Pan Seared Moroccan Salmon Food
PAN SEARED SALMON I
Simply seasoned with salt and pepper, these salmon fillets are pan seared with capers, and garnished with slices of lemon.
Provided by Noreen421
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat a large heavy skillet over medium heat for 3 minutes.
- Coat salmon with olive oil. Place in skillet, and increase heat to high. Cook for 3 minutes. Sprinkle with capers, and salt and pepper. Turn salmon over, and cook for 5 minutes, or until browned. Salmon is done when it flakes easily with a fork.
- Transfer salmon to individual plates, and garnish with lemon slices.
Nutrition Facts : Calories 371 calories, Carbohydrate 1.7 g, Cholesterol 99.1 mg, Fat 25.1 g, Fiber 0.8 g, Protein 33.7 g, SaturatedFat 4.6 g, Sodium 299.8 mg
PAN SEARED MOROCCAN SALMON
Make and share this Pan Seared Moroccan Salmon recipe from Food.com.
Provided by Sharon123
Categories < 30 Mins
Time 20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- In a medium bowl, combine all ingredients except the salmon. Stir to make a paste.
- Rub the paste to evenly cover the salmon fillets. Place on a plate, cover with plastic wrap, and refrigerate for 5 minutes up to 2 hours.
- Preheat a 10" nonstick pan over medium high heat. Spray with oil and add salmon. Cook 2 minutes per side, then lower heat to medium. Continue cooking until inside is no longer translucent, about 3 minutes per side. Enjoy!
Nutrition Facts : Calories 87.3, Fat 3.8, SaturatedFat 0.6, Cholesterol 25.8, Sodium 121.5, Carbohydrate 1.2, Fiber 0.5, Sugar 0.2, Protein 11.8
MOROCCAN SALMON
This recipe is from the October 2006 issue of Cooking Light magazine. the magazine describe it as, " Peppers, tangy lemon slices, and heady spices come together in this simple dish that yields tender fish and vegetables in a flavourful sauce. Serve in bowls over couscous or basmati rice to soak up the tasty juices."
Provided by Debi9400
Categories Moroccan
Time 45m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 400°F.
- Combine first 10 ingredients in a large bowl. Add salmon, turning to coat. Cover and let stand 15 minutes. Remove salmon, reserving marinade. Place salmon in a 13x9 inch baking dish coated with cooking spray.
- Cut lemon in half lengthwise; cut 1 lemon half crosswise into 1/8 inch thick slices. Reserve remaining lemon half for another use.
- Add the lemon slices, red and green bell pepper slices, 2 Tbsp of water and tomato slices to marinade; stir gently to coat. Arrange lemon mixture in an even layer over salmon; cover with foil.
- Bake at 400°F oven for 20 minutes or until fish flakes easily when tested with a fork.
- Place 1 fillet on each of 4 plates over rice. Top each serving with about 1/2 cup lemon mixture and drizzle each serving with about 2 1/2 Tbsp pan juices.
Nutrition Facts : Calories 256.4, Fat 8.6, SaturatedFat 1.4, Cholesterol 87.5, Sodium 412.9, Carbohydrate 10.9, Fiber 3.9, Sugar 4.3, Protein 35.5
PERFECT PAN-SEARED SALMON
An easy way to cook fillets of salmon in just 10 minutes
Provided by Marilena Leavitt
Categories Main Course
Time 12m
Yield 2
Number Of Ingredients 5
Steps:
- Place the salmon fillets between paper towels and press gently to dry surfaces thoroughly. Place the fillets on a dish and season generously on all sides with salt and pepper.
- Heat a nonstick skillet over medium-high then add the olive oil. Once the oil is shimmering, add a salmon fillet, skin side down. To the side of the skillet, add the two lemon halves (cut side down) and reduce the heat to medium. Using a flexible fish spatula, gently press the salmon firmly in place for 10 seconds or so, to prevent the skin from buckling. Repeat this process with the second fillet of salmon. This ensures that the skin makes good contact with the pan and starts to crisp.
- Continue to cook, pressing gently on the back of the salmon fillets occasionally. Once the skin becomes crispy and the fish is mostly opaque, the fillets should easily release from the pan (this should be about 4 more minutes, depending on the thickness.) Turn the fillets over and cook for another minute or so, until the fish is completely opaque. The internal temperature should register 130°F for medium, (about 7 minutes total) or 140°F for a well-done fillet of fish (a minute longer).
- Transfer the fish to a platter and sprinkle some parsley over the fillets. Serve with a simple salad and the caramelized lemon halves. Squeeze some lemon juice over the salmon and enjoy!
PAN-SEARED MEDITERRANEAN STUFFED SALMON
Great flavors added to salmon.
Provided by Clarkad11
Categories Main Dishes Seafood Main Dishes Salmon Salmon Fillet Recipes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Make a horizontal slice in the center of each salmon fillet but do not cut all the way through.
- Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add spinach and cook uncovered until tender, about 40 seconds. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain thoroughly and transfer to a bowl.
- Add sun-dried tomatoes, artichokes, and feta cheese to the blanched spinach; mix to combine. Divide evenly and stuff into the salmon "pockets." Season fillets with garlic powder, salt, and pepper.
- Heat a cast iron skillet over medium heat. Place salmon fillets, skin-sides down, in the hot skillet and sear for 5 minutes. Gently flip and sear the other sides for 5 minutes. Flip again to finish cooking, about 5 minutes more.
Nutrition Facts : Calories 330.3 calories, Carbohydrate 6.7 g, Cholesterol 110.5 mg, Fat 13 g, Fiber 2 g, Protein 45.5 g, SaturatedFat 4.5 g, Sodium 425.2 mg, Sugar 0.8 g
SPICY AUTHENTIC MOROCCAN SALMON - A TASTE OF CASABLANCA!
When I got married at the age of 21, I could barely make toast, let alone a WHOLE meal! My sister always told me 'but it's so easy!' and I obviously didn't believe her. One frantic evening, when I've procrastinated all day about what to make for dinner, I call my sister for advice. This is when she told me the 'secret recipe' that she learned from my grandmother who was born and raised in Casablanca, whom learned this recipe from HER grandmother. My husband loved it that night, and I make it on a weekly basis for Shabbat. We've had guests who don't even like fish who went crazy about this! You won't regret it.. Serve with rice, Mediterranean salads, humus and pita! Be'teavon! Just a few notes.. I wrote the serving size as 6, but when we have guests, almost no one eats a whole piece of salmon, I've probably served about 9 people with this. All I know is that I always have leftovers, and I've had some hungry guys over! This recipe can be done with any fish, just note that the cooking time is different. I've made this with Tuna and Sole, and it came out great! *Chilli Peppers can be VERY spicy! Use your instincts. Cut it open, smell it, and depending on your reaction is how I would add. For example, if I feel my eyes watering and burning, I take out the seeds. We like spicy, but not burn-your-mouth-so-bad-you-can't-taste-it. Also, wash your hands VERY well afterwards. I almost always forget and end up burning my eyes and face. Use gloves perhaps. Please be careful and enjoy!
Provided by P.Doze
Categories Southwest Asia (middle East)
Time 37m
Yield 6 pieces of Salmon, 6 serving(s)
Number Of Ingredients 11
Steps:
- On High heat, sauté the bell pepper in the canola oil until semi-soft. Add the tomato, and sauté for another 3 minutes.
- Add the salt, pepper, and turmeric to the vegetables, and stir.
- Coat the pieces of Salmon with the spices by placing each piece in the pan, flipping them, and leave them on top of the vegetables.
- Lower the heat to medium, add enough water to cover the vegetables and salmon half way (about ½ cup).
- Place the parsley on top of the salmon, and add the garlic and chilli peppers to the water.
- Cover half way, and cook for 30 minutes or until the water lowers and becomes more of a sauce, and the fish turns a light pink.
More about "pan seared moroccan salmon food"
PAN-SEARED MOROCCAN SALMON RECIPE | LEITE'S CULINARIA
In a small bowl, mix together the chile powder, cumin, cinnamon, and salt. Pat the salmon dry and rub the spice mixture on the top side of each …
From leitesculinaria.com
5/5 (5)Category MainsCuisine MoroccanTotal Time 15 mins
From leitesculinaria.com
5/5 (5)Category MainsCuisine MoroccanTotal Time 15 mins
- Using a sharp knife, lop off the top and bottom of the oranges so the oranges stand upright on a cutting board. Trim the rind and the white pith from them. Turn the oranges on their sides and very thinly slice them.
- Arrange the oranges on 4 plates. Top with the basil and onion and scatter with the olives. Place the greens on top. Drizzle each salad with a little oil. Let rest while you make the salmon.
- In a small bowl, mix together the chile powder, cumin, cinnamon, and salt. Pat the salmon dry and rub the spice mixture on the top side of each salmon fillet.
- Heat 1 tablespoon of the oil in a skillet. Add the salmon, spice side down, and cook 2 minutes over high heat. Turn and cook to the desired doneness, about 2 minutes longer for rare, depending on the thickness. Arrange a salmon fillet on each salad and drizzle with the remaining oil. Originally published February 22, 2011.
SIMPLE DELICIOUS MOROCCAN SALMON - FEASTING AT HOME
Instructions. In a small bowl, combine cinnamon, cumin, salt, sugar and cayenne. Sprinkle over both sides of the salmon. Heat oil in an oven …
From feastingathome.com
5/5 (10)Total Time 17 minsCategory FishCalories 297 per serving
From feastingathome.com
5/5 (10)Total Time 17 minsCategory FishCalories 297 per serving
- Heat oil in an oven-proof skillet (cast iron) over medium-high heat. Sear salmon on both sides 2 minutes on each side then place in the warm oven to finish for 5 minutes or to desired doneness.
CRISPY PAN SEARED SALMON RECIPE - THE MEDITERRANEAN DISH
Reduce the heat to medium-low and add one salmon fillet, skin-side down, and press the top with the back of a fish spatula for about 10 seconds (this prevents the skin from curling up.) Add the remaining salmon fillets, one …
From themediterraneandish.com
From themediterraneandish.com
SHEET PAN MOROCCAN SALMON WITH VEGETABLES
Once the 15 minutes are done, remove the sheet pan from the oven and flip the veggies. In addition, make room and add the salmon as well as the chickpeas and lemon slices.
From ourbalancedbowl.com
From ourbalancedbowl.com
MOROCCAN SPICED SALMON : AN EASY MIDWEEK MEAL
Leave them for 4 minutes. Add 500 ml boiling water to the pan with the onions and stir in the stock pot. When it has dissolved. Take the pan off the heat and stir in the couscous. Put a lid on the pan and set it aside for 5 …
From searchingforspice.com
From searchingforspice.com
RESTAURANT-STYLE PAN SEARED SALMON - ONCE UPON A CHEF
Instructions. Season the salmon with the salt and a few grinds of pepper. Heat the oil in a 12-inch nonstick skillet over medium-high heat until hot and shimmering. Cook the salmon, without moving, skin side up, until golden and …
From onceuponachef.com
From onceuponachef.com
PAN SEARED MOROCCAN SALMON - HEALTH FOOD RECIPES
Pan Seared Moroccan Salmon - Health Food Recipes ... Categories ...
From champsdiet.com
4.9/5 Category Main Dish, Salmon, Saltwater FishServings 2Total Time 20 mins
From champsdiet.com
4.9/5 Category Main Dish, Salmon, Saltwater FishServings 2Total Time 20 mins
PAN SEARED MEDITERRANEAN SALMON | FESTIVAL FOODS BLOG
This meal doesn’t take a lot of effort to make but will taste like it came from a restaurant. The recipe can be found here. Start by heating 1 Tbsp of olive oil in a large skillet over medium-high heat. Season the salmon filet (s) with salt and place in the hot pan, flesh side down (skin side up). Sear for 4-5 minutes.
From festivalfoods.net
From festivalfoods.net
PAN SEARED MOROCCAN SALMON - GLUTEN FREE RECIPES
This recipe makes 2 servings with 95 calories, 12g of protein, and 5g of fat each. If $1.39 per serving falls in your budget, Pan Seared Moroccan Salmon might be an awesome gluten free, dairy free, and primal recipe to try. A mixture of crushed chili pepper, cilantro leaves, extra virgin olive oil, and a handful of other ingredients are all it ...
From fooddiez.com
From fooddiez.com
WORLD BEST FILLET COOKING RECIPES : PAN SEARED MOROCCAN SALMON
2 rub the paste to evenly cover the salmon fillets. place on a plate, cover with plastic wrap, and refrigerate for 5 minutes up to 2 hours. 3 preheat a 10" nonstick pan over medium high heat. spray with oil and add salmon. cook 2 minutes per side, then lower heat to medium. continue cooking until inside is no longer translucent, about 3 minutes per side. enjoy!
From worldbestfilletrecipes.blogspot.com
From worldbestfilletrecipes.blogspot.com
PAN-SEARED MOROCCAN SALMON WITH TURMERIC ONIONS
Ingredients: (2) 7-oz. salmon filets; 1 tablespoon extra virgin olive oil; salt and pepper; 1/2 teaspoon smoked paprika; For the relish: …
From aroundannastable.com
From aroundannastable.com
SEARED SALMON, MOROCCAN SPICE CRUST - CIA FOODIES
Ingredients. 3 pounds salmon fillet; 1 teaspoon kosher salt, or to taste; 1/2 teaspoon freshly ground black pepper, or to taste; 1 1/2 teaspoons curry powder
From ciafoodies.com
From ciafoodies.com
MEDITERRANEAN DIET SALMON RECIPES | THE MEDITERRANEAN DISH
7 Mediterranean Diet Salmon Recipes. (tap recipe name or photo to see the full recipe) Mediterranean Baked Salmon & Veggies in foil (or parchment) Crispy Pan Seared Salmon. Mediterranean Blackened Salmon with Pomegranate Salsa. Za'atar Garlic Salmon and Veggies. Mediterranean Baked Salmon with Garlic Cilantro Sauce.
From themediterraneandish.com
From themediterraneandish.com
EASY PAN SEARED SALMON WITH SKIN (OR WITHOUT) - MIND OVER MUNCH
With skin or without skin, the cooking process for skillet salmon follows the same 3 steps: Season filets with salt and pepper (on both sides, if skinless). Add oil to a hot pan and sear salmon (skin-side up) for ~4 minutes. Flip and sear an additional 4-5 minutes. Season skinless filets with salt and pepper on both sides.
From mindovermunch.com
From mindovermunch.com
PAN-SEARED SALMON RECIPE - ONE HANGRY MAMA
Water and oil don’t mix. Make sure your salmon is super dry before putting it in the oil, or it will FLARE up at you. Use tongs to place the salmon gently in the oil. Use a splatter screen to cover the pan while the salmon sears. How to Make Pan-Seared Salmon in 15 Minutes. First things first, skin your salmon if you haven’t already.
From onehangrymama.com
From onehangrymama.com
PAN SEARED SALMON - RASA MALAYSIA
Instructions. Rinse the salmon with water and pat dry with paper towels. Season with salt and pepper. Heat up a skillet (cast-iron preferred) on medium heat. Add the butter, let it melt before adding the salmon (skin side down). Add the garlic and thymes. Pan sear the salmon, uninterrupted, for about 1 minute.
From rasamalaysia.com
From rasamalaysia.com
SIMPLE PAN SEARED SALMON MACRO BOWLS - HUNGRY BY NATURE
And the method is very straightforward. Heat your pan over medium-high heat with the oil. Add the filets, pressing down on each to make sure the entire skin stays in contact with the pan. Cook for 6-9 minutes depending on the thickness. Carefully flip the filets over and cook for another minute or two.
From hungrybynature.com
From hungrybynature.com
MEDITERRANEAN PAN-SEARED SALMON WITH GARLIC AND BUTTER
Don’t flip the salmon several times while cooking because by doing so, it is going to start breaking down. Instead, leave the salmon until it gets golden brown and then flip it on the skin side for another 5-7 minutes. Once you are finished cooking, don’t forget to add butter sauce to make it extra tender and soft.
From emiliasfoodcravings.com
From emiliasfoodcravings.com
EASY PAN SEARED SALMON RECIPE - AFRICAN FOOD NETWORK
These pan-seared salmon fillets are topped with lemon slices and capers. Fillets are the most popular cut of the fish, and with good reason: removing the pin bones is easy, and the cut lends itself to a variety of culinary methods. Making this dish or even tasting it is worth the shot.
From afrifoodnetwork.com
From afrifoodnetwork.com
11 BEST PAN-SEARED SALMON RECIPES - EATWELL101
2. Garlic Butter Salmon and Lemon White Beans. This garlic butter salmon and white bean recipe is an easy and delicious weeknight meal everyone will love. 3. Creamy Tuscan Salmon. This Tuscan salmon recipe is so creamy and delicious - Ready in 20 minutes or less, this easy pan-fried salmon recipe is a winner! 4.
From eatwell101.com
From eatwell101.com
PAN SEARED MOROCCAN SALMON RECIPE - FOOD.COM - PINTEREST
When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
From pinterest.com
From pinterest.com
MOROCCAN SPICED SALMON WITH LEMON YOGURT SAUCE
Season both sides of salmon with salt and pepper then sprinkle and rub both sides with the spice mixture. Cook salmon in skillet about 3 – 4 minutes per side. Plate and top with lemon yogurt sauce and garnish with cilantro. In a small mixing bowl whisk together yogurt, cream, zest, juice, garlic and cilantro, season lightly with salt and pepper.
From cookingclassy.com
From cookingclassy.com
PAN SEARED MOROCCAN SALMON RECIPES - FOOD NEWS
Season each salmon filet with ¼ teaspoon of salt, a grinding of black pepper, and half of the smoked paprika. Heat the olive oil in a large non-stick saute pan over medium-high heat. Add in the salmon, paprika-side down, and cook for 3 minutes. Flip the salmon filets and cook for an additional 2–3 minutes, or until the fish is cooked to your liking.
From foodnewsnews.com
From foodnewsnews.com
PAN-SEARED SALMON MEAL KIT DELIVERY - MAKEGOODFOOD.CA
While the lentils cook, in a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Pat the salmon* dry with paper towel; season with the remaining spices and S&P. Cook, 2 to 3 min. per side, until browned and cooked as desired.
From makegoodfood.ca
From makegoodfood.ca
PAN-SEARED MOROCCAN SALMON | RECIPE | COOKING SALMON, SALMON …
Aug 29, 2012 - This Moroccan spiced salmon is pan-seared and flat-out full of flavor from chile powder, cumin, cinnamon, basil, olives, and oranges.
From pinterest.ca
From pinterest.ca
PAN SEARED SALMON {BETTER THAN A RESTAURANT!) – WELLPLATED.COM
Let the salmon come to room temperature. Pat dry the fillets. Melt the butter and oil in a skillet. Season the flesh side of the salmon fillets, then lay them skin-side up in the skillet. Sprinkle a little salt on the skin side. Cook over medium-high heat for …
From wellplated.com
From wellplated.com
HOW TO PAN SEAR SALMON | CHEFSTEPS
Grant’s spilling his secrets in the video below—step into his home kitchen and learn how to pan sear salmon like a pro. There are a few tricks to achieving crispy, chicharrón-like skin without overcooking the meat. The most important factor here is temperature—while high heat is essential to get a hard sear, you don’t actually cook ...
From chefsteps.com
From chefsteps.com
PERFECT PAN SEARED SALMON RECIPE (15 MINUTES!) | WHOLESOME YUM
Sear salmon. Place skin side of salmon downthe in the pan, in a single layer. Press down lightly with a fish spatula to prevent curling. Sear until salmon is mostly (80-90%) cooked through. Flip. Flip the salmon fillets over and quickly add the herb butter mixture to the pan around the salmon.
From wholesomeyum.com
From wholesomeyum.com
MOROCCAN SPICED SALMON RECIPE | RECIPES.NET
Let salmon rest at room temperature 10 minutes. Meanwhile, in a mixing bowl whisk together coriander, cumin, paprika, cinnamon, ginger, turmeric, nutmeg and cayenne pepper. Heat olive oil in a 12-inch non-stick skillet over medium-high heat. Season both sides of salmon with salt and pepper then sprinkle and rub both sides with the spice mixture.
From recipes.net
From recipes.net
MOROCCAN SPICED SALMON RECIPE - FOOD NEWS
Instructions Preheat the oven to 450°F. Combine all the ingredients for the rub. Spread the rub on the flesh side of the salmon filets. Cook the fish without turning for 8 minutes, or until the fish flakes easily with a fork. While the fish is cooking, sauté the onion in …
From foodnewsnews.com
From foodnewsnews.com
PAN SEARED SALMON RECIPE - CONFESSIONS OF A FIT FOODIE
Carefully flip the salmon and cook for an additional 5-6 minutes or until fish is opaque and easily flakes. Remove the salmon from the pan. Lower the heat to medium low, add the butter to the pan and melt. Add the garlic to the pan and cook for 30 seconds, stirring constantly and being very careful not to burn.
From confessionsofafitfoodie.com
From confessionsofafitfoodie.com
PAN SEARED SALMON (CRISPY SKIN SALMON IN MINUTES ... - BAKE IT …
Cook the fillets on the skin side for 4-5 minutes depending on the thickness of your fillets. Once the salmon is almost entirely cooked, season the top with salt and pepper, then flip and just 'kiss' the flesh side in the pan for no more than 30 seconds. Remove the salmon from the pan and serve, garnished with dill weed and lemon.
From bakeitwithlove.com
From bakeitwithlove.com
PAN SEARED SALMON WITH SWEET AND SOUR SAUCE - COOKING CLASSY
Instructions. Remove salmon from refrigerator and let rest at room temperature for 10 minutes. Meanwhile prepare sweet and sour sauce. For the sauce, in a small bowl whisk together cornstarch and soy sauce, add in pineapple juice, honey, brown sugar, rice vinegar, ketchup and red pepper flakes.
From cookingclassy.com
From cookingclassy.com
PAN SEARED SALMON – LOVE FOR HAITIAN FOOD
1. Using a paper towel, pat fish dry. 2. Mix all purpose seasoning, brown sugar, sea salt together and sprinkle generously all over salmon. 3. Add oil and butter to a hot skillet, then place salmon skin side down and cook for 4 minutes on each side. Serve with Djon djon linguine or rice or mashed potatoes.
From loveforhaitianfood.com
From loveforhaitianfood.com
PAN-SEARED SALMON BITES WITH HONEY SESAME SOY SAUCE
Place the cubed salmon into a shallow bowl or glass container. Mix together the soy sauce (2 tablespoons), toasted sesame oil (1 tablespoon), honey (1 tablespoon), and sriracha, if using (1-2 teaspoons) in a small bowl or glass measuring cup. Pour over the salmon and toss to coat well. For best results, allow to marinate for 30 minutes or up to ...
From bowlofdelicious.com
From bowlofdelicious.com
PAN SEARED SALMON. - THE SEAFOOD BLOG
Tips on making the best pan seared salmon. When you are buying the salmon, pay attention to the portion size of the salmon fillet. An 8-9 ounce(226-300g)portion should do per person. check on the thickness of the salmon. thicker salmon fillet will need a longer cookin time than a thinner salmon fillet.
From theseafoodblog.com
From theseafoodblog.com
PAN FRIED SALMON FILLET WITH PEACH SALSA - MY DOMINICAN KITCHEN
INSTRUCTIONS. To make the peach salsa, in a medium bowl, mix peaches, onion, tomato, jalapeño, cilantro and lime juice. Season with salt and pepper to taste. Heat a medium skillet over medium-high heat. Add oil to pan. Season salmon with salt, pepper and lime juice. Add salmon to hot skillet. Cook for 5 minutes or until browned.
From mydominicankitchen.com
From mydominicankitchen.com
CRISPY PAN SEARED SALMON - GORDON RAMSAY'S WAY - KITCHEN …
Turn the salmon filet ONLY ONCE. Tilt the pan slightly in in the direction of the thicker side of the salmon. The oil that pools up on the side will lightly deep fry the thick portion of the salmon – or the bum of the salmon as Gordon Ramsay puts it. Use a good fish slice or a fish spatula / slotted fish turner.
From kitchenheirlooms.com
From kitchenheirlooms.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
