AIR-FRYER ROASTED SALMON WITH SAUTEED BALSAMIC SPINACH
This air-fryer salmon recipe is my favorite. The dish is healthy, affordable, fast and delicious. -Susan Hall, Sparks, Maryland
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat air fryer to 450°. Rub 1 teaspoon oil over both sides of salmon; sprinkle with seafood seasoning and pepper. In batches if necessary, place salmon on greased tray in air-fryer basket. Cook until fish just begins to flake easily with a fork, 10-12 minutes., Meanwhile, place remaining oil, garlic and pepper flakes in a 6-qt. stockpot; heat over medium-low heat until garlic is softened, 3-4 minutes. Increase heat to medium-high. Add spinach; cook and stir until wilted, 3-4 minutes. Stir in tomatoes; heat through. Divide among four serving dishes., In a small saucepan, bring vinegar to a boil. Cook until vinegar is reduced by half, 2-3 minutes. Immediately remove from heat., To serve, place salmon over spinach mixture. Drizzle with balsamic glaze.
Nutrition Facts : Calories 348 calories, Fat 19g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 286mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 2g fiber), Protein 31g protein.
TURKEY CUTLETS WITH BALSAMIC-BROWN SUGAR SAUCE
Make and share this Turkey Cutlets With Balsamic-Brown Sugar Sauce recipe from Food.com.
Provided by Asha1126
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine first four ingredients in a shallow dish, stir well. Dredge turkey cutlets in flour mixture.
- Heat oil in a large nonstick skillet over medium-high heat. Add cutlets and cook 3 minutes on each side or until done. Remove cutlets from pan, set aside, and keep warm. Reduce heat to warm.
- Add shallots to pan and saute for 1 minute. Stir in wine and broth, scraping pan to loosen brown bits. Bring to boil, reduce heat and cook 5 minutes.
- Add balsamic vinegar, sugar, and 1/4 teaspoon salt; bring to a boil.
- Reduce heat and simmer 5 minutes. Return cutlets to the pan to warm through. Serve sauce with cutlets.
Nutrition Facts : Calories 336.5, Fat 6.2, SaturatedFat 1.3, Cholesterol 102.2, Sodium 552.1, Carbohydrate 18.6, Fiber 0.4, Sugar 9.3, Protein 41.3
BALSAMIC HONEY AND MUSTARD PORK CHOPS
Juicy pork chops in a tasty balsamic, honey and mustard sauce with a hint of blackberries that are so quick and easy to make and so tasty that you'll be making them all the time!
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Marinate the pork chops in the mixture of the balsamic vinegar, honey, blackberry jam, mustard, sriracha, soy sauce and garlic for 30 minutes to overnight.
- Heat the oil in a large pan over medium-high heat, add the pork chops and cook until lightly golden brown on one side, about 3-5 minutes, flip them, add the marinade and cook until the pork chops are done, the sauce has come to a boil and thickened, about 3-5 minutes.
Nutrition Facts : Nutrition Facts Calories 366, Fat 14g (Saturated 3g, Trans 0), Cholesterol 78mg, Sodium 471mg, Carbs 34g (Fiber 0.5g, Sugars 29g), Protein 24g Nutrition by
FOREVERMAMA'S CHICKEN OR TURKEY CUTLETS WITH BALSAMIC VINEGAR
This is a quick and wonderful meal great for weeknights and to serve for company. It is a very flavorful dish that imparts an almost fruity taste due to the combination of the wines and balsamic vinegar. When I make it, it reminds me of my father-in-law because out of all the dishes I made, this was one of his favorites. Enjoy!
Provided by ForeverMama
Categories Chicken Breast
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Rinse chicken or turkey breasts in a colander, let drain.
- Mix vinegar and honey until honey dissolves. Set aside.
- Season bread crumbs with salt and pepper. Dredge chicken or turkey breasts in the Italian seasoned bread crumbs, pressing well to make them adhere.
- Heat a skillet over medium heat. Add 1 - 2 tablespoons olive oil until it is hot.
- Saute the chicken cutlets for 1 minute per side (note that the cutlets won't be cooked all the way through, because they will cook later in recipe). Transfer them to a platter.
- Add the remaining oil and garlic to the pan and cook just until garlic is golden (garlic burns easily, so be careful or it will impart a bitter taste).
- Add the white wine and vermouth. Boil the mixture until sauce is reduced by half (more or less).
- Add reserved honey and vinegar mixture and cook until syrupy. Taste for seasoning.
- Place the cutlets back in the pan and simmer for 3 - 4 minutes more or until completely cooked. Garnish with parsley.
- A Little Bit of a Tip: If you prefer extra sauce, just increase the sauce ingredients. This sauce is scrumptious over rice.
SAUTEED TURKEY CUTLETS WITH BALSAMIC VINEGAR AND HONEY GLAZE
Categories turkey
Number Of Ingredients 10
Steps:
- In small bowl, stir vinegar, honey until honey dissolves. Dredge the turkey in bread crumbs, press crumbs to make them adhere. In large heavy skillet, heat oil over moderately high heat until hot but not smoking. In oil, saute turkey in batches turning once for 1 min. Transfer to platter. Wipe skillet and cook garlic in butter over mod low heat, stirring for 1 min until pale golden. Stir in wine. Boil until liquid reduces to 2 TBL. Stir in reserved vinegar and honey. Boil until syrupy. Spoon glaze over cutlets and sprinkle with parsley.
TURKEY CUTLETS WITH SAUTéED BRUSSELS SPROUTS WITH PANCETTA AND BALSAMIC VINEGAR
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 F.
- In a shallow dish, combine the sage, half of the parsley, the lemon juice, 2 tablespoons of the EVOO, salt, and pepper. Add the turkey cutlets, coat thoroughly, and marinate for 5 minutes.
- Heat a large skillet over medium-high heat with 2 tablespoons of the EVOO (twice around the pan). Add the pancetta and cook until crisp, about 4 minutes.
- Add the onions and garlic, season with salt and pepper, and cook, stirring occasionally, for 2 to 3 minutes. Add the sliced Brussels sprouts, 1/2 cup of the chicken stock, and the balsamic vinegar, stir to combine, and continue to cook for 4 to 5 minutes, or until the Brussels sprouts are tender.
- While the Brussels sprouts are cooking, heat a large skillet over medium-high heat with the remaining 2 tablespoons of EVOO. Add the turkey cutlets and brown on each side. Transfer the cutlets to a shallow baking dish and add 1 cup of the chicken stock to keep the meat moist. Transfer the cutlets to the oven, loosely tented with foil, for 6 to 7 minutes, or until cooked through. To the skillet that you browned the cutlets in, add the butter and melt it over medium heat. Add the flour and cook for 1 minute. Whisk in the remaining 2 cups of chicken stock and allow it to thicken up, 3 to 4 minutes. Season the gravy with salt and pepper and finish with the remaining parsley.
- Serve the turkey cutlets with the gravy and the sautéed Brussels sprouts.
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- FOR THE SPINACH: Adjust oven rack to middle position; heat oven to 200 degrees. Heat 2 tablespoons of oil and garlic in 12-inch skillet over medium-high heat; cook, shaking pan back and forth, until garlic begins to sizzle and is light golden brown, about 3 minutes. Add spinach by the handful, using tongs to stir and coat spinach with oil.
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