How to Make Butter-Basted Fish Fillets with Garlic and Thyme
Host Bridget Lancaster cooks the easiest Butter-Basted Fish Fillets with Garlic and Thyme.
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After this recipe you will only want salmon like this!
INGREDIENTS:
• Salmon
• Boiling water
• Salt and black pepper
• Oil
• 1 cup of margarine
• 2 garlic cloves
• Green smell to taste
• 1/2 lemon
Click on the link below and access other delicious recipes!
How did I not discover this fried egg recipe before?
INGREDIENTS:
• Oil
• 7 eggs
• Salt and black pepper
• 2 cups breadcrumbs
• 1 onion
• 2 tablespoons of margarine
• Green smell to taste
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beacons.ai/superyummy
Crabcake Crusted Halibut
Last year, I was fortunate to spend 5 weeks filming in Alaska. I fell hard for the epic scenery and amazing people, but as many of you saw, what really got me excited was incredible wild fish and shellfish. When it comes to seafood, Alaska sets the gold standard for sustainability, freshness, taste and overall quality. When you ask for Alaska, it’s a guarantee for wild and sustainable seafood every time. From halibut to salmon to cod, crab and so much more, this is the best of the best. In our kitchen this week, we’re using it to make this crisp and creamy, perfectly seasonal Alaska crab cake-crusted Alaska halibut with vibrant spring pea puree and roasted carrots. Get the recipe at wolfitdown.com.
Learn more about Alaska Seafood on their website: #AskforAlaska #sponsored
LOW CARB FISH PIE | HOW TO MAKE A FANTASTIC LOW CARB FISH PIE
Wondering what to make this Easter?
This Fantastic Low Carb Fish Pie is something to try!
Fish pie, also known as fisherman's pie, is a traditional British dish.
Here, I used the combinations of salmon, cod and prawns in white sauce, top with pumpkin and feta cheese.
You can use other types of fish like haddock and halibut and cheese like cheddar and mozzarella if you like.
If you prefer a classic non low carb version, you can choose other toppings like potatoes ???? sweet potatoes ???? and carrots ????
Ingredients
200 g pumpkin
2 large handful of baby spinach
1 cup broccoli
1 cup cauliflower
1 slice of bacon
4 stems of spring onions
400 ml whole milk + 1/2 cup
1 heaped teaspoon mustard
1 large handful of fresh flat-leaf parsley
400 g cod fillet and salmon
100 g prawns peeled and deveined
1/2 tsp nutmeg
2 tsp corn starch
100 g feta cheese
Himalayan salt & pepper
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Any suggestions or questions, you can send me an email on: remy.gs@icloud.com
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Ina Garten's Panko-Crusted Salmon | Barefoot Contessa | Food Network
Ina layers mustard and a panko topping on fresh salmon before it's seared and roasted!
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
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Panko-Crusted Salmon
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 35 min
Prep: 15 min
Inactive: 10 min
Cook: 10 min
Yield: 4 servings
Ingredients
2/3 cup panko (Japanese dried bread flakes)
2 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
Kosher salt and freshly ground black pepper
2 tablespoons good olive oil
Four 6- to 8-ounce salmon fillets, skin on
2 tablespoons Dijon mustard
2 tablespoons vegetable oil
Lemon wedges, for serving
Directions
Preheat the oven to 425 degrees.
In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.
Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.
Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin.
Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges.
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Ina Garten's Panko-Crusted Salmon | Barefoot Contessa | Food Network