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Category: Fish and Seafood
Prep Time: Cook Time: Total Time:
4 salmon fillets
6 baby bok choy, blanched
2 Italian parsley sprigs
Marinade:
1/4 cups soy sauce
3 tbsp minced onions
1 tbsp chopped cilantro
1-1/2 tsp liquid smoke
1/2 tsp chopped garlic
Dash of red chili flakes
2 cups salad oil
Sweet Corn Relish:
3/4 cup fresh corn kernels
1-1/2 tbsp olive oil
1 tbsp EACH diced cucumber, minced red and green bell peppers, minced purple onion and chopped cilantro
1 tbsp sweet chili sauce
1/2 tsp garlic, minced
1/2 tsp lime juice
Dash salt and white pepper
Butter sauce:
3/4 cup whipping cream
1/2 tsp chopped shallots
1/2 tsp vinegar
2 tbsp butter
Dash salt and white pepper
Combine all marinade ingredients except oil. Slowly add oil and whisk to combine. Pour marinade over salmon and marinate 1 hour.
Saute salmon until done.
To prepare sauce: Combine cream, shallots and vinegar in a saucepan and simmer until reduced to 1/4 cup. Remove from heat and slowly stir in butter. Season with salt and pepper.
Combine relish ingredients; set aside.
To serve: Place 3 pieces bok choy on each plate and top with 2 pieces salmon. Drizzle sauce on and around salmon. Place corn relish on top of salmon and garnish with parsley.
LEMON, ROSEMARY AND GARLIC ROAST CHICKEN
1 whole chicken, about 5 lbs
Salt, to taste
Freshly ground black pepper
2 lemons, 1 thinly sliced and 1 halved
2 medium onions, peeled and halved
8 cloves garlic, peeled
1 bunch fresh rosemary
1 tsp olive oil
Preheat oven to 350. Rinse chicken and pat dry. Season cavity with salt and pepper and line with lemon slices, then add onion halves, garlic and rosemary.
Squeeze juice from lemon halves over chicken and stuff halves into cavity. Place chicken in roasting pan. Drizzle olive oil over skin and rub in. Roast chicken 1-1/2 hours or until thermometer inserted into thickest part of thigh registers 180 degrees.
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ISLAND STYLE BBQ SALMON
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Category: Fish and Seafood
Prep Time: Cook Time: Total Time:
4 salmon fillets
6 baby bok choy, blanched
2 Italian parsley sprigs
Marinade:
1/4 cups soy sauce
3 tbsp minced onions
1 tbsp chopped cilantro
1-1/2 tsp liquid smoke
1/2 tsp chopped garlic
Dash of red chili flakes
2 cups salad oil
Sweet Corn Relish:
3/4 cup fresh corn kernels
1-1/2 tbsp olive oil
1 tbsp EACH diced cucumber, minced red and green bell peppers, minced purple onion and chopped cilantro
1 tbsp sweet chili sauce
1/2 tsp garlic, minced
1/2 tsp lime juice
Dash salt and white pepper
Butter sauce:
3/4 cup whipping cream
1/2 tsp chopped shallots
1/2 tsp vinegar
2 tbsp butter
Dash salt and white pepper
Combine all marinade ingredients except oil. Slowly add oil and whisk to combine. Pour marinade over salmon and marinate 1 hour.
Saute salmon until done.
To prepare sauce: Combine cream, shallots and vinegar in a saucepan and simmer until reduced to 1/4 cup. Remove from heat and slowly stir in butter. Season with salt and pepper.
Combine relish ingredients; set aside.
To serve: Place 3 pieces bok choy on each plate and top with 2 pieces salmon. Drizzle sauce on and around salmon. Place corn relish on top of salmon and garnish with parsley.
LEMON, ROSEMARY AND GARLIC ROAST CHICKEN
1 whole chicken, about 5 lbs
Salt, to taste
Freshly ground black pepper
2 lemons, 1 thinly sliced and 1 halved
2 medium onions, peeled and halved
8 cloves garlic, peeled
1 bunch fresh rosemary
1 tsp olive oil
Preheat oven to 350. Rinse chicken and pat dry. Season cavity with salt and pepper and line with lemon slices, then add onion halves, garlic and rosemary.
Squeeze juice from lemon halves over chicken and stuff halves into cavity. Place chicken in roasting pan. Drizzle olive oil over skin and rub in. Roast chicken 1-1/2 hours or until thermometer inserted into thickest part of thigh registers 180 degrees.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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