Betty's Dill-Marinated Pan-Seared Salmon Fillets
Betty demonstrates how to make Dill-Marinated Pan-Seared Salmon Fillets. This recipe is for 6 salmon fillets that are chilled in an aromatic dill marinade and then pan-seared on top of the stove.
Dill-Marinated Pan-Seared Salmon Fillets
6 fresh salmon fillets (about 2 ½ pounds total)
Marinade:
1 tablespoon lemon zest
1/4 cup lemon juice
1/4 cup fresh dill, finely chopped
1/2 cup red onion, finely chopped
1/2 cup extra-virgin olive oil
1/4 teaspoon ground red cayenne pepper
1 teaspoon sea salt, freshly ground
1 teaspoon honey
lemon and lime slices, for garnish
fresh dill and cilantro, for garnish
Colorful Mango Salsa, for accompaniment (most recent video in Betty's Kitchen)
Place the fresh salmon fillets in a 2-gallon Ziploc bag. Thoroughly mix together marinade ingredients in a 2-cup measuring cup with pouring spout. Pour marinade over the salmon fillets in the Ziploc bag. Close the Ziploc bag tightly, eliminating as much air as possible. Place bag containing salmon fillets and marinade in a pan and refrigerate 1 to 2 hours (no longer, as the marinade will break down the texture of the salmon). When ready to cook, place a large skillet on the stove and heat it over medium-high heat until it is very hot. With tongs, place individual marinated salmon fillets into hot skillet. Try to fit them all in, if possible. If it is not possible, repeat the cooking process a second time for the rest of the fillets. Pour the marinade that has settled to the bottom of the Ziploc bag over the top of all salmon fillets. Reduce the heat, so that the salmon fillets are just sizzling. The salmon fillets need to reach an internal temperature of 145 degrees (F). Let the bottom side of the fillets sear until they are beginning to brown and the salmon is losing its translucency. This should take about 4 minutes. Turn all salmon fillets over to sear the other side—about 4 more minutes. When the salmon is browned and flaky, immediately remove from heat and place all fillets on paper toweling to soak up excess fat. Transfer to a nice, large serving platter, garnish with lemon and lime slices, along with some fresh dill and cilantro, and serve immediately with Colorful Mango Salsa alongside. I hope you love this combination of flavors! --Betty ♡♥♡♥♡
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*DELICIOUS* Chicken Piccata Recipe - Juicy Chicken Breasts in Lemon Caper Piccata Sauce
How to Make a Delicious Chicken Piccata
This Chicken PIccata recipe is the ultimate, delicious but so simple dinner party food. Easy to make but amazing to eat. The recipe shown in the video is for a larger group and serves 8 to 10 people. That is why I use a cookie sheet and the oven. For a large group, it's not practical to use only the frying pan on the stove.
(But, if you are making this for just 4 to 6 people, you could just do all of the cooking in the pan. In that case you would brown the chicken as shown in the video, and then, instead of putting the chicken in the oven on a pan, you could put it all back into the frying pan and cover it on the stove, on a low simmer for about 15 minutes).
Serves 8-10
Ingredients
4 skinless and boneless chicken breasts, butterflied, pounded thin and then cut in half
Salt and freshly ground black pepper
1 cup all-purpose flour, for dredging
4 tablespoons unsalted butter
1/4 cup olive oil
2 lemons, 1 juiced, 1 sliced
1 cup dry white wine
1 cup chicken stock
1 bullion cube
2 tablespoons capers, drained
1/3 cup fresh parsley, chopped
Directions
On a cutting board, fillet each chicken breast and trim off any fat. Place two pieces of chicken at a time between two pieces of parchment paper. Pound with a flat mallet, until the cutlets are about 1/4-inch thick. Set aside and repeat until all the chicken is pounded thin. Put some flour in a shallow dish. Season each side of the chicken cutlets with salt and pepper. Dredge each cutlet lightly on each side with flour.
Heat the oil in a skillet over medium-high heat. When the oil is nice and hot, brown a few cutlets at a time for 3-5 minutes on each side until golden. Once the chicken is brown, place the pieces in a single layer on a cookie sheet with a rim, or a glass casserole dish. Continue until all the chicken is browned.
Turn up the heat and pour the white wine in the pan and boil down for a minute so the alcohol cooks off. Then add the lemon juice chicken stock, bullion and butter. Allow it to cook for a minute or two. Pour the sauce over the chicken, place the lemon slices on top, cover with foil and place in a 350-degree oven for about 20 minutes. Remove chicken from oven and sprinkle with fresh parsley and/or grated cheese before serving.
Homemade Chicken Kiev Recipe - Laura Vitale - Laura in the Kitchen Episode 884
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Sweet And Sour Chicken By Masterchef • Taste Show
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Sweet and Sour Chicken a favorite of many now accessible homemade when you have a little time. The chicken is crunchy fried in the tasty dough and coated in the delightful sweet and sour sauce, it is a perfect quick dinner for the whole family.
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Rosemary Lemon Chicken Breast Recipe - NoRecipeRequired.com
Here is a very simple recipe for Rosemary Lemon Chicken. I am using boneless skinless chicken breasts, because they are super quick and easy and readily available. However, you could do the same recipe with chicken breasts still on the bone.
The combination of lemon and rosemary is a classic one, and gives the chicken a nice tangy, herb flavor that pairs really well with just about any side dish or vegetable. Because the chicken breasts are thin I'm able to get them full cooked on the stove top, all in one pan, but for thicker cuts, you can pop them in the oven after searing and bake them off.
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