Showing results 101 - 118 of 118 for "salmon".
Cherry salsa makes a sweet and spicy condiment for salmon, chicken or pork. For a milder salsa, remove all of the ribs and seeds from the jalapeño.
Try topping tilapia, salmon or red snapper fillets with these simple but flavorful breadcrumbs. If you like, add a few pinches of other fragrant dried herbs like parsley, rosemary or sage to the mix, too.
Frozen hash browns are the secret ingredient in this quick but elegant main course for dinner or lunch. Use the same method to top salmon or tuna steaks, too.
This same cilantro butter works great when melted on other fish like salmon or tilapia. Or top baked potatoes, roasted sweet potatoes or steamed carrots with pats of the herb-flecked butter, too.
A unique, end-of-season salsa made from fresh grape tomatoes, squash and basil in a light vinaigrette. Works equally well with tofu, salmon or the protein of your choice.
Choose striped or uniquely colored heirloom tomatoes for this light vegetarian entrée or side dish. Add a drained can of tuna or salmon to the couscous filling, if you like.
Free yourself from the fear of grilling fish. No more sticking. No more rubbery results. Prepare juicy, flavorful fish to enjoy simply, or in your favorite dishes, from halibut tacos to refreshing green salads topped with salmon or swordfish.
Cucumbers and tangy feta cheese make a refreshing accompaniment to garlicky grilled chicken. Chunks of firm fish such as swordfish or salmon can be substituted for the chicken if you like.
These refreshing hors d'oeuvres are equally delicious made with salmon, trout, shrimp or crab, so pick a seafood that's best for your budget. For vegetarians, a slice of baked tofu is a perfect substitute for the seafood.
Bake the potatoes until they are just tender and still a tad firm so they don't turn to mush and fall apart. These potato skins are a great side dish to meat, tofu or salmon.
A frittata is the savvy cook's solution for leftovers, including vegetables, Easter ham, Passover brisket, roasted chicken, salmon or pasta. It's also a perfect party appetizer, since it's equally delicious served warm, at room temperature or cold.
We love red snapper, but salmon, swordfish or tuna fillets work equally well in this recipe. If you'd like to make the salsa ahead, simply wait to add the avocado until serving time and store the salsa, covered, in the refrigerator.
Delicate halibut simmered with tender-crisp zucchini and red bell peppers in a Thai-inspired coconut red curry sauce is served over an Italian staple, fresh corn polenta. Simple to prepare, the creamy polenta is a perfect balance for the spicy fish. While the halibut is delicious, feel free to substitute perch, salmon, snapper or grouper.
This simple side dish gives a cool note to summer suppers and works well with salmon or lamb. Any mild-flavored vinegar can be used in this warm weather recipe. Recipe courtesy of the cooks at food52.com. Photo by Sarah Shatz, courtesy of food52.com. To learn how to make this recipe, watch the video on Food52.
This also makes a terrific recipe for other small grains like quinoa or amaranth. Just be sure to adjust the cooking time so grains are tender but not mushy. Use this tasty pilaf as a bed for seared salmon or scallops.
These colorful rolls are terrific on their own, or you can make them heartier by adding an ounce or two of steamed shrimp, baked tofu or smoked salmon. Just don’t overload the wrap or you may find them difficult to roll.
Enjoy the crispiness of fried fish with a simpler and healthier recipe. Toasted panko bread crumbs (crunchier than traditional bread crumbs) create a flavorful coating for tilapia fillets, but the mixture could also be used with other fish, like salmon. Adjust the cooking time based on thickness of fillets.
These delicious East-West vegetable rolls make a colorful and refreshing lunch. For heartier rolls you can add a slice of roast turkey, smoked salmon or baked tofu to each roll. We call for a double layer of rice paper to make a light but sturdy wrapper, but you could also substitute four burrito-size tortillas to make four larger rolls.