Showing posts with label salmon. Show all posts
Showing posts with label salmon. Show all posts
Wednesday, April 2, 2014
SANDRAS ALASKA GRILLED SALMON STEAKS with a CREAMY LIME MARINADE
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| A perfect way to barbecue fresh salmon on a summer day... |
Prep: 5 Mins. |
Marinade 15 Mins. |
Grill: 10 mins.
Posted by: Sandra
INGREDIENTS:
1 tablespoon olive oil
1 tablespoon lime juice
1 teaspoon honey
1/2 cup low-fat plain yogurt
1 tablespoon fresh ginger, minced
1 clove garlic, minced
1 green onion, sliced
½ teaspoon dry rosemary
1/4 teaspoon salt
1/2 teaspoon freshly ground pepper
4 (1”) thick salmon steaks (if thicker, allow more cooking time)
1 lime, cut into wedges
METHOD:
Whisk together oil, lime juice, honey, yogurt, ginger, garlic, green onion, rosemary, salt and pepper in a shallow non-reactive dish. Add fish steaks and turn to coat with marinade. Cover and marinate for at least 15 minutes, but no longer than 30 minutes, (turning once after 7 minutes).
Preheat indoor grill to medium-high heat, or an outdoor grill. Oil a folded paper towel, hold it with tongs and rub it over the rack, or grill pan.
Coarsely grind pepper onto steaks. Place the steaks onto hot oiled grill rack, turning once at 5 minutes; continue cooking until the fish is opaque, and flakes easily with a fork, about 10 minutes total (discarding marinade). Serve immediately with lime wedges. - Enjoy all!
Saturday, March 22, 2014
Salmon Salad Update
Hi there everyone, Thank you for visiting! I just thought I would let you know that I updated my Easy Salmon Salad Recipe with a picture. I didnt have cherry tomatoes in at the time so I just used normal ones instead. Hope you like it :)
Tuesday, March 18, 2014
Smoked Salmon and Fennel Salad
I addeed a few leaves of Rocket but otherwise it is as the recipe and the fennel was a delicious fresh and crunchy counterpoint to the rich smoky salmon. I would certainly reccommend this either as a starter a salad or made into canapes.
Sunday, February 16, 2014
SANDRA’S SALMON STUFFED GRAPE TOMATO APPETIZER
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A festive and vibrant appetizer you can make ahead of time to serve to your guests prior to the main course... |
Servings: 10
Yields 2.5 dozen
Prep: 30 Mins.
INGREDIENTS
30 ripe grape tomatoes
Filling:
3 ozs. lox (cured and thinly sliced Alaska salmon), finely chopped
1/3 cup finely chopped red onion
1/3 cup finely chopped red bell pepper
¼ teaspoon garlic granules
¼ teaspoon freshly ground pepper
Topping:
1 (3 oz. pkg.) cream cheese, softened
1 teaspoon milk
1 teaspoon freshly squeezed lemon juice
1 teaspoon finely chopped fresh dill (or ¼ teaspoon dried)
½ teaspoon paprika
Pinch of cayenne pepper
Garnish:
30 Capers
Halved lemon slices
METHOD
Cut a thin slice off the top of each grape tomato, and a very, very thin slice off of bottom (just so they stand upright when filled), scoop out and discard pulp using a ¼-teaspoon measuring spoon (being careful not to get too close to bottom), and invert tomatoes on paper towels to drain.
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| 3 oz. pkg. of Fresh Lox |
Meanwhile, in a small bowl use a spoon to fold the lox, onion, bell pepper, garlic granules, and pepper to combine.
Spoon filling into tomatoes using the same ¼-teaspoon measuring spoon.
In another small bowl, using a hand mixer beat cream cheese, milk, lemon juice, dill, paprika, and cayenne until smooth.
Insert a star tip into a pastry or plastic bag, and fill bag with cream cheese mixture; pipe a small amount on top of each tomato, and garnish with a caper.
Arrange the prepared tomatoes decoratively on a serving vessel, and place sliced lemon halves around them. ~ Enjoy!
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