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      RECIPE TITLE "Southwestern Glazed Salmon"
    Recipe from Cooking for Two , Copyright © by Bruce Weinstein. All rights reserved.

    yields Makes 2 servings time---difficultyeasy

    Mayonnaise makes an easy but decadent glaze for salmon fillets -- much like hollandaise sauce, but without the work. Here, it's spiked with lime and chili powder. Serve this easy entrée with a fresh salad of baby spinach leaves, walnuts, and soft goat cheese, dressed with a light vinaigrette.


    Two 6-ounce salmon fillets
    1 tablespoon olive oil
    2 tablespoons chopped fresh cilantro, or 2 teaspoons dried cilantro
    ¼ cup mayonnaise (regular or low-fat, but not nonfat)
    1 ½ teaspoons lime juice
    1 small garlic clove, crushed
    ½ teaspoon chili powder
    ¼ teaspoon salt


    # Position the rack in the center of the oven and preheat the oven to 500°F. Rub the flesh and skin of the salmon fillets with the olive oil. (Doing this will also allow you to check for bones, so rub carefully but thoroughly. If you find any bones, pull them out with your fingers or a pair of tweezers.) Coat the flesh of the fillets with the chopped cilantro.

    # Mix the mayonnaise, lime juice, garlic, chili powder, and salt in a small bowl until uniform. Spoon this mixture on top of the fillets, spreading it out to cover the flesh.

    # Heat a large, oven-safe skillet, preferably cast-iron, over high heat. Add the fillets, skin side down. Shake once to make sure they don't stick; if they do, loosen gently with a spatula. Cook for just 1 minute, then place the skillet in the oven and bake for 5 minutes, or until the glaze is set and the salmon is cooked but still pink in the center. You can also check for doneness by inserting a knife into the flesh, then touching the side of the blade gently to your lips; it should feel warm. Serve at once.

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    Cooking for Two Cooking for Two
    Tea for two. That's what it's all about, right? So how come every recipe you pick up says serves 4 to 6? Or more! What do you do when you want macaroni and cheese, but don't want to be reheating it for three nights? Or a couple of cookies, but don't want to be tempted by two dozen sitting on the counter all week? Creative cookbook authors and cooks Bruce Weinstein and Mark Scarbrough have all the answers in Cooking for Two. Brimming with 120 smaller-serving, big-taste recipes,Cooking for Two offers cooks familiar favorites such as PastaBolognese, Chicken Pot Pie, and Mushroom Barley Soup, as well as new dishes for today's tastes like Pork Satay Salad and Snapper Fillets Sautéed with Orange and Pecans. Simply cutting down larger recipes leads to wasted ingredients. But Bruce and Mark have developed each recipe so you buy only what you need, and use all of what you buy. Instead of opening a can of vegetable stock only to use three tablespoons, use the liquid the dried mushrooms have soaked in. If an onion is too large for a recipe, chop a shallot instead. The dessert chapters are filled with cookies, puddings, and cakes, all designed for two servings. Small-batch baking requires strict attention to detail. A regular egg can be too big for a small batch of six cookies, so they suggest quail eggs or the easy-to-find pasteurized egg substitutes, which you can measure out in tablespoons. Truly a cookbook for everyday use, each recipe is labeled as quick (ready in minutes with minimal cooking), moderate (requires a bit more preparation or cooking), or leisurely (perfect for quiet celebrations or weekend meals) to help you decide which dish best fits into your day. With ingredient and equipment guides, as well as tips on how to stock your pantry to avoid those there's-nothing-in-the-house-so-let's-go-out moments, Cooking for Two will surely become the cookbook you reach for every night of the week. It's just two perfect.


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