Ingredients 4 6 - ounce portions wild - caught
salmon fillets salt and pepper 4 Tablespoons extra virgin olive oil ¬ Ω cup dry white wine ¬ Ω cup balsamic vinegar ¬ Ω orange, juiced 2 Tablespoons raw honey 1 lemon, juiced 1 pound of spinach 4 garlic cloves, chopped
Seared Salmon with Spinach and Creamy Roasted Peppers 1 fresh poblano pepper ~ 5 cups cleaned spinach 1 1/2 tbsp olive oil 2 garlic cloves, peeled and halved 1 tbsp masa harina 3/4 cup fat - free milk 2 6 - oz skinless
salmon fillets salt and pepper
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
8 ounces (200 g)
salmon fillet Salt Pepper 1 Tbsp sake or white wine (optional) 1 cup gluten - free flour or rice flour 1/2 tsp salt 1 egg (or Egg Replacer for 1 egg) 200 ml water 1 Tbsp sesame oil 1.5 cups scallions, cut into 2 - inch length Oil for cooking the pancake
Ingredients: 8 ounces (200 g)
salmon fillet Salt Pepper 1 Tbsp sake or white wine (optional) 1 cup gluten - free flour or -LSB-...]
Not exact matches
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
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
Rub a little olive oil,
salt, pepper and creole seasoning on the
salmon fillets and place them on the grill.
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 (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
Rub the
salmon fillets with
salt and chili powder.
Sprinkle
salmon fillets generously with
salt and pepper.
This recipe calls for
salmon fillets, soy sauce, red chili pepper, Swiss chard, ginger syrup, sesame oil, sesame seeds, olive oil and
salt and pepper.
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
1 lb skinless
salmon fillet, cut into 1» cubes 1 Tbsp dijon mustard 1 Tbsp grated lime peel 1 Tbsp peeled, minced fresh ginger 1 Tbsp chopped fresh cilantro 1 tsp low - sodium soy sauce 1/2 tsp ground coriander
Salt and pepper to taste Fresh lime wedges and cilantro leaves
Recipe by Check full recipe at Ingredients: beans, black pepper, butter, green beans, lemon, lemon juice, milk, nutmeg,
salmon, spinach, onions,
salted,
fillets, oil, water,...
butter, coconut, dill, fish, garlic, honey, kale, paprika,
salmon,
salt, spaghetti, olive oil,
fillets, oil, finely, sauce, pepper, chili powder, sugar, palm sugar, olive, squash,
fillet, baking, peel, seasoning, seeds, spaghetti squash, ingredients, clove, chili, hot sauce
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.
cauliflower, fish, garlic, maple syrup, orange, parsley, potato,
salmon,
salt, sweet potato, garlic powder,
fillets, sauce, potatoes, pepper, sweet potatoes, syrup, zest, juice, oranges, orange slices
Recipe by thekitchn.com Check full recipe at thekitchn.com Ingredients: fish,
salmon,
salt,
fillets, oil, water,
fillet, poke, canola
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
Ingredients: 4 6 - ounce
salmon fillets (skin on) 1/4 Cup TorchBearer Chipotle BBQ Sauce jar black bean salsa lime wedges to serve Directions: Drizzle the
salmon with extra virgin olive oil and season both sides with
salt and pepper.
1 Tbsp butter 1 Tbsp brown sugar 2 Tbsp Dijon mustard 1 Tbsp honey 1 Tbsp soy sauce 1/2 Tbsp olive oil
salt and black peper to taste 4
salmon fillets (6 ounces each)
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
Salmon and Baby Bok Choy Ramen 6 cups vegetable stock 1 tbsp minced fresh ginger 2 garlic cloves, crushed 6 green onions, sliced 3 tbsp soy sauce 3 tbsp sake 1 lb
salmon fillet, skinned 1 tsp peanut oil 12 oz udon noodles 4 - 5 baby bok choy, broken into leaves 1 fresh red chili pepper, seeded and sliced 1 cup bean sprouts
salt and pepper
Oven - Roasted Coho
Salmon with Leeks and Chanterelle Mushrooms 1 cup leeks, white and pale green parts only 2 6 - oz skinless coho
salmon fillets, deboned Sea
salt and freshly ground pepper 1 tbsp butter 1 clove garlic, minced 1 cup sliced chanterelle mushrooms 1/3 cup chicken sotck 1/3 cup white wine 1 tsp herbes de provence 1 tbsp olive oil
Recipe by Check full recipe at Ingredients: butter, cream, garlic, lemon, parsley,
salmon,
salt, sea
salt,
fillets, sauce, parmesan, lemons, parsley flakes, whipping cream, shrimp,...
2 tablespoons coconut oil 1/2 large onion, diced 1 large carrot, diced 1 celery stalk, diced 1 can coconut milk (not low - fat) 3 cups homemade fish stock 1 - 2 dried chipotle pepper or 2 tablespoons paprika (or to taste) 1 sweet potato, coarsely chopped (about 2 cups) 1 small butternut squash, peeled, seeded, and coarsely chopped (about 4 cups) 1 1/2 pounds skinless
salmon fillets, cut into 1 - inch cubes 2 tablespoons fresh dill, minced Sea
salt and freshly ground black pepper to taste
Season 2 fresh
salmon fillets with sea
salt and freshly cracked black pepper on both sides of the
fillet
5 oz (150 g) wild
salmon fillet 1 Tbsp white wine or sake 1 cup quinoa 1 Tbsp olive oil 1/4 large onion, diced 1 garlic clove, minced 7 mushrooms, sliced 3 bunches spinach, roughly chopped
Salt Pepper
Fillet of
salmon poached or baked 1 teaspoon Hellmans light 2 tablespoons cottage cheese 2 tablespoons no fat yoghurt 1/4 fennel bulb, very finely chopped Small bunch chives, finely chopped A handful of dill, finely chopped A pinch of
salt Good grinding of black pepper Squeeze of lemon juice
ingredients POACHED
SALMON: 5 cups water 1 lemon (cut into 1 / 4 - inch thick rounds) 2 shallots (peeled, halved lengthwise) 1 stalk celery (cut into 1 - inch pieces) 2 carrots (peeled, cut into 1 - inch pieces) 1 bay leaf 2 tablespoons Kosher salt (plus more to taste) 2 (4 - ounce) skinless salmon fillets FARFALLE WITH CREAM SAUCE: 3 egg yolks 2 and 1/4 cups heavy cream (divided) 1 pound farfalle 3 tablespoons unsalted butter 1 shallot (peeled, minced) 1 clove garlic (peeled, minced) 1/4 cup vodka 1 recipe poached salmon 1/2 cup frozen peas (thawed, drained) 1 tablespoon lemon zest fresh parsley (finely chopped, to garnish) tarragon (finely chopped, to garnish) Kosher salt and freshly ground
SALMON: 5 cups water 1 lemon (cut into 1 / 4 - inch thick rounds) 2 shallots (peeled, halved lengthwise) 1 stalk celery (cut into 1 - inch pieces) 2 carrots (peeled, cut into 1 - inch pieces) 1 bay leaf 2 tablespoons Kosher
salt (plus more to taste) 2 (4 - ounce) skinless
salmon fillets FARFALLE WITH CREAM SAUCE: 3 egg yolks 2 and 1/4 cups heavy cream (divided) 1 pound farfalle 3 tablespoons unsalted butter 1 shallot (peeled, minced) 1 clove garlic (peeled, minced) 1/4 cup vodka 1 recipe poached salmon 1/2 cup frozen peas (thawed, drained) 1 tablespoon lemon zest fresh parsley (finely chopped, to garnish) tarragon (finely chopped, to garnish) Kosher salt and freshly ground
salmon fillets FARFALLE WITH CREAM SAUCE: 3 egg yolks 2 and 1/4 cups heavy cream (divided) 1 pound farfalle 3 tablespoons unsalted butter 1 shallot (peeled, minced) 1 clove garlic (peeled, minced) 1/4 cup vodka 1 recipe poached
salmon 1/2 cup frozen peas (thawed, drained) 1 tablespoon lemon zest fresh parsley (finely chopped, to garnish) tarragon (finely chopped, to garnish) Kosher salt and freshly ground
salmon 1/2 cup frozen peas (thawed, drained) 1 tablespoon lemon zest fresh parsley (finely chopped, to garnish) tarragon (finely chopped, to garnish) Kosher
salt and freshly ground pepper
ingredients PAN ROASTED
SALMON WITH LEMONY KALE 4 6 - ounce skinless salmon fillets 2 tablespoons olive oil (divided) 1/2 teaspoon crushed red pepper flakes 8 cups kale (ribs removed, thinly sliced) 1/4 cup low - sodium chicken stock 1 teaspoon lemon (zested, juiced) Kosher salt and freshly ground black pepper (to taste) 1/4 cup dill (ch
SALMON WITH LEMONY KALE 4 6 - ounce skinless
salmon fillets 2 tablespoons olive oil (divided) 1/2 teaspoon crushed red pepper flakes 8 cups kale (ribs removed, thinly sliced) 1/4 cup low - sodium chicken stock 1 teaspoon lemon (zested, juiced) Kosher salt and freshly ground black pepper (to taste) 1/4 cup dill (ch
salmon fillets 2 tablespoons olive oil (divided) 1/2 teaspoon crushed red pepper flakes 8 cups kale (ribs removed, thinly sliced) 1/4 cup low - sodium chicken stock 1 teaspoon lemon (zested, juiced) Kosher
salt and freshly ground black pepper (to taste) 1/4 cup dill (chopped)
100 grams (3.5 oz) butter 1 medium onion 1 tablespoon flour (or substitute with arrowroot if gluten free) 1 cup fish stock 1 cup milk 1 cup sweetcorn 1 medium potato, diced into small cubes 2 tins smoked herring
fillets (or equivalent amount of smoked fish) 2 - 3 cups mixed seafood of your choice (I usually use a small tin of
salmon, some shrimp meat and bay scallops) 1/2 cup cream
Salt and pepper (to taste)
1 tablespoon vegetable oil 2 teaspoons sesame seed oil 1 shallot, finely diced 1 scant tablespoon red curry paste 1 tablespoon freshly grated ginger 1/2 teaspoon ground coriander 400g tin coconut milk 1 heaped teaspoon brown sugar or grated palm sugar 2 tablespoons fish sauce 1 tablespoon soy sauce 3 - 4 whole lime leaves juice of 1 lime 1 red and yellow sweet pepper, deseeded and roughly chopped 500g
salmon fillets, cut into chunks
salt, to taste several stems Thai basil or baby basil leaves blanched green beans 2 - 3 scallions, julienned steamed jasmine rice, to serve
Salt and pepper
salmon fillet.
kosher
salt 4 (6 - oz) wild Copper River
salmon fillets
2 1 - Pound Wild Chinook
Salmon Fillets (other
salmon varieties will work as well) 1 Tablespoon Sesame Oil 3 Tablespoons Mayonnaise 2 Tablespoons Coconut Aminos 3 Large Garlic Cloves 2 Whole Green Onions 1 Tablespoon Fresh Ginger 2 - 3 Sprigs Fresh Thai Basil 1 Teaspoon
Salt 1/2 Teaspoon Pepper
Season the
salmon fillets well on both sides with
salt and pepper.
Season
salmon fillets with
salt.
The
salmon was particularly fine, and I persuaded Mary Jane to try the gravlax, raw
fillets that are cured in sugar,
salt, and spices and served with a mustard sauce.
Season
salmon fillets with
salt and place in a resealable plastic bag; add half of marinade.
Pin It Ingredients:
SALMON SKEWERS: 1 lb Skinless, Boneless
Salmon Fillets a few pinches
Salt & Pepper Lemon Oregano marinade 4 — 5 Lemons 1/2 tsp Crushed Pepper (optional) Bamboo skewers for grilling MARINADE: two large handfuls fresh Oregano (should... Continue Reading →
Lay the
salmon fillet on top of the
salt block, skin - side down.
HOMEMADE GRAVLAX (Without
Salt Block) Yield: 4 - 6 servings Tools: baking pan, aluminum foil Ingredients: 2 - 1.5 lb salmon fillets (skin on) 1/3 cup kosher salt 1/3 cup sugar 3 tablespoons white pepper Large bunch of fresh dill 3 tablespoons
Salt Block) Yield: 4 - 6 servings Tools: baking pan, aluminum foil Ingredients: 2 - 1.5 lb
salmon fillets (skin on) 1/3 cup kosher
salt 1/3 cup sugar 3 tablespoons white pepper Large bunch of fresh dill 3 tablespoons
salt 1/3 cup sugar 3 tablespoons white pepper Large bunch of fresh dill 3 tablespoons gin
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
HOMEMADE GRAVLAX (Using
Salt Block) Yield: 4 - 6 servings Tools: baking pan, aluminum foil, 2 Himalayan salt blocks Ingredients: 1 1/2 lbs salmon fillet (skin on) Large bunch of fresh dill Lemon (optional) Directions: Line a large baking pan with aluminum f
Salt Block) Yield: 4 - 6 servings Tools: baking pan, aluminum foil, 2 Himalayan
salt blocks Ingredients: 1 1/2 lbs salmon fillet (skin on) Large bunch of fresh dill Lemon (optional) Directions: Line a large baking pan with aluminum f
salt blocks Ingredients: 1 1/2 lbs
salmon fillet (skin on) Large bunch of fresh dill Lemon (optional) Directions: Line a large baking pan with aluminum foil.
Servings 4 servings Ingredients 4 skin - on
salmon fillets (approximately 6 oz each) 1 lb baby potatoes, cut in half 1 lb Brussels sprouts, cut in half 1/2 cup chopped hazelnuts 1/4 cup panko breadcrumbs 1 tablespoon chopped fresh parsley 3 tablespoons Dijon mustard 1 tablespoon honey Lemon zest
Salt Black pepper Vegetable oil Olive oil 1 lemon, cut into wedges
4 sustainably caught
salmon fillets 1 teaspoon chili powder 1 teaspoon ground cumin 1/2 teaspoon smoked paprika 2 teaspoons honey or maple syrup 1 teaspoon olive oil generous pinch of sea
salt
Begin by finely mincing 2 cloves of garlic, finely dicing 1 small onion and thinly slicing 8 button mushrooms, stems removed, then season 2
fillets of fresh
salmon with sea
salt and freshly cracked black pepper