Big Dave's Cheesy Salmon Recipe
This is a great recipe for those who think they don't like salmon. Dave Manners (and his son Max), teach us how to make Cheesy Salmon using Coho (Silver) salmon caught while filming an episode of Angler West TV out of Big Dave's Alaskan Lodge. Look for that upcoming episode soon and book a trip with Big Dave at bigdavesfishing.com
503-815-1608
Puff Pastry Salmon (Salmon Wellington)
Here is what you'll need!
Serves 2
Ingredients
2 tablespoons butter
2 cloves garlic, chopped
½ medium onion, chopped
5 ounces spinach
1 teaspoon salt (for spinach)
1 teaspoon pepper (for spinach)
⅓ cup breadcrumbs
4 ounces cream cheese
¼ cup Parmesan, shredded
2 tablespoons dill, chopped
1 sheet puff pastry, softened to room temperature
1 salmon filet
1 teaspoon salt (for salmon)
1 teaspoon pepper (for salmon)
1 egg, beaten
Preparation
1. Preheat oven to 425°F.
2. In a pan over medium heat, melt butter.
3. Add the garlic and onions, cooking until translucent.
4. Add the spinach, salt, and pepper, cooking until spinach is wilted.
5. Add the breadcrumbs, cream cheese, parmesan, and dill, stirring until mixture is evenly combined. Remove from heat and set aside.
6. On a cutting board, smooth out the sheet of puff pastry. Place the salmon in the middle of the pastry and season both sides with salt and pepper.
7. Place several spoonfuls of the spinach mixture on top of the salmon, smoothing it out so that it does not spill over the sides.
8. Fold the edges of the puff pastry over the salmon and spinach, starting with the longer sides and then the shorter ends. Trim any excess pastry from the ends, then fold the ends on top. Flip the puff pastry-wrapped salmon over and transfer for a baking sheet lined with parchment paper.
9. Brush the beaten egg on the top and sides of the pastry.
10. Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshatch pattern.
11. Brush the top again with the egg wash.
12. Bake for 20-25 minutes, until pastry is golden brown.
13. Slice, then serve!
Music provided by Warner Chappell Inc. Used with permission
Quick and easy salmon pasta recipe | Italian Pasta Recipe
How to make quick and easy salmon pasta dinner. Easy Creamy Salmon Pasta Recipe. 15 minutes Creamy salmon better than takeout. Italian pasta recipes.
Salmon Pasta Recipe.
Ingredients:
350g Salmon
1 Medium Onion
20g Butter
1 Cup Cream
Salt and White pepper to taste
250g Fresh pasta
Vegetable Oil
Parsley Garnish
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Conti's Baked Salmon Recipe: Baked Salmon with Cream Topping and Buttered Vegetables | Pepper.ph
You only need 30 minutes to cook Conti’s baked salmon.
The only challenge is sourcing a 700g salmon slab. But here’s a tip: you might be able to grab one in S&R or Cubao Farmer’s for less than P900.
(Anyone else with leads, help us all out in the comments!)
???? Click here for this easy hack:
???? Comment q's below—we answer!
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How to Make Conti's Baked Salmon
00:00 Queso de Bola Leche Flan Cake
00:25 Making the Cream Topping
00:36 Preparing the Salmon
01:03 Cooking the Veggies
01:16 Plating
01:22 Serving
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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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0:00 Intro
0:19 Ingredients prep
0:51 Salmon prep
1:27 How to cook salmon
2:30 How to make Tuscan salmon sauce
3:17 Adding salmon to sauce
4:06 Taste test
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Browned Butter Honey Garlic Salmon
Browned Butter Honey Garlic Salmon: Salmon steaks pan fried in browned butter infused with garlic and honey; then grilled/broiled for an extra 6 minutes for extra golden, crispy and caramelised finish!
RECIPE HERE: