Salmon cheesecake / How to make salty cheesecake
Salmon cheesecake / How to make salty cheesecake
Recipe
lightly salted salmon - 300 gr
ricotta - 250 gr
cream cheese -250 gr
lemon juice - 3 tbsp
salty crackers - 100 gr
butter - 70 gr
Cheesecake Factory Inspired Miso Salmon Recipe
I apologize for the text disappearing in the middle of the video. As always the instructions are in the description along with a link to the recipe below!
Cheesecake Factory Miso Salmon Recipe ( With Keto-Friendly Option)
FamilyandGlamour
This is the famous miso salmon recipe from The Cheesecake Factory! Get ready to impress your loved ones with sweet and savory miso-glazed salmon fillets and rich, sake butter seasoned rice. It's a quick and simple dinner solution with keto-friendly ingredient substitutions to make this recipe low-carb!
Get the full recipe including tips at:
#miso #japanesefood #cheesecakefactory #copycatrecipes #ketorecipes #glutenfreerecipes #restaurantstyle #sake
EQUIPMENT
roasting pan or oven-safe skillet
saucepan
whisk
mixing bowl
basting brush or spoon
INGREDIENTS
Salmon Ingredients
4 salmon fillets (6 ounces, or 170 grams each)
3 tbsp red miso paste (or miso paste of your choice)
3 tbsp Japanese soy sauce or tamari soy sauce (gluten-free)
½ cup brown sugar (or golden erythritol for keto-friendly option) (100 grams)
¼ cup hot water (60 ml)
Sake Butter Ingredients
½ cup + 1 tbsp butter, cubed (124 grams)
2 tbsp ginger paste
1 tbsp garlic paste
½ cup sake or rice vinegar (120 ml)
1 tbsp heavy cream
2 tbsp lime juice (or approx. half a lime)
salt (to taste)
Side Dishes
2 cups cooked jasmine or basmati rice (or cauliflower rice for keto-friendly option) (500 grams rice/200 grams cauliflower rice)
4 cups steamed string beans or snow peas
INSTRUCTIONS
For the Miso Salmon:
Preheat the oven to the broil setting.
In a mixing bowl add the miso paste, soy sauce, brown sugar (or golden erythritol), and hot water. Whisk the ingredients until combined.
Lightly oil the roasting pan. Place the salmon filets into the roasting pan and brush the miso sauce over each of the pieces. Reserve some of the sauce for basting.
Place the filets in the oven and broil for 8-10 minutes, basting the pieces halfway through the cooking time.
Sake Butter
While the salmon is cooking, add 1 tablespoon of butter to the saucepan and melt over medium heat. Add the ginger and garlic pastes. Saute for 2-3 minutes. Pour in the sake and bring to a boil for 3-4 minutes. Remove the saucepan from the heat.
Add the heavy cream to the saucepan and return to a boil and reduce the sauce by half, about 5 minutes.
Reduce the heat to medium/low heat. Add in the remaining butter (cubed) one piece at a time while whisking. Once the sauce has thickened, remove the pan from the heat. Add the lime juice and season to taste with salt.
Plate the cooked rice and pour the reduced sake butter glaze on top of the rice. Place your broiled miso salmon on top of the rice. Serve with the vegetables on the side.
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Thermomix Salmon Cheesecake/ Pastel de salmon
This video is about Salmon Cheesecake in your thermomix.
This recipe is meant to be eaten cold but my family prefer it warm as I say in the video, leave it to cool down and set in the oven. Serve it with avocado mayo ( recipe coming soon).
Details of the video:
INGREDIENTS:
1 lemon zest, 4 shallots cut in half ( you can vary this depending on your taste), 1 tsp dried dill, 250g cream cheese, 200g sour cream, 300g ricotta cheese, 3 eggs, 1 two salt, 1/4 tsp ground pepper, 370g smoked salmon, flaked. 1 lemon to decorate.
FOR HELP FIND ME AT:
instagram: the_windmill_kitchen
facebook: the_windmill_kitchen
ABOUT ME:
I am a Thermomix Vorwerk Advisor. If you have any questions feel free to ask.
This recipe varies from Cookidoo, it is meant as a guide for demonstration purposes only. For a full recipe please log onto Cookidoo or contact me.
Cheesecake Factory's Fire Cracker Salmon Rolls
This video is about how to CIY (cook it yourself) Cheesecake Factory's Fire Cracker Salmon Rolls
Below is the original recipe but I wanted to put my little spin on it lol!! The ingredients I added & subtracted will be listed below.
Ingredients:
4-8 oz. salmon or depending on how many you desire to make
2 oz. fresh spinach
4 egg roll wraps
¼ tsp. minced ginger
½ oz Kosher salt and pepper
1 TB liquid egg
2.5 oz Chile pepper sauce
8 green onion sting (blanched in hot water)
Asian Slaw:
1 head red cabbage, cut to very thin julienne ~ toss cabbage with 1 cup of sweet hot chili sauce
Sweet Hot Chili Sauce
3 TB hot chili paste (3 TB makes this very hot - add 1 TB at a time; taste and add more to your liking - the longer it cooks the hotter it seems to get)
4-5 cloves minced garlic
1 tsp. salt
½ cup rice wine vinegar
⅔ cup water
⅔ cup sugar
4 tsp. cornstarch
Directions:
Sweet hot chili sauce – combine everything in a small sauce pan and mix well. Once blended, bring to a boil, reduce heat and simmer about 5 minutes. Remove from heat and mix 1 cup of sauce with red cabbage. Set aside (can refrigerate or serve cabbage at room temperature)
Firecracker Salmon Rolls:
Cut salmon into 1×3 strips and rub with ginger, garlic, salt & pepper. Lay egg roll wrap on counter, brush with liquid egg around edge; lay spinach on top of wrap, then top with salmon. Roll and twist both edges, tie with blanched green onion, brush rolls lightly with olive oil and bake @ 400 for 15 minutes
Tiffany's Spin
1TBSP Ponzu Citrus seasoning dresses sauce
1TBSP Lemon Juice
1/2 TSP Garlic powder
1/2 Ginger powder
Sweet Chilil Sauce
Spicey Chili crisp
SRIRACHA Mayo
Side note: remember I baked them first for 15 minutes @ 375 than fried them till they were golden brown.
I also cut down the ingredients for the Asian slaw so that it would stay more crisp while store in the refrigerator. As a busy wife & mommy I love to pull out leftovers.
subtracted ingredients:
sugar
cornstarch
sweet hot chili sauce
Cheesecake Factory Salmon Firecrackers with a TWIST! Copycat RECIPE
#yonij #salmon #cheesecakefactory #copycat #food #cooking #recipe #homemade #foodie #easy
In Today’s video I will show you how easy it is to make The Cheesecake Factory Salmon Firecrackers with a TWIST Recipe that anybody can make at Home. This Super Easy Cheesecake Factory Salmon Firecrackers with a TWIST Recipe can be ready in 30 minutes or less.
With all the food price hike we are experiencing right now, I would like to make budget friendly food and recipes that is not only very easy to make but also delish and is very healthy.
I hope you join me on my journey and let me know in the comments down below how yours turns out.
Please help me reach my goal by hitting the like button and SUBSCRIBE to my channel!
Thank You!
❤️ yonij
The Cheesecake Factory Salmon Firecrackers with a TWIST Recipe (10-12 pieces yield)
*ingredients*
1 lb salmon (wild caught is best)
1 Tablespoon dried chopped onion
1/2 teaspoon ground black pepper or to taste
1/2 teaspoon sea salt or to taste
10-12 pieces spring Rolls
1 cup+ chopped cilantro (use spinach if you don’t like cilantro, no need to cut just lay the leaves)
Oil for frying
SOY GINGER SAUCE RECIPE
2 Tablespoon low sodium soy sauce (or plain soy sauce)
1 teaspoon chinese wine (shaoxing Chinese wine)
2 teaspoon Mirin
1 teaspoon grated fresh ginger
1/4 teaspoon chili flakes (optional)
1 teaspoon chopped green onions
Smoked Salmon Cheesecake - High Prairie Life
A savory appetizer of phyllo dough, smoked salmon, cream cheese and lemon juice!
Smoked Salmon Cheesecake
Serves 8 - 12
Ingredients:
8oz wild caught smoked salmon (thin sliced, red)
4 sheets of phyllo dough
1/3 cup unsalted butter, melted
8oz package of cream cheese, room temperature
1/2 cup full fat cottage cheese
1 Tbsp fresh lemon juice + zest (strain in sieve)
1 egg
2 Tbsp capers, drained
3/4 Tbsp fresh dill
Directions:
1. Preheat the oven to 350 degrees. Butter a 9 inch spring-form pan.
2. Working quickly, brush the melted butter onto the phyllo sheets. Do not worry if the dough breaks. Layer the sheets in the spring-form pan, creating a pin wheel pattern with the corners of the sheets.
3. Place the cream cheese, cottage cheese, egg and lemon juice in a blender or food processor. Mix until smooth.
4. Hand fold in capers and dill.
5. Break the salmon into small pieces and line the bottom of the phyllo crust.
6. Pour the batter over the smoked salmon.
7. Bake for approximately 30 minutes. The center of the cheesecake needs to be set before removing from the oven (not much of a wiggle to it). The top should be golden brown.
8. Carefully remove the side of the spring-form pan and set on a cooling rack.
9. Once the cheesecake is cool, set on a serving dish and garnish with fresh dill.
For more recipies go to the High Prairie Life blog at
© High Prairie Life 2017
#blog #cooking #recipe #cookingblog #recipeblog #highprairie #highprairielife #entertaining #baking #southdakota #blackhills #cookingclasses #localchef #cookingseasonally #smokedsalmon #cheesecake