, who'd just finished their healthy lunch of salmon fillet on a bed of grains and vegetables, the warning could not have been more dire: You're running out of time.

You have the choice of salmon fillet with Tuscan sauce or vegetarian couscous for the main meal.

Ingredients for four: 1 yellow onion 1 - 2 teaspoon of thyme 3 - 4 dl cooking cream or coconut cream if you want a bit more exotic version (light cream, if it suits better into your diet, also all plant - based cooking creams will work well) 500 g of salmon fillet 1 lemon, zested, juiced (use only yellow part of the zest) salt black pepper splash of oil 1 package (250g) of red lentil pasta

Coat 1 side of each salmon fillet with sesame seeds.

Bake the salmon for 22 to 28 minutes, depending on the thickness of the salmon fillet.

1 cup (7 oz / 220 g) black rice Salt and freshly ground pepper 1/2 cup (3 1/2 oz / 105 g) black lentils 2 tablespoons extra-virgin olive oil 8 oz (250 g) baby shiitake mushrooms 1 bunch asparagus, ends trimmed, cut into bite - size pieces 5 oz (155 g) baby spinach leaves 4 portions of salmon fillet (about 1 lb / 500 g total), preferably wild Sliced green onions and chile flakes for sprinkling

Lucky Casino provided attendees with samples of its salmon fillets, which are cooked in a traditional Native American salmon pit featured in its Fire Kitchen Buffet.

Reluctantly, I rummaged around in the freezer and found half of a salmon we filleted (more like butchered) around Christmas.

Also, I used 1 lb of salmon fillets.

Rub spice mixture over both sides of salmon fillets.

Dip skinless side of salmon fillets into the spice mixture to coat.

Meanwhile, lightly coat both sides of salmon fillets with cooking spray; season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.

Pre-cook one of the salmon fillets or other fatty fish (~ 150 - 200g / 5.3 - 7 oz) and place in an air - tight container in the fridge or freezer.

Lightly sprinkle salt on one side of the salmon fillets.

Not exact matches

Prices A night in a Hometel house: $ 297 Tour of St. John's and Cape Spear: $ 59 Blackened salmon fillet at the Gypsy Tea Room: $ 24 Junos on George Street viewing party: free

Lunch - 200g meat or fish (for example, two chicken breasts, two salmon fillets, 200g chilli con carne or a large steak), 75g rice, pasta or couscous and a large portion of salad and veg.

For the filling 4 salmon fillets 1 bag (250g) of spinach or used frozen spinach as I did to make this quicker 1 teaspoon wasabi powder or paste 1 tablespoon of rice wine 1 tablespoon or sweet chilli sauce 1 tablespoon of soy sauce Salt and pepper to taste

Turn and cook until the salmon flakes easily when pierced with a fork but is still pink at the center, 3 minutes longer, depending on the thickness of the fillet.

Bake in a 350 oven 15 minutes for shrimp and 20 - 25 minutes for salmon (depending on thickness of the fillets)

In a nutshell, we take a fillet of sockeye salmon (previously frozen to kill parasites and bacteria), then defrost it and cover it with a thick blanket of sugar, salt, and chopped fresh dill.

1 x 700g piece of salmon tail fillet, skin removed, pin - boned (ask your fishmonger for the thicker end of the tail)

1 (approximately 2 pound) fillet of best - quality salmon, skin on, previously frozen 1 bunch dill 2 cups sugar 1 cup salt (I use kosher) 3 - 4 tablespoons vodka or aquavit

Ingredients 1 - lb skinless salmon fillet dash of salt freshly ground pepper to taste 1 teaspoon extra virgin olive oil 1/2 cup plain fat free yogurt 1 tablespoon Dijon mustard 1 tablespoon honey 3 - 4 tablespoons chopped fresh dill 1 clove of garlic, finely minced Juice from 1/2 lemon

Roasted salmon fillets are a good choice for a weeknight meal and the smoky, bacon - infused glaze in this recipe add loads of extra flavor with very little extra work.

Served on a bed of quinoa and roasted zucchini, these honey - garlic glazed salmon fillets make an fast and healthy mid-week dinner.

I love the brightness of this salad and serve it for lunch or as the perfect side for a grilled steak or salmon fillet.

Let it heat up for a couple of minutes, then remove the salmon fillets from the marinade and place on a broiler pan and set the fillets so they are directly under the broiler.

The intense glaze and tapenade will perk up a variety of fish fillets, from sea bass to salmon.

Arrange some of the pasta on the plate and top with a fillet of your beautiful salmon.

Rich in omega - 3s and bursting with the flavor of fresh salmon and ginger, you'll love this twist when a standard fillet feels dull.

It is perfection on a large salmon fillet, ideal for bbq shrimp and of course the must have basting sauce for chicken and ribs.

3/4 cup French green lentils 1/2 of a small yellow onion, chopped 1 celery stalk, chopped 1 - 2 cloves garlic, chopped 2 tablespoons Champagne vinegar 1 tablespoon fresh lemon juice 1 tablespoon Dijon mustard 1 tablespoon finely chopped shallot 1/4 cup olive oil 2 tablespoons walnut oil (optional) 1/4 cup chopped fresh parsley 4 -4-oz salmon fillets Salt and freshly ground pepper Frisée lettuce for serving

2 fillets of white fish (I prefer cod, but you can also use mahi mahi, tilapia, or even salmon - which is not a white fish)

Peel 4 medium potatoes (or whatever is needed to make about 4 cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly in butter and olive oil / When onions are translucent and tender add 1/2 cup shredded smoked salmon and 2 tablespoons of fresh dill (1 tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and place onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so of seasoned, simmering water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6 oz.

In the first episode of Roman Dinner Party, contributing food editor Alison Roman shows us why roasting a whole side of salmon is the perfect dish for a dinner party and easier than cooking individual fillets.

Once the salmon is cooked, place a fillet on top of the salad and drizzle over any remaining juices from the foil packets.

INGREDIENTS Sea salt and rashly ground black pepper 1 cup basmati or wild rice 3/4 pound salmon fillet, skin off and bones removed A handful of raw shelled peanuts 1 clove of garlic A thumb - sized piece of fresh root ginger 1 fresh red chile A small bunch of fresh cilantro Peanut or vegetable oil 1 heaped tablespoon tandoori or mild curry paste A handful of snow peas 1/2 can of coconut milk A handful of bean sprouts 1 lime

«Value - added is when we're able to take a product and change the form and shape of it to add some value to it by making it a product — maybe crab - stuffed salmon fillet, salmon roll or any number of things you'd see on the counter,» Milobar explains.He is proud of his company's pioneering efforts in seafood sustainability.

«One of our salesmen just called in from the road and told us that his customer stated that the salmon fillets that we were producing for them were the best they had ever seen and they wanted to increase what they had planned to buy from us and also increase the overall number of items,» he says.

Once the pan get's hot, add the salmon fillets to the pan, cook for 3 minutes on each side (total of 6 minutes in the pan) and remove from the pan.

Drizzle 4 fresh salmon fillets with a kiss of extra virgin Spanish olive oil and some fresh lemon juice, then season each fillet with sea salt and freshly cracked black pepper

A standby for us is a fillet of sockeye salmon (can you tell we live in Alaska?)

Moist and tender, salmon fillets roast atop a bed of veggies on a sheet pan to create a satisfying stir - fry - inspired supper.

You will need... 2 wild * (or if you can't find wild then organically farmed) salmon fillets (about 200g) 1 carrot chopped 1/2 an onion whole a few peppercorns Bayleaf 40g vegan unhydrogenated olive oil spread 40g gluten free flour ** 400 ml coconut milk drink *** 100g fresh or frozen peas 200g broccoli broken into small florets 150g gluten free pasta shapes Handful of gluten free breadcrumbs

i catch wild salmon straight out of the American River here in Sacramento at the Nimbus Dam... 15 - 30 pounders, and the fillets are the size of a book.

The last time I tried to remove the skin from my salmon fillets, I kind of tore the fillets up (I'm kind of goofy.)