View allAll Photos Tagged salmonfillet
mit Kartoffelgratin, Brokkoli, Kirschtomaten und Remoulade
Honey mustard salmon fillet
with potato gratin, broccoli, cherry tomatoes and remoulade
Salmon is a delicious fish cooked almost any way, but this marinade adds such a nice touch to the dish. A little tangy, a little sweet, a little salty... Mmmm good! Please "Share" and "Like"!
Get the recipe here: photosandfood.ca/2017/10/07/pan-seared-marinated-salmon-f...
During the recent lockdown I decided to visit the recently opened AEON Big supermarket nearest to my home.
For those who haven't heard of AEON, it is a huge corporation in Japan which runs a chain of hypermarkets and even provides credit and financing.
While this outlet isn't the largest AEON Big that I've ever been to, it's certainly much better than the previous Cold Storage supermarket which closed down a few years ago.
Salmon is my most favorite fish and I usually have it raw, sashimi style. I fell in love with Japanese cuisine back in the year 2000, when my supervisor invited me to a Japanese restaurant (a prospective business manager, who was lobbying my supervisor, paid for the dinner).
I ended up buying a while salmon fish and donated half of it to my sister. 😊
Cheers to enjoying a wonderful meal of salmon fillet coupled with a tasty glass of white wine!
www.oscarvillage.com/valentino-restaurant/
📷 @spyros / 👩 @foxyarchaeologist
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Farm-raised and imported from Scotland.
I dress and cut them myself
And here, they're ready for grillin'!
I sometimes dream about them.
I used to looove salmon a lot,
but when you see them almost everyday,
I guess it's OK not to have them once in a while.
Your choice: Chargrilled or Asian-style grilled
Will you shell out $15.99 a pound for these?
A slice is about a little over half a pound.
Oven Baked Garlicky/Balsamic Salmon Fillet on Leeks w/ Portobellini Mushrooms
Served with whipped Joghurt and Chive Potatoes
Baby mixed greens w/ Bocconcini and mini sweet peppers
...but fishy in a good way. It was our Wednesday night supper club gathering, and John was on the pans this week.
He did a sterling job, with garlic boiled potatoes, ginger infused stir fry veg and these fabulous salmon fillets.
The camera seems to have struggled with the conditions a bit, giving a very odd colour. That said, pink fish under yellow light was always going to look a bit fruity.
We rounded it off with a blueberry sort of cheesecake with a Finnish slant that Laura baked. A night of fine dining indeed. :)
It doesn't look like it, but this was a pretty nice salad. I tried to mix the ingredients, but it would have been better to just add them all on top.
Recipe:
Cook the somen for 2 minutes in salted boiling water.
Drain, rinse with cold water until they're really cold. Best to leave them in some ice-water until you use them.
Rinse and dry salmonfillets. Brush with some arachide oil, sprinkle with salt and some sanshopowder (=sichuan peppercorn). Panfry quickly to get a crispy skin, but don't overcook them. Seperate into bite size bits.
Cut cucumber into thin slices. (I took the seeds outs and cut it in half first)
Mix the somen with a dressing of:
1/2 t wasabi (make a paste with some soy first, otherwise you'll have lumps)
4 T soysauce
2 T mirin
1 t sugar
1 t sesame oil
Then mix with:
salmon
cucumber
spring onion
coriander/cilantro
Lees meer over deze dunne, Japanse somen noodles of lees meer over de verschillen tussen udon, ramen, soba en somen op www.aziatische-ingredienten.nl
copyright © 2010 sean dreilinger
view phoning home to oregon - calling nick and rachel in the middle of dinner - _MG_7203 embed on a black background.
Back to work (at home) today - but it was our (9th) wedding anniversary, so we started the day with a nice cuppa in bed together, and rounded it off with a tasty dinner (if I may say so myself), and another episode of the excellent The Undeclared War.
Terrible photo, but it's the only one I (hurriedly) took all day. Chilli and ginger glazed salmon with a mango salsa, basmati rice and creme fraiche. Yum!
Very cute teppanyaki place with great menus and moderate prices. To my surprise they were not at all shy with garlic and chilis, but that gave a nice oopmh to some dishes.
copyright © 2010 sean dreilinger
view second salmon filet - entering a coma - _MG_7206 embed on a black background.
Sauce is made from garlic infused olive oil, honey, Dijon mustard, balsamic vinegar and many dashes of dried dill. AMAZING with the fish :D
copyright © 2010 sean dreilinger
view would you like a fork with that salmon filet? - _MG_7207 embed on a black background.
Salmon fillets browning on a griddle before being finished in the oven. The salmon is coated with a dry rub of one part each of cumin, coriander, light brown sugar and kosher salt and 1/2 part ground fennel. Two minutes on each side and then into a
400℉ oven for 7 minutes and the meat peels off in perfect flakes.
Angler laying on ice besides some other fish. this fish is often referred to as the ugliest fish in the world