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For me, salmon is a strange choice for Christmas. Gone are the days when only the wealthy could afford to eat those rich, succulent pink flakes. Large scale fish farming has made salmon available to everyone at a most competitive price and many of us eat it every week, in some format. A few years ago there were concerns raised over farming practices and the resultant environmental effects but since then we have seen the introduction of organically farmed, Freedom Foods certified, Global GAP certified and Best Aquaculture Practice options which has widened the choice for the more discerning shopper. To be fair, there is nothing overly wrong with a generic farmed salmon, but for me the peace of mind that the farmed fish I’m eating comes with a little more tractability is worth that tiny extra cost. My choice is always the wonderful Loch Duart salmon.
So is salmon cool to eat at Christmas? No, not especially, but the derivatives that can be produced from it are. Ceviche, home-smoked, cured, tartare (to name a few) make this fish come alive. I recall Christmas 2011, just before flying to the MCG to see England thump the Aussies in the 4th Test, I made a Gravadlax. Interestingly, the fishmonger was most put-out when I wanted to buy the salmon and not have portions from it. “Never heard anything like it,” he said. “It must be a ‘Pommie thing!” Anyhow, four days later the result was a wonderful dill-cured Gravadlax (a Rick Stein recipe, in fact) that was quite new to my work colleagues. Recipes were printed for all. With a little work salmon can be more than just a baked fillet served with new potatoes.
Interestingly if you are a salmon fan it is well worth trying Norwegian sea-reared trout. These are Rainbow trout Oncorhynchus mykiss (not to be confused with our wild sea trout which are Brown Trout Salmo Trutta) raised in the Fjords of Norway.
Our 7 Absolute Best Simple Salmon Appetizers
There’s something effortlessly elegant about opening a dinner party with salmon canapes. Salmon is an extremely versatile dish, whether it’s a smoked fresh fillet enveloping a pepper or fried into a croquette, our best simple salmon appetizer recipes are the perfect way to elevate your next meal without spending too long in the kitchen. Your guests will be sure to thank you. Be sure to use the best quality salmon you can find in the SAVEUR test kitchen, we use Skuna Bay.
Salmon CroquettesThese croquettes from Atlanta’s Watershed are all meat with minimal breading. It’s important to chill them thoroughly—ideally overnight—so they hold together in the hot skillet. Get the recipe for Salmon Croquettes »
Stuffed Pepperoncini with Smoked SalmonSpicy, briny, creamy, and salty, this simple, retro-inspired appetizer is an unabashed crowd-pleaser. Get the recipe for Stuffed Pepperoncini with Smoked Salmon »
Toast with Roasted Beet Dip, Smoked Salmon, and WatercressRoasting beets and puréeing them with a little balsamic vinegar makes a sweet, earthy spread that’s a perfect base for slices of smoked salmon and peppery watercress.
Smoked Salmon with Fromage Blanc, Chives, and Pickled Celery
Salmon TartareA simple mix of soy sauce, mirin, and cilantro flavors meltingly tender salmon for an elegant appetizer that requires very little prep time.
Salmon DipBaked salmon is brightened with lemon zest and parsley and combined with crème fraîche to make a creamy, savory dip that’s great served on crackers or toast points. Get the recipe for Salmon Dip »
Vegetarian Breakfast Casserole
VeselovaElena / Getty Images
Most breakfast casseroles use eggs and sausage or bacon as their base, but you can easily make them meatless. This one calls for meat substitutes, but feel free to swap in tofu, seitan, beans, or legumes for a hit of protein that will carry you all the way through Christmas dinner. The recipe makes enough to serve a crowd, and you can assemble it the night before to simplify your morning.
Poached, smoked, pan fried, roasted or grilled, make the most of this delicate, omega-rich fish. Our recipes include salmon fillets, salads, parcels and tacos.
Roast side of salmon with chermoula
Elevate roast salmon with a herby chermoula dressing for a dish that's rich in omega 3 and perfect for sharing with friends. Pair with a light salad
Teriyaki salmon with sesame pak choi
Sweet chilli, honey, sesame oil, mirin and soy combine to make a punchy sauce for fish. Elaine Paige’s dish is a simple and quick midweek meal
Spinach kedgeree with spiced salmon
Get your weekly dose of omega-3 with this flavourful but easy-to-make supper. Spiced with ginger, cumin, cinnamon and more, it's a winning healthy dinner
Pesto salmon & bean gratins
Keep everyone in the family happy with our freezer-friendly seafood bake. You can freeze individual portions – just remember to label them with the cooking instructions
One-pan salmon with roast asparagus
For an easy side dish to complement a spring roast, just cook this recipe without the salmon
Smoked salmon & lemon risotto
Inspired by a risotto from London restaurant Ooze, smoked salmon may sound expensive for a midweek meal, but is no more costly than cooking with red meat
Have a perfectly cooked salmon fillet, complete with crisp skin, ready in under 10 minutes. Serve with a side of buttery, seasonal green veg for a filling supper
Get all the goodness of omega-3 with easy baked salmon for lunch or supper. It's super versatile and makes a great partner for salads, veggies and pasta
Creamy garlic, lemon & spinach salmon
Cook our 20-minute salmon supper for two and serve with sweet potato mash. It takes just a handful of ingredients to make and delivers two of your 5-a-day
Fragrant coconut, salmon & prawn traybake
Get inspired by Thai flavours with this fragrant coconut, salmon and prawn 'fakeaway'. It's made easy with an all-in-one method – and works with cod, too
Salmon & purple sprouting broccoli grain bowl
Fill up at lunchtime with this healthy salmon and broccoli mixed grain bowl. Full of omega-3, fibre and vitamin C, it will nourish body and mind
Next level salmon en croûte
Take salmon en croûte to chef standard. Succulent salmon, cream cheese and dill are encased in crisp puff pastry with a pickled cucumber side
Superhealthy salmon burgers
If you're after something a bit lighter than potato-packed fishcakes, try these simple oriental-style burgers
Blackened roast salmon with avocado & mango salsa
Use punchy Cajun spices to flavour this salmon dish. The fresh avocado and mango salsa and the zingy lime juice cuts through the spicy flavours of the salmon
Salmon & spinach with tartare cream
Ever-versatile salmon is as popular on our shopping lists as chicken. Make the most of it with this impressive recipe
Scandi beetroot & salmon pasta
Eat well at work with this easy-to-prepare Scandinavian-inspired beetroot and salmon fusilli salad. It'll keep you going through the afternoon
Spiced salmon with traybaked sag aloo
Spice up a salmon fillet with the classic Indian side dish, sag aloo, for an easy midweek meal that's packed with omega-3 and ideal for feeding a crowd
Roast salmon with preserved lemon
Lightly curing this salmon with preserved lemon-flavoured gin gives the dish a deep citrus note and firms up the flesh to give you lovely flaky fish
Soy & butter salmon parcels
Make these tasty soy, honey and butter salmon parcels on a barbecue for the taste of summer. Serve with a refreshing cucumber and sesame salad on the side
Wild salmon & avocado triangles
Top our wholemeal bread thins with creamy avocado, diced red onion and flaked salmon for an easy, healthy and delicious&hellip
Salmon with greens & crème fraîche
Simple and super quick, this lovely salmon dish tastes as good as it looks
Mustardy salmon with beetroot & lentils
Cook a delicious gluten-free dinner in 20 minutes. Our Scandi-style salmon is served with beetroot, lentils, pumpkin seeds, capers, mustard and dill
Steamed salmon & veg rice bowl
This speedy fish supper is the perfect low-calorie, low-hassle weeknight meal. For a vegetarian version, simply leave out the salmon and garnish with chopped spring onions or toasted pine nuts
Roast salmon with rye & horseradish crumble & kale salsa verde
A great alternative Sunday lunch, try this play on the classic combination of salmon, rye, horseradish and kale that work so well in a salad or sandwich
38 New Ways to Prepare Fish and Seafood
In the mood for seafood? Try these simple and delicious dinner recipes.
From grilled salmon to indulgent chowders, discover a new way to enjoy fish and seafood.
Why have one type of seafood when you can have them all?! (We're talkin' mussels, shrimp, and white fish.)
A spicy cornmeal breading gives fried cod, shrimp, and clams a crispy kick.
Stuffed with Gruyère cheese and crab meat, these pop 'ems will be gone in a flash.
Grab a bag of Utz and get crushing&mdashthese potato chip encrusted fillets seriously bring the crunch.
Get more tang for the buck with this quick and easy recipe for in-season grapefruit.
This combination of shrimp and buttered noodles will quickly earn a spot in your weekly dinner rotation.
You can't beet this dish. (Sorry, we couldn't resist.)
Get dinner on the table quick (and keep dirty dishes to a minimum) with these simple fish packets.
Crisp, vibrant snap peas and their edible pods are in the spotlight during the spring. Bring a little snap to the table with this quick and easy dinner.
Fire up the grill! Prepare shrimp in foil packets for easy clean-up.
Pasta night just got a whole lot more delicious.
This hearty salad has all of the fixings of a shrimp taco&mdashwithout the calories.
Cajun seasoning gives your usual shrimp dinner a spicy kick.
Nothing says "home cooking" quite like a hearty gumbo. Grimes adds Coca-Cola and black coffee to her version.
The time-honored tuna casserole comes to the table with a brand-new look. Our makeover secret? Separating the pasta from the fish.
If possible, use freshly caught fish from a local purveyor for this dish.
Spiced with crushed red pepper and cayenne, tomato sauce becomes a zesty accompaniment for sauteed shrimp.
This elegant casserole was inspired by the tuna-noodle childhood favorite. It can be baked in individual casseroles or in one large dish and served buffet style.
This sandwich bursts with fresh flavors, from tart Granny Smith apple to crisp, spicy fennel.
Sweet and salty flavors combine to glaze this melt-in-your-mouth salmon fillet.
NOW: For mini seafood rolls, thaw, then chop frozen cooked shrimp. Use enough mayonnaise to coat shrimp, then salt and pepper to taste. Season with fresh lemon juice. Stuff rolls, garnish with parsley.
LATER: Divide any leftover shrimp into meal-size portions while still frozen and store in freezer. To make weeknight meal prep easy, defrost and sauté shrimp for pasta dishes, or add to stir-fried vegetables.
Cornmeal-Coated Catfish Fingers take a piquant touch from the addition of cayenne pepper.
Rosio Sanchez’s churros with goat’s milk cajeta
Rosio Sanchez’s churros with goat’s milk cajeta. Photograph: Martin Poole/The Observer
You can keep uncooked churros in the freezer and fry them whenever you need them.
Makes approximately 40 churros
grapeseed oil for frying
For the goat’s milk cajeta
UHT goat’s milk 1 litre
baking powder 30g
salt to taste
For the cinnamon sugar
caster sugar 100g, or to taste
ground cinnamon 1 tbsp, or to taste
For the churro dough
‘00’ flour 700g
First, make the cajeta. Combine all the ingredients together in a pot and cook on medium heat until the consistency is that of a caramel. This will take a couple of hours. When it has reached a medium caramel colour, take it off the heat to cool and then store it in the fridge until ready to use. (The cajeta should be dark, but still quite runny. It should not be set.)
Make the cinnamon sugar by mixing sugar and cinnamon to taste. Set aside till needed.
For the churro dough, on high heat boil everything together in a pot, except for the eggs and flour. This should be done only until the butter has just melted.
Gradually add the sifted flour and use a firm spatula to incorporate it thoroughly. You will need to work this dough in the pot so that it forms a firm consistency. This will take some minutes as you need to make sure all the moisture is cooked out of the dough.
Transfer the dough to a stand mixer with a paddle attachment. Paddle on a low speed. Begin to incorporate the eggs one at a time, making sure each egg is mixed thoroughly before adding more. This should only take a few minutes. Keep scraping down the side of the bowl to ensure the dough is fully incorporated.
Fit a large star pastry tip (the width you prefer) into a reusable pastry bag. The dough is quite firm, so it needs to be a reusable bag – if you use a disposable pastry bag, it might tear. While the dough is still warm, pipe the churros onto a tray lined with parchment paper, making the logs about 2cm in length. Make sure the mini churros do not touch each other. If you’re making ahead, freeze them now on the tray.
Add grapeseed oil to pot to about about 3-4 cm deep. Heat the oil to 180C and, working in batches, fry the churros in the oil until they are golden brown, for about 3 minutes from frozen. Using long tongs to turn them over so that they fry evenly.
Drain the churros on a paper towel and, while still warm, roll them in cinnamon sugar. Serve warm with room-temperature cajeta in a bowl on the side.
Rosio Sanchez is the chef-founder of Sanchez, Copenhagen
How to Perfectly Cook Salmon
Preheat oven to 375ºF. Prepare a large oval of parchment paper and fold it in half.
Place thinly sliced pieces of potato on the bottom half of the parchment. Add asparagus pieces and red onion slices. Drizzle 1 teaspoon of olive oil and then sprinkle with kosher salt and a little fresh chopped parsley.
Place salmon fillet on the vegetables. Drizzle salmon with the remaining teaspoon olive oil and sprinkle with kosher salt and black pepper. Top with lemon slices and thyme leaves.
Fold the parchment paper over starting at one corner and pinch the edges over to close the packet. When the edges are completely closed, it will look like a calzone!
Bake the fish for 14 minutes on the center rack in the oven, and then remove and unwrap or cut the top of the packet and serve in the paper. Serve immediately.
I&rsquove met many people who tell me they&rsquore hesitant about preparing fish. Often it&rsquos because they don&rsquot feel confident about it. And I get that. No one enjoys a piece of overcooked, tough, dry, rubbery fish. We all want perfectly cooked fish that&rsquos tender, flaky, and full of flavor.
Many years ago, when I was a caterer, I discovered a fool-proof way to prepare salmon that gave me perfectly cooked fish every single time. Here&rsquos the secret: cook individual portions in parchment paper!
I love this cooking technique because you can prepare these little packets ahead of time. If planning a dinner party, prepare 8 of these packets earlier in the day then just bake them off whenever you&rsquore ready.
You can also use any sides you want inside the packet with the salmon. I used seasonal potatoes and asparagus for this recipe, but here are some of my other favorites:
- Fresh corn, onions, and cherry tomatoes with fresh tarragon
- Artichoke hearts, peas, and asparagus with fresh chives
- Fresh spinach, cherry tomatoes, olives, and top everything with pesto
You can customize whatever it is you include in the packet and go with seasonal choices. I do think that fresh herbs, flavored oils and citrus really perfume the fish. Since everything is contained inside the little packet, the fish is really infused with the flavors and aromas of its parcel companions&mdasha really lovely little trick. And as for cooking fat, you could use coconut oil, butter or olive oil. Use whatever you prefer!
So now that you know how to perfectly cook your salmon, why not surprise your family with this delicious meal, or plan your next dinner party around it! And don&rsquot forget, the formula works for a 6-ounce piece of salmon. Center cut pieces are better because they have an even thickness, so have your fish monger cut the pieces for you&mdashhe or she won&rsquot mind!
Here&rsquos how to perfectly cook salmon in parchment. Preheat the oven to 375ºF. Prepare a large oval of parchment paper and fold it in half.
Place thinly sliced pieces of potato on the bottom half of the parchment.
Add the asparagus pieces and red onion slices. Drizzle with 1 teaspoon of olive oil and then sprinkle kosher salt and a little fresh chopped parsley.
Place the salmon fillet on the vegetables. Drizzle the salmon with the remaining teaspoon olive oil and sprinkle with kosher salt and black pepper. Top with the three lemon slices and thyme leaves.
Fold the parchment paper over, starting at one corner, and pinch the edges over to close the packet.
When the edges are completely closed, it will look like a calzone!
Place the packet on a sheet pan and bake the fish at 375ºF for 14 minutes on the center rack in the oven.
Remove and unwrap, or cut the top of the packet and serve in the paper.
I told you it was fool-proof! Just look at that. Prefectly cooked, flaky, and packed with flavor. Serve&mdashand enjoy&mdashimmediately!
27 Gorgeous, Celebratory Canapé Recipes
Christmas may be over, but party season is still in full swing (and will be straight through summer, according to us.)New Year's Eve is just a few days away, and after that you've got your mid-January Let's Celebrate Something So We Don't Just Sleep For Six Months affairs to host and attend. We're here to help improve your fancy snack arsenal. Winter is definitely the season to whip up group-oriented comfort food, like baked brie, party dips, and naturally, nachos, but sometimes when we're feeling a little shlumpy, we crave something a little more upscale. We are referring, of course, to canapé recipes.
Canapés have picked up a lot of different definitions over the years. Some people use the word canapé to refer to any small appetizer you can eat in one or two bites with your fingers. Others insist that it must be a decorative appetizer on a round, square or rectangle of toasted or fried bread. For our purposes today, we're thinking of a canapé as something pretty to look at, easy to eat, usually on a toast or cracker, but not always (since we know there are party guests who just don't want to eat a piece of bread with every bite). Here are 27 canapé recipes to help you end 2014 on a classy note and start 2015 with a little extra glam. 'Cuz you deserve it.
This quick smoked salmon with horseradish and dill cream recipe is a simple starter that'll go down a storm. Rye bread is quite dense and heavy so try to slice it as thinly as possible to keep your starter light. Add sliced avocado for a fresh twist on a classic and to give your plate just a little more colour.
A delicious, full-size version of the classic canapé, our giant blinis with smoked salmon and caviar recipe is a glamorous way to kick off proceedings and easy to make for a crowd. There's something so ultimately satisfying about cutting into this starter-sized blini and guests will love that you've gone for something a bit different.
How To Store And Reheat Baked Salmon
- For storing: If you’ve got a few fillets leftover, they’ll keep for up to 3 days in the fridge in a sealed container.
- How to freeze: Make sure your salmon is completely cool before freezing. Then top it on parchment paper in a storage container to prevent it from sticking to the sides. Reheating salmon can be tricky since it’s already cooked. So the key here is to reheat it low and slow, either in the microwave or oven, to prevent it from drying out.
But you know what’s the best use of leftover salmon? Salmon patties!
Quick Brandy Eggnog
Eggnog is a holiday classic and a favorite party drink to enjoy at Christmas time. While there are many ways to make eggnog, few recipes are as traditional as this from-scratch version, which features brandy and fresh egg yolk, and is ready in a quick 3 minutes.
In a cocktail shaker mix brandy, milk, egg yolk, and simple syrup. Shake vigorously and then add ice for a second shake. Strain and serve. If you want a non-alcoholic version, check our gingerbread eggnog, in which alcohol is optional.