How To make Flaky Salmon Surprise
213 g Canned pink Alaska salmon
250 g Ready-made puff pastry
100 g Cucumber; peeled and diced
1/4 ts Salt
15 g Butter
15 g Plain flour
90 ml Milk
3 tb Sour cream
1/2 ts Freshly chopped tarragon
-(optional) Pre-heat the oven to 220 C, 450 F, Gas mark 8. Drain can of salmon, reserve the juice. Set aside. Roll out pastry to 1/2cm / 1/4 inch thick. Cut into four 8.5cm / 3-inch rounds. Stand, rolled side down on a dampened baking tray for 30 minutes. Brush upper surface with milk. Bake for 10-15 minutes until golden. Cool. Sprinkle cucumber with 1/4 teaspoon salt, leave 15 minutes. Melt butter in a saucepan. Stir in flour, then salmon juice and milk. Bring to boil. Mix well. Add rinsed cucumber, cream, tarragon and salmon. Blend well. Cut each pastry round into three slices crossways. Pile half salmon filling onto bottom slices. Place middle layers on top and remaining filling over these. Top with puff pastry tops. Serve hot with vegetables. Serves 2. Approx. 800 kcals per serving From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with permission from Alaska Seafood Marketing Institute Meal-Master compatible recipe format courtesy of Karen Mintzias
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Baked Pesto Salmon
This 15-minute pesto salmon recipe is loaded with garlicky pesto butter and fresh lemon juice. Its the perfect meal for busy weeknights!
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Ingredients:
1/4 cup Basil Pesto
1/2 cup butter (softened)
1 garlic clove, grated
4 (7oz) salmon fillets
salt & pepper to taste
1 tsp fresh lemon juice
Instructions:
1. Start off by combing 1/2 cup of softened unsalted butter into a small bowl. Then add 1/4 basil pesto and 1 pressed garlic clove.
2. Using a fork mash it all up until you have a nice smooth consistency. Next, add 4 salmon fillets onto a baking sheet. Mine were about 7 oz each.
3. Now season each fillet with some salt and pepper. Then, drizzle about 1 tbsp of fresh lemon juice over the salmon fillets.
4. Now using a cookie scoop scoop out mounds of the pesto butter mixture and place two scoops onto each salmon fillet.
5. Bake at 400 degrees Fahrenheit for about 10 to 12 minutes.
#simplyhomecooked #salmon #pesto
The salmon salad recipe that will have you craving more salad! | Vietnamese Salmon Salad
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Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
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Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
The One Recipe I'll Never Stop Making
Long live rosemary salt my friends!! SPREAD THE LOVE!!
Rosemary salt recipe full batch
1 cup kosher salt
14 sprigs of rosemary stripped
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3-5 cloves of garlic (3 if they are big and 5 if small)
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4 sprigs sage stripped
2 cloves garlic
1/2 lemon zested
Rosemary salt weighted recipe
250 grams of kosher salt
8 grams of fresh sage leaves
16 grams of fresh rosemary leaves
20 grams of fresh garlic
3 grams of fresh lemon zest
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Crispy Salmon Tacos | Keep Cooking Family Favourites | Jamie Oliver
For a quick, healthy and colourful lunch Jamie's Crispy Salmon Tacos are sure to hit the spot.
Cajun spiced, flaky fish topped with a rainbow coloured salsa that's just bursting with flavour. All piled into homemade flatbreads and drizzled with chilli oil.
All the goodness, all the deliciousness, you have to give this a try. Yum!
Keep Cooking Family Favourites originally aired on Channel 4. If you’re UK based stream Jamie programmes on All 4 channel4.com
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Salmon Salad Recipe - My Favorite Picnic Food!
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SUBSCRIBE for more easy recipes: This Salmon Salad is one of my brother's favorite recipes, it's so good! Fresh cooked salmon with crunchy celery, fresh dill and parsley, scallions, and a zesty lemony dressing with smoked paprika and cayenne. Great picnic food!
Mom vs Chef: Battle Salmon // Sponsored by New York Life
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