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Salmon with aioli sauce in parchment

Salmon with aioli sauce in parchment


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For the aioli sauce, I mixed in a bowl, mayonnaise, lemon juice, garlic, dill and salt.

I cut 3 pieces of parchment paper, I made sure there was room for me to completely wrap the salmon.

I sprayed the oil on the foil and I placed each piece of salmon individually in the middle of the foil, I put the plenty of sauce on top, I put the onion and lemon slices on top.

I folded the parchment over the salmon like a package, then placed the pieces on a tray.

I baked it for 45 minutes, at 180 degrees Celsius or depending on the thickness of the salmon (baking can take anywhere between 25 and 45 minutes)

It turned out very tasty, we ate it with the meatballs garnish with corn and cheese.


Perfect for a fish fillet: aioli sauce

Here are the ingredients you need for a delicious sauce aioli:
- a garlic captain
- a teaspoon of paprika
- lemon juice
- 5 tablespoons oil
- 2 yolks
- salt pepper


Stuffed salmon in the oven

We like salmon because it is a light fish, full of protein and Omega 3 fatty acids, with an appetizing color, with few bones and extremely easy to cook. An excellent choice for a healthy and tasty meal. If you cook it according to the recipe below, it will retain all its properties, it will remain fragile and not dry and sticky.

Preheat the oven to a high degree and grease a non-stick pan with butter / oil.

Chop the sun-dried tomatoes and fry them in olive oil for 1 minute, stirring occasionally. If you have normal spinach, chop it (not finely) and harden them over the tomatoes. If you have baby spinach, just wash it and put it whole in the pan. Put the chopped basil over. Don't worry if the pan looks too full: the spinach leaves will soften. Stir occasionally for about 3-4 minutes until all the spinach is soft.

Remove the pan from the heat, add the crushed feta cheese and mix gently with the rest of the ingredients.

Place the salmon pieces on a wooden bottom and, with the help of a sharp knife, cut them transversely, in the middle, without slicing at all (form the wallet in which to put the filling).

If you happen to cut everything by mistake, it's not a problem: you can put the filling between the 2 pieces formed.

Using a spoon, distribute the filling between the 2 pieces of salmon. Then carefully move the fish to the pre-prepared tray.

Sprinkle salt and pepper on top. Bake (in the middle row, preferably) for about 25 minutes.

It goes extraordinarily well with some Dutch sauce on top. It can be served with a fresh spinach salad or a broccoli salad.


Salmon with aioli sauce in parchment - Recipes

Recipe from: "Moosewood" Restaurant. The recipe has been halved from the original

Ingredients

  • 4 pieces of thick salmon fillets
  • 3 teaspoons butter
  • 1 1/2 cup shredded shallots
  • 1 1/2 cup dry white wine
  • 1/3 cup freshly chopped parsley
  • 1 1/2 teaspoons freshly chopped dill
  • Salt and black pepper to taste
  • 4 pieces of 20 cm / 40 cm baking paper
  • 4 strands of fresh parsley
  • 4 strands of fresh dill

Instructions

  • Rinse the salmon fillet in Kangen Water pH 9, cold *, tap until it dries and set aside.
  • Melt the butter in a medium-sized pan. When the butter starts to sizzle, add the shallots and sauté over medium heat for 10 minutes until translucent, golden. Add the wine and simmer, without a lid, for 20 minutes, until a thick sauce is formed. Add the chopped dill and parsley, salt and pepper to taste.
  • While the sauce is boiling, prepare the baking paper. Divide each piece of paper in half so that it forms a rectangle.
  • Preheat the oven to 180 degrees C when the onion is ready.
  • Now assemble the packages - put a piece of fillet on one side in the baking sheet and sprinkle the sauce, parsley and dill on top. Cover with the other side of the baking sheet, stick to one end. Repeat the process for all the remaining pieces.
  • Bake for approx. 15 minutes, depending on the thickness of the pieces of fish. Packages of fish must be carefully opened so that the sauce remains.

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Salmon in pesto crust

Preheat the oven to 200 ° C. Remove the bones from the salmon using tweezers. Place the fish, skin down, on a baking tray lined with parchment paper.

Arrange the slices of bread on a tray, grease with a little oil and bake for 5 minutes on each side or until golden and crispy. Allow to cool. Breaking the bread into pieces, pass it in a blender jar and process it until it turns into breadcrumbs. Pour the breadcrumbs into a bowl.

Put the peeled garlic, basil and pine seeds in a blender, then process until the ingredients are finely chopped. Pour in the oil and mix again. Add the composition, together with the grated Parmesan cheese, to the breadcrumbs in the bowl and mix everything.

Spread the crust mixture on each salmon fillet. Cook the fish for 20-25 minutes, depending on the thickness. Try with the tip of the knife the salmon should be translucent in the middle and the pesto crust should be crispy. Serve the fillets immediately.


How to make aioli sauce in 6 steps

1. Prepare the ingredients and utensils

You need a few cloves of garlic, four or five, depending on their size and how garlicy you want the sauce to be. You need two more yolks, which help the sauce to bind, a tablespoon of freshly squeezed juice from a lemon, a cup of extra virgin olive oil and salt.

You also need a mixer, a garlic press or pestle with mortar, a small bowl and a larger bowl.

2. Prepare the garlic

Peel the garlic and crush it with a press or in a mortar. Add a little salt and stir.

3. Separate the eggs

Break the eggs and separate the egg whites from the yolks. You will not use egg whites in this recipe, but keep them. Maybe you want to do something else with them (like egg whites or meringues). Put the yolks in a bowl.

4. Add the garlic over the yolks

Put the crushed garlic over the yolks. Pour a little olive oil.

5. Mix using the mixer

Start mixing with the mixer. Gradually pour in the oil as you mix the sauce. A creamy sauce will begin to form.

6. Add the lemon juice

Once the aioli sauce has started to form, add the lemon juice without stopping mixing with the mixer. The sauce should have the same consistency as mayonnaise. In fact, you can consider it a garlic mayonnaise.

Serve the aioli sauce either greased on bread, along with a bowl of soup or with fried eggs or poached or with french fries, on a day when you want to pamper yourself!

Did you like it? Share:

Raluca Cristian

I'm Raluca and I can't stand the peach fluff. That's why every time I eat a peach, I peel it. Blasphemy? May be. But I think you have to do everything you can to feel good. And that includes food.


Salmon burger ingredient

  • 1 bun / portion (4 pieces)
  • 400-480 grams of salmon (100-120 gr / portion)
  • 1 well baked avocado
  • 3-4 (thin) strands of green onions
  • 2 small cloves of garlic
  • 3-4 tablespoons of olive oil
  • 1 file
  • 1 tablespoon chopped green dill
  • 1 tablespoon chopped green parsley
  • 1 tablespoon teiyaki sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon chopped green coriander (optional, if you can't tolerate it, you can replace it with parsley)
  • salt and pepper to taste
  • favorite lettuce (fetica, romaine, lettuce, etc.)
  • optional & # 8211 hot peppers and fine strips of daikon radish
  • 1 tablespoon oil

How to prepare & # 8211 video recipe

Step by step preparation (text)

1. Clean the salmon from the skin and bones. For this salmon burger you can use not only fillets, but also less appetizing pieces, such as fish belly. Carefully cleaned salmon meat is cut into cubes. In a chopper, the salmon cubes will be perfectly chopped in a few seconds. We aim to be crushed, but not turned into a paste.

2. Put the minced salmon meat in a bowl. Add ³⁄4 of chopped green onions, dill and parsley, 1 tablespoon teriyaki sauce and 1 tablespoon soy sauce. Season with pepper (soy sauce is already salty). Mix well. We check the degree of seasoning, if we need more salt, we add more, in order to obtain a salmon burger well seasoned according to our taste.

3. Large meatballs are formed, of 100-120 grams / piece. Now, our salmon burgers are wrapped and refrigerated for at least 20 minutes before cooking.

Avocado aioli sauces

4. Avocado is cleaned and peeled off the pulp (see video above). ½ from the pulp is put in the chopper. Sprinkle immediately with lime juice. Add 1 clove of garlic and 3-4 tablespoons of olive oil. Process until you get a fine paste and season with salt and pepper.

Avocado sauce

5. In a bowl, place the diced avocado. Sprinkle with the rest of the lime juice. Add 1 chopped green onion and 1 tablespoon chopped green coriander (if you like). To taste, we can add hot peppers (if desired). Season with salt and pepper to taste. With this salsa we will serve our salmon burger.

Cooking salmon burger

6. This salmon burger can be grilled either directly on the grill or on a hot plate or in a pan. In winter, the pan is more accessible. The cooking surface, whatever it is, is heated well and greased with oil. Cook the salmon burgers for 2-3 minutes on each side.

Assemble: the buns are cut transversely, they can be fried or just heated. Grease the buns with the aioli avocado sauce and combine with the salad at the base, then our salmon burgers, avocado salsa and daikon radish (optional).


Salmon with aioli sauce in parchment - Recipes

Recipe from: "Moosewood" Restaurant. The recipe has been halved from the original

Ingredients

  • 4 pieces of thick salmon fillets
  • 3 teaspoons butter
  • 1 1/2 cup shredded shallots
  • 1 1/2 cup dry white wine
  • 1/3 cup freshly chopped parsley
  • 1 1/2 teaspoons freshly chopped dill
  • Salt and black pepper to taste
  • 4 pieces of 20 cm / 40 cm baking paper
  • 4 strands of fresh parsley
  • 4 strands of fresh dill

Instructions

  • Rinse the salmon fillet in Kangen Water pH 9, cold *, tap until it dries and set aside.
  • Melt the butter in a medium-sized pan. When the butter starts to sizzle, add the shallots and sauté over medium heat for 10 minutes until translucent, golden. Add the wine and simmer, without a lid, for 20 minutes, until a thick sauce is formed. Add the chopped dill and parsley, salt and pepper to taste.
  • While the sauce is boiling, prepare the baking paper. Divide each piece of paper in half so that it forms a rectangle.
  • Preheat the oven to 180 degrees C when the onion is ready.
  • Now assemble the packages - put a piece of fillet on one side in the baking sheet and sprinkle the sauce, parsley and dill on top. Cover with the other side of the baking sheet, stick to one end. Repeat the process for all the remaining pieces.
  • Bake for approx. 15 minutes, depending on the thickness of the pieces of fish. Packages of fish must be carefully opened so that the sauce remains.

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Healthy and quick recipes. Pumpkin meatballs with prosciutto

ingredients

4 zucchini put on a grater and squeeze

250 g fresh mozzarella

2 ripe tomatoes, finely chopped

Method of preparation

Put the zucchini, parsley, beaten egg, flour, Parmesan cheese, ricotta and nutmeg in a bowl and mix well until smooth.

Heat 2 teaspoons of olive oil. Meatballs are formed from the composition with pumpkin. Put in the pan and leave for 2 minutes on each side. Take them out on a paper towel.

Serve with prosciutto, mozzarella, tomatoes, lemon slices and onions.


Costachel's recipe with the recommendation of the cupbearer: Baked salmon with vegetables

In French, the downstream preparation is called & bdquosaumon en papillotte & ldquo, but since in our country & bdquopapiota & ldquo is closely related and inextricably linked to the sewing thread, I preferred this title because it seemed more explicit to me. Otherwise, yes, it's an oven preparation, but it's not foil (aluminum, this time), like the ones recommended by Jamie Oliver through his shows. & Icircnsă the most important thing in the narrative is that we are going to talk about an absolutely great recipe, which is very simple and which is extremely enjoyable, even for those who are not big fish lovers at all (I have a very close case!)

For 2 people you need 500 g slices of salmon, 1 not too big carrot, 1 small onion, 1 tomato, garlic to taste (but from 2 puppies & icircn up!), Lemon juice & acircie, greens (dill & parsley), oil (preferably extra virgin olive oil), salt and pepper. And, of course, you have to have a roll of aluminum foil.

Gasket? I put some natural potatoes next to it, sprinkled with ma & icirctre d & rsquohotel sauce (melted butter beaten with lemon juice, salt, pepper and chopped parsley), but of course you could opt for rice.


Video: Σολομός με σάλτσα λεμόνι και μέλι. Flora με βούτυρο (June 2022).


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