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How To make Tagliatelle with Salmon and Horseradish Sauce
150 grams tagliatelle, green
2 moten salmon steaks (cross-sections)
150g each
salt and pepper, to taste 1 package cream cheese (100g) :
cut in pieces
1 deciliter milk
1 teaspoon horseradish
1/2 teaspoon dill
Cook the pasta according to instructions.
Poach the salmon in simmering, salted water, for about 10 minutes, until just done.
In another pan on low fire, stir the milk and cream cheese until the cheese has melted and the sauce is smooth. Bring the sauce just to a boil and remove from the heat. Stir in the horseradish and dill.
Remove the skin and any bones from the salmon and cut the flesh into bite-sized pieces.
Divide the pasta on two plates; top with salmon and sauce.
Lekker with spinach.
How To make Tagliatelle with Salmon and Horseradish Sauce's Videos
King Salmon with an Amazing Mustard Sauce - Chef Jean-Pierre
Hello There Friends, I have so many comments about how much you guys love the Seafood Dishes and especially Salmon! So today, I will mix an amazing Mustard Sauce that's so easy to make along with one of the best pieces of fish you can buy on the market! I hope you enjoy this King Salmon Recipe! Comment down below how you liked it. ????
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Salmon with Horseradish Crust - EASY!
This salmon with horseradish crust is an easy recipe and gives enough zing to make your fish sing!
Preheat oven to 450º
INGREDIENTS:
Salmon fillets
1 TBSP softened butter
1 TBSP breadcrumbs
1 TBSP Dijon or spicy mustard
1/2 tsp (or more) of prepared horseradish, depending on how bold you want it.
1 tsp orange zest
METHOD:
Place salmon is a non-stick or coated baking dish and bake for 8 minutes.
In the meantime, combine remaining ingredients in a small bowl to form a paste.
After 8 minutes, remove salmon from oven and coat with the horseradish mixture.
Bake for 5 minutes more.
For a darker crust, place under the broiler for 1 minute to finish.
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SALMON PASTA SALAD With Cucumber and Dill
In this video, Granny makes a light Salmon Pasta salad with cucumber and dill. This salad makes a nice filling lunch for any season.
#gulfcoastgranny
#whatsforlunch
Simple Horseradish Cream Sauce Recipe
Horseradish Cream Sauce Recipe
16 oz. Sour cream
5 oz. cup prepared Horseradish
2 tbsp. Dijon Mustard
2 tbsp Chives
Salt, to taste
Ground black pepper, to taste
Salmon with Mustard Sauce Recipe
Recipe:
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