Marine Pleasure: 200 delicious recipes with salmon and seafood (Fish and Seafood Kitchen)

By Bernhard Long

Marine Pleasure: 200 delicious recipes with salmon and seafood (Fish and Seafood Kitchen). All recipes in the cookbook with detailed instructions.

• Language: English
• Publisher: epubli
• Release date: Jun 11, 2016
• ISBN: 9783741821103

Book preview

100 delicious recipe ideas with the favorite fish salmon

Grilled salmon skewers with fennel and tomato salsa

The great thing about salmon: Its protein not only helps to build muscle. The fish is also rich in fat. And that's good: His Omega-3 fatty acids protect the heart and blood vessels and reduce blood cholesterol. In salmon meat also focus the fat soluble vitamins A, D and E. They promote the night vision, strengthen bones and allow the blood to flow smoothly.

Serves 4

200 grams of ripe tomatoes

2 spring onions

1 fennel bulb (so about 150 grams)

1 red chilli

3 stalks coriander

1 organic lime

3 tablespoons olive oil

Pinch of sugar

400 grams of salmon fillet (without skin)

1 dried chilli pepper

Salt and freshly ground pepper

The preparation sequence

Clean tomatoes in water, into quarters and remove the seeds, taking care to remove the stem approaches.

Pulp sharing cubes in 1 centimeter.

Clean spring onions in water, clean and cut into 1/2 cm thick rings.

Clean fennel in water, cut in half, remove the stalk and chop finely the tuber.

Fresh halve chili pepper lengthwise, remove the seeds, clean water and chop finely.

clean coriander in water, chop, shake dry and the leaflets.

Lime Squeeze.

Mix small cut ingredients with 1 tablespoon lime juice and oil. Season with salt and 1 pinch of sugar. Before serving, refrigerate and leave for at least 30 minutes.

Cut the salmon fillet into 12 equal cubes.

Dried chilli crumble, mix with pepper and the remaining oil and pour over the salmon. let steep 15 minutes (marinate).

Salmon cubes salt lightly and place on 4 wooden skewers. A grill pan and grill the skewers in around 4-5 minutes. give salmon skewers and salsa on plate and bring to the table to taste with lime wedges.

Tips

Since the snack contains few carbohydrates, a side dish like baguette or baked potato is useful. Thus, the salmon is with the Asian spiced vegetables full nutritional meals.

Salmon and cucumber frying pan with dill

Minimal effort, maximum enjoyment: delicate salmon in creamy-smooth sauce. The easiest way to a healthier heart and powerful gray cells via the omega-3 fatty acid. Salmon is one of the best sources for it. In combination with rapeseed oil and soybean cream all valuable fatty components are assembled. Since worth every Fettkalorie!

Ingredients for 2 servings

1 cucumber (500 grams)

1 red onion

250 grams of salmon fillet (without skin)

1 tablespoon canola oil

Salt and freshly ground pepper

2 tablespoons anise liqueur (to taste)

125 milliliters of vegetable broth

125 milliliters soy cream

3 stalks dill

The preparation sequence

clean cucumber in water, peel and cut in half. Using a spoon, scrape the seeds out. Cucumber flesh cut wide pieces in about 1.5 centimeters. Peel onion and chop finely.

Rinse salmon fillets, pat dry and cut into about 2 cm cubes. Heat oil in a nonstick skillet and fry the fish round light brown. Removing salt and pepper.

give onions in the frying pan and briefly sauté it. Cucumbers and cook fry 2 minutes. Season with salt and pepper. The anisette deglaze (to taste).

Broth and soy cream add. Boil blank, then downshift temperature and simmer for 4 minutes at low heat.

Meanwhile clean Dill in water, shake dry and flags pluck. Put the salmon back into the frying pan. cook 2 minutes remaining, season with salt and pepper. Sprinkle with dill and bring to the table.

Tips

A court for all cases: if you want a high-protein-fitting low-carb dinner, served a low fat soup or a salad with low-fat dressing anticipated. Choose a high-carbohydrate side dish like potatoes or rice to a balanced lunch therefrom.

Salmon fillet on tomatoes with black olives

Fine fish in aromatic, Mediterranean accompaniment. Salmon and olives contain unsaturated fatty acids that regulate blood fat and lower blood pressure. Iodine from the fish supports the thyroid. The fat-soluble vitamins A, D and E are good for the eyes, bones and lower high cholesterol levels.

Ingredients for 2 servings

2 large tomatoes (so about 150 grams)

20 grams capers (glass)

40 grams of black olives (pitted)

1 anchovy fillet (glass)

¼ organic lemon

2 stalks basil

3 tablespoons olive oil

Salt and freshly ground pepper

325 grams of salmon fillet (without skin)

The preparation sequence

Clean tomatoes in water, into quarters, remove seeds and cut into narrow strips. Put in a bowl.

Capers, olives and anchovies fillet chop roughly and add to the tomatoes. Lemon quarters squeeze his hand over the bowl.

clean basil in water, shake dry, pluck leaves and chop coarsely. enter with half of the olive oil to the remaining ingredients. Salt and pepper and mix everything well.

Rinse salmon fillets, pat dry and cut diagonally into thin slices. Lightly salt and pepper.

Heat the remaining oil in a nonstick skillet. Salmon fillet in a high heat on each side 30 seconds fry.

give tomatoes in the skillet and heat while stirring for 1 minute. Place on warmed plates, arrange the salmon fillet on it and bring to the table.

Tips

A low carb dish first class - if you want more fiber, just enough rice, cereal or whole-meal bread and a green salad.

Salmon on colorful bean salad with three kinds of beans and dried tomatoes

Lighter, faster pleasure for the eyes and palate. The beans provide plenty of protein and fiber. It also covers the daily target at beautifier vitamine biotin half. Do not worry the way of fat in salmon: It consists almost entirely of valuable fatty acids that do the body good things.

Ingredients for 2 servings

100 grams of green beans

100 grams of butter beans

2 stalks savory

125 grams kidney bean (can)

2 small red onions

50 grams of dried tomatoes (in oil)

1 tablespoon red wine vinegar

1 teaspoon Dijon mustard

Salt and freshly ground pepper

350 grams of salmon fillet (without skin)

2 stalks basil

1 tablespoon olive oil

The preparation sequence

Clean the beans in water, brush, possibly unthreading and break long pieces in 4 centimeters. Clean Savory in water and cook in salted water for 10-12 minutes.

Beans drain and plunge with a slotted spoon into cold water. Then drain well and remove the savory.

The kidney beans in a colander, rinse and drain well.

Peel the onions and slice finely on the vegetable slicer or cut with a knife into thin rings.

Drain sundried tomatoes and taking care to collect the oil. Cut the tomatoes into thin strips.

In a bowl, vinegar, mustard and salt and pepper with a whisk stir. 3 tablespoons of tomato collected oil embezzled.

Mix beans, onions and dried tomatoes in a bowl with the sauce and leave for at least 15 minutes.

Rinse salmon fillets, pat dry and cut into about 2 cm wide strips. clean basil in water, shake dry, pluck leaves and tear into small pieces with your hands.

Season salmon with salt and pepper. Heat olive oil in a frying pan. Salmon from each side fry 1 minute. The bean salad dish, sprinkle with basil and bring to the table.

Tips

Wax beans are particularly delicate and therefore ideal in salads, but have only a short season. Who does not get fresh, accepts wax beans out of the can or just doubled the amount of green beans.

Baked salmon fillets with horseradish crumbs & beetroot sauce

Pink-red fish seduction with a subtle sharpness. Salmon and beetroot bring in abundant quantity, the B vitamin niacin to the game, that helps the skin to regenerate. There is thereby additionally from the trace element zinc support.

Ingredients for 2 servings

3 tubers fresh beetroot (so about 150 grams)

2 tablespoons olive oil

1 small onion

1 clove of garlic

1 piece of ginger root (so about 30 grams)

100 milliliters of white wine

125 milliliter veal stock

Salt and freshly ground pepper

2 salmon fillets (around 180 grams)

1 piece fresh horseradish (so to 5 centimeters)

3 stalks parsley

3 tablespoons breadcrumbs

3 stalks dill

20 grams butter

2 tablespoons sour cream

The preparation sequence

thoroughly clean beetroot in water and boil 1 potato in a saucepan, cooking kettle with water. Over medium heat, covered in about 40 minutes until soft boil. Meanwhile, the remaining beetroot peel (this best rubber gloves, they dye strong!) And juice in the juicer. The juice in a saucepan, boil down Cauldron to about 1/3 of the amount.

In a frying pan heat 1 tablespoon of oil. Peel the onion and garlic, cut into thin slices and fry until golden brown in hot oil. Ginger peel, chop coarsely and add.

Pour wine and fund it and then let it boil over medium heat in an open pan, cooking kettles to about 1/3.

The boiled beetroot juice Stir and boil down everything again, until the liquid is almost syrupy. Season with salt and pepper and pour through a fine sieve into a second saucepan, Cauldron.

Rinse salmon fillets, pat dry and brush with a little oil. Add salt and pepper. A coated frying pan. Fry salmon fillets in it over high heat on each side short sharp and give on a baking sheet.

clean horseradish thoroughly in water, peel and grate finely. clean parsley in water, shake dry and chop finely. Both with breadcrumbs, salt, pepper and remaining oil mix.

Spread the crumbs mixture evenly on the salmon fillets. Bake in preheated oven at 200 ° C (with convection: 180 ° C, at gas: selector switch 3) baked for 10-12 minutes. Meanwhile boiled beetroot under cold water and peel scare. Only in slices, then cut into sticks.

clean Dill in water, shake dry, pluck and chop flags. Butter in a saucepan, Cauldron heat and warm beetroot pins therein. Salts, pepper and dill give. Pour the boiled sauce on warmed plates. Serve the salmon and beetroot pins on it. give Sour cream with a pastry bag punctiform in the sauce, and go immediately to the table.

Tips

Who does not have a juicer or just want to save time, use beetroot juice from the health food store or health food store for the sauce and pickled beetroot from the glass for the side dish.

Grilled salmon on salad with honey mustard dressing

Light delight for figure-conscious gourmet. Salmon love (almost) everyone - and that's good, because the once so expensive noble fish supplies in addition abundant protein also useful for heart and blood vessels unsaturated fatty acids and various vitamins: A portion covers loose the daily requirement of vitamin B6 and B12.

Ingredients for 2 servings

100 grams of mixed salad leaves (as Frisée, oak leaf, radicchio)

100 grams cherry tomatoes

4 large radishes

2 salmon fillets (so around 150 grams with skin)

Salt and freshly ground pepper

2 tablespoons red wine vinegar

1 tsp grainy mustard

1 teaspoon honey

2 tablespoons olive oil

The preparation sequence

The salads brush, clean water, spin dry and tear into bite-sized pieces.

Clean cherry tomatoes in water and cut into quarters. Radish clean, clean water and cut into thin slices.

Clean salmon fillets in water, pat dry with paper towels and season with salt and pepper.

A grill pan and fry the salmon fillets in it on the skin side for 5-6 minutes over medium heat.

Meanwhile, the vinegar in a large bowl with 2 tablespoons water, mustard, honey and oil Whisk a dressing. Season with salt and pepper.

contact salmon fillets and finish frying on the flesh side in 1-2 minutes.

Mix tomatoes, radishes and lettuce with the dressing and serve with the salmon fillets.

Tips

The crispy skin salmon fillets tastes great and keeps the fish moist. Who pays attention to very calories, may remove them after grilling - saving fat.

Salmon filet from the oven with lemon and basil

Salmon filet from the oven: roadproof banquets, become good also inexperienced. Delicious fuel for heart and blood vessels: Salmon is high on the hit list of marine fish that provide us with good fats. 100 grams bring it to an average of 1.8 grams of omega-3 fatty acids that strengthen the brain and immune system by the latest research.

Serves 4

8 stalks basil

3 teaspoons black peppercorns

800 grams thin piece of salmon fillet (with skin)

1 tablespoon fleur de sel (sea salt)

1 organic lemon

2 tablespoons olive oil

1 tablespoon liquid honey

something ready blank parchment paper

The preparation sequence

clean basil in water, pat dry, pluck leaves and chop half of them roughly with a large knife.

The peppercorns in a mortar or grind roughly crushed coarsely in a mill.

Line a baking tray with ready blank parchment paper. The salmon fillet, rinse, pat dry and place it with the skin side down.

Mix the salt with crushed pepper and rub into salmon fillet it. Sprinkle with chopped basil and bake in preheated oven at 80 ° C (with convection: not recommended for gas: selector switch 1) for about 40 minutes (with thicker fillet possibly a little longer) cook.

Meanwhile, wash and dry the lemon in hot water. The cup finely rub, halved lemon and squeeze the juice.

Lemon zest and juice combine with olive oil and honey in a small bowl.

take salmon from the oven and place on a plate or large plate. Drizzle with the sauce and leave for 8-10 minutes. Garnish with remaining basil and bring to the table.

Tips

The salmon from the oven is ideal as guests Meals: 8 servings simply place a whole side of salmon on baking sheet and double the remaining ingredients accordingly.

cooked salmon fillet with saffron butter in foil

Full light yet refined properly. The desire for salmon is unrestrained - almost everyone likes him. Good thing, because in addition to the valuable omega-3 fatty acid brings the delicious fish and plenty of B vitamins on the table: Here met as already one serving the daily target of niacin and vitamin B6 and B12!

Serves 4

5 shallots

3 stalks tarragon

3 stalks parsley

3 stalks dill

1 organic lemon

1 jar of saffron threads (so about 0.1 grams)

50 grams yogurt butter (room warm)

Salt and freshly ground pepper

4 salmon fillets (without skin so about 150 grams)

2 teaspoons olive oil

80 milliliters of vegetable broth

some aluminum foil

The preparation sequence

Shallots peel and cut into thin rings. clean tarragon, parsley and dill in water. Dry shake, pluck and chop the leaves or flags.

Wash lemon in hot water, wipe dry and rub a half shell fine. halved lemon and squeeze, measure out 2 tablespoons juice.

The saffron with fingers finely crumble (possibly with work gloves). With lemon juice, shawls and butter in a small bowl, mix, season with salt and pepper. provide short in the freezer and leave to set.

Rinse salmon fillets, pat dry, salt and pepper.

cut with a kitchen scissors 4 pieces of foil, each 30x30 centimeters and next to each other on a baking sheet. Each piece with 1/2 teaspoons olive oil fat.

shallots, herbs and 1 salmon fillet in the middle of the film pieces. Share saffron butter into small pieces, spread it and fold the side edges of the film.

The 1/4 of the vegetable stock and immediately seal the foil firmly. Bake in preheated oven at 200 ° C (with convection: 180 ° C, at gas: selector switch 3) cook for 12-15 minutes. Open the foil packets carefully and bring to the table.

Tips

Thanks to the aluminum foil, the salmon fillet stays nice and juicy and can develop its full flavor. So packed, the fine fish also be prepared easily on the grill.

Steamed salmon fillet with chilli and coriander

Simple sophistication Asian style. The gentle steaming saves fat, gets the flavor and makes the salmon nice and juicy. In addition to the vascular-friendly omega-3 fatty acid of fine fish brings the daily target of equal more vitamins of the B group on the plate and thus does the entire organism well.

Serves 4

1 stalk lemongrass

1 piece of ginger root (so about 10 grams)

1 red chilli

1 spring onion

½ organic lime

6 stalks coriander

1 tablespoon sweet chilli sauce

2 tablespoons Thai fish sauce

1 tablespoon sesame oil

4 salmon fillets (so about 150 grams

The preparation sequence

Remove the outer leaves from woody lemongrass. clean lemon in water, pat dry and finely chop.

Ginger, peel and finely grate. Chilli Grooming, in half lengthwise, remove the seeds, clean water and chop finely.

Spring onion brush, clean water, also finely chop and place in a small bowl.

Half a lime squeeze. clean coriander in water, shake dry, chop finely and add half of the scallions, stir in and set aside.

Mix remaining cilantro with ginger, chilli, lemongrass, 1-2 tablespoons lime juice, chilli and fish sauce and sesame oil in a large bowl.

Rinse salmon fillets, pat dry and place in the chili mixture. Cover and let infuse for at least