Salmon in Orange Sauce
4 slices of fresh salmon.
1 tbsp lemon juice.
Salt and pepper.
30g butter.
1 onion.
1/4 cup fresh mixed herbs.
2 cups fish bouillon.
1 cup dry white wine.
2 tbsp capers.
1 cup crème fraîche.
Juice of 2 oranges.
8 orange slices for decor.
Clean salmon and season with salt and pepper. In a large pan sauté minced onions, add herbs and stir. Add bouillon, wine, capers and heat up. Add crème fraîche and orange juice. Add salmon to sauce and let simmer on low heat for five minutes. Serve and decorate with orange slices.
http://www.orangerecipes.org/
Showing posts with label Fish. Show all posts
Showing posts with label Fish. Show all posts
Wednesday, October 5, 2011
Saturday, September 17, 2011
Italian Tuna Salad
Italian Tuna Salad
From Food Network Kitchens
Yield: 3 servings
We like to replace mayonnaise with heart-healthy olive oil in our tuna salad.
4 sun-dried tomatoes
1/4 red onion, minced
1 (12-ounce) can solid white albacore tuna in water, drained
1 rib celery, chopped
1/4 cup pitted nicoise olives
1 tablespoon capers, rinsed
2 tablespoons extra-virgin olive oil
1 teaspoon finely grated lemon zest
Juice of 1/2 a lemon
2 tablespoons chopped fresh basil leaves
Kosher salt and freshly ground black pepper
Suggested serving: whole grain breads or bountiful greens Cover the sun-dried tomatoes with hot water in a bowl.
Set aside until soft, about 20 minutes, then drain, chop, and put in a medium bowl.
To mellow the minced onion, soak it in cold water for 10 minutes, then drain it well, pat dry and add to the tomatoes.
Add the tuna, breaking it into large chunks, along with the celery, olives, and capers, and toss to combine.
Add the olive oil, lemon zest and juice, and basil and toss again. Season, to taste, with salt and pepper.
Serve cold, with bread or greens, if desired.
From Food Network Kitchens
Yield: 3 servings
We like to replace mayonnaise with heart-healthy olive oil in our tuna salad.
4 sun-dried tomatoes
1/4 red onion, minced
1 (12-ounce) can solid white albacore tuna in water, drained
1 rib celery, chopped
1/4 cup pitted nicoise olives
1 tablespoon capers, rinsed
2 tablespoons extra-virgin olive oil
1 teaspoon finely grated lemon zest
Juice of 1/2 a lemon
2 tablespoons chopped fresh basil leaves
Kosher salt and freshly ground black pepper
Suggested serving: whole grain breads or bountiful greens Cover the sun-dried tomatoes with hot water in a bowl.
Set aside until soft, about 20 minutes, then drain, chop, and put in a medium bowl.
To mellow the minced onion, soak it in cold water for 10 minutes, then drain it well, pat dry and add to the tomatoes.
Add the tuna, breaking it into large chunks, along with the celery, olives, and capers, and toss to combine.
Add the olive oil, lemon zest and juice, and basil and toss again. Season, to taste, with salt and pepper.
Serve cold, with bread or greens, if desired.
Salmon Patties With Cucumber Sauce
Salmon Patties With Cucumber Sauce
16-oz can salmon, canned -- drained and flaked
1 egg -- slightly beaten
1/3 cup bread crumbs
1/4 cup milk
1/2 teas onion powder
1/2 teas seasoned salt
1 1/2 tablespoon margarine – melted
CUCUMBER SAUCE:
1 cup plain nonfat yogurt
2 tablespoon minced green onion
1/2 cup shredded cucumber
1/2 teas lemon juice
1/2 teas dill weed
Mix together all ingredients, except melted margarine. Form into 4 balls. Flatten slightly. Brush with melted margarine. Bake at 375 degrees for 20 minutes. Meanwhile, make the Cucumber Sauce. Combine ingredients for sauce. Chill until ready to serve. Serve salmon patties with cucumber sauce.
16-oz can salmon, canned -- drained and flaked
1 egg -- slightly beaten
1/3 cup bread crumbs
1/4 cup milk
1/2 teas onion powder
1/2 teas seasoned salt
1 1/2 tablespoon margarine – melted
CUCUMBER SAUCE:
1 cup plain nonfat yogurt
2 tablespoon minced green onion
1/2 cup shredded cucumber
1/2 teas lemon juice
1/2 teas dill weed
Mix together all ingredients, except melted margarine. Form into 4 balls. Flatten slightly. Brush with melted margarine. Bake at 375 degrees for 20 minutes. Meanwhile, make the Cucumber Sauce. Combine ingredients for sauce. Chill until ready to serve. Serve salmon patties with cucumber sauce.
TUNA SALSA PIE
TUNA SALSA PIE
Makes 6-8 Servings
1 package (8 oz.) cream cheese, softened
1 jar (16 oz.) salsa
1 can (12 oz.) Solid White Tuna, drained and flaked
1 green onion, sliced
2 oz. (1/2 cup) shredded cheddar cheese
1 bag tortilla chips
Spread softened cream cheese in 9-inch pie plate.
Top with salsa, then tuna.
Sprinkle with green onion and cheese.
Either chill and serve cold or microwave on high for 4 minutes.
Serve with tortilla chips.
Makes 6-8 Servings
1 package (8 oz.) cream cheese, softened
1 jar (16 oz.) salsa
1 can (12 oz.) Solid White Tuna, drained and flaked
1 green onion, sliced
2 oz. (1/2 cup) shredded cheddar cheese
1 bag tortilla chips
Spread softened cream cheese in 9-inch pie plate.
Top with salsa, then tuna.
Sprinkle with green onion and cheese.
Either chill and serve cold or microwave on high for 4 minutes.
Serve with tortilla chips.
Tuna Divan Crescent Squares
Tuna Divan Crescent Squares
8 servings
INGREDIENTS
1 can (8 oz) crescent dinner rolls
1 cup shredded Swiss cheese (4 oz)
1 box (9 oz) frozen cut broccoli, cooked, well drained
4 eggs
1 can (10 3/4 oz) condensed cream of broccoli soup
2 tablespoons mayonnaise or salad dressing
1/2 teaspoon onion powder
1/2 teaspoon dried dill weed
1 can (6 oz) water-packed tuna, drained
1 jar (2 oz) diced pimiento, drained
DIRECTIONS
1. Heat oven to 350F. Unroll dough and separate into 2 long rectangles; place lengthwise in ungreased 13x9-inch pan. Press in bottom and 1/2 inch up sides to form crust; press edges and perforations to seal. Sprinkle cheese over crust; arrange broccoli over cheese.
2. In medium bowl, beat eggs slightly with wire whisk. Beat in soup, mayonnaise, onion powder and dill weed. Stir in tuna and pimiento. Pour evenly over broccoli.
3. Bake 28 to 32 minutes or until filling is set. Cut into squares; serve warm.
8 servings
INGREDIENTS
1 can (8 oz) crescent dinner rolls
1 cup shredded Swiss cheese (4 oz)
1 box (9 oz) frozen cut broccoli, cooked, well drained
4 eggs
1 can (10 3/4 oz) condensed cream of broccoli soup
2 tablespoons mayonnaise or salad dressing
1/2 teaspoon onion powder
1/2 teaspoon dried dill weed
1 can (6 oz) water-packed tuna, drained
1 jar (2 oz) diced pimiento, drained
DIRECTIONS
1. Heat oven to 350F. Unroll dough and separate into 2 long rectangles; place lengthwise in ungreased 13x9-inch pan. Press in bottom and 1/2 inch up sides to form crust; press edges and perforations to seal. Sprinkle cheese over crust; arrange broccoli over cheese.
2. In medium bowl, beat eggs slightly with wire whisk. Beat in soup, mayonnaise, onion powder and dill weed. Stir in tuna and pimiento. Pour evenly over broccoli.
3. Bake 28 to 32 minutes or until filling is set. Cut into squares; serve warm.
TUNA BURRITOS
TUNA BURRITOS
A new take on burritos combines tuna, chick-peas and crunchy vegetables in warm cheesy wrapper.
Add a salad and some bottled salsa for an inexpensive and popular supper or lunch.
1 tbsp. vegetable oil
1 onion, chopped
2 cloves garlic, minced
2 stalks celery, diced
1 cup diced sweet green pepper
1 can (19 oz/540 mL) chick-peas
2 tsp. chili powder
1/2 tsp. EACH dried oregano and ground cumin
1/4 tsp. hot pepper sauce
1/4 cup fresh lime or lemon juice
4 large (10-inch/25 cm) flour tortillas
1 can (6 oz/170 g) tuna, drained and flaked
1 cup shredded Cheddar or Monterey Jack cheese
In large skillet, heat oil over medium heat; cook onion for 3 minutes. Add garlic, celery and 3/4 cup of the green pepper. Cook, stirring often, for 5 minutes.
Drain chick-peas, reserving 1/4 cup of the liquid. Rinse chick-peas and add to skillet along with chili powder, oregano, cumin and hot pepper sauce.
Heat through, mashing chick-peas with potato masher. Stir in lime juice and reserved liquid; heat through.
Spread evenly over each tortilla, leaving 1-inch border. Sprinkle with tuna pieces and roll up.
Place, seam side down, in greased 13 x 9 inch baking dish; cover tightly with foil and bake in 400 F. oven for 15 minutes. Sprinkle with cheese; bake, uncovered, for about 3 minutes or until cheese melts.
Garnish with remaining green pepper.
Makes 4 servings
A new take on burritos combines tuna, chick-peas and crunchy vegetables in warm cheesy wrapper.
Add a salad and some bottled salsa for an inexpensive and popular supper or lunch.
1 tbsp. vegetable oil
1 onion, chopped
2 cloves garlic, minced
2 stalks celery, diced
1 cup diced sweet green pepper
1 can (19 oz/540 mL) chick-peas
2 tsp. chili powder
1/2 tsp. EACH dried oregano and ground cumin
1/4 tsp. hot pepper sauce
1/4 cup fresh lime or lemon juice
4 large (10-inch/25 cm) flour tortillas
1 can (6 oz/170 g) tuna, drained and flaked
1 cup shredded Cheddar or Monterey Jack cheese
In large skillet, heat oil over medium heat; cook onion for 3 minutes. Add garlic, celery and 3/4 cup of the green pepper. Cook, stirring often, for 5 minutes.
Drain chick-peas, reserving 1/4 cup of the liquid. Rinse chick-peas and add to skillet along with chili powder, oregano, cumin and hot pepper sauce.
Heat through, mashing chick-peas with potato masher. Stir in lime juice and reserved liquid; heat through.
Spread evenly over each tortilla, leaving 1-inch border. Sprinkle with tuna pieces and roll up.
Place, seam side down, in greased 13 x 9 inch baking dish; cover tightly with foil and bake in 400 F. oven for 15 minutes. Sprinkle with cheese; bake, uncovered, for about 3 minutes or until cheese melts.
Garnish with remaining green pepper.
Makes 4 servings
Salmon Burgers with Caesar Slaw
Salmon Burgers with Caesar Slaw
Serves 4-Rachael Ray
When cooking with canned salmon, I like to keep the lid on and use it to squeeze out all the moisture, but be careful of the can's sharp edges. –RR
Ingredients
1 can Alaskan salmon (14 ounces), drained and flaked
2 egg whites, lightly beaten
Handful parsley leaves, finely chopped
2 lemons, zested and juiced, divided
3 cloves garlic, finely chopped
3/4 cup Italian breadcrumbs (3 generous handfuls)
Salt and pepper
4 anchovies, finely chopped (optional)
2 teaspoons Dijon mustard
1 tablespoon Worcestershire sauce (eyeball it)
2 tablespoons plus 1/4 cup extra virgin olive oil (EVOO), divided
Couple handfuls grated Parmigiano Reggiano or Romano cheese
2 hearts of romaine lettuce, shredded
1 head radicchio, shredded
Preparation
To flaked salmon, add egg whites, parsley, the zest and juice of 1 lemon, 2/3 of the total amount of chopped garlic, the breadcrumbs and lots of black pepper and a little salt. Mix together and form four large patties or eight mini patties.
To a salad bowl, add the remaining zest and lemon juice, remaining garlic, chopped anchovies, Dijon mustard, and Worcestershire. Whisk in about 1/4 cup EVOO and cheese. Add lots of black pepper, no salt. Add shredded lettuces to the bowl and toss to coat evenly. Now, season the slaw with salt to taste, if necessary.
Pre-heat 2 tablespoons of EVOO, 2 turns of the pan, in a nonstick skillet over medium to medium-high heat. Cook salmon patties 2-3 minutes on each side for mini patties, 4 minutes on each side for large patties.
Serve salmon patties on top of the Caesar Slaw.
Serves 4-Rachael Ray
When cooking with canned salmon, I like to keep the lid on and use it to squeeze out all the moisture, but be careful of the can's sharp edges. –RR
Ingredients
1 can Alaskan salmon (14 ounces), drained and flaked
2 egg whites, lightly beaten
Handful parsley leaves, finely chopped
2 lemons, zested and juiced, divided
3 cloves garlic, finely chopped
3/4 cup Italian breadcrumbs (3 generous handfuls)
Salt and pepper
4 anchovies, finely chopped (optional)
2 teaspoons Dijon mustard
1 tablespoon Worcestershire sauce (eyeball it)
2 tablespoons plus 1/4 cup extra virgin olive oil (EVOO), divided
Couple handfuls grated Parmigiano Reggiano or Romano cheese
2 hearts of romaine lettuce, shredded
1 head radicchio, shredded
Preparation
To flaked salmon, add egg whites, parsley, the zest and juice of 1 lemon, 2/3 of the total amount of chopped garlic, the breadcrumbs and lots of black pepper and a little salt. Mix together and form four large patties or eight mini patties.
To a salad bowl, add the remaining zest and lemon juice, remaining garlic, chopped anchovies, Dijon mustard, and Worcestershire. Whisk in about 1/4 cup EVOO and cheese. Add lots of black pepper, no salt. Add shredded lettuces to the bowl and toss to coat evenly. Now, season the slaw with salt to taste, if necessary.
Pre-heat 2 tablespoons of EVOO, 2 turns of the pan, in a nonstick skillet over medium to medium-high heat. Cook salmon patties 2-3 minutes on each side for mini patties, 4 minutes on each side for large patties.
Serve salmon patties on top of the Caesar Slaw.
BOW TIE TUNA PASTA
BOW TIE TUNA PASTA
Serves 6.
1 7-ounce jar roasted red peppers
3 garlic cloves
1 red onion
1/4 cup pine nuts
1/2 cup olive oil
1/2 teaspoon red pepper flakes
1 teaspoon marjoram
1/2 teaspoon salt
1 16-ounce can water-packed tuna, drained
2 tablespoons fresh lemon juice
1/4 cup drained capers
1/4 cup chopped fresh parsley
1 pound bow tie pasta
freshly-ground Parmesan cheese
Drain the red peppers, and cut them into 1/2" dice. Mince the garlic. Peel and cut the red onion into 1/2" dice. In a medium-size frying pan over medium heat, brown the pine nuts, shaking the pan constantly. Be careful since the nuts will burn quickly once they start to brown. Immediately remove them from the pan once they are brown. Place in a plastic container and refrigerate.
Add the oil, garlic, and onion to the pan and cook for 5 minutes or until the onions are soft. Add the roasted red peppers, red pepper flakes, and marjoram, and cook for another 3 to 4 minutes. Sprinkle with the salt and stir. In a large, plastic bowl, break up the tuna into chunks. Add the lemon juice, capers, and parsley. Toss well. Bring a large pot of salted water to a boil and cook the pasta until tender. Drain and add to the tuna mixture.
Toss in the red pepper mixture. Sprinkle with the pine nuts. Transfer to a large plastic container. When ready to serve, place Parmesan cheese on the side.
Serves 6.
1 7-ounce jar roasted red peppers
3 garlic cloves
1 red onion
1/4 cup pine nuts
1/2 cup olive oil
1/2 teaspoon red pepper flakes
1 teaspoon marjoram
1/2 teaspoon salt
1 16-ounce can water-packed tuna, drained
2 tablespoons fresh lemon juice
1/4 cup drained capers
1/4 cup chopped fresh parsley
1 pound bow tie pasta
freshly-ground Parmesan cheese
Drain the red peppers, and cut them into 1/2" dice. Mince the garlic. Peel and cut the red onion into 1/2" dice. In a medium-size frying pan over medium heat, brown the pine nuts, shaking the pan constantly. Be careful since the nuts will burn quickly once they start to brown. Immediately remove them from the pan once they are brown. Place in a plastic container and refrigerate.
Add the oil, garlic, and onion to the pan and cook for 5 minutes or until the onions are soft. Add the roasted red peppers, red pepper flakes, and marjoram, and cook for another 3 to 4 minutes. Sprinkle with the salt and stir. In a large, plastic bowl, break up the tuna into chunks. Add the lemon juice, capers, and parsley. Toss well. Bring a large pot of salted water to a boil and cook the pasta until tender. Drain and add to the tuna mixture.
Toss in the red pepper mixture. Sprinkle with the pine nuts. Transfer to a large plastic container. When ready to serve, place Parmesan cheese on the side.
TUNA & PASTA CHEDDAR MELT
TUNA & PASTA CHEDDAR MELT
one 10 1/2 oz. can condensed chicken broth
1 soup can water
3 cups uncooked corkscrew-shaped pasta (rotini)
one 10 3/4 oz. can condensed cream of mushroom soup
1 cup milk
one 6 oz. can tuna, drained, flaked
1 cup shredded cheddar cheese (about 4 oz.)
2 T. italian-seasoned dry bread crumbs
2 tsp. butter, melted
Heat broth, water in a 12" skillet over medium-high heat to a boil. Stir in pasta. Reduce heat to medium. Cook until pasta is tender, stirring often. Do not drain. Stir soup, milk, tuna in skillet. Top with cheese. Stir bread crumbs, butter in a small bowl. Sprinkle over tuna mixture. Cook until cheese is melted.
one 10 1/2 oz. can condensed chicken broth
1 soup can water
3 cups uncooked corkscrew-shaped pasta (rotini)
one 10 3/4 oz. can condensed cream of mushroom soup
1 cup milk
one 6 oz. can tuna, drained, flaked
1 cup shredded cheddar cheese (about 4 oz.)
2 T. italian-seasoned dry bread crumbs
2 tsp. butter, melted
Heat broth, water in a 12" skillet over medium-high heat to a boil. Stir in pasta. Reduce heat to medium. Cook until pasta is tender, stirring often. Do not drain. Stir soup, milk, tuna in skillet. Top with cheese. Stir bread crumbs, butter in a small bowl. Sprinkle over tuna mixture. Cook until cheese is melted.
Tuesday, August 30, 2011
Hot Tuna and Egg Salad Sandwich
Hot Tuna and Egg Salad Sandwich
Recipe By :Meal-In-One Favorites
Serving Size : 6
1 12-ounce can tuna drained and flaked
1 cup Monterrey jack cheese shredded
2/3 cup mayonnaise real
2 teaspoons lemon juice fresh
4 eggs hard-cooked -- chopped
1/4 cup green bell pepper chopped
1/4 cup green onion sliced
3 tablespoons sweet pickle chopped
1 1/2 teaspoons Dijon style mustard
salt and freshly ground pepper to taste
6 6-inch Italian rolls -- split
Combine first 10 ingredients in large bowl. Spread mixture on rolls; close sandwiches and wrap individually in foil. Place on baking sheet; place in preheated 300° F oven until filling is hot, about 25 to 30 minutes.
Source: "Cookin' 99 CD Collection"
Recipe By :Meal-In-One Favorites
Serving Size : 6
1 12-ounce can tuna drained and flaked
1 cup Monterrey jack cheese shredded
2/3 cup mayonnaise real
2 teaspoons lemon juice fresh
4 eggs hard-cooked -- chopped
1/4 cup green bell pepper chopped
1/4 cup green onion sliced
3 tablespoons sweet pickle chopped
1 1/2 teaspoons Dijon style mustard
salt and freshly ground pepper to taste
6 6-inch Italian rolls -- split
Combine first 10 ingredients in large bowl. Spread mixture on rolls; close sandwiches and wrap individually in foil. Place on baking sheet; place in preheated 300° F oven until filling is hot, about 25 to 30 minutes.
Source: "Cookin' 99 CD Collection"
Friday, August 26, 2011
AFTER WORK TUNA AND CANNED BISCUITS
AFTER WORK TUNA AND CANNED BISCUITS
1 (6 1/2 oz.) can tuna
1 (10 3/4 oz.) can cream of chicken soup
1/2 c. milk
1/2 c. water
1 can biscuits
Bake biscuits as directed. Stir soup in pan. Gradually add milk and water. Drain tuna. Add to soup. Heat to simmer, stirring occasionally. Serve tuna, soup mixture over hot biscuits with fresh salad.
1 (6 1/2 oz.) can tuna
1 (10 3/4 oz.) can cream of chicken soup
1/2 c. milk
1/2 c. water
1 can biscuits
Bake biscuits as directed. Stir soup in pan. Gradually add milk and water. Drain tuna. Add to soup. Heat to simmer, stirring occasionally. Serve tuna, soup mixture over hot biscuits with fresh salad.
Easy Salmon Cakes
Easy Salmon Cakes
4 servings
If you are trying to boost your intake of omega-3s, try this simple favorite. It is a great way to use convenient canned (or leftover) salmon. The tangy dill sauce provides a tart balance.
**Make Ahead Tip: Prepare through Step 3. Cover and refrigerate for up to 8 hours.
RECIPE INGREDIENTS
3 teaspoons extra-virgin olive oil, divided
1 small onion, finely chopped
1 stalk celery, finely diced
2 tablespoons chopped fresh parsley
15 ounces canned salmon, drained, or 1 1/2 cups cooked salmon
1 large egg, lightly beaten
1 1/2 teaspoons Dijon mustard
1 3/4 cups fresh whole-wheat breadcrumbs (see Tip)
1/2 teaspoon freshly ground pepper
Creamy dill Sauce (see recipe link above)
1 lemon, cut into wedges
Tip: To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. One slice makes about 1/3 cup.
DIRECTIONS- Preheat oven to 450 degrees F.
Coat a baking sheet with cooking spray.
Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and celery; cook, stirring, until softened, about 3 minutes. Stir in parsley; remove from the heat.
Place salmon in a medium bowl. Flake apart with a fork; remove any bones and skin. Add egg and mustard; mix well. Add the onion mixture, breadcrumbs and pepper; mix well. Shape the mixture into 8 patties, about 2 1/2 inches wide.
Heat remaining 1 1/2 teaspoons oil in the pan over medium heat. Add 4 patties and cook until the undersides are golden, 2 to 3 minutes. Using a wide spatula, turn them over onto the prepared baking sheet. Repeat with the remaining patties.
Bake the salmon cakes until golden on top and heated through, 15 to 20 minutes. Meanwhile, prepare Creamy Dill Sauce. Serve salmon cakes with sauce and lemon wedges.
Creamy Dill Sauce about 1/2 cup
Cutting mayonnaise with yogurt is an excellent technique for reducing calories and fat. Here, it makes a simple sauce that goes perfectly with delicate preparations.
Make Ahead Tip: Cover and refrigerate for up to 2 days.
INGREDIENTS
1/4 cup reduced-fat mayonnaise
1/4 cup nonfat plain yogurt
2 scallions, thinly sliced
1 tablespoon lemon juice
1 tablespoon finely chopped fresh dill or parsley
Freshly ground pepper to taste
DIRECTIONS
Combine mayonnaise, yogurt, scallions, lemon juice, dill (or parsley) and pepper in a small bowl and mix well.
4 servings
If you are trying to boost your intake of omega-3s, try this simple favorite. It is a great way to use convenient canned (or leftover) salmon. The tangy dill sauce provides a tart balance.
**Make Ahead Tip: Prepare through Step 3. Cover and refrigerate for up to 8 hours.
RECIPE INGREDIENTS
3 teaspoons extra-virgin olive oil, divided
1 small onion, finely chopped
1 stalk celery, finely diced
2 tablespoons chopped fresh parsley
15 ounces canned salmon, drained, or 1 1/2 cups cooked salmon
1 large egg, lightly beaten
1 1/2 teaspoons Dijon mustard
1 3/4 cups fresh whole-wheat breadcrumbs (see Tip)
1/2 teaspoon freshly ground pepper
Creamy dill Sauce (see recipe link above)
1 lemon, cut into wedges
Tip: To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. One slice makes about 1/3 cup.
DIRECTIONS- Preheat oven to 450 degrees F.
Coat a baking sheet with cooking spray.
Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and celery; cook, stirring, until softened, about 3 minutes. Stir in parsley; remove from the heat.
Place salmon in a medium bowl. Flake apart with a fork; remove any bones and skin. Add egg and mustard; mix well. Add the onion mixture, breadcrumbs and pepper; mix well. Shape the mixture into 8 patties, about 2 1/2 inches wide.
Heat remaining 1 1/2 teaspoons oil in the pan over medium heat. Add 4 patties and cook until the undersides are golden, 2 to 3 minutes. Using a wide spatula, turn them over onto the prepared baking sheet. Repeat with the remaining patties.
Bake the salmon cakes until golden on top and heated through, 15 to 20 minutes. Meanwhile, prepare Creamy Dill Sauce. Serve salmon cakes with sauce and lemon wedges.
Creamy Dill Sauce about 1/2 cup
Cutting mayonnaise with yogurt is an excellent technique for reducing calories and fat. Here, it makes a simple sauce that goes perfectly with delicate preparations.
Make Ahead Tip: Cover and refrigerate for up to 2 days.
INGREDIENTS
1/4 cup reduced-fat mayonnaise
1/4 cup nonfat plain yogurt
2 scallions, thinly sliced
1 tablespoon lemon juice
1 tablespoon finely chopped fresh dill or parsley
Freshly ground pepper to taste
DIRECTIONS
Combine mayonnaise, yogurt, scallions, lemon juice, dill (or parsley) and pepper in a small bowl and mix well.
Thursday, August 25, 2011
You Name It Tuna Casserole
You Name It Tuna Casserole
2 cups broken uncooked spaghetti
2 Tbsp. butter or margarine
1/2 cup chopped onions
1/2 cup blanched almonds
2 Tbsp. flour
1 cup milk
1 tsp. salt
1 (2 oz.) can mushrooms
1/2 cup stuffed olives
2 Tbsp. parsley, chopped
1 cup cheese in cubes
2 cans Tuna with oil
Cook spaghetti in water until tender; drain. Saute onions and almonds in butter until golden.
Stir milk into flour to make paste.
Combine spaghetti, onions, almonds, milk mixture and remaining ingredients, toss with fork and bake in 2 quart casserole 30 minutes at 400 F.
Serves 6
Just Seafood Recipes is located at http://www.justseafoodrecipes.com/
2 cups broken uncooked spaghetti
2 Tbsp. butter or margarine
1/2 cup chopped onions
1/2 cup blanched almonds
2 Tbsp. flour
1 cup milk
1 tsp. salt
1 (2 oz.) can mushrooms
1/2 cup stuffed olives
2 Tbsp. parsley, chopped
1 cup cheese in cubes
2 cans Tuna with oil
Cook spaghetti in water until tender; drain. Saute onions and almonds in butter until golden.
Stir milk into flour to make paste.
Combine spaghetti, onions, almonds, milk mixture and remaining ingredients, toss with fork and bake in 2 quart casserole 30 minutes at 400 F.
Serves 6
Just Seafood Recipes is located at http://www.justseafoodrecipes.com/
Monday, August 22, 2011
Salmon Salad Sandwich
Salmon Salad Sandwich
1 15 1/2-ounce can red salmon drain -- bone, and flake
3/4 cup celery minced
1 cucumber small -- chopped
3 eggs hard-cooked -- chopped
1 tablespoon onion minced
3/4 cup mayonnaise real
1 tablespoon lemon juice fresh
2 teaspoons Dijon style mustard
1/4 teaspoon dill weed dried or to taste
1/8 teaspoon nutmeg freshly ground
crisp iceberg lettuce leaves
light rye bread slices -- lightly buttered
GARNISH:
dill pickle fans*
Blend salmon with celery, cucumber, eggs, and onion. In separate bowl, blend mayonnaise, lemon juice, mustard, dill weed, and nutmeg. Combine with salmon mixture and toss gently to blend well. Cover and chill. Place lettuce leaves on half of the bread slices and thickly spread the other half with the salmon mixture. Close sandwich and garnish with dill pickle fans.
* To add that special little touch, the dill pickle fans may be made by thinly slicing a whole pickle horizontally two-thirds the length of the pickle, then fan the slices open.
Source: "Cookin' 99 CD Collection"
1 15 1/2-ounce can red salmon drain -- bone, and flake
3/4 cup celery minced
1 cucumber small -- chopped
3 eggs hard-cooked -- chopped
1 tablespoon onion minced
3/4 cup mayonnaise real
1 tablespoon lemon juice fresh
2 teaspoons Dijon style mustard
1/4 teaspoon dill weed dried or to taste
1/8 teaspoon nutmeg freshly ground
crisp iceberg lettuce leaves
light rye bread slices -- lightly buttered
GARNISH:
dill pickle fans*
Blend salmon with celery, cucumber, eggs, and onion. In separate bowl, blend mayonnaise, lemon juice, mustard, dill weed, and nutmeg. Combine with salmon mixture and toss gently to blend well. Cover and chill. Place lettuce leaves on half of the bread slices and thickly spread the other half with the salmon mixture. Close sandwich and garnish with dill pickle fans.
* To add that special little touch, the dill pickle fans may be made by thinly slicing a whole pickle horizontally two-thirds the length of the pickle, then fan the slices open.
Source: "Cookin' 99 CD Collection"
Easy Tuna Spread
Easy Tuna Spread
Makes: 2 cups spread
1 cup fat-free ricotta cheese
2 tablespoons chopped fresh basil leaves or 2 teaspoons dried basil leaves
2 tablespoons lemon juice
2 tablespoons reduced-fat sour cream
1 can (9 oz) or 2 cans (5 oz each) albacore tuna in water, drained
1. Line 2-cup metal bowl or mold with plastic wrap.
2. Place all ingredients in blender or food processor. Cover and blend on high speed until smooth. Spread mixture in bowl.
3. Cover and refrigerate 2 hours. Carefully unmold onto serving plate.
Makes: 2 cups spread
1 cup fat-free ricotta cheese
2 tablespoons chopped fresh basil leaves or 2 teaspoons dried basil leaves
2 tablespoons lemon juice
2 tablespoons reduced-fat sour cream
1 can (9 oz) or 2 cans (5 oz each) albacore tuna in water, drained
1. Line 2-cup metal bowl or mold with plastic wrap.
2. Place all ingredients in blender or food processor. Cover and blend on high speed until smooth. Spread mixture in bowl.
3. Cover and refrigerate 2 hours. Carefully unmold onto serving plate.
Sunday, August 21, 2011
Almond-Crusted Tilapia
Almond-Crusted Tilapia
2 eggs
1 teaspoon lemon pepper
1 teaspoon garlic pepper
1 cup ground almonds
1 cup freshly grated Parmesan cheese
8 (6 ounce) tilapia fillets
1/4 cup all-purpose flour for dusting
6 tablespoons butter
salt to taste
1 cup freshly grated Parmesan cheese
8 sprigs parsley
8 lemon wedges
Beat the eggs with the lemon pepper and garlic pepper until blended; set aside. Stir together ground almonds with 1 cup of Parmesan cheese in a shallow dish until combined; set aside. Dust the tilapia fillets
with flour, and shake off excess. Dip the tilapia in egg, then press into the almond mixture.
Melt butter in a large skillet over medium-high heat. Cook tilapia in melted butter until golden brown on both sides, 2 to 3 minutes per side. Reduce heat to medium, and season fillets with salt if desired.
Sprinkle the tilapia with the remaining Parmesan cheese, cover, and continue cooking until the Parmesan cheese has melted, about 5 minutes.
Transfer the tilapia to a serving dish, and garnish with parsley springs and lemon wedges to serve.
2 eggs
1 teaspoon lemon pepper
1 teaspoon garlic pepper
1 cup ground almonds
1 cup freshly grated Parmesan cheese
8 (6 ounce) tilapia fillets
1/4 cup all-purpose flour for dusting
6 tablespoons butter
salt to taste
1 cup freshly grated Parmesan cheese
8 sprigs parsley
8 lemon wedges
Beat the eggs with the lemon pepper and garlic pepper until blended; set aside. Stir together ground almonds with 1 cup of Parmesan cheese in a shallow dish until combined; set aside. Dust the tilapia fillets
with flour, and shake off excess. Dip the tilapia in egg, then press into the almond mixture.
Melt butter in a large skillet over medium-high heat. Cook tilapia in melted butter until golden brown on both sides, 2 to 3 minutes per side. Reduce heat to medium, and season fillets with salt if desired.
Sprinkle the tilapia with the remaining Parmesan cheese, cover, and continue cooking until the Parmesan cheese has melted, about 5 minutes.
Transfer the tilapia to a serving dish, and garnish with parsley springs and lemon wedges to serve.
Saturday, August 20, 2011
Brazilian Style Tuna Casserole
Brazilian Style Tuna Casserole
1/2 cup chopped onions
1 clove garlic
4 firm ripe tomatoes -- peeled and seeded -- or 1 can tomatoes (up to 5)
1/2 green bell pepper -- finely chopped
1/2 cup pitted black olives -- chopped
1 can tuna
1 teaspoon capers
2 tablespoons olive oil
2 flat anchovy fillets chopped ( optional)
1/2 teaspoon oregano
salt and freshly ground pepper to taste
1/4 cup chopped parsley
2 tablespoons breadcrumbs
2 tablespoons parmesan cheese -- grated
butter
1. Cook onions in oil until soft.
2. Add crushed garlic and bell pepper. Cook 5 minutes over medium heat, uncovered or until bell pepper is soft.
3.Stir in tomato and anchovies. Cook until tomatoes are almost creamy, stirring occasionally.
4. Add capers, olives, oregano, drained tuna and cook a few minutes. Season. Stir in parsley.
5. Stir together with pasta pour into an oiled baking dish.
6. Sprinkle cheese mixed with crumbs.
7. Dot top with pieces of butter 8. Bake in a pre-heated 350 oven for 30 minutes.
1/2 cup chopped onions
1 clove garlic
4 firm ripe tomatoes -- peeled and seeded -- or 1 can tomatoes (up to 5)
1/2 green bell pepper -- finely chopped
1/2 cup pitted black olives -- chopped
1 can tuna
1 teaspoon capers
2 tablespoons olive oil
2 flat anchovy fillets chopped ( optional)
1/2 teaspoon oregano
salt and freshly ground pepper to taste
1/4 cup chopped parsley
2 tablespoons breadcrumbs
2 tablespoons parmesan cheese -- grated
butter
1. Cook onions in oil until soft.
2. Add crushed garlic and bell pepper. Cook 5 minutes over medium heat, uncovered or until bell pepper is soft.
3.Stir in tomato and anchovies. Cook until tomatoes are almost creamy, stirring occasionally.
4. Add capers, olives, oregano, drained tuna and cook a few minutes. Season. Stir in parsley.
5. Stir together with pasta pour into an oiled baking dish.
6. Sprinkle cheese mixed with crumbs.
7. Dot top with pieces of butter 8. Bake in a pre-heated 350 oven for 30 minutes.
Friday, August 5, 2011
African Adobo-Rubbed Tuna Steaks
African Adobo-Rubbed Tuna Steaks
Epicurious April 2003 Norman Van Aken New World Kitchen
Makes 4 servings
Adobo means spice rub or marinade, and this particular recipe was introduced by African slaves and brought to Bahía in Brazil in the seventeenth century. I think that it gives tuna a new and exciting dimension. There is spiciness in the dish, as would be expected from an adobo. To provide the American palate a little relief from the heat, the tuna is served on a bed of lightly pickled cucumbers.
For the avocado salsa:
2 ripe avocados, pitted, peeled, and cut into 1/2-inch cubes
3 scallions, white and green parts, thinly sliced on the bias
2 jarred piquillo peppers, diced (or substitute 2 jarred roasted red peppers)
2 cloves garlic, minced
1/3 cup fresh orange juice
1/4 cup fresh lime juice
1/2 cup extra virgin olive oil
Kosher salt and freshly ground black pepper to taste
For the adobo:
1 1/2 teaspoons toasted and ground coriander seeds
1 teaspoon ground ginger
1 1/2 teaspoons crushed red pepper flakes
1 1/2 teaspoons ground turmeric
1 1/2 tablespoons dry mustard
1 1/2 teaspoons grated nutmeg
1 1/2 teaspoons ground allspice
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons freshly ground black pepper
1 1/2 tablespoons kosher salt
1 tablespoon paprika
1 1/2 tablespoons dried orange peel
1 tablespoon sugar
Four 6-ounce tuna steaks
1/4 cup peanut or canola oil
For the cucumbers:
2 1/2 tablespoons sugar, or to taste
1/2 cup Champagne vinegar
1 European cucumber, peeled, halved lengthwise, seeded, and very thinly sliced
For the salsa: In a medium bowl, combine the diced avocados, scallions, peppers, and garlic. In another bowl, whisk together the orange and lime juices, olive oil, and salt and pepper. Pour over the avocado mixture and gently toss. Refrigerate for 15 minutes.
Meanwhile, for the cucumbers: Mix the sugar and vinegar in a bowl, stirring well. Add the cucumbers and allow to marinate for about 15 minutes.
To serve, arrange the cucumber in neat slices across each plate. Slice the tuna and lay it over the cucumbers. Spoon the avocado salsa on top of or around the tuna. Spoon a little of the pickling juices around the cucumbers, and serve. (Sometimes I add a little grated orange zest for garnish as well.)
For the adobo: Mix all of the ingredients together in a bowl. Rub each of the tuna steaks with 1 1/2 teaspoons of the oil and sprinkle generously with the adobo. (Reserve any extra adobo spice rub for another use.) In a nonstick skillet, heat the remaining 2 tablespoons oil until it begins to smoke. Sear the tuna on each side for only 1 minute — the tuna is served rare. Transfer to a plate and set aside.
Recommended wine: A cold-pressed sake would be an unexpected but welcome accompaniment.
Chef Norman Van Aken shares his tips with Epicurious:
• The salsa includes Spanish piquillo peppers. To use them, drain the liquid from the jar, pat the peppers dry, then dice. In a pinch, jarred roasted red peppers can be substituted. • The tuna can also be grilled, as long as there is enough heat to quickly sear it. Pile a large amount of charcoal into a pyramid, let the coals burn until they are white and extremely hot, then spread them out into an even stack that reaches to within a few inches of the grate. The coals do not need to cover entire grill, since you will not need a large cooking surface. If using a gas grill, simply preheat on high. Coat the tuna with the oil and adobo as directed, and cook on an oiled grill rack for two to three minutes per side.
Epicurious April 2003 Norman Van Aken New World Kitchen
Makes 4 servings
Adobo means spice rub or marinade, and this particular recipe was introduced by African slaves and brought to Bahía in Brazil in the seventeenth century. I think that it gives tuna a new and exciting dimension. There is spiciness in the dish, as would be expected from an adobo. To provide the American palate a little relief from the heat, the tuna is served on a bed of lightly pickled cucumbers.
For the avocado salsa:
2 ripe avocados, pitted, peeled, and cut into 1/2-inch cubes
3 scallions, white and green parts, thinly sliced on the bias
2 jarred piquillo peppers, diced (or substitute 2 jarred roasted red peppers)
2 cloves garlic, minced
1/3 cup fresh orange juice
1/4 cup fresh lime juice
1/2 cup extra virgin olive oil
Kosher salt and freshly ground black pepper to taste
For the adobo:
1 1/2 teaspoons toasted and ground coriander seeds
1 teaspoon ground ginger
1 1/2 teaspoons crushed red pepper flakes
1 1/2 teaspoons ground turmeric
1 1/2 tablespoons dry mustard
1 1/2 teaspoons grated nutmeg
1 1/2 teaspoons ground allspice
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons freshly ground black pepper
1 1/2 tablespoons kosher salt
1 tablespoon paprika
1 1/2 tablespoons dried orange peel
1 tablespoon sugar
Four 6-ounce tuna steaks
1/4 cup peanut or canola oil
For the cucumbers:
2 1/2 tablespoons sugar, or to taste
1/2 cup Champagne vinegar
1 European cucumber, peeled, halved lengthwise, seeded, and very thinly sliced
For the salsa: In a medium bowl, combine the diced avocados, scallions, peppers, and garlic. In another bowl, whisk together the orange and lime juices, olive oil, and salt and pepper. Pour over the avocado mixture and gently toss. Refrigerate for 15 minutes.
Meanwhile, for the cucumbers: Mix the sugar and vinegar in a bowl, stirring well. Add the cucumbers and allow to marinate for about 15 minutes.
To serve, arrange the cucumber in neat slices across each plate. Slice the tuna and lay it over the cucumbers. Spoon the avocado salsa on top of or around the tuna. Spoon a little of the pickling juices around the cucumbers, and serve. (Sometimes I add a little grated orange zest for garnish as well.)
For the adobo: Mix all of the ingredients together in a bowl. Rub each of the tuna steaks with 1 1/2 teaspoons of the oil and sprinkle generously with the adobo. (Reserve any extra adobo spice rub for another use.) In a nonstick skillet, heat the remaining 2 tablespoons oil until it begins to smoke. Sear the tuna on each side for only 1 minute — the tuna is served rare. Transfer to a plate and set aside.
Recommended wine: A cold-pressed sake would be an unexpected but welcome accompaniment.
Chef Norman Van Aken shares his tips with Epicurious:
• The salsa includes Spanish piquillo peppers. To use them, drain the liquid from the jar, pat the peppers dry, then dice. In a pinch, jarred roasted red peppers can be substituted. • The tuna can also be grilled, as long as there is enough heat to quickly sear it. Pile a large amount of charcoal into a pyramid, let the coals burn until they are white and extremely hot, then spread them out into an even stack that reaches to within a few inches of the grate. The coals do not need to cover entire grill, since you will not need a large cooking surface. If using a gas grill, simply preheat on high. Coat the tuna with the oil and adobo as directed, and cook on an oiled grill rack for two to three minutes per side.
Saturday, July 30, 2011
Baked Salmon
Baked Salmon
* 2 salmon steaks, 1-1/2 inches thick
* Oil
* 1/2 pound mushrooms, sliced
* 4 Tablespoons butter
* 1/2 pound shrimp, finely chopped
* Salt
* Freshly ground pepper
* Fennel or tarragon
* 1 teaspoon salt
* 1 pint sour cream
Preparation: Brush the salmon well with oil and place one steak on the bottom of a baking dish.
Saute the mushrooms in butter until just soft, add the chopped shrimp, and let the mixture cook for 1 minute. Spread it on the steak in the pan, salt and pepper to taste, and top with the second steak.
Mix the fennel or tarragon and 1 teaspoon of salt with the sour cream and pour it over the fish. Bake 20 minutes at 450 degrees F.
Yield: 2 to 4 servings
* 2 salmon steaks, 1-1/2 inches thick
* Oil
* 1/2 pound mushrooms, sliced
* 4 Tablespoons butter
* 1/2 pound shrimp, finely chopped
* Salt
* Freshly ground pepper
* Fennel or tarragon
* 1 teaspoon salt
* 1 pint sour cream
Preparation: Brush the salmon well with oil and place one steak on the bottom of a baking dish.
Saute the mushrooms in butter until just soft, add the chopped shrimp, and let the mixture cook for 1 minute. Spread it on the steak in the pan, salt and pepper to taste, and top with the second steak.
Mix the fennel or tarragon and 1 teaspoon of salt with the sour cream and pour it over the fish. Bake 20 minutes at 450 degrees F.
Yield: 2 to 4 servings
Tuesday, July 26, 2011
Apalachicola River Catfish Stew
Apalachicola River Catfish Stew
5 pounds river catfish
8 slices bacon
2 large onions, chopped
6 medium potatoes, coarsely chopped
2 teaspoons salt
1 (10-oz.) can tomato soup
pepper to taste
Saltine crackers, if desired
finely chopped parsley (optional)
Clean and head the catfish. Combine catfish and enough water to cover in large pot. Cook over medium-high heat until catfish flakes off easily. Drain through a colander, reserving stock. Discard skin and bones, reserving meat.
Fry bacon in skillet until crisp. Drain, reserving bacon drippings. Cook onions and potatoes in reserved bacon drippings in skillet until tender, stirring frequently. Add mixture to reserved fish stock. Bring to a boil;
reduce heat.
Stir in salt, reserved catfish and tomato soup. Simmer for 5 minutes or until potatoes are tender. Season with pepper. You may add crushed saltine crackers if a thicker consistency is desired.
Garnish with chopped parsley, if desired.
5 pounds river catfish
8 slices bacon
2 large onions, chopped
6 medium potatoes, coarsely chopped
2 teaspoons salt
1 (10-oz.) can tomato soup
pepper to taste
Saltine crackers, if desired
finely chopped parsley (optional)
Clean and head the catfish. Combine catfish and enough water to cover in large pot. Cook over medium-high heat until catfish flakes off easily. Drain through a colander, reserving stock. Discard skin and bones, reserving meat.
Fry bacon in skillet until crisp. Drain, reserving bacon drippings. Cook onions and potatoes in reserved bacon drippings in skillet until tender, stirring frequently. Add mixture to reserved fish stock. Bring to a boil;
reduce heat.
Stir in salt, reserved catfish and tomato soup. Simmer for 5 minutes or until potatoes are tender. Season with pepper. You may add crushed saltine crackers if a thicker consistency is desired.
Garnish with chopped parsley, if desired.
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