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Grilled salmon with garlic

Grilled salmon with garlic


Season the salmon with salt and pepper, cayenne pepper and grill for 4-5 minutes on each side until the meat is light in color.

The cleaned and chopped garlic is put in a pan together with the oil and heated over low heat, until the garlic leaves its aroma.

Put the salmon fillets in a bowl, pour the oil over them and sprinkle with lemon juice. Sprinkle over slices of green onions or greens and serve.

Good appetite!


Glazed grilled salmon

We suggest you try a recipe proposed by Lynne Tolley, great-granddaughter of Jack Daniel & rsquos, who cooks with whiskey and boasts a fragrant and tasty food. She designed it for her favorite restaurant, Miss Mary Bobo's.

Lynne Tolley is the author of several cookbooks, many of which are based on whiskey. She encourages the use of this drink in food, because the aroma it leaves is very intense.

  • 2 cloves garlic, chopped
  • 2 tablespoons oil
  • 1 tablespoon freshly grated ginger
  • & frac12 cup of orange juice
  • & frac14 cup of Hoisin sauce
  • & frac14 cup whiskey Jack Daniel & # 39s & reg from Tennessee
  • 2 tablespoons soy sauce
  • 1 medium-sized orange cut into thin slices, each slice cut in half
  • between 4 and 6 pieces of salmon (226 gr (8 ounces) each)

Method of preparation:

Cook the garlic in oil in a small pan over medium heat until tender, about 2 minutes. Add the other ingredients besides the salmon and bring to the boil. Boil the sauce over low heat for about 15 minutes or until thickened. Put the salmon in square aluminum foil.

Bake covered over medium heat for about 10 minutes.

Grease with glaze and let it simmer for another 2-3 minutes or until the fish is penetrated. The fish is served with hot sauce added with a spoon over each portion. Prepare 4-6 servings.

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Grilled salmon fillets

For today we have prepared a recipe with one of our favorite ingredients & # 8230 namely & # 8230salmon! An easy and super healthy dish. Enjoy!



Ingredient:

2 salmon fillets
2 cloves of garlic
salt, white + black pepper
1 lemon
2 teaspoons soy sauce-optional

1. Grind the garlic and mix it with the salt, pepper, juice of 1/2 lemon and soy sauce.
2. Let the fish fillets soak for 1-2 hours.
3. Heat the grill and place the salmon on the grill.

4. When the salmon starts to turn white, turn it carefully on the other side, leave it on the grill for another 3-4 minutes.


Fried salmon

For the first time when I buy salmon (but I didn't pay for it :)), for a more special occasion. Of course, in front of a fine and quite expensive product, I was inspired by the search for a suitable recipe and in the end I came up with the classic one, fried salmon, remaining in the opinion that the most expensive foods are cooked the most. simple.

  • 1 piece of salmon fillet
  • salt, white pepper
  • aromatic herbs (optional)
  • lemon juice
  • oil and / or butter

Wipe the piece of fillet with a dry napkin, then cut it into slices about 3 cm. Season with salt, pepper, herbs and a little lemon juice. We fry them in a pan in which we put half oil, half butter. It's done quickly, in a few minutes.

I served it with a cream and garlic sauce. It's delicious, I think I would eat it every day.

It can also be baked in the oven, but in a later episode :).

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Glazed grilled salmon

We suggest you try a recipe proposed by Lynne Tolley, great-granddaughter of Jack Daniel & rsquos, who cooks with whiskey and boasts a fragrant and tasty food. She designed it for his favorite restaurant, Miss Mary Bobo's.

Lynne Tolley is the author of several cookbooks, many of which are based on whiskey. She encourages the use of this drink in food, because the aroma it leaves is very intense.

  • 2 cloves garlic, chopped
  • 2 tablespoons oil
  • 1 tablespoon freshly grated ginger
  • & frac12 cup of orange juice
  • & frac14 cup of Hoisin sauce
  • & frac14 cup whiskey Jack Daniel & # 39s & reg from Tennessee
  • 2 tablespoons soy sauce
  • 1 medium-sized orange cut into thin slices, each slice cut in half
  • between 4 and 6 pieces of salmon (226 gr (8 ounces) each)

Method of preparation:

Cook the garlic in oil in a small pan over medium heat until tender, about 2 minutes. Add the other ingredients besides the salmon and bring to the boil. Boil the sauce over low heat for about 15 minutes or until thickened. Put the salmon in square aluminum foil.

Bake covered over medium heat for about 10 minutes.

Grease with glaze and let it simmer for another 2-3 minutes or until the fish is penetrated. The fish is served with hot sauce added with a spoon over each portion. Prepare 4-6 servings.

By activating and using the Comment Platform you agree that your personal data will be processed by PRO TV S.R.L. and Facebook Companies according to the PRO TV Privacy Policy, respectively the Facebook Data Use Policy.

Pressing the button below represents your agreement to the TERMS AND CONDITIONS of the COMMENTING PLATFORM.


Somon Tartar Ingredient:

  • 320 grams of skinless salmon, without traces of bones and well cleaned of skins
  • 2 tablespoons salted capers
  • 2 finely chopped shallots
  • 2 chilli peppers cleaned of seeds and finely chopped
  • 1 tablespoon finely chopped parsley
  • juice and peel of 1 lemon
  • 1 clove of garlic
  • 1 well baked avocado
  • 2 large tomatoes with a hard flesh
  • 80 grams of baby spinach
  • salt and pepper
  • 2 tablespoons olive oil

Preparing Salmon Tartar:

I want to specify that a salmon tartare can be seasoned in different ways. Tartar salmon with an Asian touch will contain soy sauce, onion (shallot), maybe a little chopped ginger, maybe some lime peel, green coriander and chilli. My version is simpler and with a rather Mediterranean touch, but if the taste is well balanced and seasoned with courage, a dish will come out that will be talked about for a long time.

1. The salmon must be extremely fresh, with a pleasant sea odor. It must be carefully cleaned of any traces of bones and skins, then the meat is finely chopped with a knife.

2. Finely chop the shallot, as well as the chilli pepper. It will not be pleasant to meet with large pieces of onion or hot pepper in your tartar. Finely chop the parsley, grate the lemon peel (be careful, the lemon must be well washed and wiped before) and chop the parsley very finely. Some of the capers (1 tablespoon) are kept whole, the others are chopped.

3. Mix shallots, hot peppers, grated lemon peel, parsley and chopped capers with salmon. Season bravely with salt and freshly ground pepper and refrigerate for at least 1 hour, after covering well with cling film.

4. Meanwhile, scald the tomatoes briefly in boiling water (no more than 30 seconds). Transfer immediately to a bowl of very cold water (with ice). Peel and remove the hearts and seeds (which can be used for something else). Finely chop the tomato pulp and put it in a sieve to drain the liquid well. I just prepared one crushed of tomatoes as per the book.

5. Shortly before serving, prepare the avocado paste: peel the avocado and remove the seeds. Put in a bowl. Add the juice of 1 lemon, of which 1 tablespoon and the garlic clove are kept separately. Work with the hand blender until you get a fine paste, which is seasoned with salt and pepper.

5. Slice the salmon tartare on the plates, according to taste and imagination. I pressed the composition of salmon tartar in a ring with a diameter of 8 cm. Arrange the avocado paste, the melted concassé, the capers kept whole, which are sprinkled with 1 tablespoon of olive oil. Separately, season the baby spinach salad with 1 tablespoon of lemon juice, salt and pepper to taste and the remaining olive oil.


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Salmon with teriaki sauce prepared with soy sauce, honey, freshly grated ginger and green onions

Fish in red wine sauce

Fish (carp) in red wine sauce, baked with carrots and tomato paste and fresh or canned mushrooms

White sauce with fish wine

White wine sauce recipe made from fish soup, lemon, butter, eggs and flour

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Fish with fresh tarragon and onion prepared with broth, vinegar, flour and oil


Ingredients smoked salmon on cedar plank

  • 1 fillet of salmon of about 800-1000 grams
  • 1 teaspoon coriander seeds
  • 1 teaspoon duck seeds
  • 1 teaspoon black mustard seeds
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon pepper
  • 1 teaspoon dried thyme
  • 1 tablespoon coarse salt
  • 2 tablespoons brown sugar
  • 1 bunch of asparagus
  • salt
  • Lemon

Preparation (video)

The Summer Kitchen series will offer you a recipe every weekend & # 8211 but what do I say a recipe? & # 8211 a complete menu, in time so you can apply it on the weekend. Next I invite you to watch the first episode of the Summer Kitchen series and to discover the menu proposed in the movie below:

Smoked salmon on cedar plank
Black risotto with seafood
Grilled asparagus wrapped in bacon
Grilled shrimp

So much for today, I hope you enjoyed it. Keep an eye on lauralaurentiu.ro for next week's Summer Kitchen!

Edit: I had a meal at the table with my happy wife Alina Codrean, with whom I recently discovered that we are consatence. :) She took the dessert! Another grilled fish recipe:

Did you like this recipe?


Grilled salmon with Olympiada sauce

Tradition (I don't know whose) says it's good to eat fish on New Year's Eve. The Romanian tradition only says that on the night between the years it is good to eat, period.

To respect both traditions, without cooking too much, read on.

Pieces of fresh (or freshly thawed) salmon are seasoned with salt and pepper, then grilled (after the embers have hardened - that is, after you have finished frying the pork, lamb, ram, chicks, or whatever else you have in the yard). ), returning them only once.

3-5 minutes on each side should be enough (obviously, depending on several factors: the temperature of the embers, the distance from the embers to the grill, the thickness of the pieces of fish, etc.).

Beforehand, prepare the sauce à la Olympiada (old koana recipe): beat well with a fork 4 tablespoons of olive oil with the juice squeezed from two lemons, add 3-4 cloves of cleaned and crushed garlic and ½ teaspoon of dried oregano .

P.S.1: To avoid heating the grill behind the block on New Year's Eve, try the grill pan or even a regular non-stick pan greased with a little olive oil.

P.S.2: If you still insist on the grill, after heating it, rub it firmly with a freshly cut red onion. It helps keep the fish from sticking.

Let's see each other healthy next year!