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Baked salmon in cashew crust

Baked salmon in cashew crust


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I like salmon in any crust, it tastes super good, I kept trying all kinds of delicious combinations!

  • 2 salmon fillets
  • natural cashews
  • 2 cloves of garlic
  • ginger powder
  • pepper

Servings: 2

Preparation time: less than 60 minutes

RECIPE PREPARATION Baked salmon in cashew crust:

The salmon pieces are rinsed under running water and placed on some kitchen towels to dry with water.

The cashew is put in the food processor, together with the crushed garlic and it is finely chopped.

Pass the salmon through the chopped cashews and place on a baking sheet.

Wrap in aluminum foil and put in the preheated oven for about 20 minutes.

Take the foil and leave it until it forms a slightly crispy crust.

Serve with garlic sauce and sour cream.


half a cup of frozen peas

The puff pastry should be thawed slowly at room temperature. Peel the carrots and cut them in half, then boil them. 3 minutes before they are ready, add the frozen peas. Drain them and let them cool. Meanwhile, cut the dough sheet into 2 lengthwise. We put a part on the baking sheet, on the tray.

Salmon if it has skin, must be taken down, and checked by the bones. Cut the carrots lengthwise into 4. Place them as in the picture. We put the peas between them. Salt and pepper lightly.

Put the salted and peppered salmon fillet on both sides. Sprinkle on topm marar finely chopped. Spread the other part of the dough lightly with a spatula and then place it over the salmon.

If there is dough left at one end, cut it, and cut out shapes from it, with which you decorate the puff pastry. Seal the edges by pressing lightly, then grease with beaten egg. We give the cuptor at 170-180 degrees for 35-40 minutes until the puff pastry turns brown. I suggest you serve it with remoulade sauce, it goes perfectly with salmon and duchess potatoes.


Salmon in seed crust, with baked vegetables and mustard sauce

1. Wash the fish pieces and remove the bones. In a bowl, beat the egg with a little salt and, with a brush, apply a thin layer on each piece. In a frying pan, lightly fry the almonds and grind them with a blender. After that, fry the seeds in the pan and mix them in a plate with the almonds. The salmon fillets are passed through this mixture on both sides.

2. Then line the baking trays with baking paper and place the salmon pieces. Set the oven to 200˚C and bake for 15-17 minutes.

3. While the fish is in the oven, prepare the vegetables. They are washed and cut into cubes. Place in an oven tray, sprinkle with olive oil, sprinkle with pepper, salt, smoked paprika, garlic and a little thyme over them. Mix well until all vegetables have a thin layer of oil and spices.

4. After that, set the CombiSteam oven to 100% steam function at 96˚C. Let the vegetables cook for about 15-20 minutes (checking and stirring occasionally). When they are almost done, raise the temperature (150˚C, without steam) for a few minutes for a slight caramelization.

5. For the sauce, put in a bowl of mustard, honey, gradually add a little olive oil and mix with a fork. Then add the juice of the three lemons and thyme (without stalks). Gradually add the water to thin it a little until it reaches the consistency of a sauce.

6. Remove the fish and vegetables from the oven and add the sauce over the vegetables.


Baked salmon in mustard crust and aromatic herbs


5.0 - 24 votes

Salmon is a very healthy fish because it is full of omega 3s, which maintain heart health, prevent strokes, improve the appearance of skin and hair, and many other benefits.

In order to fully benefit from their nutritional content, we must take care of the cooking method, so steaming is the most appropriate, following the other methods, such as cooking in the oven and on the grill / pan without additional fats.
in fact, being a fatty meat, it does not need any additional fats, but only spices, which, in addition to increasing taste pleasure, also have an extremely important role in digestion and maintaining health. we are referring to spices in their natural state, not to various spice sachets, which actually sell a mixture full of salt and chemicals, exhausting in taste, which makes your body worse. so pay attention to spices, prefer natural, simple, fresh or dried ones.

and because I keep trying to present you a healthy recipe, but also a little more special than a simple steamed salmon, then it is necessary to talk a little about the quality of the ingredients. whenever possible, try to buy what is as natural as possible, organic, although it has a higher price. the quality costs, but the benefits are maximum. prefer smaller portions, but qualitative, than much and of dubious quality. therefore, for this recipe we will use fillets (small :)), of organic salmon. the wild one is just as good. if you are a salmon consumer, as I am, you will see the differences between different types of farming, organic and wild. the farm pieces have the most fat, the wild one, the least. you can see a big difference in color and texture of the meat, the meat of farmed salmon is fluffy, breaded with fat, the wild one has a very dense meat, you hardly feel the fat at all. you don't have to be afraid of salmon fat, because it is healthy, what is bad is that all the pollutants accumulate exactly in the fat, therefore, the better the less.

organic salmon is often a farmed salmon, but in the right conditions, which has many benefits, both compared to wild salmon, about which there are suspicions regarding methyl-mercury, and compared to that in common farms, about which they have a fairly high pcb content. or it can be a salmon fished from waters declared to be safer, ie more ecological and unpolluted. organic salmon has an increased level of omega 3, but also a pink color obtained due to a natural diet, without dyes. the meat is of a medium density, due to the increased content of healthy fats.

what I wrote above does not have the role to scare you, but only to raise your claims on the quality of the products purchased. Despite all the discussions about pcb and methyl-mercury, the consumption of small portions, ie 2-3 times a week, 170 grams per serving, is considered to be unsafe for health, regardless of the source.

and now back to the recipe.
ingredient:
-4 organic salmon fillets
-4 teaspoons mustard with whole grains
-fresh herbs: dill, crow onion (chives)
-a lemon
-sea salt mixed with Mediterranean herbs and red pepper (herbs: oregano, rosemary, thyme, marjoram)

Whole grain mustard, obtained by the traditional method, is a very valuable spice, both for taste and health.

put the washed fillets in a ceramic bowl, add a little water, sprinkle with lemon juice, sprinkle a little ground salt and dry spices.

over each fillet put a teaspoon of mustard and grease the entire surface of the fillet.

the fine film of mustard also has the role of favoring the adhesion of aromatic herbs: dill and crow onion.

Bake at 180 degrees for 20-30 minutes, depending on the size of the fillets. sprinkle with the sauce from the pan, during baking, 2-3 times.

because during cooking, the herbs pale in color, it is advisable to mix a few herbs with lemon juice and very little mustard and grease the fish with this strong green mixture, just before serving, for a more appetizing color.
it is served with a fresh salad.
good appetite!


Baked salmon in cashew crust - Recipes

500 g red potatoes, cut into 4
30 ml olive oil
60 ml mustard Dijon
2 tablespoons dry mustard
4 salmon fillets, 1200 g in total, without skin
4 tablespoons fresh bread crumbs or panko
1 connection parsley, chopped
Salt and freshly ground pepper to taste.

Baking potatoes

Preheat the oven to 190 ° C.

Mix the potatoes with the olive oil in an oven tray and season with salt and pepper. Distribute evenly in the pan and put in the oven for about 10 minutes, until golden.

Salmon seasoning

Mix the Dijon and dried mustard in a small bowl. Wrap part of the fish with the mustard mixture and sprinkle the bread crumbs, pressing lightly so that they adhere.

Putting the fish in the oven

Place the fillets in the pan next to the potatoes, with the mustard side up. Put the tray back in the oven and leave it for 15-18 minutes, until the fillets become a little opaque, the crust is golden brown and the potatoes become soft.

Place a salmon fillet with potatoes on the plate and sprinkle the parsley on top. Serve immediately.


How to prepare salmon in a flavored crust in the oven

If you have the whole fish, you decapitate it and clean it of scales and fins. The cleaned fish is cut into 2 cm thick rounds, salted, peppered, seasoned with a little rosemary, placed in a bowl and squeezed 1/2 lemon on top. Sprinkle with a little olive oil and leave in the fridge for 1 hour.

Prepare the sauce, stirring constantly, in a saucepan in a bain-marie, the yolk, the juice and peel of 1/2 lemon, yogurt, 1 tablespoon of olive oil, salt and pepper (white, preferably):

Leave on the steam, stirring, only until it thickens (slightly thicker than whipped cream) and then remove immediately:

Prepare the flavored mixture for the crust:

Half of the lemon peel, the garlic, the coriander, the aromatic herbs, the pepper, a little salt and the mixture are put in the blender.

Remove the fish from the refrigerator and roll in this mixture, pressing lightly with your palm to better adhere to the surface:

Place the salmon slices in a tray covered with baking paper and place in the preheated oven at 180 degrees for 20 minutes.


Bread crust in the oven

Put the chopped fillet code in an oven tray. Season with salt, pepper and grease with a little olive oil.

In the food processor prepare a mixture of sun-dried tomatoes, hot peppers, basil, lemon peel, olive oil, lemon juice, garlic, anchovies, rosemary and Parmesan.

This mixture is spread evenly over the fish.

Then cover with breadcrumbs. We used bread crumbs.

Bake at 220 degrees for about 30 minutes.

What do you think about this recipe? Leave us a comment to tell us how it turned out or if you need additional guidance.


Salmon in Parmesan Crust

Preheat the oven to high temperature. On a tray, spread some baking paper or aluminum foil (this way you will have less to clean).

Put the salmon, skin down, in the pan. Cover with another baking sheet / aluminum foil and bake for 10 minutes. Meanwhile, grind the garlic, chop the parsley and mix them with the Parmesan cheese. Remove from the oven and set aside the baking paper / aluminum foil on top. Cover the salmon with the mixture of garlic, parsley and Parmesan. Put it back in the oven, without covering it, until the Parmesan cheese on top melts and turns into a golden crust. (If you have a kitchen thermometer, it will be useful: salmon is ready when it reaches an internal temperature of 135 degrees Celsius).

Remove the tray from the oven. Salmon is good to serve after 5 minutes.

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Salmon pan

It is a less dietary dish, but very tasty, appreciated by those who want to taste a fish with a crispy crust. All we need for the success of the recipe is a quality stainless steel pan, with Teflon coating, non-stick.

Ingredients

  • 2 pieces of salmon medallions
  • 2 tablespoons olive oil
  • Sea salt, pepper, thyme
  • 1 lemon

Method of preparation

Sprinkle the salmon with salt and thyme and let it soak for 10 minutes. Heat the oil in the pan, then place the fish. Fry for 3 minutes on one side and 3 on the other. Remove from the pan, sprinkle with pepper and leave to rest covered with a lid.


Salmon in potato crust

  • Classic Pizza
  • Pizza with Ansoa
  • Classic Pizza Top
  • Pizza Vesela
  • Homemade Pizza
  • Pizza Picanta
  • Pizza Calzone
  • Pizza Marina
  • Mozzarella pizza
  • Pizza with Hamsii
  • Fasting pancakes
  • Classic Pizza
  • Post Black Cake
  • Pizza with Ansoa
  • Classic Pizza Top
  • Tricolor pasta
  • Super Fast Pasta with Chicken Flavored
  • Green juice
  • Coleslaw salad
  • Mushroom and Cashew Pate