I'm looking for a great miso salmon/cod recipe.?

1 tablespoon sesame seeds


2 tablespoons sweet white miso paste (see Ingredient note)


2 tablespoons mirin (Japanese rice wine) (see Ingredient note)


1 tablespoon reduced-sodium soy sauce or tamari (see Ingredient note)


1 tablespoon minced fresh ginger


2 drops hot pepper sauce


4 (6 ounce) fillets center-cut salmon


2 tablespoons thinly sliced scallions


2 tablespoons chopped fresh cilantro or parsley


Nutrition InfoPer Serving





Calories: 359 kcal


Carbohydrates: 6 g


Dietary Fiber: 0 g


Fat: 19 g


Protein: 35 g


Sugars: 2 g


About: Nutrition Info





Powered by: ESHA Nutrient Database


Position oven rack in upper third of oven; preheat broiler. Line a small baking pan with foil. Coat foil with cooking spray.


Toast sesame seeds in a small dry skillet over low heat, stirring constantly, until fragrant, 3 to 5 minutes. Set aside.


Whisk miso, mirin, soy sauce (or tamari), ginger and hot pepper sauce in a small bowl until smooth.


Place salmon fillets, skin-side down, in the prepared pan. Brush generously with the miso mixture. Broil salmon, 3 to 4 inches from the heat source, until opaque in the center, 6 to 8 minutes.


Transfer the salmon to warmed plates and garnish with the reserved sesame seeds, scallions and cilantro (or parsley).


Yield: 4 servings





3. Still Hungry?


Versatile miso (fermented soybean paste) keeps for months in the refrigerator and adds instant flavor to soups, sauces, dips, marinades and salad dressings. In general, the lighter the miso, the milder and sweeter its flavor. Light miso is the key to the wonderful flavor of this salmon.





Notes:


Ingredient note





Miso paste, mirin and tamari are available in health-food stores and Asian markets. Other good fish sources of omega-3 are albacore tuna, mackerel, sardines, lake trout and cod.I'm looking for a great miso salmon/cod recipe.?
This is a recipe for the best salmon patties I have tasted.





Salmon Patties





1 15 oz can salmon, cleaned %26amp; 2 T juice reserved


`1 egg


1/3 cup celery, minced


1/2 c. all-purpose flour


1-1/2 tsp baking powder


2 T oil





In a medium mixing bowl, combine salmon, egg and celery until mixed thoroughly; stir in flour. In a small mixing bowl , combine baking powder and reserved juice; stir into salmon mixture and form into 6 Patties. In a large skillet, fry patties in oil for 3-5 minutes perside or until golden brown.





I wear plastic gloves to mix the salmon really good and form into patties--it keeps your hands from salmon smell. Make sure the oil is hot when you put patties into skillet.

Anyone have a recipe for salmon croquettes w/ something added to make them very puffy - maybe baking powder?

My mom used to make these - pretty standard croquette ingredients, but there was something added just before dropping them in the oil - mixed with water and stirred in, it made them really puff up when they were cooked. I don't know if it was baking powder, baking sode, or something else????Anyone have a recipe for salmon croquettes w/ something added to make them very puffy - maybe baking powder?
SALMON CROQUETTES DELUXE


Printed from COOKS.COM





--------------------------------------鈥?br>







4 tbsp. flour


2 tbsp. butter, melted


Salt and pepper to taste


1 c. milk


1 can salmon, drained, flaked


1 tsp. lemon juice


Cracker crumbs


2 eggs, beaten


Oil for frying





Combine flour, butter and 1/2 teaspoon salt in saucepan. Cook over low heat until bubbly. Add milk gradually, stirring constantly. Cook over low heat for 15 to 20 minutes until thick, stirring constantly. Remove from heat.


Combine salmon and lemon juice in bowl. Season with salt and pepper. Add white sauce; mix well. Shape mixture into croquettes. Coat with cracker crumbs. Dip into egg. Roll in crumbs again. Fry in deep hot fat oil until golden brown.Anyone have a recipe for salmon croquettes w/ something added to make them very puffy - maybe baking powder?
I don't have the recipe,but when I need any recepe,I look it up in the web pages.I bet you could find what your looking for.
stuff cotton balls in it- their fluffy like clouds

I would like a great recipe for grilled salmon. Where my salmon will cook moist instead of dry. Also, any?

suggestions on what we should have with the Salmon would be greatly appreciated. Thank you in advance for your recipes, not the links.





KKI would like a great recipe for grilled salmon. Where my salmon will cook moist instead of dry. Also, any?
When I grill salmon, I prefer to use the filets with the skin still attached. The skin is placed closest to the heat source and serves as a sort of ';baking dish'; as it were. I place my salmon away from direct heat and baste it frequently with a teriyaki glaze. By grilling indirectly, it takes longer, but I can guarantee you that you will have flavorful, moist salmon. To serve, bring the salmon in and flake off of the skin, which is really crisp at this point. Serve with extra teriyaki if desired.I would like a great recipe for grilled salmon. Where my salmon will cook moist instead of dry. Also, any?
We always had a salad with ours,


GRILLED SALMON WITH PINEAPPLE SALSA





Fresh Pineapple Salsa


1 1/2 c. chopped pineapple


1/4 c. chopped red onion


2 tbsp. sugar


1 tbsp. lemon juice


1/2 - 1 tsp. chopped jalapeno pepper


1 tsp. finely minced ginger


1 tbsp. fresh chopped mint





Mix ingredients in glass bowl. Adjust seasonings to taste. Refrigerate at least 4 hours.





Makes 1 3/4 cups.





Grilled Salmon and Marinade:





4 x 8 oz. salmon steaks





MARINADE:





6 tbsp. butter


1/3 c. light clove honey


1/3 c. packed dark brown sugar


2 tbsp. lemon juice


1 tsp. liquid smoke


Dash Tabasco
I bake mine in the oven. Spray a baking dish with cooking spray and bake the salmon about 15 to 20 minutes on 400. Towards the end of the cooking time I'll put a little BBQ sauce on the fillets. I thought BBQ sauce was a little weird, but its delicious.
Spicy Buttered Grilled SalmonSavory salmon grilled in foil packets with tomatoes, mushrooms and peppers. Easy clean up too!Ingredients:


鈥?4 pieces of salmon, skinned and deboned (approximately 4-5 ounces each)


鈥?1 1/2 cup canned diced tomatoes with chiles, drained


鈥?1 Tbsp finely chopped garlic


鈥?1 Tbsp minced onion


鈥?1/2 tsp sea salt


鈥?1/2 tsp lemon pepper


鈥?1/2 tsp dried oregano


鈥?1 green bell pepper, seeded and membrane removed


鈥?6 oz sliced mushrooms


鈥?1/2 stick butter


Method:


Build a charcoal fire allowing it to form a slight gray ash on top. Place grill 6 inches above coals. In a medium sized bowl, combine tomatoes, garlic, onion, sea salt, lemon pepper and oregano. Blend well. Place one piece each of salmon on top middle of a 12 inch wide piece of heavy duty aluminum foil. Place bell pepper, mushrooms and 1 1/2 Tbsp of mixture in the middle of each steak. Add thick pieces of butter on top of mixture. Fold both sides of aluminum foil over salmon, allow room for it to expand. Then fold foil at top and bottom forming an airtight seal. Place packets on grill and cook for 20 minutes. When done place packets on serving plates. Be careful when opening hot packets.





I would serve this with a veggie packed leafy green salad
Salmon Fillets.


Lightly salt fillet. Place a knob of butter on a medium high heat, ribbed fry pan, and when it stops sizzling add fillet skin side down.


As it cooks you will see it changing colour and when it is about 1/3 cooked, carefully turn.


Cook until a further 1/3 is cooked and remove to a warmed plate and cover with foil.


Add some more butter and some fresh herbs:-


Fennel: for an aniseed taste.


Mint.


Parsley.


Let cook for a few minutes and remove from heat. The cast iron will keep it warm .
Ingredients:





* fillet of salmon, with skin


* salt and peppers


* 3 tablespoons extra virgin olive oil


* 1/2 cup dry mustard (such as Coleman's)


* a little sugar, 1 teaspoon/pound


* oregano powder





Instructions:





* Prepare the charcoal grill. Make sure to leave it until it's really hot. You can see white ash coating the coal when it's ready. After that shift the coals into one side of the grill.


* Sprinkle both salmon sides with salt and peppers LIGHTLY


* Place the salmon into the cool side of the grill, the skin side down


* After the skin becomes crisp, turn it around


* Cover the salmon in stainless steel bowl so that the heat from beneath directly penetrates the fish


* Leave it 15 minutes


* Open the cover and brush all the salmon with olive oil and sprinkle it with Oregano


* Grill it again for the final 5 minutes
Ingredients:





* 8 Salmon fillets


* 125 ml Peanut oil


* 4 tbsp Soy sauce


* 4 tbsp Balsamic vinegar


* 4 Spring onions, chopped


* 3 tsp Brown Sugar


* 2 cloves Garlic, minced


* 1 1/2 tsp ground Ginger


* 2 tsp Red Pepper flakes, crushed


* 1 tsp Sesame oil


* 1/2 tsp Salt





Method:





* Place salmon fillets in a medium, nonporous glass dish.


* In a separate medium bowl, combine the peanut oil, soy sauce, vinegar, spring onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt. Whisk this together well and pour over the fish. Cover and marinate the fish in the refrigerator for 4 to 6 hours.


* Prepare an outdoor grill with coals about 5 inches from the grate and lightly oil the grate.


* Grill the fillets 5'; from coals for 10 minutes per inch of thickness, measured at the thickest part, or until fish just flakes with a fork. Turn over halfway through cooking.


* Serve with boiled rice.


www.toothfairyrecipes.com


Hope you like it, it is very tasty.
I totally agree with Jeanette about leaving the skin on - the oils in the skin help keep it moister while it's cooking! Salmon is also great grilled on cedar planks, or you can wrap it in foil to help prevent it drying out. I like mine best with just some butter, fresh dill, and salt and pepper, plus a little fresh lemon juice. If I marinade it, I do it in a combo of soy sauce, chopped ginger and garlic, a little lemon juice, a little olive oil, salt and pepper...let it marinate for just a half hour or so, and then grill. Watch to not overcook it, or it will get really dry that way.


For a side, wild rice is wonderful with it, along with steamed snow peas or grilled asparagus!

philosophy

Crawfish,Crab and salmon ravioli recipe?

Please could someone give me the recipe for Crawfish,Crab and salmon ravioli Please from a website or book


ThanksCrawfish,Crab and salmon ravioli recipe?
I don't think I would put all three together in one ravioli. Here is a good recipe for crab ravioli and the bottom a filling for your crawfish. I would make the crab and lobster fillings separate and serve as noted, leaving the salmon for another day.


Seafood Ravioli


Chewy homemade pasta and creamy crab filling combine for an Italian dinner you'll never forget.





Filling:


2 tablespoons butter


1 ounce shallot -- minced


2 ounces red and green bell peppers -- minced


1 fluid ounce sherry


1/4 cup heavy cream


4 sprigs basil leaves -- chopped


2 slices bread -- crusts removed


1 pound crab meat -- picked clean





Pasta Dough:


3 1/4 cups all-purpose flour


1/2 cup semolina flour


5 each egg -- whipped


2 tablespoons olive oil





Pasta Sauce:


1 tablespoon olive oil


1 teaspoon garlic -- minced


4 each roma tomato -- smal dice


4 sprigs basil leaves -- chopped


2 tablespoons butter


salt and pepper -- to taste





Crab Ravioli filling:





Melt the butter in a medium saut茅 pan over low hear


Add shallots and saut茅 until very tender. About 4 minutes.


Add peppers and saut茅 until very tender.


Add sherry and cook for 1 minute.


Add heavy cream and cook for 1 minute.


Allow to cool slightly.


Add fresh basil.


Pulse bread slice in a food processor to make fresh bread crumbs


Add crab meat and bread crumbs to vegetables.


Taste and adjust seasoning with salt and pepper.





Pasta dough:


In a 5 qt mixer with a dough attachment, place the flours.


On low speed slowly add the eggs and olive oil.


Mix until the dough is smooth.


You may knead by hand if necessary to finish the dough.


Wrap with moist paper towels, place in a zip close bag and refrigerate for 1 hour.





To roll the pasta:


Cut dough into four pieces, wrap three pieces with moist paper towel.


Take the first piece of dough and with the palm of your hand flatten the ball of dough so it can fit between the rollers of a pasta machine and lightly flour.


Using a hand cracked pasta machine set at its widest setting, place the first piece of dough through the rollers.


Do this 8 to 10 times or until the dough is very smooth and elastic, folding the dough in thirds before passing it through the rollers.


Now reduce the roller size and pass the dough through the rollers, do not fold. Repeat this process, reducing the roller size each step to its thinnest size.


The dough is now ready for filling and shaping.





Place a layer of pasta dough on a floured work table and place 陆 tablespoon of the filling along the pasta sheet. Moisten between the fillings with water using a pastry brush.


Cover with another layer of pasta dough.


With the tips of your fingers, press down the edges along the center of the two overlapping layers of pasta to remove any air pockets.


Cut the ravioli into round or square shapes.


Rest the ravioli on a floured cotton cloth until ready to cook.





Cooking the ravioli:


This fresh pasta cooks very quickly.


Bring a large pot of water to a boil and add salt to taste.


While the water comes up to a boil, prepare the sauce.





Heat olive oil in a large saut茅 pan over medium heat.


Add the minced garlic and cook 30 seconds, add the diced tomatoes and cook 3 minutes.


At this point add the ravioli to the boiling water and cook 3 minutes.


Use a skimmer to remove the ravioli to the saut茅 pan.


Add the fresh basil to the saut茅 pan and Adjust the seasoning with salt and pepper.





Lobster Filling





2 tbl Butter


2 tbl Flour


1 1/4 cup Cream


2 whl lobster tails, minced


1 tbl Butter


1/4 cup Shallots, chopped





Method :


1. Sauce Bechamel - Melt 2 T butter and add flour, salt and pepper. Cook 2 or 3 minutes; whisking all the time. Add cream gradually, whisking to avoid lumps until sauce thickens. Let simmer until reduced to 1 cup. Set aside to cool.


2. Mince lobster meat. Saute shallots in 1 T butter until soft.


3. Mix together lobster meat, shallots and sauce to paste consistency. (Not runny)Crawfish,Crab and salmon ravioli recipe?
Im sorry but I dont have a recipe for a combinatioin of all 3 but I have one thats melt in your mouth good. And if you dont want to make the dough just use Wonton wrappers, I do.





Crab and Prawn Ravioli in a Seafood Bisque





For the pasta dough


450 g strong 00 flour


4 large egg


1 tablespoon oil








For the filling


110 g cooked crabmeat


110 g cooked prawns, still in their shells


1 egg white


2 teaspoons finely chopped chives


2 teaspoons lemon juice


salt %26amp; freshly ground black pepper








For the sauce


55 g prawn shells


1 small onion, roughly choppped


1 clove garlic, crushed


3 tablespoons brandy


2 tomato, chopped


1 bay leaf


1 tablespoon tomato puree


1 star anise (optional)


1 liter fish stock


150 ml double cream


chives, or parsley (to garnish)








Directions





Make the pasta by mixing all the ingredients together in a food processor with the normal blade.





You can also do this by mixing the flour and eggs together by hand on a wooden board, but it just takes longer and the end result is the same.





Turn the dough out onto the counter.





Use your hands to shape it into a ball and draw together any crumbs.





Wrap in clingfilm and leave to relax in a cool place for an hour.





Meanwhile, make the filling.





Remove the prawns from their shells.





Put the crabmeat and prawns in the food processor and whizz until smooth.





Add the egg white, lemon juice salt and pepper and whizz again until just mixed.





Stir in the chives, cover and set aside.





Make the sauce.





Heat the oil in a heavy saucepan and fry all the shells and onion until they start to brown.





Add the garlic and cook for another 30 seconds.





Add the brandy, tomatoes, bayleaf, tomato puree and star anise.





Add the stock and simmer for 20 minutes.





Strain the sauce and reduce to 150 ml by boiling rapidly.





Add the cream, reduce to the consistency of single cream and season to taste.





Set the sauce aside and roll out your pasta dough as thinly as possible using a pasta maker.





You want a strip about 6 inches wide.





Place teaspoonfuls of the filling in even rows at intervals of 1 1/2 inches over half of the pasta.





Fold the other half over the mounds of filling.





Press together, firmed around each mound to make sure you have squeezed out all the air.





Cut between the rows, making sure the edges are sealed.





You can use a fork to decorate the edges.





Cook the ravioli in boiling water for 3-4 minutes until al dente.





Place on the serving dish, drizzle over the sauce and decorate with the chives.
1/2 stick butter or 1/4 cup margarine 1 cups to 1 1/2 cups heavy whipping cream


1 small yellow or white onion 1/2 medium to large bell pepper


3 cloves minced garlic 1 green onion, coarsely chopped


Cajun seasoning to taste Pinch nutmeg


1/2 pound cleaned crawfish tails


1/2 pound crab meat


1/4 pd salmon


1 box breaded cheese ravioli (found in the frozen food section) or 1-Package fresh cheese ravioli


Parmesean cheese to garnish








Directions


Begin by preheating oven to appropriate temperature marked on breaded ravioli package. -OR- If you are using fresh ravioli, bring salted water to a boil in pasta or ';soup'; pot.


In a heavy bottom saucepan, melt butter/margarine over medium heat. Add onion, garlic, and bell pepper. Saute until onions are clear. Add seafood and stir. Saute for 3-5 minutes . Add heavy whipping cream, Cajun seasoning and nutmeg. Stir to incorporate. Allow to simmer for ten minutes over low to medium heat. Meanwhile, boil fresh ravioli, or bake breaded ravioli according to package directions.


If sauce seems to be too thin, use a thickening agent such as flour, Wondra Quick Mixing Flour for Sauces and Gravy (preferred), or as a last resort, corn starch. Sauce should be thick in consistency similar to that of an Alfredo sauce.


Once ravioli is ready to plate, check for consistency and seasoning one final time. (Remember not to exceed fifteen minutes crawfish cooking time; otherwise, they may become tough.)Plate ravioli in stacked circular pattern, ladeling seafood cream sauce over ravioli. Garnish with chopped green onion and parmesean cheese.
Do we assume you make Raviolis routinely..??


then you should know that any meat sauce can be the filling..


I purchased the :


the crawfish book..


Hoping to find fishing tips WELL there was nothing I didn't know But there are 16 recipes AND your can still look in the library..free
Oh my...are you going to put all 3 types of seafood in one ravioli? Or make three different batches?





Try Recipelink.com or Allrecipes.com.

Miso salmon recipe?

Hi i have the recipe for the miso salmon of the cheesecake factory, but i am missing the recipe for the sake butter...does anyone has it?Miso salmon recipe?
Miso Glazed Salmon





Ingredients:





1/4 cup white miso


5 teaspoons sugar


4 teaspoons seasoned rice vinegar


2 teaspoons fresh ginger, minced,peeled


4 (8 ounce) salmon steaks, 1 inch thick


1 green onion, sliced diagonally





Preheat broiler.


Lightly spray rack in broiling pan with nonstick cooking spray.


In small bowl, mix miso, sugar, vinegar, ginger, and 1 tbs.


of water; set aside.


Place salmon steaks on rack in broiling pan.


With broiling pan at closest position to source of heat, broil salmon 5 minutes.


Remove pan from broiler and spread half of miso mixture on salmon; broil 1 minute longer.


Remove pan from broiler; turn salmon over and top with remaining miso mixture.


Broil salmon 3 to 4 minutes longer, until miso mixture is bubbly and salmon flakes easily when tested with a fork.


Sprinkle with green onion before serving.

Fried Salmon Recipe?

I can't seem to find a good recipe. I have this nice Salmon fillet and I want to either pair it with rice and some sort of vinagrette sauce or tartar type sauce or pair it with pasta. I'd rather have some rice and a nice sauce to go on top of the salmon so your ideas are really appreciated. thanks!!!


Also, I'd rather pan fry the fish.Fried Salmon Recipe?
Roasted/Fried Salmon Patties with Wild Rice!!!





its an all time favorite at my place....


Mum just seasons it with lemon juice, garlic and rosemary and roasted on medium or fry it in a skillet(you can use a pan...wud need much less oil). We have it with tartar sauce...or anything cheesy, with a side of wild rice fried with chopped veggies.





I also like this recipe :


http://www.recipeland.com/recipe/1236/Fried Salmon Recipe?
I like to take the salmon and dredge it in a little instant mashed potatoes (yeah thats right) then pan-fry in some olive oil. its like eating salmon fried in potato chip breading





really tasty
season salmon and sear it, cook up some orzo pasta w/


spinach top with vinagrette

I麓m making pan seared salmon tonight, and need a recipe for a sauce that contains sour cream and lemon?

I think this sauce is also used on the South Beach diet, and it麓s delicious, but I don麓t have the recipe.I麓m making pan seared salmon tonight, and need a recipe for a sauce that contains sour cream and lemon?
1 cup fat-free sour cream


1 teaspoon grated lemon zest


2 tablespoons fresh lemon juice


1/2 teaspoon sugar





In a medium bowl, combine sour cream, lemon zest, lemon juice, and sugar; mix until well blended.I麓m making pan seared salmon tonight, and need a recipe for a sauce that contains sour cream and lemon?
I made a sauce with yogurt but I bet you could sub. sour crm.


1 pt of plain yogurt


1 clove of pressed garlic


dry dill or fresh to taste


let flavor set for at least an hour in frig.