|Cooking Secrets: The Why and How|
|by Hill & Hill Author: Laurent|
Cooking Secrets The Why and How is easy to read from A to Z, and emphasizes light cuisine with a French accent.
1 - 10 of 30 for marinated salmon
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Drain salmon, removing bones ... vinegar. Blend mayonnaise and seasonings; gently fold into salmon. Serve on lettuce leaves, tomato cup, or as sandwich filling.
Place salmon in glass baking ... is cured, remove and scrape away the curing mixture and refrigerate until ready to serve. Slice. Serve sauce on the side.
Place salmon steak in an ... uncovered at 350 for 35 minutes, basting with remaining marinade. Garnish with lemon slices and dill weed sprig. 146 calories.
Place salmon in marinade at ... 10 minutes for each inch of thickness. You may have to turn steaks over again. Serve with melted butter and lemon juice.
Mix all ingredients in the pan in which salmon steak is to be marinated. Marinate salmon ... refrigerator. BBQ salmon steak over hot coals for 5-7 minutes per side.
Thaw fish if ... inch skillet. Sprinkle salmon with a little ... spooning mixture over fish several times. Drain before serving and spoon vegetables over fish.
Combine all ingredients except salmon and lemon wedges ... medium-hot coals on each side or until fish flakes when tested with a fork. Garnish with lemon wedges.
Fillet 3 pounds salmon from the middle ... blended. The sauce will thicken rapidly and must be stirred vigorously. Finally add plenty of finely chopped dill.
NOTE: Dried California ... and husks. The salmon packages can be ... quarters. Serve with tortillas. These can be broiled in oven or cooked on a griddle.
Mix all ingredients ... drain. Toss with salmon mixture, refrigerate until ... plates on top of lettuce leaves, garnish with shredded carrots. Serves 4.
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