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King Salmon Marsala

King Salmon Marsala


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Season salmon fillets with salt and pepper. Place the flour on a plate.

Dredge both sides of each fillet in the flour, shaking off the excess flour.

Heat a large sauté pan, add the olive oil, then place each piece of salmon into the pan.

Cook for 2 to 4 minutes, turn the fillets over, and cook until almost done. Remove fillets from pan; set aside.

Off the heat, carefully add the Marsala wine to the pan, scraping the bits off the bottom.

Return pan to the heat, and add the mushrooms.

Season with salt and pepper, and cook for 1 minute. Add the stock and thyme, and let the liquid reduce by one-half.

Return the fillets to the pan. Cook, while basting the fish, until the fillets are heated through.

Place the fillets on four serving plates.

Return the pan to heat, add the cold butter and swirl until it is incorporated and the sauce slightly thickens.

Remove from heat and divide sauce evenly over the fillets. Garnish each plate with thyme sprig, if desired.


Baked Masala-Spiced Salmon

This recipe is simple, easy, fast and flavorful. It is also easy to adapt to small or large group. The basic recipe is one part mustard to 3 parts maple syrup with one generous part masala. It goes great with a simple green salad.

Technique tip: Start testing temperature early and often, after about 8 minutes. Should be 135 F to 140 F in the center for medium-rare. Use a kitchen thermometer, or if one is not available, you can cut into thickest part and it should be opaque around edges, yet still a little pink in the center.

Swap option: I use the Burlap & Barrel Kashmiri Masala blend but Garam Masala can be found at most supermarkets. You can also make your own blend of cinnamon, cardamom and cumin. You can use this preparation on almost any other fish.


Baked Masala-Spiced Salmon

This recipe is simple, easy, fast and flavorful. It is also easy to adapt to small or large group. The basic recipe is one part mustard to 3 parts maple syrup with one generous part masala. It goes great with a simple green salad.

Technique tip: Start testing temperature early and often, after about 8 minutes. Should be 135 F to 140 F in the center for medium-rare. Use a kitchen thermometer, or if one is not available, you can cut into thickest part and it should be opaque around edges, yet still a little pink in the center.

Swap option: I use the Burlap & Barrel Kashmiri Masala blend but Garam Masala can be found at most supermarkets. You can also make your own blend of cinnamon, cardamom and cumin. You can use this preparation on almost any other fish.


Baked Masala-Spiced Salmon

This recipe is simple, easy, fast and flavorful. It is also easy to adapt to small or large group. The basic recipe is one part mustard to 3 parts maple syrup with one generous part masala. It goes great with a simple green salad.

Technique tip: Start testing temperature early and often, after about 8 minutes. Should be 135 F to 140 F in the center for medium-rare. Use a kitchen thermometer, or if one is not available, you can cut into thickest part and it should be opaque around edges, yet still a little pink in the center.

Swap option: I use the Burlap & Barrel Kashmiri Masala blend but Garam Masala can be found at most supermarkets. You can also make your own blend of cinnamon, cardamom and cumin. You can use this preparation on almost any other fish.


Baked Masala-Spiced Salmon

This recipe is simple, easy, fast and flavorful. It is also easy to adapt to small or large group. The basic recipe is one part mustard to 3 parts maple syrup with one generous part masala. It goes great with a simple green salad.

Technique tip: Start testing temperature early and often, after about 8 minutes. Should be 135 F to 140 F in the center for medium-rare. Use a kitchen thermometer, or if one is not available, you can cut into thickest part and it should be opaque around edges, yet still a little pink in the center.

Swap option: I use the Burlap & Barrel Kashmiri Masala blend but Garam Masala can be found at most supermarkets. You can also make your own blend of cinnamon, cardamom and cumin. You can use this preparation on almost any other fish.


Baked Masala-Spiced Salmon

This recipe is simple, easy, fast and flavorful. It is also easy to adapt to small or large group. The basic recipe is one part mustard to 3 parts maple syrup with one generous part masala. It goes great with a simple green salad.

Technique tip: Start testing temperature early and often, after about 8 minutes. Should be 135 F to 140 F in the center for medium-rare. Use a kitchen thermometer, or if one is not available, you can cut into thickest part and it should be opaque around edges, yet still a little pink in the center.

Swap option: I use the Burlap & Barrel Kashmiri Masala blend but Garam Masala can be found at most supermarkets. You can also make your own blend of cinnamon, cardamom and cumin. You can use this preparation on almost any other fish.


Baked Masala-Spiced Salmon

This recipe is simple, easy, fast and flavorful. It is also easy to adapt to small or large group. The basic recipe is one part mustard to 3 parts maple syrup with one generous part masala. It goes great with a simple green salad.

Technique tip: Start testing temperature early and often, after about 8 minutes. Should be 135 F to 140 F in the center for medium-rare. Use a kitchen thermometer, or if one is not available, you can cut into thickest part and it should be opaque around edges, yet still a little pink in the center.

Swap option: I use the Burlap & Barrel Kashmiri Masala blend but Garam Masala can be found at most supermarkets. You can also make your own blend of cinnamon, cardamom and cumin. You can use this preparation on almost any other fish.


Baked Masala-Spiced Salmon

This recipe is simple, easy, fast and flavorful. It is also easy to adapt to small or large group. The basic recipe is one part mustard to 3 parts maple syrup with one generous part masala. It goes great with a simple green salad.

Technique tip: Start testing temperature early and often, after about 8 minutes. Should be 135 F to 140 F in the center for medium-rare. Use a kitchen thermometer, or if one is not available, you can cut into thickest part and it should be opaque around edges, yet still a little pink in the center.

Swap option: I use the Burlap & Barrel Kashmiri Masala blend but Garam Masala can be found at most supermarkets. You can also make your own blend of cinnamon, cardamom and cumin. You can use this preparation on almost any other fish.


Baked Masala-Spiced Salmon

This recipe is simple, easy, fast and flavorful. It is also easy to adapt to small or large group. The basic recipe is one part mustard to 3 parts maple syrup with one generous part masala. It goes great with a simple green salad.

Technique tip: Start testing temperature early and often, after about 8 minutes. Should be 135 F to 140 F in the center for medium-rare. Use a kitchen thermometer, or if one is not available, you can cut into thickest part and it should be opaque around edges, yet still a little pink in the center.

Swap option: I use the Burlap & Barrel Kashmiri Masala blend but Garam Masala can be found at most supermarkets. You can also make your own blend of cinnamon, cardamom and cumin. You can use this preparation on almost any other fish.


Baked Masala-Spiced Salmon

This recipe is simple, easy, fast and flavorful. It is also easy to adapt to small or large group. The basic recipe is one part mustard to 3 parts maple syrup with one generous part masala. It goes great with a simple green salad.

Technique tip: Start testing temperature early and often, after about 8 minutes. Should be 135 F to 140 F in the center for medium-rare. Use a kitchen thermometer, or if one is not available, you can cut into thickest part and it should be opaque around edges, yet still a little pink in the center.

Swap option: I use the Burlap & Barrel Kashmiri Masala blend but Garam Masala can be found at most supermarkets. You can also make your own blend of cinnamon, cardamom and cumin. You can use this preparation on almost any other fish.


Baked Masala-Spiced Salmon

This recipe is simple, easy, fast and flavorful. It is also easy to adapt to small or large group. The basic recipe is one part mustard to 3 parts maple syrup with one generous part masala. It goes great with a simple green salad.

Technique tip: Start testing temperature early and often, after about 8 minutes. Should be 135 F to 140 F in the center for medium-rare. Use a kitchen thermometer, or if one is not available, you can cut into thickest part and it should be opaque around edges, yet still a little pink in the center.

Swap option: I use the Burlap & Barrel Kashmiri Masala blend but Garam Masala can be found at most supermarkets. You can also make your own blend of cinnamon, cardamom and cumin. You can use this preparation on almost any other fish.