SALMON SUPREME WITH GINGER SOY SAUCE
Served with asparagus, this soy ginger salmon is my favorite meal to prepare on Friday nights. It's light in calories and delicious, too. -Agnes Ward, Stratford, Ontario
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a shallow bowl, combine flour and cornstarch. Dip fillets in flour mixture. In a large nonstick skillet, cook salmon in oil over medium-high heat for 4-6 minutes on each side or until fish flakes easily with a fork. Remove and keep warm., Add sherry, stirring to loosen browned bits from the pan. Stir in the remaining ingredients; cook, stirring occasionally, for 2 minutes to allow flavors to blend. Serve with salmon.
Nutrition Facts : Calories 319 calories, Fat 16g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 526mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 0 fiber), Protein 24g protein.
THE BEST BAKED SALMON
This simple baked salmon really hits all the right notes: tangy, sweet, savory, a little spicy and crunchy. Cooking a larger piece makes for a nice presentation. Topped with buttery golden breadcrumbs and parsley, it's perfect for a weeknight dinner yet fancy enough to serve to guests.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with foil. Mix the brown sugar, paprika, garlic powder, cayenne pepper, 1 teaspoon kosher salt and a generous amount of freshly ground black pepper in a small bowl. Mix the panko with the parsley, butter, 1/4 teaspoon kosher salt and a few grinds of black pepper in another small bowl.
- Place the salmon skin-side down on the prepared baking sheet and spread the surface with the Dijon. Press the brown sugar mixture all over the salmon then top with the breadcrumb mixture. Crimp all four sides of the foil to create a border around the salmon, this will help collect the juices so they don't spread and burn. Bake until the breadcrumbs are golden brown, and the salmon is firm and flakes easily when pressed, 15 to 18 minutes. Cut into four equal portions for serving.
EVERYTHING SALMON BURGERS WITH SCALLION SOUR CREAM-CREAM CHEESE SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat outdoor grill if using to medium high. Prepare hot grill with cooking spray. Indoors, use a large skillet rather than a grill pan and preheat with a drizzle of extra-virgin olive oil to medium-high heat.
- Place salmon in food processor and pulse to coarse grind meat to form burgers. Transfer fish to a mixing bowl and season with grill seasoning, poppy seeds, sesame seeds, and dill. Mix and form 4 patties. Drizzle the burgers with extra-virgin olive oil.
- Cook burgers 3 minutes on each side for a pink center, 4 to 5 minutes on each side for fully cooked fish.
- While burgers cook, combine in a bowl the cream cheese and the scallions and fold in sour cream and lemon juice.
- Top the burgers with lettuce, tomato, onion and sauce on crusty, toasted buns.
STIR-FRY SUPREME
Make and share this Stir-Fry Supreme recipe from Food.com.
Provided by Dancer
Categories Low Protein
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a wok or frying pan, heat oil over medium-high heat. Add garlic and onio n and cook 15 seconds.
- Stir in broccoli florets, carrots and green pepper.
- Add water, cover and cook about 6 minutes or until vegetables are about half-done. Add soy sauce, mushrooms and tofu.
- Cook another 5 minutes.
- Serve immediately.
Nutrition Facts : Calories 158.8, Fat 2.5, SaturatedFat 0.4, Sodium 386.8, Carbohydrate 29.9, Fiber 10.5, Sugar 9.8, Protein 10.9
SEAFOOD FETTUCCINE ALFREDO SUPREME
Make and share this Seafood Fettuccine Alfredo Supreme recipe from Food.com.
Provided by Susan Scovill
Categories No Shell Fish
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Dissolve bouillon in warm water; set aside.
- Start pasta.
- Melt butter over low heat.
- Add peppers to taste and roasted garlic when butter has melted.
- Do not allow garlic to brown more.
- Gradually stir in flour.
- While stirring, gradually add cream until blended.
- Blend in bouillon.
- Continue stirring on medium heat until thickened.
- Add parmesan.
- 5 minutes before pasta is ready, slowly add prawns, calamari and then the scallops to sauce.
- Stir until prawns are pink and calamari spirals.
- Serve over hot fettuccine,lightly sprinkled with parmesan and garnish with parsley and a twisted slice of lemon.
SALMON SUPREME
Best salmon marinade and cooked to perfection! The fresher the fish the better the taste. Goes well will sweet potato fries or good salad :)
Provided by Hattieedwards
Time 20m
Yield Serves 2
Number Of Ingredients 11
Steps:
- First combine all ingredients, but the salmon and green beans in a bowl or sand which bag.
- Then put green beans In a small oven dish and season with salt, pepper and drizzle of oil.
- Next smother salmon fillets in marinade until covered. Leave to marinade for 30mins-1 hour in fridge. 10 mins before marinade time is up Preheat grill to 180'c/350 F/gas 4
- Once salmon has marinade place it skin side down on top of green beans and cover top of dish with tinfoil. Place in oven for 10-12mins until it's flakey and cooked.
- Take salmon out of dish with beans and serve with a squeeze of lime and left over coriander.
CHICKEN BREASTS SUPREME
Make and share this Chicken Breasts Supreme recipe from Food.com.
Provided by Debe6496
Categories One Dish Meal
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Season the chicken with the salt and pepper, and paprika.
- In large skillet melt the butter and brown the chicken.
- Place chicken in baking dish.
- In a saucepan combine the mushroom soup, mushrooms, milk, cheese,onion, and Worcestershire sauce.
- Cook over low heat until the cheese melts.
- Remove from the heat and stir in the sour cream, blending well.
- Pour over the chicken and cover tightly with foil.
- Bake in a 350 dregee oven for 45 minutes.
- Uncover and bake 30 minutes more, basting occasionally with the sauce.
- Serve with rice, using the sauce as a gravy.
Nutrition Facts : Calories 490.7, Fat 36.8, SaturatedFat 17.9, Cholesterol 127.1, Sodium 782.9, Carbohydrate 9.9, Fiber 0.3, Sugar 2.3, Protein 30.3
YUM YUM YO YO BISCUITS
Adapted from a recipe I found on the Simply Great Meals website. Faced a dilemma in settling on a name for these. They are n-e-v-e-r called Yo Yo Biscuits, just Yo Yos... the Simply Great Meals website called them Yo Yo's, but the apostrophe makes no sense, and without the apostrophe the name looks like Yo YOS - which sounds silly and is NOT what they are known as! Conversions: 150g = just under 5oz; 60g = 2oz. Personally, I'd prefer to omit the food coloring. Not anti-pink, just prefer to avoid unnecessary chemicals. Seems to me that even a 1/2 teaspoon of cherry juice would achieve the pinkness if that's what you're after. The slivered almonds are not generally found in a traditional Yo Yo: I've added those. I'm of the belief that yummy nut never goes astray, be it in sweet or savoury dishes.
Provided by bluemoon downunder
Categories Dessert
Time 25m
Yield 20-24 Yum Yum Yo Yo Biscuits
Number Of Ingredients 8
Steps:
- Cream the butter and icing sugar until light and fluffy; add the sifted self-raising flour and custard powder and mix to a firm dough; fold in the slivered almonds (if using).
- Taking a teaspoonful of the mixture, roll into balls and place onto a baking paper lined oven tray; press lightly with the back of a fork (see TIP below) and bake in a preheated oven at 180°C/350°-375°F/4-5 gas mark for 10-12 minutes.
- Make the butter cream by beating the butter and icing sugar together until the mixture is light and fluffy; add 1-2 drops of food colouring (if using) to make the cream pale pink; join the biscuits together with butter cream.
- TIP: When making the pattern with the fork, dip the fork in plain flour to prevent it sticking to the biscuit mixture.
Nutrition Facts : Calories 150.6, Fat 8.5, SaturatedFat 5.4, Cholesterol 22.4, Sodium 139.6, Carbohydrate 18.4, Fiber 0.2, Sugar 13.5, Protein 0.7
E. R. ROGERS' BAKED SALMON SUPREME
Make and share this E. R. Rogers' Baked Salmon Supreme recipe from Food.com.
Provided by Tonkcats
Categories Very Low Carbs
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Place salmon in a small baking dish, skin side down.
- Cover with wine, butter and juice of the lemon.
- Spread mustard evenly on top of each fillet. Cover pan with foil and bake in a preheated 400 degrees oven for 8 to 10 minutes.
- Remove from oven.
- Cover salmon with cheese and sprinkle with dill.
- Return to oven until cheese has melted.
- Place 4 shrimp on each fillet and serve immediately.
Nutrition Facts : Calories 1117, Fat 77.7, SaturatedFat 42.6, Cholesterol 353, Sodium 1225.9, Carbohydrate 6.1, Fiber 1.1, Sugar 2.2, Protein 83
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