Quiche Lorraine | Pan Seared Salmon with Preserved Lemon Aioli | Salad & Lemon Vinaigrette | Bagel
Quiche Lorraine
Preheat oven to 425 degrees. Blind Bake a pie crust in a tart pan for 15-20 minutes. I place a layer of foil and a handful of dried beans on the pastry to prevent the pastry from puffing as it bakes.
To make the filling; cut 6 slices of bacon into 1 inch pieces and fry in a frying pan; add 1 small diced onion, 1 well cleaned leek diced (just the white part) and 1 clove garlic. Cook until the bacon is crispy and the veggies are soft.
Meanwhile in a bowl, 3 XL eggs, 6 ounce grated Gruyere cheese, 12 ounce evaporated milk, 1 Tablespoon flour, 1/4 teaspoon salt, 1/4 teaspoon black pepper, pinch cayenne, pinch nutmeg and 1 teaspoon fresh thyme leaves. Mix in bacon mixture. Pour into tart pan.
Reduce the oven temperature to 325 and bake for 40-45 minutes until golden and center of quiche is set. Let rest for 15 minutes or so before serving. Can also be served at room temperature.
Preserved Lemons
Pan Seared Fish With Preserved Lemon Sauce
Lemon Dill Compound Butter
INGREDIENTS
1 stick unsalted butter, softened to room temperature
1 tablespoon chopped fresh dill
Zest of 1 lemon
1 teaspoon lemon juice
Mix all ingredients together.
Chocolate Dipped Strawberries
Lemon Vinaigrette
Whisk together in a bowl;
-8 tablespoons lemon juice
-8 tablespoons olive oil
-1 shallot minced
-1 teaspoon salt
-1 teaspoon pepper
-2 tablespoons capers (optional)
-1 tablespoon dijon mustard
-1tablespoon honey
The Most Delicious Spicy Moroccan Salmon with Chickpeas Vegetables and Lemon Recipe
The Most Delicious Spicy Moroccan Salmon with Chickpeas Vegetables and Lemon Recipe
In this one-pot dinner, the salmon and vegetables cook together. The dish gets its fantastic flavor from traditional Moroccan ingredients, including Turmeric and chickpeas.
Ingredients
✔️ 1/2 cup olive oil
✔️ 10-12 garlic cloves, minced
✔️ 2 tablespoons tomato paste
✔️ 2-3 tomatoes, chopped in 1/4 pieces
✔️ 2 red peppers, cut into 2-inch sticks (about 3/4 inch thick)
✔️1 hot pepper, cut into 2-inch sticks (about 3/4 inch thick)
✔️ 2 carrots, cut into 2-inch sticks (about 3/4 inch thick)
✔️ 1 lemon, slices equalling number of salmon fillets
✔️ 1 tsp salt
✔️ 2 tbsb Paprika
✔️ 1/2 tsp Turmeric
✔️ 1 can (15 ounces) chickpeas, drained
✔️ 4 or 8 skin-off salmon steaks (6 to 8 ounces each)
✔️ 1 bunch of fresh cilantro
Directions/Instructions
Step 1
Chop all vegetables and add to heated stock pot with oil over medium heat. Use only 1/2 the cilantro at this point to cover the vegetables. Add water and cook for 15 -20 mins until until vegetables are al dente.
Step 2
Add salmon fillets, place lemon slices on each salmon filet and spread the remaining cilantro across the pot evenly. Cook 15 to 20 mins on low-med heat.
Step 3
Serve and enjoy!
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#quickrecipes #easyrecipes #salmonrecipe
This One Pan Crispy Potatoes and Salmon with Veggies is so good once you try it. One Pan Recipe
Get Printable Recipe here with Instructions
To Season Potatoes
4 Large Yellow Potatoes
3 tbsp Olive Oil
1 tsp Lemon Zest
1 tsp Italian Seasoning
1 tsp Garlic Powder
Salt and Pepper to taste
To Season Fish
2 tbsp Maple Syrup or Honey
1 tsp Lemon Zest
1 tbsp Lemon Juice
1 tsp Chilli Flakes
½ tsp Italian Seasoning
1 tsp Garlic Powder
1 tsp Paprika
3 tbsp Olive Oil
Salt and Pepper to taste
For Veggies( Use any Veggies)
2 Meduim Zucchini
1 tbsp Red Wine Vinegar( Or lemon Juice)
½ tsp Lemon zest
Salt(if needed) and Pepper to taste
Oil
I didn't use salt because the Vinegar kick is ok for me. You can add salt if needed.
NB . You can Zest 1 whole Lemon to use through out Seasoning.
Bake Potatoes first for 30 minutes at 400F
Then add Salmon, Spray oil let it bake again for 10 mins, lastly add Veggies let it bake same 400F for 5 mins. I love crunchy veggies. At this Point, the Potatoes and Salmon will be so Crispy. I used Salmon with Skin On for Extra Crisp.
Enjoy????. Claudy got you ❤️!!!
#onepanrecipe #dinner #salmon
Easy Baked Salmon Recipe | One Pan Honey Lemon Salmon with Rainbow Carrots
*The Flavors in this meal are AMAZING*. I show a Step-by-Step procedure for a yummy, light and nutritious meal made from Salmon and Carrots, all in one pan. This easy and quick recipe is great for dinner or lunch and would leave you totally satisfied.
INGREDIENTS
- 2 Large Salmon Steaks or Fillets
- 1 Bunch of Rainbow Carrots (7 carrots)
- 2 Tbsp Raw Honey
- 1 Tbsp Butter
- Mrs Dash Seasoning
- Red Pepper Flakes
- Grated Garlic
- Olive Oil
- Black Pepper
- Kosher Salt
- 1 Lemon
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How To Cook Salmon - Easy Lemon Butter Salmon - Easy Salmon Recipe - Lemon Butter Salmon
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How To Cook Salmon - Easy Simple Method Had a few emails about this…..Ok so this version (and there are many) we fry the fish skin side down only and do not turn it. Let it get the bottom crispy in a little olive oil and then add lemon juice and salt and pepper, cover and let the lemon steam and cook the fish. At the end we have added a little butter and fresh flat leaf parsley. So simple, hope this helps.
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Moroccan Salmon Tagine with Preserved Lemons and Capers
Get the recipe at:
A tagine is a traditional North African stew that's prepared in a conical earthenware vessel of the same name. This healthful, easy-to-make tagine of salmon with preserved lemons and capers can be made in a traditional tagine or in a covered ovenproof casserole dish. We’ll be serving our salmon tagine with traditional couscous, which can be prepared in advance. Chef Barbara Alexander from The Culinary Institute of America shows us how she makes this beautiful tagine using AquaBounty salmon.
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The Culinary Institute of America:
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Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, Texas, and Singapore.