7
Mar
Posted by Tarah in Bacon, Broccoli, Chicken Broth, Entrée, Extra-Virgin Olive Oil, Garlic, Ginger, Heavy Cream, Lemon Peel/Lemon Zest, Maple Syrup, Pepper, Potatoes, Red Pepper Flakes, Salmon, Tamari, Thyme. 1 comment
Recipe & picture courtesy of Rachael Ray
Serves 4
- 2 pounds small red-skinned or yukon gold potatoes
- Salt
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- A few sprigs thyme
- One 3-inch piece lemon peel
- Pepper
- Four 6-ounce salmon fillets, skinned
- 4 slices black-pepper bacon
- 1 head broccoli, cut into spears
- One 1-inch piece fresh ginger, peeled and grated
- 2 cloves garlic, peeled and grated
- 3 tablespoons extra-virgin olive oil (EVOO)
- 2 pinches crushed red pepper
- 1/4 cup pure maple syrup
- 2 tablespoons tamari (dark soy sauce)
- Position a rack in the upper third of the oven and preheat to 450°. In a large saucepan, add the potatoes and enough water to cover. Bring to a boil, salt the water and cook until tender, 12 to 15 minutes. Drain; return to the pot.
- While the potatoes are working, in a saucepan, combine the chicken broth, cream, thyme sprigs and lemon peel and steep over medium-low heat. Pour over the drained potatoes and mash together; season with salt and pepper. Cover to keep warm.
- Season the salmon with salt and pepper, then wrap each fillet with the bacon. Arrange the fish on a broiler pan and roast until the bacon is almost crisp and the fish is almost firm, about 12 minutes.
- On a rimmed baking sheet, toss together the broccoli, ginger, garlic, EVOO and crushed red pepper; season with salt. Roast in the lower third of the oven until tender, about 12 minutes.
- In a small saucepan, bring the maple syrup and tamari to a boil. Baste the salmon liberally with the glaze and cook for 1 minute more. Serve with the mashed potatoes and broccoli.
**Personal Review: No Review Yet**
18
Sep
Posted by Tarah in A.1. Steakhouse Marinade, Broccoli, Chicken Broth, Entrée, Green Onions/Scallions, Red Bell Pepper, Salmon, White Rice. 1 comment
Recipe & picture courtesy of Kraft Foods
Prep Time: 15 min
Total Time: 53 min
Makes: 4 servings
- 3/4 cup A.1. STEAKHOUSE Marinade for Seafood Ginger Teriyaki with Orange, divided
- 4 salmon fillets (1 lb.), skin removed
- 2 cups small broccoli florets
- 1 cup short thin red pepper strips (about 1 medium)
- 1 can (14 oz.) fat-free reduced-sodium chicken broth
- 2 cups instant white rice, uncooked
- 1/4 cup thinly sliced green onions (about 1 medium)
- Pour 1/2 cup of the marinade over salmon in resealable plastic bag. Seal bag; turn to evenly coat salmon with the marinade. Refrigerate 30 min. to marinate.
- Preheat broiler. Remove salmon from marinade; discard marinade. Place salmon on rack of broiler pan. Broil, 4 to 5 inches from heat, 6 to 8 min. or until salmon flakes easily with fork.
- Meanwhile, cook remaining 1/4 cup marinade in medium saucepan on medium-high heat until heated through. Add broccoli and peppers; cook 2 min., stirring occasionally. Add broth; bring to boil. Stir in rice; return to boil. Cover; remove from heat. Let stand 5 min. or until all liquid is absorbed. Stir in onions. Serve salmon with the rice.
**Sprinkle with 1/4 cup chopped PLANTERS COCKTAIL Peanuts before serving.
**Personal Review: No Review Yet**