|The Complete Book of Japanese Cooking|
|by Elisabeth Ortiz|
This is the cookbook for anyone who enjoys the simple, fresh and beautifully presented foods of Japan, and is the ideal introduction for those who...
Tip: Try skinless boneless for more results.
Results 1 - 10 of 25 for salmon skinless boneless
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Mix together orange juice and lemon juice. Place salmon in a Ziploc ... salmon. Transfer fish to baking dish. Bake until done, 10-12 minutes. Serves 4.
In a 1 3/4 quart casserole, combine broccoli, noodles, soup and milk. Gently stir seafood into mixture. Cover. Microwave on high for 7 to 9 minutes ...
Mix all together. ... pan. Shape into a loaf and bake at 325 degrees for 1 hour 15 minutes. Baste the loaf with the liquid from the salmon. Serves about 3.
Drain salmon, saving liquid. ... loaf pan. Bake, uncovered at 350 degrees for 50 to 60 minutes. Serves 4 to 6. Suggestion: Serve with Hollandaise sauce.
On serving platter ... minute. Remove from heat. Gently fold in salmon and place mixture over linguini. Serve immediately. Makes approximately 6 servings.
In a 1 ... and egg. Add salmon; mix well. ... a half-turn once. To serve, remove salmon loaves, stir pea and cream cheese mixture and spoon over loaves.
Drain salmon. Remove skin ... fat, and cholesterol use a butter of which the first ingredient is liquid oil and skim milk. To reduce sodium, try Papa Dash.
Cut the salmon filet into 8 ... butter piece by piece until the sauce is smooth. Add lemon juice and chopped basil. Adjust seasoning. Pour into a sauce boat.
Put the mustard and vinegar into a mixing bowl, add the oil, whisking in vigorously. Stir in remaining ingredients except the thyme and fish. Keep ...
Drain, flake salmon, reserving 1 ... Serve on lettuce leaves with lemon wedges. I serve as an appetizer sometimes and have doubled and quadrupled the recipe.
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