20 Minute Hoisin Skillet Salmon Food

20-MINUTE SAUSAGE AND PEPPER RAVIOLI SKILLET

Steps:

• Bring a large pot of salted water to a boil.
• Meanwhile, heat the olive oil in a medium skillet over medium-high heat. Add both of the bell peppers and the onion and season with 1 teaspoon salt and a few grinds of black pepper. Saute, stirring occasionally, until just beginning to soften, about 5 minutes. Add the garlic and cook, stirring frequently, until just beginning to turn golden, 1 to 2 minutes. Add the crushed tomatoes, red pepper flakes and 1/2 teaspoon salt. Bring to a boil, then lower heat and simmer until slightly thickened, stirring occasionally, about 8 minutes.
• While the sauce is cooking, boil the ravioli according to the package instructions. Drain.
• Add the cooked ravioli to the skillet and stir to coat in the sauce. Top evenly with provolone and warm until cheese is melted, 1 to 2 minutes. Top with fresh basil leaves.

20-MINUTE INSTANT POT SALMON AND RICE BOWL

Steps:

• Combine the rice, 2 cups water, 2 tablespoons vinegar, sugar and 1 teaspoon salt in a 6-quart Instant Pot®. Place the salmon on top and follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 3 minutes.
• After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 8 minutes, being careful of any remaining steam, unlock and remove the lid.
• Meanwhile, thinly slice the carrot, scallions, cucumbers and radishes or daikon and place in a large bowl. Toss with the remaining 3 tablespoons rice vinegar, soy sauce and sesame oil. Right before serving, toss with the greens. Divide the salmon and rice between four bowls, top with salad and sprinkle with the sesame seeds or furikake.

20 MINUTE SKILLET SALMON

Steps:

• Heat oil in large skillet on medium heat; add salmon(1 lb salmon fillets) and cook five minutes on each side until salmon flakes easily with fork. Remove from skillet; cover to keep warm.
• Add milk and 125 gram cream cheese product( 1/2 of 250 gram tub) stir until cream cheese product is melted and mixture is well blended. Stir in chopped cucumbers and dill. Return salmon to skillet or until heated through. Serve salmon topped with the warm cheese sauce.
• * I keep the salmon warm and place on the dinner plate and then spoon the sauce on top. I think this works better.

HOISIN-GLAZED SALMON

Steps:

• Whisk together the soy sauce, hoisin sauce, chili sauce, lemon juice, ginger, garlic, and olive oil in a 9x13 inch baking dish. Place the salmon fillets into the marinade, and turn to evenly coat. Cover the dish with plastic wrap, and marinate in the refrigerator for 30 minutes.
• Preheat an oven to 350 degrees F (175 degrees C). Remove and discard the plastic wrap from the salmon, use a spoon to scoop up the marinade that has collected in the bottom of the baking dish, and drizzle it over the salmon fillets.
• Bake in the preheated oven until the salmon flakes easily with a fork, about 30 minutes.

SALMON IN 20 MINUTES

Steps:

• Heat large heavy skillet sprayed with cooking spray on medium-high heat. Add fish; cook 5 min. on each side or until fish flakes easily with fork. Remove from skillet; cover to keep warm.
• Add milk and reduced-fat cream cheese to skillet; cook and stir 2 min. or until cream cheese is completely melted and mixture is well blended. Stir in cucumbers and dill.
• Return fish to skillet. Cook 2 min. or until heated through. Serve over rice; top with cream cheese sauce.