MINI SMOKED SALMON FRITTATAS WITH CHIVE CREME FRAICHE
Provided by Giada De Laurentiis
Categories appetizer
Time 30m
Yield about 24 mini frittatas
Number Of Ingredients 14
Steps:
- Place two racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Spray a mini-muffin tin generously with cooking spray.
- For the chive creme fraiche: In a small bowl, combine the creme fraiche, chives, lemon zest and juice, salt and pepper. Refrigerate while you make the frittatas.
- For the frittatas: In a large bowl, whisk the eggs, milk, creme fraiche, chives, dill, salt and pepper to blend well. Stir in the smoked salmon. Fill the cups of the prepared muffin tin 3/4 full with the egg mixture. Bake until the frittatas are puffed up and just set in the center, 8 to 10 minutes. Use a rubber spatula to loosen the frittatas and slide them onto a platter. Serve immediately with a dollop of chive creme fraiche.
POTATO-CRUSTED SALMON WITH CHIVES AND SCALLION SAUCE
Steps:
- Grate the potatoes using the large holes of the grater.
- Pat the fish dry with paper towels. Season the fish lightly with salt and white pepper. Generously spread one side of each fillet or steak with the mustard (for fillets, spread mustard on the rounded side, not the skin side). Cover the mustard with enough grated potatoes to coat entirely. Cover the fish with plastic wrap and press the grated potatoes down onto the fish very firmly and tightly. Remove the wrap and season the potatoes with salt and white pepper.
- Preheat oven to 425 degrees.
- In an ovenproof, nonstick frying pan, heat the olive oil. When hot, place the fish very gently in the pan, with crust side down, using a large spatula to avoid breaking the crust. Saute for 2 to 3 minutes until the potatoes are golden brown. Flip the fish carefully to the other side and finish cooking in the oven for about 5 minutes, or until the center of fillet is opaque in color.
- Serve with Chive and Scallion Sauce.
- Grate the potatoes using the large holes of the grater.
- Pat the fish dry with paper towels. Season the fish lightly with salt and white pepper. Generously spread one side of each fillet or steak with the mustard (for fillets, spread mustard on the rounded side, not the skin side). Cover the mustard with enough grated potatoes to coat entirely. Cover the fish with plastic wrap and press the grated potatoes down onto the fish very firmly and tightly. Remove the wrap and season the potatoes with salt and white pepper.
- Preheat oven to 425 degrees.
- In an ovenproof, nonstick frying pan, heat the olive oil. When hot, place the fish very gently in the pan, with crust side down, using a large spatula to avoid breaking the crust. Saute for 2 to 3 minutes until the potatoes are golden brown. Flip the fish carefully to the other side and finish cooking in the oven for about 5 minutes, or until the center of fillet is opaque in color.
- Serve with Chive and Scallion Sauce.
- In a saucepan, heat the olive oil then add the scallions and saute for 2 minutes. Add the garlic and when fragrant, add the vinegar. Let reduce until almost dry. Pour in the wine and let reduce until half remains. Add the evaporated milk and the cornstarch mixture.
- Remove from the heat as soon as it boils. Add the chives and adjust the seasoning with salt and white pepper.
- In a saucepan, heat the olive oil then add the scallions and saute for 2 minutes. Add the garlic and when fragrant, add the vinegar. Let reduce until almost dry. Pour in the wine and let reduce until half remains. Add the evaporated milk and the cornstarch mixture.
- Remove from the heat as soon as it boils. Add the chives and adjust the seasoning with salt and white pepper.
ALMOND-CHIVE SALMON
Cooking Light, September 2006 recipe that sounds yummy. This topping is delicious. It took more than 10 minutes for the salmon to become flaky.
Provided by GibbyLou
Categories High Protein
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°.
- Combine first 5 ingredients in a food processor; add 1/4 teaspoon salt. Process until finely chopped.
- Sprinkle salmon with the remaining 1/4 teaspoon salt and pepper. Top fillets evenly with breadcrumb mixture; press gently to adhere. Place fillets on a baking sheet coated with cooking spray.
- Bake at 400° for 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with lemon wedges.
ALMOND CRUSTED SALMON
If you are, like I am, a fan of salmon, you'll especially like this one. Crunchy almonds make this fish delicious!
Provided by suziwollman
Categories High Protein
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Mix almonds, parsley, lemon peel, about 1/8 teaspoon salt, and 1/8 teaspoon pepper on plate. Place flour on another plate. Sprinkle salmon with salt and pepper. Dredge salmon in flour, shaking off excess. Lightly brush 1 side of salmon with beaten egg. Press brushed side of salmon into almond mixture, pressing lightly so that almond and seasoning mixture stick.
- Heat 1-2 tablespoons oil in a heavy large skillet over medium heat. Add salmon to skillet, almond-coated side down, and cook until crust is brown, about 5 minutes. Turn salmon over. Sauté until salmon is cooked through and opaque in center, about 5 minutes. Transfer salmon to plates. Serve with lemon slices.
STEEPED SALMON WITH CHIVE AND DILL SAUCE
Pink salmon topped with a no-cook white sauce flecked with green herbs and surrounded with thin sliced cucumber. The gentle steeping preserves the flavor, texture and appearance of the salmon without heating up your kitchen. Fresh chives and dill in a creamy sauce add a divine flavor to the dish. The salmon can be served hot, cold or at room temperature.
Provided by Lorac
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Fish: Place fish in a large shallow pan with a tight fitting cover.
- Add enough water to cover the fish by 1 1/2 inches, then remove the fish and set aside.
- To the water, add lemon, onion, thyme, salt and pepper, cover and bring to a full boil.
- Remove the pan from the heat, add the fillets and cover pan tightly.
- Let fish steep 3 to 10 minutes depending on the thickness of the fillets, then remove the salmon to a serving platter using a slotted spatula.
- Note: for thicker fillets you will need to add the salmon to the liquid and simmer until partially cooked before removing from the heat and covering.
- Sauce: Whisk together, mayonnaise, sour cream, chives, dill, salt and Tabasco.
- To assemble: Place cucumber slices around the edge of the serving platter over lapping as you go. Spoon sauce across the center of each fillet and top with a few drops of fresh lemon juice.
Nutrition Facts : Calories 280.8, Fat 12.2, SaturatedFat 4.5, Cholesterol 79.5, Sodium 424.8, Carbohydrate 12.5, Fiber 2, Sugar 6, Protein 31.3
ALMOND-CRUSTED SALMON
I like to serve this crunchy almond-crusted salmon with lots of mango salsa. It's a beautiful dish you might want to share with that special someone. -Marc Nadeau, Salt Lake City, Utah
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a shallow bowl, beat egg whites, cilantro, lemon juice, ginger and cayenne. Place almonds in another shallow bowl. Dip salmon in egg mixture, then coat with almonds., Place on a greased baking sheet. Bake at 450° for 10-15 minutes or until fish flakes easily with a fork.
Nutrition Facts :
CHIVE AND SALMON SPREAD
Make and share this Chive and Salmon Spread recipe from Food.com.
Provided by iris5555
Categories Spreads
Time 20m
Yield 1 cup
Number Of Ingredients 8
Steps:
- Place lime juice, horseradish, mustard and cream cheese in the bowl of food processor.
- Process until smooth.
- Add salmon and process until blended thoroughly.
- If your spread is too dense, add a tablespoon or two of milk. (This wasn't necessary when I made it.).
- Transfer to bowl and mix in chives.
- Season to taste with salt and pepper.
Nutrition Facts : Calories 592.3, Fat 58.5, SaturatedFat 32.9, Cholesterol 187.4, Sodium 591.5, Carbohydrate 9.1, Fiber 0.5, Sugar 6.2, Protein 10.5
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- Bake at 400° for 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with lemon wedges.
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