Salmon Receipe
Randy Said:
I need a receipe for a good marinade for salmon, preferable with lime.?We Answered:
Broiled Dill SalmonIngredients:
½ cup melted butter or olive oil
2 tsp. lemon juice
1 tsp. salt
1 tbsp. fresh dill chopped
1/8 tsp. red pepper
4 salmon steaks, cut 1 inch thick (about 2 pounds)
Preparation:
1. Place melted butter, lemon juice, salt, fresh chopped dill and red pepper in small bowl and stir to combine.
2. Preheat broiler.
3. Place salmon steaks on lightly greased pan and brush with half of seasoned butter.
4. Broil, 5 inches from source of heat, 5 to 10 minutes.
5. Turn heat to 400°F, close oven and bake an additional 5 - 8 minutes.
6. Brush with remaining butter blend. Serve.
Beverage suggestions:
Light lager beer, Chenin Blanc
http://www.redlobster.com/seafood/recipe…
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http://keylimejuice.com/recipes.htm
Sautéed Tilapia with Lime
1-1 1/3 pound tilapia fillet, about ½ inch thick
3 tablespoons all-purpose flour
1 garlic clove, minced or pressed
Salt and pepper
½ cup dry white wine
1 tablespoon Nellie & Joe’s Key West Lime Juice
½ tablespoon butter
1 tablespoon olive oil
3 green onions, chopped
Rinse fish and pat dry. Put the flour on a plate and season with salt and pepper. Dredge the fillets in the flour, patting to remove excess. In a small bowl, combine garlic, wine, Nellie & Joe’s Key West Lime Juice and butter then set aside. Heat the oil in a 10 to 12-inch frying pan over medium-high heat. Add the fillets without overlapping (you may need to cook in 2 batches). Cook until golden on the bottom, about 3 minutes. Turn the fillets over and cook until opaque through the thickest part, 1-2 minutes more. Transfer the fish to a platter and keep warm (cover with foil or place in a 200º degree oven). Add the wine mixture to pan and boil, scraping up cooked bits, until reduced by half, 2-3 minutes. Stir in the onions and heat on low about 30 seconds. Pour the sauce over the fish and serve.
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Key Lime Baked Fish
1 large white fish fillet (dolphin, snapper)
Salt and pepper to taste
1 medium sweet pepper
1 large garlic clove
1 medium onion, sliced into rings
1¼ cup Nellie & Joe’s Key West Lime Juice
4 tablespoons olive oil
1 tablespoon cider vinegar
1 bay leaf
1 teaspoon oregano
Paprika
Clean and score fish. Place fish in large baking pan and sprinkle with salt and pepper. Place onion rings on top of fish. Mix together oil, vinegar and Nellie & Joe’s Key West Lime Juice and pour over all. Place bay leaf in center of fish. Lightly sprinkle oregano and paprika over surface of fish. Bake at 350º degrees.
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Ivan Said:
Looking for a great Canned Salmon Sandwich receipe. None of that no-fat or no-sugar substitutes required.?We Answered:
Salmon Patties1 can salmon, bones removed
1 egg, beaten
1/4 onion, minced
1/2 sleeve saltines, crushed fine
1/2 tsp seasoning salt, garlic salt or cajun seasoning
In bowl, combine all ingredients, mixing well. Form into patties and fry in oiled skillet. Serve on bread with mustard, tartar sauce, etc.
Lydia Said:
Does anyone have a nice healthy receipe for cooked salmon, I normally just grill it!?We Answered:
Try poached salmon with hollandaise sauce, its my fave meal.Danny Said:
Quick and easy salmon receipe?We Answered:
I know this may sound disgusting but it's a really good recipe. Every time I make it, there are no left overs.You need:
Salmon (boneless or in those packets)
A jar of Alfredo Sauce
Onions (usually one or two)
Garlic (1/2 teaspoon)
Tomatoes (usually one or two)
Paprika (to taste)
Salt (to taste)
Pepper (to taste)
Ketchup (1 table spoon)
Chop the onions and saute them in olive oil with chopped garlic and the spices until the onions are clear.
Add chopped tomatoes and just cook them enough until they are soft.
Add Salmon and wait 10 minutes.. mixing frequently
Then add Alfredo sauce and a table spoon of ketchup.
Prepare Fettucine or Angel Hair Pasta for this dish.
This dish takes about 20-30 minutes
Good luck
Ian Said:
MAKE Cavier:Someone have a receipe to cure salmon roe?We Answered:
Fish eggs and salt. What more do you need?To Prepare Caviar:
When you catch a fish that may have eggs and you want to make caviar, clean the fish immediately, and if it does have egg sacks, put them in a plastic bag and on ice. As soon as you can, start the caviar. Slit the egg sacks, and clean the eggs from the membranes they are attached too. This is the hard part. Use your fingers, continually cleaning out the little pieces of membrane. A steel screen with 1/4 inch or so mesh can be a help. Through all of this process do your best not to break the eggs. Do most of this work in a bowl of clean, cold water, and when all of the membrane has been sorted out, and the eggs are clean, drain them well.
Measure the eggs, and for each cup of eggs, make a brine of two cups of cold water and 1/2 cup kosher salt in a glass bowl large enough to hold both brine and eggs. Add eggs to cold brine and swirl gently occasionally for 15-20 minutes. Drain in a sieve and refrigerate for at least an hour or two and preferably overnight.
Caviar is good on crackers, with baked or boiled potatoes, scrambled eggs, blinies, crepes, deviled eggs and such. Decorate the caviar with a slice of lime, a bit of minced onion, or a little sieved hard boiled egg yolk. Serve with ice cold vodka, champagne or a clean, cold Pilsner. If you like caviar, this is excellent.
This same Caviar can be salted a bit more heavily, mashed, and used to make the Middle Eastern delicacy Taramusala. It can also be heavily salted, left to drain a while and then mashed and dried to a hard, flavorful concentrate which is quite delicious, high in nutritive value and rather indestructible. Caviar can be preserved in small jars if you use the same preserving techniques you would use for cold meat, fish or corn. The texture deteriorates badly, but the flavor and nutritional value are still good.
Kyle Said:
need smoked salmon receipe?We Answered:
http://salmon-swicki.eurekster.com/smoke…