How To make Flaky Salmon Surprise
213 g Canned pink Alaska salmon
250 g Ready-made puff pastry
100 g Cucumber; peeled and diced
1/4 ts Salt
15 g Butter
15 g Plain flour
90 ml Milk
3 tb Sour cream
1/2 ts Freshly chopped tarragon
-(optional) Pre-heat the oven to 220 C, 450 F, Gas mark 8. Drain can of salmon, reserve the juice. Set aside. Roll out pastry to 1/2cm / 1/4 inch thick. Cut into four 8.5cm / 3-inch rounds. Stand, rolled side down on a dampened baking tray for 30 minutes. Brush upper surface with milk. Bake for 10-15 minutes until golden. Cool. Sprinkle cucumber with 1/4 teaspoon salt, leave 15 minutes. Melt butter in a saucepan. Stir in flour, then salmon juice and milk. Bring to boil. Mix well. Add rinsed cucumber, cream, tarragon and salmon. Blend well. Cut each pastry round into three slices crossways. Pile half salmon filling onto bottom slices. Place middle layers on top and remaining filling over these. Top with puff pastry tops. Serve hot with vegetables. Serves 2. Approx. 800 kcals per serving From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with permission from Alaska Seafood Marketing Institute Meal-Master compatible recipe format courtesy of Karen Mintzias
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Rosemary salt recipe full batch
1 cup kosher salt
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Rosemary salt recipe 1/2 batch
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7 sprigs of rosemary stripped
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Glossy and Flaky SALMON TERIYAKI
In this episode we take you on a journey to Japan to make Salmon Terikyaki! Salmon Teriyaki is full of rich flavours, so sticky, sweet and tangy, making it the perfect weekend treat!
Watch our video and follow the 5 easy steps below to make this delicious dish at home!
Ingredients for 2 people:
Soya sauce – 6 tbsp
Mirin – 6 tbsp
Agave nectar – 2 tbsp
Garlic – 2 cloves – finely chopped
Ginger – 2 cm piece – finely chopped
Salmon – 1 large fillet
Olive oil – 1 tbsp
Rice – 100g
Asparagus
Sesame seeds to garnish
1-2 Spring onions finely chopped to garnish
Step One: The Teriyaki Sauce
Over a medium-high heat, pour in the mirin and let it reduce down by about half. Add the soy sauce and after a minute squeeze in the agave nectar. Add the ginger and garlic pieces to the marinade and bring the mixture to the boil. Leave the teriyaki sauce simmer and continue to cook until it begins to slightly thicken. You don’t want the sauce to become too thick too soon. It is important to note the more the marinade cools down, the more it will thicken, so be careful not to overcook the sauce. When ready remove from the heat and let it cool to one side. We take a tablespoon of the marinade and pour it over our salmon and let it rest for at least an hour before cooking.
Step Two: The Rice
Pour the rice into a pan of salted boiling water and let it simmer for 10 minutes.
Step Three: Salmon
Pour a dash of olive oil into a large frying pan over a medium heat and after a minute place the marinated salmon teriyaki fillets in, skin side down and cook them for 2 minutes. Turn the fish over, add a couple tablespoons of teriyaki sauce and cook for 3 minutes. For the last minute pour in the remaining teriyaki sauce and let it sizzle with the salmon. When ready, remove from the heat and leave it rest on the side
Step Four: The Asparagus
Pop the asparagus into a pan of boiling water and cook for 3 minutes and then drain.
Step Five: Serve
Serve the teriyaki salmon alongside the rice and asparagus. Garnish with the chopped spring onions and sesame seeds.
Enjoy!
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