Free Recipes Archive
25 g (1/8 cup) butter, melted 4 salmon steaks 1 lemon, sliced black pepper, to season 3 egg yolks 1 teaspoon caster sugar 1 tablespoon water 1 tablespoon white wine vinegar 1 tablespoon lemon juice 175 g (3/4 cup) butter, Read More …
120 gr. white crab meat 20 gr. avocado, diced 25 gr.cucumber, seeds removed and diced 20 gr. plum tomato fillet, diced 75 ml. salad dressing 250 gr. smoked salmon, cut in 8 thin slices 40 gr. Beluga caviar 40 gr. Read More …
Salmon 6 x 150 g pieces of salmon fillet 18 shallots, roasted 1 packet of Japanese Soba noodles 12 baby bok choy hearts, washed and blanched 1 head of fennel, sliced into fine rounds 1 cucumber, peeled 6 teaspoon of Read More …
Serves Four 2 tablespoons water or chicken stock 12 tablespoons (1-1/2 sticks or 6 ounces) unsalted butter, at room temperature 1/4 cup chopped fresh chives 2-3 teaspoons fresh lemon juice salt freshly ground pepper 2 tablespoons melted, unsalted butter 4 Read More …
Salmon Fillet 1 Lemon Spreadable Butter/Margarine Preheat oven to 400 F. Cut Salmon Filet width-wise into about 1-1/2 inch pieces. Spread a thin layer of butter/margarine over each salmon steak. Slice lemon, and place 1 slice of lemon on top Read More …
Servngs: 6 1-1/2 pounds Salmon steak 4 medium Carrot, unpeeled 4 stalks Celery, including leaves 1/4 Leek I cup Mushrooms, sliced 2 medium Onion, quartered (including skins) 1 Tablespoon Basil, fresh 2 Bay leaf 1 Tablespoon Dill weed, fresh 2 Read More …
4 salmon fillets, 6 to 8 ounces each 2 pints fresh (or frozen) raspberries (don’t use berries in syrup) 2 ounces Chambord (raspberry) liqueur 1 to 2 tablespoons honey 4 ounces unsalted butter, softened Salt to taste 4 ounces goat Read More …
Yield: 10 Squares PASTRY 17 oz Package Puff Pastry; defrosted if frozen but still very cold 1 Egg; lightly mixed with 1 tablespoon Water FILLING 2 teaspoon Dijon Mustard 1/2 lb Herb Soft Cheese; such as rondele or Boursin; at Read More …
1 whole salmon, filleted into two pieces, all skin and bones removed. 1/3 cup soya sauce 2-3 tablespoons brown sugar 3 tablespoons lemon juice 2 tablespoons vegetable oil 1/4 teaspoon ground ginger 6 green onions, chopped handful sunflower seeds Mix Read More …
Yield: 2 servings 2 tablespoons Cajun spice 2 medium broccoli bunches 2 (6- to 8-ounce) salmon fillets 1 pound butter, at room temperature 1 tablespoon buttermilk 2 tablespoons chopped parsley 1 tablespoon chopped green onions 1/2 teaspoon seasoning salt 1 Read More …
2 tablespoon oil 1/4 cup orange juice finely grated zest of 1 orange 2 teaspoon minced garlic 2 teaspoon dried tarragon salt and pepper 4 salmon fillets, with skin Mix first six ingredients to make maranade. Marinate fish for one Read More …
Source: Dan Rothman, executive chef at Northstar Cafe in New Brunswick 4 cups kosher salt 8 cups granulated sugar 2 tablespoons cracked black pepper Juice and zest of one orange 3 tablespoons fennel seed 2 tablespoons ancho chile pepper powder Read More …
4 salmon steaks (about 2 pounds) 1 teaspoon fresh lemon juice 1 cup water 2 teaspoons soy sauce 2 teaspoons rice vinegar 1 tablespoon fresh minced ginger root 2 green onions, cut into strips 1 clove crushed garlic 1 tablespoon Read More …
4 salmon steaks (8 oz each and 1 inch thick) 1 teaspoon oil 2 teaspoon jarred minced garlic 2 teaspoon jarred minced ginger Preheat oven to 500 deg F. Coat the broiler pan and rack with cooking spray. Place salmon Read More …
4 teaspoons olive oil 2 tablespoons shallots; finely chopped 1 tablespoon lemon juice; strained 125 ml dry white wine 6 sun-dried tomatoes (not in oil); finely chopped 1/2 teaspoon coarse salt 1/2 teaspoon freshly ground black pepper 1 tablespoon fresh Read More …
4-6 ounces salmon, skinless Vegetable spray Salsa 1 yellow pepper 1 red pepper 1/2 green pepper 1/2 poblano pepper 2 tablespoons diced red onion 3 chopped green onions 1 tablespoon chopped fresh basil 1/2 ounce fresh cilantro (chopped) 1/2 tablespoon Read More …
1 pound of canned salmon 8 medium sized potatoes, baked/cooled 1/2 cup of milk 1 onion, chopped salt/pepper to taste 1 cup of bread crumbs 2 tablespoon butter Flake the salmon and try removing all bones and skin as much Read More …
Serves 10 1.3kg salmon fillet Salt and pepper, to taste Caremelised Port Wine Raisins 240g California golden raisins 4 teaspoon olive oil 50g butter 50g sugar 30ml port wine Salt, to taste Tomato Salsa 300g Roma tomatoes, seeded and finely Read More …
1 lb. salmon fillets 1 can canned black beans, drained 1 can canned white navy beans, drained 3/4 can chopped tomatoes 1/4 can chopped red onions 1/2 can chopped green bell peppers 1/4 can chopped fresh cilantro 1/2 teaspoon minced Read More …
Number of Servings: 4 2 tablespoon peanut oil PLUS 2 teaspoon peanut oil 1 shallot, chopped 1/3 cup mushrooms, coarsely chopped 1/2 cup pinot noir wine 5 each sprigs of fresh tarragon 5 each sprigs of fresh thyme 5 each Read More …
2-1/2 cups fresh bread crumbs 4 garlic cloves, minced 1/2 cup chopped fresh parsley 6 tablespoons grated Parmesan cheese 1/4 cup chopped fresh thyme or 1 tablespoon dried thyme 2 teaspoons grated lemon peel 1/2 teaspoon salt 6 tablespoons butter Read More …
Yield: 4 servings 4 cups chopped tomato 1/4 cup finely chopped red onion 2 tablespoons chopped fresh mint 1 tablespoon chopped fresh basil 1 tablespoon finely chopped seeded jalapeño pepper 1 tablespoon lemon juice 4 (6-ounce) salmon fillets (about 1-1/2 Read More …
1/4 cup minced green onion 1/4 cup chopped fresh cilantro 2 tbl minced garlic 1 tbl minced fresh ginger 1 teaspoon minced tangerine peel 1/2 cup freshly squeezed tangerine juice 1/4 cup hoisin sauce 2 tbl thin soy sauce 2 Read More …
4 salmon fillets or steaks 8 ounce each 1/2 cup thick and spicy Barbecue sauce 1/4 cup horseradish sauce Servings: 2 Mix Barbecue and Horseradish sauce together Grill one side of the salmon on a well oiled grill After turning Read More …
4 cuts of salmon 2 cups peaches 1/2 cup honey 1 tablespoon canned chipotle peppers 4 cups white wine 1/4 cup brown sugar 1/4 cup ginger 3 tablespoons garlic Combine peaches, honey, peppers and white wine until peaches begin to Read More …
4 x 5 oz salmon filets melted butter, as needed pepper, to taste granulated garlic, to taste salt, to taste garlic butter, as needed Preheat skillet or grill to 550°F. Brush raw salmon filets with melted butter. (Do not reuse Read More …
6 – 8 salmon steaks Juice of 3 lemons 6 – 8 cloves garlic, minced 2 tablespoons olive oil 1/2 cup white wine, optional 1/4 cup fresh parsley, chopped Salt and pepper to taste Combine lemon juice, garlic, olive oil, Read More …
4 each (6 oz) salmon steaks 1 teaspoon oil 1 pinch each salt and pepper 3 tablespoons light mayonnaise 1 tablespoon lime juice 1 each chipotle pepper; minced 2 teaspoons adobo sauce Brush one side of each salmon steak with Read More …
1 4-pound whole salmon with head and tail, scaled, and cleaned 6 spring onions, chopped 5 tablespoons fresh lemon juice 3 tablespoons extra virgin olive oil 1/3 cup white zinfandel wine 10 whole multicolored peppercorns 1/2 teaspoon cayenne pepper 5 Read More …
1 cup coarse of Kosher salt 1/4 cup chpped fresh dill 1 tablespoon freshly grated orange zest 1 tablespoon freshly grated lime zest 4 turns freshly ground pepper 3 tablespoons vodka 1 4-pound side of fresh salmon, filleted, skin on, Read More …
Source: El Paso Bar-B-Que Company – Ahwatukee, Arizona 6 to 8 ounces salmon filets 16 ounces barbecue sauce 1 orange 1 lemon 1 lime 1 tablespoon soy sauce 6 rosemary sprigs Grill or smoke salmon. In a separate container add Read More …
Serve : 1 portion 1 150g Escalope of Salmon 10 g of Canned Chanterelles 100 ml good fish stock 50 ml Noilly Prat 25 g Broad Beans (blanched) 25 g Peas (blanched) 50 g Butter 25 g Shallots (chopped) Few Read More …
Source: Chef Dennis Colbert – Kincaid’s, Norfolk, Va 1 (7- to 7-1/2-ounce) salmon, skin-on-sides, steak, cut 1 to 1-1/2 inch thick 1/4 cup corning brine (recipe included) 1/4 ounce peppercorn crust (recipe included) 2 teaspoons honey 1/2 ounce pickled red Read More …
418 g Canned pink Alaska salmon 2 tablespoon Olive oil 8 Spring onions – trimmed and chopped 2 Garlic cloves, crushed 25 g Plain flour 300 ml Vegetable stock 300 ml Dry cider 1 tablespoon Freshly chopped basil 1 Lemon, Read More …
8 (14.75-ounce) cans Alaska Canned Salmon, throughly drained and chunked 3 (24-ounce) can sweet potatoes, drained and mashed 8 large eggs, beaten 1/2 cup dried bread crumbs 3 tablespoons ground coriander 2 teaspoons ground white pepper 1/2 cup all-purpose flour, Read More …
This entrée has a knock-out presentation and a lively flavor. Serve with spinach salad and couscous on the side for a well-rounded meal. 1 (1.5-pound) salmon fillet 1 (15-ounce) can black beans 1/2 cup chopped and seeded red or green Read More …
A masterclass with Vivek Singh Chef Vivek Singh surprised his family when he announced his intentions to become a chef. After graduating from catering college, he joined the Oberoi Hotel group focusing on Indian cuisine. Chef Singh worked at the Read More …
A masterclass with Michel Rostang Chef Michel Rostang’s story started in August 1978 when he decided to open his first restaurant Michel Rostang in Paris. The restaurant has since won its first Michelin-star in 1979 and the second in 1980. Read More …
By Ian Vears 220g swordfish collar chop 1 brown onion 100ml strong fish stock 50g diced pumpkin 20ml dry white wine 10ml olive oil freshly grounded black pepper to taste sea salt to taste Pre-heat oven to 160ºC. Colour and Read More …
Makes 4 serves 4 x 180g barramundi fillet (skin on) Gingered Sweet Potato Puree 1 knob ginger (for juice) 1 cup water 1 1/2kg whole sweet potatoes 1 tablespoon butter sea salt and white pepper, to taste Lime and Coconut Read More …
When choosing oysters it’s important that the oyster shells are tightly closed and not broken. Discard any oysters with even a small slit opening. Next, scrub shells well with a brush and rinse thoroughly. It helps to have a good, Read More …
2 teaspoons chopped fresh basil 2 teaspoons chopped fennel leaves 2 teaspoons chopped fresh tarragon 2 tablespoons chopped Italian parsley 1/4 cup olive oil 2 each (6 ounce) pieces fresh tuna 1/2 cup tangerine juice 1/4 cup butter, cold whole Read More …
Source: Executive Chef Daryll Hersche, Turtle Bay Hilton 2 (6 ounce) Mahi Mahi Pesto Mix 1/4 cup parsley, chopped 1 tablespoon unsalted butter 2 cloves garlic 1/2 ounce sesame seed oil 1 ounce shoyu sauce 1/2 piece Hawaiian chile pepper Read More …
80 grams salmon filet, skinned extra virgin olive oil, as needed sea salt, as needed 1/4 tablespoon English split peas, blanched, peeled 4 each Spring Onions, trimmed, cooked 1/2 cup Fava beans, peeled 1/2 cup Morels, sauteed 3 each creme Read More …
BRINE #1 4 cup Water 1/2 cup Salt 1/2 cup Sugar Plus your choice of Flavorings BRINE #2 4 cup Water 1 cup Rock salt 2 cup Brown sugar 1 cup Salt, regular or curing Plus your choice of Flavorings Read More …
1 lb. cod filets 1 tablespoon flour 1 teaspoon salt 1 tablespoon peanut oil 2 tablespoons sugar 2 tablespoons vinegar 1 tablespoon soy sauce 2 tablespoons catsup 1 tablespoon cornstarch 1 Green pepper, sliced 1 Onion, sliced Rib fish with Read More …
Source: Tony Baran, Trader Vic’s, Beverly Hills, CA Sea Bass Napoleon 1 (6 ounce) sea bass, cut into 2 thin slices 2 tablespoons Guajillo Chile Marinade, recipe follows 1/4 cup Coconut Lemon Grass Reduction Sauce, recipe follows 10 to 20 Read More …
2 pounds trout fillets 1 teaspoon sea salt 1/4 teaspoon freshly grounded white pepper 1 cup chopped (1-inch pieces) peeled, seeded roma tomatoes 1/2 cup chopped spring onion or leek onion 1 cup light cream 2 teaspoons cornstarch 4 teaspoons Read More …
1 poached Trout 1 cup tomato sauce 4 teaspoons gelatin Parsley Lemon slices If you’d like to serve the trout as a fish course in aspic, let the trout cool in the liquor, then remove and drain the trout. Strain Read More …
2 tablespoon olive oil 2 cloves garlic, crushed 2 tablespoon minced fresh Italian (flat leaf) parsley 4 trout, butterflied 4 sprigs fresh thyme 4 fresh oregano stalks 4 bay leaves 4 sprigs fresh rosemary Combine the olive oil, garlic and Read More …