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How To make James Barber's Pan Roasted Salmon w/Sweet Pep
2 Salmon Steaks
1 tb Olive Oil
2 md Red or Yellow Sweet
-peppers (or combination), -coarsely diced 3 Clove Garlic, thinly sliced
1 tb Wine Vinegar
1/3 c Dry White Wine
1/2 ts Dried Thyme
1 pn Cayenne Pepper
Salt Pepper Fresh Parsley, chopped
A colourful vegetable mixture accompanies succulent salmon steaks for a quick and easy dish. Great with steamed rice. Heat the oil in a large frypan and saute the peppers and garlic over high heat for 1 minute, stirring constantly. Add the vinegar, cook 1 minute more, still stirring. Push the peppers to the side of the pan, lay in the salmon, cook 30 seconds then turn over. Add wine. Sprinkle with thyme, cayenne, salt and pepper, and spoon peppers over salmon. Put the lid on the frypan and cook over medium heat for 6 minutes or until salmon flakes when fork-tested. Sprinkle with parsley and serve. Source: B.C.'s Best Salmon Recipes. Typed by Bob Shiells Posted by Katherine Smith, Kook-Net: The Shadow Zone IV - Stinson Beach, CA
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Main Course Ideas with Mary Corpening Barber & Sara Corpening Whiteford
Twin sisters and co-authors, Mary Corpening Barber and Sara Corpening Whiteford prepare delicious main course recipes from their cookbook. Together they will demonstrate some savory recipes in this video.
First on the menu is Orzo Salad with Lemon, Feta and Pine Nuts. Cook orzo in salted boiling water. Cook it till it is al dente. Prepare lemon vinaigrette using fresh lemon juice, garlic, oregano and salt. Add the vinaigrette to the orzo. Also add 2 ounces of feta and stir well. Add some golden raisins, you can also use blackcurrant or black raisins. Next, add some olives, red onions and toasted pine nuts to the mix. Lightly grate in some lemon zest. Finally, chop some basil leaves and add salt to taste. Toss this tasty orzo salad in the Pottery Barn Studio Salad Bowl.
For the Roasted Asparagus dish, pick some thick asparagus sticks. Chop the ends and then peel the asparagus. Spread out the asparagus in a baking tray and drizzle a little olive oil and sprinkle some salt and pepper on the top. Place it in the oven at 450 F for 12-15 minutes. To serve, use Pottery Barn's beautiful white rectangular serving platters and serve the roasted asparagus with balsamic vinegar dressing.
A terrific and mouth-watering main course dish that doesn't require any cooking is smoked salmon platter. Start by cutting some pumpernickel bread diagonally to go with the salmon. Artfully place the thinly sliced salmon strips along with the different condiments on a large platter. Place honey mustard dip with dill. Serve some finely chopped red onions and some capers. Add the sliced bread and a few lemon wedges and some fresh dill as garnish.
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Recipe: ORANGE GLAZED SALMON
OMG: 15-minute orange peel and glazed salmon with only orange peel, orange juice, salt, and pepper. Healthy, low fat, gluten-free, and natural.
INGREDIENTS
1 pinch of SALT
1 pinch of PEPPER
½ cup of FRESH ORANGE JUICE
1 tablespoon of ORANGE PEEL
by Chef Pachi Gallo | Chef Pachi | Pachi.com
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Please watch: How to Season your Turkey so it does not need to be basted whilst cooking - Thanksgiving Dinner - Seasoning your Turkey for Unbelievable Taste
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Chive Blinis with Salmon – Savory
Blinis: a cross between pancakes and crepes. Topped with salmon, horseradish and crème fraîche, it’s the perfect appetizer!
Ingredients
1 cup baking mix
1 tsp baking powder
1¼ cups whole milk
1 egg
1 lemon (cleaned)
2 tbsp chives
2 tbsp butter
2 tsp finely grated horseradish
½ cup creme fraîche
3.5 oz smoked salmon
Baking blinis
Add the baking mix and baking powder to a bowl. While stirring, add the milk first, and then add the egg. Grate the lemon’s yellow skin over the batter and stir. Finely chop the chives and stir in 2/3. Heat 1/3 of the butter in a frying pan and bake 4 small pancakes (blinis) for 3 minutes until golden brown and done. Flip after 2 min.Use the rest of the butter to make 8 more blinis. Put them on a dish.
Topping
Mix the horseradish with the crème fraîche, pepper and, if you want, salt. Cover the blinis with some creme fraiche. Divide the salmon into 12 equal pieces and add them on top of the creme fraiche. Sprinkle the rest of the chives and, if you want, some pepper.
Tip: You can make the blinis up to 3 days in advance. Keep in a closed container in the fridge. Eat them cold or heat them up in the microwave at 50% for 2 min or in the oven at 375°F for 5 min.
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