Grilled dab with garlic butter recipe - Recipes - BBC Good Food

Grilled dab with garlic butter recipe - Recipes - BBC Good Food

Delicious Salmon

Source: allrecipes.com via Tenette on Pinterest

from ALL RECIPES.com


Valentine's Salmon


Rated:
Submitted By: Chef John
Photo By: SouthwestHiAltCook
Prep Time: 20 Minutes
Cook Time: 45 Minutes
Ready In: 1 Hour 5 Minutes
Servings: 4
"This really produces a fantastic piece of salmon, and when paired with a simple potato and leek chowder, would make a terrific Valentine's dinner idea."
INGREDIENTS:
8 green onions
1 slice bacon, sliced
1 clove garlic
1 leek, white and tender green parts only,
halved lengthwise and sliced
salt to taste
1/2 teaspoon butter
1 1/2 cups diced Yukon Gold potatoes
3 cups water, or more as needed
1 pinch cayenne pepper
2 (12 ounce) center-cut salmon fillets
1 teaspoon tarragon Dijon mustard
salt and freshly ground black pepper to
taste
1 tablespoon vegetable oil
2 tablespoons Asian chili paste (sambal),
or more to taste (optional)
1 green onion, chopped
DIRECTIONS:
1. Bring a large pot of lightly salted water to a boil. Add 8 green onions and cook uncovered until slightly softened, about 30 seconds. Immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the onions are cold, drain well, and set aside.
2. Cook bacon in a large skillet over medium-low heat until browned, about 8 minutes. Stir in garlic, leek, salt, and butter; cook and stir until leek is softened, about 10 minutes. Add potatoes and enough water to cover, about 3 cups. Season with salt and cayenne pepper. Bring to a simmer, reduce heat to low and cook until potatoes are tender, about 15 minutes. Set aside.
3. Preheat oven to 375 degrees F (190 degrees C). Line a baking dish with parchment paper lightly coated with vegetable oil.
4. Prepare each salmon filet salmon by cutting the belly, the bottom 1/3 of the fillet, off the skin. Cut remaining 2/3 of fillet away from skin. Cut this piece in half. Cut belly in half horizontally. Spread each piece with tarragon mustard and top with a slice salmon belly. Season with salt and black pepper. Wrap each salmon packet with two green onions, crisscrossing like ribbons, tucking the ends on the underside.
5. Place salmon packets, belly-side up, on the parchment and drizzle each with vegetable oil.
6. Bake in the preheated oven until the salmon is slightly firm to the touch and no longer translucent inside, about 15 minutes.
7. Heat potato leek soup and stir in chopped green onion. Season with salt and black pepper. Serve soup in shallow bowls, topped with 1 salmon packet and garnished with chili paste.

Baked Bangus ( Milkfish)

Ingredients:
1 Boneless Bangus
1/2 cup Datu Puti Soy Sauce
5 pcs Kalamansi
Black Pepper
5 cloves garlic minced

Squeeze the juice of 5 Kalamansi juice and combine with the soysauce. Add the garlic to the bangus scatter all over. Pour the kalamansi-soysauce mix to the bangus and marinate for 5 hours. Add black pepper as desired. Bake for 20 mins at 220 degrees celsius.

Pork Cubes with Black Beans (Tausi)

Ingredients:
1/2 kilo boiled pork cubes
1 tbsp oil
2 cloves garlic minced
1 onion sliced
1 tbsp ginger sliced thinly
1 bay leaf
5 tbsps black beans
salt
pepper
4 tbsps Datu Puti Soy Sauce

Boil pork cubes until tender. Saute garlic , ginger and onion in oil. Add the pork cubes and continue stirring until oil comes out. Add the black beans, soy sauce and bay leaves. Cook for 10 mins with occasional stirring. Add salt and pepper as desired.

If you want to have a salty dish, you may add the liquid of the black beans as desired.