How To make Broiled Salmon with Spicy Sauce Verde
Stephen Ceideburg 4 Green New Mexican chilies
-or: 1/2 sm Green bell pepper plus:
2 Jalapenos
2 ts Chopped scallions, including
-green tops 2 ts Vegetable oil
3 tb Green peppercorns in brine,
-drained 2 ts All-purpose white flour
1/2 c Dry white wine
1/4 c Skim milk
1 tb Hot-pepper sauce, preferably
-habanero chili sauce 1 tb Chopped fresh dill
4 Salmon steaks, 6 oz each
Note: In place of the fresh chilies, you can use canned green ones, which do not need to be roasted and peeled. Drain them well. Preheat broiler. On a foil-lined baking sheet, broil peppers for 7 to 8 minutes, or until blackened, turning once. Place in a paper bag and set aside until cooled. Remove skin, stems and seeds. Chop finely. In a medium-sized saucepan over medium heat, saute scallions in oil for 2 minutes until softened. Add green peppercorns and saute for 2 minutes more. Add flour and cook for 2 minutes, stirring constantly. Stir in wine and milk and blend well. Add chilies, hot-pepper sauce and dill. Bring to a boil, reduce the heat and simmer about 5 minutes, or until the sauce has been reduced and thickened. Broil salmon for 3 to 4 minutes on each side, or until fish flesh is opaque. Remove the skin from the steaks before serving. Place some of the sauce on a plate and place the salmon on top of it. 268 CALORIES PER SERVING: 32 G PROTEIN, II G FAT, 4 G
CARBO- HYDRATE; 100 MG SODIUM; 56 MG CHOLESTEROL. Adapted from The Whole Chile Pepper Book by Dave De Witt and Nancy Gerlach. Copyright 1990 by Dave DeWitt and Nancy Gerlach. Reprinted by permission of Little, Brown and Company (Inc). Posted by Stephen Ceideburg
How To make Broiled Salmon with Spicy Sauce Verde's Videos
After this recipe you will only want salmon like this!
INGREDIENTS:
• Salmon
• Boiling water
• Salt and black pepper
• Oil
• 1 cup of margarine
• 2 garlic cloves
• Green smell to taste
• 1/2 lemon
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Baked Salmon Recipe | Homemade Thai Chili Sauce | Gluten Free | Clarissa’s Kitchen
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Today I'm going to show you how to make an easy baked salmon recipe that is low carb, healthy, and gluten free. This baked salmon recipe meal can be cooked in just 30 minutes! Those of you that have a busy lifestyle like me can whip this homemade gourmet in no time :) I was inspired by a few chili sauces I tried at a Thai restaurant so I created two variations at home!
Hope you enjoy it as much as I did!
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Perfect lunch or dinner meal for 2-4 people.
How to Cook Salmon:
Ingredients:
- 2 lbs of Salmon
- 3 tbsp of Avocado Oil (Alternative: Olive Oil)
- Salt
- Pepper
- Garlic Powder
Instructions:
1. Be sure to clean the salmon before seasoning.
2. Preheat oven to 375 degrees.
3. Once the oven is preheated, bake the salmon for 25 minutes.
4. Ready to serve!
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How to Cook Rice in the Rice Cooker:
Ingredients:
- 2 cups of Jasmine Rice (Alternative: Brown Rice, White Rice)
- Water
Instructions:
1. Add 2 cups of rice to the rice pot
2. Rinse and wash the rice with water at least 3 times until the water is almost clear.
3. Since we added 2 cups of rice, fill the water to line 2. (If you were to add 3 cups of rice, fill the water to line 3)
4. The setting should be under plain or white/brown rice, then click start.
5. Rice should be ready about the same time the salmon is.
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How to Cook Stir Fry Snow Peas:
Ingredients:
- 2 small bags of Snow Peas or 1 big bag of Snow Peas
- 2 tbsp of chopped garlic
- 2 tbsp of Sesame Oil
- 1 tbsp of Avocado Oil (Alternative: Olive Oil)
- 1 tbsp of Salt
- 1 tbsp of Black Pepper (or White Pepper for more Thai style)
Instructions:
1. Wash the snow peas and cut the tips at each end.
2. Heat the medium skillet to medium high heat and add the oil, garlic and sesame oil.
3. Add the snow peas, salt and pepper.
4. Saute for 5-10 minutes. The longer you cook it, the softer it'll get. (I usually like mine a little crunchy)
5. Ready to serve!
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How to make the Red Thai Sweet Chili Sauce:
Ingredients:
- Fresh Red Thai Chilies (There were only 10 red chilies out of the 4 oz. I bought. The rest were green chilies)
- 1/4 cup of water
- 1 tbsp of salt
- 3 tbsp of honey (Feel free to add more if you want it to be more sweet)
- 3 tbsp of Apple Cider Vinegar (Alternative: White Vinegar)
- 2 tbsp of Arrowroot Powder (Alternative: Corn Starch)
Instructions:
1. Wash the Red Chilies. Make sure to wear gloves as you will need to finely chop the chilies and set them aside.
2. In a small or medium sauce pan, turn the heat to medium low.
3. Add the water, red chilies, salt, honey and apple cider vinegar.
4. Once the mixture comes to a simmer, take some of the sauce and add it to a separate mixing bowl with the arrowroot powder. Mix until it has a smooth consistency and no lumps.
5. Add the mixture back into the pan and continue to stir until thickened.
6. Pour the sauce into a side bowl and ready to add to your salmon!
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How to make the Green Chili Vinegar Sauce:
Ingredients:
- Fresh Green Thai Chilies - 1 or 2 oz.
- 1/4 cup of water
- 1 tbsp of salt
- 2 tbsp of chopped garlic
- 1/4 cup of White Vinegar
Instructions:
1. Wash the Green Chilies. Make sure to wear gloves as you will need to thinly chop the chilies and set them aside.
2. In a small or medium sauce pan, turn the heat to medium low.
3. Add the water, green chilies, salt, garlic and white vinegar.
4. Once the mixture comes to a simmer, pour the sauce into a side bowl and ready to add to your salmon!
Chili Lime Salmon with Salsa Verde and Popped Quinoa
You bring the SALMON - we’ll bring the SIZZLE & POP!
Learn how to make a Sizzling Chili Lime Salmon with Salsa Verde and Popped Quinoa for dinner this week!
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Easy Tuscan Salmon Recipe - 30 Minute Salmon Dinner!
Learn how to make a quick and easy Tuscan salmon recipe in a creamy sun-dried tomato and garlic sauce—a delicious and effortless option for busy moms.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
TUSCAN SALMON INGREDIENTS:
4 salmon fillets, boneless and skinless (1 1/2 to 2 lbs)
1/2 tsp fine sea salt, plus more to taste
1/2 tsp freshly ground black pepper
1/2 tsp garlic powder
1 Tbsp olive oil
1 Tbsp unsalted butter
1/3 cup sun-dried tomatoes packed in oil, drained, and chopped
1/4 cup green onion, green parts, chopped
3 garlic cloves, minced
1 cup heavy whipping cream
1/4 cup parmesan cheese, finely shredded
2 cups fresh baby spinach leaves
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⏱️TIMESTAMPS⏱️
0:00 Intro
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3:17 Adding salmon to sauce
4:06 Taste test
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Panfried Crispy Salmon with Salsa Verde | Bart's Fish Tales
Food Tube's new fish expert Bart Van Olphen has travelled the world to bring you the best fish recipes direct from where they were caught. This time he's cooking a beautiful salmon fillet with lentils and a salsa verde from the middle of the Yukon river in Alaska. It doesn't get much fresher than that guys!
Bart's just joined the Food Tube Family and has loads more great videos on his channel right now :
Please show him some love and subscribe - there's a brand new video every Friday just for you. It's free!
Bart set up the first sustainable fishmongers in Europe and knows loads about how we can enjoy great fish without harming stocks for future generations. He's a great cook too and has a ton of fantastic fish recipes up his sleeve. So go ahead and ask whatever it is you've always wanted to know about fish - he's the man who knows the answers!
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Oven Roasted Salmon in Tomato Sauce | Yiayia's Favourite!
This oven roasted salmon is to die for! The best part? It's SO easy and ready in 30-45 minutes!
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Recipe:
Ingredients
4-6 fish filets of your choice (Yiayia used salmon)
2 tbsp salt
2 tbsp pepper
¼ cup olive oil
2 yellow onions, sliced
3 cloves of garlic, minced
1 can of whole tomatoes
⅓ cup dry white wine
1 green onion, chopped
Fresh dill and/or parsley *optional*
Directions
Preheat oven to 350F.
Start by seasoning both sides of the fish with the salt and pepper. Set aside.
In a large saucepan, heat the olive oil on medium-high heat.
Add chopped onions and garlic and sauté until the onions are translucent.
Empty the can of whole tomatoes into a large bowl.
With your clean hand or with a pastry cutter, crush the whole tomatoes.
Add the crushed tomatoes to the pan and continue to stir until combined.
Add the white wine and simmer for 10-15 minutes on low.
Prepare a large baking pan and add a layer of the tomato sauce to the bottom of the pan.
Add the seasoned fish to the tomato sauce base, then top the fish with the rest of the tomato sauce.
Bake for 20-25 minutes (or until your fish of choice is cooked through).
Serve with your choice of side (Yiayia recommends mashed potatoes, quinoa, rice, salad, or roasted potatoes).
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Chef: Tina Kokonas
Director: Elenee Young
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