Showing posts with label salmon. Show all posts
Showing posts with label salmon. Show all posts
No surprise here, as a resident of Nova Scotia, I am a huge fan of fish. Not only is it good for you, but I find it to be quite delicious. There is actually a fish processing plant just around the corner from my home where you can buy beautiful fish.
It is processed there and frozen. They have a little shop next to the office where you can buy a variety of fish and fish products. Haddock, salmon, smoked fish, salt fish, fish cakes, scallops, shrimps, etc.
Normally I will buy the Haddock, but the other day when I stopped in, they had some beautiful looking salmon fillets. All individually frozen, skin on, ready to thaw and cook.
Salmon is a favorite choice when it comes to choosing to eat healthy, because it contains significant amounts of essential omega-3 fatty acids, which support heart and eye health. This heart-healthy fish boasts a boatload of other nutrients, as well.
Salmon is not something I cook very often. Being an oily fish, it has a much stronger flavor than most other fishes. I am not a huge fan of really strong flavored fish. I need to be in a mood to cook and eat it,
My ex-boss at the Manor told me that when it came to buying salmon the thicker center pieces had the best flavor. The thinner flatter pieces come from the tail end of the salmon and taste fishier. I took that on board and have only ever bought thicker center cut fillets ever since, and I have to say I have enjoyed it a lot more.
Salmon was a fish that I cooked frequently for the family at the Manor. The Mrs. really loved it and I learned to cook it to perfection. Most people over-cook all their fish, which can leave it really dry and unpalatable.
Through my years of cooking at the Manor, I got cooking salmon down to an art form. Trial and error led me to being able to time it perfectly so that we never had dry salmon.
This was always one of the favorite ways that they liked me to cook it for them. Being an oily fish with a stronger flavour, salmon holds up very well with the zippy flavour of Dijon Mustard.
Dijon mustard was not something I had ever tasted prior to going over to the UK. I fell in love with it there and have to admit that I use it more often than any other kind of mustard. I enjoy it on hotdogs and all sorts.
It has a nice heat and the flavor it is not as harsh as some mustards can be. In this recipe it is paired beautifully with a few select other ingredients to make a delicious mustard sauce which is brushed over the salmon prior to baking, along with a crisp buttery crumb.
The recipe makes only two servings but can very easily be multiplied to serve as many people as you wish to feed. It is simple but is also elegant enough to serve for a special occasion.
WHAT YOU NEED TO MAKE CRISP COATED HONEY MUSTARD BAKED SALMON
Just a few simple ingredients, there is nothing really out of the ordinary with the exception of the Dijon mustard, and if you are like me, it's something you will always have in your kitchen anyways.
- 2 fresh salmon fillets, rinsed and patted dry with paper towel
- 1 TBS mayonnaise
- 1 TBS Dijon mustard
- 1/2 tsp yellow mustard
- 1 TBS liquid honey
- 1 tsp white vinegar
- pinch each paprika, salt and black pepper
- 1 TBS butter, melted
- 3 TBS panko breadcrumbs
- 1 tsp parsley flakes
Most of the ingredients are pretty simple and self-explanatory. DO be sure to buy center cut fillets of salmon. Also, if you don't have panko, you can use soft white breadcrumbs, but the panko will give you the best and crispest result.
I do not recommend using fine dry breadcrumbs, or flavored breadcrumbs. If you don't have panko, you might consider using coarsely crushed cracker crumbs.
HOW TO MAKE CRISP COATED HONEY MUSTARD BAKED SALMON
This really is a very easy bake and very quick to throw together. (Another reason why you might consider it to be ideal for entertaining.)
Preheat the oven to 400*F/200*C gas mark 6. Line a baking sheet with aluminum foil and spray with nonstick cooking spray.
Whisk together the mayonnaise, Dijon mustard, yellow mustard, honey, vinegar, paprika, salt and pepper, combining well.
Pat the salmon dry and place onto the baking sheet. Divide the mustard sauce between each salmon fillet, brushing it all over to coat.
Mix together the butter, panko and parsley flakes. Pat half of this mixture onto each salmon fillet.
Bake in the preheated oven for 12 to 15 minutes, or until the fish flakes easily with a fork. Serve immediately.
I didn't get a photo of it plated up, but it was enjoyed simply with a baked potato and some steamed broccoli. Salmon and broccoli are beautiful partners. This made for a really delicious and healthy supper!
PISTACHIO AND LEMON DUSTED TILAPIA - The fish is simply seasoned and then coated in a pistachio and lemon crumb before being simply fried to perfection in a bit of olive oil. Delicious served with some lemon wedges for squeezing over top.
LOW CARB FISH PIES - Quick and easy. The fish is all cooked and then broken into two serving dishes. A low carb creamy sauce is spooned over top of each dish, and then they are finished with a crust of ruffled filo pastry, for a crisp, low carb and satisfying topping. Recipe is for two but can easily be multiplied to feed more.
Yield: 2
Crisp Honey Mustard Coated Salmon Filets
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min
Moist and juicy, perfectly cooked salmon, with a tasty honey mustard sauce and panko crumb coating. This recipe can easily be doubled or even tripled to serve more people.
Ingredients
- 2 fresh salmon fillets, rinsed and patted dry with paper towels
- 1 TBS mayonnaise
- 1 TBS Dijon mustard
- 1/2 tsp yellow mustard
- 1 TBS liquid honey
- 1 tsp white vinegar
- pinch each paprika, salt and black pepper
- 1 TBS butter, melted
- 3 TBS panko breadcrumbs
- 1 tsp parsley flakes
Instructions
- Preheat the oven to 400*F/200*C gas mark 6. Line a baking sheet with aluminum foil and spray with nonstick cooking spray.
- Whisk together the mayonnaise, Dijon mustard, yellow mustard, honey, vinegar, paprika, salt and pepper, combining well.
- Pat the salmon dry and place onto the baking sheet. Divide the mustard sauce between each salmon fillet, brushing it all over to coat.
- Mix together the butter, panko and parsley flakes. Pat half of this mixture onto each salmon fillet.
- Bake in the preheated oven for 12 to 15 minutes, or until the fish flakes easily with a fork. Serve immediately.
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We are a pair who really love fish, and as a cook I love working with it. Not only is it a very versatile ingredient, but it is really good for you and cooks quickly. We both adore Salmon and this Honey, Mustard and Garlic Salmon is one of the ways we really enjoy eating it.
I will confess however, I am not overly fond of skin on my fish, which is why I really love these boneless and skinless salmon fillets I get from Seafresh. They're boneless and skinless and come from cente cuts, or the thicker part of the salmon and not the tail, which means they have a beautifully rich and flavour that is not overly fishy, if you know what I mean!
Salmon is so good for you as well. Its one of the oily fishes which means it is filled with rich protein and healthy omega 3 acids.
This is such a simple and delicious way to prepare it. You simply season your fillets, top and bottom and put them into a baking dish.
A mix of honey, mustard, butter and garlic is spooned over top and then you simply pop them into the oven and bake.
They are done in about 13 minutes tops. Easy peasy. I did pop mine under a hot grill for a minute to gild the edges a bit, but that was more for presentation than anything.
Thirteen minutes will give you perfectly cooked salmon. The recipe is for two people, but you can very easily double everything and serve more. My friend Tina had brought us some beautiful potatoes freshly dug from their garden. There were some lovely looking tiny ones.
I boiled them to serve with the salmon. You forget how really delicious freshly dug potatoes are, fresh out of the ground. Oh my but they are a little taste of heaven.
I also cooked some corn and green beans. I had a bit of frozen corn in the bottom of a bag and a handful left of frozen beans. They were the perfect side to serve with the salmon and the potatoes.
Todd said it was the best meal he'd had in a while. (Cheeky!!) But really it was delicious. The fish from Seafresh is so amazing. I have never had any fish from them that I
didn't like. It is frozen fresh at the source and so it is some of the freshest
fish that you can find. Their salmon fillets
are absolutely gorgeous. Boneless and skinless and individually frozen
so that you can take out as many or as few as you want to cook at any given time.
Salmon is one of those fishes that goes really well with, and that can stand up to strong flavours like honey and mustard and garlic.
Just look at how perfectly cooked that fish is!! I am getting hungry again just looking at this photo!
Yield: 2
Honey, Mustard & Garlic Salmon
This is the most delicious salmon. Quick and easy to do and perfectly cooked. Sized for two people but can very easily be doubled.
prep time: 5 Mcook time: 13 Mtotal time: 18 M
Ingredients:
- 2 (6 oz) boneless, skinless centre cut salmon fillets
- 2 TBS butter, melted
- 1 1/2 TBS Dijon mustard
- 1 1/2 TBS liquid honey
- 1 tsp minced garlic
- salt and black pepper to taste
- minced parsley to garnish
Instructions:
- Preheat the oven to 200*C/400*F/ gas mark 6. Have ready a small baking dish with sides, large enough to hold the salmon fillets in a single layer with some space between them.
- Pat your salmon dry. Season on the bottom with salt and black pepper. Place into the casserole dish. Season on top.
- Whisk together the melted butter, mustard, honey and garlic. Spoon this mixture evenly over the fillets.
- Bake in the preheated oven for 13 minutes or until the fish tests one. It should flake easily with the tines of a fork.
- If desired you can pop it briefly under a hot grill to gild it a bit. Sprinkle with parsley and serve immediately.
At the moment when those of us who are still self isolating are unable to get
the shops and home delivery slots can still be somewhat difficult to get. Shopping
at online shops like Seafresh is the way to go! They make it so easy to
shop. Just log on to their easy to use shop, choose what you want, pop
it into your cart and then pay. There is same day dispatch on all
orders place before 1 PM, and free delivery on order over £50. I have
been getting fish from them for a while now and I really can't fault
them. Everything has been impeccable, from the ordering, to the
packaging, delivery, quality, etc. And their customer service is
examplary. Right now they have some really nice deals on as well, with a free sample of breaded wholetail Scampi being added to every delivery over £50. (on orders placed before August 14th) As well on any order over £140 you can get £20 off by adding the code BANK20 at the checkout.
As with any fish dish, quality speaks for itself. When you are starting
with really good fish, you really don't or shouldnt' have to do very
much to it to get the best from it. The Salmon fillets from Seafresh
are beautiful. I think they are the best I have ever eaten and that says
a lot! If you are looking for quality fish at a great price with a
fabulous delivery service
I can't recommend Seafresh highly enough! Their product, delivery
service, packaging and customer service are exemplary in my opinion and
so is this recipe!!
A few things about Seafresh:
- Same Day dispatch on orders received before 1 PM.
- All packages are carefully hand packed.
- Free delivery on orders above £50, £8 on orders below that amount.
- Responsibly and sustainably sourced.
- Air Blast Frozen at source within 4 hours of being caught.
- Wide variety to choose from.
Follow them on Facebook, Twitter and Instagram.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: theenglishkitchen@mail.com
Fish for Friday today with a delicious Asian Glazed Salmon! You can't go wrong with a delicious boneless and skinless Salmon fillet.
I have never been fond of skin on my fish. To me it is a bit of a turn off, so that is why I really love these boneless and skinless salmon fillets I get from Seafresh.
Their fish is so amazing. I have never had any fish from them that I
didn't like. Its frozen fresh at the source and so it is some of the freshest
fish that you can find.
Their salmon fillets
are absolutely gorgeous. Boneless and skinless and individually frozen
so that you can take out as many or as few as you want to cook at any given time.
At the moment when those of us who are self isolating are unable to get the shops and home delivery slots are really difficult to get, shopping at online shops like Seafresh is the way to go!
They make it so easy to shop. Just log on to their easy to use shop, choose what you want, pop it into your cart and then pay. There is same day dispatch on all orders place before 1 PM, and free delivery on order over £50.
I have been getting fish from them for a while now and I really can't fault them. Everything has been impeccable, from the ordering, to the packaging, delivery, quality, etc. And their customer service is examplary.
I love their Salmon fillets. Being centre cut they are cut from the centre of the fish and not the tail.
This means that they are of a beautiful thickness and are not really "fishy" tasting if that makes sense. Cuts of salmon closer to the tail have a much stronger flavour, which I am not overly fond of!
They are also sustainably sourced from the cold and clear waters of Scotland and the Faroe Islands.
Their salmon is some of the best I have ever eaten, and I confess, I have eaten a lot of Salmon in my lifetime!
One thing I love about Salmon is that with its slightly stronger flavour it lends itself beautifully to glazes and rubs and one of our favourite glazes is this beautiful Asian one.
Its sticky and sweet from the use of brown sugar, which mixes very well with salty dark soy sauce. A bit of lime juice adds some tartness to counteract the sweet.
Even more Asian flavours are injected into the glaze with the use of some Hoisin sauce and ground ginger.
I always have Hoisin sauce in my refrigerator. For those of you not familiar with it, Hoisin sauce is a lovely thick and fragrant asian sauce which is a beautiful combination of salty and sweet.
This sauce also packs some heat with the use of crushed red chilli flakes and some ground black pepper. You can control how much heat you want or don't want.
I tend to go for less than the recipe calls for myself, although Todd is certainly not adverse to eating food that bites back.
The whole recipe itself is a very easy one. Fish, I find, is very easy and quick to cook.
For this you simply make the sauce, which is just a matter of combining the ingredients and bringing them to a boil. (I like to do it in a measuring cup in the microwave.) Once made, the hot sauce is poured over the fish fillets in a baking dish.
The baking dish gets popped into a moderate oven and 12 to 15 minutes later you are rewarded with perfectly cooked and glazed delicious pieces of salmon!!
While it is baking you can cook some rice and a vegetable to enjoy along side, or even a salad if you are couting your carbs. An asian coleslaw would be lovely!
Today I served it simply with some steamed long grain rise and honey lime carrots. Just peel, slice and cook some carrots until crispy tender, drain well and then return to the saucepan along with a small knob of butter, some honey, some lime zest and a bit of lime juice, stiring and tossing them together until they are heated through and sweetly glazed. Terribly yum!
Yield: 4
Asian Glazed Salmon
Perfectly cooked boneless, skinless salmon fillets with a sweet and spicy Asian glaze. This simply delicious.
Ingredients:
- 4 (4 to 6 ounce) salmon fillets, boneless, skinless, thawed if frozen
- 100g soft light brown sugar (1/2 cup)
- 120ml asian soy sauce (1/2 cup)
- 2 TBS hoisin sauce
- 2 TBS ground ginger-root
- 2 tsp red pepper flakes (or to taste)
- 1 tsp ground black pepper
- 1 TBS fresh lime juice
Instructions:
How to cook Asian Glazed Salmon
- Preheat the oven to 180*C/350*F. fas mark 4. You will need a glass baking dish large enough to hold the fish fillets in a single layer with some room around each. Spray the dish with non-stick cooking spray. Place the salmon into the dish in a single layer.
- Place all of the remaining ingredients into a glass microwavable safe measure. Whisk together to combine and then heat in the microwave on high until the mixture comes to the boil, about 1 1/2 minutes. Alternately measure the ingredients into a saucepan and cook over moderate heat until the mixture comes to the boil.
- Pour the hot glaze over the salmon fillets in the baking dish.
- Bake in the preheated oven for 10 to 12 minutes, or until the fish flakes easily and is just cooked through.
- Serve the fish fillets immediately, with some of the glaze spooned over top.
This recipe also lends itself perfectly to cutting in half to serve only
two people. This is so tasty that I would serve it to company without
blinking an eye. The ease of preparation, and quick cook time, make it perfect for that, not to mention the beautiful combination of flavours.
As with any fish dish, quality speaks for itself. When you are starting
with really good fish, you really don't or shouldnt' have to do very
much to it to get the best from it. The Salmon fillets from Seafresh
are beautiful. I think they are the best I have ever eaten and that says
a lot! If you are looking for quality fish at a great price with a
fabulous delivery service
I can't recommend Seafresh highly enough! Their product, delivery
service, packaging and customer service are exemplary in my opinion and
so is this recipe!!
A few things about Seafresh:
- Same Day dispatch on orders received before 1 PM.
- All packages are carefully hand packed.
- Free delivery on orders above £50, £8 on orders below that amount.
- Responsibly and sustainably sourced.
- Air Blast Frozen at source within 4 hours of being caught.
- Wide variety to choose from.
Follow them on Facebook, Twitter and Instagram.
Note - Although I was gifted with product free of charge for the purposes of review, I was not required to write a positive review in exchange, nor would my integrity allow me to recommend anything if I did not truly like it. Any and all my opinions are my own entirely.
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