BBQ Chicken Recipes

Salmon Entrees With A Lemon Twist - Two Delicious Salmon Recipes

Lemon and salmon are delicious flavors to combine, and along with just a touch of something else, you can create a healthy, great tasting meal. Garlic and lemon make a delicious combination to flavor any salmon dish, as do lemon and rosemary. All three, meaning, garlic, rosemary, as well as lemon would perhaps be too much - however, a subtle combination of one special spice and a twist of delicious lemon will make your dinner fish into the perfect dish. The two recipes below are for a lemon-garlic salmon and a lemon and rosemary dish, both savory and superb for a seafood dinner you and your guests and family will certainly love.

Many people especially love to use garlic when they cook. This first recipe is a classic combination of lemon and garlic used to marinate and flavor salmon fillets. Whether you prefer your salmon grilled or broiled, you can make a delightful lemon and garlic salmon dish with this marinade. Seafood is a very healthy way to eat. It is high in protein, low in calories, and full of essential nutrients for your body. To make the marinade for this mouthwatering meal you will need the following ingredients: salt, pepper, a tablespoon of onion powder, a teaspoon of red pepper flakes, 1/4 cup of olive oil, 1/4 cup of lemon juice, four minced cloves of garlic, approximately two tablespoons of chopped cilantro, a tablespoon of chopped green onions, three tablespoons of balsamic vinegar, and two tablespoons of white sugar.

First, combine the onion powder, red pepper flakes and salt and pepper (to taste) and use the mixture to season four fillets of fresh salmon. Next, set the fillets aside in a baking dish while you prepare the marinade. Mix olive oil, lemon juice, freshly minced cloves of garlic, the three tablespoons of balsamic vinegar, the two tablespoons of sugar, the tablespoon of chopped green onions, and the two tablespoons of chopped cilantro together in a large mixing bowl to create your marinade. Next, pour the fresh marinade over your salmon and let it soak for at least six hours - preferably overnight.

When you are ready to bake your salmon, preheat the oven to 450 degrees Fahrenheit and arrange the fish on a broiling sheet. Place the fish in the oven and bake for five minutes, then increase the temperature in the oven to 500 degrees, flip your fillets and broil them for five minutes longer before you remove the fish and let them cool slightly before you serve them. The fish is well-paired with a white wine, such as a chardonnay or sauvignon blanc. For a side dish, garlic and herb pasta or rice is an excellent choice. I always love to serve a nice fruit and nut salad while the fish are broiling so that when they are finished, the guests are almost finished with appetizers and the salmon can be served piping hot.

Rosemary and lemon are also a savory combination for cooking a delicious salmon dish. Even more than the garlic-lemon marinade recipe, I love the taste of salmon and rosemary with a delicious twist of lemon. So here's the mouth-watering feature of this article: a lovely lemon and rosemary salmon dish. Ideally, the lemon and rosemary salmon recipe is suggested to be served with wild rice, fresh bread and an oil and vinegar mixture for dipping, as well as a fresh garden salad. A choice bottle of Pinot Noir is an excellent idea for a wine to go with your meal. The entire meal has a very romantic flare and a full, delicious flavor made to order for you and your loved one. Light a candle or two and add a nice centerpiece to the table setting to complete the ambiance for a lovely evening for two.

The following are the ingredients you will need: two lemons. Cut the first lemon into four sections and thinly slice the second for flavor and garnish. You will need four sprigs of fresh rosemary, two skinless, boneless salmon fillets, sea salt (to taste), and roughly one tablespoon of olive oil. This simple recipe will be a dinnertime delight for you and your special someone, so follow the instructions for a wonderful, romantic meal.

First gather the ingredients, and preheat the oven to 400 degrees. Arrange half of the thinly sliced lemons in a single layer in a baking dish. Layer the lemon base with two of the springs of rosemary, then place the salmon fillets on top of the lemon slices and rosemary sprigs. Sprinkle the fish with sea salt sparingly, and top them with the remaining lemon slices and rosemary sprigs. If you like, add a pinch of ground rosemary to the fish. Next, take the lemon quarters from the second lemon and squeeze the lemon juice over the salmon fillets - approximately a half a lemon per fillet. Drizzle a half a tablespoon of olive-oil (more or less) over the top of the fish and bake. Allow the fish to remain in the hot oven for about twenty minutes, or until the fish is easy to flake with a fork.

Prepare your rice and salad or vegetable dish in time to serve together with the fish and wine.

Choose your salmon fillets carefully from the fresh fish market, so that the other ingredients will not be too much or too little. You definitely want the flavor to be just right, because too much rosemary and lemon can be overwhelming, but too little and you run the risk of tasting a bit too bland. The more you make this recipe the better you will become at judging exactly how much of the ingredients will be perfect to taste. However, the obvious way to flavor your fish fillets before you bake them is to base your measurements on the size of the fillets. The measurements for this recipe are based on the assumption that you will be baking medium-sized fillets of salmon. If your fillets are larger or smaller than average, simply adjust the seasonings to taste.

Enjoy!

Anne Clarke writes

Porterhouse Steak Recipe

1. Have large porterhouse steak well trimmed and shaped, and slit with sharp knife an opening flatwise through sirloin and tenderloin.
2. Make forcemeat of 1 dozen olives chopped, 2 pounded anchovies, 1 chopped red pepper, salt and onion juice to taste, and 2 tablespoons melted vegetable shortening.
3. With this forcemeat fill smoothly cavities made in steak.
4. Pinch steak together firmly at edges and set away on ice for 1 hour or even longer.
5. Broil them over clear fire and serve without sauce.

Steak Fajitas Recipe

Classic Tex Mex, fajitas (pronounced fah-hee-tas) are typically made with grilled strips of skirt steak with onions and bell peppers, and served sizzling hot with fresh tortillas, guacamole, sour cream, and salsa. You can make fajitas with steak or chicken, or even make it plain vegetarian. Here's a quick and easy recipe for steak fajitas.

1 lb of flank steak or skirt steak
1 large yellow onion, peeled and sliced with the grain, not against the grain as one would normally slice an onion. Slice first in half, and then slice off sections a half inch wide at widest point.
2 large bell peppers, stemmed, seeded, de-ribbed, sliced lengthwise into half-inch wide strips

Marinade:
Juice of 1 lime
2 Tablespoons of olive oil
2 cloves garlic, peeled, minced
1/2 teaspoon ground cumin
1/2 fresh Jalapeño pepper, seeded, ribs removed, finely chopped (be careful not to touch your eyes or anywhere near your eyes after handling a Jalapeño pepper!)
1/4 cup chopped fresh cilantro, including stems

1 Mix all marinade ingredients. Set the steak in the marinade and let it sit at least an hour, the longer the better.

2 Heat to high heat a large cast iron pan or griddle. Add a teaspoon of olive oil to the pan. Add the steak, frying on each side for 3 minutes, or to desired doneness. 3 minutes per side will yield approximately medium rare doneness for an average cut of flank steak. If pan starts to smoke too much, reduce the heat to medium high. We want the steak browned, not burned. Remove from pan and let sit for 5 minutes.

3 Reduce the pan heat to medium high. Add a little more oil to the pan if necessary. Add the onions, bell peppers. Cook, stirring frequently, for 5 minutes, until the onions are slightly translucent.

4 Slice the meat against the grain into thin slices. If you slice the meat at a slanted angle, you will be able to get your slices pretty thin. (I forgot to do this in the photo above!) Flank steak is flavorful but can be a little tough, so thin slices will really help make it easier to eat.

5 Serve immediately with shredded cheese, salsa, shredded iceberg lettuce, sour cream, guacamole and warm flour tortillas. (Hint for warming tortillas - put in microwave over a paper towel for 20 seconds on high heat.)

Serves 4.

Peppered Coffee Steaks

INGREDIENTS:
• 2 strip steaks, about 1-inch thickness, about 10 to 12 ounces each
• 1 cup Cabernet Sauvignon or Pinot Noir
• 3/4 cup freshly brewed espresso or strong black coffee
• pinch dried crumbled rosemary
• pinch dried crumbled thyme
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/2 teaspoon salt
• 2 to 3 teaspoons cracked black pepper
PREPARATION:
In a large heavy duty food storage bag or nonreactive dish, combine the wine, espresso or strong coffee, rosemary, thyme, 1/4 teaspoon ground black pepper, onion and garlic powders, and 1/2 teaspoon salt.

Add the steaks and turn to coat well. Seal the bag or cover the dish and refrigerate for 3 to 4 hours.
Heat broiler or grill; oil rack of broiler pan and put in the broiler to heat.
Take steaks out of the marinade, let excess drip back into the bag. Sprinkle with the cracked pepper. Place the steaks on the broiler rack or hot grill. Broil or grill for about 4 to 6 minutes on each side, or until done as desired.
Serves 2.