Search results for: salmon

Here are the search results for your query. Please use our advanced search page for more specific results.

Cheesy Ham and Salmon Roll-Ups

Cheesy Ham and Salmon Roll-Ups

These good-looking roll-ups begin their life as savory crepes but serving them as bite-sized rolls will make it easier for your friends to gobble them up. The extra-cheesy and extra-meaty filling will all but ensure that.

Cheesy Ham and Salmon Roll-Ups Read More »

Ingredients Needed for Cheesy Ham and Salmon Roll-Ups

2 eggs
salt
1 tablespoon vegetable oil
1 cup milk
12 ounces of flour
4 ounces of feta, crumbled
5 ounces of cottage cheese
4 ounces of sour cream
10 lettuce leaves
1 pound ham, sliced
10 ounces of smoked salmon, thinly sliced

How to Make Cheesy Ham and Salmon Roll-Ups

  1. Add the eggs, some salt, and the vegetable oil to a bowl. Beat them using the hand mixer.
  2. Continue by whisking them and adding the milk in the process.
  3. Keep whisking and gradually add the flour. Mix until you have a smooth dough.
  4. Heat a lightly oiled pan over medium-high heat, then scoop 2-4 tablespoons of batter into the pan using a smaller ladle.
  5. Tilt the pan to cover the entire bottom with batter, then fry for 1-2 minutes on both sides. Do the same for the remaining batter. We’ve got 10 crepes but your number may be different according to the quantity of batter you pour into the pan.
  6. Add the feta, cottage cheese, and sour cream to a bowl. Mix until even.
Roasted Salmon with Chickpeas

Roasted Salmon With Chickpeas

Say hello, again, to the Omega-3-rich salmon, one of the fattiest and delicious fish there is. Pair it with roasted chickpeas which are irresistibly crispy and tasty. Also, enhance everything with a savory white sauce made with mayo and sour cream. You will always return to this combination.

Roasted Salmon With Chickpeas Read More »

Ingredients Needed for Roasted Salmon With Chickpeas

1 pound salmon
1 tablespoon olive oil
salt
pepper
8 ounces of canned chickpeas
2 teaspoons of vegetable oil
1 teaspoon smoked paprika
2 tablespoons of mayonnaise
1 teaspoon dried chives, finely chopped
1 tablespoon fresh parsley, chopped
1 teaspoon garlic powder
1 teaspoon sour cream

How to Make Roasted Salmon With Chickpeas

  1. Line a baking dish with parchment paper and add the salmon fillets. Drizzle with olive oil, season with salt and pepper, then bake for 12 minutes at 360⁰F/180⁰C.
  2. Add the chickpeas to another baking dish. Drizzle with vegetable oil, season with smoked paprika and stir in. Bake for 20 minutes at 380⁰F/190⁰C.
  3. Add the mayo, chives, parsley, garlic powder, and sour cream to a smaller bowl. Mix until even.
Pan-Fried Salmon with Garlicky Ghee Sauce

Pan-Fried Salmon With Garlicky Ghee Sauce

Would you say no to pan-seared deliciously oily salmon cooked in ghee butter? And not only that. We’ll transfer it to the oven and bake it covered in a ghee sauce enriched with sharp crushed garlic and minty thyme.

Pan-Fried Salmon With Garlicky Ghee Sauce Read More »

Ingredients Needed for Pan-Fried Salmon With Garlicky Ghee Sauce

4 tablespoons of ghee
3 garlic cloves, crushed
1 teaspoon fresh thyme
sea salt
1 ½ pounds of salmon fillets (4 fillets 6-ounce each)

How to Make Pan-Fried Salmon With Garlicky Ghee Sauce

  1. Add 3 tablespoons of ghee, the garlic, and thyme to a small bowl. Season with sea salt and mix until even. Set aside.
  2. Heat the remaining ghee in a skillet over medium-high heat and add the salmon fillets. Fry for 1 minute on each side.
  3. Top them with the garlic and ghee sauce, then bake them for 12 minutes at 340⁰F/170⁰C.
Parchment-Baked Salmon with Lemon and Basil

Parchment-Baked Salmon With Lemon and Basil

Baking in parchment paper pouches amounts to oven-steaming and this technique keeps all the flavors in place. So, your low-carb salmon fillet will not be just moist and juicy, but also intensely flavored with whatever you choose to flavor it with. This time we recommend sharp lemon and mildly peppery basil.

Parchment-Baked Salmon With Lemon and Basil Read More »

Ingredients Needed for Parchment-Baked Salmon With Lemon and Basil

3 salmon fillets (7-ounce each)
1 tablespoon olive oil
1 teaspoon sea salt
½ teaspoon pepper
1 large lemon, sliced
¼ cup fresh basil leaves

How to Make Parchment-Baked Salmon With Lemon and Basil

  1. Place the salmon fillets on the work surface, drizzle with olive oil, season with sea salt and pepper and rub in.
  2. Place each fillet on a bed of 3 lemon slices on parchment paper. Add basil leaves and top with yet another slice of lemon. Make pouches and seal them with a cord.
  3. Transfer to a roomy baking dish and bake for 20 minutes at 400⁰F/200⁰C.
Salmon Patties

Salmon Patties

You need 20 minutes at most to put together these salmon patties on your plate. Let’s sharpen them a bit with soy sauce and garlic, then grill them to get a slightly crispy crust. This completes the creamy interior in the most delicious way.

Salmon Patties Read More »

Ingredients Needed for Salmon Patties

8 ounces of salmon
1 egg
¼ medium red bell pepper, minced
2 garlic cloves, crushed
1 teaspoon soy sauce
salt
pepper

How to Make Salmon Patties

  1. Add the salmon to a blender. Blend until smooth. Transfer to a bowl.
  2. Add the egg, bell pepper, garlic, and soy sauce. Season with salt and pepper. Mix until even using a spatula.
  3. Start forming patties. We’ve got six, but your number can slightly vary.
  4. Grill them for 4-5 minutes on each side.
Garlic Herb Baked Salmon

Garlic Herb Baked Salmon

Get your protein and good fat intake in the most delicious and aromatic way by means of herbed oily salmon. Bake yours with rosemary and thyme and coat it with an intense spiky garlic mixture.

Garlic Herb Baked Salmon Read More »

Ingredients Needed for Garlic Herb Baked Salmon

1 tablespoon olive oil
4 garlic cloves, crushed
¾ teaspoon salt
½ teaspoon pepper
1 ½ pounds of salmon fillets (4 fillets 6-ounce each)
3 fresh rosemary sprigs
4 fresh thyme sprigs

How to Make Garlic Herb Baked Salmon

  1. Add the olive oil and garlic to a small bowl. Season with salt and pepper and mix until even.
  2. Place the fillets on the work surface. Coat them with the garlic mixture.
  3. Line a roomy baking dish with parchment paper and place the fillets in it. Add the rosemary and thyme and bake for 15-18 minutes at 425⁰F/220⁰C.
Lemon Grilled Salmon

Lemon Grilled Salmon

Grilling salmon is as easy as pie (pun intended), only healthier. And, of course, lemon is always a most welcomed complement where fish is present. This is especially true for the oily salmon. Grilling them together only makes things better.

Lemon Grilled Salmon Read More »

Ingredients Needed for Lemon Grilled Salmon

1 pound skin-on salmon side
½ teaspoon sea salt
½ teaspoon pepper
2 teaspoons of olive oil
1 large lemon, thickly sliced
1 tablespoon fresh herbs

How to Make Lemon Grilled Salmon

  1. Place the salmon on the work surface, season it with sea salt and pepper and coat it with olive oil.
  2. Put it on the grill together with the lemon slices. Grill for 15 minutes on both sides. Serve garnished with herbs.
Butter Salmon with Creamy Sauce

Butter Salmon With Creamy Sauce

First, prepare the salmon fillets by quickly frying them to get a slightly crispy irresistible crust. Then toss them into the pan with juicy cherry tomato wedges, heavy cream, and parmesan, and cook them in butter. An incredible creamy sauce will form itself, transforming the tender buttery salmon into a true tasty delight.

Butter Salmon With Creamy Sauce Read More »

Ingredients Needed for Butter Salmon With Creamy Sauce

14 ounces of salmon, cut into 4 pieces
salt
pepper
1 tablespoon vegetable oil
4 tablespoons of butter
2 garlic cloves, crushed
7 ounces of cherry tomato, wedged
3 ounces of baby spinach
⅓ cup heavy cream
½ cup parmesan, grated
1 tablespoon fresh basil, chopped
⅓ cup fresh parsley, chopped
2 teaspoons of lemon juice

How to Make Butter Salmon With Creamy Sauce

  1. Place the salmon fillets on the work surface. Season with salt and pepper and rub in.
  2. Heat the oil in a pan over medium heat and add the fillets. Fry for 7-8 minutes on both sides, then set aside.
  3. Lower the heat and melt the butter using the same pan with the drippings from the fish. Add the garlic and stir it in.
  4. Add the cherry tomatoes and stir them in. Do the same with the baby spinach. Season with salt and pepper.
  5. Add the heavy cream and parmesan and stir them each in. Add the fried fillets, the basil, and parsley. Squeeze some 2 teaspoons of lemon juice and stir in. Remove from heat.
Salmon Cured in Beetroot and Horseradish (Gravlax)

Salmon Cured in Beetroot and Horseradish (Gravlax)

Aside from the 36 hours needed to cure the salmon, this dish should only take 15 minutes of your time tops. But it’ll so much worth the wait. Let’s build on the traditional gravlax curing mixture of salt, sugar, and dill by tossing juicy beetroot and spiking the whole thing with horseradish, lemon, and vodka. The oily salmon meat will wonderfully borrow these flavors.

Salmon Cured in Beetroot and Horseradish (Gravlax) Read More »

Ingredients Needed for Salmon Cured in Beetroot and Horseradish (Gravlax)

1 medium beetroot, cubed
1 cup fresh dill
2 tablespoons of salt
2 tablespoons of brown sugar
1 fluid ounce vodka
1 tablespoon horseradish, shredded
1 teaspoon lemon zest
1 ¼ pounds of salmon fillet

How to Make Salmon Cured in Beetroot and Horseradish (Gravlax)

  1. Add the beetroot, dill, salt, brown sugar, and vodka to a blender. Blend until smooth. Add the horseradish and lemon zest. Mix more using a teaspoon. Set aside.
  2. Place the salmon fillet on a fish serving platter. Coat it with the beetroot – horseradish mixture, cover with plastic wrap and refrigerate for 36 hours.
  3. Remove from the fridge and scrape off the coating. Cut the fillet into thin slices. Serve with soy sauce and lemon.
Creamy Salmon with Spinach

Creamy Salmon With Spinach

You first fry the fillets for this one, but then, continue by cooking an incredibly savory garlic-onion sauce. And you do that using the juices left from frying the fillets. Some of the best flavors are left in there. Enrich them even more with melted butter, sun-dried tomatoes, heavy cream, and parmesan. Incredibly tasty, you’ll see!

Creamy Salmon With Spinach Read More »

Ingredients Needed for Creamy Salmon With Spinach

14 ounces of salmon fillets (2 fillets)
salt
pepper
2 tablespoons of olive oil
1 tablespoon butter
5 garlic cloves, crushed
1 medium onion, minced
2 ounces of sun-dried tomatoes
⅔ cup vegetable stock
⅓ cup heavy cream
4 ounces of baby spinach
½ cup parmesan, grated
fresh parsley for garnishing

How to Make Creamy Salmon With Spinach

  1. Place the fillets on the work surface. Season with salt and pepper on both sides. Rub in.
  2. Heat the olive oil in a skillet over medium-high heat. Add the fillets and fry on each side for 5 – 6 minutes. Transfer the fillets on paper towels and set aside.
  3. Turn the heat to low and start melting the butter using the same skillet. Add the garlic and onion. Cook and stir until tender.
  4. Add the sun-dried tomatoes and stir them in. Add the vegetable stock and heavy cream. Stir them in. Season with salt and pepper.
  5. Add the baby spinach and stir it in. Do the same for the grated parmesan. Add the fillets, cover them with the sauce and cook for 8 minutes. Garnish with fresh parsley.
Salmon and Shrimp Casserole

Salmon and Shrimp Casserole

This seafood and vegetable casserole is ideal for the cold weather. It’s rich and nutritious but gentle on the stomach. That’s because it is packed with spinach, carrots, leek, tomatoes, and a mashed potato topping. It also includes salmon and shrimp, all with a subtle lemony touch.

Salmon and Shrimp Casserole Read More »

Ingredients Needed for Salmon and Shrimp Casserole

1 medium zucchini, shredded
1 chili, sliced
4 ounces of baby spinach
2 medium carrots, shredded
½ medium leek, sliced
2 ounces of cherry tomatoes, 4 tomatoes (quartered and halved)
¼ small cabbage, finely chopped
1 cup cheddar, grated
7 ounces of salmon, chopped
4 ounces of shrimp, some 9 pieces
2 teaspoons of lemon juice
salt
pepper
1 tablespoon vegetable oil
¼ cup heavy cream

How to Make Salmon and Shrimp Casserole

  1. Add the zucchini, chili, baby spinach, carrots, leek, cherry tomatoes, cabbage, cheddar, salmon, shrimp, lemon juice, and vegetable oil to a 13 x 9 x 2 inches (33 x 23 x 5 cm) baking dish.
  2. Season with salt and pepper and mix until even using a spatula.
  3. Pour the heavy cream over the mixture. Transfer the mashed potatoes to a piping bag.
  4. Top the mixture with small lumps of mashed potatoes.
  5. Bake for 30 minutes at 380⁰F/190⁰C.
Smoked Salmon Stuffed Onions

Smoked Salmon Stuffed Onions

These good-looking and tasty bites is where sweet, sour, and salty meet. The crunchy croutons and popping mustard seeds playfully team up with the smoked salmon’s soft texture and the buttery cooked onions. Finally, the dill brings its refreshing flavor into play, too.

Smoked Salmon Stuffed Onions Read More »

Ingredients Needed for Smoked Salmon Stuffed Onions

For the onions:

3 medium onions, halved
2 teaspoons of white wine vinegar
1 tablespoon melted butter

Mustard mixture:

1 tablespoon mustard seeds
1 tablespoon sugar
¼ cup white wine vinegar (2 ounces)
½ cup water

For the salmon:

7 ounces of smoked salmon fillet
¼ cup croutons
2 teaspoons of fresh dill, chopped
salt
pepper

How to Make Smoked Salmon Stuffed Onions

  1. For the onions:

    Place the onion halves into a baking dish. Drizzle them with vinegar and coat them with melted butter. Bake for 10 minutes at 350⁰F/175⁰C.

  2. Mustard mixture:

    Add the mustard seeds, sugar, vinegar, and water to a smaller bowl. Mix them using a teaspoon. Set aside for 30 minutes.

  3. For the salmon:

    Place the salmon fillet on the work surface and dice it.

  4. Add it to a bowl together with the croutons and dill. Season with salt and pepper and mix until even.
  5. For each onion half, remove its inner layers leaving only 2 or 3 so that they resemble little cups. Fill them with salmon mixture and top them with mustard mixture.
Scroll to Top