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How To make James Barber's Pan Roasted Salmon w/Sweet Pep
2 Salmon Steaks
1 tb Olive Oil
2 md Red or Yellow Sweet
-peppers (or combination), -coarsely diced 3 Clove Garlic, thinly sliced
1 tb Wine Vinegar
1/3 c Dry White Wine
1/2 ts Dried Thyme
1 pn Cayenne Pepper
Salt Pepper Fresh Parsley, chopped
A colourful vegetable mixture accompanies succulent salmon steaks for a quick and easy dish. Great with steamed rice. Heat the oil in a large frypan and saute the peppers and garlic over high heat for 1 minute, stirring constantly. Add the vinegar, cook 1 minute more, still stirring. Push the peppers to the side of the pan, lay in the salmon, cook 30 seconds then turn over. Add wine. Sprinkle with thyme, cayenne, salt and pepper, and spoon peppers over salmon. Put the lid on the frypan and cook over medium heat for 6 minutes or until salmon flakes when fork-tested. Sprinkle with parsley and serve. Source: B.C.'s Best Salmon Recipes. Typed by Bob Shiells Posted by Katherine Smith, Kook-Net: The Shadow Zone IV - Stinson Beach, CA
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Main Course Ideas with Mary Corpening Barber & Sara Corpening Whiteford
Twin sisters and co-authors, Mary Corpening Barber and Sara Corpening Whiteford prepare delicious main course recipes from their cookbook. Together they will demonstrate some savory recipes in this video.
First on the menu is Orzo Salad with Lemon, Feta and Pine Nuts. Cook orzo in salted boiling water. Cook it till it is al dente. Prepare lemon vinaigrette using fresh lemon juice, garlic, oregano and salt. Add the vinaigrette to the orzo. Also add 2 ounces of feta and stir well. Add some golden raisins, you can also use blackcurrant or black raisins. Next, add some olives, red onions and toasted pine nuts to the mix. Lightly grate in some lemon zest. Finally, chop some basil leaves and add salt to taste. Toss this tasty orzo salad in the Pottery Barn Studio Salad Bowl.
For the Roasted Asparagus dish, pick some thick asparagus sticks. Chop the ends and then peel the asparagus. Spread out the asparagus in a baking tray and drizzle a little olive oil and sprinkle some salt and pepper on the top. Place it in the oven at 450 F for 12-15 minutes. To serve, use Pottery Barn's beautiful white rectangular serving platters and serve the roasted asparagus with balsamic vinegar dressing.
A terrific and mouth-watering main course dish that doesn't require any cooking is smoked salmon platter. Start by cutting some pumpernickel bread diagonally to go with the salmon. Artfully place the thinly sliced salmon strips along with the different condiments on a large platter. Place honey mustard dip with dill. Serve some finely chopped red onions and some capers. Add the sliced bread and a few lemon wedges and some fresh dill as garnish.
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Orange Salmon with Garlic & Ginger GF Panda Express
Gluten-free Orange Salmon. This recipe is shown with shrimp and tofu variations also. For all who love Panda express's orange chicken, but no longer eat meat...me! For pescetarians, vegetarians and vegans who have wondered what all the hoopla is about. Well here it is. This recipe is easy to prepare and scrumdelicious to eat.
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Download free recipe:
1 lbs fresh Atlantic salmon cut into 1” square chunks scales remove can be cooked with skin on or off
2 cups of vegetable oil or peanut oil
2 tsp Thai thin soy sauce (optional)
1/4 – 1/2 tsp salt
1 tsp roasted sesame seeds
Breading GF
2 eggs light beaten
1.5 cups of GF flour
1/2 tsp baking powder GF
1/4 tsp salt
1/4 tsp white pepper
For spicy orange sauce
1.5 cups fresh squeezed orange juice
2-4 dried chili peppers (optional)
1 tbsp finely minced ginger
4-5 garlic cloves finely minced
Zest of a small orange (1/2 – 1 tsp)
1/4 cup brown sugar packed
1 tbsp soy sauce
1 tbsp rice wine vinegar
1 tsp cream sherry
1–1.5 tsp of cornstarch
1 tbsp of cold water for mixing cornstarch
1/4 tsp of salt
1/4 tsp of white pepper
2-4 spring onions slice on the bias
2 tsp finely diced red bell pepper
how to make Terrine of Smoked Mackerel and hot Smoked Salmon (Franck Pontais)
Very very simple and effective pressed Terrine of smoked mackerel and hot smoked salmon to serve cold as a starter or as a main course by cutting a thicker slice (reheat in the oven)and serve with crunchy salad for exemple
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Fire House Kitchen S2 Ep. 1 - Asian Orange Salmon