Salmon and prawn recipes?

Salmon and Prawn Spaghetti





INGREDIENTS


2 (4 ounce) salmon fillets


2 tablespoons chopped fresh tarragon


1 dash red wine


4 tiger prawns, peeled and deveined


1 (8 ounce) package uncooked spaghetti


8 spears asparagus, trimmed and cut into 1 inch pieces


1 tablespoon vegetable oil


1/2 cup sliced fresh mushrooms


1/4 cup chopped onion


2 cloves garlic, minced


1/2 cup red wine


1/4 cup whipping cream


2 tablespoons grated Parmesan cheese





DIRECTIONS


Preheat the oven to 400 degrees F (200 degrees C). Place the salmon into a baking dish, and season with the tarragon and a dash of red wine. Cover with a lid or aluminum foil.


Bake the salmon for about 5 minutes, then remove the lid, and add the prawns to the dish. Cover, and return to the oven. Cook for 10 minutes, or until salmon flakes with a fork, and prawns are pink.


Meanwhile bring a large pot of lightly salted water to a boil. Add the spaghetti, and cook for 7 minutes, or until tender. After the first 2 minutes, add the asparagus spears they will be done at the same time.


As you wait for the pasta, heat the oil in a large skillet over medium-high heat. Add the onion and mushrooms; cook and stir for a few minutes, then add the garlic. Cook until garlic is fragrant, then add the wine. Cook and stir to remove any bits stuck to the pan, then reduce the heat to low and stir in the cream.


Drain the spaghetti and asparagus, and mix into the skillet with the cream sauce. Flake the salmon and mix it in too. Pour onto a serving dish, and place the prawns on top. Garnish with grated Parmesan cheese, and serve.Salmon and prawn recipes?
Try the following





Thai Salmon Filo Parcels


2 middle-cut fillets of salmon (4-5 oz/110-150 g each)


4 sheets filo pastry (approximately 7 x 12 inches/18 x 30 cm each)


1 teaspoon grated fresh ginger


grated zest and juice of 1 lime


1 clove of garlic, crushed


1 tablespoon chopped fresh coriander


1 small spring onion, finely sliced


1 oz (25 g) butter


salt and freshly milled black pepper





To serve:


a few sprigs of coriander


1 lime, cut into quarters





Pre-heat the oven to gas mark 5, 375掳F (190掳C).


First of all, in a small bowl, mix together the ginger, lime zest, garlic, coriander and spring onion, then stir in the lime juice. Now melt the butter in a small saucepan, then lay 1 sheet of filo pastry out on a flat surface, brush it all over with some of the melted butter, spread another sheet of filo on top and brush this lightly with melted butter as well.





Now position one of the salmon fillets near to one end of the filo, season it and sprinkle half the lime and herb mixture on top. Next, fold the short end of pastry over the salmon, then fold the long sides inwards, roll the salmon over twice more and trim any surplus pastry (it's important not to end up with great wedges of pastry at each end). Wrap the other piece of salmon in exactly the same way and, when you're ready to cook, brush the parcels all over with melted butter, place them on a lightly greased baking sheet and bake in the oven for 20-25 minutes or until the pastry is brown and crisp. Serve, garnished with sprigs of coriander and wedges of lime to squeeze over.





or Prawn tempura with spring onion, soy and chilli drizzle on tomato and courgette salad





For the tempura


300ml/陆 pint vegetable oil, for deep frying


140g/5oz plain flour


sparkling water


5 raw prawns, peeled, heads removed


For the spring onion, soy and chilli drizzle


1 spring onion, finely chopped


1 lime, juice only


2 tbsp olive oil


2 tsp soy sauce


pinch chilli flakes


For the tomato and courgette salad


1 tbsp olive oil


陆 courgette, thinly sliced


1 tomato, thinly sliced





Method


1. Place the vegetable oil into a deep, heavy-bottomed saucepan and heat until a small cube of bread sizzles and turns golden within 30 seconds when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)


2. For the tempura, place 4 tbsp of the flour in a bowl. Add enough sparkling water to make a batter the consistency of double cream. Leave the batter to rest for five minutes.


3. Dip the prawns in the remaining flour and then dip in the batter.


4. Carefully lower the battered prawns into the hot oil and deep fry for 6 minutes or until golden and crisp. Remove with a slotted spoon and drain on kitchen paper.


5. For the drizzle, mix together the spring onion, lime juice, olive oil, soy sauce and chilli flakes and pour into a small bowl.


6. For the salad, heat the olive oil in a frying pan, add the courgette slices and fry for 1-2 minutes.


7. To serve, place a layer of courgettes in a circle on a plate. Place a thin layer of tomato slices on top. Top with the prawn tempura and pour over the spring onion, soy and chilli drizzle.





or Warm salmon citrus salad


For the salmon


25g/1oz butter


150g/5陆oz salmon fillet


1 orange, quartered


1 lemon, juice only


pinch cinnamon


pinch chilli flakes


1 tsp brown sugar


1 tsp balsamic vinegar


salt and freshly ground black pepper


For the salad


150g/ 5陆oz spinach


2 tbsp olive oil


陆 lemon, juice only





Method


1. For the salmon, melt the butter in a small frying pan, place the salmon into the pan along with all the other salmon ingredients and cook for 3-4 minutes on each side, or until completely cooked through. Remove the salmon from the pan and flake into pieces.


2. Return the frying pan to the heat and simmer the sauce left in the pan for 4-5 minutes, until reduced, squeezing out the juice from the orange quarters with the back of a spoon.


3. For the salad, place the spinach, olive oil and lemon juice into a large bowl and mix well.


4. To serve, place the salad onto a plate, top with the flaked salmon and pour over the sauce from the pan.





or Thai Prawn Curry with Pineapple


1 lb (450 g) uncooked fresh or frozen tiger prawns in their shells


1 lb (450 g) fresh pineapple, cut into 戮 inch (2 cm) chunks


2 x 400 ml tins coconut milk





For the curry paste:


4 dried red chillies, soaked with the juice and zest of 1 lime for 30 minutes


1 level tablespoon lemon grass, finely chopped


1 inch (2.5 cm) cube fresh ginger


5 garlic cloves, peeled


7 Thai shallots, peeled (or normal shallots if not available)


1 level teaspoon shrimp paste (if not available use 2 anchovies)


陆 level teaspoon salt


3 tablespoons Thai fish sauce





To garnish:


2 kaffir lime leaves (if available)


2 medium-sized red chillies, de-seeded and shredded into hairlike strips





If the tiger prawns are frozen, defrost them by emptying them into a colander and leaving them for about an hour to defrost. Then cook the prawns (either fresh or frozen) in a frying pan or wok. Add the prawns in their shells to the hot pan and dry-fry over direct high heat for about 4-5 minutes, turning and tossing them around whilst you watch their beige and black stripes turn pink.





After that remove them from the heat and when they're cool enough to handle, peel off the skins, then make a slit all along their backs and remove any black thread. Now keep them covered and refrigerated until you need them.





To make the curry paste, all you do is put everything into a food processor or blender, then switch on to a high speed and blend until you have a rather coarse, rough-looking paste. Remove the paste and keep it covered in the fridge until you need it.





When you're ready to make the curry, empty the contents of the tins of coconut milk into a wok and stir while you bring it up to the boil, then boil until the fat begins to separate from the solids. This will take about 20 minutes, and if you listen carefully you'll hear a sizzle as the fat begins to come out and the whole thing is reduced. Ignore the curdled appearance. Now add the curry paste, give it 3 minutes' cooking time, enough for the flavours to develop, then add the prawns and the pineapple and let them heat through gently for another 2 minutes. During that time, shred the lime leaves by placing one on top of the other, then roll them up tightly and cut into very thin shreds. Serve the curry with lime leaves and chilli strips sprinkled over, and some Thai fragrant rice as an accompaniment.Salmon and prawn recipes?
www.sea-ex.com/recipes/prawns.htm
Squeeze lemon juice over salmon and dot with 2 teaspoons butter. Roast 425 for 20 minutes. Meanwhile, prepare a box of couscous according to directions. Dice up one tomato and slice 2 green onions (scallions). When couscous is ready, add all but 1 tablespoon of the tomato and 1 tablespoon of the scallions. Add 2 tablespoons (or more, if you'd like) feta cheese, and stir. Plate salmon on top of couscous and scatter the rest of the tomato and scallions on top. Healthy and very delicious. Oh, yeah, salt and pepper to taste.
(L)


Salmon %26amp; Prawn Laksa with Udon Noodles


Serves: 4





Ingredients


2 x 15ml spoons laksa paste


400g can coconut milk


2 x 15ml spoons sesame oil


120g pack shiitake mushrooms


125g pack enoki mushrooms


125g large prawns


50g peas, cooked and refreshed


4 small salmon fillets


2 x 211g pack Udon noodles


2 x 15ml spoons fresh coriander leaves





Method


Heat the laksa paste in a small pan and cook for a minute. Stir in the coconut milk, blend well and leave over a low heat.





Heat a 15ml spoon of the sesame oil in another pan and stir-fry the mushrooms for 2-3 minutes, then add the prawns and peas and fry for a further 2 minutes. Keep warm.





Heat the remaining oil in a third pan and fry the salmon fillets for 3-4 minutes, until just cooked.





Cook the noodles following the pack instructions. Divide between 4 large bowls. Top with the mushroom and prawns and a piece of salmon. Pour over the laksa sauce and serve immediately sprinkled with coriander leaves.
Salmon and Prawn Risotto - with white wine and herb sauce (sorry i don't know a method, my boyfriend makes it and its Yummy!!)
Easy to cook recipes:





Baked Salmon:


11/2 lb salmon fillets


2 tablespoons mayonnaise


1 tbsp. lemon pepper


1 tbsp parmesan cheese


1 tbsp bread crumbs





Spread mayonnaise on the entire top of salmon fillet. Combine bread crumbs, salt, cheese and lemon pepper.Sprinkle this on top of the salmon.





Bake about 25 to 30 minutes, uncovered.





BUTTER PRAWN:


1 pound prawns, fresh or frozen


4 ounces unsalted butter


1 teaspoon Chinese rice wine


3 tablespoons unsweetened coconut milk


Sugar to taste - about 1 teaspoon.





Melt the butter in a wok or heavy frying pan over medium-high to high heat. Add the prawns. Once prawns turned pinkish, add chinese wine and sugar.





Stir-fry for 2 minutes under low heat..Add the coconut milk then switch off heat.





Optional: for those who like it hot, add Chili paste, to taste.
Bake a Salmon Steak in oven for 20 mins at 200 deg C. Saute finely chopped onion in pan, add white wine, tomato puree, Worcester Sauce, chopped tomatoes, season then later add prawns, reduce down and pour over salmon once baked. I have also added breadcrumbs with chopped sun dried tomatoes on top of salmon to make a crust prior to putting it on oven.
Salmon ........... coat in mixture of 2 TBS honey and 1TBS soy sauce and grill till cooked through.





Prawns ....... Stir fry a combination of red onion white wine vinegar and a chopped chilli ......... add a tablespoon of shaosing rice wine and add prawns and fry till pink (if using raw) nice sweet and sour combination.





Both yummy yummy yummy xxx
try www.allrecipes.com





good luck !!!!!
Prawn mayo sandwich made with granary bread, loads of salad and a pinch of black pepper YUMMY!!!!!!!!!!!!!
what about them?