Traditional recipes

Salmon with currant sauce

Salmon with currant sauce

I cut the salmon into thick slices of about 2 cm. I squeezed half a lemon over the salmon and sprinkled pepper, ginger and cardamom. I let it cool for 2 hours. I placed the salmon slices in a tray and put them in the oven at 200 degrees Celsius. I took the salmon out of the oven when it was nicely browned.

For the currant sauce I hardened the finely chopped onion in oil and butter. After about 2 minutes I added 3/4 of the currants and let it cook for 1 minute with the onion. I then added the soup and boiled until more than half of the liquid dropped. I blended the sauce with the blender. In the sauce I put the rest of the currants and blueberries, then I added the orange juice and spices and let it boil for a few more minutes until it thickened a little.


Salmon with lemon sauce

The second option on the salmon recipe list is simple and tasty.

Ingredients

Method of preparation

  1. Cut the lemon into very thin slices and fry it in butter until it starts to caramelize.
  2. Add the chopped red onion and leave it until translucent.
  3. Add half of the freshly squeezed lemon juice and let it all boil. Then leave to cool.
  4. Add the cream and put it on the fire again, stirring gently. Bring to a boil until reduced by half.
  5. Add salt and pepper to taste.
  6. Cover a tray with aluminum foil and grease the portion of the salmon well with butter.
  7. Place the fish on foil, with salt and pepper to taste. Cover well with sauce.
  8. Bake for 15 minutes at 180 ° C.

Royal recipe: Mango and pomegranate sauce with baked salmon

Remove the peel and kernels of the mango fruit (this is a difficult operation) and try to cut the core into cubes as close in size as possible.

Mix the mango cubes, pomegranate seeds, green onions and currants in a medium bowl.

Mix well the coriander, lime juice, crushed hot peppers, crushed garlic clove, salt and pepper in a small bowl. Add over the mango mixture and stir slowly. Add salt and pepper to taste. The sauce will be kept one day in a covered glass jar in the refrigerator. The seeds give a sweet and sour taste to the mango cream and the color is fantastic.

If pomegranate seeds are not found, add 2 tablespoons of finely chopped red onions for color.

For salmon, preheat the oven to 260 ° C.

In a small bowl, mix well the coriander, lime juice, crushed garlic cloves, salt and pepper. From the mixture obtained, take a teaspoon on top and grease each of the 4 slices of salmon. Remove the tray from the oven and place a sheet of baking paper or aluminum foil on it. Place the salmon on the sheet with the skin side down.

Bake at 260 ° C. Depending on your preference, leave the salmon for 11 minutes to penetrate easily, and if you want it to penetrate well, leave it for 13 minutes. Baked at 11 minutes, the salmon should be like a sponge when pressed with the finger on the thickest side, and at 13 minutes the meat should be firm when pressed in the same way.

Remove the mango sauce from the refrigerator and allow it to reach room temperature. Put a large leaf of any kind of lettuce on each of the 4 plates. Add the mango sauce over the lettuce leaf, divided evenly between the 4 plates.

When the salmon is cooked, let it cool a little, because it should be served warm, not hot. Place a piece of salmon on each plate, then garnish each plate with 2 slices of lime.

You can also serve the mango sauce with tortilla chips.

You can find more recipes in The royal cookbook, at all kiosks along with The event of the day, from Thursday, March 24.

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Preheat the broiler. Grease a small baking sheet with a little oil set aside. Put the lemon juice, soy sauce and honey together in a medium (non-stick) pan. Add fish, skin & # 238n top and marinate for 5 minutes.

Meanwhile, beat together 1/2 cup broth, 1 tsp. miso, mustard and 1/2 tbsp. salt & # 238in a small bowl set aside.

Arrange the fish, skin & # 238n on the greased baking sheet, reserve the marinade in the pan. Sprinkle cayenne over the fish and cook 6 in. Simmer on low heat for about 6 minutes.

Meanwhile, add the mirin and the remaining 1 1/2 cups broth to the marinade in the pan and simmer over medium heat until the sauce is reduced to 1 1/2 cups, about 7 minutes. Beat in sugar and leave for 1 tablespoon. miso and keep the sauce warm.

Heat the remaining oil in a large skillet over medium-high heat. Add bok choy, leek and the remaining 1/2 tablespoon. salt and cook, stirring often, until the vegetables begin to soften, about 3 minutes. Add the mustard-mustard mixture and cook, stirring occasionally, until the vegetables are tender, about 3 minutes.

To serve, divide the vegetables into 4 large, shallow bowls. Add a piece of fish to each and pour the sauce into bowls. Garnish with some daikon radishes.


Pork chop with red currant sauce

The Nordics are the first to eat the steaks with sweet and sour sauces. Taste the pork chop with red currant sps, too!

1. Season the chop piece with 5 flavors of pepper in abundance. Rub well to penetrate the flavors into the meat. Dress the chop piece in aluminum foil and place in the pan. Fill with water about halfway up the chop and bake for about 45 minutes.

2. While the chop is in the oven, prepare the sauce. Put the red currants and brown sugar in a bowl and bring to a boil, until it begins to thicken. Sift through a sieve and strain well, pressing the currants. The sauce obtained is put back in the bowl, add balsamic vinegar, brandy, Worchester sauce and pepper to taste. Leave it on the fire until it reaches the consistency of a sauce.

3. Remove the meat from the foil and grease with two tablespoons of sauce over the entire surface. Put it back in the oven for 15-20 minutes, then remove and cover with aluminum foil for a few minutes to rest. Cut into slices with a sharp knife and serve with red currant sauce.


Grilled salmon or recipe pan step by step

Grilled salmon or recipe pan step by step. How to make grilled or pan-fried salmon? Grilled fish. Grilled salmon recipe with garlic-flavored marinade. How to marinate fish? Marinated salmon with dill, garlic, lemon. How much is the fish fried on the grill so that it remains tender and juicy? Salmon fillets or slices of salmon with bone (salmon slices).

If I keep heating the barbecue in the yard, I prepare several ways to sit on it. Besides the classics collars, skewers or small I also like to make grilled fish or vegetables. This grilled salmon recipe is a healthy and quick one.

The recipe for grilled salmon or frying pan is a very simple one, easy to reproduce. The salmon meat is fatty, oily and behaves very well when fried both in the pan and on the grill in the open air. I usually make a garnish of grilled vegetables to accompany this delicacy. The salmon is well matched by the tender asparagus stalks, the caramelized onion rings, the grilled tomatoes but also the baked peppers or the grilled zucchini.

I like to grease the salmon slices with a marinade flavored with garlic, lemon and dill but I don't let them marinate for more than 5 minutes before placing them on the grill. Why? Because lemon (the acidic component) starts to cook proteins from the first seconds and we don't want an overcooked salmon, overcooked, dry and inaccurate. I explained that here, as part of the grilled trout recipe.

The fish marinade is a simple one. I've used it in the past and the recipe baked salmon in paper packets (in papillote). It contains a little olive oil, salt, pepper, chili flakes (dried hot peppers), garlic, lemon and chopped green dill. Dill goes great with salmon! You can replace dill with chopped green parsley if you don't like its aroma.

The salmon pieces can be fillets (without bones but with skin) or slices, as I had. Generally a slice weighs about 250-300 g, depending on the size of the fish. We always find fresh salmon in Selgros, at the fishing district. If you use frozen fish then you will have to wait for it to thaw slowly (in the fridge), drain it well and then dab it thoroughly with absorbent kitchen napkins. Water does not help us at all in the process of frying and browning.

The salmon is cooked very well in the oven, wrapped in baking paper (papiota) & # 8211 see here.

From the quantities below I obtained 2 servings of grilled salmon or frying pan. You can multiply the ingredients as needed.


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Ingredient:

For the salmon fillet:
4 skinless salmon fillets
Karmis Fit Up spices for fish
Margarine for frying

For potatoes in sauce:
1 kg of carnations
3 tablespoons margarine
50 ml oil
5 tablespoons sour cream
2 matching onions
6 cloves of garlic
3 water dogs
Salt, pepper, vegeta to taste

Method of preparation:
We clean the potatoes, wash them and cut them into round slices.


We clean the onion and cut it into scales.

Put 3 tablespoons of margarine and 50 ml of oil in a pan, add the potatoes and onions, season with salt and pepper to taste and leave to harden for 8-10 minutes.


In a bowl put 3 cups of water, add vegeta and stir a little until dissolved. Add the soup obtained over the potatoes and onions and let it boil until the potatoes start to soften - if the water drops a lot when boiling we can add more. Careful! In the end, the potatoes should not be dry, there should be a little soup left in which they boiled, which in combination with the cream that we will add at some point to form a sauce.



Meanwhile, in a bowl put the cream, pepper and garlic cleaned and grated and mix everything until smooth.

Before 10 minutes of boiling the potatoes, add the sour cream and garlic and let it boil for another 10 minutes.

Season the salmon fillets with the special spice from Karmis and salt, and fry them in margarine in a grill pan. We turn them on both sides and when they are browned we take them out on a plate.



Salmon fillets are served with potatoes in sour cream sauce, above.


Put the wine, thyme and spices in a deep, non-metallic container. Add the venison pieces, cover and let marinate overnight in the refrigerator.

For the sauce: Put the currants, zahcomplicatedroll and wine in a pan over low heat and simmer for 10 minutes until the fruit is soft. Add the currant jelly and stir. Then add the mustard.

To cook deer: Remove the meat from the marinade and dry it with a little kitchen paper. Heat all the oil well in a pan and fry the meat for about 15 minutes for a medium to well-done steak.

Remove the meat from the pan and let it rest for a few minutes. Reheat the sauce, adding the liquid left after frying the deer. Season. Cut the meat and serve with currant sauce.


Baked salmon with honey mustard sauce

salmon It is one of the favorite fish of the little ones, and you know why? Because it does not have the strong aroma of fish and this makes it much more attractive for your palace.

Today we have a very good recipe, a baked salmon marinated with honey mustard sauce, which means to die. Surely, as soon as you try it, you will want to repeat it over and over again.

Preparation

We put one in a bowl tablespoon of sunflower oil, and add honey. We move too we add the old-fashioned mustard (the one from Dijón). We're moving it again nowAdd the lemon peel and dill juice. Beat everything so that the ingredients are mixed correctly.

We take the salmon fillets and season them. Once ready, Cover them with the mustard and honey marinade we prepared and cover them completely.

Let them rest for about 30 minutes.

I put preheat the oven to 200 degrees and once ready bake for about 10 minutes approximate. Although it may seem short-lived, it is perfect for making juicy salmon and cooking with marinade.

We can accompany it with some ripe vegetables and it is more than perfect.

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Mediterranean-style salmon & # 8211 a delicious recipe

With this Mediterranean-style salmon, yesterday I offered myself an exceptionally tasty and healthy lunch at the same time, through the omega 3 intake of salmon. Apart from that, I am extremely satisfied because I discovered the best recipe for preparing salmon that I have ever tasted, which is not only delicious, but also very rapid and easy to do. Find out below what it's all about.


Video: HomeForSalmon (January 2022).