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Add the tamarind, garlic, chipotles, raisins, tomato paste, agave and chile powder. Bring to a boil and simmer over low heat until thick, 20 minutes. Let cool, then puree in a blender. Season with salt and pepper. 2. Set the salmon in a large, shallow dish and season with salt and pepper. Coat with 1/2 cup of the sauce; refrigerate for 1 hour. 3.
How To Make My 2-Ingredient Salmon. For four servings, you’ll need: 4 (4-ounce) salmon fillets (thawed if frozen)1/4 cup mayonnaise. 1/4 teaspoon salt, or to taste
Place the salmon on the prepared baking sheet, pat dry with paper towels and brush with the soy sauce mixture. Bake until just cooked through, 10 to 12 minutes.
The salmon chunks are marinated in a flavorful soy sauce mixture, then threaded with pineapple, red onion, and zucchini. Throw the skewers on the grill and they'll be ready in just 5 to 7 minutes.
In a small bowl, mix the mayonnaise, jalapeño and chopped dill and season with salt. Put the salmon in a food processor and pulse a few times, until chopped. Pulse in the cream until incorporated. Add the salmon to the potatoes. Stir in the spinach and onion and season with salt. Form into 12 patties. In a large nonstick skillet, heat 1/8 inch ...
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The secret to this easy recipe lies in the tangy lemon-and-garlic drizzle that picks up the savory flavors left in the pan. Pan-searing chicken tenders locks in moisture while crisping up the outside.