Search Results (1,316 found)
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A tasty and clean way to bake salmon! Serve in paper with buttered new potatoes. Yummy!
A tasty and clean way to bake salmon! Serve in paper with buttered new potatoes. Yummy!
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Savory salmon is seasoned with salt and pepper, coated with Dijon mustard, then wrapped in phyllo dough and baked. A simple and different way to serve salmon. Goes well with fresh steamed vegetables and rice.
Savory salmon is seasoned with salt and pepper, coated with Dijon mustard, then wrapped in phyllo dough and baked. A simple and different way to serve salmon. Goes well with fresh steamed vegetables and rice.
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The wonderful natural flavor of salmon is greatly enhanced by the addition of a tangy glaze made with ginger, honey, and Dijon mustard.
The wonderful natural flavor of salmon is greatly enhanced by the addition of a tangy glaze made with ginger, honey, and Dijon mustard.
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Salmon is marinated in a simple soy sauce and brown sugar sauce creating a salty-sweet complement to the salmon. Serve with rice!
Salmon is marinated in a simple soy sauce and brown sugar sauce creating a salty-sweet complement to the salmon. Serve with rice!
Ingredients:
water, soy sauce, brown sugar, olive oil, lemon, cornstarch, garlic powder, black pepper, salmon
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Thin slices of salmon lounge in a citrus, cilantro and garlic marinade for four hours before being served with chips, rice or tortillas as a salmon ceviche.
Thin slices of salmon lounge in a citrus, cilantro and garlic marinade for four hours before being served with chips, rice or tortillas as a salmon ceviche.
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This seafood treat is best prepared over a charcoal fire, but in bad weather the oven broiler will do. The secret is in the marinade.
This seafood treat is best prepared over a charcoal fire, but in bad weather the oven broiler will do. The secret is in the marinade.
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This is a great recipe for salmon incorporating Mediterranean ingredients and spices. Everyone I've made this for loved it!!
This is a great recipe for salmon incorporating Mediterranean ingredients and spices. Everyone I've made this for loved it!!
cooking.nytimes.com
This recipe is by William L. Hamilton. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by William L. Hamilton. Tell us what you think of it at The New York Times - Dining - Food.
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Delicate angel hair pasta tossed in buttery herbs forms a base for asparagus spears cooked with pecans, topped with a salmon fillet and a butter-Dijon mustard sauce. It's an elegant but surprisingly quick meal that's sure to impress.
Delicate angel hair pasta tossed in buttery herbs forms a base for asparagus spears cooked with pecans, topped with a salmon fillet and a butter-Dijon mustard sauce. It's an elegant but surprisingly quick meal that's sure to impress.
Ingredients:
asparagus, butter, pecans, salmon, olive oil, lemon halved, pasta, parsley, basil, dijon mustard
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Spectacularly different! Originally submitted to ThanksgivingRecipe.com.
Spectacularly different! Originally submitted to ThanksgivingRecipe.com.
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A pretty fall risotto with lots of color and texture. This dish makes a great meatless main course or an elegant side dish.
A pretty fall risotto with lots of color and texture. This dish makes a great meatless main course or an elegant side dish.
Ingredients:
shiitake mushrooms, water, butternut squash, olive oil, maple syrup, vegetable stock, butter, onion, wild rice, arborio rice, dry white wine, gorgonzola cheese, parsley
cooking.nytimes.com
This is a dish that originated in ‘‘The Escoffier Cookbook’’ as a ‘‘garnish’’ for lamb chops: macaroni and cheese, essentially, for fancy people It serves well as a main dish, though, particularly if you double the recipe Escoffier added both truffles and tongue to the mix, and you can, too, though it is hardly necessary
This is a dish that originated in ‘‘The Escoffier Cookbook’’ as a ‘‘garnish’’ for lamb chops: macaroni and cheese, essentially, for fancy people It serves well as a main dish, though, particularly if you double the recipe Escoffier added both truffles and tongue to the mix, and you can, too, though it is hardly necessary