هذه الطريقة من سمك السلمون الطبخ يجعل لمثل هذه الأسماك اللذيذة التي قد ترغب في تقديمها من تلقاء نفسها. فقط اتبع الخطوات الأولى والثانية ، وخدم فيليه مع الخضار الأخضر.
المصدر: Everyday Food ، يناير / فبراير 2003
الوقت الكلي
الإعدادية
حصص
مكونات
الاتجاهات
ملاحظات كوك
يمكنك استخدام السبانخ الطفل أو نظيره الناضج في هذه الوصفة. المعكرونة على شكل المفتاح هو متعة لتناول الطعام ، وأنها كبيرة لعقد صلصة. قد تكون البنس أو الفوسيلي أو القذائف خيارات جيدة أيضًا.
This recipe for cooking salmon makes for such delicious fish that you may want to serve it on its own. Just follow the first and second steps, and serve the fillet with green vegetables. Source: Everyday Food, January/February 2003. 30 minutes. 20 minutes. 4 servings. Ingredients: 1 tablespoon fennel seeds, 1/4 cup chopped fresh parsley, 1 tablespoon light brown sugar, salt and pepper, 1 piece of salmon with skin (about 1 inch), 1 pound fusilli or other short pasta, 10 ounces spinach and trimmed stems washed well, 1/2 cup sour cream, 2 to 3 tablespoons fresh lemon juice. Directions: 1. Heat the oven. Put the fennel seeds in a small self-sealing plastic bag and crush them with a mallet. Add the parsley, brown sugar, 3/4 teaspoon salt, and 1 teaspoon pepper to the bag and shake to mix. 2. Press the mixture onto the smooth side of the salmon. Broil the salmon, skin side down, until no longer pink in the center, about 8 minutes. 3. Flake the fish with a fork. Meanwhile, in a large pot of boiling salted water, cook the pasta according to the package instructions until al dente, about 13 minutes. Reserve about 1/2 cup of the cooking water, then drain the pasta. Return it to the warm pot, then add the spinach and toss. 4. In a bowl, whisk together the sour cream, lemon juice to taste, 1/2 teaspoon salt, and 2 tablespoons water. 5. Divide the pasta among plates, top with the salmon, and drizzle with the sour cream mixture. Or simply toss the pasta and spinach in the pot with the salmon and sour cream mixture, adding the reserved pasta water as needed, and serve. Cooks Notes: You can use baby spinach or mature spinach in this recipe. Fusilli pasta is fun to eat, and its great for holding sauce. Penne or fusilli or shells may also be good options.
26.04.2023 @ 21:10
This recipe for cooking salmon makes for such delicious fish that you may want to serve it on its own. Just follow the first and second steps, and serve the fillet with green vegetables. Source: Everyday Food, January/February 2003. 30 minutes. 20 minutes. 4 servings. Ingredients: 1 tablespoon fennel seeds, 1/4 cup chopped fresh parsley, 1 tablespoon light brown sugar, salt and pepper, 1 piece of salmon with skin (about 1 inch), 1 pound fusilli or other short pasta, 10 ounces spinach and trimmed stems washed well, 1/2 cup sour cream, 2 to 3 tablespoons fresh lemon juice. Directions: 1. Heat the oven. Put the fennel seeds in a small self-sealing plastic bag and crush them with a mallet. Add the parsley, brown sugar, 3/4 teaspoon salt, and 1 teaspoon pepper to the bag and shake to mix. 2. Press the mixture onto the smooth side of the salmon. Broil the salmon, skin side down, until no longer pink in the center, about 8 minutes. 3. Flake the fish with a fork. Meanwhile, in a large pot of boiling salted water, cook the pasta according to the package instructions until al dente, about 13 minutes. Reserve about 1/2 cup of the cooking water, then drain the pasta. Return it to the warm pot, then add the spinach and toss. 4. In a bowl, whisk together the sour cream, lemon juice to taste, 1/2 teaspoon salt, and 2 tablespoons water. 5. Divide the pasta among plates, top with the salmon, and drizzle with the sour cream mixture. Or simply toss the pasta and spinach in the pot with the salmon and sour cream mixture, adding the reserved pasta water as needed, and serve. Cooks Notes: You can use baby spinach or mature spinach in this recipe. Fusilli pasta is fun to eat, and its great for holding sauce. Penne or fusilli or shells may also be good options.