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Salmon with yogurt and lemon sauce

Salmon with yogurt and lemon sauce


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Wash and wipe the fish pieces. Season them and grease with half of the lemon juice. Heat a pan in which you put about a tablespoon of olive oil. Put the fish and fry it for about 5 minutes on each side. The time may differ depending on the thickness of the washers.

While the fish is cooking, prepare the sauce as follows: mix the yogurt with the remaining lemon juice and add salt and pepper to taste. Serve with the fish pieces.

Fresh and healthy!


Yogurt sauce with garlic, mint and lemon for lamb (or pork, chicken) steak

Yogurt sauce with garlic, mint and lemon for lamb (or pork, chicken) steak. Quick sauce or refreshing dressing with Greek yogurt and garlic for grills or baked steaks. How to make a simple cold yogurt sauce? Sauce and dressing recipes.

Many people wonder what sauces or garnishes are suitable for Easter lamb steak. I wrote an article dedicated especially to these dishes that go well with lamb & # 8211 see here.

This yogurt sauce with garlic is one of them. It is refreshing, aromatic, sour. It goes perfectly with other fried meats in the oven or on the grill. It can also be a dressing for lettuce, cucumber or potato salad.

It looks a bit like the classic Greek tzatziki sauce that also contains cucumbers & # 8211 the recipe here. And it goes well with grilled meat or certain steaks in the oven.

As the good weather comes, I buy several pots of herbs that I keep on the kitchen window sill. I always have on hand: basil, thyme, oregano, rosemary, mint, green parsley and chives (Schnittlauch, chives). I use them to flavor certain dishes but I don't abuse them & # 8230 I mean I don't put everything in all dishes!

To prepare this quick yogurt sauce I used fresh mint and onion leaves.

From the quantities below it results approx. 6 servings of refreshing yogurt sauce with mint, garlic and lemon.


Delicious recipe blog

INGREDIENTS

2 salmon medallions
1 lemon
150 g of natural yogurt
1/2 tablespoon olive oil
1/2 teaspoon Dijon mustard
1/2 layer of garlic
salt
pepper

RECIPE PREPARATION Salmon with yogurt sauce:

Season the salmon with salt and pepper. Sprinkle with the juice of 1/2 lemon. Place on a hot plate or grill for 2-3 minutes on each side. When it is ready, take it out on a plate.

Peel the garlic and crush it with a mortar. Add a pinch of salt to crush more easily. Add mustard, olive oil, 1/2 lemon juice and yogurt. Stir until smooth. Season with salt and pepper. You can also add a slice of finely chopped lemon with the peel to the sauce. & # 8211 if you don't like the bitter taste of lemon peel it can be removed. Garnish the plate with pieces of lemon and pickled cucumber slices. Salmon always seems very greasy to me (in the good sense of the word) and that's why I add a lot of sourness. Good appetite!


Salmon medallion with lemon and mint sauce

It is known how much I like fish. And if I have the opportunity to choose, I prefer grilled or steamed salmon, sea bream or novacul in the oven, and mackerel brine.
Today I prepared something simple, easy and slow cooking at Slow Cooker. It turned out so good that my dwarfs ate everything.
I really like how it turns this cooker and I like the ceramic pot the most, and if you want, you can put it in the oven too, in case you run out of power, say, or when you want that the food acquires a crunchy or reddish crust.

Nr. of portions: 2
Preparation time: 1 hour

& # 8211 2 fresh salmon medallions
& # 8211 1 lemon
& # 8211 3-4 green mint threads, fresh
& # 8211 coarse Himalayan salt
& # 8211 3-4 dry red slices
& # 8211 a few green, fragile asparagus threads
& # 8211 some cherry tomatoes
& # 8211 50 ml water
& # 8211 1 small cube of butter

Connect the Slow Cooker to a power source.
Wash the fish and set it aside a bit.
Wash the lemon with hot water and a rough, clean, obvious sponge. O feliem.
Wash the asparagus and let it drain.
Cut the butter into cubes and place it in the bowl of the appliance. Sprinkle with salt. Place the lemon slices. Place the salmon medallions directly over the lemon. Add the dried tomatoes, the washed mint leaves. Add water and sprinkle a little more salt.

Cover and select the Low function, cooking time 1 hour.
10 minutes before the cooking time expires, add the asparagus and cherry tomatoes to the bowl of the appliance. Cover and leave for another 10 minutes.
After the appliance has finished the program, it automatically switches to the keep warm function.
Remove and serve on a plate, a fish medallion, a few crispy asparagus strands, and pour a little lemon sauce with mint over them. Simple and tasty!


Grilled salmon with yogurt and lemon sauce

Sprinkle the salmon slices with salt and let stand for 20 minutes.

Squeeze the lemon, then pour over the fish.

Mix well with half of the lemon juice, then place the pieces on the hot grill.

Hold for about 4-5 minutes on each side.

Meanwhile, prepare the sauce: mix the yogurt with the rest of the lemon juice and season with salt and pepper.

The sauce is served with the salmon pieces.

This recipe was prepared for the Secret Challenge, hosted this month by Adela and was inspired by Mihaela.

What do you think about this recipe? Leave us a comment to tell us how it turned out or if you need additional guidance.


Salmon in aromatic crust, in the oven

I propose a wonderful recipe for preparation of salmon or any other fish in the oven. These are some salmon slices wrapped in a very fragrant crust, which will delight any diner, no matter how pretentious. The spices are perfectly balanced, the crispy coating and the perfectly cooked salmon:
ingredients Baked salmon-flavored crust:

  • 1 1.6 kg salmon (or as you have it, whole or slices)
  • 1 lemon (peel and juice, which will be used 1/2 for preparing fish and 1/2 for sauce)
  • 5 tablespoons breadcrumbs
  • 2 cloves of garlic
  • rosemary, parsley, mint & # 8211 what herbs do you like
  • a few coriander seeds
  • salt
  • pepper
  • olive oil
  • 4 tablespoons yogurt
  • 1 yolk
  • lemon and olive oil
  • salt and pepper

If you have the whole fish, decapitate it, clean it of scales and fins. The cleaned fish is cut into 2 cm thick rounds, salted, peppered, seasoned with a little rosemary, placed in a bowl and squeezed 1/2 lemon on top, sprinkled with a little olive oil and left in the fridge 1 hour.Prepare the sauce, stirring constantly, in a saucepan in a bain-marie, the yolk, the juice and peel of 1/2 lemon, yogurt, 1 tablespoon of olive oil, salt and pepper (white, preferably):Leave on the steam, stirring, only until it thickens (slightly thicker than whipped cream) and then remove immediately:Prepare the flavored mixture for the crust:Half of the lemon peel, the garlic, the coriander, the aromatic herbs, the pepper, a little salt and the mixture are put in the blender.Place the salmon slices in a tray covered with baking paper and place in the preheated oven at 180 degrees for 20 minutes.Salmon ready:It is served with a garnish of your choice, I preferred green wholemeal pasta whose recipe I posted here, with a little sauce and lemon.

A & # 8222section & # 8221: Particularly fragrant and tasty!


Calcan with yogurt sauce and lemon juice

Cut the lemon in half and caramelize in two tablespoons of olive oil.

After this operation, the lemon is squeezed and the juice is poured over the yogurt.

Season with salt and a mixture of red, black, white and green pepper.

Add the mustard and 2 tablespoons of olive oil, then mix well. Decorate with basil leaves.

The fish is cleaned, washed with cold water, then sprinkled with salt and left to stand for 20 minutes. Dry with paper towels, then roll in flour and fry in olive oil.

Fry at first over high heat, then over low heat to make a crust.

Serve with a garnish of natural potatoes and yogurt sauce with lemon juice.


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I called it & # 8222Summer Salad & # 8221, because it's kind of.

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How to make salmon with garlic and lemon sauce

Put in an adhesive pan / teflon oil to heat it, then slices of salmon (will be fried at first with the fleshy part, not the skin, because it will bend when fried ), left on each side to fry about 6-8 minutes, he then set out on a waiting platter.

It will still be made in the same pan sauce: will be put the butter cube melted it in the remaining fat, then sour cream which was mixed separately in another bowl with crushed garlic, chopped dill, lemon peel (1 tbsp), juice lemon, white flour, salt and pepper, mixing with a whisk, then let it boil in two.

When sauce has thickened, they will be added salmon fillets pre-cooked, letting it boil together about 5-6 minutes (to get the flavor of the ingredients).

Salmon with garlic and lemon sauce will be served at the table with lemon slices and fresh bread, decorated with green dill leaves.


Marinade flavored with garlic and lemon for fish

Marinade flavored with garlic and lemon for grilled, pan or baked fish. Marinade with garlic, lemon and dill or green parsley. How to marinate fish? Marinade or dressing for salmon, trout or other fish. Aromatic dressing for fried or baked fish. How to make marinade for fish?

I really like simply grilled or pan-fried or baked fish and I often marinate it for a few minutes before cooking. This marinade flavored with garlic and lemon is specially designed for fish: salmon, trout, sea bream, etc.

The fish marinated for a few minutes is impregnated with the respective flavors and becomes tastier. I used this marinade flavored with garlic, lemon and dill in the recipe baked salmon in paper packages (in roll) & # 8211 see here & # 8211 but also for the grilled salmon recipe (see here).

This marinade is quite acidic (sour) and begins to cook fish proteins from the moment you apply it on meat. That is why the fish should not be marinated for hours but only for a few minutes. Otherwise it will become dry, dry.

In the composition of the aromatic marinade I put lemon and lime juice (lime), garlic, a small piece of red onion (optional), olive oil, salt, pepper, a few chili flakes (dried hot peppers) and greens: dill and chopped parsley. If you don't like dill, you may not like it.

This sauce can work both as a marinade and as a dressing, it can be served with grilled dishes.

I give you the quantities for a small bowl of flavored marinade, enough for 4 servings.



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