Fish Cakes With Herbs and Chiles | Melissa Clark Recipes | The New York Times
Melissa Clark makes spicy fish and potato cakes with citrus and herbs.
Produced by: Jenny Woodward
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Fish Cakes With Herbs and Chiles | Melissa Clark Recipes | The New York Times
LEMON BUTTER SAUCE / TIPS TO PREVENT SPLIT / SAUCES RECIPE
Learn how to make lemon butter sauce! This lemon butter sauce is delicious served with seafood like salmon ,prawns or chicken.
FRESH SEAFOOD➡️ a perfect sauce. any fresh fish like salmon, tuna ,seabass ,swordfish ,cod.
SHELL FISH➡️ Prawns , Lobster ,shrimp, Scallops , crab.
VEGETABLE➡️ roasted or steam would be unbelievable. Brussels sprouts, broccoli, asparagus, grean beans, artichokes.
CHICKEN➡️ Simple pan seared , poached or grilled chicken breast become a lot more special wiht lemon butter sauce.add some capers it taste good.
Leaning how to make delicious sauces is a great skill to have.
Ingredients:
5 tbsp lemon juice
200g unsalted butter(place in bowl with ice)
fresh parsley or dill
salt and pepper
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Hollandaise Sauce➡️
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Sweet and Spicy Mustard Sauce➡️
Sweet and Sour Chili Sauce➡️
Bbq Sauce➡️
Learn how to make cookies➡️
Rice Pudding➡️
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Happy Cooking.
#lemonbuttersauce
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Crunchy Salmon Croquettes a type of fried salmon Patty
Salmon croquettes with potato coated in crunchy tortilla crumbs.
Amazing salmon croquettes recipe made with flaked fresh salmon, always a popular meal with everyone. These salmon croquettes are super crunchy, as I used tortilla chips as part of the crumbs. If your looking for something kids and adults alike will love, then this salmon croquette recipe is definitely for you. An easy recipe to make using fresh salmon and make sure you buy starchy potatoes. You’ll need the skins off the salmon, so if buying look for skinless, otherwise it’s quite simple to remove yourself. Great served with a fresh crisp salad and a side of mayonnaise although I personally just prefer lemon juice, I want to taste all those great flavours.
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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.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
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
Chef Seth Goulston’s Fresh Salmon Cakes
Virginia This Morning airs LIVE every Monday through Friday from 9am to 10am.
How To Make Juicy Salmon Patties with Tartar Sauce - Keto and Dairy Free
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I've got an easy salmon patty recipe that is full of flavor and perfect for the keto diet. Plus, these salmon patties are dairy free thanks to my tartar sauce that uses almond milk yogurt, so good. All you need to do to make these salmon patties is put everything in a goof processor and blitz it up. The salmon is meaty, the herbs and spices and flavor, and the tip to making this keto is using almond flour soaked in cream/almond milk to replace breadcrumbs. Cook up the juicy salmon patties in some avocado oil and serve with my zesty dairy free tartar sauce, you will love it! Mad Love, Bobby..Dessi..Rose Honey...Art XOXO
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Macros per salmon cake, recipe makes 10:
298 calories
1.22 grams of net carbs
2.23 grams of total carbs
21.8 grams of fat
22.8 grams of protein
1.1 grams of fiber
Macros per 1 tablespoon of tartar sauce:
52 calories
0.04 grams of net carbs
0.18 grams of total carbs
5.7 grams of fat
0.17 grams of protein
0 fiber
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