#Marinated Salmon recipe

[askwhatsforlunch]

Lime and Soy Salmon

This simple Lime and Soy Salmon is beautifully spicy and quickly marinated, and tops rice, noodles or lettuce for a tasty lunch! Happy Monday!

Ingredients (serves 1):

half a lime

1 tablespoon sweet soy sauce

1 teaspoon Hot Pepper Sauce 

120 grams/4 ounces fresh salmon fillet

In a shallow dish, thoroughly squeeze the juice of the lime halve. Add sweet soy sauce and Hot Pepper Sauce, stirring well to mix.

Peel the skin off the salmon fillet, and cut into thin chunks.

Toss salmon pieces into the sauce, coating well. Allow to marinate, 15 minutes.

Serve Lemon and Soy Salmon onto fluffy white rice, soba noodles or in a salad with avocado...

[moinsbienquekaworu]

Huge culinary win, just tried a cucumber salad recipe that makes it taste just like this place I like

[aldonelson]

Miso-Glazed Salmon With a few quick whisks, you'll have a delicious savory-sweet marinate that turns your every day salmon into an exciting Asian-inspired meal.

[estrategiaycreaciondecontenidos]

Quick Balsamic-Glazed Salmon Given how simple it is to prepare and the limited number of ingredients required, this quick balsamic-glazed salmon is the ideal meal for a weeknight. 3 tablespoons balsamic vinegar, 1/4 teaspoon ground black pepper, 1 teaspoon red pepper flakes, 1 tablespoon olive oil, 1/4 teaspoon sea salt, 1 tablespoon honey, 2 skin-on salmon fillets

[whenyouliveincantabria]

Miso-Glazed Salmon With a few quick whisks, you'll have a delicious savory-sweet marinate that turns your every day salmon into an exciting Asian-inspired meal.

[elizasoulmate]

Fish - Smoked Salmon Pizza

[red-bloody-girl]

Seafood Main Dishes - Thyme Salmon with Sage Pasta

[beautyandlifestyleblog86]

Nutrient-dense meal prep recipes that can help promote healthy eyesight:

1. Salmon and Quinoa Salad:

- Cook quinoa according to package instructions and let cool.

- Season salmon fillets with olive oil, lemon juice, and herbs, then bake until cooked through.

- Combine quinoa, mixed greens, cherry tomatoes, cucumber, and avocado in a bowl.

- Top with flaked salmon and a drizzle of balsamic vinaigrette.

2. Roasted Vegetable and Chickpea Buddha Bowl:

- Toss chopped sweet potatoes, bell peppers, zucchini, and red onion with olive oil and seasonings.

- Roast in the oven until vegetables are tender and slightly crispy.

- Serve over cooked quinoa or brown rice, along with roasted chickpeas and a dollop of hummus.

3. Spinach and Feta Stuffed Bell Peppers:

- Cut bell peppers in half lengthwise and remove seeds and membranes.

- Saute spinach, diced tomatoes, garlic, and feta cheese in a skillet until wilted.

- Stuff the bell peppers with the spinach mixture and bake until peppers are tender.

4. Lentil and Vegetable Soup:

- Saute onions, carrots, celery, and garlic in a large pot until softened.

- Add lentils, diced tomatoes, vegetable broth, and seasonings.

- Simmer until lentils are cooked through, then stir in chopped kale or spinach before serving.

5. Greek Chicken Bowls:

- Marinate chicken breasts in olive oil, lemon juice, garlic, and oregano.

- Grill or bake chicken until cooked through, then slice into strips.

- Serve over a bed of cooked quinoa or brown rice, along with cucumber, cherry tomatoes, red onion, feta cheese, and a drizzle of tzatziki sauce.

These meal prep recipes are packed with nutrients that are beneficial for eye health, including vitamins A, C, E, and zinc, as well as omega-3 fatty acids and antioxidants.

[carduelism]

Making RDR2 characters into bagels: Charles Smith

Hyperfixation is evil but also great so. Ever wanted to take a bite out of charles?yeah me too. So have this recipe for a herbal sweet savoury gingery bagel

(Recipes for Arthur and John are made and coming, just need to get photos ❤️ Expect the rest of the camp too)

Results:

Recipe:

Usually I'd be batch making bagels, but I'm just going to make 2.

1 cup of plain flour

Bloom 1/2 tablespoon of yeast in warm water (wait 10 mins) then add water as needed til dough comes together

(I don't like measuring liquid as it may over hydrate the dough and that's uncomfortable to work with)

2 tablespoons maple syrup

Pinch of salt

2 tablespoons of ginger

1 tablespoons of thyme

1 teaspoon of nutmeg

1/2 table spoon of cinnamon (because I’m evil and really like cinnamon)

You can also just measure seasonings with your heart if you are brave enough

Half your dough for the marbling. Add a teaspoon of blue food dye and the slightest dash of red

Knead each dough for 10-15 minutes. Put a cute video or music in the background as you knead if you want. And yes im sorry for making there be two doughs, you will need to knead separately for a combined time of 20-30 minutes 😞

Let doughs rest for an hour, or however long your ADHD brain deems an hour. The doughs should have doubled in size

Start working on the water you are going to boil the bagel in, I put a gulp of molasses in my big pot, turn the heat up and put the lid on, get it boiling! You can use other sweeteners too; honey, brown sugar, maple syrup.

Also preheat your oven to 180C/350F (fan-forced)

Third each ball of dough and then sandwich them randomly together. Mush the dough around for a bit to make sure there stuck to each other but not enough for the colour to start mixing. Then you can half the dough again and begin making the bagel shape via this method:

make a dough ball by rolling it around on your surface. Puncture your finger through the middle to make the hole (HINT: the hole will close in during the second rising and possibly during boiling, so make the hole bigger than you think it would need to be!)

Let the bagels rise for 10-15 minutes on some baking paper. I like to cut the baking paper underneath it into squares, it helps with placing it into the boiling water (as a guy with nasty burns from baking I get Very scared) and just falls off.

Once they've risen for the second time, place those bad boys in the water! Air lift them by the sides of the baking paper and drop them in carefully please I don't want anyone getting burnt. Now here is where you get to decide on texture;

Boil for a minute minimum, this gives the shiny effect and sets the bagels size but keeps a fluffier texture. If you like your bagels chewier and tougher like me, I go with 5 minutes lol.

Consider what texture you want!

Put the bagels on baking paper in a tray but before putting them in the oven, add an egg wash. Mix a whole egg together and brush that shit on top, makes the bagel brown nicely. If you don't have a brush, just use paper towel; dip it in the egg and brush it over the bagel.

For the decorative effects I put poppyseeds and chia seeds on the pale dough coloured side, and used the clean flat end of a texta (bit less than 1cm) dipped slightly in egg and then in flour for the dots.

OVEN TIME!!!!!! Put them in for 35-45 minutes (I accidentally under baked mine at 35 mins and they were a bit gummy…)

I would serve with well marinated meat though I Am pescatarian and fold salmon slices worked quite well too, of course veggos can use tofu too. used some stronger herbs instead of a salad, like rocket ect 😗

Enjoy!

[twstfanblog]

Brothel AU: Entertainer's Menu

So my lovely, dear, bestest friend @flameroyalty is a very talented chef. I was talking to them about the Brothel AU and how much fun I've been having with it. They ALSO love making character-based menus. SO...

I've crafted the new lore that you can order a meal in the brothel normally, kinda like a restaurant hybrid situation. You can order certain items and it'll be discounted if you have the entertainer who helped craft the recipe.

So here's the top Entertainer's Menus!

RIDDLE Red Rose Chocolate tart with sliced strawberries, served with rose petals

SweetHearts Small tray of honey and cream macarons

Savor It Stuffed shitake mushrooms, rotating seasonally

(Yes, the fact one of Riddle's items are fucking mushrooms is hilarious to me)

LEONA Pride Chicken katsu curry, with rice

The Hunt A collection of meats, cheeses, nuts, and crackers

Triumph Hertzoggie, a pastry filled with jam and coconut

(Leona gives the leftover food from his skipped sessions to Ruggie)

JAMIL

Golden Baklava pastry filled warm spiced nuts

Mirage Chocolate creme brulee

Charmer Marinated curry chicken, with mango, rice, and coconut rice

(Jamil actually uses cracking the brulee to break his clients out of their hypnosis)

VIL

Indulgence Dark chocolate brownie served with raspberry sauce (The sauce is presented in a very elaborate bottle)

Pursuit Blueberry mousse tart

Striking Smoked salmon with cucumber, capers, and dill

(The fact Vil's favorite food is SMOOTHIES upset Flame. But she made it WORK.)

AND SPECIAL GUEST APPEARANCE

YUU

Flight Vanilla Bean and lavender cupcakes topped with a variety of hand-blown sugar dragonflies

Luxury Mille Feuille with cookies and cream fillings

Spotted Black garlic ramen loaded with eggs and spicy marinated pork

[sudachirecipes]

Ikura is a luxurious ingredient made with vibrant orange salmon roe soaked in a flavor-enhancing marinade and is used in sushi and rice bowls. This recipe will teach you how to clean, prepare, and marinate ikura from scratch so that you to enjoy its natural flavor to the fullest!

[tastesoftamriel]

Salmon steak supreme

For the salmon lovers among you, this recipe is going to become a staple! Rich and juicy fish in a miso marinade is made all the tastier with my special slaw. This isn't just any salmon steak, and you'll find out why when you try this!

You will need:

2 salmon fillets, skin on

2 tbsp miso paste

Juice of 1 lemon

4 tbsp olive oil

3 tbsp butter

2 sprigs fresh dill, chopped

4 cloves garlic, minced

Salt and pepper, to taste

For the slaw:

1 tart apple, diced

2 large carrots, grated

3 tbsp mayonnaise

3 tbsp sour cream

1 sprig fresh dill

3 cloves garlic, minced finely

1 tsp dried oregano

1/2 tsp cayenne powder

1/4 tsp nutmeg

1 tsp garlic powder

Salt and pepper, to taste

Method:

Put the miso, garlic, dill, lemon juice, and oil together in a mixing bowl, and mix together until well combined. Season the salmon filets with salt and pepper, place them in the bowl, flipping them over until coated well with the mixture, and leave to marinate in the fridge for at least two hours.

While the salmon marinates, prepare the slaw. Mix the mayonnaise, sour cream, dill, oregano, and spices together in a bowl. Season with salt and pepper to taste. Add the apple and carrots, mix well, cover, and refrigerate.

Remove the salmon from the bowl and drain the liquid. In a pan, heat the butter on medium-high heat. When it melts, place the salmon skin-down and fry for two minutes, until the skin is browned and crisp. Flip the filets over and cook for another minute.

Plate up your salmon and dress with any remaining brown butter from the pan. Serve with slaw on the side or on top. Enjoy!

[xpuigc-bloc]

Exquisite esquites

By Mia Leimkuhler

If I were mayor of Picnictown, every picnic would have the following: a blanket, a 1:1 dog-to-human ratio and esquites. The blanket’s there because grass is itchy no matter what the most outdoorsy person in the group says; the dogs because dogs are great. The esquites are essential because my favorite outdoor corn is elotes, but they don’t travel nearly as well as esquites. (The laws of Picnictown consider how easy it is to carry your picnic things on public transportation.)

This is barely a compromise, though, because Kay Chun’s esquites capture all the beloved and balanced elements of elotes: sweet summer corn, tangy lime, creamy cotija (and crema), spicy ancho chile. The smoky flavor you get from grilled corn is here, too, as the kernels are charred in a hot skillet until browned and caramelized. Perhaps the most enticing part of the recipe is this note from Kay: “Leftovers transform quickly into a great pasta salad the next day; simply toss with cooked pasta and olive oil.” Picnictown loves a resourceful pasta salad.

More picnic decrees, because it’s the first day of summer! Make Zainab Shah’s sheet-pan chicken tikka thighs ahead of time, and then toss some roti or naan in your tote bag for effortless but extremely delicious sandwiches. Ali Slagle’s green bean salad with dill pickles and feta is perfect all by itself, but if someone else wanted to bring a container of cooked barley or farro, that would be a really nice collaborative grain bowl picnic moment. (For even more lovely, easy picnic ideas that travel well, check out this recipe collection.)

Every June, the summer produce flows into and overwhelms my corner grocery store, and every June I am positively giddy about it. Right now the shelves are buckling from so many cherry tomatoes, and I’m doing my part with salad e-shirazi, basil and tomato fried rice and salmon and tomatoes in foil, a five-star, five-ingredient dinner from Mark Bittman.

I am trying to be more adventurous with my vegetables, branching out and bringing home goodies I don’t usually cook. I’ve never really loved bitter melon (I’m not alone), but I do like bitter things — extra dark chocolate, dandelion greens, Campari. So I’m going to try this stir-fried bitter melon with eggs, a recipe from Chutatip Suntaranon (known as Nok) adapted by Cathy Erway.

The creamy scrambled eggs, salty soy sauce and molasses-y brown sugar will mellow out the harshest edges of the bitter melon. And I trust Nok — I’ve had the pleasure of dining at Kalaya, Nok’s restaurant in Philadelphia, and Nok never misses.

Lastly: It’s hot out there, and I’d like to give you an excuse to stand in front of the open refrigerator after a long afternoon in Picnictown. Here’s Lisa Donovan’s new recipe for buttermilk tres leches cake, which is best served extremely chilled, straight from the pan. I interpret this as spooning giant mouthfuls of cold, creamy cake into my mouth while bending into the fridge, but if you’d like to use plates and forks and a table, by all means.

IN THIS NEWSLETTER

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Tanya Sichynsky shares the most delicious vegetarian recipes for weeknight cooking, packed lunches and dinner parties.

#the new york times #cooking

#mia leimkuhler #picnic #kay chun

#make zainab #matk bityman

#cathy erway #nok #lisa donovan

#sheer-pan chicken tikka thinghs

#basil and tomato fried rice

#salmon and tomatoes on foil

#butyermilk tres leches cake

#recipe’s #the veggie newsletter

#tania shichynsky #dinner parties

#packed lunches #food

#original food #xpuigc #pucex

#olaf peterson #de tot

[sungtaro]

hi eri!! 24 & 29 for the ask game?

hi raf ☺️

24 here

29. a favourite easy recipe: 5 ingredients or less, or takes less than 30 min to make for my USA friends i am a trader joe's enthusiast and i rely on them for easy peasy but hearty meal prep. one of my go-tos is my super packable stir fry. i get their asian stir fry vegetable mix (frozen section, other grocery stores have similar products) + high protein tofu or bbq cut salmon (i don't eat meat but if you do, chicken or beef or whatever you like works too!) marinated in their soyaki sauce (or use the sauce that comes w the vegetables, or make your own with soy sauce/garlic/sesame oil/honey) + brown rice (i do their frozen packs that you microwave for max ease but obv u can just make whatever rice you want). top with kewpie mayo, hot sauce, furikake, etc and you have yourself a filling and delishis lunch for days 😎 whenever i feel like i have no inspiration or motivation i always come back to making this.

soft asks

[desirethepositive]

Also because I feel like it’s worth saying, in the last 12 months I’ve been cooking like a maniac and I feel like I’ve pulled off some pretty amazing stuff. I have:

- pulled off catering and decorating a fake wedding for our DnD group where I made tofu tacos with cilantro avocado crema

- made miso baked salmon rice bowls with marinated soy sauce eggs and stir fried veggies in a sweet chili sauce

- made a peppered pork shoulder with apples, carrots, and onions for our main dish at Friendsgiving

- did another pork shoulder dish with blue cheese polenta and hot sauce

- made my own vodka sauce once a week for like six months straight

- made lots of bread (mostly hearth bread, which is pretty basic but very time consuming, although I did also get on a honey oat raspberry loaf kick recently)

- made my own chili recipe based off of nothing but vibes

- cooked for myself at least three times a week, and other people at least once a week

None of this is groundbreaking by any means and I still have a ton to learn in regards to technique and other skills but doing all this makes me so happy and I get to keep myself and the people I love well-fed.

[yzeltia]

FFXIVwrite2023 16.Jerk

Characters: Alisaie Leveilleur, X'rhun Tia, Alphinaud Leveilleur, Estinien Wyrmblood, Varshahn, G'raha Tia, Krile Baldesion, Minfilia Warde, Thancred Waters, Urianger Augurelt, Tataru Taru, Lyse Hext Expansion: Endwalker Rating: G Notes: References to @driftward 's Zoissette Vauban

-Salmon Bagel-

You were never known for your culinary skills, but you feel you can manage what essentially is a sandwich. Carefully you cut the bagels, unevenly, then spread out cream cheese, adding more to the shallower parts of the bread. Next is the salmon, the crux of the meal. Your mentor is a Miqo’te, there’s no question he will love it. You pull the chunks out of a package, having had no interest in fishing them fresh from the river. You fold the layers onto the cream cheese evenly then cover them with the tops of their bagels, doing your best not to let the spread spill out over the edges. In the distance, you see the red of your mentor’s coat stand out, already hurrying over to enjoy your lunch.

-Fried Squid-

Three books are laid out before you, all with instructions on how to prepare the breading for the squid. You are unsure which recipe will satiate your older companion the most, but know well that he’ll appreciate the gesture. Making a decision, you began to whisk the eggs, letting your silver carbuncle lick whatever splashes to the floor at your feet. You heat the oil while you dip the squid into flour, the egg, and then cover it in breeding. Carefully, you impale each one on a stick then dip it into the oil, watching them bubble then start to brown evenly. Admiring your work, you set them aside to dry. You close your eyes a moment, imagining the praise you’ll receive from the Dragoon when he tries it.

-Also Fried Squid-

You hand over to the stall attendant in exchange for two sticks of fried squid, offering the second to your young Auri companion. You wouldn’t dare chance stepping behind a stove.

-Beef Jerky-

You had sliced the meat a day before and left it to marinate in a bowl of brown sugar, soy sauce, W’orcestershire Tia sauce, and several other common spices from their kitchen. This was a special treat, a taste of Gyr Abania, your husband’s home. Your tail twitches with excitement as you lay out the meat on a rack, careful not to disturb the foil underneath lest he cringe at the touch. Your heart swells with pride as you put them in the oven on low heat, knowing that the gesture will allow you both to have a little adventure and eat well too.

-Cheeseburger-

Your send your dear friend’s husband off for lunch with your own pocket money. Another letter has come and research will take you both into the wee hours of the night. You know he’s looking forward to an adventure with his love, but it will have to wait. Luckily he’s well known for being pacified through his appetite. 

-Toast-

You sigh, throwing out another set. Now that you are home you thought you’d be able to practice some basic home skills...You’ve been through a loaf and a half now trying to brown each side of the slices. You soon give up.

-Pizza-

Feeding the Scions is never an easy task and you are no culinarian. Still, there are simple things you know how to do. Upon a stool you roll out the dough with a rolling pin, then roll out the red sauce evenly. You then shave mozzarella across the top of the pie. Next comes the toppings, spreading sausage chunks out evenly before little petite slices of pepperoni. Only half of the pizza you cover in peppers and onions, knowing well at least one of the twins will fuss about the greens and the Miqo’te the onions. Though the meal is larger than you, you gracefully hold the tray above your head and get it into the brick oven with ease. You send word to the others that dinner will soon be ready.

-Coffee Biscuits-

The girls sent you some from the first. You’re unsure if she would have liked them, but know she’d appreciate the gesture. You sit by the marker with her name on it, placing lilies at the base along with the small white bag with a light blue ribbon around the top to protect the cookies inside. You sit beside her, telling her of your adventures of wherever you’ve gotten to lately. You finish your snack, but don’t leave immediately…parting is always the hardest part.

-Archon Loaf-

You doth consider the endeavor briefly, but only briefly.

-Chamomile Tea-

You find two saucers and the cups that match with patterns whose beauty is understated just like your dear friend who you are attending to. Your ear twitches, just a little as you hear the kettle your mentor had gifted you upon your ascension to Archon prepare to whistle. You remove it from the heat with your tail as you open the jar of tea sachets you set aside just for her visits, placing one in each cup. Soon, you fill each cup equally with warm water, letting them steep until the water is a light amber and the aroma wafts up with the steam. You set a sprig of lavender in each one before picking them up to serve, hand channeling the aetheric heat from your loved one’s, knowing the exact temperature she likes.