Tag: salmon

Recipe Salad with salmon, peas and polenta waffles – Italian Cuisine

Ingredients

4 pcs salmon slices without skin
200 g baby spinach
120 g pre-cooked white polenta
80 g raw fresh peas
50 g pecan nuts
2 pcs lemon grass stems
Maple syrup
lemon balm leaves
extra virgin olive oil
salt

Duration: 35 min

Level: Easy

Dose: 4 people

For the salad recipe with salmon, peas and polenta waffles, cut the lemon grass into round slices. Lay the salmon slices on a plate, season with oil, salt, 2 tablespoons of maple syrup and the lemon grass slices. Slice the polenta very thin, roll it out on another plate lined with baking paper, grease it with a little oil and put it in the oven at 200 ° C for 20 minutes; after 5 minutes bake the salmon slices. Wash the spinach and mix them with pecans, chopped by hand, raw peas (if you have patience, peel them: they will be more digestible), a dozen lemon balm leaves; season with a little oil and a pinch of salt. Serve the salad with warm flaked salmon slices and polenta.

Salmon trout in a pan – Italian Cuisine

The fillets of salmon trout in the pan they are a second dish of tasty and light fish, to prepare in a short time. I admit that this fish has never returned to my diet, but since my husband is on a diet, I'm trying to vary as much as possible so as not to get him bored. And since the salmon is one of the few fish that eats willingly, but that you can't eat as often as you'd like, I decided to make a variation on the theme by preparing pan-fried salmon trout that, in taste, are very similar and have had Ivano's approval 😛 I then served the fish with della citrus mayonnaise homemade that gave a very special note to the dish.
During my last trip, on Lake Garda, I even tasted this fish in lasagna, and I will tell you, it was not bad for us.
In short, if you have never cooked trout, it is time and then, please, tell me if you liked it 😉

Preparation for preparing the trout in pan

Take the salmon trout fillets and dab them with a piece of absorbent paper. If you take the whole fish, fillet it following the guide
Heat a non-stick padela on the fire, as soon as the pan is hot, place the salmon trout fillets with the part of the skin on the pan.
After a couple of minutes, turn the fish over and cook it on the other side for a couple of minutes.

Add salt and some pepper, then remove from the heat and serve your salmon trout accompanied with citrus mayonnaise.

Related recipes

Spicy oil barley recipe with seared salmon cubes – Italian Cuisine

Ingredients

300 g fresh clean salmon fillet
120 g pearl barley
fresh ginger
parsley
extra virgin olive oil
salt

Duration: 30 min

Level: Easy

Dose: 2 people

For the spicy oil barley recipe with seared salmon cubes, boil the barley in boiling salted water for 20-25 minutes. Chop a sprig of parsley and mix it with 4-5 tablespoons of oil. Grate a piece of fresh ginger and add a teaspoon of pulp in parsley oil. Drain the barley and season it with the prepared oil. Cut the salmon into strips and blanch it quickly in the pan, for about 1 minute, turning it on all sides, so as to cook it evenly on the surface, leaving it soft inside. Then cut it into pieces. Serve it together with barley, even lukewarm.