Hi everybody :) Because I love salmon so much and still had half of the pack still in the refrigerator,I decided to share another recipe with you all. This recipe is sort of a combinations of two recipes that catch my attention. I took what I thought would be a great taste from both recipes and combined them together.
Going by what I think is the best flavors of the two, I cooked the salmon in a sauce flavored with brown sugar, orange juice, lemon zest. garlic, onions, and bourbon. Here's how I did it... Bourbon Brown Sugar Orange Glazed Salmon partly adapted All Recipes and My Recipes 4 tablespoonsbutter 1/2 cup packed dark brown sugar 1/4 cup orange juice 1/4 cup chopped green onions 2 garlic cloves, minced 1/2 teaspoon lemon zest Salt and Pepper to taste 4 (6oz.) salmon fillets (about 1 inch thick) 1/4 - 1/3 cupbourbon whiskey (I eyeballed it)
Melt butter
in a large heavy skillet over medium heat. Stir in brown sugar and next 4 ingredients.
Season
salmon with salt and pepper; placethem on top of brown sugar mixture. Cook for 3-5 minutes on
medium heat.
Turn salmon, and pour bourbon around the fillets. Continue
cooking for 3-5 minutes, or until fish flakes easily with a fork. Spoon
glaze over the salmon, and serve.
What I Think: LOVE the smell of this cooking! I wish you all could have smelt it too :) The taste was wonderful, absolutely AMAZING!!! This is my officially new best salmon recipe! R-E-P-E-A-T ! R-E-P-E-A-T ! What that spell? YAAAaa! REPEAT!!!
Hi everybody :) Salmon is my all-time favorite seafood! When I first saw this on Pinterest, I knew I would be making it one day. It's a simple and easy recipe, that takes minutes to prepared. The butter, oil and garlic are blended together, spread over the salmon, then it's sprinkled with dill, salt and pepper and layered with lemon slices and baked. SIMPLE. QUICK. and EASY. My favorite recipe combination.
1 lb salmon fillet
2 tsp butter
1 tsp olive oil
1 clove of garlic, minced
Sea salt and freshly cracked pepper, to taste (I used lemon pepper)
Fresh dill, to taste
Lemon slices (I used a Meyer Lemon)
Directions:
Preheat the oven to 450 degrees. Line a baking sheet with tin foil then coat it with cooking spray. Combine the butter, olive oil, and garlic together then spread evenly
over the top of the fish. Season with sea salt and freshly cracked
pepper, to taste. Sprinkle freshly chopped dill all over followed by a
layer of lemon slices. Place skin side down on the prepared baking
sheet.
Place into the oven and bake for 10 minutes or until the salmon
flakes easily with a fork. Remove from the oven and serve with
additional slices of lemon if desired. Serve immediately. What I Did and/or Think: The taste: With only a few ingredients this dish is pack with flavor. The salmon was deliciously moist and tender. I used a Meyer Lemon and sprinkled with lemon pepper for extra punch. REPEAT Is a MUST! Thanks Pam, for sharing this wonderful dish. ENJOY! Come again...
Hi everybody :) The Holidays Are Over...letting that sank in...Everybody's back to their day to day routine here; my daughter back at college, my son spending more time with his girlfriend, and hubby back at work. Once again, I'm surrounded by the quietness of an empty house. It's okay... I suppose;like I've mentioned before I enjoy being in the company of one, sometimes. The only downside, as I mentioned, is I love cooking for a crowd. So, at times I have to downsides recipes to fix my small family of four or many times, a serving of one.
These rolls, for example, makes about 4 dozen, can be downsized to produce 2 dozen. The online recipe is the 4 dozen recipe and the book recipe is the 2 dozen recipe.
1
(8-oz.) container sour cream --------------- 1/2 cup (4-oz)
1/2 cup butter ------------------------------ 1/4 cup
1/2 cup sugar ------------------------------- 1/4 cup
1 1/4 teaspoons salt ------------------------- 1/2 tsp.
2 (1/4-oz.) envelopes active dry yeast------- 1 pkg. or 2 1/4 tsp.
1/2 cup warm water (105°- 110°) ---------- 1/4 cup
2 large eggs, lightly beaten ----------------- 1 egg
4 cups all-purpose flour -------------------- 2 cup
1/4 cup
butter, melted and divided -------- 2 tbsp.
Directions: Cook first 4 ingredients in a saucepan over medium-low heat,
stirring occasionally, 3 to 4 minutes or until butter melts. Let cool to
115°.
Combine yeast and warm water in a liquid measuring cup; let stand
5 minutes. Stir together eggs, flour, yeast mixture, and sour cream
mixture in a large bowl until well blended. Cover and chill 8 to 24
hours.
Divide dough into fourths, and shape each portion into a ball.
Roll each ball to 1/4-inch thickness on a floured surface; cut dough
into rounds with a 2 1/2-inch round cutter.Brush rounds with 2 Tbsp. melted butter. Make a crease across
each round with a knife, and fold in half; gently press edges to seal.
Place rolls, with sides touching, in a lightly greased 15- x 10-inch
jelly-roll pan. Place any remaining rolls on a lightly greased baking
sheet. Cover and let rise in a warm place (85°), free from drafts, 45
minutes or until doubled in bulk. Preheat oven to 375°, and bake rolls 12 to 15 minutes or until
golden brown. Brush rolls with remaining 2 Tbsp. melted butter. What I Did and/or Think:
I made 9 Big rolls because I like my rolls big :) and follow remaining instruction as directed. This is a great make-ahead recipe because of the 8 to 24
hours chill time. The dough can be prepared ahead and chill overnight in the refrigerator.
The Taste: The fluffy softness of these buttery, tangy, with a hint of sweetness rolls just melts in your mouth. They are MMMMMmmmmmmm GOOD! REPEAT! REPEAT! REPEAT!
For variation these can be shaped into Cloverleaf Rolls. Grease 2 muffin pans. Shape dough into 1" balls; place 3 balls in each muffin cup. Cover and let rise until double, about 40 minutes. Bake as directed. Brush with butter.
For more useful information on measurement or converting recipes check out my newest chart adapted from my cookbook collection. ENJOY! Come again...
