How To make Pot Roasted Salmon with Olives & Preserved Le
4 Salmon Cutlets
Olive oil Salt and pepper 4 Carrots
6 oz Green Beans
4 oz Pitted Black Olives
1 Preserved Lemon
6 oz Fish stock
1 tb Chopped Parsley
Preserved lemons are salted lemons - cut a vertical cross in each lemon and stuff with sea salt - preserve in lemon juice for a few weeks in an air-tight jar. If you don't have them use ordinary lemons. The advantage of the preserved ones is their mildness and tenderness, so you can eat them. The unpreserved ones tend to be too bitter. If you don't have fish stock use 3 oz each white wine and water. Method: Brown the fish in olive oil using the casserole you will use for the roasting. Season with salt and pepper and set aside. Peel and trim the carrots and cut lengthways into thin strips. Top and tail the beans and roughly chop the black olives. In the same pan lightly colour the vegetables in hot oil. Add the black olives and preserved lemon, cut into eight segments, and toss in the oil. Pour over the stock, bring to the boil, lower the heat, lay the fish on top and cover with the lid, and tinfoil if using. Cook over a moderate heat for eight minutes, basting the fish twice during the process. Remove the fish and keep warm. Continue cooking and vegetables with the lid off until tender. Serve with the fish on top and sprinkling of parsley. Source: Hugo Arnold, Evening Standard, UK
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Roasted Salmon with Artichoke Barigoule | One-Pot Cooking with Vermicular | Restaurant food at Home
Here we go, a new OPC (one-pot cooking) video is up!!
This time, I'm making an easy yet delicious salmon entree perfect for a busy weeknight.
You can have this restaurant-quality dish at home that will impress anyone joining you at the table. Enjoy!!
See full recipe here:
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This is love at first bite. The veggies are tender-crisp, while the salmon is so soft and creamy it melts in your mouth. Thanks for watching!
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Crispy Pan-Seared Salmon with Lemon Garlic Sauce
Learn to make restaurant-quality pan-seared salmon at home with these simple techniques. Create golden crispy crust two ways: with or without the skin. Finish it off with an easy lemon garlic butter sauce for a quick gourmet meal.
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???? INSTRUCTIONS:
00:00 Intro
00:41 Remove the Scales
01:57 Prepare the Skin-On Fillets
03:33 Remove the Skin
04:48 Prepare the Skin-Off Fillets
05:51 Cook with Skin-On
08:14 Cook with Skin-Off
09:35 Lemon Garlic Sauce
10:17 To Serve
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✅ INGREDIENTS:
---Pan-Seared Salmon (with skin)
• 1 ½ pounds whole salmon fillet, skin on
• kosher salt
• black pepper
• 2 tablespoons olive oil
---Pan-Seared Salmon (no skin)
• 4 6-ounce salmon fillets, skinless
• kosher salt
• black pepper
• 2 tablespoons olive oil
---Lemon Garlic Butter Sauce
• 1 tablespoon minced garlic
• 1 teaspoon lemon zest
• ¼ cup lemon juice
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 3 tablespoons unsalted butter
• 1 tablespoon dill leaves
• 1 tablespoon minced parsley
• 4 lemon wedges
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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 ❤️!!!
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