A delicious sauce that usually combines perfectly with a fried fish (very often salted), I chose a much healthier option, the salmon grill ...
- salmon chops
- olive oil for greased fish
- a lemon
- 1/2 jar of capers (about three tablespoons)
- 100 ml of semi-sweet white wine
- 1/2 bunch of green parsley
- 120 gr butter
- 1/2 teaspoon honey (sugar)
Preparation time: less than 30 minutes
RECIPE PREPARATION Grilled salmon in miller sauce:
Make the sauce first:
Melt the butter in a pan, add the lemon juice, the wine and mix well to mix, leave it on the fire for another minute, add the capers, honey, salt and pepper to taste. Turn off the heat and add the chopped parsley.
Wash the fish, toss it well in a napkin, salt it, grease it with olive oil and put it on the hot grill. We turn it carefully and do not leave it too long 3-4 max 5 min on one side.
Serve with a garnish of natural potatoes with pieces of butter.
A very easy recipe, available to anyone, nothing impossible, easy to impress guests at any time.
I recommend you do this: Heat the grill very hard and put on it a slice of pumpkin, eggplant and chilli all cut into lengths that you put on the grill as soon as you have passed them through the olive oil mixed with salt.
Broccoli is boiled for about 5-6 minutes. Also put your salmon fillet on the grill. The Dutch sauce is added at the end after grilling the vegetables and salmon.
I also added to the preparation 4 slices of baked potatoes. I thought it was good for the plate and it's ok with salmon.
Salmon and grilled vegetables are served immediately with a glass of white wine.
How to prepare salmon with Meuniere sauce and sauteed vegetables?
The salmon is washed, dried in a napkin, checked for bones, sprinkled with salt and pepper and left to cool for a few minutes. Then put it in the Teflon pan or on the hot grill and bake for 3-4 minutes on each side, depending on how thick the slice is.
Tip: Turn once, so that it doesn't dry out, stay juicy and make sure it doesn't stick, lightly grease the pan with a brush dipped in butter or oil.
For the sauce
Mix the yolk with salt, then add the soft butter, rubbing like mayonnaise, then the lemon juice and capers and adjust the taste with salt and pepper.
You can make the sauce without yolk, only with butter, capers and lemon.
Place the salmon on the plate, pour the sauce on top and put the sauteed vegetables next to it (see recipe).
Salad fillets with miller sauce
The fillet fillet is portioned. Cut the lemon into rounds. The milk boils. Meuniere sauce heats up.
Salad fillets are salted, passed through milk, flour and fried in oil.
The dish is served hot, with a garnish of natural potatoes and Meuniere sauce. Find the recipe for Meuniere sauce in the list of similar recipes below.
This chimichurri sauce is of Uruguayan / Argentine origin suitable for various dishes, both cold and hot.
You will find variants and variants of this sauce, each boasting that his or her is the best, the most authentic or even original. But there are varieties depending on the area or country, as with our stuffed cabbage rolls. Some make it with white wine vinegar, others with red wine vinegar or mixed with apple cider vinegar, some actually grind the ingredients and crush them, others only touch them with a knife and look on the internet you will find variants and variants which more than which.
The first interaction was in 2012-2013 in Miami at Lola Restaurant & Grill, in an authentic Argentine restaurant. There I ate for the first time a high quality beef, beautifully marbled and with a phenomenal taste cooked on a charcoal grill, placed in front of customers.
I could talk a lot and well about this sauce and I think there is nothing I would not associate it with. From vegetables to meat, fish and even pasta. It is generally used for grilled meat, but along the way I also associated it with bean hummus or in chicken salad.
It is a cold sauce, made from 100% vegetable ingredients, also suitable for those who are vegetarians.
Stay tuned for the list of ingredients, the easy way to prepare and it will definitely enter your menu!
Stay tuned for the list of ingredients, but also for the simple way of preparation.
More other sweet or savory sauce recipes can be found in the sauces section, click here or on the photo.
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- 3 parsley bindings
- 1 tablespoon dried oregano tip
- 1 clove of garlic
- 1/2 yellow onion
- 150 ml extra virgin olive oil
- 1/2 red hot pepper
- 40-50 ml of white wine vinegar, depending on taste
- 1/2 teaspoon hot pepper flakes
- Salt to taste
Method of preparation:
Peel the onion, garlic and finely chop them.
Remove the seeds from the hot pepper and chop finely.
It is very important that the ingredients are cut from the knife and the knife is well sharpened. Do not put them on the grater because the taste will be distorted!
Put in a large bowl of oregano with vinegar to hydrate.
Add the rest of the ingredients and mix well. It can be used immediately after homogenization, but it is much better after a few hours, when the tastes combine.
That was simple, fast and tasty. And from here I can only wish you good luck and good appetite!
The technique to get a soft and juicy baked salmon.
I don't know if you've ever tasted it like that, but for me the best salmon is the raw one. So for baked salmon I looked for a recipe that would keep everything that has the best raw salmon (soft and creamy texture, color, taste of sea water) and at the same time be cooked. When I cooked the salmon at higher temperatures, the color turned pale pink and the taste was totally different from that of raw salmon. It worked, but I wasn't ecstatic about the result. That's why salmon isn't even one of my favorite fish when it comes to cooking them in the oven.
I found the solution using a very low temperature, but which involves a longer baking time. But it's worth the wait. Baked salmon turns out absolutely perfect.
The recipe requires a cut of the salmon to obtain a uniform thickness of the fillets. I hadn't done this before, even if those edges came out dry so as not to waste, but since I discovered the wonderful salmon meatballs, this is no longer a problem. Those edges are ideal for making some meatballs.
Baked salmon can be served with steamed vegetables (especially broccoli), with dill and pea sauce or with a refreshing salad.
How to cook grilled salmon recipe with vegetables and quinoa & # 8211 Best Tips & Tricks
1. How to fry the salmon on the grill and for how long.
There are many ways we can cook salmon. It can be made in the oven, in a frying pan, steamed or grilled.
You can serve it even raw, if you want and if it has the necessary quality.
But one of the best known methods is to cook salmon on the grill. This is a very easy way to cook it no matter how it is cut, be it fillets or medallions.
You can cook the salmon on an outdoor grill (the charcoal grill is the best for the outside) or indoors, on a cast iron grill pan as I did for this recipe.
Here's how to cook salmon on a cast iron skillet:
- Heat the pan well.
- Then season the salmon with olive oil, salt and pepper.
- Place it on the grill pan and fry for 5-6 minutes.
- Turn the salmon over and fry for another 3-7 minutes.
- After about 10 minutes check if it is done inside. Remember that this is about everyone's personal preferences. You can cook it medium or well.
If time allows, you can remove the bones before cooking the salmon. It is not mandatory, but this way it will be easier to eat.
Check that it has cooked enough with a kitchen thermometer that should display 62.8C. Another way to check if it's done is to prick it with a fork, and if it comes off easily it means it's ready.
Remember that you can apply this method of grilling not only for salmon but for any other kind of fish.
Moreover, you can replace the grilled salmon in this recipe with any other fish you prefer, but I will tell you more about it in the next point.
Grilled salmon with caper sauce
So much fuss with Valentine & # 8217s Day that I don't write anything about it except that it's like too much pink and too much red & # 8230 even in recipes :).
However, the recipe below is ideal for this holiday.
Because I feel like stories and I don't have anyone with me :), I'm writing to you that I can't make Luci quit smoking or at least smoke less. (Yes, I'm a little jealous because I don't smoke anymore). What does it have to do with the recipe? Well, it has because I kept complaining that salmon is expensive and we can't afford it and then I said & # 8222Luci look, one day you don't smoke and we eat salmon & # 8221. As a result, he bought salmon and cigarettes and wine (and a toy for Adrian) so that everyone would be happy :).
So I looked for a recipe to like and I found this one, on Costachel's website, and I can write that it is grade 10.
- 2 slices of salmon
- 100g butter
- juice from a lemon
- 1 tablespoon finely chopped parsley
- 2-3 teaspoons of well drained capers
- salt and pepper
Wipe the fish with a paper towel, season it with salt, then grease it with a little oil and fry it on the hot grill for 4-5 minutes on the right heat. I used a cast iron grill.
We take it out on a heated plate.
Meanwhile, make the sauce, heat the butter in a saucepan, then take the pan aside and add the lemon juice (stir continuously with a fork, I mixed with a spoon but you follow the recipe :)), salt, pepper, greens and capers.
Place the salmon slices on plates and pour the sauce.
I think it goes best with natural potatoes as Costachel suggested.
And of course a glass of white wine.
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- a tablespoon of coconut or vegetable oil
- a small white onion, finely chopped
- 2 cloves of garlic, crushed
- half a cup of guava nectar
- 200 g of guava paste or jelly
- a quarter cup of molasses / maple syrup
- a quarter cup of apple cider vinegar
- 2 tablespoons tomato paste (broth)
- a teaspoon of ground Indian spices
- a teaspoon of paprika
- half a teaspoon of curry powder
- a quarter teaspoon of salt
- spicy sauce according to taste and preferences
|The preparation is very simple: heat oil in a saucepan over medium heat. Add the onion and garlic, fry for 3-5 minutes or until soft, then add the nectar and the rest of the ingredients. Cook over medium to low heat, stirring occasionally, for 5 minutes or until mixture thickens. || |
If you can't find guava nectar, use your imagination and bring any fruit to the center of attention for this barbecue sauce! Use apple paste, strawberry jam or any other flavor to give a real party of the senses!