Sentences with phrase «use salmon fillets»

These delicious seafood skewers work best with a firm white fish such as barramundi alongside prawns or use salmon fillets.

I've opted to use salmon fillets for my recipe, and have chosen to feature it in one of our all time favourite family dinner recipes — Salmon Ramen.

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 (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

This technique works best when you use «center - cut» salmon fillet.

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)

Our grocery store has Salmon in the freezer section with no skin and individually packaged so I will just use a whole bag I believe it comes with 5 salmon fillets.

I was even using some cheap salmon fillets I found at wal - mart (I'm a college student), and it tastes amazing.

Also, I used 1 lb of salmon fillets.

I used frozen wild - caught Alaska salmon fillets and that worked well.

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

12 ounces fresh salmon fillets (4 ounce fillets), skin on 2 yukon gold potatoes, boiled and cooled 2 hardboiled eggs 1 pound fresh green beans (I used a mix of yellow wax beans and green beans) 12 kalamata olives 2 tomatoes, diced 8 cups arugula or your favorite leafy green juice of 1/2 lemon 1 tablespoon fresh dill 1 clove garlic

I also used it with some wild salmon fillets I got at the store the other day and to be honest, I think it was the best Teriyaki salmon I have ever had in my life.

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)

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 foil.

Using old - world methods, he cures each salmon fillet by hand, dry rubbing them with sea salt and brown sugar.

Preheat oven to 400 degrees, place salmon fillets on a covered baking sheet (I use a silpat but aluminum foil is just fine).

I cook my version of this recipe a lot - great for using up mackerel fillets / smoked salmon.

I make one that I use on seared salmon fillets: I use lemon juice, chives and lemon thyme from my garden.

I made this cheese sauce I had it with salmon fillets & broccoli, I used extra mature cheddar & I just drizzled the sauce over broccoli & salmon rather than poured it over as it was quite sickly.

salmon fillets (about 1 to 1-1/2 inches thick) 1 TBSP butter 1 TBSP olive oil 4 cloves garlic 1 TBSP honey 1 TBSP Dijon mustard (I used whole grain.)