|Savoring the Wine Country|
|by Meesha Halm|
Discover stunning photographs, delicious recipes, and suggested wines from 29 of Northern California's finest wine country restaurants including T...
1 - 10 of 151 for thick salmon
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 saucepan, ... see below). Brush salmon steaks with olive ... simmer for about 7 minutes. Shut off heat but leave pan covered until rice is tender.
Combine first six ... hours. Top each salmon steak with 2 ... tarragon mayonnaise. May substitute other firm flesh fish. Experiment with different fresh herbs.
Place 4 salmon steaks in shallow ... about mid-time and brushing again. Pass remaining sauce. I have used this on salmon roasts and wrapped them in foil.
Drain salmon; break into ... pasta. Nice served with Parmesan cheese. Makes 6 to 8 servings. For 3 or 4 servings halve recipe using 1 (7 3/4 oz.) can salmon.
Rinse salmon steaks and pat ... skin and lift out center bone before serving. Garnish with parsley and lime. Serve with boiled new potatoes and green beans.
In a medium ... surfaces of the salmon with the olive ... escalopes slightly overlapping on serving plate, then spoon the salsa over them. Makes 4 servings.
Arrange salmon in flame-proof pan. ... and pour on remaining mixture. Broil for an additional 5 minutes or salmon flakes easily. Serve with lemon wedges.
Put onion and ... to boiling. Add salmon, skin side ... towels. Serve cold with mustard sauce. Mix well, cover and refrigerate until use on cold salmon.
Brush with oil. Cook salmon until fish just flakes, about 6 to 8 minutes per side.
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