Dec 18, 2023
Salmon 🍣
art for my watercolor final 🐟
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Salmon 🍣
art for my watercolor final 🐟
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Air-fryer King Salmon with Edamame Quinoa Salad tossed in a Maple vinaigrette makes a delicious and nourishing high protein meal. The salmon is seasoned with seafood seasoning and olive oil. Cooked in air fryer for 8 minutes on 375 F for 8 minutes or until cooked through. Here’s how to make the edamame quinoa salad with maple vinaigrette:
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Ingredients:
- 2 cups cooked quinoa.
- 3/4 cup of shelled edamame.
- 1/2 cup English cucumber, diced.
- 1/2 cup red bell pepper, chopped.
- 1/2 cup carrot, julienned.
- 1/4 cup green onion, sliced.
- 1/4 cup shelled pumpkin seeds.
Add all ingredients to a bowl and prepare dressing.
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Maple Vinaigrette Ingredients:
- 1/4 cup extra virgin olive oil.
- 1/4 cup rice vinegar.
- 1/4 cup coconut aminos (sub low sodium soy sauce).
- 2 tablespoons maple syrup.
- 1 teaspoon minced garlic.
- 1 teaspoons red pepper flakes.
- 1 teaspoon salt.
Add all ingredients to a small mason jar. Close tightly and shake well. Pour dressing over salad and toss well to combine. Makes 4 servings.
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Salmon with Feta Dill Sauce Ingredients: 4 salmon fillets (3 to 4 ounces each) 1 tablespoon lemon juice Old Bay seasoning, to taste 2 tablespoons butter 1 1/4 cups heavy cream 1 tablespoon Dijon mustard 4 oz crumbled feta cheese 3 tablespoons chopped fresh dill (reserve some for garnish) Directions: Season the salmon fillets with lemon juice and a sprinkle of Old Bay seasoning. Cook the salmon in the air fryer at 400°F for 8 to 10 minutes, or bake in the oven on a baking sheet at 400°F for 8 to 10 minutes until flaky and fully cooked. In a skillet over high heat, melt the butter and add the heavy cream, Dijon mustard, and a bit of Old Bay seasoning. When the mixture begins to bubble, reduce the heat to medium-low and simmer for 3 minutes, stirring occasionally. Add the crumbled feta cheese and most of the fresh dill, reserving some dill for garnish. Continue to cook the sauce for an additional 2-3 minutes, stirring until it reaches your desired thickness. Serve the sauce over the cooked salmon fillets, garnishing with the reserved fresh dill. Prep Time: 5 minutes | Cooking Time: 15 minutes | Total Time: 20 minutes Kcal: 350 kcal per serving | Servings: 4 servings This Salmon with Feta Dill Sauce combines tender, flaky salmon with a creamy, herbaceous sauce that adds a burst of fresh flavor to every bite. The subtle tanginess of the feta cheese pairs perfectly with the bright, aromatic dill and smooth cream, creating a sauce that complements the richness of the salmon beautifully. Ideal for a quick and elegant meal, this dish is simple yet packed with flavor. It can be prepared in under 20 minutes, making it perfect for busy weeknights or even a dinner party where you want to impress. Serve it with a side of steamed vegetables or roasted potatoes for a complete meal thats sure to become a new favorite.
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Smoked Salmon Canapés Ingredients: 23 slices thin-sliced rye bread 3 tablespoons minced red onion, divided 1 tablespoon minced fresh dill, plus additional dill sprigs for garnish 4 ounces (113 g) cream cheese, at room temperature 23 teaspoons fresh lemon juice Salt and pepper, to taste 4 ounces (113 g) smoked salmon Directions: Preheat Oven: Preheat the oven to 450°F (230°C) to toast the bread (or use a toaster oven). Prepare Bread: Cut the bread into 1½-inch (3.8 cm) squares, removing crusts if needed. Youll need 16 squares, which usually takes 23 slices. Toast Bread: Place bread squares on a tray and toast for 23 minutes. Flip and toast for another 23 minutes until golden and crisp. Set aside on a platter. Prepare Ingredients: Mince red onion and fresh dill. Mix Cream Cheese: In a small bowl, mash the cream cheese until smooth. Add minced dill, 2 tablespoons of red onion (reserve 1 tablespoon for garnish), and 2 teaspoons of lemon juice. Mix until well combined. Season: Add salt, pepper, and additional lemon juice or dill to taste. For enhanced flavor, refrigerate the cream cheese mixture for 1 hour (optional). Assemble Canapés: Spread the cream cheese on each toasted square. Roll a strip of smoked salmon into a rose shape and place on top. Garnish and Serve: Sprinkle each canapé with remaining red onion and a small sprig of dill. Serve immediately or cover and refrigerate for up to 12 hours before serving. Prep Time: 10 minutes Cooking Time: 5 minutes Total Time: 15 minutes Kcal: 90 kcal Servings: 16 canapés és The combination of smoky salmon, creamy cheese, and the subtle tang of lemon creates a harmonious flavor that makes these canapés irresistibly delicious. With delicate herb accents and the crunch of toasted rye, each bite offers a sophisticated and refreshing treat for the palate. Perfect for gatherings or special occasions, these Smoked Salmon Canapés are easy to prepare and sure to impress. Theyre visually stunning, with rolled salmon roses and sprigs of fresh dill that bring a touch of elegance to any appetizer spread. Whether for a holiday party, brunch, or an evening soirée, these bites are a memorable addition.
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This Keto-friendly recipe features succulent salmon fillets seared to perfection in a cast iron skillet, complemented by the freshness of cherry tomatoes and the delicate flavor of tarragon. It's a quick and easy dish bursting with flavor and healthy fats.
Ingredients: 4 salmon fillets 6 oz each. Salt and pepper to taste. 2 tbsp olive oil. 2 cloves garlic, minced. 1 pint cherry tomatoes, halved. 2 tbsp fresh tarragon leaves, chopped. 1 lemon, sliced for garnish.
Instructions: Season salmon fillets with salt and pepper on both sides. Heat olive oil in a cast iron skillet over medium-high heat. Add minced garlic and cook for 1 minute until fragrant. Place salmon fillets skin side down in the skillet and sear for 4-5 minutes until golden brown. Flip salmon fillets and add cherry tomatoes to the skillet, cooking for an additional 4-5 minutes until salmon is cooked through and tomatoes are softened. Sprinkle chopped tarragon over the salmon and tomatoes. Serve hot, garnished with lemon slices.
Prep Time: 10 minutes
Cook Time: 10 minutes
Southern Trinity Anglican Church
This Salmon Burger is delicious and good for you, packed with omega-3 fatty acids and full of flavor. It's the perfect alternative to a traditional beef burger.
Ingredients: 1 lb fresh salmon fillet, skinless. 1/4 cup breadcrumbs. 1/4 cup red onion, finely chopped. 2 cloves garlic, minced. 1/4 cup fresh parsley, chopped. 1 egg. 1 tsp Dijon mustard. 1/2 tsp salt. 1/4 tsp black pepper. 4 whole wheat burger buns. Lettuce leaves, tomato slices, and mayo for topping.
Instructions: Cut the salmon fillet into small cubes. In a food processor, pulse the salmon until finely chopped. In a mixing bowl, combine the chopped salmon, breadcrumbs, red onion, garlic, parsley, egg, Dijon mustard, salt, and black pepper. Divide the mixture into 4 equal portions and shape them into burger patties. Preheat a grill or skillet over medium-high heat and lightly oil the surface. Cook the salmon burgers for about 4-5 minutes per side or until they are cooked through and have a nice crust. Toast the whole wheat burger buns on the grill for a minute or two until they are lightly browned. Assemble the burgers by placing lettuce leaves and tomato slices on the bottom bun, adding the salmon patty, and topping it with mayo. Serve the delicious salmon burgers with your favorite side dishes.
Prep Time: 15 minutes
Cook Time: 10 minutes
neatishead barton turf and district
A refreshing and nutritious salad featuring tender baked salmon, crisp vegetables, and a zesty dill dressing.
Ingredients: 2 salmon fillets. 2 tbsp olive oil. Salt and pepper to taste. 2 cups mixed salad greens. 1/2 cucumber, sliced. 1/4 red onion, thinly sliced. 1/4 cup cherry tomatoes, halved. 2 tbsp chopped fresh dill. Juice of 1 lemon. 2 tbsp mayonnaise. 1 tbsp Dijon mustard.
Instructions: Preheat oven to 400F 200C. Rub salmon fillets with olive oil, salt, and pepper. Place salmon on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until cooked through. In a large bowl, combine salad greens, cucumber, red onion, cherry tomatoes, and chopped dill. In a small bowl, whisk together lemon juice, mayonnaise, and Dijon mustard. Flake the cooked salmon into bite-sized pieces and add to the salad. Drizzle the dressing over the salad and toss gently to combine. Serve immediately and enjoy!
Prep Time: 15 minutes
Cook Time: 15 minutes
Les Miserables Film
