Sentences with phrase «sides of the salmon»

Sprinkle the flesh side of the salmon with salt and pepper.

Brush the flesh side of the salmon with oil, sprinkle with salt and pepper.

Brush the skin side of the salmon with canola oil.

That sounds and looks so good, a big side of salmon is a great way to serve numbers elegantly and really rather simply.

Brush the top and sides of the salmon with the glaze.

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

Brush one side of each fillet with the beaten egg, and then press the brushed side of the salmon into the almond mixture.

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

ingredients CEDAR - PLANKED SALMON 1 large cedar plank 1 cup soy sauce 2 tablespoons honey 1 tablespoon Dijon mustard 1 tablespoon olive oil 1 bunch scallions or garlic scapes, ends trimmed Kosher salt and freshly ground black pepper 1 (3 - to 5 - pound) skin - on side of salmon

Cover the top and sides of the salmon evenly with the spiced yoghurt mixture.

Season the flesh side of the salmon lightly with salt and dust with the Aleppo pepper and paprika.

Season the meat side of your salmon fillets with a light sprinkling of salt and pepper and a little heavier sprinkling of the dill and garlic powder.

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.

Ingredients Seared Salmon - 1 large side of salmon, bones removed - 1 lemon thinly sliced - salt & pepper to taste Creamy Lemon Dill Sauce - 1/2 cup (64g) of sour cream or greek yogurt - quarter of a lemon, juiced - 1 - 2 tablespoons of chopped fresh dill - 1 - 2 cloves of garlic, minced - salt to taste

March is National Sauce Month and this easy sauce recipe makes a feisty sidekick on everything from vegetable side dishes to an entire side of salmon.

1/4 cup butter 1/3 cup honey 4 large cloves garlic, crushed 2 tablespoons fresh lemon juice (juice of 1/2 a lemon) 1.2 kg 2 1/2 pound side of salmon Sea salt, to taste Cracked pepper, to taste (optional) Lemon slices (to serve) 2 tablespoons fresh chopped parsley

Rub garlic mixture liberally over the non-skin side of the salmon and bake on a baking sheet, skin side down, until cooked through, about 8 minutes.

Coat 1 side of each salmon fillet with sesame seeds.

Using a pastry brush, lightly coat the skin side of the salmon with canola oil; if roasting the salmon in the oven, lightly coat a baking sheet with canola oil and do not oil the fish.

For the saladPreheat the oven to 400 degrees F. Season the skinless side of the salmon with the salt, black pepper, and paprika.

Season flesh side of salmon with salt.

Generously coat the flesh side of the salmon with 1/2 cup of the chermoula.

Here's a quick and easy way to grill two sides of salmon — one for dinner and the other to use in three recipes too good to be called leftovers.

As a long time resident of the Languedoc but now living in New Zealand it inspired me to make some with local hazelnuts for Christmas to serve with a side of salmon or some Paua a gorgeous native shellfish here.

Rub spice mixture over both sides of salmon fillets.

Evenly distribute spices over both sides of the salmon.

Rub mustard miso sauce over the top and sides of the salmon.

Double the portion for a (very) light dinner or plate these zoodles with a side of salmon and a glass of white wine served on a backyard deck.

You just spread a side of salmon with minced garlic, sprinkle with fresh basil, then layer sliced tomatoes on top.

The sides of the salmon will be completely opaque, but the top will still be bright pink.

Brush the soy glaze on both sides of the salmon.

Salt and pepper both sides of the salmon and set in the skillet.

Press the sesame seeds into both sides of the salmon, to coat evenly.

Those first few years we were living in the Pacific Northwest and the centerpiece of Thanksgiving was a side of salmon, special - ordered, and oven - roasted with only salt and pepper.

Season both sides of the salmon with salt and pepper.

Season each side of the salmon with salt and pepper.

Season both sides of your salmon with salt and pepper.

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.

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

Brush the flax sauce on both sides of the salmon.

Lightly sprinkle salt on one side of the salmon fillets.

Watching the sides of the salmon to gauge cooking time flip when ready, continue cooking until done which will depend on the size and thickness of the tuna as well as how well you would like it done.