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Glazed salmon with roast asparagus recipe

Glazed salmon with roast asparagus recipe


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  • Side dish
  • Vegetable side dishes
  • Roasted vegetables

Salmon fillets are glazed with bourbon and brown sugar, then roasted with asparagus in this feel-good dinner recipe.

1 person made this

IngredientsServes: 4

  • 1 bunch fresh asparagus, trimmed
  • 4 salmon fillets
  • olive oil
  • 1 pinch salt and ground black pepper to taste
  • 75g soft brown sugar, divided
  • 150ml bourbon, divided
  • 4 tablespoons unsalted butter

MethodPrep:15min ›Cook:30min ›Ready in:45min

  1. Preheat the oven to 190 C / Gas 5.
  2. Rub about 2 tablespoons brown sugar over the salmon fillets. Drizzle 1/2 the bourbon over salmon. Let marinate, 15 to 20 minutes.
  3. Rinse asparagus under cold water and snip off the bottom of each stalk. Dry with kitchen roll and lay flat on a baking tray.
  4. Drizzle olive oil over asparagus and toss to coat; season with salt and pepper.
  5. Roast asparagus in the preheated oven, turning over halfway, until lightly browned, about 20 minutes.
  6. Melt butter in a medium non-stick pan over medium-low heat. Add the remaining brown sugar; stir to dissolve. Add salmon fillets; cook until fish flakes easily with a fork, 5 to 7 minutes per side. Pour in the remaining bourbon during the last 2 minutes of cooking. Serve with the asparagus.

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Hot-Mustard Salmon with Miso-Glazed Asparagus

In a small bowl, combine the mustard with the honey and hot sauce. Spread the mixture on both sides of the salmon chops, arrange them in a single layer on a large dish and refrigerate for at least 10 minutes and up to 30 minutes.

Preheat the oven to 500°. On a large rimmed baking sheet, drizzle the asparagus with the olive oil, rolling the spears to coat. Season with salt and pepper and roast for 4 minutes, or until crisp-tender.

Meanwhile, in a small bowl, combine the miso paste with the lime juice. Remove the baking sheet from the oven and brush the asparagus generously with the paste. Return to the oven and roast for 3 minutes, or until tender and glazed. Keep warm.

Preheat the broiler. Using a spatula, scrape most of the marinade off the salmon and arrange the chops in a layer on a rimmed baking sheet. Broil the salmon on 1 side only for 3 minutes, or until well browned rotate the baking sheet for even cooking. Transfer the salmon and asparagus to plates and serve at once.


Fish Recipes For Easter : Pickled Fish An Easter Tradition Michael Olivier - Totally free recipes for meal ideas and menu planning.

Fish Recipes For Easter : Pickled Fish An Easter Tradition Michael Olivier - Totally free recipes for meal ideas and menu planning.. The rules were relaxed in 1983, but the practice endures, with many people enjoying fish and chips on fridays and a Fish recipes are key to getting fresh, delicious meals on the table quickly and easily. Easter fried fish good friday recipes published:28 mar ཎupdated:8 apr ད. Asparagus and smoked salmon tart is perfect for easter or mother's day brunch or lunch. Find easter recipes for entertaining and baking over the bank holiday weekend, from roast lamb with all the trimmings to classic bakes, including hot serve tom kerridge's salmon with creamed spinach and a light white wine and mushroom sauce for a fabulous fish course.

Fish recipes for easter : Totally free recipes for meal ideas and menu planning. Fish recipes are key to getting fresh, delicious meals on the table quickly and easily. These simply delicious fish recipes are quick and easy to prepare on busy weeknights. Cook up a white fish such as hake, cod, haddock, sea bass or a mixture for a satisfying supper.

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Easter recipes good friday fish meals for toddlers kidspot 22 healthy fish recipes for delicious weeknight dinners. This white fish is coated in a tasty seasoning blend and. Fish suppers for easter jamie oliver. Find the perfect recipes for a beautiful easter brunch and easter dinner, including glazed ham, easy deviled eggs, and cute easter desserts. Fresh fish fillets cooked in a stew with onions, garlic, parsley, tomato, clam juice and white wine.

Armenian Easter Dish Lavash Baked Fish Recipe Heghineh Cooking Show Youtube from i.ytimg.com Use a combination of smoked fish and unsmoked fish for optimum flavour and texture, plus it's more economical. Jamaican recipes easter food jamaican food escovitch. Creamy fish pie for easter woodend cookery 14. 6 fish recipes for lent. Fish recipes are key to getting fresh, delicious meals on the table quickly and easily. Easter fried fish dinner recipes 14. Complete guide to easter recipes and menu planning. Find hundreds of fish recipes for tilapia, cod, salmon, tuna, and more.

5 fish meal recipes you can enjoy this easter 11.

These 3 recipes feature the traditional pickled fish done 3 ways. Fish recipes are key to getting fresh, delicious meals on the table quickly and easily. From gorgeous fish pies, to easy diy salmon fishcakes, these are our favourite fish recipes that make the perfect main courses. See more ideas about fish recipes, recipes easter recipes: 29 best fish recipe for easter and beyond | gourmet traveller : Our recipes ideas are here to make fish the star of your lunch or dinner. Find hundreds of fish recipes for tilapia, cod, salmon, tuna, and more. Hot cross buns, a whole lot of lamb and fish recipes, and chocolate treats. Fish is healthy and easy to bake, grill, or fry. And if you're planning for easter, be sure to check out. Fish recipes for easter : This white fish is coated in a tasty seasoning blend and. Totally free recipes for meal ideas and menu planning.

A simple glaze of bourbon and apricot jam caramelizes in the oven and takes sweet and savory to a whole new level of deliciousness. Apricot jam, bourbon, and lemon juice make up the exquisitely simple and utterly mouthwatering glaze for. Hot cross buns, a whole lot of lamb and fish recipes, and chocolate treats. Easter dinner for four comes together easily in a little over an hour when you cook it on a pair of sheet trays. Fish recipes for easter dinner from i.ytimg.com easter recipes good friday fish meals for toddlers kidspot see more ideas about recipes, fish recipes, seafood recipes.

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Rainbow trout with almonds, bacon and green beans good friday is for good fish, and for your easter feast we have you covered from snacks through to mains.

On fridays during lent, including good friday, many. Recipes to make your easter memorable, from a hearty roast to fun bakes with the kids. Find easter recipes for entertaining and baking over the bank holiday weekend, from roast lamb with all the trimmings to classic bakes, including hot serve tom kerridge's salmon with creamed spinach and a light white wine and mushroom sauce for a fabulous fish course. Wow your family, friends, and guests with this beautiful ham made right at home. Our recipes ideas are here to make fish the star of your lunch or dinner. Find the perfect recipes for a beautiful easter brunch and easter dinner, including glazed ham, easy deviled eggs, and cute easter desserts. Easter recipes good friday fish meals for toddlers kidspot fish recipes are key to getting fresh, delicious meals on the table quickly and easily. 10 delicious instant pot fish recipes for any night of the week. Totally free recipes for meal ideas and menu planning. Apricot jam, bourbon, and lemon juice make up the exquisitely simple and utterly mouthwatering glaze for. Easter fish recipes whole fish recipes john dory roast fish peach salsa herb salad herb butter garlic butter barbecue recipes. With tender asparagus, sweet glazed carrots, a decadent potato gratin, roasted ham, and even. Find hundreds of fish recipes for tilapia, cod, salmon, tuna, and more.

If you're putting on an easter feast for the whole family, this epic whole baked salmon in salt is enough to feed 12 guests. Fish suppers for easter jamie oliver. On fridays during lent, including good friday, many. Find hundreds of fish recipes for tilapia, cod, salmon, tuna, and more. This white fish is coated in a tasty seasoning blend and.

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Asparagus and smoked salmon tart is perfect for easter or mother's day brunch or lunch. With tender asparagus, sweet glazed carrots, a decadent potato gratin, roasted ham, and. Fish recipes for easter : Apricot jam, bourbon, and lemon juice make up the exquisitely simple and utterly mouthwatering glaze for. On fridays during lent, including good friday, many.

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Easter recipes good friday fish meals for toddlers kidspot. Cook up a white fish such as hake, cod, haddock, sea bass or a mixture for a satisfying supper. Hot cross buns, a whole lot of lamb and fish recipes, and chocolate treats. Creamy fish pie for easter woodend cookery 14. Wow your family, friends, and guests with this beautiful ham made right at home.

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Fish expert mitch tonks' fish pie recipe has bags of flavour from the smoked haddock, prawns and cod. Easter fish recipes whole fish recipes john dory roast fish peach salsa herb salad herb butter garlic butter barbecue recipes. Easter recipes good friday fish meals for toddlers kidspot 22 healthy fish recipes for delicious weeknight dinners. From gorgeous fish pies, to easy diy salmon fishcakes, these are our favourite fish recipes that make the perfect main courses. Say goodbye to soggy fish sticks from the freezer!

Try these free ketogenic fish recipes today!

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Easter recipes good friday fish meals for toddlers kidspot.

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Wow your family, friends, and guests with this beautiful ham made right at home.

Baking soda, eggs, white sugar, chocolate chips, flour, candy melts and 3 more.

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Here are 10 great fish sauces to compliment any fish dish.

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Here are a range of recipes.

Recipes to make your easter memorable, from a hearty roast to fun bakes with the kids.

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Complete guide to easter recipes and menu planning.

Think flavoursome starters, sides and mains, delectable puds and rather special cocktails.

Creamy fish pie for easter woodend cookery 14.

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On fridays during lent, including good friday, many.

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Find healthy, delicious easter recipes including easter eggs and dye, as well as easter brunch and dinner recipes.

Totally free recipes for meal ideas and menu planning.

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Recipes to make your easter memorable, from a hearty roast to fun bakes with the kids.

Eating fish on fridays has its roots in catholic church law, which required its members to refrain from eating meat to mark the day of the week on which christ died.

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With tender asparagus, sweet glazed carrots, a decadent potato gratin, roasted ham, and.

Fish recipes for easter dinner from i.ytimg.com easter recipes good friday fish meals for toddlers kidspot see more ideas about recipes, fish recipes, seafood recipes.

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Apricot jam, bourbon, and lemon juice make up the exquisitely simple and utterly mouthwatering glaze for.

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Find hundreds of fish recipes for tilapia, cod, salmon, tuna, and more.

Here are a range of recipes.

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Fish expert mitch tonks' fish pie recipe has bags of flavour from the smoked haddock, prawns and cod.

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Apricot jam, bourbon, and lemon juice make up the exquisitely simple and utterly mouthwatering glaze for.

Source: www.thespruceeats.com

Fish is a versatile ingredient and if you're looking for a quick recipe then try.


Recipe Summary

  • 2 tablespoons Dijon mustard
  • 2 teaspoons honey
  • 1 teaspoon sriracha hot sauce or other red chile garlic sauce
  • 2 pounds salmon steaks, cut 1/2 inch thick--skinned, boned and divided into
  • 1 ½ pounds thin asparagus, trimmed
  • 1 teaspoon pure olive oil
  • Salt and freshly ground pepper
  • 1 tablespoon light miso paste
  • 1 tablespoon fresh lime juice

In a small bowl, combine the mustard with the honey and hot sauce. Spread the mixture on both sides of the salmon chops, arrange them in a single layer on a large dish and refrigerate for at least 10 minutes and up to 30 minutes.

Preheat the oven to 500°. On a large rimmed baking sheet, drizzle the asparagus with the olive oil, rolling the spears to coat. Season with salt and pepper and roast for 4 minutes, or until crisp-tender.

Meanwhile, in a small bowl, combine the miso paste with the lime juice. Remove the baking sheet from the oven and brush the asparagus generously with the paste. Return to the oven and roast for 3 minutes, or until tender and glazed. Keep warm.

Preheat the broiler. Using a spatula, scrape most of the marinade off the salmon and arrange the chops in a layer on a rimmed baking sheet. Broil the salmon on 1 side only for 3 minutes, or until well browned rotate the baking sheet for even cooking. Transfer the salmon and asparagus to plates and serve at once.

Wine Recommendation: To stand up to the fish's richness, try a full-flavored California Chardonnay, such as the 1997 Iron Horse Cuvée Joy.

Notes: One Serving: Calories 380 kcal, Total Fat 20 gm, Saturated Fat 4 gm


Recipe Summary

  • 1 bunch thin asparagus spears, trimmed
  • 3 tablespoons olive oil
  • 1 ½ tablespoons grated Parmesan cheese (Optional)
  • 1 clove garlic, minced (Optional)
  • 1 teaspoon sea salt
  • ½ teaspoon ground black pepper
  • 1 tablespoon lemon juice (Optional)

Preheat an oven to 425 degrees F (220 degrees C).

Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer.

Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.


Recipes

Courtesy of Liz Burrell, Big Green Egg Culinary Events Manager

Ingredients

  • 4 7-8 oz salmon fillets, skin on
  • Big Green Egg Citrus and Herb Seasoning
  • Salt and pepper to taste
  • 2 Western Cedar Grilling Planks

Instructions

Set the EGG for direct cooking without a convEGGtor at 400°F/204°C.

Soak the planks in water, or ½ water and ½ Chardonnay, using a weight to fully submerge the plank.

If cooking a whole side of salmon, cut off the neck end (about 1½ inches) and the tail end (about 3 inches) until the fish is an even thickness. Cut the thin part of the belly off as well. You can use these pieces for salmon dip, or grill separately. We do this to make sure all the filets cook evenly. Cut them to the size you want.

Take out the Salmon and place on a plate. Rub with olive oil and season with Big Green Egg Citrus & Herb Seasoning .

Remove the plank from the water and place on the Egg for 3 minutes to heat.

Remove the plank and flip it over (Use BGE Pit Mitts), and place on a tray or cutting board as it will be hot.

Take salmon and place on the hot side of the plank.

Place on the EGG and close the lid. Cook 10-12 minutes.

Brush with honey glaze the last 2-3 minutes. Remove and brush one more time with the glaze, Internal temperature of the fish should be 145°F

Glaze Ingredients

  • ½ cup honey
  • 2 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • ¼ cup Worcestershire sauce
  • 1 tsp black pepper
  • ½ tsp kosher salt
  • 1 tsp cayenne pepper

Glaze Instructions

Mix all the ingredients together for the glaze and set aside.

Grilled Lemon Butter Asparagus Ingredients

  • 1 bunch asparagus (bottoms trimmed)
  • Extra virgin olive oil
  • Salt and pepper to taste
  • 4 tbsp unsalted butter
  • ½ tsp lemon zest
  • 2 tbsp lemon juice

Grilled Lemon Butter Asparagus Instructions

Set the EGG for direct cooking without a convEGGtor at 400°F/204°C.

Coat the asparagus with extra virgin olive oil and season with salt and pepper. Add the asparagus to the cooking grid and grill until slightly charred and fork tender.

Add the butter, lemon zest and lemon juice to the saucepot and place the pot on the cooking grid so that the butter melts while you grill your asparagus.

Remove the asparagus from the EGG to a platter pour the butter sauce over the asparagus. Enjoy!


How to make peach glazed salmon?

Though it looks elegant, this peach glazed salmon recipe is easy to make and takes just a few minutes to come together. Start with the best fresh salmon you can find. You can also use frozen &ndash just thaw it first.

Make sure it&rsquos sliced into even fillets, so that it broils evenly. You can always ask the person at your seafood counter to do this for you.

Use my homemade peach jam or any good quality peach jam to make the peach glaze. Just be sure to choose one that&rsquos low in added sugars and that has no preservatives.

You can also cook down fresh or frozen peaches with honey and puree it for the glaze. The recipe gets the tiniest hint of smoky heat from ground chipotle pepper that plays so well with the sweet peaches and honey.


I'd love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram be sure to tag me @onceuponachef.

Golden-crisp on top and just barely cooked in the center, this pan seared salmon is easy to make and elegant to serve.

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper
  • 4 (6-ounce) salmon fillets, 1-1/4 in thick (I have my fish monger remove the skin, but it's fine to leave it on if you like)

Instructions

  1. Season the salmon with the salt and a few grinds of pepper. Heat the oil in a 12-inch nonstick skillet over medium-high heat until hot and shimmering. Cook the salmon, without moving, skin side up, until golden and crisp, about 4 minutes. Carefully flip the fillets and reduce the heat to medium. Continue cooking until done to your liking, 4 to 5 minutes more. Transfer to a platter and serve.

Pair with

Nutrition Information

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  • Per serving (4 servings)
  • Calories: 384
  • Fat: 26 g
  • Saturated fat: 6 g
  • Carbohydrates: 0 g
  • Sugar: 0 g
  • Fiber: 0 g
  • Protein: 35 g
  • Sodium: 336 mg
  • Cholesterol: 94 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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I'm Todd Wilbur, Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

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It's all about the sauce. This sweet, tangy and slightly spicy sauce goes perfectly with salmon, but can also be used on chicken or ribs. Just be sure to watch the sauce closely as it cooks in case it starts to bubble over. If it sounds like I'm speaking from experience, you're right—oh, what a beautiful mess I made on one attempt. So, cook the sauce slowly, and watch it closely as it thickens. If it gets too thick, you can always add a bit of water to thin it out. I suggest serving this salmon with almond rice pilaf as they do in the restaurant. You can find a good clone recipe here on the site.

In early 1985, restaurateur Rich Komen felt there was a specialty niche in convenience-food service just waiting to be filled. His idea was to create an efficient outlet that could serve freshly made cinnamon rolls in shopping malls throughout the country. It took nine months for Komen and his staff to develop a cinnamon roll recipe he knew customers would consider the "freshest, gooiest, and most mouthwatering cinnamon roll ever tasted." The concept was tested for the first time in Seattle's Sea-Tac mall later that year, with workers mixing, proofing, rolling, and baking the rolls in full view of customers. Now, more than 626 outlets later, Cinnabon has become the fastest-growing cinnamon roll bakery in the world.

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This dish is a big favorite of Olive Garden regulars. Chicken tenderloins are lightly breaded and sauteed along with colorful bell peppers and chopped red onion. Angel hair pasta is tossed into the pan along with a healthy dose of fresh scampi sauce. The sauce is really the star, so you might think about doubling the recipe. If you're cooking for two, you can prepare this dish for the table in one large skillet, saving the remaining ingredients for another meal. If you're making all four servings at once, you need two skillets. If you can't find fresh chicken tenderloins (the tender part of the chicken breast), you can usually find bags of them in the freezer section.

Find more delicious recipes for Olive Garden's most famous dishes here.

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Fans of this dish say the best part is the pina colada dipping sauce. And it's true. That sauce is so good you could eat it with a spoon. But the coconut shrimp is pretty awesome too, just on its own. Red Lobster's secret formula includes Captain Morgan's Parrot Bay rum, which sweetens the batter and adds a great coconut flavor (plus you can whip up a nice cocktail with it while you're cooking). Panko breadcrumbs—which give a nice crunch to the shrimp—can be found in the aisle of your market where all the Asian foods are parked. This secret recipe makes two times the size of a serving you get at the Lobster, so there should be enough for everyone. The real thing comes with salsa on the side in addition to the pina colada sauce, but you may not even want to include it.

Find more of your favorite Red Lobster copycat recipes here.

The easy-melting, individually-wrapped Kraft Cheddar Singles are a perfect secret ingredient for this Panera Bread broccoli cheddar soup recipe that's served at this top soup stop. In this clone, fresh broccoli is first steamed, then diced into little bits before you combine it with chicken broth, half-and-half, shredded carrot, and onion. Now you're just 30 minutes away from soup spoon go-time.

Click here for more of my copycat Panera Bread recipes.

This soup happens to be one of Chili's most raved-about items, and the subject of many a recipe search here on the site. Part of the secret in crafting your clone is the addition of masa harina—a corn flour that you'll find in your supermarket near the other flours, or where all the Mexican foodstuffs are stocked.

Since McDonald's doesn't sell onion rings, these crunchy, golden hoops from the world's number two restaurant chain are the most popular onion rings in the world. There are more than 12,000 Burger Kings in 61 countries these days, and after French fries, onion rings are the second-most popular companion to the chain's signature Whopper sandwich. Check out how simple it is to clone a whopping four dozen onion rings from one onion, using this triple-breading process. When frying, trans fat-free vegetable shortening makes for the best Burger King Onion Rings recipe, but you can get by fine using vegetable oil if that's the way you want to go.. (For a great dipping sauce—similar to Outback's Bloomin' Onion sauce—check out my clone recipe for Burger King's Zesty Onion Ring Dipping Sauce.)

By sneaking around to the back of a HoneyBaked Ham store I witnessed the glazing process through an open door. The hams are delivered to each of the 300 HoneyBaked outlets already smoked, but without the glaze. It is only when the ham gets to your local HoneyBaked store that a special machine thin-slices the tender meat in a spiral fashion around the bone. Then, one at a time, each ham is then coated with the glaze—a blend that is similar to what might be used to make pumpkin pie. This sweet coating is then caramelized with a blowtorch by hand until the glaze bubbles and melts, turning golden brown. If needed, more of the coating is added, and the blowtorch is fired up until the glaze is just right. It's this careful process that turns the same size ham that costs 20 dollars in a supermarket into one that customers gladly shell out 3 to 4 times as much to share during the holiday season.

For this HoneyBaked Ham glaze copycat recipe, we will re-create the glaze that you can apply to a smoked/cooked bone-in ham of your choice. Look for a ham that is pre-sliced. Otherwise you'll have to slice it yourself with a sharp knife, then the glaze will be applied. To get the coating just right you must use a blowtorch. Get the kind that is used for creme brulee from almost any kitchen supply store. They're usually pretty cheap. And don't worry—I didn't leave out an ingredient. No honey is necessary to re-create this flavorful glaze.

Menu Description: "Tender, crispy wild gulf shrimp tossed in a creamy, spicy sauce."

Bonefish Grill proudly refers to this appetizer as the "house specialty." And why not, it's an attractive dish with bang-up flavor, especially if you like your food on the spicy side. The heat in this Bang Bang Shrimp recipe comes from the secret sauce blend that's flavored with chili garlic sauce, also known as sambal. You can find this bright red sauce where the Asian foods in your market—and while you're there, pick up some rice vinegar. Once the sauce is made, you coat the shrimp in a simple seasoned breading, fry them to a nice golden brown, toss them gently in the sauce, and then serve them up on a bed of mixed greens to hungry folks who, hopefully, have a cool drink nearby to mellow the sting.

You might also like my recipes for Bonefish Grill's Saucy Shrimp and Citrus Herb Vinaigrette.

Menu Description: "Wok-seared with Chang's barbecue sauce."

One of the most popular eats on P. F. Chang's appetizer menu is the Chinese spare ribs that arrive slathered with Asian-style barbecue sauce. The Asian flavor comes from the addition of sweet hoisin sauce to a fairly rudimentary barbecue sauce formula. Chang's menu says these ribs are spare ribs although they appear to be much smaller, more like baby backs. You can certainly use either for this recipe, just be sure to trim the ribs first, since the restaurant version is lean, clean ribs with no extra meat or fat hanging off. There are several ways to cook pork ribs—P. F. Chang's boils theirs first, then fries them. After that, the ribs are tossed with the sauce in wok and served piping hot. A serving of these ribs at the restaurant is 6 individual ribs, but since a full rack is as many as 12 ribs, this recipe will make twice what you get in a serving at the bustling bistro chain.

Menu Description: "Here they are in all their lip-smacking, award-winning glory: Buffalo, New York-style chicken wings spun in your favorite signature sauce."

Since Buffalo, New York was too far away, Jim Disbrow and Scott Lowery satisfied their overwhelming craving in 1981 by opening a spicy chicken wing restaurant close to home in Kent, Ohio. With signature sauces and a festive atmosphere, the chain has now evolved from a college campus sports bar with wings to a family restaurant with over 300 units. While frying chicken wings is no real secret—simply drop them in hot shortening for about 10 minutes—the delicious spicy sauces make the wings special. There are 12 varieties of sauce available to coat your crispy chicken parts at the chain, and I'm presenting clones for the more traditional flavors. These sauces are very thick, almost like dressing or dip, so we'll use an emulsifying technique that will ensure a creamy final product where the oil won't separate from the other ingredients. Here is the chicken wing cooking and coating technique, followed by clones for the most popular sauces: Spicy Garlic, Medium and Hot. The sauce recipes might look the same at first, but each has slight variations make your sauce hotter or milder by adjusting the level of cayenne pepper. You can find Frank's pepper sauce by the other hot sauces in your market. If you can't find that brand, you can also use Crystal Louisiana hot sauce.

Anyone who loves Olive Garden is probably also a big fan of the bottomless basket of warm, garlicky breadsticks served before each meal at the huge Italian casual chain. My guess is that the breadsticks are proofed, and then sent to each restaurant where they are baked until golden brown, brushed with butter and sprinkled with garlic salt. Getting the bread just right for a good Olive Garden breadstick recipe was tricky—I tried several different amounts of yeast in all-purpose flour, but then settled on bread flour to give these breadsticks the same chewy bite as the originals. The two-stage rising process is also a crucial step in this much requested homemade Olive Garden breadstick recipe. Also check out our Olive Garden Italian salad dressing recipe.

The real version of this chili sauce comes to each Wienerschnitzel unit as concentrated brown goo in big 6-pound, 12-ounce cans. After adding 64 ounces of water and 15 chopped hamburger patties the stuff is transformed into the familiar thick and spicy chili sauce dolloped over hot dogs and French fries at America's largest hot dog chain. The proper proportion of spices, tomato paste, and meat is crucial but the real challenge in hacking this recipe is finding a common grocery store equivalent for modified food starch that's used in the real chili sauce as a thickener. After a couple days in the underground lab with Starbucks lattes on intravenous drip, I came out, squinting at the bright sunshine, with a solution to the chili conundrum. This secret combination of cornstarch and Wondra flour and plenty of salt and chili powder makes a chili sauce that says nothing but "Wienerschnitzel" all over it.

Menu Description: "Fire-roasted chicken breast topped with mushrooms, prosciutto and our Florio Marsala wine sauce."

To reverse-engineer this big-time favorite entree, I ordered the dish to go, with the sauce on the side, so that I could separately analyze each component. After some trial and error in the underground lab, I found that recreating the secret sauce from scratch is easy enough with a couple small cans of sliced mushrooms, a bit of prosciutto, some Marsala wine, shallots, garlic and a few other good things. Cooking the chicken requires a very hot grill. The restaurant chain grills chicken breasts over a blazing real wood fire, so crank your grill up high enough to get the flames nipping at your cluckers (not a euphemism) for this Carrabba's chicken marsala recipe. If your grill has a lid, keep it open so you can watch for nasty flare-ups.

Click here for more of your favorite dishes from Carrabba's.

Menu Description: "Our award-winning Baby Back Ribs are slow-roasted, then basted with Jim Beam Bourbon BBQ Sauce and finished on our Mesquite grill."

When your crew bites into these baby backs they'll savor meat so tender and juicy that it slides right off the bone. The slow braising cooks the ribs to perfection, while the quick grilling adds the finishing char and smoky flavor. But the most important component to any decent rack of ribs is a sauce that's filled with flavor, and this version of Roadhouse Grill's award-wining sauce is good stuff. I ordered the ribs naked (without sauce) so that I could see if there was any detectable rub added before cooking and I didn't find anything other than salt and a lot of coarse black pepper. So that's the way I designed the recipe, and it works.

Now, how about a copycat Roadhouse Grill Roadhouse Rita to wash down those ribs.

Panera Bread's Baked Spinach and Artichoke Egg Souffle reminds me of a breakfast Hot Pocket, if a Hot Pocket tasted really good. With eggs, cheese, spinach, and artichoke hearts baked into a buttery crust, this super-cool presentation will earn you big bonus points from your crew in the a.m. And the best part about this copycat Panera spinach souffle recipe is you won't stress out over making the dough from scratch since you use premade Pillsbury Crescent Dough that comes in a tube. Just be sure when you unroll the dough that you don't separate it into triangles. Instead, pinch the dough together along the diagonal perforations to make four squares. After the dough is rolled out, line four buttered ramekins with each square, fill each ramekin with the secret egg mixture, and bake.

Find more of your favorite recipes from Panera Bread here.

Menu Description: "Breaded chicken breast tossed in spicy wing sauce. Served with cool bleu cheese dressing."

This clone re-creates the piquant flavor of traditional Buffalo chicken wings, but the bones and skin are left back in Buffalo. That's because these "wings" are actually nuggets sliced from chicken breast fillets, then breaded and fried, and smothered with the same type of spicy wing sauce used on traditional wings. If you like the flavor of Buffalo wings, but wish you could use a fork, your spicy dreams have come true. Serve these up with some celery sticks and bleu cheese dressing on the side for dipping.

Try more of my Chili's copycat recipes here.

Popeyes Famous Fried Chicken and Biscuits has become the third-largest quick-service chicken chain in the world in the twenty-two years since its first store opened in New Orleans in 1972. (KFC has the number-one slot, followed by Church's Chicken). Since then, the chain has grown to 813 units, with many of them overseas in Germany, Japan, Jamaica, Honduras, Guam, and Korea.

Cayenne pepper and white pepper bring the heat to this crispy fried chicken hack.

Did you like this recipe? Get your hands on my secret recipe for Popeyes Chicken Sandwich and other Popeyes dishes here.

Jerrico, Inc., the parent company for Long John Silver's Seafood Shoppes, got its start in 1929 as a six-stool hamburger stand called the White Tavern Shoppe. Jerrico was started by a man named Jerome Lederer, who watched Long John Silver's thirteen units dwindle in the shadow of World War II to just three units. Then, with determination, he began rebuilding. In 1946 Jerome launched a new restaurant called Jerry's and it was a booming success, with growth across the country. Then he took a chance on what would be his most successful venture in 1969, with the opening of the first Long John Silver's Fish 'n' Chips. The name was inspired by Robert Louis Stevenson's Treasure Island. In 1991 there were 1,450 Long John Silver Seafood Shoppes in thirty-seven states, Canada, and Singapore, with annual sales of more than $781 million. That means the company holds about 65 percent of the $1.2 billion quick-service seafood business.

One hot summer day in 1946 Dave Barham was inspired to dip a hot dog into his mother's cornbread batter, then deep fry it to a golden brown. Dave soon found a quaint Santa Monica, California location near the beach to sell his new creation with mustard on the side and a tall glass of ice-cold lemonade. Be sure you find the shorter turkey hot dogs, not "bun-length". In this case, size does matter. Snag some of the disposable wood chopsticks from a local Chinese or Japanese restaurant next time you're there and start dipping.

Now, how about a tall glass of Hot Dog On A Stick Lemonade?

Update 5/3/17: If your hot dogs are browning too fast, turn the temperature of the oil down to 350 degrees. And rather than using chopsticks, thick round skewer sticks (corn dog skewers) found in houseware stores and online will work much better.

Here's a dish from a rapidly growing Chinese food chain that should satisfy anyone who loves the famous marinated bourbon chicken found in food courts across America. The sauce is the whole thing here, and it's quick to make right on your own stove-top. Just fire up the barbecue or indoor grill for the chicken and whip up a little white rice to serve on the side. Panda Express - now 370 restaurants strong - is the fastest-growing Asian food chain in the world. You'll find these tasty little quick-service food outlets in supermarkets, casinos, sports arenas, college campuses, and malls across the country passing out free samples for the asking.

So good, and yet so easy. Now you can re-create this one at home by tossing a few ingredients into a saucepan. Try to find one of the large 32-ounce cartons of chicken broth from Swanson—there's four cups in there, so it's perfect for this recipe. One big head of broccoli should provide enough florets for you. Use only the florets and ditch the tough stems, but be sure to cut the florets into bite-size pieces before dropping them in.

Grab your favorite T.G.I. Friday's recipes over here.

For two years after the first Olive Garden restaurant opened in 1982, operators were still tweaking the restaurant's physical appearance and the food that was served. Even the tomato sauce was changed as many as 25 times. It's that sort of dedication that creates fabulous dishes like this popular soup. It blends the flavors of potatoes, kale, and Italian sausage in a slightly spicy chicken and cream broth.

You've got the soup recipe, how about creating your own bottomless Olive Garden House Salad and Breadsticks? Find more of my Olive Garden clone recipes here!

El Pollo Loco, or "The Crazy Chicken," has been growing like mad since it crossed over the border into the United States from Mexico. Francisco Ochoa unknowingly started a food phenomenon internacional in 1975 when he took a family recipe for chicken marinade and opened a small roadside restaurante in Gusave, Mexico. He soon had 90 stores in 20 cities throughout Mexico. The first El Pollo Loco in the United States opened in Los Angeles in December 1980 and was an immediate success. It was only three years later that Ochoa got the attention of bigwigs at Dennys, Inc., who offered him $11.3 million for his U.S. operations. Ochoa took the deal, and El Pollo Loco grew from 17 to more than 200 outlets over the following decade.

Re-create the whole El Pollo Loco experience at home with my copycat recipes for avocado salsa, pinto beans, Spanish rice, and bbq black beans.

Menu Description: "Spicy, shredded beef, braised with our own chipotle adobo, cumin, cloves, garlic and oregano."

The original Mexican dish barbacoa was traditionally prepared by cooking almost any kind of meat goat, fish, chicken, or cow cheek meat, to name just a few, in a pit covered with leaves over low heat for many hours, until tender. When the dish made its way into the United States via Texas the word transformed into "barbecue" and the preparation changed to incorporate above-ground techniques such as smoking and grilling. The good news is that we can recreate the beef barbacoa that Chipotle has made popular on its ginormous burritos without digging any holes in our backyard or tracking down a local source for fresh cow faces. After braising about 30 pounds of chuck roasts, I finally discovered the perfect Chipotle Mexican Grill barbacoa burrito copycat recipe with a taste-alike adobo sauce that fills your roast with flavor as it slowly cooks to a fork-tender delicacy on your stovetop over 5 to 6 hours. Part of the secret for great adobo sauce is toasting whole cumin seeds and cloves and then grinding them in a coffee grinder (measure the spices after grinding them). Since the braising process takes so long, start early in the day and get ready for a big dinner, because I've also included clones here for Chipotle's pico de gallo, pinto beans, and delicious cilantro-lime rice to make your burritos complete. You can add your choice of cheese, plus guacamole and sour cream for a super-deluxe clone version. If you prefer chicken burritos, head on over to my clone recipe for Qdoba Grilled Adobo Chicken.

Elaine: "Do you need anything?"
Kramer: "Oh, a hot bowl of Mulligatawny would hit the spot."
Elaine: "Mulligatawny?"
Kramer: "Yeah, it's an Indian soup. Simmered to perfection by one of the great soup artisans in the modern era."
Elaine: "Oh. Who, the Soup Nazi?"
Kramer: "He's not a Nazi. He just happens to be a little eccentric. You know, most geniuses are."

Kramer was right. Al Yeganeh—otherwise known as The Soup Nazi from the Seinfeld episode that aired in 1995—is a master at the soup kettle. His popular soup creations have inspired many inferior copycats in the Big Apple, including The Soup Nutsy, which was only ten blocks away from Al's original location on 55 th Street. Yeganeh's mastery shows when he combines unusual ingredients to create unique and delicious flavors in his much-raved-about soups. In this one, you might be surprised to discover pistachios and cashews among the many vegetables. It's a combination that works.

I took a trip to New York and tasted about a dozen of the Soup Nazi's original creations. This one, the Indian Mulligatawny, was high on my list of favorites. After each daily trip to Soup Nazi headquarters (Soup Kitchen International), I immediately headed back to the hotel and poured samples of the soups into labeled, sealed containers, which were then chilled for the trip back home. Back in the lab, portions of the soup were rinsed through a sieve so that ingredients could be identified. I recreated four of Al's best-selling soups after that trip, including this one, which will need to simmer for 3 to 4 hours, or until the soup reduces. The soup will darken as the flavors intensify, the potatoes will begin to fall apart to thicken the soup, and the nuts will soften. If you follow these directions, you should end up with a clone that would fool even Cosmo Kramer himself.

Update 2/6/18 : The recipe can be improved by doubling the curry (to 2 teaspoons) and reducing the water by half (to 8 cups). Cook the soup for half the recommended time or until it's your desired thickness.

Check out my other Soup Nazi copycat recipes here.

Menu Description: "Our famous pumpkin pie has just the right amount of spice."

The vittles from Marie Callender's have made an impression beyond the chain's West Coast roots with home-style packaged entrees and side dishes available in frozen food sections of supermarkets across the country. Pie making is where the chain excels. A fresh slice of a Marie Callender's pie is as close as you'll get to homemade heaven this side of Grandma's porch window. This clone is an obvious selection, since the restaurant sells more pumpkin pies than any other, even in non-holiday months. This clone is a perfect opportunity to improve on icky pumpkin pie recipes (like those found on cans of canned pumpkin, for example) in many ways. For one thing, there's no need to use canned evaporated milk when fresh whole milk and cream is so much better. And three eggs, versus two found in many recipes, will add to the richness and firmness of the cooked filling. After mixing the filling we'll let it sit for a bit while waiting for the oven to preheat. This way it can come closer to room temperature, and the pie filling will bake more evenly. The clone recipe included here for the crust uses a chilled combination of butter and shortening for the perfect mix of flavor and flakiness.

If you're looking for something to please both the pumpkin and pecan lovers, try my clone for pumpkin pecan cheesecake from Cheesecake Factory.

Update 10/12/17 : I made a few changes to improve this recipe. I increased the pumpkin to 19 ounces (or 2 1/2 cups) to better fill the crust. Get a large can of pumpkin. Also, I took the egg yolk out of the crust for a flakier and more tender finished product. Also, because of the additional filling, I've increased the baking time by 10 minutes to 60 to 70 minutes. If you find your crust getting too dark on top, use a pie crust shield or mold some foil around the top of the crust to prevent it from over-browning.


Soy glazed salmon

Recipe author Nicola Graimes says: “There are many good reasons for choosing wild salmon over farmed. From a nutritional perspective, wild salmon has been found to have a better balance of omega-3 and omega-6 fatty acids, as well as a richer source of iron. Roasting is a simple and quick way to cook the fish, which comes with an Asian-inspired dressing and black rice.”

Ingredients

  • wild salmon fillets 4
  • long-stemmed broccoli 350g
  • spring onions 8, halved lengthways

DRESSING

  • dark soy sauce 2 tbsp
  • toasted sesame oil 1 tbsp, plus extra for drizzling
  • runny honey 1 tsp
  • orange ½, zested and juiced
  • garlic 2 cloves, crushed
  • ginger 5cm piece, peeled and cut into thin matchsticks
  • red chilli 1, thinly sliced into rounds

TO SERVE

Method

Heat the oven to 200C/fan 180C/gas 6. For the dressing, mix together the soy sauce, sesame oil, honey, orange zest and juice, garlic, ginger and half of the chilli. Spoon half of the dressing over the salmon fillets and leave to marinate until ready to cook, but no longer than 20 minutes or the fish will start to ‘cook’ in the orange juice.


Watch the video: Σολομός με λαχανικά στον φούρνο Επ. 42. Kitchen Lab TV. Άκης Πετρετζίκης (June 2022).


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