Posts Tagged ‘salmon’

  • Salmon Filet
  • Cookwell & Company Teriyaki Glaze
  • Adam’s Reserve Asian Spice

 

 

 

 

 

 

Line baking sheet with foil and oil with Olive Oil, place Salmon skin side down and pour Teriyaki Glaze over fish.

Sprinkle with Asian Spice.

Place in a 400 degree oven and bake, uncovered for 15 to 20 minutes

 

 

 

 

 

 

Remove from oven and place on serving dish pouring any glaze that has run off over Salmon

  • 1 pound Salmon
  • 1 jar Cookwell & Company Red Pepper & Tomato Soup
  • 1 can Creamed Corn
  • 2 cups small Red Potatoes, halved
  • 1 cup Onion, diced
  • 2 cups Carrot, chopped into 1/4 inch cubes
  • 1 carton Central Market Organics Vegetable Broth
  • 4 tablespoons Butter

 

 

 

 

 

 

Poach Salmon in water or bake in oven until done and flakey

Saute Onion in butter until translucent, add Potatoes and Carrot and mix to incorporate.  Add Roasted Red Pepper & Tomato Soup, creamed Corn and Vegetable Broth, bring to boil, reduce heat and simmer for 20 minutes or until vegetables are soft.

Place in serving bowls and garnish with creme fraiche and a sprinkle of dill.

  • Salmon Filets
  • Green Valley Ranch Smokehouse Marinade
  • Olive Oil

Line baking sheet with aluminum foil and lightly coat with Olive Oil

Place Salmon skin side down and coat with Smokehouse Marinade

Bake in 400 degree oven until Salmon flakes with fork or reaches 145 degree internal temperature.

Serve garnished with Lemon Slices

  • 1 jar Cookwell & Company Agave Dijon Glaze
  • Adams Reserve Sea Salt
  • Salmon

 

 

 

 

 

 

Line baking pan with aluminum foil and lightly oil with Olive Oil. Place Salmon Filet on pan and season with Sea Salt.  Drizzle Agave Dijon Glaze over to fully coat.

Bake in 400 degree oven until internal temperature reaches 145 degrees, about 20 minutes.

Serve with parsley garnish

  • 1 1/2 cup Tiny Cooked Bay Shrimp or any Shrimp coarsely chopped
  • Roberts Reserve Lemon Caper Dill Sauce
  • Thin Slices Cold Smoked Salmon
  • Salmon Caviar
  • Dill Garnish

 

 

 

 

 

 

 

 

Combine Shrimp and Lemon Caper Dill Sauce, Place on Smoked Salmon Slices and roll up into a cone shape, garnish with caviar and dill sprigs.

 

 

  • Salmon Burgers from Seafood Department
  • Cookwell & Company Teriyaki Ginger Glaze

 

 

 

 

 

 

 

 

Preheat oven to 400 degrees.  Line baking sheet with aluminum foil and coat with olive oil

Divide Salmon Burger into four pieces and form into cone shape.

 

 

 

 

 

 

 

Coat with Teriyaki Glaze and place in hot oven.  Bake until done, about 10 minutes, reglazing after 5 minutes

 

 

 

 

 

 

Remove from oven and place on serving dish, topping with more Teriyaki Glaze and garnishing with green onion slices.

 

 

 

 

 

 

Makes the perfect Appetizer.

 

 

 

 

 

 

 

4 Samon Burgers – our favorite is Fiesta Jalapeno

 

 

 

 

 

 

1 package King’s Hawaiian Buns (4)
Smoked Provolone Cheese
Mango Pico de Gallo
Robert’s Reserve Pineapple – Coconut – Mango – Tequila Sauce
Lettuce

 

 

 

 

 

 

Grill or Pan Fry (in a small amount of olive oil) Salmon Burgers.
Mix 1/2 jar Robert’s Reserve Sauce with Pico de Gallo
While Burgers are still in pan top with Cheese and then Pico de Gallo Mixture
Place Lettuce leaf on bottom bun, top with Salmon Burger and then top Bun……….YUMMY!
Serve with Sweet Potato Fries – Oven Baked

1 Salmon Filets

Robert’s Reserve Lemon Dill & Caper Sauce

Adams Reserve Citrus Seafood Rub

 

Lightly rub salmon with olive oil and then season with Adams Reserve Citrus Seafood Rub. Cook as desired.

While Salmon is hot coat with Lemon Dill & Caper Sauce, serving additional sauce in serving dish.