Tag: salmon

Recipe Baked salmon with broccoli cream and mandarin sauce – Italian Cuisine

Ingredients

1 pc fresh salmon steak
200 g of Roman broccoli florets
60 g hazelnuts
50 g milk
2 pcs mandarins
1 pc shallot
sugar
trout roe
extra virgin olive oil
salt
pepper

Duration: 25 min

Level: Middle

Dose: 4 people

For the recipe of baked salmon with broccoli cream and mandarin sauce, cover a tray with paper
from the oven, place the salmon on it and cook it at 200 ° C for 15 minutes.
FOR THE BROCCOLO VELVET: Clean the shallot, cut it into slices and fry it in a pan with a veil of oil; add the broccoli florets, keeping some of them aside, the milk and 200 g of water, salt and cook for 10 minutes, then blend with 1 tablespoon of oil.
FOR THE MANDARIN SAUCE: Squeeze the tangerines and reduce the juice in a saucepan with 1 teaspoon of sugar and 2 peppercorns for 4-5 minutes; add a drizzle of oil, a little salt and mix with a whisk. Serve the salmon with the broccoli cream and the tangerine sauce, garnish with the florets kept aside, 1-2 tablespoons of trout eggs and the hazelnuts toasted in a pan and chopped.

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Roasted salmon … in three ways! Grilled, baked and pan-fried salmon – Italian Cuisine

Some fish lend themselves to being roasted both on the grill and in the oven or in a pan. Emblematic the salmon, however excellent. It is better, however, to cut it in different ways according to the type of cooking you choose to use it for.

Grilled salmon

The slices with the bone are the most suitable, because they have a uniform thickness. A homogeneous cooking is thus obtained. Turn them a few times, turning them to get a "net" on the surface. Cook them for about 3-4 minutes on each side, on the oiled grill

Baked salmon

Choose large pieces of fillet, and cut the skin as for the rhombus. Place them with the skin upwards, complete with herbs and herbs, then bake at 180 ° C for about 15 '. For slices of 400 g or more, brown them in a pan and then bake them, cooking them for about 7-8 minutes.

Pan-fried salmon

Portion fillets must be cooked resting on the skin first. This must be engraved to prevent the fillet from curling and rising from the pan thus compromising cooking. Where the fillet is thinner, however, it is better to leave the skin intact, to protect the pulp. Cook them for 5 'on the skin, salt them then turn them for 2-3' on the pulp

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Salmon Omelette – Salmon Omelette Recipe – Italian Cuisine

There salmon omelette it is a very easy recipe, very quick to make and also tasty and tasty. The process could not be simpler, all you have to do is beat the eggs, add the chopped salmon and cook. I just added a little spreadable cheese to make it more soft and delicious. If you want, you can also add a little aromatic herbs, such as dill or chives, for example, to give an extra touch;)

Cut the salmon into strips and beat the eggs with salt and pepper.

Add the salmon and cheese to the eggs and mix.
Then proceed with the cooking: heat a drizzle of oil in a non-stick pan, pour the mixture into the pan and cook over medium-low heat with a lid on it.
When the eggs have thickened, gently peel the omelette from the edges with a spatula and turn it to cook the other side briefly.

The salmon omelette is ready, serve it immediately.

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