Nutty Salmon Food
NUTTY SALMON
"I've been making this super-fast microwave dish for 20 years," shares Vicki Ruiz from Twin Falls, Idaho. "It couldn't be easier or more delicious, and I always get compliments...even from people who don't normally like fish!" VICKI'S TIP. "Any leftovers make great salmon patties the next day. Simply add an egg and cracker crumbs to hold the salmon together, then fry in butter until both sides are golden brown."
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Place the almonds in a small microwave-safe bowl; add butter if desired. Cover and microwave on high for 3-4 minutes or until almonds are browned, stirring twice. Add the lemon juice, salt and pepper. , Place the salmon in an 8-in. square microwave-safe dish; top with almond mixture. Cover and microwave on high for 5-7 minutes or until fish flakes easily with a fork. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 393 calories, Fat 25g fat (4g saturated fat), Cholesterol 100mg cholesterol, Sodium 248mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 2g fiber), Protein 37g protein.
NUTTY NAPOLEONS
A family favorite! Pecan halves sandwich and are topped with a tasty cheese mixture to form bite-sized treats that will make your guests nutty for more! This appetizer may not take over the world, but it will definitely take over your taste buds!
Provided by Honda
Categories Appetizers and Snacks Cheese
Time 40m
Yield 48
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place pecan halves in a single layer on a large baking sheet. Bake in the preheated oven 7 to 10 minutes, or until browned.
- In a food processor, mix together cream cheese, stilton cheese, port wine, honey and pepper. Process until smooth. Transfer to a sealable plastic bag.
- Arrange half the pecans on a large, flat serving dish, flat side down. Cut the tip off plastic bag. Pipe approximately 1/4 teaspoon cream cheese mixture onto each half. Top with remaining pecan halves, flat side down. Pipe another 1/4 teaspoon cream cheese mixture onto each. Garnish with chives.
Nutrition Facts : Calories 31.4 calories, Carbohydrate 0.6 g, Cholesterol 2.8 mg, Fat 3.1 g, Fiber 0.3 g, Protein 0.7 g, SaturatedFat 0.8 g, Sodium 21.5 mg, Sugar 0.2 g
BROWN-BUTTER SALMON WITH SCALLIONS AND LEMON
This dish is a celebration of soft food and subtle flavors. To prevent overcooking, the salmon bakes in a light yet comforting sauce that's made with just three simple ingredients: butter, scallions and lemon peel. The salmon comes out silky, and the sauce is nutty from the browned butter and slightly sweet from the roasted scallions and lemon peel. Serve with a squeeze of lemon for freshness and a simple side like broccolini, green beans, grains or pasta. This technique also works for other fish like cod, halibut or arctic char.
Provided by Ali Slagle
Categories dinner, weeknight, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat the oven to 325 degrees. Pat salmon dry, and season with salt and pepper. Set aside. Using a vegetable peeler, peel the zest of the lemon in wide strips. Cut the lemon into wedges for serving.
- In a large, ovenproof skillet, melt the butter over medium. When it's foaming, add the scallions and the lemon peel, and season with salt and pepper. Cook, stirring occasionally, until the butter turns brown and smells nutty, 3 to 6 minutes. (If you're using a light-colored pan, you'll see the browned bits in the skillet. If you're using a dark-colored pan, look for dark spots on the white parts of the scallions; those are browned bits of butter and a sign to remove the skillet from heat.)
- Immediately remove from heat, and add ⅓ cup of water. Stir to combine. Lay the salmon, skin side down (if there's skin), into the sauce. Cover the skillet and bake until cooked through, 15 to 20 minutes, or slightly longer if you're cooking a single, large piece. (You'll know the salmon is done when the fish flakes or an instant-read thermometer inserted into the thickest part registers 120 degrees.)
- Eat the salmon with a spoonful of sauce and a squeeze of the lemon.
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