Congratulations! Your Baking Recipes Is (Are) About To Stop Being Relevant
Have been trying to eat more fish, particularly cod and salmon since my pregnancy, and hubby and i have been going places looking for eateries promoting quality fish, from restaurants like Greenwood Fish Market to western stalls at neighbourhood coffee outlets.
The other day, we noticed this lovely slabs of contemporary salmon at Cold Storage and we thought, why don't we strive cooking salmon, ain't gonna be too tough. So we bought the salmon, some greens and potatoes for our weekend dinner.
Searched on-line for recipes to cook salmon - some options are grill salmon or pan fried salmon. So I just used whatever I have in my kitchen. Didn't really feel like using my oven (hope to maintain it grease free for my dessert baking) so the selection is pan fried salmon. In truth, recipes proven (foodnetwork.com, cooks.com) were all very simple, some salt and pepper, and pan fried with olive oil that is all. I suppose contemporary salmon would not really need a lot preparation or seasoning.
I have four slabs of salmon (I know that's too much! We over-estimated). - Cooking time is based on estimation, depending on how thick the salmon slice is. - Once oil is heated, gently place the salmon into the pan. - Heat a frying pan or skillet with olive oil. - Coat the marinated salmon with a skinny layer of corn starch and pat off excess starch. - Once one side of the salmon turns slightly brown, flip to the other facet. Marinated for about 1/2 hour - 2 slabs with lemon pepper seasoning and coriander leaves (MasterFoods) and the opposite 2 with normal salt (sea salt or Kosher salt can be better but I ran out of sea salt) and ground black pepper (McCormick). Same goes for the opposite 2 sides.
For potatoes, didn't really feel like mashed potatoes or baked potatoes so opted for pan fried potatoes as effectively. Same process. Took reference from http://thelittleteochew.blogspot.com/2009/11/panfried-potatoes-with-rosemary.html and modify a bit. - Instead of reducing into cubes, I sliced the potatoes into about 1cm slices. - Sprinkle some mixed herbs (MasterFoods - there's thyme, rosemary, marjoram, oregano, basil and sage in the combo) and salt sparingly onto the potatoes.
- Fry until the potatoes look crisp and golden brown on surface and edges, flip to different side. (I use US Russet Potatoes)
- In a frying pan, heat some olive oil. - Once oil is heated, add the slices of potatoes.
Greens
For greens, I simply blanched some broccoli and child carrots.
Pan fried salmon with mixed herb potato.
Not bad in any respect! For the other slab (not shown in photograph, overcooked a little bit. This slab was marinated with salt and floor black pepper. We additionally managed to cook this slab good, with a skinny crispy crust and meat nonetheless very tender and juicy, almost melt within the mouth! I believe we most popular this to the opposite lemon pepper and coriander leaves seasoning. In reality, the seasoning tasted quite delicate for each, in all probability because of the robust style of salmon itself. Although the crust was more crisp, the meat became a little dry and tougher).
As for the potatoes, we like! Yum! The potato slices had been barely crisp on the skin and fluffy on the inside. !! The blended herb complemented the potatoes rather well.
We managed three slabs of salmon between us (barely in a position to complete!) and i packed the remaining slab with some leftover veggies and potatoes for lunch the following day. Next time, just 2 slabs would do.
The other day, we noticed this lovely slabs of contemporary salmon at Cold Storage and we thought, why don't we strive cooking salmon, ain't gonna be too tough. So we bought the salmon, some greens and potatoes for our weekend dinner.
Searched on-line for recipes to cook salmon - some options are grill salmon or pan fried salmon. So I just used whatever I have in my kitchen. Didn't really feel like using my oven (hope to maintain it grease free for my dessert baking) so the selection is pan fried salmon. In truth, recipes proven (foodnetwork.com, cooks.com) were all very simple, some salt and pepper, and pan fried with olive oil that is all. I suppose contemporary salmon would not really need a lot preparation or seasoning.
Salmon preparation and cooking steps (I pan fried the potatoes before salmon)
I have four slabs of salmon (I know that's too much! We over-estimated). - Cooking time is based on estimation, depending on how thick the salmon slice is. - Once oil is heated, gently place the salmon into the pan. - Heat a frying pan or skillet with olive oil. - Coat the marinated salmon with a skinny layer of corn starch and pat off excess starch. - Once one side of the salmon turns slightly brown, flip to the other facet. Marinated for about 1/2 hour - 2 slabs with lemon pepper seasoning and coriander leaves (MasterFoods) and the opposite 2 with normal salt (sea salt or Kosher salt can be better but I ran out of sea salt) and ground black pepper (McCormick). Same goes for the opposite 2 sides.
Potatoes preparation and steps
For potatoes, didn't really feel like mashed potatoes or baked potatoes so opted for pan fried potatoes as effectively. Same process. Took reference from http://thelittleteochew.blogspot.com/2009/11/panfried-potatoes-with-rosemary.html and modify a bit. - Instead of reducing into cubes, I sliced the potatoes into about 1cm slices. - Sprinkle some mixed herbs (MasterFoods - there's thyme, rosemary, marjoram, oregano, basil and sage in the combo) and salt sparingly onto the potatoes.
- Fry until the potatoes look crisp and golden brown on surface and edges, flip to different side. (I use US Russet Potatoes)
- In a frying pan, heat some olive oil. - Once oil is heated, add the slices of potatoes.
Greens
For greens, I simply blanched some broccoli and child carrots.
Pan fried salmon with mixed herb potato.
Not bad in any respect! For the other slab (not shown in photograph, overcooked a little bit. This slab was marinated with salt and floor black pepper. We additionally managed to cook this slab good, with a skinny crispy crust and meat nonetheless very tender and juicy, almost melt within the mouth! I believe we most popular this to the opposite lemon pepper and coriander leaves seasoning. In reality, the seasoning tasted quite delicate for each, in all probability because of the robust style of salmon itself. Although the crust was more crisp, the meat became a little dry and tougher).
As for the potatoes, we like! Yum! The potato slices had been barely crisp on the skin and fluffy on the inside. !! The blended herb complemented the potatoes rather well.
The veggies had been, just like veggies. We dipped with some thousand island sauce otherwise too bland.
We managed three slabs of salmon between us (barely in a position to complete!) and i packed the remaining slab with some leftover veggies and potatoes for lunch the following day. Next time, just 2 slabs would do.
Overall, it was a satisfying, hearty and wholesome meal! We may do that once more, although the kitchen was a tad oily and fishy for a evening.
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