98435 brown risotto salmon Recipes

brown sugar, butter, melted, lemon juice, soy sauce, white wine or 2 tbsp cooking wine, salmon fillets

brown sugar, canola oil, ground mustard, ground allspice, salt, salmon fillets (5 oz each), minced fresh mint, canola oil, lemon juice, grated lemon peel, sugar, chopped fresh strawberries, cucumber, finely chopped

balsamic vinegar, water, fresh lemon juice, dark brown sugar, dark brown sugar, salmon fillets, with skin, salt & freshly ground black pepper, canola oil (or vegetable oil)

sake (japanese rice wine), natural soy sauce or 1/2 cup tamari, fresh grated ginger, fresh garlic, pressed, dark brown sugar, salmon fillets, cut in two 6 oz. pieces

brown sugar, salmon fillets (6 oz each), skin removed, orange marmalade, lime juice

salt, ground nutmeg, pepper, ground ginger , cinnamon and allspice, brown sugar, salmon fillet (3 lb), olive oil, mango, papaya, green pepper, sweet red pepper, chopped fresh pineapple, chopped red onion, minced fresh cilantro, lime juice, olive oil, salt

salmon, skinned and cubed, chicken stock, oil, butter, onion, finely chopped, risotto rice or 8 oz arborio rice, white wine, fresh basil (or to taste), pine nuts, toasted, sun-dried tomatoes, finely chopped, parmesan cheese, grated

brown sugar, dijon mustard, soy sauce, ginger, salmon fillets, cut into 4 pieces, sesame seeds

balsamic vinegar, water, fresh lemon juice, brown sugar , packed plus, brown sugar , packed, salmon fillets, skin on (center cut), salt & freshly ground black pepper, olive oil

salmon fillet, salt, pepper, brown sugar, reduced sodium soy sauce, dijon mustard, rice wine vinegar

salmon fillets, lemon pepper, salt, garlic powder, soy sauce, brown sugar, water, vegetable oil

brown sugar, butter, honey, light olive oil, dijon mustard, soy sauce, salt, pepper, salmon fillets

salmon fillet, sliced onion, brown sugar, water, bourbon, low-sodium soy sauce, freshly ground black pepper, salt, tarragon sprigs, thyme sprigs, nutlike cereal nuggets (such as grape-nuts), chopped pecans, salt, brown sugar, honey, water

water, butter, wild rice mix, avocado, red bell pepper, mayonnaise, cilantro, prepared brown mustard, salmon fillets, salt, onion, chicken broth, peppercorns

risotto with sausage and cranberry beans, make risotto , you absolutely must use a specific type of rice called arborio rice (carnaroli and vialone nano are also used, some say superior, but are more difficult to find). these types of rice release starch when stirred in a liquid; it is this process which makes risotto, otherwise you just have a starchy mess of mush. these types of rice are identified by their fat round grains and pearly appearance. they can be used to make other sorts of rice dishes, such as pilaf, but other types of rice cannot be used for risotto. arborio is no longer that much of a specialty product; it can be found in most large, well-stocked grocery stores in the italian section. or sometimes, misguidedly, in the asian section., okay , so now we have the rice. you will also need some good, low-salt stock or broth - it should be low-salt not for health reasons, but because a good deal of it will evaporate, leaving its salt behind, and i like to have more control over the salt in a dish. it can be homemade, but i m not going to be a snob about it because, in truth, we go through gallons of store-bought stock in this household and i don tsp see that changing anytime soon. furthermore, risotto is actually a dish which can be whipped up out of thin air when it seems as though you have nothing to eat, as long as you have butter, rice, stock, maybe a few herbs, and some leftover parmesan. i like the kind of stock purchased in tetrapak cartons, because they are resealable and can be put in the fridge and used as needed. if you really want to use homemade but you don tsp have time to make stock or don tsp like the aroma of roasting bones in your house (i don tsp blame you), you can buy really great stock at north market poultry and game - it is expensive, but can be diluted with a 2- or 3-to-1 ratio of water to stock, so it stretches. my general guideline is to plan on 1/4 cup dry rice per person, and about 4 cups of stock to 1 cup of rice. of course, this isn tsp exact and will vary depending on your elevation and the phases of the moon, but it s a good place to start. i usually just use 4 cups of stock and then dilute with water or wine (or sometimes beer, if that s all i have) if i feel i m going to run out., well, we have rice and stock covered, now we just need our setup: place the stock in a saucepan on your rear burner, bring to a simmer, and leave it there with a 6-8 oz ladle in, and place a large, wide saute pan (must be really large, plan that your rice will at least quadruple in size) or dutch oven on the burner in front. get out your favorite wooden spoon and flex your stirring arm., nice thing about using sausage is it s so full of flavor you can leave out the usual onion/garlic/shallot/celery nonsense if you re tired and don tsp feel like chopping. furthermore, sausage goes from the freezer to the pan without suffering too much. okay, let s go, risotto with sausage and cranberry beans - serves 4, links italian sausage , or 1 lb bulk (or hot, or a combination - definitely with some fennel), casings removed, cooked cranberry beans or 1 can white beans, drained, arborio rice, beef , chicken or vegetable stock, butter, freshly, finely grated parmesan cheese , plus more for garnish, an oz) flat-leaf parsley, chopped finely, lemon juice , or juice from 1/2 lemon, salt and black pepper to taste, red pepper flakes to taste, optional, good balsamic vinegar , optional

salmon, pink or red, brown rice, cooked, garlic cloves, finely chopped, onion, finely chopped, dill, finely chopped, low-fat mayonnaise, low-fat sour cream, eggs, lightly beaten