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Displaying items by tag: salmon - Chanatrys Hometown Market

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Saturday, 04 May 2013 00:00



• about 1 tablespoon canola oil (enough to coat the bottom of the pan)
• four 8-ounce skin-on salmon fillets
• fine sea salt
• freshly ground black or white pepper
• flour for dusting


1) Heat oven to 400 degrees. Heat the oil in a large, oven-and flame proof saute pan on the stovetop until the oil is very hot, but not smoking. 2) Season the fish on both sides with salt and pepper and dust with flour. Blow of excess. 3) Put the fish in the pan, skin side down, and presss down on the fish with a spatula. (The skin immediately contracts and buckles, but you want to keep it all in contact with the pan for maxium crisping.) Sear on the stovetop over medium heat until golden brown on the bottom, about 3 minutes. 4) Turn the fish over, put the pan in the oven, and cook another 2 to 3 minutes, until a metal skewer can be easily inserted into the center of the fillet and, if left for 5 seconds, feels just warm when touched to your lip. Serve immediately. Serves 4


Saturday, 02 March 2013 00:00



~ 8 Oz. Smoked Salmon Cut Into Small Pieces
~ 12 Oz. Uncooked Fettuccine
~ 1 TBSP. Flour
~ 1 TBSP. Butter Or Margarine
~ 2 TBSP. Capers
~ 1 TBSP. Chopped Fresh Dill
~ 1 Large Clove Garlic, Minced
~ 1 Cup Grated Parmesan
~ 1 /3 Cup Non-Fat Sour Cream
~ 1 Cup Skim Milk


(1) Melt butter or margarine in a saucepan over low heat. Add garlic; cook for 1 minute. Add flour, stirring constantly, gradually stir in milk, cook, stirring constantly, until thickened. Add parmesan and sour cream, cook and stir until cheese melts. Stir in the dill. Set aside and keep warm. (2) Cook fettuccine per package; drain. Place in a large bowl; add salmon, capers and sauce. Toss well and serve immediately.

Saturday, 16 March 2013 00:00



~ 1 1/2 Lbs. Salmon
~ 1/2 Cup Panko Bread Crumbs
~ 1/4 Tsp. Lemon Pepper Seasoning
~ 1 Tbsp. Margarine
~ Juice From 1/2 Lemon (About 1 Tbsp.)
~ 1 Tbsp. Olive Oil
~ 1 Clove Garlic, Minced
~ 1/8 Tsp. Paprika


(1) Cut fish into 2-inch boneless strips. (2) Mix crumbs and lemon pepper seasoning. Roll salmon pieces in crumb mixture. (3) Combine margarine, olive oil, lemon juice and garlic in skillet. (4) Sauté salmon nuggets about 4 minutes or until fish flakes when tested with a fork. Remove from heat. (5) Sprinkle with paprika. Makes 6 servings. SUBSTITUTIONS: Scallops, halibut cheeks, grouper. Calculations Per Serving: 207 calories, 9 gm total fat, 2 gm saturated fat, 84 mg cholesterol, 211 mg sodium. Diabetic Exchanges: 1/2 bread, 3 meat.