LEMONY SALMON (A.K.A. PINK PRINCESS FISH)
After renaming salmon the Pink Princess Fish, my three year old gobbles it up going for seconds and thirds. She loves lemon and this recipe produces a very moist fish. I usually serve it up with a lemony broccoli, also known as fairy trees in our house.
Provided by C. Taylor
Categories Very Low Carbs
Time 17m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a pan heat olive oil over medium-high heat and then add the salmon with half the lemon juice and salt, and some pepper.
- Let cook approximately 5-7 minutes depending on thickness and then flip over, adding the remaining lemon juice and salt, and some more pepper. Cook until browned, another 5-7 minutes and then flip and brown other side.
Nutrition Facts : Calories 292.4, Fat 16, SaturatedFat 2.4, Cholesterol 88.7, Sodium 3602.9, Carbohydrate 1.8, Fiber 0.1, Sugar 0.5, Protein 34.1
LEMONY SALMON AND ASPARAGUS SALAD
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Using a sharp peeler, peel the asparagus into ribbons and add to a large bowl. Add the snow peas, mint, pistachios, feta, lemon juice and zest, 2 tablespoons of the olive oil and a sprinkle of salt and pepper and toss gently. Set aside.
- Heat a large nonstick pan over a medium heat. Add the remaining 1 tablespoon olive oil. Season the salmon fillets on both sides with the lemon pepper. Cook the salmon until golden brown, about 3 minutes. Flip the salmon and cook to desired doneness, about another 2 to 4 minutes, depending on thickness of your fillets.
- Serve family style, placing the salad on a platter with the salmon on top. Place the Fried Eggs over the salmon and garnish with balsamic glaze and mint leaves. Or serve individual portions on 4 plates.
- Heat some oil in a nonstick skillet over medium heat. There should be just enough oil to cover the edges of the eggs when they are cracked into the skillet.
- Once the oil is mildly hot, crack in the eggs one at a time. Cook until the eggs begin to turn white, then use a small spoon to carefully spoon the hot oil over only the whites of the eggs (avoiding the yolks). This will help the whites cook slowly so the tops will set but still look pretty. Important: Don't spoon any oil over the yolks yet! Only spoon oil over the whites for now to prevent the eggs from turning cloudy.
- After a minute or two of cooking, once the whites are set and not jiggly or loose, carefully spoon the oil over the yolks. Continue spooning the oil over the eggs until they appear to be done to your liking.
- Remove the eggs from the skillet with a slotted spatula, then drain them briefly on a paper towel before serving.
SAMPHIRE & LEMONY SALMON LINGUINE
Juicy, salty samphire works really nicely along with the tender fish in this lemony pasta dish
Provided by Rosie Birkett
Categories Dinner, Main course, Pasta, Supper
Time 25m
Number Of Ingredients 10
Steps:
- Heat the olive oil in a heavy-bottomed, non-stick frying pan or skillet. Add the preserved lemon, shallot, chilli, parsley stalks and seasoning, and sweat for about 5 mins or until soft and fragrant. Pour in the wine and bubble for 1-2 mins.
- Meanwhile, bring a large pot of salted water to the boil. Add the linguine and cook following pack instructions until just al dente. Throw the samphire into the water with the linguine. Cook for 30 secs, then drain everything, reserving a few ladlefuls of the pasta water.
- Add the linguine and samphire to the frying pan with half a ladle of the pasta water. Add the salmon and lemon juice, and stir thoroughly to combine into a sauce, adding a splash more of the water if needed. Season to taste. Divide between plates and grind over some extra black pepper. Garnish with more chopped parsley, if you like.
Nutrition Facts : Calories 554 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 23 grams protein, Sodium 1.3 milligram of sodium
LEMONY SALMON
This was put together by me and my mother. My Family has fish once a week, and my mother used to just make it plain. Since I like sprucing up things, we decided to put a simple (and I mean really simple) recipe together. If you have a convection oven or an oven that includes convection cooking (like mine does, and it also allows for baking and custom broil), than try this simple recipe.
Provided by Studentchef
Categories Very Low Carbs
Time 35m
Yield 5 serving(s)
Number Of Ingredients 4
Steps:
- Line a baking sheet with tin foil, and rest the fish on top of the tin foil.
- Drizzle the lemon onto the fish.
- Season with parsley, salt and pepper.
- Put in a preheated 350° F oven (I used the convection method, but if your oven does not have that option, then just bake). Cook it for 30 minutes or until done.
Nutrition Facts : Calories 117, Fat 4, SaturatedFat 0.7, Cholesterol 41.7, Sodium 68.9, Carbohydrate 0.5, Fiber 0.1, Sugar 0.2, Protein 18.6
PINK PRINCESS
I found this on a Kraft website & thought it would be a great one for kids parties if made in bulk or even Valentine's Day. Just love the name! (Zaar only understands Tang as being Orange flavoured, recipe calls for lemon flavour)
Provided by Mandy
Categories Beverages
Time 3m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- COMBINE ingredients in a cocktail shaker. Pour into glass and serve.
Nutrition Facts : Calories 146.9, Fat 5.8, SaturatedFat 3.6, Cholesterol 19.8, Sodium 55.7, Carbohydrate 24.2, Fiber 0.1, Sugar 17.1, Protein 0.9
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