Sentences with phrase «use of salmon»

The use of salmon oil and flaxseed provides good sources of omega - 3s, but, as with Blue Buffalo Freedom, if your dog suffers from heart problems, you may need to supplement this food.

I love the use of salmon, fresh fruits and «vegamables».

Only thing different from the above is the use of salmon instead of tofu.

Not exact matches

Vignola uses a hefty splash, about $ 1 worth, in every order of his Faroe Island salmon tartare.

Similar to their neighbors to the south in the Golden State, they use soy, lemon and lime, ginger, garlic, dried mushrooms and fresh herbs like basil, cilantro and savory to flavor the tender flesh of their Copper River, Coho, Sockeye, Pink, Silver and King salmon.

But you can replicate the texture of salmon by using finely sliced tomatoes, and the creamy cashew cream cheese is a great sub for the dairy stuff.

Homemade Taro Chips Known as the «potato of the tropics,» taro is a purple root vegetable that's a good source of vitamins B6 and C. Eat these sophisticated chips au natural or class them up for a party by using them as a crunchy base for salmon tartare.

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

Having a grill was high on our list when we moved and we've made good use of it, with many old and new favorites from grilled chicken gyros and grilled butternut squash and steak with chimichurri to spinach feta salmon burger.

I'm really curious about the use of smoked salmon along with regular salmon.

You might have seen all the various salmon recipes and marinades I used in previous posts and I could probably eat it five days out of a week, which I've tried to do until my husband put his foot down and pleaded for beef and poultry.

In a large saute pan over high heat, add the oil, and cook the fish for about 3 minutes on each side, until the salmon is firm (not spongy — use the back of spatula handle to press down on the salmon).

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

If you are afraid of cooking salmon like I used to be you should try this recipe.

Then pick out a thicker cut of fish — I like to use white fish since it can take on any spices or marinade you pick but a darker fish such as salmon or tuna will work, too.

Using salmon (smoked or fresh), surimi, diced cheese, mushrooms, spinach, leek, etc (alone or combined) instead of bacon.

Use the leftover juice in the skillet as glaze to garnish the plate and the top of the salmon.

Chef Michael Smith joins Chef Mark for a discussion of the bountiful foods of Prince Edward Island, Canada, and shares 2 quick and easy recipes using the amazing fresh seafood of the province: Beer steamed mussels and Creamy dilled pasta with smoked salmon.

First, I used ground chicken in place of salmon.

I choose to use my cast - iron skillet to cook the salmon because of its properties of maintaining heat.

This recipe is looks very interesting — never would have thought of using something like a fruit jam on salmon.

You can use this sauce on grilled chicken, pork, ribs, salmon or anything you can think of that would benefit from the sweet, sour and spicy flavors that come from an island - style baste.

The marinade reminded me of a recipe I've always loved that my parents use for salmon.

Made with Asian - inspired crispy salmon cakes using Raincoast Trading Co. canned Wild Sockeye Salmon, Forbidden rice, kale, red cabbage, carrots and bean sprouts, it's a convenient meal you can enjoy at any time of year.

Taking the «everything is better with butter» concept to heart, this recipe uses half a cup of the good stuff to be mixed with herbs before getting dolloped onto the salmon and veggies.

One of my favorite snacks to make is this herbed salmon spread using goat cheese as the base.

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)

Today we're using a mix of smoked salmon and potato, but you can also do other kinds of fish such as tinned tuna or even salt cod, if you'd like to add a Mediterranean touch.

What I did find was an unopened packet of smoked salmon which was immediately put to good use.

I used the largest piece of smoked salmon.

I use a large can of salmon.

I just made a quick, use - what - you - have variation of this - some smoked salmon and a little bit of greek yogurt.

Used salmon instead of cod.

I used pan-fried salmon here, but feel free to sub in your protein of choice.

At this point the onions can be used in all kinds of ways: in soup, on burgers, pizzas, cooked with a little balsamic and placed under salmon or halibut, piled onto a pork sandwich.

The salmon roe adds sparkle and zing both on the plate and on the palate, but if you want to take the terrine in a slightly different direction, use a small dice of blanched, peeled carrot in its place.

Delicious on any cut of salmon, this glaze (enough for 2 pounds of fish) can be used with either grilled or baked fish.

Used lots of olive oil when painting the salmon.

Rather than the usual sirloin, this recipe uses salmon as the lucky recipient of a tasty, spicy marinade made with soy sauce, onions, ginger, sesame oil, and more.

6 - 7oz salmon filet, cut in half 6 cups salad greens 1/4 cup each diced asparagus, sweet red bell pepper, sweet yellow bell pepper, sliced scallions or chopped purple onion 2 oz sliced white cheddar 1/3 cup Greek Goddess dip / dressing (see below)-- Can use purchased pesto in place of dip, if desired.

I used wild sock - eye salmon which i don't usually cook but the gaminess of the salmon just didn't blend well with the mustard.

Remove skin from salmon and use your fingers to pull chunks of salmon to divide it among the tortillas and top with avocado crema or guacamole and / or any other favorite taco topping.

Also, I used 1 lb of salmon fillets.

Make sure to use a nice chunk of hot - smoked smoked salmon, not the thin salt - cured type (aka lox, not that there is anything wrong with it) but SO much great flavor in the hot - smoked one.

For Good Friday — or any night when time is of the essence and meat isn't on the menu — try this quick and easy one - pot dinner I made using leftover salmon the other night.

Place a serving of grilled salmon or steak atop a pile of caramelized onions, or serve with Italian sausage (a local version) and oven roasted tomatoes; simmer with chicken, beef or vegetable broth, a handful of chopped herbs and a splash of wine (optional) for a delicious soup; use as a salad topping mid-winter (maybe with a little bacon) to brighten the season's coarser salad greens; try lentils with caramelized onions and plain yogurt, a universal and delicious combination.

Of course, the Mustard & Brown Sugar mix can be used on salmon without bothering to braid it, so you should give it a try even if you're not up for the braiding part.

Cook's tip: Use any firm fillets of fish instead of halibut — salmon or monkfish would work well too.

This recipe uses Baron's Caribbean Marinade (hot or mild) A wonderful fusion of Caribbean and Asian flavors Ingredients 2 salmon steaks approximately 1 1/2 inches thick 1 cup Baron's International Kitchen Caribbean Marinade (hot or mild jerk sauce) 10 oz sweetened tamarind nectar 1 tablespoon honey 1 thumb grated fresh ginger (approx 2 - 3 inches) 1 tablespoon soy sauce Preparation Make the Sweet Ginger Dipping sauce first and put aside.

What I really liked about his recipe was that he used a thin layer of mayonnaise, fresh tarragon, and crushed pecans on top of the salmon.