Tag: Ina Garten

Tzatziki Sauce

by Pam on August 12, 2013

I wanted to make a batch of tzatiki sauce for some gyros I was making for dinner. I found an Ina Garten^[1] recipe that looked perfect. It took only a few minutes to make and turned out delicious. It was tangy, creamy, and flavorful – I loved the texture. This sauce is great for sandwiches and as a dip for pita chips or veggies and it tasted fantastic in the gyros I made for dinner.

Place the yogurt in a bowl. Grate the cucumber and squeeze the grated cucumber with your hand to remove some of the liquid. Add the cucumber pulp to the yogurt along with the sour cream, lemon juice and zest, vinegar, dill, garlic, sea salt and freshly cracked pepper, to taste; stir. Place into the refrigerator for at least 30 minutes prior to serving so flavors have time to mingle. Enjoy.

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Tzatziki Sauce

Total Time: 5 min.

Ingredients:

2 (7 oz) containers of Greek yogurt
1 cucumber, peeled and seeded
1/4 cup sour cream
Juice and zest of 1 lemon
1 tbsp red wine vinegar
1 tbsp minced fresh dill, chopped
2 cloves of garlic, minced
Sea salt and freshly cracked pepper, to taste

Directions:

Place the yogurt in a bowl. Grate the cucumber and squeeze the grated cucumber with your hand to remove some of the liquid. Add the cucumber pulp to the yogurt along with the sour cream, lemon juice and zest, vinegar, dill, garlic, sea salt and freshly cracked pepper, to taste; stir. Place into the refrigerator for at least 30 minutes prior to serving so flavors have time to mingle. Enjoy.

References

^{^} Ina Garten (www.foodnetwork.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Asian Salmon

by Pam on June 11, 2013

I wanted to make a healthy seafood dinner so I went online to find some inspiration. I came across an Asian salmon recipe from Ina Garten^[1] that looked great. I adapted the recipe a bit by adding sesame oil, a little bit of honey, and some water. The salmon was cooked to perfection and absolutely delicious. Both of my kids had seconds – gotta love that! This salmon paired nicely with the Garlic-Ginger Bok Choy Sauté^[2] and rice. It was a quick and healthy meal that we all loved.

Whisk together the mustard, soy sauce, sesame oil, olive oil, honey, water, and garlic together in a small bowl.

Preheat the oven to 450 degrees. Line a baking sheet with tin foil (for easier clean up). Coat the tin foil with cooking spray.

Lay the salmon, skin side down, on the baking sheet. Pour half of the marinade on top of the salmon making sure to spread it evenly. Reserve the remaining marinade. Season the top of the fish with freshly cracked black pepper, to taste. Let the fish sit for 10 minutes while the oven preheats.

Place into the oven and bake for 10 minutes or until the salmon flakes easily with a fork. Remove from the oven and serve with reserved marinade. Serve immediately. Enjoy.

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Asian Salmon

Yield: 4

Cook Time: 10 min.

Ingredients:

1 1/2 lbs of wild Salmon, skin on
1 tbsp Dijon mustard
1 1/2 tbsp soy sauce
1 tsp sesame oil
2 tbsp olive oil
1 tbsp water
1 tsp honey
1 clove of garlic, minced
Freshly cracked black pepper, to taste

Directions:

Whisk together the mustard, soy sauce, sesame oil, olive oil, honey, water, and garlic together in a small bowl.

Preheat the oven to 450 degrees. Line a baking sheet with tin foil (for easier clean up). Coat the tin foil with cooking spray.

Lay the salmon, skin side down, on the baking sheet. Pour half of the marinade on top of the salmon making sure to spread it evenly. Reserve the remaining marinade. Season the top of the fish with freshly cracked black pepper, to taste. Let the fish sit for 10 minutes while the oven preheats.

Place into the oven and bake for 10 minutes or until the salmon flakes easily with a fork. Remove from the oven and serve with reserved marinade. Serve immediately. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Ina Garten – Food Network

References

^{^} Ina Garten (www.foodnetwork.com)
^{^} Garlic-Ginger Bok Choy Sauté (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Dijon and Panko-Crusted Salmon AND Blendtec Blender Giveaway Winner

by Pam on September 23, 2012

My husband dropped my son off at a buddies house yesterday for a sleepover and came home with a large fillet of freshly caught king salmon. Thank you so much for the beautiful fish Gery, Amy, Gavin, and Jason! I decided to try something new instead of my usual Salmon with Garlic, Lemon, and Dill^[1]. I found a delicious looking recipe by Ina Garten^[2] that looked too good to resist and I had all the ingredients on hand – you can’t beat that! Instead of cutting the fish into 4 even pieces, I just cooked it a little longer and left it whole. The Dijon gave the fish a wonderful flavor and the panko gave it a great texture. It was perfectly cooked, tender, and absolutely fantastic! My kids loved it, especially with lemon juice squeezed on top. We gobbled up every last bite of this salmon. Freshly caught fish is the BEST!

Preheat the oven to 425 degrees.

Combine the panko crumbs with the parsley, lemon zest, minced garlic, olive oil, sea salt and freshly cracked pepper, to taste. Combine with your fingers until evenly mixed.

Spoon the Dijon mustard on top of the salmon and spread evenly. Season the fish with sea salt and freshly cracked pepper. Press the panko mixture thickly on to of the mustard… the mustard will help the panko adhere.

Heat the vegetable oil in a OVEN PROOF skillet or Dutch oven. When the oil is very hot, add the salmon fillet, skin side down, and sear for 3-4 minutes, without turning, to brown the skin.

Transfer the pan to the hot oven for 15-20 minute or until an internal temperature of the thickest part of the salmon reads 125-130 degrees. Remove from the oven and cover with a tin foil tent for 5-10 minutes. Serve the salmon hot or at room temperature with lemon wedges. Enjoy.

GIVEAWAY WINNER:

Drum-roll please…. The winner of the Blendtec Blender Classic Wildside^[3], the Twister Jar^[4] attachment, and Fresh Blends Recipes Book^[5] is comment number 1135:

Ian — September 22, 2012 @ 12:03 pm^[6]

I’d love to say I would make some really great condiment or sauce, but actually the kids would probably beg for smoothies first!

Congratulations Ian! I am so excited for you… this blender is truly amazing! Please e-mail me your mailing address (street address) as soon as possible so Blendtec can send you your blender package.

Side Note: If the winner does not respond within 48 hours, a new winner will be chosen.

Print^[7]

Dijon and Panko-Crusted Salmon

Yield: 4

Prep Time: 10 min.

Cook Time: 20 min.

Total Time: 30 min.

Ingredients:

3/4 cup of plain panko crumbs
2 tbsp of fresh parsley, minced
Zest of one lemon
1 clove of garlic, minced
2 tsp olive oil
Sea salt and freshly cracked pepper, to taste
1 large king salmon filet
1 tbsp Dijon mustard
1 tbsp canola oil
Lemon wedges, for serving

Directions:

Preheat the oven to 425 degrees.

Combine the panko crumbs with the parsley, lemon zest, minced garlic, olive oil, sea salt and freshly cracked pepper, to taste. Combine with your fingers until evenly mixed.

Spoon the Dijon mustard on top of the salmon and spread evenly. Season the fish with sea salt and freshly cracked pepper. Press the panko mixture thickly on to of the mustard… the mustard will help the panko adhere.

Heat the vegetable oil in a OVEN PROOF skillet or Dutch oven. When the oil is very hot, add the salmon fillet, skin side down, and sear for 3-4 minutes, without turning, to brown the skin.

Transfer the pan to the hot oven for 15-20 minute or until an internal temperature of the thickest part of the salmon reads 125-130 degrees. Remove from the oven and cover with a tin foil tent for 5-10 minutes. Serve the salmon hot or at room temperature with lemon wedges. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Ina Garten

References

^{^} Salmon with Garlic, Lemon, and Dill (www.gordon-ramsay-recipe.com)
^{^} Ina Garten (www.foodnetwork.com)
^{^} Blendtec Blender Classic Wildside (www.blendtec.com)
^{^} Twister Jar (www.blendtec.com)
^{^} Fresh Blends Recipes Book (www.blendtec.com)
^{^} 12:03 pm (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)