EASY BAKED SALMON RECIPE *delicious*

author Clarissa Sanchez   5 day ago
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4 Ways To Cook Salmon

Customize & buy the Tasty Cookbook here: http://bzfd.it/2fpfeu5 Here is what you'll need! 4 Ways To Cook Salmon Poached Salmon INGREDIENTS 6 ounces skinless salmon fillet Salt, to taste Pepper, to taste Peppercorns, to taste 1 lemon, sliced Fresh thyme PREPARATION 1. Fill a pan with enough water to submerge a fillet. Bring the water to a simmer. 2. Add salt, peppercorns, sliced lemon, and thyme to water. 3. Add salmon, cover the pan, and cook for 20 minutes. 4. Remove salmon from pan, and season with salt, pepper, and fresh lemon. Pan-Fried Salmon INGREDIENTS 6 ounces skinless salmon fillet Salt, to taste Pepper, to taste Olive oil 1 lemon, sliced Fresh thyme PREPARATION 1. Heat oil in a nonstick skillet. 2. Season salmon with salt and pepper. 3. Lay the salmon on the skillet and watch the color rise to about two-thirds of the way up the salmon. Flip the salmon once and cook until done to taste, roughly 2-4 minutes longer. 4. Serve with lemon and thyme (optional). Baked Salmon INGREDIENTS 6 ounces skinless salmon fillet Salt, to taste Pepper, to taste Olive oil 1 lemon, sliced Fresh thyme PREPARATION 1. Preheat the oven to 400˚F/200˚C. 2. Cover a sheet pan with foil or parchment paper. 3. Drizzle olive oil on the salmon, then season with salt and pepper. Top with lemon slices and thyme. 4. Bake for 10-12 minutes. (The salmon should flake easily with a fork when it’s ready.) Parchment-Wrapped Salmon (En Papillote) INGREDIENTS Parchment paper or aluminum foil 6 ounces skinless salmon fillet Salt, to taste Pepper, to taste Olive oil 1 lemon, sliced Fresh thyme PREPARATION 1. Preheat the oven to 400˚F/200˚C. 2. Fold the parchment paper in half, then open up. 3. Lay down the salmon. Drizzle oil and sprinkle salt and pepper. Lay lemon slices and thyme on top of the salmon. 4. Fold the parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges. 5. Bake for 13-15 minutes or until internal temperature of salmon reaches 145˚F/63˚C. Check us out on Facebook! - facebook.com/buzzfeedtasty MUSIC Licensed via Audio Network Created by https://www.buzzfeed.com/bfmp/videos/12173

30 DELICIOUS 5-MINUTE RECIPES

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बहुत ही आसान तरीके से बनाये यह लाजवाब स्वाद वाले अमृतसरी ...

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Japanese Cheesecake - Delicious Baking Recipe | Craft Passion

Try this Japanese Cheesecake / cotton cheesecake recipe for a pillowy soft, light & heavenly cheesecake you will ever make. Get the full recipe at https://goo.gl/IL01q7, more tips are written there to make a perfect Japanese cheesecake. Recipe slightly modified from I Eat I Shoot I Post Background music: Summer

Pan Seared Salmon Recipe with Beurre Blanc Sauce

Learn how to make my Pan Seared Salmon Recipe with Beurre Blanc on top of Veggie Nests. This is a dish inspired by the fish dishes of the Loire Valley in France. It's so good you will be making all summer long. SUBSCRIBE for more great recipes! http://bit.ly/BethsEntertaining ****SIGN UP FOR MY SUBSCRIPTION BOX***https://goo.gl/RfHhkG BUY Vremi 3-in-one Vegetable Peeler http://bit.ly/2i5B1KU DESSERT IDEAS: No-Fuss Strawberry Shortcake http://bit.ly/StrawShortEWB Lavender Creme Brulee http://bit.ly/2IWBUF7 BETH’S SALMON BEURRE BLANC WITH VEGGIE RIBBONS Serves 4 INGREDIENTS: (4) 6oz Salmon fillets 1/3 cup (80ml) dry white wine (Sauvignon Blanc, Muscadet) 2 tbsp (30ml) shallots, minced 1 tbsp (15ml) fresh parsley, chopped 3 tbsp (45ml) heavy cream 8 tbsp (120g) butter, diced into small cubes 2 carrots 2 zucchini 2 yellow squash 4 asparagus spears 1 tbsp (15ml) olive oil + more for searing fish salt and pepper to taste METHOD: Set the “Peel of Fortune” vegetable peeler to the julienne setting. Peel 3 turns of each vegetable for each person (12 turns total). Transfer to a large bowl, toss with olive oil and season with salt and pepper. Set aside. In a saucepan, simmer shallots, wine and parsley until the liquid is completely evaporated and the pan is “almost dry”. Add heavy cream. Keeping your saucepan on low, add the butter, in 1 tbsp increments, whisking gently until all the butter has been used. Strain sauce through a fine mesh sieve and keep sauce on very low flame until ready to serve. Season salmon with salt and pepper on both sides. Heat olive oil in a large skillet, sear fish top side down, until golden brown, flip and then place in a 350F (175C) oven for 8-10 mins. Place fish on veggie ribbons and spoon sauce over the fish. Garnish with freshly chopped parsley. ABOUT THIS CHANNEL Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.

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