Traditional recipes

Sum the teflon

Sum the teflon

  • .3 pcs. salmon
  • .salt pepper

Servings: -

Preparation time: less than 30 minutes

RECIPE PREPARATION Teflon salmon:

Wash the salmon pieces under running cold water and then wipe with an absorbent towel.

Season with salt and pepper.

Heat the Teflon grill and place the salmon pieces.

When they are browned on one side, turn them on the other side and leave until browned

.Then remove and serve with a garnish.

Good appetite!


Baked salmon

Very good sour cream.
Can be used for another recipe!

What do you do with the 3 tablespoons of sour cream? Do you eat them separately?

Do not use all the ingredients in the recipe.

I think it's tasty, I can't wait to make it in the oven

Salmon is waiting for me in the fridge, when I get home I will prepare it.


Salmon with mussels and tagliatelle

It is no longer a novelty that salmon and / or seafood combine harmoniously with pasta. Here is a recipe for salmon with mussels and tagliatelle. Good appetite!

Amount: 800 g / 2-4 servings
Preparation time: 15 min / Total time: 35 min

Ingredient:

300g salmon slices, 100g mussels (shells), 100g mussels meat without shell, 200ml liquid cream, 150ml white wine, 150g noodles

Preparation method:

First of all clean the salmon slices of scales (it can also be salmon fillets). Then let it dry with water. After you have cleaned it, boil the salted water for the mussels (shells) not too much to cover the bottom of a small pan, then when it starts to boil put the shells and after they have been poured, pour the white wine and leave. 2-3 min. Never buy already opened shells, they must be closed when you buy them.

Then boil water with salt and a little oil for. tagliatele, when the water boils put the tagliatelle and keep them boiling for 10 min-12min depending on the time mentioned on the package.

Meanwhile, place the salmon on the grill and keep it for 5 minutes. on one side then another 5 minutes on the other side.

Put in a Teflon pan and the other mussels only meat without shell with a little olive oil and simmer with the wine from the shells and with the liquid cream, salt and a little white pepper for 7-8 minutes. When the sauce is homogenous, put the slices and cook them in the pan for another 2 minutes.

Place the tagliatelle on a flat plate and grill the salmon over them, then place the shells next to them.


Teflon salmon - Recipes

SOMON MARINATED IN THE OVEN

A delicious dish, easy to prepare and suitable for those who want an enviable figure.

Salmon, cooked in the oven with greens, is one of my favorite dishes.

I prepare several kinds of fish, identical to this salmon recipe. In conclusion, you can use the recipe for your favorite fish. )

QUINTESSENCE:

  • salmon (file / medallion) - 1 kg
  • olive oil - 100 ml
  • fresh oregano - 2-3 threads
  • fresh tarragon - 2-3 threads
  • fresh dill - 2-3 threads
  • fresh rosemary - 2-3 threads
  • coriander / fresh parsley - 2-3 threads
  • lemon - 2 pcs
  • white pepper - a teaspoon
  • salt

ALCHEMY:

Clean the salmon of scales if necessary, cut according to preference, if you do not already buy cut or medallions.

Wash the greens and wipe with a clean towel. Or leave them until the water drains from them and dries. After drying, remove the leaves from the stem and the stems will be discarded.

Then add over the salmon the olive oil, the lemon juice, the salt, the white pepper and the green leaves and mix carefully so that the salmon pieces do not break. It is necessary to mix, because salmon must "steal" the aroma of green leaves.

Then leave in the fridge for marinating for 2 hours. After that, arrange the salmon pieces in the oven tray or in a heat-resistant dish and cover with aluminum foil. Place the tray in the hot oven at 180 ° C for about 15 minutes, then remove, remove the aluminum foil and place in the oven for another 10-15 minutes to brown the salmon.

Salmon can be served with rice garnish, baked potatoes or sauteed vegetables, grilled or baked.


Mediterranean style salmon ingredient:

  • 4 pieces of salmon fillets, also with skin, of about 160-180 grams each
  • 1 teaspoon dried dill
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 2 tablespoons of preserved capers, drained of liquid
  • 1 knife tip of ground cumin
  • 1 tip of ground coriander knife
  • 1 knife tip of ground pepper
  • 2 large cloves of garlic
  • lemon peel to taste
  • 60 ml. of extra virgin olive oil
  • juice from 1 large lemon or 2 smaller ones

Preparing salmon in Mediterranean style

Chop the finely chopped garlic, chop the capers (just so they are not whole), mix with salt, pepper, cumin and ground coriander, grated lemon peel and salt. Add the lemon juice and mix well, then add the olive oil. Stir the sauce well. Place the salmon fillets in a bowl and pour the sauce over them, turning them on all sides:

Cover the bowl with a lid or foil and refrigerate for 2 hours. After this time, heat a non-stick pan well and place the salmon fillets, skin down:

After 6 minutes, return the salmon:

It is kept in the pan for another 4 minutes, depending on the thickness of the fillets, until it is well done and nicely browned, after which they are removed and kept warm, covered, until serving:

Serve with your favorite garnish (I chose my crispy baked zucchini), covering the fillets with the remaining caper sauce:


Grilled salmon or recipe pan step by step

Grilled salmon or recipe pan step by step. How to make grilled or pan-fried salmon? Grilled fish. Grilled salmon recipe with garlic-flavored marinade. How to marinate fish? Marinated salmon with dill, garlic, lemon. How much is the fish fried on the grill so that it remains tender and juicy? Salmon fillets or slices of salmon with bone (salmon slices).

If I keep heating the barbecue in the yard, I prepare several ways to sit on it. Besides the classics collars, skewers or small I also like to make grilled fish or vegetables. This grilled salmon recipe is a healthy and quick one.

The recipe for grilled salmon or frying pan is a very simple one, easy to reproduce. The salmon meat is fatty, oily and behaves very well when fried both in the pan and on the grill in the open air. I usually make a grilled vegetable garnish to accompany this delicacy. The salmon is well matched by the tender asparagus stalks, the caramelized onion rings, the grilled tomatoes but also the baked peppers or the grilled zucchini.

I like to grease the salmon slices with a marinade flavored with garlic, lemon and dill but I don't let them marinate for more than 5 minutes before placing them on the grill. Why? Because lemon (the acidic component) starts to cook proteins from the first seconds and we don't want an overcooked salmon, overcooked, dry and inaccurate. I explained that here, as part of the grilled trout recipe.

The fish marinade is a simple one. I've used it in the past and the recipe baked salmon in paper packets (in papillote). It contains a little olive oil, salt, pepper, chili flakes (dried hot peppers), garlic, lemon and chopped green dill. Dill goes great with salmon! You can replace dill with chopped green parsley if you don't like its aroma.

The salmon pieces can be fillets (without bones but with skin) or slices, as I had. Generally a slice weighs about 250-300 g, depending on the size of the fish. We always find fresh salmon in Selgros, at the fishing district. If you use frozen fish then you will have to wait for it to thaw slowly (in the fridge), drain it well and then dab it thoroughly with absorbent kitchen napkins. Water does not help us at all in the process of frying and browning.

The salmon is cooked very well and in the oven, wrapped in baking paper (papiota) & # 8211 see here.

From the quantities below I obtained 2 servings of grilled salmon or frying pan. You can multiply the ingredients as needed.


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