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Roasted Salmon with Potatoes and Herbed Crème Fraîche

Roasted Salmon with Potatoes and Herbed Crème Fraîche



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Crème fraîche delivers tang along with creamy butterfat to this deconstructed salad; Greek yogurt can be substituted if you wish.

Ingredients

Potatoes

  • 1½ pound small waxy potatoes, scrubbed

Salmon and assembly

  • 1 1½-lb. piece skin-on salmon
  • 1 tablespoon olive oil, plus more for drizzling
  • 2 tablespoons chopped fresh chives, dill, and/or tarragon, plus tarragon and dill sprigs for serving
  • 2 radishes, trimmed, thinly sliced

Recipe Preparation

Potatoes

  • Place potatoes in a medium saucepan and add cold water to cover by 1”; season with salt. Bring to a boil, reduce heat, and simmer until tender, 15–20 minutes; drain and pat dry. Let cool slightly, halve potatoes and toss with oil; season with salt.

Salmon and assembly

  • Preheat oven to 400°. Place salmon, skin side down, on a parchment-lined rimmed baking sheet; rub with 1 Tbsp. oil and season with salt. Roast until medium-rare (mostly opaque but still slightly translucent in the center), 10–15 minutes. Break up salmon into pieces, removing skin if desired.

  • Whisk crème fraîche and chopped herbs in a small bowl; season with salt.

  • Spread herbed crème fraîche on plates and top with salmon, potatoes, radishes, and tarragon and dill sprigs; drizzle with oil.

Wine Pairing

  • For a rich dish like this, Erickson likes àMaurice Cellars 2012 Columbia Valley Viognier ($28), a white with hints of honey from one of her favorite local wineries.

,Photos by Michael Graydon Nikole Herriott

Nutritional Content

Calories (kcal) 530 Fat (g) 26 Saturated Fat (g) 7 Cholesterol (mg) 115 Carbohydrates (g) 32 Dietary Fiber (g) 2 Total Sugars (g) 2 Protein (g) 38 Sodium (mg) 340Reviews Section

17 Easy Recipes For A Perfect Salmon Dinner

Dinner is suppose to be a light meal, that will keep you full until breakfast the next morning. And when we say light, we usually mean meatless. For some who have bigger appetites or faster metabolisms, a meal without proteins might not be filing enough. So, you can replace the proteins with something healthy, like fish meat, an salmon is an excellent dinner choice for many reasons.

Oily and with many nutritional values, salmon is considered one of the healthiest fish meat out there. Its combination of high protein levels, omega-3 fatty acids and vitamin D, B6 and B12 gives it a balance of heaviness with just the right amount of “good fats”, making it perfect for a more filling nightly meal.

There are many ways to prepare salmon, making it delicious even for those who don’t enjoy fish very much. So, even if your family members aren’t big on fish, they won’t be able to resist having a bite o one of these savory salmon dishes.

Asian salmon steaks

Recipe via RecipeGirl.com

Salmon Teriyaki

Recipe via rasamalaysia.com

Easy 20-Minute Garlic and Herb Baked Cod

Recipe via laurenslatest.com

Roasted Salmon with Potatoes and Herbed Crème Fraîche

Recipe via epicurious.com

Chile Lime Salmon Fajita Salad with Cilantro Lime Vinaigrette

Recipe via halfbakedharvest.com

Smoked Salmon Egg Stuffed Avocado

Recipe via grokgrub.com

Grilled Salmon with Avocado Salsa

Recipe via therecipecritic.com

Grilled Salmon Kebabs

Recipe via skinnytaste.com

Garlic Butter Salmon with Caramelized Shallot Relish

Recipe via howsweeteats.com

Baked Lemon Salmon with Creamy Dill Sauce

Recipe via cookingclassy.com

Potato Galette with Smoked Salmon

Recipe via marthastewart.com

Roast Harissa Salmon with Lemony Giant Couscous

Recipe via thehappyfoodie.co.uk

Grilled Coho Salmon

Recipe via tablefortwoblog.com

Grilled Salmon Skewers

Recipe via whatsgabycooking.com

Salmon BLT Sliders with Chipotle Mayo

Recipe via damndelicious.net

Salmon over Orzo with Mushroom Cream Sauce

Recipe via thenymelrosefamily.com

Smoked Salmon Smørrebrød

Recipe via bonappetit.com

Did we tickle you interest for making salmon for your next dinner? Prepare your family one of these nice and healthy salmon meals and they will learn why this fish is so fabulous.


Modern Family Dinners

Flank Steak Peperonata
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Pan-Roasted Chicken and Potatoes
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Baked Ziti with Broccoli Rabe and Sausage
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Cod in Saffron Broth with Chorizo and Potatoes
Prosciutt-Wrapped Cod with Lemon-Caper Butter
Sesame-Crusted Salmon with Lemon and Ginger
Sesame-Crusted Salmon with Lime and Coriander
Sesame-Crusted Salmon with Orange and Chili Powder
Southwestern Salmon Cakes
Mussels Marinara with Spaghetti
Seared Scallops with Squash Puree and Sage Butter


Smoked Salmon Breakfast Recipes : Smoked Salmon Crêpes with herbed cheese & fresh spinach Recipe - Stir so that everything is combined.

Smoked Salmon Breakfast Recipes : Smoked Salmon Crêpes with herbed cheese & fresh spinach Recipe - Stir so that everything is combined.. Bake at 350°f for 25 minutes or until egg mixture is set. This smoked salmon breakfast sandwich just sort of took shape based on some things i had in my fridge (and a loaf of pumpernickel bread that looked particularly good at the store). Garnish with the remaining chives and tarragon and serve warm. Healthy smoked salmon bagel breakfast adore foods dill pickles, salmon slices, fresh dill, capers, red onions, cream cheese and 1 more sheet pan eggs with smoked salmon, cream cheese and dill purewow salt, smoked salmon, freshly ground black pepper, red onion, fresh dill and 5 more Next, fill each muffin about 3/4 of the way with the egg mixture and then dollop on small pieces of cream cheese evenly across each muffin.

Bake at 350°f for 25 minutes or until egg mixture is set. 5 divide the reserved crème fraîche mixture among the toasted english muffin halves and top each with a slice of smoked salmon and then a quarter of the eggs. Divide salmon among tortillas, placing it on the bottom half of each tortilla. Arrange the lemon slices down the middle of the platter between the salmon slices, and spread the red onion slices. Either of these will work well.

Soft Boiled Egg and Smoked Salmon Breakfast Bowl . from reclaimingyesterday.com 5 divide the reserved crème fraîche mixture among the toasted english muffin halves and top each with a slice of smoked salmon and then a quarter of the eggs. Transfer to the oven and bake 10 to 14 minutes, until the crust is golden and crisp. Here is how to roast salmon in oven: For extra taste, texture, and a bit of fiber too, fill your breakfast bowl with brown rice, red potatoes, sliced mushrooms, and a handful of spinach. Top cream cheese with spinach, tomato, reserved scrambled egg, smoked salmon, green onions, and capers (if using). Place zucchini ribbons on top of salmon. See recipes for pinchos of spanish omelette stuffed with smoked salmon salad too. Arrange the lemon slices down the middle of the platter between the salmon slices, and spread the red onion slices.

Lay flatbread on work surface and spread with cream cheese, leaving a very thin outer border not coated in cream cheese.

See recipes for pinchos of spanish omelette stuffed with smoked salmon salad too. Next, fill each muffin about 3/4 of the way with the egg mixture and then dollop on small pieces of cream cheese evenly across each muffin. Place zucchini ribbons on top of salmon. 28 homemade recipes for salmon breakfast from the biggest global cooking community! Remove from oven and dallop cream cheese in the center of each, leaving the edge clear. Garnish with the remaining chives and tarragon and serve warm. This recipes is constantly a favored when it comes to making a homemade best 20 smoked salmon breakfast whether you desire something quick as well as simple, a make ahead dinner concept or something to serve on a cool winter months's evening, we have the ideal recipe idea for you here. Scatter salmon evenly over potatoes in pan. Top with smoked salmon, quail eggs, cucumber ribbons, caviar and micro greens. Broccoli & cheese waffles, topped with smoked salmon and poached eggs. Combine half of the red onion with olive oil, scatter the onion in the center of each. Omelette with smoked salmon & chive crème fraiche recipe | a very delicious breakfast omelette recipes with smoked salmon or smoked trout garnished with creme fraich and spring onions. 3 oz smoked salmon 1 persian cucumber or 1/2 english cucumber, cut into large matchsticks 1/2 cup halved cherry or grape tomatoes 1 cup or more, rocket salad, arugula, or other greens of choice

Next, fill each muffin about 3/4 of the way with the egg mixture and then dollop on small pieces of cream cheese evenly across each muffin. Arrange the lemon slices down the middle of the platter between the salmon slices, and spread the red onion slices. To make zucchini ribbons, draw a sharp vegetable peeler lengthwise along the zucchini to cut very thin slices. Sprinkle goat cheese evenly over top. Whisk your eggs and cream together.

Smoked Salmon and Egg Sandwich Recipe | MyRecipes from cdn-image.myrecipes.com Garnish with the remaining chives and tarragon and serve warm. See more ideas about healthy recipes, cooking recipes, salmon breakfast. While it is nice to indulge on a piece of smoked salmon, i often just use my own version (roasted). Transfer to the oven and bake 10 to 14 minutes, until the crust is golden and crisp. In a bowl whisk the eggs, heavy cream salt and black pepper. Looking for more easy breakfast recipe ideas? Evenly distribute spinach, shallot, and smoked salmon into each of the muffins. See recipes for pinchos of spanish omelette stuffed with smoked salmon salad too.

Divide salmon among tortillas, placing it on the bottom half of each tortilla.

When the egg is fully cooked turn off the heat, then add the smoked salmon and mix. Divide salmon among tortillas, placing it on the bottom half of each tortilla. Spoon the scrambled eggs onto the toasted croissants, drape the slices of smoked salmon on top and serve immediately. When the butter melts add the egg mixture, stir. Smoked or roasted salmon for the smoked salmon breakfast casserole recipe? Top with tomato, then salmon and top with capers and dill. Divide the avocado tartar sauce between the rye bread toasts. 28 homemade recipes for salmon breakfast from the biggest global cooking community! Garnish with the remaining chives and tarragon and serve warm. See more ideas about healthy recipes, cooking recipes, salmon breakfast. Top with smoked salmon, quail eggs, cucumber ribbons, caviar and micro greens. Transfer to the oven and bake 10 to 14 minutes, until the crust is golden and crisp. Top tip for making gordon ramsay's scrambled eggs and smoked salmon croissants use brown bread for toast instead of croissants if you want to cut the calories.

Looking for more easy breakfast recipe ideas? In a bowl whisk the eggs, heavy cream salt and black pepper. When the egg is fully cooked turn off the heat, then add the smoked salmon and mix. Bake at 350°f for 25 minutes or until egg mixture is set. Evenly distribute spinach, shallot, and smoked salmon into each of the muffins.

Smoked Salmon Breakfast Pizza Recipe | Cooking On The Weekends from cookingontheweekends.com This dish has so many things going for it: Here is how to roast salmon in oven: Top with tomato, then salmon and top with capers and dill. Evenly distribute spinach, shallot, and smoked salmon into each of the muffins. Arrange the lemon slices down the middle of the platter between the salmon slices, and spread the red onion slices. In a bowl whisk the eggs, heavy cream salt and black pepper. To make zucchini ribbons, draw a sharp vegetable peeler lengthwise along the zucchini to cut very thin slices. Bake at 350°f for 25 minutes or until egg mixture is set.

See recipes for pinchos of spanish omelette stuffed with smoked salmon salad too.

Looking for more easy breakfast recipe ideas? Pour egg mixture over salmon and potatoes. For extra taste, texture, and a bit of fiber too, fill your breakfast bowl with brown rice, red potatoes, sliced mushrooms, and a handful of spinach. Naturally, the star of this smoked salmon platter is the smoked salmon, so make it the best. Stir so that everything is combined. When the egg is fully cooked turn off the heat, then add the smoked salmon and mix. Whisk your eggs and cream together. Here is how to roast salmon in oven: Smoked salmon rice salad with lime dressing smoked salmon rice salad with lime dressing is a twist on the classic pairing of smoked salmon, capers, and red onion. Add 1/2 of your chopped chives and season eggs with salt and pepper. Smoked salmon quiche cups entertaining with beth eggs, salmon, heavy cream, salt, cracked pepper, pepper, chives and 5 more scrambled eggs with smoked salmon recipe book butter, lemon juice, crème fraiche, bread, avocado, chives, eggs and 2 more Garnish with the remaining chives and tarragon and serve warm. Spoon the scrambled eggs onto the toasted croissants, drape the slices of smoked salmon on top and serve immediately.

Source: twohealthykitchens.com

Smoked salmon rice salad with lime dressing smoked salmon rice salad with lime dressing is a twist on the classic pairing of smoked salmon, capers, and red onion. 5 divide the reserved crème fraîche mixture among the toasted english muffin halves and top each with a slice of smoked salmon and then a quarter of the eggs. Looking for more easy breakfast recipe ideas? Artfully arrange the smoked salmon slices along two sides of a square platter. Stir so that everything is combined.

Source: delightfulvegans.com

Spoon the scrambled eggs onto the toasted croissants, drape the slices of smoked salmon on top and serve immediately. Divide salmon among tortillas, placing it on the bottom half of each tortilla. Whisk your eggs and cream together. Preheat a large nonstick skillet over. Smoked salmon rice salad with lime dressing smoked salmon rice salad with lime dressing is a twist on the classic pairing of smoked salmon, capers, and red onion.

Top tip for making gordon ramsay's scrambled eggs and smoked salmon croissants use brown bread for toast instead of croissants if you want to cut the calories. 5 divide the reserved crème fraîche mixture among the toasted english muffin halves and top each with a slice of smoked salmon and then a quarter of the eggs. It's filled with quality, colorful ingredients, and you and your guests can sit back, relax, and snack your way through brunch. Bake at 350°f for 25 minutes or until egg mixture is set. Preheat a large nonstick skillet over.

Source: www.londonbruncher.com

This smoked salmon breakfast platter is guaranteed to wow the crowd. This recipes is constantly a favored when it comes to making a homemade best 20 smoked salmon breakfast whether you desire something quick as well as simple, a make ahead dinner concept or something to serve on a cool winter months's evening, we have the ideal recipe idea for you here. Stir so that everything is combined. Looking for more easy breakfast recipe ideas? Add the butter to a hot skillet over medium heat.

Combine half of the red onion with olive oil, scatter the onion in the center of each. Once a luxury product, smoked salmon is now a mainstay of supermarket chiller counters and uk dinner tables. It's filled with quality, colorful ingredients, and you and your guests can sit back, relax, and snack your way through brunch. Smoked or roasted salmon for the smoked salmon breakfast casserole recipe? Spoon the scrambled eggs onto the toasted croissants, drape the slices of smoked salmon on top and serve immediately.

Source: images.ctfassets.net

A flavourful, chilled salad, with a tart, tangy dressing, it would make a fabulous side dish for summer barbeques or potlucks any time of year. Healthy smoked salmon bagel breakfast adore foods dill pickles, salmon slices, fresh dill, capers, red onions, cream cheese and 1 more sheet pan eggs with smoked salmon, cream cheese and dill purewow salt, smoked salmon, freshly ground black pepper, red onion, fresh dill and 5 more Evenly distribute spinach, shallot, and smoked salmon into each of the muffins. Whisk your eggs and cream together. Spoon the scrambled eggs onto the toasted croissants, drape the slices of smoked salmon on top and serve immediately.

Source: cdn-image.realsimple.com

See more ideas about healthy recipes, cooking recipes, salmon breakfast. Smoked or roasted salmon for the smoked salmon breakfast casserole recipe? Broccoli & cheese waffles, topped with smoked salmon and poached eggs. Here is how to roast salmon in oven: When the egg is fully cooked turn off the heat, then add the smoked salmon and mix.

Source: static1.squarespace.com

Pour egg mixture over salmon and potatoes. Sprinkle goat cheese evenly over top. Once a luxury product, smoked salmon is now a mainstay of supermarket chiller counters and uk dinner tables. Naturally, the star of this smoked salmon platter is the smoked salmon, so make it the best. Top with tomato, then salmon and top with capers and dill.

Remove from oven and dallop cream cheese in the center of each, leaving the edge clear.

Source: blog.williams-sonoma.com

Bake at 350°f for 25 minutes or until egg mixture is set.

Transfer to the oven and bake 10 to 14 minutes, until the crust is golden and crisp.

Source: tatyanaseverydayfood.com

Spoon the scrambled eggs onto the toasted croissants, drape the slices of smoked salmon on top and serve immediately.

Source: assets.rebelmouse.io

See more ideas about healthy recipes, cooking recipes, salmon breakfast.

Source: www.londonbruncher.com

Smoked salmon rice salad with lime dressing smoked salmon rice salad with lime dressing is a twist on the classic pairing of smoked salmon, capers, and red onion.

Source: 144f2a3a2f948f23fc61-ca525f0a2beaec3e91ca498facd51f15.ssl.cf3.rackcdn.com

Smoked salmon quiche cups entertaining with beth eggs, salmon, heavy cream, salt, cracked pepper, pepper, chives and 5 more scrambled eggs with smoked salmon recipe book butter, lemon juice, crème fraiche, bread, avocado, chives, eggs and 2 more

Source: www.livingchirpy.com

Place zucchini ribbons on top of salmon.

It's satisfying and nutritious, the flavors really pop, it's a bowl (more on that in a minute), and it's perfectly on point for brunch (or any other occasion, really).

This recipes is constantly a favored when it comes to making a homemade best 20 smoked salmon breakfast whether you desire something quick as well as simple, a make ahead dinner concept or something to serve on a cool winter months's evening, we have the ideal recipe idea for you here.

Source: freshplanetflavor.com

Either of these will work well.

Source: twohealthykitchens.com

Next, fill each muffin about 3/4 of the way with the egg mixture and then dollop on small pieces of cream cheese evenly across each muffin.

Source: twohealthykitchens.com

Bake at 350°f for 25 minutes or until egg mixture is set.

Bake at 350°f for 25 minutes or until egg mixture is set.

Source: www.imagelicious.com

Spoon the scrambled eggs onto the toasted croissants, drape the slices of smoked salmon on top and serve immediately.

Source: delightfulvegans.com

Divide salmon among tortillas, placing it on the bottom half of each tortilla.

Source: www.uniqueideas.site

Whisk your eggs and cream together.

Smoked or roasted salmon for the smoked salmon breakfast casserole recipe?

Source: images.ctfassets.net

Bake at 350°f for 25 minutes or until egg mixture is set.

Either of these will work well.

Healthy salmon breakfast recipes sautéed verlasso salmon with poached farm egg and applewood smoked bacon on sourdough verlassoverlasso applewood smoked bacon, olive oil, salmon fillets, freshly ground black pepper and 7 more sautéed verlasso salmon eggs benedict on toast with crispy bacon verlassoverlasso

Source: cdn-image.myrecipes.com

This smoked salmon breakfast platter is guaranteed to wow the crowd.

Source: www.whatrunslori.com

For extra taste, texture, and a bit of fiber too, fill your breakfast bowl with brown rice, red potatoes, sliced mushrooms, and a handful of spinach.


Wolfgang Puck: Oscar Party Recipes 2004

Feb. 27, 2004 -- -- Celebrity chef Wolfgang Puck is busy creating dishes fit for the stars for this year's Governors Ball following the Academy Awards ceremony. It's Puck's eighth year on the job.

Puck and his team of chefs will create a multi-course, sit-down meal for the Academy's 1,650 guests.

However, Puck took time out of his busy schedule to offer some of his favorite Oscar recipes to his "Good Morning America" fans.

Check out the following Puck recipes as you plan your own Oscars party.

If you want to print these recipes, simply scroll down to the bottom of this page and click on the "print this article" option. Then send the newly formatted page to your printer.

Smoked Salmon Oscar with Iranian Osetra Caviar On Brioche

Asparagus Wrapped with Prosciutto

Marinated Artichoke Salad

Roasted Yukon Gold Potatoes with Crème Fraîche and Iranian Osetra Caviar

Roasted Filet Mignon & Maine Lobster with Celery Root Puree and Two Truffle Sauces

Smoked Salmon Oscar with Iranian Osetra Caviar On Brioche

• 1 cup dill cream (recipe below)

• 2 ounces Iranian Osetra caviarCut the brioche into Oscar shape and toast until golden.

Spoon small amount of dill cream on the brioche.

Layer smoked salmon on top and garnish with caviar.

• 2 tablespoons shallots, chopped

• 1 tablespoon fresh dill, chopped

• Pinch white ground pepper

Whisk ingredients together thoroughly.

(Recipe courtesy Wolfgang Puck, 2004) Yield: Serves 8

Asparagus Wrapped With Prosciutto

• 8 case pencil asparagus spears

• 1 pound prosciutto, thinly sliced

Peel asparagus spears, blanch and shock in ice water. Loosely wrap thinly sliced prosciutto around the asparagus.Drizzle with extra virgin olive oil and serve. (Recipe courtesy Wolfgang Puck)
Yield: Serves 8

Marinated Artichoke Salad

• 3 tablespoons sherry vinegar

• 2 teaspoons fresh thyme, chopped

• 2 teaspoons parsley, chopped

Cook artichoke hearts in salted water. When tender, allow to cool.

Marinate with olive oil, sherry vinegar, chopped shallots, chopped thyme, chopped parsley, salt and black pepper.

Yield: Serves 4 to 6
Yield: Serves 4 to 6 (Recipe courtesy Wolfgang Puck, 2004)

• 1 1/2 pounds large yellow or red beets, washed and trimmed

• 1 tablespoon extra virgin olive oil

• 1/2 recipe Herbed Goat Cheese, (recipe follows), cut into eight round slices

• 1 to 1 1/2 cups mixed baby lettuces, washed and dried

• 1/4 cup Spago House Dressing (recipe follows)

• 1/4 cup Citrus Hazelnut Vinaigrette (recipe follows)

• 1 ounce toasted hazelnuts, (recipe follows), coarsely chopped

Preheat the oven to 400 degrees F. Place the beets in a small roasting pan and pour in enough cold water to reach about one quarter of the way up the sides of the beets. Cover the pan with foil, and roast the beets until they are tender, 2 hours to 2 hours and 15 minutes. To check for doneness, gently insert a bamboo skewer into a beet. The skewer should slide through easily. Remove the beets from the pan, allow to cool and then peel.

Cut each beet into 1/4 inch-thick round slices. Cut each slice with a 3 inch round cookie cutter. (You will need ten rounds). Cut trimmings into 1/4 inch, dice and reserve 1/2 cup for garnish.

In a sauté pan, bring vinegar and sugar to a boil. Lower to a simmer and poach beets one minute on each side. With a slotted spatula, remove and place on a baking tray lined with parchment paper. Cover and refrigerate until needed.

When ready to assemble, heat the olive oil in a small sauté pan. Arrange the slices of Herbed Goat Cheese in the pan and warm slightly, turning them with a small spatula just to warm both sides. This has to be done quickly, or the cheese will melt.

To assemble the napoleons, place one of the beet rounds on a firm, flat surface and begin to layer. Top with a slice of goat cheese, then another beet round, a second slice of cheese, another beet round, a third slice of cheese, and a beet round. (Continue until you have five layers of beets and four layers of cheese.) Carefully cut through layers, dividing into three wedges. Repeat with the remaining beets and cheese.

To serve, arrange three of the wedges, pointed ends facing out, in a circle in the center of each plate. Toss the baby lettuces with the Spago House Dressing and mound half of the lettuces on top of each arranged napoleon. Drizzle one half of the Citrus Hazelnut Vinaigrette around each mound. Sprinkle toasted nuts and reserved diced beets on top of drizzled vinaigrette. Serve immediately.
Yield: Serves 2

(Recipe courtesy Wolfgang Puck, Pizza, Pasta & More!, Random House, 2000)

Herbed Goat Cheese:• 2 teaspoons chopped fresh flat-leaf parsley leaves

• 2 teaspoons chopped fresh chives

• 1 teaspoon chopped fresh thyme leaves

• 1/2 teaspoon freshly ground black pepper

• One 7- or 8- ounce log of goat cheese

Combine the parsley, chives, thyme, and pepper and place on a flat surface. Roll the log of cheese in the mixture, coating all sides and retaining the shape of the log. Wrap in plastic wrap and refrigerate until needed. Yield: Makes one 7- or 8-ounce log.

Spago House Salad Dressing:

• 2 large shallots, minced (1 heaping tablespoon)

• 1 tablespoon Dijon mustard

• 2 tablespoons zinfandel vinegar

• 2 tablespoons sherry wine vinegar

• Freshly ground white pepper

In a small bowl, whisk together the shallots and the mustard. Whisk in the vinegars and then the olive and vegetable oil. Season with salt and pepper to taste. Transfer to a covered container and refrigerate until needed. Yield: Makes 1 1/4 cups. (Recipe courtesy Wolfgang Puck, Adventures in the Kitchen, Random House, 1991)

Citrus Hazelnut Vinaigrette:• 1 1/2 cups fresh orange juice

• 1 shallot, peeled and minced

• 1 teaspoon minced fresh thyme leaves

• 2 tablespoons balsamic vinegar

• 1/3 cup extra virgin olive oil

• Freshly ground black pepper

In a medium saucepan, bring orange juice to a boil. Lower to a simmer and reduce until only 1/3 cup remains. Cool to room temperature.

In a medium bowl, combine orange juice, shallot, thyme, vinegar and orange zest.

Slowly whisk in both oils until thick and emulsified. Season with salt and pepper. Refrigerate until needed.Yield: makes 1 1/3 cups.(Recipe courtesy Wolfgang Puck, "Pizza, Pasta & More!," Random House, 2000)

Preheat the oven to 350 degrees F. Arrange the hazelnuts on a medium baking tray and toast for 10 to 12 minutes, turning after 5 minutes. (This can be done in a toaster oven). Remove to a clean towel and rub to remove as much of the skin as possible. Chop coarsely and use when needed. Yield: Makes 1 cup.

(Recipe courtesy Wolfgang Puck, 2000)

• 21 slices batard or good French bread, sliced 1 inch thick

• 1 cup goat cheese, softened

• 1 cup olive tapenade (recipe follows)

• 1 cup roasted peppers, store-bought

Lightly oil the bread on both sides and grill. Rub the bread with the garlic cloves. Spread soft goat cheese on 7 pieces of bread and top with olive tapenade.Spread soft goat cheese on 7 pieces of bread top with roasted peppers and white anchovies. Spread garlic aioli on 7 pieces of bread.Place confit tomato on top and then Parmesan. Drizzle olive oil and aged balsamic vinegar on each piece.

Blanch tomatoes in boiling salted water for 15 seconds. Shock in ice water.

Peel and quarter tomatoes and remove the seeds with a knife. Place on a sheet pan cover halfway with olive oil.

Season each piece with salt and sugar. Roast in a 225 degree F. oven for 20 minutes Yield: Serves 7

Black and Green Olive Tapenade:

• 1 cup Niçoise olives, pitted

• 1 cup small green French olives (Picholine), pitted

• 1/4 cup oven-dried tomatoes, drained (recipe follows)

• 1/2 tablespoon chopped fresh basil leaves

• 1/2 tablespoon chopped fresh thyme leaves

• 1/2 tablespoon chopped fresh flat-leaf parsley leaves

• 1/2 tablespoon chopped fresh oregano leaves

• 1/4 cup extra-virgin olive oil

In a food processor, combine all the ingredients, except the olive oil. Using the pulse button, process until coarsely chopped and well blended. Continue to process, slowly adding the olive oil. Refrigerate in a covered container. Spread on homemade croutons (recipe follows). Yield: makes 1 heaping cup.

(Recipe courtesy Wolfgang Puck, Pizza, Pasta & More!, Random House, 2000)

• About 12 medium Roma tomatoes (2 pounds)

• 1/2 cup extra virgin olive oil, plus additional as needed

• 1 teaspoon minced fresh thyme leaves

• 1/4 teaspoon freshly ground black pepper

Preheat the oven to 250 degrees F. In a pot of boiling water, blanch tomatoes. Drain and refresh in ice water. Drain. Peel, core, cut into quarters, and remove seeds.

Line a baking tray with parchment paper and arrange the tomato quarters on the tray, cut side down. Drizzle generously with olive oil. Sprinkle with thyme and garlic. In a small bowl, combine salt, pepper and sugar, and sprinkle evenly over the tomatoes.

Bake until the tomatoes begin to shrivel, about 1 hour. When the tomatoes are cool enough to handle, transfer to a container. Pour olive oil over and cover the container. Refrigerate and use as needed. Yield: Makes 1 1/4 cups. (Recipe courtesy Wolfgang Puck, 2004)

Roasted Yukon Gold Potatoes With Crème Fraîche and Iranian Osetra Caviar

• 12 medium Yukon Gold potatoes

• 2 ounces Iranian osetra caviar

• Crème Fraîche (recipe follows)

Preheat oven to 350 degrees F. Wash and dry potatoes. Wrap individually with aluminum foil. Place on baking sheet and bake for 1 hour. Remove potatoes from oven and set aside.

Stir together the ingredients and let sit at room temperature, covered, until the mixture thickens, usually overnight. Scrape into a container, cover, and refrigerate until needed.Score and pinch each potato. Dollop with a little bit of the crème fraîche and osetra caviar. Yield: Serves 12 (Recipe courtesy Wolfgang Puck, 2004)

Roasted Filet Mignon & Maine Lobster With Celery Root Puree and Two Truffle Sauces

(Recipes courtesy Wolfgang Puck, except where noted)

• Freshly ground black pepper

Preheat oven to 400 degrees F. Salt and pepper both sides of each filet. Over high heat, sear both sides in a frying pan. Remove from heat and place in oven for 7 minutes. Reserve. 2 medium sized fresh lobsters - (1/2 lobster per person)8 ounces unsalted butter, melted

1 medium onion, coarsely chopped

1 carrot, coarsely chopped

1 celery stalk, coarsely chopped

1 tablespoon black peppercorns

Bring mixture to a boil, then add live lobsters. Cover, and cook for 8 minutes.

Remove lobsters from the water and cut each in half. Remove claw and tail meat. Toss in warm butter. Reserve.Yield: Serves 4

• 1 celery root (about 1 1/2 pounds), peeled, trimmed, and cut into 1-inch cubes

• 1 or 2 small baking potatoes (about 4 ounces), peeled and cut into 1-inch cubes

• 2 tablespoons (1 ounce) unsalted butter

• Freshly ground white pepper

Place the celery root and potato in a medium saucepan and cover with cold water. Season with salt and cook until soft, 15 to 20 minutes.

Drain the water and return the celery and potato to the pan. Pour in the cream and simmer over medium heat, stirring occasionally to prevent sticking, until thickened and most of the cream is absorbed, about 10 minutes.

Remove from the heat, stir in the butter, and season with salt and pepper to taste. Puree in a food mill, return to the pan, and keep warm over simmering water. Use as needed. (Recipe courtesy Wolfgang Puck, Adventures in the Kitchen, Random House, 1991)

• 1 pound shallots, peeled and sliced

• 1 tablespoon black peppercorns, toasted and cracked

• 1 1/4 cups veal demi stock

Combine the olive oil, shallots, garlic, beef scraps and peppercorns in a medium saucepan over medium high heat, and caramelize until all the natural sugars are released.

Add the thyme and sherry vinegar, and cook until it just about disappears.

Add the red wine and port wine and reduce until the mixture takes on a syrupy consistency.

Add the veal demi and chicken stock, and simmer until reduced to about 3/4 of the original volume.

Remove from heat and whisk in the butter until it is totally emulsified into the sauce base.

Add salt and pepper to taste. Reserve.

• 3 ounces truffle peelings

• 2 shallots, peeled and sliced

• 1 cup chicken stock, homemade or store-bought

• 1 tablespoon unsalted butter

Combine the truffle jus and peelings in a food processor or blender and puree until smooth. Reserve.

Place shallots and white wine in a saucepan and cook over medium heat until reduced to about 2 tablespoons. Add chicken stock, and continue to cook until reduced to 3/4 of the volume. Add the cream, and continue to cook until reduced by half. Whisk in the truffle puree.

Remove from heat and whisk in the butter. Add salt and pepper to taste.

Presentation: Spoon celery root puree onto four warm plates. Place one filet and one half lobster on top of each plate. Nap with each of the two sauces. Serve.

• 13 eggs, separated and kept at room temperature

• 3 ounces bittersweet chocolate, melted reserved warm in a medium size bowl

Place three racks in the oven. Preheat the oven to 350 degrees F. and line six cookie sheets with buttered and floured parchment paper.

In a standing electric mixer, whip the egg whites on medium speed until foamy.

Begin to stream in 3/4 of the sugar (reserve the balance). This will take approximately 2-3 minutes.

Whip until soft but slightly firm peaks are formed and pour the room temperature egg yolks all at once into the egg whites.

Ladle 1/4 of the egg base into the melted chocolate. Stir until homogeneous. Fold in the balance of the whipped egg mixture.

Divide the batter evenly between 6 cookie sheets. Bake 3 at a time for 8 minutes. Turn, and continue to bake for 3-4 minutes. Remove from oven and cool.

• 24 ounces (24 percent fat) heavy cream

• 6 ounces bittersweet chocolate

Whip the heavy cream until soft peaks are formed.

Over a double boiler, in a medium size mixing bowl, combine the milk chocolate and bittersweet chocolate. Stir until melted and reserve.

Over a double boiler, whip together the yolks, eggs and sugar. When it reaches 110 degrees F., remove from heat.

Fold 1/3 of the egg mixture into the melted chocolate. Fold the balance of the egg mixture until homogeneous. Fold in the heavy cream.


Salmon, Rice &amp Spring Greens

When the salmon is fresh, organic and Irish, it begs only for the simplest of preparation to make a wonderful meal.

If you can find them, spring greens are one of our favourite vegetables, being somewhere in-between cabbage and chard.

They are much more tender than cabbage but they are still robust enough that they don’t wilt too much like chard.

The best rice to use for this is sticky, Japanese sushi rice. Use tender savoy cabbage leaves or big chard leaves if you can’t get spring greens.

Beetroot tops would actually work as well.

Salmon, Rice and Spring Greens

2 skinless organic Irish Salmon fillets

1 tablespoon of ginger, minced

2 cloves of garlic minced plus one more clove, sliced thinly

Pinch of dried chilli flakes

Place the salmon in a shallow dish along with the soy sauce, sesame oil, mirin, ginger and minced garlic, leave to marinate for around 30 minutes.

Cook the rice as per packet instructions until, sticky but not over done to the point of mush.

Wash the spring greens and discard any tough stalks, leave aside.

Heat a little rapeseed oil in a large frying pan over a medium high heat.

Take the salmon out of the marinade and add to the pan, frying on both sides for around two minutes.

Remove from the pan and set aside. Heat a little rapeseed oil in a wok over medium high heat and add the spring greens.

Season lightly with a splash of soy sauce, sliced clove of garlic and a pinch of chilli flakes.

Fry until wilted but still very green. Heat the remaining marinade up in a small pan until hot.

Divide the rice between two bowls, top with salmon, spring greens and pour the marinade over.


Salmon fillet recipes

Serve up salmon fillets for a nutritious supper. Take your pick from a huge range of dishes, including leeky parcels, glazed salmon and fishcakes.

Superhealthy salmon burgers

If you're after something a bit lighter than potato-packed fishcakes, try these simple oriental-style burgers

One-pan salmon with roast asparagus

For an easy side dish to complement a spring roast, just cook this recipe without the salmon

Italian broccoli & salmon bake

Take a fresh look at broccoli with this creamy pasta bake

Salmon & spinach with tartare cream

Ever-versatile salmon is as popular on our shopping lists as chicken. Make the most of it with this impressive recipe

Baked salmon

Get all the goodness of omega-3 with easy baked salmon for lunch or supper. It's super versatile and makes a great partner for salads, veggies and pasta

Herby salmon & couscous parcels

Whip up a weekday meal in less than 30 minutes - this recipe is easily doubled too

Salmon & leek parcels

Much easier than it looks, once you have mastered this salmon in filo recipe it will be a dinner party favourite

Red Thai salmon curry

Make this as spicy as you like and experiment with different veg. It will soon become a last minute favourite

Salmon with greens & crème fraîche

Simple and super quick, this lovely salmon dish tastes as good as it looks

Sweet mustard salmon with garlicky veg

A healthy and simple way to tart up salmon

Salmon, broccoli & potato bake

A classic combination of flavours for a midweek family meal. Make this recipe in just one pot

Leeky salmon in a parcel

Assemble the parcels a few hours ahead, zap in the microwave, and that's supper ready

Salmon & ginger fish cakes

Create a complete superhealthy supper with these light, Asian-style fish cakes and sweet potato chips

Sticky salmon with Chinese greens

A quick way to liven up salmon fillets, with stir-fried veg and the classic trio of garlic, chilli and ginger

Spring salmon with minty veg

An easy-to-prepare healthy meal which counts for two of your five-a-day

Basque-style salmon stew

Heart-healthy salmon tops this simple one-pot which will help towards your five-a-day

Salmon with chilli & lime butter

This speedy midweek supper is low in fat but big on flavour. Ready in just 20 minutes, the chilli, lime zest, spring onions and coriander give it Thai appeal


Chilli peanut beef with red peppers, sweetcorn & spring onions (page 36)

From The Quick Roasting Tin The Quick Roasting Tin by Rukmini Iyer

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  • Categories: Quick / easy Stews & one-pot meals Dressings & marinades Main course Cooking for 1 or 2
  • Ingredients: beef rump steaks green beans baby sweetcorn red peppers red chillies fresh ginger sesame oil crunchy peanut butter dark soy sauce rice vinegar spinach spring onions salted peanuts

Ingredients

  • Kosher salt
  • 1/2 teaspoon (4g) baking soda
  • 4 pounds (about 2kg) russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, depending on size (see note)
  • 5 tablespoons (75ml) extra-virgin olive oil, duck fat, goose fat, or beef fat
  • Small handful picked rosemary leaves, finely chopped
  • 3 medium cloves garlic, minced
  • Freshly ground black pepper
  • Small handful fresh parsley leaves, minced

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