Search results
Results from the WOW.Com Content Network
For premium support please call: 800-290-4726 more ways to reach us
Roast the salmon on a baking sheet until cooked through, about 10-15 minutes. Make the dressing by mixing the yogurt, 1/4 cup olive oil, lemon juice, dill, salt and pepper to taste. Whisk until ...
Unwrap your salmon fillets and pat dry. Remove the skin, if desired. In a small bowl or measuring cup, mix together the mayonnaise, salt, pepper, and dried herb, if using.
Salmon tartare is prepared with fresh raw salmon and seasonings. [1] It is commonly spread on a cracker [2] or bread [3] and eaten as an appetizer.For the usual preparation in Germany, the chopped salmon fillet is salted and peppered, mixed with finely diced shallots or onions, possibly chives or basil and seasoned with vinegar or lemon juice, oil and spices such as dill or coriander.
Louis dressing is a salad dressing based on mayonnaise, to which red chili sauce, minced green onions, and minced green chili peppers have been added. It is commonly used as a dressing for salads featuring seafood, such as a crab ( Crab Louis , the King of Salads [ 1 ] [ 2 ] ) or shrimp ( Shrimp Louis ).
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.
Henson served the salad dressing he had created at his Hidden Valley Ranch steakhouse, which became popular, and guests bought jars to take home. [6] The first commercial customer for ranch dressing was Henson's friend, Audrey Ovington, who was the owner of Cold Spring Tavern. [7] By 1957, Henson began selling packages of dressing mix in stores ...
salmon fillets (about 2 1/2 lb. total) 1 1/4 tsp. salt. 1/2 tsp. ground black pepper. 1 tbsp. honey. ... Avocado Melon Salad & Picante Honey Dressing. Soft Tacos. Southwestern Black Bean Soup.