The Recipe Archive- Salmon Recipes from 2017 - 2019
Mama’s cookbook special: Wild salmon with red radish dill sauce
DIRECTIONS: Pre-heat oven to 400 degrees. In a large roasting pan, mix fennel, lemon, garlic cloves ( unpeeled), 1 tablespoon of olive oil, 1/4 teaspoon of S&P. Roast until fennel softens ~ 8 mins. Season salmon portions with S&P and nestle in fennel, roast for 12-15mins. Meanwhile, squeeze roasted lemons, mash roasted garlic (after removing peel) into bowl, stir in honey and rosemary and remaining 2 tbsp. of olive oil and 1/4 teaspoon of salt. Drizzle dressing on top of salmon, cook for additional 2 mins. Serve salmon with fennel on bed of greens. Enjoy!
DIRECTIONS: Pre-heat oven to 400 degrees. Crush 1/2 cup pistachios in a food processor until fine crumbs. Transfer to large bowl; add in the flour, salt, black pepper, lemon zest, cayenne pepper, paprika, and garlic powder. Mix well. In a medium-sized bowl whisk together the eggs and olive oil. Grind rest of pistachios into larger pieces (set aside). Coat salmon fillet in flour/pistachio mixture, dip in the egg/oil mix and then roll in larger pistachios. Place on parchment paper on baking sheet. Bake for 9 minutes, flip each filet and cook another 9 minutes until crisp on outside and cooked on inside.