Deviled Salmon With Parmesan Fries And Zucchini Food

SALMON AND ZUCCHINI SHEET PAN DINNER

Steps:

• Position a rack in the top third of the oven and preheat to 425 degrees F. Line a rimmed baking sheet with parchment paper.
• Toss the panko, Parmesan, parsley, 1/2 teaspoon salt and 1/4 teaspoon black pepper together in a small bowl. Arrange the tomatoes in the center of the prepared baking sheet, cut-side up (trim a small slice from the bottom of each tomato if they will not stand upright) and spoon the panko mixture evenly over each. Spray the breadcrumbs lightly with cooking spray. Lay the zucchini halves cut-side up on one side of the tomatoes. Drizzle zucchini with 1 tablespoon of the olive oil and sprinkle with salt and pepper. Roast until the vegetables begin to soften and the panko topping begins to brown, about 18 minutes.
• Remove the baking sheet from the oven and place the salmon fillet on the other side of the tomatoes. Drizzle the salmon with the remaining 1 tablespoon olive oil and sprinkle with salt and pepper. Roast until the zucchini and tomatoes are completely tender and browned in spots, and the salmon is cooked through but moist, about 12 minutes more. Divide salmon and vegetables between two plates and serve.

BAKED PARMESAN ZUCCHINI FRIES

Steps:

• Adjust 2 oven racks to the top and bottom thirds of the oven and preheat to 425 degrees F. Put the wire racks in the baking sheets and coat each generously with cooking spray.
• Combine the flour and 3/4 teaspoon salt in a large re-sealable plastic bag. Combine the eggs and 3/4 teaspoon salt in another large plastic bag; combine the breadcrumbs, Parmesan and 3/4 teaspoon salt in a third large plastic bag.
• Add about a half of the zucchini sticks to the bag with the flour and use a combination of your hands and shaking the bag to coat the zucchini. Remove the zucchini and shake off any excess flour. Transfer to the egg wash and repeat until coated. (It's less messy if you use only one hand for the dry ingredients and the other for the wet.) Let any excess egg drip off before transferring to the breadcrumb mixture; repeat until fully coated (you'll still see some green and white of the zucchini peeking through the breading). Transfer to the prepared baking sheets and coat the breaded zucchini generously with cooking spray (there's no need to turn them). Repeat with the remaining zucchini.
• Bake, rotating the baking sheets from top to bottom about halfway through, until golden brown and tender, 25 to 30 minutes. Sprinkle with a little salt and serve warm with your favorite dipping sauces.

QUICK AND EASY PARMESAN ZUCCHINI FRIES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
• Whisk eggs in a shallow bowl. Combine Parmesan cheese, mixed herbs, garlic powder, paprika, and pepper in a separate shallow bowl; mix well.
• Dip zucchini fries into beaten eggs, in batches; shake to remove excess, and roll in Parmesan mixture until fully coated. Place on the prepared baking sheet.
• Bake in the preheated oven, turning once, until golden and crispy, 30 to 35 minutes.

SMOKED SALMON & DILL DEVILED EGGS

Steps:

• Cut eggs lengthwise in half. Remove yolks; set whites aside. , In a small bowl, mash yolks. Add the remaining ingredients; mix well. Spoon into egg whites. Refrigerate until serving.

SALMON WITH DILL

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Rinse salmon, and arrange in a 9x13 inch baking dish. Sprinkle salt, pepper, onion powder, and dill over the fish. Place pieces of butter evenly over the fish.
• Bake in preheated oven for 20 to 25 minutes. Salmon is done when it flakes easily with a fork.

FANCY FISH AND ZUCCHINI FRIES

Steps:

• Fill a large deep pot halfway with vegetable oil and heat over medium-high heat to 375 degrees F on a deep-fry thermometer.
• Preheat the oven to 200 degrees F. Place a wire rack on a sheet pan and set aside.
• For the zucchini fries: Add the milk and lemon juice to a bowl and mix. Add the cornstarch and salt to a separate bowl and mix.
• Place the zucchini batons first in the milk and then in the cornstarch and toss to coat.
• Carefully add the zucchini batons to the hot oil in 2 batches and fry until golden brown, about 4 minutes per batch. Remove to the prepared wire rack and sprinkle with sea salt. Keep warm in the oven while you make the fish goujons.
• For the fish goujons: Place 1/2 cup of the flour in a shallow dish, add 1 teaspoon of the salt and the pepper, then mix.
• Combine the cornstarch, baking powder, remaining 1 teaspoon salt and remaining 1 1/2 cups flour, then whisk together. Slowly add the brown ale and mix until just combined.
• Dredge the fish, one piece at a time, in the seasoned flour, shaking off the excess, then dip into the batter, coating well. Lower the fish into the hot oil in 2 batches and cook until golden brown, about 3 minutes per batch, flipping halfway. Remove to a paper towel-lined plate and sprinkle with sea salt.
• To serve, place the goujons on one end of a platter or board. Remove the fries from the oven and arrange on the other end.
• Place a ramekin of tartare sauce on the platter, then garnish with lemon wedges and the parsley to serve.

DEVILED SALMON CAKES

Steps:

• 1. Carefully flake the salmon into a bowl, discarding any small bones, cartilage, and skin. Add the onion, celery, corn, salt, and pepper. Fold together with a rubber spatula. Set aside.
• 2. In another bowl, combine the mayonnaise, mustard, pickle relish, lemon juice, Worcestershire sauce, paprika, and Tabasco sauce. Fold these ingredients into the salmon mixture.
• 3. Lightly beat the egg. Using the rubber spatula, fold into the salmon mixture along with 1/2 cup of the cracker crumbs. Place the remaining cup of cracker crumbs on a dinner plate.
• 4. Form the salmon mixture into eight 3-inch patties. Carefully coat them with the cracker crumbs. Refrigerate, loosely covered, for 1 hour.
• 5. Melt the butter with the oil in a 10-inch nonstick skillet over medium heat. Cook the salmon cakes, four at a time, for 3 to 4 minutes per side, pressing down slightly on them with the back of the spatula and adding more butter or oil to the skillet if necessary. Remove to paper towels to drain.
• 6. To serve, spoon 2 tablespoons of the Light Lemon Yogurt Sauce onto the center of 8 medium-sized plates. Place a salmon cake atop the sauce in the center of each plate. Serve immediately.

SMOKED SALMON FILLETS WITH DILL-PICKLED VEGETABLES, CRèME FRAîCHE & SALMON ROE

Steps:

• First, for the pickles, cut the cucumber into rounds and layer it in a sieve, sprinkling with 2 tsp salt as you go. Set over a bowl and leave for a couple of hours - the salt will draw out the moisture.
• Bring 200ml water to the boil in a pan with the white wine vinegar, sugar, 1 tsp salt, celery seeds and black peppercorns. Leave to cool.
• Peel the carrots and cut them into batons. Clean the radishes really well, then cut them in half lengthways. Squeeze the drained cucumbers of excess moisture.
• Put all the vegetables in a 1-litre sterilised jar with the dill and pour the cooled vinegar over them, then seal with a lid. Leave to sit at room temperature for two days before serving, or keep chilled. Will keep in the fridge for four weeks.
• Heat the oven to 190C/170C fan/gas 5 and put the salmon fillets on a baking sheet. Brush the fillets with the melted butter and scatter with black pepper. Cook for 14 mins.
• Serve the salmon with some of the pickled vegetables, a generous tablespoon of crème fraîche on each fillet, finished with a spoonful of salmon roe on top.

DEVILED SALMON WITH PARMESAN FRIES AND ZUCCHINI

Steps:

• Preheat oven to 500. Line 2 rimmed baking sheets with nonstick foil. Put zucchini in 1 pan; toss with olive oil, salt and pepper; spread in even layer on 1 side of pan. Put salmon on other side; coat top of each piece with 1 Tbsp. mustard spread.
• Put fries in other pan; toss with Parmesan cheese and paprika; spread evenly.
• Roast 10 minutes or until salmon is cooked through. Remove to a platter. Add tomatoes to pan with zucchini.
• Retoss fries; return both pans to oven. Roast 5 minutes or until fries are crisp and zucchini and tomatoes are tender. Add to platter.