CASHEW-CRUSTED SALMON WITH BOK CHOY
Provided by Robin Miller : Food Network
Categories main-dish
Time 17m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Brush honey mustard all over salmon. Season both sides of salmon with onion flakes and black pepper. Place cashews in a shallow dish, add four of the salmon fillets and turn to coat.
- Place all salmon fillets in hot skillet and cook 3 minutes per side, until fork-tender.
- Heat remaining olive oil in separate large skillet over medium heat. Add garlic and cook 1 minute. Add bok choy and cook 2 minutes, until greens wilt but stalks are still crisp-tender. Season, to taste, with salt and pepper.
- Serve the cashew-crusted salmon with this meal and reserve 2 uncrusted fillets for another meal.
HIBISCUS-LIME TEA
Provided by Guy Fieri
Time 20m
Yield 6 servings
Number Of Ingredients 3
Steps:
- Bring 4 cups of water to a boil in a medium saucepan. Add the hibiscus flowers, agave syrup and lime zest and let steep 7 to 10 minutes.
- Strain through a sieve into a pitcher, discarding the solids. Add the lime juice, 2 cups cold water and 2 cups ice. Serve over ice and garnish with lime.
POTATO ENCRUSTED STUFFED SALMON WITH LEMON WHITE WINE SAUCE
Provided by Judson Allen, Food Network Star Season 8 Finalist
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 17
Steps:
- Sprinkle the salmon with some of the Cajun spice. Cut a lengthwise slit in the side of the salmon.
- In a bowl, combine the goat cheese, mascarpone, Parmesan 1/2 tablespoon parsley and chives. Stuff the salmon with the cheese mixture.
- Using a sharp knife or mandoline, cut 1 potato into thin slices and sprinkle with salt and pepper. Using a piece of plastic wrap, lay out half the potato slices flat and place a salmon piece in the middle. Pull the plastic up over the salmon to wrap it in the potatoes like a crust. Repeat with the remaining potatoes and salmon.
- Preheat the oven to 375 degrees F.
- Heat an ovenproof skillet over high heat and add the oil. Sprinkle the salmon with salt and pepper and place in the hot skillet. Cook until the potato crust is brown and crispy. Cover the skillet with foil and transfer to oven to the cook for a few more minutes to medium-well. For the sauce, melt the butter in a saucepan and add the flour, stirring to combine. Add the chicken stock, wine, lemon juice, the remaining 1/2 tablespoon parsley and a generous pinch of Cajun seasoning. Simmer until thickened.
- Pan fry the mushrooms in a little oil until golden.
- Spoon some sauce on the bottom of each plate and place a salmon fillet on top. Garnish with the mushrooms.
HIBISCUS, LIME AND MINT
Provided by Food Network
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- In a large pot add the water and the ginger and bring to a boil over medium heat. Add the sugar, lime juice, mint and hibiscus and stir to combine. Remove from the heat and let steep for about 20 minutes. Strain into a pitcher and pour into ice filled glasses. Garnish with mint strips and lime pulp before serving.
CASHEW CRUSTED SALMON
Make and share this Cashew Crusted Salmon recipe from Food.com.
Provided by Fisher Nuts
Categories Nuts
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Place 1 tablespoon of oil in a large skillet and heat through until hot.
- In a bowl mix the honey and mustard together, add the onion and garlic mix well.
- Brush the salmon on the skin side with the honey mixture thick enough to coat. Place in the cashews and coat well.
- Place the fish skin side down in the hot skillet and gently sauté until the side turns golden. Turn over the salmon and finish cooking it until the internal temperature reaches 145°F using a cooking thermometer.
- Place on a platter and drizzle with the remaining oil and a squirt of lemon. Serve immediately.
Nutrition Facts : Calories 545.7, Fat 21.4, SaturatedFat 3.5, Cholesterol 146.3, Sodium 416.7, Carbohydrate 20.4, Fiber 1.1, Sugar 18.1, Protein 66.2
CASHEW, CHILLI & LIME-CRUSTED FISH
The full-flavoured crust gives a hint of heat to this Indian-style meal
Provided by Anjum Anand
Categories Dinner, Main course
Time 25m
Number Of Ingredients 10
Steps:
- Rub the oil and garlic paste over the fish with 2 tbsp of the lime juice. Season, then marinate for 20-30 mins.
- Heat oven to 190C/170C fan/gas 5. Whizz together the crust ingredients and the remaining lime juice to make a rough paste. Pat the fish fillets dry with some kitchen paper, then press a quarter of the crust onto each fillet. Lift onto an oiled baking tray, then roast for 12-15 mins until cooked through.
Nutrition Facts : Calories 356 calories, Fat 22 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 32 grams protein, Sodium 0.24 milligram of sodium
SALMON WITH ROSEMARY SAUCE
Top salmon with a creamy, fragrant herb sauce for a match made in culinary heaven!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Place 1 teaspoon rosemary, the parsley, peppercorns and lemon in cheesecloth; tie securely.
- Heat broth and cheesecloth bag to boiling in 10-inch skillet; reduce heat. Cover and simmer 5 minutes.
- If fish fillets are large, cut into 4 serving pieces. Place fish fillets in skillet; add water, if necessary, to cover. Heat to boiling; reduce heat. Simmer uncovered 5 to 10 minutes or until fish flakes easily with fork.
- Remove fish to serving platter and keep warm. Reserve 1/3 cup broth mixture. Discard cheesecloth bag and remaining broth mixture.
- Mix half-and-half and cornstarch. Heat half-and-half mixture, reserved broth mixture, 1 teaspoon rosemary and the salt to boiling in skillet over medium heat. Boil and stir 1 minute. Pour over fish.
Nutrition Facts : Calories 215, Carbohydrate 2 g, Cholesterol 85 mg, Fiber 0 g, Protein 27 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 810 mg
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