Blackened Salmon recipe from Gulf Coast Favorites Cookbook is a summer favorite recipe. This is another Blog Post from my contributing author, Low End Larry
At last, a recipe for my Salmon Fish Sticks with Wasabi Aioli. Trading out cod with salmon and adding a bit of Japanese flair to the dipping sauce makes for the best fish sticks I’ve ever had
Liberally season salmon with salt and pepper. Heat a large non-stick pan over high with olive oil. Place skin side down in pan and reduce heat to medium-low
Salmon is usually eaten grilled and accompanied by boiled potatoes in Portugal, but lately I've been also roasting it in the oven and sided by rice and I couldn't fel more pleased with the result
Salmon and couscous were just made for each other, don't you think. Cooking Light's latest issue has a recipe for Grilled Salmon and Brown Butter Couscous that sounded just wonderful
For the salmon fillets. I used a boned salmon wedge that is pretty chunky, so if you are using a smaller salmon fillet then I would suggest cooking it skin side down in a hot pan for 3 minutes and then in the oven for 5-7 minutes before serving. 2 large salmon fillets – rubbed in olive oil and salt and pepper. Heat an oven-proof griddle pan to a medium-high temperature and cook the salmon for 2 minutes on each side. Once cooked, leave to rest for 2 minutes and this should be perfect timing to dish up your rice, cucumber and radishes – making sure you use up all your sweet juices from the radish pan
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