4 salmon steaks, cut 3/4" thick or
whole salmon filet, about 1 1/2 lbs.
1 cup thinly sliced celery
1 cup pared and diced or sliced carrots
1/2 cup diced green peppers
1/4 cup (or more) chopped onion
2 Tbs butter, melted
1 Tbs lemon juice
1/2 tsp seasoned salt
Black pepper to taste
1/2 cup sour cream
Paprika
Preheat oven to 400 degrees. Toss celery with carrots, green pepper and onion in a shallow dish, 12 x 8 x 2’. Spread in even layer. Arrange salmon steaks in single layer on top. Mix melted butter and lemon juice in a cup; brush over salmon. Sprinkle salt and pepper over top. Cover; bake 20 minutes. Uncover. Spread sour cream over salmon, dividing evenly then sprinkle paprika lightly over cream. Bake, uncovered 10 minutes or until fish flakes easily.
by: Becky
Monday, January 31, 2011
Potato Crusted wild Pacific salmon
Ingredients
2 medium Yukon Gold or Russet potatoes, skins on
2 green onions, chopped
4 5-oz salmon fillets
salt and freshly ground pepper to taste
2 tablespoons canola oil
2 tablespoons Dijon mustard
Directions
Preheat oven to 425°F (240°C).
In a large pot of boiling salted water, parboil the whole potatoes for about 10 minutes. (Parboiling means boiling until a knife inserted indicates they are still a bit firm inside.) Remove from heat and let cool completely (so they will be less starchy and won't stick together). Once cooled, remove skins from the potatoes. In a medium bowl, grate the potatoes, then combine with the green onions, season with salt and pepper, and set aside.
Season the salmon with salt and pepper. In a large-ovenproof skillet on medium-high, heat the oil. Sear the salmon skin-side up for 2 minutes until browned.
Remove salmon from the pan and brush the seared side of the salmon with the mustard. Spread 1/4 cup of the potato and onion mixture on top of each fillet. (The mustard adds a nice flavor as well as adhering the potato to the fish.)
Return the salmon back to the skillet, potato side down. Cook until the crust is golden brown. Flip the salmon over and place the pan into the oven for 3 to 4 minutes, or until the fish is slightly pink in the middle.
2 medium Yukon Gold or Russet potatoes, skins on
2 green onions, chopped
4 5-oz salmon fillets
salt and freshly ground pepper to taste
2 tablespoons canola oil
2 tablespoons Dijon mustard
Directions
Preheat oven to 425°F (240°C).
In a large pot of boiling salted water, parboil the whole potatoes for about 10 minutes. (Parboiling means boiling until a knife inserted indicates they are still a bit firm inside.) Remove from heat and let cool completely (so they will be less starchy and won't stick together). Once cooled, remove skins from the potatoes. In a medium bowl, grate the potatoes, then combine with the green onions, season with salt and pepper, and set aside.
Season the salmon with salt and pepper. In a large-ovenproof skillet on medium-high, heat the oil. Sear the salmon skin-side up for 2 minutes until browned.
Remove salmon from the pan and brush the seared side of the salmon with the mustard. Spread 1/4 cup of the potato and onion mixture on top of each fillet. (The mustard adds a nice flavor as well as adhering the potato to the fish.)
Return the salmon back to the skillet, potato side down. Cook until the crust is golden brown. Flip the salmon over and place the pan into the oven for 3 to 4 minutes, or until the fish is slightly pink in the middle.
Alaska Salmon Bake with Pecan Crunch Coating
2 tablespoons Dijon mustard
2 tablespoons melted butter
4 teaspoons honey
1/4 cup fresh bread crumbs
1/4 cup finely chopped pecans
2 teaspoons chopped parsley
4 salmon fillets (4-6 oz. each)
Mix together mustard, butter, and honey; set aside.
Mix together bread crumbs, pecans, and parsley; set aside.
Season each salmon fillet with salt and pepper. Place on a greased baking sheet or broiler pan. Brush each fillet with the mustard-honey mixture and then pat the bread crumb mixture onto the top. Bake at 450 degrees for 10 minutes per inch of thickness (at thickest part). Salmon should flake when tested with a fork. Serve with lemon juice or wedges.
I'm not a big fan of salmon and DH is not a big fan of mustard, but this one works well for us.
Lu
2 tablespoons melted butter
4 teaspoons honey
1/4 cup fresh bread crumbs
1/4 cup finely chopped pecans
2 teaspoons chopped parsley
4 salmon fillets (4-6 oz. each)
Mix together mustard, butter, and honey; set aside.
Mix together bread crumbs, pecans, and parsley; set aside.
Season each salmon fillet with salt and pepper. Place on a greased baking sheet or broiler pan. Brush each fillet with the mustard-honey mixture and then pat the bread crumb mixture onto the top. Bake at 450 degrees for 10 minutes per inch of thickness (at thickest part). Salmon should flake when tested with a fork. Serve with lemon juice or wedges.
I'm not a big fan of salmon and DH is not a big fan of mustard, but this one works well for us.
Lu
Pan-Seared Salmon with Citrus Herb Vinaigrette
Vinaigrette:
1 t minced orange zest
1/4 c orange juice
1 t minced lime zest
6 T lime juice
2 t honey or to taste
1 1/2 t dried basil
1 1/2 t chopped fresh mint
1/2 t each kosher salt and black pepper, or to taste
1/4 canola oil
Combine all ingredients in a medium bowl and blend thoroughly. Taste and adjust seasoning as needed with salt, pepper, or honey. Set aside.
2 8 oz salmon fillets
oil
kosher salt and black pepper
Season fish well with salt and pepper. Heat 2 T oil in a non-stick skillet until very hot. Lay fish in skillet, skin side up. Sear, about 5 minutes. Carefully turn fish over and sear another 5-6 minutes or until fish is opaque and flakes easily with a fork. Remove from heat. Place a fillet on each plate and drizzle with citrus vinaigrette.
Tina/NJ
1 t minced orange zest
1/4 c orange juice
1 t minced lime zest
6 T lime juice
2 t honey or to taste
1 1/2 t dried basil
1 1/2 t chopped fresh mint
1/2 t each kosher salt and black pepper, or to taste
1/4 canola oil
Combine all ingredients in a medium bowl and blend thoroughly. Taste and adjust seasoning as needed with salt, pepper, or honey. Set aside.
2 8 oz salmon fillets
oil
kosher salt and black pepper
Season fish well with salt and pepper. Heat 2 T oil in a non-stick skillet until very hot. Lay fish in skillet, skin side up. Sear, about 5 minutes. Carefully turn fish over and sear another 5-6 minutes or until fish is opaque and flakes easily with a fork. Remove from heat. Place a fillet on each plate and drizzle with citrus vinaigrette.
Tina/NJ
Saturday, January 22, 2011
Buttercream Icing
Ingredients:
1 stick of butter
1 stick - (or one cup) of Crisco butter flavored shortening.
(the stick form sold at the store is already equal to one cup of shortening..easier to use!)
1 16 ounce box of 10x powdered confectioners sugar
1/4 cup of water
1 teaspoon of vanilla (I put the vanilla in the 1/4 cup of water)
MIX all ingredients in a standing mixer for a FULL 10 minutes!
(I stop the mixer and scrape down the sides of bowl once to make sure it is all getting mixed well)
That's it! I usually put this icing on a devils food cake that I have baked (box mix) ;)
The raves and reviews you will get will be amazing, I can guarantee it!
I have had friends tell me they eat the cake for breakfast after I have brought it over for them the night before! LOL!
one tip...
I use a little bit less water than the 1/4 cup.
Hope you enjoy it as much as we all do.
God Bless Lillian, I aspire to be just like her one day!
Louise in FL
1 stick of butter
1 stick - (or one cup) of Crisco butter flavored shortening.
(the stick form sold at the store is already equal to one cup of shortening..easier to use!)
1 16 ounce box of 10x powdered confectioners sugar
1/4 cup of water
1 teaspoon of vanilla (I put the vanilla in the 1/4 cup of water)
MIX all ingredients in a standing mixer for a FULL 10 minutes!
(I stop the mixer and scrape down the sides of bowl once to make sure it is all getting mixed well)
That's it! I usually put this icing on a devils food cake that I have baked (box mix) ;)
The raves and reviews you will get will be amazing, I can guarantee it!
I have had friends tell me they eat the cake for breakfast after I have brought it over for them the night before! LOL!
one tip...
I use a little bit less water than the 1/4 cup.
Hope you enjoy it as much as we all do.
God Bless Lillian, I aspire to be just like her one day!
Louise in FL
Potato pancake wedges
3 medium potatoes about 1 lb.
1/4 cup milk
2 tablespoons all purpose flour
1 tablespoon finely chopped onion
1/2 teaspoon salt
1/8 teaspoon pepper
2 eggs beaten
2 tablespoons margarine or butter
Peel and shred potatoes on a grater or food processor, shred enough to measure 2 cups. Rinse well, drain and pat dry. Mix potatoes and remaining ingredients except margarine. Heat margarine in 10-inch skillet until melted. Spread potato mixture evenly in skillet. Cook over medium heat about 5 minutes or until bottom is brown. Place large plate over skillet and invert pancake onto plate. Slide pancake back into skillet. Cook about 5 minutes longer or until brown. Cut into wedges. 4 servings; 195 calories per serving.
by: Mary!
1/4 cup milk
2 tablespoons all purpose flour
1 tablespoon finely chopped onion
1/2 teaspoon salt
1/8 teaspoon pepper
2 eggs beaten
2 tablespoons margarine or butter
Peel and shred potatoes on a grater or food processor, shred enough to measure 2 cups. Rinse well, drain and pat dry. Mix potatoes and remaining ingredients except margarine. Heat margarine in 10-inch skillet until melted. Spread potato mixture evenly in skillet. Cook over medium heat about 5 minutes or until bottom is brown. Place large plate over skillet and invert pancake onto plate. Slide pancake back into skillet. Cook about 5 minutes longer or until brown. Cut into wedges. 4 servings; 195 calories per serving.
by: Mary!
Friday, January 7, 2011
Spaghetti and Meatballs
3 hoagie rolls
1 pound ground beef chuck
1 large egg, lightly beaten
3 teaspoons minced garlic
coarse salt and ground pepper
3/4 teaspoon dried oregano
2 tablespoons plus 1 teaspoon extra-virgin olive oil
1 can (28 ounces) crushed tomatoes
1 can (15 ounces) whole peeled tomatoes
sugar
Preheat oven to 400 degrees. Tear 1 roll into pieces; pulse in a food processor until fine crumbs form. In a large bowl, toss crumbs with 1/3 cup water. Add beef, egg, 1 teaspoon garlic, 2 teaspoons salt, 1/4 teaspoon pepper, and 1/2 teaspoon oregano; mix just until combined. Gently form mixture into 12 meatballs.
In a large Dutch oven or heavy pot, heat 1 teaspoon oil over medium-high; swirl to coat. Add meatballs and cook, turning occasionally, until browned, about 7 minutes.
Add crushed and whole tomatoes with juice (breaking up tomatoes), 1 teaspoon garlic, 1/4 teaspoon oregano, and pinch of sugar. Season with salt and pepper. Bring sauce to a boil; reduce to a rapid simmer and cook until meatballs are cooked through, about 15 minutes.
Meanwhile, split 2 rolls and place, cut side up, on a rimmed baking sheet. Brush with 2 tablespoons oil and sprinkle with 1 teaspoon garlic; season with salt and pepper. Bake until golden, about 10 minutes. Serve meatballs with garlic bread.
by: Mary
1 pound ground beef chuck
1 large egg, lightly beaten
3 teaspoons minced garlic
coarse salt and ground pepper
3/4 teaspoon dried oregano
2 tablespoons plus 1 teaspoon extra-virgin olive oil
1 can (28 ounces) crushed tomatoes
1 can (15 ounces) whole peeled tomatoes
sugar
Preheat oven to 400 degrees. Tear 1 roll into pieces; pulse in a food processor until fine crumbs form. In a large bowl, toss crumbs with 1/3 cup water. Add beef, egg, 1 teaspoon garlic, 2 teaspoons salt, 1/4 teaspoon pepper, and 1/2 teaspoon oregano; mix just until combined. Gently form mixture into 12 meatballs.
In a large Dutch oven or heavy pot, heat 1 teaspoon oil over medium-high; swirl to coat. Add meatballs and cook, turning occasionally, until browned, about 7 minutes.
Add crushed and whole tomatoes with juice (breaking up tomatoes), 1 teaspoon garlic, 1/4 teaspoon oregano, and pinch of sugar. Season with salt and pepper. Bring sauce to a boil; reduce to a rapid simmer and cook until meatballs are cooked through, about 15 minutes.
Meanwhile, split 2 rolls and place, cut side up, on a rimmed baking sheet. Brush with 2 tablespoons oil and sprinkle with 1 teaspoon garlic; season with salt and pepper. Bake until golden, about 10 minutes. Serve meatballs with garlic bread.
by: Mary
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